Indulge Magazine September 2010

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/ Indulge celebrates all things delicious

,* As the leafs begin to change colour, so

*. %LEGANT BRIDAL GOWNS DRAMATIC DECOR

, / 7INE COLUMNIST *OHN 3CHREINER PICKS HIS

AS WE TOUR SOME OF THE MOST POPULAR farms-turned-shopping destinations.

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destination ceremonies and more in our SPECIAL WEDDING FEATURE

+ 1 Are your beauty products hazardous to your health? We explore chemical-free alternatives for natural beauty.

do the hottest fashions in the Fraser Valley for the upcoming fall season.

TOP lVE FAVOURITE " # WINERIES FROM A GROWING lELD OF CONTENDERS

, 2 While summer may be over, thereâ&#x20AC;&#x2122;s still

PLENTY OF TIME TO SEEK OUT SOME FUN IN A COMFORTABLE PRACTICAL 26

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hen I ďŹ rst starting preparing for this

another â&#x20AC;&#x153;ďŹ ancĂŠ(e)â&#x20AC;? to

latest issue of Indulge, with a special

make any real plans.

wedding feature, I was pretty excited.

As a bride-to-be myself, itâ&#x20AC;&#x2122;s no surprise that I

We ďŹ nally got around to booking our venue

would be thrilled to write about weddings. How

and, soon after, decided upon a decorator and

lucky am I to be able to research ďŹ&#x201A;oral and decor

photographer. We were both pretty proud

companies, interview wedding specialists and

of ourselves, thinking we were making great

visit bridal boutiques to check out the latest in

progress, when I started working on this feature.

gown trends, all in a dayâ&#x20AC;&#x2122;s work?

The timing of this issue couldnâ&#x20AC;&#x2122;t have been

Thatâ&#x20AC;&#x2122;s when the panic set in.

Our guest list isnâ&#x20AC;&#x2122;t ďŹ nished, and we havenâ&#x20AC;&#x2122;t

more perfect. In fact, it may have saved me

mailed out save-the-date cards. We havenâ&#x20AC;&#x2122;t

from catastrophe.

talked about an ofďŹ ciant yet â&#x20AC;&#x201C; is that bad? The

Iâ&#x20AC;&#x2122;m the ďŹ rst to admit, Iâ&#x20AC;&#x2122;m naive about this

wedding is just a few months away and I donâ&#x20AC;&#x2122;t

whole wedding business. No one particularly

have a dress â&#x20AC;&#x201C; potentially the biggest faux pas

close to me has ever planned a wedding â&#x20AC;&#x201C; no

of them all!

sisters or best friends who have walked down

While I probably should be worried, one

the aisle thus far â&#x20AC;&#x201C; so I had no idea what to

thing this issue has taught me is just how much

expect when my ďŹ ancĂŠ, Jeff, and I announced

wonderful help is out there â&#x20AC;&#x201C; people who live

weâ&#x20AC;&#x2122;d be getting hitched this coming January.

and breathe weddings and who know how to

Jeff and I were engaged in March, so we ďŹ gured 10 months would be ample time to plan a nice, modest wedding.

The ďŹ rst three months of our engagement, we were too busy basking in the joy of calling one 4 VOLUME 4 â&#x20AC;˘ ISSUE 6 â&#x20AC;˘ SEPTEMBER 2010 INDULGE

pull things together from the brink of disaster.

I hope you enjoy this special issue of Indulge.

(And if weddings arenâ&#x20AC;&#x2122;t your thing, this edition also celebrates food and the people who help bring it to our tables.)

0UBLISHER ,INDA +LITCH publisher@indulgemagazine.ca Managing Editor ,ANCE 0EVERLEY managingeditor@indulgemagazine.ca Editor -ELISSA 3MALLEY editor@indulgemagazine.ca Advertising Manager 2ITA 7ALTERS admanager@indulgemagazine.ca Account Executive *UDI #LINT jclint@indulgemagazine.ca #REATIVE 3ERVICES -ANAGER *IM #HMELYK creativeservices@indulgemagazine.ca #ONTRIBUTORS *OHN 'ORDON s 2OBYN *ENKINS s #HRISTIE *UDSON *IM +INNEAR s 'RANT -C!VOY s *ASON -C2OBBIE 2OB .EWELL s *OHN 6AN 0UTTEN )NDULGE IS PUBLISHED EIGHT TIMES ANNUALLY BY Black Press 3UITE 3TREET 3URREY "# 6 3 # Tel: 604-575-5321 Fax: 604-531-7977 www.indulgemagazine.ca $ISTRIBUTED FREE TO SELECT HOUSEHOLDS IN THE ,OWER -AINLAND OF "RITISH #OLUMBIA 0AID SUBSCRIPTIONS AVAILABLE 2EPRODUCTION IN WHOLE OR IN PART IS PROHIBITED 4HE PUBLISHER IS NOT RESPONSIBLE for unsolicited manuscripts or photographs.

