THE RISE OF 3D PRINTING P. 56
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CONTENTS
June/July 2013 Volume 11 Issue 3
66
ON THE COVER 34 For the Love of Fabio!: The Florentine chef’s quest to serve up a savoury legacy FEATURES 22 Lion Heart: A night with former heavyweight champion Lennox Lewis 30 Father Knows Best: Parental advice from “America’s Dad” Alan Thicke
34
For the Love off FFabio! bi ! Jill of all Trades
48
The Next Big Thing Sky Cranes and Electric Brains
TECHNOLOGY 56 The 3D Printing Revolution: How will the advent of “desktop manufacturing” affect you? FOOD & DRINK 20 Anna & Kristina’s Summer Cookbook Guide: The TV darlings’ favourite cooking guides to complement the season 32 Street Eats: Indulge in the grassroots craze that’s inspiring palates across the GTA 40 The Beers of Summer: Toronto blogger Chris Schryer taps into flavour-forward ales 50 All’s Fare in the City of Vaughan: First-class dining … right here in your city! 66 A Taste of Portugal: The historic wine industry of Europe’s westernmost jewel is back on the map 78 Taste 8: Sample the jovial spread of Italy’s tastebud-tantalizing food festival FINANCE 64 Time Is Money: Elizabeth Dunn and Michael Norton coin happiness in Happy Money
22
Lion HHeart
FASHION 76 Hot Couture: Easy and breezy styles fit for sun, sand and soirees
42
T Home Stretch The
A Taste of Portugal DESIGN & HOME DECOR 42 The Home Stretch: Take your home décor to new levels
BEAUTY 70 Balanced Beauty: Actress Jennifer Beals detoxifies her makeup bag HEALTH 46 Finding the Right Balance: Guest holistic nutrition editor Debora Palmieri quells every woman’s nightmare 74 Cerebral Callings: Guest health editor Barbara Arrowsmith-Young is the woman who changed her brain 80 Agree to Lagree: Q & A with celebrity fitness trainer Sebastien Lagree AUTOMOTIVE 54 Mazda6 GT: The redesigned midsize puts the competition on notice SPORT 48 The Next Big Thing: Andrew Wiggins, basketball’s most highly touted prospect, makes his move to the NCAA IN EVERY ISSUE 8 Publisher’s Note 10 Editor’s Note 12 People & Places 60 Readers’ Survey: Lucky readers can take home these great prizes
76
All’s Fare in the City of Vaughan
50
6 City Life Magazine June/July 2013
Hot Couture
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Street Eats www.citylifemagazine.ca
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PUBLISHER’S NOTE “To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word ‘boo’” — Robert Brault
PUBLISHER / EDITOR-IN-CHIEF Michelle Zerillo-Sosa • michelle@dolce.ca MANAGING EDITOR Simona Panetta • simona@dolce.ca DIRECTOR OF OPERATIONS Angela Palmieri-Zerillo ART D E PARTM E NT CO-FOUNDER/CREATIVE DIRECTOR Fernando Zerillo • fernando@dolce.ca INTERACTIVE ART DIRECTOR Nan Chen WEB PROJECT MANAGER Steve Bruno GRAPHIC DESIGNERS Marianna Osko, Luay Saig E D ITO R IAL D E PARTM E NT
W
hat is so special about the bond we share with our grandparents? I value certain details about my relationship with my own grandparents more so today than when they were present in my life. Part of the reason is because my grandparents had a huge impact on my life as a child; the other is that they were non-judgmental and always loving and supportive. It’s a connection that I will always cherish. As they say, God couldn’t be everywhere so He made grandparents. In today’s society, it’s easy to think of our grandparents and even our own parents as irrelevant in our fast-paced lifestyle. After all, if they don’t understand megabytes, Facebook, texting, how can we relate to them? America’s favourite Canadian dad Alan Thicke (see story on page 30) best sums it up when he says: “Nothing tunes our kids or our grandkids out faster than knowing that we’re not relating to them, or we’re not relevant.” When I met Florentine chef Fabio Viviani, the author of Fabio’s Italian Kitchen, I was thrilled to learn about his special bond with his great-grandmother. After he accidently set her on fire when he was a kid, she came up with a solution that would redirect his energy. If he wanted to play with fire, she would teach him how to cook. See story on page 34. Another moment that touches my heart is when Silvio Guglietti, co-chair of Giro 2013, gave a speech at the community event. He let riders know how much the seniors of Villa Charities I survive my first needed their support, and that 60-kilometre Giro we also need them because of the through Vaughan … just in time importance of grandparents. for lunch! Until next issue, enjoy all that Me with chef Vaughan and life has to offer. Fabio Viviani outside of A1 Autostrada restaurant
Michelle Zerillo-Sosa Publisher/Editor-In-Chief
@dolcetweets
8 City Life Magazine June/July 2013
COPY EDITOR Simona Panetta FASHION & HOME DECOR EDITOR Michelle Zerillo-Sosa BEAUTY & TRAVEL EDITOR Angela Palmieri-Zerillo PROOFREADERS The Editing Company, Toronto; Simona Panetta SENIOR WRITERS Michael Hill, Simona Panetta CONTRIBUTING WRITERS Barbara Arrowsmith-Young, Elizabeth Dunn, Rick Muller, Michael Norton, Debora Palmieri, Chris Schryer, Amanda Storey, Eva Voinigescu INTERN Daniele Franceschi CONTRIBUTING PHOTOGRAPHERS Jonathan Cruz, Pierre Gautreau, David Leyes, Jesse Milns, Sal Pasqua, Pitti Immagine, Steph Stevens, Josh Storey, Christoph Strube VI D E O D E PARTM E NT VIDEOGRAPHER & EDITOR William Lem REPORTER Amanda Storey PUBLISHER
ADVERTISING T: (905) 264-6789 • Toll-Free: (1-888) 68-DOLCE info@citylifemagazine.ca DIRECTOR OF NEW BUSINESS DEVELOPMENT Susan Bhatia • susan@dolce.ca DIRECTOR OF MARKETING Angela Palmieri-Zerillo • angela@dolce.ca ACCOUNT MANAGER Mario Balaceanu OFFICE ADMINISTRATOR Dina Mastrantoni FRONT COVER Fabio Viviani Photo: Christoph Strube / Makeup: Karima Sumar
City Life Magazine • Volume 11 • Issue 3 • June/July 2013 City Life Magazine is published bimonthly by Dolce Publishing Inc. 111 Zenway Blvd., Unit 30, Vaughan, Ont. L4H 3H9 T: (905) 264-6789 • (1-888) 68-DOLCE F: (905) 264-3787 info@citylifemagazine.ca • www.citylifemagazine.ca Subscribe online at www.citylifemagazine.ca or by calling (905) 264-6789, TOLL-FREE (1-888) 68-DOLCE. City Life’s yearly subscription fee is $13.80. We accept Visa, MC & AMEX. Send cheque or money order to Dolce Publishing Inc. 111 Zenway Blvd. #30, Vaughan, Ont. L4H 3H9. Publication Mail Agreement No. 40026675 Return Undeliverable Canadian Addresses to: Dolce Publishing Inc., 111 Zenway Blvd., Suite 30, Vaughan, Ont. L4H 3H9 All rights reserved. Any reproduction is strictly prohibited without written consent from the publishers. DISTRIBUTION AND CIRCULATION City Life Magazine reaches 251,200+ readers per issue through household distribution, newsstand sales and event partnerships across Canada. Inquiries about where City Life Magazine is available for sale should be directed to Disticor Magazine Distribution Services: (905) 619-6565 ISSN 1206-1778 Next Issue: Aug/Sept 2013 The opinions expressed in City Life Magazine are those of the authors and do not necessarily reflect the views of the publisher or advertisers. Dolce Publishing Inc. does not assume liability for content. The material in this magazine is intended for information purposes only and is in no way intended to supersede professional advice. We are proud to be a Canadian company that has successfully published magazines for the past 17 years without any government funding or financial assistance of programs to cover editorial costs. It has all been possible thanks to the wonderful support of our readers and advertisers.
