ReFINEd Halifax Spring 2018

SPRING 2018 VOLUME 4 ISSUE 1

Quality, Function & Style Genuine Kitchens

HALIFAX

HEALTHY FOOD & DRINK IDEAS (PLUS A FEW TREATS)

SPECIAL

SPRING HOMES SECTION

TILES

|

STONE

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COUNTERTOPS | LIGHTING | FIXTURES

Everything For Your Home Experience, expertise and elegance... ďŹ nd it all in one easy visit to this family business.

Bella Marble & Granite Inc.

Select Ceramic Tile Centre Inc.

Celebrating

30 Years

Milano Kitchens Inc.

2 Fielding Ave., Dartmouth | 902.468.8387 bellamarbleandgranite.com | selectceramictile.com | milanokitchensinc.com

J AC K A ND J I L L WE N T UP THE H I L L

TO RECITE THEIR VOWS ON THE NORTHUMBERLAND SHORE, AND RELISH BESPOKE FLAVOURS OF OUR CHEF’S INVENTION,

TO L AU G H , U N W I N D , A N D B A S K I N S PA D AY D E L I G H TS , R OA M V I N E YA R D R O W S A N D M I X E D W O O D PAT H S ,

T R OT PA ST U R E A N D F O R E ST O N H O RS E B A C K , A N D PA D D L E COA STA L B LU E W AT E RS ,

H U N T S P O R T I N G C L A Y S F R O M A P O S T- A N D - B E A M L O D G E , AND TAKE TO THE GREEN TO SHOOT 18 SEASIDE HOLES.

I N OT H E R W O R D S , T H E Y C A M E F O R M U C H M OR E T H A N T H E W A T E R .

S A Y “ I D O ” T O M O R E W I T H A W E D D I N G A T F O X H A R B’ R .

Your Dream Wedding Awaits. Contact Charlene: ctattrie@foxharbr.com • 902 257 4318 Photo courtesy of Michael Steingard Photography

foxharbr.com/weddings 1337 Fox Harbour Road, Wallace, NS B0K 1Y0

HALIFAX

Spring 2018 Volume 4 Issue 1 Owner / Publisher Seann Gervason seann@refinedmagazine.ca Editor Lori McKay lori@refinedmagazine.ca

Editor’s Note With ReFINEd editor LORI MCKAY “Spring work is going on with joyful enthusiasm.”

– John Muir, The Wilderness World of John Muir

I

f you haven’t already started your home projects for spring, there’s a good chance you’re thinking about them. From repairs to renovations to gardening, there’s always something to be done when you’re a homeowner.

This issue of ReFINEd Halifax is a special edition dedicated to everything “At Home.”

On our cover is a beautiful kitchen by Genuine Kitchens. The locallyowned company offers something unique to those in the market for a new kitchen. They provide both custom-built dream kitchens and top-of-the-line appliances to go along with them. Find out more in our cover story.

My family and I had a reno project of our own last summer. After applying to a call out we saw on Facebook, we were chosen as one of six Nova Scotia families to be part of a new TV series called Brojects: Built For The Weekend. It was a lot of fun and we can’t wait to put our outdoor kitchen to use this spring and summer. Check out my story on the Brojects brothers, Kevin and Andrew Buckles, and the show, in this issue.

Often referred to as the “garden to glass” movement, some mixologists are turning to fresher, tastier and healthier ingredients for their cocktails. In this issue, we have numerous healthy food and drink recipes for you to try … plus a few treats (courtesy of Taste of Nova Scotia).

Contributing Writers Cheryl Doherty, Angela Campagnoni, Susan Alward, Heather Waugh Pitts, Katrina Gennevasen-Garlough, Rebecca Spinner, Colleen Thompson, Tisha Riman, Natalie Doyle Oldfield, Anita Draycott, Kate Watson Cover Photography Steve Jess Photography Bruce Jollimore, Steve Jess, David Muir, Colleen Thompson, David Elliott, Tisha Riman, Jarrell Whisken, Paul Dunn (Homesbyowner), Mike Swiech Distribution & Subscriptions seann@refinedmagazine.ca 902.476.4700

Seann Gervason Owner / Publisher seann@refinedmagazine.ca 902.476.4700

Jason MacDonald Advertising Consultant jasonm@refinedmagazine.ca 902.233.9582

Anita Kirkbride Social Media anita@twirp.ca

Ghislaine Moffitt Designer ghislainem@refinedmagazine.ca

As always, Seann, Jason, Ghislaine, Anita and I would like to thank all our advertisers, contributors and readers for their continued support. We hope you find some spring inspiration in this issue of ReFINEd Halifax.

Cheers,

Lori 4

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ReFINEd Halifax is published by ReFINEd Magazine Ltd., which is independently owned. Opinions expressed in ReFINEd Magazine Ltd. are those of the authors and do not necessarily reflect the views of the publisher or advertisers. ReFINEd Magazine Ltd. does not assume liability for content.

All rights reserved ©ReFINEd Magazine Ltd. Reproduction in whole or in part without permission is strictly prohibited. For reproduction requests, please call 902.476.4700. Canada Post Publication Agreement #43352027.

Return all undeliverables to 1511 Lockhart Mountain Road, Coldbrook, Nova Scotia, B4R 1C1.

CONTENTS

VOLUME 4 ISSUE 1

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68

6 Darryl Braine, owner of Genuine Kitchens, and kitchen designer Kevin Muise

DEPARTMENTS

FEATURES

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68

STYLE | 10

COVER FEATURE Genuine Kitchens

A Posh Romp Around London

YOUR HEALTH | 14 FOOD & DRINK | 28

28

77

ENTERTAINMENT | 58

Garden to Glass Cocktails

AT HOME SPECIAL SECTION

BUSINESS TO BUSINESS | 62

58

80

Nova Scotia’s Brojects Takes Show on the Road

Rugs: From Function to Décor

RECREATION & TRAVELSCAPES | 68 AT HOME | 77

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COVER FEATURE

THE DIFFERENCE BETWEEN “GOOD AND GREAT” IS IN THE DETAILS Genuine Kitchens: Custom Built Cabinetry & Millwork

By Lori McKay Photos Steve Jess

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The heart of every home is the kitchen. And at the heart of every great kitchen you’ll find fabulous appliances. At Genuine Kitchens, they offer something unique. They provide the inspiration and experience of in-house designing and manufacturing custom built dream kitchens, plus top-of-the-line appliances to go along with them.

COVER FEATURE

“The experience with us is different.

People come into our showroom and they can be here for hours. We encourage that. We make sure our clients’ experience, from beginning to end, is a positive one.”

– Darryl Braine, owner of Genuine Kitchens

Darryl and Tanya Braine

“The experience with us is different,” promises owner Darryl Braine. “People come into our showroom and they can be here for hours. We encourage that.

We make sure our clients’ experience, from beginning to end, is a positive one.”

years. “The beauty is you can come into our showroom and see what these amazing appliances look like in a real kitchen. If you want to give them a try, you can do that here too. We offer the whole experience.”

Genuine Kitchens not only offers unlimited cabinet styles, colours and finishes but also the exclusive line of Jenn-Air appliances. “Most kitchen companies don’t have anything to do with appliances. We love them,” says Braine, who has been working in the kitchen industry for more than 25

Custom Built Cabinetry & Millwork A locally owned and operated company, Genuine Kitchens has the design and manufacturing expertise to turn any vision into a reality. From hand-drawn or computer generated drawings to

COVER FEATURE

flawless finishes and installations, they provide a customized experience that makes each client’s project truly unique.

“Our in-house designers are experienced and knowledgeable in both traditional and contemporary design,” says Braine.

“We use only top quality materials and finishes, and our in-house cabinetmakers and installers are the best in the industry.”

Braine says they always have the latest products and partner with reputable local companies whenever they can, such as local countertop companies

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contemporary design as many of the clients, architects and designers they work with are drawn to those looks.

“With contemporary, the styles, colours and materials you can use are unlimited.

Everyone likes clean lines, and that’s what contemporary design is.

When selecting appliances that are contemporary in style as well, Jenn-Air is the perfect fit.”

The company recently completed a new transitional contemporary kitchen for the Arab family in Halifax.

“We wanted something completely new,” says homeowner Leona Arab. “We wanted a new layout and were looking for white to brighten the house. One of my biggest wish items was making space for two dishwashers. Our three children are now teenagers, which means a lot of food and a lot of dishes.”

Kevin Muise, the designer that worked on the project, says the project incorporated a lot of custom features that made the kitchen unique.

The Arab family kitchen. Pictured above are kitchen designer Kevin Muise and Darryl Braine, owner of Genuine Kitchens

Nova Tile & Marble and Nova Countertop. (You’ll find a great selection of Caesarstone, Zodiaq, Corian and granite in their showroom.)

A renovation can be stressful. By the time the cabinet installation begins, many homeowners have already lost their patience,” says Braine. Genuine Kitchens strives to make sure every part — from the initial meeting, to when they walk out the door — is a positive experience.

“I had someone call the other day and they were ecstatic about one of our installers. They’d had installers in their home before and no one paid the attention to detail or did what they promised. That’s our thing,” says Braine.

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An Evolution In Kitchen Design The Genuine Kitchens showroom offers an evolution in design options for the kitchen shopper.

“We have new and old. We’re continuously changing what’s in our showroom,” says Braine. “We’ve had one display that has been with us from the beginning and it’s a very traditional raised panel. It’s still popular, as there are many clients looking for this style of classic kitchen, but we also offer new ideas.”

Genuine Kitchens custom manufactures cabinets of any style, colour and finish.

They specialize in transitional and

COVER FEATURE

“It’s one of my favourite kitchens I’ve designed,” says Muise. “They wanted white, but we mixed in walnut. It’s a traditional shaker cabinet with just a little insert. You get a clean, transitional look.”

Custom features included a range with a grill, cabinets for the kids’ snacks, cupboards for over-sized platters, a double cutlery drawer, spacious recycling and garbage space, a built-in wine fridge and bar, and more.

And the Arab’s favourite part? Their new custom island. “Now, we all sit together in the kitchen and we eat together.

There’s lots of space. We spend a lot of time here now. It’s exactly the kitchen we were looking for.”

Other key features include under cabinet lighting, oversized subway tiles and a countertop in a white marbled Zodiac quartz, which Braine says is a popular choice in today’s homes. “It’s a unique non-porous surface that is extremely durable, stain and scratch resistant.”

“I can’t say enough about my experience with Genuine Kitchens. Darryl gave me great advice through the whole process and went the extra mile to make sure I was 100 per cent satisfied.

Jenna was always there to help and made the process of picking out the details fun.

The actual installation of the kitchen was flawless. Carl took such care and his workmanship was impressive. I bought the complete lineup of Jenn-Air appliances from Genuine and I have to say they are simply amazing! I wouldn’t hesitate to provide a reference for both Genuine Kitchens and the Jenn-Air lineup.”

– Katie Jardine, August 2016 “Just a quick note to express my thanks for the work in our kitchen. The design and workmanship is fabulous.”

– Jim Musgrave, July 2017 “Our drawer unit looks amazing.

We’ve had some issues in the past with work done in our house, so we were so happy to work with you and others associated with Genuine Kitchens. Very professional and the work is beautiful.” – Carina Gjerdrum, October 2017

Jenn-Air Appliances If you’re in the market for just appliances, Genuine Kitchens offers that too. The Jenn-Air product is a focused line that caters to a wide audience.

Whether you prefer sleek, bold or somewhere in between, you’ll find the series of appliances that’s perfect

for your kitchen. Every series features innovative technology, sophisticated lines and thoughtful details that make cooking and entertaining a pleasure.

Braine encourages people to stop by their showroom to take a look. “We want people to come in to see and experience the appliances and the limitless cabinet options we have to offer.”

COVER FEATURE

Genuine Kitchens 38 Fielding Ave., Dartmouth 902.468.8431 sales@genuinekitchens.com www.genuinekitchens.com

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STYLE

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STYLE

the with Designer Kelsey MacDonald

By Angela Campagnoni

When I first met Kelsey MacDonald at her Atlantic Fashion Week debut a few years ago, she was fresh out of university and ready to make her mark on the fashion industry with her line Kelsey Erin. Kelsey has a fantastic eye for detail with every piece she touches.

I hope you enjoy my Behind the Seams interview with this talented new designer.

ANGELA CAMPAGNONI: Tell our readers a bit about you.

KELSEY MACDONALD: I was born and raised in Moncton, N.B., and moved to Halifax to attend university in 2010. After completing the costume studies degree at Dalhousie I decided to stay in Halifax and started working in the fashion/tech industry. I still work in tech today, in addition to running my brand. My free time is usually spent playing around with other artistic mediums, such as photography, visual art and music. I also love to travel whenever possible and explore with my camera.

AC: What does fashion mean to you?

KM: To me, fashion is an incredible form of self-expression. Whether you are interested in fashion or not, the clothes you wear are how you present yourself to the world every day, and I think that is extremely powerful.

AC: When did you realize you wanted to become a fashion designer?

PHOTOS OPPOSITE PAGE: TOP ROW AND BOTTOM LEFT BY Kelsey MacDonald DESIGN BY Jenn Leblanc, Twigg & Feather MIDDLE ROW AND BOTTOM RIGHT BY Carolina Andrade PHOTO Brent McCombs/ AlterEgo Photography

STYLE

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Designer Kelsey Erin (left) with model Sheena of City Models; Photo by Mike Swiech

KM: I honestly can’t remember ever wanting to do anything else with my life.

I spent my childhood studying fashion magazines and constantly sketching designs. I was extremely fortunate to have supportive parents who believed in my career choice as much as I did.

I started planning a collection and business in August of 2016. The company I had been working for since graduation had closed, and as I drove home on my last day of work, I realized this was the time to get started. I began sketching the moment I got home and launched my first collection at Atlantic Fashion Week in December 2016.

AC: What will we see for spring 2018?

KM: I am extremely excited about my new collection. I am hoping to incorporate some elements I have been dreaming of since I started Kelsey Erin.

I am working on more tailored suit ensembles and separates. My focus is to maintain an emphasis on professional wardrobe staples.

AC: How long does it usually take you to construct a piece?

KM: It depends on the complexity of a piece. For simpler styles, fabric cutting to the final product can take about two hours, whereas more complex garments with intricate details can take closer to 10 hours. This does not include concept design, pattern development or fabric sourcing.

AC: What do you believe makes a quality article of clothing?

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KM: I think the key to quality clothing is craftsmanship and timelessness. The fast fashion industry has changed the way the world sees clothing. It has shifted to a very fast cycle of “in one day and out the next,” and this has impacted the quality of garments being produced. I think true quality clothing can endure over many seasons, both stylistically and through wear.

AC: How would you define your personal style?

KM: My personal style has always been quite eclectic. I would say I am a “wantto-be minimalist,” with overdressing tendencies. My personal esthetic has shifted in the last few years to more uniform dressing. I love premium denim and a great button-up, or a slim cut matchy-matchy power suit. And I would never leave the house without an obnoxious pair of heels.

camera and sketchbook and soak up the atmosphere around me.

AC: What would you say matters to you most as a fashion designer?

KM: I would have to say empowering women and staying true to my vision.

The work and time I put into each garment would have very little value if the women wearing my designs do not feel confident and powerful.

Find out more about Kelsey Erin at kelseyerin.ca, and on Instagram @ kelseyerin_

AC: How would you define the style of your line?

KM: Kelsey Erin centres around tailored womenswear pieces with clean lines, as well as unique design details. The designs are intended to be professional staples that will endure in a wardrobe over many seasons.

AC: Where do you get your inspiration?

KM: A lot of my inspiration comes from travel, more specifically art and architecture. I have been fortunate enough to travel to some incredible places and I love to wander off with my

STYLE

Angela Campagnoni is a published author and fashion columnist with 30 years experience in the fashion industry. Campagnoni is also the founder and executive director of Atlantic Fashion Week.

YOUR LOOK If you’re a fan of a standout manicure, you’re going to love these fun nail ideas

By Katrina Geenevasen-Garlough

Graphic Nail Art For a go-with-anything mani, try brushing on a nude colour, and then add bold colours in the top and bottom corners of your nails — think reds, oranges, teals, mints, blues and purples.

Need a cheat sheet? Try swiping on pink and teal on your thumb, red and orange on your pointer finger, blue and purple on your middle finger, mint and yellow on your ring finger, and red and teal on your baby nail.

Also popular are nails painted in one colourful shade with dabs of a contrasting colour painted on each nail.

It’s an easy look to achieve at home.

Just use the eraser end of a pencil to dab on your chosen colour once you’ve allowed the base colour to dry. Looking for colour combos to try? Experiment with turquoise and pink, red and yellow, or white and orange.

Cuticle “Jewelry” To achieve this look, have your

manicurist top clear-painted nails with a thin rim of glittery polish around your cuticle line. It’s subtle, but we guarantee you won’t be able to stop looking at your manicure.

Neutrals For an easy, lady-like manicure, you can’t go wrong with a simple, neutral nail. This spring, go for creamy white shades or beige hues that match your skin tone.

Bold Tips Have your manicurist paint long nails a subtle shade of pink. At first glance, this look isn’t dramatically different. But what sets this trend apart is the hot pink that goes under the tip of your nail.

Metallics Metallic nails are popular in shades of everything from bronze and pink to gold and silver. We especially love this look: brush a silver polish over a matte white shade. So glam.

STYLE

GIVE YOUR MANI STAYING POWER WITH THESE TIPS: • Start by filing your nails; uneven edges can lead to premature peeling and chipping. Always file your nails in the same direction — don’t “saw” them back and forth.

• Once you’ve achieved your desired shape and length, clean your nails thoroughly with a brush and soap.

This will help the nail polish adhere.

• Apply a base coat. This not only protects your nails from getting stained, but also acts as a primer and helps the colour adhere to your nails.

• Once you’ve chosen your colour, don’t shake the bottle. This leads to air bubbles. Instead, roll the bottle gently between your hands.

• Paint properly. Paint on two thin coats of polish. You’ll find your manicure won’t peel as easily. Paint the top edge of your nails to seal in your shade and prevent peeling and chipping.

• Finish with a topcoat to lock in your colour.

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YOUR HEALTH

Are your feet in need of a

spring facial?

By Susan Alward

S

pring has sprung, but are you ready to reveal your feet to the world? Do they need a little or a lot of “spring-cleaning” before the big reveal?

For many, the most neglected part of their body is their feet. You might shower and wash your body every day, but does that good scrubbing end at your ankles? How about the drying after the shower? Does each little piggy get thoroughly dried? And what about cream? Head to toe, or does it end at the ankle too?

These poor, hard working and often misunderstood feet!

Before we start trying to take better care of our feet, here are a few key foot facts: • The average person takes 8,000-10,000 steps a day • The average woman walks almost 5 km more per day than the average male • During an average day of walking, the forces on your feet can total hundreds of tons, equivalent to an average fully loaded cement truck • Toenails grow slower than fingernails • The soles of the feet contain more sweat glands and sensory nerves per square centimeter than any other part of the body

Perspiration One of the key challenges with looking after our feet is understanding how much they sweat compared to the rest of the body. They need to be treated a little more like an underarm. Would you shower without washing your underarms? The feet need this same attention and it is all

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Keep ’em dry Not only do feet need special attention when washing, but they also need special attention when drying. We have been taught to leave the skin on the body slightly damp before applying moisturizer for the best results. This does not hold true for the feet. Dry feet well, particularly between the toes.

If you experience peeling skin between your toes or cracking at the base of your toes, this is not from dryness. It is tinea pedis or athlete’s foot. Tinea pedis is a fungal infection.

Fungus loves warm, moist, dark environments to grow.

Winter creates a perfect breeding ground, with our feet stuck in boots, shoes, synthetic socks and slippers for months on end. Air those puppies out. Let them see the light of day.

The perfect foot cream

• Feet can produce approximately one quarter of a litre of perspiration daily

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in the details, or in this case, the digits. Be sure to wash and examine between your toes. Be sure to keep them free of excessive dead skin, as odour-producing bacteria love dead skin. If your feet are particularly sweaty, try Kaia Naturals Detox Booster Bar. Made specifically for such areas of the body, it contains activated charcoal for detoxification and apple cider vinegar to rebalance the skin’s PH and reduce odour-causing bacteria. Avoid washing with standard soap if you are having problems with foot odour, as it disrupts the PH balance of the feet and makes it worse. The same holds true if you have or easily get athlete’s foot.

You have washed, you have dried and now you are ready to slather with cream. But wait! Unless your feet are in perfect condition, applying the same cream you would put on your body will often make the condition on your feet worse. It comes back to the number of sweat glands on the feet.

Many people are walking around with tinea pedis and don’t know it. Standard body moisturizers will hold in sweat and moisture making the condition worse. If your feet are peeling or have little bubbles under the skin you probably have tinea pedis. An excellent remedy and easy to use treatment foam is Footlogix #7 Peeling Skin Formula. If you have “velcro feet”

YOUR HEALTH

where your feet feel so dry they catch on everything, you actually have tinea pedis. It is a dry form of athlete’s foot. Applying heavy creams to correct the “dryness” will only make the problem worse. A very effective treatment is Footlogix #7+ for Rough Skin Formula. Applied twice daily for a short time should have you sandal ready.

Are your feet truly dry and even cracking? Nowhere else on the body will we accept skin cracking. Let’s not accept it for our feet!

These cracks create excellent entry points into the body for all kinds of bacteria and fungal infections. If you have cracked skin on your feet, try Gehwol Salve for Cracked Skin and Footlogix #3+Cracked Heel Formula.

Are thick calluses and/or corns an issue? This build up of dead skin is due to excessive friction in an area. Calluses are dead skin that builds up to protect your feet; corns are simply calluses that have grown inward. Too much callus and corns can hurt.

