Boulevard Magazine Okanagan, 2025 ISSUE 3

2025 ISSUE 3

OKANAGAN LIFE AT ITS FINEST

ON HOME GROUND SPIN A GOOD YARN

Cosy and conceptual, these knits transcend trends

A SANCTUARY THAT SOARS Where modern design meets the wild grace of nature

HIGH IN TORONTO

Heavenly heights in this Canadian metropolis

OKANAGAN LIFE AT ITS FINEST 2 02 5 I SSUE 3

CONTENTS

PUBLISHER Karen Hill

250-979-7301 karen.hill@blackpress.ca MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe DESIGN Tammy Robinson Crea Zhang

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ADVERTISING Becca Yaworki CONTRIBUTING Natalie Bruckner WRITERS Cinda Chavich

Jen Evans Susan Lundy Ellie Shortt

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Matt Lucas

CIRCULATION & Marilou Pasion

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DISTRIBUTION 604.542.7411

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FEATURES

10 ON THE COVER Photo by Lia Crowe Reece Tomlinson, owner of RWT Capital Corp, photographed on location at the new O’Rourke Family Estate winery.

A SANCTUARY THAT SOARS Where modern design meets the wild grace of nature

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Trendy twists on favourite Canadian foods

By Natalie Bruckner

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FARM TO FASHION Reviving Canada’s wool, fibre and textile industry

Styling by Sarah D’Arcey Makeup by Jenny McKinney

By Ellie Shortt

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HIGH IN TORONTO Going to heavenly heights in this Canadian city

By Cinda Chavich SECRETS AND LIVES

CONTEMPORARY CANADIANA

By Susan Lundy

SPIN A GOOD YARN Cosy, traditional and conceptual, these knits transcend trends

By Lia Crowe + Jen Evans

DEPARTMENTS Victoria Boulevard is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.

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EDITOR’S LETTER High profile

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Glimmer Wine

By Susan Lundy

IN STUDIO

BUSINESS CLASS

By Natalie Bruckner

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SECRETS AND LIVES

Mitch Zorn

Reece Tomlinson

By Natalie Bruckner

By Susan Lundy

PHOTO BY LIA CROWE

High profile

In the end, I suppose, the joke was on me. My travel story in this edition of Boulevard—“High in Toronto”—is the third in a series of “high in” articles. Over the last few years, I’ve also written about high spots in New York and London. Toronto seemed the obvious next choice, especially for the “made in Canada” theme of this edition.

The “high” title is deliberate. You can be up high, in high spirits, living the high life, or, as you immediately think when you see the title, high on weed.

The New York tourism people, who helped organize my story itinerary there, were not keen on the title. But I was adamant. It’s clever! It’s catchy! And while it’s obviously not about being high on weed, the allusion draws the reader in.

The night before my husband Bruce and I left for Toronto, my right eye felt a bit itchy. By the next morning it was red and weepy. By the time we landed in Toronto both eyes were swollen and red. The infection was irritating and bothersome, but I consulted with a pharmacist, bought some antibiotic eye drops, and didn’t think much more of it until we met up with Bruce’s family. One of Bruce’s brothers kept stealing glances at me and seemed a bit reluctant to engage in conversation. As we left, we walked past a sign for an eye doctor and I said, “Maybe that’s where I should go to get this eye infection checked out.”

“Ohhh!” said Bruce’s brother, seemingly having an aha moment, and I suddenly understood that he thought I was really high in Toronto. This realization carried with me for the next few days as we met with myriad people on my itinerary. I tried to act particularly sober despite my swollen red eyes, but I’m certain many of them thought I was taking “high in Toronto” very seriously.

There are always anecdotes from a trip that you can’t include in a travel article, but they are still worth sharing. Having an eye infection is one of these: it was a low point in a story about being high.

Here’s another anecdote: the omnipresence of Taylor Swift. We arrived in Toronto just days before this “event of the century,” and the famous singer was everywhere. A life-size cut-out stood amid the lavish furnishings at Casa Loma.

Her songs blared in every elevator and store, and bounced about the outdoor airwaves for the “enjoyment” of people traversing the sidewalks. Friendship-bracelet-making stations dotted the ground floor of our hotel and places to take photos against Eras Tour backdrops abounded. Each time we walked past the arena where Taylor would perform, we had to push our way through a throng of people lining up to buy her merchandise.

It was all too much. The high Taylor presence resulted in my low Taylor tolerance.

But the lowest moment came as we extended our trip beyond Toronto and landed in New York. Never stop in Times Square to check out what a crowd of tourists has gathered to watch. Somehow, amid what appeared to be an acrobatic street performance, Bruce got pulled into the show with five other unsuspecting men. I confess, I enjoyed this part of the experience, making sure to capture his embarrassing ordeal on my phone. Until…I was spotted, and it was my turn to be paraded about. Ultimately, it cost Bruce $20 to free me and more cash to extricate himself. A high price for low tourism IQ! But back to Toronto. Ultimately, I was impressed with the city—despite its annoying hockey team—and it was eye-opening to spend a few days living the high life and exploring its high spots. I just didn’t expect to look high as well.

I hope you enjoy this edition of Boulevard and its made-in-Canada theme.

May it be a high point of your day!

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

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Country roads, take me home

A homecoming in Nakusp leads singer/songwriter Mitch Zorn to his biggest break yet WORDS NATALIE BRUCKNER PHOTOGRAPHY LIA CROWE

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M

itch Zorn’s return to Nakusp in the winter of 2021 wasn’t the homecoming most would expect for a rising country singer and songwriter.

After a decade carving out his place in the music scenes from coast to coast in Canada, as well as in Texas and Tennessee, he found himself back in his hometown, where it all began—not for a tour, but to spend time with his grandfather as he faced health struggles.

For the first time in years, the Kelowna-born Mitch hung up his guitar. He wasn’t chasing the next gig, the next song, the next big break. Instead, he found himself in the quiet rhythm of home—spending time with family, looking back on the roads he’d travelled and the music that had shaped him.

But even in silence, the heart often knows what it needs. As Mitch settled back into life in Nakusp, music began calling him again. It wasn’t about the shows or the milestones anymore.

“I just realized—I still loved playing music,” he says.

That’s when Mitch picked up his guitar again—and fate stepped in. A spontaneous live set in Vancouver led to a chance encounter with the head of 604 Records. Before he knew it, he was signed to one of BC’s most respected record labels.

For Mitch, the words of his hero John Mayer—“Someday I’ll fly. Someday I’ll soar.

Someday I’ll be something much more.”—had never felt more real. After years of hard work, he was on the brink of something big. His debut album, Back to You, was on the horizon, and with five BC Country Music Award nominations already under his belt, his moment had finally arrived.

Success may have finally come calling, but Mitch wasn’t about to let it rewrite who he was. He stayed true to the small-town roots that had shaped him.

Born in Kelowna but raised in Nakusp—a town of just 1,500—Mitch has always considered the small community home.

“I was six months old when we moved here from Kelowna,” he says. “My dad got transferred for work. It’s where I grew up and where all my friends are.”

In this remote, beautiful part of BC, Mitch’s connection to the outdoors was forged early. Summers with his grandfather, an outdoor guide, were filled with hunting, fishing and exploring. Winters were spent on the ice, playing hockey. It was a life shaped by nature. But it wasn’t just the wild that influenced him—his family had music in their veins.

“My dad’s a singer, along with my grandma and my aunties,” Mitch says, smiling. “Every time we had a family gathering, they were singing. My sister sings and my brother plays guitar and sings, too. So, it’s definitely in the family.”

Mitch started playing the guitar at age seven, and by nine, he was backing his father’s country blues band on rhythm guitar. It was clear that music was more than a hobby. By the age of 12, Mitch was writing his own songs, though he wasn’t thinking about a career at the time.

“Songwriting was cathartic,” he says. “I didn’t see music as a career. I just loved it, so I’d bury myself in my room and write every day.”

Mitch’s family brought a rich mix of musical influences into his life—his grandfather’s love of old-time country, his mom’s ‘90s and early 2000s country collection and his dad’s admiration for songwriters like Tom Petty and Jim Croce.

These diverse sounds blended to form a musical composition Mitch would eventually make his own. These sounds shaped him, and country, with its storytelling and soul, became the perfect way to channel his feelings.

But unlike many country singers, Mitch never saw music as anything but a personal passion.

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“Nakusp is so small, you think of being a country star in Nashville as something so far away,” Mitch admits. “Music was more about connecting with family.”

After high school, Mitch dabbled in carpentry and heavy equipment work, but his heart was always with music. He eventually earned his electrician’s ticket and took a job in the oil fields, where the shift work gave him the freedom to hit the road and play gigs. By 2018, Mitch had settled in Texas, working four weeks on, two weeks off. During his time off, he’d make the trek to Nashville—playing shows, meeting musicians and booking writing sessions.

In Nashville, Mitch spent years honing his craft, fine-tuning his songwriting and playing every bar and venue that would have him.

But as anyone familiar with the music business knows, the path to success isn’t a straight line.

“Nashville’s a ‘10-year town,’” Mitch reflects. “You need to be there for 10 years to find success.”

He was putting in the work, but doubt started to creep in. In 2021, when his grandfather fell ill, Mitch decided it was time to go home. And that’s when everything changed.

Returning to Nakusp was like hitting the pause button, a quiet reset for Mitch.

“I hadn’t seen my family in years,” he says. “It just felt like the right time to go home.”

Then, a chance encounter in Vancouver changed everything.

During one of his impromptu gigs, Mitch met the head of 604 Records, and soon after, he was signed to the label.

“I really didn’t expect it,” Mitch says of the whirlwind that followed. “Of all the places to get discovered. But it felt like it was meant to be.”

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The music had always been there, and now, it was his time to share it with the world.

Mitch’s album, Back to You, is a reflection of his journey—a journey that blends the quiet rhythms of Nakusp with the vibrant pulse of Nashville, Texas and beyond.

