Boulevard Vancouver English, Aug-Sep 2023 by Vancouver Boulevard Chinese and English Magazine

2023 NO. 4

VANCOUVER LIFE AT ITS FINEST

Slow down

A PATH TO DIAGNOSIS Dream Lottery supports ground-breaking research

UPCYCLE Repurposing, visibly mending and sustainability in the fashion industry

TAKE IT SLOW Lessons from a slow-food lifestyle

*Skyline Sofa

*Adam Sofa

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*Adam Sofa

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CONTENTS 18

38 FEATURES

32 A PATH TO DIAGNOSIS ON THE COVER Photo by Lia Crowe Dream Lottery spokesperson Erin Cebula is seen at a lottery prize home located at Crown Isle Resort and Golf Community’s Greystone Estates in Courtenay, BC. Styling by Sarah D’Arcey, makeup by Heather Nightingale. Clothing credits, page 28.

HOT PROPERTIES

32 12

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Dream Lottery supports ground-breaking research By Lisa Manfield

38 THE GIFTS OF CREATIVITY

Artistry, chaos and fashion by local designers By Lia Crowe + Sarah D’Arcey

48 UPCYCLE

Repurposing, visible mending and sustainability in the fashion industry By Laura Goldstein

54 TAKE IT SLOW...AND EVEN SLOWER

Lessons from a slow-food lifestyle By Ellie Shortt

DEPARTMENTS

14 CONTRIBUTORS 16 EDITOR’S LETTER Slow driver day By Susan Lundy

18 LIFE. STYLE. ETC. Fred Lee By Lia Crowe

20 WEEKENDER That perfect moment: Château Okanagan By Lia Crowe

26 IN STUDIO Seeds of imagination: German Aguirre By Laura Goldstein

30 SPOTLIGHT

62 SECRETS AND LIVES Michelle Webber By Angela Cowan

64 NARRATIVE

Fired up for fundraising

Sweat lodge: the oldest church on earth

By Don Descoteau

By Hans Tammemagi

44 BUSINESS CLASS Strategy. Innovation. Compassion: Diane Dou

66 BEHIND THE STORY By Lia Crowe

By Lauren Kramer

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contributors “To create the fashion story in

SARAH D’ARCEY

STYLIST THE GIFTS OF CREATIVITY

this edition of Boulevard, we imagined an editorial based on Renaissance paintings set in the modern day. I believe that telling a great fashion story always merges inspiration from the past with the present. It was also an incredible opportunity to share knowledge with the students from my Blanche Macdonald styling class and give them a hands-on opportunity to learn on a true fashion editorial set.” Sarah is a celebrity fashion stylist and style curator, and is known for her exceptional creativity and attention to detail.

PAGE 38

WRITER TAKE IT SLOW…AND EVEN SLOWER

PAGE 54

BOULEVARD GROUP PUBLISHER Mario Gedicke mario.gedicke@blackpress.ca 250-891-5627 MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe

“The slow food movement is

ELLIE SHORTT

2023 ISSUE 4

something I’ve long been passionate about, so having the opportunity to write a piece that explores this topic was particularly meaningful. As a nutritionist, I’ve seen the health benefits of a more mindful approach to what we consume; as a cooking instructor, I’ve witnessed the magic that happens when folks reconnect with food and flavours; as a mom, I appreciate how integral these philosophies are to the protection of our planet and food systems for future generations; and as a recipe developer, I love how much tastier everything is when we take it back to our roots—hopefully you will too!” Ellie is Boulevard’s regular food writer.

CONTRIBUTING WRITERS Angela Cowan, Lia Crowe, Sarah D’Arcey, Don Descoteau, Laura Goldstein, Lauren Kramer, Lisa Manfield, Suzanne Morphet, Kaisha Scofield, Ellie Shortt, Hans Tammemagi DESIGNERS Lily Chan, Nel Pallay, Maria Lobanova, Tammy Robinson, Crea Zhang ADVERTISING SALES Vicki Clark, Carien Wessels PHOTOGRAPHERS Lia Crowe, Don Denton, Albert Law, Sheila Say ILLUSTRATION Sierra Lundy

“Indigenous culture, as demonstrated

HANS TAMMEMAGI

WRITER THE SWEAT LODGE: THE OLDEST CHURCH ON EARTH

PAGE 64 14

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in the sweat lodge, is rich, appealing and caring. I revel in it whenever the opportunity permits, and love the dances with colourful masks, the totems soaring skywards, the mythology underlying the beliefs and the deep and thoughtful connection with nature.” Hans lives with his wife and cat on Pender Island where he enjoys exploring the southern Gulf Islands by kayak, bike and even on foot. He writes articles and books about travel, environment, First Nations and things he finds odd and quirky.

DISTRIBUTION Marilou Pasion Marilou@blackpress.ca 604-542-7411

VANCOUVERBOULEVARD.COM Boulevard Magazine is published 6 times per year by Black Press Ltd. Reproduction in whole or in part is prohibited. The publisher is not responsible for unsolicited manuscripts and photographs.

We acknowledge the financial support of the Government of Canada

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Slow driver day

My teen-hood neighbourhood may have called me Little Hell on Wheels, but over the years my foot has lightened on the accelerator— prompted, I suppose, by a few expensive speeding tickets. But “slowing down,” the loose theme of this edition of Boulevard, has never been a big part of my DNA. And it’s only been more recently that I have learned to enjoy the journey instead of just rocketing to my destination. Back in the day, it was going too fast that prompted a car accident at the entrance way of my high school parking lot. Hello, Dad’s car all crashed up. And it was frustration with a too-slow elevator at an old hotel in Vancouver that caused me to race down the stairwell instead, tripping and careening headfirst into a concrete wall. Hello, concussion and elbow plate and pins. My ex-husband was a painfully slow driver. My grandmother drove faster than Derrick. Sometimes I’d slip my foot over to his side of the car and place it on top of his shoe to help him find the accelerator. My younger daughter inherited her father’s leisurely driving pace, but somehow, I find her meandering speed restful, whereas my ex-husband’s pace was just irksome. Which brings me to Bruce, my current husband, and truly the nicest, most laid-back guy you could know—until he gets behind the wheel of a car (or watches his beloved Maple Leafs fall victim to Leaf-hating referees, which is all of them, apparently). In a vehicle’s driver’s seat, he revs up from happygo-lucky to cranky, chugging out exasperated commentary on the lesser drivers of this world. Sometimes, after he’s finally able to pass a particularly inferior driver, he whips his head around to get a really good look at this person who has such shockingly bad driving skills. Sometimes he blares the horn, something I never, ever do, partially because it seems so aggressive, but also because the horns on our vehicles are embarrassingly wimpy. For example, fellow drivers just laughed when we punched the sad, braying horn of our ‘78 VW bus. But Bruce’s hornhonking really becomes an issue for me when we’re in our right-hand-drive Delica, and everyone thinks I’m the cranky driver! This winter we are planning to take a road trip through the United States and, as I’ve been counselling Bruce, this angry driver routine just won’t cut it in a country where many drivers are looking for any excuse to set off the handgun they have stowed in the console. So, we’ve started working on Fast-Driver Therapy, wherein every time we encounter a driver who can’t find his turn signals, or who is obliviously hanging out in the passing lane or crawling along at 50 km in an 80-km zone, I begin leading him in deep-breathing exercises. If this doesn’t work, I move into the classic-rock humming phase—steering clear of songs like ACDC’s “Highway to Hell” and settling on something more like Bee Gees “Stayin’ Alive.” Final trick up my sleeve is quoting selected lyrics from the ultimate what-is-the-point-of-it-all song: Kansas’ “Dust in the Wind.” “We’re just a drop of water in an endless sea,” I might remind him soothingly if he’s inching towards tailgating the car in front of us. Or, if he mutters something like, “Nice car…learn how to drive it,” I might respond with, “You know, ‘all we do crumbles to the ground, though we refuse to see!’” It seems to work? In all seriousness, though, slowing down—whether it’s in the fashion world or the travel or food arenas, as described in this edition of Boulevard, or the way in which we navigate the world—is a worthy goal. With offshoots in sustainability, mindfulness and good health, we should all choose to “stop and smell the roses” and savour the journey as even more important than the destination. Go ahead, you can just call me “Little Heaven on Wheels.”

Susan Lundy Managing Editor Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book, Home on the Strange, was published in 2021 via Heritage House Publishing.

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life.style.etc. FRED LEE, SENIOR DIRECTOR OF ALUMNI ENGAGEMENT AT THE UNIVERSITY OF BRITISH COLUMBIA, COLUMNIST FOR THE PROVINCE, HOST, AUCTIONEER WO RDS + PH OTOG RAPHY LIA CROWE

Natural Crossover Glen Plaid Sports Jacket ($3250) and Contrast Suede Tipped Pocket Cotton Polo ($540) both by ZEGNA; Federal Slim-Straight Transcend Jeans by Paige ($310); DBS1 Leather Sneaker by Santoni ($895); Melange Stretch Woven Belt by Anderson’s ($200); Geometric Patterned Silk Pocket Square by Edward Armah ($135), all from Harry Rosen.