A simple remedy starts with a callus softening (Gehwol Foot Bath is a great one) followed by an effective scraping down of the callus (Biosana Foot Files are a great choice, as they can last and remain effective for many years). Follow this with daily use of a specific foot cream for calluses that will help keep dead skin from building up. This is something that a regular body cream just can’t accomplish. A couple of recommendations are Gewhol Foot Cream Extra and Footlogix #3 Very Dry Skin Formula.

YOUR HEALTH

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Toenails How are your toenails looking?

Are they ingrown, over-grown or thickened? Ingrown nails are hard to treat effectively yourself without making the problem worse. Call an esthetician that specializes in advanced foot care or includes the title “certified master pedicurist,” or book with a podiatrist. This is not a regular pedicure. The same holds true for thickened nails — book with an expert that has the tools and techniques to thin the nails, making them easy to trim and nice to look at.

Is the opposite true for you? As in the skin on your feet is very thin and blisters easily? Often with age or diabetes the skin thins and is more easily damaged with friction. The key is to keep your feet from slipping inside your shoes, socks and sandals. Most creams for moisture will create too much slip for this foot concern. A quickly absorbing treatment is ideal such as Gewhol Foot Cream. This specialty cream has been around since 1882 and proven effective with its unique dry finish.

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If your toenails are lifting from the nail bed, you may have a fungal infection.

This is often the first sign. It requires keeping the nail trimmed short so more moisture cannot remain trapped under the nail bed, making the problem worse.

Consistent use of Footlogix Fungicide Toe Tincture can be a great remedy. Catch it early before it progresses, distorts the shape of the nail or infects other nails.

This is also a great reason to keep your nails trimmed short, with only a small amount of free-edge showing.

YOUR HEALTH

Put a spring in your step by giving your feet some much-needed extra attention this season.

Susan Alward is a master clinical esthetician, electrologist and laser technician at The Summit - Skin Care & Hair Removal in Halifax.

WITH Dr. Tasia Lazaros Healthy Link Chiropractic Wellness Ctr. Inc.

DEALING WITH TROUBLESOME SHOULDER PAIN

S

houlder pain is something that once you have it, it can’t be ignored. It can affect almost every aspect of your day and night, making sleep difficult. And worst of all, it is very common.

In practice, I have dealt with many patients presenting with shoulder pain.

Some have only a pain in the front of the shoulder, while others have all-over shoulder pain, accompanied by neck and arm pain. Shoulder pain can be managed effectively, but it will take a teamwork approach by both the chiropractor and patient.

The shoulder joint is a “ball and socket” type joint that has more movement than most joints in the body. Because of the increased range of motion, the shoulder joint is prone to injury, as it relies on the surrounding ligaments and tendons to hold it in place. Imbalances in the muscles and tendons can lead to issues and pain. By observing shoulder joint area pain over many years, I have seen great success by focusing on the cervical (neck) spinal area alignment, the clavicle (collarbone) alignment and the scapula (shoulder blade) area alignment.

A chiropractor can help balance the alignment of the shoulder joint, the cervical spinal segments, the thoracic spinal segments and rib heads, the

scapular and the clavicle. In doing so, balance is restored, the nerves and tissues will be functioning better and any pain will be minimized.

Many other factors may also affect this area and should be considered, such as calcification of the tendons, tears in the ligaments and tendons, and also various types of arthritis in the joints.

Posture is a huge factor in keeping the shoulder area in check. Slouching, rounded shoulders and an anterior head position can all change the mechanics and alignment of the area.

The clavicle can also start rotating, which is visible to the eye. Those who know me, know I am a huge advocate for proper ergonomics while sitting, driving, sleeping, etc. If you think about it, if someone sits and leans onto their elbow with all their weight, that will compress the structures toward the spine and lead to changes that will result in pain.

Daily stretches and active living are all important as well.

If you have any annoying shoulder pain, consider seeing a chiropractor for help.

YOUR HEALTH

Dr. Tasia Lazaros B.Sc.(H), D.C.

Healthy Link Chiropractic Wellness Centre Inc. 362 Lacewood Dr. Suite 201 (above Noble Grape/Smitty’s) Halifax, N.S. 902.446.5465 info@healthylinkwellness.ca

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The root of any symptom isn’t always clear. To heal both body and mind, we address the fundamental causes of disease and promote the principles of healthy living.

Natural remedies, individualized treatments, great results!

Improve your quality of life with Individualized Health Care at Cornerstone Naturopathic.

OUR SERVICES · Naturopathic Medicine · Infusion and Injection Services · Platelet Rich Plasma Therapy · Skin Rejuvenation · Specialized Wound Healing Program

Cornerstone Naturopathic | 14 Old School Road, Upper Tantallon | 902.820.3443 info@cornerstonenaturopathic.ca | cornerstonenaturopathic.ca

WITH Dr. Ben Connolly Cornerstone Naturopathic

THE KETOGENIC DIET AND YOU

A

s you begin your search for something new to enhance your health this spring, you might consider workouts, recreational activities and diets. A good rule of thumb is there’s no perfect answer for everyone, and that navigating through fads or marketing is a great deal easier when you’re mindful of yourself, and in some cases, have a trusted expert to consult with.

We’ve seen some incredible results with the ketogenic diet in both our team and our patients, and have been working relentlessly to clear the haze and solidify the facts behind this truly impactful lifestyle augmentation.

What is ketosis?

From a zoomed-out perspective, a ketogenic diet is a low carb, high fat diet that triggers a response in the body; ketosis. While in a state of ketosis, the body has effectively run out of carbohydrates that it burns for fuel, and shifts into breaking down fats instead.

Think of it as asking your body to shift to Plan B. As your body burns fats instead of carbohydrates, a by-product of the process called ketones is formed. These ketones are the fuel that the brain uses to function in the absence of glucose (i.e. sugar), which was being used as your body burned carbs. Though this transition may sound like switching between two sources of fuel that produce the same value, this change is more like opting for premium fuel rather than regular.

What is a ketogenic diet?

When you consume carbohydrate-rich foods like pasta or potatoes, our bodies are pre-programmed to convert that resource into glucose. It’s important to note that glucose isn’t the villain in this story, either. In fact, glucose is a necessary fuel for our body day-to-day.

The issue with glucose rests in our over-exaggerated consumption of these carbohydrate-rich foods. Initially, excess glucose is stored in the liver and muscle, but further amounts become fat.

Understanding this process is an important part of naturally switching our body’s metabolic pathway. By depriving the body of carbohydrates-turnedglucose, fat is burned to create ketones — the alternative that our muscles and brain use for fuel. In fact, ketones have a profoundly positive effect on the brain, and there’s a great deal of evidence backing ketogenic dieters who claim to have greater clarity of mind.

complement your meal during week one of your keto diet, as much of the weight you lose during this window will be water and sodium weight. We also advise consuming more potassium-rich vegetables, to combat any initial dizziness or weakness. Though the first few weeks can be the most challenging as your body changes its metabolic pathway, it’s important to have the full picture of what to expect. Remember to consult with a physician that you trust before adopting any diet.

Tip: An aerobic exercise, such as high intensity interval training is a good way to increase metabolism for up to 24 hours.

Tip: Food preparation plays a big role in sticking to the ketogenic program. If your keto-friendly meals are ready for you in advance, you’re less likely to reach for carbohydrates in a pinch.

How will it affect my day-to-day life?

A little more complex than simply cutting out carbohydrates from your diet, keto is a balancing act and a true lifestyle augmentation. As important as maintaining your state of ketosis is ensuring your body is getting the nutrients it needs. Preparation is key, as you posture to supplement the vitamins and minerals that your diet may no longer be home to.

For example, we recommend an increase in water intake and a cup of broth to

YOUR HEALTH

Dr. Ben Connolly Cornerstone Naturopathic 14 Old School Rd. Upper Tantallon 902.820.3443 info@cornerstonenaturopathic.ca cornerstonenaturopathic.ca

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“We should consider our body to be our most prized possession.”

– Carrie Yeo, owner of Light Touch Laser

Want Personal Growth?

Start taking care of yourself Light Touch Laser: 15 years of Pride & Distinction Photos David Elliott

L

ight Touch Laser believes that personal care is the key to personal growth. When you talk to their staff the connection between the two becomes clear.

Their mandate is “It all starts with you!”

They believe that, fundamentally, the act of having pride in yourself allows you to step out and help others.

“It’s the metaphor of putting your oxygen mask on first,” says Carrie Yeo, owner of Light Touch Laser. “We can give and give and give to our work, our family and our community; however, if we don’t take steps to sustain and invest in ourselves, we will burn out fast.”

Beauty is about pride in yourself, says Yeo.

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Carrie Yeo

“Here is the thing about beauty, it’s not about vanity. In fact, a person who is vain tends to not look beautiful at all.

When something is cared for, it shows.

We take care of our cars, our homes and other things; yet we feel we have to justify taking care of our body. We should consider our body to be our most prized possession.”

Confidence Boosting Services Light Touch Laser specializes in what they like to call “Confidence Boosting Services.”

“We get the greatest satisfaction from offering services that make a big difference. Our services are equipment

YOUR HEALTH

based, using the highest-grade technology. And our products are high potency. We want our clients to see real results,” says Yeo. With 15 years of offering laser hair removal, they have thousands of success stories of giving their clients control over unwanted hair.

“If you want to see someone’s confidence skyrocket, get rid of their unwanted facial hair, bumps and ingrowns. It’s truly transforming,” says Yeo. Endymed Skin Tightening puts technology to work to improve the skin’s firmness and texture. It slows and even reverses the effects of gravity and ageing.

Our body stops producing collagen,

“Nature gives you the face you have at 20; it is up to you to merit the one you have at 50.” – Coco Chanel

except when healing, in our 20s.

Stimulating collagen helps the outside match the way we feel on the inside, which seems only fair.

Sloughing away dead skin cells to reveal the youth hidden underneath, the Silkpeel Dermalinfusion uses specialized serums that are infused into skin when it’s most receptive. This is not your mother’s facial. It’s an equipmentbased treatment that leaves the skin feeling incredible.

Ideal Protein Hippocrates said, “Let food be thy medicine and medicine be thy food.”

This is illustrated by the incredible results achieved by the Ideal Protein Weight Loss Protocol offered at Light Touch since 2012.

“We have watched clients transform with the help of our coaches and Ideal Protein,” says Yeo. “When our body is healthy and fed what it needs, it is amazing how it performs. Understanding food and our body is the key to health.”

15 Years of Pride & Distinction Taking their own advice, Light Touch Laser has recently given their Kentville location a makeover. Proud of their now 3,000-sq.-ft. facility, they have classroom space to teach essential oil classes, weight loss workshops and public interest information sessions.

Spacious treatment rooms and a beautiful boutique-style retail space on Webster Street are just a few of the ways they are taking care of their facility, so they can take the best care of you.

Light Touch Laser 50 A Webster Street, Kentville 902.678.2829 780 Central Avenue, Greenwood 902.765.BODY www.lighttouch.ca

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GEM HEALTH CARE GROUP Carefully planned and designed to provide a truly luxurious rental retirement experience

By Lori McKay Photos Steve Jess

H

ope Toumishey has lived a very rich and full life, so far — a wife, mother, midwife nurse and nursing professor. She has two grown sons and two grandsons, but they live outside of the province.

After her husband George passed away, she found life a bit lonely.

Someone told her about Melville Heights and she decided to take a chance and visit. She toured the residence and it just so happened that one of the apartments was available. “I thought, well, if I don’t take it, it will be gone. It was done in a day. I hadn’t pre-planned it, it just happened.”

“I had a very comfortable apartment, but I didn’t get to see people very often.

I could go four or five days without seeing a person, and I hated that,” says Toumishey.

Melville Heights has been Toumishey’s home for the past three years. Her apartment has a beautiful view and is “very comfortable and warm,” she says. “I can make it how I want it and I

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YOUR HEALTH

come and go as I please. I go to exercise classes every day and take part in the events they put on for us.”

Melville Heights is one of three Nova Scotia retirement living facilities owned

by GEM Health Care Group (they also own Centennial Villa in Amherst, and Yarmouth Heights in Yarmouth).

According to GEM marketing assistant Samantha Smith, what makes these facilities different is that their primary focus is on the individual.

“I have been living at Melville Heights for more than five years. It has become a real home for me and I am very happy and thankful to live here.” – Mrs. Ruth Daniels “A magnificent, picturesque setting, many interesting residents and a warm, caring outstanding staff make Melville Heights an attractive lifestyle choice.” – Mrs. Shiz Katayama “It’s like being on vacation every day.” – Mrs. Eva Gray “We’re all about helping people continue their life story,” says Smith. “Just because you’re retired or have moved into a facility, doesn’t mean your life has ended. Our residents have lived very colourful, successful lives … this is just a continuation of that life. It’s not an end.”

And what does retirement living look like at GEM? Well, it can look any way you’d like it to.

“We offer an amazing recreation program,” says Smith, noting all their retirement living facilities have a full time recreation director. “I get a calendar at the beginning of every month and it’s jam-packed with things to do.”

Activities include watching movies in the theatre, fitness classes, library, games room, art classes, crib, knitting clubs, going out shopping or to the beach, and more. “There’s always something for residents to do in a social atmosphere,” says Smith.

All of the units — whether they are a bachelor, one or two-bedroom — have a full kitchen, so residents are able to make their own breakfast and lunch.

“Clients are encouraged to gather for dinner in our formal dining room, where our master chefs prepare home cooked meals,” says Smith. “We are very well known for our food.”

A family run business, GEM Health Care Group opened its first residence — Gables Lodge, a long-term care facility in Amherst — in 1979. The company has since grown to include 15 facilities, which include long term and residential care, between Nova Scotia and Ontario.

Their most recent location is Yarmouth Heights, which opened earlier this year.

Melville Heights Retirement Living 24 Ramsgate Lane Halifax, N.S. 902.477.3313 www.melvilleheights.com Centennial Villa Retirement and Residential Care 258 Church Street Amherst, N.S. 902.667.5330 Yarmouth Heights Seniors Residence 64 Vancouver Street, Yarmouth, N.S. 902.881.5511

Gem Health Care Group 902.429.6227 www.gemhealth.com

“People enjoy living here because it feels like home, or a second home,” says Smith. “We’re safe and comfortable and have staff that care about our residents’ well being.”

YOUR HEALTH

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Tanya Chavarria, owner of HQ

HQ Hair Restoration Clinic Offers Decades of Expertise

I

t’s been some 45 years since HQ Hair Restoration Clinic first opened its doors, and clients from far and wide still visit the clinic for hair loss treatments. The HQ team — who has provided exceptional service for decades — remains at the top of its profession.

It’s easy to understand the clinic’s longterm popularity, thanks to the staff’s varied services, technical proficiency, personal approach, and skill for warmly welcoming every client.

“I grew up in the business,” says HQ owner Tanya Chavarria, whose father Joe Graves established HQ years ago. Tanya runs the business today, enriching her father’s legacy.

HQ has changed slightly over time (for instance, it has moved to central Bedford). However, one thing has remained consistent: “Our staff have

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worked together, literally head-to-head, for 20 years,” says Tanya. Jocelyn Bajio, Donna Ducette and Dr. Robert Wadden are extensively experienced and trained — not only in their field, but also as a team.

Tanya, also a qualified specialist, personally handles HQ’s client consultations. She takes pride in educating potential clients, teaching new techniques, and keeping track of industry changes. Her friendly, empathetic approach sets potential patients and clients at ease during assessments and consultations.

“Hair loss can be very emotional,” Tanya explains. “I want to ensure every individual client is on the right path.

We have several options, based on their needs.”

YOUR HEALTH

Hair Transplants Hair transplants are available for clients aged 25 and over, especially those with suitable hair textures and loss patterns. Transplant surgeries can be completed in mere hours, requiring only local anesthetic. “Patients are awake; they often watch TV. Some say it’s almost better than visiting the dentist,” Tanya notes.

If a transplant is viable, Tanya provides information on the process during consultation. Downtime following the procedure is minimal (typically no more than a weekend), and transplanted hair generally takes three months to begin regrowing.

Hair Systems Clients can also explore HQ’s range of hair systems. “Systems have come a long

“Hair loss can be very emotional. I want to ensure every individual client is on the right path. We have several options, based on their needs.”

– Tanya Chavarria, owner of HQ

way; they look much more natural now.

They’re generally hard to detect,” Tanya says. “Systems can be custom-crafted for individuals or purchased ready-made.

Clients with unique skull shapes often prefer custom systems. They’re the most popular option.”

Systems may be clipped or taped at home, or bonded at HQ. Bonded systems require no further maintenance, aside from a quick touchup about once a month.

Micropigmentation Additionally, HQ provides micropigmentation treatments, tattooing “hair” directly onto clients’ scalps. The “five-o-clock shadow” effect blends with clients’ remaining hair, creating results especially well-suited to those who shave their heads daily.

“Micropigmentation also provides

great scar coverage,” adds Tanya.

Multiple visits allow the tattoo ink to fade and settle, producing the most realistic results.

Hair Treatments HQ also offers hair treatments. “They’re like a facial for your scalp,” says Tanya.

“No products can regrow hair that’s gone. However, treatments help existing hair grow stronger and healthier.”

Treatments are available as in-office appointments and take-home purchases.

They include over-the-counter and prescription options.

HQ Hair Restoration Clinic 1480 Bedford Hwy. Bedford, N.S. 902.420.1800 (phone) 902.223.3030 (text) info@headquartershair.ca hqhairtransplant.ca

HQ’s clients include men and women, aged 20 to 85 and older. Tanya and her team offer prospective clients of all ages and genders professional, personal consultations and procedures, just as they have for the past five decades.

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WITH Dr. Magda Barnard Bedford Orthodontics

WHAT’S THE DIFFERENCE BETWEEN BRACES AND INVISALIGN?

P

atients often ask us if they are a good candidate for Invisalign.

Invisalign is one of the brands that offers clear aligners. Clear aligners are thin plastic trays that are moulded to your teeth and designed to move your teeth into alignment. These days we can treat pretty much any bite and teeth alignment issues with Invisalign, but it is good to know the differences between orthodontic treatments so you can make a good decision for yourself or your child.

The first step in orthodontic treatment is diagnostic records. These include some x-rays and usually a scan or mould of the teeth to generate a three dimensional model. This allows your orthodontist to analyze and confirm your treatment plan and plan the mechanics that will move your teeth.

Invisalign is a series of clear aligners that a patient changes under the supervision of an orthodontist in our clinics. The aligners are removable for meals, contact sports and cleaning teeth. However, they need to be worn for 20 to 22 hours per day. Braces are made up of very small and smooth brackets that can be clear or silver in colour. These brackets are bonded onto each tooth with adhesive in a prescribed position. Orthodontic wires are linked into the brackets and the combination of the wires and brackets move the teeth into alignment. Both Invisalign and braces use elastics to help the bite fit in together and to correct

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“Don’t hesitate to ask your orthodontist questions at your consultation. Your smile will thank you for it!” overbites, crossbites and underbites.

The braces stay on the teeth the duration of orthodontic treatment. After orthodontics is complete, patients need retainers, regardless of which way teeth are straightened.

When you are choosing between braces and aligners, the difference comes down to your lifestyle. If it is important that you have a virtually invisible way to straighten your teeth, and you are committed to wearing the aligners 20 to 22 hours per day, then Invisalign may be for you. If, however, you are the type of person that does not want one more thing to remember, or you misplace things (aligners) easily, then braces may be the way to go. With braces, you can drink beverages and snack anytime you like and for however long you want, since the braces are bonded on your teeth.

With aligners, you have to be mindful that you can only take out your aligners for two to four hours per day. This is not a lot of time if you play competitive sports that require a mouth guard, and if you like to go out for leisurely meals or snack on and off.

Aligners certainly make it easier to keep teeth clean, as you just need to pop out the aligners to brush and floss as usual.

With braces, brushing and flossing can be done just as thoroughly, but will require a little more time to get around the appliance.

YOUR HEALTH

Dr. Magda Barnard

B.Sc., D.D.S. (with distinction), M.Sc. (Orthodontics), F.R.C.D(C) Bedford Orthodontics Suite 206, Sunnyside Mall 1595 Bedford Highway, Bedford 902.835.6531 www.bedfordortho.com

NOW also welcoming patients at:

Metro Orthodontic Specialists Suite 200, 5991 Spring Garden Road Halifax 902.423.7331 www.metroortho.ca

WITH Lorelei Burgess Oxford Learning

HOW HEALTHY LIFESTYLES CONTRIBUTE TO BETTER GRADES

T

aking notes in class. Doing extra homework or assignments.

Studying every night. Attending class. In the pursuit of better grades, maintaining a healthy lifestyle is often overlooked as being beside the point, as the time commitment needed to pursue fitness and health goals can detract from study and learning time. A growing body of research shows that for students, a balanced lifestyle including making time for fitness, eating right and ensuring a good night’s sleep are just as important to a child’s academic success as time spent studying and learning.

Cognitive and academic functioning has a direct correlation to student health.

Students with low amounts of physical activity, lack of proper nutrition, and inadequate sleep, are at a greater risk of absenteeism, reduced motivation, and poor academic performance. A healthy lifestyle balancing fitness, nutrition, and sleep, improves brain health and leads students to be more alert in the classroom, more receptive to new ideas, and better able to retain new concepts and new information.

Boosting student activity levels doesn’t necessarily mean signing up for basketball or hockey. Reaping the cognitive benefits of physical activity can be as simple as taking a short study break to walk around the block, or grabbing a short bike ride before tackling a math equation. Small quantities of physical activity can increase metabolism and functioning in all the body’s systems, from better

Nuts, seeds, fish, fruits and vegetables, and whole grains all contain nutrients that boost cognitive functioning, heighten memory and ability to focus, and enhance mood and attitude. cardiovascular and muscular health to improved cognitive functioning. In the brain, physical activity leads to improved cognitive functions and stronger neural connections, improving memory and information — particularly useful when trying to retain information before a test.