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56th Ave INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 5

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wned by Mike and Judy Campbell, this

nectar, which comes in nearly a dozen

Abbotsford farm has become a fun and

tantalizing flavours, including jalapeno, ginger

educational tourist destination for all ages and

creamed and chocolate orange.

a haven for those looking to indulge their sweet tooth with the freshest honey around.

The Campbells have been in the bee business since 1997, when Mike convinced his wife, who was deathly afraid of bees, to let him bring home a hive.

Judy slowly came to accept the bees’ presence on the couple’s eight-acre property, and Mike quickly learned the ropes of beekeeping,

The Campbells also offer educational tours, where visitors can get an up-close-and-personal look at the farm’s hard-working bees, and even taste some honey straight from the hive.

“We’ve never had anybody stung who we’ve taken out on a live formal tour,” Judy says when asked about the danger factor. “People are always fascinated with how gentle bees are.”

Birthday parties, senior tours and even

eventually launching the honey farm complete

weddings have taken place at the honey farm,

with a country store full of bee products.

as well as an annual art showcase featuring the

Visitors to Campbell’s Gold can find everything from beeswax candles and delicious honey wine to propolis healing cream and a

work of Fraser Valley artists displayed in the farm’s barn.

According to Judy, the farm’s year-round

variety of beehive beauty products, including

schedule of activities is one of the best aspects

lip balm, lotion and body scrub.

of running Campbell’s Gold Honey Farm and

Of course, a trip to a honey farm wouldn’t be complete without honey – Campbell’s Gold offers a variety of sizes of the sweet

connecting with the public.

“We basically do anything we can to educate people about bees and to have fun.”

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or anyone who has visited Krause Berry Farms in Aldergrove, the sight of the bright blue farmhouse as you pull into the

gravel parking lot is enough to make your mouth water.

Whether you’re visiting the farm to fill your buckets with juicy u-pick berries, or you’ve come for a fresh berry milkshake made with homemade ice cream, you’re sure to leave the 248 Street acreage with taste buds piqued.

While the Krauses have become well-known in the Fraser Valley for their fresh and flavourful berries – blueberries, strawberries and blackberries, to name a few – there are plenty of other delectable treats to be found at the market.

Jams, jellies, syrups and, of course, mouth-watering berry pies are just a few of the take-home items available.

A Krause Berry Farms specialty, corn pizza, is one of many madefresh-daily items visitors can enjoy on the market’s large porch.

“Definitely our fresh berry custard pies, which are not sold anywhere else,” says Sandy Krause, when asked what they’re most famous for, adding that the sweet, berry-filled shortcakes are also unique to the farm.

From humble beginnings – the farm started 40 years ago with Alf Krause selling strawberries out of a Volkswagen van to pay for school – to a shopping destination known throughout the Fraser Valley, Krause Berry Farms is also home to many special events throughout the year.

From farm tours to culinary classes and a plethora of special events around Christmas, Sandy says there is a big emphasis on including the work of neighbourhood farmers in whatever events Krause holds.

“We always try to incorporate what we grow and what our local farmers have grown,” she says, noting JD Turkey Farms just down the street is one of many farms they try to support.

While Krause Berry Farms is well-known for its many savoury items, Sandy says one thing visitors can count on is finding something new and exciting.

“We’re continuing every year to add something new and fresh – we’re always a work in progress.”

INDULGE INDULGE s 6/,5-% s )335% s 3%04%-"%2 7 • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 7

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A world selection of

Natural Stone

At your ďŹ ngertips

P^ee[khhd Pbg^kr iahmhl [r Cbf Dbgg^Zk hen Terry Bremner ďŹ rst set out to start

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grown in B.C. â&#x20AC;&#x201C; Wellbrookâ&#x20AC;&#x2122;s blueberry wines

a winery in the Fraser Valley, he knew

and juices are made from berries grown right

he wanted to create something unique with a

on the farm.

sense of heritage.

So when the opportunity arose a decade ago

At the Wellbrook country store â&#x20AC;&#x201C; housed in the restored historic grainery â&#x20AC;&#x201C; visitors can

for Bremner to purchase a 100-year-old farm

ďŹ nd all sorts of berry treats: organic juices,

in Delta, he knew he had found what he was

ready-to-bake fruit pies, syrups, wine jellies

looking for.

and other gourmet food products.