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I meet Fred in the Chairman’s Suite at the Fairmont Pacific Rim to chat about life and style, and I immediately feel the warmth of his legendary charm and charisma. I start by asking what he loves most about his work. “I love people, meeting people, engaging with people. I am a curious person. At UBC, every day is different. UBC is a research powerhouse and among the world’s leading universities for research across many fields and I can share the amazing work UBC is doing.” Outside of work, Fred is passionate about volunteering. “The fulfilling feeling of giving back and contributing to my communities and to society is unparalleled. Giving back is also a great way to get to know your community. I love people, meeting people and being surrounded by good people doing good things for others.” Fred says that his success is partially due to the fact that he’s a natural planner and organizer. “When you are organized, you will be amazed at what can be accomplished in a day. Never say you don’t have enough time. You can do a million things (if you want and if you are organized).” Best life lesson? To know your worth, he says: “The power to believe in yourself. Don’t ever let anyone determine your worth. Recognize the difference you are making in the world.” When it comes to good style for Fred, it’s all about clothing that is timeless and transcends the seasons. “Good-fitting wardrobe staples. A good suit. A good tuxedo. A good pair of jeans. They will never fail you. Mix and match with accessories to keep things fresh and current.” Fred describes his personal style as “stylish comfort.” “Whether I’m wearing business attire or casual wear, I have to be comfortable. I prefer timeless classic suits that can go from day to evening. During the day, I’m director of alumni engagement at the UBC. In the evenings, I hit the city’s party circuit, chronicling the comings and goings of Vancouver’s social set. And with no time to go home and change, wearing a suit that can go from day to evening is essential.” He adds: “When the gala dress code is black tie, a tuxedo is a staple, not to mention a good investment. Doesn’t matter how many times you wear the same tuxedo, you will always look sharp. Men will always look sharp in a tuxedo. I have as many tuxedos as I do suits. It’s a timeless look that will never go out of style.”

STYLE INSPIRATIONS & LIFE

Style icon: Tom Ford. Favourite artist: (Besides my husband) Gordon Smith. Piece of art: My husband’s photos of our travels around the world. Favourite fashion designer or brand: Tom Ford. Favourite retailer: Harry Rosen. Favourite musician: George Michael and Madonna. Era of time that inspires your style: 1930s, the golden age of tuxedos and men’s formal wear. Film that inspires your style or that you just love the style of: A Single Man. Favourite local restaurant: Bacchus Restaurant. Favourite cocktail or wine: Lemon Drop martini. Album on current rotation: Harry Styles’ Fine Line. Favourite city to visit: Paris, France. Favourite hotel: Four Seasons (we got married at the Four Seasons Wailea). Favourite app: Instagram. Favourite place in the whole world: Maui, Hawaii.

CLOTHES/GROOMING

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Uniform: Tuxedos and suits. Favourite denim, brand and cut: Classic pair of dark blue denims: can dress up or dress down. Current go-to clothing item: Tuxedo. Favourite clothing staple: Black patent shoes. They go with anything. Whether it’s with my tuxedo, suits or a classic pair of dark denim jeans, they elevate any outfit. Favourite pair of shoes: Black patent leather shoes. Best new purchase: Bespoke Dandy’s from Bruce Eyewear. Favourite day-bag: HBC x Herschel Multistripe Duffle Bag. Favourite accessory: Rolex gold watch (my husband gifted it to me on our fifth anniversary). Accessory you spend the most money on: Tiffany Knot 14K cuff links. Favourite work tool: iPhone (it’s literally my mobile office). Scent: Chanel Bleu and Tom Ford Black Orchid. Necessary indulgence: Moët & Chandon Champagne. Favourite skin-care product: The Refinery skin-care products for men. Favourite hair product: Kevin Murphy.

READING MATERIAL

What you read online for style: GQ. Fave print magazine: Architectural Digest. Last great read: Crazy Rich Asians by Kevin Kwan and The Joy Luck Club by Amy Tan. Book currently reading: Red, White & Royal Blue by Casey McQuiston. Favourite book of all time: The Great Gatsby by F. Scott Fitzgerald.

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weekender

That perfect moment Stepping into a fairy tale at Château Okanagan WORDS + PHOTOGRAPHY LIA CROWE

The large latch on the heavy wooden doors of Château Okanagan clicks open, we step in, our jaws drop and our fantasy experience begins.

Crunching along a nondescript road lined by dry, scrubby yellow and sage green bushes running parallel to Okanagan Lake and high up the hillside, my travel companion and I look down again at our map app to make sure we are still en route to our destination. Soon, seemingly out of nowhere, we arrive at an unmarked entry—a hobbit-esque gatehouse. High black gates slowly open, like magic, to reveal a winding driveway lined by mature and manicured green gardens. Snaking down the driveway, we see a large castle-like structure, fronted by Alice-in-Wonderland-style gardens, with geometric-patterned hedges and trickling fountains. 22

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My friend of many years, Genevieve, starts to laugh as we roll into the porte-cochère, saying, “What fairytale book have we just entered?!” The large latch on the heavy wooden doors of Château Okanagan clicks open, we step in, our jaws drop...and our fantasy experience begins. Our host, Sara Campbell (guest relations), shows us to our room—the Bordeaux Grande Suite—clearly enjoying our reactions. The suite not only has sparkling lake views from the main bedroom and a lavishly furnished sitting area, but boasts a separate office fit for a king, a large dressing room and a massive

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Be curious. Be kind. Be brave. Be you. bathroom, complete with infinity bathtub, all exquisitely decorated with opulent furnishings, tiles and woodwork, and walls covered by thoughtful, unique pieces of art. We can’t wait to see the rest of the château and discover the next page of our storybook experience. Located on 44 acres with a kilometre of the lakefront, Château Okanagan was built over five years in the early 2000s as a private home, and officially opened as a private rental property this spring. Feeling like we’re in a scene from Beauty and the Beast, we explore the château with wonder. Peaceful water sounds play

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out in the background, emanating from a water feature that extends over two floors. One wing of the château has two levels of guest rooms, each unique in itself, meticulously designed and decorated with magical touches, like wooden jewellery boxes and finishes dripping with heavy, lavish tassels, but all holding to an old-world European aesthetic—with all the modern comforts. In the centre of the château sits a grand dining room with vaulted ceilings and exposed wooden beams, overlooked by a Juliet-style balcony from the library above, a lush sitting room and large kitchen and dining room. The other wing contains a home theatre, stocked wine cellar and huge fitness studio that leads to a full spa, both opening out to the two outdoor infinity pools. The spa is covered in tiny iridescent tiles that cover the hot tub and a steam room that beckons with a heady aroma. There is something familiar about the spa, which makes sense when I’m told it was created by the same designer as the spa at Sparkling Hills Resort. As we walk around, my mind puzzles on a sensation that this place is somehow different from other high-end accommodations, but I can’t quite place why. Then it occurs to me: this château was not built as a hotel for others to enjoy, it was conceived by and for the family that was to inhabit it. This was built as a home, not a business. It was a labour of love—and it feels that way. Soon Genevieve and I are sitting on the large terrace, watching the last of the light dissolve from the sky, the foothills of the Monashee Mountains fading into a silhouette, and sipping glasses of cold 50th Parallel Pinot Gris, while the château’s private chef, Scott Geiring, prepares our dinner. The next morning, I open my eyes and feel like I’m living a dream—I’m an everyday woman who has just learned she is actually a princess. Feeling right at home, Genevieve and I pad down the long hallway in bare feet and nightgowns to our set breakfast table on the terrace. Chef Scott brings us a smoothie bowl of yogurt infused with electric blue/green spirulina and a mango/watermelon smoothie topped with super grains and fresh strawberries. The dish is a piece of art and it’s clear that nature is the palette he uses to create; it’s playful and colourful. The château is not a hotel, it is a guest house that can only be booked by one party at a time with a maximum of 16 guests per party. “This is ideal for large, multi-generational family gatherings, as there is something for everyone and every age here,” says general manager Brian Dower. “It is also ideal for small weddings, corporate events and for those who value total privacy and an escape from the world. The property is completely private and, although we are working towards offering additional high-end excursions such as heli-skiing and wine tours by boat, it provides many activities on site.” I completely understand this, as no part of me wants to leave the property. Guest relations manager Kathleen Nierfeld gives us our agenda for the day: paddleboard yoga on the lake, a kickboxing class, massages and options for hiking, kayaking, swimming and relaxation, all capped off with a sushi-making class with Scott for our dinner. “Move at your own pace as you play with pushing up into downward dog,” yoga teacher Samantha Hogue says with encouragement. 24

