ReFINEd spring 2019

SPRING 2019 VOLUME 5 ISSUE 2

HALIFAX

Adventure Travel Offbeat tourist destinations Cognac 101 New ways to drink an old spirit Dean’s Flowers Halifax’s oldest flower shop celebrates 100 years

SUE STANFIELD Owner of Take it Outside & The Trail Shop

on work, family and enjoying life

Special

SPRING HOMES Section

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CONTENTS

VOLUME 5 ISSUE 2

77

26

FEATURES

70

DEPARTMENTS

10

59

STYLE | 14

SPECIAL FEATURE Dean’s Flowers celebrates 100 years

Taste of Nova Scotia Recipes

YOUR HEALTH | 18

26 COVER FEATURE Sue Stanfield: Owner of Take it Outside & The Trail Shop

54 Salt: A brief, big history

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70 Meet Halifax’s Steve Lund

77 Spring Homes 2019

RECREATION & TRAVELSCAPES | 32 FOOD & DRINK | 46 CITY LIFE | 70 AT HOME | 77

CUSTOM | FURNITURE | MILLWORK

Every piece of wood tells a story.

When that piece is then crafted into something more, its story gets told in a different way.

“You’re not looking for just a piece of wood furniture, or just cabinets, or just hardwood floors.

You’re looking for wooden elements overflowing with character and definition.

Those elements not only become a piece in your house, but become part of the core, which makes your house a home.” – Amos Wood

Amos Wood is a family owned and operated Atlantic Canadian business focusing on custom, high quality, locally-made furniture, cabinetry and millwork. The company prides itself on being able to fabricate anything from wood.

SHOWROOMS 2447 Agricola Street, Halifax 525 Main Street, Mahone Bay Hours: Check website

PRODUCTION 944 HWY 325, Blockhouse Hours: Mon-Fri 8 a.m. - 5 p.m.

FURNITURE 902.527.4619 info@amoswood.ca

AMOSWOOD.CA MADE IN NOVA SCOTIA SHIPPED WORLDWIDE

MILLWORK 902.624.8206 sales@amoswood.ca

HALIFAX

Spring 2019 Volume 5 Issue 2 Owner / Publisher Seann P.W. Gervason seann@refinedmagazine.ca | 902.476.4700 Editor Lori McKay lori@refinedmagazine.ca | 902.877.5512

Editor’s Note

Contributing Writers Colleen Thompson, Suzanne Rent, Anita Draycott, Johanna Ventoso, Amanda Lee, Cheryl Doherty, Jacqui Chaisson, Annika Borg

With ReFINEd editor LORI MCKAY

Cover Photography Photo, hair and makeup by Studio Umlah

W

Photography Bruce Jollimore, Steve Jess, Colleen Thompson, Ann-Marie Harnish, Studio Umlah

hen we bought our Dartmouth home 14 years ago, the beautiful landscaping was a bonus. The large garden that edged the front of the house was clearly professionally done, with just the right amount of shrubbery, trees and flowering plants. A beautiful big lilac tree finished out the front yard. I loved the smell of the purple blooms, which reminded me of my grandparents’ place. A few years after we moved in, a crazy windstorm caused the main trunk of the tree to snap. It held on for a short time, with a few flowers somehow surviving on dead branches, but the majority of the tree was lifeless, and it needed to come down. I dragged my two young children with me to a garden centre to buy a new tree. I remember my son looking at the replacement with scepticism. “It’s awfully small,” he’d said. “It’s going to look stupid.” I assured him it would grow fast and be just as lovely as the old tree. Well, being the inexperienced gardener that I am, I was wrong. The tree didn’t grow. I did everything the garden expert told me to do, from the expensive plant food and good soil to scheduled waterings. Still, year after year, it stayed in its mini-tree form.

As the first signs of spring are showing themselves in my yard this year, I notice, for the first time, that the tree looks different. It’s taller and covered in buds. A promise of something to come.

Welcome to our spring 2019 issue of ReFINEd Halifax. After another long Nova Scotian winter, we are all more than ready for this season’s greenery, flowers and sunshine. On our cover is Sue Stanfield, owner of Take it Outside and The Trail Shop. Sue’s mission — and the platform for her stores — is to promote an active, healthy, outdoor lifestyle. Her ideas are inspiring and contagious. Be sure to also check out our articles on unique adventure travel destinations — from mining opals in South Australia to heli-hiking in British Columbia.

Distribution seann@refinedmagazine.ca | 902.476.4700

Seann P.W. Gervason Owner / Publisher seann@refinedmagazine.ca 902.476.4700

Jason MacDonald Sales Manager jasonm@refinedmagazine.ca 902.233.9582

Ghislaine Moffitt Graphic Designer ghislainem@refinedmagazine.ca

Warm weather means we can “take it outside” in our own backyards. This is our annual Spring Homes special edition and we have great ideas for renovations, both inside and out, plus decorating, gardening and real estate.

As always, we have fabulous recipes, courtesy of Taste of Nova Scotia, and stories on great wine and spirits. I also had the opportunity to talk with local Chef Renée Lavallée, owner of The Canteen and Little C in downtown Dartmouth. Lavallée is competing on this year’s Top Chef Canada. Find out more in our article. Another entertainment feature to check out is our story on former Moosehead turned actor Steve Lund, who recently starred in CBC’s reboot of the iconic Canadian drama Street Legal.

Enjoy!

Lori 6

ReFINEd HALIFAX

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.

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BENT RIDGE WINERY 4499 Highway 14, Windsor, N.S. | 902.441.3530 | glenn@bentridgewinery.ca | steven@bentridgewinery.ca

About Us

HALIFAX

FALL 2018 VOLUME 4 ISSUE 3

ReFINEd Halifax

WINTER 2019 VOLUME 5 ISSUE

1

HA LIFAX

ReFINEd Halifax magazine is a locally-owned Nova Scotia company that employs a local sales and editorial team, including freelance writers, photographers and designers.

The distribution of ReFINEd in Halifax is completed by a number of local youth sports teams, with 100 per cent of the money going toward fundraising.

(Delivery is always supervised by an adult.)

Distribution in the Annapolis Valley is done by The Flower Cart Group, which provides vocational service to adults with an intellectual disability.

JOURNEY

ONE STEP FURTHER With AmaWaterways

Showcasing Atlantic Canada’s Unique Wines Coffee Cocktails SPECIAL FEATURES The Hydrostone Market & Annapolis Valley

O2 Welln ess Boutique -Style Gym

Halifax’s

WINTER SKIN CAR E Improve Your Daily Rou tine

LOVE WIN E? Host A Hom Wine Tast e ing

ATLANT FASHION IC Designers WEEK Their "A" Bring Game

ReFINEd is a free publication. Residents have the option to be taken off the distribution list. If you would like to cancel, please contact Seann Gervason at seann@refinedmagazine.ca or 902.476.4700.

Our magazine is also available at all Halifax area libraries and select medical offices, hotels and Sobeys locations.

Supporting Local Kids ReFINEd Halifax was proud to provide the Tim Hortons'sponsored Bedford Snipers novice advancing hockey team with a fun-filled team building session aboard the Harbour Hopper last fall. We hope the Snipers had a great hockey season. Best of luck to all of you and your dedicated coaches from the staff at ReFINEd.

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LOCALLY OWNED AND OPERATED

SPECIAL FEATURE

TOP RIGHT Sign before store construction BELOW RIGHT Delivery vehicles

Arthur Dean

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ReFINEd HALIFAX

Wallace Levy

SPECIAL FEATURE

Ethel May Dean (called Dolly)

DEAN’SFlowers The city’s oldest flower shop rose out of the ashes of the Halifax Explosion. This year, the iconic business celebrates its 100th anniversary.

Photos by Steve Jess and courtesy of Dean’s Flowers

A

the Deans grew roses, hydrangea, chrysanthemums, lilies and more. Adjacent to the greenhouse was a tiny storefront where they served the public, and adjoining the store was a Victorian home where Arthur and his wife, and their young daughter, Ethel Mae, aka Dolly, lived.

Arthur Dean first came to Canada in the early 1900s from his native England. His first entrepreneurial endeavour was in 1914, in the form of a flower cart that he parked outside the Public Gardens. By 1916, Dean had

One hundred years later, Dean’s Flowers still stands on the same Stanley Street property as the original, in Halifax’s north end. Admittedly, a lot has changed since 1919. The advent of travel, by both automotive and air, was barely established by then, and it would be a long time before the importation of flowers from southern climes, as we do now, was conceivable.

t a time when world unity was being forged at Paris’s 1919 Peace Conference, and the stalwart Harrod’s of London was a leading lifestyle dynasty, there was history being made right here in Halifax. This historic event was the opening of Dean’s Flowers, as it rose out of the ashes of the Halifax Explosion. Celebrating 100 years in business, the flower shop holds an integral place in Halifax’s heritage.

Arthur Dean had a reputation for growing and selling the finest quality flowers, and he was admired as the successful businessman that he was. In fact, it is said that people used to get dressed up to visit Dean’s Flowers back in the day.

purchased property in the north end, which included a beautiful family home for he and his wife, and space for a greenhouse. Although the house was relatively unscathed in the 1917 Halifax Explosion, his greenhouse was destroyed. It would be two years before Dean would open the newly appointed Dean’s Flowers, in 1919.

For a flower vendor in those days, there was only one option, and that was to grow and sell your own flowers.

In their large greenhouse, which took up two city lots,

Ethel May Dean married Wallace Levy in 1925, and the Levys and their descendants carried on the Dean’s Flowers tradition through the decades — from horse drawn carts and Model Ts to Studebakers and Cadillacs, and beyond. In the 50s, when air travel became feasible, the Levys were able to have product airlifted from warmer parts of the world. The art of floristry in Halifax was instantly elevated with the availability of new varieties of flowers, including many tropical flowers that had never been seen in Nova Scotia.

SPECIAL FEATURE

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11

Strolling into Dean’s 2,500-square-foot mid-century shop in the north end is an experience. The first thing that hits you is the heavenly fresh scent of plants and flowers.

Ethel May and Wallace Levy with sons Ray and Earl

As they no longer needed to rely so heavily on all of their greenhouses for product, (they kept a modest one), the Levys built a beautiful showroom, which currently stands on Stanley Street.

Dean’s Flowers remained in the Levy family until the 1980s.

Arthur Dean had a reputation for growing and selling the finest quality flowers, and he was admired as the successful businessman that he was.

In fact, it is said that people used to get dressed up to visit Dean’s Flowers back in the day. Today, longtime resident Haligonians often reminisce about visiting the shop with their parents, and the excitement that ensued.

Of present day, it is not necessary to don your finest vestments to visit Dean’s

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Flowers, but Arthur Dean set the bar pretty high when it came to fine quality flowers and exceptional customer service all those years ago. Current owner Holly Winchester acknowledges her responsibility to uphold those values.

It should come as no surprise that Holly found Dean’s Flowers, or maybe that Dean’s Flowers found her. Her creative pursuits in costume and clothing design, jewelry design, painting and pewter have certainly satisfied her creative urges, and they somehow brought her back to her first love, that of flowers, which she carries from her childhood.

“My mother had a beautiful garden that I played in. I have always had a loving relationship with flowers,” says Holly.

SPECIAL FEATURE

Dean’s has an impressive list of past clients: the Rolling Stones, Paul McCartney, Tom Selleck, just to name a few. Also, Queen Elizabeth II carried Dean’s Flowers on her walks about on a recent visit, and she and her entourage

Holly Winchester

and flowering plants are everywhere you look. It just feels good. Look a little closer and you will see an eclectic assortment of hand-selected glassware, designer giftware and home décor pieces, many of them one-of-a-kind.

Gallery Nineteen Nineteen is named in honour of the year Dean's Flowers opened; Paintings by Lee Cripps

enjoyed them in their accommodations as well.

Strolling into Dean’s 2,500-square-foot mid-century shop in the north end is an experience. The first thing that hits

you is the heavenly fresh scent of plants and flowers. There is no doubt that this is a place where magic happens.

Succulent gardens, Air Plants, terrariums and bonsais greet you at the door.

Carnivorous plants and tropical green

SPECIAL FEATURE

In this historic mid-century Dean’s Flowers building, Holly has diversified somewhat. Goody Baskets, Halifax’s premiere gourmet, fruit and gift baskets purveyor, resides there, and there is a little gourmet grocery section in a cozy little corner of the shop that features all things delicious. In 2016, Holly opened a charming little art gallery, Gallery Nineteen Nineteen, in support of local artists and artisans. The gallery gets its name from the year that Dean’s Flowers opened, 100 years ago.

“I came out of the womb designing,” she says. “It just happens.”

Dean’s Flowers is located at 6025 Stanley St., Halifax.

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STYLE

Time to spruce up your

spring

wardrobe

By Johanna Ventoso

There are many ways to find joy in your dayto-day life. Whether it’s decluttering your home, finding a new job you truly love or embracing self-care. I always find joy in refreshing my wardrobe for a new season. Now that spring is upon us, you can start organizing your spring and summer wardrobes.

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ReFINEd HALIFAX

STYLE

Start with the basics already in your closet. See what condition they are in and if they need to be replaced. Are your T-shirts crisp and white? Do you have a couple pairs of jeans that you can wear casually or dress up? Consider a white pair, if you dare.

Be mindful of those pieces that you truly love and will wear often and in several different ways. It’s important to have comfort and versatility in your clothing choices. When you come across something you haven’t worn in the last year or so, or you wonder why you even bought it, add it to the donate pile.

Once your current wardrobe is organized, it’s time to go shopping. Some people dread this necessary task, but

it doesn’t matter what size and shape you are, there is something out there for everyone. Sometimes it just takes a bit of time to find those items that fit properly and celebrate your body type.

Here are a few ways to find joy in shopping: •

Make a day of it. Plan to go with a friend or on your own. Plan a stop at your favourite coffee shop or lunch spot, or organize a post-shopping glass of wine.

•

Make sure you are in the right frame of mind before you set out. If you are stressed, tired or just feeling blasé, pick another day.

•

Think about where you want to shop.

Do you enjoy the mall atmosphere?

Do you prefer a boutique environment? Think of what type of customer service you require. Are you the type of shopper who needs a lot of help? Some shops offer better customer service than others. Plan ahead.

•

Browse. Take your time. Grab a few pieces that intrigue you. Don’t be afraid to try something you would not normally choose. Curious how you look in a leather jacket? Leopard print? Give it a try.

•

How do you feel when you look in the mirror? Does the outfit fit properly?

Can the item be incorporated into your existing wardrobe? Can, and will, you wear it often and in several different ways?

I can’t tell you how many times over the many years I’ve worked in retail that a woman tries on an outfit and looks fabulous — and knows it — but decides against the purchase. She is unsure, or wants to lose 10 pounds, or can’t justify spending the money on herself. If it’s a financial issue, of course, you have to be

STYLE

sensible. But if it fits today, don’t worry about those 10 pesky pounds you want to lose. You won’t lose it by tomorrow and you look great today. I suggest searching your area for a great tailor or seamstress, and once those 10 pounds are gone, get it altered. It’s as simple as that. Find comfort in the fact that you have an article of clothing that you love, that fits, and that you see wearing often with other items in your closet.

Fashion is a celebration and expression of your own personal style. Always wear what makes you feel beautiful! Check out the European and Canadian fashions at Guapa Boutique as a shopping destination for your spring wardrobe refresh.

Johanna Ventoso is the owner of Guapa Boutique at 3059 Gottingen St., Halifax.

ReFINEd HALIFAX

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WITH Dorothée Rosen designer goldsmith

SAPPHIRES

S

apphires, along with rubies, emeralds and diamonds have been the most important precious gemstones for centuries. Let me tell you some things you probably don’t know about these popular gems!

Colour While diamonds are made up of carbon, sapphires are made up of corundum.

Within corundum crystals there are trace amounts of other elements that determine the colour. For example, chromium creates pink, and titanium and iron together result in blue. The trace elements absorb portions of the visible light spectrum, producing the colour we perceive. The result is that sapphires come in all colours of the rainbow!

Provenance

Price

Sapphires are mined all over the world.

Often, they are not cut in the country where they are mined. Very seldom is their provenance known, although a professional laboratory can identify the origins of a sapphire, based on its geochemistry and inclusions.

Sapphires vary greatly in colour and saturation, a key factor in determining price. Dark stones — almost black — carry the least value. The most vividly saturated will be the most expensive.

My gem merchant, who is the International Coloured Gemstone Association’s Ambassador for Canada, has travelled to Australia and Sri Lanka herself, in order to ensure ethical standards of sapphire mining and cutting. I appreciate this level of accountability, and the fact that there is such a direct connection to the origin of these stones.

Corundum is the next-hardest gemstone to diamond. Thus, it is particularly well suited for rings. Other stones are less durable — they will scratch and lose their lustre. Sapphires are an alternative stone for engagement rings.

Of the blue sapphires, “cornflower blue” is the most desirable, and the very dark blue stones less so.

Genuine sapphires routinely undergo treatments to improve their appearance.

Different heating temperatures and conditions can produce a vast array of stable results.

ReFINEd HALIFAX

• Rolex and higher-end Apple watches feature lab-created sapphire in their screens for its excellent scratchresistance • The darkest red corundum is called ruby. In essence, rubies are “fancy red sapphires”

Treatment

Sapphires can also be treated with other methods, such as diffusion or beryllium treatments. These add other elements to corundum, altering the chemical structure of the stone. Some of these methods are not stable, or only penetrate the surface. A certified gemologists can identify such treatments.

While I personally prefer completely natural, unheated gems, heat treatments are generally considered acceptable.

However, other treatments must always be disclosed.

16

• Sapphire is the birthstone for September, and the stone for a 45th wedding anniversary

Strength

All shades of blue corundum are referred to as “sapphire.” Most other colours are considered “fancy coloured” sapphires and are named for their particular hues, such as pink sapphire or yellow sapphire.

White sapphires are colourless, similar to diamonds.

Like the palladium white gold described in my last column, I prefer more unusual materials. My pieces often feature less common, natural, unheated sapphires, which show a variety of unusual hues — each one being unique.

Fun Facts

STYLE

Dorothée Rosen, BFA NSCAD 2005 designer goldsmith Halifax private studio visits by appointment 902.422.9460 hello@dorotheerosen.ca www.dorotheerosen.ca Society of NorthAmerican Goldsmiths Craft Nova Scotia - Master Artisan

Women’s Fashion ______ 5415 Spring Garden Road Halifax, NS OasisCanada Oasisfashioncanada

YOUR HEALTH

Nicole Turlo

THE TEN SPOT

An “anti-spa” beauty bar in downtown Halifax

By Lori McKay Photos Steve Jess and courtesy of The Ten Spot

With its first successful year under its belt, Halifax’s The Ten Spot is poised and ready for another busy spring season. “This is the time of year people start preparing to be outside, and we can help them,” says Nicole Turlo, franchise partner of the Halifax location.

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T

he Halifax Ten Spot opened on South Street in January last year and has all the essentials of the beauty industry, from manicures and pedicures to waxing and laser. But unlike traditional spas, The Ten Spot offers an anti-spa beauty bar approach.

They are between a high-end salon and a discount nail or waxing shop — offering speedy but expert service in a funky, bright and clean space.

“We’re bright, airy and casual. It’s a friendly, comfortable place to come for services,” says Turlo. “But we’re ‘party in the front and business in the back.’ We’re very serious about the quality of services we provide.”

YOUR HEALTH

Cleanliness is extremely important for the company and they are very open about how things are cleaned. “We use the best tools out there and our standards are very high. We go above and beyond.”

The opening of any new business can be a scary venture, but Turlo says for her, she was surrounded by support, which made a big difference for the first-time business owner. The Ten Spot company was first opened in Toronto in 2006 by creator Kristen Gale, and Turlo says she benefits from the company’s 12 years of experience in the industry.

“They’ve already figured out what works best for everything that we offer. I get

to use that knowledge and implement it here in Halifax.”

With 28 locations across the country — and still growing — The Ten Spot also offers brand awareness for clients.

“There are a lot of people who travel back and forth between Halifax and Toronto or Halifax and Charlottetown and people recognize and trust the brand,” says Turlo. “I’ve had people say to me, ‘I’m so glad there’s a Ten Spot here now.’”

Turlo grew up in Halifax and has a degree from St. Francis Xavier University.