The 55-acre farm was a familiar place for

In addition to the variety of tasty treats to

Bremner â&#x20AC;&#x201C; he had delivered newspapers there

be found, there is also no shortage of activity

as a kid â&#x20AC;&#x201C; and included an old farmhouse,

at Wellbrook Winery.

barn and grainery, all of which have since been restored.

Since opening six years ago, Wellbrook Winery has become both a tourist destination for people looking to soak up some Delta

Twice a month, the farm hosts cooking classes where professional chefs teach threecourse meals â&#x20AC;&#x201C; each paired with a different wine â&#x20AC;&#x201C; in a range of culinary styles.

Bremner recently hosted the Feast of Fields,

heritage, as well as a choice shopping spot for

a gourmet wandering festival featuring the

premium fruit wines and juices.

fare of 35 restaurants, 15 wineries and six

All wines are made on site and from berries

breweries from around the province.

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know their growers and they like to see their

restaurants and it is a great way to introduce

both the small print and big picture at

own promoted and know that there is a

your products,” says Jason Dykstra.

Restaurant 62 in Abbotsford, where Chef Jeff

difference.”

Massey holds regional reign.

Massey’s love of local ingredients is both

“People are definitely more interested in coming out to visit the farmers markets, but

passionate and pragmatic. As a

I am amazed how many people

dining in the city, its status has been

chef, he knows fresh tastes best. As

don’t know about the variety of

maintained for the past seven years with a

a ‘locavore’ living in Abbotsford,

goat’s milk products. I think a

savvy mixture of seasonal simplicity and

he passes several of his suppliers

lot of people have a hard time

regional celebration.

on the way to work every day.

finding our products because we’re not in the superstores.”

As the pre-eminent destination for fine-

For Massey, the passion for cooking and

His relationship with local is

creating comes straight from home. It was

neither trendy nor calculated,

subsequently honed at Vancouver’s Dubrulle

merely an honest reflection of the

Vancouver’s more choice food

Culinary Institute before being refined at both

community he serves.

retailers, including Les Amis du

Cioppino’s and as restaurant chef at Coast in

Gelderman Farms’ pork is

They are, however, available in

Frommage, Whole Foods and Urban Fare, and at Nutra Foods

2004. Two years later, he felt the call of the

a mainstay, as are the other

fertile fields of the Fraser Valley and became

producers of the restaurant’s

the executive chef/owner of Restaurant 62.

primary proteins. So, too, are the seasonally

Fraser Valley. The Dykstras also invite people to

and Lepp’s Farmers Market in the

Working together with business partners Eric

rotating harvests from Hannah Brook and

come straight to the source at 30854 Olund Rd.

Ferris and Alicia Bodaly, as well as a full pallet of

Treasure Island Farms. OceanWise-certified

“Goat cheese is really taking off lately and

local purveyors, his goal since has been to provide

and on the city’s Circle Farm tour map,

Goat’s Pride has some great variety. We got

the most honest meals imaginable inspired by

Restaurant 62 has matters of sustainable

some great response from their aged chevre,

the changing season and regional terroir.

sources well covered. In fact, just about

but their buttons have my attention now,”

The experience of working with local

every dish that passes through Massey’s

Massey says, slicing said buttons in half for

suppliers is much more intimate at Restaurant

open kitchen pays homage to his ongoing

plating atop a radiant mound of diced beets.

62 than it was for Massey while working in

relationships with local suppliers.

He pauses and gives the dish an honest

Vancouver. These days, his suppliers, like his customers, are far more akin to neighbours.

“We cook for the people of the Fraser Valley

While his restaurant’s authenticity is beyond dispute, on this day he is joined by cheesemakers Jo-Ann Dykstra and her son

appraisal. “Those buttons are really beautifully proportioned.”

The smiles on the faces of the cheesemakers speak volumes.

and I think value is important, so we’ve

Jason of Goat’s Pride Dairy, stopping by to

worked hard to beat the reputation of fine

share their wares. Their chevre holds top

dining serving tiny local portions. We stick by

billing on the Restaurant 62 menu and Chef

Restaurant 62 using our cheese like this

familiar ingredients and suppliers that people

Massey’s appetite for local has helped expand

because it lets people know what we offer.

are familiar with. I aim for recognizable

the public’s knowledge of the efforts of their

We can’t do that all on our own. The message

– with a twist.” says Massey with a grin.

family farm.

of eating local comes across here and that is

“Abbotsford is still small enough that people

“There is more stability working with

Jo-Ann explains, “It is wonderful to have

really helping us.”

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Design Your Dreams

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The

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hile a wedding comes with many tough choices to be made – from food to flowers, venue and music, to name a few – any bride will tell you that the most important decision is the dress.