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I am on my hands and knees on a paddleboard in the middle of Okanagan Lake. I start to straighten my knees, reaching my hips up into the air, as a gentle rocking motion from the lake ripples through my yoga pose. This is a first for me and what originally seemed like two activities pointlessly merged now makes sense as the fluidity of the water informs my movements. I begin to feel at one with this incredible body of water and by the end of the yoga and meditation, now on my back, I simply roll into the lake with absolute pleasure and open my eyes to a world of green around me—submerged, connected and completely zen-ed out. The rest of the day is an absolute win. Kickboxing with Carol Romanchuk and Cathy Swabey, of C&C Kickbox Co., is pure fire energy to balance out the fluid water vibes of the yoga, and we leave the class sweaty, pumped up and thankful for the exercise to balance out all the amazing food we’ve been enjoying. An early evening in the spa followed by massages grounds us and we arrive at our sushi-making class totally transformed. Chef Scott leads us through sushi rolling with patience and humour, and although our rolls aren’t quite as pretty as his, we are pleased with our creations and stuff our mouths with colourful rolls filled with tuna belly, cucumber and fun ingredients such as golden beets, lobster and blueberries. Again, I notice the difference of this resort experience—the feeling is that we are in a home, relaxed and surrounded by pleasant company but with total luxury at every turn. Beyond the château and gardens, the estate contains a large natural area with weaving trails that we hike with Brian, who describes the land as a sanctuary for flora and fauna, safe from housing developments. This property will remain a place for people to enjoy the environment, catch glimpses of wildlife and play on the many craggy beaches that edge the property. For our final dinner Chef Scott wows us with strawberry, beet and baby tomato salad with crumbled blue cheese, red onion and poppy seed croutons, all tossed in a rose vinaigrette. Next, we’re presented with a local-mushroom ravioli topped

with mushroom ragout, blueberry, toasted pumpkin seeds and shaved Parmesan drizzled with a goat cheese popcorn sauce and truffle oil, all washed down by a beautiful Chardonnay. He ends the meal with New York-style cheesecake with berries and aged port chocolate sauce that is somehow light and fluffy. Our conversation turns to recalling those moments in life when all the conditions line up and everything is perfect, because this is one such moment. B O U L E VA R D

in studio

Seeds of imagination German Aguirre reinterprets nature through design WORDS LAURA GOLDSTEIN

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X PHOTOGRAPHY ALBERT LAW

Like a surgeon performing the most delicate of operations, he uses tweezers to precisely place each seed into intricate patterns on furniture tabletops whose designs recall swirling Tibetan mandalas. A Brazilian amethyst morphs into an ageless geological sculpture; a rotating conical pendulum of burnt wood and gold leaf is transformed into a mechanical embodiment of a Japanese dry sand Zen garden. In the hands of sculptor and furniture maker German Aguirre (pronounced Herman in Spanish), the pieces are as contemplative as they are functional. “As a child growing up in Lima, Peru, my mother’s and grandmother’s antique store was an endless playground of lampshades and pieces of things to build with. I’ve always been mechanically minded,” laughs German from his studio, German Aguirre Design Atelier in West Vancouver. “But it was my gap year as a guide in the Amazon that changed my whole world. I admired the artists of Peru and their use of stones, wood, engravings and natural elements. I want to tell a story through my pieces but with a modern interpretation.” Before eventually putting down roots in West Vancouver, German trained in visual arts and design at the University of New South Wales in Sydney, Australia, and in product design at the ArtCenter College of Design in Pasadena, California. After graduation, he moved to New York, where he worked on collaborative projects, including Hugo Boss fragrances, Bose SoundWear and a 3D printer concept at Aruliden-NYC. When he and his Canadian wife, Dr. Kelly Barnett, decided to relocate to Tucson, Arizona for her work in 2015, German became mesmerized by the natural landscape, gemstones and minerals native to the area. “I wanted to tell a story on a more mentally conscious level that was really meaningful to me,” he explains, describing his transition from product design to sculpture and furniture. His Seed Line Collection of tables, ingenious Lazy Susans

and wall-mount art are created with seeds native to Peru: huayruros, quinoa, chia, shihuahuaco seeds, black beans and shells. They are inlaid in colourful and meticulously patterned layers of eco-friendly, water-resistant resin. “I love working with reclaimed ash and charred wood, although birch plywood is usually what I use to build the tables,” he explains. Having drawn out his patterns by hand first, German then projects them onto the tabletops and begins the arduous process of placing thousands of seeds, one at a time, to form the intricate patterns. It’s truly a labour of love for German, who recently completed a custom Lazy Susan for an 80-inch dining table for American singer/songwriter Kelly Levesque (she has collaborated with David Foster, Sting and John Legend) and her husband, Canadian Fraser Walters, a former member of The Tenors, for their getaway home in Kauai. “In this piece I’m symbolizing how the power of their music can shape mountains like the majestic Napali Coast along Kauai’s North Shore. Together they create this world around them through their passion, love, talent and creativity to ensure a safe and nurturing space for their family of five. This I represented by a five-petal flower, which is the shape that Venus, the Earth and the sun create with their orbits,” German explains. With huayruros, quinoa, black sesame and black beluga lentils embedded into the design, the tabletop shimmers with colours derived from malachite, turquoise, carnelian, rose quartz and azurite semi-precious minerals and crystals. He is currently working on a 12-foot dining tabletop for a family in Whistler; it’s inlaid with seeds that will convey their love of the mountains, skiing and ancestral history. German’s sculptures embody both the geological past and the contemporary present. His seemingly endless curiosity

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and insatiable thirst for spiritual connections with nature led to his creation of Ahora. Reminiscent of a Japanese Zen sand garden, it is a conical sculpture suspended in a steel frame and finished in gold leaf. An electric motor rotates the hands through the sand, analogous to the passing of time. And, with his passion to reinterpret gemstones in new and exciting ways, German creates mineral sculptures, such as the egg-like Gaia’s Womb, in which a stunning citrine geode metaphorically symbolizes the gestation of life, and appears to defy gravity within its wooden frame. He also created a one-of-akind commission for actress and Oscar winner Goldie Hawn. “She wanted a heart-shaped faceted crystal mounted on a pedestal for her partner of 40 years, actor Kurt Russell, for Valentine’s Day one year,” says German. “It’s been Kelly’s and my dream to eventually open our own wellness retreat emphasizing healing through the creative arts—and I will design it,” German says. “My wife, who just gave birth to our second child, specializes in internal and integrated medicine.” German and Kelly have done two workshops together—one on Bowen Island and the other at Loon Lake Retreat in Maple Ridge. As German explains, “I conduct a forest walk gathering natural seeds, branches, stones, et cetera, which we use to design simple sculptures, and Kelly creates curated experiences devoted to well-being, such as the relationship between diet, nutrition and emotional health. Family and the interconnectedness of the human condition with nature mean everything to me.” aguirregerman.com

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spotlight

Eric Himmelman, Brandon Davies, Jaclyn St. Pierre, Sylvia McDonald at Midland Appliance in Langley.

Fired up for fundraising Midland Appliance partners with Vancouver Firefighter Charities to host Fire in the Kitchen events WORDS DON DESCOTEAU

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X PHOTOGRAPHY LIA CROWE

During a late spring Fire in the Kitchen fundraiser held at Midland Appliance in Langley, guests could be forgiven for thinking they had mistakenly walked into a fine-dining establishment. On that night it was firefighters who were expertly preparing and serving a multi-course meal worthy of praise from the most discerning of foodies. Using state-of-the-art cooking and food preparation equipment in Midland’s unique live kitchen space, the first responders volunteering showed a dual passion for good food and educating attendees about firefighter-led charitable programs. Midland Appliance’s Fire in the Kitchen fundraisers (officially called Fire in Your Kitchen) are well suited for any of the company’s three live kitchens—located in Langley, Vancouver and Richmond. And they are a key ingredient in the blossoming partnership between Midland Appliance and Vancouver Firefighter Charities (VFC), which also coordinates Snacks for Kids, a program to ensure Vancouver students don’t go hungry. “We enjoy hosting casual networking events and connect-