Exercise’s partner in improved health is nutrition. High-sugar foods negatively impact the body, leading to students feeling sluggish and drowsy, while other foods positively impact the brain. Nuts, seeds, fish, fruits and vegetables, and whole grains all contain nutrients that boost cognitive functioning, heighten memory and ability to focus, and enhance mood and attitude.

When students eat is just as important as what they eat. As the first meal eaten after hours of sleep, breakfast nourishes students’ hungry brains as much as it fills up their empty stomachs. Some studies show that students who don’t eat breakfast have decreased alertness and attention in class, as well as a reduced ability to problem solve.

Sleep also plays a critical role in health and learning. A sleep-deprived brain doesn’t function as well as a rested one. When it comes to studying, the research shows that pulling all-nighters to cram is less beneficial to test results than ensuring a good night’s sleep.

YOUR HEALTH

While students are asleep, the brain moves information learned throughout the day from short-term storage into long-term storage, and strengthens neural connections to make information retrieval easier.

When looking to help children get better grades, simple health and lifestyle changes can bring surprising results.

Implementing healthier habits at home can lead to an added classroom — and lifestyle — boost.

Lorelei Burgess

Director Oxford Learning Halifax & Bedford Halifax 6270 Quinpool Rd. 902.708.0307 Bedford 540 Southgate Dr. 902.707.1193 www.oxfordlearning.com

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FOOD & DRINK

garden

to glass Cocktails Text and Photos by Colleen Thompson

Here’s to warmer weather, longer light-filled days, blossoming flowers, and fresh, botanically-infused cocktails. Often referred to as the “garden to glass” movement, mixologists are turning to fresher, tastier and healthier ingredients in cocktails.

M

ade with superfoods, herbs, teas, fresh juices and vegetables in a variety of innovative combinations — think blueberry-thyme, mangocilantro, strawberry-basil and cucumbermint — fresh produce quite simply makes for fresh cocktails.

Following in the footsteps of the farmto-table movement and strengthened by the growing craft distillery wave, gardento-glass cocktails have been sited as one of the biggest cocktail trends of 2018. We’re saying bye-bye to artificial ingredients and overly sweet, sticky, cocktails and turning to unconventional ingredients from the garden to add to our cocktails. From infusions and shrubs to herby tinctures, happy hour is expanding beyond sprigs of mint in juleps and mojitos and incorporating lavender, sage, rosemary, cilantro, spruce shoots and

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even nettles. Just about any plant could make its way into your glass.

The wave of trendy botanical bars turning herbs, plants and flowers into show-stopping cocktail mix-ins are popping up worldwide. A trip to the local farmers’ market, seasonal cocktail lists, and even rooftop and cocktail gardens have become de rigueur for many mixologists.

Shane Beehan, award-winning barman at Lot 6 in Halifax, believes it’s less of a trend than something that’s here to stay for good. “Realistically, it’s the best thing that can happen to a cocktail. Sourcing out the best, freshest local ingredients grown in your own yard or your local environment adds a personalized touch to every drink, and at the same time reduces your personal impact on the environment,” he says. “Going local

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can be seen as a trend, but I hope it’s looked at more as a solution. I hope it makes everyone who creates cocktails stop and pause and think a little more about where and how they source their ingredients.”

Without plants, we really wouldn’t have any boozy cocktails at all. Every element that goes into a drink comes from the plant world — rum from sugarcane; tequila from agave; whiskey from barley and rye; bourbon from corn; vodka from potatoes; beer from hops and wine from grapes. When it comes to garden-toglass libations, the only limit is your imagination. It’s an easy undertaking for the home barmen and gardener: you could even go as far as planting your own “cocktail garden.” Now that the spring growing season is upon us, it’s the perfect time to think about planting things you can drink later.

There are tons of ways to add fresh, herbal flavours into your botanical cocktails.

One way is to make a batch of your own herbal, homemade simple syrup using thyme, lemon verbena, rosemary or elderflowers and infusing it in syrup.

Combine equal parts water and sugar until the sugar has dissolved. Let the mixture steep until herbs have infused — wait 20 minutes or so — before straining, bottling and cooling.

Instead of muddling fresh herbs, give them a good clap between your hands to lightly release the fragrant oils, without compromising the quality of your drink.

Vodka is a great base spirit to use for infusions because it has no flavour, which allows the aromatics of the herbs and botanicals to shine through. Rum is also a good base, but stick with the clear varieties rather than the darker ones. Gin already contains many botanical flavours from juniper and other herbs, and makes for particularly flavourful fresh cocktails.

Grab your favourite spirit, find your green thumb and concoct a delicious Mother Nature-inspired libation.

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Garden-Ijto Ingredients 2 oz. Nova Scotia Spirit Co. White Rum .75 oz. lime juice 1 oz. green juice* .75 oz simple syrup garden mint for garnish

Add all ingredients to cocktail shaker and shake for three to five seconds. Strain over ice into a tall glass and top with sparkling water. Garnish with fresh mint. *Green Juice is a mixture of fresh pressed juices. Two parts cucumber, one part green apple, one part kale, and 1/2 part fresh ginger Supplied by Shane Beehan, Halifax mixologist

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FOOD & DRINK

Sip Your Beets

Ingredients 2 oz. Blue Lobster Vodka .5 oz beetroot puree* 1 oz. fresh lemon juice .5 oz. ginger simple syrup* 2 dashes angostura bitters beet greens for garnish

Combine all ingredients in a cocktail shaker with ice. Shake and pour over ice in a glass and garnish with thinly slice beet greens. *Beet puree: roast beets in an oven, puree in a blender and strain *Ginger syrup: combine one cup water, one cup sugar and a thumb size piece of fresh, peeled and chopped ginger. Simmer for 10 minutes and cool Supplied by Shane Beehan, Halifax mixologist

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Cilantro Kombucha Gimlet Ingredients 2 oz Ironworks Gin 1 oz cilantro syrup* 1 oz fresh lime juice blueberry kombucha

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Combine gin, cilantro syrup and lime juice in a cocktail shaker with ice. Shake and pour over ice in a glass and top up with blueberry kombucha. Garnish with a cilantro leaf and wild edible flowers. *Cilantro syrup: combine one cup water, one cup wildflower honey and a small bunch of chopped cilantro. Simmer for 10 minutes and cool

FOOD & DRINK

A Unique Fine Dining Experience Ratinaud French Cuisine THE KITCHEN TABLE: An eight-course tasting menu, featuring fresh seasonal ingredients. To request a reservation, go to ratinaud.ca, click on a date and enter all relevant information. Open from Wednesday to Saturday by reservation only, with a single seating at 7 p.m.

2157 Gottingen St., Halifax | 902.446.8222 | Ratinaud.ca

Cut back on food waste! Check out our tips for using up every inch of your ingredients.

By Colleen Thompson

Carrot tops, cauliflower leaves, broccoli stems, onionskins, potato peels, and watermelon rinds — these could all be the inspiration behind your next meal. We are delving into the root-to-stem movement, hoping to raise your awareness and inspire you to turn those carrot tops into pesto and that tired bunch of greens in your crisper into soup, rather than simply tossing it out.

W

e only have to look at the Chinese, French, Italian and Indian kitchens to realize that some of the most iconic dishes are made from the bits that most people throw away — bouillabaisse, Coq Au Vin, gumbo anyone?

Before terms like nose-to-tail and root-to-stem became monikers for championing a food movement, many chefs and frugal home cooks were already using up every inch and making ingredients stretch.

However, in the past hundred years or so — thanks to refrigeration, industrial

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agriculture, genetically modified organisms and the push toward economic development — most people have lost sight of where their food comes from, and have less of a need to use up every inch of an ingredient.

At the core of the root-to-stem movement is the issue of food waste.

About a third of the 1.3 billion tons of food produced every year for human consumption, is lost or wasted. A study commissioned by the Food and Agricultural Organization of the United Nations (FAO) called Global Food Losses and Food Waste, reports that wasted

FOOD & DRINK

food accounts for around 20 per cent of all carbon emissions released and that wastage from fruits and vegetables, roots and tubers are actually the highest. The report estimates that over a five-year period, methane gas from decomposing vegetables generates 100 times more heat into the atmosphere than carbon dioxide.

In Canada, a staggering 40 per cent of all food goes uneaten each year — that’s an annual cost of $31 billion. Individual households are the biggest culprits and are responsible for 47 per cent of this waste — that’s more than grocery stores,

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farms and restaurants. According to Canada’s Food Report Card, issued by the Conference Board of Canada, Nova Scotia wastes more food than any other province, costing a family around $1,456 a year. All of this is going on while one in three children in single parent homes doesn’t have enough food to eat.

Journalist Jonathan Bloom, founder of Wastefood.com and author of American Wasteland, explores the various reasons food is so wasted in North America from farm to fork. One of the primary reasons for consumer wastage he sites is a disconnect between people and where their food comes from. In particular, food that doesn’t meet our expectations of how it’s supposed to look, is simply overlooked and ends up in a landfill.

The fresh produce we buy from supermarkets (rather than farmer’s markets) has already been neatened and trimmed to make it look pretty and easier to handle. As supermarkets put perfect produce in front us, we forget what real vegetables look like and what to do with the whole thing — if we’re presented with a sprouty green carrot top we throw it away. It’s clear that changing our household behaviour is essential to reducing food waste.

The non-profit organization End Food Waste, started by food activist Jordan Figueiredo, launched a campaign called

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the “Ugly Fruit and Veg Campaign,” in an effort to highlight that 20 to 40 per cent of all produce that goes to waste is due to strict grocery store cosmetic standards. He successfully petitioned Whole Foods Market and Wal-Mart to start selling less than perfect produce at a discounted price and adopt the philosophy that there is nothing wrong with so called “ugly” produce. Loblaws and No Frill have followed suit with their line of “Naturally Imperfect” fruit.

Restaurants are the second biggest food waste culprits with the average restaurant producing 150,000 pounds of garbage per year. France, Italy and Spain recently recognised the issue, requiring all edible food from restaurants and supermarkets to be donated to charities rather than being sent to the landfill.

Things are starting to change, thanks to innovative and adventurous chefs who are turning what used to be sad, old scraps into delicious plates of food.

Root to stem, root to fruit, farm to fork — call it what you like — a new, informed consciousness is emerging and encouraging the use of entire fruits and vegetables. Bits and pieces that would normally end up in landfills are being transformed into delicious plates of food.

In the process, new flavours and textures are being created and waste is being dramatically reduced. As many of us are

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trying to reduce the amount of meat we consume, exploring new and exciting opportunities in the world of vegetables couldn’t be more relevant. From whizzing up leafy green carrot and beet tops with olive oil and dehydrating mushrooms stems to turn into powders or simmering wilted celery back to life with white wine reductions and aromatics, there is a new path being forged.

Chef Dan Barber of Blue Hill Restaurant in Manhattan and author of The Third Plate, launched a series of pop up restaurants called WastEd in New York and London in an effort to highlight the plight of food waste. He introduced diners to an off-the-wall but ingenious menu, essentially compiled of scraps and rejects, alongside celebrity chefs like Alain Ducasse, Gordon Ramsay and Yotam Ottolenghi. Appearing on his menu were burger patties made out of fruit pulp; a “garbage salad” of stems and leaves, and coffee made from an infusion of husks.

Chefs are part of a wave of activists leading the charge and inspiring consumers to think about waste and cook more sustainably. Anthony Bourdain’s documentary “Wasted: The Story of Food Waste,” features high profile chefs like Danny Bowien, Massimo Bottura’s (Food for Soul) and Mario Batali — highlighting the urgency of food waste and demonstrating potential ways to help solve the problem and continue the conversation. Their collective message encourages us to shop smarter. Plan our meals ahead of time. Always shop with a list. Buy local, seasonal food. Cook at home. Don’t buy in bulk. Choose ugly produce. Use your scraps. Use your freezer. Compost leftovers.

Carrot Top Pesto

WAYS TO PUT LEFTOVER FOOD SCRAPS TO USE: Swiss chard stalks can be chopped finely and added to stir-fries

Beet greens can be thinly sliced and added raw to a salad or added to soups and stews. They’re also great in green smoothies combined with zesty citrus fruits like pineapple

Celery leaves can be chopped up in salad; add them to smoothies and soups Corn cobs simmered with onion and carrot make a great stock for corn chowder Broccoli stalks are the best part of broccoli soup. They not only add nutrients you would otherwise be throwing away, but add a punch of bright green colour. They can also be grated and tossed into slaw or added to your green juice

Watermelon rinds can be pickled along with orange rind, cinnamon, vinegar, peppercorns and cloves

Cauliflower leaves can be sliced and sautéed in butter or olive oil with diced onion for a delicious side dish, or used in stir-fries

Citrus peels can be candied or used

Ingredients

as zest

•

large bunch leafy carrot tops

Onion tops (or chives) can be sautéed

•

1 small clove garlic

and used for stir-fries or toss them raw in salads or sprinkle on top of soups

•

1/2 cup nuts (walnuts, almonds, etc.)

Potato skins make the best chips.

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1/2 cup grated parmesan cheese

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juice of 1 lemon

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1/2 cup olive oil

•

pinch of salt

Simply scrub them well and spread the peels on an oiled cookie sheet. Drizzle with olive oil, sprinkle with salt and bake at 450 F for about 15-20 minutes. It’s a no brainer recipe that will make you never throw them away again

Asparagus stalks that are too tough for broiling or steaming are great for cream of asparagus soup

Instructions 1. In a food processor, add the greens, garlic, nuts, cheese and lemon juice, and pulse 2. Add the olive oil and blend together 3. Taste and season with salt and possibly more lemon juice 4. Serve with baby carrots, dollop onto pasta or spread onto crostini

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THE REAL

ABC of

Chianti

By Cheryl Doherty

The wines of Chianti have a long and turbulent history. This ancient and noble wine from the heart of Italy has been both revered and detested through the ages.

E

arly in its incarnation, Chianti was a white wine. It later evolved into a red wine, and in the early 1870s, Baron Bettini Ricasoli created the first red formula for Chianti, with a blend of 70 per cent Sangiovese, 15 per cent Canaiolo and 15 per cent Malvasia Bianco. The Baron incorporated the white Malvasia grape to make the wine softer and more approachable at an early age. As a result of the popularity of the wine, the areas around Tuscany that could be named as Chianti were expanded, leading to wines that were not always of the quality of those from the original heart of the region.

The use of the name Chianti also expanded. Early 20th Century producers around the world used the term for a variety of inexpensive and often poor quality jug wines. The winemakers of Tuscany also damaged their own reputations. In the interest of quantity over quality, they added more white grapes to Chianti blends, including the lesser quality, but high yielding Trebbiano. The reputation of Chianti declined and it became best known as a cheap wine, often packaged in a straw wrapped bottle, ironically called a fiasco. Serious wine drinkers adopted a philosophy of ABC — Anything But Chianti.

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Thankfully times change. Stricter rules regarding harvest yields and ripeness levels, the virtual elimination of white grapes in Chianti and modern winemaking techniques have begun to restore the former glories of this noble wine. Basic level Chianti must contain a minimum of 80 per cent Sangiovese, and Chianti Classico — wines from the original heart of the Chianti region — have outlawed the use of white grapes altogether. Other quality labels to look for in Chianti include Superiore and Gran Selezione.

Another large factor in the resurgence of the region has been the introduction of Bordeaux grapes to the Tuscany area. Forward thinking, or perhaps rebellious wine makers such as Antinori, started growing Cabernet Sauvignon in Tuscany as far back as the 1930s. In 1971 it produced Tignanello, a blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc and aged the wine in French barriques — unheard of in the region at the time. As the wine contained non-Italian grapes, it could be labeled only as vino di tavola, the most basic and simple of Italian wine categories. The

wine was juicy, full bodied and complex; the first “SuperTuscan” wine was born.

Since then, Tignanello has been joined by names such as Sassacaia and Solaia, wines that receive high reviews, with prices to match.

In 1992 the Italian government acknowledged these wines and IGT (Indicazione Geografica Typica) was introduced. This allowed wines made with non-traditional Italian grapes to be recognized by their place of origin. The growth of these IGT Toscana wines has assisted in raising the profile of the entire region and compelled more traditional winemakers to up their game.

Today’s Chianti can represent elegance and an Old World wine. Current laws allow for up to 20 per cent of Cabernet and Merlot in Chianti Classico blends, which has led to wines that are very drinkable upon release. Italians never drink wine without food and the wines of Chianti reflect this, in that they pair well with a wide range of dishes. So, forget the fiascos of the past and open a bottle of Chianti with dinner.

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Recommended Wines Antinori Santa Cristina Chianti Superiore | NSLC $19.99 The “Superiore” attached to this Chianti signifies stricter government regulation surrounding the production and aging requirements. Tasting Note: Spicy aromas with red cherry fruit on the nose. Smooth palate with plum and red cherry notes with a medium finish. Easy drinking.

Gaja Ca’Marcanda Promis IGT Toscana | NSLC $54.28 A blend of Merlot, Syrah and Sangiovese grown in the warmth of the Tuscan sun with the advantage of cooling sea breezes. Aged 12 months in French barriques, followed by six months in bottle before release. Tasting note: Intense nose of berries and black cherries.

Concentrated palate of dark fruit with fresh acidity, smooth tannins and a lingering finish. Drinkable now and will improve for three to five years.

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1 tsp oregano 1 tsp basil 1 large tin diced tomatoes 2 cups chicken broth 2 cups kale, roughly chopped 2 lbs meatballs 2 bay leaves 1 can cannellini beans, drained and rinsed 1 sprig fresh rosemary DIRECTIONS Sauté pancetta in oil in a Dutch oven until fat is rendered, about eight minutes Add onion, garlic carrots, celery and tomato paste; cook until lightly browned and lightly softened Raise heat and add wine, cook until half incorporated Add beans, tomatoes, bay leaves, kale, rosemary and meatballs and throw it all into a 350F oven for about 25 minutes or until vegetables and kale are tender If the stew seems thin, you can gently press some of the beans with the back of a spoon to thicken

Food Pairing

SPAGHETTI WITH LAMB MEATBALLS Tuscan food is generally based on local meats, game and hearty vegetables and tends toward simplicity and rusticity. In other words, simple, filling and delicious.

Serve this easy to make stew with crusty bread and a good bottle of Chianti. The acidity of a Chianti will complement the tomato base of the dish, and the aromas of Chianti in general are reminiscent of tomatoes on the vine.

Lamb Meatball Stew Meatballs 2 lbs ground lamb 1⁄4 tsp black pepper 1⁄2 tsp salt 3 garlic cloves, finely minced 1 egg, lightly beaten 1 tsp each dried oregano, mint

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DIRECTIONS Combine all ingredients gently (vigorous mixing will result in tough meatballs) and form into one-and-a-half-inch meatballs Place on parchment paper in a 350F oven until cooked through, about 20 minutes. Meatballs may be used or frozen for later use

Stew

Cheryl Doherty

1 tbsp olive oil 5 oz cubed pancetta 1 large onion, medium dice 2 celery stalks, medium dice 2 carrots, scraped and medium dice 2 garlic cloves, minced 2 tbsp tomato paste 1 cup good red wine

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Cheryl is a certified sommelier, WSET 3 graduate and co-owner of The Old Triangle Irish Alehouse, a successful quartet of pubs/restaurants in Atlantic Canada. Cheryl is president of the Canadian Association of Professional Sommeliers Atlantic Chapter and a guest instructor at NSCC.

A MEAT LOVERS AFFAIR SUSTAINABLE, GRASS-FED MEAT • CHARCUTERIE BEERSHAKES • N.S. CRAFT BEER • WINE • SPIRITS

1463 Brenton St., Halifax | 902.429.3499 | info@primalhfx.ca | primalhfx.ca | DINNER: Mon to Sat 4 p.m. to late | HAPPY HOUR: Daily 4 p.m. to 6 p.m.

@primalhfx

Triple Chocolate Trifle (Gluten-free)

Gluten-free Chocolate Cake 1 cup salted butter 1/3 cup cocoa powder 1 tsp salt 3/4 cup water 2 cups Valley Flaxflour gluten-free pancake and cookie mix* 1-3/4 cup granulated sugar

This triple chocolate trifle has layers of vanilla pudding, chocolate cake and chocolate whipped cream. Take it to the next level and top it with chocolate covered pretzels and truffles from local chocolatiers to create a rich, delicious tower of decadence.

2 large eggs 1-1/2 tsp baking soda 1/2 cup Fox Hill Cheese House vanilla yogurt**

DIRECTIONS FOR CAKE 1. Preheat oven to 350 F, then butter and flour a 10-12 cup bundt pan, and set it aside 2. In a small saucepan, over medium heat, combine butter, cocoa, water and salt. Stir until mixed and melted. Set aside 3. In a mixing bowl, whisk together gluten-free flour, sugar and baking soda. Add half of the butter and cocoa mixture, and whisk 4. Add remaining half of butter and cocoa mixture, and mix thoroughly. One at a time, add the eggs to the mix, whisking after each. Add yogurt, and whisk

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5. Pour the batter into the bundt pan and bake for 45-50 minutes or until a toothpick inserted into the centre of the cake comes out clean 6. Take the cake out, let it cool, then, after loosening the sides with a knife, invert the pan onto a rack

Pudding 4 cups Fox Hill Cheese House whole milk** 1 cup granulated sugar 6 tbsp cornstarch 1/2 tsp salt 2 tsp vanilla extract 1/2 tsp salt 2 tbsp butter

DIRECTIONS FOR PUDDING 1. In a bowl combine sugar, cornstarch and salt 2. In a medium sized saucepan heat milk over medium until the edges start to bubble. Add dry ingredients to the milk a few spoonfuls at a time, and dissolve

Please note, the cake, pudding and whipped cream in this recipe are gluten-free.