And on a day when a woman is the centre of attention, with cameras flashing left and right, it’s no surprise she’ll want to look her best in a gown made for a princess.

Surrey-based fashion designer Angelina Park, owner of Euphoria Wedding House, has been helping brides create the perfect dress for almost five years, a passion she said she’s had since she was born.

Not only does Park design each dress herself, combining her unique flair with the vision of the bride-tobe, she also sews each gown, adorning them with intricate detail by hand.

“I really love to do it all myself,” Park says, noting the creative process often continues throughout each step of making a wedding dress.

This year, Park says, there has been a lot of demand for very ladylike, flowery dresses, often in the ballgown style with shiny accents on the bust.

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&IT FOR A 0RINCESS *" F^kfZb]&lmre^ ]k^ll [r <ZgZ]bZg ]^lb`g^k IZehfZ ;eZg\Z% pbma ^fibk^ pZblm Zg] \hkl^m [Z\d' :oZbeZ[e^ Zm Bohkr ;kb]Ze% 001&+21&110*'

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â&#x20AC;&#x153;They always have their dream dressâ&#x20AC;Śâ&#x20AC;? â&#x20AC;&#x153;The most important part of the wedding

," LmkZie^ll `hpg% Zelh _khf IZehfZ ;eZg\Z% _^Zmnk^l ie^gmr h_ kn_Ă&#x2013;^l Ă&#x2021; i^k_^\m _hk Z mkn^ fh]^kg&]Zr [kb]^% Zg] ZoZbeZ[e^ Zm Bohkr ;kb]Ze'

gown is from the bust to the waist,â&#x20AC;? she notes. â&#x20AC;&#x153;It must ďŹ t well on their body to show off their body shape.â&#x20AC;?

*

,

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Tiered skirts with plenty of rufďŹ&#x201A;es are

-" F^kfZb]&lmre^ `hpg pbma lahkm \Zii^] le^^o^l Zg] Zg h__&ma^&lahne]^k g^\debg^% _khf >niahkbZ P^]]bg` Ahnl^% 001&,2.&00+0'

also a popular look for brides, and can be incorporated into almost any style of dress.

While brides often have a speciďŹ c visions of

." ;Zee`hpg&lmre^ ]k^ll% pbma lbfie^% labgr [^Z]l Zehg` ma^ eZ\^ [nlm% eb`am _kbeel Zg] ]^mZbe^] [^Z]bg`% Zelh _khf >niahkbZ P^]]bg` Ahnl^'

their dream dresses in mind when ďŹ rst setting out to ďŹ nd them, Park advises women to keep an open mind throughout the process. â&#x20AC;&#x153;They always have their dream dress, but

/" :&ebg^ `hpg _^Zmnkbg` Z kn\a^] [h]b\^ ]^mZbe^] pbma labff^kbg` [n`e^ [^Z]l Zg] Z [^Znmb_ne hk`ZgsZ kn_Ă&#x2013;^ ldbkm% ZoZbeZ[e^ Zm Kn[r ;kb]Ze'

sometimes they have to think about whether itâ&#x20AC;&#x2122;s right or not,â&#x20AC;? she said. â&#x20AC;&#x153;They always need to talk with the designer, who can give them a better idea of what would be perfect.â&#x20AC;?

i

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Making Memories

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OZee^r P^]]bg`l The Bollywood Banquet Hall in Surrey was the setting for this Persian wedding, where Shyla Slade of Valley Weddings incorporated elements that were both natural and dramatic.

With a colour scheme of dark brown and pink, Slade made an impact with dark chair and table covers, accented by hot pink sashes and runners.

Small floral arrangements of pink and white roses, topped with floating candles, adorned white pillars linked with sashes that lead towards the head table.

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<aZfiZ`g^ =k^Zfl This summer wedding took place at Pitt Meadows Golf Course and featured both indoor and outdoor decor, by Chrissy Nelson of Champagne Dreams in Abbotsford.

The garden ceremony featured a simple yet elegant white altar, but instead of flowers on either side, the bride and groom were bordered by delicate crystal trees.

Inside the reception hall, the colour scheme of black, white, silver and teal was incorporated with chair and table covers and bright sashes. White carnations, gerber daisies and spider mums were placed in tall Eiffel tower vases for centrepieces, with miniature teal roses placed in each daisy for an extra splash of colour. www.champagnedreams.ca

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A perfect day in Paradise

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very year, thousands of Fraser Valley brides work tirelessly leading up to their wedding to

ensure their big day is perfect in every way.

What’s more perfect than spending the day in a sunny, tropical paradise, with the sounds of waves crashing into the shore and the feel of soft sand on your feet? Though it’s a bit of a diversion from the traditional, many couples are opting to exchange vows in other parts of the world, something destination wedding planner Susan Hyatt said is becoming more and more popular every year.

