ICON Okanagan Spring 2019

SUMMER 2014

CONTENTS

FASHION & BEAUTY

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Move Into Change!

COVER STORIES

OUR COLUMNS

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14

About Bacteria and the Microbiome

Must Have Kitchen Gadgets

CARS & MORE

The Specter Journal

The Chef’s Corner

FERMENTATION

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The coolest gadgets

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Furry Friends

2019 Hyundai Kona EV

The Newest and the Coolest

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The Pet Store

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Must-haves for your best friend

Gearhead Gadgetry

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Gelatissimo

About ice cream, gelato and sorbet ...

1972 Citroen SM

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Hello Spring!

1963 Corvette Sting Ray

OUR PERSONALITIES

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Decor Tips

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The Land of Tequila and Mezcal

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Karl Lagerfeld

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In Style!

Ladies - this one is for you!

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A 36G Living in DD Land The importance of a bra fitter

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Eau de You!

New Fragrances

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Reverse Aging

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The Lady

Be the Woman a Gentleman Adores

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What’s the Time?

Stylish watches that don’t break the bank

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Men Of Style

Find out what’s new and trendy!

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In Style!

Gentlemen - this one is for you!

What’s the Time?

Stylish watches that don’t break the bank

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Dr. Ron Baldassare

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The Gentleman

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They should have taught you this in school

Rosemary Thomson

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HOME & DECOR

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Hello Spring!

Decor Tips

Business Insider The heartbeat of your business

Kenny ‘Blues Boss’ Wayne

CULINARY TREASURES

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It’s All About The Glass The right glass for your wine

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The Tasting Note

Exploring the Wines of the Okanagan Valley

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The True Stars of the Okanagan Valley

Geneva Int. Motor Show

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The Top 5 things to do...

www.iconokanagan.com

The Last Word

Kenny ‘Blues Boss’ Wayne

OUR SPECIALS

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Furry Friends The True Stars of the Okanagan Valley

62 Mexico

The Land of Tequila and Mezcal

Spring 2019

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PUBLISHER’S LETTER Welcome Spring!

We’ve missed you.

Let’s be honest here. Although a lot of us just love the winter months, hitting the slopes, having fun with the snowmobile, long walks in the snow, the clean, fresh air and the beauty of a landscape covered in our famous Okanagan powder snow ... it can get pretty long. It is usually in early February that we hear the “I’m so done with shoveling snow” on a daily base. We need our Vitamin D. The best way to get through the winter months is with a little break and so a lot of us head somewhere warm for a week or two. Mexico is on top of that list, usually staying at an all-inclusive beach resort. Well, we, too, decided to leave for Mexico but opted for the interior to explore the areas where Tequila and Mezcal is made. We hope you enjoy our little travel story!

Olaf Robrecht

Springtime is also famous for ‘cleaning’ - declutter your home, get a fresh new look, redecorate. And, with the summer around the corner and after months of comfort-food, a little cleanse, healthier food, diving into nutrition, health and well-being. Check, check - and check. We’ve got you covered. Well, we also introduce you to some great gelato and delicious wine. Hey, we need to balance it, right?

Do you like cars? We headed over to the Geneva Auto Show, the biggest and most important show for new models and trends in the automotive industry. It seems that Hybrids and electric cars are here to stay, but we still found some pretty amazing supercars we had to show you.

Last but definitely not least - our Furry Friends. You will remember our last cover personality, Nacho (and Justin, his best friend). Our “Dudes & Dogs” section got such a great response that we decided to run another little special, introducing some of the true stars in the Okanagan Valley. If you have funny pictures with your best friend(s) ... please send them to us!

Have a fantastic Spring!

PUBLISHERS: OLAF ROBRECHT, ED KENNEDY

SALES DIRECTOR: CATHERINE KENNEDY

ADVERTISING SALES: CATHERINE KENNEDY, RIC BACH, CAROLE ERFLE, JOHN HUDSON, KARETH JACKSON, LUCY PALMER, FRAN NICHOL, AMBER COLTRIN CREATIVE DIRECTOR: OLAF ROBRECHT DESIGN/ LAYOUT: YADA YADA MEDIA + COMMUNICATIONS CONTRIBUTING WRITERS: CHRISTIAN BRIX, DEBORAH LAMPITT, RICK MADISSON, STEVE MACNAULL, SAM SHAKURA, KRISTINE JONES PHOTOGRAPHY: DAMO FOR ADVERTISING OPPORTUNITIES PLEASE CONTACT: CATHERINE KENNEDY Phone: (250) 470-0785 Email: ckennedy@ok.bc.ca

ICON Okanagan is published four times each year by The Okanagan Valley Newspaper Group.

Printed in Canada.

All rights reserved. No part of ICON Okanagan Magazine may be reproduced or transmitted in any form without the expressed written consent of the publisher. The publisher reserves the right to accept or reject any editorial or advertising material. The views expressed in ICON Okanagan are those of the respective contributors and not necessarily those of the publisher or staff. Although all reasonable attempts are made to ensure accuracy, the publishers do not assume any liability for errors or omissions anywhere in the publication or on the website. ICON Okanagan reserves the rights to ads produced for advertisers.

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CONTRIBUTORS

Olaf Robrecht

An entrepreneur who is constantly on the lookout for new projects he is passionate about, Olaf always wanted to start a lifestyle magazine in the Okanagan Valley ... and finally did so in late 2010. His love for spirited automobiles resulted in the birth of Iconic Motoring magazine and there are a few other projects in the works.

Dr. Christian Brix

Dr. Christian Brix is a Chiropractor, writer and entrepreneur living in and loving Kelowna. As co-owner of Brix Wellness Ltd., and CEO of Boned, A Broth Company Ltd., he has the opportunity to live his passion for health and wellness every day. Christian feels fortunate to live in the Okanagan, and uses any free time to take advantage of the amazing “wine, water, and winter” lifestyle the Okanagan allows.

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Deborah Lampitt

Deborah is the Program Manager at Kelowna’s Centre for Arts and Technology. A talented educator, journalist and media professional with expertise in the areas of fashion, music and lifestyle for print, internet and television, Deborah is our columnist for The Last Word.

Kristine Jones

Kristine writes her column between her kids figure skating, gymnastics, school activities and a full time job while juggling the hats of being mom, girlfriend, daughter, sister and bestest of friend! To be honest “From a thirties girl” is always my account of what is most prevalent in my world at time of deadline and with my vast network of friends and business associations from all walks of life.

www.iconokanagan.com

Spring 2019

DaMo

Chef turned photographer, he is DaMo UnInc. A jack of all trades focusing on photography, he takes a holistic approach to capturing light while utilizing a chef’s attention to detail and mastery of logistics: real photos of real people, his lens takes you as you are.

Steve MacNaull

Steve MacNaull is known as The Okanagan Weekend’s wine columnist, but also loves to meet people and write about their stories.

This time he sat down with Rosemary Thomson, the conductor and music director of the Okanagan Symphony Orchestra.

Sam Shakura

Writer, artist and owner of the illustrious, award-winning Canadian-based interior, fashion and life design firm, Rock House Style, Sam is all about connecting people to their magic at home. Rock House Style’s fresh perspective has created a sensational buzz in the world of ‘Fabulous Living’.

Visit: www.rockhousestyle.com

Rick Madisson

Rick Maddison is the proud father of Jack and Tess. He lives, works and plays in Kelowna.

Rick consults with some of the top retail companies in the Okanagan. He creates memorable marketing campaigns, trains and engages employees to help create a more productive workforce.

Rick enjoys hockey, racquetball, snowboarding, golf and his beloved Calgary Flames.

Furnishing Homes Since 1984

SOLID WOOD

CANADIAN MADE

250-868-8444 1794 Baron Road, Kelowna www.fannysfurniture.com

BUILT TO ORDER

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FERMENTATION ABOUT BACTERIA AND THE MICROBIOME Photography by DaMo

Scott Nystrom is a passionate chef and registered holistic nutritionist, sharing food medicine through Edible Wellness, a holistic food company. He specializes in succulent sauces and traditional preserves, seasonally inspired dinner parties and events, and food wisdom workshops. As the creative director and chef at One Big Table, a cooperatively owned café and all-local grocery store, Scott celebrates food, connecting our community of farmers, makers, and eaters.

Raina Lutz is the creator of Lutz Nutrition, a private nutrition consulting practice and founded Experience Kombucha, the Okanagan’s original local, organic kombucha back in 2011. She specializes in the motivation & psychology of making nutrition changes so her clients can ditch stress about food– and she tickles people’s fancy by constantly referencing the music of the 60’s. Raina was awarded a Top 40 Under 40 in Penticton in 2014, in 2018 was nominated in the Penticton & Wine Country Chambers’ Business Excellence Awards for Young Business Leader of the Year.

We are not so much humans dealing with bacteria, but rather bacteria having a human experience. Our bodies are alive with microscopic life. Bacteria help digest our food, tell us when we’re full, and what we crave for dinner (pass the carbs!). Our guts are prime real estate for hardworking microbes, which produce an array of vitamins, reduce allergies and inflammation, and have been linked to anti-cancer and anti-aging benefits. This internal ecosystem is collectively called our microbiome. As we learn more about the communities of microbes that make up so much of who we are, we are remembering how to feed them.

Fermented food is more than food medicine.

Its bloody delicious. Kimchi fried rice.

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Miso gravy poutine. Sausages and sauerkraut (or tempeh tacos if that’s more your thing). Wash it down with a craft beer or fizzy kombucha. What would life be without wine, cheese, and chocolate. What started with farmers preserving the last of the season’s crop, hidden in our grandmothers cellars, has seen a rebirth.

A resurgence of foodies and chefs celebrate ferments in their kitchens. Small artisan producers are farming bacteria for your dining pleasure, feeding your sour tooth while they nourish your body.

Fermented foods help with: Digestion Absorption of nutrients Production of vitamins Elimination Inflammation Weight balance

Immunity Allergies Mental clarity Anxiety/depression Memory

Bacteria is not a dirty word. Fermentation carefully controls temperature and pH to encourage the growth of happy probiotic microbes while discouraging the growth of bad bacteria. The salty brine of sauerkraut, or the acidic sweet tea of kombucha creates an anaerobic environment that lets the good guys flourish, ending up as probiotic food medicine.

every batch tastes different. Different recipes, different styles of aging. Eat around. Try new flavors. Variety is key for microbial diversity. Every fermented food carries its own unique probiotic fingerprint, so a mixed diet will maximize your inner balance. We’re all adults here. If you don’t like it you don’t have to finish it, but give yourself a chance and try a bite. Its really good, and good for you.

Maybe you tried sauerkraut this one time and you didn’t like it, or that batch of booch your neighbor brewed tasted like vinegar. Don’t give up hope! Every brand and

Fermented foods feed your gut brain. A happy belly is a happy head. Probiotic bacteria that thrive in fermented foods make for potent food medicine.

Fermented Favorites Beer Olives Chocolate Kombucha Sourdough bread Cured meats {Salami and prosciutto} Mustard Whiskey & co.

Hot Sauce Wine Cheese

Rising Stars

Vinegar Milk Kefir Yogurt Crème Fraiche Wochestershire Fish Sauce Soy Sauce Miso Kimchi Saurkraut Sour Pickles {kosher dills}

Tempeh {protein dense bean slab} Water Kefir {mild soda pop} Dosa {legume crepe batter} Gochujang {sweet chili paste} Obscure Traditional Natto {sticky soy bean} Garum {more than fish sauce} Misozuke {pickles buried in miso} Injera {flatbread plate} Hakarl {fermented shark} Kvass {beet tonic}

Check out: Wild Fermentation - Sandor Katz (the godfather of modern fermentation) Noma’s Guide to Fermentation David Zilber & Rene Redzepi

Share food with your local fermenters: Scott (Edible Wellness/One Big Table) Raina (Experience Kombucha/ Lutz Nutrition) Martin (Vegilante Tempeh) Daniel (Moonstone Ferments) Nelson (Vice and Virtue Brewing)

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Become your own bacteria farmer Join Scott and Raina at The Green Vanity for an evening of fermentation, food wisdom and fun…and of course, get fed! Come hungry to learn and leave nourished and inspired to be your own bacteria farmer. Feed your head while you feed your gut, Sunday May 5, 6-8pm.

Check out facebook to book your tickets online through eventbrite.

Raina - Kombucha and more ...

Folk knowledge becoming scientific fact is most evident in the (now) well-known ferment kombucha. Just 10 years ago it was mostly unheard of in North America even thought it’s a thousands-years-old elixir. Now it has it’s own section in most grocery stores.

Everywhere you look, people are talking about kombucha and our gut health. It’s “so hot” right now.

But tell that to Hippocrates, who said 2,500 years ago that “all disease begins in the gut”. The gut’s always been a hot topic that now is in the limelight because of the accessibility of these foods as well as the research coming out behind it all.

It’s such a hot topic now because we’ve come to realize that the gut’s role isn’t limited to the pulling of nutrients out of food, and making poop (yes, I went there!)

Research is just beginning to explore the effects of the gut microbiome on our overall health, our mental state AND our digestive capabilities. Gut bacteria have been shown to communicate with the brain through the nervous, immune, and endocrine systems, and there is growing evidence that healthy microbiomes and possibly some probiotics can improve the mood of both depressed and nondepressed people, as well as support weight management and so on and on and on. We are even finding evidence of a clear association between gut problems and skin disorders. For clearer skin; digestion is always worth taking a look into.

In the 60’s and 70’s fermented foods were hot in the alternative health circles for simple, rejuvenating, living foods with high energy. It’s making a stunning comeback.

Kombucha is an easy way to drink probiotics and works as a fantastic ‘gateway drug’ to other ferments and gutsupportive practices.

Flash forward to now and research into the scientific benefits of gut bacteria in our body has exploded.

As our ancestors would traditionally prepare fermented foods without knowing how healthy they are, we can see the importance of ‘going backwards’ (food/folk traditions) to move forward.

We know that our gut health is important and that research is finding more and more connections.

It tastes good too?

Cheers to that!

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The Chef’s Corner!

The Must Have Kitchen Essentials

AIRFRYER CONVECTION OVEN

A healthier way to fry, and so much more! The Cuisinart AirFryer Convection Oven is a premium full-size toaster oven with a builtin air fryer. That means it not only bakes, broils, and toasts, it also lets you air-fry right inside the oven. www.cuisinart.ca

THE SMART GARDEN

The user-logic of Click & Grow gardens is similar to Nespresso and Keurig capsule coffee machines - only instead of coffee pods, they offer proprietary plant pods with different seeds. The garden waters plants automatically while also making sure plants have just the right amount of light, nutrients and oxygen at root level. It’s the easiest way to grow plants at home. www.clickandgrow.com

COMPLETE MASON JAR FERMENTATION KIT

he mason jar fermentation dream team! These tools will make fermenting your own vegetables quick and easy, eliminating the risk of mold and the need to monitor your ferment on a daily basis. Includes Pickle Pipe Silicone Airlocks, Pickle Pebbles PLUS+ Clear Glass Fermentation Weights and the Pickle Packer All Natural Acacia Wood Vegetable Tamper. www.masontops.com

FERMENTING LID KIT

This kit comes in a 100% Bio-based bag and contains three waterless airlock lids, three pckle helix fermenter weights and an eBook access. www.trellisandcompany.com

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JOIN FOOD the

MOVEMENT

Food. Funds.