After graduating she spent some time travelling and settled in Toronto for five years with her now husband. She worked as a director at an all-women’s spa in downtown Toronto where she developed experience in the industry. When Turlo became pregnant with her second child, she and her husband decided to move home to Halifax. Her husband was able to transfer his same job to Dartmouth, but she had to decide what she wanted to do next.

“I had frequented The Ten Spot in Toronto,” says Turlo. “The place I worked

at was more massage and hydrotherapy, and didn’t offer esthetics. So, I would go to The Ten Spot. I decided to look into opening one in Halifax. It seemed like a natural fit.”

The Ten Spot caters to clients of every age. Given its close proximity to Halifax universities, The Ten Spot started offering student promos from September to April. They also offer kids’ mani and pedis and host birthday parties.

“People can come in and bring in a birthday cake, or whatever they’d like, and we can hang a sign outside that says, ‘closed for private event.’ We have this big open space where clients can really connect and come together as a group.”

The salon is also a great place for corporate events and they are seeing a growing number of wedding parties come through their doors.

“We had a lot of bridal parties last summer, and they all loved it here,” says Turlo. “We have a liquor licence, so people can come in and relax and enjoy a glass of champagne or wine while they have their nails done.”

YOUR HEALTH

ON TREND When asked what looks she expects for the new spring season, Turlo says she anticipates clients will look for fun, classic and natural looks. “Last year we had a lot of nail art, but I think people are stepping away from it a bit now.”

The salon also carries convenient gift cards and popular skincare products, including the Miracle 10 line out of Toronto, and other great scrubs and lotions.

The Ten Spot 5165 South St., Halifax 902.445.1010 halifax@thetenspot.com www.thetenspot.com/halifax

ReFINEd HALIFAX

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WITH Dr. Magda Barnard Bedford Orthodontics

“I AM TOO OLD TO STRAIGHTEN MY TEETH” AND OTHER ORTHODONTIC MYTHS

O

ver the last 14 years, patients have asked us a lot of really good questions about teeth and orthodontics — some questions tend to come up frequently.

Myth 1: “I am too old to straighten my teeth.”

Fact: One of our eldest patients is in his 80s. There is no such thing as too old to straighten your teeth. Teeth can be moved throughout our whole lives and it is safe to do so as long as the gums are healthy. Some medical conditions and medications, such as chemotherapy, may be a contraindication to temporarily moving teeth, but age is not one of them.

Our population is living longer, therefore a strong and beautiful smile is important at any age.

Myth 2: “My child has a lot of crowded teeth but his or her jaw will grow and make space for the teeth.”

Fact: The space for all the adult teeth in front of the permanent molars does not increase with growth. The jaw bones do grow as the child grows, but the perimeter for teeth does not increase in font of the permanent molars. Teeth actually tend to shift forward with growth and aging, therefore they tend to become more crowded over time.

With the guidance of an orthodontist, space can be made available for adult teeth with space maintainers that would otherwise not be there. This is why it’s so important to see your orthodontist once your child turns seven and adult teeth are beginning to come in.

Myth 3: “If my child’s jaws are not growing well together, nothing can be done to change that.”

Fact: Several types of jaw bone growth patterns show an excellent response to growth modification when treatment is started at the right age. We can and do change jaw patterns and prevent future jaw surgeries for a lot of patients.

Myth 4: “If my child has braces in tween or teen years, then his or her wisdom teeth will cause the teeth to shift later and braces will be needed again.”

Fact: Not so! Teeth drift and shift with growth and aging, and very welldesigned studies in orthodontics show that wisdom teeth have very little, if anything, to do with crowding. Retainers are needed after braces, regardless of the age when treatment is done. Retainers will keep teeth straight as long as they are worn. The only way teeth will move after braces is if retainers are not worn as directed.

Myth 5: “All kids should have braces around age 12.”

Fact: Timing of orthodontics treatment depends on the specific growth pattern and development of the individual child.

Some kids need braces early to prevent significant problems from developing, where other kids need to wait for teeth that are growing slowly. Some people with jaw growth issues need to start treatment earlier to ensure we can normalize growth of the jaw bones, while others with a different jaw bone pattern may not be sensitive to treatment timing.

Another, more rare form of jaw bone disharmony, is best treated when jaw bone growth is complete.

Myth 6: “I want to straighten my teeth, but I can’t because I don’t want to have braces.”

Fact: Technology is always changing.

Invisalign is a system of clear aligners that are almost invisible and can straighten teeth and correct bites.

Another option is braces that are used on the back sides of the teeth, so you cannot see them. Some of our patients have been on TV and no one has noticed that they wear these aesthetic options for straightening teeth!

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

Please don’t hesitate to ask us questions on your next visit. Our consultations are complimentary, and we are always happy to give you our honest opinions.

YOUR HEALTH

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Why Choose RIVERLAKES PHYSIOTHERAPY?

Riverlakes therapists have additional post degree training in myofascial release techniques. This hands-on soft tissue technique targets any areas in the body that have restrictions. In addition to myofascial release therapy, Riverlakes’s therapists have studied fields such as physiotherapy, occupational therapy, kinesiology, massage, acupuncture and pedorthics. All have training in more than one discipline, allowing use of numerous tools and techniques to help patients feel better.

CLINICIANS INCLUDE: Andre Albert, physiotherapist Brandon Fraser, physiotherapist Nancy Beaton, occupational therapist, kinesiologist Heather Campbell, registered massage therapist Rob Chisholm, pedorthist

Local physicians commonly refer people with a diverse list of complaints, including shoulder, hip, back, neck and arm pain.

RIVERLAKES PHYSIOTHERAPY TREATS: Shoulder pain Neck pain Back pain Hip pain Knee pain Postural problems Post surgery (new and past) Arthritis Joint replacement Motor vehicle accidents Workplace accidents Sports injuries Wrist, elbow and forearm Hand pain Foot pain Repetitive injuries Tendonitis, bursitis, etc.

Emotional trauma C-sections and more

Riverlakes Physiotherapy and Myofascial Centre Suite 101, 1330 Fall River Rd., Fall River 902.576.6060 admin@riverlakes.com | www.riverlakesphysiotherapy.com

WITH

Nancy Beaton and Andre Albert Riverlakes Physiotherapy and Myofascial Centre

WHY MYOFASCIAL RELEASE?

R

estrictions and adhesion patterns develop in our body due to repetitive activities, traumas and surgeries, and our tissue dries out in affected areas. Restricted tissue can exert up to 2,000 lbs of pressure per square inch on pain sensitive structures.

Tissue becomes hard, doesn’t move well, range of motion is restricted, and it can feel stiff and tight. Areas of wear and tear surface as pain and alignment problems.

A problem in one area will eventually affect problems in other areas. Finding and releasing restricted areas can allow tissue to rehydrate, begin moving again and decrease pressure on pain receptors.

You will move better, feel better and learn a new way to deal with areas of pain.

What exactly is fascia?

Fascia is believed to be the cytoskeleton of the cell and gives rise to the tissue that we think of as “connective.” Nerves, blood vessels, lymph, muscle, bone, adipose and organs are embodied throughout like a spider web. It gives structure to our bodies as one continuous sheath through which all tissue of the body exists. It is an instrumental interface between the musculoskeletal and the nervous system.

There is no empty space, meaning it is also the container of fluid in our bodies and plays an instrumental role to house electrical conductivity and cellular exchange.

Why is it so incredibly important?

Receptors for pain and function are found between the layers of fascia. Restrictions

or adhesions in the layers of fascia pull in certain directions, creating pressure, pain and cellular malfunction. Trauma — such as a fall, car accident, surgery or daily repetitive postures — creates postural patterns of restrictions, which are visible as pelvic rotations, a shoulder that sits too high on one side, or a torso that is rotated right or left, etc. Left untreated, one goes through life in an asymmetrical way, leaning forward or off to one side without really being conscious of their postural restriction and patterns, but aware of the pain felt in their body. Over time, the soft tissue tightens and twists, pulling on the bones and creating further alignment problems. These compressive forces are known to exert up to 2,000 lbs of pressure on pain sensitive structures.

The individual is really only aware that their knee, arm or neck hurts, and are unaware of the underlying soft tissue cause.

What is the treatment?

The treatment is myofascial release.

It is a hands-on soft tissue treatment but is not massage. It involves the 3D application of pressure in the tissue in a time defined way, using only the hands of the trained practitioner. Its purpose is to release restrictions and adhesions, which exist at multiple layers in the body.

Therapists require special training in myofascial release and patients find it comfortable, with occasional sharpness breaking through restrictions.

Why has it been grossly overlooked?

The fascial system is a continuous sheath. It does not show up on current diagnostic tests, such as an MRI or CT scan. Medical companies have not yet developed the appropriate diagnostic tool to image the fascial sheath. We can see more obvious structures, such as muscle or bone that are part of the fascial system, but we cannot yet see the “fascial net.” Live endoscopy performed by skilled surgeons are beginning to record this system in live action, like a mini underwater camera in the body, giving insight to this incredible wholebody system and its critical role.

What conditions does it affect?

All conditions are affected and influenced by the fascia, as no living tissue exists outside of it. Common musculoskeletal conditions grossly influenced by fascia include neck pain, back pain, shoulder pain, knee pain, tendonitis, plantar fasciitis, impingement, fibromyalgia, osteoarthritis, sciatica, surgical scarring, headaches and other trauma/emotional conditions.

YOUR HEALTH

Nancy Beaton, MScOT

Andre Albert, BScPT Riverlakes Physiotherapy and Myofascial Centre Suite 101, 1330 Fall River Rd. Fall River 902.576.6060 admin@riverlakes.com www.riverlakesphysiotherapy.com

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Visit our website at O2wellness.ca to receive a complimentary 7 day pass to O2, giving you an all access pass to our group classes and ammenities!

A gym that’s more than a gym.

• A 24-hour, always open facility • High-tech cardio and strength equipment • All classes are free for members • Complimentary towel service • Free childminding • On-site smoothie bar

Sunnyside Mall 1595 Bedford HWY Suite 210 (Mezzanine Level) 902.706.1700 info@o2wellness.ca @O2wellness.ca O2wellness.ca

WITH Michelle Long 02 Wellness

BODY RECOMPOSITION

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ose fat and build muscle simultaneously. Is this possible?

If your answer is no, you have not read the literature on this topic! Research shows us that not only is this possible, but it is common.

As we age, our metabolism declines.

This in turn reduces the amount of calories we can eat daily to maintain our bodyweight. With a decline in calories comes a reduction in micro and macronutrient intake, which in turn can affect our sleep, mood and energy levels, as well as output during exercise.

With age, we also see a shift from the “growing stage” into the “aging stage.”

We see a reduction in growth hormone and testosterone levels, along with changes in thyroid function and estrogen levels. How can this be prevented? Body recomposition!

Body recomposition is most predominate among the following people: 1. Beginner trainees 2. Detrained athletes 3. Overweight or obese individuals Among these individuals, the first six months will elicit the most predominate gains in lean muscle, micronuclei and fat loss. Ensure that your first six months of attempting body recomposition is as structured and disciplined as possible.

Utilizing detailed workout logs with progressive overload, and a calorie tracker app is recommended. After six months, it would be advisable to enter into either a maintenance phase or slow bulk phase. This allows the body to recover hormonally from a calorie deficit

“To look your best, and feel your best, long term fat loss is not the answer. Body recomposition is.” and allow ghrelin and leptin levels in the brain to restore to normal functioning (hunger signaling hormones).

In order for body recomposition to be achieved, the following concepts should be applied: 1. Enter into a caloric deficit. About 15 to 20 per cent of your maintenance caloric intake is ideal. Veer on the side of caution and start at a 15 per cent deficit, taking away or adding calories as dependent upon inches lost per month around the naval. It’s ideal to lose about .05 to .1 per cent of your bodyweight around the naval each month. Bodyweight will be difficult to use as a guide, due to the fact that, per pound, muscle is more dense than fat. Also bear in mind that during this phase, muscle is being built simultaneous to fat being lost.

Remember that energy cannot be created or destroyed, only converted. It is therefore common to see an overweight individual who is in a caloric deficit and utilizing the above prescription to convert their energy stores from fat into the energy required to repair muscle tissue damage and sustain energy output during physical activity.

Look good and feel good with body recomposition. Sign up with a trainer today at O2 Wellness.

2. Protein must be at 1g per pound of bodyweight. If you are obese or overweight, you may use your lean body weight.

3. Resistance training must be utilized at a frequency of at least three times a week, with progressive overload increases in strength and volume over time. Incorporate two hours of high intensity interval training and two-to-three hours of low intensity steady state cardiovascular training over time (five to eight hours weekly volume). This will be ideal to ensure optimal nutrient portioning and insulin sensitivity to store calories as muscle glycogen rather than fat, and to prevent over or under taxing the central nervous system.

YOUR HEALTH

Michelle Long

Head Coach & Manager 02 Wellness Sunnyside Mall, 1595 Bedford Highway Suite 210 (On the mezzanine level) 902.706.1700 o2wellness.ca info@o2wellness.ca www.facebook.com/O2WellnessGym @o2wellness

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COVER FEATURE

Sue Stanfield Owner of Take it Outside & The Trail Shop

on work, family and enjoying life

By Lori Mckay

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COVER FEATURE

Photo, hair and makeup

by Studio Umlah

IN THE WORDS OF WILLIAM SHAKESPEARE, “The earth has music for those who listen.” There is much truth to this quote. It’s common knowledge that a little fresh air and time spent in nature will make you happier. It’s this way of thinking that motivates Sue Stanfield, who tries to “take it outside” as much as possible.

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ue always wanted to own her own business. She combined this dream with her passion for the outdoors by opening an active lifestyle store … and then by opening a few more.

Sue and her husband Jon travelled a lot before kids — Gabrielle is now eight and Jaxon is seven — and Sue recognized how difficult it was to find good quality travel and outdoor gear in their hometown of Truro. After much thought and research, Sue opened Take it Outside in downtown Truro in the summer of 2012.

The feedback and support Sue received from the local community was overwhelmingly positive. She enjoyed helping customers by providing them with apparel and gear to enhance their experience, and by choosing great merchandise for the shop. Her days were busy — with two young children and a busy schedule to juggle — but also incredibly rewarding.

The following July, in 2013, Sue opened a second store in Dartmouth Crossing. She also opened a Take it Outside in Historic Properties for a time, but she decided to expand once again and purchased the iconic Trail Shop on Quinpool Road.

At this point, she closed the downtown Halifax shop to focus on integrating The Trail Shop into her retail store portfolio.

Sue says each of the stores has its own individual personality, with a select mix of active lifestyle, casual business, outdoor technical and equipment. “All of the stores have great footwear, outerwear, packs and accessories,” says Sue. “They are a representation of what I love, which is travelling, exploring, hiking, being in nature and great quality clothing.”

They stock everything from Blundstones, YETI coolers and standup paddleboards to cross country skis and snowshoes. The stores also carry camping gear and hammocks in many beautiful colours.

COVER FEATURE

PHOTO BY Steve Jess

TAKE IT OUTSIDE Sue Stanfield always wanted to own her own business. In 2012, that dream became a reality when she opened Take it Outside in Truro. Now, with a second location in Dartmouth Crossing and as owner of The Trail Shop on Quinpool Road, Sue has a platform for promoting an active, healthy, outdoor lifestyle.

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many of the same lines and product offerings, but also many new items.

“We try to combine old-school Trail Shop with a newer approach to outdoor,” says Sue. “There are a lot of people who love certain brands of technical gear and camping products, and purchase the same items year after year, but there is so much more out there. I think that by refining our merchandise and bringing in some new products and exciting opportunities, it just makes it a fresh experience.”

Refresh, Unwind, Energize

HEALTH AND KINDNESS Giving back to the community is important to Sue Stanfield and her team. Her stores recently held a “Health and Kindness” campaign that raised more than $10,000 for the IWK through T-shirt sales, concession stands and support from customers.

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And the selection goes beyond outdoor adventure and travel to include casual everyday clothes for men and women, such as jeans, shirts and yoga apparel.

“We carry a lot of Canadian brands and work with a lot of Canadian companies,” says Sue. “We keep expanding new lines and refining our offerings every season.

We want everybody to love what they buy with us and to get out and explore and be part of nature. We want our customers to feel comfortable and be prepared while they do it.”

If you haven’t been to The Trail Shop lately, you can expect to see some changes to the 50-year-old business.

Now located in a new location at The Keep at 6112 Quinpool Rd., they offer

COVER FEATURE

“The age of Instagram has had a significant influence on travel,” says Sue. “People will see photos of someone’s amazing trip and want to go there and experience it for themselves. There’s so much out there to see.”

Sue recently visited Iceland with her mother, where they hiked glaciers and mountains and had all kinds of unique experiences.

“It was incredible. I made one rookie mistake though. It was pouring rain — I mean, it was raining sideways and freezing — and we were going on the glacier. I was wearing the right gear, but I didn’t zip up all the way and left my hood down and water seeped in. I was soaked.

I know better than that. But it didn’t ruin my day. I had lots to change into,” she said with a laugh.

STORE PHOTOS BY Steve Jess

“We carry a lot of Canadian brands and work with a lot of Canadian companies.

We keep expanding new lines and refining our offerings every season.” – Sue Stanfield Sue notes that although travelling abroad is an amazing opportunity for those who can manage it, there are many outstanding places to visit here in Nova Scotia.

“People are day-tripping around our province more and more, and it’s really fun. There is so much locally to see and do. There are beautiful hiking trails and waterfalls all over the province that people need to see. We have partnerships with Hike Nova Scotia and Nova Scotia Nature Trust, both of which promote some amazing locations.”

Spending time outside is something the Stanfields’ enjoy as a family, including spending time at their cottage in Shortts Lake and walking their 18-year-old border collie corgi mix, Roxie, who has been Sue’s sidekick since she was 23.

She says her Nova Scotia adventures have changed slightly since having children, and she and Jon now enjoy

Sue with her mother in Iceland

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seeing the province through the eyes of Gabrielle and Jaxon.

“The kids love to be outdoors,” says Sue. “One of our New Year’s resolutions for 2019 is to be more adventurous as a family. We don’t always get very far, but sometimes we’ll walk to the market or go skating, or we’ll go for a hike. If we go to Point Pleasant Park or Victoria Park in Truro, the kids will make their own trails.

They’ll run through the woods and we’ll follow them. It’s a lot of fun.”

They also love exploring the beautiful beaches in Pictou County and the Sugar Moon Farm trails in Tatamagouche, and any other trails they find along the way.

“Adventuring outside as a family is just a great thing to experience together. I think being outside can make you very happy, even on cold days, assuming you’re well prepared. Everyone needs fresh air and sunshine.”

Looking to the Future

She counts herself extremely lucky to have the support she has, especially from her husband Jon, who is president and CEO of Stanfield’s Limited.

“I get to pick his brilliant business mind whenever needed, and he always backs me up, even when my plans or ideas are unconventional. And both kids are already planning their own businesses and have the entrepreneurial spirit of their parents.”

Balancing work, life and family can be a challenge, and for Sue, some days are easier than others.

Sue encourages anyone thinking about starting a business for themselves to go for it, as she has found the journey incredible rewarding.

“I try to spend after school until bedtime present with the family, but they understand when things come up,” she says, noting there is no “typical” in her life right now. “Any week can have a variety of meetings, issues and opportunities that I can’t miss. Some days I’m in the stores and other days I’m working on the business from our kitchen table.”

Sue grew up in Dartmouth and graduated from Acadia University with a degree in recreation management.

She spent time travelling the world and worked in various roles, including as manager of Recreation Services for Colchester County, where she gained valuable business experience, before meeting and marrying Jon, and setting down roots in Truro.

Now, with her three successful stores, she’s looking toward the future and company growth.

“I love the opportunities I see,” says Sue. “I see potential to grow in so many ways. As a small business we have the ability to try anything, turn on a dime and invest back in ourselves. There are also tons of challenges but I’m very proud to be a business owner in Nova Scotia.”

Sue is currently in the process of launching an e-commerce platform that will allow people to order everything

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COVER FEATURE

they need for adventure travel, as well as packages. She has also recently launched a retail shopping app called Checkmate, which is designed to connect shoppers with retail sales associates.

“One of the biggest problems in retail is customers don’t always tell the retailers what they’re looking for, and sales associates have to guess. When you walk into a store, the sales associate doesn’t know anything about you or why you’re out shopping that day. By downloading Checkmate and filling out your personal preferences, it helps the store staff know how to help you.