3. Do not let the milk boil. Repeat until all of the dry ingredients are combined, and the mixture has thickened and sticks to the spoon

Toppings can be changed/adapted for your own preference and dietary requirements.

4. Remove from heat and stir in vanilla and butter. Chill for one hour

DIRECTIONS FOR TRIFLE

Chocolate Whipped Cream

1. Cut the cake into one inch square cubes, and then create a thick layer of them in the bottom of a trifle dish. Add pudding

(serves eight to 10)

1 tsp vegetable oil 4 oz semi-sweet melting chocolate 1 litre whipping cream

2. Spoon the chocolate whipped cream onto the top. Garnish with chocolates

1/2 cup granulated sugar

3. Chill for 20 minutes then serve with bowls and spoons 4. Enjoy!

DIRECTIONS FOR CHOCOLATE WHIPPED CREAM 1. In a saucepan on low heat melt the chocolate with vegetable oil 2. Add a splash of whipping cream to the chocolate to dilute, mix well, simmer, then place in the freezer to cool for 15 to 20 minutes 3. With electric beaters, or a hand whisk, whip the cream and sugar until it almost forms peaks 4. Once the chocolate mixture has cooled, add it to the whipped cream mixture and beat until it forms peaks. Place in the refrigerator until trifle assembly

Source Guide *Find Valley Flaxflour products at select farmers’ markets or shop online *Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmers’ markets of Nova Scotia *Find Gourmandise Avenue Chocolaterie and Sweet Spot Chocolate Shop in their retail stores

Recipe and photos courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

Topping for Trifle 8-10 truffles from Gourmandise Avenue Chocolaterie*** 5-7 chocolate covered pretzels from Sweet Spot Chocolate Shop*** (not gluten-free)

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Cheese, Charcuterie & Seafood Board This Taste of Nova Scotia cheese, charcuterie and seafood board is your new party staple. While it looks elaborate, it’s actually the key to a stress-free gathering.

DIRECTIONS 1. Be creative: Every board can be different — there’s no hard and fast rules to follow!

We have a great variety of local products to choose from here in Nova Scotia

•

Tangled Garden orange chive jelly

2. Select a variety of cheese: Choose an assortment of seasonings and textures to keep everyone’s taste buds satisfied

•

Tangled Garden raspberry lavender jelly

•

Galloping Cows Fine Foods hot jalapeno pepper spread

3. Add meat or fish: We’re lucky to have a variety of cured seafood and savoury charcuterie in Nova Scotia to suit your fancy

•

Cornect Family Farm unpasteurized liquid honey

•

Noggins Corner Farm Market dried apple rings

4. Include jams or preserves: Balance out the meat and fish with a little sweetness — you can even add fruit

Source Guide

5. Embrace the bread: Sliced baguettes are perfect for pairing ingredients together 6. The end result: Display your selections on a hand-crafted board from Ashwurks 7. Perfect pairings: Don’t forget to pair with your favourite Nova Scotia wine, beer, spirit or cider

* Purchase Knoydart cheese at Pete’s Fine Foods, select Sobeys locations or the farm gate * J.Willy Krauch brand smoked mackerel can be purchased from their online store or Clearwater Seafood * Purchase Fox Hill cheese at their Halifax or Port Williams cheese houses * Boulangerie La Vendéenne products are available at the Halifax Seaport Farmers Market or their Mahone Bay retail location

Looking for inspiration?

We suggest mixing and matching

* Comeau’s Sea Foods Ltd products are available at Sobeys and Superstore locations across Nova Scotia

•

Knoydart Farm old cheddar cheese

•

Fox Hill Cheese House plain Havarti cheese

•

Sourdough baguette from Boulangerie La Vendéenne

•

Apricot and honey loaf from Boulangerie La Vendéenne

•

Fox Hill Cheese House smoked flavour gouda

•

Comeau’s Sea Foods Ltd lightly-smoked seafood and shrimp spread

•

Fox Hill Cheese House burrows bounty with cranberries

•

J. Willy Krauch smoked mackerel

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* Tangled Garden products are available on location or can be ordered by mail * Galloping Cows Fine Foods products are available at Sobeys or online * Products from Cornect Family Farm can be purchased at Stirling Fruit Farms, the Pork Shop or visit their website

Recipe and photo courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

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Bacon Fat Caramels Yes. You read that right.

Bacon. Fat. Caramels.

Before you even read further‌ what is not to love about this recipe already?

INGREDIENTS 1 cup whipping cream 5 tbsp smoked bacon fat (which is about the amount rendered by cooking one pound of bacon in the oven, on a rack or in a pan)

DIRECTIONS 1. Line an eight-by-eight pan with aluminum foil (or parchment) and spray the foil with nonstick cooking spray 2. In a small pot, combine the whipping cream and the bacon fat over medium heat, stir and watch closely until it reaches a simmer, then immediately remove from heat and set aside 3. In a medium-sized pot, combine the salt, sugar, maple syrup and water. Make sure your pot is big enough for the caramel sauce to almost quadruple in size. Stir 4. Once the sugar has dissolved, insert the thermometer and cook, without stirring, until it reaches 330 F on the thermometer. The colour will have changed to a medium amber once it is ready 5. When the sugar has reached temperature, begin whisking it and slowly drizzle in the hot cream and bacon fat. It will bubble and sputter, so only pour in a small amount at a time, and use a long enough whisk or utensil to avoid burns 6. Once all of the cream is whisked in, continue to cook the caramel, stirring frequently, until it reaches 255 F on the thermometer 7. Pour the caramel into the pan. Let cool for 10 minutes then sprinkle the top with flaked sea salt and bacon bits

1 tsp salt

8. Let the caramel set at room temperature for a minimum of four hours

1-1/2 cups white sugar

9. Once set, lift the caramel from the pan. Peel the foil or paper off the candy. It can be helpful to put the caramel block in the freezer before handling to ensure it doesn’t melt. Use a knife that has been run under hot water to score the top, plan your cuts, then cut into small rectangles. Wrap the caramels in small pieces of parchment paper, twisting at the ends

1/4 cup maple syrup 3 tbsp water 3 strips of smoked bacon, chopped into a fine crumble sea salt, to garnish and season *This recipe requires a candy thermometer

10. Store in a container in the fridge or a cool place for up to two weeks Source Guide *Local bacon: Meadowbrook Meat Market or The Pork Shop *Local maple syrup: Acadian Maple Products or Sugar Moon Farm

Recipe and photo courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

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Poutine This version of a Canadian classic is made with mushroom gravy, baked fries and cheese curds. For a romantic evening, serve it in one big dish to share and pair it with Saltbox Brewing’s Hefeweizen.

INGREDIENTS 4 large potatoes 1 onion, sliced 1 carrot, chopped 2 celery, chopped 1 shallot, sliced 1 handful fresh oregano 1 handful fresh thyme 3 tbsp olive oil, or vegetable oil

4. Once the fries are done soaking, drain, rinse and lay out to dry on a kitchen towel, then pat dry

DIRECTIONS Mushroom gravy 1. Place carrots, celery, onion, shallot and herbs in a large pot over medium heat. Fry until all the vegetables are soft and golden brown 2. Add butter, nutmeg, savoury and salt. Stir 3. Mix in porcini powder one tablespoon at a time, until incorporated 4. Incorporate flour, a spoonful at a time, until uniform 5. Add red wine vinegar, soy sauce and water to the pot. Bring the gravy to a boil, and then reduce to a simmer for 15-20 minutes, stirring occasionally. Simmer until thickened and reduced. Taste and add salt if needed 6. Strain gravy into a larger pot with a fine sieve and press all the gravy liquid out with a spoon or rubber spatula

1/2 tbsp salt + more to taste 1/4 cup butter 4 tbsp porcini powder (or mushroom stock paste, in which case some seasoning can be withheld) 1/2 tsp ground nutmeg 2 1/2 tbsp flour 2 tbsp red wine vinegar 2 tbs soy sauce 1 litre water 200g Fox Hill Cheese House cheese curds (approx.) green onions, chives, Brussels sprout leaves for colour and garnish

*OPTION: To make gravy with beef or turkey drippings, substitute drippings in place of mushroom powder or paste Fries 1. After washing and scrubbing, cut the ends off the skin-on potatoes, so they can stand-up on the cutting board. At its widest part, begin cutting 1/4 to 1/3 inch slices 2. Take those slices and cut them into 1/4 to 1/3 inch fries 3. Soak the fries in a large bowl of cold water. Emerge them fully. By removing some of the starch it will create a crunchier fry. The longer they soak, the better. You could soak anywhere from 30 minutes to several hours

5. Preheat oven to 400 F 6. Cover a large baking sheet in parchment paper and spray with non-stick cooking oil 7. In a large bowl, toss dry fries in two tbsp of olive oil, and a few pinches of salt 8. Place fries on the baking sheet and space out. If fries are too crowded, or overlapped, they will not get crispy. You might have to cook in two batches 9. Bake for 20 to 25 minutes at 400 F, flipping once. Once the fries start to turn golden in colour, take them out and turn the oven up to 425 F 10. Wait for it to get to temperature, then place the fries back in the oven for 10 minutes or until the fries are browning and crispy. As soon as fries are done cooking, assemble the poutine Poutine assembly 1. Layer fries and curds in a large bowl.

Ladle a generous amount of hot gravy over the top 2. If desired, garnish with green onions, chives, or Brussels sprout leaves 3. Serve paired with a local beer like Saltbox Brewing’s Hefeweizen Source Guide *Local Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmers’ markets of Nova Scotia *Local Cheese: Fox Hill Cheese House

Recipe and photo courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

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Spring Dew Sip into spring with this bright and flavourful drink made with honeydew, elder flower liqueur, Ironworks Amber Rum and a few other special ingredients.

INGREDIENTS 2 oz Ironworks Amber Rum* 1/4 oz elderflower liqueur 3/4 oz lime juice 1-1/2 oz fresh honeydew melon juice 1/2 oz simple syrup (equal parts sugar & water)

DIRECTIONS 1. Add mint to shaker tin, and gently muddle 2. Add all ingredients with the exception of tonic to a shaker tin 3. Add ice and shake vigorously until cold 4. Strain into a tall Collins-style glass filled with ice. Add tonic and stir 5. Garnish with fresh mint, lime zest and/or a slice of honeydew melon Source Guide *Find Ironworks Amber Rum at the distillery, select farmers’ markets or from Ironworks’ online store *Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmers’ markets in Nova Scotia

2 dashes of absinthe 3 mint leaves splash of tonic

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Recipe and photo courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

FOOD & DRINK

Gin Popsicles The child-like fun of a popsicle mixed with the adult-like fun of a cocktail makes this the perfect warm-weather treat. Everything you love about a gin and tonic in a handy ice-cold way that’s sure to cool you off. Quick, easy and perfect for your spring barbecues and get-togethers!

INGREDIENTS 3 cups tonic or lemon-lime soft drink 1/4 cup gin * 2 limes, juiced

DIRECTIONS 1. In a bowl or measuring cup, add all ingredients (except cucumbers) 2. Gently mix, trying to avoid disturbing the bubbles 3. Pour into popsicle tray 4. Individually add two cucumbers to each popsicle mold 5. HINT: Add simple sugar if you’re using tonic and would like to lightly sweeten the popsicles 6. Freeze overnight and enjoy Source Guide *We suggest using Ironworks Distillery, Steinhart Distillery or Still Fired Distilleries Gin *Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmers’ markets in Nova Scotia

fresh sliced cucumber simple syrup (equal parts sugar & water) optional Recipe and photo courtesy of Himaly Fernando and Taste of Nova Scotia | tasteofnovascotia.com, #TasteofNS

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THE ULTIMATE DETOX SALAD Kale, Blueberries, Walnuts & Trout Text, Recipe and Photo by Tisha Riman

D

etoxing does not have to mean deprivation! When it comes to making healthy meals, make sure you’re opting for foods that are high in fibre and protein — this will fill you up and prevent you from overeating. And don’t be afraid of fats! Healthy fats, like omega-3s and monounsaturated fats are needed for healthy brain function, hormone health, and yes, even weight loss. Choose foods that are high in antioxidants, vitamins and minerals, as these will all help to reduce inflammation in the body, and aid in the body’s natural detoxification processes. Finally, go for variety: switch up your greens, your veggies and your protein so that you eat a nutrient-rich diet that will support your wellness goals.

Here are some detox superfoods that you’ll love including in your everyday cooking!

TROUT: Trout are fatty fish that are high in the heart healthy fats, omega-3s. Omega-3s are anti-inflammatory, mood boosting, important for brain function (including the prevention of Alzheimer’s), and can promote healthier, hydrated skin.

KALE: This well-known superfood is high in antioxidants, including vitamins A and C, as well as vitamin K — all of which give it anti-cancer and anti-inflammatory properties. Because it’s low in calories and has a high water content, it can also help with weight loss.

BLUEBERRIES: These delicious berries are considered to have one of the highest antioxidant levels, including flavonoids like anthocyanins, which have been shown to reduce free radical damage (increasing longevity and giving it anti-aging properties), improve brain function, reduce the risk of heart disease and improve insulin sensitivity.

WALNUTS: Studies have shown that walnuts have anti-cancer properties, particularly prostate and breast cancer. This may be due to their high antioxidant, omega-3 and vitamin E content, all

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of which prevent oxidative stress, and improve brain health and metabolic function.

ALFALFA SPROUTS: Sprouts contain a more concentrated nutrient profile compared to their grown-up counterparts.

Alfalfa sprouts are a good source of vitamin C, B and K. It’s fibre and protein content also help to keep you fuller, longer.

HEMP SEEDS: Hemp seeds are a complete protein, meaning they contain all the essential amino acids. Their high fibre content helps to improve digestion, while its rich composition of omega-3s and gamma-linolenic acid may help lower the risk of heart disease.

The Ultimate Detox Salad High in healthy omega-3 fats, protein, fibre and antioxidants, this salad will keep you full without weighing you down.

1 trout fillet, 4 oz 1 tbsp olive oil 2 cups kale, chopped 1/4 cup blueberries 1/4 cup cucumber, chopped 2 tbsp alfalfa sprouts 2 tbsp walnuts 1 tbsp hemp seeds salt and pepper, to season Lemon Garlic Dressing 1/3 cup olive oil 1 lemon, juiced 2 cloves garlic pinch of salt 1. Preheat oven to 375F. Pat trout fillet dry with paper towel.

Liberally season salt and pepper on both sides of trout.

2. In an oven-safe saucepan, heat olive oil over medium-high heat. Add trout fillet, and cook both sides until golden brown and crisp, about two to three minutes per side.

Transfer pan to oven and cook for seven to eight minutes, until trout is cooked through and flakes with a fork.

3. For the dressing: blend all ingredients into a blender until smooth and creamy.

4. For the salad: place kale in a bowl as the base of the salad.

Top with the blueberries, cucumber, alfalfa sprouts, walnuts, and hemp seeds. Drizzle with lemon garlic dressing, and top with trout.

For more amazing recipes, check out Tisha’s blog “The Nourished Mind.”

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WITH Sushrut Desai elements on hollis

BARBECUE SEASON IS BACK!

B

irds chirping, flowers sprouting and the sun is longer in the sky. Spring!

What excites me most about springtime is the beginning of another barbecue season. I would like to share with you one of my favourite barbecue treats.

50 g butter

Directions

salt and pepper to taste

Coffee crusted beef tenderloin, grilled mushrooms and bell peppers with bacon cheddar smashed potatoes

• Warm the cream and butter in a small pot on the top shelf of your barbecue

Directions

BEEF TENDERLOIN Ingredients 7 oz beef tenderloin steak(s) 2 tbsp ground decaffeinated coffee 1/2 tsp paprika powder salt and pepper to taste Directions • Combine ground coffee, paprika, salt and pepper

1 tbsp grated cheddar cheese 1/2 tbsp bacon bits salt and pepper to taste

• Wash, peel and cube the Yukon gold potatoes. Toss them in salt, pepper and oil • Double wrap the cubed Yukon gold potatoes with aluminum foil and place them on your barbecue until they are cooked thoroughly (approx. 30 mins).

Occasionally turn the package to keep the potatoes from burning

• Grill mark the steaks on your barbecue for about a minute each side

GRILLED MUSHROOMS Ingredients

• Place it on the upper rack of your barbecue, close the lid and let it cook for about seven to eight minutes (for medium rare)

2 tbsp olive oil

2 each medium sized Yukon gold potato 150 ml cream

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1 each red bell pepper 1 tbsp olive oil

• Remove the seed core from the bell peppers • Chop the peppers into bite sized triangular pieces • Toss with olive oil and salt and pepper • Place on grill and cook until tender and charred

• Add bacon bits and cheddar cheese • Season with salt and pepper to taste

BACON CHEDDAR SMASHED POTATOES Ingredients

1 each green bell pepper

• Once cooked, smash them together with the warmed milk and butter

• Roll steaks in coffee mixture, spray with Pam and place on grill

*This is really based on the way you like your steak to be cooked. I prefer it medium rare and juicy

GRILLED PEPPERS Ingredients

250 g oyster mushrooms (or any other mushroom you like!) salt and pepper to taste Directions • Clean the oyster mushrooms, and pick them apart so they are ripped unevenly • Toss mushrooms with oil, salt and pepper • Place the mushrooms on the barbecue and grill them until you see a nice char

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Sushrut Desai Restaurant Chef

elements on hollis The Westin Nova Scotian 1181 Hollis St., Halifax 902.421.1000 www.thewestinnovascotian.com

LOCAL INGREDIENTS, a global twist Sample global favourites with a local flair at elements on hollis.

To accompany these unique creations, this downtown Halifax restaurant offers local wine, beer and spirits.

elements on hollis The Westin Nova Scotian 1181 Hollis St. 902.496.7960 info@elementsonhollis.ca www.elementsonhollis.ca

BÂTON ROUGE:

Weekday Lunches in a Breathtaking Setting Photos Rebecca Spinner Photos Steve Jess

Bâton Rouge’s historic interior is one of a kind, and head chef Gaetan Charest’s kitchen has proven worthy of that unique ambience. It’s no surprise the restaurant has become one of HRM’s downtown dinner favourites.

B

ut even if you’ve spent many evenings enjoying Bâton Rouge’s menu and atmosphere, you may not be familiar with the restaurant’s weekday lunch offerings.

In that case, ReFINEd recommends visiting Bâton Rouge next time you’re downtown at noon.

“All our lunch items can be prepared relatively quickly, and that gives us more flexibility where time is concerned,” says manager Benoit Beaulne. “The

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menu is vast, and everyone has their favourite item.”

Even the most luxurious of Bâton Rouge’s three lunchtime specials — a prix fixe combination consisting of a soup course, entrée, and coffee or tea — ensures that diners don’t need to linger any longer than they wish. “We can have your main course on the table within 15 minutes.”

Although chosen with an eye to their prep time, Bâton Rouge’s lunchtime entrees are as appealing as the

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restaurant’s standard evening menu.

Typical lunchtime fare, Beaulne notes, might include pasta, steak frites, or fish and chips. Chef Charest’s kitchen makes shrewd use of Bâton Rouge’s waterfront location in the case of the latter; the Fisherman’s Market provides much of Bâton Rouge’s seafood, Beaulne says.

The next of Bâton Rouge’s three lunchtime specials is a $10 daily feature, which offers different menu items for that set price each weekday. “We serve

Halifax, from 1753,” says Beaulne. That historicity can lend dignity and gravitas to business events, yet appear charming and picturesque in wedding photos. “The wood beams, brickwork and stonework make for a really nice environment.”

Bâton Rouge’s $10 daily lunch specials include: Monday... mac and cheese Tuesday... fish and chips Wednesday... kale salad Thursday... burger Friday... ribs

Beaulne says Bâton Rouge’s guests are often curious about the space; he admits to having done background research on the building’s history. The building has been repeatedly repurposed over time, he reveals, and even survived several fires before its reinvention as a restaurant.

The location may be historical, but one frequent response from Bâton Rouge’s more tech-savvy diners is quite modern: “I see about 10 people a day pull out their phones and take pictures of their food!” says Beaulne.

ribs on Fridays. Those have become extremely popular,” notes Beaulne. “We probably go through 300 or 400 racks every week.”

In addition to the prix fixe lunch and $10 special, a daily soup-and-sandwich feature is also offered. Bâton Rouge’s standard menu also remains available anytime (including for weekday lunches).

Like its menu, Bâton Rouge’s interior is remarkably well suited to professionals’ workday meals. Its spacious mezzanine

holds some 60 people, and “can accommodate business lunches and presentations,” Beaulne notes. It’s also an elegant choice for social occasions. “We had a wedding there last week. A couple actually got married on the mezzanine!”

Bâton Rouge’s location inside one of Halifax’s most fascinating buildings — the Morse’s Tea Building —accounts for much of its aesthetic appeal.

Make a reservation or drop by today!

Bâton Rouge 1877 Hollis St. Halifax, N.S. 902.407.0007 www.batonrouge.ca

“The restaurant’s interior archway is the oldest standing completed structure in

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Half Acre Café

Celebrating fresh and fast food, great local coffee, and history and stories from the community

By Seann Gervason Photos David Elliott

K

entville’s new go-to café namesake is based on tradition and history, with menu options that are trendsetting for anyone’s pallet.

Early in the 19th century, Kentville earned the nickname “The Devils Half Acre,” due to rowdy drinking and horse races in the area. Basing the café’s name on this old folklore, owner Joey Murphy has built history into the theme of everything at his café.