Providing gourmet home- and firehall-based dinners for charitable donors has long been one of the ways VFC funds its programs. Upon learning about the fundraising dinners and Snacks for Kids program, Jaclyn saw Midland facilities as a perfect fit for hosting the fundraisers, and a match for the values of its brand, leadership and staff. ing with our clients,” says Jaclyn St. Pierre, Midland’s senior manager of brand and marketing. “Partnering with VFC to support the Snacks for Kids program [through the Fire in the Kitchen fundraisers] has allowed us to combine these relationship-building events with purpose-driven causes. Our guests are excited to attend to support the program and learn more about it.” As well as the designers, architects, builders, contractors, developers and homeowners who attend other special events in its showrooms, Midland’s community and media partners get invited to experience the Fire in the Kitchen events. Guests enthusiastically chat with the firefighters as they chop, flambé and plate up the delicious items, and savoury aromas waft through the room. This entertaining blend of sight, sound and scent often prompts social media influencers to capture the action live. “They’re extremely talented chefs, the whole Fire in the Kitchen team. You’ll see all the ingredients laid out on the island and they just transform them into these amazing dishes,” says Jaclyn. Providing gourmet home- and firehall-based dinners for charitable donors has long been one of the ways VFC funds its programs. Upon learning about the fundraising dinners and Snacks for Kids program, Jaclyn saw Midland facilities as a perfect fit for hosting the fundraisers, and a match for the values of its brand, leadership and staff. Midland president/CEO Lee Methot, in particular, has a rich family history and connections with the BC fire service, Jaclyn says. As of the end of June, Fire in the Kitchen events at Midland had raised more than $35,000 for VFC and Snacks for Kids. Adding to that impact, attendees often book the firefighter chefs for private home dinners, illustrating another mutual benefit of the relationship. A provider of luxury home appliances for residential development projects around the Lower Mainland, Midland celebrates its 40th anniversary in 2024 and has a tradition of supporting community groups. While it continues to sponsor local teams and organizations, the company’s partnerships with broader children’s charities are helping Midland meet its goal of making a bigger impact, Jaclyn says. In addition to VFC’s Snacks for Kids program, Midland also partners on initiatives to support fundraisers for the BC

Professional Fire Fighters’ Burn Fund, BC Children’s Hospital Foundation, VGH & UBC Hospital Foundation, Canuck Place Children’s Hospice and Kids Help Phone. Vancouver firefighter and Snacks for Kids program coordinator Eric Himmelman likes the synergies created through hosting Fire in the Kitchen events at Midland locations. “Being able to speak face to face with people in our community about the needs of our programs adds so much value and impact, both in terms of building awareness and in getting support for our programs,” he says. Charitable activities like Fire in the Kitchen also allow firefighters to serve the community in a fun and creative way. “I know how excited we as firefighters get for these programs because they’re just so unique,” Eric says. Participants relish the chance to work in a high-end kitchen environment with talented firefighters like Nick Levesque, who is also a Red Seal chef. Not only is Fire in the Kitchen popular with residential development professionals, Jaclyn says, Midland’s manufacturer partners have co-sponsored events, with firefighter chefs able to customize menus spotlighting specific products or brands. At the Langley event, for example, all the dishes were prepared using a built-in sous vide feature on a 48-inch dual-fuel professional range with induction. Relationships with clients, brand partners and community have always been important to Midland, and it has built a solid one with VFC, Jaclyn notes. As well as hosting Fire in the Kitchen, the company helped connect VFC to a Vancouver wholesaler, which helped lower the program’s food costs and allowed the group to expand its reach in Metro Vancouver. That help has been timely. Snacks for Kids, which just finished its 10th year, supported a record 5,000 students in more than 60 Vancouver schools and after-school programs in 2022-23. Midland aims to host Fire in the Kitchen or related fundraisers in its live kitchens on a regular basis. For details on upcoming events, visit or call one of their showrooms in Richmond, Vancouver or Langley, and to learn more about Midland’s work in the community, visit midlandappliance. com/community-involvement and follow them on Instagram and Facebook. More details on VFC and its programs can be found at vancouverfirefighters.ca.

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Dress: Fendi Shoes: Christian Louboutin Earrings: Chanel 32 by BO U L E VA R D Provided Turnabout Luxury Resale

LIA CROWE PHOTO

hot properties

A path to diagnosis With giant leaps in research and generous donations to BC Children’s Hospital Foundation, children and families facing rare disease are receiving long sought-after answers WORDS LISA MANFIELD PHOTOGRAPHY LIA CROWE + SHEILA SAY STYLING SARAH D’ARCEY

X MAKEUP HEATHER NIGHTINGALE

or families of children with rare illnesses, the most invaluable moment in their journey often comes when they receive a diagnosis after months, if not years, of medical investigation. And yet, for many of these young patients at BC Children’s Hospital, that moment of clarity remains elusive. With more than 7,000 rare diseases in existence, and new ones being discovered each year, it can be challenging for medical research to keep up. But according to Dr. Stuart Turvey, a pediatric immunologist at BC Children’s Hospital and the Canada Research Chair in Pediatric Precision Health, the odds of getting a diagnosis are improving thanks to mighty technological advances and research efforts paired with clinical treatment. “Estimates say that one in 25 kids in British Columbia are affected by a rare disease,” he says. “And, in fact, one in every three children admitted to BC Children’s Hospital has one of these inherited genetic diseases. We call them ‘rare’ but they’re actually very common.” Children’s hospitals around the world face challenges in caring for kids with undiagnosed rare diseases, Dr. Turvey says. But despite the challenges, there’s a lot of hope.

“In pediatrics, we focus on hope and optimism. Our teams have the expertise to truly change the lives of families.” That’s why Dr. Turvey’s research focuses on discovering and leveraging new, innovative techniques to get answers for kids across BC and the Yukon. Every development could make a crucial difference in a patient’s medical journey. “In our research, the big focus is on children who aren’t getting an answer through what’s available clinically,” he says. “BC Children’s Hospital offers the best technology in the world, but sometimes we still can’t get the answers we need. What we’re doing in research is pushing beyond those boundaries.” Getting to that diagnosis is critical, Dr. Turvey says, because it’s the centre point for understanding, treatment and prevention in pediatric medicine. “Medicine is formulated on having a diagnosis. When we can get information about potential treatments and understand what problems these patients will face in the future, we can do things to avoid them. We are known for our ability to make life-changing diagnoses.” B O U L E VA R D

Dr. Stuart Turvey.

It used to be that we had to go gene by gene. And because there are so many genes, much of the time we didn’t find the answer. But now we can quickly sequence the whole genome, sift through it to find answers, and then we can move them into clinical programs.

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A typical diagnostic process for a child with a “rare” disease often includes dozens of painful and invasive tests, and endless specialist appointments, which often result in treatments for the disease’s symptoms—like a rash or an infection—but not its root cause. And too often, families are left frustrated without answers or an understanding of why their child remains sick. This often-lengthy journey is what Dr. Turvey and his team refer to as the “diagnostic odyssey”—a quest to find vital answers for kids and their families. With precision medicine, researchers are better able to pinpoint the genetic issues behind many of these diseases. And these great findings start small, at the cellular level. “We can start to understand the molecules and the cellular changes that cause a child’s disease,” Dr. Turvey says. “We can look into their DNA and proteins. It used to be that we had to go gene by gene. And because there are so many genes, much of the time we didn’t find the answer. But now we can quickly sequence the whole genome, sift through it to find answers, and then we can move them into clinical programs. It’s rare that a children’s hospital can combine a research institute with world-class clinical care, but we are able to do that every day at BC Children’s.” By collaborating with researchers and clinicians at children’s hospitals around the world, Dr. Turvey and his team are also able to extend their knowledge and discoveries, and ultimately help more patients. “This is a huge team effort, and there are global reverberations thanks to our findings,” he says. “For example, a few weeks ago we published our research about a child who had come to BC Children’s Hospital with terrible allergies. Their skin was itchy, and they had food allergies that prevented them from eating much. They grew very poorly and had struggled for a long time with tube feeding. We were able to find the genetic cause, and then, by reaching out to our global networks, we quickly found 16 other patients around the world who all had the same thing. Working together with our global network, we found a treatment that could control this so that the patient could eat and grow. It’s a great example of how excellent clinical care combined with world-class research changes the course of treatment for children here and globally.”

ADAM BLASBERG PHOTO

BCCHF PHOTO

LEVERAGING THE POWER OF PRECISION HEALTH

SHEILA SAY PHOTOGRAPHY

MAKING DREAMS COME TRUE AT HOME

LIA CROWE PHOTO

Thanks to support of BC Children’s Hospital Foundation through this year’s Dream Lottery, participants can support ground-breaking research initiatives for kids at BC Children’s and beyond. While making a mighty impact on the future of pediatric health care, those entering this year’s Dream Lottery also have the opportunity to win some breathtaking prizes. This includes the chance at a luxurious 2,946-square-foot, three-bedroom, threebathroom home located in Crown Isle Resort and Golf Community’s Greystone Estates in Courtenay, BC. “This large home is pure elegance, and backs right onto the eighth tee box of the Crown Isle golf course,” says Jason Andrew, director of real estate at Crown Isle. “It’s truly the stuff of dreams.”

Dress: Dolce & Gabbana Shoes: Christian Louboutin Earrings: Christian Dior Provided by Turnabout Luxury Resale

B O U L E VA R D

Dress: Dolce & Gabbana Provided by Turnabout Luxury Resale

LIA CROWE PHOTOS

Designed for comfort and understated luxury, this home is also an entertainer’s paradise—including the kitchen’s oversized island, quartz countertops, 36-inch stainless steel gas range with custom-crafted hood fan, and hidden walk-in butler’s pantry complete with sink, a second dishwasher and beverage fridge, and the dining room’s oversized candle pendant light. Out back, a covered patio with a 10-foot ceiling features a big gas barbeque and fireplace, making outdoor entertaining possible all year long. And inside, the family room doubles as another entertainment area with vaulted ceilings, a bar area, a large, covered patio and impressive views of the golf course. “In my 16 years with the BC Children’s Hospital Foundation Lottery, we have never offered this many incredible prizes,” says spokesperson Erin Cebula. “We have 10 packages to choose from, and they’re all pretty dreamy. This hasn’t been the easiest year for many British Columbians, but being able to dream about a new home, travel or oodles of cash while supporting a worthwhile cause really lifts the spirits. I’m particularly excited about this island lifestyle offering—there’s just something magical about Vancouver Island.” Get your Dream Lottery tickets at bcchildren.com.