Whatever experience you’re looking for in the store — whether it’s planning for a trip to Africa, just browsing or replacing your Blundstones — we can cater that to you and make it personal, convenient and quick.”

Although the demands of three stores and continued company growth keep Sue from spending her days working directly with customers, she still thrives on her customers’ success. “I love to hear someone has found something new at the store that they love, feel comfortable in, and receive compliments on. That’s still what keeps me going.”

The Trail Shop 6112 Quinpool Rd. 902.423.8736 info@trailshop.com trailshop.com Take it Outside 65 Inglis Place, Truro 96 Hector Gate, Dartmouth 902.843.8688 info@takeitoutside.ca takeitoutside.ca

Our journeys change lives

Travel with Purpose

“There is a purpose that drives everything we do – a shared passion and love for the natural world and wildlife, and an urgent need to conserve some of the most remote and pristine places on Earth.”

Embark on one of eight Travel with Purpose itineraries during 2019 to share in our passion and be part of African conservation. www.wilderness-safaris.com

L U X U R Y T R AV E L & A D V E N T U R E S

Contact Shari to learn more about how you can “Travel with Purpose” in 2019!

Phone: 902 402 7646 • Email: stucker@tpi.ca Website: sharitucker.com

RECREATION & TRAVELSCAPES

a true east coast experience Keltic Lodge at the Highlands & Cape Breton Highlands Links

By Suzanne Rent

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eltic Lodge and Cape Breton Highlands Links are ramping up for a busy season. There are several new changes at the resort and the golf course that will enhance the experience for visitors this year.

Trevor Blanche has joined the Highlands Links team as the golf course superintendent and he’s currently getting the course ready for golfers. Blanche came to Nova Scotia from Ontario, where he managed turf operations for several courses across that province.

He also studied turf management at the University of Guelph.

Kevin Hurd, the new general manager of the Keltic Lodge and Cape Breton Highlands Links golf course, says Blanche is very familiar with Highlands Links, its designer, its reputation and historical significance. Blanche’s reference checks were impeccable and he had all the right experiences and qualification.

“He’s incredibly excited to be with us. He knows how to manage turf in

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extreme heat and humidity, which was extraordinary in Nova Scotia last season, but will most likely begin to be the norm,” says Hurd. history & recognition Cape Breton Highlands Links golf course has a long history of offering some of the best golf in the world. Parks Canada hired legendary golf course architect Stanley Thompson in 1939 to design the course on the Middle Head Peninsula in Cape Breton. Thompson called it his “Mountains and Oceans” course, and considered the project one of his best contracts. The course started out as a nine-hole course, but Thompson added another nine holes. It meanders along the Clyburn Brook, which became a part of the layout itself. It took two years to complete and much of the work was done without machinery.

The course, which is surrounded by beautiful views of Cape Breton Island, has consistently been ranked in the Top 10 golf courses in Canada. In 2018, Golf Digest ranked it #87 on its top 100 list of courses in the world.

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“It’s an exciting course to play if you’re a golf enthusiast,” says Hurd.

GolfNorth Properties entered a longterm lease to operate the golf course and resort, and has invested approximately $8 million since 2015. Doug Breen, GolfNorth regional VP and chief agronomist, gets audibly excited when discussing the property. “There are only a handful of places on earth as beautiful as Ingonish, and only a handful of truly great golf designs like Highlands Links.

GolfNorth considers it a great privilege to be the custodians of this historic place.” a golf destination Hurd says that beyond the Cape Breton Highlands Links, there are other new courses on the Island, including Cabot Links and Cabot Cliffs. “Cape Breton is a destination for the golf tourist,” he says.

There are other new faces at Keltic Lodge this season, too. Travis Cline has joined the team at Keltic Lodge as the new food and beverage manager. Ingonish resident Chad Robinson, who has been at the resort for several years in a sous

“The culinary experience, location, and layout of the golf course can’t be beat anywhere in Canada.” - Kevin Hurd chef role, has advanced to become the executive chef.

Hurd himself is new to the team.

He spent the last 11 years as general manager of the Royal Nova Scotia Yacht Squadron. Prior to that, he had managed golf clubs for 10 years.

“I’m returning to my roots,” says Hurd. beyond the golf course There is more to do at Keltic Lodge and Cape Breton National Park than golf.

There are trails for hiking, a pool, live entertainment, a beach and spa. The spa at Keltic is built on the edge of the

cliffs of Middle Head Peninsula. Guests can take in the panoramic views of Cape Smokey and the sandy shores of Ingonish Beach as the enjoy an unforgettable spa experience. It’s the perfect setting for wedding parties, a relaxing girls’ getaway or just a special personal day. Keltic Lodge at the Highlands is an excellent getaway for a couples weekend, a summer vacation for families, or a place to host a business conference, with amenities for downtime and networking.

“The culinary experience, location, and layout of the golf course can’t be beat anywhere in Canada,” Hurd says. “It’s all about the East Coast experience.”

RECREATION & TRAVELSCAPES

Keltic Lodge at the Highlands & Cape Breton Highlands Links Keltic In Rd., Middle Head Peninsula Ingonish Beach, Cape Breton 902.285.2880 (lodge) 902.285.2600 (golf) kelticlodge.ca

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Luxury

Without Pretention FOX HARB’R RESORT For its residents and guests, the Fox Harb’r staff makes sure every experience is a beautiful one.

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ox Harb’r resident John Volcko says he feels the stress drain away when he drives through the gates of the resort. “It is such a calm place, and everyone that works there is fantastic,” says Volcko. “They are there to say ‘yes’, and whatever request you make, they are there to help.”

For members of Fox Harb’r’s resort community, one of the many benefits of ownership is the warmth and attentiveness of the staff. Fox Harb’r’s service teams are passionate about offering residents and guests personalized, luxury experiences.

The resort is fortunate to have many highly qualified and experienced team members on the golf service and golf maintenance teams. They take tremendous pride in the quality of each golf experience.

“Our team leaders have experience with some of the best luxury resorts in the world, which ensures our training and standards exceed the expectations of all our guest and residents,” says Kevin Toth, president of Fox Harb’r Resort.

“Nova Scotians are genuine, engaging, heart-warming and friendly — which our guests truly appreciate.”

He says all their team members are empowered to use their initiative to provide the very best service. “If they feel what they are doing is the right thing,

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then they are empowered to do whatever it takes to exceed expectations.”

For executive chef Shane Robilliard, providing residents and guests with the best of everything includes sourcing the finest and most sustainable ingredients. The Cape Cliff Dining Room is Atlantic Canada’s first “Ocean Wise” certified restaurant, and you’ll often see Robilliard casting a line into the resort’s stocked trout pond to catch something for the menu.

“Everything comes from as close to home as it can be,” he says, “we grow many of our own herbs and vegetables, our lobster comes from Pugwash, our oysters from Malagash, and we even have fruit trees on our property.”

The resort’s Dol-ás Spa offers a range of sumptuous treatments and is the only one east of Montreal to use the ultraluxe Swiss product line Cellcosmet. The brand even developed a signature facial especially for the resort.

“It is all about engaging with our guests and giving them the best possible experience every time we see them,” says spa director Joann Patriquin.

Patriquin has been with the resort for 18 seasons — before the spa was even built!

— and says no matter how long her staff members have been at Fox Harb’r, they are all required to take part in in-depth training every season when they return.

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“Five-star therapists are not produced in schools,” she says, “we train them here.” Ultimately, providing the very best in service comes down to how the staff at Fox Harb’r make the guests and residents feel.

Fox Harb’r Resort 1337 Fox Harbour Rd. Wallace, N.S. Toll free: 1.866.257.1801 902.257.1801 www.foxharbr.com

MARINA LANDING — FIRST IN A SERIES

Where the ocean begins, treasures wait to be claimed.

For longer than Canada has been Canada, people have been farming oysters in the warm waters of Malagash Bay on Nova Scotia’s Northumberland Shore.

Of the many gifts the Bay gives up, none equals the sensation of shucking and slurping a Malagash oyster: firm, robust, a trace of brine and a sweet finish. Brought to you by the air, saltwater and sandy soils found nowhere else but here, just outside the gates of Fox Harb’r Resort.

These very same soils, water, and air surround the crown jewel of our secluded residential enclave: the hillside homes of Marina Landing.

There are only twelve.

With sparkling glass and graceful woods, long and wide and overflowing with ocean light, these are as much galleries as homes, framing uninterrupted views of the marina, the lighthouse, our championship golf course and most of all, the Northumberland Strait. To be completed in 2020, the homes will feel as if grown from the hill, at once private yet wide open.

But unlike the plentiful Malagash oyster, the Marina Landing homes will number a dozen and no more.

They are the defining statement of Fox Harb’r founder

Ron Joyce’s original vision for our 5-star resort, of which Canada has but five: “Luxury without pretension, in one of the most beautiful places on earth.”

At a time in your life when new vistas, experiences, and even tastes are waiting, we look forward to showing you these.

Start your journey immediately by contacting Eric Lum at (902) 412-4812 or elum@foxharbr.com or by visiting foxharbr.com/marinalanding.

“A friendly welcome to all”

Oakfield to host Mackenzie Tour-PGA Tour Canada Oakfield Golf and Country Club is currently preparing to host one of the biggest golfing events of the summer — the inaugural HFX Pro-Am, the Mackenzie Tour-PGA Tour Canada tournament.

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amateurs through the first two rounds.

The amateur field will include local celebrities, such as musicians and NHL players.

Eric Tobin, general manager of Oakfield, is looking forward to showcasing the quality of their 57-year-old golf course to the golfing world.

The HFX Pro-Am is one of 12 tournaments on the 2019 Mackenzie Tour and will have 128 pros and 64

Canada’s premier golf facilities. Tobin and his team strive to stay one step ahead by remaining proactive regarding the industry’s changing demands.

Oakfield constantly considers ways to enhance the golf experience and club lifestyle, while maintaining its championship-standard golf course and excellent service.

Oakfield Golf and Country Club is widely recognized as one of Atlantic

In contrast with the “boys’ club, closed door” stereotype often associated with

onsidered the Canadian version of the AT&T Pebble Beach Pro-Am, the Mackenzie Tour-PGA will bring the Web. com Tour’s feeder circuit back to Nova Scotia. The four-round event will be held July 15 to 21 and hosted by Sports and Entertainment Atlantic (SEA).

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membership-model golf clubs, Oakfield prides itself on providing a “friendly welcome to all.”

“We focus on a ‘members first’ culture,” says Racheal Weagle, director of membership. “That ensures members drive Oakfield’s wants and needs. It also promotes a relaxed, welcoming atmosphere that resonates with both staff and guests.

The club recently introduced an “experience package,” allowing curious golf enthusiasts an opportunity to try the championship golf course for a heavily discounted rate.

“It’s a great way to sample the benefits of membership,” Weagle adds. “People can play the course, interact with other members, and see firsthand how amazing our club is.”

The club has also reworked its membership options to better accommodate prospective members.

“The structure includes flexible round packages for those who only want to play small amounts of golf, as well as an unlimited package for the full club experience,” says Weagle.

They offer packages to suit anyone’s lifestyle and encourage families, couples and women to become part of Oakfield’s culture. “We have an incredibly active ladies’ membership, and our junior program is arguably the best in Atlantic Canada,” says Weagle.

The “club lifestyle” is key to most discussions around Oakfield’s future.

“We’re working hard to develop a

lifestyle at Oakfield that includes activities besides golf,” says Tobin.

Members currently have exclusive access to a private beach. They’ll also have use of a planned marina, boat club and swimming pool, as well as multisport activities outside of golf.

RECREATION & TRAVELSCAPES

Oakfield Golf and Country Club 6055 Highway 2 Oakfield, N.S. 902.861.2777 www.oakfield.ca

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Looking for

Adventure Travel?

Check out these amazing destinations

By Anita Draycott

“Pura vide,” The good life Costa Rica You can hike in a lush rainforest, bathe at the foot of a volcano and get in touch with your inner monkey by swinging above the treetops.

“Pura vida.” These are my guide Mario’s parting words as I get ready to careen along a skinny cable over the treetops, 25 metres above Costa Rica’s rainforest floor. I’m standing on a precarious platform, peering along the cable and entertaining serious second thoughts.

Pura vida means “pure life” or “the good life,” and they use it in Costa Rica the way we use “terrific” or “Have a nice day.” I’m thinking, if I step off this platform, my nice day’s about to end.

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The morning started with an hour-long hike through dense rainforest and — as if for added effect — pouring rain. Then we scaled a narrow wooden ladder to the six-metre-square platform. Now, two guides, three other travellers — Lisa and her two adult daughters, Leila and Juliana — and I are crowded onto this rickety-looking deck, ready to fly. We’re drenched, belted up in harnesses and wearing heavy suede gloves. We look like hydro workers on an emergency call.

Next come the instructions. Cross your feet in front of you so they won’t get caught in the branches. Use your right hand to hold the brake behind your head. Never put your left hand in front of the pulley. Watch for signals from the guide on the next platform; he’ll indicate whether you should brake or go for a smooth landing at full throttle. Too fast

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means potentially knocking him on his butt; too slow means having to turn around and haul yourself backwards, hand over hand, to the platform. If you suffer from a fear of heights, this will not be your cup of adrenaline.

This canopy adventure involves several cable rides, each about 160 metres long.

Once you traverse the first cable, there’s no turning back.

A monkey somewhere in the distant mist seems to be taunting us with his high-pitched howls. Is that ape-speak for “I dare you?”

My home for most of the week was a cabin connected to the Lake Coter Ecolodge. It’s within sight of the Arenal Volcano, which last erupted in 1968 but still puts on a fireworks display at night.

My home for most of the week was a cabin connected to the Lake Coter Ecolodge. It’s within sight of the Arenal Volcano, which last erupted in 1968 but still puts on a fireworks display at night.

The lodge organized tours, and every day we’d don yellow ponchos and explore. There were only two rules that we had to follow: stay on the trail behind our guide Mario (who carried a big walking stick), and don’t touch anything without asking first. Costa Rica has about 135 species of snakes, 17 of which are extremely venomous — hence the big stick.

The real jungle is not at all like a scene from a Tarzan movie, with monkeys swinging from vines and colourful parrots nattering away on every branch. It’s dense and quiet — almost eerily so. Your imagination runs wild. You know you’re surrounded by all sorts of fascinating plants and creatures, but it takes a trained naturalist to see beyond the camouflage.

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An outing to Tabacón Hot Springs proved to be the most sensual adventure. This series of thermal pools and waterfalls at the base of the Arenal Volcano is like a hot-water theme park set in lush tropical gardens. We soaked in the soothing springs until after dark.

Another morning, we left the lodge and drove to Palo Verde National Park for an adventure in the muddy Bebedero River that could have been straight from movie, The African Queen. Leathery

Swim with the planet’s smallest and rarest dolphins New Zealand

crocodiles snoozed on the shores just metres from the prow of our boat. Giant green iguanas sunned themselves on branches overhanging the river.

Here I am on this platform, contemplating the idea of stepping off into thin air. It’s now or never. With Mario at my side and Lisa and Juliana still awaiting their turns, I grit my teeth and step off. Above the tree canopy I glide, watching the next platform approach and getting a view of Central America

Black Cat Cruises, located on Akaroa’s main wharf, offers swimming with dolphins and habour nature cruises.

For swims, all equipment (wet or dry suit, snorkel and mask are provided). A portion of your fee goes towards dolphin research and education.

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I’m keen for my second ride. By the seventh, I feel like a Cirque du Soleil acrobat. You know that smug feeling you get when you challenge yourself and overcome your fears? Other resorts and winter escapes blend together in my memories, but this one I'll never forget.

Hanging from that cable, I was, quite literally, on top of the world.

Today, there are an estimated 7,000 endangered Hector’s dolphins that grow to a length of about 1.2 metres.

Akaroa, about a half-hour flight from Christchurch on New Zealand’s South Island, is the only place on the planet where visitors can swim with the world’s smallest and rarest Hector’s dolphins, named after Sir James Hector who examined the first found specimen.

They frolic in Akaroa Harbour, which was a volcanic crater about six million years ago. Today, there are an estimated 7,000 endangered Hector’s dolphins that grow to a length of about 1.2 metres. A maximum of 10 swimmers is allowed in the water at a time and touching the creatures is not permitted. The diminutive dolphins share these pristine waters with penguins, cormorants, gannets, seals and the occasional albatross.

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like no other. The ride's over in seconds.

Then comes Juliana and, following her, Lisa, clinging tightly to our guide.

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Upward bound heli-hiking

range jut into a perfect September blue sky. It’s vast, unspoiled, breathtaking.

British Columbia

Eight hikers, two guides. No trails. Just us and 1,000 square kilometres of wilderness.

Our group bails out of the helicopter and huddles together on the ground, hanging on to each other and our hats and glasses for dear life. As the chopper lifts and the gale force wind created by the blades subsides, I stand up and marvel at my bird’s eye view. I’m on a narrow ridge about 2,440 metres above a rushing mountain stream and a green meadow punctuated with a rainbow of wild flowers. In the distance, the jagged granite peaks of the Bugaboo Mountain

Canadian Mountain Holidays pioneered heli-skiing in the 1960s. Now with their heli-hiking packages, they’ve created yet another way to “do” the Purcell Mountains in southern British Columbia.

The hiking or mountaineering can be as hard or as easy as you choose, but you won’t be lugging a heavy pack, eating freeze-dried food or shivering under the stars. You won’t be roughing it either.

The Bugaboo Lodge, 180 kilometres west

of Banff and accessible only by chopper or logging road, is remote, but each of the rooms has a private bathroom and feather duvet on the bed. You can relax your muscles in the sauna or hot tub or book an hour with the masseuse. For a city slicker like me, this was the ideal balance between adventure and creature comforts in a setting far removed from the trappings of day-to-day life.

Think you can handle cowboy college?

Arizona “If you can survive six days at Arizona Cowboy College in Scottsdale, you can do anything,” says Rocco Wachman, your “whip ass” instructor. Rocco, and college owner Lori Bridwell, have been putting wannabe broncobusters in saddles for more than 20 years — everyone from “head honchos” of major corporations to a “Barbie doll” afraid of breaking her nails.

You spend days one and two at the Lorill Equestrian Center where Rocco will teach you how to catch, groom, saddle and shoe your horse. You’ll walk, trot, canter and rope until Rocco thinks you’re ready for some genuine cowboy work.

This is no dude ranch experience. On day three the group packs everything up in trailers and heads to a real working ranch about 80 miles north of Scottsdale, dubbed the west’s more western town.

centre for a final steak dinner, lots of bragging rights and a certificate to prove you really can do what you thought was impossible.

There’s no set agenda on days four and five; you do what needs to be done — searching for strays, branding and castrating cattle, mending fences. After a grueling day’s work, enjoy Rocco’s Dutch oven dinner cooked over coals, a few cowboy songs and then it’s time to spread out your bedroll and sleep on the ground under the stars. It’s more of the same until day six when your group heads back to the equestrian

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An underground town in

South Australia’s

OUTBACK DESERT Known as the opal capital of the world, Coober Pedy is one of the country’s most unusual and unique places to visit

By Amanda Lee

“I

t’s all about dreaming,” says Ned Berovic. Our tour guide is talking about the lure of opal mining. “For some, dreams come true.

But many people don’t find big opal.” Ned arrived in Coober Pedy, South Australia, more than 30 years ago.

He moved from the former Yugoslavia to work the opal fields with his uncle.

We’re driving past vast orange-red opal fields where piles of earth sit beside thousands of holes dug deep into the earth, on our way to the KankuBreakaways, 32 kilometres north of Coober Pedy. At the Kanku-Breakaways Conservation Park, I step out of the van and the wind whips my hair around my face. As I absorb the breathtaking scenery over 70 million years in the making, Ned takes out a tray of local cheeses and chilled white wine from our van, like pulling a rabbit out of his hat.

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Named among one of the “100 Things to do Before you Die” by Conde-Nast Traveller, Coober Pedy is the type of town where you can arrive wearing only the shirt on your back, and leave a millionaire. The dry, arid red landscape is rich in opals. In fact, the town has the reputation as the opal mining capital of the world. “The town got its name in the 1920s,” Ned tells us. “Kupa and Piti, meaning ‘white man in a hole.’”

the only thing you’ll find below ground.

