Whistler Magazine Winter 2023

BY MARIA STEVENS

BY ALISON TAYLOR

BY ALISON TAYLOR

BY MEGAN LALONDE

BY LISE BOULLARD

BY BRANDON BARRETT

BY CLARE OGILVIE

COVER PHOTO BY JUSTA JESKOVA

BRANDON BARRETT is features editor for Pique Newsmagazine. He is the 2018 recipient of the John Collison Investigative Journalism Award. In his free time, he is a theatre producer, performer and playwright.

MARIA STEVENS is a young writer who was recently published in Chickenscratch, a Student Anthology for her poetry. An aspiring screenwriter and poet, Maria also enjoys spending time with her partner and their dog Harry.

WINTER/SPRING 2023

GENERAL MANAGER, ADVERTISING/OPERATIONS

Skiing Flute with friends, enjoying a picnic at the top while really appreciating the surrounding view, followed by après.

Catherine Power-Chartrand

EDITOR

Alison Taylor

What is your favourite way to elevate your health and wellness in Whistler? Scandinave Spa all the way! Go alone you can move at your own pace and fully chill out.

ART DIRECTOR Shelley Ackerman

CONTRIBUTING WRITERS

Brandon Barrett

Lise Boullard

Megan Lalonde Clare Ogilvie Maria Stevens

PHOTOGRAPHERS & ILLUSTRATORS

David Buzzard Mike Crane Justa Jeskova

A workout at Altitude Fitness, followed by a smoothie from Fix Cafe at Nita Lake Lodge, before grabbing my snowboard and heading up the mountain.

Getty Images Tourism Whistler

PRESIDENT, WHISTLER PUBLISHING LP

Sarah Strother

ACCOUNTING

Heidi Rode

CIRCULATION/DISTRIBUTION

Denise Conway

I head out to walk the Valley Trail whenever I need a reset, which is pretty much every day. From the bird song to the cheeky chipmunks to the lumbering local bears the locals trails put me back in touch with nature.

Sipping a negroni by the fire after a vigorous skate ski on the Lost Lake Trails.

Whistler Magazine (ISSN-0835-5460) is published twice annually by WHISTLER PUBLISHING LIMITED PARTNERSHIP, a division of GLACIER MEDIA GROUP 202-1390 Alpha Lake Road, Whistler, B.C., Canada, V8E 0H9 Phone 604-938-0202 | Fax 604-938-0201

Email: cpower@whistlermagazine.com

Also publishers of Pique Newsmagazine, weekly on Thursdays, piquenewsmagazine.com

PRINTED IN CANADA

One-year (2 issues) subscription: $20 within Canada, $30 to the USA, $45 overseas. Call to charge to VISA, MasterCard or American Express. Copyright © 2022, by Glacier Media Group.

All rights reserved. No part of this magazine may be reproduced in any form without prior written permission of the publisher.

WHISTLER WORDS TO LIVE BY

There are some interviews that remain with you long after the tape recorder is switched off and the story filed by deadline.

Such was my post-Peak to Valley race interview with skier Owen Owens for a 2017 story for Pique Newsmagazine.

Sitting in his Whistler cabin, this is what he said to me the day after the awards dinner where he once again received a standing ovation: “I actually have a feeling that I’m skiing better today than I ever have. I’m carving better turns, let’s put it that way.”

He was 91 years old.

Let’s keep in mind: the legendary Peak to Valley race is a leg-burning marathon taking skiers from the top to the bottom of Whistler Mountain over a course of seemingly endless gates (roughly 180). It’s about five kilometres to the finish line.

Owens’ words remain with me still today. Carving better than ever at 91. Now those are some Whistler words to live by!

This sentiment, this desire to be better and improve year over year, is at the heart of this issue of Whistler Magazine; it could be argued

ALISON TAYLOR Editor

AS THE OLDEST RACER IN THE 2017 PEAK TO VALLEY RACE, OWEN OWENS WAS THE FIRST SKIER OUT OF THE START GATE, CARVING BETTER THAN EVER.

that this mantra is at the core of Whistler’s soul.

This issue, we interviewed top skiers and instructors—downhill and cross-country— picking their brains for ways to improve: take a lesson, connect to the front of your skis, focus on balance. You can read about it in our Tips from the Pros story on page 22.

Another story is dedicated to some of Whistler’s long-standing locals who share their secrets for longevity in the mountains. Whistler isn’t the easiest place to carve a path; read our story Growing Old with Whistler on page 31 to see how it’s done. Of note: our three locals—Isobel MacLaurin, Terry “Toulouse” Spence, and Trudy Alder—are still skiing.

Skiing, while the heart and soul of the winter season, isn’t the only thing that calls people here. Check out this issue’s feature story, about finding

health and wellness in Whistler. It’s all about this lovely spinoff effect that happens here. That feeling of wellbeing that comes from spending time in nature, that sense of peace that flows from leaving the rat race behind and searching out serenity.

It can come from something as simple and natural as a snowshoe in the woods, or a day at the spa, or even doing something pointedly focused on health, inside and out.

So take heed: we may not all be able to race the world’s longest GS course in our nineties like Owens, but we can all try to get better and feel better, especially in a place like Whistler.

In Owens’ 2017 words: “I like to mention (my) age as an encouragement for people to think ‘you can do this.’ You can go on and you can get better. It’s just fun to keep going.”

Owens died in the autumn of 2018. His words, his mantra for making the most of his ski season, live on today, which begs the question: How will you make the most of your time here this winter?

ADVENTURES POWERED

BY

Best experience ever!

Booked this last minute and couldn’t be happier, such an amazing experience and well priced. Flying high above the Whistler/ Blackcomb mountain peaks and landing on rainbow glacier was absolutely amazing. The whole experience was so easy with a free shuttle service from whistler village.

- Amie Q, Peterborough, United Kingdom

Carbon Neutral tourism ights since 2018

FRESH TRACKS

BY ALISON TAYLOR

THINGS TO DO & SEE

IN & AROUND WHISTLER ]

CONNECTING TO CULTURE

Go beyond Whistler’s storied ski history and really delve into the past with a visit to the Squamish Lil’wat Cultural Centre (SLCC). Housed in a stunning facility on Blackcomb Way, close to Lost Lake Park, the SLCC is a must-do to learn more about the local First Nations—Squamish Nation and Lil’wat Nation. Cultural Ambassadors from both nations provide their own perspectives on each unique guided tour, on the hour, every hour. You will discover something new every time you visit the SLCC. View both permanent and temporary exhibitions which showcase the many aspects of the Squamish and Lil’wat cultural history, traditions and practices from ancient times to modern day. Don’t miss the Thunderbird Café for indigenous-inspired menu items such as a smoked salmon bannock panini and venison chili, and the gift shop full of unique treasures from artwork to jewelry, pottery and books. The SLCC is part of Whistler’s Cultural Connector, a scenic walkway through the Village and the Upper Village, linking six cultural institutions including the SLCC, the Audain Art Museum, the Whistler Museum, Lost Lake PassivHaus, Maury Young Arts Centre and the Whistler Public Library. Pick up a printed brochure and map at any of the Village Host booths throughout the Village or at the Visitor’s Centre.

GONDOLA UPGRADES TO EASE LIFT LINES

Crews have been hard at work over the last several months, setting the stage for big changes at Whistler Mountain this winter season. A new high-speed, eight-person gondola will take the place of the old six-person Creekside Gondola Big Red Express is getting a new high-speed six-person chair in place of the old quad. That means the uphill capacity from the base will increase by 35 per cent, while the Red Chair uphill capacity will improve by almost 30 per cent. And wait times at the Creekside base are set to be a lot shorter this winter season! Rob Katz, Vail Resorts executive chairman said in a release: “Overall, our goal is for guests to have more time to enjoy the sport they love.”

ADD THE APP

Looking for ideas to explore Whistler? Do you want to see some of the natural geological wonders of the area, or explore the world of the indigenous settlers and the visitors who arrived more than a century ago? Maybe you want to discover Whistler’s 2010 Winter Olympic and Paralympic legacies or walk Whistler’s Cultural Connector? Or even take a tour around Whistler’s sweet treat offerings? Download

the Go Whistler Tours free app. Tourism Whistler adds new tours to the app regularly so keep checking in and start exploring.

TOURISM WHISTLER/JUSTA JESKOVA

CHRISTIE FITZPATRICK/WHISTLER BLACKCOMB

WINTER WILD!

Taking risks is all part of Whistler’s DNA. That means there are ample opportunities to push yourself to your limits. Do you have what it takes to throw yourself off a bridge over the Cheakamus River? Whistler Bungee thinks you do. Think you can zipline high over the rainforest? Ziptrek Ecotours and Superfly Ziplines thinks you can. Have you ever imagined hurtling down the fastest sliding track in the world in a bobsleigh? Whistler Sliding Centre has dreamt it up for you. It’s all part of the thrill-seeking, adventure-driven makeup of Whistler. Grab a piece of Whistler’s soul and see what adventure suits you best.

A LOOK BACK: 30 YEARS OF BUMPS AND AIR

Whistler’s Momentum Ski Camps were only supposed to be a 10-year gig for Olympians John and Julia Smart. It was the summer of 1992 and the idea behind the camps was to teach the freestyle tricks of the trade to a new generation of skiers. Thirty years later, Momentum Ski Camps are going stronger than ever, enticing kids from all over the world to come and learn from the best (think: Alex Bilodeau, Mik Kingsbury, Alex Hall). They come to ski on Whistler’s Horstman Glacier in the summer sunshine, learning moguls and park-style skiing. Whistler Blackcomb has one of the longest ski seasons in the world, opening in late November and running glacier skiing until midJuly. “If you can ski bumps (moguls), you can ski anywhere on the mountain,” says Julia Smart, who competed in ski ballet in the 1992 Olympic Games for Great Britain. Momentum also offers day camps in the winter for all ages. Based on the same learning model as the summer glacier camps, the winter experience brings top instructors to the slopes too. “We hire national team skiers, Olympians, all the top guys in the game,” says John Smart, a freestyle moguls skier and two-time Olympian who still loves to get out on the snow and teach. “That’s what differentiates us (from other ski camps/lessons).” Check out: momentumskicamps.com.

