Model Leila Moon, photographed in the orchard at Sea Cider Farm & Ciderhouse.
Styling by Jen Evans; hair & makeup by Jen Clark.
PUBLISHER Karen
250-979-7301
karen.hill@blackpress.ca
DESIGN Crea
Tammy Robinson
ADVERTISING Roxanne Mackitosh
Angel Perez
Emily Takken
CONTRIBUTING Susan Lundy WRITERS Cinda Chavich
Natalie Bruckner
Ellie Shortt
Suzanne Morphet
Alexandria L. Hanuse
CONTRIBUTING Michelle Proctor PHOTOGRAPHERS Nina Maria
Lia Crowe
CIRCULATION
604.542.7411
life.style.etc.
MARLENE GREEN OWNER, PINK HEART BOUTIQUE
WORDS SUSAN LUNDY X PHOTOGRAPHY NINA DOMBOWSKY
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born in Thunder Bay, Ontario, and grew up in Kakabeka Falls, a small tourist town just outside the city, where my parents started a campground and amusement park called Happy Land Park. I guess you could say I grew up in Happy Land! In 1989, I moved to the beautiful Okanagan.
WHAT HAS BEEN YOUR CAREER PATH?
After graduating from Confederation College as a dental assistant, I spent most of my career working in orthodontics and oral surgery. It provided a terrific environment for meeting many people, which I enjoy immensely. My passion has always been fashion, so I followed my heart and left the dental field to start my own clothing boutique.
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
Helping put smiles on people’s faces! I wake up every morning excited to be surrounded by beautiful clothing from all over the world and to help women find the perfect outfit. I love people and clothes — what else can I say? It’s my happy place.
WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?
Be happy — love yourself. Love, kindness and working hard at your passion lead to success.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
Outside of work, I’m passionate about my family and friends. Of course, some wine touring is a must, and I enjoy the great outdoors. I love bike riding, practising yoga for relaxation, and spending time at the lake to decompress. Winter is my favourite time of year, as I enjoy downhill skiing and especially love Christmas — it’s so magical. Baking and cooking recipes from Germany passed down by my mother are so special to share with my three boys.
WHAT’S
THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?
You only live once. Don’t stop dreaming — follow your heart and do what you love. Having a good sense of humour and being able to laugh, even in the toughest times, is the best life lesson.
WHAT IS GOOD STYLE TO YOU?
Good style, to me, is wearing whatever makes you feel happy. It’s wonderful to see people light up and smile, no matter what the style is. Following the fashion industry and travelling to different parts of the world opens up a wide variety of styles that you can learn from, modify and make your own. Creating positive emotion is my definition of style.
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
I love fun and funky styles. My European heritage leads me to embrace classic styles with a tailored and streamlined look for work or special occasions.
STYLE INSPIRATIONS & LIFE
Style icon: Audrey Hepburn — a classic style icon. She amplified simple yet sophisticated pieces that are timeless.
Favourite fashion designer or brand: Frank Lyman of Montreal. His styles range from fun to classic with a modern edge.
Favourite musician: Adele, for sure — I love her voice. Pink comes in a close second.
Film or TV show with inspiring style: Sex and the City. Sarah Jessica Parker inspired me to get into the fashion world.
Favourite cocktail or wine: I’m partial to red wine. My local favourites are Burrowing Owl Cabernet Sauvignon and Phantom Creek Merlot.
Album on current rotation: Benson Boone and Ed Sheeran
Favourite flower: Pink orchids
One thing that consistently lifts your spirits during hard times: My goldendoodle, Ozzy, always lifts me up. One hug from Ozzy makes everything better. He gives me so much love and comfort. And, of course, my rock in life is my husband, Gary, who has been instrumental in giving me the love and confidence to pursue my dreams. My three boys (twins plus one) always lift my spirits — whether we’re together or just having a simple phone call.
FASHION & BEAUTY
Uniform: Casual, funky outfits that are comfortable. At home, just an oversized T-shirt and leggings.
All-time favourite piece: My favourite summer outfits are lovely linen pieces from Me & Gee Lifestyle. They’re created by a Vancouver fashion designer who visits Italy to hand-pick fabrics and has them manufactured there. So comfortable and fashionable for the hot Okanagan weather.
Favourite pair of shoes: Django & Juliette patent leather loafers. I have them in three colours (more to come). Love them — just slip them on and go!
Favourite day bag: My black leather Calvin Klein tote bag. It holds all my essentials, including my laptop.
Favourite work tool: My MacBook Air, as it allows me to access the Internet, explore different fashion trends and stay connected with distributors around the globe. It’s my travel desk.
Favourite jewellery piece or designer: I love silver jewellery, especially heart necklaces and earrings! Well, I do love diamonds as well (hint, for my husband). One of my favourite pieces is a Tiffany bracelet.
Fashion obsession: Shoes and boots, of course!
Necessary indulgence (fashion or beauty): My favourite makeup that I can’t live without is Glo finishing powder. It’s a translucent mineral powder that lasts all day and provides a matte finish.
Scent: Versace Bright Crystal
READING MATERIAL
Fave magazine: Vogue, Vanity Fair
Last great read: Eat to Beat Disease: The New Science of How Your Body Can Heal Itself, by Dr. William W. Li
Currently reading:: The 5 Second Rule, by Mel Robbins
the art of simplicity
A minimalist masterpiece shaped by the land
WORDS NATALIE BRUCKNER PHOTOGRAPHY AARON BEAUDOIN @ OKANAGRAPHY
What appears effortless is often anything but. That was my first thought as I stood before this remarkable home at the far end of Lakeshore Road in Kelowna. Understated in form, it speaks softly: in clean lines, in materials that seem drawn from the earth itself, and in a layout that listens to the land. To some, it may seem a simple design, but to those who appreciate the beauty of minimalist architecture, this is clarity hard-won—a masterful aesthetic by Chris Little of Little Building Solutions, where every choice reflects intention, discipline, and a deep respect for place and homeowner.
Walking up the driveway feels like a journey in itself. There’s an almost Arthur Erickson quality here in the way the building steps with the terrain, integrated into the surrounding rock.
“While we wanted the house to be an architectural statement, we also wanted it to belong to the landscape,” says Chris. “The grass is native hydroseed, and the surroundings are kept natural. Down below, you’ll notice how the basement suite is built right into the hillside.”
A combination of concrete, steel, and glass gives the three-storey home a grounded presence. The use of Corten steel, a weathering material that deepens in character over time, brings a certain texture and warmth. “We pulled colours from the surrounding rock palette to make everything feel anchored,” Chris explains.
Slender architectural fins outside the master suite bathroom upstairs catch my eye. “They’re powder-coated aluminum designed to look like wood,” says Chris. “Real wood would warp, especially at that height. These stay perfectly straight, give privacy to the ensuite, and filter the morning sun.”
One of the most striking things about the exterior of this home is its precision. Every line is exact, every angle intentional. There is no room for error when the architecture is this clean because even the smallest misalignment would stand out.
Before reaching the front door, my attention is drawn to the carport and single-car garage (with space for a lift). The owner, a passionate car and motorbike enthusiast, wanted that passion reflected in the design, so Chris created a generous carport that flows into a glass-encased garage inside that is reminiscent of a high-end showroom. It’s both functional and expressive, allowing light to filter through the home.
“While we wanted the house to be an architectural statement, we also wanted it to belong to the landscape. The grass is native hydroseed, and the surroundings are kept natural. Down below, you’ll notice how the basement suite is built right into the hillside.”
At the 10-foot Corten steel front door, the lake stretches away on your right for miles. No other homes break the horizon; everything here is about that view. “When I designed the house, I thought about every angle,” Chris says. “The orientation, set back into the bank, and the way it’s centred on that sightline were important.”
Inside and immediately to the right is a glass-walled office that offers immediate panoramic views of Okanagan Lake. I can imagine inviting clients here or hitting the spin bike before work with this panorama as a backdrop. “The layout is designed deliberately to reveal itself gradually,” Chris explains.
Straight ahead, at the centre of the house, is a wine room that sits like a sculpture in a box. Glass walls are framed by walnut veneer (26 continuous sheets with matching grain), creating a natural flow through the space. “You’ll notice there are these gaps throughout the home that create moments of intrigue, and draw you throughout the space,” says Chris. Even the heated concrete floor contributes to this ease of movement.
Beyond is the heart of the home: a living area anchored by a fireplace with custom micro cement detailing. The kitchen is simple and clean, with walnut cabinetry, a hidden pantry, and a stone countertop that continues up the backsplash. Again, white and walnut are used here for contrast and warmth, while a large island is positioned to capture the lake view.
Here, towering 10-by-36-foot glass patio doors open completely, erasing the boundary between inside and out. Even the track is a design feat made with custom concrete strips poured into moulds to create a perfectly flush threshold.
Outside, a 33-by-12.5-foot fibreglass pool and hot tub are positioned to look out onto the lake. Nearby, an outdoor kitchen offers a space for cooking and entertaining, while lounge seating circles fire bowls beneath flush overhead heaters, making this a great hangout throughout the seasons. “Nothing here is placed randomly,” Chris says. “Even walking toward the pool, the view reveals itself in stages so your eye is always drawn to the longest sightline.”
Back inside, I descend two flights of bespoke oak stairs to the suite. Built into the rock like a bunker, this retreat offers a cozy living area, a kitchen, and a three-piece bath, and is an ideal hideaway for guests.