Sport dress and golf shoes provided by Crown Isle.

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fashion

The gifts of

Creativity PHOTOS BY LIA CROWE STYLING BY SARAH D’ARCEY

On model: gown by Rolla Summers; shoes, Miu Miu from Turnabout Luxury Resale. On Sarah (left): dress, stylist’s own; shoes, Isabel Marant from Turnabout Luxury Resale.

Like the chaos from a scene in a Renaissance painting, art imitates life as life imitates art. Behind the scenes of a fashion shoot, things can be less than perfect in the pursuit of creating beauty. However, artistry always outshines everything, and the chaos has a beauty of its own. Blanche Macdonald Centre is the nesting ground for all things fashion and beauty and is responsible for nurturing some of Canada’s brightest fashion design talent. With the help of the fashion styling students, we highlight looks from three outstanding fashion design graduates—Rolla Summers, Amy Nunweiler and Daisy Cook—as we celebrate what’s happening in fashion right here in our own backyard.

On model: jacket, pant an chaps by Amy Nunweiler; shoes, Mach & Mach from Turnabout Luxury Resale. On rolling rack: butterfly gown by Rolla Summers.

On model: jacket, bikini top, pant and bag by Daisy Cook; shoes, Manolo Blahnik from Turnabout Luxury Resale. Pink tulle gown, Chynna Mamawal Atelier.

Makeup and hair by Ksenia Ogolikhina. Model Hailey Poole. Styling students: Tejal Anand, Sydney Winnicky-Hussey, Eurica Cuizon, Falak Kashyap, Ellison Nyback, Jay Carrillo, Klauris Wang, Hani Le Hoai, Nikki Mall, Carola Vidal Garza, Zohreh Rohi. Photographed on location at Blanche Macdonald Centre’s atelier campus. A huge thank you to the school for hosting our fashion team for the day.

business class

Strategy. Innovation. Compassion. Diane Dou is a rising star in the banking world, embracing her role as chief experience officer at BlueShore Financial 44

B O UWORDS L E VA R D LAUREN KRAMER

X PHOTOGRAPHY LIA CROWE

“That was a breaking point in my career—the realization of how powerful technology could be for the banking industry. I realized I could add value, influence and deliver impact on something I was passionate about, and my career took off quite quickly.”

rom her office at BlueShore Financial’s headquarters in North Vancouver, Diane Dou can see Vancouver’s famous Lions Gate Bridge and her adopted city of the past 23 years. As the credit union’s chief experience officer, she leads its Wealth Management, Solution Centre and branch network strategy and operations. It’s a broad role that calls for a strategic mindset, innovative thinking and a compassionate leadership style, but Diane loves her work and is excited about the future of BlueShore. Her life has changed significantly since she first left China for Vancouver in 2000. In her late 20s at the time, Diane had little grasp of English and no friends or family in Canada. She rented a room in a basement and spent her first eight months trying to find work. “Travel wasn’t foreign to me because I’d worked in the airline industry in China,” she reflects. “But I realized quickly that traveling somewhere as a visitor and moving to a place to build a new life are two entirely different things.” Diane began to settle down after she secured a job as a software engineer and data architect at HSBC. Over the next three years, she realized her preference was business rather than information technology. So, when a manager gave her a chance to transition from one to the other, Diane jumped at the opportunity. In her new position, she used banking transaction data to form a customer engagement strategy. “That was a breaking point in my career—the realization of how powerful technology could be for the banking industry,” she said. “I realized I could add value, influence and deliver impact on something I was passionate about, and my career took off quite quickly.”

Diane’s passion involved using customer transaction data to reveal the emotional side of finance management and using this information to design and implement banking solutions that would help manage customers’ journeys and their life events more effectively. “Financial services is an emotion-driven industry,” she reflects. “It’s a business about compassion and helping people manage their financial health and wellness—one of the most intimate and foundational things in life. But the industry as a whole is more focused on transactions, efficiencies, revenue and profit building. Most banks forget to examine the pattern of struggle and success that customers go through.” With her background as a data architect, Diane could easily read the financial transactions to trace the emotional journey the bank’s clients were taking. She made it her mission to create strategies that could help customers navigate that emotional journey and create positive impacts in their financial lives. She continues this mission today at BlueShore Financial. As a woman, particularly a Chinese woman, on the rise in the banking and financial sector, Diane quickly attracted attention. Chinese media requested interviews, asking her to share her story of success in a new country. Diane complied but tempers the narrative by pointing out that she counts herself extremely lucky. “The leadership I worked under helped me by giving me the opportunity to spread my wings,” she notes. “There are many talented immigrants in this country, but people don’t always recognize their potential or give them a chance to shine.” B O U L E VA R D

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Diane is remarkable among those immigrants for her tenacity and determination. While working at HSBC, she studied for a Master’s degree in business administration at Simon Fraser University—pregnant with her son at the time. It was a challenging experience that required juggling work and study with the demands of marriage, and she admits it was tough to keep all the balls in the air at once. “When you’re chasing your career and figuring out who you are in a new country, you become a different person,” she reflects. “I came from a traditional Chinese background where women tend to focus on the home, and as my career took off, it impacted my marriage.” Diane became a single mother when her son was two years old. But nothing slowed her down. She spent 16 years at HSBC, eventually becoming chief operating officer for the company’s retail banking and wealth management division. She made the transition to the credit union sector when she joined Prospera Credit Union, and later served as Ernst & Young Canada’s western Canada market leader for financial services, where she led the consulting practice for regional banks, credit unions, private capital firms and wealth management firms. In early 2023 she joined BlueShore Financial where she drives the retail and wealth management strategy for the credit union. “My job is to lead the distribution channel that delivers specific results according to our clients’ needs,” she explains. “My role is all about the client experience and the type of experience we can offer clients to support their life stage, financial needs and aspirations. We design a premium experience and curate it to suit each individual with the goal of building financial health, financial well-being and financial resilience into people’s lives.” BlueShore’s branch experience is uniquely inspired by the West Coast, using music, lighting, décor, aromatherapy and even a concierge to foster a Zen-like experience across its 12 branches, which are spread between Vancouver, Burnaby, the North Shore and the Sea-to-Sky Corridor. As she embraces her new position, Diane has high ambitions. “I want BlueShore to continue to be known as one of the few financial institutions that are focused on emotional banking,” she says. “But it’s also crucial that BlueShore is very cutting edge and innovative in how we deliver an experience in both a physical and a digital space. We aim to treat people the way they want to be treated.” That’s a message that Diane brings into her volunteer work, too. A longtime volunteer in vulnerable communities that include women and girls suffering from domestic violence, refugees and other less fortunate populations, she volunteers for multiple non-profit organizations located in Vancouver’s Downtown Eastside. This summer, she is cooking and serving free lunch at the Union Gospel Mission with her son. “I firmly believe one should lead by example, with compassion,” she says. “I want my son to understand that we have a privileged life, and that we should use that privilege to help others.”

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spotlight

Upcycle Repurposing, visibly mending and creating sustainability in the fashion industry WORDS LAURA GOLDSTEIN

X PHOTOGRAPHY LIA CROWE

hen the owners of upscale Victoria consignment fashion boutique House of Savoy filled their storefront window with mounds of used clothing on a recent Earth Day, it wasn’t a ploy for new business. Rather, it was a not-so-subtle wake-up call for people to rethink tossing away clothing that will end up in a landfill. According to a study carried out by the University of Waterloo in 2023, Canadians dump close to a staggering 500 million kilograms (500,000 tons) of fabric clothing and shoes a year, many of which could be repaired, upcycled or consigned for reuse. Enter the slow-fashion movement. While fast fashion is characterized by lower-quality, low-priced, massproduced and machine-made garments, slow-fashion clothing is often handmade, better quality and higher priced; consumers pay more for quality items that last longer. Other solutions to combat overconsumption and overproduction in the fashion industry include repurposing clothing in vintage and used-clothing stores, and using visible mending techniques to lengthen items’ lives. B O U L E VA R D