“There’s a song on the album called ‘Sober,’” Mitch says. “That’s my favourite. It just clicked. The melody came first, and everything else fell into place. It felt like the song was out there somewhere, and I just had to catch it.”

Despite his growing success, Mitch remains remarkably grounded.

“I’m actually quite introverted,” he shares. “People might be surprised by that because I’m a performer, but I’m really quiet when I’m not on stage. I get nervous around large groups of people. I always joke that I’m an introvert who decided to do an extrovert’s job.

It’s a challenge sometimes, but I wouldn’t trade it for anything.”

Mitch’s authenticity comes through, not just in his music, but in the way he lives his life. When he’s not on stage, he’s embracing the simple pleasures of life in Kelowna and the surrounding areas— hunting, fishing and spending time outdoors.

“My girlfriend and I always try to get outside,” he says. “It’s just about staying connected to what matters most.”

Mitch’s story is, in many ways, a classic country singer/songwriter’s tale—a journey grounded in humble beginnings, a deep love for music and a steadfast connection to home. As he continues to rise in the Canadian country music scene, he remains, at his core, the same small-town boy who never imagined Nashville’s spotlights would become a reality. And that, ultimately, is what makes Mitch Zorn’s music—and his journey—so raw, so real and so undeniably his own.

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hot properties

A sanctuary that soars Where modern design meets the wild grace of nature QUICK FACTS: WORDS NATALIE BRUCKNER PHOTOGRAPHY MATT LUCAS

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9,828 square feet 5 bedrooms 5 bathroooms Two decks, total size: 2,366 square feet

CHANCESKELOWNA.CA

i

n all my years touring exclusive properties around the world, I don’t think I’ve experienced anything that speaks to me quite like this one. Zenith isn’t just a home—it’s a sensation. It’s a nearly 10,000-square-foot architectural feat, perched on a sloping lot in the McKinley Landing area of Kelowna, where every line, every angle, every carefully considered detail feels destined for this setting.

We’ve barely begun the tour when I look up at the flat roof, perfectly angled like a bird in mid-soar, and say to Bruce Young, Bercum Builders’ president, “It feels like a bird and the roof is the wings.”

Not even a second later, a shadow passes overhead. We pause, look up—and there it is. An eagle, soaring above us, its unmistakable high-pitched whistle cutting through the quiet air like a greeting.

Welcome to Zenith—a home that takes flight and brings you with it.

The design, born from the brilliant mind of the original architect, was brought to completion in 2019 by Bercum Builders, who honoured the vision, while adding their own thoughtful execution and craftsmanship.

From the moment I arrive, I feel it: this place is different. The driveway winds downward, with a sculptural retaining wall sitting to the right and crowned by beautiful landscaping, while the house juts out to the left, over Okanagan Lake like a bird caught mid-flight.

It’s quiet here. I can see deer grazing below on the grassland.

This is peace.

Bruce smiles. “You wouldn’t think you’re 15 minutes from town.”

And he’s right. Despite being a short drive from downtown Kelowna, it feels like a secret retreat—part luxury villa, part art installation, part sanctuary.

Before stepping inside, I ask Bruce if we can tour the exterior— it’s calling me and it’s a typical Okanagan blue-sky day. Immediately to my left, stone steps and sleek steel railings, finished off with concrete, lead to a sprawling 30-by-15-foot patio with 180-degree

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lake views. An infinity pool and hot tub spill toward the horizon, while a wet bar, a Spanish-tiled pool bathroom, a walk-in shower and heated lamps over the outdoor dining area turn this entire area into a four-season hangout. I can imagine spending entire summers out here.

A tram—reminiscent of a European funicular—descends about 100 feet to a private dock and beach. Now this is lake life at its finest.

Outdoor materials echo the surroundings: natural stone, textured tiles, elements that reflect the lake and hillside. From every angle, the home opens to the view—north to Vernon, south to Kelowna and across to Bear Creek Provincial Park. I begin to lose track of where the lake ends and the house begins.

We climb back up the stairs past the carport and the two double garages—featuring expansive eight-by-nine-foot glass panels providing those perfect views and with enough room for all your toys—and approach the main entrance.

From the outside, the home seems to hold a secret. The 10-foot double front doors swing open—and the lake view hits me, as if I’m seeing it again for the first time. It’s cinematic.

I’m immediately met with floor-to-ceiling windows that frame the water, land and sky like a living painting. The lake sparkles below, turquoise and still. It’s breathtaking.

“One of the things we always design for, when we can, is to have the lake to greet you as soon as you walk in the front door,” says Bruce. It’s a standout of Bercum and its visionary design.

Ceilings soar to 15 feet. The architecture is crisp and clean.

Angular forms are softened with warm, muted tones and handpicked interior elements by designer Chandra Payer from Absolute Interior Design. It’s that rare combination: minimalist yet deeply welcoming; serene and soulful.

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Immediately to the left, there’s a light-filled office with a raised platform that offers a unique perch. Strategically designed cut-outs and windows in the walls bring in more light. No corner is wasted.

Everything is connected.

We step down into the main living area, grounded by a contemporary gas fireplace. Soft grey tones and natural finishes contrast beautifully with the hues of the lake and landscape. The open-plan design flows organically—living, dining, kitchen—all anchored by a sense of ease. Stone from the exterior reappears around the fireplace; outdoor floor tiles mirror those inside. It’s seamless.

To the right, the master suite beckons: a sanctuary with lake views from the bed, a drop-down screen for movie nights, and another fireplace for cosy evenings. The en suite here feels spa-like: double showers, a soaking tub angled to make you feel as if you are floating above the lake, and an airy walk-in closet with high windows for natural light that won’t fade fabrics.

Clean lines dominate. Even the door hinges are hidden.

“This is the kind of detail people don’t see at first. But they feel it,” Bruce says.

He’s so right.

Up a short flight of stairs from the main level, two children’s bedrooms are tucked away—like a secret hideout. The rooms share a bathroom, creating a sense of independence while keeping everyone close.

Back on the main level, the kitchen is a masterpiece of its own.

Granite countertops, powered cabinet hinges, a triple sink, dual ovens and a hidden fridge behind sleek white panels. A coffee nook adds charm. A pantry keeps clutter out of sight. Sliding doors off the dining area open fully onto the deck, blending inside and out.

Past the kitchen sits a laundry room—with outdoor access for line drying on warm days—and another bathroom.

SUPPLIER LIST

Bruce calls to me, saying, “You might appreciate the humour here.”

I open the door to find Queen Elizabeth blowing bubble gum in a cheeky print that immediately appeals to my British roots. Design-forward, yes, but never dull.

We head downstairs, where the sense of fun continues. A second living area acts as a kids’ chillout and play zone but could easily be a guest or in-law suite.

To the right are two generous guest rooms with their own 180-degree lake views and walkout access to the lower deck. There’s even an additional guest bathroom, bringing the house’s total to five. Everyone has space. Everyone has privacy.

Interior Design: Absolute Interior Design Inc. Interior Finishing: Pro Set Enterprises Retaining Wall: Prime Rock Walls Roofing: TRS Building Envelope | TOMTAR Roofing & Sheet Metal Interior Drywall: Homestead Drywall Ltd. Painting: WOLFTECH Plumbing: Conquer Plumbing Ltd. Mechanical/HVAC: Geotility Electrical: Cameron Electric Inc. Audio/Video: Wave Installations Cabinetry/Millwork/Doors: Sawmill Grove Woodworking Co. Ltd. Flooring Supplier: Smalls Tile & Flooring Gym Flooring: Strong Roots Flooring Inc. Tiling: Arden Tile/DMH Tiling Services Windows: CS Eurohaus Window Systems Lighting: ROBINSON Lighting & Bath / Lights On Banks Plumbing Fixtures: Bartle & Gibson Co. Ltd. Countertops: FloForm Countertops Appliances: Coast Appliances Masonry: Art Sommerfeld Masonry Ltd. Stucco: Brett’s Custom Stucco Hardscaping: Nicholas Alexander Pool: Signature Pools

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To the left of the living area, I find a wet bar with under-counter lights as well as fun, sparkled tile and, of course, the Okanagan must-have, a wine room—climate-controlled and softly glowing.

Then comes what I can only describe as the wellness wing. I discover a cedar sauna with customized infrared panels.

“We had the client sit down so we could specifically aim the infrared lights to certain areas of the body,” Bruce says, describing a classic Bercum move that gives way to personal and thoughtful touches.

Nearby, a shower with graphite tile and hidden toilet add to the spa-like feel.

And then comes the pièce de résistance for me: the home gym. It comes complete with massive, high ceilings with a recess for visual and lighting appeal, rubber flooring and a giant sliding door that opens to the outdoors. Working out here would feel like a wellness retreat.

As I walk back up through the house—past sculptural lighting, thoughtful materials and ever-present views—I realize something. Zenith isn’t just a home. It’s a feeling.

Bercum Builders have once again outdone themselves.

It’s a place where architecture and emotion meet— where every corner, every choice, every detail whispers: you’ve arrived. This home truly soars.

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lifestyles

WAITING FOR IMAGES SOME STOCK IN FOLDER Raw mohair fibre from Up A Creek Farm.

Farm to fashion

Reviving Canada’s wool, fibre and textile industry, from the ground up WORDS CINDA CHAVICH

X PHOTOGRAPHY FRANCINE MCCABE boulevardmagazines.com

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Y

ou’ve heard of the farm-to-table movement and about eating close to home, but these days that local “foodshed” concept is expanding to encompass textiles, too.

Looking to your region’s “fibreshed” for homegrown natural yarns—whether wool, cashmere or linen—is the latest trend in sustainable living, and one that is bound to gain even greater traction with the “buy-Canada” movement. And BC farmers, artisans and retailers are at the forefront.

It all dovetails with the growing interest in regenerative farming and environmental health, a chance to support the local farm economy and reduce our massive clothing carbon footprint by choosing a natural fibre wardrobe that starts close to home.