Volunteer.

Leave a Legacy Kelowna

Westside Branch

2310 Enterprise Way 2545 Churchill Road Kelowna BC V1X 4H7 West Kelowna BC V4T 2B4 PH: 250-763-7161 PH: 250-768-1559

Photography by DaMo

Raina Dawn Lutz, RHN

SPRING TUNE-UP ... YOUR DIET!

S

Spring is in the Okanagan air! Can you feel it? In the blink of an eye, it’ll be time for fruit (or its fermented cousin) on the beach, salads and BBQ’s, flip-flops and sunscreen.

As a Registered Holistic Nutritionist, I work under the umbrella of the following values:

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in their nutrition choices worry about every little detail.

When you have confidence in your nutrition, you don’t have to waste your energy worrying, searching or feeling frustrated. I help clients find confidence, so they move away from food being frustrating and into a space of feeling secure about nutrition decisions, so that it’s EASY. Simplifying nutrition for my clients is my main goal.

Nutrition Foundation #1.

Confidence in Your Choices.

Nutrition Foundation #2.

Find the Root Cause of Your Issues using FOOD so you can STOP with the Luggage bag of Supplements.

You may have tried diet after diet, whether for health or weight loss does not matter, the point is you have been searching and likely feel lost. Those without confidence

It’s exhausting always looking out for the next quick fix. I do not advocate or sell quick fixes of any kind and believe in whole, traditional/real foods to balance the body first.

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Regularly buying the next quick fix gets expensive and does not nourish the body or mind. The ROOT cause is at the core of the issue(s) you are experiencing, which isn’t going to be fixed with a pill or shake.

Nutrition Foundation #3.

Your Nutrition Should be HIGHLY Specialized as you don’t fit into a “BOX.” Holistic Nutrition does not put anyone in a box. Generic nutrition plans are not reality. You are truly unique and your genes, family history, body, choices, emotions, lifestyle, career and symptoms are unique to you. Your nutrition choices should also be personalized and tailored to you and your body now.

Nutrition Foundation #4.

Balance & Education are CRITICAL. Balance keeps us in the real world: you don’t have to drink green juices all day to feel good, plus, it’s just not reality. Balance as a foundation in our nutrition requires us to learn a different challenge: eating food that makes us feel good while allowing occasional treats without guilt.

Education is the real key because we need to learn what foods are good for us (real, whole foods) as well as which foods work specifically best for you body.

Nutrition Foundation #5.

You Don’t Need LABELS to eat Well & Your Eating Style Should Change as you EVOLVE. We can also adapt our diet as we change. It allows for more freedom and balance. Labels fail us because, as you already know, diets don’t work.

Nutrition Foundation #6.

The FASTEST path to DEEP health is in the FOOD you EAT. The fastest and safest way to improve your overall health and wellness is to increase your intake of nutrient-dense foods: eat more real whole foods. Whole foods contain everything we need to function at our best and are high in minerals, vitamins and enzymes. Everyone knows that eating better is a great place to start feeling better, but just may not have the tools to do so. You can easily feel so much better simply by adding in more fruits and vegetables and lessening your white sugar/flour intake.

Nutrition Foundation #7.

The BODY Heals the Body.

Pills, shakes, diets. While they may fool you for a bit and make you feel better in the short term, they are not doing the real, deep work: the real healer is our body. Its always striving for homeostasis, a fancy word for balance. Eat real food to support the body as a whole, so we can set it up for healing. It is not the items we purchase or the supplements we use or the short term fixes, it is the body that does the healing. The body is the authority.

TUNE-UP TIME! Start your spring time with a diet tune-up that includes more nutrient-packed foods. The benefits of stocking up on the fruits and veggies that are the first to arrive in your farmers’ market or local shop are amazing: They’re sold at optimum freshness—having been grown locally rather than shipped from another continent —which means they’ll have a higher nutrient content too! Another bonus?

You’re now part of the rockin’ food movement (when you buy local.)

Stock up on my 7 go-to picks below to help prepare the body for the incoming heat!

Radishes Their bright red hue surely adds aesthetic to a salad, but radishes’ color is responsible for more than just decorative flair. Radishes get their red hue due to a phytochemical that has been shown to burn fat and reduce the risk of diabetes (due to their ability to reduce the accumulation of free radicals, promote glucose uptake and energy metabolism, and reduce glucose absorption in the intestine.) To add them to your spring time diet, try slicing up the spheres and topping them with hummus or feta for an easy, highfiber snack. Radishes are also easy add-ons to your spring salads.

Asparagus As one of the very first veggies to make it to the farmer’s market, asparagus is highly regarded in my books. It’s rich in calcium, copper, folate, and iron in addition to vitamins A, C, E, K, and B6. A 2010 study by the Department of Pharmacology at Kasturba Medical College found that the diuretic quality in asparagus helps to purge toxins from your system. This means our ‘cleansing in the spring’ theory is real - and when we follow the cycles of nature, it provides us what we need in each season perfectly. A great mix of both soluble and insoluble fiber, asparagus is great for your gut, too.

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Rhubarb If you’ve ever been adventurous enough to cook this, you know that this tart vegetable loves to partner with fruit to become a sweet treat. (Just don’t eat the leaves, because they’re poisonous). Rhubarb needs to be turned into a healthy breakfast/healthy dessert of rhubarb crisp using whole oats and honey because, well, you just can’t have it any other way!

Morel Mushrooms These mushrooms are the third highest vegetable source of vitamin D (only behind two other mushrooms.) This vitamin has many functions beyond its classic role in bone metabolism, one of which is regulating your immune system. So besides climbing out of that dark and dreary hole that you dug yourself into this winter and slipping into some Vitamin-D-producing rays, make sure to grab some morel mushrooms.

Greens (Baby Spinach/Dandelion Greens) These bitter-sweet spring greens are bursting with fiber, antioxidants, vitamins, and minerals. A recent study found that steaming greens increases antioxidant properties by 67 percent. Studies have found that greens are protective against obesity as well as depression, fatigue and immune system issues. If you’re new to eating greens, turn your non-greens-eating self into where’s-my-daily-green freaks by eating your greens in eggs or adding bacon.

Fiddlehead Ferns These seasonal delicacy’s are lovely spirals are packed with fiber, vitamin C, vitamin A, and omega-3 fatty acids, and they are only around for a few weeks in early spring. Clean your ferns well by removing the papery outer coating and then soaking them briefly in a bath of cold water with a bit of lemon and salt. Drain and then steam them for 5-7 minutes. Add the steamed fiddleheads to a skillet with a few tablespoons of melted butter and cook on each side for a minute or two. They’ll turn golden like asparagus. Add salt and pepper to taste and enjoy!

Garlic cloves Garlic contain the active anti-inflammatory allicin while

delivering a boatload of flavor. Garlic isn’t just for garlic bread. It’s for stir-fry, soups, casseroles, eggs….... it’s good pretty much everywhere. Get on fresh LOCAL garlic right now, as this go-to flavour supports liver enzymes and processes important to your body’s natural cleansing regime. Don’t worry about the wafting scent of garlic, if everyone in the house eats it, no one will notice!

After adding these foods into your diet, you’ll be feelin’ more ready for the summer and it’s relaxed vibe. Start your spring time off RIGHT with these nutrient-packed foods that come into season in this pre-summer season.

If you’re still in need of a spring kick-in-the-butt, now’s a great time to hire a Holistic Nutritionist to help you get yourself feeling GOOD. Happy Spring eating!

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Ingredients 1⁄4 cup 1 garlic 1⁄2 cup 1⁄3 cup 1 Tbsp 1 Tbsp 1⁄2 1⁄4 tsp pinch

miso paste clove, crushed water or broth oil (olive, avocado, or grapeseed) apple cider vinegar honey or maple syrup tsp ginger arrowroot powder/cornstarch chili flakes (optional)

Direction 1.

Add all ingredients to a blender and puree on high until smooth.

2.

Pour gravy mix into a saucepan and heat on high until bubbles just start to form at the edges to activate arrowroot/ cornstarch.

3.

Fill a gravy boat and spill over roasted roots fries, cubed or crumbled cheese (vegan or curds or whatever), something pickled (like kimchi), something green (like microgreens) and toasted lentils. Or use anywhere else gravy is approved. Miso gravy makes steamed broccoli sing!

MISO GRAVY THE SAUCE OF YOUR DREAMS Not all miso is created equal. Look for organic miso in the refrigerator aisle for the best flavor profile. Avoid excessive heat to preserve as much probiotic benefits as possible.

- Scott Nystrom Photography by DaMo

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01. THE SUPERWIDE MONITOR Philips has introduced a new 32:9 SuperWide 49″ screen to its range offering users a massive 5120 x 1440 pixel resolution providing a similar viewing experience to having two 27″ 16:9 Quad HD displays side by side. It measures 48.8″ or 124cm across the diagonal and features HDR 400 technology. www.philips.com

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02. THE POCKET SKY This wearable device is designed to relieve winter blues, combat jet lag and boost energy. It works by beaming noninvasive UV light into your eyes for short periods. According to the company Pocket Sky helps shift workers acclimate better to changing work schedules, and advance or delay your body clock for better sleep and for maximum performance at work.20 minutes a day - that’s all it needs. www.pocket-sky.com

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03. THE ALEXA FM TRANSMITTER BTFREQ is a multi-function in-car adapter designed to power up to two iPhones or iPads while also providing in-vehicle hands-free communications, entertainment, and Alexa support. A dual-port charger, with one USB-C PD 18-watt port and one USBA 12-watt port, it allows for maximum speed charging for just about any mobile device. www.scosche.com

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04. THE MOLEKULE AIR PURIFIER The world’s first molecular air purifier that doesn’t just capture pollutants, it eliminates them—including allergens, airborne chemicals (VOCs), mold, viruses, and bacteria. Not only this, but Molekule is also portable, much quieter, and can be monitored and controlled via its companion app. www.molekule.com 05. THE COUNTERTOP DISHWASHER This smart home device is a miniature and intelligent dishwasher with enough space inside to clean 10 plates or up to 12 glasses. It doesn’t even require a water line. www.myheatworks.com

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6 06. THE BOSE FRAMES Call them a whole new take on headphones: Bose Frames, a set of sunglasses with built-in microspeakers and microphones, are the first commercial product embedded with the Bose audio augmented reality platform. Bose AR delivers audio feedback based on your GPS location and which way you’re facing, using a nine-axis head motion sensor and the GPS from your iOS or Android device. www.bose.com 07. THE DISPLAY SPEAKER The MIRAGE Smart Display Speaker with Alexa features a 7.8” flexible AMOLED curved display with 360-degree sound. Stay on top of your schedule, in touch with family or view lyrics to that special song. Integrated LED lighting also compliments any decor and sets the mood day or night. www.cleer.us

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08. THE LG XBOOM AI THINQ With an 8-inch high-resolution display and Meridian tuned speaker, the LG XBOOM AI ThinQ WK9 provides a stunning visual and audio experience. Thanks to an 8inch HD screen you can watch YouTube videos, listen to music and get visual answers powered by Google Search. The sound experience was developed with MERIDIAN, the British pioneers of High Resolution audio. www.lg.com

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09. THE LOVOT LOVE × ROBOT = LOVOT “Our goal was simple: create a robot that makes you happy. When you touch your LOVOT, embrace it, even just watch it, you’ll find yourself relaxing, feeling better. It’s a little like feeling love toward another person.” This remarkably lifelike and highly sophisticated mobile robot can navigate its environment, recognize people and demand hugs. When you pick it up, LOVOT feels warm, like a living thing.

If you rock LOVOT in your arms, it will close its eyes and enter a sleep-like state. There is a lot more to this little robot, so you better check out ... www.lovot.life

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This is Georgia aka “Jojo.” She is a bit of a celeb: The owners used her in the logo of their locally made paw balm “beez neez” because of her tongue that hangs out full time. Jojo also donates her paw balm to homeless folks with pets. Jojo with Momma Colleen.

BRING US YOUR

“FUR-BABIES”

Services offered at

Rose Valley Veterinary Hospital 2014

2015

2016

• • • • •

Digital X-ray and Dental X-ray Ultrasound Anterior Cruciate Ligament Reconstruction Femoral Head Ostectomy In house Serum Chemistry, Hematology, Urinalysis and Parasite testing • Heartworm and Flea prevention • Dentals • Vaccinations and Routine Procedures 2015

2016

2017

2018

112-2476 Westlake Road, West Kelowna

250-769-9109

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These are Yukon and Bizou, the Great Pyrenees guarding Okanagan Crush Pad’s Garnet Valley Ranch Vineyard property. Besides taking care of the vines and sheep, they also keep bears, coyotes and cougars away.

Furry Friends The True Stars of the Okanagan Valley

Dixie D Roper & Mickey Doodles

Burton. Truly missed by his owners and friends.

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Tucker ...

Gemma (and owner, Sarah Dunn)

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please meet Maya

Tucker (his mom, Valerie Jackson took the pic)

Spring 2019

The Pet Store Must-Haves For Your Best Friend

SHIT HAPPENS! BC-based K9CLEAN have some very cool products, including the eco-friendly Poop-Scoop-Bag and the Portable Dog Shower.

Check their website for other interesting products: www.k9clean.com

THE DESIGNER DOG HOUSE Designers RAH:DESIGN decided to take matters into their own hands and launched MDK9 Dog Haus. Constructed using modern home-building materials, it includes humanlevel amenities such as an overhang for shading, metal mesh siding for ventilation, wheels for easy mobility, and a built-in feeder. www.rahdesign-la.com THE COOLING COLLAR Dog’s can’t sweat. They pant to regulate their body temperature. The hotter it gets, the harder they have to work to keep themselves cool. K9 CHILL is the comfortable + safe way to combat overheating , reduce fatigue, prevent heat-stress + alleviate dehydration. Simply moisten K9 CHILL with cold water. www.amazon.ca

PET TRACKER & ACTIVITY MONITOR The Whistle 3 GPS Pet Tracker & Activity Monitor is easy to use: Simply attach to your pet’s collar — and you’ll be able to locate them in minutes and track their daily activity on your phone. Location alerts by email, app and text, as well as activity & rest monitoring. www.whistle.com

Spring 2019

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Crosby

Cash with his favorite stuffie: Alf

Kootenay

Rocky

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Spring 2019

Aston

SEE IT... HEAR IT... LOVE IT... www.okanagansymphony.com

celebrate sixty years of music making in the Okanagan valley we look forward to shining a spotlight on the orchestra and all

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of Music in the

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of our wonderful players.