A DWINNE R S

PEOPLE’S CHOICE

From a field of 45 breweries, Whistler’s own Coast Mountain Brewing took top spot in the People’s Choice award at the annual Whistler Village Beer Festival this fall. Find it on taps around town or at the popular Function Junction brewery.

BOTTOMS UP

Lillooet’s Fort Berens Estate Winery was named #3 in the list of “Top 10 Small Wineries in Canada” at the 2022 WineAlign National Wine Awards of Canada.

EMERGING BUSINESS

Picnic Whistler, with its outstanding charcuterie boards that are perfect for any party, won emerging business of the year at the Chamber of Commerce Excellence Awards in October. Check out The Deli by Picnic Whistler on Main Street.

JOHN SMART’S MOGUL CAMPS, CIRCA 1996.

COURTESY JOHN SMART

COURTESY COAST

MOUNTAIN BREWING, BRAD KASSELMAN, TARA LILLY

FRESH TRACKS

CALLING ALL NON-SKIERS

You don't need a pair of skis or a snowboard to experience the wonder of the mountains. The PEAK 2 PEAK sightseeing experience runs throughout the winter season, linking the alpine areas on Whistler and Blackcomb Mountains. It’s truly spectacular. And it will give you some insight into why millions of people head to these mountains every winter.

DINING ON HIGH

Fine dining is back on Whistler Mountain this season as Steeps reopens for winter business. Steeps on Whistler rejoins Christine’s on Blackcomb Mountain as the two premium full-service restaurants in the alpine. The view from these tables doesn’t get much better. Steeps and Christine’s open in early December with menus inspired by award-winning chef David Hawksworth. In other muchanticipated dining news, the waffles are back at the Crystal Hut (follow the smells at the top of the Crystal Chair on Blackcomb) as well as the cinnamon buns at Chic-Pea Hut (perfectly located in the heart of the Family Zone on Whistler).

ESCAPE TO A NEW WORLD

Escape! Whistler has been growing its business behind the scenes, while closed during the Covid pandemic. Escape! added two more escape rooms in that period—Underwater Lair and Yukon Gold—for a total of six. Altogether, there are four intermediate escape rooms, one beginner room, and one intermediate/ advanced. Each room is full of puzzles and riddles and players must crack the codes within 45 minutes in order to “escape.” Groups can vary in size from two to six people. “It’s definitely an exercise in team building and group dynamics,” says manager Tom Chatwood. “(But) the whole place is just about having fun.” Check out escapewhistler.com to book your time.

HOSTING THE INVICTUS GAMES

Mark your calendars for February 2025: The Invictus Games are coming to Whistler and Vancouver. More than 500 competitors from 20 nations will gather for the eight-day competition for wounded and ill military personnel. This will be the first time the Games incorporates winter sports: Alpine Skiing, Nordic Skiing, Skeleton and Wheelchair Curling, in addition to the core Invictus sports of indoor rowing, sitting volleyball, swimming, wheelchair rugby and wheelchair basketball. “As Invictus continues to adapt and evolve, I am extremely excited to announce that the Invictus Games Foundation has selected Canada to host the first-ever Winter Hybrid Games in 2025,” says Founding Patron Prince Harry, the Duke of Sussex in a press release. “The Invictus Games Vancouver-Whistler 2025 will offer a global platform to expand the range and profile of winter adaptive sports.”

CHRISTIE FITZPATRICK/WHISTLER BLACKCOMB

APRÈS ADVENTURES

The time-honoured tradition of après-ski is alive and well in Whistler, par for the course in any self-respecting ski resort! But, Whistler takes après to the next level. Here, you can après almost anything— après-skate, après-snowshoe, après-spa. The idea is to gather and celebrate the day’s adventures over drinks and food. Families are covered here too—there are lots of spots that welcome young kids for the après scene. So, find a place with some live music and cold beer—the Longhorn, Dubh Linn Gate or Dusty’s to name a few—loosen off those ski boots, and settle in for some fun.

Explore Whistler by bus! Plan your ride.

LIGHT SHOWS

Every winter Whistler lights up the Village with a beautiful light display—fairy lights sprinkled over trees and railings. The colours transform Whistler into a winter wonderland and remain up long after the holiday season. It’s worth strolling through the Village and the Upper Village after dinner just to take it all in. You can take this kind of experience to the next level at Vallea Lumina, located north of the Village at Cougar Mountain. This is a multi-media light show in the forest with talking trees and flying fish, a night-time experience for all ages and abilities. Check out vallealumina.com >>

BC Transit’s endorsed partner app

BC Transit ’s desktop and web -based mobile solution

FRESH TRACKS

WHISTLER EVENTS CALENDAR

NOVEMBER

NOV. 24

WHISTLER BLACKCOMB OPENING DAY

NOV. 24-26

IBSF WORLD CUP

The opening event of the IBSF World Cup season featuring the world’s best bobsleigh and skeleton athletes at the Whistler Sliding Centre.

NOV. 26-27

WHISTLER ARTISAN MARKET

Get all your holiday gifts and goodies at this annual artisan market, this year at the Fairmont Chateau Whistler. Find everything from cards and art to food and jewelry and everything else in between. artswhistler.com

NOV. 26-27

BRATZ BIZ YOUTH ARTISAN MARKET

Celebrating Whistler’s youngest artists in conjunction with established artisans. Bratz Biz is the perfect complement to the Whistler Artisan Market. artswhistler.com

NOV. 30-DEC 4

WHISTLER FILM FESTIVAL

It’s the 22nd edition of “Canada’s Coolest Film Festival.” Check out the films, parties and special guest appearances by actors and directors. whistlerfilmfestival.com

DECEMBER

DEC. 2-3

WHISTLER BESPOKE MARKET

Entrepreneurs and designers showcase their talents at this socially-conscious market with items like ceramics, slow fashion and

handcrafted jewelry at the Audain Art Museum. bespokemarket.ca

DEC. 9-10

EBERSPÄCHER LUGE WORLD CUP

Upwards of 100 athletes from more than 20 countries compete at the Whistler Sliding Centre in luge. whistlersportlegacies.com

DEC. 18

A WINTER’S SONG SOLSTICE CONCERT

A trio of local musicians—harpist Alison Hunter, flautist Anne-Elise Keefer, and vocalist Jeannette

Bruce—perform festive music at Our Lady of the Mountains Catholic Church.

DEC. 31

NEW YEAR’S EVE

Nowhere does it better than Whistler as a place to ring in another New Year. whistler.com/christmas

JANUARY

JAN. 22-29

WHISTLER PRIDE AND SKI FESTIVAL

30 years of celebrating pride at one of the biggest and best ski weeks in North America. Parties, group ski days and so much more! whistlerpride.com

JAN. 25

SNOWED IN COMEDY TOUR

This Canadian comedy tour is now the biggest in Canada. Four international comedians come together in one show at Maury Young Arts Centre. artswhistler.com

JAN. 28

COMEDY DOUBLE –HEADER

Award-winning comics Julie Kim and Katire-Ellen Humphries with guest Henok Meresa take the stage at Maury Young Arts Centre for a night of laughter and fun. artswhistler.com

THIS YEAR’S FILM FESTIVAL FEATURES A LIVE CONVERSATION WITH BUFFY SAINTE-MARIE FOR ITS WOMEN IN FOCUS SERIES

WHISTLER PRIDE CELEBRATES ITS 30TH ANNIVERSARY IN 2023

COURTESY WHISTLER FILLM FESTIVAL/BUFFY SAINTE-MARIE

FEBRUARY

FEB. 17

DAVID AND KEN: COMEDY WITH MUSIC

The name says it all! Enjoy a night out at the Maury Young Arts Centre with laughter and music. artswhistler.com

FEB. 24-25

PEAK TO VALLEY RACE

One of the longest and most legendary ski races in the world,

FEB. 26

MARCUS MOSELY ENSEMBLE

A soulful and uplifting program of gospel songs celebrating Black History Month at the Maury Young Arts Centre. artswhistler.com

MARCH

MAR. 4

FIVE ALARM FUNK –20TH ANNIVERSARY TOUR Gypsy-Rock, Afro-Funk,

JOHN MCLACHLAN PLAYS GORDON LIGHTFOOT SONGS IN "EARLY MORNING RAIN.”

COURTESY

JOHN MCLACHLAN

FRESH TRACKS

MOUNTAIN ROOTS

BUY LOCAL, BUILD COMMUNITY

Whistler’s

—Alison Taylor

B-CORP BAKERY

three years after opening its doors in Creekside, local vegan bakery BReD achieved Benefit Corporation—or B Corp—status in B.C., cementing a commitment to sustainability from husband and wife owners Ed and Natasha Tatton. B Corp certification means BreD voluntarily meets the highest standards of social and environmental performance, public transparency and legal accountability. Among other things, BReD has zero food waste; it uses no animal products; each staff member is paid a living wage with full health benefits; and, one per cent of the annual revenue is also donated to charities. For every coffee sold, a tree is planted with Tree for the Future, close to 50,000 trees to date. All that, and delicious bread! Check out edsbred.com

NEW SPA IN TOWN

KIDS UNPLUGGED

getting kids excited about board sports—skiing, snowboarding, skateboarding and surfing—is at the heart of a new puzzle company called Mini Shredz. It began when founder Virginie Basque was searching for a great gift for her three-year-old niece— something fun, something that would get her thinking, and something that would entice her to get outside and find joy. And so, Mini Shredz was born. The puzzles are creative and fun, highlighting the joys of board sports. The hope, says Basque, is that the puzzles are aspirational: to get outside and enjoy these sports. Three new puzzles have been released for the winter: Betty Goes Skiing (36 pieces), Ollie Goes Snowboarding (36 pieces), and Ollie and Pals Go Shredding (96 pieces). “I just wanted fun, friendly characters that would be enticing for younger kids,” explains Basque of the designs. Mini Shredz puzzles are available in stores throughout Whistler as well as online at minishredz.com, offering free delivery within Whistler.

the spa at whistler is taking the spa experience to the next level. Opened just this year in the Westin Resort & Spa,The Spa at Whistler is a destination in and of itself. “I wanted to create a wellness facility versus another spa in Whistler,” says developer Doug DeYagher. What that means is that in addition to the traditional massages, manicures, and facials that are typically offered, The Spa at Whistler is going the extra mile. This winter guests will be able to book intravenous vitamin therapy treatments, a process that delivers high concentrations of vitamins and minerals directly into the bloodstream, as well as visit the naturopath on staff who will offer natural holistic treatments. Check out thespaatwhistler.com.