Almost half of the town live underground to escape the fierce summer heat in dugouts, where the temperature remains a constant 23 degrees. You can also worship underground. On the tour, we stop to the Serbian Underground Church.

Built into the sandstone, the stunning underground church features traditional Serbian Orthodox architecture and intricate carvings.

In summer, the temperature pushes past 40 degrees Celsius and opal isn’t

The ’70s and ’80s were the heyday for opal miners. Opal mining is dusty, hard

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L-R Umoona Opal Mine, Coober Pedy; The Opal Beetle, Coober Pedy PHOTOS South Australian Tourism Commission

Panorama of The Breakaways near Coober Pedy

and sometimes dangerous work. The opal fields are littered with holes and closed off to tourists.

“You see a hole, you stay away,” Ned warns us. But on our tour, which is called the Down N’ Dirty, we have the opportunity to enter a former working mine. Ned supplies us with a hard hat, a flashlight and a handpick before we walk underground into a large, cavernous opal mine. It’s pitch black under the earth.

Ned points a black light at the sandstone wall to illuminate a seam of opal. Here’s

my opportunity to try opal mining. The pick feels clumsy in my hand as I try to pry a piece of opal from the opal seam.

It’s delicate, painstaking work.

the opportunity to get up close and personal with orphaned kangaroos by feeding them dried banana chips and Wasabi peas.

When it’s too hot to opal mine, you can tee off at one of the most unique golf courses in the world. The “greens” are actually black; Ned says they’re made from sump oil mixed with gravel.

“A nice little snack for this time of day,” says Terry Brennan-Kuss, who runs Josephine’s Gallery with his wife, Jo. The couple take in orphaned kangaroos from an area the footprint of Germany. A docile red kangaroo gobbles up the food from my outstretched hand. Nothing left, the roo is content to lick my palm.

Feeding times take place at noon and

Opals aren’t the only precious objects in Coober Pedy. At Josephine’s Gallery and Kangaroo Orphanage, I have

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Serbian Church PHOTO South Australian Tourism Commission/ Milton Wordley

5:30 p.m. daily, payment is by donation.

Josephine’s Gallery also sell original Aboriginal artwork.

WHERE TO EAT Outback Bar & Grill You wouldn’t expect some of Coober Pedy’s best food to be served up in a gas station, but don’t miss eating at the Outback Bar & Grill. The bright and modern café serves huge portions of lamb souvlaki, South Australian garlic prawns or chicken schnitzel, along with a glass of their Shaft Draft beer, brewed in-house.

John’s Pizza This relaxed, family-owned restaurant specialize in pasta, delicious pizzas and gelato to help cool you off. Those with a more adventurous palate should try their “Coat of Arms” pizza, fusing emu Mettwurst and smoked kangaroo with cranberry, spinach and Camembert.

Greek Club

PHOTO South Australian Tourism Commission

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If you’re in Coober Pedy on a Friday night, make like the residents do and feast on barbecued ribs, chicken and

Josephine's Gallery, Coober Pedy PHOTO Jonathan Cami

John’s Pizza Bar and Restaurant, Coober Pedy PHOTO South Australian Tourism Commission

Desert Cave Hotel PHOTO South Australian Tourism Commission

freshly prepared salads. Grab a spot at the family-style table and strike up a conversation with the locals. The club also serves beer, wine and Ouzo at lower prices.

underground home with desert views and deck on Airbnb. The two-bedroom dugout once belonged to an Irish opal miner.

Pedy. You can also drive along the Stuart Highway from Adelaide. The journey takes between eight and 10 hours. It’s advised you check the road conditions before you travel by car.

WHEN TO GO WHERE TO STAY Experience underground living at the Desert Cave Hotel in their stylish, cool rooms built into the soft sandstone.

The hotel also has the town’s only underground pub and turquoise blue swimming pool.

If you’re looking for boutique “digs” of your own, rent an entire stunning

The best time of the year to visit is from April to October, when the weather is mild. January and February are the hottest months, when even locals leave town to escape the fierce heat.

HOW TO GET THERE Regional Express Airlines (REX) operates one flight daily from Adelaide to Coober

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Amanda Lee has written about everything from trekking in Laos, her love of Sydney (a bold statement for a Melbournian), to getting hitched at Vegas’s Graceland Wedding Chapel.

Originally from Australia, she now lives in Toronto.

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What do Churchill, Kim Jong II, Kanye West and the von Olfers have in common? They know their XOs from their VSOPs.

Pass the

COGNAC

By Colleen Thompson

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A

s a third-generation cognac family, brother and sister duo, Max and Sophie von Olfers, have successfully established the number one destination site for Cognac lovers globally. CognacExpert.com features more than 800 different Cognacs for sale, all shipped globally. They have also successfully debunked the myth that Cognac is the drink of choice for old men and aristocrats.

“Our family roots in Cognac extend back three generations. Our grandparents acquired an agricultural property in the Cognac region and our grandfather farmed Cognac vineyards,” said Sophie “There are so many things we love about Cognac. We spent every summer in Charente and our cousins and friends would come and visit and we basically lived outside for weeks. The sun only sets around 10 p.m. in the summer, and the nights are mild. We would go for night swims, build tree houses in the woods, go for long walks, and our mother would give us all haircuts in the vineyard behind the house. We would pick blackberries, and of course consume ridiculous

amounts of chocolate eclairs. Summer in Cognac was the most peaceful time you can imagine.”

Inspired by a deep personal connection to the region, the von Olfers passion always lay in supporting small, artisanal family-run farms and producers. In a category heavily dominated by four major brands (Hennessy, Courvoisier, Rémy Martin and Martell), their online platform has been able to create an international reach and distribution network for several smaller artisanal Cognacs.

“What we love most are the many artisanal, family-run Cognac houses,” said Sophie. “Since we can remember, friends and neighbours have made Cognac and shared their secrets with us. We have learned from the most experienced farmers, distillers, blenders and merchants. These people are the very heart and soul of Cognac, they operate on traditions that have been passed down to them for generations.

We are both deeply attached to this part of the world, and to Cognac production in particular, which is present in all areas of life here.”

COGNAC 101 A global brand from the very beginning, Cognac was originally distilled by the Dutch in the early 1600s, from distillation techniques learned in North Africa via the Middle East. It was eventually refined and claimed by the French. If you are not already familiar with the iconic French spirit, to be called Cognac, it must be from a specific winegrowing region, which is a delineated appellation in western France.

The area extends from Aquitaine basin north of Bordeaux and runs south of Pays Nantais Loire and east to the Massif Central foothills.

Cognac is essentially a brandy (eau de vie), distilled from high quality white grapes — usually ugni blanc. It has a unique and distinctive taste, much of it from the terroir, and in particular its chalky, limestone soils.

The wine is distilled in copper tanks, twice. The eau de vie (French for “water of life”) is then aged in oak casks of different sizes, crafted from Troncais or

Max and Sophie von Olfers

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the Limousin forest, for a minimum of two years, but usually much longer. The casks impart unique characteristics, as do the cellars they are stored in. When the eau de vie is matured, it waits in a wicker-covered glass demijohn until it eventually forms part of a blend.

The different types of Cognac are divided into a grading system expressed as abbreviations and refer to the aging process before bottling.

VS: Stands for “Very Special.” Aged for a minimum of two years. Taste: Citrus-like flavour and lighter, making it good for cocktails.

VSOP: Stands for “Very Special Old Pale.” Aged a minimum of four years.

Taste: Candied, dried fruit, toffee characteristics.

XO: Stands for “Extra Old.” Aged for a minimum of six years. Taste: Flavours and aromas get more complex and pronounced, with hints of dry nuts and even cigar-like qualities.

Hors D’age: Stands for “Beyond.”

Aged transcends the usual maturity designations. Tastes: The added age brings depth and complexity.

Yak and Henny Side by Side with French Savoir Faire The Cognac image conjures up dark wooden bookcases, plush leather chairs, a wood burning fireplace, cigar puffing gentry in slippers and a comfy robe. Its history and heritage dates back centuries and has survived kings and wars. From Louis XIII to Napoleon, (who’s silhouetted figure graces the label of Courvoisier, rationed French troops with Cognac to boost their moral); and Churchill who signed the WW II peace agreement over a glass of Cognac to Hemmingway who was partial to equal parts Cognac and Benedictine.

The image of old, white and aristocratic, has, however, been turned on its head.

Cognac was the biggest selling spirit in 2018, with a record-breaking year in the U.S. In 2018, according to data from the Bureau National Interprofessionnel du Cognac, 205 million bottles were shipped globally, out pacing the resurgence of gin, vodka and even the beloved agave craze and it’s showing no signs of slowing down. In large part it is thanks to a growing, new millennial audience, faithful rap following and platforms like Cognac Expert. Now the French spirit is deftly trying to juggle heritage and tradition with modern and edgy.

“We never believed that Cognac was only for old men. It seems this was a branding accident that happened somewhere down the line,” said Sophie.

“Cognac is loved by old and young, and it can be enjoyed in a variety of ways.

Some may prefer a mature blend that is served neat, while others drink their Cognac young and in a mixed drink.

Cognac will always be a luxury spirit, purely thanks to the amount of time and effort that goes into its making.

An XO Cognac, for example, has to be blended with eau de vie that has been aged in oak barrels for at least 10 years. Cognac requires time, and time is luxury.”

When Busta Rhymes belted out, “Pass the Courvoisier,” little did we know what a profound influence it would have on

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Cognac houses. Courvoisier reported a 50 per cent jump in its American sales.

As rap lyrics referenced “yak” — slang for Cogn(yak) — and Henny — slang for Hennessy — and mixed it with everything from beer to Coca-Cola, or chugged it straight from crystal decanters, Cognac became the official

drink of choice for hip hop glitterati along with their fans.

DJ Khaled and Ludacris have rolled out their own Cognac brands, Jay-Z owns shares in trendy label D’USSÉ, Snoop Dogg teamed up with Landy Cognac, Pharrell Williams partnered with Louis XIII to launch the #ifwecare campaign and Quavo recently teamed up with Martell.

“We’ve always said there should be a bronze of Busta Rhymes on the main square in the town of Cognac,” said Sophie. “Old and new don’t contradict each other, in fact, they nourish each other in productive ways. It’s a mistake to think that young, urban people cannot appreciate heritage and history.

On the contrary, we find that in this day and age people are longing for tradition.”

Unconventional Moves “We predicted that Cognac would have its moment,” said Sophie. “Now is indeed a very exciting time for French brandy, it is becoming more and more popular around the globe. Cognac lovers in the U.S. are discovering the spirit and showing great interest in artisanal producers and we believe that Cognac Expert has been been an important contributor to this. After all, we’ve been writing about Cognac for almost 10 years now.”

The increased interest in Cognac from a younger market — who is more likely to mix their Cognac in cocktails — has seen established brands making some bold moves. Hennessy, the world’s largest selling brand, launched Hennessy Black, a lighter-tasting Cognac designed to mix in cocktails.

The opaque-black bottle was launched alongside a digital media campaign and YouTube video with an original theme song, titled “When I Step into the Club” by rapper-DJ-producer Swizz Beatz.

A resurged interest in Cognac, along with its versatility and range, has naturally spilled over to the cocktail scene, and mixologists are recreating vintage cocktails along with contemporary ones. Using Cognac as the base, bartenders are introducing Cognac to a new generation of drinkers.

Classics like a Sidecar, where the Cognac is balanced by sweet triple sec and sour lemon, or the New Orleans original, the Sazerac, which can be made with Cognac, sugar, absinthe and Peychaud’s bitters. Sophie’s favourite summer drink is the “Stinger” — a combination of Cognac and white crème de menthe. “It is absolutely delicious and refreshing. Prepare a large quantity in a pitcher for the perfect, no-frills cocktail hour,” said Sophie.

Max loves the Mint-Julep au Cognac — simply exchange the Bourbon with Cognac in your preferred recipe.

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Recipes Courtesy Cognac Expert

The Lady Coeur 2 oz. Cognac 1-1/2 oz. fresh orange juice 1 oz. lemon juice 2 oz. rosé vermouth 2. oz Champagne or sparkling wine cinnamon Combined Cognac, fresh orange juice, lemon juice and vermouth in a shaker.

Pour into a martini glass and top with Champagne. Sprinkle with cinnamon powder and garnish with an orange peel. _____

Sophie’s Cognac Caipirinha 3 key limes (cut into slices) 2 tsp cane sugar 2 oz. Cognac crushed ice Put all the lime slices in a tumbler glass.

Add the sugar. Then take a wooden mortar and juice the limes straight in the glass. The juice of the limes will absorb the sugar, creating a creamy syrup. Fill the glass with crushed ice. Pour the Cognac over the ice, stir and serve.

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The Luda 2oz. Cognac 3 fresh pineapple cubes 3 sprigs thyme 1/2 oz. fresh lemon juice 2 tbsp simple syrup or 1 tbsp sugar Muddle three fresh pineapple cubes and three sprigs of thyme. Add two ounces of Cognac, lemon juice and simple syrup.

Shake well, strain over ice and garnish with a sprig of thyme.

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Brass Monkey 2 oz. Cognac 1/2 oz. tawny port 1/2 oz. Benedictine 1/2 oz. fresh orange juice 3 dashes of orange bitters Stir all ingredients together over cubed ice. Garnish with half a slice of orange.

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WITH Mark Marchment Elements on Hollis

FARM-TO-FORK

S

pring is finally here and it’s time to reacquaint yourself with the Halifax Seaport Farmers’ Market, located behind The Westin Nova Scotian in downtown Halifax. (When you come to visit, be sure to drop into Elements on Hollis and say, hello!)

As we eat our evening meal, we often focus on the hectic day we’ve had or what we’re going to watch that evening on TV. We don’t typically stop and think about where our food actually comes from. Today’s society is all about quick and easy. We are consuming more and more “convenience” products that have been engineered and modified to extend their shelf life. At what expense does this come to the consumer? And how do we take control and avoid what is being marketed to us as “quick” and “convenient,” while big companies avoid informing us what is really in our foods.

Your salad could have lettuce from California, your potatoes could come from Idaho, and your stew could contain ingredients from all over the world. This isn’t necessarily a bad thing. Even though a lot of these food items are available locally, we live in a society where “fresh” and “in season” do not matter anymore. You might not be able to pick strawberries in February, but you can buy them at your local grocery store. Is it worth the high carbon footprint it takes to bring these products from around the world to your store?

Did you know most of the produce sold in the grocery stores (no matter what the season) is picked when it is less

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than half ripe? It is then loaded into dark trucks, warehouses and such to get ready for transportation. The bulk of the ripening process is completed in dark, inhospitable environments that lack the natural sunlight, nutrients and goodness from the soil that our foods need to ripen properly. This is why a winter strawberry tastes a bit like cardboard and lacks the sweetness of a summer strawberry that is fresh off the vine. Local fruits and vegetables don’t need preservatives to be added to them to stay fresh longer, they are picked and consumed at their peak of freshness.

lead to a greater appreciation for your food and the hard work it takes to make your meal possible.

Eat global, shop local The easiest thing you can do is buy local.

You may think this limits your options, but in fact, farm-to-fork offerings include any type of whole food, just as long as it’s in season. This not only incudes fresh fruits and vegetables, but also meats and cheeses, dairy products and even baked goods that feature local seasonal ingredients. You can still have the taste of global flavours while shopping locally.

The farm-to-fork movement is based on the idea of diminishing the distance between soil and plate, and that food is best when fresh. It encourages consumers to understand the connection between ourselves and our food, and to help change eating habits from over-processed modified foods to local, natural and unaltered produce, dairy and meats.

Highways, airports and shipping ports make it easier to move mass quantities of food from around the world, thus eliminating the thought of local farmers and growing seasons. We are so far removed from the factory farms that our food is grown on, we may never meet a farmer or even see a farm. Food comes frozen, in boxes, in plastic wrap and on Styrofoam trays, and we rarely see it as a raw natural ingredient. We have a misconception on how our food was grown or what products are the best to use. Bringing some awareness to this will

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Mark Marchment Executive Chef

Elements on Hollis

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

Sunday brunch Something for everyone

Our unparalleled global Sunday brunch offers everything you might look for in a brunch, and so much more. From fluffy waffles and custom omelets — prepared just to your liking — to a sizzling stir fry or pleasing pasta.

For a heartier fare, try our mouthwatering carvery, soups and fabulous hot entrées, including butter chicken and Atlantic lemon pepper salmon.

Our buffet tables are filled with succulent seafood, amazing sushi, fresh salads, breads and spreads.

Save room for our delectable dessert buffet and a little something to dip in the chocolate fountain.

Ranked top 5 Restaurant by TripAdvisor The Westin Nova Scotian 1181 Hollis St. 902.496.7985 www.elementsonhollis.ca

SALT A brief, big history From an age-old food preserver and table mainstay to a gourmet ingredient, salt has always had a major influence on our kitchens and our lives

By Colleen Thompson

I

t’s the simplest of substances. It has provoked wars, established trade routes, amassed fortunes and created entire empires. A staple of kitchens everywhere, this unassuming mineral has profoundly influenced our lives. Salt, a seeminglyobscure substance, has been pivotal in defining much of history, and we rarely stop to think about its complexity when we say, “pass the salt.”

Salt has shaped our civilization from the very beginning, and its storied past is inextricably intertwined across cultures.

Earning itself the nickname “white gold,” it was as valuable as oil and gas is today, due to its labour-intensive collection methods and scarce availability. Mark Kurlansky, in his mammoth book, A World History of Salt, tells us, “salt is so common, so easy to obtain and so inexpensive that we have forgotten that from the beginning of civilization until about 100 years ago, salt was one of the most sought-after commodities in human history.”

It was used by ancient Egyptians in religious ceremonies, as they would embalm their mummies in it; it was traded by Phoenicians who built an entire empire because of it; early Romans salted their leafy greens, which was where we get the word “salad. “Salus” became the Roman goddess of health and prosperity. Roman soldiers were known as “salarium argentum,” which is where the word “salary” comes from. The ancient Greeks traded slaves for salt, giving rise to the expression, “not worth his salt.”

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As civilizations and agriculture spread, salt became a traded commodity and trade routes were established between Africa, the Middle East and Europe because of it. Throughout history, it has been coveted, fought over and hoarded.

Gandhi started the passive rebellion in India because of a salt tax, salt shortages spurred George Washington to seek independence from England, and the West Indian slave trade existed because of the white crystals.

Mark Kurlansky also tells us that villages in England with names ending in “which” — Northwich, Middlewich, Nantwich etc. — were all once salt producing places. Venice became a powerhouse in the 12th Century because it controlled much of the salt trade. Towns and cities have taken their names from it, such as Tuzla in Bosnia-Herzegovina, as “tuz” is the Turkish word for salt. Salzburg in Austria is “salt town” and Alsace translates as “land of salt.”

The gabelle or salt tax, levied by Charles of Anjou, contributed significantly to the French Revolution. In his book Salt: Grain of Life, Pierre Laszlo tells us that from 1630 to 1710, the tax increased to 140 times the cost of production in France.

In England, the British monarch funded themselves from salt taxes and gave rise to a booming black-market trade.

Salt springs existed and were well known to the Mi’kmaq in Nova Scotia long before settlers arrived. The first documented record to extract salt in the province was at Salt Springs, in Pictou County, in 1813. Salt deposits historically occurred in an arc in Nova Scotia, stretching across Hants, Cumberland, Pictou, Antigonish, Inverness and Cape Breton counties.

Elevated to artisanal By the 1940s, the salt industry was booming but began to decline rapidly as refrigeration started to replace the need to preserve food with salt. The industrially produced, fine snow-white table salt was preferred to the coarse, grey natural sea salt.

Salt makers in northern France started pushing the French government in the 1980s to protect the artisan salt makers who had been producing the “fleur de sel” and “sel gris” for generations. The salt makers realized their rich, mineralladen and culturally-rich salt, which was being sought after by Paris chefs, needed to be protected much in the same way as French winemakers.

There has been a heady excitement about salt lately, which has in part come from the explosion in artisan food and epicurean traditions from cheesemakers to charcuterie. The spotlight on salt has given rise to entire books on the

James Heuson petitioned the provincial government in 1857, according to the Nova Scotia archives, asking for financial assistance to develop his saltworks at Black River in Cumberland County, saying that his salt operation yielded a superior product that was suitable for use in butter. In Malagash, salt was discovered in a well in 1912, which led to the opening of Canada’s first underground rock-salt mine, which remained in production until 1959.