The OSO will offer six concerts in our O’Rourke’s Peak Cellars Masterworks Series. Our guest artists will include audience favourite Ian Parker as well as new friends such as Ivars Taurins from the Tafelmusik Baroque Orchestra, who will lead the OSO in an all-baroque program featuring Bach’s playlist. I can’t wait for our audience to discover Ivars’ brilliance.

Cellist Bryan Cheng will also make his debut with the OSO. He is the current winner of the Beau Sejour Stradivarius cello (currently valued at $14 million), which was last played on our stages six years ago. We will showcase our own principal bass player, Meaghan Williams as soloist in a brand new concerto written for the OSO by Mark Haney, who has performed with us for twenty years.

Our Okanagan Symphony Chorus will join us for Messiah in December, and for Beethoven’s glorious 9th Symphony to close our season. If you love to sing, come and join us for these performances.

The OSO will also be performing an Orchestra Rock Odyssey, a week of school shows and many other fun events throughout the Okanagan Valley. We look forward to celebrating this milestone year with you!

www.okanagansymphony.com

Available at:

Esteem

Lingerie

#23 - 2484 Main Street Westridge Mall, West Kelowna, BC (Corner of Hwy 97S & Elliott Road)

250-768-0171 Esteemlingeriegroup.ca

Fashion - Comfort - Style Spring has arrived at Strut Footwear and we couldn’t be more excited about our collection.

We are thrilled to have several new lines!

Featured is the new brand that is on fire from Australia called Rollie; they are beyond cute, so comfy, and boast removable footbeds to accommodate orthotics.

Pop by and see us in the Mission Park Shopping Centre, we’d love to help you find your new favourite pair of shoes.

Mission Park Shopping Centre

www.strutfootwear.com

Move into Change!

T

There is something so refreshing about the change of seasons. As daylight savings brings us more light, there is a sweet sense of something shifting all around us. The sunrises earlier, the birds are singing and there is more opportunity right at our fingertips with a longer day. This is often the time of year that we are ready for change on so many levels. Our mind wants a fresh start and a clean slate for new experiences. Our body wants to clear out stagnant energy to make room for excitement and fun again.

Our spirit is more apt to ask more questions and is perhaps ready for a life-redirection. This is how we know we are onto something good for our whole being! Check out my top five ways to move into your own personal change this time of year.

1.

Make Space: This is your #1 chance to create real live results in your life. When you make space, your day is guaranteed to feel different. The first step in making space is to get up one hour earlier than you normally do. The morning is the most potent time of the day and when you create that space intentionally and on purpose, there is so much power to step into for the rest of the day. The next step is to clean up your environment. Tidy your junk drawer, clean your office, get rid of old clothes from your closet, throw old stuff out that is just laying around collecting dust and reorganize surfaces. Start with the main living places in your home and then get into the smaller details as you go. Whether you hire someone to clean (the best money I’ve ever spent) or you do it yourself, having a tidy living space is hands-down the best feeling when it’s complete. The final piece to this is to try something new with the space you’ve created!

2.

Breathe: The mind is everything. Your life and outlook are a byproduct of what you think about consistently. The body always follows the mind. The way to work both of these facets is to develop a yoga and meditation practice.

The baseline of these is to use your breath as a vehicle to gain more insight into your ways of being, more understanding of the mind-heart connection, and allow you to practice remaining calm amidst the challenges of every day life. Imagine yourself in a canoe where the waves just lap against the hull rather than letting the waves capsize your boat. This is what yoga + meditation do for your day-to-day. The waves are still there but it’s how you deal with them inside the canoe that shifts your whole perspective of what’s happening around you. The more you do this the more you’ll tap into your intuition and be guided by your own inner wisdom. Doing these practices in the morning is another effective way to create a fresh flow for the rest of your day.

3.

Outdoor Workouts: Your body was born to move. Think of yourself when you were a little human. You were constantly fidgeting around to get feedback about your surroundings which lead you to crawl, then to walk and then to run as fast as you can across the playground. As adults, we play mind-games with ourselves that tells us otherwise; ‘I’m too tired, too lazy, incapable, there isn’t enough time in the day, etc.’ To make consistent workouts a reality you

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Spring 2019

must make it a priority and then create a daily structure or routine that supports your priorities because if it isn’t important to you, it won’t get done. Giving yourself fresh air and movement is one of the best rewards you can ever give yourself in a day. Join an outdoor walking or hiking group, sign up for a trail running clinic or rally your friends to just get outside with you and keep each other accountable.

The Okanagan valley is full of opportunity to get out there! Remind yourself that you will never regret a workout, let alone one that happened outside.

4.

Be a 10/10 Listener: This one may be a surprise for you. Think of the last time someone interrupted you.

Think of the last time that you were talking to someone and they pulled out their phone to start texting or doing something that seemed way more important than what you were saying. Not the nicest feeling was it? Now think of a time that you felt seen and head and that the person you were talking to was engaged and was really there for you. Attention is one of the highest compliments you can pay someone. If this comes as a surprise to you, I have a secret. If you being a 10/10 listener, you will be a more well-rounded human being and your relationships will transform for the better. Start off by focusing on what kind of listener you want listening to you. That can show you what kind of listener you ought to be. Next, ask yourself how other people have listened to you over your lifetime. This can give you a perspective of where your current listening habits are at. Work towards asking more questions at the right time rather than as soon at the person stops talking.

Lastly, what would happen if you practiced gratitude as an internal action while listening instead of a feeling you visit once in a while? I bet you’ll interrupt a lot less (remember the feeling when it happened to you) and you’ll be more interested in what they’re sharing. There is way more opportunity for true human connection this way.

5.

Eat Whole Foods: This goes without saying — when you consume foods in their most natural state, you’re giving your body the fuel that it needs. In the consumption-focused day and age that we are in, it’s no doubt that packaged foods are easier to find, more convenient to make and more addictive than ever. The downside to convenience is the nutritional density is typically so low, you are left hungry and craving more of the junk that was in it. Stay away from the aisles at the grocery store and shop the perimeter. This is where all the best ingredients are stocked. The best tip I was ever given was to make sure that the “FabFour” are on your plate for all of your meals: protein, healthy fats, greens and fibre. From there, you then add a responsible amount of complex carbohydrates (think brown rice or quinoa, yams or sweet potatoes, local whole grain bread). Another bonus as we get into the warmer weather is to attend

the local farmer’s market or hunt down your favourite spot to stop and pick up fresh fruit on the way home.

When you fuel yourself with whole foods, you create sustainable energy from the inside out allowing your body and mind to thrive.

Yes, winter provides you a time to turn inward and rest.

And yes, you nestled in like a seed beneath the soil but with the warmth of spring and summertime coming, you are now craving change! Whether you try on one of my top five ways or you go to your favourite class you haven’t attended since last year, or you hike a new trail that is now thawed out, or perhaps you register for your first half marathon, there is an opportunity for you to seize. Give yourself the best chance at soaking up the changes of the seasons by doing what feels right for you! Remember that when you try new things in life or you’re shooting for a different result than you currently have, there can be bumps along the road. Leaning into the challenges ahead of you always provide the greatest pay-offs over the course of your life. Stay the course. Move into change in a way that feels right for you. And remember, when you give yourself space and grace amongst that change, it’s always worth it in the end!

Roz runs her own business here in Kelowna where she offers personal training, online workouts, private yoga and is the host of her own adventure retreat called GTFO. Find out more at rozhuber.com Spring 2019

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Have You Considered

Photodynamic therapy?

Photodynamic Therapy is providing great results in the treatment of Actinic Keratosis (pre Cancer lesions) and active acne.

LEVULAN KERASTICK and BLU-U PDT, a 2-part treatment, is unique because it uses a light activated drug therapy to destroy Actinic keratoses (AKs). AKs are rough-textures, dry, scaly patches on the skin that can lead to skin cancer.

BEFORE

This PDT of combining the topical solution and blue light create a reaction which destroy the Actinic keratoses cells. For Acne patients this unique blue light has proven to be an effective treatment.

Call to book you appointment today!

Dr. Cameron Bakala MD FRCSC

|

Facial Cosmetic Surgeon

Trust your face to a specialist • 204-3330 Richter St., Kelowna

www.facesofkelowna.com • 250-868-8056

Available at:

Esteem

Lingerie

#23- 2484 Main Street Westridge Mall • West Kelowna, BC (Corner of Hwy 97S & Elliott Road)

250-768-0171 Esteemlingeriegroup.ca

We do more than lift your spirits!

AFTER

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Spring 2019

[1933-2019]

“if the devil wears prada, then the angels now wear chanel.”

On March 5th, the French fashion house Chanel paid tribute to Karl Lagerfeld, its late creative director, at the Paris Fashion Week.

Lagerfeld, who died on Feb. 19 at the age of 85, had served as artistic director of Chanel since 1983, when CEO Alain Wertheimer gave him “carte blanche” to reinvent the brand.

“It is with deep sadness that the House of Chanel announces the passing of Karl Lagerfeld,” the brand said in a statement.”An extraordinary creative individual, Karl Lagerfeld reinvented the brand’s codes created by Gabrielle Chanel: the Chanel jacket and suit, the little black dress, the precious tweeds, the two-tone shoes, the quilted handbags, the pearls and costume jewelry,” the brand added.

Chanel also lauded Lagerfeld’s talents as a photographer and director, noting his work for the label’s imagery, short films, and more.

He had been behind the lens for the brand’s fashion campaigns since 1987.

Lagerfeld was among the fashion trade’s most prolific couturiers, producing outfits for the Paris-based luxury-goods maker, for Italy’s Fendi SpA and for his own label— all at the same time. Recognizable for his high-collared shirts, white ponytail, dark sunglasses, and black fingerless gloves, Lagerfeld had a client list that featured stars of the stage and screen, including actresses Nicole Kidman and Cate Blanchett as well as singers Jennifer Lopez, Madonna, and Kylie Minogue.

Besides his genius sense for fashion, Karl Lagerfeld was also known – and feared – for his quick wit and silver tongue. On his inimitable image he once said: “I am like a caricature of myself, and I like that. It is like a mask. And for me the Carnival of Venice lasts all year long.” Unforgotten, his take on selfies: “They are this horrible thing where you are distorted. The chin is too big, the head is too small. No, this is electronic masturbation.”

Karl – you will be missed. On so many levels.

in-style | SPRING 2019

SPRING 2019

Dare to Wear!

GET SOME BLING: Lizzie Fortunato “What’s Old Is New Collar Necklace” | Tory Burch Coin Drop Earrings | J.Crew - Crystal Cluster Stone Necklace

WELL PACKED: (top to bottom) Ted Baker London Colour by Numbers Stinger Leather Shopper | Silver Rose Hand Painted Bag (Strut Footwear & Apparel Kelowna) | Hobo Bag’s Special Edition “Nash” Crossbody (Strut Footwear & Apparel Kelowna)

FOR YOUR SKIN: HOURGLASS Vanish Seamless Finish Liquid Foundation | RéVive Foaming Cleanser Enriched Hydrating Wash

OPEN SEASON: (left to right) L’Artiste Agatiala Sandal | Toni Pons Aura Espadrille Wedge | Badgley Mischka Leah Embellished Sandal | Kurt Geiger London Charing Wedge Slide Sandal | Lauren Lorraine Candy 6 Open Toe Pump

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Winter 2019

SPRING 2019 ADD SOME COLOUR: (top) Kaia Gerber walks the runway at the R13 fashion show during New York Fashion Week, wearing a tie-dye blazer, tee, and denim shorts | (bottom) Colourful ready-to-wear outfits by Versace | (right) Ready-to-wear by Barbara Bui

A 36G living in DD land - Wearing size 10 shoes

W

When I was 12, my feet had a 5-inch summer. I started the summer with size 5 shoes and then in the space of a couple of months my feet filled out to a glorious size 10. Shopping for size 10 Women’s shoes in the late 80’s in a small city was a daunting task. At the time I was told that women’s feet didn’t usual get that big and therefore I had very little selection in shoes. Fast forward a decade and I ran into a similar situation with bras!

Over the 90’s, apparently my feet weren’t the only ones breaking out of the size 4 to 6 mold because pretty soon there was more selection in larger shoe sizes. Now, when it comes to shoes, most women wouldn’t consider stuffing their feet into shoes that are 3 sizes too small! Ironically enough, that is what a large percentage of women are still doing with their bras.

Bras seem to be sold everywhere now! Everywhere from grocery stores to I’ve even seen bras sold in a bait and tackle shop! One generally sees a 3 to 4 band range (that’s the 34, 36, 38 or 40 part of the bra size) and usually a 3 Cup range (C, D or DD). Based on the volume of product in these limited size ranges - one would assume that this band/cup range would fit most women.

HERE IS THE FUNNY PART … Average cup size for most women in North America is DD (also known as an E Cup) or an F cup on a given band.

To put the analogy into “shoes size terms” - it would be equivalent going into a shoe store that only sells size 4, 5 and 6 shoes! Most women I know don’t have feet that fit into these 3 sizes; and we certainly don’t consider a size 6 shoe to be HUGE! Yet, when it comes to breasts and bras, a lot of women seem to live in fear that their bra size might be bigger than a DD when this size is more or less average!

By the time I reached my early 20’s, I knew that my breasts were overflowing the largest “DD” cups I could find in the usual places that sold bras. I very soon ended up in a specialty lingerie shop where I discovered bras that fit me - my average size is a 36G or H depending on the manufacturer and style of the bra. For those of you hyperventilating over the bra size, most women I have talked to seem to think that I look average and proportioned – In my shoes size and my bustline!

Breaking out of the average is what has inspired my mom and I to become Certified Professional Bra Fitters working with women to find their best fits regardless of size. We also work extensively with post surgical and post mastectomy clients helping women find comfort and fit.

Come find us at Esteem Lingerie - We are worth the drive to the Westside and “We’ll do more than lift your spirits!”

Esteem Lingerie Westridge Centre Mall #23 - 2484 Main St. (corner of Eliott & Hwy 97S) West Kelowna, BC 250.768.0171 www.esteemlingeriegroup.ca

Spring 2019

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Karyn Chopik “Swift Current” Bracelet

Cecelia New York Classic Bow Flat “Melanie”

Hobo Joplin Shoulder Bag A boho-chic leather handbag with a straight out of the 70’s look

Kathy Jeanne Millinery Fine Headwear Since 1985 Available in Natural Jacqueline Kent Sugar Cane Adjustable aluminum crystal cane Extensive line of beautiful unique accessories, all found locally at Three Wishes Clothing Boutique.

...and too!

hree Wishes ... hree ocations 370 MAIN STREET Downtown Penticton PENTICTON LAKESIDE RESORT ...in the lobby 2936 PANDOSY STREET, Kelowna NOW OPEN! www.threewishesclothing.com

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Open 7 Days 250-490-4899 236-420-0217 SIZE XS to XXL

Spring 2019

Eau de You!