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EDITOR’S NOTE
Simona Panetta Managing Editor
T
he University of the West Indies Toronto Benefit Gala this past May was an overwhelming example of how important community is. Beneath black suits, flowing gowns, grand designations and pocketbooks stood a collection of people genuinely united in light, learning and liberty. There to report on Lennox Lewis receiving the Luminary Award for supporting youth-related causes, I soon came to understand how intrinsic philanthropy is to the moral fabric of all in attendance. As an academic institution that pushes itself to expand its reach and provide access to education for the Caribbean population, the University of the West Indies is a shining light for thousands who would otherwise be hopeless. When scholarship recipient Aaronia Stedman took the stage, she delivered a heartrending speech that brought dignitaries and top educators to their feet. She spoke of life back home in Dominica as the sole breadwinner of a family in which she is the second of six children. The beautiful, brave woman will receive a university degree because of the scholarship fund at the UWI, whose graduates have gone on to pursue remarkable careers. Among the attendees was Dr. Upton Allen, a UWI alumnus who is now the chief of the infectious diseases division at the Hospital for Sick Children. When a community unites in the best interests of its people, it can drastically change the direction of people’s lives. Every day, I see that sense of unity and purpose alive here in Vaughan. Whether you are contributing funds to build schools and aid children in Africa, or organizing local charity dinners that link members of our society to a good cause, it’s nice to know that such gracious neighbours surround me.
INTRODUCING OUR JUNE/JULY
GUEST EDITORS BARBARA ARROWSMITH-YOUNG GUEST HEALTH EDITOR Barbara Arrowsmith-Young was diagnosed with a learning disability as a child. She refused, however, to let it hold her back. In her bestselling book, The Woman Who Changed Her Brain, Arrowsmith-Young describes her journey of cognitive transformation. The director of Toronto’s Arrowsmith School now shares her secrets to maintaining a stimulated and active brain in “Cerebral Callings” (page 74).
DEBORA PALMIERI GUEST HOLISTIC NUTRITION EDITOR While most women dread the oncoming debilitations of menopause, Debora Palmieri knows these symptoms don’t have to rule your life. In “Menopause: Finding the Right Balance” (page 46), Palmieri outlines the dietary and lifestyle changes that lead to improved health and overall well-being.
CHRIS SCHRYER GUEST BEER EDITOR Ontario’s craft beer scene is alive and booming like never before. With so many unique and flavour-forward brews filling our glasses, tracking down the right beverage for the season could prove, well, inebriating. Luckily Chris Schryer has done the heavy drinking for us. In “The Beers of Summer” (page 40), the Toronto blogger serves up the must-try bevies for summer sipping. Bottoms up!
Become a Guest Editor
Simona Panetta Managing Editor
10 City Life Magazine June/July 2013
City Life Magazine strives to uncover insights from professionals, published authors and qualified experts on a variety of lifestyle subjects that will heighten our readers’ lives. If you have a story you’d like to share with our extensive readership, we’d like to hear from you. To become a Guest Editor in one of our upcoming issues, please contact info@dolce.ca with your name and a topic of discussion. All submissions are subject to editorial consideration. www.citylifemagazine.ca
Live to inspire
www.citylifemagazine.ca
City Life Magazine June/July 2013
11
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PEOPLE & PLACES
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1. Thanks to generous donors, Utengule-Usangu Montessori Kindergarten (the V School) in Tanzania is ofďŹ cially under construction
2. BOOMERANG HEALTH The Hospital for Sick Children recently launched Boomerang Health, marking a milestone in quality health-care accessibility in Vaughan. The autonomous and interdisciplinary centre provides a range of quality services that are often not readily available, explains general manager Timothy Jones. Occupational therapy, orthopedic and sports physiotherapy, and speech language pathology are but some of the much-needed treatments available for both children and adolescents. “There’s been a growing demand for pediatric specialty services in the community,â€? says Mary Jo Haddad, president and chief executive ofďŹ cer at the Hospital for Sick Children. “This is a wonderful opportunity to partner in a community, to bring the expertise and the quality of services that SickKids is known for to Vaughan.â€? www.boomeranghealth.com CHECK OUT OUR COVERAGE OF BOOMERANG HEALTH AT WWW.CITYLIFETV.CA
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1. THE V SCHOOL The Montessori School of Kleinburg is spreading its love of learning overseas. When the school’s co-founder Enza Pellegrini took part in the Scotiabank Toronto Waterfront Marathon in October of 2012, she decided to contribute the funds she raised to building a school in Africa through the non-proďŹ t organization Olive Branch for Children — sparking a project that the entire town became involved in. Inspired by Patricia, who spends her summers volunteering and educating children in Tanzania, Pellegrini was determined to help build a proper learning environment for them. With $5,000 already raised, Utengule-Usangu Montessori Kindergarten (the V School) is ďŹ nally under construction, but there is still $12,000 left before the end-goal of $17,000 is reached. To donate, please visit www.theolivebranchforchildren.org
2a. Boomerang Health general manager Timothy Jones; chief of pediatrics at Mackenzie Health Dr. Jeff Weisbrot; Vaughan Mayor Maurizio Bevilacqua; and president and chief executive ofďŹ cer of the Hospital for Sick Children Mary Jo Haddad
3. CLAUDIA CONQUERED CANCER Family, friends and sponsors of cancer survivor Claudia Bernardo gathered at Da Vinci Banquet Hall on April 19 to celebrate their loved one’s courageous defeat of breast cancer. Guests wore pink in honour of the cause while Claudia — who was diagnosed with stage 3 breast cancer last year — and her husband inspired over 100 guests throughout the night. After hours of dancing, entertainment and sharing stories, a total of $15,000 was raised. Funds were donated to the CIBC Run for the Cure, the Shoppers Drug Mart Weekend to End Women’s Cancers and the Princess Margaret Cancer Foundation. www.runforthecure.com, www.endcancer.ca, www.thepmcf.ca
3a. Claudia Conquered Cancer raises $15,000 for cancer-focused organizations
3c. Claudia and David Bernardo
4a. Cove Thirtyone owner Tommy King (middle) with guests
4b. CP24 weather specialist and reporter Patricia Jaggernauth (middle) with guests
12 City Life Magazine June/July 2013
3b. Giancarlo Mastrantoni and wife Dina of Dolce Publishing Inc.