HOMEGROWN FIBRE

Robin Richardson walks the slow fashion talk, sourcing wool for her own brand of Sooke Farm Yarn from the same Metchosin sheep farmers who supply local lamb to Victoria’s top chefs.

Peek into her tidy little yarn shop in Sooke, and you’ll find a selection of Canadian-made wool, colourful skeins spun in small mills from across the country. But Robin is taking the idea of Canadian yarn to another level—collecting fleece from sheep and alpaca raised on Vancouver Island farms, sending it off to a small woolen mill to be spun into yarn, then dyeing each breed-specific batch using natural pigments.

If you pick up a soft green skein of Robin’s Sooke Farm Yarn and look at the label, you’ll see that it started with East Friesian/Suffolk/Finn sheep from nearby Parry Bay Farm, was spun into two-ply yarn at Wellington Fibre Mill, then handdyed with Scabiosa Black Knight flowers from her own garden.

It’s a full-circle example of a new trend among knitters, weavers and other fibre artists who want to revive Canada’s wool, fibre and textile industry, from the ground up.

THE FIBRESHED MOVEMENT

What started just a few years ago with a fibre artist in California has grown into a global movement of farmers, artisans and fibre activists. There are now some 79 fibreshed (or fibershed) groups in 18 countries, with the Vancouver Island Fibreshed (VIF) building a network on the west coast, with the goal of “nurturing and fortifying a thriving local textile economy.”

Browsing through their website (vancouverislandfibreshed. ca) uncovers lots of information, from tips on weaving with breed-specific wool to a guide to auditing the clothing in your closet with sustainability in mind. There’s a comprehensive producers directory that lists the dozens of sheep, alpaca and other fibre animal farms on the islands, artisan spinners and dyers, and retailers selling locally produced BC yarns.

As Gulf Islands farmers and fibre artists Emily McIvor and Jodi Schamberger of New Wave Fibre note in their listing: “We think it matters where things come from and where they go. We think it matters how animals and humans are treated. And we like making.”

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At New Wave Fibre on Thetis Island.

A GUIDE AND MANIFESTO

Fibre artist and writer Francine McCabe is a VIF member, who recently published a comprehensive book on the topic, Fleece & Fibre: Textile Producers of Vancouver Island and the Gulf Islands. It’s a beautifully illustrated guide to the local fibreshed, and a handbook for anyone interested in learning about natural fibres. She profiles farmers who raise sheep, llamas, alpacas and even rabbits for fibre, and talks to some of the expert spinners and weavers who turn it into cloth.

Like many of the young artisans who have embraced the idea of using local fibres, Francine started down this road by simply looking for locally produced yarn for her own weaving projects.

“I just wanted to make something with island-grown fibre,” she says.

With so many sheep dotting the fields in rural areas around her home in Chemainus, Francine expected it to be easy to find yarn spun from local fibre.

Not so. And that led her on a quest to find out why.

The answer from farmers raising fibre animals was the same. There were once small fibre mills on Vancouver Island, but now there are none. The infrastructure to turn local fleece into usable yarn and textiles is missing, so farmers must ship it to off-island mills—and that’s expensive.

The cost to produce a single skein can be $15-$20, even before the yarn is dyed and sold. That’s not particularly profitable, so much of our raw fleece never makes it to market—it’s burned, landfilled or simply stored by farmers, looking for someone to spin this local resource into gold.

“We used to spin wool and make textiles and clothing in North America, and it’s crazy how fast that vanished,” adds Francine, who says the VIF group holds monthly virtual meetings and hosts workshops with sheep producers to encourage production of “good wool” and find new markets for local fleece.

The goal is “building a textile economy,” with natural fibres, whether from animals or plants like hemp and flax, and educating consumers about how our over-consumption of synthetic clothing contributes to climate change, wastes resources and pollutes our oceans with micro-plastics.

FROM MILLS TO MAKERS

As in many industries, Canada has offshored textile production and there are only a handful of woolen mills left in the country processing Canadian fibre.

Some, like Briggs & Little in New Brunswick, make their own branded Canadian yarns, while Alberta’s Custom Woolen Mills and Manitoba’s Long Way Homestead, also offer custom fibre processing for fleece farmers.

Anna Hunter, owner of Long Way Homestead, has long been a vocal advocate of a local fibre economy. Founder of Baaad Anna’s Yarn Store in Vancouver, featuring Canadian-made and -dyed yarns, Anna now operates a fibre mill on her prairie farm, producing her own breed-specific yarns and educating others about Canadian wool.

In BC, there are only two small-scale woolen mills, the newest being Shelterwood Fibre Co., opened by Joanna deMontreuil and her husband Chip McKay on their North Okanagan farm.

Knitter Joanna explains how a cross-Canada family road trip—with a goal of buying locally produced wool in every province—led them to Belfast Mini Mills in Prince Edward Island, the last manufacturer of small fibre mill equipment in North America, and eventually to the purchase of a used Belfast mill for their farm-based wool-processing business.

“We bought our five acres just four years ago and this was something we could try, working from home,” she says, noting they “took a huge leap” from former forestry jobs into small business.

It’s expensive to set up a woolen mill and a lot of work to run, but Joanna says “there is no shortage of fibre” and, like many mills, there’s always a waiting list with fleece coming from around BC, including the Shuswap and Lower Mainland.

“We had no idea how many alpacas there were around,” she says, adding that they’re blending soft alpaca with coarser local sheep wools, and buying finer fleece from prairie farms for their “small batch, sheepto-skein” yarns, sold online and in Kelowna wool shops under the Shelterwood label, with breed and farm provenance listed on every skein.

FIBRE TO FASHION

Bulky Cowichan sweaters—still created by Coast Salish knitters —are the original farm-to-fashion product on Vancouver Island, where Cowichan knitters were once the primary buyers of local wool.

Today a new generation of fibre farmers, spinners and dyers are embracing the idea of the local fibreshed. You’ll find many selling their own hand-dyed and breed-specific artisan yarns at annual fibre arts festivals—whether that’s Victoria’s Fibrations or Vancouver’s Knit City, the Cowichan Valley Fleece & Fibre Fair, or the Fibres West trade show in Surrey.

Beyond local knitters and weavers, some fashion brands, including Victoria’s Anian and Ecologyst, offer locally produced garments in timeless designs, using ethically certified and recycled wool, and promote conscious consumption. Cloth Tone custom textiles, with Okanagan weaver Larissa Beringer, features raw wool and alpaca from Shelterwood Fibre Co. There’s no doubt that mass-produced fast fashion, and the sheer volume of clothing we buy, is polluting the planet. Synthetic fabrics, produced using fossil fuels, shed microfibres into our oceans and air, and the nanoplastics are now being found in drinking water and wildlife around the world.

The global fibreshed movement is focused on educating consumers about the consequences of this excess, advocating we buy less, recycle our wardrobes and focus on natural fibres that return to the earth in a circular, soil-to-soil textile system.

But as farmers and advocates like Anna Hunter remind us to “build resilience into our fragile textile systems” for the future, we need to invest in Canada’s wool industry infrastructure now.

We can all help make it happen, one cosy, made-in-Canada sweater or scarf at a time.

Getting Entrepreneurs More Smart Acquisitions Profitable Exits Expert M&A Guidance

Contact Us To Learn More

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17

All wool and felted hide rugs are by Tannin & Toil and some items can be found at Open House. Handspun sweater ($700), silk scrunchies and wool shawl are

by Tannin & Toil (enquire for prices); vintage leather and brass stud belt ($35) from House of Savoy; vintage red leather and hide shoes by Natacha Marro, from Magic Friend Maker; baskets by Willow Daughter.

Spin a

good yarn

Spin a story of place by wearing knits that have threads which can be traced right back to the land on which we live. All these knits are made locally and, in most cases, with yarn spun from Vancouver Island wool. Cosy, traditional, conceptual and masterfully made, these knits transcend trends, draw out the imagination and never go out of style.

PHOTOS: LIA CROWE STYLING: JEN EVANS MAKEUP AND HAIR: JEN CLARK MODEL: NEVAEH GUILLEMETTE

Genuine Cowichan/ Coast Salish knit sweater ($895)

by VNFC KNIT WUTTH’ELS from Knit With Purpose and Aunty Collective; Vintage cheetah belt ($85), from House of Savoy; black denim shorts ($35)

by Denim Forum, from Turnabout; black knee-high suede boots ($130) from Magic Friend Maker; basket by Willow Daughter.

Tops and cardigans by Tannin & Toil (enquire for prices); yellow skirt by Prada ($262) from Turnabout; vintage suede pumps ($59) from Magic Friend Maker.

Blue Bell: hand-knit creation by Sophie Isabella Studio (inquire for prices). White booties by Chanel ($490), from Turnabout.

OKANAGAN LUXURY LEADERS

Unlock Extraordinary Living

$7,198,000 | 3 Bed, 4 Bath, 3,610 Sq. Ft. 4458A Lakeland Drive, Kelowna | MLS® 10342314

YOUR GATEWAY TO THE OKANAGAN’S FINEST PROPERTIES Our expert agents are dedicated to delivering a tailored approach, redefining the buying process to help ensure you find your dream home. Connect with us today to find your perfect home in the Okanagan just in time for summer.