When you think Spring, you think floral. No, that’s not a clichÊ. In fact, there are many new fragrances on the market that combine the most unique botanicals for a fresh take on the seasonal aroma.

It is time to transition your fragrance choices for SPRING. So how about ...

MOSCHINO TOY 2 - A tantalising fragrance that melds harmoniously the sweet and tender scent of fig with the fresh, pure and delicate scent of May Rose.

MARC JACOBS DAISY SUNSHINE - A tantalising fragrance that melds harmoniously the sweet and tender scent of fig with the fresh, pure and delicate scent of May Rose.

CARTIER CARAT - A tantalising fragrance that melds harmoniously the sweet and tender scent of fig with the fresh, pure and delicate scent of May Rose.

GUCCI FLORA GORGEOUS GARDENIA - A tantalising fragrance that melds harmoniously the sweet and tender scent of fig with the fresh, pure and delicate scent of May Rose.

Spring 2019

BADGLEY MISCHKA - A tantalising fragrance that melds harmoniously the sweet and tender scent of fig with the fresh, pure and delicate scent of May Rose.

www.iconokanagan.com

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health|beauty

STOP Chasing The Lines -

REVERSE AGING WITH NATURAL LOOKING RESULTS

By Dr. Janna Bentley

T

The revolutionary 8 Point Soft Lift can deliver amazing results.

With an expert physician, one can expect to take back five to ten years AND yet still look natural and themselves with a nonsurgical facelift. This “liquid facelift” restores volume in eight strategic areas, giving lift and support using a small amount of dermal fillers (eg Juvederm). All without invasive cosmetic surgery – so virtually no downtime and little discomfort.

We see a lot of patients focus on specific wrinkles or facial lines – but what is their face saying about them and how do they feel?

A patient recently said, “I want Botox for my frown lines” – yet with more conversation together we revealed she really wants to look less tired and less sad – the solution was a 8 Point Soft Lift. (It turned out incredibly well.)

It all starts with a detailed consult, and if the patient wishes, a personalized treatment plan. Typically, this a multi-step plan. Foundation first: treatment for less tired, less angry, less sad, and/or less saggy. Several weeks after, the contouring and refinement stages for younger, happier, slimmer, more attractive, and/or more feminine/masculine.

estimated “teaspoon” of volume per year. This causes hollow temples, dark eye bags, thinning lips, sagging cheeks, heavy jowls and a soft jawline. An 8 Point Soft Lift treatment restores this volume loss and delivers immediate natural-looking results.

The 8 Key Areas:

1 & 2 & 8: Define cheekbones; rejuvenate the natural curves/structure of the cheek.

3. Restore hollow tear troughs/midface.

4. Reduce nasolabial folds.

5. Mouth corners: reverse Down Frown.

6 & 7. Reduce jowls/sagging and restores or re-defines the jaw, cheek and chin.

8 Point Soft Lift: Considerations and Investment

• Results are immediate, and last for years with some minimal annual maintenance.

• This is an advanced technique, and should be done by an expertly trained and experienced physician or physician-led nurse. Research their experience; ask to see before/afters; ask about their training (such as MD Codes).

• Down-time may included some spotting and puffiness may last a few hours, and is considered negligible by most.

• Pain/discomfort: numbing is typically applied; patients report little discomfort, and if any, it is fleeting.

• Assuming an expert injector, an 8 Point Soft Lift is considered very safe, however there are risks to consider and review with a medical doctor at the consult.

• An 8-Point Soft Lift requires an investment of between $4000 and $9000, over several treatments a few weeks apart. However every patient is unique and requires a consult.

Expertise & Training Dr. Mauricio de Maio, an internationally respected facial aesthetics expert, has pioneered MD Codes™ – that focuses on the full face and on how patients want to feel, versus targeting lines. MD Codes maps areas of the face directly linked to certain emotional attributes, and identify the treatment that will deliver predictable results: how people want to feel post-treatment.

Good cosmetic physicians/injectors are more than just injectors of Botox and fillers. They need to be experts.

Faces & Ageing People lose skin volume as they age: the skin and underlying natural “padding” thins. After about age 25, people lose an

Since everyone’s face and motivation for treatment are unique, the treatment approach must be personalized. We are looking at the full picture and helping our patients focus on how they want to feel from treatment, versus the old approach of focusing on specific wrinkles in isolation. MD Codes is a “sea change” in facial aesthetics – expertise and training means patients should not have wildly unpredictable results. In the right hands, an 8 Point Soft Lift delivers amazing results & high satisfaction.

Author: Dr. Janna Bentley is a cosmetic medical doctor and owner/founder of Lakeshore Vein & Aesthetics Clinic

LakeshoreVeinClinic

LakeshoreVein1

LakeshoreVeinClinicKelowna

3293 Lakeshore Rd, Kelowna care@veinskin.com Phone 250-860-9919 Toll free 1-888-860-9919 www.veinskin.com

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The Lady

by Kristine Jones

Be the woman a gentleman adores....

BE AWESOME. Being awesome at work isn’t always easy. A lot of what I experience is from making mistakes and learning the hard way. Other times I’ve been fortunate enough to have kickass mentors who have not only offered me advice, but mentors who have peeled me up off the ground when I’ve fallen. Here are a few things I’ve picked up while striving to be awesome.

Be productive.

Do you work as efficient as you can during the work-day? Perhaps you take a longer lunch knowing you can answer a few emails in the evening. Or maybe you like to work with Netflix in the background. There’s nothing wrong with doing this periodically, but at some point it’s important to learn that shutting down is necessary for your own mental health. A couple of years ago I realized that the more disciplined I am with my time during the work day, the more empowered I feel to shut down in the evenings. Some people say, “Work smarter, not harder” but I think if we work hard AND smart, shit gets done.

Be collaborative.

I have a mentor who used to compare me to a bird that was flying high, and flying solo. He would comment that sometimes I was soaring above everyone else. That made me feel great. I was a winner. WRONG. Fast-forward six years and I finally understand that his subtle comparison to flying solo was actually a way of telling me that I was going to get nowhere fast on my own. It’s important to fly as a group - take turns at the front and ultimately work together. It doesn’t matter how great the idea is, it is much easier to implement change as a unified team… or should I say, a flock of geese soaring in the same direction.

Be courageous.

I’ll never forget my first one-to-one meeting with a Director at TELUS, it was the first time I was literally told to fail.

How cool is that? My Director was clear in saying that I was starting my role with a blank canvas and to begin filling it with new and unique ideas. Her only caution was to “fail fast”. When you think about it, that’s pretty awesome direction from a leader. She wanted me to be unafraid to try to new things, and unafraid to fail.

This has been my greatest learning at TELUS so far – we celebrate our failures.

We pull the plug when something isn’t working and we don’t get negative about it, we share what we learned and pull out a fresh canvas. Risk-taking is necessary.

Be candid.

When I stepped into a leadership role I knew there would be days that I would need to deliver tough messages – but I didn’t consider how I was going to execute those messages. I learned a valuable lesson about the importance of being candid. I blindsided two of my team members with an email shaming them for being late, which in-turn pissed them off. They weren’t denying they were in the wrong, they were upset because I didn’t just address them with my expectations through a simple faceto-face conversation. To make to matters worse, I did it at the end of the day instead of right when it happened (FAIL).

If was going to earn the respect of my team, I needed to get comfortable setting expectations and holding the team accountable in a candid, yet personable way.

Be authentic.

The only way being candid works out is if you’re authentic along the way. Before starting my new role I called one of my peers who had been doing the job for 20 years and I asked him to give me his best piece of advice. He very simply said, “Don’t pretend to know something you don’t, ask questions… and if you still don’t understand, grab a dry-erase marker and ask for it to be drawn.” That was very specific advice, but I use it all the time. I’m open about my vulnerability and willingness to learn – it doesn’t always mean I’ll agree with everything that is shared, but the knowledge certainly shapes my decisions and has helped me build meaningful, resilient relationships.

Be punctual.

Setting extenuating circumstances aside, being punctual is one of the easiest ways to give respect and get respect.

If you’re going to be late, pick up the phone and call. If it’s a teleconference, be on time or re-book. Being late happens, but don’t allow it to become part of your personal brand.

I’ve started speaking up when I’m

Spring 2019

on a time limit. If you’ve only got thirty minutes to chat, be honest and set the conversation up for success by stating that upfront. Not only will the other person be mindful of time, but it won’t look funny when you look at the clock. Deadlines work the same way – if you can’t make a deadline, speak up. Gulp, even if it means admitting you over-promised on your delivery date.

Be personable.

A few months ago I asked one of my coworkers if he could work a bit late. It was his anniversary with his wife. He playfully mentioned that I was going to have to call his wife and explain why he was coming home late on such an important night. We had a laugh and hung up the phone. So, I did just that. I called his wife. We spent almost 20 minutes chatting and had a great conversation. I also know who on the team likes Hawkins Cheezies and who prefers Puffed Wheat.

I know who has kids and what the family does for fun. Being personable is the coolest part of leadership, it doesn’t take a university degree, it takes curiousity and a genuine interest in people.

Be trustworthy.

My most recent leader has taught me about trust. When I started working with him I would ask permission to make decisions, outlining my rationale and business cases – seeking his approval. About three months into this he said, “I trust you explicitly to make decisions for your business. If you think it’s the right decision, just GO.” Wow, what an empowering statement. From that day forward I felt complete ownership over my portfolio and how it impacted the business.

Even the day I called him to report that I messed up and needed help, he was calm, thanked me for calling and gave me clear coaching on how to get back on track. Trust is more than a strong foundation to a relationship, it is an excellent motivator.

Kristine Jones ~ From a Thirties Girl Twitter @whitedaisies14 Facebook: Kristine Jones One day I’ll learn that Snap Chat thing.

One day…

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DR. RON BALDASSARE

Life Changing.

Truly.

DR. RON BALDASSARE - An Interview

RM –You strike me as a competitive person?

Dr. B – (Chuckles) I like to do things well, yes. I believe in doing my best no matter what pursuit, so I suppose that could be considered competitive. I don’t think it’s a bad thing to be driven as long as you know when to take your foot off the pedal.

RM – Have you ever had occasion to take, “Your foot off the pedal?”

Dr. B - When skiing with my kids. They are way too good. If I tried to beat them down the hill it wouldn’t end well.

RM – You are known as the Okanagan’s corneal specialist. What does it take to become one?

Dr. B – Well, first you have to become a doctor, then 5 years of ophthalmology training followed by a full year or more of subspecialty training, only doing corneal work.

RM – I would imagine with that designation you might get pulled in a few different directions?

Dr. B – (Smiling) Well, if I understand your question I guess it does. I am asked to submit research and teaching videos to ophthalmology journals and asked to lecture at National Conferences in the US, Latin America and Canada several times a year. Due to the growth of Vivid Laser, I’m not able to accommodate all of them but I try to help educate fellow surgeons about vision correction in any way I can.

RM – Speaking of advancements, Clear Lens Exchange (CLE) is something that is considered revolutionary.

Why? Dr. B – CLE can eliminate reading and distance glasses at the same time. So no more glasses required for most activities.

60 is the new 40, and reading glasses don’t exactly make you feel youthful. CLE has been a game changer for people in their fifties and sixties who didn’t have this treatment option a few years ago.

RM – Do a lot of people know about CLE? Dr. B – Hmmm. Interesting question. I suppose a lot of people might still think their options are limited because they don’t know about CLE’s existence. It’s possible many aren’t aware of this innovation and perhaps things like this interview will help change that.

RM - It seems like you really love what you do?

Dr. B – I do. It’s amazing to help as many people as we do at Vivid Laser Centre, and be lucky enough to live in this beautiful part of the world. Our team is the best it’s ever been and I look forward to going into work, especially with the advances in technology we have now like Clear Lens Exchange.

VIVID LASER CENTRE 1571 Sutherland Avenue Kelowna www.vividlaser.com

Rick Maddison owns Tempest Media which creates memorable campaigns for retailers across Western Canada. Rick is most proud of his two wonderful children Jack and Tess. He enjoys snowboarding, hockey and watching his beloved Calgary Flames.

Rick can be reached at rick@tempestmedia.net

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G

elatissimo

!

ABOUT ICE CREAM, GELATO AND SORBET ...

The weather is finally getting better, summer is around the corner. Time for some frozen treats! And in the Okanagan, we love our ice cream. Or is it gelato? Is there really a difference, or is gelato just a fancier name for regular ole’ ice cream? And what is sorbet? Is low-fat better than ice milk? Well – we did our research, and here’s what you need to know about your favourite double scoop...

Ice Cream Did you know that in order for a frozen treat to be legally labeled as ice cream, it is required to have at least 10 percent milk fat? The more expensive higher-end ice cream brands actually contain 14 percent to 17 percent.

Ice cream is a frozen dairy dessert made of milk, cream, sugar, and (typically) egg yolks. Traditionally, French-style ice cream contained egg yolks and was richer than Americanstyle ice cream, which didn’t initially contain eggs. However, American ice cream has now evolved to also include the yolks.

Goat milk Gelato If you have been to Carmelis in Kelowna you have most likely had some of their goat milk gelato. And if not, you should try it.

Really? Goat milk? You might think that goat milk gelato is the weirdest thing you have heard, but ice cream actually originated in the Middle East, where it was traditionally made with goat milk. Goat milk plays a key role in many traditional diets around the world and provides many health benefits. It is rich in protein, calcium, and amino acids, and we digest and process its nutrients much more easily. Goat milk also has healthy antimicrobial fatty acids that provide a great source of energy for the body.

And then there is the flavour: Goat milk has less fat than cow’s milk, so you can enjoy the rich, dense, intense flavours rather than just tasting the cream on your tongue.

The ingredients in ice cream are first cooked together into a rich custard. After the custard base is cooled, it’s churned at a fairly high speed to incorporate air and increase its volume, creating a smooth and relatively fluffy texture. Ice cream generally contains more than 50 percent air after the churning process. By contrast, gelato contains between 3% and 8% milk fat and 25 percent to 30 percent air. Ice cream is served at a fairly cold temperature.

Sorbet ... and Sherbet Sorbet has two main ingredients: fruit and sugar, and most likely some water. It’s essentially blended fruit that’s churned and then frozen. With no dairy it is also one of the original gluten- and dairy-free desserts!

Which is the difference to Sherbet: Some cream, milk, egg whites, gelatin, or even buttermilk is added to a sorbet mixture, making it richer, and creamier in texture than sorbet. It has to contain less than 2% fat.

Gelato Gelato is often mistaken as the Italian word for ice cream, but it actually means ‘frozen.’ And what you may not know is that despite their similarities, gelato and ice cream actually have a different composition and nutritional value.

Fro-Yo Frozen yogurt is a mixture of yogurt, milk, and cream. It often has more sugar than ice cream, with up to 17 grams of sugar per each half-cup serving, while ice cream only has about14 grams.

Gelato starts out with a similar custard base as ice cream, but has a higher proportion of whole milk and a lower proportion of cream and eggs (quite often no eggs at all).