4. COVE THIRTYONE GRAND OPENING Cove Thirtyone, Toronto’s latest Friday and Saturday night destination, recently celebrated its opening on Mercer Street. Packed with stylish city dwellers and VIPs, the event was a smash hit as guests grooved to a trendy, sultry vibe. www.covethirtyone.com www.citylifemagazine.ca
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PEOPLE & PLACES
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5a. The committee: (from left to right, lower) Lana Cianfrini, Sabrina Cancian, Mara Miele; (from left to right, upper) Rhiannon Sansone, Alessia Ristucci, Vivian Palermo, Rita Ristucci, Enrico Colantoni, Lee Simone, Christine Morresi
6. PICTURE THIS CAMPAIGN: MACKENZIE HEALTH Richmond Hill’s Mackenzie Health needs support. The community hospital is raising funds for its Picture This campaign, which will help purchase a muchneeded new MRI machine. Look to Vaughan resident Dan Simone for inspiration. The Freedom 55 Financial/London Life employee has spent the last year rallying up his co-workers to raise a whopping $60,000 for Mackenzie Health (formerly York Central Hospital). If you want to give back, call (905) 883-1212, ext. 7810. www.mackenziehealth.ca
7a. Daniela’s creations warm the heart and delight the taste buds
7b. Sweet Regards crafts treats worthy of second helpings
8. THE CHOCOLATE BALL Vaughan’s fourth annual Chocolate Ball took place on May 10, 2013, at Le Jardin Conference & Event Centre. This year’s theme was “Choc ‘n’ Roll,â€? and the event ďŹ ttingly sported roller-skating hostesses, live performances by the Retro Rockers and two high-energy dance shows by the Dance Company. Hosted by Global Toronto’s Antony Robart, the night was a scrumptious success as guests perused chocolate stations and savoured a four-course, chocolate-infused meal. www.thechocolateball.com
9a. Mayor Maurizio Bevilacqua and fellow council members pedal their enthusiasm
14 City Life Magazine June/July 2013
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5. LADIES’ MARTINI NIGHT The Meta Foundation recently hosted Ladies’ Martini Night in honour of the Meta Centre, a non-proďŹ t organization devoted to supporting children and adults with disabilities in Toronto and York Region. Taking place at Brampton’s Embassy Grand Convention Centre, the event successfully raised awareness for the cause, bringing in an excited group of guests to learn about the needs of the disabled in their community. TV personality Enrico Colantoni spiced up the evening as the event’s special guest. www.metafoundation.ca
6. The team at Freedom 55 Financial/London Life donates $60,000 to the cause
7. SWEET REGARDS GRAND OPENING Sweet Regards by Daniela has opened its doors. The cake shop, brought to life by the sweets artist, has the creativity and passion required to concoct stunning — and delectable — confections. From a nine-tiered wedding cake and classic macarons, to a Winnie the Pooh birthday cake and double-dipped ladyďŹ ngers, the community is catching on to Daniela’s handcrafted treats. www.sweetregardsbydaniela.com
8a. Mind-bending performances by the Dance Company keep guests on their toes
9b. The Centre’s top-of-the-line equipment and fresh atmosphere make ďŹ tness exciting
8b. Attendees feast on chocolate confections, varying from fondue to cupcakes
9. VELLORE VILLAGE FITNESS CENTRE Vaughan recently celebrated the ofďŹ cial opening of the Vellore Village Fitness Centre with a ribbon cutting and hundreds in attendance. The Centre offers an abundance of amenities that will keep Vaughan moving — including a 10,000-squarefoot ďŹ tness centre, spinning, Zumba and yoga classes, and a sauna, swimming pool and whirlpool. www.vaughan.ca
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Jewellery as original as the one who wears it!
Original jewellery designs and fine craftsmanship
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PEOPLE & PLACES
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For more events, please visit
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11. WOMEN, WEALTH AND WELLNESS Jeff MacDonald and Peter Konidis of the MK Total Wealth Management Group partnered with TD Wealth Management to host their ďŹ rst annual client appreciation event, “Women, Wealth and Wellness,â€? on May 4, 2013. Taking place at the stunning Estates of Sunnybrook, a number of the team’s clients and their guests savoured a complimentary breakfast while discovering fresh ideas and fascinating insights from health and well-being guest experts. The event not only ďŹ lled women in on some treasured tips and tricks, it raised over $4,000 for the Canadian Breast Cancer Foundation. www.mktotalwealth.com, www.tdwaterhouse.ca 11. The event educates women on mindful money management while raising $4,000 for the Canadian Breast Cancer Foundation
10. BEING JEWISH IN ONTARIO In celebration of Jewish Heritage Month, a pictorial exhibit ďŹ lled the atrium at Vaughan’s city hall. Organized by the United Jewish Appeal Federation of Greater Toronto’s Ontario Jewish Archives and the Centre for Israel Affairs, the exhibit focused on the traditions, diversity and multiplicity of Jewish life. Attendees included Vaughan Mayor Maurizio Bevilacqua and members of Vaughan’s city council. www.vaughan.ca
12. Minister Fantino and representatives from the recipient groups of the New Horizons Funding for Vaughan
10. Deputy mayor and regional councillor Gino Rosati, Ward 5 councillor Alan Shefman, Mayor Maurizio Bevilacqua, Ward 3 councillor Rosanna DeFrancesca and regional councillor Michael Di Biase
12. OFFICIAL OPENING OF MAPLEGLEN RESIDENCES The Canada-Ontario Affordable Housing Program has reached Vaughan. After contributing more than $5.8 million towards the construction of 84 affordable housing rental units for low-income seniors, Mapleglen Residences was ofďŹ cially opened on May 16, 2013. “The Government of Canada is helping to make affordable housing available in Ontario and across Canada for those who need it the most. These new units in Vaughan are helping seniors access safe and affordable housing, and build a stronger future for themselves,â€? says Minister of International Cooperation and Member of Parliament for Vaughan Julian Fantino, who attended the event along with the likes of Maurizio Bevilacqua, mayor of Vaughan; and event emcee Adelina Urbanski, commissioner of community and health services at York Region. www.york.ca
13. SERPA BMW In celebration of its ďŹ rst full year in business, Newmarket’s Serpa BMW hosted a grand affair this past May for customers, auto enthusiasts and friends from across the GTA. Guests mingled and savoured refreshments while browsing a stunning inventory of the German brand’s sleek and handsome vehicles, including a shimmering white BMW 6 Series Gran CoupĂŠ convertible. www.serpabmw.com 13a. Frank and Rosanna Serpa
13c. Left to right: Stefano Serpa, Frank Serpa, Adrian Serpa, Rosanna Serpa
16 City Life Magazine June/July 2013
13b. Guests from across the GTA gather at Newmarket’s Serpa BMW
13d. Left to right: Councillor Jane Twinney, Frank Serpa, Mayor of Newmarket Tony Van Bynen and Rosanna Serpa
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HOW TO STAIN A DECK & FENCE
If your deck or fence is new, allow 1-3 months of weathering to ensure boards fully dry out. To check if your boards are ready to stain, sprinkle water on a small area. If the wood absorbs the water it’s ready to stain.
Sand surfaces before applying stain to open wood’s pores to allow for better absorption. All walking and horizontal surfaces must be mechanically sanded. Palm or belt sanding achieves the required surface preparation. Use 50-grit sandpaper on walking areas and 80-grit on other surfaces. Sand in direction of the grain.
Many recommend pressure-washing, but sanding will open
home as well. Before you pick up a brush, however, there are several factors to keep in mind. With these tips you can ensure your wooden features will maintain a clean, robust finish all season long. WHAT STAIN TO USE? New Fence/Deck: Use an oil-based or hybrid transparent or semi-transparent stain. Previously Stained, Painted Surface: Apply a solid colour acrylic stain. Custom Colour: Our team of colour-matching experts can create the ideal stain tone to match your taste. Stop by the store for more information. Still Have Questions? Come to Steeles Paint to speak with one of our deck and fence stain specialists — we have the expertise to handle all your needs.
the wood grain, allowing the surface to absorb the stain for a long-lasting finish. Pressure-washing should only be employed when removing old products from previously coated surfaces.
Apply during a three-day window when there is no rain in the forecast so the stain has time to set. Never stain in direct sunlight — this will cause the stain to surface-dry and not penetrate the wood. A deck that receives morning sun should be stained in the afternoon just as a deck that is in the sun in the afternoon should be stained in the morning. Apply one thin coat only.