Good design is when everything just makes sense: switches, lighting, storage . . . so you move through a space without even thinking about it.
Upstairs on the top level, I turn around and catch another glimpse of the lake, perfectly framed by a landing window, like nature’s own wall art. The hallway leads to three bedrooms, each with its own ensuite. On either side, the guest rooms mirror one another in both form and feeling: simple, considered spaces where higher-set windows hold the lake gently in view. The bathrooms continue the home’s palette of walnut veneer, concrete, and manmade stone, carrying the material story seamlessly from one floor to the next.
“Good design is when everything just makes sense: switches, lighting, storage . . . so you move through a space without even thinking about it,” says Chris. Even the Herman Miller lights have been customised by Chris to conceal the wire, adding to the clean aesthetic.
Between the guest rooms lies the master bedroom, a dream space enclosed by floor-to-ceiling glass that once again reveals the magnificent lake views. To the right, the master ensuite features a large soaker tub tucked behind the architectural fins, offering both privacy and openness. Double sinks rest within a custom concrete vanity, while wall-mounted faucets maintain clean, unbroken lines, and a spacious shower remains discreetly hidden from view.
There is a natural rhythm to this home, shaped by Chris’s years in Australia, where outdoor living is second nature, and by his deep experience building in the Okanagan. His houses are indeed incredibly distinctive, enduring, but never without a sense of fun. I can almost picture riding one of the owner’s vintage motorcycles through the space like a moment from a Bond film.
“I truly believe houses can be versatile, a clean palette to display who you are, your passion, and what makes you happy,” Chris says. As I take in the flawless lines, the seamless flow, and the smallest, most deliberate details, it is clear that achieving this level of simplicity is no simple task, but entirely worth it.
Mechanical/HVAC: ASA Heating & Air Conditioning Ltd.
Cabinetry/Millwork/Doors: Wall to Wall Kitchen & Bath
Flooring Supplier: Express Flooring
Windows: PlyGem Canada, AND Grand Openings Windows & Doors Ltd
Countertops:
Landmark Countertops
Interior Glazing: Glass Canada
Classic design with a twist Bold (never boring), the juxtaposition of old and new, and above all, beautiful and unique spaces that are completely livable.
Forage and feast
WORDS CINDA CHAVICH
Chef Tom Kral can find an array of edible delights along a woodland trail in any season. Tom—a.k.a. Nature’s Chef—specializes in the art of foraging and serving wild foods, with regular workshops and dinners.
And though mid-winter may not be prime foraging season, our plant walk through a mixed coastal forest down to a rocky island beach uncovers something edible around every bend in the trail—a wild harvest of Indian plums and rosehips, salmonberry bushes about to bloom, wild carrots, citrusy spruce tips, maple blossoms and young horsetails.
“I love this ecosystem of meadow, forest and coastal plants,” says Tom, prying a woody bracket fungus from a dead tree—something we’ll later enjoy in a mug of his earthy medicinal chai.
Tromping into the underbrush with his typical infectious enthusiasm, Tom whoops at the sight of new shoots of Himalayan blackberries and licorice fern roots to add to his “tea basket,” and collects pepper cress for salad and gobs of gummy orange jelly fungus.
He is teaching us about everything edible the Earth has to offer— from mushrooms, miner’s lettuce and purslane to sea salt, chickweed and kelp—but also warns us to avoid the parsley-like buttercup leaves and pointed needles of yew trees, both of which are toxic, even potentially deadly.
“Food and medicine are all around—we just need to wake up to it,” he says.
WILD CANADIAN CUISINE
There’s no food with more local provenance than the variety of wild plants you can find growing right here in BC—quite literally in your own backyard. There are 3,400 different species of mushrooms in BC alone—more than any other corner of Canada— and the forests and seas are brimming with wild edibles.
Foraging is a hot topic in restaurant circles, with chefs relying on local foragers to bring wild ingredients to their kitchen doors. Whether it’s electric green nettle pasta with lobster mushrooms at Wild Mountain in Sooke or locally foraged winged kelp flavouring Sheringham’s Seaside Gin, it’s all part of the quest to consume what’s healthy and close to home.
At a recent six-course Wild Mushroom Dinner—part of Tourism Victoria’s initiative to position the city as a wellness destination—Chef Brian Tesolin created an innovative wild food menu, while author and mycologist Richard Winder offered diners insights into the healthy chanterelles, turkey tails, morels, shiitakes and other fungi on the plate.
At The Courtney Room, Brian always leans into wild foraged ingredients for his Pacific Northwest menu, but this special event focused entirely on the wild mushrooms that thrive in our coastal ecosystem. Dishes included a Fanny Bay oyster starter with pickled winter chanterelles, a cashew fritter topped with jelly tooth fungus jam, a foie gras parfait with turkey tail mushrooms, and a lamb salad roulade with matsutake (pine mushroom) jus.
October 17, Kelowna October 18, Penticton October 19, Vernon
November 14, Kelowna
November 15, Penticton
November 16, Vernon
Add wild edibles to your menu by including them in your landscaping plans. Think about the kind of plants that always grow, despite ongoing neglect: edibles like dandelions, chickweed and even the electric green new growth on your spruce trees.
SELF-SUFFICIENCY THROUGH FORAGING
I caught up with Mikaela Cannon to talk about her new book, Foraging as a Way of Life, at Spring Ridge Commons—one of Victoria’s “food gardens:” purpose-built parks filled with edible plants that are free to the public for foraging. Her book explores a year of eating off the land in the Okanagan.
Mikaela hails from Sweden but now lives the “wildcrafting” life on her acreage near Armstrong, B.C. She offers workshops and hikes focused on responsible foraging and wildcrafting, as described in her book—a field guide to edible wild plants in B.C. Broken into seasons, with illustrations, scientific descriptions and practical tips for using each plant, it chronicles a year of wildcrafting from her farm, with a focus on self-sufficiency.
“I am not an herbalist or a doctor, so I cannot tell you how you should use any of the plants for food or medicine,” she says. “I can, however, explain how my family and I use them.”
Before harvesting any plant, she recommends observing it in all seasons, making detailed notes and drawings. She follows First Nations protocols for harvesting wild plants—a spiritual connection to “seek permission” from the plants and to take only what you need.
“When reciprocity is your guiding beacon, the forest becomes your community and you become supported by it.”
EAT YOUR WEEDS
Beyond star chefs and off-the-grid survivors, anyone can dabble in wild foods by augmenting everyday dinners with some strategically placed weeds and wild shrubs from the backyard.
Add wild edibles to your menu by including them in your landscaping plans. Think about the kind of plants that always grow, despite ongoing neglect: edibles like dandelions, chickweed and the bright green new growth on your spruce trees.
Plant wild blackberry, blueberry or gooseberry bushes; seed a shady spot with miner’s lettuce and ostrich ferns (to harvest in early spring as fiddleheads); and plan to harvest maple blossoms for tasty fritters. Seed wild leeks (ramps) or crow garlic (Allium vineale), and plant cardoons, goji berry and huckleberry bushes.
Our modern domestic greens pale in comparison to wild greens for nutritional value—wild greens are loaded with nutrients such as vitamins, minerals and antioxidants. And as long as you don’t use chemicals on your lawn, you can add young dandelions to your salads, along with other wild greens. Nettles, wild mustard greens, sheep sorrel, wild fennel fronds—these “weeds” can be used in classic Old World cooking, whether it’s French cream of dandelion soup or nettle pesto.
In Greece, wild spring shoots and greens of all kinds (what they call horta) are added to salads and rice dishes, used to stuff spanakopita, or simply sautéed with olive oil and garlic.
TASTING WILD
Tasting wild foods is the first step, and if DIY isn’t your thing, you can still add wild foods to your pantry.
Forest for Dinner, based in Port Alberni, harvests a wide variety of wild ingredients and preserves them as products ranging from dried or pickled sea asparagus and spruce tips to Oregon grape jelly and dried botanicals, such as rosehips, nettles, elderflowers and Nootka rose.
Signing up for a wild food dinner is another great way to hone your wild food palate—whether it’s a regular farm dinner at Deerholme Farm in the Cowichan Valley or a private catered event with Nature’s Chef.
Tom concluded our walk in the woods with a multi-course wild dinner that included a deconstructed seafood chowder of alder-smoked mussels and clams; local beef ribs with chanterelles, fermented juniper and kelp sauerkraut; and a dessert of pale celadon grand fir needle–infused crème brûlée with salal and blueberry compote.
We sipped golden plum, wild ginger and rhubarb mocktails, mint and grand fir needle tea, and chai infused with the medicinal bracket fungus we’d foraged that day.
There may be nothing more patriotic than a feast of fire morels, a pasta infused with wild nettles or a dessert topped with glistening pink salmonberries—a chance to celebrate all things Canadian, while learning to appreciate everything nature provides.
Conversations in art
Gallery 421 nurtures, celebrates and shares the enduring beauty of fine art
Gallery 421 is built on the quiet belief that art doesn’t need to be perfect to be powerful, it only needs to be honest. At its core, art is a conversation, a connection between the artist’s intention and the collector’s experience.
There’s something deeply human about imperfection. It reminds us that beauty isn’t always found in precision but in the story behind each mark and every choice. It’s this kind of beauty that draws people into Gallery 421.
“I think what’s missing in a lot of art today is narrative. Take the bird’s nest painting behind me,” says CJ Campbell, owner of Gallery 421 and the artist behind the piece in question. He’s pointing to the oil painting over his right shoulder—the one that instantly caught my eye as I toured the gallery.