Buying repurposed clothing initially started after the First World War, at a time when people had to recycle their clothes due to fabric shortages. But now, with the advent of slow-fashion awareness, people are questioning how clothing and textiles are made, as well as their environmental impacts. Buying repurposed clothing initially started after the First World War, at a time when people had to recycle their clothes due to fabric shortages. How things have changed! But now, with the advent of slow-fashion awareness, people are questioning how clothing and textiles are made, as well as their environmental impacts. “It’s trendy to buy vintage and consignment today, but we really saw an increase after COVID,” says Émilie Hamel, co-owner of House of Savoy, which is celebrating its 45th anniversary this year. “People wanted to make a bit of extra money and, in many cases, didn’t want to spend a lot for a work-at-home lifestyle.” “And by consigning clothes, it’s kind of like an exchange: bring something in you’re not wearing anymore, and you get something in return,” adds co-owner Zenija Esmits. “And, when searching for vintage and antique pieces, people are looking for quality and so it’s also an investment.” Demographics and social media have also changed fashion dictates for what women and men wear today. “When we were growing up, we might have been influenced by a particular trend or celebrity. But today, young people know about the environment and are more concerned than our generation about where clothing comes from,” Émilie says. “Teens are very into original vintage ‘90s clothing probably made in the US at that time. We’ve had clients as young as 12 years old coming in with their parents to re-sell on consignment. Teens looking for vintage prom dresses is also very popular. We try to keep prices reasonable, and we have a big following of collectors outside of Victoria,” she adds. With the booming film and television industry in BC, House of Savoy also attracts costumers and scouts for magazine fashion layouts. On yearly buying trips to Paris and London, the intrepid pair scour thrift stores, charity shops and outdoor antique markets known as brocantes to discover one-of-a-kind treasures that may include Chanel and DIOR for their clients. Visible mending is another area of slow fashion that the

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House of Savoy team embraces, noting on their website, “We believe that with a bit of TLC we can inject new life into what may have been an unloved item.” House of Savoy offers an in-house collection that features “thoughtful and fun repairs and embellishments on items.” You may remember the hippie ’60s when it was groovy to customize your old jeans and jean jackets with embroidery and colourful patches. The idiom “everything old is new again” rings true today more than ever with this growing craft. “Visible mending is a slow-fashion art form that has its roots in Japanese sashiko, in which colourful embroidery is meant to highlight rips and tears, not cover them up,” explains Amy Walker, who teaches workshops in upcycling clothing with visible mending in Vancouver. Tiny stitches in swirling patterns and contrasting colours emblazon an up-cycled summer dress of Amy’s; her old coverall takes on a new life with the addition of vibrantly patterned patching, and holes in socks are treated to painterly multi-hued darning stitches. Walker’s Experimending workshop at Vancouver’s Museum of Anthropology (MOA) attracted over 30 hands-on participants of all ages, who each brought a previously worn piece of clothing to embellish. The class was followed by discussions on the historical role of visible mending practiced for centuries by mostly women in almost all cultures. “If you love a piece of clothing but there’s a tear, no need to toss it out—just get creative and personalize it because it tells a story about you.” Luxury brands and slow-fashion sustainability awareness don’t have to be mutually exclusive. However, sustainability does need to start from the top with fashion brands taking responsibility directly for sourcing fabrics and manufacturing their garments that in the long run will remain durable. Senior apparel and textile sustainability strategist Myriam Laroche has carved out a niche career for herself as one of Canada’s most passionate supporters of sustainability and repurposing awareness in the fashion industry. The trailblazer was responsible for bringing 2017’s Eco Fashion Week to

Vancouver, where she lived for 11 years. Now back in Quebec City, she recently launched her new agency Collective Détour that assists fashion brands in creating more sustainable futures. “One of the ideas I worked on for national retailer Simons involved a discussion for a repurposing ‘take-back’ program, but frankly I think each brand should be responsible for its own product recycling with a section on their websites to do so. Value Village has been a client of mine for 12 years and they actually pay not-for-profits by the pound for their clothes. That’s the investment they make to ensure that clothing and textiles don’t end up in a landfill,” says Myriam, also noting that the thrift store icon has opened Value Village Boutique on South Granville in Vancouver; it features two floors of repurposed designer and vintage fashions purchased through Big Brothers Big Sisters of Canada. Slow fashion is also being embraced by Canadian designers like Vancouver-based Jason Matlo and Evan Ducharme,

“who concentrate on creating smaller bespoke collections in response to fast fashion,” Myriam says. International awareness to cut textile waste is gaining traction. France is introducing discounts for repurposing clothing to customers through subsidies to tailors, clothing brands and repair shops who join the free eco-initiative, Refashion. And as the slow-fashion movement gains traction, creative ideas are also gaining momentum. Imagine travelling to Japan without a suitcase, travelling in just the clothes you are wearing. Japan Airlines offers an innovative fashion option—renting your vacation clothes! Rental of pre-owned and end-of-stock apparel, including cleaning, can be reserved ahead on the website Any Wear, Anywhere, and then delivered to your hotel. Undergoing a one-year trial, the airline hopes rentals will cut down on carbon emissions from aircraft by reducing the weight of luggage and increase sustainable tourism. The fashion is “slow,” but the ideas are coming in fast.

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food and feast

Take it slow… and even slower Lessons from a slow-food lifestyle WORDS ELLIE SHORTT 54

B O U L E VA R D

X PHOTOGRAPHY DON DENTON

Let the flavours mix, meld and develop over sweet time. Savour the process as well as the end goal.

n 2020 the world slowed down. It was a forced slowing down with heartbreak and consequences, but for some individuals, communities and even industries, there were profound lessons learned. Certain folks found these lessons in their kitchens and gardens. With grocery shortages and restaurant shutdowns, many took togrowing their own produce and making their own meals. For the first time in a long time people had… time…and were increasingly drawn to cook methods that took up that time. An oft-joked-about example of this was the sourdough spectacle, whereby novice cooks throughout the world became expert bakers, perfecting and comparing fermentation tips and bread-making tricks. Not only did this process require time, patience and a bit of an attachment to one’s abode to execute properly (it takes about 24 hours of feeding, folding, fermenting and forming, before actually popping the dough in the oven), but there was also a sense of connection and community that accompanied the exchange of pictures, recipes and even starters, as neighbours dropped bubbling jars-of-possibility on each other’s doorsteps. Of course, the process of naturally fermenting bread didn’t begin in 2020. Sourdough is thought to be the most ancient form of leavened bread and was used throughout the Levant more than 5,000 years ago. In fact, “slow cooking” in general—whereby a dish takes many hours (even days) to cook—is integral to almost all indigenous cultures. Slow smoking, pit roasting and the use of earth ovens have been discovered archaeologically in almost every region of the world where humans have dwelt and is arguably one of the earliest forms of cooking. As you might also imagine, growing one’s own food in the closest proximity possible, now perhaps a luxury reserved for those with roomy backyards or spacious patios, was essential to survival. In fact, cultivating, collecting, cooking and consuming wasn’t just a way of life, it was life, and almost every activity and interaction for much of human existence revolved around these essential skills of survival. To a great degree, we as a collective society have lost touch with our culinary and cultivating roots. Especially in North America, most store-bought food comes in plastic packaging, is shipped from all over the world, grown in over-farmed, biologically dead and nutrient-devoid soil, picked before peak ripeness, sprayed with all sorts of pesticides and preservatives, and then combined in recipes that boast the shortest prep and cook times. This is not a judgment statement. The demands of modern life for many leave little room (often literally) to grow one’s own produce, visit local farms, and spend hours a day preparing wholesome dinners. Even eating communally is a rare occasion B O U L E VA R D

for many; meals are often inhaled while working or watching TV, even while running errands or commuting. Access to time and space is a rare commodity these days, and for far too many, simple access to certain ingredients is impossible, especially in spaces known as “food desserts.” However, when and where possible, trailblazers have been working hard to rectify this. One in particular is Carlo Petrini, who in 1986 founded Slow Food International in Bra, Italy. As stated on the website (slowfood.com), the goal is to “prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.” This now global organization has inspired many more communities, groups and individuals to advocate for what is commonly referred to as the slow food movement, recognizing that “through our food choices we can collectively influence how food is cultivated, produced and distributed, and change the world as a result.” While slow-food and other like-minded organizations have thoughtful and meaningful manifestos, outlining key philosophies and providing action steps for international markets, world leaders and changemakers, there are also important and impactful practices for the individual. The first step is exploring at-home or community gardening. Not only does this create an immediate connection with, and deeper appreciation for, the food we eat, but from an environmental perspective, it decreases the devastating demands of monocropping and mass farming, significantly reducing the harmful impact of these problematic practices, while simultaneously ensuring more nutrient-dense and delicious ingredients in the kitchen. If you’ve ever picked a tomato fresh from a vine or plucked a snap pea soaking in the sunshine, you’ll know exactly what I mean. Nothing compares flavour-wise. Researchers have also 56

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seen substantial increases in mental and physical health when research subjects start gardening, as highlighted poignantly in The Well-Gardened Mind by psychiatrist Sue Stuart-Smith. The next step to reconnecting with our culinary ancestry is by spending more time in the kitchen. If this feels boring, daunting or lonely, you could try listening to a podcast while you prep, inviting friends and neighbours over to make meals together, and getting your family involved, especially young children. Make cooking (and even cleaning up) the activity, not a dreaded means to a rushed end. Another aspect of this essential return is simply slowing down the process of cooking itself. Take a note from our ancestors: turn the heat down low…and even lower. Take it slow…and even slower. Let the flavours mix, meld and develop over sweet time. Savour the process as well as the end goal. Marvel over how a goopy little mess of microbes, with ample care and connection, can over time develop into a moist, crusty, warm and satisfying loaf of love. While 2020 may feel like a distant memory, there are lessons we can lean into in our once again fast-paced world— perhaps in glorious resistance to our fast-paced world! Dust off those Dutch ovens and casserole dishes. Resurrect your long-forgotten sourdough starter, or better yet, ask around if any friends, family, colleagues or neighbours have a currently active starter that they can pass along. Share recipes, exchange tips, get the conversation about food, flavours, ingredients and methods going again. Get your hands dirty. Make your aprons messy. Marvel at how some little seeds turn into gardens full of delight. Catch a waft of pleasure as you tenderly clip a handful of thyme or sprig of rosemary. Get back in your kitchen. Cook with love. Eat with appreciation. Sink into each bite. Take it slow…and even slower.