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14. TREASURE THE ANGELS One of today’s most inspiring causes was supported and celebrated in Woodbridge, Ont. on May 10, 2013. Treasure the Angels was a fundraising event organized by Vaughan-based custom home builder The Sopta Group to beneďŹ t Angels of East Africa, a charity that saves children in North Uganda and South Sudan from Joseph Kony’s Lord’s Resistance Army. Amid elaborate food stations and a silent auction, the movie Machine Gun Preacher was screened, depicting the true story of Sam Childers, a reformed biker turned preacher who has devoted the past 15 years of his life to saving these children. Childers’ story became truly tangible for event-goers when the real Sam Childers stepped onto the stage to share his incredible experience. The event raised over $10,000 for the cause. www.machinegunpreacher.org
14b. John, Janice, John Jr., Amelia and Niko Sopta with Sam Childers
18 City Life Magazine June/July 2013
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14a. Franca Scola, Lynn Childers, Sam Childers, John Sopta and SoďŹ a Oliveira
15. JEPP PROVIDES GRANT FOR VAUGHAN’S FIRE AND RESCUE SERVICE Thanks to Public Safety Canada’s Joint Emergency Preparedness Program (JEPP), a major problem in the ďŹ re and rescue ďŹ eld has been signiďŹ cantly doused: JEPP has provided the City of Vaughan with a grant that will cover up to 45 per cent of a much-needed pair of Digital Vehicular Repeater Systems (DVRS) for Vaughan Fire and Rescue Service. The DVRS, which will sharpen portable radio signals and ensure crisp communication between ďŹ re rescue crews during emergencies, are part of an eight-unit project that will enhance Vaughan’s ďŹ re safety. www.vaughan.ca
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PEOPLE & PLACES
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15. The new DVRS will allow for sharper communication between ďŹ re crews during emergencies
16. GIRO 2013 Villa Charities hosted its seventh edition of the Giro cycling event this May 26, 2013. Hopes and energies were high as the occasion brimmed with VIPs, including members of the Giro 2013 committee Jim De Gasperis, honorary co-chair; Silvio Guglietti, co-chair; and Frank Ciccolini Jr., co-chair. Vaughan Mayor Maurizio Bevilacqua, grand marshall for the event, also joined in the high spirits as participants pumped and pedalled their way to surpass all of the event’s fundraising goals. Nick Sanchi, last year’s Top Individual Fundraiser, continued his impressive streak by ringing in the highest donation, while Team Rosehaven, his squad, once again received Top Fundraising Team. The funds raised at this year’s event go towards Villa Charities, through which it will support the organization’s culturally sensitive programs and services. www.villacharities.com
12 per cent of Canadian women feel “very successfulâ€? with their personal ďŹ nances. Do you? Have you had a recent change in marital status? Are you caring for aging parents and growing children? Do you have concerns over the rising cost of health care? Are you worried that you won’t have enough retirement income down the road? You're not alone – these are just a few of the growing issues that Canadian women are facing today. In fact, only 12 per cent of Canadian women feel “very successfulâ€? with their personal ďŹ nances.* The ďŹ rst step to taking control is to simply start thinking about your journey and your goals. That's where we come in. Jeff MacDonald and Peter Konidis have 40 years of collective experience in the investment industry. They recognize the importance of having planning conversations with you early on, to ensure that you have a comprehensive wealth and investment plan that reects your goals and helps you overcome any hurdles you may be facing. Along with three dedicated and accredited investment associates, they make up MK Total Wealth Management Group.
16a. Silvio Guglietti, Giro co-chair; Michael Guglietti of Team Rosehaven; Alzan Khan of Pedal Performance, Giro committee member; Nick Sanci of Team Rosehaven, and winner of the Maglia Rosa for being the top fundraiser; Augy Marmelo, Giro committee member; Giuseppe Raimondo, Laura Raimondo and Rose Arciero, the top three fundraisers (after the Maglia Rosa winner); Jim De Gasperis, Giro honorary co-chair; Italo Lunardo, of the Lunardo Plumbing team
16b. Greg Tanzola, Sergio Sosa, Michelle Zerillo-Sosa, Patrick Tanzola
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16c. Italo Lunardo, Marco Guglietti, Augy Marmelo and Frank Ciccolini Jr. in front of Villa Colombo Vaughan Di Poce Centre, the ďŹ rst ofďŹ cial rest stop on the Giro route
Do you have a plan? It’s your life and your future. Realize your full potential! Call us today. MK Total Wealth Management Group TD Wealth Private Investment Advice 4950 Yonge Street, Suite 1600, North York, ON M2N 6K1 T 416 279 1473 mktotalwealth@td.com www.mktotalwealth.com
MK Total Wealth Management is a part of TD Wealth Private Investment Advice. MK Total Wealth Management consists of Jeff MacDonald, Investment Advisor and Peter Konidis, Investment Advisor. TD Wealth Private Investment Advice is a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto - Dominion Bank. TD Waterhouse Canada Inc. – Member Canadian Investor Protection Fund. Ž/ The TD logo and other trade - marks are the property of The Toronto - Dominion Bank or a wholly owned subsidiary, in Canada and/or other countries. *TD Waterhouse Women Investors Poll, 2011.
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City Life Magazine June/July 2013
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ANNA & KRISTINA’S
SUMMER COOKBOOK GUIDE The television duo share their go-to guides for summer cooking :ULWWHQ %\ 0LFKDHO +LOO
It’s
summer: when the fruit is sweeter, veggies are fresher and that cooking itch just needs to be scratched. So grab your spatula, draw your hand mixer and get cracking. But wait! With new culinary movements popping up like food trucks and numerous alien ingredients and fusion recipes lying at your feet, whatever will you whip up? Not to fear, dear reader. Anna Wallner and Kristina Matisic have the answer. The light-hearted and slightly sassy hosts of Anna & Kristina’s Grocery Bag, a Canadian television series that puts cookbooks, ingredients and kitchen products through the paces, have worked through recipes of all flavours. From the classics to the adventurous, these journalists-turned-TV-celebs have tested numerous cookbooks to see (and taste) if they come as advertised. With the warm weather on their minds, Anna and Kristina have compiled this list of cooking guides to complement your summer. Whether you’re a health nut chopping your first onion or a seasoned (and marinated) grand master of the grill, these cookbooks will make you look like a less temperamental Gordon Ramsay at any summer soiree. So cook on, fair foodie. Cook on. www.annaandkristina.com
20 City Life Magazine June/July 2013
Anna Wallner and Kristina Matisic, hosts of Anna & Kristina’s Grocery Bag
BAREFOOT CONTESSA FOOLPROOF Ina Garten Ina Garten knows how to make the most of the basics. Barefoot Contessa Foolproof, The New York Times bestselling author’s latest addition to her cookbook repertoire, is loaded with user-friendly recipes that shun the exotic, allowing the more elementary ingredients to shine. As Anna explains, these uncomplicated recipes may not be the most daring, but the results are real “crowd-pleasers” that make even unseasoned culinarians look good. “I can see why she’s calling it ‘foolproof,’” she says. The blond-brunette duo recommends trying the maple bacon recipe, and grilling connoisseurs should definitely dip into Garten’s rib sauce. www.citylifemagazine.ca
When it comes to ribs, “we all know it’s all about the barbecue sauce,” says Kristina. “The one that she’s got in there is a really good one.”