“Think of every straw as a life event, each one a little chaotic, a random happening. If you don’t bring that chaos into some kind of order, then you can’t foster new life. You can’t protect the fragile things.”
I admit, there’s a tear in my eye as I listen to his words and let my gaze settle on the painting. This is what art is meant to do, and not just any art, but original work born of human hands; the kind that takes time and doesn’t rush the story it’s trying to tell. Every brushstroke, every layer, is part of a quiet conversation between artist and viewer. It’s an invitation to pause, to feel, to see beyond the surface and to find your own meaning within.
Touring the 1,600-square-foot gallery space in the Pandosy Mission district of Kelowna brings back memories of entering the Louvre in Paris or The Met in New York—not because of scale, but because of atmosphere. There’s no elitism here, just a profound sense that this space, like the work it holds, was designed to welcome you in to simply appreciate art.
It’s impossible not to get drawn in when you talk with CJ. His passion for art, artists and the creative process is infectious. He describes his own style as representational impressionism—inspired by the atmosphere and sublime qualities of Turner and Bierstadt, the glazing of Rembrandt and the bold clarity of the Group of Seven. Using oil paint to balance impressionist spontaneity with traditional techniques, CJ aims for realism without fine detail, creating work that feels alive and emotionally resonant.
Art wasn’t always CJ’s path, however; it was a dream that unfolded later in life. Raised in Calgary, he originally worked in web and graphic design, but it was during the 13 years he and his wife Tracy lived in Australia that painting emerged as a meaningful creative outlet—one that soon grew into something far deeper. He recalls that a workshop on Old Masters’ techniques captivated him, revealing a form of expression that offered something lasting and profound.
When CJ’s father was faced with a potentially life-threatening illness, the family made the difficult decision to return to Canada, and specifically Kelowna, so their daughter Haylee could grow up near her grandparents.
“Thankfully, he’s fully recovered and doing great,” CJ says. “It made me realize I needed to do what I truly love. So, I decided to dedicate all of my effort to the pursuit of becoming an artist and, if I could get accepted into the Calgary Stampede’s Western Art Show, I’d continue to pursue art full-time. I did, and that was five years ago now.”
As we chat, Debra Martin, one of the gallery’s longtime artists, stops by to drop off a stunning vineyard painting.
“Deb has been with us for over 20 years. She paints these incredible poppies that people love. She is one of the 32 artists we represent—22 from BC and 14 based right here in Kelowna. We try to keep it local.”
Taking over the gallery alongside his wife Tracy marked a significant step in CJ’s journey.
“I’d known the original owners, Jonn and Sue Einerssen, for years. This gallery always had a strong reputation and it was the one I wanted to be part of,” he explains. “Under Ken Moen and Kelly Hanna’s ownership, I did a show in June 2022, and by November they brought me on as a full-time artist. Then, in December of that year, they asked if I could manage the gallery over Christmas. When they returned and saw how well sales were doing, they said, ‘You really fit here. Would you be interested in buying the gallery?’ I had the investment set aside, so I said, ‘Yes, let’s do this.’”
Gallery 421 has a rich history rooted in community and creativity, reaching back to 2001, when Sue and Jonn, alongside two other parties, established the first art gallery in the Rotary Centre of the Arts. The gallery found its current home at 560 Raymer Avenue in 2012. In 2019, Ken and Kelly took over the organization and hired curator Sandra Hogarth, bringing fresh energy and a streamlined management that led to significant success. Then, in May 2023, CJ and Tracy stepped in as new owners, ready to carry forward the gallery’s legacy and continue to work with Sandra.
With nearly four decades in the art world, Sandra is an essential asset to the gallery.
“She brings incredible insight and balance, as well as a deep personal responsibility to relationships, both client and artist alike.” CJ says. “We get four to five applications every couple of weeks from artists, but space is limited. That’s where Sandra’s eye is everything. She knows what fits and what elevates the gallery as a whole and I feel very lucky to have her.
“She’s this strong, wise, caring curator who guides not only me, but many of the artists. She helps them find direction when they’re struggling and succeeding. Even our most successful artists go to her for advice.”
For CJ, Tracy and Sandra, the heart of the gallery is its artists. Maintaining support and continuing the gallery’s legacy has been a top priority.
“I’ve managed to keep nearly all of the artists on,” CJ notes. “For us, it’s not just about sales; it’s about whether their work adds something unique to the gallery and our collectors.”
That philosophy extends beyond the walls of Gallery 421. Due to limited space, and to create more visibility and opportunities for their artists, the team partners with others in the community, such as Bill Nelems Pain & Research Centre, where they rotate a display of about 30 pieces of art, and Ex Nihilo Vineyards, which exhibits up to 40 works at a time.
“Ex Nihilo recently held a pickup party where customers collected their wine orders while artists painted live on site. That kind of personal interaction is priceless. We’re all about making art accessible and approachable,” says CJ.
Gallery 421 is built on the quiet belief that art doesn’t need to be perfect to be powerful, it only needs to be honest. At its core, art is a conversation, a connection between the artist’s intention and the collector’s experience. That relationship is what gives a piece meaning and it’s what the gallery works to honour. Rather than chasing trends or quick hits, Gallery 421 focuses on work that endures and pieces that stay with you, grow with you and reflect your life as it changes. Every collection tells a story, and the gallery’s role is to make that journey as rich and rewarding as the art itself.
For CJ and the team, whether it’s displaying art in the gallery, holding community events, framing, hanging and re-hanging pieces, or even helping build private and corporate collections, their commitment remains the same: to nurture, celebrate and share the enduring beauty of fine art with a community that truly values it, whether a first-time buyer or lifelong collector.
Building a legacy
All Elements by Dilworth Homes lets nature guide the design of unique stories
WORDS NATALIE BRUCKNER
PHOTOGRAPHY NINA DOMBOWSKY
“There’s a complexity to building here. In Kelowna, you’ve got natural hillsides and terrain that demands architectural flexibility. It opens up so much new design potential. We love a tough lot. It pushes us to get more creative.”
The excavator has barely broken ground, but the vision is already crystal clear. On a wild, sloping site tucked into the Naramata Bench, where lake meets forest, the first official All Elements by Dilworth Homes project is starting to take shape. It will be just under 4,000 square feet, deeply connected to the land and designed to feel like it’s always belonged there.
This is no ordinary build. It marks the start of a new chapter in Okanagan home design—one defined by bold architectural thinking, rigorous attention to detail and a reverence for place that runs deep.
All Elements by Dilworth Homes is the fusion of two powerhouses: Kim Larson, whose firm All Elements Design.Manage. Build spent 15 years pushing boundaries in bespoke net-zero residential design and build, and Dilworth Homes, the builder behind some of Kelowna’s most iconic neighbourhoods. Together, they now offer something rare: a full-spectrum design-managebuild team that crafts one-of-a-kind estates with both vision and precision.
The merger isn’t just about bringing two teams together; it’s about aligning values. Legacy, sustainability and craftsmanship are at the core of their shared philosophy, guiding every decision from design to build. The goal isn’t simply to construct houses, but to create homes that are deeply personal, built to perform beautifully and designed to stand the test of time.
“We’re not just building structures,” says Kerry. “We’re creating places that hold meaning. Homes that will live on.”
For them, legacy isn’t a buzzword—it’s a guiding principle. It’s there in the decision to honour the heritage of both companies, and it’s present in every detail.
“For us, legacy means more than longevity,” Kim explains. “It’s about how a home evolves with its owners. How it supports multigenerational living and how it performs over time. It’s not just about the now; it’s about what lasts.”
In this sense, the Okanagan is more than a backdrop; it’s a collaborator. The region’s natural drama, from its vineyard-cloaked hills to its sweeping lake views and forested slopes, presents both challenge and invitation.
“There’s a complexity to building here,” Kerry explains. “In Kelowna, you’ve got natural hillsides and terrain that demands
architectural flexibility. It opens up so much new design potential. We love a tough lot. It pushes us to get more creative.”
That spirit of responsiveness informs All Elements by Dilworth Homes’ signature approach: a design-manage-build process that streamlines every step. For clients, it means clarity, cohesion and a finished home that feels wholly theirs.
“There’s no ‘lost in translation’ moment,” Kim says. “Our design team, project managers and construction team are all working from the same playbook. That allows us to deliver homes that are not only beautiful but meticulously built.”
That kind of sensitivity is where All Elements and Dilworth’s philosophy and precision-building legacy converge. Since 1989, Dilworth Homes has built more than 1,500 residences across the region, and it’s known for delivering a high standard at every scale, from accessible family homes to multi-million-dollar estates.
“Consistency is our hallmark,” says Kerry. “Whether it’s a $1-million home or a $10-million one, we approach each build with the same care. The integrity of the structure doesn’t change.”
That ethos stretches back decades, from the early days of acquiring Dilworth Mountain and launching Dilworth Mountain Estates to today’s most ambitious builds—a steady through line of quality, reliability and trust.
But as the industry evolves, so does the definition of quality. In the Okanagan, where wildfire risk, drought and shifting climate norms are part of the landscape, sustainable design is no longer optional, it’s essential.
“Sustainability isn’t just a feature; it’s a foundation,” says Kim. “More clients are asking the right questions. They want homes that are intelligent, resilient and built to perform into the future.”