“I think it’s for those who don’t want the traditional,” Hyatt said. “The traditional is lovely, of course, but it’s more expensive nowadays.”

While the major benefit of getting married in a tropical place such as Hawaii is obvious – your chances of good weather are far better than in the Lower Mainland – Hyatt said there are plenty of other reasons couples decide to wed out of town.

“It’s not as expensive as you would think,” she explained. “And there is less stress, less fuss – everything is done for you.”

The guest list is one major consideration to be made, Hyatt said, as there will likely be far fewer guests at a destination wedding than there would be at a traditional, at-home ceremony.

While this can be a blessing in disguise for some couples who prefer a more intimate setting for their big day, it can also be disappointing if some guests – such as an elderly grandparent or best friend with business commitments – can’t make the trip.

“You have to decide ‘we’re going to do this for us, and whoever we get, we get,’” Hyatt advised.

“When they get back, a lot of couples have a barbecue or something casual like a cocktail evening here in town.”

While Hawaii and Mexico are the most popular choices for destination weddings, Nellie Snow of White Rock Travel said there are several tropical locales to choose from that offer wedding packages.

“The Cook Islands have many wedding themes to choose from,” she said. “There are the beautiful Caribbean Islands, and Sandals does

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there are plenty of couples who stick to tradition, despite marrying away from home.

“Brides are still wearing the traditional lovely long dress – maybe not as long of a train sometimes, though,” she said.

There are also plenty of new, cultural

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traditions that Hyatt likes to introduce couples to, depending on the location of their nuptials.

In the Bahamas, for example, Hyatt said it is custom for the bride and groom to jump over a broom after exchanging their vows. And in Hawaii, wedding ceremonies are officially concluded by a native blowing a conch shell.

Whatever traditions a couple decides to include, Hyatt said enjoying the romantic setting of their choice is more important than anything else.

“Make your own rules – know that this

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is your special day,” she said. “I hate to see brides stressed on their wedding day.”

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;ZaZfZl Ç cnlm h__ ma^ ?ehkb]Z \hZlm% mabl ]bo^kl^ \aZbg h_ bleZg]l h__^kl \hnie^l Z oZkb^mr h_ Zmfhlia^k^l% _khf ma^ ehp&d^r ob[^ h_ ma^ hnm^k bleZg]l% mh ma^ ]rgZfb\% ^q\bmbg` \bmr h_ GZllZn' EZl O^`Zl Ç pabe^ ma^ Lbg <bmr fZr ghm aZo^ ma^ fbe^l h_ [^Z\a^l Zg] [k^ZmamZdbg` lngl^ml h_ Z mkhib\Ze ]^lmbgZmbhg% bmÌl lmbee Z pbe]er ihineZk lihm _hk \hnie^l mh ^q\aZg`^ ma^bk ohpl' MkZ]bmbhgZeer O^`Zl bl dghpg _hk Z ieZ\^ mh Õg] Z Éjnb\db^Ê p^]]bg`% ahp^o^k% ma^k^ Zk^ Zelh ie^gmr h_ ik^&ieZgg^] p^]]bg` iZ\dZ`^l Zm ma^ ]hs^gl h_ ihineZk ahm^el Zehg` ma^ _Zfhnl lmkbi'

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L

the most difficult part of the process.

“The most stressful part of it was trying to

“It’s never a good thing when groomsmen

Chan admits the majority of the pre-nuptial

see how many people were going to come and

measure themselves or have their wives or

stress fell on the shoulders of his wife, Tanya.

planning accordingly.”

mothers do it – they’re never right.”

ooking back on his July wedding and the months leading up to it, newlywed James

“Guys normally have it pretty easy in these

While their big day went off without a hitch,

and get their measurements taken,” she says.

In addition to having a few preferred tuxedo

situations,” Chan says with a laugh, as he

Chan’s only regret was that his tuxedo didn’t

styles in mind before visiting a shop, Wells

recalls how his main duty leading up to

quite fit properly, something he didn’t notice

says it is essential that a groom knows what

the big day was to provide plenty of “moral

until after the fact.

colour their bride’s dress is going to be.

support” for his wife-to-be.

“A lot of the stress was on Tanya’s

“I didn’t realize that the sleeves were a bit too look at the pictures, I realized

as I could, completing the tasks that I did have

they messed up my suit a bit.”

While Chan’s bride took on a good portion

is wearing, they will say

long,” he says. “Now when I

shoulders,” he says. “But I helped out as much in a timely manner.”

“If you ask a groom what colour their bride

Because attire for the grooms and the groomsmen is one of

“Remember all the little things that day, because it goes by so fast”

white,” she says, noting many brides opt for ivory gowns.