Which means that gelato generally contains less fat than ice cream, which helps the main flavour ingredient to really shine through.

The Healthy Choice...

Determining which frozen treat is the healthiest option for you depends on your personal preference. If you are concerned about fat content, gelato may be the better choice, and for less calories and sugar, request it without toppings or sauces. Also - several companies now offer reduced-fat ice cream which can be a suitable alternative.

Gelato is also churned at a much slower rate, incorporating less air which makes the gelato denser than ice cream.

Served at a slightly warmer temperature than ice cream, its

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texture stays silkier and softer.

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Either way – enjoy it ... !

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Spring hello

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SPRING

Space Cleaning

by Sam Shakura Springtime is the perfect time to clear your spaces.

Physically, emotionally and energetically our favourite places often feel heavy and cluttered from enduring the harsh Winter months, tired, stagnant, dense, and in desperate need of rejuvenation to welcome the warmer, brighter, more colourful days ahead. We call it “Spring Cleaning’ but I’m not just talking about dusting the windows and putting away the faux fur throws.

Everything in the Universe is comprised of energy, including the energy in our homes – and after several months of hibernating, dealing with holiday stresses, being covered in snow, and literally absorbing the energy of all of the things we’ve been through - our homes are in need of a good ol’ space clearing to welcome the positive and budding vibrancy of Spring.

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“There are a myriad of methods to clear spaces (none of which are better than the other or right/ wrong) so choose a technique (or a combination of techniques) that resonates with you, in this moment.”

Always start a space clearing with as clean of a home as possible (there’s enough energetic ‘junk’ to deal with, you don’t want to be tripping over dirty laundry).

Begin inside your home, with your back to the front door, and light a candle (preferably a white, naturalbased, non-synthetic candle to encourage a purifying energy). Close your eyes and think of all the amazing things your home provides for you; security, comfort, luxury, family, privacy, inspiration, motivation, rest… whatever your home means to you, and thank your home for all it offers.

Next, set an intention for this space clearing – it can be simply “I want to graciously thank my home for withstanding Winter, providing me with warmth and

comfort. I want to move all stagnant energy out so that my home and I can welcome fresh, vibrant, and loving energy in.”

There are a myriad of methods to clear spaces (none of which are better than the other or right/wrong) so choose a technique (or a combination of techniques) that resonates with you, in this moment. You can simply walk around your home, room to room, and give gratitude to each space for the different functions and feelings they evoke for you. You can open up all the windows, breathing deeply and allowing fresh, crisp air to enter your space (and the stale energy to exit).

You can use sound to help enliven your space (blaring your favourite “feel-good” playlist and dancing in your pajamas is a wonderful way to inject happy vibes into your home – or use bells, chimes, clapping or rattles to break up energy – paying close attention to corners and doorways.

You can burn herbs such as sage, cedar or palo santo and use the ancient power of smoke to clear your spaces (always use an abalone shell or fireproof

hello SPRING !

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container to safely contain your smudging materials).

Essential oils can invigorate a space.

lives. Whatever method you choose to use, do so with love in your heart and a clear, meaningful intention.

You can use crystals by placing them in rooms with their corresponding attributes. Rose quartz is an excellent love enhancer so I always keep a bowl of it at my front door. Everytime I walk in or walk out of my home, I am reminded to do so with love. Onyx and Obsidian will absorb negative energy so place these stones in rooms where you’ve had a recent argument. Selenite is a powerful stone for cleansing and encourages amazing sleep so it’s a great choice in bedrooms.

Citrine welcomes abundant and prosperous energy so it’s a must-have in my home office.

Finish off your Spring space cleansing by inviting something into your home that reminds you of nature, new beginnings and acts as a affirmation to the positive new direction you desire (a fresh floral bouquet, a new plant, an organic piece of driftwood the melting snow revealed on your last walk on the beach, Easter eggs, etc).

When we clear ourselves and our spaces of all the things that are no longer serving us – we invite opportunities, new relationships and magic into our

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To a beautiful , auspicious Spring!

To book your professional space clearing by Sam Shakura, or to transform a house into your dream home, please visit www.rockhousestyle.com or call Sam at 250-859-7517.

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THE LAND OF TEQUILA AND MEZCAL MEXICO - a Canadian’s favourite destination to beat the winter. Cabo San Lucas, Puerto Vallarta, Cancun. Resorts on endless white beaches, all-inclusive travel packages, a Corona for breakfast. Yes, that’s what Mexico is all about, right? Wrong! There is more, so much more to explore, and one of the most exciting travel experiences, especially for the connoisseur of some fine spirits, is to visit the areas that are famous for Mexico’s finest spirits: Tequila and Mezcal.

We went on this adventure in late February. The perfect time to say good-bye to the snowy Okanagan. Let’s face it Christmas is gone, we hit the slopes several times and trily embrassed the cold season - but enough is enough. We took a flight down to Mexico City, and from there to Guadalajara, which tales less than an hour. Guadalajara is the capital of Jalisco, the birthplace of tequila and mariachi music. Guadalajara itself is worth a visit. The 5-million peole city’s historic center is dotted with colonial plazas and landmarks such as the neoclassical Teatro Degollado and a cathedral with twin gold spires. The Palacio del Gobierno houses famous murals by painter José Clemente Orozco. Guadalajara is also close to the city of Tequila. Wait ... there is a city called Tequila? Yes, there is, and the 45 minute drive from Guadalajara is a must.

TEQUILA

60 km from Guadalajara,Tequila is best known as being the birthplace of the drink that bears its name, “tequila.” Made from the blue agave plant, native to this area. The heart of the plant, the “piña,” contains sugars and was had been used by the indigenous peoples here to make a fermented drink. But it was the Spanish who took this fermented beverage and distilled it, producing the tequila known today. We decided to take a taxi (yes, there is UBER in Guadalajara but you will have difficulties to find one in Tequila) rather than a rental car. It is safer and, let’s be honest, you will have had ‘a few’ by the end of the day.

Better safe than sorry!

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The town of Tequila has a population of close to 30,000 and attracts thousands of visitors each year to see the fields, distilleries, the Museo Nacional de Tequila (National Museum of Tequila), and the Barraca de Tequila. And as the name suggests it is home to countless distilleries. The name “Tequila” has actually been protected by the Mexican government since 1974, and its use is limited to products distilled from agave grown in certain regions of Mexico. Long-established distilleries here produce between 500 and 1000 liters a day but this is not enough to meet the international demand for the product which has skyrocketed since the 1980s.

Patron, Don Julio, Herradura or Jose Cuervo are some of the biggest and best-known tequilas. And yes, by the number of cases or bottles they are by far some of the best-selling tequila brands in the world. But this is not what we wanted to see. We were on a mission to visit the small family-owned boutique distilleries. The distilleries that produce the tequila the ‘old-school way.’

This gentleman actually holds the world record as the fastest jimador harvesting agave plants.

FORTALEZA, ARETTE AND SAUZA It is a long story why we picked these distilleries, but let’s just say we were fortunate enough to have met some aficionados who introduced us to the right people. Tequila Fortaleza is a must to visit. Only launched in 2005, Tequila Fortaleza has over 140 years of history behind the brand. A familyowned distillery, it was the great-great-grandfather, Don Cenobio, who founded La Perseverancia in 1873. He became the first person to export “mezcal de tequila” to the United States, shortened the name to just Tequila, and implemented the use of steam to cook the agave (instead of an earthen pit). Today, and under the eyes of Don Guillermo, who we had the pleasure of spending an evening with, is making tequila in the same way it was made over 100 years ago – with a small brick oven to cook the agave, a tahona to squeeze the juices out of the agave, wood tanks for fermentation, and the 2 original copper pots for distillation.

We had an amazing time at Fortaleza and felt like part of the family. We visited the Agave fields, actually learned how to cut the plant, and toured the whole production. We then had a private sampling in their famous cave, followed by lunch under a dark blue sky.

Our next stop was at Tequila Arette, just down the street in walking distance.

Named after a famous horse that won the gold medal in the 1948 London Olympics in Equestrian Jumping, Arette is operated by the Orendain Brothers, descendants of one of the most recognized families in the tequila Industry. They actually use the water from the wellsprings of the Tequila volcano, and have, compared to Fortaleza, invested in a bigger oven and bigger pots and distills, resulting in a bigger production but still putting quality over quantity, following their grandfather’s footsteps and continuing the family legacy.

Again, what a great time we had, meeting the whole family and finding out that the grandsons are spending time in

Vernon and Kelowna whenever they can in the winter: You can’t beat the Okanagan’s powder! Wow .. what a small world!

Now that we had seen a small boutique distillery as well as a slightly bigger production, we actually wanted to have a look at one of the bigger players.

Sauza Tequila, founded in 1873, had its Casa Sauza recognized as the world’s most consumed tequila in 2003 and placed 15th among the world’s 100 best-selling spirits in 2005. Today, it is owned by Beam Suntory, headquartered in Chicago, US. What you will find when you visit Sauza is a factory covering several blocks in Tequila. Set-up to welcome tour buses, it is a wellorganized tour which ends in a beautiful courtyard bistro with a small park. But ... it is a factory outputting quantities to supply a world-market.

You won’t find the history, the passion of the owners and the workers, and most of all the ‘la familia’ experience that we had when visiting Fortaleza and Arette.

We would also like to send a big thank you to Carlos Monsalve, the founder of Grand Mayan Tequila, who took a whole day to drive us around, showing us Agave fields and beautiful villages and cities, including Tlaquepaque with its wonderful buildings, art galleries and many restaurants and bars.

of 1,555m, the city relies heavily on tourism, which is based on its large number of colonial-era structures as well as the native Zapotec and Mixtec cultures and archeological sites, including the famous Monte Albán, which was named a World Heritage Site in 1987 along with the city of Oaxaca itself. You will also find interesting markets and many very cool art galleries. Oh, right - there is no OBER in Oaxaca, so you will have to take a cab or rent a car. We opted for taxis, for obvious reasons ;) Also - we can highly recommend hiring a guide for a day to show you around. It makes a lot of sense. We had a great time with Juan Montes-Lara (www. oaxacatourguide.com). He did an amazing job and definitely gave us a great perspective and insights into Oaxaca, the history and culture. A true ambassador of the area!

The city of Oaxaca is also considered to be “Mexico’s culinary capital” - for a reason. We had some of the most flavourful dishes at some of the nicest restaurants. But the main reason we came to this area for was ... Mezcal!

TEQUILA EXPRESS Here is another way for you to get from Guadalajara to Tequila - ride the Tequila Express. The train has 4 cars with a capacity of 68 people and usually requires that tickets be bought a month in advance.

OAXACA - From Archeology to Mezcal Now that we were “in the area” ... we decided to hop on the plane and fly south to Oaxaca. The city and municipality of Oaxaca de Juárez or simply Oaxaca is the capital and largest city of the Mexican state of the same name. At an elevation

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MEZCAL Did you know: Mezcal is the precursor of tequila. It’s been recently discovered that mezcal production dates back to pre-hispanic times and was made in Xochitécatl-Cacaxtla in the state of Tlaxcala 2500 years ago, whereas Tequila was first produced in the 16th century in the state of Jalisco. Also - All tequilas are mezcals, but not all mezcals are tequilas.

The process of making Mezcal from the heart of the agave plant is much the same as it was 200 years ago. It is also close to the making of tequila, although there are several differences: Whereas Tequila is made from a single type of agave plant (agave tequilana or blue agave) – and can only be produced in the state of Jalisco and in small parts of four other states, Mezcal can be produced from more than 30 varieties of agave (including blue agave) and is made around the city of Oaxaca and in some areas of the states of Guerrero, Durango, San Luis Potosi and Zacatecas.

Most mezcals are made from the Espadin agave, although some mezcal producers blend agave varieties to create a distinct flavor.

Mezcal traditionally has a very unique, smoky flavor that makes it fairly easy to distinguish from

tequila. In contrast to tequila, where the agave is baked in an above-ground oven, the traditional method for Mezcal is using in-ground pits. The agave heads are roasted over hot rocks in a cone-shaped pit (the palenque) for two to three days, covered with moist agave fiber that is left over from the fermentation process. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness.

MEZCALES MILAGRITO Our first distillery to visit was Milagrito in Santiago Matatlan, a town with around 8700 people, but an astounding 140 mezcal distilleries. It is the most famous mezcal producing town in the state of Oaxaca.

This distillery actually is not open for tours or tastings, we were fortunate enough to get a private tour and once again we were blown away by the hospitality. It is something we can’t point out enough - wherever we went people welcomed us with open arms and made us feel like home. Karla, one of the owner’s of Mezcales Milagrito, joined us for breakfast before we headed over to their palenque were we would meet the rest of the small team. We must say it was one of the most organized and cleanest distilleries we have ever seen. Not just in Mexico. A big Thank you for an amazing experience!

MEZCAL GRACIAS A DIOS In walking distance from Milagrito, you will find Mezcal Gracias a Dios. If you’re looking for a hip and stylish mezcal distillery - this is it! The distillery is run by master mezcal maestro, Óscar Hernández Santiago whose family has been making mezcal for 4 generations. We loved their Mezcal (and, funny enough, their Agave Gin, too!) and the beautiful tasting room bar.

EL SABINO/ MEZCAL MACURICHOS Juan recommended visiting this distillery that makes the fabulous Mezcal Macurichos. This family business has 50 years of experience making mezcal, and only uses organic wild and locally grown agaves. Mezcal maestro, Gonzalo Martinez Sernas, poured us several of his limited production mezcal varieties. It was the first time we had a 65% Mezcal!

And what about the Worm?

Sorry, folks - the worm is primarily a marketing gimmick to help boost sales, especially in the United States and in Asia.

It actually is not even a worm but one of two insect larvae (a caterpillar of a night butterfly or the larvae of the agave snout weevil) that can infest yucca and agave plants.

We had the most amazing time on this trip and have learned a lot. A big ‘Gracias Amigos!’ goes to all our new friends in Jalisco and Oaxaca. It wouldn’t have been the same without you!

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Rosemary

Thomson

A MUSIC ICON MAESTRA IN THE OKANAGAN VALLEY Kelowna Community Theatre is dark and deathly quiet when I meet Maestra Rosemary Thomson there on Friday morning.

“I do love an empty performance space as much as I do a full one,” said the music director and conductor of the Okanagan Symphony Orchestra. “An empty space is full of possibilities. It often is the calm before the storm. And, especially in the case of the Kelowna Community Theatre, it reminds me again the Okanagan Symphony Orchestra is unique in that we regularly play at three different venues.”

Being the Valley’s orchestra, it also performs at the Cleland Theatre in Penticton and the Vernon Performing Arts Centre.

“The Vernon Performing Arts Centre is the newest building we play in an there’s a grandeur about it,” said Thomson. “The Kelowna Community Theatre is the oldest building we play in.” After that statement, the maestra is careful with her words...

“It’s a dry building and has the interesting design of the ceiling tilting down and the rows of seats on an upward angle,” she said. “As such, it compresses the sound. It’s a challenge and one we work with.” Thomson hopes a new community theatre is in Kelowna’s future.