High-performance building isn’t a sideline for All Elements by Dilworth, it’s embedded in how they build. A perfect example of this is Les Deux Pins, a multi-generational net-zero home that was a finalist in the Canadian Home Builders’ Association’s national awards and stands as the largest of its kind in the country.
“It really captures what we’re about,” says Kim. “It’s bold, it’s beautiful and it’s built to last. Because it’s designed for generations, it’s something that will be passed down and enjoyed for decades by the whole family, creating that legacy we talk about.”
Dilworth is also well known for pushing the envelope on performance at scale, as evidenced in its new Shorerise show home.
“It’s the most advanced home we’ve built,” Kerry notes. “Architecturally bold, loaded with smart tech, and a clear signal that we’re looking forward.”
It’s one more example of how their combined strengths now move in lockstep.
And that’s really the power of this partnership. All Elements continues to operate as a boutique design-build team—but now with the backing of one of the Okanagan’s most established builders. It’s a best-of-both-worlds approach: precision, discretion and one-on-one client care, supported by deep resources and long-term experience.
“We take pride in transforming the ordinary into the extraordinary,” Kim says. “But it’s not about ego, it’s about listening closely, designing with intention and making sure our clients feel protected and understood at every step.”
For both Kim and Kerry, what drives the work isn’t just pride, it’s a true love for design, for craftsmanship and, above all, for this place.
“The Okanagan is a playground,” Kim says. “People come here to live their dream life. Many of our clients have built success elsewhere, and now they want a home that reflects everything they’ve earned. When a client walks into their home and says, ‘This is exactly what I dreamed of,’ that’s the reward for us.”
And perhaps that’s the real heart of All Elements by Dilworth Homes: not just shaping homes, but shaping the future of how we live—with intention, beauty and enduring care.
In my dreams
Sparkling Hill
As I lie on the spa table and let the therapist’s deft fingers gently massage my face, I indulge in a little fantasy. I dream that instead of these two—albeit glorious!—days at Sparkling Hill Resort & Spa, I’m here for a week: I’ve booked a wellness package and my seven days are filled with activities centred exclusively on the betterment of my body, mind and soul.
I dream that instead of these two—albeit glorious!—days at Sparkling Hill Resort & Spa, I’m here for a week: I’ve booked a wellness package and my seven days are filled with activities centred exclusively on the betterment of my body, mind and soul.
Even before I revel in the fantasy of a longer stay, my time here has unfolded like a dream.
I arrived via car with my husband yesterday, turning off the Kelowna-to-Vernon highway and winding through the Predator Ridge neighbourhood, up a hill to this resort that, somehow, despite the clutch of homes below it, feels like it’s in the middle of nowhere.
Our stay has included a smorgasbord of sensory delights, beginning with the visual feast that is the presence of 3.5 million sparkling crystals. They’re everywhere, starting outside with crystal-decorated panels on the driveway and a massive crystal-shaped window above the lobby. Inside, crystal chandeliers spill like gleaming waterfalls over public spaces. They line the stairwells, twinkle like stars above the pool and sit, glimmering in a cluster of fiery red, in the rooms. Even the mirrors in the lobby bathroom sparkle with a pattern of glass-embedded crystals.
The resort was developed some 15 years ago by Gernot Langes-Swarovski, patriarch of the Swarovski crystal family, who selected this spot overlooking Okanagan Lake as the place to launch a European-style wellness centre.
It’s truly a wonder of comfort and exclusivity, and a haven of tranquility. Here, every relaxation-centred whim is in
SEAFOOD TOWER AT PEAKFINE RESTUARANT. PHOTO BY LIA CROWE
But the real gem is the 40,000-square-foot KurSpa that embraces you with the scent of essential oils the moment you walk through its crystal-studded glass doors.
dulged, and every contour of the body pampered. Nature is visible from all the rooms, framed like art by huge windows. The sweeping vistas capture the curve of the valley, the peaceful blue of the lake, the tree-lined hills and the occasional roll of fog.
Our jaws dropped as we entered our room and took in a view that can be appreciated from every corner of the space, whether it’s lounging amid the plush pillows on the bed, sitting in a window-facing armchair, soaking in the crystal-shaped bathtub or standing in the walk-through shower.
The resort has three penthouse suites, a crystal-studded ballroom, conference rooms, a library, two restaurants, a café/wine bar and lower-level pet-friendly rooms with direct access to a large trail network. WiFi is easily accessed everywhere inside, and soft classical music plays in many of the public areas.
After a pre-dinner drink at the resort’s all-day café/cocktail lounge, called Barrique & Java, last night, we walked outside and down a hill to the cliff-side Gerni’s Farmhouse, which welcomed us with upbeat traditional Austrian tunes playing both inside and out. The restaurant is set in an original 16th-century farmhouse, which was dismantled in Weerberg, Austria in 2019, shipped to Canada and rebuilt here. Named after the resort’s owner (Gernot), the farmhouse restaurant features several small dining rooms—each encased in wooden walls and emitting an old-time atmosphere. The menu boasts bratwursts, pretzels and more traditional Austrian fare, as well as a delicious vegan cabbage roll dish that I tucked into.
Our breakfast this morning—a kale, corn and black bean salad and the Sparkling Eggs Benedict—was included in our stay and selected from an impressive à la carte menu. It took place at the upscale PeakFine restaurant with its cosy fireplaces and spectacular views from floor-to-ceiling windows. I am looking forward to dinner at PeakFine tonight; I’ve already explored the menu and I have my eyes on the Seafood Tower (jumbo prawns, tuna tataki, poached crab, fresh oysters, pickled shallots, wakame salad, white wine mignonette, lobster chili sauce and lemon). I’m excited to dress up a little and linger over good food, fine wine and relaxed conversation in this beautiful space that has recently undergone a renovation and menu upgrade.
But the real gem of this resort—and the part that has hijacked my fantasies—is the 40,000-square-foot KurSpa that embraces you with the scent of essential oils the moment you walk through its crystal-studded glass doors. Here, you can arrange any number of treatments, from reiki and reflexology to mud wraps and hot stone massage, custom facials and pedicures. There’s a small gym, a movement room (think yoga), a silent “serenity” room, and a tearoom, where the view is enhanced by a cool sculpture that changes colour as you move around it. A year-round, outdoor infinity pool perches at the edge of a cliff above the lake; a silky saltwater indoor pool sits next to a large bubbling hot tub; and a healing Kneipp Waterway walk invites mindful action.
And then there’s the steam and sauna area, where you can step into exquisitely rendered themed steam rooms—rose, salt, crystal—and dry saunas (herbal, panorama, Finnish), an Igloo cave and
aqua therapy showers. With the mingled scents, heat and humidity, this is a little piece of heaven.
Now, as I submit to the sensory delights of this customized facial, I let myself imagine how a week-long stay would unfold. First, I’d feast on the spa menu: Crystal Cranium and Lavender Field massages; a Health Bath and a Crystal Rain treatment; the Mud & Muscle Fango, Hydrating Milk & Honey Body Wrap and Himalayan Detox; a Crystal Facial and a Sparkling Skin body treatment. Maybe, I’d try the Cryo Cold Chamber, spending three minutes in a room set at -110°C for the ultimate in health benefits.
In between all this body work, I’d hit the exercise room, float in the pools, luxuriate in the saunas and sip tea in the tearoom. I’d hike a trail; meditate in the serenity room. I’d sip a glass of wine, sitting in an armchair in my room, gazing at the vista before me. I’d practice mindfulness and focus on the self-care of body, mind and soul.
As the glorious facial concludes and I snap out of my revelry, I embark on a little research. In fact, Sparkling Hill offers several retreats that would fulfil my fantasy. These include the week-long Be the Best You and Pamper Me Endless retreats retreats; the fiveday 800 Shades of Sparkle option, and the two-day Introductory Wellness and Welcome to Wellness getaways. All the retreats include PeakFine breakfasts and access to KurSpa amenities—from the steam and sauna rooms to the experience showers, pools, and relaxation, fitness and movement rooms.
And while our two days here go quickly and we are soon heading back down the highway, the dream of returning for a longer stay lingers, taking a permanent spot in my fantasies.
CRYSTAL FEATURES IN THE LOBBY AT SPARKLING HILL RESORT & SPA.
PHOTO BY LIA CROWE.
food and
love of For the lemons
The many uses of this healthy, happy kitchen staple
WORDS ELLIE SHORTT X PHOTOGRAPHY LIA CROWE
One of the first stories I ever wrote as a gastronomic journalist involved an interview with the owner of a long-standing and beloved kitchen store in Victoria. A question my then-editor prompted me to ask was, “If you were stuck on a deserted island and could only have one kitchen tool or cooking utensil, what would it be?” My interviewee answered, “A wooden lemon juicer.”
At the time, I was a bit surprised. Here was someone with decades of experience selling cookware, and her choice was a simple, humble tool designed for just one job: juicing citrus. Fifteen years into my own career in the food world, I get it.
Rarely a day goes by that I don’t incorporate lemons into my diet, meals or recipe development in some way. Whether it’s something as simple as drinking lemon water first thing in the morning or creating a tangy sauce or dressing with lemon juice for dinner, this citrus fruit offers a seemingly endless list of culinary uses—not to mention physiological benefits.