Jane@JaneHoffman.com 250-866-0088

LUXURY LIVING ON KALAMALKA LAKE 16191 Butterworth Rd, Lake Country | $4,745,000 | 4 Bed, 5 Bath, 6,227 SF, 1.08 Acres Experience luxury on the turquoise shores of Kalamalka Lake, one of the Okanagan’s most iconic destinations. Nestled on a pristine 1-acre lot with rolling lawns and mature trees, this elegant retreat blurs the lines between indoor and outdoor living. Thoughtfully designed to highlight its natural setting, the home features a chef’s kitchen, dramatic 16-ft ceilings with rustic beams, and expansive windows that flood the interior with natural light. The primary suite captures panoramic views and offers a spa-inspired ensuite, fireplace, and private deck access. The walk-out lower level includes a rec room and spacious bedrooms, opening to manicured gardens, a flat yard with room for a pool or tennis court, and private access to the water’s edge. MLS® 10342500 Presented by Jodi Huber Personal Real Estate Corporation jodi@janehoffman.com or 250-718-7802

$7,498,000

$3,980,000

$6,250,000

LAKE FRONT ESTATE | STUNNING VIEWS

TRANQUILITY ON OKANAGAN LAKE

CUSTOM WATERFRONT RETREAT

23-180 Sheerwater Crt | 6 Bed, 8 Bath, 9,129 SF

8809 Okanagan Landing Rd | 4 Bed, 4 Bath, 3,975 SF

5308 Lakeshore Rd | 4 Bed, 4 Bath, 4,608 SF

Located in the prestigious Sheerwater community, this modern home blends indoor-outdoor living with stunning lake views. Set on 2.5 acres, it features an infinity pool, hot tub, 1,200-bottle wine cellar, and detached casita. Boasts a gym, dual closets, and a relaxation room. Enjoy direct access to a private dock with boat moorage. MLS® 10274195

A rare gated waterfront residence on 0.70 acres with 270 ft. of lake frontage. Designed for seamless indoor-outdoor living, it features breathtaking views, soaring ceilings, a gourmet kitchen, an outdoor kitchen, lush landscaping, and a private dock—all inspired by Feng Shui for perfect balance, harmony, and tranquility. MLS® 10337921

This custom home on 1.22 acres offers 185 feet of Okanagan Lake frontage and borders Lebanon Creek.

Designed by Everest Lap with interiors by Ines Hanl, it seamlessly blends with nature. Featuring a high-end kitchen, soaring ceilings, a pool, and private dock, it’s an idyllic lakeside retreat. MLS® 10340167

Presented by Jane Hoffman Personal Real Estate Corporation

Presented by Jane Hoffman Personal Real Estate Corporation

Presented by Jane Hoffman Personal Real Estate Corporation

jane@janehoffman.com or 250-866-0088

jane@janehoffman.com or 250-866-0088

jane@janehoffman.com or 250-866-0088

SCAN TO VIEW OUR LUXURY WATERFRONT LISTINGS IN THE OKANAGAN

Meet

OUR AGENTS

KIRK CHAMBERLAIN*

MYRNA SELZLER

G R A N T K L AT I K*

BRIAN CUTLER*

CHAD WOZNIAK*

250.486.8887

250.861.9303

2 5 0 . 8 0 9. 0 0 7 9

250.462.0609

250.488.3304

LINDA TOKER

PETER BYRNES*

HEIDI HARBINSON

PAUL GRE WAL

K ARRIE GREWAL

250.488.0296

2 5 0 . 8 0 9.9 9 6 7

2 5 0 . 8 0 9. 5 7 9 7

2 5 0 . 8 0 9. 7 0 1 4

250.462.4611

TROY FISCHER*

DARCY ELDER

ERIC STEINBACH

DALE OLSON

WARREN McLEOD*

250.878.0626

2 5 0 . 8 6 9. 2 3 4 5

250.718.8677

2 5 0 . 4 6 9. 1 1 9 9

250.808.5688

KEVIN PHILIPPOT

DAV E HUGHES

STEVE THOMPSON*

JULIANA HARSTONE

JOANNE BOROWSKY

250.215.4320

250.490.7734

2 5 0 . 4 8 7. 7 0 0 0

2 5 0 . 4 8 7. 7 0 0 0

250.308.9472

JOSH MIKO*

RYL AND GALL AGHER

ALLANAH SIMPSON

SHANE STYLES

K AT I E C H A M B ER L A I N

250.215.7700

250.462.8770

250. 258.9368

250.808.7998

250.486.3853

ANGELA MARINO

SHANNON SIMPSON*

JOHN GREEN*

N ATA S H A B A D G ER*

BRANDON LEAHY

250.486.3853

250.328.5138

250.486.5353

250.462.8733

250.681.3444

CHAMBERLAINPROPERTYGROUP.CA

*PERSONAL REAL ESTATE CORPORATION

Feature Listings

LIS

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NG

OUR

$6,899,000

NE

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1 4 8 G AR N E T WAY P E N T I C TO N , B C

Court-Ordered Sale Exceptional Penticton Estate on 12+ Acres Rare opportunity to own a private estate in Penticton with panoramic views of Skaha Lake, Okanagan Lake, and the city. Situated on over 12 acres, this impressive property features a 5,233 sq ft ICF-built main residence, designed for energy efficiency and luxury living.

M LS ® 1 0342791

KIRK CHAMBERLAIN * 250.486.8887, GRANT KLATIK * 250.809.0079 & BRIAN CUTLER * 250.462.0609

$5,295,000

LIS

TI

NG

C ALL NOW

NE

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1 0 5 5 PE A R S O N RD P E N T I C TO N , B C

A Once-in-a-Lifetime Opportunity on the Prestigious Naramata Bench.

Welcome to an extraordinary 10.97-acre estate featuring a professionally maintained 4.5-acre vineyard planted with Pinot Noir and Chardonnay vines. This rare gem combines luxury living, privacy, and natural beauty, making it one of the most coveted properties in the Okanagan Valley.

M LS ® 1 0342908

C ALL NOW

STEVE THOMPSON * & JULIANA HARSTONE 250.487.7000

*PERSONAL REAL ESTATE CORPORATION

CHAMBERLAINPROPERTYGROUP.CA

Current Listings NE

W

LIS

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NG

A FEW OF OUR

$ 2,399,0 00 MLS 1 0336743

$ 1 , 5 9 9 , 0 0 0 M L S 10 327 7 6 4

$ 2,4 99,0 00 MLS 1 03339 46

$ 2 , 1 7 5 , 0 0 0 M L S 10 34 16 57

®

368 & 374 EASTSIDE ROAD | OKANAGAN FALLS K I R K C H A M B E R L A IN * 250.486.8887

®

19235 LAKESHORE DRIVE N | SUMMERLAND JOHN GREEN* 250.486.5353 NATASHA BADGER* 250.462.8733

®

1686 PRITCHARD DRIVE | WEST KELOWNA BRANDON LEAHY 250.681.3444

®

700 CHURCHILL AVENUE | PENTICTON SHANNON SIM PSON* 25 0.328.5 1 38

SALE G N I D N E P $2,34 9,0 00 MLS 1 0339 727

$ 1 , 365 , 0 0 0 M L S 10 3357 4 5

$1,399,000 MLS 1 0336 772

$ 1 , 5 2 5 , 0 0 0 M L S 10 327 123

D A R C Y E L DE R 2 5 0 . 869 . 2 34 5

PAUL GREWAL 250.809.7014 KARRIE GREWAL 250.462.4611

®

102 DERENZY PLACE | PENTICTON CHAD WOZNIAK* 250.488.3304

®

2 81 1 CA N Y O N CR E S T DRI V E | WE ST KE LOWN A

CHAMBERLAINPROPERTYGROUP.CA

®

3271 EVERGREEN DRIVE | PENTICTON HEIDI HARBINSON 25 0.809.5 797

®

9201 WELSH AVENUE | SUMMERLAND

*PERSONAL REAL ESTATE CORPORATION

A FEW OF OUR

Current Listings

$1,895,0 00 MLS 1 0328 079

$ 1 , 64 9 , 0 0 0 M L S 10 33990 1

D A VE H U G H E S 2 5 0 . 4 9 0 . 7 7 34

G RANT KLATIK* & BRIAN CUTLER* 25 0-809-0079 | 25 0-462-0609

®

1 7 1 5 BRI T T O N R O A D | SUMME RLAN D

®

2502 WINIFRED ROAD | NARAMATA

SALE G N I D N PE $ 995,000 ML S 1 03428 8 2 ®

15018 KATO STREET | SUMMERLAND PAUL GREWAL 250.809.7014 KARRIE GREWAL 250.462.4611

$ 1 , 4 9 9 , 9 9 9 M L S 10 32290 2 ®

2063 CARMI ROAD | PENTICTON HEIDI HARBINSON 25 0.809.5 797 & G RANT KLATIK* 25 0.809.0079

SALE G N I D N E P

$ 4,4 95,0 00 MLS 1 0340724

$ 6, 8 9 5 , 0 0 0 M L S 10 317 4 39

$ 2,200,000

$ 2 , 4 9 9 , 0 0 0 M L S 10 337 38 4

®

7801 OAK AVENUE | SUMMERLAND JOHN GREEN* 250.486.5353 K I R K CH A M B E R L A I N * 250 .48 6.8 8 8 7

MLS ® 1 0338 262

421 BIRCH AVENUE | KELOWNA MY R N A S E L Z L E R 2 50 . 861 . 9 30 3

*PERSONAL REAL ESTATE CORPORATION

M L S ® 10 317 316 ®

6301 NORTH NARAMATA ROAD | NARAMATA KIRK CHAM BERLAIN* 25 0.486.8887 STEVE THOM PSON* 25 0.487.7000

®

56 NERIE ROAD | VERNON J OANNE BOROW SKY 25 0.308.9472

CHAMBERLAINPROPERTYGROUP.CA

A FEW OF OUR

$ 1,250 ,000 MLS 1 033345 5 ®

138 EVERGREEN C R E S C E N T | P E N T I C T O N JOHN GREEN* 250.486.5353 NATASHA BADGER* 250.462.8733

$3,590,000 M LS 1 03361 8 8 ®

$ 1 , 2 7 5 , 0 0 0 M L S 10 34 16 10 ®

2070 NARAMATA ROAD | PENTICTON SHANNON SIM PSON* 25 0.328.5 1 38

$ 1 , 9 9 9 , 0 0 0 M L S 10 330 4 20 ®

3951 LAKESIDE ROAD | PENTICTON HEIDI HARBINSON 25 0.809.5 797

NE

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13817 97 HIGHWAY | OSOYOOS ANGELA MARINO 250.462.7003