FINDING THE GAP

Adrienne Deeks has a keen sense of what works in Whistler’s unique marketplace. She opened Ruby Tuesday, a jewelry and accessories store, more than 20 years ago in the heart of the Village. She made another bold move in 2010, taking a silversmithing course in New York, and starting her own jewelry line—AD Studio—with elegant and playful pieces including rings, necklaces and earrings created in her local studio. Designs include snowflakes, inukshuks and the “Whistler bear.” “Everything that represents Whistler is what we sell best,” she adds. Pop by Ruby Tuesday or go to rubytuesdayaccessories.com.

entrepreneurs and creative souls are hard at work, trying out new ideas and pushing the boundaries in business.

COURTESY BRED

COURTESY MINI SHREDZ

COURTESY ADRIENNE DEEKS

Squamish Lil’wat Cultural Centre/Logan Swayze Photography

Audain Art Museum/Abby Cooper Photography

SPORT AND ART: WORLDS COLLIDING

STORY BY MARIA STEVENS

There is undeniable new energy on the first floor of the audain Art Museum. Concrete barriers, bold colours, and a spark of rebellion wind their way throughout the museum's newest two-story exhibit, Out of Control: The Concrete Art of Skateboarding. This earnest and energetic exhibit brings together 19 B.C. and international artists who embody diversity in their practice and explore the aesthetic, social, environmental, political and architectural aspects of recreation and community.

It may seem that art and sport exist as two separate spaces, one driven by creation, the other by action. However, for Audain’s guest curator Patrik Andersson, these forms of expression are the same. The intersection between art and sport is an authentic and vulnerable space that both artist and athlete can shape.

TOP:

MIRAE CAMPBELL

MIRAE CAMPBELL

WHISTLER GALLERIES

AUDAIN ART MUSEUM

4350 Blackcomb Way 604-962-0413 audainartmuseum.com

ADELE CAMPBELL FINE ART GALLERY

In the Westin Resort & Spa 604-938-0887 adelecampbell.com

ART JUNCTION GALLERY & FRAME STUDIO

1068 Millar Creek Road, Function Junction 604-938-9000 artjunction.ca

MOUNTAIN GALLERIES AT THE FAIRMONT

In the Fairmont Chateau Whistler 604-935-1862 www.mountaingalleries.com

THE PLAZA GALLERIES 22-4314 Main Street 604-938-6233 plazagalleries.com

THE GALLERY AT MAURY YOUNG ARTS CENTRE 4335 Blackcomb Way 604-935-8410 artswhistler.com

SQUAMISH LIL’WAT CULTURAL CENTRE 4584 Blackcomb Way 1-866-441-SLCC (7522) slcc.ca

WHISTLER CONTEMPORARY GALLERY

In the Hilton Resort 604-938-3001 (main) In the Four Seasons Resort 604-935-3999 whistlerart.com

TOP: KARIN BUBAŠ, WOMAN IN ORANGE WITH SKATEBOARD 2021. ARCHIVAL PIGMENT PRINT WITH MATTE UV LAMINATE 40 X 110 INCHES. AT THE AUDAIN ART MUSEUM.

RIGHT: STEVE TRACY, HOME ON THE MOUNTAIN, 40" X 40", ACRYLIC ON CANVAS. AT MOUNTAIN GALLERIES AT THE FAIRMONT CHATEAU WHISTLER.

"What skateboarders and contemporary artists have in common," explains Andersson, "is that they share a desire to observe, question and challenge their everyday environment.”

The exhibit is conceptualized as an "obstacle course that encourages visitors to navigate the show with similar attention to that required of a skater,” says Andersson. Barriers are the main focus of this exhibit, just as they are a common denominator for young artists and athletes. The show’s goal is to demonstrate how barriers and limitations in our society are challenged or altered.

Take Karin Bubaš, for example. Her piece, "Woman in Orange with Skateboard," represents these societal barriers that exist not only for an athlete but also for an artist.

Andersson explains of the lone woman in the piece, "For a woman, never mind anyone else, I think it is especially a social barrier. There is an interest in this woman, who is learning how to skate in an environment that feels safe, a place where nobody is watching." The intersection of art and recreation, he explains, becomes a place where there is room to experiment in safety and there is room to fail.

It is easy to see where these two forms of expression collide in this vivacious collection. For Andersson, this merging of art and recreation manifests as an expression of hope. He notes that while this exhibit displays a heavy focus on barriers and limitations, it also uses an artistic expression of recreation to show how these societal and physical barriers can not only be circumvented, but can also become an avenue for reaching new, and for the Audain’s skateboarders, literal heights.

for ben mclaughlin, an artist and industrial designer, and the director of communications for Mountain Galleries at the Fairmont Chateau Whistler, this kind of creative openness is becoming more and more relevant.

Take one of Mountain Galleries’ newest artists to hang on the gallery walls—Steve Tracy.

“Essentially, this is our first true test of an artist within our collection,” McLaughlin explains, “focusing their work predominantly on sports and recreation as a subject matter.”

Tracy is an internationally acclaimed, Emmy-award-winning artist, recognized for his scenic artist work on the HBO movie By Dawn’s Early Light, among other things. His Extreme Skiers collection is a perfect example of how the worlds of art and sport can collide with an effect similar to that of a lightning strike.

McLaughlin muses over the impact of recreation and art and how Tracy’s work displays the kind of energy that comes from this combination.

He notes that “Steve’s work, in particular, is full of movement and energy, with a contemporary freestyle approach that reflects the ethos of our gallery brand ‘Enjoy the Experience, Take home the Feeling.’ There’s no doubt that many of the artists in our collection are avid explorers of the outdoors and often passionate about mountain sports and culture as a lifestyle and an influence on their work.”

McLaughlin says there is a clear connection between the artist and the athlete. “Art and sport align in their ability to transcend a time and space…to capture a feeling, energy, and emotion of a moment.” Tracy’s work is no exception to this observation, he concludes.

Andersson and McLaughlin agree on the public interest in this kind of work. This art form captures a particular indomitable spirit, a feeling that is universally desirable by the individual and the collective.

Whistler, they agree, is the perfect backdrop for these merging forms. As McLaughlin suggests, “Our clientele is from all over the world and often are drawn to the mountains of western Canada to immerse themselves in this world-class recreational playground. It would reason to think that they may admire collecting artworks that capture the essence of this experiential place.”

Steve Tracy’s paintings are internationally recognizable in corporate and private collections; as McLaughlin notes, “we are intrigued to gauge the response from our clients this winter.”

Out of Control: The Concrete Art of Skateboarding will be displayed at the Audain Art Museum until January 8. The fully illustrated exhibition catalogue is available for purchase at the museum store and its online shop.

Visit audainartmuseum.com for more information.

Visit mountaingalleries.com for more information or head to the gallery at the Fairmont Chateau Whistler. W

visit us at the westin, whistler art@adelecampbell.com 604-938-0887

paintings sculpture jewellery classic & contemporary canadian art since 1993

IMMERSE YOURSELF

REJUVENATE MIND, BODY AND SOUL IN THE MOUNTAINS

GREEN LAKE WAS KELLY HAND’S GO-TO SPOT ON HER 574-DAY COLD DIP JOURNEY.

BY ALISON TAYLOR

Gripped in the icy throes of a polar vortex, with blasts of frigid Arctic air sweeping through the valley in unseasonal winter weather, everyone — Whistler’s locals and visitors — had a one track mind: Get warm and stay warm. Not Kelly Hand.

As temperatures plummeted in February 2021, Hand slipped out of bed before the first promise of the day peaked over the mountains, quietly closing her front door careful not to rouse her sleeping household, and made her way to nearby Green Lake in the kind of dark early-morning cold that takes your breath away.

Small axe in hand, she crouched at the end of a snowcovered dock, chopping through the three or four inches of ice that had stealthily formed on the water overnight.

She didn’t need to dip her toe in to know — the glacial waters of Whistler’s Green Lake are notoriously cold, even in the height of the summer.

Water exposed, and with a laser focus both mental and physical, Hand made her way down the ladder, one step at a time, until she was fully immersed in the icy black.

Head under. Pause. How long could she stay in today? >>

STORY

MONT-TREMBLANT OLD MONTREAL BLUE MOUNTAIN WHISTLER

– MICHELLE LEROUX

“It was exhilarating to be out on those days,” she says. “It’s really primal, the idea of cold and getting in the cold… Instinctively (it’s something) our bodies do not want to do.”

She defied those natural instincts over and over again, cold dipping for 574 days in a row, rejuvenating her mind, body and soul along the way.

“I could feel the (physical) benefits,” she says. “And I just really loved being outside every day.”

Something else magical happened along the way as she rose to her daily challenge. “Really being connected to Whistler on a level I hadn’t been before,” Hand says.

She saw the seasons up close and personal—winter’s first frost, spring’s first ducklings and pikas, the summer’s first kiss of warm air, the fall’s herald of another winter on its way.

“That was as beneficial as anything that was happening with the cold water immersion; that almost became more important to me.”