Lemons have been used medicinally and in cooking for centuries, first cultivated in warm Mediterranean climates where they still flourish today. Rich in vitamin C and loaded with antioxidants, lemons have long been celebrated for their health-supportive properties. Just one lemon provides over half the recommended daily intake of vitamin C, which is essential for immune function, skin health and collagen production. Their naturally occurring flavonoids have been studied for anti-inflammatory and anti-cancer properties, while their acidity can aid in digestion and help regulate blood sugar when consumed with meals.
Lemon water, in particular, has become a popular morning ritual for good reason: it can stimulate the liver, gently encourage detoxification and hydrate the body after sleep. Some research even suggests that the scent of lemon essential oil may help boost mood and reduce anxiety—something any cook who’s zested a lemon might instinctively understand.
When it comes to the kitchen, the lemony list is truly endless. A bit of lemon zest can subtly elevate a classic sponge cake, pastry dough, muffin mix, pancake batter, sugar cookies, custards or rice pudding (I could go on). I often toss zest over broccoli or asparagus before roasting—it adds brightness without overpowering. Lemon juice, meanwhile, can transform a dish both in flavour and chemistry. Its acidity helps baked goods rise and adds lift and balance to heavier flavours.
When I’m unsure what to make for dinner, a splash of lemon juice, some fresh herbs and a sprinkle of sea salt can turn almost anything into a meal—fish, chicken, even pasta. Lemon juice also plays a role in preservation (canning, jarring and jamming), and has long been employed to reduce the phytic acid in grains, legumes and seeds. Many traditional cultures have soaked these ingredients in lemony water to make them easier to digest.
Whatever way you squeeze it—or zest it—there’s not much lemons can’t do. Which brings me back to that kitchen store interview all those years ago. I still wonder: would I choose a lemon juicer as my one desert-island tool? It’s certainly one of the most-used items in my kitchen. But what about my chef’s knife? A spatula? My beloved zester? I may be undecided on the tool—but if I could bring just one ingredient, I have a strong feeling it would be a lemon.
Bright and Zesty Pasta Salad
Some version of the “dressing” for this recipe is a weekly staple in my kitchen. I use a bit of fresh oregano instead of chives and dill for more of a chimichurri feel or add in mint when incorporating it into Middle Eastern-influenced dishes. I drizzle it over roasted veggies and grilled meats, and toss it with greens for a vibrant dressing. Play around with different herbs and see how it might enhance your meals!
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6 to 8 as a side, 4 to 6 as a main
Ingredients
1 lb dried pasta (bite-sized is best)
1 bunch asparagus, trimmed and chopped into bite-sized pieces (about 2 cups)
1½ cups fresh or frozen green peas
2 loose cups baby spinach leaves, thinly sliced
1 cup finely grated Manchego cheese
¼ cup thinly shaved red onion
A drizzle of extra virgin olive oil
For the dressing:
⅓ cup chopped fresh Italian parsley
⅓ cup chopped fresh chives
⅓ cup chopped fresh dill
½ cup extra virgin olive oil
½ cup fresh lemon juice
1 tsp lemon zest (plus extra for garnish)
1 tsp salt
¼ tsp freshly ground black pepper
1 tsp honey
1 clove garlic, finely minced or pressed
A small sprinkle of red pepper flakes (optional, for heat)
Directions
Fill a large pot with water and bring to a boil. Add the pasta along with a generous pinch of salt and cook according to package directions. When the pasta is about three minutes from being done, add the asparagus and peas. Cook until the vegetables are just tender but still vibrant green. Drain and rinse under cold water to stop the cooking process and toss with a little bit of olive oil.
In a large bowl, whisk together the dressing ingredients.
Toss the cooled pasta and vegetables with the dressing. Stir in the spinach, Manchego and onion. Taste and adjust seasoning if needed.
Garnish with extra lemon zest if desired. Serve immediately or chill until ready to enjoy.
Chicken Piccata with White Wine and Capers
Elegant enough for guests but easy enough for weeknight dinners, this dish is low-effort yet wonderfully flavourful. Serve with spaghetti and some grilled asparagus for a simple but satisfying entrée—it also pairs well with the pasta salad featured here.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
2 large boneless, skinless chicken breasts, halved horizontally into 4 cutlets
Salt and freshly ground black pepper
½ cup all-purpose flour (for dredging)
3–4 tbsp olive oil, divided
2 garlic cloves, peeled and minced
¼ cup dry white wine
¼ cup chicken broth
⅓ cup fresh lemon juice (about 2 lemons) ¼ cup capers, rinsed and drained
2 tbsp unsalted butter
2 tbsp finely chopped Italian parsley
Lemon slices, blistered in a pan, for garnish (optional)
Directions
Lightly season the chicken cutlets with salt and pepper. Dredge in flour, shaking off the excess, and set aside.
Heat a large frying pan to medium-high and add a few tablespoons of olive oil. When hot, add two cutlets and cook for three to four minutes per side, or until golden and cooked through. Transfer to a plate. Repeat with remaining cutlets, adding more oil if needed.
Reduce heat to medium. Add garlic and sauté until fragrant and just starting to brown, about 30 to 60 seconds. Add the wine to deglaze the pan—simmer for 30 seconds, scraping up any browned bits from the pan. Then add the broth, lemon juice and capers, and simmer for two to three minutes more.
Return chicken to the pan and simmer for five minutes, then transfer the chicken to a serving platter.
Whisk butter into the sauce until thick and glossy. Pour sauce over chicken, sprinkle with parsley and garnish with blistered lemon slices.
Sicilian Whole Lemon Cake with Limoncello Glaze
This cake is moist and deeply satisfying, yet somehow still feels light and easy—ideal for almost any occasion. It also lasts remarkably well, making it a great bake-ahead option. I personally store it covered on the counter for up to two days, then transfer to the fridge for up to a week.
Prep time: 15 minutes
Cook time: 1 hour (plus setting time)
Serves: 12
Ingredients
For the cake:
1 Meyer lemon, organic, washed and chopped (seeds removed)
3 eggs
1 cup granulated sugar
½ tsp pure vanilla extract
1¾ cups all-purpose flour
2½ tsp baking powder
Directions
¼ cup extra virgin olive oil
¼ cup butter, softened
½ cup plain Greek yogurt
Preheat oven to 350°F (175°C). Line the base of an 8-inch springform pan with parchment and grease with butter or olive oil.
In a food processor, purée the whole Meyer lemon (peel and all, seeds removed) and set aside.
With a mixer, beat eggs, sugar and vanilla until light and fluffy (1–2 minutes).
In a separate bowl, whisk the flour and baking powder. Gradually add to the egg mixture, then mix in the olive oil, butter and yogurt. Stir in the lemon purée until evenly combined.
For the glaze:
1 oz fresh lemon juice 1 oz water
3 tbsp granulated sugar 1 tbsp limoncello
Pour into the prepared pan and bake for about 45 minutes, or until a skewer comes out clean. Let cool for 15 minutes, then remove the pan ring.
To make the glaze, combine lemon juice, water and sugar in a small saucepan and heat until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in limoncello. Allow the glaze to cool before spooning it over the fully cooled cake.
* Shown here garnished with lemon curls and powdered sugar
HUDSON’S BAY MAY
Lavender Lemonade with Honey
This is my go-to summertime sipper. I water it down further for my morning “lemon water” with a bit more flavour and fun. Alternatively, I leave out a cup or two of water and add sparkling water and a splash of limoncello or gin for an easy warm-weather cocktail.
Prep time: 10 minutes (plus steeping)
Chill time: 1–2 hours
Serves: 6
Ingredients
¼ cup honey (preferably light-flavoured, like clover or wildflower)
¼ cup granulated sugar
1 tbsp dried culinary lavender
1 cup freshly squeezed lemon juice (from about 4–6 lemons) 4–5 cups cold water, to taste
Ice, lemon slices and fresh lavender for garnish (optional)
Directions
In a small saucepan, combine one cup of water, honey, sugar and lavender. Warm gently over medium heat, stirring until dissolved. Do not boil.
Remove from heat, cover and let steep for at least 30 minutes.
Strain out the lavender and pour the syrup into a pitcher. Add lemon juice and three cups of cold water. Stir.
Add more water to taste (typically up to two more cups). Chill for at least one hour.
Serve over ice with optional garnishes.
Chasing the light
Prepare to move away from scorching beach days to cozy orchard strolls. It’s the time of year when it’s perfect to combine your summer favourites, from sundresses, shorts and skirts, with transitional pieces like cardigans, boots and light jackets for a rustic yet elegant look. Sea Cider Farm and Ciderhouse in Saanichton is the perfect place to explore and make the most of these last days of summer and the first days of autumn. Drink in the views, enjoy a cider tasting and indulge in cheeses and other delectables. Feast on the season’s offerings, wrap yourself in rich earth tones and soak in the golden hour glow.
PHOTOS: MICHELLE PROCTOR X STYLING: JEN EVANS
MAKEUP & HAIR: JEN CLARK X MODEL: LEILA MOON
WORDS: MEGAN TRUDEAU
Gwen Dress in white ($245) by Naif from Tulipe Noir; Cream Cardigan ($125) by John + Jenn from Bernstein & Gold, Black Leather Boots ($189) by Frye from Turnabout.
Manet Sweater in Gilt ($975) by Ulla Johnson from Bernstein & Gold.
Beige Linen
Top ($69.99) by Reformation; Brown Leather Shorts ($229.99) by Polo Ralph Lauren, Tall Black Rubber Rain Boots ($59.99) by Kamik; all from Turnabout; Green Jacket ($399.99) by Velvet from Tulipe Noir, Black Knee High Socks stylist’s own.