Before we go any further, the honorific title of respect – maestra – should be explained. It’s the feminine of maestro, a master of an art, in this case composing or conducting music. Thomson is indeed a master and the Okanagan Symphony Orchestra, as a relatively small company in a relatively sparsely populated Valley, is lucky to have her.

For decades, the Okanagan has been punching well above its weight culturally and formed its own orchesta in 1960, which means OSO’s 60th anniversary season is coming up.

As music director and conductor for the past 12 years with the OSO, Thomson has put her indelible signature on the company.

She loves putting on a variety of shows to make as many people as possible feel welcome. After all, symphonic music isn’t all 300-year-old high-brow pieces composed by dead European men. She calls such heavy masterworks, exhilarating, but intense, like reading a meaty novel.

“You have to be in the mood for it. You have to focus,” she said.

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“But you will be rewarded with an incredible listening experience.” Lighter classics, like the recent sparkling French flair of the Joie de Vivre concerts, are similar to reading a series of satisfying short stories, according to Thomson.

If simply having fun and being entertained are more your speed, Thomson said the recent OSO at the Oscars concerts were for you.

The shows celebrated soundtrack music from decades of Oscarwinning movies from Moon River and When You Wish Upon a Star to The Audition Song from La La Land and ditties from the

Disney film Coco.

In past concerts, OSO has also served up accompaniment to Inuit throat singing and Christmas fun with The Grinch. In May, there will be Asian Fusion with pounding Japanese drums and Chinese erhu violin.

The OSO’s 60th anniversary season starts in the fall with a spotlight-on-theorchestra theme.

The $12-million Stradivari cello from the Canada Council for the Art’s Musical Instrument Bank will be featured in October and there will be a special doublebase solo in November.

Being conductor of an orchestra that averages 45 musicians involved a lot more than waving one’s arms about.

“Most of a conductor’s work happens in rehearsal,” explained Thomson. “And then at performances, my job is to listen to the orchestra as a whole and react.

“I cue musicians and welcome them in. I show the rhythm, beat, balance, intonation and pacing and slow down or speed up the pulse. I’m most important at transitions and tempo changes when the mood or direction of a piece of music changes. It’s like a dance that builds to a climax.”

Being music director also means being involved in the business side of the orchestra. Thomson auditions and choses musicians and helps with outreach and education.

She’s proud OSO sells the most tickets of any orchestra in Canada in ratio to

annual budget. However, OSO is lowest in donations, something Thomson wants to work on going forward.

“I’ve been here 12 years and I still have a few years left in me here to accomplish a few things,” she said. “We’re thriving, but we can dream bigger, increase donations and build a bigger endowment we can draw from in the future.”

After earning her Bachelor of Music degree in piano from the University of Toronto, and graduating from the university’s Advanced Graduate Conducting Programme, Thomson has enjoyed a stellar career. She conducted Toronto’s new music ensemble Continuum and was conductor in residence for the Winnipeg Symphony Orchestra, where she worked closely with Maestro Bramwell Tovey.

“Being first assistant to Bramwell was like being in a medical residency, learning everything I could from a master,” said Thomson. “He definitely is my mentor. I’m still in contact with him regularly, asking his advice on pieces of music and the nuances of conducting.”

There’s been guest conductor stints with orchestras in Vancouver, Kingston, Toronto, Thunder Bay, Regina and Victoria and opera companies in Edmonton (Nuova), University of B.C. (Vancouver), Aberdeen, Scotland (Garden Opera) and Haliburton, Ontario (Highlands Opera).

She also worked four seasons as assistant conductor for the Canadian Opera company and before coming to the Okanagan was resident conductor and

Spring 2019

chorus master at the Calgary Philharmonic Orchestra.

“One of the most interesting places I’ve conducted was with the Calgary Philharmonic in a hangar at the Aero Space Museum in Calgary,” she said. “It was a D-Day concert and the hangar had terrible acoustics. But the booming music of the program and the setting made it work.”

Speaking of sketchy acoustics and lessthan-ideal performance spaces, I have to ask Thomson about her guest gig with Highlands Opera. I grew up in Haliburton, Ontario and graduated from the high school where she conducted the opera in the gym. “As I told you, we’ll make any performance space work,” she said. \While the Rocky Mountains are magnificent and the high-elevation open air sweet and pure, it too provided Thomson with yet more acoustic and conducting challenges. Yet, Mozart on the Mountain with the Calgary Philharmonic was epic in both look and feel.

Thomson and her husband have two children who are both members of the Okanagan Symphony Youth Orchestra.

Sam, plays piano and the cello passed down from his great-great grandfather.

Molly, lays piano and violin. It’s not all music for the family. They like to crosscountry ski at Telemark in West Kelowna, skate at the outdoor rink in Stuart Park, swim at the H2O Centre, check out the Kelowna Art Gallery regularly, take in Caravan Farm Theatre’s outdoor shows in Armstrong and camp at Bear Creek Provincial Park.

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COACH Delancey $330.00 LONGINES DolceVita $1,550.00

GUCCI Vintage Web $970.00

MAURICE LACROIX Eliros $1,150.00 RAYMOND WEIL Shine $785.00

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What's the time?

Stylish Watches That Don’t Break The Bank

FERRO 356 $945.00

SIX-O-FOUR $499.00

TISSOT Chemin des Tourelles Squelette $2,375.00

LONGINES Flagship Heritage $1,900.00

BULOVA Archive Chrono C $895.00 Spring 2019

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www.JonaPanels.com

info@jonapanels.com

250-861-5140

The above pet stain was treated using Smell Zapper Erase Spot & Stain Eliminator

See More Before & After eExamples, Testimonials and Videos at Facebook.com/SmellZapper & Instagram.com/JonaPanels

www.SmellZapper.ca

menof style

Light & Airy Summer Spirit The DIGEL 2019 Spring Summer Collection blends tailored styles with a “light and airy summer spirit�. Smart polished looks mix business and leisure in an elegant yet relaxed way to create a cosmopolitan visage.

DIGEL is an international brand with an innovative vision and creative spirit.

Their customers are individualists who seek to express themselves with striking styles in contemporary clothing for every occasion.

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in|style

menof style

Puttering Around: Your 5-Minute Prep Guide for Your Day of Okanagan Golfing The Okanagan has lots of great courses for golf enthusiasts to enjoy, several of which have won some major awards. But before you head out for a round with your friends, it’s important to take the proper precautions to ensure you have a great golf experience.

Here are just a few critical preparations you’ll need to make before you tee off.

Thinking of Tipping the Staff?

Check with Management First If the golf course employees are doing an amazing job of serving you, it may be very tempting to tip them for their excellent service. Tipping the caddy, the restaurant server, the bag drop manager, or the person in charge of cart returns may or may not be expected depending on which golf course you visit.

Private golf clubs typically include service fees in your membership, so there’s no tipping necessary.

Similarly, the staff at public courses don’t expect any tips whatsoever. But at high-end golf resorts, you will be expected to tip.

So who do you tip, and how much? Golf Advisor recommends tipping your forecaddie about $20 per player, your caddie $40, and your locker room attendant $5. When in doubt, ask the golf course management beforehand what an average tip is.

Water, Water Everywhere: Bring Yourself a Drink

HAPPY HOUR DAILY - 3PM TO 6PM NEW SNACK SHACK FOR 2019!

(250) 768 - GOLF (4653) www.ShannonLakeGolf.com

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“Make sure you bring lots of water” is the standard and oft-repeated line in golf, and for good reason.

On a hot summer day, golfers can sweat up to 1 litre per hour, or even more. But heat stroke isn’t the only danger golfers face. In 2012, researchers at the University of Lincoln in the UK found that dehydration on the golf course can impair your motor and cognitive function – and throw you off your game.

Even mild dehydration can impair your motor control and reduce your accuracy when swinging. Do yourself – and your game – a favour and keep water with you at all times.

Golfing in the Okanagan is a great way to get out, have fun with good friends, and enjoy the scenery.

With the right preparatory steps, you can stay at the top of your game without having to worry about the details.

visit us or book online: o k a n a g a n g o lf c lu b . c o m 250-765-5955

P U B L IC W E L C O M E Two Championship Courses Two Incredible Wedding Sites Practice Facilty & Golf Academy Dining Lounge & Patio

Where the Locals Go! Exceptional, Affordable, Memorable Golf Experiences... Every Time!!!

2018 PGA of BC Golf Facility of the Year

• • • • • • •

18 Hole Executive Golf Course Mondays: 9 & Dine after 11am Tuesdays: Ladies Night Wednesdays: Wing Night 2pm Close Thursdays: Mens Night Open For Breakfast Happy Hour: 2pm-5pm

MICHAELBROOK Bar • Grill • Golf Club

1085 Lexington Drive, Behind H2O Centre

(250) 763-7888 michaelbrookgolfclub.com

15 minutes from downtown kelowna & the airport

blackmountaingolf.ca tee times - 250.765.6890

In Style!

The Law of

ATTRACTION!

Do we have your attention? Yeah, we thought so. So you want to smell sexy and attractive. Join the club. Or you want to seduce someone. Nothing wrong with that. Now, at the end of the day, the only people who can determine whether you get laid are you and your special someone. But as it turns out, there are indeed certain scents that members of the opposite sex find intoxicating.

And we’ve spent YEARS looking for them and trying them out, all to curate this list. (Ok, that’s not even remotely true. But we DID spend several hours online doing research and surveying hundreds of women on what fragrances are sexy, hot, yummy, or...well, there are some adjectives and phrases that we just can’t print. Just use your imagination.)

And here they are ... the 6 colognes can make the ladies weak in the knees when you walk by. We’ve added some quotes that we found, instead of some stupid scent descriptions that say nothing ...

Fierce by A&F

1 Million by Paco Rabanne

Aventus by Creed

100 ml - CAD 90

100ml - CAD 120

100ml - CAD 590

“You can be as ugly as a dog, and this still will get you women easily!”

In Style!

“It’s affordable and hands down one of the cleanest, sexiest smells.”

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“This cologne is extremely appealing to women. I’ve had moments where I have been to the strippers, and they’ve all sat on my lap because of its amazing smell.”

“The tears of Ryan Gosling.”

6

“Although it’s not one of my personal favourites, it has been six ex-girlfriends’ absolute number one cologne.”

“The Rolex of cologne.”

Le Male Jean by Paul Gaultier

Acqua Di Gio by Giorgio Armani

L’Homme by Yves Saint Laurent

75ml - CAD 95

100ml - CAD 115

100ml - CAD 125

“Sex in a bottle. Women love this stuff!”

“The best smelling perfume in the world.

Only two sprays and you are good to go for the whole night!”

OKANAGAN

www.iconokanagan.com

“Being a woman let me tell you this cologne smells good on most men. This scent smells good to every woman I know and if we smell it on you then trust me, it ups your chances.”

“This smells like a European bachelor”

Spring 2019

“This one is irresistible, you’re gonna end up winning.”

“I’m 65 years old and the young ladies just get aroused by the smell.”

The Gentleman

They should have taught you this in school....

by Dr. Christian Brix

The Bachelor Party Most of us have the fortune of having been a part of the celebration to toast a friend on his way from the single life to the blissful institution of marriage. Those of us who have been to a few have probably experienced everything from the classy gentleman’s evening to the absolutely chaotic alcohol-fueled weekend of debauchery. For those who may be confused on how a stag “should” go down, we are here to offer some guidance.

The bachelor “party” has actually been a tradition since the Spartans in the 5th Century. At that time, it was a dinner to celebrate the groom, and they would toast him, feast together, and share stories. The purpose, even as it continued through the centuries, was to enjoy some male bonding and celebrate a rite of passage for men moving away from bachelorhood. It is literally only in the last couple decades that the bachelor dinner has devolved into the bachelor party, and the feasting and toasting is often replaced by gambling, strippers, and shots. Of course there is most likely a middle ground between the old and the new, and it is there that the gentleman should operate. We want to honour our groom, enjoy some bonding, and toast him into his new life, but we also want to make sure we have some fun at the same time! If your groom is in the ER getting his stomach pumped…you messed up.

-The planner - It is the best man’s job to plan the event.

Be it one night in your small town or a week in Ibiza, it is up to the best man (who presumably knows the groom best) to make sure the perfect plan is put in place. If it is an amazing success, or if it goes horribly sideways; it’s on him (yes, I just dropped a semicolon!) The key place to start is always an interview with the groom (and possibly his wife to be?) on what the ground rules might be. One needs to be 100% sure what will be tolerated, and what will not. Defer to what the groom tells you, but don’t forget that his future wife is going to be in your life for a long time, and possibly cooking meals for you in the future. While you’re at it, get an invite list from the groom as well.

- The Father - Inviting the father, the father-in-law, and the brother-in-law is always up to the groom. It is most often the case that there would be a dinner or an earlier part of the evening including said family, and then the events to follow are attended by only the groom’s closest friends.

Make sure you are a good gage of how “cool” your fiancée’s dad and/or brother might be with your evening plans.

- The Drinker - Of course drinking is often part of the bachelor party events. It is up to the boys to make sure the groom actually has a great time, but while still being able to function and actually remember the event. The best man may have to run interference and take a few for the team. Any other activities that involve further inebriation should also be considered (possibly even before the night

starts) and decided on before the point where pretty much everything seems like a great idea.

- The Money - Sorry gents, but the groom should pay for nothing. On the subject of money, keep it reasonable for all attendees, and if someone important can’t make it work financially, then everyone else should consider chipping in.

If you are an invitee, make sure you are honest about what you can afford instead of getting stressed and strapped the whole time. Lastly, if the group agrees on specific entertainment and you would rather not participate based on your values or your fear of your wife, then unfortunately you still have to pay your part (not including a portion of the tips). Feel free to sit in the other room and wait for the sinners to finish sealing their eternal damnation.

- The Meal - The bachelor party must include a nice meal.

This is the tradition, and it is also the opportunity to roast the lucky bachelor and share some stories that probably shouldn’t be included in the wedding speeches. Make this part the highlight of the event to fit with tradition and to really use the opportunity to let the groom know he is loved…and probably an idiot based on the majority of your stories.

- The pusher - Most guys have that friend who gets a bit too excited about the “hazing” part of the party. He wants to cause the groom pain, get him way too intoxicated, dress him like Barbie doll, and torture him in any way possible.

Settle down buddy. The goal is to celebrate the groom and make sure he has the time of his life…it isn’t to injure him, scar him, and most likely as a result, to upset his fiancée.

This isn’t your moment pusher-man.

- The photographer - Every group has that friend who is way too into social media and taking pictures of every moment of his life. Don’t invite that guy. There is an unwritten rule (I suppose it is written now) that says there really not need be any pictures taken during the events. Of course if you are making bad choices you don’t want that shared (shame on you), but way more importantly, you should try being present in the moments and actually enjoying your time with your closest friends.