She isn’t the only one in Whistler who has undercovered the magic of cold plunging in the local lakes. For many, Whistler is perfectly poised as a health and wellness

Mecca, a place to reconnect with nature and find time for self-care whether it’s snowshoeing in the woods, spending time at the spa, or making the most of the local health professionals who have made it their mission to help people heal.

TAKING IT TO THE EXTREME

Tourism Whistler sees the potential in this segment of Whistler’s visitor demographic. That much was clear after an in-depth, community-wide, place branding exercise in 2019. The exercise reinforced what Whistler’s tourists and guests are looking for in their visit to the mountains.

“One pillar (of the place branding exercise) is health and wellness and finding that reconnection with oneself whether it’s through nature, culinary experiences, or arts and culture,” says Mandy Rousseau, Tourism Whistler’s manager of communications.

Look no further than the Scandinave Spa, located just north of the Village, surrounded by snow-covered mountains and trees. This is a world that embraces silence, supports digital detoxification, and offers an experience that celebrates pushing yourself to the limit.

“We also embrace the extreme,” says Michelle Leroux, Scandinave’s sales and marketing manager, with a nod to Whistler’s top winter sports of skiing and snowboarding and pushing your limits on the mountains.

“Visiting the Scandinave Spa can push you out of your comfort zone.”

At the heart of Scandinave is the hydrotherapy cycle— heat in the sauna for 15 minutes, a plunge to immerse the body in cold water, ending in a warm meditative relaxation by the fire or in the hot tub. And repeat.

“There’s a reason why this cycle is so treasured,” says Leroux. “There are some great health benefits.”

The practice of hydrotherapy dates back thousands of years, with the idea of improving blood circulation and activating the lymphatic system to help detoxification. The hot-cold-relax cycle also helps with the release of endorphins, making you feel good.

The silence and the digital detox are also an integral part of the Scandinave experience—in many ways, just as extreme as the cold plunge for many visitors!

“Our encouragement for people to be silent is about centring the experience on themselves,” explains Leroux. “Being silent lets you really sink into something that’s more restful.

“People really need to ground themselves and slow down and Whistler has so many experiences for this.”

HEALTH INSIDE AND OUT

Some of those experiences now include dedicated treatments at Whistler Medical Aesthetics. Dr. Sarah Kennea sees first hand that more and more people are uncovering the health benefits that come from spending time in a place like Whistler. >>

“People really need to ground themselves and slow down and Whistler has so many experiences for this.”

THE COLD PLUNGE AT THE SCANDINAVE SPA IS AN INTEGRAL PART OF THE HYDROTHERAPY HOT/COLD CYCLE. JUSTA JESKOVA

Kennea offers a range of services at Whistler Medical Aesthetics all designed to make patients look and feel better.

“I think everyone in Whistler is focused on wellness and health and optimization of life,” says Kennea.

Aesthetics, she adds, is an extension of that optimization. Since opening her doors four years ago, moving to a bigger space in May 2020 in part to accommodate the growing demand, Kennea sees a range of patients with a variety of concerns.

Skin health, in particular, is a passion of hers. “Healthy skin is beautiful skin,” she says. Take light therapy, one of the many treatments offered at Whistler Medical Aesthetics. Designed to deal with sun damage, light therapy can also reverse aging in the cells, says Kennea.

Or take injectables, or fillers, which add volume and minimize wrinkles. “Our passion is natural corrective outcomes,” she says. “I think there is huge demand for that.”

What Kennea means by that exactly is that unlike the conventional Hollywood ideal of aesthetics, Kennea strives to leave her patients looking like a version of themselves…just younger and refreshed.

“I think that’s why we have people who travel extensively to see us,” she says of her clients.

There is no doubt, she adds, that when people look better on the outside, they can often feel better on the inside. She’s had patients who have been unable to smile fully and naturally, and patients who have been unable to look in the mirror, too unhappy with the image staring back. They have left Whistler Medical Aesthetics with a whole new lease on life.

“It really has changed their lives,” she says, proudly showing before and after pictures of some of her patients, happy to be integral to that change.

Other businesses are capitalizing on the health and wellness trends in Whistler. The Spa at Whistler is a revamped version of the traditional spa. This new spa is set to be a whole wellness facility, according to spa developer Doug DeYagher. Among other things, this winter the The Spa at Whistler will offer intravenous vitamin treatments and, down the road, DeYagher is looking to create a Himalayan salt room—a sauna-type experience that is good for arthritis and other ailments.

“The benefits,” he says, “are incredible.”

BACK TO NATURE

Just as Hand’s 574-day cold dipping adventure began organically, an act of desperation to get out of the COVID funk three weeks into the pandemic in the spring of 2020, its end too was natural and apropos.

When the ‘atmospheric river’ drenched southwest B.C in the fall of 2021 with torrential rains and flooding, Green Lake turned a murky brown. It was time, admits Hand; the journey had served its purpose and she was ready for it to end.

Cold dipping made her feel good. She felt the health benefits long after she came of the water— clearer head, fewer aches and pains, less fatigue. It still feels good when she does it now and again.

Along the way, over the course of that year and a half, she travelled in Canada, west to Victoria and east to the Prairies. Believe it or not, some days it was a mission to find cold, clean water. And so she realized an epiphany of sorts:

“I live next to a glacial lake. I am so lucky, so privileged. To have the ability to cold dip 574 days just means I live in the most incredible place.”

Check out whistler.com for more health and wellness ideas in Whistler.

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PROS TIPS FROM THE

STORY BY ALISON TAYLOR

Getting ready for ski season is an annual rite of passage in this mountain town. It’s what preoccupies us during the rainy fall season when all eyes are trained daily on the tops of the mountains and the teasing snow line. Preparation is all in the details. You’ll see the locals at the Turkey Sale in October—Whistler’s annual discounting of skis, boots and all the gear of the season—making sure everything is in order a month before opening day. You’ll find them at the gym, squatting deeply to prep the quads, trying to get the body in that elusive form of “ski ready.” You’ll hear the talk of the weather projections—what does the Farmers’ Almanac predict this year? (Editor’s Note: this year calls for average winter precipitation with brisk temperatures—in other words, the skiing should be good!) >>

quietly, however, many skiers start to turn their minds to what they want to get out of their sport this season—how are they going to up their game? What new challenges lie ahead?

“There’s always some objectives for the season,” says instructor Ralph Forsyth “There’s always something for us to improve on. The perfect run has eluded me!”

Now that’s saying something. Forsyth has been a ski instructor for 35 years, starting when he was 17 years old in Quebec, and spending the last three decades in Whistler. He has been named instructor of the year at Whistler Blackcomb many times, though he’s reluctant to talk about that, preferring instead to boast about the GOAT (Greatest of All Time) Party Animal of the Year award at the Ski Esprit ski school four years in a row, starting in the 1991/’92 season when he first arrived. “A title,” he deadpans, “that was never matched.”

Forsyth’s advice for anyone looking to get better this season?

Take a lesson. And not just from any instructor. Get a reference. Find someone who’s good at what you’re looking to improve upon—skiing bumps, improving speed and style on groomers, tree skiing, big mountain skiing, etc.

Forsyth’s passion is off-piste—big mountain skiing off the groomers. The beauty of ski lessons is you get mileage, says Forsyth.

“We routinely do dozens of runs in a day,” he says.

Mileage with tips from the pros can make a huge difference. While technique is almost always about balance and instructors can make changes to suit each person’s style, Forsyth offers this advice too for the season ahead: “Take what the mountain gives you. Not every day is a powder day.”

The key is to find what’s best on any given day. “That’s as important to your improvement as anything I say to you.”

THE SMILE SAYS IT ALL FROM LONGTIME WHISTLER BLACKCOMB SKI INSTRUCTOR RALPH FORSYTH.

COURTESY

RALPH FORSYTH

SEBASTIEN DAHLSTROM

like forsyth, instructor john smart has been teaching in Whistler for decades through his Momentum Ski Camps. Smart is a two-time Olympian (Lillehammer in 1994 and Albertville in 1992) and was a member of the Canadian Freestyle Team in moguls skiing.

Moguls can often be the bane of any skier’s day. Picture Whistler Bowl late afternoon—a landmine of moguls toying with you. Good skiers point skis down and go. But inevitably skiers traverse the top, looking for the best way down.

The trick, says Smart, is to “get connected to the front of your ski.”

A day with Momentum Ski Camps, learning from the best, will make you understand exactly what he means. But essentially he’s talking about finding pressure with your shins to connect to the tips.

“The front of your ski is your feeler. That’s where your response comes from.”

It’s the tip of your ski, after all, that reads the mogul first. But, he adds, this advice applies to any style of skiing, not just moguls.

Once you get that connection to the front of the ski, things will start to fall into place. Now, says Smart, focus up. Take your eyes off the mogul and look ahead. You must learn to trust your peripheral vision.

With your vision up, “everything will come at you slower,” he adds. And that makes skiing difficult terrain that much easier.

“The front of your ski is your feeler. That’s where your response comes from.”

–JOHN SMART

JOHN SMART COMPETED IN FREESTYLE SKIING AT THE LILLEHAMMER WINTER GAMES IN 1994, AS WELL AS THE ALBERTVILLE GAMES IN 1992.

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just as instruction can take your downhill skiing up a notch or two, lessons can also help your cross-country ski skills. The key is finding your balance.

“Balance is really the basic building block to cross-country skiing,” says instructor Nadine Steenhoek, who is also manager of sport and programs for Whistler Sport Legacies which operates the stunning Nordic facility in the Callaghan Valley—Whistler Olympic Park.

Cross country skiing is a sport that’s very easy to get into, she adds, particularly classic cross country; skate skiing, which looks more like ice skating with skis, can be a little more challenging.

But once you get a feel for the balance on your skis, propulsion and coordination will follow.

“It doesn’t matter what level you are at, it’s important to always return to our basic building blocks,” she says.