Maxi Silk Linen Dress in Rust ($595) by Amano
By Lorena Laing from Tulipe Noir; Olive Rubber Boots with Heel ($69.99) by Browns B2 from Turnabout.
Beige Crochet
Top ($39.99) by Zara from Turnabout,
The HalfPipe Ankle Jeans ($376) by Mother Denim from Bernstein & Gold; Hat stylist’s own.
Burgundy Slip Dress ($149) by Velvet; Selkirk Cardigan in Bordeaux ($185) by FRNCH both from Tulipe Noir; Black Leather Boots ($189) by Frye from Turnabout.
lifestyles
Playing with fire
Chefs and home cooks fired up for the ultimate in outdoor cooking
WORDS CINDA CHAVICH
PHOTO COURTESY JANEVCA KITCHEN & LOUNGE.
The crackle, the smoke, the searing caramelization invoke memories of family outings in the woods, with smoky hot dogs or gooey, charred marshmallows on the menu.
Cooking over an open fire is the epitome of the outdoor adventurer’s life—pitch a tent, build a fire on the beach or in the backcountry, and cook your dinner over the dancing flames.
Cooking with live fire is a modern restaurant trend, too, with artisan bread bakers and pizza makers using wood-fired ovens, and fancy Argentine-style restaurant grills showcased in open kitchens at top tables.
It’s a style of cooking that’s literally as old as cooking itself. Cooking with live fire is primal and deeply rooted in our shared human heritage.
Whether it’s a smoky Texas barbecue, a Tuscan bistecca alla Fiorentina grilled over coals, or the ancient Asian tradition of cooking on an egg-shaped ceramic kamado, wood-fired cooking has historic roots in many culinary cultures. Cowboy campfire cooking emerged when cattle were first trailed across the West, inspiring the cast-iron Dutch oven—designed with a concave lid to hold live coals for baking bread.
There’s a long Coast Salish Indigenous tradition of cooking salmon over wood fires, featuring a whole fish butterflied and artfully skewered across a frame of green alder. Today’s home cooks often grill salmon fillets on cedar planks for a similarly smoky result.
The crackle, the smoke, the searing caramelization evoke memories of family outings in the woods, with smoky hot dogs or gooey, charred marshmallows on the menu. And wood fire arguably produces the best culinary results—from a crusty loaf of artisan bread to a bubbly Neapolitan pizza or a smoky, seared steak (whether it’s beef or cauliflower).
The bakers and chefs who are serious acolytes of wood-fired cooking are devoted to the process—but it’s not for the faint of heart. Fire is fickle, and when you’re cooking with wood or charcoal grills, constant attention is key. That expensive steak can go from perfectly seared to burnt in a moment.
“It’s a very hard craft to learn,” says chef Andrea Alridge, who was first baptized by fire while cooking at CinCin in Vancouver and now has both a six-foot Grillworks open-fire grill and a wood oven in her kitchen at Janevca Kitchen & Lounge in Victoria.
“Every day the fire is changing, and you really do have to adapt to the fire and focus on what’s happening with the elements around you,” she adds. “So it takes a very deft hand to manage it.”
WOOD-FIRED OVENS
The communal wood-fired oven was a fixture in ancient Greece and pre-Columbian Indigenous civilizations, and part of medieval village life in France and Italy—a place to gather while baking the family’s daily bread.
When archaeologists uncovered the city of Pompeii, buried beneath ash after the devastating eruption of Mount Vesuvius in 79 AD, they discovered 33 domed brick and clay “beehive” bread ovens, some still literally filled with charred loaves.
Fast-forward to today, and some of the best artisan bakers around use wood-fired ovens to bake their crusty sourdough loaves.
THE ASADO EXPERIENCE
Argentine asado (barbecue) is rooted in the gaucho lifestyle. It’s a communal style of cooking meats over charcoal, whether grilling on a modern parrilla or suspending a whole lamb over a wood fire.
Chef Matias Sallaberry, chef at Victoria’s Zambri’s, hails from Argentina and, with his wife Emily Davies, crafts special asado experience events in conjunction with the restaurant. Menus range from his empanadas, baked in a smoky wood-fired oven, to grilled beef with chimichurri sauce and fire-roasted sausage and vegetables, perfectly paired with Argentine Malbec.
Matias says asado is a social event in Argentina, where one asador oversees the fire and meat—a skill passed down through generations. Beef is the prime focus, though Matias also cooks his own sausages (like traditional morcilla) and his specialty: whole grilled chicken.
Matias says his grandfather introduced him to the asado tradition, with big family barbecue meals that start with building a fire and continue with cooking and feasting all day long.
“It’s a Sunday thing at home—a time when the men cook,” he says, describing large cuts cooking slowly over hot coals while guests gather. “All of the family and the workers and friends are sitting around the table for many hours. It’s called sobremesa, or ‘staying at the table.’”
You might have also seen Matias cooking over a live fire at Brewery & the Beast events in Victoria, Vancouver or Calgary, with dozens of whole “flying chickens” suspended from a 10-foot-tall steel pyramid (created for him by local blacksmith Ryan Fogarty of
Leechtown Blacksmith Co.). With a crowning “basket of coals” radiating heat from the peak and fires encircling the base, Matias can cook 80 chickens, moving them through different temperature zones.
“You work together with the fire, but it’s a wild thing,” he says, explaining how he tests the temperature using only his hand as a guide. “You have to pay attention. It’s a lot of constant work.”
Meat is at the heart of the Argentine asado tradition, but Emily is a vegetarian, so the menu at their South Fire catering company and dining events might also include salt-crusted baked beets, potatoes smoked over pine branches, and whole squash baked in the embers. When they’re not hosting asado dinners at Zambri’s, guests can sign up for their regular empanada pop-ups to buy their Argentine beef, chicken or black bean–mushroom empanadas.
FIERY FOCAL POINTS
Like an outdoor campfire, it’s hard to take your eyes off dancing flames. So, it’s not surprising that modern wood-burning appliances are featured in open restaurant kitchens.
The Cadillac of professional (and home) wood-fired grills is the American-made Grillworks Infierno—a stainless-steel behemoth first designed for celebrity chef Dan Barber and now a fixture in many restaurants, despite a price tag that can top six figures. Like a traditional Argentine wood grill, it features a crank-wheel system to raise or lower the grates and control heat.
At Home Block, the winery restaurant at CedarCreek in Kelowna, the wide-open kitchen features a massive Grillworks grill, fuelled by local fruitwood and even reclaimed oak barrel staves.
“There’s nothing more natural than putting a piece of fish or meat or seafood over some hot coals and grilling it,” says chef Neil Taylor. “It’s a really natural, beautiful way to cook.”
Searing food over fire inspires Neil’s wine-focused, terroir-to-table menu, one that celebrates fresh Okanagan ingredients, plucked from their own gardens, local farmers, fishers and foragers. It’s classic Canadian cuisine—from fire-roasted Brussels sprouts with rosemary and sherry vinaigrette and wood-grilled field mushrooms to char-
grilled ribeye or sea bass with roasted fennel.
It’s a similar scene at Row Fourteen, the farm-based restaurant at Klippers Organic Acres in the Similkameen Valley, where chefs cook on an open wood hearth. Multi-course dinners feature farm-grown produce like coal-roasted beets and charred cabbage.
A big wood-fired grill also anchors the open kitchen at Roar at Hotel Zed in Tofino, where the menu channels smoky beach fires and campouts—from fire-grilled burgers and Humboldt squid to cedar-planked salmon.
Meanwhile, at Janevka in Victoria, guests can watch cooks tending the live fire in the open kitchen from a seat in the lounge. Andrea’s multicultural menu digs into her Filipino and Jamaican heritage, ranging from wood-grilled chicken with house-made siu haau barbecue sauce to tender pork cheeks with burnt honey peaches, and roasted squash kare-kare with curry leaf crumb.
FIRED UP
Cooking with live fire is trending with curious home cooks, too— whether they’re investing in wood grills and ovens for outdoor kitchens or cooking over home fire pits and smokers.
While cooking over live fire takes time, patience and plenty of practice, it becomes a lifestyle for some. Firepit masters, asadors and chefs describe how they must watch and communicate with the fire, tending embers and managing flames.
Once mastered, fire is not an option but a necessity for these cooks.
“I can fully say that I cannot cook without open fire,” says Andrea of her signature style.
It’s also an obsession for Matias, who bemoans Victoria’s rainy winters, when it’s hard to keep his outdoor fires burning. Someday, he says, he’d like to start a backyard “fire club” to teach others how to cook with wood.
So, fire up the charcoal barbecue for steak fajitas, get the smoker going for ribs and pulled pork, or plan to grill a whole salmon over the campfire—and celebrate outdoor adventures!
PHOTO
TREEHOUSE INTERIORS – FURNISHING OKANAGAN HOMES SINCE 1992
For over three decades, Treehouse Interiors has been the Okanagan’s destination for distinctive, mid to high-end furniture and home décor. Specializing in fully customizable pieces, we offer endless possibilities to bring your vision to life. Our experienced design team will guide you through every step of the selection process— helping you create interiors that are a true reflection of your style, your lifestyle, and your home.
Visit Treehouse Interiors and discover how effortless it can be to turn inspiration into reality.
“I’d like to be under the sea”
Luxury and sustainability intersect at Kokomo Private Island Resort in Fiji
WORDS SUZANNE MORPHET
Snorkelling off Sunset Beach at Kokomo Private Island Fijia
Where to nex t?