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HOW TO GRILL Steven Raichlen Sizzling grills and sunny afternoons go together like opera and opera houses. When it comes to the ancient art of barbecuing, Anna and Kristina recommend Steven Raichlen’s How to Grill. This grilling guide’s comprehensive outlines are complemented by informative visuals depicting proper technique and what-to-look-fors. It’s a great companion for first-timers that features lip-smacking recipes that even veteran meat flippers will appreciate. “There’s a barbecue rub from this book that I keep going back to,” explains Kristina. “Plus, it also teaches you how to barbecue less expected things,” like corn, pizza and even cabbage. “If you’re going to throw away your oven and all you have is a barbecue, this is the book you need,” says Anna. “You won’t go hungry.” WHITEWATER COOKS Shelley Adams In Whitewater Cooks, Shelley Adams, owner and chef of the renowned Whitewater Ski Resort, shares the secrets to her award-winning fare. With a variety of unconventional recipes, including Ymir Curry Bowl and WhiskeySmoked Salmon Chowder, there are plenty of interesting and accessible combinations to test. Anna and Kristina suggest perusing the salad section for some “summer-friendly” sides, especially the ancient grains and edamame salad. “It’s just a great summer salad to take to a picnic that won’t wilt in the heat,” says Kristina. A number of desserts are sure to put smiles on children’s faces, too, Anna explains. Brownies, cheesecake, caramel corn and banana bread are all winners. “It’s just fun summer food.” IT’S ALL GOOD Gwyneth Paltrow It’s All Good is Academy Award winner Gwyneth Paltrow’s second foray into cookbook writing. It’s heavy on the health food, and while this may not appeal to everyone, its salad section is ideal for light summer meals. “Gwyneth loves the chopped salad,” says Anna. “She does a great chopped tuna salad that’s unique and satisfying.” Anna and Kristina recommend Paltrow’s Mango and Avocado Salad and her Mexican Chopped Salad, as well. “If you’re having the healthy ladies over for lunch, this is the place to go,” says Kristina.
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Although he’s drawn the curtains on an illustrious career, Canadian boxing legend Lennox Lewis keeps busy supporting youth-related causes
n o i HEART L
The former undisputed heavyweight champ knocks some sense into philanthropy :ULWWHQ %\ 6LPRQD 3DQHWWD 3KRWRJUDSK\ %\ -HVVH 0LOQV
It’s
half past 6 on a cool Saturday night when Lennox Lewis approaches a media room set up on the second floor of the Ritz-Carlton Toronto. Quiet, understated, steps softened by the carpeted floors, he strides towards the centre of the suite, where journalists
22 City Life Magazine June/July 2013
and photographers wait with bated breath for his next move. In the first five seconds of his slightly over 10-minute appearance, cameras begin to roll, light bulbs begin to flash and recording devices are given the green light. Despite the mini media maelstrom unfolding, he remains willing and composed, a smile cracking across a
poker face only after a bit of coaxing. Everyone wants a piece of the famed former boxer; everyone is fighting for just one cut or quote. Who said the media room can’t be as merciless as the boxing ring? He wants to sit, gesturing to chairs tucked in a corner, and I can’t help but feel relieved. Perhaps he’s noticed that www.citylifemagazine.ca
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City Life Magazine June/July 2013
23
my five-inch heels — barely elevating me to the height of his deltoids — are a futile attempt on my part to minimize his towering, 6-4 frame. The discussion that follows is a brief, poignant glimpse into the perpetually motivated psyche of an athlete, long after the gloves have been hung. With the halcyon days of sending bloodied opponents to emergency rooms — rewind to 2003 when Vitali Klitschko’s face required 60 stitches — in his distant past, the lionhearted Lewis is now knocking sense into philanthropy. “No more training. No more people wanting to beat me up. I’m becoming more of a businessman, getting involved in social issues. And, umm, I have to watch what I eat.” A dapper powerhouse in a dark pinstripe suit, his distinctive dreadlocks now lopped off, Lewis is every inch the professional. And it’s a look very fitting for a night like tonight: The University of West Indies’ fourth annual Toronto Benefit Gala. Alongside cardiologist and philanthropist Dr. Budhendranauth Doobay, Lewis, 47, is in town to receive the Luminary Award, an achievement bestowed on leaders that contribute to Caribbean and Canadian communities. Past award recipients include Canadian billionaire-businessman Michael Lee-Chin, bestselling author and journalist Malcolm Gladwell and retired sprinter Donovan Bailey. “It’s very important to receive an award of this magnitude,” says Lewis, who over the years has dedicated himself to multiple causes. “I’ve seen a lot of different things come my way, I’ve had a lot of obstacles in my life, and I was able to persevere.” Down the hall at the VIP cocktail reception, leading academics and dignitaries such as The Hon. David Onley, lieutenant-governor of Ontario, and gala patron G. Raymond Chang are anticipating the arrival of the night’s honourees. “This gala was built on the theme of light, liberty and learning,” says Sir George Alleyne, chancellor of The University of the West Indies. “In that sense, giving him the Luminary Award was an indication that he’s enlightened and has brought that
light to large numbers of disadvantaged people.” When Lewis quietly slips into the party, past doll-faced stilt walkers and a highbrow crowd, his powerful yet subdued presence is felt. “Many athletes are full of themselves, but I didn’t get that impression of him at all,” recalls Alleyne, director emeritus of the Pan American Health Organization. “I told him, ‘you’re bigger in real life,’ and he said, ‘then you have to get a bigger television.’”
NO MORE TRAINING. NO MORE PEOPLE WANTING TO BEAT ME UP. I’M BECOMING MORE OF A BUSINESSMAN, GETTING INVOLVED IN SOCIAL ISSUES. AND, UMM, I HAVE TO WATCH WHAT I EAT
24 City Life Magazine June/July 2013
— Lennox Lewis
When Lewis retired from professional boxing in 2004 as the reigning world champion, his remarkable record listed 41 wins, one draw and two losses, with 32 wins by knockout. Throughout his decorated career, his calculated and tactful sweet-science style bested the likes of Shannon Briggs and Mike Tyson, stopping the latter in 2002 in one of the highest-grossing pay-per-view events at the time. Possessing a deep and unwavering ache for excellence, Lewis cites failure as his biggest fear. But it’s not about how hard you fall, he explains, it’s how dedicated you are to greatness. “You fail to realize that you’ve failed to want to succeed,” says Lewis, who regained the title of WBC heavyweight champion in a rematch after losing it to Oliver McCall in
1994. Lewis’s stellar achievements also include being a Member of the Order of Canada, winning an Olympic gold medal, earning a place in Canada’s Sports Hall of Fame and being named the undisputed heavyweight champion of the world after knocking out Evander Holyfield in 1999. Since then, life outside the ring has kept the legendary prizefighter busy. Two weeks before attending the UWI gala, Lewis is on the phone from his Jamaican villa just outside of Montego Bay. Born in England to Jamaican parents and raised in Kitchener-Waterloo, Lewis is sentimental towards the countries he calls home. “England is my birthplace, Canada is a place that nurtured me and Jamaica will always be home because I love the sunshine, the music and the people.” It comes as no surprise that his global edge has translated into a charity that touches youths worldwide, with a focus on Canada, Jamaica, England and the U.S. “Through my foundation, the League of Champions, we help kids become good citizens, we help them with their goals and ways of achieving them, we give them outlets,” says Lewis, whose father left when he was a child. Apart from crediting his strong mother as an instrumental part in his upbringing, Lewis praises French-Canadian boxing trainer and mentor Arnie Boehm for keeping him on the right side of the tracks — something Lewis now hopes to achieve through his foundation. “He took me fishing, camping, he gave me money to roller-skate — he was kind of a father figure in my life. If I didn’t have any guidance, I wouldn’t have known where I was going.” Although he was bullied as a child and handled it with a strong right hook, Lewis is now a proponent of conflict resolution. He has since helped build a Canadian youth boxing centre — which he named after Boehm, who died in 2002 — in Kitchener-Waterloo. Whether it’s advocating autism awareness, speaking out on domestic abuse or mentoring youth, Lewis’s convictions have been quite varied. Sponsoring a youth chess team, supporting www.citylifemagazine.ca
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the Rotary Club of Kitchener-Grand River’s Downtown Mudpuppy Chase for KidsAbility Centre, and contributing to the Muhammad Ali Center, it just comes down to giving back, says the husband and dedicated father of four children.