Current Listings

$1,199,0 00 MLS 1 0339 9 9 9 ®

1 873 B A YV I E W CO U R T | W E S T B A N K J O S H M IK O * 250.215.7700

$ 1,4 99,000 MLS 1 0339 9 03 ®

1097 ANTLER DRIVE | PENTICTON S HA NN O N S I M P S O N * 2 50 . 3 2 8 . 5 1 38

CHAMBERLAINPROPERTYGROUP.CA

$ 3, 9 9 8 , 0 0 0 M L S 10 34 27 12 ®

9809 GOULD AVE | SUMMERLAND PAUL GREWAL 250.809.7014 KARRIE GREWAL 250.462.4611

SALE G N I D N PE

$ 1 3, 5 0 0 , 0 0 0 M L S 10 3228 95 & 10 3228 96 ®

3960 BEACH AVENUE | PEACHLAND KIRK CHAM BERLAIN* 25 0.486.8887

*PERSONAL REAL ESTATE CORPORATION

A FEW OF OUR

Current Listings

SALE G N I D N PE $ 12,900,000 MLS 1 03329 1 7 ®

$ 1 , 9 9 9 , 9 9 9 M L S 10 337 6 4 6 ®

1 74 VINTAG E BOULEVARD | OKANAG AN FALLS HEIDI HARBINSON 25 0.809.5 797

NE

W

LIS

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10859 CLIFFORD ROAD | VERNON K I R K CH A M B E R L A IN * 2 50 . 4 8 6 . 8 8 8 7

$2,4 99,000 MLS 1 0329 600

$ 3, 2 0 0 , 0 0 0 M L S 10 34 38 24

D A R C Y E L DE R 2 5 0 . 869 . 2 34 5

STEVE THOM PSON* & J ULIANA HARSTONE 25 0.487.7000

®

1 54 6 V I O G N I E R DR I V E | WE ST KE LOWN A

$1,599,0 00 MLS 1 033779 5 ®

1026 McPHAIL COURT | WEST KELOWNA ALLANAH SIMPSON 2 5 0 . 2 58 .93 68 S HA NE S T YL E S 2 5 0 . 8 0 8 .7998

®

162 VANCOUVER PLACE | PENTICTON

$ 1 , 39 0 , 0 0 0

M L S ® 10 333592

6632 MOUNTAINVIEW DRIVE | OLIVER LINDA TOKER 25 0.488.0296

SOLD $2,999,90 0 MLS 1 0336 338 ®

525 VANCOUVER AVENUE | PENTICTON HEI D I H A R B IN S O N 2 5 0 . 80 9 . 5 7 9 7 *PERSONAL REAL ESTATE CORPORATION

$ 1 , 9 0 0 , 0 0 0 M L S 10 3398 7 7 ®

510 NARAMATA ROAD | PENTICTON PAUL GREWAL 250.809.7014 KARRIE GREWAL 250.462.4611

CHAMBERLAINPROPERTYGROUP.CA

A FEW OF OUR

Current Listings

$1,995,0 00 MLS 1 033348 9

$ 1 , 7 5 0 , 0 0 0 M L S 10 337 27 8

$ 5,699,000 MLS 1 03331 28

$ 1 , 9 9 9 , 0 0 0 M L S 10 338 26 0

MLS ® 1 0333423 ®

45 3 5 RYE G R A S S R O A D | OLI V E R PAUL GREWAL 250.809.7014 KARRIE GREWAL 250.462.4611

®

®

2965 OUTLOOK WAY | NARAMATA CHAD W OZNIAK* 25 0.488.3304

NE

W

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4383 HOBSON ROAD | KELOWNA KIRK CHAMBERLAIN* 250.486.8887

®

17503 SANBORN STREET | SUMMERLAND JOHN GREEN* 250.486.5353 NATASHA BADGER* 250.462.8733

$1,0 99,000 MLS 1 03379 42 ®

210 YORKTON AVENUE | PENTICTON S HA N N O N S I M P S O N * 2 5 0 . 3 2 8 . 5 1 38

$1,196,0 00 MLS 1 0335 9 1 3 ®

2 3 7 7 SI L V E R P L A CE | K E LOWN A K EVI N P H I L IP P O T 2 5 0 . 2 1 5 . 4 32 0

CHAMBERLAINPROPERTYGROUP.CA

$ 4 , 39 8 , 0 0 0 M L S 10 34 20 56 ®

2550 LANDRY CRESCENT | SUMMERLAND KIRK CHAM BERLAIN* 25 0.486.8887

$ 1 , 5 9 5 , 0 0 0 M L S 10 335517 ®

3859 CARRALL ROAD | WEST KELOWNA BRANDON LEAHY 250.681.3444 *PERSONAL REAL ESTATE CORPORATION

Current Listings W AT E

RF

RO

NT

A FEW OF OUR

$1,715,0 00 MLS 1 03435 70

$ 1 , 2 9 9 , 0 0 0 M L S 10 339555

S TEVE T H O M P S O N * & J U LI A N A H A R S T O N E 2 5 0 .48 7.7000

STEVE THOM PSON* & J ULIANA HARSTONE 25 0.487.7000

®

552 PINEVIEW DRIVE | KALEDEN

®

6-7005 INDIAN ROCK ROAD | NARAMATA

$ 1,699,0 00 MLS 1 0342738

$ 32 , 8 0 0 , 0 0 0 M L S 10 329395

$1,688,0 00 MLS 1 0338 049

$ 1 , 1 5 0 , 0 0 0 M L S 10 338 4 96

®

40-1840 OLIVER RANCH RD | OKANAGAN FALLS PAUL GREWAL 250.809.7014 KARRIE GREWAL 250.462.4611

MLS ® 1 0339 341 ®

105 SPRUCE ROAD | PENTICTON

S TEVE T H O M P S O N * & J U LI A N A H A R S T O N E 2 5 0.48 7.70 0 0

®

331 & 345 LOWER BENCH RD | PENTICTON KIRK CHAM BERLAIN* 25 0.486.8887 STEVE THOM PSON* 25 0.487.7000

®

5203 SILVER COURT | PEACHLAND TROY FISCHER* 250.878.0626

Locations

CPG

PENTICTON SUMMERLAND WEST KELOWNA *PERSONAL REAL ESTATE CORPORATION

778.476.7778

# 1 6 0 -2 1 L a k es h ore D ri v e We s t 778.755.1177

# 1 0 4 -1 3 6 1 5 V i ctori a R oad North 778.755.1177

*PERSONAL 2 0 0 -5 2REAL 5 Hi ESTATE g h w a yCORPORATION 9 7 S outh

CHAMBERLAINPROPERTYGROUP.CA

business class

Uncorked

& fabulous

Shot on location at Elisa, 1109 Hamilton St., Yaletown, where Glimmer is served. elisasteak.com @Elisasteak

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Glimmer Wine is at the heart of a movement that’s changing how we drink and celebrate WORDS NATALIE BRUCKNER PHOTOGRAPHY LIA CROWE

L

et’s be honest—there was a time when “non-alcoholic wine” sounded like an oxymoron. But today, it’s at the centre of a movement redefining how we socialize. At first glance, the alcohol-free shift might seem like just another wellness trend. But look closer and it tells a richer story—an evolution in how we raise a glass to life’s moments.

That shift is what first inspired Marina Billinghurst and business partner Jane Stoller (CEO) to join forces and create Drink Glimmer Wine—a dealcoholized, flavour-packed sparkling chardonnay crafted in the Okanagan.

For centuries, sparkling wine, with its effervescent charm and storied history, has been synonymous with celebration. But a few years ago, while pregnant, Marina felt something was missing—an opportunity to honour its artistry, elegance and ritual, while embracing a new kind of indulgence, one that doesn’t require alcohol to shine.

They may not have realized it at the time, but Marina and Jane were stepping into a movement—one that is uncorking a transformation in the way we drink. Studies show that Gen Z consumes 20 per cent less alcohol than millennials, with more than a quarter embracing a fully teetotal lifestyle. But this shift isn’t about restriction—it’s about redefining the way we raise our glasses.

“The problem I personally had with non-alcoholic wine was it just didn’t taste good or feel as glamorous,” Marina says.

Determined to change that, Marina and Jane immersed themselves in research and, in 2021, started Drink Glimmer Wine with a singular focus: Glimmer—a sparkling wine that preserves the tradition, complexity and elegance of wine—minus the alcohol.

Marina’s path to the wine industry is a story of creativity, heritage and unexpected twists and turns. Born in Vancouver and deeply connected to her Croatian roots, she spent summers in Dubrovnik and Herzegovina, having experiences that shaped her global perspective. But it was fashion that first captured her imagination.

“I was obsessed with fashion from a young age,” she recalls.

Inspired by her mother’s sewing skills and early exposure to the international fashion scenes of Europe, she fell in love with design— especially the art of illustration. After studying at Parsons School of Design in New York, her creative journey led her into the world of textiles, where she designed intricate fabrics and guided design teams for major fashion houses.

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Yet after years in fashion, Marina found herself increasingly disillusioned by the ethical dilemmas of fast fashion. A personal reckoning followed—fertility struggles and the heartbreaking loss of a pregnancy after a car accident—and forced her to reassess her life. The emotional toll was immense, but it also sparked change. A move to Penticton, where her brother ran a winery, marked a turning point.

In the Okanagan, Marina found a sense of balance and creative inspiration. Her brother’s winery opened the door to the region’s winemaking scene, and soon she was helping with branding for other wineries. Surrounded by the area’s natural beauty and rich traditions, her creative instincts found a new purpose—blending the artistry of winemaking with her passion for craftsmanship and wellness.

Through her journey, Marina discovered that the true beauty of wine lies in its process—the meticulous care of the vineyard, the agricultural artistry of grape growing and a deep reverence for tradition. But she also recognized a gap in the market: dealcoholized options that could capture the complexity and elegance of wine.

That’s when Glimmer began to take shape.