The journey begins...
Sunday, September 21 | 10:30 AM - 3:30 PM
Location: Coast Capri Hotel Ballroom 1171 Har vey Avenue, Kelowna
Join us for an exciting day of travel
Meet with 10 premium travel providers, attend engaging presentations scheduled throughout the day and speak direc tly with Expedia Cruises, Kelowna consultants and industr y exper ts. Whether you’re planning your once in a lifetime expedition trip, your nex t cruise or a land tour - this is the per fec t oppor tunity to explore your options and get insider tips!
Schedule of Presenters:
10:30 am - A zamara Cruises
11:00 am - Uniworld River Cruises
11:30 am - HK Expeditions
12:00 pm - SilverSea
12:30 pm - Trafalgar / Insight
1:00 pm - Rock y Mountaineer
1:30 pm - Quark Expeditions
2:00 pm - Holland America Lines
2:30 pm - CIE Tours
3:00 pm – Oceania Cruises
Admission is free - come and go as you please
(250) 763 2900 106-1980 Cooper Road
Orchard Plaza II Kelowna, BC w w w.ExpediaCruises.ca/Kelowna
“[Walker] was famously quoted as saying, ‘Well, we'll invest $10 million,’” recalls resort manager Grant Anderson. “And $10 became $20, and $20 became $50 and $50 became $100!”
Gracing the 140-acre island now are 21 beachside villas, five family-size residences (from three to six bedrooms), several open-air restaurants, a sumptuous spa and a fitness centre, where I find fresh coconuts in the fridge, holes carved in the tops for drinking.
Wanting to combine cutting-edge design with traditional know-how and leading environmental standards, Walker’s team of designers recycled cinnamon wood, sourced local mahogany and lashed building beams together using magimagi, a fibrous rope-like product made from the husks of coconuts.
Our expansive indoor/outdoor villa includes a private swimming pool and a hammock, where, glass of wine in hand, we enjoy a pinch-me-so-I-know-this-isreal sunset every evening.
For such a small resort, Kokomo boasts a huge collection of watercraft—another of Walker’s passions.
“Three deep-sea fishing boats, three big dive boats, several glass-bottomed boats, plus speed boats,” chuckles Grant, showing me around the island on a golf cart (there are no cars) one afternoon. “And every conceivable little canoe, kayak, Hobie Cat, racing kayak—we've got it.”
My husband and I plan to get back into scuba diving after a 32-year hiatus, so on our first morning we meet senior marine biologist Viviana Taubera and two crew in one of the dive boats. Before leaving home, we took a refresher course with Frank Whites Dive Store in Victoria so we could dive as soon as we got here.
“I was five and they just threw me in,” laughs Viviana, when asked how she learned to swim.
The Great Astrolabe Reef is the fourth largest in the world, extending more than 100 kilometres around Fiji’s relatively remote Kadavu Group of islands, which includes Kokomo.
In late February, early March, the water temperature has reached its annual high, on par with the air. Jumping into the near-bathtub-warm water, we slowly
A three-bedroom sunset villa at Kokomo Private Island Fiji
Asian-style street food at laid-back Walker d’Plank restaurant.
descend 12 metres, and then drift horizontally along a wall of coral. It could be a mural. Or a garden landscaped with layers of colour and texture. The famous oceanographer Jacques Cousteau called Fiji the “soft coral capital of the world” for its profusion of coral species that resemble plants.
Pink and purple sea fans wave in the current. Orange-tipped feather stars extend their hairy tentacles to catch microscopic food. Something black and spidery looks a little menacing. But nothing captures my eye like Christmas tree worms. When Viviana hovers over the psychedelically colourful worms and snaps her fingers, they retract their blue, red and yellow crowns in unison.
I don’t need to see a whitetip reef shark, a green sea turtle or a reef manta ray to fall in love with Fiji and back in love with diving. But we see all those on our first day too.
Back at the resort, I snorkel to one of Kokomo’s underwater coral nurseries. Earlier, marine biologist Lily Taoi, who grew up on the neighbouring island of Kadavu, told me the reefs were suffering from climate change.
“The last two years we had a really bad heat wave,” she says, adding that the team of biologists were beginning to use artificial intelligence to figure out which species to grow. “Before, we were just planting every type of species, but AI helps us to be more accurate.”
Peering through my mask, I see pieces of coral strung like clothes on a clothesline. Another structure resembles an old-fashioned TV antenna with chunks of coral hanging from it. And for coral that can’t grow on rope or rod, cement disks provide a platform.
On our last morning, I get up early and climb a verdant hill at one end of the resort, walking past the helipad to an open-air structure overlooking the calm bay below. It’s time for a private yoga session.
Before beginning, my instructor tells me to take a minute and “set your intentions for what you want to take away from this island.”
“That’s easy,” I think.
My intention is to return.
1 2 3 Contact us BEFORE taking out your existing kitchen.
We will evaluate your kitchen to determine if it can be removed and reused safely.
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!
Guests can snorkel directly off the beach at Kokomo Island or go offshore by boat to the nearby Great Astrolabe Reef.
secrets and lives —
AND THE 7 SINS with KAYLEE BARSS
Winemaker at Red Barn Winery at Jagged Rock
WORDS SUSAN LUNDY
Quick facts:
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born in Vancouver and grew up in the North Okanagan.
WHERE DID YOU TRAIN?
I completed my winemaking education at Brock University in Niagara, Ontario.
HOW LONG HAVE YOU BEEN AT RED BARN AT JAGGED ROCK?
I have been working with Red Barn since 2021, about a year before we officially opened our doors to the public.
WHERE BEFORE THAT?
I got my start in the wine industry working on the hospitality side of the business, at Arrowleaf Cellars, and later at Fielding Estate Winery. After one harvest season at Fielding, I returned to the Okanagan to make wine at CheckMate Artisanal Winery, across the valley from Red Barn.
All about you:
WHAT INSPIRED YOU TO GET STARTED IN THE WINE BUSINESS?
Growing up in the Okanagan, I was surrounded by the local wine industry. My favourite summer job was pouring wine tastings for a family-run winery. They were kind enough to show me all aspects of the business and introduced me to a couple of winemaking programs.
WHAT IS YOUR WINEMAKING STYLE?
This is a tricky question for me to answer because I feel like my winemaking style is ever-changing. I’m still in the early years of my winemaking career, and a project like Red Barn requires constant evolution and openness to new wine styles. I feel very grateful for the opportunity to be creative and explore so early on in my career.
HOW DO YOU KNOW WHEN YOU HAVE A PARTICULARLY GOOD VINTAGE?
I get a great sense of the vintage from spending time in the vineyard during the summer, but I know for sure once I taste the fruit arriving at the winery during harvest. Beyond an optimal growing season, some vintages just have that X factor. In that case, all I need to do is get out of the way and let the fruit speak for itself.
WHAT IS ONE OF YOUR FAVOURITE VARIETALS TO WORK WITH AND WHY?
I have really enjoyed making Cabernet Franc lately. It’s a variety that thrives in the Okanagan and has a lot of character. I love taking a simple approach by aging the wine in more neutral vessels. It really showcases how vibrant and complex Cabernet Franc can be, while still being fresh and fruit-forward.
DO YOU HAVE A FAVOURITE WINE OR VINTAGE THAT YOU’VE MADE?
I typically pick up a couple of new varieties each year to make small-batch, experimental wines that are unique to the vintage. They are often my favourites, because they allow me to be creative and to learn something new each season.
WHAT ARE THE CHALLENGES AND REWARDS IN THE WINEMAKING PROCESS?
The most challenging parts of winemaking are the same ones that make it the best job in the world. The seasonal variation keeps each vintage new and exciting, and the harvest rush creates an electric energy throughout the winery. The wine industry attracts incredibly passionate and hardworking people—I feel the relationships I have built in the industry are the most rewarding.
The vineyard at Jagged Rock:
HOW BIG IS THE ESTATE?
Red Barn is in the centre of an extensive vineyard, partially enclosed by a massive mountain edge called Jagged Rock. Our location is somewhat deceptive because we are only sourcing fruit from tiny parcels within the vineyard and across the Okanagan Valley. The winery is a creative hub within the vineyard used to experiment and push the limits of what the valley has to offer.
WHAT GRAPE VARIETIES ARE GROWN?
Jagged Rock has a history of producing almost every variety you can think of. Outside of your Okanagan classic varieties like Chardonnay and Cabernet Franc, we have produced some gorgeous Barbera, Nebbiolo and Sangiovese from the vineyard.
Red Barn Winery at Jagged Rock
RED BARN WINERY BILLS ITSELF AS BOLD — AND DIFFERENT. HOW DOES THIS LINE FROM YOUR WEBSITE FIT INTO YOUR PHILOSOPHY?
“Following rules isn’t as fun as breaking them, and we’ve done just that with our rebellious wines highlighting pure fruit expression from Jagged Rock vineyard.”
It’s really empowering to work for a winery that grants me a lot of creative freedom. Since I am not required to produce a consistent set of wines each year, I can pull inspiration from anywhere, adjust my plan as the season progresses and rely on my intuition throughout the winemaking process. I think this free-spirited mindset comes through when tasting the wines.
WHAT MAKES RED BARN WINERY AT JAGGED ROCK DIFFERENT FROM OTHER WINERIES?