Here’s Steenhoek’s advice for a successful day on skis whether it’s at Whistler Olympic Park in the Callaghan Valley, Lost Lake Park on the edge of the Village, or elsewhere around town on some of the municipal trails that are track-set for free along the Valley Trail.

The trick is to: Layer up.

“Dress as if you’re going for a run or a hike in cold weather,” she says. That means non-cotton layers that can move easily with your body movement and wick sweat. She brings a pack with her essentials: a cell phone, water, snack, whistle, sunglasses, sunscreen, rain gear if in the forecast, or if not in the forecast! You’ll know what to pack if you check out Nordic Pulse, where you can search conditions based on area. Check out nordic-pulse.com.

This preparation sets you up for success which in turn makes you want to get out more.

It’s a long ski season. Challenge yourself, says Steenhoek, and change it up. Try some longer days along with the shorter days. And get outside and enjoy the ride.

TAKING LESSONS IS A GREAT WAY TO IMPROVE YOUR CROSS-COUNTRY SKI SKILLS.

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GROWING OLD WITH WHISTLER

STORY BY MEGAN LALONDE | PHOTOS BY DAVID BUZZARD

Whistler is a young town, by most measures.

It was incorporated as a resort municipality 47 years ago, less than a decade after chairlifts started spinning on Whistler Mountain.

The average age of Whistler’s population was 37.9 in 2021, per Statistics Canada’s most recent census—a full 3.8 years younger than the national average.

According to that census data, only 10 locals living in Whistler had celebrated their 90th birthday. Isobel MacLaurin is one iconic Whistlerite who can claim that honour—she turned 91 this past June.

Not that you’d know by meeting her. She still skis her favourite run, Dave Murray Downhill (though only in fair weather, and only once last season), drives her car, is a fixture on the dance floor at community

events and is quick with a sharp-witted joke and bright, mischievous smile.

She’s a prime example of the locals who embody Whistler’s youthfulness in their spirit rather than the number of candles they blow out.

MacLaurin, an artist, and her late husband, Don first visited Whistler—or Alta Lake, as it was then known—in 1961. They found a plot of land and built a lakeside cabin where they spent weekends and summers. They moved in full-time once their four kids finished school in the Lower Mainland, and never left. Aside from the travels that took the couple to countless destinations up, down and across the globe, that is.

Most recently, in December 2019, MacLaurin and her daughter took an expedition ship to Antarctica, followed by a trip to New York City This Christmas, MacLaurin is heading to Nicaragua where her son lives, and bringing along the children

and grandchildren who live all over the globe.

But it’s perched on a wicker bench swing in the sunroom of her treasure-filled cabin where MacLaurin engages in her regular afternoon ritual: brie cheese, crackers and a dry apple cider, enjoyed with a good magazine.

Ask MacLaurin what her secrets to longevity are, and she’ll say “Eating what I did when I was young—lots of cream,” she says with a laugh. “I love cream … And always eating a good breakfast.”

Spend more than a few minutes with her, and it becomes apparent that avoiding the internet, finding humour in every possible situation (she and her husband once hosted a living wake, complete with coffins she painted) and generally living by her own rules, can also be added to that list.

“Nobody in Whistler ever wants to be old,” MacLaurin says. “I revel in the fact that I am old! Good lord, look what I get away with.”

WHISTLER ARTIST ISOBEL MACLAUREN SITS ON AN OLD MID-60’S ERA WHISTLER MOUNTAIN RED CHAIR IN HER BACKYARD.

TERRY SPENCE , known to many in Whistler as “Toulouse,” concurs with MacLaurin that nutrition has a role to play in longevity. In the Spence household, that looks like plant-based meals interspersed with an occasional cut of elk from a friend’s hunting trip or piece of salmon.

But first and foremost, “start out with good DNA,” he says.

Spence left his northwestern Ontario hometown of Fort William for Whistler in 1971 on the recommendation of his brother. Like countless locals past and present, he arrived intending to ski “for a month or a couple of weeks, or maybe even a season.” That was five decades ago.

The move west swept the now 80-year old onto a wild ride that began in an abandoned lumber camp, bartending at the once-iconic and now defunct Boot Pub and posing for the infamous Toad Hall poster, a 1973 snapshot in time that perfectly captured Whistler’s wild and carefree hippie days.

Later, it included living out of a suitcase as a masseur and start coach for Canada’s World Cup downhill team at

the height of the Crazy Canuck era, when the alpine race team captured the world’s imagination with their speed and daring.

As Spence demonstrates, longevity isn’t synonymous with maintaining the fast-paced lifestyle of your 20s, 30s or 40s. After meeting his wife, Ann, and welcoming their two kids, “My wife said to me, ‘Look, these kids need a dad, you can’t be travelling all over the world,’” Spence recalls. “I was a Peter Pan — I didn't get married until I was 46 years old.”

Plus, “I had bad knees, bad ankles. I was taking four Naproxens in the morning just to go to work.”

He eventually focused his coaching more locally—he was tapped to guide King Charles III and his sons when they visited Whistler in 1997—before leaving ski school and focusing solely on the B&B he and Ann operated in Tapley’s Farm from 1987 up until the pandemic.

You can still find Spence on the slopes a few days each season, though these days, he tends to spend more time ripping through Whistler trails on his crosscountry skis or e-bike, with his dog, a springer spaniel named Frankie, in tow.

A dog is the first sight you’ll likely notice walking into TRUDY ALDER ’s home. Specifically, a waist-high Leonberger named Kela trotting over with her tail wagging.

Playing in the bushes that separate Alder’s back lawn from Green Lake, Kela herself could be the definition of longevity: the bouncy seven-yearold could easily be mistaken for an overgrown puppy if not for the sprinkling of grey on her snout.

Longevity, however, is a term Kela’s 83-year-old owner seems reluctant to associate with herself lately.

Alder arrived in Whistler in 1967, one year after immigrating to Vancouver from the small Austrian town where she grew up and learned to ski.

“I wanted to feel and experience the distance,” she remembers, “so I took the train to Vienna from my hometown, then the train to Rotterdam, then the ship from Rotterdam to Montreal. We were supposed to be on the boat for seven days and we were on the way for 11 days, because there was a storm … yep, I felt that distance.”

She immigrated with her husband, Helmut Salmhofer. The pair managed the Tyrol Lodge on Alta Lake Road, with Alder also ski instructing, before moving on to building and selling chalets throughout the valley. Though Alder found opportunity, community, love and some pretty decent skiing in the Valley, her decades in Whistler haven’t been free of hardship.

Her first husband died of cancer a few years after the couple arrived in B.C. Since, she’s battled cancer herself, as well as undergone two back surgeries— needed after sustaining a climbing injury shortly after moving to Vancouver—two knee replacements, and more recently, suffered a broken shoulder.

Each time she pushed through the arduous recoveries and found a way back to her usual routines: daily paddles around Green Lake, ocean kayaking trips, cross-country skiing with her dogs, ski touring, smashing out back-to-back laps

“I was a Peter Pan — I didn't get married until I was 46 years old.”

– TERRY SPENCE

TERRY ‘TOULOUSE’ SPENCE WITH HIS COLLECTION OF SKI RACING MEMORABILIA.

of Peak to Creek while training for Peak to Valley ski races, helping with construction projects and chopping firewood for the winter.

“I was happy to do physical work … I worked hard and loved it,” she says.

But some blows are more difficult to recover from. Alder lost her husband of 40 years, Peter, in July 2021.

“Peter and I were a very good couple,” she says of the legendary ski area manager and builder she married in the Whistler Skiers’ Chapel. “I miss him terribly.”

Add in the ongoing shoulder struggles that keep Alder out of her kayak, coupled with a few as-yetundiagnosed health concerns that make skiing more challenging than it used to be, Alder admits finding the motivation to revisit those once-regular activities isn’t always easy.

But longevity, even in the context of the unforgiving mountains, doesn’t have to mean keeping up with the crowds on the slopes. As Alder proves, it can more impressively manifest in resilience.

Once again, she is the holder of a super senior’s ski pass for this winter season, purchased at an early-bird rate of $174.50. She is determined to use it.

Her tips for other skiers who want to stay on the slopes into their ninth decade? “[Limit] accidents, so your body is… in a skiable condition, and,” she adds with a laugh, “don’t miss the early-bird. That’s all you need to do.” W

UNIQUELY

TRENDS SLOPE STYLE

WHISTLER DESIGN

STORY BY LISE BOULLARD

since it was established in the late ’60s, Whistler has grown from a cozy, quaint mountain town to a world-class, four-season resort. Here, four Sea-to-Sky area interior designers share what’s hot on the Whistler design scene. >>

NEUTRAL TONES, NATURAL LIGHT AND FIREPLACE WOOD STORAGE—AS PICTURED HERE IN INTERIOR DESIGNER MICHELLE GEMMILL’S WHISTLER HOME—ARE BIG ON THE SEA-TO-SKY DESIGN SCENE.

TOP: CLEAN, CONTEMPORARY LINES AND NATURAL WOOD CREATE A SOOTHING, PEACEFUL VIBE IN DESIGNER MICHELLE GEMMILL’S WHISTLER HOME.

ABOVE: THE NATURAL ROCK FEATURE IN THIS LUXURIOUS MUDROOM IMAGINED BY JESSICA ROUTHIER AND THE DESIGN TEAM AT GNAR INC. IS A NOD TO WHISTLER’S RUGGED SURROUNDINGS.

RIGHT: CABIN CHIC THROW PILLOWS OFFER A POP OF COLOUR AGAINST A NATURAL WOOD BACKDROP BY DESIGNER MICHELLE GEMMILL.

SCOTT BRAMMER

KEITH HENDERSDON

NATURAL WONDER

Designer Michelle Gemmill works alongside her husband who runs the home building company Kits Construction, and for the last two years the couple have lived in the Whistler residence they built for their family. Featuring an open concept layout and floorto-ceiling windows that showcase the lush surrounding forest and mountains, Gemmill’s residence is typical of the biophilia-inspired architecture and design esthetic taking hold in Whistler, where nature becomes the focal point.