Glimmer was never about creating just another non-alcoholic beverage. The vision was to craft a product people would genuinely love—whether or not they identified with the sober-curious movement.

The creation of Glimmer Wine is, in itself, an art form. It starts with the same traditional fermentation process as fine wines, but with many added steps, including the most important one: the removal of alcohol without compromising the wine’s integrity. The result is a beautifully crafted sparkling wine—without the hangover.

“We wanted something light, crisp and refreshing—something you could enjoy all day,” Marina explains.

At just 100 calories a bottle, Glimmer fits seamlessly into the growing demand for mindful drinking, offering a sophisticated yet health-conscious alternative.

The road wasn’t easy with the high cost of the initial investment, logistics, food safety requirements, formulations and consumer education. After almost two years of research and development—and with their new partner Janet Helou (CSO), a certified food scientist and wine expert—they crafted the formulation. And then it was time to open the first bottle.

Marina admits, “We were terrified—what if it didn’t taste good?”

But the taste exceeded all their expectations.

“It was delicious,” she says. They knew, in that moment, they had created something special. And top sommeliers and industry wine professionals around British Columbia seem to agree. The chardonnay base delivers a light, crisp profile with notes of green apple and orange blossom. It’s slightly dry, with perfectly balanced acidity, and it’s designed to appeal to a wide audience.

Today, Glimmer is not just a dealcoholized wine but a growing brand, crafted in the Okanagan. Since launching in October, the wine is already available in over 100 locations across BC; future bottling dates are set and plans are afoot for their first international production run.

As Marina and her team continue to innovate, Drink Glimmer Wine is a testament to their vision—a brand that fosters inclusivity, supports female-driven businesses and invites everyone to experience life’s special moments without compromise.

“My mom, my daughter and I can all share in these moments together. It’s a drink that spans generations, a beautiful ritual that isn’t about exclusion, but about togetherness,” she says. “I truly believe this is just the beginning.”

It’s easy as 1, 2, 3.

1 Contact us BEFORE

taking out your existing kitchen.

2 We will evaluate your

kitchen to determine if it can be removed and reused safely.

3

We will schedule a date and carefully dismantle your old kitchen and take it away. Leaving a blank canvas for your brand new kitchen.

It really is that easy!

FREE kitchen removal service 34

boulevardmagazines.com

Donating useful goods to our local ReStore also keeps quality items from going to waste. Your old kitchen will help fund local Habitat for Humanity Homes and in return you receive a taxable receipt for our resale value.

250-862-0635 hfhokanagan.ca

x

Open for the season Come taste the fruits of our labour.

No shortcuts, just great wine for good company.

WEDNESDAY-SUNDAY 12PM – 6PM THE WIENERY FOOD TRUCK ONSITE EVERY OTHER FRIDAY.

You only live once, Let us show you

…

YOUR NORTH OKANAGAN REAL ESTATE EXPERTS SINCE 1991 Adept Research—Enduring Service—Global Marketing

Luxury and Waterfront Properties • Ski and Golf Resort Agricultural properties • Residential from starter to retirement

www.okanaganhomes.com okanaganhomes.com www.silverstarproperties.ca silverstarproperties.ca info@okanaganhomes.com | 250.549.7050

RE/MAX PRISCILLA

dba Priscilla Consulting Ltd.

12407 COLDSTREAM CREEK ROAD, COLDSTREAM, BC

16,954 sqft main home + 1068 sqft guest cottage + 1000 sqft beach house MLS ® 10318021 | $15,900,000

E.&O.E. The information contained herein is assumed to be correct but is not guaranteed by the Listing Agent or Publisher and should be verified.

622 JIGGER PLACE, VERNON, BC

PREDATOR RIDGE – 3 bed, 4 bath, porcelain tiled pool.

10 ft hot tub, theatre, wet bar & wine room MLS 10340995 | $3,995,000

4127 PALISADES PLACE, SPALLUMCHEEN, BC

Fully equipped, climate controlled office/warehouse on secure 2.43-acre lot off of HWY 97 MLS 10340354 | $6,500,000

okanaganhomes.com | 250.549.7050 | info@okanaganhomes.com www.okanaganhomes.com

#6 – 17211 THOMSON ROAD, LAKE COUNTRY, BC

#7 – 9990 EASTSIDE ROAD, VERNON, BC

Kalamalka Lake – MLS 10313177 | $3,900,000

Okanagan Lake – MLS 10341385 | $2,850,000

7444 OLD STAMP MILL ROAD, VERNON, BC

7448 OLD STAMP MILL ROAD, VERNON, BC

Okanagan Lake – MLS 10336742 | $1,698,000

Okanagan Lake – MLS 10342545 | $3,300,000

PRISCILLA SOOKAROW OWNER | REALTOR ®

o: 250.550.4663 c: 250.549.7050

pas@okanaganhomes.com okanaganhomes.com www.okanaganhomes.com E.&O.E. The information contained herein is assumed to be correct but is not guaranteed by the Listing Agent or Publisher and should be verified.

food and feast

Contemporary Canadiana Trendy twists on favourite Canadian foods We have a rich and beautiful history of Indigenous food practices and traditions, a colourful assortment of international dishes, gifted to us through immigrant communities, homegrown specialties…and even popular products, like our famous maple syrup and beloved ketchup chips.

WORDS ELLIE SHORTT PHOTOGRAPHY LIA CROWE

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hat is Canadian food? It’s a complex, even confusing question that likely has as many answers as there are people in this magnificent mosaic of a country. We have a rich and beautiful history of Indigenous food practices and traditions, a colourful assortment of international dishes, gifted to us through immigrant communities, homegrown specialties like Saskatchewan wheat, Saskatoon berries and Alberta beef, and even popular products, like our famous maple syrup and beloved ketchup chips.

When prompted to write a food feature examining Canadian cuisine, I had a hard time finding focus amid so much variety, so much history and so much nuance. What I kept coming back to, however, were those quintessentially Canadian dishes: unique and even a bit quirky, imagined or invented in both our biggest metropolitan food hubs and quietest small-town pockets, and recognized the world over as “Canadian originals.” Nanaimo bars, Montreal bagels, Calgary’s Caesar and, of course, Quebec’s poutine are just a few of those friendly, familiar favourites of Canadiana. But favourites evolve, classics see contemporary twists and tried-and-trues get reimagined, much like our multifaceted country, a place with a rich history that is also constantly adapting and evolving.

So, take a fun trip down memory lane with me as we explore a bit of history behind these Canadian-made favourites, while noting a few tasty trends that have taken hold of the food scene over the past few years.

Chopped Montreal Bagels Three Ways I did my undergraduate degree at McGill University in Montreal, Quebec. It was an honour to study at such a celebrated university, but equally delightful was the opportunity to explore the exciting and exquisite culinary scene and eclectic cultural pulse of that special city. Some of my most cherished memories include munching on bagels and lox at the famous Beauty’s and bringing home some freshly baked bagels from the famous St-Viateur Bagel.

In contrast to the New York-style bagel, the Montreal bagel is sweeter and denser, with a larger hole, ideally baked in a woodfired oven, and often rolled by hand. It usually contains malt, egg and no salt, and is boiled in honey-sweetened water before being baked. Montreal bagels were brought to North America by Jewish immigrants from Poland and other Eastern European countries.

The differences in texture and taste reflect the style of the particular area in which the immigrant bakers learned their trade. One of the hottest trends sweeping TikTok and Instagram over the past year has been the “chopped bagel,” whereby influencers layer favourite bagel fillings in a stack on a cutting board, chop it all up and schmear it all between two halves of a bagel for a full flavourin-every-bite experience. If you’d like to give this trend a try, here are some suggestions to play around with.

CANADIAN BACON BREAKFAST ON EVERYTHING BAGEL 1 fresh or toasted bagel, sliced in half ¼ cup cream cheese 1 over-medium egg (this method works best if the yolk isn’t runny, but rather jammy or cooked through) 1-2 slices fried Canadian bacon 1-2 slices grilled tomato 1 tbsp chopped spring onion Fresh cracked black pepper sprinkled over top

MAPLE BERRY ON CINNAMON BAGEL 1 fresh or toasted bagel, sliced in half ¼ cup cream cheese A couple strawberries A small handful of blueberries A small handful of raspberries 1 tsp maple syrup, drizzled over top

LOADED LOX ON SESAME BAGEL 1 fresh or toasted bagel, sliced in half ¼ cup cream cheese 1 medium romaine lettuce leaf 2-3 ounces lox smoked salmon A few thin slices of red onion 1-2 tsp capers 1 small sprig of dill Fresh cracked black pepper sprinkled over top

Directions On a cutting board, spread out the cream cheese so that it’s about one-quarter-inch thick.

Layer with the remaining ingredients and chop with a large chef ’s knife until everything is combined, but still a bit chunky. Scoop everything up, spread it on the bottom half of your bagel, top with the other half and enjoy!

LOADED POUTINE WITH MONTREAL SMOKED MEAT

Zero-Proof Caesar Cocktail The Caesar was invented by restaurant manager Walter Chell of the Calgary Inn (today the Westin Hotel) in Calgary, Alberta in 1969. He devised the cocktail after being tasked with creating a signature drink for the Calgary Inn’s new Italian restaurant. It is said that Chell was inspired by spaghetti alle vongole, and mixed vodka with clam and tomato juice, Worcestershire sauce and other spices, and created a drink similar to a Bloody Mary, but with a unique twist.

A favourite among brunch crowds throughout North America (but especially Canada), there has been a consistent trend over the past decade or so to provide a food-forward Caesar offering, piled high with all sorts of edible garnishes. The original saw a leafy stalk of celery, which evolved into a skewer of olives, cornichons or pickled onion, and maybe some other pickled veggies, like spicy beans or carrots, stuck down the side. Now some restaurants and bars top their creations with grilled bacon, even skewers of sliders!