The onsite guest experience at Red Barn really sets us apart. All aspects of the winery are daring and inviting. Beyond the bright and eccentric winery in the centre of the most striking vineyard in the Okanagan, the unique array of wines offered in our portfolio is unmatched. It’s the only place where you can taste a Zinfandel, a Nebbiolo and a Chenin Blanc in the same flight.
PHOTO CONTRIBUTED
narrative
THE POTLATCH
WORDS ALEXANDRIA L. HANUSE
Swaddled in a button blanket and carried in the arms of my mother, who is of Irish and Scottish ancestry, I received the name Mulidi at a potlatch in Yalis (Alert Bay) on Cormorant Island. Still married at the time, my mother and father had taken my brother and me over from Port McNeill, where we had a house on the water.
The word potlatch is from the old trade jargon, Chinook, and means “to give.” Traditionally, the amount of wealth the host can redistribute among the guests during a potlatch reflects their status and rank within the community. Rights to songs, dances, land, names and titles, such as chief, are given during the ceremony, upholding the social structure of the Kwakwaka’wakw people. The name I received from my great Auntie Ethel the year I was born means “always giving” in Kwak’wala.
Auntie Ethel was one of 11 children of my great grandparents, Chief Harry and Mary Hanuse. She was born in 1910 inside her family’s Big House in ‘Mimkwamlis, a village off the northern tip of Vancouver Island, near Yalis. A beloved elder and knowledge keeper,
Alex Hanuse lives on the traditional land of the Lekwungen peoples with her husband and three-year-old child. She attends Camosun College part time as a mature student, pursuing her interests in creative writing and exploring her Indigeneity. She is of Kwakwaka’wakw and mixed European ancestry. The traditional territory of the Kwakwaka’wakw people includes the northernmost tip of Vancouver Island and the surrounding Broughton Archipelago, where her story, “The Potlatch,” takes place. The collage-style essay symbolizes her fragmented memories of this time and serves to offer small bites of culturally relevant history and events. The purpose of this essay is to invite the reader inside the experience of a child on the outskirts of her culture and to peer inside the doors of the Big House, where traditional laws are held up and transformation, magic and myth are alive.
she can be attributed with having kept many of our traditions alive. Kwak’wala was her first language, and I still remember the sound of her sweet, calming voice. Her thick accent was like none I had heard before.
* * *
I attended another potlatch after the death of my grandfather, Daniel Edgar Hanuse. However, this time my father’s new wife, Angela, came with us instead of my mother. Within minutes of stepping onto the island, someone yelled “Honky!” at us out of a rez-car window. I was 12 years old, and my father’s reaction surprised me. He didn’t flinch or acknowledge the comment in any way. Angela was the third woman to take my father’s name in marriage, and the target of the comment. She was visibly upset, and I remember feeling annoyed by her reaction.
I wished my mother was there instead. She is always the one to keep track of important details and I didn’t know it at the time, but I was about to receive a second name.
* * *
Standing in her small living room, Auntie Ethel, as she was affectionately known to all, instructed me on how to dance prior to leaving for the potlatch. At the age of 12, I was already taller than the tiny, grey-haired elder. Eager to move, I picked my knees up high each time the drum beat.
No, she said with an amused smile, that is reserved for the Hamat’sa. I looked around at the broad smiles on the faces of the grownups and felt embarrassed. I also felt jealous of those who would get to perform the more spirited dances, like the Hamat’sa.
Statuesque men wearing crown-like headdresses would send down feathers floating into the air with every nod. Dancers wearing masks hidden within masks would transform before your eyes, and the most dramatic of all would be the Hamat’sa.
* * *
After the mourning songs finished, a whistle blew from somewhere nearby and the energy inside the Big House shifted. The most sacred of potlatch ceremonies was about to begin.
The Hamat’sa initiate entered through the front door with an attendant, symbolizing his return from the woods. Attendants surrounded the Hamat’sa initiate, shaking their rattles to soothe the dancer. The drumming quickened to an almost impossible pace as the Hamat’sa moved wildly around the fire, calling out and pulling his hands to his mouth, as if feasting on human flesh.
Enormous masks with elongated beaks, worn by athletic dancers dripping in strips of red cedar bark, clapped loudly as they snapped
Alexandria L.
Hanuse
Enormous masks with elongated beaks, worn by athletic dancers dripping in strips of red cedar bark, clapped loudly as they snapped shut in all four corners of the Big House. Finally, the Hamat’sa initiate was successfully tamed and dressed in a bear skin blanket, at which time the other Hamat’sa dancers joined him to pay their respects.
shut in all four corners of the Big House. Finally, the Hamat’sa initiate was successfully tamed and dressed in a bear skin blanket, at which time the other Hamat’sa dancers joined him to pay their respects.
My cousin circled the fire, with her signature blonde hair hanging over her button blanket. Only a teenager, she stopped to dramatically point and holler loudly into the crowd, in a way that suggested we were all being held accountable for something.
Guests have the responsibility of witnessing the important events that take place at a potlatch, and I felt proud as my father exercised his rights to certain dances, including the Deaf Man dance. Stopping to put his hand up to the theatrically large ear protruding from the mask, he leaned into the crowd as if straining to hear us. Ironically, my father was hard of hearing from spending many years as a logger.
I was a shy child, but my father urged me to step behind the curtain and join the other wolf dancers. I agreed to go back, and cautiously waited for instruction, waited for a mask. The dancers left the staging area; barefoot on the dirt floor, they moved as a pack around the fire, smoke swirling up into the hole in the roof.
Why had I been left behind? Was it an honest mistake or a calculated decision? Potlatches can be highly political events and as a child I felt anxious and excluded. Perhaps I was foolish to expect a dance handed to me on a silver platter. Or, more accurately, in a wolf mask.
I was given a second name at that potlatch, but it too slipped through my fingers. I still remember having to tell my mother I had forgotten it. With every year and every family member that passed, the name faded further into the fog. I often try to quiet my mind and take myself back, searching for the first letter or sound, hoping that it will find me.
A sub-group of the broader Indigenous group known as the Kwakwaka’wakw, the Mamalilikala are originally from ‘Mimkwamlis, which is situated on a small island in the Broughton Archipelago of British Columbia. No one has lived in ‘Mimkwamlis for a long time, but efforts to reclaim it have recently begun. The bush is slowly being cut back to reveal more ruins of the abandoned village site.
During the time of the residential and day schools, villagers started moving from the more isolated Village Island to Yalis. Ancient house posts and totem poles lay decomposing in the ground where my great-grandfather, Chief Harry Hanuse, surrendered his regalia
under duress during the Canadian government’s potlatch ban, which spanned over 60 years, from 1885 to 1951.
Although the ban led to confusion and a loss of strict social order, not to mention property, the Mamalilikala continued to potlatch in secret on occasion. In 1921, a famously large potlatch was held by Dan Cranmer in my great-grandfather’s Big House, known as Lix’id, or The Great House, in ’Mimkwamlis. The RCMP raided the Big House and those who refused to hand over all their potlatch regalia were imprisoned.
Although the potlatch ban was removed from Canadian law in 1951, it took until the 1970s for the potlatch to have an open resurgence. In the late 1970s, after decades of requests and negotiation, the stolen regalia from the 1921 potlatch was returned home, including five wolf masks, which are now on display at the U’mista Cultural Centre in Yalis.
Once scattered around the world, and not properly cared for, the artifacts can now be viewed in the beautifully constructed centre under dim lighting, evoking the soul-stirring experience of the potlatch.
* * *
I was a small child the first time I visited the place of my ancestors. The only way to get there was by private boat. The fog covered the island in a misty blanket, as gray as the pebbles on the beach. We discussed the possibility of ghosts as the cold wet air kissed our cheeks. We ran around the beach, ancient shell middens, sea glass and old china crunching beneath our feet. I could still make out the designs on a fallen totem that would have faced the sea but now rested like some beautiful driftwood.
* * *
When I returned decades later after the birth of my child, we were greeted by the caretaker, whose family was one of the last to move. He took us through the village and pointed out the same pole from my childhood memory. It was still lying there untouched, taken over by moss and ferns, with only the carved head of a wolf giving away its hiding place.
Do you have a good story to tell—and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,200 words long and sent to janet.gairdner@ saanichnews.com Please place the word “Narrative” in the subject line.
For the “fire and feast” theme of this edition of Boulevard, our fashion team—photographer Michelle Proctor, stylist Jen Evans and makeup artist Jen Clark—chased the golden-hour light through the stunning orchard at Sea Cider Farm & Ciderhouse. Located on Oldfield Road in the Saanich Peninsula, the 10-acre farm, with over 1,300 apple trees and 50 varieties of heirloom apples, offered the perfect backdrop for this ethereal fashion story.
Sea Cider got its start back in the early 2000s when owner Kristen Needham purchased the property with a vision to create an organic farm and orchard and produce traditional fermented artisanal ciders. It now has an annual cider production of more than 16,000 cases, features a popular ciderhouse and tasting room, gardens and forest area, and offers a beautiful setting for any number of events, including weddings.
Boulevard and the fashion team send a huge thank you to Sea Cider for being a willing and helpful participant in our shoot.
behind the story
WORDS SUSAN LUNDY
PHOTO MICHELLE PROCTOR
Since 1989, Dilworth Homes has been shaping life in the Okanagan Valley with thoughtfully designed homes that reflect who you are and how you want to live. Through meticulous craftsmanship and uncompromising standards, we create living spaces that elevate everyday life.