“It’s really important for the pictures that the shirt is not the wrong colour for the dress

of the planning and organizing of their

the man’s main responsibilities

wedding, Chan did have duties that were

with any wedding, Zoey Wells of Western

solely his responsibility, including the wedding

Tuxedo in Langley recommends he get the ball

programs, place cards, a photo slideshow of the

rolling at least three or four months before the

plans in place, the only thing left for the

couple and gathering of music.

big day.

groom to do will be to enjoy the day.

When it came to selecting a photographer

Wells also suggests anyone renting or buying

– it will make the dress look dirty.”

With a perfect-fitting tuxedo and all the

“Have fun, don’t be nervous and remember

and florist for their wedding, both bride and

a tux has his measurements professionally

all the little things that day, because it goes by

groom were involved.

taken well in advance to ensure it fits properly.

so fast,” Chan advises any future grooms. “It’s

They also shared in putting together the often-dreaded guest list, which Chan said was

“If they have groomsmen who are out of town, they can go into a tuxedo rental store

about the family and friends, so try to see and talk to as many as you can.”

i

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Not surprisingly, recent research indicates

“Conventional cosmetic manufacturers

up to 60 per cent of the chemicals in topically

often promote their product as having natural

label readers, rejecting acronym-laden

applied products – such as makeup, shampoo,

ingredients, but it may also contain a dozen

ingredient lists overflowing with preservatives

body lotions, face creams, perfume, hair dyes

or more harmful chemical and synthetic

and scientific words we cannot pronounce.

and deodorant – are absorbed through our

ingredients.”

In fact, many of us have become steadfast

However, while we have become highly

skin and deposited into our bloodstream.

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Lana Mitchell, skin-care specialist at Pure Pharmacy

“You have to be open to trying something new”

Health Centre in South Surrey,

While many commonly used ingredients have come into question in the last few years, Mitchell is particularly wary of the chemicals tagged the “Dirty Thirty”

says that because of this, she wants to see

by Teens Turning Green, a youth movement

more information made available to the

working to eliminate toxic exposures.

public about the various chemical ingredients

Included in the list are Cocamide/Lauramide

found in popular, top-brand beauty products,

DEA and Triethanolamine (TEA). Widely used

toiletries and detergents.

in shampoos, soaps and moisturizers, both can

“It floors me knowing what I know now,”

potentially form carcinogenic compounds called

says Mitchell, who has been working in the

nitrosamines, which are said to be among the

cosmetology industry for 23 years. “It wasn’t

most potent cancer-causing agents found.

until I really started doing my own research

Because of its ability to enable other

that I knew any of this. How would the

chemicals to penetrate deeper into the skin,

average consumer know when many of the

sodium/ammonium lauryl sulfate is also on

professionals don’t know themselves?”

the list, as are parabens, which are synthetic

Mitchell says unregulated claims on

preservatives that have been linked to breast

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cancer and identified as possible endocrine

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disruptors that can affect the body’s normal hormonal balance.

Mitchell is excited to note, however, chemical-free lines from companies like Keys and Suki are starting to get a lot of attention

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from Hollywood, which she hopes will help

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increase education and awareness about these

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and other natural cosmetic alternatives.

However, she warns that people should expect to go through a short “adjustment period” when switching from conventional to natural products.

“You have to be open to trying something new,” she says. “Natural skin care products feel, smell and sometimes perform differently, but you’ll learn to love them.”

She also points out it is important to be aware that there are varying degrees of purity even among “natural” products. However, she says switching to a product that has one “notso-great thing” from one that has “12 not-sowww.lovelledesign.com

great things” is a good trade-off.

6918 King George Blvd, Surrey. Ph: 604 635 3322

One of Mitchell’s favourite “extreme,” brands is Bioéthique. It offers 100 per cent natural, third-party certified organic face, body and hair care, which she says is a great, chemical-free alternative. She also recommends Alpin Derm, an herb-based skin-care line from Austria, as well Convenion Cosmetics – “a fabulous switch” for people

FALL FASHION

FASHION

used to high-end brand-name beauty products.

“Extreme to beginner natural – there is something out there for everyone.”

For information and safety ratings from Environmental Working Group on popular products, visit www.cosmeticsdatabase.com

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Mara is wearing a purple knit Esprit cardigan with leather belt, Esprit camisole and Sixty-Nine skinny jeans in dark denim, with Bos & Co. ankle boots, all from Zig Zag Boutique, 604-535-1565.

Esprit jeggings, navy and grey striped shirt and puffy vest will keep you warm when the weather cools off, with Steve Madden knee-high boots, all from Zig Zag.