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subject. As mentioned above, Mark Kurlansky has written an extensive book on the history of salt. Portlandbased author Mark Bitterman’s book Salted: A Manifesto on the World’s Most Essential Mineral, is a comprehensive compendium that also delves into the history of the substance in detail.

Bitterman is now considered America’s foremost expert on the subject and is a self-described selmier (what a sommelier is to wine). An entire episode is dedicated to salt in the acclaimed Netflix series by Samin Nosrat, Salt Fat Acid Heat.

From media interest to celebrity chefs and television series, it’s little wonder the global gourmet salt market is predicted to be worth over $1.51 billion by 2023, according to Mordor Intelligence.

The delicate, crunchy flakes received their protection via the Protected Designation of Origin (POD) status — think Champagne, Cognac and Parma ham — and are heralded by celebrity chefs around the world who are touting them as a key ingredient in their dishes. Israeli chef Yotam Ottolenghi uses lemon myrtle salt on roasted chicken, while executive chef Dan Doherty, at London’s Duck and Waffle restaurant, serves dishes on whole slabs of pink Himalayan salt. Eric Ripert, chef and co-owner of Le Bernardin in New York, uses smoked Viking sea salt to elevate the taste of yellowfin tuna and Japanese pickled vegetables.

Chef Homaro Cantu of Moto and Ing in Chicago and host of Discovery’s Future Food, serves pork loin on edible charcoal, topped off with Hiwa Kai Hawaiian black lava salt.

just how clean our water is here in Trinity Bay.”

Maritime salt farms As food continues to trend toward local, sustainable and artisan-made, more and more American gourmet salt producers are seeking out the old tradition of salt harvesting. All salt is sea salt. Collected from ocean water or mined from salt deposits left behind. The deposits are found on mountains, on desert flats or in underground caverns and all of them have different characteristics and flavour profiles influenced by a mineral makeup, age and small batch producers close to home are joining the ranks of gourmet producers.

Peter Burt and his partner Robin Crane founded the Newfoundland Salt Company after moving back to Newfoundland and realizing no one was making sea salt in their home province.

They harvest salt from the Atlantic Ocean and store the water in large storage tanks in their manufacturing facility in Bonavista. The water is then transferred to large steam kettles where the water boils for a few days until it reaches a certain salinity, then the water is transferred to slow pots where it eventually evaporates, and they are left with salt.

“It tastes like the ocean here,” said Peter.

“It has a very crisp, clean and pure taste.

Our salt is very white, which indicates

Colin Duggan first harvested sea salt as a gift for his wife, before starting Tidal Salt. Collecting crystal clean Atlantic sea water along Nova Scotia’s coastline — particularly Eastern Passage and Antigonish — it took Duggan around eight months of tinkering to perfect his method of harvesting salt crystals.

“What sets our salt apart is first and foremost is that it’s handmade here in Nova Scotia. We add nothing to our fleur de sel and because we process the water the way we do, we are able to filter and select out only the best crystals, which helps us deliver a refined flavour and purity that sun-dried or mined sea salts simply cannot match. As a testament to the product, several local chefs like Andy Hay, Dany Duguay and Rhubarb Restaurant currently use the salt.

“We started making sea salt in 2014 after looking for local sea salt to make a meat rub from herbs I was growing in my backyard,” said Liz Blanchette of Maritime Sea Salt. “I was shocked that I could not find any local sea salt or even Canadian sea salt at the time.”

Liz and Tammy Zinck gather sea water from Martinique beach on Nova Scotia’s eastern shore. They collect the water in 20 litre containers and take it back to their salt house in Dartmouth to sun dry from May to October. The result is a moist, large-crystal finishing sea salt that you crush with your fingers to the size you need.

“It has a very crisp, clean and pure taste. Our salt is very white, which indicates just how clean our water is here in Trinity Bay.”

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A field guide to salt

There is a two-tier approach to using salt: multipurpose salt for basic flavour and finishing salt that you add for texture and taste.

Today’s more tactile, hands-on approach to cooking with authentic products, has created more attention to salt and how to use it and build flavour. The list below is a guide to some of the most wellknown finishing salts.

Fleur de Sel, French for “the flower of salt,” has been hand-harvested for centuries in Brittany. A thin crust forms on the surface of seawater from open-air salt ponds, which are then raked by hand. The fine crystals that form are irregular and delicate and prized for their faint flavour and aroma of violets. Collecting the salt is extremely labour-intensive and therefore only produced in small quantities, making it expensive. The salt contains a higher moisture content than other salts, which means the crystals stick together and don’t dissolve immediately, giving rise to prolonged flavour. Pale pink varieties, from a pink micro alga, can also sometimes be found.

Cyprus Sea Salt is a trademark pyramid shaped salt crystal, collected from sea water that is pumped in from the Mediterranean Sea and then gradually evaporated using solar methods.

Maldon Salt has been handharvested for over a century by the Osbourne family, from the spring tides of an estuary in the Black River of Essex, England.

The naturally formed pyramid crystals are its signature characteristic. Maldon was granted a Royal Warrant by her Majesty the Queen in 2012.

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Hawaiian Black Salt is harvested from the pools that form from lava flows. The charcoalcoloured crystals have smoky sweet notes.

Himalayan Pink Salt is mined in the Khewar Salt Mine in the Punjab region of Pakistan and was once only reserved for royalty. The pale pink colour is from the iron oxide found in the salt.

It is touted to be one of the healthiest salts and contains around 80 different minerals.

The salt is stone ground and therefore results in larger crystals.

Shio Salt (“salt” in Japanese) has been produced in Japan for thousands of years, sourced from water 2,000 feet deep, which is heated over wood-fired cauldrons and agitated with wooden paddles. The result is pure, tiny, microscopic salt crystals.

Lake Assal Salt Pearls occur naturally as little spheres and are handharvested from Lake Assal in the Danakil Desert, Africa.

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Sei Gris, or “Gray Salt,” is harvested from the porcelain clay of the same lakes and pans as fleur de sel, but it’s raked from the bottom, giving it a grey hue. The crystals are rough and granular and contain more moisture and minerals than other salt.

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The Lumberjack Pizza - Morris East Restaurant With a blend of local sausage and bacon, some incredible cheese and just the right veggies, you’ll feel like you’re ready to break out your best plaid and chop down some trees.

Directions

Ingredients

4. Bake for 15 minutes

1 pizza dough ball

5. To finish, drizzle maple syrup over top of pizza and sprinkle with fried rosemary

1/2 cup tomato sauce 3 large slices of bacon, cooked, halved 1 sausage, cooked, sliced 1 onion, sliced, caramelized* 1/2 cup smoked applewood cheddar, shredded 2 tbsp maple syrup 2 tbsp fried rosemary**

1. Set oven to 450F for at least 30 minutes

moderate heat for two minutes. Place on paper towel to cool and drain excess oil.

Season with sprinkle of salt

2. Stretch out dough to form a 12-inch circle 3. Top dough with tomato sauce, bacon, sausage, onion and grated cheddar

Recipe Hints *To make caramelized onions, place 1 tbsp of butter in a large pan over medium-low heat. Add onion slices and spread out in the pan. Cook until soft, about 30 minutes, stirring occasionally until dark golden brown

Local Source Guide Bacon and Sausage: Meadowbrook Meat Market, The Pork Shop, Tony’s Meats, Peasant’s Pantry Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other farmers’ markets of Nova Scotia.

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

**To make crispy rosemary, gently fry rosemary leaves in 1 tsp olive oil over

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Brûlée Oyster - Le Caveau Restaurant We took a classic Nova Scotian delicacy and added a savoury French twist to make a rich, smokey oyster.

Ingredients 12 Nova Scotia oysters, fresh and in the shell 1 stick (4 oz.) unsalted butter 1/2 tsp chopped thyme 1/2 tsp garlic, finely chopped 1/4 tsp smoked paprika 2 tbsp aged Gouda, finely grated 2 dashes good quality hot sauce 2/3 tsp coarse sea salt

Directions 1. Preheat oven to broil at 424F and place rack 3/4 of the way up inside oven 2. First, make brown butter by slowly caramelizing the stick of butter in a sauce pan over medium heat 3. Once the butter has reached a toasty brown colour, remove and let cool 4. To make the vinaigrette, combine brown butter, thyme, garlic, smoked paprika, Gouda and hot sauce. Mix until smooth 5. Shuck oysters and drain liquid. Add equal amounts of butter mixture to each oyster 6. Place on baking sheet and broil for two to three minutes or until golden brown

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7. Allow to rest three to four minutes, then add a pinch of sea salt 8. Place on top of Hana Tsunomata seaweed salad, then serve

Local Source Guide Oysters: Afishionado Fishmongers, Bay Enterprises, Eel Lake Oyster Farm, Evan’s Seafoods & Restaurant Cheese: Fox Hill Cheese House, Knoydart Farm Hot Sauce: The Pork Shop

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

Maple Bundt Cake As Canadians, we know maple makes everything better. That is definitely the case with this maple bundt cake with streusel and maple cream cheese glaze.

Ingredients

Directions

Maple Bundt Cake:

Streusel:

1-1/2 cups salted butter, softened

1. In a medium-sized bowl, combine flour, brown sugar and cinnamon

1/2 cup packed dark brown sugar 1-1/2 cups Nova Scotia maple syrup* 2 tbsp vanilla extract

2. Add the butter and work it in until the mixture resembles a small crumble

3/4 cup whole milk**

Maple Cream Cheese Icing:

5 large eggs, room temperature 3-1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

1. In a medium sized mixing bowl, cream, together icing sugar and cream cheese with mixer or hand mixer until uniform 2. Add maple syrup and beat at high speed until smooth and glossy

Streusel:

3. Set aside

3/4 cup all-purpose flour

Cake:

1/2 cup packed brown sugar 1 tsp cinnamon 6 tbsp cold butter, cubed

Maple Cream Cheese Glaze: 1/2 brick cream cheese, softened 1/4 cup icing sugar 100 ml Nova Scotia maple syrup

5. Preheat oven to 325 F. Grease a bundt pan. Scrape 1/3 of the cake mixture into the bundt pan and put 1/2 the crumble around the pan. Add another 1/3 of the cake mix and add remaining streusel. Add remaining cake mix to seal the top and smooth to the edges.

Bake for one hour, or until a toothpick comes out clean from the centre 6. Let the cake cool in its pan then release some of the edges with a thin knife before overturning onto a plate or rack. Let the cake cool completely before drizzling with cream cheese glaze 7. Garnish with Acadian Maple Products maple flakes (optional)

1. In a large bowl, using a hand mixer or stand mixer, cream butter and brown sugar until smooth 2. Add maple syrup, vanilla and milk. Mix until well blended. Add eggs one at a time, until smooth 3. Combine remaining dry ingredients in a separate bowl; flour, baking powder, baking soda and salt. Stir with fork or pastry cutter until uniform and all lumps are broken up

Local Source Guide Maple Syrup: Acadian Maple Products or Sugar Moon Farm Milk: Fox Hill Cheese House

Recipe developed by Jessica Emin Recipe and photo courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

4. Slowly add dry ingredients, maybe 1/2 cup at a time, to the wet ingredients and mix until smooth

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Rhubarb Whipped Cheesecake Jar Layers of rhubarb flavour, creamy cheesecake whip and a toasty crumble make this a great dessert for a party or picnic.

Make ahead, chill and seal in mason jars for easy transport.

Ingredients

Crisp topping:

Cooked rhubarb:

1 -1/2 cups Valley Flaxflour pancake and cookie mix

3 cups rhubarb, chopped (ideally very pink)

1/4 cup white sugar

1 cup water 1 cup sugar

Rhubarb curd: 3 cups rhubarb, chopped (ideally very pink) 1 cup rhubarb juice (made from above 3 cups of rhubarb, see directions)

3/4 cup brown sugar, packed 1 cup butter, softened

Cheesecake whip: 3 x 8oz. packages cream cheese, room temperature 1 cup white sugar 1/2 tsp vanilla Extract

Directions Cooked rhubarb: 1. In a medium sided saucepan, combine water and sugar over medium heat.

Let simmer, and stir until sugar is completely dissolved 2. Add rhubarb and cook over low heat for four to five minutes, until rhubarb has slightly softened and absorbed some of the simple syrup 3. Strain the rhubarb from syrup immediately, and set aside. The rhubarb flavoured simple syrup can be kept refrigerated for a few weeks and used to flavour soda or other drinks 4. Refrigerate

1 cup sugar

lemon juice from 1/2 a lemon

Rhubarb curd:

5 eggs, beaten

237ml whipping cream carton, whipped to form peaks

1. Place rhubarb in a small pot and fill with enough water to just cover

2/3 cup butter in small pieces

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2. Put on stovetop to simmer for 20-30 minutes, or until rhubarb has almost disintegrated into a pulp and the water has been flavoured and coloured

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3. Strain the pulp from the juice. The juice is what you want to keep. The pulp can either be discarded or kept for smoothies, etc.

4. In a small saucepan over low heat, whisk together rhubarb juice, sugar and eggs. As the mixture warms, begin to add butter, a small piece at a time 5. Remove from heat as soon as the mixture coats the back of a spoon.

Put in a heatproof container and refrigerate for one to two hours *Depending on the colour of your rhubarb and eggs, this mixture can come out as a yellow/greyish colour. If so, feel free to add three to four drops of food colouring to make a pinkish hue

Cheesecake whip: 1. Cream together cream cheese, sugar, vanilla and lemon juice by hand or stand mixer until smooth 2. On low speed, fold in whipped cream until mixture is uniform 3. Refrigerate

Buttery crumble: 1. Preheat oven to a low broil 2. In a large bowl, blend Valley Flaxflour pancake and cookie mix, sugar and brown sugar 3. Massage butter into the dry mixture, one pinch at a time, until crumbly and small bits form 4. Lay the crumble onto a parchment lined cookie sheet and spread out evenly 5. Place in oven and watch attentively for four to five minutes. The butter will begin to melt and you’ll smell the sugar 6. Remove from oven and stir with a spatula, then spread the mix evenly over the cookie sheet and let it cool

Assembly

separately for a few days until you’re ready to assemble 2. Layer in whichever fashion you’d like; in small or standard mason jars. Once you assemble the jars, refrigerate for two hours or more before serving so they are cool

Local Source Guide Local Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or any of the farmers’ markets of Nova Scotia Recipe developed by Jessica Emin Recipe and photo courtesy of Taste of Nova Scotia tasteofnovascotia.com, #TasteofNS

1. Once the two rhubarb components have cooled, you can assemble your jars. Alternatively, you can make all components ahead of time and store

Masstown Market Cinnamon Rolls Ingredients

Directions

DOUGH:

1. Mix dry ingredients together. In separate bowl add water and oil to a lightly beaten egg. Add the wet ingredients slowly to the dry ingredients. Mix until incorporated

6 cups flour 3 tbsp baking powder 1/2 cup brown sugar pinch of salt 1 cup vegetable oil 1/2 cup powdered milk 1 egg 1-1/2 cups water

FILLING: 1 -1/2 cups butter, softened 2 cups brown sugar 2 tbsp cinnamon

2. Roll out to 1/4 inch thick. Spread butter all over dough and sprinkle generously with brown sugar and cinnamon 3. Roll up from long side, jelly roll style. Slice into 1/2 inch pieces. Place on a parchment lined baking sheet. Bake at 350F for 20 to 25 minutes.

Bake until golden brown 4. Remove rolls from the oven and let cool on a wire rack

Makes approximately 15 cinnamon rolls

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

To glaze cinnamon rolls, whisk together 1-1/3 cup powdered sugar and 2 tbsp milk. Drizzle glaze over the cinnamon rolls while they cool.

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UNESCO Town Blueberry Sangria - Lunenburg County Winery Made with Lunenburg County blueberry wine and fresh Nova Scotia berries. The only way to make this any fresher is to pick the berries yourself!

Ingredients

Directions

750 ml Lunenburg County Winery blueberry wine

1. Pour blueberry wine into pitcher

1 cup Nova Scotia blueberries

2. Add fresh berries, grapes and cinnamon stick

1/2 cup blackberries

3. Grate fresh lemon zest to taste. Stir

1/2 cup raspberries (optional)

4. Pour into a glass over ice

1/2 cup red grapes (optional)

5. Top with club soda to taste

to taste fresh lemon zest and club soda

6. Enjoy

garnish cinnamon stick

Note: Lunenburg County Winery blueberry wine is made with 100 per cent Nova Scotia-grown blueberries.

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Local Source Guide Local Fruit: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or any of the farmers’ markets of Nova Scotia

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

The Annapolis - Ironworks Distillery Featuring Ironworks vodka, Propeller ginger beer and local fresh pressed apple cider. If you close your eyes, you’ll be transported right to the orchard.

Ingredients

Directions

2 oz. Ironworks Distillery vodka

1. Pour cider and vodka into an ice-filled glass

2 oz. Propeller Brewing Co. ginger beer 2 oz. local fresh-pressed apple cider (non-alcoholic) apple slices, grated cinnamon, nutmeg (optional garnish)

2. Top with ginger beer and garnish with fresh apple slices; sprinkle with freshly grated cinnamon and nutmeg 3. Serve this drink in a NovaScotian Crystal glass, preferably the Annapolis pattern, to make your cocktail even more local

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Local Source Guide Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or any farmers’ markets of Nova Scotia

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

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Cabernet Sauvignon’s Distinguished Dad

By Cheryl Doherty

In the same way I like to explore off-the-beaten-track wine regions, I also like to explore grape varieties that are not often seen by-the-glass on wine lists or featured at in-store displays.

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C

abernet Franc is often maligned as a second cousin to the royalty of Cabernet Sauvignon, but DNA analysis has actually shown it to be one of its parents, along with Sauvignon Blanc. Although it is one of the most planted grapes in the world — in the top 20 — Cabernet Franc isn’t seen very often as a varietal on wine labels. It is possibly best known as a part of blends in the Bordeaux region of France. This earlier ripening varietal has been used as a filler by Bordeaux growers in years when Cabernet Sauvignon does not fully ripen. It has similar richness and intensity to Cab Sauv, but usually displays a lighter pigment, a delicate perfume and slightly lighter tannins than its offspring. It also often displays a distinct herbaceous and bell pepper note, which can be displeasing if the grape is not ripened properly.

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Cabernet Franc at its best is medium to full bodied, with a medium plus acidity, medium fruit and medium to medium plus tannins, making it not only a versatile wine for food pairing, but interesting enough to drink on its own.

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Wines to Try Benjamin Bridge Cabernet Franc Rosé 2017 Nova Scotia

The ancestral French home of Cabernet Franc, however, is the Loire Valley. Known there locally as Breton, the regions of Saumur and Chinon produce red wines that exhibit a balance of perfume, herbaceousness and rich red berry fruit that shows off the unique and ageworthy character of the grape. In this region, Cabernet Franc is made into red and rosé.

Canada grows extensive Cabernet Franc grapes but historically many of these wines have had a green, under ripe character, which may have damaged the grapes reputation amongst Canadian consumers. Nova Scotia produces some lovely rosés with the grape. Cabernet Franc grapes are successfully grown in the Okanagan region of British Columbia.

Ontario also produces Cabernet Franc both as a dry red wine and as icewine.

Climate change means that Cabernet Sauvignon is now fully ripening with regularity and the early budding Cabernet Franc is increasingly being hit with frost damage and coloure, diminishing its value and necessity as a part of the Bordeaux blend. On a recent trip to Bordeaux, I learned that many left bank vineyards are now uprooting their Cabernet Franc and as of 2019 will eliminate it completely from their blends.

The story is different on the right bank of Bordeaux where Cabernet Franc, along with Merlot, makes some of the world’s finest wines. Chateau Ausone and Chateau Cheval Blanc are two examples, producing some of the world’s most long lived, complex and expensive bottles. Excellent and somewhat more affordable, Cabernet Franc is also made in the Pessac Leognan area of Bordeaux where the residual heat from surrounding towns contributes to fully ripe and expressive grapes.

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Cabernet Franc is widely grown throughout the U.S., with spectacular versions now coming out of Washington State, where it grows alongside Cabernet Sauvignon, Merlot and Syrah. Argentina is also a new hotbed for this varietal where it provides a lighter alternative to the country’s famed Malbecs.