With the advent of passive housing and the use of triple-pane windows, it’s now possible to install floor-to-ceiling windows in an area where temperatures drop steeply in winter months, Gemmill says. Bringing the outside in also extends to the materials and colour palette applied inside mountain homes. “I use a lot of deep reds, greens and blues, [representing] the water, trees and leaves. You want to feel like you’re part of nature when you’re in a place this beautiful,” she continues.

SCANDINAVIAN STYLE

Whistler homes are moving away from the rustic, exposed beam chalets of days’ past to a sleek, streamlined, open-concept esthetic that reflects the resort’s position as a decidedly upscale destination.

Designer Ashley de Boer, who lives in Squamish, is relatively new on the interior design scene, but has made her mark as Sarah Richardson’s design assistant on HGTV’s Mountain Escape (which first aired Wednesday, October 19). The designer says she’s seeing signs of Scandi style everywhere in the Sea to Sky corridor. “Whistler is steering away from the traditional A-frame chalet and more into rectangular-shaped homes with larger windows,” De Boer explains.

Greys used to be popular but De Boer says that warmer tones like browns and beiges are making a comeback. “They create a softness and a coziness,” she notes, emphasizing the importance of layering soft textiles and textures to create balance and harmony so that the home doesn’t feel sterile.

SMART STORAGE

Mud rooms are a must for a mountain resort residence: When you’re looking at the building plans, “take your mud room and double it,” says Gemmill. That means ample space for both winter and summer activity gear and accessories—skis, ski boots, snowboards, cross-country skis, bikes, gloves and helmets— constructed with materials and finishes that withstand wear and tear.

For their Northern Lights Project, Sea-to-Sky area lead interior designer Jessica Routhier, the team at GNAR Inc. and builder Peak Ventures created a large functional mudroom with durable non-slip flooring designed to withstand wet ski boots. The space features open cubbies, multiple hooks and vented benches with concealed heaters, which are “great for drying outdoor wear after a wet day on the slopes,” says Routhier.

And not only do Whistler guests and residents need a place to store their gear, they also need to maintain it. Ultra high-end Whistler homes often have boot dryers installed, De Boer says. >>

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BLACK ACCENTS

Lynn Gentile, founder and principal designer at Cabin Fever Interiors, has worked in the Whistler area since 1996. She says black accents are a big trend in Sea-toSky homes at the moment, “whether as an exterior colour, feature wood, metal seen in hardware, lighting, bathroom fixtures or furniture,” she explains.

Gentile and her design team have used black in surprising and unexpected ways in recent projects, whether it’s a feature wall imprinted with a vintage black and white photo of a Whistler chairlift on a wood paneled wall, or a black metal sink popping against a vanity constructed of raw saw-cut wood.

WINTER WARMTH

No mountain resort home should be without a fireplace. “We have beautiful hot summers but in the winter you really want to cozy up by the fireplace,” Gemmill says. But not all fire features are created equal. “If you can do a wood-burning fireplace, it just gives a different feeling than gas,” she continues.

The designer also loves the new trend she’s seeing of including wood storage right next to the fireplace.

“Then you don’t have to go outside; it’s right there handy. And I love bringing wood inside because it creates a sense of warmth,” Gemmill explains.

De Boer agrees that fireplaces are a must, and in Whistler she’s noticed a gravitation towards large, oversized styles that become a focal point.

UPSCALE FINISHES AND AMENITIES

Its world-class reputation means Whistler tends to attract a more affluent clientele who values high-end finishes, fixtures, décor and interiors.

De Boer says paying attention to the details is crucial when it comes to impressing jet-setting renters and owners. “The metal finishes and the quality of the bedding and the towels go a long way in creating those retreattype environments that feel elevated and luxurious,” explains the designer.

And after a long ski or snowboard day, amenities like a sauna or a hot tub are also a welcome luxury, De Boer notes.

It all sounds fabulous. W

ABOVE: BLACK ACCENTS ADD EDGE AND INTEREST TO NATURAL WOOD TONES IN THESE SPACES IMAGINED BY DESIGNER LYNN GENTILE, OWNER OF CABIN FEVER INTERIORS.

UPPER RIGHT: NATURAL MATERIALS AND GLAMOROUS FIXTURES CONVERGE IN THIS LUXURIOUS BATHROOM DESIGNED BY MICHELLE GEMMILL.

SCOTT BRAMMER

COURTESY

LYNN GENTILE

COURTESY

LYNN GENTILE

HOW SWEET IT IS

THE CHEFS AND STORIES BEHIND SOME OF WHISTLER’S DECADENT DESSERTS

STORY BY BRANDON BARRETT | PHOTOS BY DAVID BUZZARD

The common refrain you always hear about baking is that it’s more science than art. But, according to award-winning Whistler pastry chef Dominic Fortin, it’s a little of Column A, a little of Column B.

“It is right in the middle,” says the Executive Pastry Chef for Toptable Group Whistler. “You need to master the science and then you can become an artist. Without knowing the science, you can’t go anywhere. You’re going to do a lot of tests. I’ve learned a lot by myself by doing lots of tests and after that you kind of master it. You never fully master it. But then you need that to become an artist and be able to create and challenge yourself.” >>

PASTRY CHEF SCOTT PENFOLD IN THE WINE ROOM OF THE BEARFOOT BISTRO WITH ONE OF HIS GORGEOUS CREATIONS.

TOP: TOP TABLE PASTRY CHEF DOMINIC FORTIN IN THE ARAXI DINING ROOM.

BELOW: AUSTRIAN SACHERTORTE, AVAILABLE ON ARAXI’S WINTER MENU.

fortin has been challenging himself as one of canada’s most ambitious and creative pastry chefs for years now. In Whistler he cut his teeth at the resort’s home for epicurean indulgence, Bearfoot Bistro, before moving on to Toptable earlier this year, the restaurant group behind several successful fine-dining ventures in Whistler (and beyond)—Araxi, Il Caminetto, Bar Oso and a yet-tobe-named fourth space expected to open this year.

Through it all, the Quebec City native has exemplified that nexus of art and science which is at the heart of any dessert worth waiting three courses for, deftly combining the technical know-how of an engineer with the vivid imagination of an abstract painter.

“For me, I like creativity. That’s what drives me, and I like how pastry is very technical compared to cooking. You have some guidelines you need to respect that are really strict, so I like to push those guidelines and play with them as much as possible,” he says.

More often than not, Fortin’s canvas of choice is chocolate. A global ambassador for French luxury chocolatiers Cacao Barry, Fortin, ever the mad scientist, has actually patented two chocolates himself that are quite different than most on the market: an earthy Quannah dark chocolate, a blend of Peruvian, Cuban and Tanzanian cocoa; and a Moema milk chocolate which, at 52-per-cent cocoa, is less sweet than your average milk chocolate.

“Chocolate is really challenging,” he says. “You need to respect the temperature. It doesn’t like heat; it doesn’t like humidity. I’m someone who is really stubborn, and I was not succeeding for the longest time. I tried and I tried and I tried and then I developed some expertise in chocolate.”

“Some” expertise is an understatement. Those who have worked under Fortin will tell you he is one of the most proficient chefs with chocolate this side of the Atlantic, and is constantly challenging himself to use the ubiquitous ingredient in various ways, whether he’s dashing off a rich ganache, making fresh truffles, or using more advanced techniques, like moulding and spraying chocolate.

“I use chocolate in many different ways,” he notes. “Sometimes just to balance the acidity in a dish. Sometimes I use white chocolate just to bring texture and you won’t even taste it. I use it as different vessels. Sometimes I use it for a savoury application. Last week, I was in Montreal using chocolate with foie gras.”

While it sadly doesn’t contain foie gras, Fortin highlights a dessert he developed alongside Araxi Pastry Chef Aaron Heath from the restaurant’s winter menu: a lighter play on the Austrian Sachertorte, a refined chocolate torte that Araxi infuses with Amaretto and tops with an almond milk Chantilly. Alongside is a roasted almond praline and delicate Tahitian vanilla emulsion, cut with the tartness of preserved apricots and finished with a strong dark chocolate sorbet. >>

FONDUE AT THE CHALET

LEARN MORE & RESERVE

P: JULIE ZONEY

A FRIENDLY RIVALRY

For Scott Penfold, cheffing runs in the family; his was the kind of trial-by-fire education that you can only gain from being raised in restaurants.

“I grew up in a family of a whole bunch of chefs. My mom’s brother was a chef. My cousin was a chef. Then my brothers also followed suit for a while, and they have (since) made their way out of the industry,” he recalls.

Coming up on the savoury side of the restaurant business, Penfold was always curious about desserts, but he didn’t fully dive in until a spot opened up on the aforementioned Fortin’s pastry team at the Bearfoot Bistro about six years ago. Apprenticing under Fortin, Penfold quickly picked up the tricks of the trade, and hasn’t looked back.

Having been on both sides of the kitchen, the Brantford, Ont. native says there is always a bit of a friendly rivalry simmering beneath the surface between the pastry and the savoury teams.

“There is definitely a rivalry,” he concedes. “I’m always stealing all the equipment in the kitchen. I’m trying to horde everything for myself. It’s all for me. It’s like, ‘Get out of here.’ I even have my own little pastry shop in the basement with a door that I can close and lock. So basically, it’s like my own little side of the kitchen. I’m just like, ‘Get out of here! Close the door!’”

Of course, a little competition never hurts, particularly within the confines of an exalted fine-dining kitchen, and Penfold relishes the chance to cap off a lavish, multi-course meal with a show-stopping dessert.

“There’s a bit of pressure being the last course of the meal in the restaurant,” he says. “We’re the last things to go out and round off your meal,

especially if you’re a dessert person. Sometimes you can’t wait for the last bite of your main course to be done so you can have your dessert sent over. There’s always that pressure to deliver food that’s just as good as the last few courses.”