SEAFOOD MARKET • DELI • FISH & CHIPS

Seared Scallops

with Garlic & Asparagus Purée Rustic Sourdough with Honey and Rye Ingredients 100 g sourdough starter (fed and bubbly) 250 g bread flour 200 g rye flour (darker or light rye is fine) 350 g water 25 g honey 10 g fine sea salt Directions

STEP 1: AUTOLYSE

Weigh out your sourdough starter, water and honey into a large bowl. Mix them together briefly. Then add your rye flour, bread flour and salt, and mix together with a wooden spoon or spatula (the dough will seem fairly shaggy and only just combined). Cover your bowl with a damp tea towel and let it sit for one hour, until it’s fully hydrated and more smooth-looking.

STEP 2: STRETCHING AND FOLDING

Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a rough ball is formed. This will take about 20-25 folds to form the rough “ball” (keep in mind rye flour will make the dough stickier than you’re used to, so the shape might be a bit looser than expected). Place the tea towel back over the bowl and let the dough rest for about 30 minutes. Repeat this step for a total of four stretch-and-folds over a two-hour period.

STEP 3: BULK FERMENTATION

After you’ve completed all your stretch-and-folds, place the tea towel back over your dough and let it rest and ferment. *Note: the time this takes will depend on the temperature of your home. If your home is warm, then your dough will ferment faster and could be done in as little as a few hours. If it’s colder, it will take longer, possibly overnight. You’re looking for the dough to just about double in size, but not more (that means it’s over-fermented).

Check

photo: Guerin ourYann website

Ingredients: for more 12 Qualicum Bay Scallops great seafood 2 Tbsp Olive Oil recipes ½ Tsp Sea Salt 2 cups fresh or frozen Asparagus–chopped ¼ cup White Wine ½ cup Heavy Cream 4 cloves Garlic - sliced 2 Tbsp Fresh Parsley - chopped Cracked Black Pepper Directions: Remove the abductor muscle from the Scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away. Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée. Bring a pot of salted water to a boil and toss in the garlic and asparagus. Cook until tender, about 2 min. Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process. Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth. Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan. Add olive oil to the hot skillet, and then gently place each Scallop into the pan. Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed it’s golden brown crust. Gently turn each Scallop over and sear for another minute. Serve on top of the asparagus purée and add sprinkled parsley and cracked black pepper. Enjoy!

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STEP 4: SHAPING THE DOUGH

Once the first ferment is complete, prepare a banneton or a bowl lined with a dry tea towel (whether using a banneton or lined bowl, make sure it’s not too wide so as to maintain the shape of the dough) and dust it liberally with flour (I use rice flour for this, as that seems to be a common recommendation). Lightly flour your counter (also with the rice flour) and use a dough scraper to gently ease the dough out of the bowl. Then use a combination of the scraper and your hands (or just your hands) to gently form the dough into a tight round shape. *Note: if you’ve never done this before, I recommend looking up an online video tutorial. Once the dough is shaped, place it into your banneton or bowl smooth side down, so the seam is on the top.

STEP 5: COLD FERMENT

Cover the banneton or bowl loosely with a tea towel and place into the fridge. Try to leave it in the fridge for a minimum of five hours up to a maximum of 36 hours. *Note: A longer cold ferment creates lovely blisters on your crust and a deeper sourdough flavour. It will also help your dough form a bit of a skin, which makes it easier to score. 58

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STEP 6: BAKING

Once you’re ready to bake your sourdough, you’ll need to preheat your oven to 450 F. Place your Dutch oven into the oven when you turn it on so it gets hot. Cut a piece of parchment paper big enough to use the edges as a “handle” to lower the dough into your Dutch oven when ready. Leave your dough in the fridge until the last minute (placing this dough cold into a hot oven will give it a better spring). When ready, take your sourdough out of the fridge and carefully place it onto the parchment paper. Score your bread with a sharp razor blade or knife. Mindfully take your hot Dutch oven out of the oven, place the dough into the pot using the parchment paper as a handle, smooth out any wrinkles/folds in the paper, put the lid on and place into the hot oven. Bake for 30 minutes with the lid on at 450 F, and then another 15 minutes or so with the lid off at 410 F (the crust will be quite dark, and when tapped, the loaf will have a bit of a hollow sound). Remove the Dutch oven from the oven, then remove the sourdough loaf and place it on a wire rack to cool. You’ll need to allow this bread a bit longer to cool due to its higher moisture content (if you try to slice into it too quickly, it might be gummy). *Note: If you prefer a less crusty loaf, wrap in a tea towel and let it cool under that.

Balsamic Thyme Pot-Roast with Parsnips, Carrots, Fennel and Onion Ingredients Salt and freshly ground black pepper One 3-pound chuck roast About ¼ cup olive oil, divided 1 large onion, peeled and roughly sliced 2 large fennel bulbs, trimmed and roughly sliced 4 medium-large carrots, peeled and cut in half longways 4 medium-large parsnips, peeled and cut into quarters longways 4 cloves of garlic, peeled ¼ cup balsamic vinegar 3 cups beef broth 3 sprigs fresh rosemary 3 sprigs fresh thyme

Directions Preheat the oven to 275 F. Generously salt and pepper the chuck roast. Heat some olive oil in a large pot or Dutch oven over medium heat. Add the onions to the pot, lightly sautéing them until slightly golden brown before transferring them to a plate. Add a bit more olive oil and add the carrots and parsnips into the same pot and toss them around until slightly browned, about a minute or so. Place the carrots and parsnips with the onions. Do the same with the fennel and garlic and add to the other reserved veggies. Once again, add a bit more olive oil and place the meat in the pot and sear it for about a minute on all sides until it is lightly brown all over. Transfer to a plate. With the burner still on medium, use some beef broth to deglaze the pot, scraping the bottom with a wooden spatula or spoon. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the veggies, garlic and the fresh herbs, and drizzle everything evenly with the balsamic vinegar. Put the lid on, then roast for three hours for a three-pound roast. The roast is ready when it’s fall-apart tender.

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Blackberry Nectarine Crumble with Honey and Thyme Ingredients For the base… 4 cups sliced nectarines (you’ll want them to be ripe and juicy) 2 cups fresh or thawed blackberries Juice of one lemon 2 tbsp honey 1 loose tbsp fresh thyme For the topping… 1 cup ground almonds 2 cups old-fashioned rolled oats ½ cup chopped raw pecans 1 tsp cinnamon ½ tsp ground ginger ½ tsp sea salt ¼ cup honey ½ cup unsalted butter, melted 60

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Directions Preheat the oven to 275 F. In a medium-sized mixing bowl, combine the base ingredients. Transfer to a baking dish (about eight cups or two litres in volume). In the same mixing bowl, combine the ground almonds, oats, nuts, spices and salt. Then add the honey and butter and stir until well combined. Spread the topping over the fruit. Bake for 1 to 1.5 hours, until the topping begins to brown and the fruit below is bubbling. Serve warm with ice cream, whipped cream or simply on its own! *Note: If you notice that the top is cooking a tad too fast and over-browning before the fruit is bubbling, take it out, cover your baking dish with tinfoil and pop it back into the oven.

secrets and lives — AND THE 7 SINS

with MICHELLE WEBBER

Michelle Webber says it was a passionate need for a clean and 100 per cent crueltyfree deodorant and a gaping hole in the beauty industry that spurred her to create her latest business. Founder and owner of SONDR, Michelle was working double time as a wedding planner and at an oystershucking business when she learned about the ugly truths of animal testing in cosmetics and household products. A recent dog-mom of two rescue pups, she began to research more deeply what those “green” logos meant, and was dismayed to find a lot of them were no better than the paper on which they were printed. “I love my animals so much, and I wanted to make sure whatever I was using was cruelty free,” she says, explaining that much of the time, a company doesn’t test their individual products on animals, but their parent company does; or, they sell to countries that require animal testing before the products can go on the shelves; or, that there are virtually no repercussions for companies who are found in violation of the cruelty-free policies. Countless hours of research later, “We got to the point where we’d switched over almost all the products in our home, but deodorant was a really tricky one,” she says. Michelle dove down the rabbit hole, researching natural brands, but ran into roadblock after roadblock, either with the ethical aspect, or the fact that a lot of them simply didn’t work for her. WORDS ANGELA COWAN 62