Cabernet Franc at its best is medium to full bodied, with a medium plus acidity, medium fruit and medium to medium plus tannins, making it not only a versatile wine for food pairing but interesting enough to drink on its own.

It’s worth spending a little bit of money for this grape in order to fully appreciate its unique nature, and don’t worry if you buy the bottle and forget about it, these wines generally improve with a few years of age.

We have some good versions available in our local market and I would suggest looking for this great grape on your travels. Maybe buy a bottle for your dad, just to show some appreciation.

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Made from some of the oldest vinifera grape plantings in Nova Scotia, this Cabernet Franc has a floral nose. Fresh and lively on the palate with bright black cherry and blackberry along with the distinct minerality indicative of Nova Scotia wines. Enough body to be a terrific match with any Nova Scotia seafood dish or a refreshing summer wine on its own.

Serve chilled. www.benjaminbridge.com $ 26.95 _______

Spring Valley Vineyards Katherine Corkum Cabernet Franc Walla Walla Valley, Washington, U.S. A more modern style with rich dark cherry flavours and integrated, lingering tannins from long aging in neutral French oak. This wine is priced for special occasions but is an impressive example of the quality of wine attainable from the Cabernet Franc grape. www.nslc.com $ 79.99

Cheryl Doherty Cheryl is a certified sommelier, WSET Level 4 Diploma Certified, co-owner of Edible Matters Food Company 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.

The Taste of

South Italy “When you’ve experienced eating great food in Italy, you have to share it with everyone.”

- Owner

Il Trullo’s combined food, wine and vibrant atmosphere sets the restaurant apart.

Offering traditional dishes — lasagna, pasta, pizza and an unforgettable brunch — with the flavours of south Italy When the weather is warm, guests can enjoy food, drinks and one of the best views in town on their beautiful patio Plan a unique night out! The King’s Wharf water taxi service stops directly in front of the restaurant (April to October) Free valet parking every Friday and Saturday evening

Il Trullo Ristorante 102-67 King’s Wharf Place Dartmouth, N.S. 902.461.2030 info@iltrullo.ca www.iltrullo.ca

CITY LIFE

Steve Lund on hockey, acting and still calling Nova Scotia home

By Lori McKay

Y

ou might recognize Steve Lund from his time as a defenceman for the Halifax Mooseheads, or it could be for his work as an actor. He starred in the popular TV show Bitten, in the locally-filmed supernatural series Haven, and most recently on CBC’s reboot of the iconic Canadian drama Street Legal, among many others.

Although the actor and former hockey player now resides in Toronto — or wherever his next project takes him — he still calls Nova Scotia home. “I haven’t lived in Halifax in more than 10 years, but I come home as often as I can,” says Lund. “I’m in Nova Scotia at least three times a year, maybe four.”

He often makes a road trip out of his vacations to the Maritimes, where he comes to spend time with friends and family, including his father and sister, who still live in Halifax.

“I spent the better part of a month in Halifax last summer. I hadn’t had an East Coast summer in so long. It was just spectacular. I had time to relax and spent as much time as I could on the beach or just travelling around.” He

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notes that some of his favourite beaches are in Bayswater and Malagash. “We have friends on the north shore and it’s just so amazing there.”

When asked if he gets recognized when he’s home, he laughed. “It’s Halifax.

It’s a small enough place that a lot of people know me, but I wouldn’t say I get recognized by fans, necessarily.”

Lund spent his younger years in Dartmouth until his family moved across the harbour to Halifax when he was 12. He attended Queen Elizabeth High School and was in the school’s last graduating class in 2007.

His childhood acting career began with a few commercials he and his family were in for Tourism Nova Scotia.

“We toured around the province hiking and kayaking and that sort of stuff, and I really enjoyed it. My mother put me into some junior, intro-type classes at Neptune Theatre. I wanted to go from being in those tourism commercials to being Indiana Jones. I didn’t recognize what it took to get there.”

Around the same time, Lund’s father put a hockey stick in his hands and he learned how to do a slapshot. Before long, the dream of becoming an actor

CITY LIFE

faded into the background and hockey took precedence over everything else.

He played for the Halifax Hawks before he was drafted by the Prince Edward Island Rocket (now the Charlottetown Islanders), and then traded to the Mooseheads.

“Playing for the Mooseheads was the highlight of my life at the time,” says Lund. “I hadn’t been having the greatest time in P.E.I. We requested a trade and I didn’t know where I was going to end up. My fate was sort of up in the air. It was Christmastime when we got the call. My dad got off the phone and told me the news. I just remember that feeling of elation. I thought he was kidding. Of all the places to get traded to — there were 17 options in the league — and they did me that really nice favour of letting me play in my hometown. It was incredible.”

Halfway through his second season with the Mooseheads, in 2008, Lund suffered a serious concussion. An MRI indicated swelling on his brain and his doctor suggested he stop playing hockey, at least at the level he had been playing. It was then that he started to consider what else would make him happy as a career path.

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“I was actually working as a porter at the hospital when I had my first audition as an adult. I was working on South Park Street at the VG and I left the hospital in my scrubs on a lunch break and did this audition. The feeling I had after was greater than anything I ever felt playing hockey. I knew right then and there. I went home and told my mother and she and I immediately started looking at acting schools.”

Lund enrolled at the Vancouver Film School acting program and started that September at age 19.

He was a few months out of school when he got his first paid role. It was in Vancouver working for the Yukon Film Commission doing a web series that promoted the area as a film destination.

“It was a 10-part, three-to-five-minute episode series about two aspiring filmmakers who go to the Yukon and get wrapped up in the magic of the place.

That brought me there three sperate times. We were hiking through mountain ranges, and trudging through three feet of snow. It was an incredible introduction into making something and being on set.

I just completely fell in love with it.”

Mysteries. His roles have allowed him to play a wide range of characters.

He particularly enjoyed playing the Colorado Kid in the supernatural drama Haven, which is loosely based on a Stephen King novel.

“By the time I came on the scene (in Season 3), it was a very well-oiled machine,” he said of the show. “Working on Haven was amazing. Tremendous.

I loved having the opportunity to work in my hometown province with this beautiful crew of East Coasters. Nova Scotia is my home. It’s my favourite place on earth.” He noted he’s disappointed to see the state of the film industry in Nova Scotia these days, with the change in the province’s film tax credit. “It makes me sad that there are no longer those chances to go home and work on successful American shows like that one.”

Given his love of comedy, Lund also enjoyed his 2018 recurring role on the CBC hit comedy Schitt’s Creek. His character, Jake, is a smooth-talker who dates both main characters David (Daniel Levy) and Stevie (Emily

The following year, in 2011, Lund moved to Toronto. A few months after that, he met his agent, Amanda Rosenthal, and from there he started to book small parts on television shows. One of his first booking was on CBC’s Being Erica.

“It was a five- or six-line role where I played this high school jock, assholetype who sleeps with Erica’s friend and doesn’t call her back. Erica is very upset with me and confronts me on the schoolyard and knees me in the groin.”

He laughs, noting that every time actress Erin Karpluk sees him, she still goes for the groin.

He was later cast in TV shows such as Blue Mountain State, Hemlock Grove and Haven. He is well known for his leading role as werewolf Nick Sorrentino in the Space series Bitten, which ran from 2014 to 2016. He also played Prince Narcisse on The CW’s Reign and Ernest Hemingway on CBC’s Frankie Drake

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CITY LIFE

Hampshire) simultaneously. “I’m this serious ‘everything goes type of guy.’

It was really challenging to supress my instincts to really ham it up and improv with these titans of comedy and all the hilarity surrounding me.”

Lund’s latest role as Adam Darling on CBC’s Street Legal reboot had him playing a young hot-shot litigator who shoulders a large burden.

“He’s the son of a reverend and an opioid addicted mother, who is a plaintiff in a class action lawsuit that we are tackling in the first season of Street Legal. Adam is very confident of his abilities. He puts a lot of pressure on himself to be good at what he does.”

The show was mostly filmed in Montreal, with a few shots in Toronto, and the story taking place 25 years after the original series. The original, which ran from 1987 to 1994, was hugely popular and one of the longest running dramas in Canadian television.

“I was only young when it was first on TV, and CBC hasn’t digitized the show yet, so, unfortunately, I haven’t seen a

frame. But I have heard lots about it and I did my research,” said Lund. He also had the insight of original cast members Eric Peterson, of Corner Gas, and Cynthia Dale, who was back in her role as Olivia Novak. The entire show was Canadian through and through, as was intended, and also included new cast members Cara Ricketts and Yvonne Chapman as the next generation of lawyers. Unfortunately, the show was cancelled by CBC after just six episodes.

Regarding future roles for himself, Lund says he’s picking his parts more carefully these days.

“When you start out, you don’t necessarily have the luxury of choosing. As I get a little further in my career I start to see characters I want to play. I feel compelled to do comedy and roles that are stunt-heavy.

That’s why I loved Bitten. I loved doing the combat scenes. I actually had a conversation with the producers of Street Legal, saying ‘Hey, what do you think of my character getting in a fight or running in the streets?’ If

When you start out, you don’t necessarily have the luxury of choosing. As I get a little further in my career I start to see characters I want to play. I feel compelled to do comedy and roles that are stunt-heavy. there was a way to blend the two, an action-comedy role, I’d be the happiest person alive.”

He says he’s putting it out there and waiting to see what the universe gives him.

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Dartmouth Chef

Competes for Title of Top Chef Canada

By Lori McKay

C

hef Renée Lavallée didn’t prepare for Top Chef Canada Season 7 by watching past episodes, she wanted to go into the competition with a clear mind, or should we say, an empty plate.

“I wanted to be completely unbiased and able to keep my focus, as opposed to thinking about what they might and might not be looking for,” says Lavallée from her downtown Dartmouth restaurant, The Canteen, which she co-owns with her husband, Doug.

We are seated at the Little C — her takeout shop attached to The Canteen — and there’s a buzz from the late-lunch crowd behind us. Lavallée is friendly, easy-going and a gracious host. She brings me a coffee and turns down the music so it’s easier to chat.

Lavallée is a member of this year’s Top Chef Canada cast, the only contestant from Atlantic Canada.

The popular Food Network reality show returns this spring with 12 chefs vying for the title of “top chef.”

The winner will receive $5,000 worth of Cuisinart products, a new Café kitchen, a culinary tour of Italy for two and a $100,000 cash prize. But Lavallée says the prizes had nothing to do with her decision to be on the show. For her, it was all about the challenge and the life experience.

“At first I wasn’t sure about applying. It wasn’t something I aspired to do, but when I was asked, I talked to my husband about it and eventually decided, why not? What do I have to lose? I’m 44.

I’ve already done everything I set out to do. I’ve already built a successful business. I have a family. I have no regrets.”

Filming took place in Toronto last fall, where contestants competed against each other with culinary challenges, and each week someone was sent home.

CITY LIFE

The judges: Eden Grinshpan, Mark McEwan, Mijune Pak, Janet Zuccarini and Chris Nuttall-Smith

Nuttall-Smith and Janet Zuccarini were the judges she feared the most. “I worked in Toronto for 10 years and Chris worked for The Globe and Mail. His opinion could make or break you.

So, for him to say, ‘this sucks,’ was particularly hard. And Janet is just a strong restaurateur.”

For the competing chefs, the days of shooting were very long. They would be taken to different locations, and never had any idea what to expect.

“We grew really close, really fast,” she says of the show contestants. “I made new friends, many of whom I still keep in touch with on a regular basis.”

She says her biggest fear going in was being eliminated on the first show. “I really wanted to make it and keep going.

I think that was everyone’s biggest fear.” Second to that, was standing up in front of the judges. She said Chris

She says the actual cooking part was enjoyable and the way she cooked didn’t change with the cameras on her. “I was still focused. I don’t take cooking too seriously. I feel that when I’m in the restaurant or in the kitchen, it should be fun.”

Growing up in Shawville, Quebec, Lavallée’s love of cooking started at a young age, but when it came time for her to decide on a career, she didn’t initially want to become a chef.

“As a young person in the 80s, I thought I couldn’t make money cooking food.

My dad was a small-town lawyer and I decided I would go to law school and

CITY LIFE

take over the family law practice. But as it turned out, school wasn’t my thing.”

Lavallée lasted only a year and a half in university, and then her mother suggested she go to cooking school. She trained at the George Brown College in Toronto and from there she worked in kitchens around the world, before eventually settling in Halifax.

This was not Lavallée’s first competition.

She won Gold Medal Plates Halifax in 2014. “This was a completely different type of experience,” says the mother of two. “Take the Gold Medal Plates weekend and multiply that by a month.”

With this season of Top Chef Canada currently airing, I asked her if given the opportunity, would she do it again? Her answer was simple and immediate: yes.

“I had a great time. There were days when I said to myself, ‘I can’t do this,’ but then I’d find a place within myself and figure it out… Overall, there was nothing I felt I couldn’t do.”

To watch full episodes, visit foodnetwork. ca/topchefcanada.

EVENTS

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SPRING

The Colour Purple Neptune Theatre / Scotiabank Stage APRIL 9 – JUNE 2

Scotiabank Blue Nose Marathon Halifax JUNE 6 – 9

2019 Men’s U19 World Football Championships Dartmouth Sportsplex MAY 8 – 12

East Coast Cider Festival Multipurpose Room, Halifax Forum JUNE 15

Mastercard Memorial Cup 2019 Scotiabank Centre MAY 17 – 26

Antique Car Show Memory Lane / Heritage Village JUNE 16

13th Annual Lebanese Cedar Festival New location at 111 Clayton Park Drive MAY 30 – JUNE 2

The Royal Nova Scotia International Tattoo Scotiabank Centre JUNE 29 – JULY 6

PBR Monster Energy Tour Scotiabank Centre JUNE 1

Women’s Heritage Celebration Memory Lane / Heritage Village JULY 13

Cold Water Seafood Festival Memory Lane / Heritage Village JUNE 1 – 2

The Mackenzie Tour HFX Pro-Am Oakfield Golf & Country Club JULY 15 – 21

Switch Downtown Dartmouth Multiple Venues Downtown Dartmouth JUNE 2

Halifax Pride Festival Multiple Venues JULY 18 – 28

Corey Hart – Never Surrender Tour Scotiabank Centre JUNE 4

The Argyle Street Kitchen Party Neptune Theatre JULY 23 – AUGUST 25

Drink Atlantic Cocktail Festival Multiple Halifax locations JUNE 6 – 8

Halifax Buskers Festival Halifax Waterfront JULY 31 – AUGUST 5

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CITY LIFE

AT HOME SPECIAL SECTION

Advertisers include:

SPRING HOMES 2019

Wacky’s Flooring & Lighting Design Centre Bloom Greenhouse & Garden Centre Halifax Seasonal Sunrooms Genuine Kitchens Payzant Home Hardware MCK Kitchen & Bath The David Dunn Group LakeCity Woodworkers Mader’s Roofing Capital Ventilation 31 Westgate

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Seeview Blinds & Shutters Tower Interiors Berry’s Furniture The Forever Roof RnS Landscaping Waters Edge Leisure Living Maritime Fuels DCT Paving & Concrete Creative Appliance Amos Wood Patterned Concrete

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A Wacky’s One-Stop-Shop

HOME RENOVATION

By Lori McKay Photos Bruce Jollimore

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hen taking on a home renovation of any kind, a homeowner has many things to consider. Everything from new lighting and flooring to window treatments and wall tiles require research and decision-making. One local couple recently took full advantage of Wacky’s one-stop-shop products and services to help them with every room of their fullhome reno project.

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The house — a side split home in Crichton Park, Dartmouth — was built in the 60s and needed universal updates.

The couple completely gutted the inside, tearing out flooring and interior walls, and building the home back exactly as they wanted it. They made the main level open-concept and added new hardwood flooring throughout the living room and kitchen. They had custom tiles installed in the entryway and both bathrooms, as well as a herringbone tile pattern in the ensuite shower.

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The kitchen was built and installed by AyA Kitchens. To fit with their beautiful new kitchen, the homeowners’ decided on new Fisher & Paykel appliances, which they purchased from Wacky’s, the exclusive dealer of the products in Nova Scotia.

The couple bought the home in July and although they did some of the work themselves, they utilized Wacky’s experienced installers whenever they needed them. Individual teams installed

Renovation Project Suppliers (All are available at Wacky’s Flooring & Lighting) • Fisher & Paykel appliances • Matteo Lighting for kitchen, dining and bedroom • AyA Kitchens Atlantic for the kitchen cabinets and island • Shaw Floors • Hunter Douglas Window Treatments: motorized silhouettes • Ceratec Tile for the custom backsplash in the kitchen • The bathroom vanity is custom made by Wacky’s millwork division • The wall tile in the ensuite bathroom is Olympia • The floor is Ceratec • Kitchen and dining/living area has Shaw engineered hardwood, Castlewood white oak • Ensuite Floor is Ceratec Tiles

Wacky’s offers: all the flooring, custom tile work, the custom vanity in the ensuite and the new kitchen.

“This is a great example of our one-stopshop,” says Morgan Brookfield, Wacky’s marketing director.

The home also has new Wacky’s lighting throughout, as well as silhouette shades from the store’s window treatment division. Another major change to the home was the addition of a new 10-foot patio door, which replaced a small window. The new door lets in ample natural light and the couple love their new motorized silhouettes.

The Wacky’s team also completed some millwork for the project.

“Many people are not aware of our millwork division,” says Brookfield. “We offer everything from cabinetry, custom

closets and vanities to shelving and wine racks. We also have a millwork installation team that offers what we’re calling a ‘white-glove’ service, where clients can expect special care and attention, and a level of service that exceeds expectations.”

Wacky’s millwork division has been involved in a number of large jobs around the city, including many multiunits with builders, and are currently completing projects in The Roy, a luxury condominium building in downtown Halifax.

As you begin to plan your spring or summer renovation, a great place to start is Wacky’s 14,000-square-foot showroom. You’ll find top-tier products and professional guidance for all areas of your project.

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Custom closets Flooring Lighting Tile & backsplashes Area rugs Artificial turf Window treatments Kitchen cabinets Custom millwork

Wacky’s Flooring & Lighting Design Centre 60 Highfeld Park, Dartmouth 902.835.9974 Wackysflooring.com Wackyslighting.com

Flooring & Lighting Design Centre

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BUILT-IN Small space storage solutions

By Jacqui Chaisson

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Making the most of living in a small space means finding storage solutions that are both functional and stylish.

Built-in storage is the perfect answer to finding a place for everything without everything taking over our space.

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uilt-ins add storage and organization to any room and can replace bulky furniture.

There are lots of new innovative ways to design and use built-ins in your space; here are just a few ideas.

THAT’S ENTERTAINING Opt for a built-in entertainment centre as opposed to a large piece of furniture as a focal point. Combine open shelving, glass front cabinets and cupboards to house and hide cords, electronic equipment, game consoles and games. Have electric outlets, Internet equipment and cable outlets built in to avoid the need for messy cords.

storage to the desk along the walls, and leave the centre of the room empty, especially for small offices.

MUDROOM Use the built-in to function as mudroom storage. Keep the clutter in its place!

Muddy boots, shoes, backpacks and all the paraphernalia that comes with a busy family can easily be tucked away.

LAUNDRY ROOM BLUES

Plan a built-in around a fireplace or window to add style and architectural detail to an otherwise plain space. Add a window seat with extra storage as a bonus.

Specialized storage is available for laundry rooms, such as built-in ironing boards, sorting stations and drying racks.

Even the appliances themselves can be hidden behind built-ins.

MURPHY’S LAW

PLAY SPACE

PORTABLE

The ultimate built-in? A Murphy bed allows you to double the function of a guest room and they take up less space than a pull-out sofa.

Kids’ rooms and playrooms are always suffering from clutter overload. What mother hasn’t stepped on Lego or tripped over misplaced toys? Try to include adjustable shelves that allow the built-in to grow with your kids.

Don’t despair if you’re not in your forever home. Have your built-in designed to be removable when you move on to new digs. Just be sure that it is secured properly and safely while it enhances your current space.