WITH A LOT OF HARD WORK AND PERSEVERANCE, EVENTUALLY YOU COME OUT ON TOP
With hopes to keep alive the sport that afforded him both personal and professional strengths, Lewis plans to establish more boxing gyms around the world with long-time business partner Courtney Shand. In a climate where mixed martial arts leagues such as the UFC are on the rise, the goal, he says, is to promote the flailing sport of boxing by developing young fighters into champions. “We’re waiting for the next talent crew or crop to rise … it takes true skill and true talent to become a great boxer,” says Lewis, who is currently training British pugilist David Price. Nicknamed “The Lion” for his fierce, competitive rule, Lewis is quick to illustrate how perseverance was a key component in him staying the path. “A strong belief in yourself really goes a long way because when you’re boxing, you have a lot of naysayers and people that put you down and don’t believe in you. But if you believe in yourself, and with a lot of hard work and perseverance, eventually you come out on top.” Back in Toronto, under the floral crystal chandeliers of the Ritz-Carlton ballroom, Lewis takes the stage a little after midnight. Rousing attendees with a bellow to wake up, his luminary presence becomes the focal point in
26 City Life Magazine June/July 2013
the dimly lit space. The self-proclaimed practical joker thanks his mother, who is somewhere in the sea of faces; he expresses gratitude for being recognized not for his storied past but for giving kids a future. Out in the hallway, a silent auction boasts a pair of shiny black boxing gloves autographed by Lennox Lewis. The Everlast mitts
raise $1,000, with proceeds going to the UWI’s scholarship fund for less fortunate students. “Education never stops, education is always there for you to grasp and you should never stop learning, and you will never stop learning,” says Lewis. “You can never say you know everything.” lennoxlewis.com www.citylifemagazine.ca
:LWK ILOHV IURP 0DGHOLQH 6WHSKHQVRQ
— Lennox Lewis
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Photo By Jesse Milns
A DV E R TO R I A L
That’s Italy delivers an unforgettable shopping environment
A
Founder and creative director Lino Grasso
NOW THAT’S ITALY A new shopping destination in Vaughan delivers exclusive fashion straight from the runways of Italy 28 City Life Magazine June/July 2013
fter stepping through the doors of That’s Italy in Vaughan, you may have to catch your breath. With 14,000 square feet of haute couture unravelling before you in vivid colours, textures and all-Italian brand names, and a café bubbling with animated chatter, it seems as though you’ve crossed the pond to one of Milan’s posh fashion districts. A genuine Italian shopping experience is what owner Natale (Lino) Grasso envisioned when he first set out to expand his concept in Canada. A veteran fashion producer, Grasso was ready to bring his native land’s fearless fashion sense to Canada when he arrived here from Italy 13 years ago. But fashionforward European trends just didn’t seem to fit with reserved Canadian wardrobes at the time. “I said, ‘You know what, maybe this country will slowly embrace this,’” Grasso recalls. More than a decade later, the Canadian fashion scene is lusting after Italy’s, and Grasso’s vision is finally causing a splash. “I hope everybody goes crazy,” says Grasso. “I hope That’s Italy will add diversity and range in Vaughan’s shopping scene.” And since the shop carries an inspiring selection of allexclusive Italian brands, visitors are unable to resist. Inviting shoppers to give their closet a little amore is the Roman brand List, with its romantic hues that will woo the fashionista-at-heart. Travel-ready pieces include widebrimmed hats, luxe Naga Panghami silk scarves and Ermanno purses that beg to be whisked away on adventures, while Laura Biagotti dresses in orange and www.citylifemagazine.ca
Photo By Jesse Milns
bright pink offer an exotic thrill that will snap any wardrobe awake. La Martina, the original polo brand donned by the likes of royalty, cools things down with a breezy collection of casual wear, while Thomas Mason shirts, Fugàto suits and a collection of 10 exclusive fabrics from Ermenegildo Zegna turn up the heat for red-carpet-worthy ensembles. Further transporting guests to the heart of Italy is the interior of the shop, custom designed by the architectural firm Brugnotto Shop Interiors, based in Treviso, Italy. Adorned with all-Italian-made furnishings, the luxe environment sports billowy, balloonlike chandeliers that hover over each distinct pod-like section, high-quality tables and chairs, and white leather couches where shoppers can enjoy a moment of relaxation. “While you’re waiting, you get to enjoy your time here,” says Grasso. “You’re sitting on the couch, you have a glass of wine, cappuccino, and just relax.” And it’s not only the lush furniture that adds comfort to guests’ shopping experience: free to explore the racks, guests to the store will find that professional personal shoppers keep their distance, allowing for a pressurefree environment. While Grasso stands at the helm of That’s Italy, he claims the heart and soul of the shop is Maestro Sarto Italo Buttafoco. The master tailor brings www.citylifemagazine.ca
The luxurious garments found at That’s Italy are shipped straight from Rome
his tailoring expertise to the shop — which, according to Grasso, is a rarity these days. “When he saw the concept of That’s Italy, he fell in love and wanted to be part of it,” Grasso says of Buttafoco, who graduated from La Moda Maschile in Rome in 1959 and carries his diploma in his pocket to this day. “Decades and decades and decades of experience — it’s not easy to find that in Canada.” Judging by the smashing success of the store’s grand opening in March of 2013, Grasso’s initial vision of adding a dash of Italian flavour to Canada’s fashion scene is becoming a reality. It’s a vision he hopes he will soon be able to weave across the nation by opening up locations in downtown Toronto, Vancouver — “anywhere that will have us,” he says with a smile. Until then, That’s Italy is giving the GTA easy access to the fashionforward streets of Milan and Rome, all condensed into a true Italian environment that warms the heart like a frothy cappuccino. “I hope to create this atmosphere because when somebody is standing here, they have to feel that someone cares about them,” says Grasso. “I want people to come here and actually enjoy the experience.” www.thatsitaly.ca 3590 Rutherford Road, Unit 12, Vaughan, Ont. (905) 238-3047
With a master tailor in-house, That’s Italy is a gentlemen’s paradise
That’s Italy’s Made in Italy design was crafted by Italian architectural firm Brugnotto Shop Interiors
Photo By Jesse Milns
The espresso and snack bar provides a zap of energy to the shopping experience
This experiential boutique has its fingers on the pulse of fashion
The individual pod-like sections give shoppers a luxe, Milan vibe
City Life Magazine June/July 2013
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Entertainment legend Alan Thicke continues to shine onscreen and pen scripts for the greats
FATHER KNOWS BEST From Bill Cosby to babies, catch up with America’s favourite Canadian dad, Alan Thicke :ULWWHQ %\ $PDQGD 6WRUH\
30 City Life Magazine June/July 2013
www.citylifemagazine.ca
WE HAVE EVERY OPPORTUNITY TO STAY CONNECTED, TO BE RELEVANT TO EACH OTHER’S GENERATION
With a decision to pen his parental knowledge, Thicke turned to the publishing realm for his next act. “There’s about 14,000 books for the wife and two for the husband when it comes to the childhood experience,” he explains. “And they’re both scary — you know, like how much it’ll cost you and how you’re going to faint.” Thicke saw an opportunity, seized it — and in 1999 he added published author to his repertoire when his book, How Men Have Babies: The Pregnant Father’s Survival Guide, was born. When his enlightening — and hilarious — book was welcomed with open arms into the parenting community, he wrote a follow-up guide. In How to Raise Kids Who Won’t Hate You: Bringing Up Rockstars and Other Forms of Children, Thicke reveals the tricks of an onscreen/offscreen father with characteristically quirky, entertaining dialogue. And the star’s golden advice for parents? “Nothing tunes our kids or our grandkids out faster than knowing that we’re not relating to them, or we’re not relevant,” says Thicke, a native of Kirkland Lake, Ont. “I think that nowadays, with technology being what it is, we have no excuse. We have every opportunity to stay connected, to be relevant to each other’s generation — to make for a better world and a better understanding.” Thicke continues to exercise his writing hand through Boomer Monologues, his blog with The Huffington Post. His joke-cracking commentary on all 3KRWR %\ 'RQQD :DUG
I’m
on the phone with entertainment legend Alan Thicke — and he’s in a bit of a bind. “I have a show on tonight that happens to be against my son’s appearance in The Voice,” he says with a laugh. “We’re both on radio all day, promoting things in competition with each other.” He’s referring, of course, to Robin Thicke, the chart-busting R&B singer who’s making excellent use of the songwriting genes he inherited from his dad. But while Robin’s irresistible smash hit “Blurred Lines” blazes brand new trails through the international music scene, Thicke’s own musical portfolio bursts with classic tunes that have stuck throughout the years. Think Wheel of Fortune, Diff ’rent Strokes and The Facts of Life. But as Thicke’s devoted audience knows, it’s not only his music that has shot him to stardom. He’s tickled viewers’ funny bones from behind the camera, penning jokes for the likes of Richard Pryor and Bill Cosby, and it was with his role as Jason Seaver on the 1980s hit show Growing Pains that Thicke coined himself the title of “America’s Dad.” As his onscreen character comically juggled the adventures of his three kids, journalist wife and at-home psychiatry practice, Thicke became an inspiration for father figures worldwide. It was a commission that “America’s Dad” — who happens to be a Canuck — embraced, sparking a theme that would touch on most of his career: fatherhood.