A quick glance down the menu includes items named after former town mayors, local landmarks and historical founders of the Annapolis Valley. The D.A.R. salad

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stands for the former Dominion Atlantic Railway that once transported all the locally grown produce and fruit out of the Valley to their intended markets — an appropriate name for a mouth-watering salad, which like everything else on the menu, is created from locally grown produce.

create bold new meal experiences for everyone to enjoy.

Everything at Half Acre is created from scratch, nothing processed. Jessica, the café’s baker, creates Half Acre’s amazing cakes and cupcakes, and more. Jessica recently returned to Nova Scotia after graduating from the St. Pius Culinary Institute of Montreal. She has taken traditional favourite menu items and added her own culinary expertise to

“There is something here for everyone,” says Murphy. “We produce well priced, well portioned, made-from-scratch culinary dishes. Meal options include vegetarian selections as well as glutenfree choices.”

FOOD & DRINK

Supporting the “shop local” business formula, Murphy uses only Annapolis Valley’s own North Mountain Fine Coffees products for their freshly roasted coffee and hand-blended teas.

One of the benefits of owning both the Half Acre Café and Kings Arms Pub,

“There is something here for everyone.”

- Joey Murphy, owner

Photo supplied by Jamie Corbin

located directly across the street, is that Murphy maintains daily baked fresh bread, rolls and buns to accompany all the menu items at his pub.

The catering menu at Half Acre offers a vast variety of items. A business breakfast or luncheon can consist of a combination of coffee and muffins, sandwiches, wraps and gourmet soups and salads. Serving both large and small functions, customers have multiple options. Family reunions, retirement parties, weddings … literally anything can be catered through the café. They also have delivery options. One look through the catering menu on their website www.halfacrecafe.ca shows an amazing

selection of gourmet dishes that will be the talk of any function.

A large, comfortable sit-in area is available for walk-in guests, and in the summer the patio is a perfect place to spend a sunny day people-watching and enjoying the ambiance that Kentville has to offer. Also this summer, hours will be extended from the current MondayFriday 7 a.m.-5 p.m., Saturday 8 a.m.-4 p.m., and Sunday 9 a.m.-3 p.m. to add Wednesday–Saturday 7 a.m.-9 p.m.

Along with these extended evening hours will be additions to the menu, including pizza and charcuterie, as well as locally produced wine and craft ales.

FOOD & DRINK

Half Acre Café 395 Main St., Kentville, N.S. 902.678.2273 www.halfacrecafe.ca

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ENTERTAINMENT

L-R Kevin and Andrew Buckles; PHOTO BY Aaron McKenzie Fraser

Six Projects, Two Brothers,

A NEW MISSION

Nova Scotia’s Brojects takes show on the road

By Lori McKay

Going into their sixth season, brothers Kevin and Andrew Buckles take their DIY cottage project show, Brojects, on the road.

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ENTERTAINMENT

“We bought a bus and we literally hit the road,” says Andrew, in describing the show’s latest series.

Their bus — a 1981 Mercedes camper — could be seen travelling around Nova Scotia last summer as the brothers visited family properties as part of their new Cottage Life series Brojects: Built For The Weekend.

The concept of the new show, which will air this spring, is a new take on the original.

“The brothers have done so many interesting projects for themselves over the years, they’re now taking their crazy ideas to other families,” says co-creator and producer Kent Sobey.

Known for building wacky projects at their family cottage near Antigonish, N.S. — floating hot tub, bowling alley dock, water skiing chair, etc. — viewers can expect more of the same with the new season.

Six episodes. Six local families. Six unique DIY projects.

“I think this is the best version of the show so far,” says Kent. “It’s a perfect mix. The brothers are building outdoor projects, which are their specialty, and we’re getting to see them interact with families, which is fun. They’re really natural and good at it.”

Episodes of Brojects: Built For The Weekend include a dock with a pool, a floating playground, a micro A-frame

glamping cabin, a shipping container guest cottage, a double decker tiki raft and a nautical-themed outdoor kitchen.

“It brought a different energy to the show,” says Andrew, also referred to as “Junior” on the show by older brother Kevin. “We had been doing Brojects inside for the previous two years, so this was a great way to switch it up.”

The brothers both agreed that hitting the road and building for someone else was refreshing.

“Each build was at a new location and we were working with people that already had ideas of their own,” says Kevin. “It gave us a great starting point. We met with all the families and chitchatted with them to find out what they wanted.”

They took those ideas and worked with them until they came up with a design concept.

“These projects offered that extra little bit of satisfaction in seeing people enjoy something we created for them. We have enough stuff of our own,” says Andrew.

And “stuff” is something the brothers have in abundance after five seasons of building.

With a varied collection of successful and also not-so-successful projects, they both had examples of what they felt were among the craziest.

ENTERTAINMENT

“I would have to say the sled bar,” says Andrew. “We made this tow bar out of a chainsaw. We would hook it up to the sled and start the chainsaw and it pulled you up the hill. It was pretty stupid.”

“I don’t know if it was the craziest, but the stupidest one was the floating ice cream bike,” says Kevin. “It had no real purpose. It was just something to do, but took a lot of time and work. I like them better when they actually have a purpose.”

Andrew and Kevin agree their novelty projects do get used often, including the outdoor shower, hot tub, swim raft, workshop, “she shed” and smoker barbecue.

When asked who does what on a project, the Buckles reply with their usual banter.

“Kevin annoys me while I work,” says Andrew. “Actually, typically, we split it.

A lot of times I’ll start with the big idea, but Kevin usually comes with his own agenda. He doesn’t just go with the flow.

We head butt it out a little bit and then we both do the actual labour. We have a good crew too. But Kevin and I both get in there. We’re both, I would say, capable carpenters and tradespeople.”

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A few years later, in 2007, they put together an early demo of Brojects, which sat idle for five years before they brought it back and shot a new demo in 2013, which Kent says was right for Cottage Life at that time.

After three seasons filming at the Buckles’ family cottage, the show moved indoors for two seasons. Seasons four and five were in Great Village, N.S. where they filmed Brojects: In the House. There, the brothers renovated a 7,000-sq.ft. former mason’s lodge, turning it into their bro-mansion. Projects included a bar, skateboard ramp, a teppanyaki grill, hot tub, luxury shower, coffee bar and even a food truck that they made into the indoor kitchen.

The first three seasons of Brojects were added to Netflix last year, which has introduced the show to a larger span of viewers.

“Which means we’re both very poor,” adds Kevin.

“But we manage to get it done,” says Andrew.

As with anything new, Brojects: Built For The Weekend came with a few challenges.

“The timelines were tough at times,” says Kevin. “There’s always more you could do, or want to do, but I think we

did better than we expected. Before, if we didn’t love something we built at our cottage, it was our problem, and we’d fix it at a later time. But when you’re leaving something for someone else, you want them to enjoy it and for things to work.”

SOME BRO HISTORY The original Brojects team of Kent, Andrew and Kevin were friends since high school. Their first project together was a documentary, or rather a “mockumentary,” in 2003 called Air Guitar in Oulu, which was about Andrew going to the world air guitar championships in Oulu, Finland. The film was for Bravo Network in Canada and the Sundance channel in the U.S.

“We’ve received a lot more feedback from people who have watched the show,” says Kent.

Earlier seasons have been sold to networks in Canada, the U.S., Australia and Europe. With international exposure, the brothers say they do get recognized when out in public.

“People say ‘hi’ quite a bit,” says Kevin.

“Sometimes it’s a couple times a week.

Sometimes it’s a lot less. But I definitely have people come up to me and say they like the show.”

“No one ever recognizes me,” jokes Andrew. “When they do, they just want Kevin’s autograph.”

The Brojects team is hopeful for future seasons of Built for the Weekend. Kent says any filming going forward will likely be kept in Nova Scotia.

“We’ve had a great experience in Nova Scotia,” says Kent. “We have a great crew that we work with. It’s also my original home and Andrew and Kevin are from there too. It works out well.” Kevin and his family currently live in Bedford, N.S., and Andrew and his family live on the west coast.

Brojects: Built For The Weekend airs Thursdays at 8 p.m. on Cottage Life, beginning this spring.

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ENTERTAINMENT

EVENTS

Spring

SPRING APRIL 10 - JUNE 3 Mamma Mia! Neptune Theatre

MAY 9 Peppa Pig Live!

Scotiabank Centre

APRIL 11 Celtic Thunder’s Byrne and Kelly The Home from Home World Tour 2018 Alderney Landing Theatre

MAY 18 - 20 Scotiabank Bluenose Marathon MAY 22 Dirty Dancing (The Classic Story in Stage) Scotiabank Centre

APRIL 16 Johnny Reid Scotiabank Centre

MAY 22 Nana Mouskouri Rebecca Cohn Auditorium

APRIL 25 - APRIL 28 Halifax Comedy Festival Multiple Halifax locations

MAY 26 Professional Bull Riders Monster Energy Tour Scotiabank Centre

APRIL 27 Stars on Ice Scotiabank Centre

JUNE 16 The East Coast Cider Festival Halifax Forum Multi-Purpose Centre

APRIL 28 Delish (An all-inclusive evening of sweet and savoury dishes, wine, cocktails, cider and more) Marriott Harbourfront

JUNE 17 18th Annual Antique Car Show Memory Lane Heritage Village (Lake Charlotte)

APRIL 28 Harlem Globetrotters Scotiabank Centre

JUNE 26 - JULY 2 Royal Nova Scotia International Tattoo Scotiabank Centre

MAY 2 - 6 East Coast Music Awards Multiple Venues

JUNE 29 - JULY 2 Halifax Ribfest Halifax Waterfront

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BUSINESS TO BUSINESS

Are you delivering on your

BUSINESS PROMISE?

By Natalie Doyle Oldfield

When you form a new business relationship with someone, you subconsciously evaluate, question and wonder. Are they who they seem to be? What is their track record? Do they do what they say they will do? Do they consistently perform? Do they keep their products and services up to date? Will we consistently get the experience we expect?

A

ll a customer wants is what your organization promises to deliver. When you deliver on your promises, customers will reward you. When organizations do not follow through with their promises, they are perceived to lack integrity.

Integrity is a chief behaviour that leads to trust.

Here are things that bother many customers: 1. Missed deadlines. When things are late or don’t arrive when expected 2. Not thinking about what is best for the customer 3. Misrepresenting the product.

Companies that claim their product does more than it does will lose credibility and trust with their customers

What is your promise?

Take a look at your business. What is your promise? Is it high quality?

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Outstanding service? Best user experience? Thorough advice? Or is it something unique to your situation?

Every business has specific qualities to offer. You need to look at your business and decide what is your promise.

Think of the world’s top brands. They deliver on their promises. Look at Nike, for example. Nike’s promise is: Just do it.

For more than 50 years, Nike has been delivering on that promise.

There are four significant elements of delivering on your promise:

1. Execution and follow-up The March 2015 Harvard Business Review reported that execution was the No. 1 challenge cited by global CEOs, topping innovation, geopolitical instability, and top-line growth.

Executing means getting things done, walking the talk and making things happen. It involves discipline and follow-up.

BUSINESS TO BUSINESS

2. Tracking and measuring performance Research shows that tracking your results and progress, and being accountable, doubles your results.

Setting expectations by clearly articulating your goal is the first step in creating a culture of accountability.

As Paul Niven, author of Balanced Scorecard Step-by-Step, says, “Three year total returns to shareholders are three times higher at companies where employees understand corporate objectives, and the ways in which their jobs contribute to achieving them.”

A balanced scorecard includes four key parts: 1. Create concise statements about your goals, expectations and the desired outcomes. What does the company need to do well to execute on its strategy? For example, one answer would be “To increase trust with customers in region ABC so they

Customers want what your organization promises to deliver.

will continue to buy X amount of our services, continue to donate X amount to our charity, or continue to renew our service agreement.”

2. Measure it. How will you know you have done it? In other words, how will you know you have increased customer trust?

3. What target are you trying to achieve?

4. What strategic initiatives will you take to achieve your goal and desired outcome?

3. Innovation Organizations build trust when they improve and innovate their products.

Keeping a product or a service up to date and free of defects demonstrates that the organization is competent,

dedicated and committed. Every organization — regardless of industry — can demonstrate it is delivering on its promise by proactive actions.

4. Anticipating, meeting and exceeding expectations Delivering on your promise is about serving, anticipating, meeting and exceeding expectations. Outlining and meeting expectations increases a customer’s confidence and trust in an organization.

If one of these elements is missing, the customer loses confidence and trust is breached. You must do what you say you are going to do, what the customer expects and what you promise. Companies and organizations that do this are rated as reliable and trustworthy.

BUSINESS TO BUSINESS

About Natalie Doyle Oldfield Natalie Doyle Oldfield is a trust authority, author and keynote speaker who advises top companies on ways to grow their business and protect customer loyalty.

She is the author of The Power of Trust: How Top Companies Build, Manage and Protect It; and the creator of The Client Trust Index™ and the online program Becoming a Trusted Advisor. Natalie was named a 2018 and 2017 Top Thought Leader in Trust by Trust Across America.

NOldfield@SuccessThroughTrust.com SuccessThroughTrust.com

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WITH Tanya Butler Cox & Palmer

THE PITFALLS OF PROBATE: Planning Now for Peace of Mind Later

I

t’s difficult to start a cocktail party conversation with, “So, how easily will your assets be transferred on your death?” It’s not a topic we like to think about. And, it’s not always a topic that gets you invited back to social gatherings.

However, when you do stop to consider who would benefit from a smooth transfer of your assets — family members, business partners, chosen charities — putting a probate plan in place makes sense.

What is probate?

Probate is the formal process of obtaining court approval of a will.

Financial institutions typically require probate of a will before dealing with the named executor. Probate is also required when a deceased person is the sole owner of real estate in Nova Scotia.

Based on these factors, many wills end up in probate.

Why would probate be avoided?

There are a few reasons why someone might wish to avoid probate: 1. Probate tax is payable on all of the assets passing through an estate at approximately 1.7 per cent of the value of the estate.

2. There are some delays built into the probate process.

3. Avoiding probate may provide some additional measure of creditor

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protection and a reduction in any additional claims against the estate.

estate, bank accounts, investment accounts, etc.

4. The probate process is public. All documents filed at Probate Court are publicly available, including the will and an inventory of the estate assets.

Avoiding probate keeps the deceased person’s affairs private.

4. Transferring assets to a trust established while a person is alive means the assets pass according to the terms of that trust on the person’s death, and not as part of his or her estate.

The probate process can be helpful in that it provides protection to beneficiaries by ensuring that the executor is following the will and administering the estate properly. Also, if there are significant debts, probate can be helpful in dealing with creditors.

Often, though, the benefits of probate are outweighed by the gains in privacy and tax savings resulting from avoiding the probate process altogether.

There are complex tax and estate implications to discuss with your lawyer/ tax advisor before creating a probate plan.

If done properly, a probate plan can ensure an efficient and seamless transition of your wealth and assets. The key is to use the tools available to create a customized solution that achieves your goals, while removing any pitfalls that ultimately would affect those left behind.

Ways to avoid probate: 1. Gifting assets prior to death removes those assets from the deceased’s estate and thus from probate.

2. You can designate a beneficiary on some assets, such as life insurance and registered investments. On death, the asset passes to the designated beneficiary directly, outside of probate.

3. Joint ownership can be used to avoid probate. If the joint ownership is “with right of survivorship,” when one joint owner dies, the surviving joint owner receives the asset automatically by operation of law, outside of the deceased’s estate. This is a common method for spouses to hold real

BUSINESS TO BUSINESS

Tanya Butler, TEP

Trusts and Estates Lawyer Assisting clients to make a smooth transition from one generation to another.

Cox & Palmer Purdy’s Wharf, Tower I 1100-1959 Upper Water St., Halifax 902.421.6262 www.coxandpalmerlaw.com

WITH Don Wishart SEAMARK Asset Management

WHAT ARE FINANCIAL BUBBLES AND HOW DO THEY FORM?

T

oday, many investment classes are in the formation of a bubble. A bubble occurs when the asset price is well above its normal valuation and no one seems to care, so prices continue to soar. One could point to the rapid rise in the price of Bitcoin, housing prices in Vancouver, and share prices in the U.S., as prominent examples. A sober viewer might ask: are investors being greedy?

We have lived in an environment of falling interest rates for more than 35 years. This period has yielded an entire crop of financial advisors and their clients who have never experienced the impact of rising interest rates. However, the U.S. Federal Reserve and Bank of Canada imposed three and two interest rate hikes in 2017 respectively, and the Fed has announced additional increases for 2018. Rising rates make all things less affordable, so demand is reduced, and prices eventually adjust. Therefore, as this economic transition nears, investors should also begin to transition their investment objectives from enhancing their capital, to preserving it.

What happens during these bubbles?

During bubble periods, prudent approaches to building wealth are often disregarded. Investors throw caution to the wind to chase the apparent easy returns in asset classes that show positive momentum. As risk managers, we fear that in searching for better returns, investors are swapping one type of risk for another, often taking on

additional, less understood risks. Private assets such as real estate may appear to be less volatile than publicly traded assets, simply because there is little price transparency until actual trades are recorded. Unlike the market for publicly valued assets, liquidity in private assets is significantly lower and may be disrupted for much longer during any new crisis.

What about ETFs?

The proliferation of Exchange Traded Funds (ETFs) in recent years has served to accentuate the run for most asset classes. It is our view that ETF buyers think primarily top-down, making decisions based on thematic or momentum considerations. Traditional money management has a higher component of bottom-up thinking, that is, looking at the valuation of the specific company before investing. The topdown participant thinks that it is a stock market; the bottom-up practitioner sees it as a market of stocks.

ETFs that are designed to mimic the performance of market averages typically invest more dollars in the largest companies, creating a top-heavy phenomenon that the non-discerning buyer may not be fully aware of. So far, this has been a one-way street, with U.S. indexes making successive new highs. It concerns us that ETF buyers may not be fully aware of what they are buying. A market shock could prompt these strategies to programmatically sell into weakness, causing a disorderly unwinding of investments and violating

BUSINESS TO BUSINESS

the number one rule of investing, buy low and sell high.

What can be done to manage risk?

Our concern is that investors may not appreciate the level of risk that comes with high valuations. Money can still be made through discerning securities selection, however momentum strategies should be pared back or avoided. We urge investors to take stock of their risks and to pro-actively manage them, rather than wallowing in the pleasure of daily upward marks to market.

Don Wishart, CMA, CPA, CFA President

SEAMARK Asset Management 810-1801 Hollis St. 1.888.303.5055 www.seamark.ca

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WITH Anita Kirkbride Twirp Communications Inc.

THE GREAT FACEBOOK PANIC OF ’18

F

acebook rocked the marketing world this past January when they announced further changes to the algorithm that determines what we all see in our Facebook newsfeeds. Marketers and small businesses panicked, and many threatened to leave the network altogether.

If you missed all the hoopla, it’s time to get caught up. What was announced should heavily influence what and how you post on Facebook going forward.

The Announcement Mark Zuckerburg himself made the announcement in a Facebook post. In short, he said they were listening to the concerns of their users (the general public, not businesses, to be clear) and had determined the more time one spends on Facebook simply scrolling and watching the next viral video, the less satisfying the experience was. So, changes would be implemented that would prioritize conversations over content, family and friends over business, and live streams over recorded videos.

The Panic In his announcement, Mark also said we would see “less public content like posts from businesses, brands and media.” Some people jumped on this to mean Business Pages would suddenly have their posts completely hidden from fans. This is not the case. At least, not yet.

what’s happening. Facebook needs users to spend more time on the network to make money from advertising sources.

To keep users on the network, they need to be engaged, not simply scrolling and leaving to another website or network.

This means they need to get engaged in conversations.

Who are you most likely to engage in conversations with? Most likely your friends and family are the ones with whom you engage the most often.

When your sister posts something you comment on it. When your mother-inlaw asks a question, you answer it. When a brand posts an ad, you may read it, but you keep scrolling.

Moving forward you need to find content that will get your fans talking. Here are some ideas to consider:

Anita Kirkbride

• Plan an “Ask me anything” Facebook Live broadcast. It’s a great opportunity to get your fans engaged in real time and provide some education

Twirp Communications Inc. 902.240.3702 anita@twirp.ca www.twirp.ca

• Pose a provocative question

We need to think about this from Facebook’s perspective to understand

• Encourage your fans to share their own stories and pictures

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In the end, Facebook is encouraging us all — people and brands — to be more social. It is called social media after all, and even if it has been hijacked for business purposes for many years, it is built on the premise of interacting with others. To win at the social “game,” try talking to your fans like people, not customers!

Facebook is now encouraging everyone to have conversations with each other.

For a small business this means you need to create content that gets people talking. Cat memes are fun and easy to post, but if your fans don’t start talking on those posts, Facebook is going to show less of your content.

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• Tell stories of your own that your fans will relate to

BUSINESS TO BUSINESS

socialmediadayhalifax.com | @socialmediahfx

RECREATION & TRAVELSCAPES

RULE BRITANNIA! A Posh Romp Around London

By Anita Draycott

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A city of contrasts, London is simultaneously the cradle of pomp, pageantry and history while also taking centre stage as the birthplace of all things ground breaking and cutting-edge. Along with the iconic red double-decker buses and architectural landmarks such as Buckingham Palace, Big Ben and the Tower of London, you’ll find sleek skyscrapers with names such as the Gherkin and Shard puncturing the skyline. Once the capital of fish and chips and pub grub, London is now arguably the gastronomic capital of the world. “Fashionistas,” theatre aficionados, history and culture buffs will all find their just rewards in Great Britain’s remarkable capital.