YOU’RE SURROUNDED

HOME OFFICE A home office never seems to have enough storage. Build in everything from

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DISCOVER YOUR

green thumb

at Bloom Greenhouse & Garden Centre Photos Ann-Marie Harnish

It’s easy to feel intimidated when it comes to gardening. What should you plant? Where should you plant it? And how do you care for it? Cathy Oulton and her team at Bloom can help.

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loom Greenhouse & Garden Centre on Hammonds Plains Road has been supporting gardeners — both aspiring and experienced — since 2005.

They offer workshops, seminars, personalized consultation and coaching, plus all the tools and plants anyone needs for their latest garden project.

Oulton grew up in her family’s nursery business in the Annapolis Valley and has always been passionate about gardening. She says the variety of what they grow and offer at Bloom is one of the things she loves most about her job.

“It’s amazing to have trees that take anywhere from two to 10 years to mature, and then contrast that with the instant delight of annuals, which take as little as 10 weeks,” says Oulton, who notes that quality is another area that her team takes pride in. “If it’s not looking good, it’s not on the shelf.”

Oulton says all of the Bloom staff are knowledgeable and able to help customers with questions and concerns.

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If you’re looking to create your own garden, but would like a little guidance or advice, you might wish to attend one of Bloom Greenhouse’s workshops.

“I think it’s important for the person who sells you plants to have a real interest in gardening,” says Oulton. “It’s not enough to just work the checkout, they need to understand what we do here.”

New basket designs are created each summer and can also be personalized according to customer preferences. “We do made-to-order planters and baskets all the time,” says Oulton.

Oulton describes Bloom Greenhouse’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.”

If you’re looking to create your own garden, but would like a little guidance or advice, you might wish to attend one of Bloom Greenhouse’s workshops.

Bloom Greenhouse’s hanging baskets are a perfect example of that “craft-grown” approach. “Our hanging baskets are our specialty,” she says. Each contains an array of painstakingly-chosen plants.

“Nanny’s Basket, for example, brims with geraniums, lobelia and bacopa. It’s a customer favourite and a classic, with beautiful, big flowers.”

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

“The easiest way to think of it is as a ‘make and take.’” Private workshops can be arranged for larger groups and for children. “The greenhouse is very familyoriented. We want to be a place where the community can learn and socialize.”

Bloom Greenhouse & Garden Centre 1421 Hammonds Plains Road Hammonds Plains, Nova Scotia B4B 1P6 902.832.9268 www.bloomgreenhouse.com https://www.facebook.com/ BloomGreenhouse/

With a slogan of “Inspiring gardeners of all ages,” Bloom has helped to create some of Halifax’s loveliest properties — from rustic window boxes and planters to breathtaking gardens.

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CUSTOMIZATION AND DESIGN is Key to the Kitchen of Your Dreams

By Annika Borg Photos Steve Jess

“T

Most homeowners know that planning and executing a major renovation or new home build can be stressful, not to mention time consuming. Genuine Kitchens wants to take the guesswork out of your project and help create something that is truly designed for you and your space.

he difference between good and great is in the details,” says Darryl Braine, owner of Genuine Kitchens.

Genuine Kitchens is locally owned and operated, specializing in custom designed and manufactured cabinetry with high-end finishes, quality craftsmanship and luxury appliances. Owners Darryl and Tanya Braine have been in the business for more than 25 years and they understand that making a space great takes detailed planning, a high-quality product and next-level service.

“It’s important to us that our clients walk into their space every day and love what they have,” says Tanya.

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“It’s important to us that our clients walk into their space every day and love what they have.”

– Tanya Braine, co-owner Genuine Kitchens

Located in Dartmouth, the Genuine Kitchens showroom highlights the high-level craftmanship, variety of kitchen styles and customizable options available.

“Our showroom is a one-stop shop,” says Tanya. “Here we showcase our cabinetry, design, appliances, go over installation and make sure the customer has every question answered.”

Genuine Kitchens is pleased to offer Jenn-Air appliances, a North American mid-to-high range appliance line known for its luxury and innovative design.

“Clients often buy new appliances for their new kitchen,” explains Tanya. “We wanted to be able to show them what’s available, so we created a working JennAir showroom where clients can come and try the appliances themselves.”

The in-house design experts at Genuine Kitchens are knowledgeable in both traditional and contemporary styles, from shaker-style kitchens to sleek, minimal design. Whether it’s a kitchen, bathroom, bedroom or any other room, their design experts take the time to understand their client’s wants and needs, and how they flow and move through their space.

“Everyone uses their space differently,” says Tanya. “We want you to get the most out of yours.”

With so many options available, Genuine Kitchens can work within most budgets, large or small: “Our work is top quality and because we build and finish the cabinetry ourselves, we can provide a level of customization in both design features and colour or finish that sets us apart.”

At the end of the day, the team at Genuine Kitchens believes that working with clients and understanding their

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needs is a top priority. “We’re always working toward giving the best customer experience possible,” says Darryl. “Whether it’s a first meeting, or five years down the road, we will do whatever it takes for our clients to be happy.”

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

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A Sunny Sanctuary in Your Home

By Annika Borg Photos courtesy of Halifax Seasonal Sunrooms

In our unpredictable maritime climate, it can be challenging to spend time outside. Wind, rain and insects can turn an otherwise beautiful day into an unpleasant one. Halifax Seasonal Sunrooms provide the opportunity to get the most out of the seasons, even on those chilly winter days.

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alifax Seasonal Sunrooms offer two brands of sunrooms: Craft-Bilt and Solarium Optimum, which are both made in Canada. Both brands are specially designed to withstand heavy snow loads prevalent in the Canadian climate.

Craft-Bilt sunrooms feature 1 3/4” thick aluminum frame walls and 5’ high sidesliding single-glass windows, solid or tempered glass kick panels and patio screen doors. Choose from a 3” thick solid panel roof or, for more natural light, a polycarbonate roof. Craft-Bilt sunrooms are available in two beautiful roof styles: lean-to or cathedral.

Solarium Optimum sunrooms feature a tempered glass roof with pleated ceiling

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"A sunroom gives you a great outdoor living space. It feels like you’re outside, but you are protected from the elements."

– Dave Dickey, owner Halifax Seasonal Sunrooms.

blinds, retractable screen windows and sliding screen doors. The windows and doors are made with a unique type of glazing called vinyl elastomer. Vinyl elastomer is a soft yet extremely strong vinyl that maintains the clearness of glass. The elastomer is UV stable, comes with a 10-year warranty and stays pliable even in cold weather.

Halifax Seasonal Sunrooms also offer the option of enclosing your pre-existing porch and turning it into a sunroom.

Choose walls from either the Craft-Bilt or Solarium Optimum sunrooms, or custom fit your porch with Eze-Breeze windows.

Eze-Breeze windows have the same vinyl elastomer glazing as Solarium Optimum windows, and they are even available in a cabana style in-swing or out-swing door. They feature a full fibreglass screen on the exterior and four sliding sashes to provide optimal ventilation. This type of window allows for a screened-in porch on nicer days and a weather-tight porch during inclement weather. Halifax Seasonal Sunrooms is the Nova Scotia dealer for Eze-Breeze windows.

“Even on a winter day, heat from the sun can warm the sunroom to 20 plus

degrees,” says owner Dave Dickey. “A sunroom gives you a great outdoor living space. It feels like you’re outside, but you are protected from the elements.”

Dickey has been in the business of sunrooms for more than 20 years.

He and his team of specialists provide professional consultation and installation, as well as post-installation service.

Testimonial “I am very happy with my new sunroom. What was delivered was exactly as promised: a beautiful product; and I am thrilled with the end result. The installers were professional, courteous and provided flawless workmanship. I can’t wait to enjoy my first summer with my new sunroom!”

– Bonnie, customer

Halifax Seasonal Sunrooms Unit 6-311 Rocky Lake Drive, Bedford 902.223.8872 info@halifaxseasonalsunrooms.com www.halifaxseasonalsunrooms.com Dave Dickey Photo by Bruce Jollimore

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The David Dunn Group

Bishop’s Landing 239, 1477 Lower Water Street, Halifax One-of-a-kind condo at Bishop’s Landing. The largest interior space of any unit at this award-winning waterfront complex.

Gorgeous light, expansive living spaces and a wonderful master retreat. The only unit at Bishop’s with two outdoor living spaces — a private terrace among the trees in the gardens that

is perfect for relaxing, and also a private double balcony on top of the boardwalk with incredible harbourfront views to the south and east. Unique to this unit are two propane fireplaces in the living and master areas and extra large closets. Walking distance to all downtown Halifax has to offer — restaurants, art galleries, markets and more. This condo boasts 24-hour concierge services, wonderful neighbours and first class living in more than 1,500 sq. ft. of air-conditioned comfort.

1675 Cambridge Street, Halifax This beautifully-renovated home has been in the same family for more than 20 years. It’s situated in a family neighbourhood near sought-after public and private schools, shaded by mature trees and surrounded by lovely homes. With beautiful hardwood flooring, wide trim and baseboards, an abundance of windows and efficient ductless heat pumps, this property is move-in ready. The main level features a formal living room with fireplace, dining room, as well as a spacious kitchen with breakfast bar, gas stove and plenty of cabinetry. The second level features three bedrooms, a four-piece bath as well as a flex room with small balcony. The third level is the master suite oasis with built-in dressers, a reading nook, a three-piece ensuite and a huge walk-in closet. The lower level is partially finished with a flex room, two-piece bath, laundry and storage. Outside is a fenced backyard, large deck and garden area.

846 Shore Drive, Bedford For the first time in nearly 50 years comes a unique opportunity to purchase this historic Andrew Cobb architecturally designed home built circa 1917. This home is a splendid 6.1-acre estate with harbour views, siding on Parker’s Brook and a coastal estuary of the Bedford Basin, in the prestigious neighbourhood of Shore Drive. The house has over 4,000 sq. ft. of living space with classic “Cobb” touches — exterior and interior aesthetic appeal and well-crafted details like the oversized main doors, original wood spiral staircases, extensive hardwood throughout, built-in storage areas and walk throughs, stone hearth and wood burning fireplace, plus the three extraordinary eyebrow windows on the third storey. This grand home has six bedrooms (three with ensuites), total of four and a half baths, a gorgeous sunken living room and bright and airy sunroom addition with electric fireplace. The property also boasts a detached double garage, garden shed, landscaping and inground pool and tennis court.

Contact the David Dunn group for information on these stunning properties

1158 Rockcliffe Street, Halifax Professionally decorated and updated, this six-bedroom, four-bathroom home is situated on prime waterfrontage with pre-confederation water lot.

Located on the beautiful Halifax Northwest Arm directly across from the historic Dingle Tower, the property offers magnificent views up and down the Arm. With more than 3,600 sq. ft. of living space, this elegant home includes a four-season solarium, office, living room with fireplace, family room, kitchen with breakfast nook, dining room, several decks, hardwood and ceramic flooring and garage. This private oasis in sought-after south end Halifax is surrounded by mature trees, lawn area, stone walls, shrubs, hedges and perennials, all complimented by woodland area with pathways. At the water’s edge is a wonderful accessory building, spacious decking, dock and float.

34 Saddleback Road, Hammonds Plains

on this level are an office, family room, formal living room and a huge mudroom with a walk-in shoe closet. Upstairs you’ll find four large bedrooms, each with a full ensuite.

The master suite boasts a five-piece full marble ensuite and a large walkin closet with built ins. This level also has a library overlooking the main floor. The lower level has a rec room, fitness room, bedroom and a full bath. There is also a wet bar just inside the doors leading to the inground pool. There are two heat pumps to service the house and a third for the pool, and two propane fireplaces.

“Perfection” is the most accurate descriptive word for this magnificent home. This custom-built lakefront home is located in the exclusive Voyageur Lake subdivision. Over 8,000 sq. ft. of living space and a layout perfect for having large gettogethers or just family time. The home has an open concept 33-ft. custom DeCoste kitchen with granite surfaces, handcarved maple flooring, butler’s pantry, breakfast bar, 10-ft. centre island, Subzero Fridge and wine fridge, Wolf gas range, push button drawer microwave and a Miele dishwasher. Also

david@daviddunn.ca | 902.209.9177 | daviddunn.ca

The Best Roof You Will Ever Own. Locally owned and operated, The Forever Roof company offers home and business owners permanent metal and flat roofing solutions. The company’s metal and flat roofs are made from the highest quality product available — they are durable in extreme climate conditions, come with a lifetime warranty, and add beauty and value to any home.

Fenwick King, The Forever Roof, co-owner

311 rocky lake drive unit 8 | Bedford, N.S. | 902.252.5801 tfr@theforeverroof.com | theforeverroof.com

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MCK KITCHEN & BATH 19 Akerley Blvd., Dartmouth 902.468.6453 | mckkitchens.com

LakeCity Woodworkers A legacy of quality furniture, a valued partner in the community

By Lori McKay

I

nnovation and creativity are allowing the team at LakeCity Woodworkers to expand its selection of quality furniture, create new products and allow additional learning opportunities for clients.

Dining room of Scott and Fiona Coulter of Lake Loon; featuring LakeCity furniture Photo by Bruce Jollimore

LakeCity Works first opened in 1972 under the Dartmouth Activity Centre and has been supporting individuals living with mental illness in the city ever since. Under the umbrella of LakeCity Works, LakeCity Woodworkers is a social enterprise offering quality handcrafted furniture and custom-built wood products for both residential and commercial purposes. The organization helps people take on responsibilities and learn valuable work skills. And they are always looking for new ways to grow.

“We are constantly expanding and exploring innovative ways to engage our clients,” says Liam O’Rourke, executive director. “We believe employment is a key stepping stone for our clients’ success.”

The organization’s main priority is its employment support, whether it’s working in the woodshop or with one of its micro enterprises onsite. One such program is the recent manufacturing of fire starters. They use the shop’s sawdust and leftover woodchips and turn them into safe, efficient fire starters that burn for up to 30 minutes.

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Thomas table

“They’re great for the upcoming camping season,” says O’Rourke, noting they are available for sale in the showroom.

In 2017, LakeCity Works launched its Seniors program, which offers nonmedical home care services such as housekeeping and meal preparation for Nova Scotians 65 and older. They also opened an internal canteen to help clients learn about inventory, working with money and customer service, and a program called Reboot, where they fix or recycle used computers.

One of LakeCity’s most recent initiatives is outdoor furniture made from recycled plastic. They have set up a new shop in Burnside, but if you are planning on purchasing one of their recycled plastic picnic tables, be aware each one weighs about 400 pounds and is made up of more than 22,000 plastic bags. They are currently being constructed for commercial projects.

Quality furniture LakeCity is known for its solid wood furniture. The 5,000-square-foot showroom is stocked with a full line of handcrafted pieces, made with a variety

of wood species. It has everything from children’s room and office furniture to high-end bedroom and dining room furniture. Plus, smaller scale items such as Scrabble tiles, growler carriers and cribbage boards.

Dartmouth musician Joel Plaskett is a repeat customer of LakeCity Woodworkers. “We have a LakeCity wardrobe in our son’s room and a set of drawers in our room as well,” says Plaskett. “I admire what LakeCity is doing to support people in our community and appreciate the quality of the furniture.”

Most of LakeCity’s furniture is made-toorder, and customers can choose their own wood and finish, and price points vary. “Our furniture is technically custom, but we don’t call it ‘custom,’” says Janet Currie, retail sales manager at LakeCity Woodworkers, “because it’s always part of our process.”

Joel Plaskett, LakeCity customer

The organization has seen considerable expansion in the past year, with its number of clients increasing from 48 to about 70, and the staff from 28 to 33.

“We’re very focused on innovation here at LakeCity,” says O’Rourke. “We started out making pine slat furniture and now make some of the highest quality furniture in the city. We see a lot of growth potential in the future and are always looking to develop new divisions that will offer the best opportunities for clients and the best products for customers.”

LakeCity Woodworkers 386 Windmill Rd., Dartmouth 902.465.5000 www.lakecitywoodworkers.com @lakecitywoodworkers

One of the store’s most popular items is its Thomas table, which is a simple, solid wood table that is perfect for condos and people looking to downsize. “It’s an affordable, beautiful, smaller table, but still perfect for a proper, formal dining room,” says Currie.

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“Your South Shore All-Season Escape” Leisure Living on the Water

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f Nova Scotians share a single pastime, it’s being “on the water.”

Swimming and boating, seaside campfires and beach parties, breathtaking sunrises and sunsets reflected across a satin-blue lake. For many people, it’s not enough to steal a few hours at the beach, or an annual weekend at a friend’s cottage. If you’re searching for somewhere “on the water” to claim as your own, the latest projects from Waters Edge Leisure Living are bound to exceed your expectations.

Imagine your very own dream cottage on a crystal clear lake in beautiful Lunenburg County.

With three terrific lakefront projects (all within 15 minutes of Bridgewater and within easy reach of Mahone Bay, Lunenburg and Halifax) “we are

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confident that the property you have dreamed of is here,” says Stephen O’Leary, co-founder of Waters Edge Leisure Living. At the same time, he points out all properties offer direct water frontage and range in size from one-anda-half to seven acres. Each lot is lushly treed ensuring privacy between lots.

Waters Edge Leisure Living specializes in rural waterside communities throughout Nova Scotia. Past developments include Cornwall Estates, Sherbrooke Lake Estates and The Shores of Toney Bay. Camperdown Meadows, Prescott Lake Retreats and the Cottages on Upper Salter Lake, fit beautifully into Waters Edge’s portfolio (approximately 100 waterfront properties are currently available through Waters Edge).

Camperdown Meadows is a spectacular

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isthmus bounded by water on both sides, offering lots on Spectacle Lake and Rocky Lake. Both lakes are great for recreational pursuits. Spectacle Lake is suitable for powerboats, while aptly named Rocky Lake is best suited to non-motorized sports. Prescott Lake Retreat offers six gorgeous south facing lots, each with 200 ft. of water frontage. As the only six lots on the entire lake, privacy here is at a whole different level. The cottages on Upper Salters Lake offer beautiful large south facing lots on a pristine lake known locally for excellent fishing.

“For some people, ‘leisure living’ means sitting on the deck or dock in the morning… drinking your coffee, listening to the loons and watching the day go by,” says O’Leary. “We have a wide selection of lots just for these folks.

In addition to lush forest and private lake access, “some of Nova Scotia’s best white sand beaches are minutes away and we are an easy reach for Halifax commuting.”

- Stephen O’Leary, co-founder of Waters Edge Leisure Living

Lakeside relaxation and recreation to others means water skiing and jet skiing.

We also have a good choice of lots for these folk as well. All the lakes are great for swimming, kayaking and canoeing.

Most have good fishing, some great fishing. Surrounded by nature, all of our properties truly are ‘a South Shore escape,’” says O’Leary.

For those interested in learning more about “Escaping to the South Shore,” Waters Edge can provide information on the lots themselves, as well as the surrounding area’s many amenities.

Once the ideal lot has been selected,

Waters Edge can assist with design and build details. Clients can select from a wide range of home/cottage designs available through Waters Edge or can work with the design team to custom design their dream home. There are also a limited number of homes/cottages all ready to move into right away. Waters Edge is a leading home builder on the South Shore and is ready to assist you.

Camperdown Meadows has approved lots ready for building and the model cottage is open for viewing.

— one that will provide them with years of enjoyment.”

Waters Edge Leisure Living 1.902.818.8108 (Halifax) 1.902.644.3639 (Lunenburg) camperdownlifestyle.com livewatersedge.ca

“We go out of our way to make the process easy, and to have clients comfortable that they’re making the right decision,” explains O’Leary. “We want them to pick the lot that’s best for them

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Mader’s Roofing

Quality Work, Exceptional Service

Experience Counts

In business for 25 years, Larry 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’s 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. Whether a client is looking for residential or commercial services, we have the expertise to tackle just about any roof.”

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

“We stand behind our work and want to add you to our long list of happy clients. We will do what is required to ensure a quality job.” – Larry Mader

Professionalism

Mader says customers are always impressed with their professionalism, which is one of the things he hears about most from customers. “Our clients often comment on the conduct of the team and our care to protect their environment — their lawn, plants, shrubbery and overall maintenance of their property.

We make it look as though we were never there.”

With a team of about 30 employees who work all year long, Mader’s Roofing has a great dedication to safety and is certified under the Department of Labour.

MADER’S ROOFING: • Specialists in commercial

and residential applications, including flat roofs and intricate designs

• Works with modern structures

and new roofing techniques

• Offering you peace of

mind and protecting your investment

Check out their userfriendly website, where you can book a free estimate or request an appointment.