Penfold has no problem rising to that challenge, particularly with years of Fortin’s guidance under his belt, which served him well when coming up with his sumptuous chocolate cake that will appear on Bearfoot’s winter menu. A dark chocolate and salted caramel three-layer insert with a bit of coffee thrown in, this chocoholics’ fever dream features chocolate sponge, chocolate crémeux and spreadable caramel inside a dark chocolate mousse, topped with crispy cocoa nibs and creamy dulce de leche.

THE ORIGINS OF AN ICON

You could make a valid case for the Rimrock Café’s beloved sticky toffee pudding being Whistler’s favourite dessert. That’s not to discredit the many other worthy sweet-tooth options dotting the resort, but, if you’re gauging by reputation and longevity, it’s probably got it in the bag.

“It’s warm, it’s comforting. People love it,” says Rimrock owner Bob Dawson. “It’s been our bestselling dessert for, I’m going to say, 15 years—but it’s probably 20 years.”

On a golf trip to Scotland with a crew of Whistler buddies some years ago, Dawson stopped into the historic 18th-century Udny Arms Hotel outside Aberdeen for a pint and a bite. On their table was a tent card boasting that the hotel invented sticky date pudding.

“We tried it and we loved it,” Dawson says.

A couple years later, Dawson was on holiday in Australia, and sticky date pudding seemed to pop up everywhere he went. He picked up a cookbook from a revered Melbourne restaurant that contained a recipe and brought it back to his chef and founding partner, Rolf Gunther.

There were a few key changes made: they had to use regular cream instead of the double cream more common in the U.K., and, assuming Canadians weren’t big fans of dates, they changed the name to include toffee, a beloved Canadian confection if ever there was one.

“It’s very rich,” Dawson says. “But often, once people try it, even if they don’t like desserts, they love it. It’s amazing to go over to a table and see smiles on faces.”

ABOVE: THE BEARFOOT BISTRO’S SCOTT PENFOLD’S SUMPTUOUS TWIST ON CHOCOLATE CAKE.

BELOW: RIMROCK CAFÉ’S BELOVED STICKY TOFFEE PUDDING.

DIVE INTO WILD BLUE

THE NEWEST PLAYER ON THE FINE-DINING SCENE FEATURES ELEVATED PACIFIC NORTHWEST CUISINE

Although whistler counts more than 100 restaurants , the major local players in the fine-dining arena have largely remained the same for years. Enter Wild Blue Restaurant + Bar, undoubtedly one of the most anticipated resort restaurant openings in years, the culmination of a partnership between four heavy-hitters from the local and B.C. fine-dining scene: Araxi founder Jack Evrensel; Neil Henderson, former restaurant director of Araxi; former Fairmont Chateau Whistler Executive Chef Derek Bendig; and Alex Chen, Vancouver Magazine’s 2018 Chef of the Year, an Iron Chef challenger, and head chef of the vaunted Boulevard Kitchen in Downtown Vancouver.

Serving up “elevated Pacific Northwest cuisine,” the menu capitalizes on Bendig’s penchant for local ingredients, something he was renowned for at the Fairmont. The award-winning chef says seafood is the “No. 1” focus, drawing inspiration from Italian, Japanese and French cuisine.

Opened this summer adjacent to the Aava Hotel, Wild Blue is putting as much emphasis on its high-end cuisine, bar program and stunning oceanic décor as its staff culture, always an important focus in Whistler with its longstanding staff shortage. That means “spa-like” changerooms, staff showers, a “chillout lounge” equipped with a pingpong table, yoga area, TV, culinary library and kitchenette, as well as ample storage for skis and bikes, and even a boot-dryer in the winter.

Learn more at wildbluerestaurant.com. — Brandon Barrett

COURTESY WILD BLUE

FORTIFIED OR FIZZ

FUN AND FESTIVE DESSERT PAIRINGS FROM OUR SOMMELIER

There are so many great pastry chefs and dessert treats in Whistler. This winter season, let’s consider a couple of classic matches that you can play around with to accompany the superb dessert offerings.

Fortified wines are those that have the addition of a spirit, brandy generally, to stop fermentation and maintain natural sweetness in the wine. The most notable example of fortified wine is port. Ruby port, the category LBV (late bottled vintage) and vintage port both pair well with dark chocolate, and can also do well with savoury components of the meal. LBV is accessible, affordable and does not require long aging. Large houses such as Taylor Fladgate are available in most restaurants and shops. Tawny ports are aged for long periods in wood, with an age designation such as ten- or 20-year on the bottle. As the number goes up, so does the “tawny” character—notes of nuts, marmalade and toffee become more prominent and make great pairings for dishes like sticky toffee pudding, rich cheeses, milk chocolate and nutbased desserts. Ramos Pinto produces some of the best tawny port available, and their 20-year includes some wines well over 100-years-old in the blend.

Fizzy wines are another knockout choice for the end of the meal. I’ve been pairing Champagne with dessert my entire career, and yes, I mean proper dry Champagne, not sweeter styles. I especially love rosé bubbles, and given the current Champagne shortage (yes, this is a real thing) try a great B.C. or California sparkling, like Roederer Estate’s Anderson Valley Brut rosé. Try with every manner of dessert from chocolate to fruit, nuts or cheese! For a unique fizzy treat, look for Brachetto d’Acqui, a light red frizzante (lightly sparkling) wine from Piedmont, Italy. The 6.5 per cent alcohol of the Acquesi Brachetto d’Acqui (at BC Liquor Stores) is a gentle way to end the meal and pairs well with lighter chocolate dishes and fruit-based desserts.

—Samantha Rahn is the Fine Wine Ambassador for Select Wines, 2013 VIWF Sommelier of the Year, and longtime Whistler/Pemberton local.

PERFECT PAIRING BY SAMANTHA RAHN

THE INSIDE SCOOP

LOCAL VIBES REMAIN STRONG AT THE HEART OF THESE WHISTLER VENUES

Want to know the best runs on the mountain, where to get the most delicious sushi, which hometown beer is the favourite? Look no further than the locals; that’s where you’ll get the best inside scoop for all things Whistler. You’ll find them at laid-back haunts where you can order hearty food, home-grown brews and delicious cocktails. So, pull up a chair or a bar stool and ask away.

STORY BY CLARE OGILVIE PHOTOS BY DAVID BUZZARD >>

WHISTLER BREWING MANAGER JENNIE KWASNECHA WITH A BLACK TUSK ALE AND CANUCK PIZZA

ROLAND’S CREEKSIDE PUB

“As a traveller myself, I always ask the locals, where do you go for a good beer or a good meal or whatever,” says Karen Roland, who has guided one of Whistler’s favourite locals’ hangouts since 2008—Roland’s Creekside Pub. “It’s so much fun to talk to locals too. They are going to tell you all that they know and probably more than you want to know!”

Roland has stayed true to the original ethos of the longstanding pub, once known as Hoz’s. This is a place offering a warm welcome and affordable fare. There’s always the cheap and cheerful beer, Roland’s lager, on tap and time to talk if you are not cheering for your favourite sports team on the pub’s nine big-screen TVs.

“I’m still trying to make everything as affordable as possible,” says Roland. “It’s important. And let’s not forget that word of mouth is some of the best advertising, so if the locals are talking us up, we are going to be welcoming tourists too, and that’s important as well.” TRY THIS!

Roland’s has a plentiful pub-fare menu and offers brunch on the weekends. But one not-to-miss item is the fish and chips. “We make our own beer batter and the consensus is that we have pretty much the best fish and chips in the (Sea to Sky) corridor,” Roland adds. It comes with home-cut fries and home-made coleslaw as well as lemon tartar sauce. And what better to wash it down than with a cold beer. The pub has a good selection of brews, including its own namesake lager.

STINKY’S ON THE STROLL

If you are in the Village and looking for a relaxed, come-as-you-are venue, check out Stinky’s on the Stroll—with comfort food at the heart of its menu. Don’t be fooled by its new kid on the block status—it opened in 2019—as those behind Stinky’s have been living and working in Whistler for nearly three decades. At the core of Stinky’s, says owner Jeremy “Stinky” Peterson, is his desire to share with everyone why Whistler has captured his heart and to offer up a venue where locals can feel at home—where they are valued and appreciated.

“Whistler is still that classic, small ski town at heart,” says Peterson. “I love Whistler, and because of my love for Whistler, I try to keep that oldschool spirit (at Stinky’s). It speaks to people, locals and visitors alike.”

TRY THIS!

While there are lots of sandwiches, flatbreads, shared plates and tacos to try, a visit to Stinky’s wouldn’t be complete without ordering Tater Tots. You can get them neat with dips such as Sriracha honey or tequila bbq, or get them loaded as nachos or with chili and cheese. There’s even a truly Canadian version—the tatertine—which comes, of course, with cheese curds and gravy, just like a traditional poutine. Wash it all down with local brews from Pemberton or Whistler’s Coast Mountain Brewing, or try The Stinky cocktail. “That’s my drink of choice,” said Peterson. “It’s double vodka, iced tea and a splash of water.” >>

Scan here for the full selection of tours.

STINKY’S ON THE STROLL OWNER JEREMY “STINKY” PETERSON WITH THE TATERTINE AND STINKY’S ALE.

WHISTLER BREWING COMPANY

Over the last several years Whistler’s Function Junction neighbourhood has become more and more popular. Part of its draw stems from the soho-like mix of art galleries, coffee dens and retail stores and part of it flows from the growing population right across the road in the Cheakamus neighbourhood, formerly the resort’s 2010 Olympic and Paralympic village.

Function Junction is where you’ll find the Whistler Brewing Company. Founded in 1989, the company was one of B.C.’s early pioneer microbreweries.

“People enjoy the relaxed ambiance of a (local pub)—you can come in your work clothes, you can come in your biking gear, walking gear, ski gear, you don’t have to be dressed up,” says Jennie Kwasnecha,

TRY THIS!