Dr. Christian Brix Dr. Christian Brix is a writer, a gentleman, and a Chiropractor living in and loving Kelowna B.C. www.brixfamilychiropractic.com

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CULTURE: THE HEARTBEAT OF ?

YOUR BUSINESS

Culture and human capital are more important than strategy and financial capital in your business. As the heartbeat of your business, culture needs to be nurtured and prioritized.

Neglecting this component can be fatal in the best of times, especially when you are building your exit strategy. Experts on organizational culture at the Katzenbach Center state that 80% of business culture must evolve in the next 5 years for businesses to succeed, grow, and retain the best people1. Failure to do so may collapse your business.

As a business owner, how can you prioritize and nurture a strong organizational culture? Only humans can optimize the efficient use of financial resources to maximize profits. Financial resources on their own don’t function. Traditionally, the CFO at second-in-command controls the financial capital while the human capital, including cultural initiatives, are left to an HR sub department of the CEO. This inherent design offers lower priority to the people actually doing the work. This outdated structure leaves businesses culturally hollow after the startup and growth phases, leaving the business owner with disengaged employees and systems that still require critical human inputs. When your business value is dependent on multiples of profits, earnings, EBITDA, or some other metric, your business will have resilience and staying power if it has a strong organizational culture. That means that the employees values are aligned with the business and they genuinely care – and will work hard for its success.

Consider the following 4 major benefits of a healthy business culture: 1. Identity – Corporate identity provides employees with direction and values alignment.This affects their behavior in the workplace and drives how work gets done.

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?

Having emotionally powerful values that align with your employees will manifest into a strong identity. When considering new employment, most job-seekers now consider this factor above total compensation.

2. Retention – Strong cultures attract better talent, reduce turnover, build lasting cohesive bonds with employees and departments.

3. Image – Corporate image that is depicted as loyal, generous, fun, cooperative, fair, among many others, creates a brand awareness resulting in loyal employees, customers, suppliers, and the general public.

4. Efficiency –The efficiency of your business operation is key when considering business value. Supporting and rewarding the positive contagious behaviors that may already exist in your company will spread them more rapidly and create measurable business impacts.

Consider the following 4 questions to help assess the state of your business culture: 1. Is your culture defined repeatedly, starting from your onboarding right through to your supply chain methodology?

2. Is your culture understood by everyone, especially your informal leaders? Employee engagement and participation in culture development creates greater buy-in and loyalty. Additionally, encouraging your informal leaders to lead by example will proliferate the behavior.

3. Is your culture consistent with all forms of decision making, including financial? When faced with challenges, employees from all levels make better decisions when they can refer to company cultural values.

4. Is your culture evolving and being reviewed regularly with realistic changes? How employees feel very often interferes with how they think, especially when challenged with complex changes. Keeping changes small and simple is more likely to “stick”.

The biggest issue business owners face today is that they want to retire, but don’t know what their business is worth or how to get out of it successfully.

A good Business Broker can provide owners with market data specific to their industry and realistic analyses of their business. Each business is unique and requires an individual approach to maximize the value and develop a strong business case for selling. Your Business Broker will provide advice and direction during the entire process and can help you to get the best value for your business.

LEGEND

Get your culture right because, as Peter Drucker reminded us, “Culture eats strategy for breakfast”

John-Erik Grain MBA

MOXY

Certified Business Broker and Licensed Real Estate Realtor®.

John-Erik also holds a Master’s Degree in Business Administration, specializing in Project Management as well as a Mechanical Engineering diploma.

REVOLVR

About Business Finders Canada A full service Commercial Real Estate Brokerage.

We sell Businesses and Commercial Property.

A TEAM of Dealmakers with confidential processes and proven systems which are 5x more effective than the industry average.

We bring 200+ years’ experience, while streamlining a complex process.

Come in today to see more from

Let us know if we can help you!

Business Transactions | Valuations | Leases | Education on buying + selling

#1 in sporting glasses

EYECRAFT OPTICAL

www.businessfinderscanada.com

Main: 250.491.1111

Toll Free: 1.888.377.8009

Spring 2019

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r u o t u heck o

C

FULL SERVICE RESTAURANT

SLOTS, BINGO & DINING

1585 Spring field Road, Kelowna BC

CHANCESKELOWNA.CA

KELOWNA Your Community Gaming Centre That CARES

Play for fun, not to make money.

19+

HYUNDAI

2019 KONA EV The convention-breaking Kona Electric crossover rides on an allnew CUV platform and is Hyundai’s first compact electric crossover for the North American market, appealing to consumers with active, eco-focused lifestyles of all kinds.

“Our new Kona Electric crossover is a stylish and efficient compact CUV, tailored to the needs of customers who pursue eco-focused active lifestyles requiring generous range,” said Mike O’Brien, vice president of Product, Corporate and Digital Planning, Hyundai Motor America.

“We’re confident it will set new standards for the electric-propelled compact CUV segment, with outstanding range flexibility, appealing design, cutting-edge connectivity and class-leading available safety features.”

ELECTRIC HIGHLIGHTS The Kona Electric offers a powerful, efficient electric 150 kW (201 horsepower) permanent-magnet synchronous electric motor that develops 291 lb.-ft. of torque distributed to the front wheels. A host of advanced safety features are also available on Kona Electric, including Lane Keeping Assist, Blind-Spot Collision Warning, Rear Cross-Traffic Collision-Avoidance Assist, Parking Distance Warning and Forward Collision-Avoidance Assist with Pedestrian Detection.

Hyundai estimates the range at a segment-leading 415 kilometres. An eighty percent charge can be achieved in 54 minutes with a Level-III quick charge, using the SAE-Combo charging port, while a 7.2 kW LevelII charger takes nine hours and thirty-five minutes.

EXTERIOR DESIGN The Kona Electric employs refined aesthetics with organic geometric body forms and sporty contours for a modern, high-tech eco appearance. A low and wide stance complements its profile, with a long wheelbase and short overhangs, ensuring sporty, nimble handling and control. The front presents a future-focused, modern grille with a cross-hatch, debossed design, housing the electric charging port for convenient, head-in parking at charging stations.

INTERIOR DESIGN The unique features of the exterior continue inside with a strong horizontal character line creating a wide and spacious feel. Even with its compact dimensions and low roof line, the Kona Electric delivers outstanding interior roominess, especially front headroom.

The all-new 2019 Hyundai KONA EV is starting at $45,599 ($5,000 in BC government incentives available).

KELOWNA HYUNDAI | 3260 Hwy 97 N | (250) 491-9467 Spring 2019

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GENEVA

INTERNATIONAL MOTOR SHOW Bugatti La Voiture Noire

The 2019 Geneva motor show has closed its doors - it ended up being one of the best we can remember in recent years 151 world and European debuts. From the new Fiat CentoVenti concept to the box-fresh Ferrari F8 Tributo; from the world’s most expensive new car (a Bugatti one-off) to Honda’s first electric car; and from a trio of Aston Martins to the stunning 1800bhp Pininfarina Battista hypercar - here are our favourites we saw at this spring’s hottest car catwalk.

Audi Q4 e-tron concept

Pininfarina Battista VW ID Buggy Concept

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Honda E

(top) Citroen AMI One Concept (bottom) Fiat CentoVenti Concept

Aston Martin Vanquish Vision Concept

Kia Imagine Koenigsegg Jesko

Alfa Romeo Tonale Ferrari F8 Tributo

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2350 Enterprise Way Kelowna

WE WILL NOT BE UNDERSOLD PLUS ADMIN FEE OF $499 & APPLICABLE TAXES OAC

www.valleymitsubishi.ca

250-860-6300

DL#30446

‡ 2018 Outlander SE Touring AWC/2018 RVR SE Limited AWC/2019 Mirage ES 5MT model shown has an MSRP of $33,998/$28,398/10,998. Vehicles are shown with optional equipment and/or accessories. _Offer available from March 1, 2019 to April 1, 2019 for eligible and qualified customerson the purchase/finance (Mechanical Breakdown Protection) or lease (Appearance Protection) of a 2018/2019 RVR, 2018/2019 Eclipse Cross, 2018/2019 Outlander, 2018 Outlander PHEV, 2018/2019 Mirage and 2018/2019 Mirage G4, valued at up to $2,600. Limited-time extended warranty coverage is offered through Mitsubishi Motors Diamond Care ancillary product suite. Mechanical Breakdown Protection (purchase and finance only) covers air conditioning, electrical systems, fuel delivery, trip interruption roadside assistance and more for up to 120 months/160,000 km, whichever comes first. A $250 deductible per repair visit applies during the limited-time extended warranty period. Appearance Protection (lease only) covers car rental benefit, front windshield repair, interior protection, paint repair, minor dent repair, tire and wheel repair and key and keyless remote replacement for up to 48 months.

Other warranty term options may be available. Certain terms and conditions apply. Extended warranty is transferable to the next private purchaser (fees apply). Roadside assistance within the extended warranty coverage has a $100 tow maximum per event. Visit www.mitsubishimotors. ca or your local dealer for complete offer and coverage details. The above summary is for informational purposes only. Both the Extended Warranty and Appearance Protection products are described in greater detail in the respective service contracts. Please read carefully the terms and conditions for each of the products as they set out the contract requirements, important definitions and exclusions. 1 0% purchase financing available through Mitsubishi Motors Financial Services on approved credit until April 1, 2019 for up to 72/72 months on the purchase of select new 2018 Outlander/2018 RVR (terms vary by model trim, see dealer for details Note: Must include one representative credit agreement with all the standard terms (APR, term, cash price, cost of borrowing, and state it is a representative example)) from participating retailers. 2 0.99% purchase financing available through Mitsubishi Motors Financial Services on approved credit until April 1, 2019 for 84 months on the purchase of a new 2019 Mirage (terms vary by model trim, see dealer for details) from participating retailers. _ $5,000/$3,000/$500 consumer incentive available on select new 2018 Outlander/2018 RVR/2019 Mirage/ purchased and delivered between March 1, 2019 and April 1, 2019. Consumer incentive will be deducted from the negotiated price after taxes and will take place at time of purchase. See dealer for details. Other conditions apply. $5,000 consumer incentive is composed of $4,000 consumer cash and $1 ,000 trade-in rebate (conditions apply) on a new 2018 Outlander purchased and delivered between March 1, 2019 and April 1, 2019. Consumer cash/trade in rebate will be deducted from the negotiated price after taxes and will take place at time of purchase. See dealer for details. Other conditions apply. $1,000 trade-in rebate available from March 1, 2019 to April 1, 2019 on the purchase of any new 2018 Mitsubishi Outlander when you own and trade in a currently licensed car/SUV of any automotive brand in reasonably good condition. Rebate amount will be deducted from the negotiated price after taxes and at time of purchase. Some conditions apply. See dealer for details.* Towing capability varies by priceline and configuration. See Owner’s Manual for proper use. o Vehicles may be shown with optional equipment and/or accessories. § S_AWC standard on Outlander GT. AWC available on RVR SE AWC/ Limited Edition/SE AWC Anniversary Edition/GT AWC and Outlander ES AWC/ES AWC Touring/ES AWC Premium/SE AWC/ SE Touring/Anniversary Edition models. ‡‡ Android Auto is a trademark of Google Inc. **Whichever comes first. Regular maintenance not included. See dealer or mitsubishi-motors. ca for warranty terms, restrictions and details. Some conditions apply. Available on certain RVR and Outlander models§ Available on Outlander GT§ * Towing capability varies by priceline and configuration. See Owner’s Manual for proper use. § S-AWC standard on Outlander GT and Eclipse Cross. AWC available on RVR SE AWC/Limited Edition/SE AWC Anniversary Edition/GT AWC and Outlander ES AWC/ES AWC Touring/ES AWC Premium/SE AWC/SE Touring/Anniversary Edition models. ‡ ‡ Android Auto is a trademark of Google Inc. ** Whichever comes first. Regular maintenance not included. See dealer or mitsubishi-motors.ca for warranty terms, restrictions and details. Some conditions apply.

Let’s face it: You are reading this section of the magazine because you love cars. And we all like to customize our rides, add accessories to express elements of our personality. So we took some time to find some of the coolest or most useful gadgets for the car enthusiast. How about ...

LOOK-IT Wireless Rear Vision Camera

This is finally a rear vision camera that makes sense! The LOOK-IT wireless backup camera connects to your iPhone or Android smartphone. A wireless programmable remote easily mounts on your steering wheel or dashboard and, on touch of the button, automatically enables the camera and displays the camera image on your smartphone screen with no further interaction required. You can even configure it to switch on automatically and activate the camera every time the vehicle is placed in reverse.

Available at CanadianTire. www.lookitcam.com

See Through Sun Visor

This tinted vehicle visor blocks blinding glare without obstructing a driver’s view. Ideal for when the sun hangs low in the sky, the shatterproof, 100% polycarbonate shield clips securely to most any vehicle visor in seconds, and simply flips down to instantly enhance visibility for a safer, more comfortable ride. The smoke-color tint also blocks damaging UVA/UVB rays. www.hammacher.com

2-in-1 Heating/ Cooling Cup Holder

This car cup holder keeps coffee hot and soft drinks cold. It plugs into your vehicle’s DC outlet and has heating and cooling buttons that help maintain the temperature of your preferred beverage. The base of the unit reaches 75°C on hot and 3°C on cold. Fits in most cup holders and accommodates a 12 oz. can, 20 oz. bottle, or any thermal mug in between. www.amazon.ca and others.

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No Blind Spot Rear View Mirror

Get rid of blind spots with the use of this extra-wide convex rearview mirror. Springloaded retaining clips allow it to latch onto your car’s standard rear view mirror, and its broad 330-millimeter surface will give you a much wider field of view than a standard mirror. www.amazon.ca

Spring 2019

JOYING Android TouchScreen (DIN)

If you are driving an older car that does not have a modern car stereo head unit, look no further. JOYING offers various DIN and double-DIN units with different touch screen sizes from 6.2” to 10.1”. Operating on Android 8.1 you have a builtin DSP, RDS/AM/FM Radio, download your favourite apps, do hands-free calls and access your messages. All Joying head units come with a GPS and pre-installed Google maps, and you can even buy some accessories to have real-time information about your tire pressure and temperature, and with the optional cameras have a backup- and/ or front view camera. An OBDII scanner and diagnostic tool is available, too. Supports Android Auto and iPhone Z-link. The units come with an installation kit, external microphone, GPS antenna,as well as an ISO and 20-pin harness.

JOYING also offers models for doublel-DIN slots as well as model-specific built-in solutions. Just check their website: www.joyingauto.com

Euro Cars & Coffee - At Night!