Another trend gaining traction over the last few years is zero-proof cocktails. As more people are discovering alcohol-free living, many restaurants and bars aren’t just offering “virgin” drinks, but in fact non-alcoholic wines and spirits like local favourite Lumette “Gin.” Prep time: 5 mins Makes 1 cocktail Ingredients ¼ tsp garlic powder 2 tsp sea salt 1 lemon wedge ¼ tsp paprika Ice ¼ tsp celery salt ¾ cup tomato-clam juice (like Clamato, or you can make your own with a ratio of 1:3 ration of clam to tomato, and fresh lemon juice) 1½ oz zero-proof gin (I used Lumette Classic, made in Victoria, BC) 10 drops Tabasco ½ tsp Worcestershire sauce 1 tsp freshly grated horseradish *Garnishes shown here include celery stalk, pickled carrot, spicy green bean, a skewer of cornichons, pickled onion, pickled mushroom, olive, shaved cucumber, grilled bacon, and a sprinkling of the rim seasoning mixture.

Directions Place the salt and spices on a small plate and gently stir together to evenly combine and level. Rub the rim of a tall highball glass with a lemon wedge and dip the rim in the seasoning mix to coat it. Fill the glass with ice. Add the clam-tomato juice, spirit of choice, Tabasco, Worcestershire sauce and horseradish. Give it a stir, garnish and enjoy!

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Another constant in my Montreal experience were late night poutine runs after dancing my feet off at the many nightclubs and live music venues that are the heartbeat of this pulsing city.

Poutine seems to have originated in the Centre-du-Québec area in the late 1950s, with several restaurants in the area claiming to be the originators (although no consensus exists).

Commonly consumed in small “greasy spoon” diners (known in Quebec as cantines or casse-croûtes), pubs and roadside chip wagons (commonly known as cabanes à patates), poutine has undergone many iterations, sometimes elevated with decadent dressings like duck confit and foie gras, or married with burger or nacho toppings in keeping with the fully-loaded baked potato trend that has been popular for the past decade or so. Here I’ve loaded my poutine with another Montreal favourite, smoked meat, and created a flavour profile that hints at Montreal smoked meat sandwiches, made famous by delis like Schwartz’s and Reuben’s.

Prep time: about 20 mins Makes about 4 servings Ingredients 1 bag of frozen French fries 6 tbsp unsalted butter, divided ¼ cup finely chopped onion Sea salt 2 tbsp all-purpose flour 2 cups broth (mushroom, chicken or beef all work great) Freshly cracked black pepper

4 ounces Havarti cheese, chopped into chunks 1 tsp grainy Dijon mustard 2-4 ounces chopped-up Montreal smoked meat Optional garnishes of chopped parsley, spring onion, and/or pickled red onion Directions Cook your fries as per the direction on the package. While cooking, make the gravy by melting 4 tbsp of butter in a medium saucepan over medium heat. Add the onion, season with a pinch of salt and cook, stirring occasionally, until softened (about five minutes).

Sprinkle the flour over the onions and whisk until the flour is light brown in colour, about two minutes.

Slowly pour in the broth and whisk until the flour is incorporated and the mixture. Season with pepper and simmer until the gravy thickens (about 20 minutes). Taste and season with additional salt and pepper as needed.

Meanwhile, heat a medium-large pan and fry up the smoked meat until slightly crispy on the edges.

Set aside.

Melt the remaining butter in a small saucepan over medium heat. Add the Havarti cheese chunks, stir in the mustard and cook until the cheese is half melted, with some soft chunks remaining.

Place your cooked fries on a plate or bowl (you can even keep them on the baking sheet for a casual serving option as shown here) and place the warmed smoked meat evenly over them. Drizzle with some gravy, spoon the melted cheese over top and finish with garnishes of choice.

Raw Vegan Nanaimo Bars The origin of the Nanaimo bar is a bit of a debate. However, the first printing of recipes featuring Nanaimo bar ingredients is found in the 1952 Women’s Auxiliary to the Nanaimo Hospital Cookbook, which offers three almost identical recipes that differ only slightly from the modern Nanaimo bar. They are referred to as the “chocolate square” or the “chocolate slice.”

This layered treat is characterized by a crumbly coconutty chocolatey base, a creamy custard centre and a rich ganache topping. When done right, it is truly transcendent, and while it’s hard to beat this real-deal delight, this protein-packed, nutrient-dense, plant-based version is an admirable option.

Raw, vegan, gluten-free and healthy desserts are nothing new and can hardly be considered a trend at this point, but more part of a lifestyle, very much in wide practice throughout the west coast of Canada, in particular. A sweet little collision of old-fashioned dessert sensibilities with modern-day wellness sentiments, this recipe will have you reminiscing about a possible childhood favourite, while fueling your next hike with each decadent bite.

Prep time: 20 minutes (plus setting time) Makes about 8 large squares, or 16 smaller ones Ingredients For the base…

1 cup packed, soft pitted dates ¼ cup cocoa powder ½ cup unsweetened fine shredded coconut ½ cup pecan pieces (you can also use walnuts or almonds)

For the chocolate ganache… ¾ cup dark chocolate chips or chunks 1 tbsp maple syrup 1 tbsp full-fat coconut cream (again, the thicker the better)

Directions Simmer the cashews for 15 minutes (or longer) in boiling water until soft (you can also soak them in water for at least eight hours or overnight).

When you’re ready to make the recipe, grease and line a standard-sized loaf pan with parchment paper so that there are two flaps sticking out on either side.

To make the base, add the ingredients to a food processor and mix into a crumbly “dough” (it should stick together if you press it with your fingers). Firmly press the dough into the prepared loaf pan to form one even layer.

To make the custard filling, drain and rinse the cashews and add them to a high-powered blender with the coconut cream, coconut oil, maple syrup, turmeric and vanilla. Blend on high until smooth and creamy. Spoon the mixture over the base. Place the pan in the fridge overnight or in the freezer for one to two hours to set.

To make the topping, heat a double boiler over low-medium heat. Add in the chocolate chunks/chips as well as the maple syrup and coconut cream, stirring continuously until melted and smooth. Gently spread the melted ganache over the set custard filling until even. Place the pan in the fridge for 30 minutes until the top has hardened. Gently run a knife along the sides, then use the flaps of parchment to lift the entire bar out of the pan. Place on a cutting board and slice into bars and store in the fridge. boulevardmagazines.com

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travel

High in Toronto Going to heavenly heights in this Canadian metropolis

PHOTO COURTESY DESTINATION TORONTO

WORDS SUSAN LUNDY

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e are sitting at the top of the world. Bathed in morning light, we’re tucked into a window seat on the 43rd floor of the Sheraton’s Club Lounge, where a lavish breakfast buffet has enticed us to fill our plates that now sit beside steaming cups of coffee.

We are eye-level with the tops of other Toronto high-rises and through the buildings, the city’s iconic CN Tower pokes high into the skyline.

“My name is on that tower,” says my husband, Bruce, who was born in Toronto. “When I was young, we used to hang around near the waterfront where the CN Tower was being built. There was a large beam on the work site that was designated as the last beam to be installed—right at the top near the antenna section. So, we all signed it with a Sharpie.”

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“Huh,” I answer, and then add, “Who knew as I planned to write this story about being high in Toronto that you are permanently high here?”

Toronto is the third city, following New York and London, where Bruce and I have gone to new heights to discover all that a city has to offer, and Toronto does not disappoint. In this thriving Canadian city, we sleep high, walk high and eat a cornucopia of heavenly cuisine while happily perched in lofty locations.

SLEEPING HIGH

Our first taste of being high in Toronto occurs as we step into our room on the 40th floor of the centrally located Sheraton Centre Toronto Hotel. Through the large window, we gape at the nighttime cityscape, which is alive with lights that glimmer like shining gems on black velvet, spreading outwards as far as we can see.

The hotel opened in 1972 as the Four Seasons Sheraton and has recently undergone a massive renovation. The lobby is a sleek and welcoming space, with two street-level restaurants, art that hangs from the ceiling, collaborative workspaces and elevator access to the

High tea at EPOCH.

PHOTO BY SUSAN LUNDY

hill to explore Casa Loma—a Gothic Revival mansion and garden, which is now a historic house museum.

The castle, with its soaring turrets, towers and stone battlements, was constructed from 1911 to 1914 as a residence for financier Sir Henry Pellatt. With 64,700 square feet spread over seven floors, the sumptuous rooms are filled with rich textiles, gleaming chandeliers and opulent furnishings. On the lower level, a pool area is now a mini theatre that plays a movie on repeat, documenting Pellatt’s truly extraordinary life.

To reach the highest points in the castle, we climb up, up, up the Norman tower, and then step outside to greet the spectacular views of the city.

HIGH TEA

city’s pedestrian tunnel: called “PATH,” it’s a 30-kilometre network of underground shops, restaurants and services.

The hotel has an inner courtyard with a pretty, landscaped garden and waterfall, an indoor-outdoor pool, 24-hour fitness centre and an astounding 171,716 square feet of event space—the largest hotel convention facilities in Toronto—including a ballroom with a capacity of 3,500. Our king room is modern and comfortable and comes with an upgrade (recommended) for the Club Lounge, which includes the hot breakfast buffet, 24-hour access to non-alcoholic drinks, a spacious sitting space with Wi-Fi, evening hors d’oeuvres plus alcoholic drinks for purchase. Oh—and the view. The stunning view.

HIGH LIVING

Located high on a hill in Toronto’s midtown sits a lavish example of living high: a modern-day castle built by one of the city’s most renowned businessmen.

From the Sheraton, we walk the PATH to the subway, travel a few stops, step out into a leafy residential area, and then hike up a steep

There’s nothing like high tea to top off an afternoon, and at EPOCH, the Ritz-Carlton Hotel’s fancy restaurant, it’s a heavenly feast. After taking our seats at a pretty, purple-clothed table, we’re presented with a wooden box of “sniffer” teas to sample. Bruce selects a Shanghai Rose, while I go with the no-caffeine Himalayan Meadow Chamomile.