What could be better than enjoying a tasty slice of pizza with a cold glass of craft beer? Whistler Brewing can satisfy that craving with plain cheese pizza all the way up to the fully loaded variety (try the Crazy Canuck pizza…yum). Kwasnecha recommends trying the Black Tusk Ale, which is brewed from the original 1989 recipe, with a special blend of imported chocolate and roasted malts, offering a smooth finish with a hint of cocoa and roasted coffee. “The cool thing about it is that the recipe hasn’t changed,” she explains. “Beers come and go but that one is the same … It’s not super sweet, it’s not super bitter; it is both mainstream and unique.”

who has been general manager of Whistler Brewing since 2017.

“It’s more laidback and comfortable as opposed to somewhere fancy, and it’s affordable—good quality craft beer at a reasonable price.”

Whistler Brewing offers seven core beers ranging from pilsner to pale ale. It also brews seasonal favourites including a chestnut and a grapefruit ale. All are available at the tap room or to go. Tours of the facility are also available. For those who don’t like beer, there is always wine and cider on the menu too.

BEAUTIFUL BOUTIQUES

WHISTLER IS A WONDERFUL PLACE TO SPEND A DAY OR more wandering the Village and outlying areas exploring boutique shops, galleries and museums. You'll find all kinds of enticing articles just waiting for you to take home as gifts for friends and family, or a little something to spoil yourself with! Here we give you a sampler, with items ranging from $10 to several thousand. Enjoy!

‘FALL IN LOVE’ CANADIAN DIAMOND RING

Our iconic symbol of Canada—the maple leaf—elegantly featured in this 14k Canadian gold ring, set with 10 natural Canadian round brilliant-cut diamonds.  All Maple Leaf Diamonds are laser inscribed with a tracking number and come with a certificate of origin.

White, yellow and rose 14k Canadian gold. Available at Keir Fine Jewellery

$5,950

WOMEN’S URBAN LAB DOWN PARKA

A sleek addition to your winter wardrobe, the Urban Lab Down Parka is warm and weather protective. Designed with the trusted HELLY TECH® Protection two-layer fabric layer system, it’s waterproof, breathable and windproof. The insulation is soft and warm with a blend of 80 per cent duck down and 20 per cent duck feathers. The down is ethically sourced from Allied Feather & Down—dedicated to transparency and animal welfare. Available at Helly Hansen $550

BEAR PAW NECKLACE

This sterling silver bear paw necklace with 18-inch sterling silver chain by Nancy Dawson is the symbol of strength and protection of family and the animal kingdom. Dawson was born in Alert Bay on Vancouver Island. Her mother was from the Mamaleleqala-qwa-enox Nation on Village Island. Dawson has been carving poles and masks since 1980 and expanded her portfolio in 1990 to include designing and producing gold and silver jewelry.

Available at Ruby Tuesday $89.95

17-PIECE AMBER COLLECTION

Indulge in an array of incredible flavours sure to delight your tastebuds. This full line-up of rich, creamy and delicious chocolates is made to be shared, and is available for a limited time only. Each box contains three bombs, five clusters, four caramels, two meltdowns, a peanut butter cup, cashew dome, peanut butter malt ball and sea salt almond dome.

Available at Rocky Mountain Chocolate $45 /10.5 oz

HORN DECANTER BY RIEDEL

Modeled after a musical horn’s coiled shape, the Horn decanter was inspired by the iconic insignia that symbolizes the Austrian Post’s mail delivery system.

Like many other coiled decanters by Riedel, the Horn decanter “double-decants” wine, a technology developed by Riedel to accelerate the aeration of wine by the creation of a vacuum within the vessel.

Available at Get the Goods $ 1,100

SHOPPING AREAS

ToVancouver

Whistler Village is the hub of activity at the base of the mountains. A pedestrian-only paradise, it offers over 200 stores, galleries, restaurants and bars.

Village North is centred around Whistler Marketplace, which offers a supermarket, liquor store and many fine shops and amenities.

Upper Village, situated at the base of Blackcomb Mountain, is another walking-only area with many wonderful stores, restaurants and galleries.

Nesters is just two minutes north of Whistler Village and offers a variety of shops and restaurants, with a liquor store, grocery store and restaurants.

Rainbow Plaza, a five-minute drive north of the Village, has a grocery store, liquor store, coffee shop, gas station and more.

Whistler Creekside, a five-minute drive south of the Village, is a shopping area near the base of Whistler Mountain.

Function Junction is just 10 minutes south of Whistler Village and offers hardware, organic groceries, breweries, bakeries and many more shops and services.

WHISTLER CREEKSIDE

FUNCTION JUNCTION

WHISTLER VILLAGE

Village North Nesters

UPPER VILLAGE

THE NORTH FACE BABY BEAR FULL-ZIP HOODIE

Made from a soft, cozy fleece featuring attached bear ears and fold-over mitts, the Baby Bear Full-Zip Hoodie combines functional warmth with undeniable style. The fabric is made with recycled polyester. Available at Mountain Kids Outfitters $74.99

WHALE DESIGN SWEATER

These sweaters are Cowichan-inspired and handmade right here in British Columbia using 100 per cent Canadian virgin wool. For over 150 years, the native Coast Salish people of Vancouver Island created these distinctive patterns for hand-knitted sweaters, toques and mitts. Amos & Andes, The Whistler Sweater Shop is keeping Canadian tradition alive by finding local hand knitters to produce the designs for you.

Available at Amos & Andes $425

RED WING IRON RANGER MEN’S BOOT

The Iron Ranger was originally built for iron miners in the 1930s. In the decades since, it has grown indispensable for owners from all walks of life thanks to its iconic style and longevity. The six-inch boot’s signature feature is a leather toe cap that is as distinctive as it is durable. Each pair develops a personalized fit and custom comfort over time thanks to leather insoles and a cork midsole that form to feet. Available at Kabn $440

MASK - RAVEN (HOMATSA) MASK

Matthew Baker is a Squamish Nation wood carver born in 1953 on the Capilano Reserve in North Vancouver, B.C. His mother is Kwakiutl and his father is Coast Salish, and was taught to carve in the Kwakiutl style. He has now been carving for over 25 years. Specializing in handcrafted wood carving, Baker carves in traditional Coast Salish and Kwakiutl images that employ a traditional tri-colour design on unstained wood. His crisp lines and elegant combination of animal forms has helped to distinguish him as a unique and talented artist. His art work is available at the Squamish Lil’wat Cultural Centre as well as private collections worldwide.

Available at the Squamish Lil'wat Cultural Centre $5,000

MULHACEN WOMEN’S LACE-UP ANKLE BOOTS

EcoAlf Mulhacen boots are an all-terrain, vegan women’s boot with a firm, rigged sole and reinforced toe. Made from ethical and sustainable 100 per cent recycled polyester and TPR, they feature the EcoAlf mantra, “There Is No Planet B” on the cuff.

Available at Camp $234

BRANDO SHIRT BY RAILS

This long-sleeve, plaid button-down shirt is a year-round comfort classic made from a super cozy, vintage flannel fabric with a loose twill weave. It has a unique patchwork twist, and features two patch pockets with button closures at the chest, and a raw hem. 60 per cent rayon and 40 per cent cotton.

Available at Bach & Co. $269

SHOPPING WHISTLER

YARROW FACE CLEANSER FROM BOREAL FOLK

Cleansing your face with oil enables you to remove dirt, makeup and buildup without stripping your skin of its natural acid mantle. This cleanser removes impurities from deep within pores while toning and hydrating the skin. Yarrow is a great anti-inflammatory and astringent especially for acne prone skin. It also soothes dry, irritated skin types. Boreal Folk Apothecary is a unique company handcrafting natural skincare products inspired by Canada's wilderness. Their products are made from sustainably gathered botanicals and locally sourced Canadian ingredients. Available at 3 Singing Birds $48

AUDAIN ART MUSEUM COLLECTION COLOURING BOOK

Colour your way through the stunning highlights of the Audain collection, including historical and contemporary Northwest Coast carvings, career-defining paintings by Emily Carr, E.J. Hughes and groundbreaking sculpture, photography and paintings by Gathie Falk, Rodney Graham, B.C. Binning and more. Illustrations by Mathias Horne.

Available at the Audain Art Museum $10

>>

MAXWELL AND WILLIAMS ASIATIC BEAR MUG

The natural world comes to life with these Marini Ferlazzo mugs. Each one features an iconic wildlife portrait in Nathan Ferlazzo's unique style. The microwave, oven, dishwasher and freezer safe mug is made from bone china, and a share of the profits from every item sold will go to wildlife conservation efforts around the world.

Available at Whistler Kitchen Works $15.99

WORTH THE DRIVE TO CREEKSIDE WORTH THE DRIVE TO CREEKSIDE

Take a stroll down our luxury lane and experience the atmosphere of a quaint mountain village, abundant with restaurants, coffee shops, retail and wellness boutiques. Together with the convenience of a well stocked market and liquor outlet, Creekside Village is a destination worth visiting.

With direct mountain access from the NEW UPGRADED GONDOLA & CHAIRLIFT, Creekside Village is the place to be...and the parking is FREE!

Canadian favourite Sam Roberts was back in Whistler this summer and brought down the house at Whistler Olympic Plaza as part of the Summer Concert Series.

Whistler songstress Rachel Lewis took centre ice at Rogers Arena, singing the national anthem at the Canucks versus Arizona Coyotes pre-season game.

Juno award winning artist Serena Ryder hit the stage at Whistler Olympic Plaza in July as part of the Summer Concert Series.

Whistler Paintertainment performer Maxine, with her donutthemed attire, during the Whistler Blackcomb Foundation’s Telus Golf Classic after-party at the Fairmont Whistler in September.

The Vancouver Canucks took to the ice at the Meadow Park Sports Centre in September for their pre-season training camp.

Fun party vibes at the annual Whistler Village Beer Festival in September.

NADINE

CAREY

JEREMY ROBB

OISIN MCHUGH