The Langham London perfects the art of the stay

T

he Langham London was opened in 1865 by HRH The Prince of Wales as Europe’s first “Grand Hotel.” The Grand Dame has since welcomed such illustrious guests as Emperor Louis Napoleon during his exile from France, Sir Arthur Conan Doyle who used it as a setting for several Sherlock Holmes stories and Princess Diana who was a frequent visitor.

Today, the landmark on Regent Street offers guests unparalleled and refined luxury. The Langham is the only fivestar property in London to offer a Club Concept. I recently stayed there and had the opportunity to enjoy its Club Privileges. Hassle-free check-in began with being offered a flute of champagne in the lounge before being escorted to my room where fresh flowers, ripe figs and petite macarons awaited.

More club privileges included breakfast, afternoon tea and evening canapés, fine

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champagne and a selection of wines and cocktails. A team of butlers and concierges will serve your favourite tipple and make all sorts of reservations and arrangements.

The Langham’s Roux restaurant offers a five-course tasting menu with wine pairing for £135.

For more casual fare, the new Wigmore offers modern twists on pub classics, such as masala spiced Scotch egg and ox cheek and ale pie.

Should you feel the need to exercise after all these temptations, the Langham’s Chuan Body & Soul Health Club awaits.

Take a dip in the pool, have a steam and consider a holistic massage.

Bird’s eye views with bubbles You could spend about £19 to enjoy the stellar view from the skydeck of the 95-storey Shard, but here’s a better idea.

Book a table at Hutong on the 33rd floor

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and enjoy four-course dim sum lunch with a glass of bubbles for £39.

Another major addition to the city’s skyline is the Coca-Cola London Eye. Climb aboard the world’s tallest “Ferris wheel” and you’ll have 360-degree views of famous landmarks such as Big Ben, the Houses of Parliament and River Thames. For £36 you can add a glass of Pommery Brut Royal Champagne to your 30-minute ride.

Foodies’ fantasy Borough Market, beside London Bridge, has been around since 1014. Join food writer Celia Brooks for a three-hour Gastro Tour of the market (£75). You will sample an array of treats, including rare breed meats, fine cheeses, superfood juices, fresh scallops, olives and antipasti, homemade Turkish meze and more. Two tutored wine tastings are also included.

Cocktail crawl Eating London’s Twilight Soho Food Tour is a moveable feast that proves Londoners know how to party. Back

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in the 1600s, this West End area of London was a green woodland where the wealthy came to hunt. In fact, Bethany, our enthusiastic guide, informed us that “Soho” was a hunting cry — perhaps the equivalent of “Tally ho, I’ve shot a hare!” The Soho area has reincarnated itself many times over the centuries from home to jazz, theatre and rock and roll’s legends, including the Rolling Stones, to gin palaces and brothels. Today it’s home to some outstanding international foodie finds, as discovered during our small group’s cocktail crawl.

Once the capital of fish and chips and pub grub, London is now arguably the gastronomic capital of the world.

We met a 4 p.m. at the Palace Theatre.

First stop was Bodega Negra for tacos and margaritas. At the London Gin Club we enjoyed a G and T and beef pie.

Cured Spanish hams and cheese was on offer at Enrique Tomas. At Pix Bar we tried Basque tapas called pintxos with sweet white wine. Up many flights of stairs at Opium we drank a champagne cocktail out of a teapot and enjoyed dim sum dumplings. Our final stop was Basement Sate, where we had yet another nightcap and a decadent hazelnut praline pastry. Eating London

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offers other food tours including a pub walk in the docklands and a curry crawl in Brick Lane.

Royal style With her marriage to Prince William in 2011, Kate Middleton became Duchess of Cambridge and one of the most famous women in the world, with a style that many “fashionistas” try to emulate.

The Duchess’s wardrobe staples tend to come from British brands. Kings Road is one of her favourite haunts. Before she married, Kate worked as an accessories buyer at Jigsaw.

Head up Sloane Street from the Kings Road and you’ll reach Harvey Nichols.

This department store stocks many of the labels the Duchess wears, including Issa, the London-based label behind the midnight blue dress that she wore when her engagement was announced.

For important occasions, Kate shops at Alexander McQueen, where head designer Sarah Burton created her wedding dress as well as many other of her red carpet outfits. The flagship store is on Bond Street.

A spot of tea What’s more civilized or British than afternoon tea? It is said that tea breaks increased productivity during the industrial revolution. You can indulge in Britain’s national drink all over London.

Traditional afternoon tea (£60) in the Savoy Hotel’s Thames Foyer is not to be missed. You’ll be served a selection of finger sandwiches, scones with Cornish clotted cream, lemon curd and strawberry preserves followed by some exquisite pastries. Choose from the Savoy’s own blend of breakfast or afternoon tea.

PHOTO BY Paul Judd Food Photography Roux At The Landau Restaurant

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PHOTO BY Hubert Kang

The Sanctum Soho on Warwick Street has created tea just for the boys. Gent’s Afternoon Tea (£50), the ultimate indulgence for the peckish man, includes oyster and champagne foam, meaty savouries, scones and clotted cream, brownie, Chantilly cream and strawberries, a tankard of Jack Daniels Gentleman’s Jack and a cigar on the rooftop.

Twinings Tea Shop has been family-run for 300 years on the same site (210 Strand St.) making it the oldest in London.

The combination retail outlet and museum welcomes visitors and offers a free cuppa. The serious tea drinker will enjoy a Twinings two-hour Masterclass (£30) where you will learn all about the history of tea and some tea trivia, and sniff and slurp your way through six different brews.

Culture Vultures Many of London’s art galleries are free, including the National Gallery, Tate Modern, Victoria and Albert Museum and the National Portrait Gallery.

The theatre scene in London’s West End is second to none. Head to the official TKTS booth in Leicester Square where you’ll find great seats at half the normal price. Another way to bag some bargain tickets is at The Royal Court Theatre in Sloane Square, offering standing tickets every night for 10 pence.

You have to be quick, as these are firstcome-first-served and there are only eight available each night.

The world is your oyster The Visitor Oyster card is a pay-as-yougo smartcard that can be used to pay for

RECREATION & TRAVELSCAPES

all public transport in London. You save 50 per cent. For example, a tube ride in central London costs £2.40 with Oyster or £4.90 with cash. There is also a price cap so you can travel as much as you like and never spend more than £6.60 of credit per day in central London. Buy the Oyster Card at any Tube station.

Let it rain Yes, it’s been know to rain on occasion in London. But don’t let a bit of precipitation pre-empt your plans. Established in 1830, James Smith & Sons (53 New Oxford St.) is “where a gentleman buys his umbrella.”

In addition to a mind-boggling selection of “brollies,” they also make walking sticks outfitted with corkscrews and flasks.

The perfect London souvenir — for both gentlemen and gentlewomen.

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A PRIVATE GOLF COURSE

Experience

By Kate Watson

Avon Valley Golf & Country Club is an expertly conditioned 18-hole golf course surrounded by natural beauty — a true golfer’s paradise located only 35 minutes from Metro.

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RECREATION & TRAVELSCAPES

“Everyone here goes out of their way to be friendly, members and staff included.

The atmosphere is very relaxed, and I think that’s one of the things that makes this place really attractive to people.”

– Brad Corkum, general manager

“W

e hear people say a lot of great things about our club,” says Brad Corkum, general manager of Avon Valley for the past nine years. “It’s a true getaway. No houses around it. No highway noise. You’re surrounded by beautiful scenery. Plus, there’s even a very good chance that a deer or two will make an appearance while you play.”

The 18 holes at Avon Valley offer challenges for more experienced golfers, yet the course is highly rated for playability and speed of play. It boasts hand-mown tees and greens, and the care of the course is overseen by a greenskeeper, who Corkum describes as “one of the best in the business.”

The amenities at Avon Valley include delicious home cooking in the licensed dining room or on the spacious deck overlooking the course, a fully stocked pro shop, and club and cart (pull and motorized) rentals. The grounds themselves are attractively landscaped with flower gardens and peaceful ponds. The facilities are also available to host corporate golf events, including everything from small fundraisers to full tournaments.

Corkum is especially proud of Avon Valley’s reputation as a welcoming club.

“Everyone here goes out of their way to be friendly, members and staff included.

The atmosphere is very relaxed, and I think that’s one of the things that makes this place really attractive to people.”

Affordability is another reason golfers flock to Avon Valley. There are a variety of low-cost options available for nonmembers, including 10-pass packs and two-for-one afternoon specials. As well, a big draw is the Saturday afternoon

“date night” offer: nine holes of golf, a cart and a meal for $35. “We noticed that Saturdays after 4 p.m. were kind of slow, so we decided to try the date night idea,” explains Corkum. “Now it’s one our most popular times.”

When it comes to membership, Avon Valley’s already-low rates have been made even lower for golfers in their 30s and 40s. “Like many clubs, we found that our membership is weighted toward very young golfers just starting out, and older, experienced golfers. We’re trying to round that out by finding ways to attract more intermediate golfers.”

Corkum says there is another reason Avon Valley a must-visit course for Nova Scotia golfers, and it’s something he and his staff cannot take credit for. “Most times, when you look out your window in Halifax and its foggy and rainy, the sun is shining here in the valley. We’re very lucky to have this spot, and we’re really happy to share that luck.”

Avon Valley is a great place to host corporate and charitable tournaments and events.

Small and large bookings welcome!

Es

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Membership - $1,340 Under 30 - $635 /year Under 40 - $845 /year ......................................

2018 Specials •Two can play in the afternoons (cart included) *Monday & Tuesday: $100 *Wednesday-Friday: $110 *Weekend $120 •10 round passes to be used anytime: $390 (Can be divided into nine hole rounds) •Date night: Saturdays after 4 p.m.: $35 for nine holes, golf cart and a meal

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AV O N VA L L E Y

PlayerFriendly Avon Valley is a great beginner course

Avon Valley Golf and Country Club 595 Falmouth Back Road, Falmouth Office 902.798.4654 Pro Shop 902.798.2673 avonvalleygolf.com

RECREATION & TRAVELSCAPES

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WITH Elliott Isenor Fox Harb’r Resort

GOLF TIP: DIRECT YOUR PRACTICE IN A POSITIVE DIRECTION

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e have all gone to the driving range to work out the problems and challenges in our game. Sometimes we have success, and sometimes we don’t. What usually happens is we go to practice without having any real direction, and our practice session turns into just hitting a bucket of balls as fast as we can.

Next time you go to the range to hit balls, remember to direct your practice in a positive direction, and think about what problems you were having last time you played. For example, if you have been having trouble hitting the driver properly, your practice session should only deal with hitting your driver, examining where your shots are going, and how consistent you are with that particular club.

“Remember to not only focus on the clubs that are giving you challenges, but also to focus on the clubs that are making the shots.”

Elliott Isenor Director of Golf Fox Harb’r Resort 1337 Fox Harbour Rd. Wallace, N.S. Toll free: 1.866.257.1801 902.257.1801 eisenor@foxharbr.com www.foxharbr.com

Taking the time to study your successes and challenges with each club is a good place to start. It allows you to focus on each club separately and the challenges or successes each one provides.

Remember to not only focus on the clubs that are giving you challenges, but also to focus on the clubs that are making the shots. You want to maintain your successes. Having direction when you practice will help move your game forward and allow you to start to see improvement with every club.

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16th Best Golf Resort in North America & Caribbean - Golf Digest Magazine Canada Select 5 Star Resort, CAA/AAA 4 Diamond Award

RECREATION & TRAVELSCAPES

AT HOME SPECIAL SECTION

SPRING HOMES 2018 Advertisers include: Wacky’s Flooring Seeview Blinds & Shutters Bloom Greenhouse & Garden Centre Mader’s Roofing Matrix Construction Archadeck of Nova Scotia R&R Pools Select Ceramic Tile Bella Marble & Granite Inc. Milano Kitchens Kitchens by Lynn Bergman Landscape & Masonry Centres KEW SkyReach Property Services Inc. In Vogue Home Design Viking Homes Capital Ventilation Patterned Concrete The David Dunn Group Heritage Hearth AT HOME

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What’s New at Wacky’s This Spring

By Rebecca Spinner Photos courtesy of Wacky’s

As 2018 gets warmer, the clock is starting to tick on Nova Scotians’ home renovation projects. “Spring is a popular time in the flooring and home industry,” says Morgan Brookfield, marketing director at Wacky’s.

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acky’s will likely become a frequent port of call for local home projects. Its showroom (measuring some 11,000 sq. ft.) offers top-tier products and professional guidance to all customers, whether they’re searching for an elegant copper-and-crystal

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chandelier, breathtaking maple floors, or Venetian blinds to frame an ocean view.

“Our location at the Atrium is attached to a custom countertop retailer, a custom kitchen cabinetry store, and four furniture stores, making it even more convenient,” Brookfield notes. Wacky’s scope is already extraordinary; however,

AT HOME

spring 2018 will be a season of especially dramatic innovation for its flooring and lighting departments.

Two new faces — Renee Nichols and Mary Kyd — have recently arrived in Wacky’s lighting department. “Wacky’s is very excited to have them aboard,” says lighting director Greg Lawlor.

“Renee has extensive experience in decorative lighting. Her glowing personality is a joy to customers.”

Mary’s lighting accreditations are “a unique combination in the Maritimes,” Brookfield notes, and her training as a Lighting Certified (LC) Certified Lighting Consultant (CLC) will doubtless help her provide clients with customized lighting, which Lawlor describes as a current focus at Wacky’s. “As we age, our vision changes... we’re working on becoming the local experts on lighting for aging eyes.”

Both Lawlor and Brookfield recently travelled to Dallas to attend Lightovation, one of the biggest lighting conventions in the world. Brookfield says the visit provided a chance to peek at new products and scope out inspirations.

“It was great to see classic fixtures redefined with new finishes and colours,” Lawlor notes. “We can’t wait to receive our new showroom display fixtures, so we can add some yellow, red and blue lights to our ceiling!”

This spring also marks an exciting expansion in Wacky’s flooring department: the game-changing addition of a new mobile service, headed by flooring installation veteran Roy Snow.

Customers can book this service via phone or online. “We’ll go to clients’ homes and show them samples,” Snow explains. “Then, we’ll be equipped to give them an in-home quote.” Such quotes are complimentary, he confirms, and once clients select flooring, Wacky’s can install it.

Wacky’s flooring installation warranty lasts for three full years; that remarkable length is virtually unique to Wacky’s, Snow and Brookfield point out. But that’s consistent with Wacky’s philosophy. “We like to say when you’re our customer, you’re a customer for life,” says owner Scott Brookfield.

The mobile flooring service, says Snow, “is a really good option for seniors, as well as busy people who work every day.”

Additionally, the service ensures that clients “don’t have to fight the elements.

If it’s raining, or cold outside, we come to them... we’re hoping the service will be a huge hit.”

Wacky’s provides the following products: Area Rugs Artificial Turf Custom Blinds and Drapery Custom Closets (new) Flooring Lighting Tile and Backsplashes 3-Year Installation Warranty

Wacky’s Floor Design Centre 60 Highfield Park Dartmouth, N.S. 902.835.9974 www.wackysflooring.com

The recent expansion of the “custom millwork shop” enables Wacky’s to produce custom closets. “We’re trying to provide a one-stop shop,” says owner Scott Brookfield. “Providing value to Wacky’s customers creates goodwill, and that goodwill keeps customers coming through the door.”

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from Function to Décor Rugs are one of the most transformative elements in a room. A rug elevates an interior with colour, texture, pattern and luxury

By Heather Waugh Pitts Photos David Muir

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once lodged in a 500-year-old farmhouse in Wales where the homeowner used a beautiful heavy tribal rug atop their long dining room table. I thought it beautiful with the richly coloured table settings. In 17th century Netherlands, many of the still-life paintings depict similar vignettes, using woven rugs on tables as the foundation for the still-life display to be painted.

Warp and weft are the two basic components used in weaving to change yarn into fabric. Warp is the longitudinal set of yarns that is stretched in place on a loom. These yarns being strongest to hold the tension. The weft yarns are threaded through the warp using a shuttle, air jets, or rapier grippers. These threads are usually less strong.

Rugs can be warp faced or weft faced, depending on the design.

Rugs are thought to have originated thousands of years ago in Asia, with

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their original purpose to protect nomadic tribesmen against the cold and damp of winter. Horizontal wooden ribs were secured to the ground with warp fastened in between. These types of looms are still used. The raw materials were shorn from herds of goats and flocks of sheep.

In the 16th century, the art of the carpet came about under the protection of emperors. Carpets were — and still are — both hand woven and machine woven.

The former are more collectable and expensive.

RUGS ARE CONSTRUCTED BY VARIOUS METHODS, SUCH AS: Tufting: Loops, less durable like shag Knotted: Knots, 100 knots per sq. in., each knot cut, as in Persian Flat woven: Continuing the thread without cutting the knot, as in a Kilim or Aubusson

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Hooked: Pattern marked and hooked through the back Braided: Sections of cloth braided and sewn together Hides: Cured, whole or pieced together When designing a project, I look at carpet options for floor and stairway areas. I seek out reputable companies, such as a local business I trust, or auction houses, to purchase ready-available rugs.

Some people are interested in designing their own rug. There are many options out there with a variety of patterns, pile and colours.

Maintenance of rugs varies. There are companies that send rugs out to be cleaned, or give instruction on how to best care for your pieces. I hang my various rugs over a railing in a small snow squall, beat them and then bring them in to dry.

1 | Over-dyed Turkish wool runner: This rug from Ikea gives punches of colour to this new reno. Yellow Thorsten Van Elten Meccano chair. Artichoke light, Denmark. Glass pendants, Living Lighting at Station 12. Sheep hide, Denmark.

Kitchen Cabinetry, Patti’s Kitchen & Bath Design Ltd., Halifax. Countertops, Nova Tile & Marble. Flooring, maple hardwood, Taylor Flooring. Designed

by Heather, Chris and Hillary Pitts. Stylist Heather Waugh Pitts

2 | Carpet pillows: Ali Baba’s Den, Iranian; Afghanistan, Turkish, Tribal, Persian, camel bag pillows, carpet pillows. All hand knotted, hand woven. All rugs purchased from Tabrizi or from auctions. Mies van der Rohe leather daybed from Knoll.

Artemide floor lamp from Attica.

Gilded mirror from Italy. Stylist Heather Waugh Pitts

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3 | French carpet: French linen upholstered and gilded day bed with French Aubusson carpet. Carpet purchased from auction. Stylist Heather Waugh Pitts

4 | Hooked story rug: Strips of wool, dyed and hooked through the back of canvas into the hand-designed pattern. Artist Susan Rubarth

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AT HOME

5 | Hide white chair: Floor cow hide, Attica. Sheepskin, Denmark. White wool chair, Knoll. Side table Gus, Kew. Nude painting, Emily Falinka. Drapery, Kravet silk. Stylist Heather Waugh Pitts

6 | Carpet still life: Silk/wool hand-loomed carpet used in table covering in reference to Dutch painters.

Pottery by Heather Waugh Pitts. Yellow urn from Florence, Italy. Candelabra from Swoon. Venetian glass from Italy and Prague. Tom Dixon bowls from Klaus TO. Shed antlers from Europe. Stylist Heather Waugh Pitts

7 | Blue carpet and white chair: Kevin Muise Interiors. Carpet, Loloi rugs. Chairs, Van Gogh Designs. Toss Cushihons, Statum Designs. Drinks table, Global Views / Studio A.

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8 | Living room display: Kevin Muise Interiors. Carpet, Home Sense.

Spool chair and ottoman, Currey & Co. Toss Cushion, DV Kap Home.

Artwork, Wendover Art Group. Brass spool lamp, Flow Décor. Rustic dining table, Classic Home. Distressed white drinks table, Classic Home. Dining chair, Dinec. Glass door bookcase, DHU Imports. All pieces available through Kevin Muise Interiors’ new Dartmouth location

9 | Rag rug: Strips of fabrics cut in lengths, sewn together and then sewn into a shape, such as a circle or square.

Artist Cecile Wilson

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AT HOME

Heather Waugh Pitts is a designer and artist. Her work has been published in several local and Canadawide magazines and featured on W Network in Real Houses Of …

Heather has worked on commercial and residential projects, including new stores, cathedrals, mixed residential, commercial community planned projects, resorts, private residences and charity fundraisers.

She collaborates with architects, commercial builders and trades professionals to bring a balance of function, strength, creativity and personality to her projects. waughpitts.com

David Muir Photography is a Halifaxbased commercial photography studio specializing in product and location advertising for clients across Canada and the United States. David’s award winning photographs have been used through Getty Images and Masterfile. davidmuirphotographer.com

Meet the latest styles from Hunter Douglas.

Meet the latest styles from Hunter Douglas.

Meet the latest styles from Hunter Douglas.

Sonnette™ Cellular Roller Shades

Silhouette® ClearView™ Shadings

™ Cellular feature an innovative curved Sonnette Rollershape Shades that gently diffuses light.

They combine ™ Sonnette Roller Shades feature anCellular innovative curved shape a cellular shade’s energy-efficient that gently diffuses light.

They combine feature an innovative curved shape construction with a roller shade’s a cellular shade’s energy-efficient that gently diffuses light. They combine simplicity to reveal the new shape with a roller shade’s a construction cellular shade’s energy-efficient of light. simplicity towith reveal the new shape construction a roller shade’s of light. simplicity to reveal the new shape of light.

® ClearView control the sun’s rays while™still Silhouette Shadings allowing superior view-through. ® ™ Silhouette Shadings control the ClearView sun’s rays while still These new shadings are ideal allowing view-through. control thesuperior sun’s rays while still when your view is mostare important.

These new shadings ideal allowing superior view-through. when your view is most important.