Far left, Miss Shop ďŹ&#x201A;oral babydoll dress with coral headband, from Crush Clothing, 604-5318241.

Stay cozy with this brown Tribal coat, matched with camel Kenneth Cole purse and Steve Madden boots, available at Zig Zag Boutique.

Far right, Mara, with new friend Charlie, is in LA Idol skinny jeans, Piace nude ruffle tank and Peppe Peluso grey crochet sweater, with Quipid studded suede heels, all from Crush Clothing.

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LO CA LLY OWN E D & O P E R AT E D • N E W & U S E D • S A LE S & R E N TA L S INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 35

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lmost every time you have gone into a

in B.C. ($40 to $90 a bottle). This is where

wine store this year, chances are you found

you find the B.C. wine to drink before you die.

B.C. wineries you’ve never

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heard of. before

This winery, owned by ex-broker John Skinner, opened its tasting room this spring

This appointment-only winery on the

If you have your

IZbgm^] Kh\d >lmZm^ Pbg^kr on the Skaha Bench (halfway between

Naramata Bench arguably makes B.C.’s best

Penticton and Okanagan Falls) and has been

favourites among

Pinot Noir ($55) and now also has a fine

selling wines (mostly big reds) to restaurants

established wineries, there

Chardonnay ($45). The 2007 Pinot Noir won

since last fall. How good are the wines? Well,

is no need to change, now

a Lieutenant Governor’s Award of Excellence

Painted Rock this summer won two lieutenant

that most B.C. wineries are

this year. You can order the wine directly from

governor’s awards and made the wine that

making excellent wine.

the winery, or you can order one in a high-end

won an LG award at another winery.

restaurant at double the price.

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But if you want to explore something new, this is my pick for the

JOHN

Schreiner

five hottest new wineries:

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Look for the winery’s tasting room to open

This Summerland winery just opened in

soon in East Kelowna but, meanwhile, check

August with a miniscule 168 cases of 2009

out wine stores for the wines (Pinot Gris,

Pinot Gris ($23), and it is hard to find. This

Riesling, Foch), which sell between $16 and

winery is a pet project by Christine Coletta,

$30 a bottle. This is a project by Ann Sperling,

restaurants and private buyers for a few years.

who used to run the B.C. Wine Institute, and

one of the finest home-grown winemakers, on

This low-profile winery, which has now

her husband. They have lined up good grapes

her family’s historic Kelowna vineyard. She

opened a wine shop in Langley, buys top-

and top winemaking talent, including Mark

also wants to turn heads.

flight grapes from select Okanagan vineyards.

Wendenburg, formerly of Sumac Ridge, and a

Winemaker Charles Herrold makes some of

notable Italian winemaking consultant, Alberto

wine writers with 15 books published since 1984.

the biggest and most expensive Bordeaux reds

Antonini. I predict Haywire will turn heads.

Contact John at goodgrog@shaw.ca

;eZ\dphh] EZg^ Obg^rZk]l Blackwood has been selling its wine to

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bgobm^l s Magique’s Fall Fashion Affair takes place Oct. 2 at Coyote Creek Golf Course, benefiting Peace Arch Hospital and Community Health Foundation.

s

Help fight breast cancer with CIBC’s Run for the

Cure, Oct. 3 at Abbotsford’s Rotary Stadium.

s The 15th annual Fort Langley Cranberry Festival will be in full swing Oct. 9 from 9 a.m. to 5 p.m. This free festival draws up to 20,000 visitors to historic Fort Langley each year, and features a variety of cranberry treats, entertainment and activities.

s

The Westcoast Women’s Weekend takes place

at Alex House Oct. 15-17, featuring motivational speakers, workshops, networking and entertainment.

s

Vintage Affair, hosted by Peace Arch News, is back

at Hazelmere Golf Course Oct. 21, benefiting White Rock South Surrey Community Foundation.

bg ma^ iahmhl s Clockwise from top left, Krystal Kohan performs with the Surrey Celebration Dance Team at the Cloverdale Blueberry Festival.

s Volunteer Jialin Yang spreads the ruby red love at last year’s Fort Langley Cranberry Festival (see invites for details of this year’s event).

s Contestants chow down at the blueberry pie eating contest at Wellbrook Winery’s Summerfest, which drew more than 3,000 people.

s Model Olivia Li showcases some of the fashions by local designer Carline Bangar at the Euro-Asian Fashion Show in Surrey earlier this summer.

s Ridrigo, Carmen and Samantha Medina of the Mexican Vivo Folklore Dance Group perform at the Langley International Festival last month.

INDULGE s 6/,5-% s )335% s 3%04%-"%2 37

N

othing says comfort like the smell of

grandma’s home cooking.