Mader’s Roofing

Lower Sackville 902.492.2868 902.830.4236 info@madersroofing.com www.madersroofing.com

Halifax’s Premiere Roofing Company with an A+ rating from the Better Business Bureau

KEEP YOUR HOME COOL AND ENERGY-EFFICIENT

W

ith hot weather on its way, many homeowners are looking for ways to keep their home cool and energy-efficient. 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 cooling and heating.

far less power. “A mini split installed in your basement also helps to dehumidify your home,” adds Atton.

“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.

Maintenance for mini splits and all HVAC systems

More convenient than a window air conditioner, as a mini split doesn’t have to be removed in the winter, it also burns

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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.”

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

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your family warm or cool, depending on the season.

In summer, your system will be working its hardest to cope with high temperatures, so fall is an ideal time to perform maintenance (and then again in the spring, just before the hot weather hits).

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 provides HVAC services, as well as heat recovery systems. They help local homeowners create living spaces with the best temperature and air quality.

CAPITAL VENTILATION SELLS AND REPAIRS: · Air conditioning systems · Ventilation systems · Heating systems · Air exchangers · Heat recovery · Heat pumps

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.

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.

Spring is the perfect time for maintenance on your mini split or any HVAC system.

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.

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Company president Tammy Atton at work in the Capital Ventilation shop

Capital Ventilation 62C Bluewater Rd., Bedford 902.835.9224 info@capitalventilation.ca www.capitalventilation.ca

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L-R Colin Blanchard and Kenneth McRobbie

The Story

Colin Blanchard and Kenneth McRobbie of 31 Westgate opened their new showroom on Doyle Street in Halifax in May 2017. The location is four times the size of their former Agricola Street showroom, which they opened in the spring of 2011.

The new space allows them to create vignettes of furniture, lighting, décor, rugs and artwork — allowing clients to experience and feel the possibilities for their own homes.

of a

Home 31 Westgate brings the best from around the world to Atlantic Canadian clients.

By Suzanne Rent Photos Steve Jess

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“T

he shop really is our portfolio,” says Blanchard.

Although they work with many local clients, their projects go well beyond the showroom. Blanchard and McRobbie are now working on projects in northern and southern New Brunswick, Charlottetown, Grand Falls, Toronto, Grand Cayman, Newfoundland, the Annapolis Valley and the South Shore. They say their clients in Atlantic Canada offer something special.

“The relationships in general are real,” say Blanchard. “We live in a really great part of the world. We know our clients.

They become our friends. We are now doing homes for their kids.”

While their client base crosses generations and styles, Blanchard and McRobbie say they have one trait in common.

“They all enjoy spending time at home and entertaining,” Blanchard says. “They love having people over and they want their home to reflect their style.”

Blanchard has a background in furniture and McRobbie owned a design business in Alberta before moving to Nova Scotia.

The pair met here and stayed because they loved the province. McRobbie says

his taste is more traditional, while Blanchard’s is contemporary. But their designs are warm and inviting and both are inspired by the beauty, nature and history of Atlantic Canada.

Blanchard says he and McRobbie are known for mixing new design and décor with antiques and one-of-a-kind pieces, creating a style that’s modern, but personal. The showroom is an example of that for clients.

“The mission has always been to bring the very best of design to Atlantic Canada,” says McRobbie.

The pair often travel the world, shopping for new furniture, artwork and more, and often texting photos to clients to see if they like a particular item. Blanchard and McRobbie return to Halifax with at least one shipping container of unique pieces, such as artwork, pottery and fabric. They showcase some at the store, while others become part of a client project.

But Blanchard says for them, the very best of design also means quality of the product. “So, that means buying that piece of furniture you’ll have for a long time. We carry most of the top brands in North America. We encourage clients to collect slowly and wisely, building the story in your own home.”

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Besides Blanchard and McRobbie, the Westgate team includes designers, project coordinators, painters and tilers.

Their products and services include custom furniture, lighting, tabletop, accessories, window treatments, rugs and more.

“Westgate is a one-of-a-kind resource in Atlantic Canada,” says McRobbie. “Our goal is to bring our clients the best.”

31 Westgate 5431 Doyle St., Halifax 902.457.3131 mail@31westgate.com 31westgate.com

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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 206-950 Bedford Hwy 902-422-1231 seeviewblinds.com Bedford seeviewblinds.com Seeview Blinds and Shutters New Location Seeview Blinds Drive and Shutters142-250 50 Tacoma Baker Drive Dartmouth Seeview Blinds and Shutters 50 Tacoma Drive Dartmouth 50 Tacoma Drive Dartmouth 902-422-1231 902.422.1231 seeviewblinds.com Dartmouth 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

WITH Pam Tower Tower Interiors

Get your guide “6 Steps to Creating Your Very Own Relaxing Retreat” on our website

TOP TRENDS IN KITCHEN DESIGN FOR 2019

I

s a kitchen renovation in your future?

Are you overwhelmed by the options and don’t know what to choose?

Or perhaps you have no idea what is available or where to start. Let’s start by outlining some of the top trends in kitchen design: 1. If your dream is to add an island, you will need a minimum of 8’8” of space.

That’s a 24” deep cabinet and 40” of space on each side of the island. If you want an eating bar on that island, you need at least 10’6” of space. That’s a 24” deep cabinet, 14” of eating bar, 48” on that side to allow for stools, and 40” on the side adjacent to the other cabinets.

2. Add energy-efficient LED potlights as general room lighting, typically 4” in diameter and 2,700-3,000 kelvin colour temperature. LED undercabinet lighting is needed to illuminate the work surfaces and the island or peninsula can be illuminated with potlights or pendant lights.

3. The most popular construction style for kitchen cabinets is a frameless cabinet. Frameless cabinets mean you only see door and drawer fronts flush with one another. People want clean and simple looks like Shaker style and slab doors.

4. 70 per cent of cabinet finishes are now painted wood in shades of whites and grays, with a growing trend toward bold colours. Wood is being used as an accent, like the island, shelves or trim around a group of cabinets.

Many species and shades of wood are popular with a reclaimed look being very current. Using the grains

of wood in a horizontal direction is a modern look.

5. High gloss acrylics and textured laminate cabinets are also very popular. Thermoformed PVCs are available in profiles like a framed door or Shaker style and come in exciting new wood grain textures and colours.

6. The soft-close drawer hardware completely dominates the industry and has clearly become the standard.

Handles and knobs can be minimalist and sometimes hidden as discrete finger pulls, or can be a feature like the jewelry of the cabinet.

7. Every kitchen needs a recycle centre with many options available for the size and number of bins. A multitude of racks, dividers and storage gadgets will keep your kitchen organized and make your life easier. Corners are more efficient with the use of pullout racks, recycle bins or drawers.

8. Patterned tiles are back! You can use pattern in your backsplash tiles, or the floor tiles. These are available in tone on tone neutrals or in bright colours.

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What you will choose is dependent on your comfort level with pattern and colour.

Renovating should be an enjoyable process. Let our expert interior designers help you in the new layout for your space. We can find the most efficient storage solutions, appropriate LED lighting, new finishes and a design concept to reflect your personality that you will love for a lifetime!

Pam Tower

Registered interior designer Tower Interiors Halifax 902.455.1544 www.towerinteriors.ca

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Berry’s Furniture

FURNITURE FOR EVERY ROOM in your home

By Suzanne Rent Photos Bruce Jollimore

Alex and Emma Berry first opened Berry’s Furniture more than 60 years ago as a secondhand and antique store in Truro. Their son, Donald Berry, and his brothers, ran the business until the early 2000s, and then Donald took over fulltime until 2017.

M

ichael Michaud, Don Berry’s son in law, is the current manager. Michaud may be the only family left working in the business, but owner Margaret Berry says the company values have stayed the same.

“We have not forgotten our roots as a company striving to serve all areas of

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Nova Scotia,” says Michaud. “We deliver daily and, in many cases, customers have their product the same week of purchase, which is fairly unheard of in this industry.”

That secondhand and antique store eventually grew into a 40,000-squarefoot showroom on Robie Street in Truro.

In March 2017, Berry’s opened a second location in Elmsdale. This store and its 23,000-square-foot showroom features the same top brands of furniture and appliances available at the Truro store.

Each showroom includes furniture for living rooms, dining rooms, bedrooms, home offices and home theatres.

Everything is displayed so shoppers can relax and check out the style and quality.

Furniture brands include Ashley, Deco Rest and Sofa By Fancy. Benchcraft is one of the bedroom furniture brands sold at Berry’s.

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“We have not forgotten our roots as a company striving to serve all areas of Nova Scotia.”

– Michael Michaud

The showrooms also carry a large selection of appliances for your kitchen and laundry room in the most popular brands, including Whirlpool and Maytag, Kitchenaid and Samsung.

“Most appliances are in stock and can be ready for delivery within the week,” says Michaud.

Berry’s mattress lines include Simmons, Serta and Springwall sleep products, all of which are made in Canada.

The showrooms also have a large selection of décor, including decorative pillows, table-top accessories and artwork, which will suit all tastes and styles and complete the look of any room in your home.

Shoppers can often find excellent deals, including discounts on appliances for customers who serve in the Canadian Forces.

Berry’s Furniture serves clients in communities across Central Nova Scotia, from Sheet Harbour to Meaghar’s Grant. Michaud says Berry’s offers a number of services at both locations, including lowestin-the-market delivery and set up, daily delivery and competitive pricing that more than makes the trip to Truro or Elmsdale from just about anywhere in the province worth it.

Berry’s Furniture is unique, as it offers quick delivery and clients can purchase furniture and appliances directly off

the showroom floor. Michaud says the showroom floors at both locations are constantly changing and showcasing new products. And when clients shop at Berry’s, they’re supporting their local economy.

“The money all stays in Nova Scotia and is put back into our local communities,” Michaud says.

Besides one of the largest selections of furniture, mattresses and appliances, Michaud says clients can expect excellent customer service.

“We offer friendly faces and will make you feel like you are part of the Berry family,” he says.

Berry’s Furniture 87 Robie St., Truro 238 Park Rd., Elmsdale www.berrysfurniture.ca

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Get a Better Looking Lawn With Less Effort.

At Payzant Home Hardware, we know a great looking lawn can be hard work. With a Husqvarna Automower® the grass gets mowed automatically – around the clock, rain or shine without your supervision. They quietly navigate around obstacles and rough terrain, and even know when to recharge. No raking, no gas, no hassle. Come speak to one of our knowledgeable experts and learn how a Husqvarna Automower® can help you get the best looking lawn on the block.

For more information visit your local Payzant Home Hardware retail location or husqvarna.ca.

Speak to an expert about the Husqvarna Automower® today!

Beef Up Your Grill Game.

Payzant Home Hardware is Metro’s newest Weber Elite Dealer. Stop by your nearest retail location to beef up your grill game with a new Weber grill.

Speak with one of our helpful Weber experts today.

All Your Landscaping Needs, For Every Season RnS Landscaping

By Suzanne Rent Photos courtesy of RnS Landscaping

I

t’s the time of year when homeowners are looking to spruce up their dreary yards after a season of snow and slush. You may want a new lawn, patio or other element that creates a retreat for relaxing and entertaining. You may also not know where to start.

Creating this new outdoor space — one that is perfect for spring, summer and fall — will take some planning.

Stephen Gallant and Richard Wedsworth, owners of RnS Landscaping in Dartmouth, can help make your vision a reality this season.

“It’s OK not to know,” says Gallant. “We will design the space with you.”

Gallant and Wedsworth say the biggest trend in outdoor spaces is bringing the inside outside. That means transforming your outdoor space into a living room or kitchen, complete with all the details, such as décor and furniture. But first you have to start with the groundwork — including everything from lawns and landscaping, to walkways and patios.

A lot of RnS’s clients are investing in artificial turf. This has many benefits, like being pet and kid friendly. You also won’t bring mud in from the outside. Artificial turf is always low maintenance. You can install artificial turf around your pool, for example, and the pool chemicals won’t damage it.

“When artificial turf is installed properly, you can’t always tell if it’s real or not,” says Wedsworth.

As for sodding, RnS Landscaping is one of the local leaders in the region. Kentucky Bluegrass is still the most popular sodding in the market.

“It grows well and grows fast, especially if you pair it with an irrigation system,” Gallant says. RnS Landscaping

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installs irrigation systems, too, and the benefits are many. The system works overnight, so there’s no worry about kids or pets running through a wet lawn.

“It’s one and done,” Gallant says. “Set it and forget it.”

It won’t disturb your neighbours and the system is automated. You can control it through a mobile app or you can integrate it with Google Home.

“It’s a system to perfectly water your lawn,” Gallant says. “You’ll be able to say, ‘Google, water my lawn.’”

RnS Landscaping does stonework for its clients. Gallant and Wedsworth say the trend in stonework includes both modern and rustic looks. The modern stone is clean with smooth lines. The rustic look has more natural, curved stones.

While RnS excels at larger project, they also have what it calls a “compact crew.”

That’s a landscaping crew with small equipment that works best in tighter and smaller yards, including those on the peninsula in Halifax. This crew will help them work more efficiently on projects this spring and summer. And clients benefit, since more compact gear leaves a much smaller footprint on their space.

property maintenance, they also provide snow removal services to suit clients’ needs.

“We take the customer into consideration with everything we do,” says Gallant. Wedsworth adds, “We work with the customer to make sure they love their project.”

“You can do a lot of damage if you don’t have the right gear,” says Gallant.

Before the season kicks off, call RnS with your vision to get your outdoor space underway. Gallant says RnS is a young and innovative company — just six years old — that wants to make sure clients get exactly what they want. Their motto is “design, build and maintain.” In addition to a full array of landscaping and

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RnS Landscaping Dartmouth, Nova Scotia 902.405.9680 info@rnslandscapingltd.com www.rnslandscapingltd.com

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Excellent Price Excellent People Excellent Esso Products Call us today at 310-3776 or visit www.maritimefuels.ca

Maritime Fuels is so very privileged to support proud Maritimers.

Everyday we look forward to serving so many talented & inspiring people.

Maritime Fuels wants to say thank you to all, for allowing us to be part of your home and business. “Our commitment is to deliver affordable excellence to you.�

Charles Higgins, General Manager.

TIP

Never give a deposit before the job starts.

“Deals” are often a result of poor quality and workmanship.

• Residential and commercial properties • Asphalt and concrete • Commercial snow removal and salting during the winter months • Customers only pay when job is completed • Quality workmanship and service • 25 years in business

For 25 years, DCT Paving and Concrete has been servicing the HRM and outlying areas. During that time, owner Dave Trudel and his crew have worked hard to gain the confidence and trust of their customers. “Honesty, integrity and quality; those are our standards at DCT Paving and Concrete,” says Dave. “We are pleased to tell our customers that we have an A+ rating with the Better Business Bureau.”

Paving the way, with a

Everything DCT does comes with a two-year guarantee.

Dave even takes it a step further and advises that, unlike most businesses in his industry, he does not ask for a deposit. “With DCT Paving and Concrete, you only pay once — when the job is complete.”

CONCRETE REPUTATION. Visit www.dctpaving.com for a list of satisfied clients throughout Nova Scotia.

902.499.7017 www.dctpaving.com Fully insured WCB member Free estimates

FINANCING AVAILABLE

BOOKINGS April–September. Book early to ensure your driveway and/ or commercial project is completed this season.

YOUR KITCHEN

is a creative place!

Photos Steve Jess

A

ppliances are one of the biggest decisions you’ll make in your home. Whether it’s a new build or a renovation, appliances play an integral part in the look and function of your kitchen.

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Creative Appliance Gallery, located in the Station 12 building on Windmill Road in Dartmouth, has a showroom featuring high-end appliances that are sure to enhance your kitchen experience and design.

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Creative Appliance showcases top appliance luxury brands in their showroom, such as Bosch, Thermador, and Gaggeneau.

Kate Hodges is the VP of Marketing and Operations of the family owned and operated Creative Appliance Gallery.

Kate says one major trend she’s noticing now is that clients are choosing a “fully integrated” design in their kitchens.

“This means they have their cabinetry company create a custom panel for the fronts of their refrigeration or dishwashers.”

When discussing the kitchen industry, Kate mentioned, “appliances have significantly changed over the years.

New designs and technology are giving clients options that most are unaware even exist. Some technology trends

“We customize our specs to ensure they are as clear as possible for all trades involved. We understand the importance of always being on the same page with all trades to make sure the client has the end results they have been dreaming about! Our goal is to give our clients the peace of mind and take away as much stress as possible.”

– Kate Hodges

include: Home Connect, Open Assist, Wave to Open, Knock to Open, and more.” Because there are more options then ever, Kate recommends clients visit their showroom so they can have a hands-on experience!”

Kate says many of their clients are working with interior designers or architects. She mentioned, “for clients looking to remodel or design a new kitchen, it is better to explore your appliance options before designing the cabinetry. Once you have selected your desired appliances, it is much easier to design around them.” Kate says, “If you select your appliances near the beginning, we can reach out to your designer, architect or cabinetry maker and go over the appliance specs with them. We customize our specs to ensure they are as clear as possible for all trades involved. We understand the importance of always being on the same page with all trades to make sure the client has the end results they have been dreaming about! Our goal is to give our clients the peace of mind and take away as much stress as possible.”

Beyond quality high-end appliances, Creative Appliance also prides itself on its superior customer service. Kate insists it is the foundation of their business. Creative Appliance has clients across the Maritimes, with the majority of their business in the HRM, Annapolis Valley and the South Shore. Kate says when clients work with Creative Appliance, they work directly with the staff, and not an automated answering machines at a 1-800 number.

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Photo left L-R Martin, Kate, Cindy, Kris Photo above L-R Ryan, Klaus

“Martin, Cindy, Kris and myself love working with our clients, and strive for the best possible end result. We encourage our clients to keep us up to date on the progress and let us know if any issues arise. This way we can help to ensure a steady progress.”

Cindy mentioned that, “there is a lot of satisfaction from the whole team at Creative Appliance when they hear the wonderful testimonies from their happy clients”!

Our Showroom Our beautiful showroom is located in the Station12 building at 560 Windmill Road, Dartmouth. Whether you are looking for an oven, cooktop, refrigerator, dishwasher or a laundry pair, we will be happy to discuss the features and benefits of each top-quality brand we carry.

@ Station12 560 Windmill Rd., Dartmouth Second Floor, Suite 202 902.481.3313 creativeappliance.ca

creative appliance

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DESIGNED for COMPLETE CULINARY FREEDOM

With bold innovation and exceptional design that only Thermador delivers, the new Freedom® Refrigeration Collection takes personalization to a new level. And paired with a Built-In Coffee Machine and the industry-exclusive Glass Care Center, you’re guaranteed to provide the ultimate entertaining experience for every guest.

With our ONE-TWO-FREE® program, buy an eligible Thermador cooking package and receive a complimentary Emerald® dishwasher. Enjoy another gift of ventilation or a 2nd Emerald® dishwasher when you add refrigeration. Plus, you can cap off your perfect kitchen with a built-in coffee machine for just $3,000.**

12,626

$

VALUE UP TO

*

creative appliance

@ Station12 *Promotion valid on select Thermador models. To be eligible for the free appliances offered in this promotion all qualifying appliances must be purchased together at their regular price on one invoice at the same time. Products must be purchased during the promotion period of January 1, 2019 to June 30, 2019. No substitutions will be allowed. Please see sales associate for complete details. Offer is subject to change without notice. **Bonus coffee machine offer for $3,000 is only available when complete kitchen packages are purchased. See sales associate for more details. All other ONE-TWO-FREE terms and conditions apply. Offer valid January 1 to June 30, 2019. E&OE © 2019 BSH Home Appliances Ltd. All rights reserved.

Home Connect feature on select models only.

560 Windmill Rd., Dartmouth Second Floor, Suite 202 902.481.3313 creativeappliance.ca

One Stop Shop

We have you covered from floor to ceiling

FLOORING | LIGHTING | CUSTOM TILE | AREA RUGS | WINDOW TREATMENTS | CUSTOM MILLWORK SHAW GRASS | FISHER & PAYKEL APPLIANCES & MORE!

60 Highfield Park, Dartmouth

902.835.9974

Flooring & Lighting Design Centre

wackysflooring.com wackyslighting.com