— Alan Thicke Alan Thicke and one of his three sons, chart-topping R&B singer Robin Thicke
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corners of the boomer generation will evoke riotous laughter in readers of any age. The father of three — and grandfather of two — also harbours a passion for philanthropy. An advocate for the March of Dimes Canada, an association dedicated to improving the lives of adults and children with physical disabilities, Thicke has devoted his scarce spare time to the organization for the past two years. It’s an experience, he assures me, that benefits him as much as the cause, because it gives him the opportunity to exercise not only his philanthropic heart, but his stage presence as well. “I really quite enjoy emceeing these kinds of events, or speaking at them, because it’s a chance to be in touch with real people and live audiences,” says Thicke, a special guest at the March of Dimes’s Ability and Beyond Gala in Toronto this June. Fans can also catch the star alongside Eddie Cibrian on June 15 in the fittingly titled family film Playing Father, the Hallmark Channel creation that’s been dubbed as one of this year’s must-see Father’s Day flicks. Despite his packed portfolio of compositions, scripts, acts and novels, it’s clear that Thicke’s most precious accomplishment — his most acclaimed role — is being a father. I have to ask. “What about your kids? Do they see you as the All-American Dad?” Of course, Thicke replies with the wisdom of a man with three kids, and the whole world watching him raise them. “I think that they see me for my good qualities, and the ones they need to improve on in their generation,” says the seven-time Emmy and Golden Globe nominee. “I think they see me as a little overindulgent. I’ve probably spoiled them all to some degree, but there was never any question in their minds that they were the absolute priority.” Eight hours later, the Internet is exploding with fresh news of the Thickes; while Facebook bubbles with links to Thicke’s appearance on Who Gets the Last Laugh, his son Robin’s single shines from the No. 1 slot on iTunes. The radio duel, I realize with a smile, has ended in a tie. www.alanthicke.com City Life Magazine June/July 2013
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STREET EATS
Stepping out for a meal has never been so satisfying as when dining at these GTA restaurants on wheels Written By Eva Voinigescu
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5 1. Rome’n Chariot. www.romenchariot.ca, @RomenChariot 2. Blue Donkey Streatery 3. Rome’n Chariot 4. The Feisty Jack. www.thefeistyjack.com, @TheFeistyJack
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ity hall may still be debating regulations on street food, but Torontonians will happily wait in round-the-block lines at festivals and special food truck locations around the city for their chance to get a taste of the multicultural on-thego delights offered by our pioneering food mavens. Hearty home-cooked Italian comfort food is on the menu at Rome’n Chariot, where bruschetta on ciabatta and chicken parmesan sliders will add warmth to the briefest of lunch breaks. Top it off with a traditional biscotti and espresso that can be enjoyed guilt-free in the knowledge that Rome’n Chariot’s policy is to never throw away food, instead giving any excess to those in need. Comfort is also on the menu at Fidel Gastro’s, where the ample selection of sandwiches puts the classic PB&J to shame. Try The Gorgeous Jorge instead, an inspired pairing of peanut-butter pulled pork, bacon jam and crackling pigskin. Or, if pub grub is more your style, the British cuisine of The Feisty Jack will hit the spot. “Smash Smash, Bang Bang”
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5. Curbside Bliss Cupcakes 6. Fidel Gastro’s 7. Rome’n Chariot 8. Blue Donkey Streatery
Blue Donkey Streatery www.bluedonkeystreatery.com, @bluedonkeytruck
bangers and mash make for the perfect make-it-through-the-day breakfast. Indulging is always easy when it comes to food truck eats, and the Blue Donkey Streatery is no exception. Greek specialties are (expertly) turned on their head with items like the fried calamari pita, with Greek salad, calamari, tzatziki and french fries all wrapped up into one awesomelydelicious eat-whileyou-go package. Once the main meal is done, it’s time for dessert. Whether it’s sticky toffee pudding at The Feisty Jack, a classic Canadian maple BeaverTail from the GTA’s mobile BeaverTails truck or the baked-from-scratch treats of Curbside Bliss Cupcakes (we’d go for the Guinness or peanut-butter fluffernutter flavours), you can’t go wrong. And with temperatures finally on the rise, there’s no excuse not to get outside and enjoy what the streets of the city have to offer your eyes and your tastebuds. For hours and locations, follow the individual trucks online or @foodtrucksTO. torontofoodtrucks.ca
Gourmet Gringos www.gourmetgringos.com, @GourmetGringos
Fidel Gastro’s www.fidelgastro.ca, @fidelgastros
Urban Smoke Fusion BBQ urbansmokefoodtruck.com, @UrbanSmokeTruck
Curbside Bliss Cupcakes www.curbsideblisscupcakes.com, @curbsidebliss
BeaverTails www.beavertails.ca, @BeaverTails
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A DV E R TO R I A L
THE NATURAL WAY
Dr. Vito DiBlasi knows that everyone is different, and depending on lifestyle, will require a unique treatment plan to deal with specific needs. It’s this personalized, patient-focused approach that has cultivated his growing list of satisfied clientele at his budding Vaughan practice, Avanti Naturopathic Clinic. As a licensed naturopathic doctor, Dr. DiBlasi employs natural therapies and remedies to address chronic diseases and illnesses, focusing on treating the source of ailments as opposed to just the symptoms. “It’s about stimulating the body’s ability to heal itself,” he explains. “The body is always trying to sustain equilibrium with the environment. We just give it what it needs to do so.” Dr. DiBlasi, who also speaks Italian, ensures patients receive comprehensive care through a variety of avenues. While he specializes in acupuncture and homeopathy — remedies that are derived from diluting extracts from plants, minerals and animals — his broad skill set offers a range of treatment options, including clinical nutrition, herbal medicine, physical therapy and lifestyle counselling. From fatigue and anaemia to muscular pain and sports injuries, to weight management and detoxification, Dr. DiBlasi provides relief through treatments tailored to specific lifestyles and by guiding patients down the road to helping themselves. During appointments, Dr. DiBlasi engages in thorough discussions about www.citylifemagazine.ca
Photo by Jesse Milns
At Avanti Naturopathic Clinic, Dr. Vito DiBlasi focuses on individualized care to provide patients with customized natural treatments
Dr. Vito DiBlasi is a licensed naturopathic doctor and the founder of Avanti Naturopathic Clinic in Vaughan
patients’ daily routines, including exercise, dietary habits and stress factors, to home in on the cause of their condition. This allows him to not only offer a remedy but also to recommend adjustments that will prevent future problems. Through these consultations, “I get to understand patients better and better,” explains Dr. DiBlasi, who graduated from the Canadian College of Naturopathic Medicine. “I build a rapport and begin to understand them on a different level — it gives me a deeper understanding of the root of their problems, allowing me to adjust and customize treatments to fit their specific needs.” Dr. DiBlasi explains how the greatest reward is seeing his patients benefit from treatment. He describes one of his first patients, a runner, who showed low ferritin levels on her blood reports
THE BODY IS ALWAYS TRYING TO SUSTAIN EQUILIBRIUM WITH THE ENVIRONMENT. WE JUST GIVE IT WHAT IT NEEDS TO DO SO — Dr. Vito DiBlasi
and experienced subsequent hair loss. Through diet modification, which included upping her protein intake and acupuncture treatments to stimulate blood flow, the outcome was well received. “It sounds simple,” Dr. DiBlasi says, “but when patients experience positive results and are excited by them, these are the most rewarding cases.” 10 Buttermill Ave, #5A, Vaughan, Ont. (905) 760-2232 www.avantinaturopathicclinic.com City Life Magazine June/July 2013
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Chef Fabio Viviani visits Vaughan with his latest cookbook
FOR THE LOVE OF
FABIO!