The idyllic meals of pot roast, vegetable dishes,

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apple pies and other baked goodness swirl around you

BEFORE

AFTER

like a warm blanket. The bountiful harvest of fall

ANGELA

heralds a season ripe for celebrating fabulous foods

Tunner

from the Fraser Valley’s many farmers that beg to be created into heart-warming dishes.

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This time, instead of the latest gourmet cookbooks, I went searching for a book that had an old-fashioned feel. I wanted a special book

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Bulk Scanning

that would remind me of childhood and that, within in its pages, I might feel the motherly embrace of its recipes as though in each meal, love was an ingredient you dipped into.

While Wee One and I were perusing Wendel’s Bookstore and Coffee in Fort Langley, one of our favorite spots in the Fort, I happened to spot this sweet little book entitled Share With Love – Canadian Cooking (Trafford Publishing), written by local author Joyce Holt.

With a flick of its no-nonsense pages I was struck with the feeling that I was in wonderful hands. I felt the presence of my grandmother and grandmothers from all over, their guiding hands by my side. With these recipes I would surely be enjoying the great harvest in a way reminiscent of long ago, with fresh ingredients and easy recipes.

I look forward to grabbing my shopping baskets and heading to the farmers markets,

Benefiting White Rock South Surrey Community Foundation

Oct. 21, 2010, 7-10pm Hazelmere Golf Course

18150 - 8th Ave., Surrey Tickets: $125.00 Join us for the most fun-filled cocktail party of the Fall season!

Wine Tasting - More than 120 varieties, fabulous food and silent auctions!

Your ticket includes entry into 3 Grand Prize Draws valued at $5,000 each!

Sponsorship opportunities available and silent auctions donations still accepted.

For more information or to purchase tickets call 778-292-1367 or email info@wrsscf.org

then cooking these charming recipes – sure to be a memorable way to celebrate the harvest.

i

Angela Tunner is a Langley-based culinary and lifestyle writer, and is an award-winning cookbook author and publisher. www.angelatunner.com 38 6/,5-% s )335% s 3%04%-"%2 INDULGE

Sustaining Partners

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very year, millions of born-to-be-wild

he admits that as families grow, owners are likely

Canadian RV enthusiasts head out on the

to graduate to the larger and more expensive travel-

highway looking for adventure.

Whether they’re heading down south or taking in a few of the more than 4,000 campgrounds Mkn\d <Zfi^k

between here and Nova Scotia, they’re sure to find plenty of action.

And, according to Go RVing Canada, they’ll be able to do so at a relatively affordable price.

In fact, an independent cost-comparison study

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with a spacious two-level floor plan and sleeping room for eight.

From $15,000 to $40,000, truck campers

vacations are up to 75 per cent less expensive per

adventurous families and individuals who like

day than any other type of family trip, regardless

to jump in and go. While boasting ultimate

of duration, distance or location – a statistic that

manoeuvrability and convenience, living

is sure to get a lot of people’s motors running.

quarters are compact and sleeping room is limited to four.

For those looking at ultimate comfort and the

up all the comforts of a traditional vacation,

security of being in a single, self-contained unit,

notes Mark Blondin, sales manager at Fraserway

Blondin says motorhomes offer a wide range of

RV in Abbotsford.

comforts and conveniences.

“With the addition of slide-outs and more innovative floor plans, today’s units are quite different from what we sold 20 years ago,”

“As far as travelling, they are nice because you can sit comfortably together,” he said.

There are three classifications of motorhomes:

Blondin says. “A home on wheels would be a

Class A (typically $80,000 to $300,000-plus);

good description.”

Class B (typically $65,000 to $120,000) and

Falling under the RV umbrella, the most basic and affordable option is a folding tent trailer.

Class C (typically $65,000 to $100,000).

Blondin suggests families and snowbirds who

Ranging from approximately $9,000 to $15,000

are considering buying into the RV lifestyle

for a new model, Blondin says the light and

might consider renting as a great way to help

compact trailers can be towed by most family

narrow down the list.

vehicles and are great for first-time buyers.

Although Blondin notes tent trailers are an ?b_ma&pa^^e MkZbe^k

Buyers can expect to pay $110,000 or more for a new, fully loaded, luxury fifth-wheel complete

offer a relatively affordable option for

Taking advantage of the potential cost-savings

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“There’s almost always a progression,” he said. “(But) everybody’s appetite for travel is different.”

released by the organization found typical RV

does not necessarily mean you will have to give

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trailer category within a few years.

affordable way to take advantage of the RV lifestyle,

“You may not be able to rent exactly what you’ll end up buying, but it can help weed out what you don’t want.”

i

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