After a successful first year, Euro Cars & Coffee @ Night is returning in 2019. David Boyko, a local car enthusiast and proud Porsche 911 owner took what some others cities like Portland, Oregon, San Jose, California and Calgary were doing and organized an evening Cars & Coffee. ”Not everyone is free on weekend mornings so I thought let’s give this a shot,” Boyko says, and so Euro Cars and Coffee at Night held its first event in May last year. Between 35 to 45 cars, including Porsches, Audis, Mercedes’, Jaguars and all the way to exotics such as Lamborghinis and Ferraris joined for the 5 evening events. “What we accomplished in 2018 was well received and we are hoping that 2019 will attract an even larger turnout of these truly unique brands. A big thank you goes to Matt August and Mike Hall at August Luxury Motor Cars, Graham Hawkins with Blenz Coffee and you guys at ICON Okanagan Magazine. Here’s to a successful second year!”

The dates for 2019 will be on a Wednesday evening from 5:30 until 8:30 on May 15th, June 12th, July 10, August 14th and September 11th. For more information please keep an eye on the August Luxury Motor Car Facebook page.

The location will again be at the Capital News Center at 4105 Gordon Dr. in the front lot.

Spring 2019

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1972 Citroën SM The Maserati-engined French Supersled

T

he Maserati SM (System Maserati) suprised the world when it launched in 1970 at the Geneva Auto Show. It was beating out the Porsche 911S, cornered like an Italian sportscar and had the ride quality of a Rolls-Royce. And it looked like something that should be in a space movie. The SM was Motor Trend’s Car of the Year for 1972 - which might surprise most people, as a French - Italian marriage sounds like an automobile nightmare. In this case, it actually worked. “It’s a great all-day driving car,” says owner Brett Rocha. Brett is a mechanic at CiC in Kelowna, and working on foreign cars is in his blood, and in his family. His father Tony is a factory trained Citroen mechanic, and when he found the car in 1991 the desperatly needed restoration didn’t scare him at all. It still took six years to complete. Most of the interior is original, but the exterior panels and mechanical components were completely reworked and the colour changed from gold to black. “I was just staring my career at the shop when this car sat in the corner for years as my dad patiently brought it back to life, one piece at a time,” Brett remembers.

Building on the themes of the Citroën DS, it features hydro-pneumatic suspension, steering, and brakes. You can actually call the SM the sports version of the DS, featuring a smooth, high-revving 2.8-litre DOHC V6 from Maserati, which Citroën had recently purchased. making 170hp. Standard equipment included air-conditioning, power windows, and an AM/FM stereo. The six covered headlights included inner high beams that could swivel up to 75 degrees.

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I

n 1963, America was certainly ready for a new object of automotive lust. The 1962 Corvette’s familiar face was looking tired and dated, never mind the old technology under its skin. When Chevrolet presented the second generation of America’s only production sports car, it stood out just as much as it did when the radical project was launched in 1953. Inspiration for the styling came from the shortfin mako shark which was mounted in miniature in the office of GM’s head of Design, Bill Mitchell. It was an overwhelming success, especially the first-ever coupe with the characteristic split rear window, and the St. Louis factory couldn’t keep up with demand.

Both coupe and convertible featured the same specification that included a fiberglass body supported by a steel ladder frame chassis. The front suspension was almost unchanged from the first generation, whereas the rear end now included an independently sprung suspension and a transverse leaf spring. Braking was provided by 11-inch drums (discs were only offered from 1965 on).

The car is the pictures is owned by Don and Jane Bifford, who have owned it for 12 years. It was restored in Kelowna between 2012 and 2014, and the owners would like to thank all who were involved, especially Dale McCormick at Dale Mechanical, for their help. The car is numbers matching and has the factory 327 cu.in. which got rebuilt in 2015 at K&S Machine in Kelowna to offer an aggressive 400+ hp. 12 1/2 clutch, MSD Igniton. Posi-track rear end as well as power steering and power brakes.

The light silver blue looks fantastic with the dark blue interior, and the pinstriped tires, which were not available in 1963, on the 1965 wheels add a nice touch to it. A fantastic car, and Don and Jane enjoy each and every trip with it.

1963 Corvette Sting Ray “America was ready for a new object of automotive lust”

Spring 2019

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the tasting note

EXPLORING THE WINES OF THE OKANAGAN VALLEY

DIRTY LAUNDRY 2018 HUSH ROSÉ BLEND This delightful blend of Merlot, Pinot Noir, Cab Franc & Cab Sauv offers a burst of fresh strawberries, rhubarb & cranberries, followed by cotton candy & candied red apple with a hint of sweetness on the finish.

Pairing Notes: This wine goes extremely well with smoked salmon, traditional roast turkey or chicken. $19.99 | 12.0% alc. | www.dirtylaundry.ca

SPERLING VINEYARDS 2015 VIN GRIS OF PINOT NOIR Vin gris is white wine made from red grapes, in particular Pinot Noir. The Sperling Vineyard Estate Pinot Noir was used to create this elegant wine. The grapes were brought into the winery and whole cluster pressed, the juice was run off and removed from contact with the skin, leaving the pale gold colour, and delicate flavour compounds from the skin behind. The juice was fermented in stainless steel tanks, then moved into puncheons for 12 months. $32.00 | 13.6% alc. | www.sperlingvineyards.com

QUAIL’S GATE LUCY’S BLOCK ROSÉ “Named after our Grandmother, Lucy Mary Whitworth, this elegant dry rosé is a single vineyard blend of Pinot Meunier and Pinot Noir grapes from our Westpoint Vineyard in East Kelowna.”

Light pink in colour, this rosé is elegant and complex. Expect notes of fresh berries, summer blossoms, delicate herbs and a subtle pepper spice. The palate is dry with unexpected weight and texture and a refreshing, lingering finish. A versatile food wine – try it alongside fresh BC seafood, fresh crab salad with summer herbs and melon or charcuterie. $24.99 | 13.0% alc. | quailsgate.com

TIME 2014 CHARDONNAY Part new-world while paying homage to classic old-world, this is a chardonnay that’s truly reflective of British Columbia and Okanagan terroir. The TIME chardonnay is crafted by fermenting 1/3 in oak, aging 1/3 in barrel for four months, with the remaining 1/3 fermented and aged in stainless steel.

All oak barrels are medium toast with toasted

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heads and a combination of new and 1 year old barrels. Luscious aromas of pineapple, vine-ripened melon, and honeysuckle, with a palate of citrus and tropical flavours. Buttery characteristics balance a bright acidity, with butterscotch and vanilla lingering in an elegant finish. $22.99 | 13.9% alc. | www.encorevineyards.ca

TANTALUS 2017 ROSÉ This 2017 release is a 60/40 blend of young vine Pinot Noir complemented by more mature plantings of Pinot Meunier, first planted in 1985. The Pinot Noir base was made with lightly pressed, whole bunch clusters giving us beautiful lifted aromatics.

A wonderful, pale sunset hue, this wine exudes aromas of watermelon and rose petal with hints of crushed wild raspberry, candy floss and Red Delicious apple. Lush strawberry and fresh grapefruit emerge on the palate while the finish showcases lively acidity - just enough elegance and finesse to keep you coming back for more. Act fast - it is almost sold out! $21.90 | 13.3% alc. | www.tantalus.ca

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It 's all about the Glass!

You can drink wine from whatever vessel you want. If you want to use your favourite coffee mug, do it. Straight from the bottle? Well, ok then ... if you’re drinking to get sloshed, it doesn’t really matter. But a good bottle of wine deserves to be tasted in a glass that will enhance its best features. And certain glasses do work better than others. The size and shape of a wine glass can enhance the enjoyment of a wine by improving aromas, flavours, and feel of the wine.

Spring 2019

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W

Whether sweet or dry, white or red, robust or light, wine requires very specific serving procedures in order to reach its full flavor potential. In addition to proper serving temperatures, each type of wine requires a specific style of glass for service. Understanding the different types of wine glasses and what makes them ideal for one type of wine over another is essential to getting the most out of your wine collection.

According to Georg Riedel, who, together with Maximilan Riedel leads the 10thgeneration Riedel Glass Manufacturer established in 1756, a wine glass is designed to be a tasting tool to balance the flavours and structural elements of a wine. This is achieved by the varying designs of the following three parameters of a glass: the size, shape and the opening.

PARTS OF THE GLASS The Foot - Allows your glass to stand upright The Stem - Allows you to hold your wine glass without warming your wine from your body heat, and without creating smudges on the bowl The Bowl – The bowls of all wine glasses will be tapered upward with a slightly narrower opening at the top than at the bottom The Rim – The thinner the rim, the less the glass distracts from the wine as you sip; a good wine glass will have a “cut” rim that is smooth to the touch and does not inhibit the wine as it flows out of the glass.

The Color – The best wine glasses are crystal clear to allow the beauty and subtleties of the wine to show through.

GLASS OR CRYSTAL? All crystal is glass, but not all glass is crystal. In the old days, the presence of lead softens the glass in crystal, therefore making it more easily cut and engraved.

But lead has a tendency to leach out of the crystal.

To combat this, today’s crystal glassware is typically unleaded, still offering similar properties as lead crystal, such as temperature control and the ability to accentuate the aroma and flavors of wine.

WINE GLASS SHAPE: THE SCIENCE BEHIND IT A 2015 study by a Japanese medical group using a special camera to record images of ethanol vapors showed how different glass shapes affected the density and position of vapors at the openings of different glasses. Vapors carry aromatic compounds into your nose which are responsible for producing the vast majority of flavors in wine.

Let’s have a closer look at the two main components of a glass - the bowl and the opening.

The bowl of a wine glass is designed with the process of aeration, wine reacting with air, in mind. A larger bowl allows for more air exposure which better releases the volatile

with a larger bowl. Introduced by Riedel as a “Montrachet” glass, it better emphasizes a creamy texture because of the wider opening or mouth.

SPECIALTY WINE GLASSES Now that you have a pretty good idea which glasses to use for which white and red wines, how about a specialty wine, such as a nice Port wine? Well, yes, there is a Port wine glass. It is small in size and has a narrow mouth to reduce evaporation – don’t forget, it is high in alcohol.

A champagne, however, is a whole different story. Professor Gerard Liger-Belair (University of Reims, Champagne, France), has extensively researched bubble flow patterns in champagne.

aromatic compounds in a wine and also softens tannins. Which is perfect for red wine, which tends to taste smoother from a glass with a wide opening.

RED WINE GLASSES Due to their more complex flavours, red wines need more aeration. ,A good red wine glass is designed with a much larger bowl. However, different red wines call for different glasses: A bolder red, such as a Cabernet Sauvignon, Cabernet Franc, Alicante Bouschet or Bordeaux Blends, is best enjoyed in a large Bordeaux red wine glass. The wider opening softens the tannins and gives the wine a softer a creamier feel.

A medium-to full-bodied red, such as a Merlot, Zinfandel, Malbec, or Syrah (Shiraz), where the tannins are already fairly soft and plush, works well in a standard red wine glass.

Bubbles contain aroma and flavour compounds and transport them to the surface of the wine and, on bursting, release these compounds into the air. The greater the depth of liquid in the glass, the more the bubbles accelerate as they rise and the further they will spread across the liquid surface, increasing the surface area over which aroma is being released. A tall flute glass with a large depth of liquid but a narrow shape constrains the surface over which bubbles can spread, whereas a flat, wide coupe with a lack of depth means the slow-moving bubbles congregate near the centre with only little bursting at the rim.

So which is the best glass for champagne? Well, there is none. Different champagnes have different styles and need different aeration to fully demonstrate the potential. Some champagne houses actually use white wine glasses. The classic, narrow flute may offer a beautiful display of effervescence, but it can also inhibit our ability to explore the depth of aroma and flavour.

Lighter, more delicate red wines with subtle aromas such as a Pinot Noir, Gamay, Zweigelt, or Valpolicella blends, will release their delicate nose best in a Burgundy or “Bourgogne” glass with a rounder and bigger bowl, collecting all the aromas and providing maximum air exposure.

WHITE WINE GLASSES Most white wines have lighter and fresher flavours and less aeration is required. Therefor, a smaller bowl is usually the better choice. It will prevent too much air from circulating in the wine and the longer stem prevents our body heat from affecting the temperature of the wine. The smaller bowl will give the acidity and freshness more focus and, due to the proximity to the nose it delivers more aromas.

Having said this, full-bodies white wines such as Viognier, oak-aged Chardonnay or a Gewurztraminer benefit from more aeration and are better enjoyed Spring 2019

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the last word...

What We Love About The Okanagan

This issue we speak to Juno awardwinning musician Kenny ‘Blues Boss’ Wayne about some of the places that make him glad to call the Okanagan home.

1

Knox Mountain: I take my dog Teeara (a Papillion - her ears are her crown!) for a daily walk on Knox, and that’s enough exercise for me! There is a lookout up on the second level with a beautiful view of the Okanagan Valley. The ambience of this valley is great – it’s paradise that you can still afford!

Edited by Deborah Lampitt-McConnachie.

2

Third Space Coffee: I go there for coffee and the ambience is really good.

3

BC Wines: BC wine is really good, I brag about that.

Road 13 is one of my favorites to visit. I like the merlots, I like the red wines. Sandhill is also close by. Lots of local wineries have concert series and I quite often perform and as a gift they give me a case of wine. I don’t drink too much wine, but good wine – you can’t turn that down. Summerhill is another great winery.

4

5

Choices Market: They have lots of great organic produce I like to pick up and the staff are really knowledgeable.

Ogopogo: When I get the chance to tour I always tell people about our mythical sea serpent. And people are really curious. The world knows about the Loch Ness Monster, but they don’t know anything about the Ogopogo! Nothing. I tell them it’s the same identical lake monster – in fact, I even wrote a little boogie-woogie song about it called ‘The Ogopogo Boogie’.

6

The Forum: In Kelowna there are events put on by certain people that I really like. Anna Jackson puts on a jazzy type of thing and she does that at the Forum which used to be an old church. That’s a nice place to go to hear a nice concert.

1 1 7

Gatzke Orchard & Farm Market: They do outdoor events and we’ve performed there, and drank wine there, which was good – they have both red and white!

The Dream Café: This is my favorite all round place and it’s in Penticton. They have food and very good touring artists. It’s a concert venue, so it is more about the entertainment, but has good food too. It’s a co-op so the community really gets behind it.

8

Nature’s Fare: This is another great organic food market. Staff are really informative, you ask them what you are looking for and they are really good at picking the ingredients. If there are ingredients I haven’t really heard of, they always have some useful ideas.

9 10

School of Blues: this is every Thursday night from 7-9 pm (except the first Thursday of the month) at the Rotary Centre for the Arts. Sherman Doucette and myself take over and enlighten people about the blues.

Kelowna Community Theatre: A beautiful theatre, comfy seats. I perform there, and lots of my friends do as well. One of the concerts I saw there was the Downchild Blues Band, who are good friends of ours.

12

Okanaganvalleyradio.com: I am on Sundays from 5-7pm with my show ‘The Blues Boss Project’.

I just did my second show. I am able to broadcast from anywhere – I don’t have to be at home, I can do it from where I am on tour - which is great because I just got back from Detroit and tomorrow I’m on my way to Nanaimo. It’s really fun to me because I get to talk with people I know and have worked with over the years, and talk about music and laugh.

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