These new shadings are ideal when your view is most important.

Contact us today to experience these and other innovative window fashions from Hunter Douglas.

Contact us today to experience these and other innovative window fashions from Hunter Douglas.

Contact us today to experience these and other innovative window fashions from Hunter Douglas.

Seeview Blinds And Shutters Seeview Blinds And Shutters 206-950 Bedford Hwy Seeview Blinds And Shutters 206-950 Bedford Hwy Bedford 206-950 Bedford Hwy Bedford 902-422-1231 Bedford 902-422-1231 seeviewblinds.com 902-422-1231 seeviewblinds.com 206-950 Bedford Hwy Bedford seeviewblinds.com Seeview Blinds and Shutters Seeview Blinds Drive and Shutters 50 Tacoma Dr. 50 Tacoma Dartmouth Seeview Blinds and Shutters 50 Tacoma Drive Dartmouth 50 Tacoma Drive Dartmouth 902-422-1231 902.422.1231 Dartmouth seeviewblinds.com 902-422-1231 902-422-1231

©2018 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners. 17PLMAGCV&SC2

’TIS THE SEASON FOR BLOOM GREENHOUSE OPENS ON APRIL

By Rebecca Spinner Photos courtesy of Bloom Greenhouse & Garden Centre

ince much of Bloom Greenhouse & Garden Centre’s stock is grown onsite in Hammonds Plains, plenty of prep work is required before the greenhouse welcomes the public on April 1.

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have three young children. The “family business” approach doesn’t stop there.

Cathy also stocks the greenhouse with products sourced from her parents’ and in-laws’ farms.

“We start growing our plants in March,” says Bloom owner Cathy Oulton. Each year her family and staff members convene for a head start in planting the season’s stock. “It’s the kick-off weekend,” she laughs. “It’s as much social as work-oriented. It’s fun.”

Cathy describes Bloom’s business strategy as “craft growing,” comparing their emphasis on creating a superior product to a microbrewery’s. “You choose craft beer for its excellent quality, and the variety available when producing smaller batches. Craft growing works the same way.”

Bloom has two locations — the 25,000-sq.-ft. Hammonds Plains headquarters, and a smaller Beaver Bank greenhouse. This Beaver Bank site reopens later in the season, but “it’ll be open for Mother’s Day,” Cathy promises.

That’s fitting, since Cathy herself is a mother. She and husband Daniel Oulton (who frequently assists at Bloom)

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Bloom’s hanging baskets are a perfect example of that “craft-grown” approach.

“Our hanging baskets are our specialty,” says Cathy. Each contains an array of painstakingly chosen plants: Nanny’s Basket, for example, brims with geraniums, lobelia and bacopa. Cathy says it’s a customer favourite. “It’s classic and beautiful, with huge flowers.”

AT HOME

New basket designs are created each summer. This year, Cathy is planning an arrangement of edible plants such as begonias and fuchsias. Baskets can also be personalized according to customer preferences; custom baskets are sometimes ordered in bulk, but single orders are also common. “We do made-to-order planters and baskets all the time.”

If you prefer your garden to be entirely your own handiwork, but would like a little guidance, you might wish to attend one of Bloom Greenhouse’s workshops.

“We provide containers, products, soil and a selection of plants,” says Cathy.

“The easiest way to think of it is as a ‘make and take.’” Private workshops can be arranged for larger groups — a fantastic way for dedicated gardeners to celebrate special occasions.

Workshops for children are also offered.

“The greenhouse is very family-oriented,”

SWEET GRASS BEEF

“Bloom Greenhouse also offers landscape design services through our garden designer, Kelly Grant.

Her designs are built around the needs and desires of lifestyle and sustainability.”

says Cathy. “We want to be a place where the community can learn and socialize.” (Couples have even been known to use the greenhouse as a setting for wedding photos.)

– Cathy Oulton, owner

Since 2005, Bloom Greenhouse has helped to create some of Halifax’s loveliest gardens — from rustic window boxes to breathtaking rockeries. Drop in to “ooh” and “aah” over this season’s craft-grown creations on or after April 1.

The neighborhood has been key to the greenhouse’s success, says Cathy.

“We’re so grateful for the community here in Hammonds Plains. Everyone’s been so supportive.” The greenhouse’s operations have tripled in size over the years, and “that’s entirely due to this community supporting our family business as we grew.”

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In addition to Bloom Greenhouse’s wide variety of garden plants, ethically-raised Sweet Grass Beef (produced in Falmouth) can also be ordered through the greenhouse.

Bloom Greenhouse & Garden Centre 1421 Hammonds Plains Rd. Hammonds Plains, N.S. 902.832.9268 www.bloomgreenhouse.com

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Exceptional T Service & Quality

he high wind damage from this past winter’s influx of nor’easters has kept Halifax roofing company Mader’s Roofing very busy this year. Owner Larry Mader says it’s a reminder that the roof over your head is one of the most important parts of your home or business, and when hiring a roofer to repair or replace your roof, you want to be certain you give the job to a company you can trust.

Mader’s Roofing

“Whether you are looking for residential or commercial services, we have the expertise to tackle just about any roof.”

– Larry Mader

In business for more than 20 years, Mader has worked hard to establish his company’s reputation as a respected business that keeps up to date on the latest roofing techniques and materials. Specializing in both residential and commercial roofing, Mader says his main focus on each project they work on, is quality.

“It starts with the approach to the customer, right through to the finished product,” says Mader. “We do everything in our power to give people the best quality of roof their budget allows.”

He says they put into your roof what your roof needs, given the pitch, ventilation systems and condition the roof is in, and their price structure is based on that.

“We don’t simply re-skin a roof to make it look good,” says Mader. “Our focus is on doing the job correctly. We take a roof

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AT HOME

Regardless of your roofing needs, Mader’s Roofing is up for the job. The quality roof installers have more than 20 years experience installing residential and commercial roofing systems, including flat roofs.

A+ rating from the Better Business Bureau

apart and all the components of a roof — if they were there prior, or not — will be there when the job is complete. The emphasis for us is on the quality of the project, and doing it correctly.”

one of the largest, steepest and most complicated roofs Mader has ever worked on. The impressive finished product was recognized by roofing engineers as a truly unique feat.

Complicated Roofs

Flat Roofs

The company is well known for its expertise when it comes to complicated roofing jobs, and in fact, local engineers and architects often seek opinions from Mader on roofing matters. Mader says he and his employees are always up for a challenge, and there is no job “too big, small, or intricate” for them to tackle.

Flat roof replacement is one example of a job that looks simple to the untrained eye, but it actually takes experience and know-how to get it done right.

For example, Eric Milledge’s English Tudor home in St. Margaret’s Bay has a unique roof. The rolling lines have no eaves or down spouts and feature 16 charming dormers. Finding a professional roofer to replace it with quality work was proving a challenge for Milledge until a friend in the construction business referred him to Mader’s Roofing.

“He said he only knew of one person in Nova Scotia he had confidence in for doing a quality job on our very unique roof design,” says Milledge. “That was Larry Mader.”

Mader’s Roofing put a new 50-year roof on the home and brought it up to modern day installation specs. It was

“There’s a lot of wear and tear on flat roofs,” explains Mader. “Ice and snow collect on them, and when it gets a bit warmer, the ice sort of floats on the roof.

When the wind pushes it around, you can imagine how much it wears the roof down.”

Mader says replacing a flat roof means more than just putting on a new skin. Flat roofs need to be properly insulated and ventilated. He also says the process and products have changed a lot since “back in the day,” and a properly installed flat roof can last 30 years or more.

Experience & Reputation “It’s really important for consumers to do their homework when it comes to choosing a roofing company,” says Mader. He suggests customers get written quotes, check references and

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credentials, and ask about worker safety to ensure there is a warranty for both work and materials.

“You want to know the roofing company you use will be around if there is any problem in the future, and that they’ll stand by the work they have done.”

Information about Mader’s Roofing is available on their website, where you can also book a time for a free estimate.

Mader’s Roofing Lower Sackville 902.492.2868 902.830.4236 info@madersroofing.com www.madersroofing.com

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PAYING ATTENTION TO THE DETAILS Ready to discuss your home renovation plans with a Halifax general contractor? Contact Matrix Construction to learn about the latest trends in home renovation, how you can boost your property value, and how Matrix Construction can make your house a home by providing a full array of residential construction services.

In business since 2003, Matrix is a locally owned and operated company specializing in commercial and residential renovations and repairs.

MATRIX CONSTRUCTION LTD. GENERAL CONTRACTING CONSTRUCTION MANAGEMENT

902.404.0113 | office@matrixconstructionns.ca | www.matrixconstructionns.ca

WITH Maurice Meagher Archadeck of Nova Scotia

COMPOSITE OR WOOD FOR YOUR HALIFAX DECK?

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uilding a new deck is an exciting process, but before you even get started, there are a lot of decisions to be made. One of the most important decisions is choosing what type of material to use. Most deck builders use wood, composite or PVC decking.

What’s the best option to last year-round in Nova Scotia? Let’s dig in and find out.

Wood Decking in Nova Scotia

Using wood as the main decking material is a popular choice. But even within this single category, there is a wide variation depending on what type you use. The most cost effective option is likely pressure treated, but you can also choose cedar, ipe, or a variety of other wood species. Just make sure your supplier is using sustainably (and legally) sourced materials.

Wood decks are perfect for areas with hot temperatures throughout the summer. Wood decking gives a natural look, and is very workable for features such as planters, benches, railings etc. In places like Halifax that are prone to lots of moisture, wood can split and weather over time. Expect any type of wood to fade to a silver grey colour after being exposed to UV rays. Wooden decks are relatively low-maintenance, durable, and individual pieces are easy to replace if needed in future years. Pressure treated

and western red cedar are the most popular choices in Halifax.

Composite Decking in Nova Scotia

What exactly is composite decking? In short, it’s a mixture of wood fibers and plastic. It’s extremely popular for two reasons. First, it’s very low maintenance and typically just needs a single power washing each year. Second, you don’t have to worry about rotting or staining.

That means your composite deck will live through the wear and tear of Nova Scotia’s weather as well as outdoor parties with your friends! Composite decks retain their colour, so you don’t have to stain them.

from. Cellular PVC is now manufactured with a very natural wood grain look, and can be an excellent choice in our climate. Like composite, it’s typically installed with concealed fasteners, giving a finished floor appearance.

Ready to learn more about the best type of deck for your Halifax home? Schedule an appointment with us.

It can be more expensive than some wood products, but the price comparison really depends on the type of wood you may be considering. Composite decking’s moisture resistance is a huge pro in terms of longevity.

Cellular PVC Decking in Nova Scotia

When looking at PVC decking, you can find materials that are either new or recycled. Like composite, it’s a very hardy material that won’t splinter or warp in damp weather. It’s warranted against splitting and fading.

The very best PVC decking can add up quickly in terms of cost, but there are a variety of quality products to choose

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Maurice Meagher, owner Archadeck of Nova Scotia 2569 Windsor St., Halifax 902.444.3325 novascotia@archadeck.net novascotia.archadeck.com

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Welcome Home!

1949 St. Margaret’s Bay Rd. Timberlea 902.876.2773 www.rrpools.ca

WITH Kara Redden R&R Pools

IT’S NOT TOO LATE! WHY SPRING IS NOT THE ONLY TIME TO INSTALL A SWIMMING POOL

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ith another swimming season almost here, would you be surprised to know that those coveted spring building spots are already taken?

While it may feel like you’ve missed the boat, I can tell you for sure you haven’t.

It is a common misconception that being the early bird with pool construction is the only way to go. In fact, let me tell you why a late season install is an equally good, and sometimes better, time of year to build a swimming pool.

Five reasons why late season pool installs are the best projects:

1. Time to plan. Take your time over the summer to clearly envision how you want to use your backyard over the next five years. Pre-planning is the key to creating a multi use backyard oasis and to keeping costs lower. Consider spreading out various backyard projects in stages over the summer. If you know what is going where, your backyard will come together exactly as envisioned.

2. Time is on your side, so relax.

Without the pressure of imminent pool parties or deadlines, you are free to enjoy the pool building process in the fall with a clear head. Stress levels are low during the latter building season, as the rush to beat the “pool party deadline” is gone. This is great for contractors, as well as the homeowner who can take the time to fully immerse themselves into the project without distractions.

3. Weather and delays. In the fall, contractors can usually count on drier weather which means fewer delays and reduced damage to landscaping.

The ground is drier and more workable, which is more forgiving for machinery, and which in turn can save you money.

4. Ready to go for the next spring or sooner! With a late summer/fall project, your pool is guaranteed to be ready when you are next spring, whereas projects begun in early spring are sometimes affected by unpredictable weather delays, resulting in unclear start and end dates. This can be frustrating for the homeowner who has pre-planned parties or deadlines.

5. One project, two years. This is one of the best reasons for a late season install. Typically, after a pool is installed, deck construction and landscaping immediately follow. Why not spread the cost of the project over two years by installing the pool in the fall and completing the deck and landscaping in the spring? It would also provide the opportunity to actually see the pool in your space, making it easier to see what will work best for the rest of the backyard.

This is a fantastic option for the homeowner who has a hard time picturing the end result.

Occasionally, you can pick up an end of season discount with leftover stock; however, it may require some flexibility

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with size, shape and accessories. The deals come from contractors looking to reduce stock over the off season. But because most project materials are ordered on demand, deals are not always available.

Although it may feel a little counter intuitive, a late season install is the least expensive and most stress-free experience.

There is no clock, mother nature typically behaves herself, and the sunshine makes everyone happy. While you may feel like you are losing the first pool season, fret not. If it was my pool, this is exactly what I would do.

If you have any questions about the inground pool building process or setting up an at-home inground swimming pool consultation, please visit us at www.rrpools.ca or email me directly at info@rrpools.ca

Kara Redden

Partner, Problem Solver R&R Pools 1949 St Margaret’s Bay Rd, Timberlea 902.876.2773 info@rrpools.ca www.rrpools.ca

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STATEMENT LIGHTING Photos by Jarrell Whisken

Statement lighting is a great way to add style and value to your home, says Halifax lighting designer Alisha Boyd.

“Focus specifically on your pendants and chandeliers.

More than any other lights in your home, they should be something that you love,” says Boyd.

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Dura House by D R Coole Architecture, John Greer Photo by Raoul Manuel Schnell

Add some jewellery to your home with

Great places for statement lighting are over the dining table and kitchen island, as they are situated in key central positions and critical to the overall feel of your space.

“These locations present the opportunity to create a rich initial impact or lend a sense of refinement to an entire room.

It’s the reason you often hear lighting referred to as the jewellery of your home.

Just one well-chosen piece can raise the entire impression.”

THE ART OF LIGHTING Boyd’s career has taken her from designer to goldsmith to lighting designer. Her business, Luxi Studioworks, allows her to create and sell her own unique contemporary statement lighting.

She was first introduced to lighting design during a three-year artist residency in Toronto at the Harbourfront Centre in the craft corridor.

“It was a dream opportunity where glass blowers, ceramicists, textile artists and goldsmiths all worked side by side in

front of the public… While there I also had the luxury to experiment,” says Boyd. “One such experiment was a series of decorative enamel bowls that would become the inspiration for my statement lighting.”

Most of Boyd’s patterns are inspired through experimentation with material.

“I like playing with repetition to create surfaces, and I enjoy creating shapes in ways where the exact movement of the metal is unpredictable and organic.”

Her Lubach series, she says, started by running kinked wire through the rolling mill, then wrapping it around a form and spot welding as she went.

“The results of such a process are very different than what you would create by sitting down and designing on a computer,” says Boyd.

All her designs are created out of steel with a powder coat finish, and she says her favourite colour to work with is a transparent teal.

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Alisha Boyd, lighting designer

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Select Ceramic Tile Centre Inc. Celebrates 30 Years Delivering Style and Function to Your Home

By Rebecca Spinner Photos Steve Jess and courtesy of Select Ceramic Tile Inc.

“H

alifax has grown considerably over the last few decades. Twenty years ago, the selection of available home products was limited.

Not anymore,” says Rosita Bartolacci.

“HRM’s home design possibilities have evolved dramatically.”

The Bartolaccis’ international vision helped Select Ceramic Tile thrive; this year marks its 30th anniversary. Its success, in turn, led the Bartolaccis to expand. By 1994, Rosita recounts, Select Ceramic Tile outgrew their leased location and purchased a 35,000 sq. ft. building.

Rosita’s family was key to that transformation. In 1988, her parents — Maria and Eric Bartolacci —founded Select Ceramic Tile Centre Inc. From the beginning, Rosita says, Select Ceramic Tile enticed customers by stocking international products. “Hand-painted tiles, marble mosaics and large format stone, to name a few,” she lists.

There, it was joined by three “sister” businesses, Bella Marble & Granite Inc., Milano Kitchens and Select Lighting, in 2002, 2015 and 2016 respectively.

Each new venture complemented Select Ceramic Tile. “Our vision was to create a one-stop shop for the home,” says Rosita. “Flooring, cabinets, lighting, countertops… everything can be done

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under one roof, and we have staff experts in all those departments. It saves clients a lot of time!”

Milano Kitchens, Rosita says, provides fully customizable cabinetry for residential kitchens and bathrooms, “while Select Lighting offers a large, affordable selection of new lighting trends.” Finally, at Bella Marble, “clients can choose from hundreds of marble, granite and quartz slabs for countertops that are custom fabricated in-house.” The team is meticulous about customers’ wishes, she notes. “Clients can even view slabs onsite while making their selections.”

Rosita and Maria Bartolacci

“Flooring, cabinets, lighting, countertops... everything can be done under one roof, and we have staff experts in all those departments.”

– Rosita Bartolacci

Decades after its inception, Select Ceramic Tile’s international products remain one of its major strengths. “Going strong for 30 years in any industry requires you to stay current,” says Rosita. Team members visit multiple international trade shows yearly, sourcing products from Italy, Portugal, Spain, the Czech Republic and Brazil, to name a few. “It’s a matter of keeping ontrend, while ensuring quality.”

Lately, Rosita says, clients tend to prefer “organic, natural” aesthetics. “We sell a

lot of tile that looks like wood. It’s perfect for people who have pets, or also want in-floor heating.”

Select Ceramic Tile’s modern clientele has become “much more discerning,” she observes. “The consumer now is not the same as 20 years ago. People are mixing styles... using colour... going bolder. The showroom offers clients everything from floor to ceiling — Moroccan tiles, copper light fixtures and even faucets that light up!” Most products (approximately 95 per cent, Rosita estimates) are stocked onsite, at the company’s warehouse.

Select Ceramic Tile and its sister companies continue to take a closeknit approach that extends beyond the Bartolacci’s literal family tree. “We have a ‘family unit’ atmosphere,” says Rosita, pointing out that multiple team members have been with the company since the 90s. That approach also “carries over to our customers. We have lots of repeat business.”

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Select Ceramic Tile has been among HRM’s favourite sources for stunning floors since 1988. Bella Marble & Granite Inc., Milano Kitchens and Select Lighting seem destined to achieve their own legacies. “We remain focused on innovation and inspiration as we continue building strong relationships with our customers,” says Rosita. “While we look back on the past 30 years with pride, we also look forward to the future with great excitement.”

Select Ceramic Tile Inc. Bella Marble & Granite Inc. Milano Kitchens Inc. 2 Fielding Ave Dartmouth, N.S. 902.468.3416 www.selectceramictile.com www.bellamarbleandgranite.com www.milanokitchensinc.com

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TRANSFORMING YOUR HOME SHOULD BE A THERAPEUTIC EXPERIENCE. Photos Steve Jess

Notes from our clients “We used Lynn Macaulay to remodel our kitchen.

From the moment we met, we knew we had made the correct decision. She is a great listener, which to us was vital. Her knowledge of kitchen designs is exceptional and she knows what the client is asking for. I would highly recommend Lynn and her team. Her attention to detail is evident in the final product.” – Dan and Diana Burns, Halifax

“Kitchens By Lynn was recommended to us and our project manager was Melissa Pellerin. Our kitchen required a complete redesign to be functional and current. Melissa came prepared with fresh, new innovative ideas. She listened to our wants and requirements and always left us feeling we were a priority. We are more than thrilled to have everything we wanted in a kitchen. We would recommend Kitchens by Lynn for their five-star service.” – Suzanne and Jody Fraser, Dartmouth

“We LOVE our kitchen, and so does everyone that walks into our home! Without Lynn, I’m not sure our vision would have come to fruition. From her impeccable taste, invaluable input and overall eye for design, it is no wonder why she is in this business.

The craftsmanship of her team is conversation worthy on its own. Lynn met all of my family’s needs, including our dog with a custom feeding station built into our island. Undergoing a huge renovation can get the best of even the most patient; however Lynn made the experience so enjoyable and exciting. Thank you, thank you, thank you!” – Catherine and Alex Snider, Halifax “Hiring Lynn to design and oversee the renovation of our kitchen was truly an amazing experience. Lynn created the perfect design that was both functional and beautiful, and made the process very seamless.” – Charlene and Stanley Berthier, Lower Sackville “Lynn and her team have surpassed all our expectations! From the initial consultation through to install they have approached our project with a passion and professionalism as if it were being installed in their own home.”

– Alan and Tanya Spruin, Dartmouth

Photo by Shari Tucker

“We love our kitchen. Lynn and her people have been wonderful at meeting deadlines and promises. Thank you.” – Margaret and Peter Alexander, Bedford “I cannot recommend Lynn highly enough. From our very first meeting, right through to completion, she was professional, efficient, understanding and empathetic to us as her clients.