Next comes a three-tier platter of edible art—a selection of finger food that looks as fancy and rich as it tastes. The spread, including gluten-free, dairy-free items for me, features warm, homemade scones with lemon curd, strawberry and rose petal jams, English finger sandwiches with curled cucumber served on fresh homemade bread, and tarts adorned with flower petals.

Divine.

PIE IN THE SKY

Lunch at 360 The Restaurant at the CN Tower is one of those activities that sounds cool but turns out to be extraordinary. For us, it’s a highlight of many, many highlights.

A communications and observation tower standing over 1,815 feet high, the CN Tower became the world’s tallest freestanding structure when it was completed in 1976 and held that record until 2007. Today, it ranks 10th. In 1995, it was declared one of the modern Seven Wonders of the World.

In addition to the revolving restaurant, it features several observation decks and an entertainment complex, and it’s visited by over two million people annually.

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Booking lunch at 360 The Restaurant gives patrons access to the observation decks, but also offers its own mind-boggling views of the city as it slowly rotates during your meal.

With a claim to fame of having the world’s highest wine cellar, the restaurant is also committed to sustainable food practices and features flavours from all parts of the country. We order a seafood tower that, indeed, includes everything from a perfectly cooked west coast cod to PEI oysters.

The great food, impeccable service and ever-changing view from floor-to-ceiling windows add up to an exceptional experience.

View from Antonio Park Restaurant.

HIGH IN NATURE

It’s mid-November, the air is crisp, and a few golden-hued leaves still cling to the trees, but most lie underfoot in a beautifully patterned fall carpet. This morning we are walking an easy, meandering path through the environmental gem that is High Park.

As Toronto’s largest public park, it includes dozens of trails, sports facilities, a large off-leash dog area, a zoo, playgrounds, greenhouses, picnic areas and even a couple of eateries, all spread through a lovely 400-acre setting, much of which remains in its natural state. It is a perfect place for us to breathe some fresh air and stretch our legs.

FLY IN THE SKY

As we savour our lunch at 360 The Restaurant, we are eye-level with helicopters that we can see buzzing about the skyscrapers.

I watch them carefully because a helicopter tour is next on our itinerary and I’m a bit nervous about it.

Toronto Heli Tours is based out of Billy Bishop Toronto City Airport, which we can see below us, sprawling along the edge of Lake Ontario. We’re able to walk from the CN Tower to the airport and easily find our way to the hangar where the tour company is based. Here, we will be ushered onto a helicopter with two other passengers for an eight-minute, 15-kilometre tour, flying past Toronto’s tallest buildings. Helicopters make me nervous, but I have been assured by several people that this tour is outstanding.

Unfortunately, I can’t tell you if amazement crushes my nervousness. A storm has blown up and, although we wait an hour hoping it will shift, we aren’t able to do the tour.

HIGH FASHION

If I was a fashionista, Toronto would be the place to find highend apparel, and a visit to the city’s downtown Yorkville neighbourhood proves it. We wander through the Holt Renfrew Centre, window-shopping in this “iconic destination” that receives eight million visits a year. There’s also the Colonnade on Bloor, the premier Bloor Street address for luxury retailers in Canada, featuring Prada, Moncler, Cartier, Dior and more. There’s also TNT, and the proudly Canadian Andrews.

HIGHWAY TO HEAVEN

We arrive, breathless, having walked 20 minutes from the Sheraton, at the ground-level entrance to Antonio Park, or AP Restaurant. A host, waiting behind a desk, hands us a glass of bubbly and directs us to a bright-red-walled elevator, which, once underway, redefines elevator music by playing a catchy techno-pop tune that has us bopping to the beat.

After travelling way, way up, we step into a gleaming spectacle: from the parasol-lined ceiling to the sweeping views of the nighttime cityscape, the AP décor promises something special. Sushi is my go-to cuisine and the chef ’s stunning six-course tasting menu, paired with sommelier-selected wine and sake, only reaffirms this.

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PHOTO BY SUSAN LUNDY

HIGH DINING

Toronto is flush with high-dining options, from rooftop patios and bars to high-end restaurants.

Canoe, located 54 floors up the TD Bank Tower, specializes in contemporary Canadian cuisine in a celestial setting. Seated next to a wall of windows for dinner, it feels like we are dining in the stars as we savour the Low + Slow Short Rib (braised cheek, Savoy cabbage taco, crispy flank, bone marrow and sunchoke) and Haida Gwaii Albacore Tuna, with Champagne and caviar sauce, peas, fèves and smoked sablefish.

Daylight high dining unfolds in the airy, bright and busy The Chase, an upscale restaurant in Toronto’s Financial District.

Located on the fifth floor of the historical Dineen Building, the dining room and all-season patio have spectacular views of nearby skyscrapers. Each dish in our lunch—Ahi Tuna Niçoise, Hokkaido Scallop Ceviche, Miso-Glazed Black Cod—arrives as a work of art, served with flair to our sublime seating.

HIGH PRAISE

Well done, Toronto. You exceeded even our loftiest expectations.

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secrets and lives — AND THE 7 SINS with REECE TOMLINSON

Owner of RWT Capital Corp.

WORDS SUSAN LUNDY

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PHOTOGRAPHY LIA CROWE

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“Success isn’t about fitting into anyone’s mold. It’s about building something real, making space for others to thrive, and leaving things better than you found them.”

WHAT IS THE SECRET TO A GOOD LIFE?

ancing client strategy sessions, internal planning and due-diligence work. I prioritize dinner and downtime with my family, but the laptop usually comes back out after bedtime. It’s full, and I wouldn’t have it any other way.

YOU STARTED YOUR FIRST BUSINESS AT THE AGE OF 17. WHAT CAN YOU TELL US ABOUT THIS?

REWARDS? CHALLENGES?

Be intentional with your time. If you can align your energy with what truly matters to you—family, purpose, growth—the rest tends to fall into place.

I didn’t grow up in an affluent household, so if I wanted something, I had to earn it. When I was 17, minimum wage was around $6 an hour. It didn’t take advanced math to figure out that working all summer for someone else wasn’t going to give me much financial freedom—and it would eat up most of my time. I loved being at our family’s cabin, so I decided to get a bit scrappy. I put up signs and started offering odd jobs around the lake—yard work, minor repairs, whatever people needed. It wasn’t glamorous, and I wasn’t particularly good at it at first, but I figured I could make more money in less time and enjoy my summer a little more. That was my first real taste of entrepreneurship, and it taught me the value of initiative and resourcefulness, and of creating your own path.

WHAT HAS BEEN YOUR CAREER PATH?

After completing my MBA and CPA, I landed a big, competitive job at a fast-paced company. On paper, it was everything I thought I wanted—title, compensation, prestige—but the reality was a silent killer: long hours, little balance and a culture that didn’t align with my values.

Fortunately, I had a strong network and a reputation for getting results. I started reaching out to see who might need corporate finance support. At first, I did whatever there was a market for— helping with debt raises, buyouts, M&A deals—anything that would pay the bills. But over time, as demand grew and I built a team, it became clear there was a significant gap in the market. Mid-sized businesses needed top-tier advisory services without the bureaucracy and rigidity of large institutions. That’s how RWT Growth was born—with a goal to meet that need with high-impact, personalized M&A advisory that clients could trust.

WHAT DOES A DAY IN YOUR WORK LIFE LOOK LIKE?

Most days start early—journaling, working out and spending time with my kids before diving into a day full of meetings. I’m often bal-

The reward is in the relationships we build and the impact we have on clients’ futures. We help people transition out of companies they’ve poured their lives into, or grow through acquisition: both require trust, strategy and sensitivity. The challenge is maintaining that high standard across every client interaction, especially in a market where macro-events can create unforeseen obstacles. Emotions can run high.

WHAT’S YOUR SUPERPOWER?

I thrive in discomfort. Being an entrepreneur—and a leader— often means stepping into the unknown. I’m relentless about growing, both professionally and personally, and that fuels everything we do at RWT Growth.

WHAT’S THE MOST ADVENTUROUS THING YOU’VE EVER DONE?

Probably heli-skiing. It pushed me way outside my comfort zone, and I loved every second of it.

WHAT’S A BOOK, MOVIE OR TV SHOW THAT HAS HAD A LASTING IMPACT ON YOU? Code of the Extraordinary Mind by Vishen Lakhiani. It completely reframed how I think about identity, success and what it means to live on your own terms.

WHAT BRINGS YOU JOY?

Joy is a practice. I try to find it in the small things—but the big sources are my family, the privilege of building companies that matter, and being able to do it all while staying true to myself.

IS THERE ANYTHING YOU’D LIKE TO ADD?

Success isn’t about fitting into anyone’s mold. It’s about building something real, making space for others to thrive, and leaving things better than you found them.

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The 7 Sins ENVY:

Whose shoes would you like to walk in?

I’m more interested in learning from others than trading places.

That said, I deeply admire people who’ve built something meaningful while staying true to themselves—leaders like Sara Blakely or Brené Brown—who’ve blended business acumen with authenticity and heart.

SLOTH:

Where would you spend a long time doing nothing?

GLUTTONY:

At a spa, no question, although the beach, our cabin or a cosy afternoon at the Rim Rock Lodge are close contenders. I love being in beautiful places that invite you to slow down.

I love French cuisine—and fries count (in my opinion).

PRIDE:

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

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

GREED:

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

Easy: unforgettable vacations with my family. We love to explore new places together, and I’d plan something incredible. That million would disappear fast, but the memories would last forever.

I’ve made my health a real priority this past year. It’s been a journey, but I’m training for my first ultra-trail run, and the discipline, consistency and joy it’s brought me is something I’m really proud of.

LUST:

What makes your heart beat faster?

WRATH:

Pet peeves?

People who seem to get off on bringing others down. This world has enough problems, and we need to lift each other up if we want to fix the problems we face.

Big ideas with bold potential. Whether it’s a transformative deal, a new venture or helping a founder realize what’s possible, I live for those high-stakes moments where vision turns into reality.

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3

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