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X PHOTOGRAPHY LIA CROWE

“I love my animals so much, and I wanted to make sure whatever I was using was cruelty free.” “I started googling how to make deodorant and where to buy it, and then I just thought, if these big guys can’t do it properly, then this girl’s going to come up and do it for them,” she says. “I wanted to make a difference in the industry as a whole, and I couldn’t do that making my own or doing farmer’s markets.” That was in 2019, and after three years of “research and testing and stinky armpits,” SONDR was launched to an international customer base last November, with a line of absolutely cruelty-free and environmentally sustainable (and currently plastic neutral) deodorants. After less than a year, the products are in 31 stores in Western Canada, plus a handful of retailers in Ontario, and Michelle’s deodorant empire continues to grow. “One of our biggest goals is to get exposure and to grow people’s awareness that there are so many products out there, created in Canada, created by women,that are ethical and effective,” she says. “Consumers vote with their dollars, and there is an impact that your buying has.” The bottom line, says Michelle, is “our vanity is not paramount to the quality of life of any other creature in this world.”

GLUTTONY:

What is the food you could eat over and over again?

Sushi and maple syrup. As a pescatarian, I could eat sushi every day. I’m French Canadian, so maple syrup runs in my veins...I like to drink it straight right out of the jug. But it has to be real maple syrup from Quebec!

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on?

Creating a sanctuary for injured, handicapped or otherwise “unwanted” animals, where they could live happily, freely and feeling all the love in the world for the rest of their lives.

WRATH:

Pet peeves?

Whining and excuse-making. We all need to vent and feel sorry for ourselves at times, but I was raised to have those emotional few minutes, then get up and keep going, and that consistently speaking negatively only invites more negativity. People who take accountability for their actions and make changes for parts of their lives that don’t serve them are amazing!

SLOTH:

Where would you spend a long time doing nothing?

Nowhere! The idea of doing nothing makes me anxious! But, the closest to doing nothing I will come is reading. I am an avid bookworm, and I could spend DAYS curled up in a super comfy window seat with a peaceful view and my two pups with me. A good reading nook/window seat is on my dream-house bucket list!

PRIDE:

The 7 Sins ENVY:

Whose shoes would you like to walk in?

I thought about this a lot, and while there are some amazingly inspiring people in this world, like Canadian businesswomen Rachel Mielke or Joanna Griffiths, I wouldn’t want to walk in anyone else’s shoes but my own, five years from now. We just don’t know what happens behind closed doors, what traumas and hardships someone has been through, and I wouldn’t be equipped to navigate those!

What is the one thing you’re secretly proud of ?

I’m proud of my ability to live my life without fear, and perhaps somewhat impulsively. This has allowed me to do things like start amazing businesses, travel solo to places like Africa, scale down buildings and even jump out of airplanes!

LUST:

What makes your heart beat faster?

Efficiency and decisiveness! As an extreme type A, there is nothing more amazing to me than when someone helps me by freeing up time or making a decision so that I don’t have to.

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narrative

WORDS HANS TAMMEMAGI

X ILLUSTRATION SIERRA LUNDY

SWEAT LODGE: THE OLDEST CHURCH ON EARTH 64

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It was my turn. At first it was difficult, but the darkness was comforting. I recognized that I am a driven person, always needing to keep busy. I don’t spend enough time with family and friends. The sweat was taking me down paths I normally never tread. My eyes were wide open, but it was utterly black with not the tiniest sliver of light. And it was intensely hot. Drums pounded, reverberating like the heartbeat of some giant beast. Then a deep guttural voice started singing in unknown words. This was far from the golf I had come to play at Talking Rock Golf, Quaaout Lodge’s championship course beside Little Shuswap Lake near Chase, BC. The Little Shuswap Indian band owns and operates the resort. Last night I met Ernie, an Elder with a creased leathery face and long grey hair in a ponytail. Beating a drum, he sang an Indigenous song of welcome and then said, “I want you to join us in a sweat. We can’t expect white people to understand us unless you experience our traditions.” I hesitated in accepting. After all, my goal was to lower my handicap. But I agreed to join them. The morning arrived, and there were three now: Ernie; Chief Felix, a slim dark-haired man with a shy manner; and Denny, a Cree man. After changing into swimming trunks, we crawled through a narrow tunnel into the sweat lodge, a circular pit house about 10 feet in diameter and four feet high with a fire in the centre. Sitting on skins, we leaned against cedar walls. “Welcome to the oldest church on Earth,” said Ernie. “Today is a prayer sweat.” An infrequent church-goer, I hoped it would finish in time to squeeze in 18 holes. Denny brought in six red-hot rocks and darkness settled over us. Chief Felix explained, “These rocks represent the four quadrants of Earth.” He sprinkled sage on the rocks and an earthy aroma drifted over us. He thanked the rocks and splashed water on them. As the temperature rose, he spoke confidently from the darkness: “In the sweat we are all equals. We must open up our minds and seek ways to become closer with the Earth and all those around us. “We will go around the stones four times. First, we will pray for ourselves. On the second round we will pray for women. Then for men and finally to give thanks.” He started by praying to the Creator to make him a better person and to give him wisdom in guiding his people. Although I sat just a few feet from the others, in the blackness I felt a thousand miles removed. And it was so different from the ritual of any church I had ever attended. Elder Ernie was next and he spoke of his youth in residential school and how his anger toward the white man led him to alcohol

and drugs. He thanked the Creator for releasing him from addiction and prayed the Creator would channel goodness through his heart. Then he spoke in his ancestral tongue and sang in a deep bass tone while beating his drum. Denny’s drum joined in, and the small space echoed with loud thumping. It was my turn. At first it was difficult, but the darkness was comforting. I recognized that I am a driven person, always needing to keep busy. I don’t spend enough time with family and friends. The sweat was taking me down paths I normally never tread. As I spoke, my thoughts began to pour forth. I described a friend who suffers from depression. I asked the Creator to offer him compassion, and to make me slow down and take time to support him. Denny brought in six more hot rocks, and it became even hotter. After the second round of prayers, we took a break and crawled out, moving clockwise around the fire pit. Outside, the glaring sun made us shield our eyes. After a quick plunge into the cool lake, we re-entered the blackness. The chief prayed for two women, one who is addicted to drugs and alcohol and the other who is single with three children. The prayers of my companions reflected the Indigenous philosophy of kindness and closeness to mother Earth. It was my turn again. It was painful but I forced myself to speak of my mother who passed away at age 57 from a cancerous lung. I owe her so much and so much was left unsaid. I spoke of a lady friend who is a closet alcoholic. What demons chase her? Drums beat and echoed in the small space. Thoughts that had long gathered dust skittered around in my mind. Sweat trickled into my eyes and down my back. Occasionally, we passed a wooden bucket of water from one to another, clumsily, like blind men. Splashing water on my head brought momentary relief. Drums pounded and echoed. A fresh round of prayers began. I spoke of a young relative who has an anger problem that is threatening his marriage. Where does his anger come from? My companions gave thanks to social workers, friends and the police who play important roles in their community. My invisible companions and I were from different societies, but in the darkness we were together as one. Yesterday we were strangers, but now I was sharing confidences with them that I had never discussed with anyone else. Their church has an awesome power. The chief closed the ceremony with “All my relations.” As we emerged, I felt cleansed and rejuvenated. I strode past the golf course without a glance. I needed to call my wife and children and tell them I loved them. B O U L E VA R D

behind the story

Boulevard magazine and Blanche Macdonald Centre joined forces for this edition with an on-site fashion photoshoot at the school’s Atelier campus. Led by Sarah D’Arcey, Boulevard’s fashion stylist and a fashion styling instructor at Blanche Madonald, the shoot was aided by the school’s fashion directors Tyler Udall and Sara Armstrong, and showcased the new designs of three exciting Vancouver designers: Rolla Summers, Daisy Cook and Amy Nunweiler. All three graduates recently debuted their collections at Vancouver Fashion Week. Working with Boulevard photographer Lia Crowe, the stylists and directors built the fashion story around Renaissance paintings, set in the modern day. Says Sarah: “I teach my students about the importance of being on time, what it is like to work PHOTO BY on set with a team, and set etiquette. I wanted to give them a real-life experience so they could see LIA CROWE what it is like to work as a stylist on a magazine job. I also strongly believe in supporting Canadian fashion, so highlighting Blanche Macdonald’s designers was an important part of this shoot.” 66

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JESSEL SPRING/SUMMER 2023

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