Nothing was ever a problem, difficult or stressful and everything was handled by her with care and consideration. The end product was beyond our expectations and we would have no hesitation in recommending her.” - Debbie and Peter Williams, Fall River

“Melissa, thank you for taking on this project and giving us a beautiful kitchen to enjoy for years to come! The completed kitchen was beyond what we ever could have imagined possible, but with your creativity, you made it happen. You were always available for reassurance and guidance when needed, and it was an absolute pleasure dealing with you on a professional yet personal manner.”

– Chrystal and Wayne Adlington, Dartmouth

1171 Bedford Hwy | 902.880.8078 kbl.lynn@gmail.com | kbl.melissa@gmail.com | www.kitchensbylynn.ca

EVERYTHING YOU NEED

FOR YOUR NEXT LANDSCAPE PROJECT Bergman Landscape & Masonry Centres: Celebrating 20 years

By Lori McKay Photos JC Landscaping

With the return of spring, many homeowners are thinking about refreshing and reviving their outdoor space. Whether you’re looking to build a simple walkway or undertake a full property makeover, Bergman Landscape & Masonry has the product and the knowledge to help you with your project every step of the way.

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BEYOND THE HOME

In addition to residential, Bergman Landscape & Masonry also supplies product for commercial projects. For example, the company supplied the clay brick for Halifax’s new Nova Centre, as well as all the pavers for the recently re-designed Argyle and Grafton streets.

“We are the go to people of the landscape industry,” says Danny Bergman, manager at Bergman Landscape & Masonry. “Our mandate is to offer high quality natural stone, brick and concrete products for patios, walkways, driveways, retaining walls and more.”

Working with both homeowners and contractors, Bergman’s staff can help clients choose the products that are right for their home and property. Once a selection is made, the contractor can look after the install or the homeowners can complete the work themselves.

One of the services Bergman’s offers is coaching and guiding clients throughout the installation process. They also offer the convenience of a landscape design service.

“If you want to create a backyard oasis or even a side walkway, our landscape/ horticulturist Gerry MacInnis will come to your property and make recommendations, or even draw a full landscape design,” says Danny.

They also offer this design service to contractors. “Oftentimes, installers and homeowners have a vision in mind and with our design program we can bring that vision to life,” adds Gerry MacInnis, landscape designer.

Bergman stores also have all the accessories for any project you might be considering this spring — from landscape tools, lighting and alternative masonry to artificial turf and pavers.

They even have everything you would need to build your own backyard hockey rink.

CONVENIENCE No matter where you live in Nova Scotia, there’s a Bergman store nearby.

The business has multiple locations across the Maritimes, including stores in Dartmouth, Bedford, New Minas, Antigonish, Truro, Moncton, N.B. and Saint John, N.B. “With seven active locations in the summer, it’s easy to find everything you need for your outdoor project,” says

Danny. “Plus, we have an amazing staff who are friendly and knowledgeable.”

FAMILY BUSINESS Danny’s parents, Bruce and Patti, started Bergman Landscape & Masonry in Bedford in 1998, and Danny grew up in the family business. “I started helping out in the yard when I was young, helping load contactors’ vehicles. I worked my way up to inside sales behind the counter, and now help to manage the business.”

Before working at Bergman’s, Gerry worked as a contractor and purchased from the company. “Bergman’s is a supplier offering friendly, knowledgeable and personable service, and that’s hard to find in this industry,” says Gerry.

Bergman Landscape & Masonry Centres danny@bergmans.ca www.bergmans.ca Bedford 847 Hammonds Plains Rd. 902.832.0506 Dartmouth 743 Main St. 902.444.3506 New Minas 9370 Commercial St. 902.365.1400

Photo by Steve Jess

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A step inside KEW’s showroom

reveals stylish, livable furniture

By Lori McKay Photos courtesy of Gus Modern and KEW

F

inding the right furniture to fit your home isn’t always easy.

KEW — a stylish furniture, home décor and accessories store in the Halifax Hydrostone area — can help. Owner-operators Ray Frizzell and David McQuaid bring years of experience in the furniture industry, as well as a shared love of simple, modern styles that falls on the side of fun.

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Although in business for almost five years, the store moved to its new location at 3067 Gottingen St. last July.

“The space was right for us,” says Frizzell, in describing their bright, spacious showroom. In addition to being “just a really interesting neighbourhood,” he says the easy Hydrostone-area parking has made a big difference. “You can park out front or on the side streets, and there

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are no meters. It’s easily accessible to everyone.”

As it can be difficult to conceptualize what furniture will look like in a given room, a big part of what KEW offers is helping clients find the best solutions for their homes. The process starts, says Frizzell, by asking questions.

“We find out if our customers are looking to add or change seating, fix a layout

Ray Frizzell and David McQuaid; Photo by Steve Jess

that doesn’t work or replace furniture, and if so, what are their goals? A big part of our job is fact finding. Then, we can go through our entire repertoire of furniture and make recommendations.

We’re really about finding very personal solutions for clients.”

They also know how to work with pieces to make the most of a room.

“We literally sit down and draw out floor plans,” says Frizzell. “Or, we’ll mock-up a room in the showroom so clients can imagine how items will look.”

They offer a full range of living room, dining room, bedroom and office furniture, and the scale of their furniture is realistic to most homes, including condos and apartments.

a curated finish selection, Gus tries to always have items in stock. This means order times are usually pretty quick, with pieces arriving within a few weeks.

Gus also offers a strong environmental component. Their wood is FSC (Forest Stewardship Council) certified and the foam in their upholstery has no fire retardants added.

“Some of their softer seating has back fill that is actually made from recycled water bottles,” says McQuaid. “It’s a unique product line.”

For people who want more of a custom look, they also work with other Canadian companies that offer choices in upholstery and woodworking.

“Nothing here is oversized,” says Frizzell.

“It’s not too small or too large. It’s flexible.”

“One of our dining tables, for example, comes in multiple sizes. The glass comes in smoked or clear, and then they offer 27 stain choices. One table can have many options,” says McQuaid.

KEW is the exclusive Nova Scotia dealer of Canadian company Gus Modern. With

When it comes to upholstery, clients often want to try the different fabrics,

and KEW offers a varied collection instore.

“We try to show as much upholstery as we can,” says Frizzell, “but given the space, it’s impossible to show it all. It comes back to us being the owneroperators. We have the expertise to say that sofa X feels very much like sofa Y.” In addition to furniture, the store also features lighting, accents and smaller fun pieces.

“We know that not everybody needs a new sofa or dining room, but it’s kind of fun to go into a shop that has cool stuff and buy something that’s not a big investment,” says McQuaid.

The store’s Trudeau coin purses and city maps, for example, have become very popular.

“Everything here is something we think is fun or functional, or both,” adds Frizzel.

KEW 3067 Gottingen St., Halifax 902.444.5486 kewhome.ca

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Providing Homes with Picture-Perfect Views SkyReach Property Services Inc.

By Rebecca Spinner

By Rebecca Spinner

Y

ou’ve probably heard of SkyReach Property Services.

This exterior maintenance company’s tradition of cleaning the IWK in superhero costumes has earned press from the likes of Global News and the CBC. “We’ve been doing the IWK’s windows for years,” says owner Tony Totino, who established SkyReach in 1996. “It makes the children so happy… Just to see their faces light up is amazing. It’s quite a day for our guys, too.”

SkyReach is one of HRM’s best-known exterior maintenance providers. Their numerous services include window cleaning, caulking and pressure washing, and their deep-seated professionalism is clear. The SkyReach team receives extensive safety training, cleans with environmentally-conscious

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products, and safeguards clients with a multimillion-dollar insurance policy.

However, Totino points out, even Nova Scotians aware of SkyReach’s first-rate commercial services may not realize clients can book the business to work on their homes. “We get so many phone calls — people asking us, ‘do you clean residential windows?’” he laughs. “Yes, we do.”

In fact, at-home services have been offered by SkyReach for some time, he says. “We’ve gotten by through word of mouth, truck advertisements, and our Yellow Pages ad, really. We have residential customers we’ve worked with for years.”

Despite SkyReach’s broad commercial scope, residential customers receive personal attention, too. Prospective

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residential clients receive a complimentary quote, “specific to their needs,” explains Totino. “We scale our quotations to each individual home.”

Clients can arrange to receive a quote either via phone, or online. Following client approval of that quote, SkyReach can usually schedule a cleaning within a matter of weeks. Once the team is onsite, “most homes are done within a day — or a morning!”

Window cleaning, caulking and pressure washing are SkyReach’s best-known services, but “we basically have expertise in all exterior maintenance,” says Totino.

He notes, for example, that SkyReach is regularly called upon for brick repointing, caulking and eavestrough cleaning.

The SkyReach team also offers numerous small additional services: changing bulbs,

Tony Totino PHOTO BY Steve Jess

HOME MAINTENANCE CHECKLIST: • Window cleaning • Caulking (seal leaks/drafts around windows and doors) • Pressure washing (home/decks) • Eavestrough and downspouts cleared * And more! See their website for a full list of services

cleaning showpiece lighting fixtures, and otherwise assisting with hard-toreach home décor details. SkyReach seems singularly suited to such minor maintenance tasks, since they’re wellinsured and, Totino says, accustomed to treating valuable décor delicately (even wearing foot coverings to protect clients’ flooring).

Throughout our conversation, Totino’s respect for SkyReach’s staff members is crystal-clear. “We treat all our employees like family,” he emphasizes. “I think that’s how we hang onto our staff for so long.

They just feel at home here.”

He vouches unhesitatingly for his team’s professionalism and integrity, pointing

out SkyReach’s trade credentials (which include Better Business Bureau and Contractor Check Canada recognition).

“With SkyReach, you can trust who’s on your property. I think that’s important.”

In addition to SkyReach’s delightful IWK apparel, the company is known to donate to local charities and athletic organizations.

Totino is quick to express his gratefulness for HRM’s support of SkyReach. He considers interacting with locals to be one of the business’s perks. Client loyalty and “word of mouth” have allowed the business to thrive, he says. Now, SkyReach is “looking forward to another great year.”

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SkyReach Property Services Inc. 10 Akerley Blvd., Unit 51 Dartmouth, N.S. 902.423.2818 www.skyreach.ca

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A NEW WAY TO STAY

By Rebecca Spinner Photos courtesy of In Vogue Home Design

If you’re planning to start a home renovation project this spring, your timing’s perfect. In Vogue Home Design, a unique home showroom, recently opened its doors on Windmill Road.

I

n Vogue Home Design’s founder, Floran Lambie, is already known for his renovation work. (It’s his name that graces established local brand Lambie Construction.) Lambie’s new project, In Vogue, is ambitious: its Windmill Road showroom features an assortment of interior/exterior products from numerous brands.

In Vogue’s extensive selection, allows clients to shop for residential projects entirely onsite. Thus, it eliminates the time-consuming need to visit multiple boutiques and contractors when renovating a single home. “I wanted to combine everything at In Vogue,” says Lambie. “Clients can come in, choose their products, and have their design concept put together in one location.”

The intriguing name “In Vogue” is a nod to the showroom’s emphasis on up-to-date home design trends. “The phrase ’in vogue’ means ‘in style,’ or ‘fashionable,’” says Lambie. “We showcase products that are truly ‘in vogue’ at our showroom.”

To achieve this modern edge, Lambie monitors trends in cutting-edge cities such as New York and Los Angeles while sourcing brands from across Canada. “We’ve got tubs and tap sets that are very interesting. Sleek, slender, modern-looking. They’re beautiful, and I haven’t seen them anywhere else in Halifax.” He names Blu Bathworks, Produits Neptune, and ZYX Space as

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especially appealing brands. Of course, the showroom’s stock doesn’t reflect current trends exclusively. In Vogue also offers timeless styles like the perennial “white Shaker kitchen,” says Lambie.

Personal, thorough service is another In Vogue keystone. “Customers are looked after in the same way they would be at a boutique,” says Lambie. “They’ll receive the same level of service, regardless of project size.” Showroom staff can assist clients throughout the renovation process, helping them navigate questions and challenges.

Many clients face a similar issue, Lambie says: “The biggest challenge is often making a small space bigger.”

However, he notes that thoughtful home design can minimize spatial flaws without requiring clients to “rip out” walls and remodel completely.

Even subtle solutions such as customsized fixtures may prove effective. “For example, a shallow vanity creates more bathroom space,” Lambie explains. “Our team can play with those elements to create more options.”

In Vogue’s showroom staff can also recommend local contractors to clients planning extensive renovations.

Alternately, smaller-scale installations can be arranged in-house; Lambie says the “boots on the ground” time for a minor bathroom or kitchen project may be as little as a month.

Clearly, In Vogue’s approach revolves around its customers. “We’re very relationship-based,” Lambie says.

Boutique-level service at a showroom of this size is a rare find... so if HRM can find it at In Vogue, we’re betting the showroom will become a local favourite quickly.

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“Design trends aren’t about streamlined chrome anymore.

People want things that feel real.”

– Floran Lambie

Photo by Steve Jess

In Vogue Home Design 800A Windmill Road, Unit 1 Dartmouth, N.S. 902.481.9661 invoguedesign.ca

What’s “In Vogue?” Floran Lambie ensures that In

Vogue Home Design reflects current trends. Right now, he says, dark colours are popular; so are unexpected textures and finishes such as concrete bathroom fixtures and gold tiles, plus period-inspired details (“the Edison bulb is huge”).

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VIKING HOMES

Building Homes that Reflect Your Lifestyle

By Seann Gervason

Michael MacArthur first opened Viking Homes in 1980, but coming from generations of builders, MacArthur’s experience predates the company’s 38-year history. MacArthur’s great uncle was famous Nova Scotian architect Edgar Hutchinson. Known as “the Travelling Architect,” his uncle was responsible for the design and creation of many structures across Nova Scotia at the turn of the century. Countless churches, hotels, commercial developments, libraries, schools, arenas, hospitals, halls — and of course homes — all owe their formation to his craft.

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PHOTOS ON THIS PAGE BY Paul Dunn, Homesbyowner

W

hether it came from the architectural design, the supply of the raw products from their mills, or the actual craftsmanship of a build, MacArthur’s family’s know-how comes out in every one of Viking’s projects.

“This experience offers customers a lot of choice and customization for their individual needs,” says MacArthur.

As an all-inclusive builder, every aspect of a Viking build is managed under one roof. This has been a major factor in Viking Homes’ long-term success.

Viking can provide not only the property, but also design a customized home that reflects the buyer’s lifestyle.

With nothing sourced out, the buyer experiences savings of up to 15 per cent.

“Quoted pricing is fixed, so there are no surprise extra costs during the build,” says MacArthur. “With every aspect of the project under one roof, construction is scheduled with timelines that meet with a homeowner’s expectations.”

Benefits to the buyer include a permitted serviceable lot or land site, and a home customized and drafted toward their own particular needs and styles. The property

itself is not only made to work with the home, but is fully landscaped at the end of the project.

Viking homes are built with the environment in mind — homes are sustainable and energy efficient, with a high EnerGuide rating.

As Viking Homes has its own inhouse millworks, customization is not just a catch phrase. Everything from the kitchen cabinetry to fireplaces to staircase railings can be created to a customer’s particular tastes. The evolution of Viking’s millworks has also allowed them to construct their own furniture, such as tables and chairs. Now customers can have a new home and furnish it too… all under one roof.

In addition to building homes, Viking also does home renovation projects, including new kitchens, bathrooms and sunrooms, as well as exterior landscaping.

“At Viking, our commitment is to create excellent outcomes for our homeowner and to build an understanding relationship throughout the construction period,” says MacArthur.

VIKING HOMES HAS 38 YEARS EXPERIENCE BUILDING: • • • • •

Executive homes Sub-division development Ocean coastal and lakeside homes Timber framed homes Semi-detached and townhouses

Viking Homes 902.538.7509 902.690.7510 (Cell) info@vikinghomes.ca www.vikinghomes.ca

MacArthur is a knowledgeable and approachable contractor. He and his team will manage all of your building needs. Contact them for a consultation.

Let a business with generations of building experience be your choice for a new home and lifestyle.

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Looking to keep your home cool in summer and warm in winter?

A mini-split heat pump might be just the system you’re looking for

W

ith warm weather just around the corner, many homeowners are looking for ways to keep their home cool. A popular and simple addition to your home is a mini-split heat pump — a ductless air conditioner mounted on the wall that provides both heating and cooling.

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“It’s a home air conditioner that not only keeps your home cool in summer, but is also a heat source, which cuts back on winter heating costs,” says Capital Ventilation president Tammy Atton.

More convenient than a window air conditioner, (as a mini split doesn’t have to be removed in winter,) it also burns far less power. “A mini split installed in your

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basement also helps to dehumidify your home,” adds Atton.

The way a mini split works is similar to a regular heat pump, and is an easy addition to an existing home. “Many new homes are going with a full, ducted heat pump system. The mini split is a great retrofit for after the fact.”

Maintenance for mini splits and all HVAC systems With any heating, ventilation and air conditioning (HVAC) system, maintenance is always important. A little TLC can drastically lengthen the life of your HVAC, reduce your power bill and, most importantly, keep you and your family cool or warm, depending on the season.

In summer, your system will be working its hardest to cope with high temperatures, so spring is an ideal time to perform maintenance (and then again in the fall, just before the cold winter months).

Here are a few tips for maintaining your HVAC system: 1. Clean the filters. “A dirty filter can reduce the efficiency of the unit, increasing power costs,” says Atton.

It will also keep your system from producing the amount of hot or cool air that you would like, cutting off a lot of potential airflow. It’s best to check these filters regularly.

Capital Ventilation Limited: Heating and Cooling Experts

2. Clear debris away from your system.

This is most important during the winter, as snow can begin to pile up and surround your unit. Continually check on your system to make sure there are no branches, leaves or other debris blocking airflow into the unit. As a rule of thumb, it’s good to have about two feet of space surrounding the unit. Also, make sure to check the inside cabinet for any additional debris that may have found its way inside.

If you’re looking for a way to cut down on your energy costs while improving the comfort of your home, contact Capital Ventilation Limited. Providing HVAC services, as well as heat recovery systems, they help local homeowners create living spaces with the best temperature and air quality.

3. Inspect the coil. A full coil cleaning doesn’t need to be completed very often, but it’s always good to check in to make sure it hasn’t accumulated an unexpected amount of dirt. Dirty coils make the system run longer, reducing its efficiency and shortening its life.

Don’t hesitate to call Capital Ventilation to schedule an inspection or repair.

A knowledgeable and experienced technician will be at your door to ensure your system is working to its full potential without wasting airflow or energy.

Capital Ventilation 62C Bluewater Rd., Bedford 902.835.9224 info@capitalventilation.ca www.capitalventilation.ca Tammy Atton, Capital Ventilation president

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ARCHITECTURAL CONCRETE AT ITS BEST Services Offered • • •

• • •

About Us

Diamond polished concrete floors Resurfaced pool decks Stamped concrete using patterns & textures, exclusive to Patterned Concrete Repairing & leveling concrete floors Floor coating & adhesive removal Concrete driveways, pool decks, stairs & walkways

Patterned Concrete has 19 locations across North America 35 different stamps & textures available exclusively through Patterned Concrete Hundreds of colour combinations Fully engineered solutions for our harsh climate Best of the Best 2017 ReFINEd Magazine - Architectural Concrete

11 Morris Drive, Suite 118 - Burnside P.O. Box 35021 Bedford PO Halifax, NS B3M 0G3 902.835.8890 (P) 902.482.3374 (F) pcnovascotia.ca info@pcnovascotia.ca @pcnovascotia

American Concrete Institute (ACI) Flatwork Certified • Members of the Construction Association of Nova Scotia COR Certified under the Nova Scotia Construction Safety Association Patterned Concrete is wholly owned & operated by Devetech Industries Incorporated

The David Dunn Group

Building rendering & photos from model suite

LIVE BEAUTIFULLY at PAVILION at South Park Surrounded by greenery and historic ambience, this 11th floor unit captures Halifax’s full beauty with views of the harbour, city and Public Gardens.

This 1,005 sq.ft. PAVILION condo offers open, contemporary living space with two bedrooms, two full baths and harbour views. The unit features designer selected finishes including quality cabinetry, wide-planked flooring, stone surfaces and a marble clad ensuite bath. Owners will enjoy the energy efficient stainless steel Bosch appliances in the kitchen, the comfort of a natural gas fireplace and a gas barbecue hook-up on the balcony. PAVILION features 24-hour concierge services, an owners’ lounge overlooking the Public Gardens, and will be home to the new YMCA centre of community. To find out more, contact The David Dunn Group.

david@daviddunn.ca 902.209.9177 daviddunn.ca

Valor Windsor Arch Gas Fireplace

www.valorfireplaces.com

NO POWER = NO PROBLEM

Heritage Hearth Products Ltd. | 124 Chain Lake Drive, Halifax | 902.454.9512 | www.heritagehearth.ca

Retirement Living that Feels Like Home

Discover GEM Health Care Group, with beautiful locations in Nova Scotia, offering you and yours attractive and comfortable long-term care facilities, retirement and independent living, and residential care. When you are here, you become a part of our GEM family. Welcome to GEM.

Welcome home.

GEM HEALTH CARE GROUP | 902.429.6227 | www.gemhealth.com

Melville Heights Retirement Living

Yarmouth Heights Seniors Residence

24 Ramsgate Lane, Halifax, N.S. 902.477.3313 www.melvilleheights.com

64 Vancouver Street, Yarmouth, N.S. 902.881.5511

Centennial Villa Retirement and Residential Care 258 Church Street, Amherst, N.S. 902.667.5330

One Stop Shop We have you covered from floor to ceiling

FLOORING | LIGHTING | CUSTOM TILE & STONE | AREA RUGS | WINDOW TREATMENTS | CUSTOM CLOSETS | SHAW GLASS & MORE!

60 Highfield Park, Dartmouth

902.835.9974 wackysflooring.com