Throwing meatballs in the Sistine Chapel? Fabio Viviani gets all sauced up in the art of cooking
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34 City Life Magazine June/July 2013
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Seafood Cioppino, Pissed Off Eggs — his cookbook delivers a mouthful of over 100 recipes passed down for generations. It’s a celebration of family, he explains, an anthology of love letters to the humble ingredients that have kept his edible traditions alive. From his devotion to family and the homecooked meals that sustained them,
I’M NOT THE GREATEST CHEF — I JUST WANT TO BE EVERYBODY’S GRANDMA
The Tuna with Tomatoes and Capers dish found in Fabio’s Italian Kitchen is one of over 100 family recipes. See page 38 for recipe
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egacy means everything to Fabio Viviani. It’s about hitting the ground running in Converse by John Varvatos shoes — even if that means flying 340 days of the year to make it happen. “Lindsay Lohan is very famous but does she have a good legacy? I don’t care to be famous; I want people to remember me for the good things and what I do for others,” he explains. In a ragù-to-riches tale, he proves an indelible protagonist. Stepping into A1 Autostrada restaurant, a fiery glow emanating from the entrance illuminates his figure in pyrotechnic energy. The vermilion haze produces a transcendent effect, one that throws a typifying light on the life of the stir-crazy chef. Viviani, who jumped headfirst into the firepit of California’s dining scene seven years ago, who at 11 was cooking pies in a sweltering bakery basement with two dozen doubledecker ovens blasting, is no stranger to a bit of heat. Wearing jeans, a white dress shirt and a dark zip-up sweater, his chestnut hair slicked away from his hazel eyes, he walks into the restaurant, surveying the space with goal-oriented eyes like an athlete strategizing his next move. Despite this being his first time in the adrenaline-pumping eatery — or Vaughan, for that matter — a travelworn Viviani immediately feels at ease. “I’m at home here,” he murmurs, his eyes panning over a wood-fired oven, his fingers brushing against a modern Tamagnini meat slicer in ruby red chrome. The Italo-American chef and author from Los Angeles, in town to promote his latest book, Fabio’s Italian Kitchen, rounds a corner to a prepping area stocked with olive oil, eggs and tomatoes — staple items of a childhood stripped of any fanciful foods. Skilfully handling the fare, his features soon ignite a response that overrides any remnant memories belonging to longlost cupboards deprived of indulgent sustenance. These simple ingredients, his gestures reveal, have become ever-present elements he continues to showcase in his work. Drunken Spaghetti,
City Life Magazine June/July 2013
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That’s amore: Fabio Viviani plants a kiss on his mother, who shares her secret to super-moist meatballs in Fabio’s Italian Kitchen
ONE OF THE BIGGEST LESSONS THAT MY FAMILY TAUGHT ME WAS LIFE IS NOT ABOUT HOW GOOD YOU’VE HAD IT SO FAR, BUT HOW BAD YOU WANT IT
Viviani is like a drop of oil in a sea of molecular cooking, an anomaly in an era when fledgling chefs are scrambling to add the next best thing to their eggs. “I don’t follow food trends; I make them,” says Viviani, who takes a seat in the restaurant’s sunken dining area. “Actually, I don’t make them — I bring people back to reality. That’s what I do; I go back to the basics. I’m not
36 City Life Magazine June/July 2013
the greatest chef — I just want to be everybody’s grandma.” Born and raised in the frescoed foothills of Florence, Italy, Viviani grew up with the basics. Crammed in a tiny apartment with his parents, grandparents and great-grandmother, his makeshift bed was a beach chair covered in a thin mattress in the living room. They fought to make ends meet,
but his grandpa’s garden and chicken coop on a strip of land next to their low-income housing complex meant that hot home-cooked meals — a few vegetables, eggs and if they were lucky some scraps of meat or fish — somehow made their way onto the kitchen table. Although the unbalanced diet affected his health, Viviani tosses self-pity over his left shoulder. “To me it didn’t feel like a struggle because it was just what we did,” he writes in his book. “You only call it a struggle when you realize other people have it better.” But somewhere, sometime along the way, Viviani’s modest upbringing would spark an entrepreneurial mindset that would jolt gastronomy back to its beginnings. And it’s something you can taste in his food. “You know, one of the biggest lessons that my family taught me was life is not about how good you’ve had it so far, but how bad you want it.” www.citylifemagazine.ca
As a child, Viviani radiated such uncontainable energy that he often found himself in trouble wherever he went. The hallowed grounds of Vatican City were no exception. On a visit to St. Peter’s Basilica during the papacy of Pope John Paul II, boredom struck the youngster as he waited for his blessing from the head of the Roman Catholic Church. He jumped and yelled, he roused the cardinals who tried to calm him and he ate one of the two apple cakes he had prepared for the pontiff. For a mere 10 minutes, however, he remained serene when the pope finally emerged to bless him and extend a warm embrace. It was then that Viviani jumped up in a fruitless attempt to knock off the pope’s ceremonial hat. “I was just seven years old,” he explains with a laugh. “I didn’t know what I was doing!” One day, when he was five and feeling especially devilish, Viviani accidently lit his great-grandmother on fire. Acting on explosion scenes he’d seen on TV, he stole some of his grandfather’s gunpowder paste, mixed it with rubbing alcohol and olive oil, and lit the concoction he had laid out on the living room floor. Before his dad could douse the blaze, thick trails of smoke filled the small space, and flames hungrily licked at the rubber tires of his great-grandmother’s wheelchair as she rolled into the room. The family became incensed, wondering how they could channel the energy bundled up inside him. His great-grandmother quickly spoke, offering up a solution: “I’ll take care of him. I have an idea.” Leading him to the kitchen and handing him a spoon, she taught him how to prep bread and pasta as he clung to her side. Mixing batters, sautéing ingredients, Viviani was whipping up meals for his family by the time he was six. “The kid wants to play with fire,” she had mused, “I’ll teach him how to cook.” It wasn’t long before Viviani yearned to financially contribute to the household. At 11, he began sneaking out of his home to work a strenuous yet well-paying night job at a bakery. Although the long shifts that ended at dawn began to affect his grades, the morning sun began to light the way down a different path. Raised in a city www.citylifemagazine.ca
Q&A WITH FABIO VIVIANI The Florentine chef on weathering stress, California taxes and walking around in his underwear CL: As a native Italian who splits his time living in Chicago and Los Angeles, do you prefer one city over the other? FV: I prefer Chicago as a city because the people are nice there. It’s a Midwestern mentality in a big city. It’s extremely clean and it’s concentrated. In one hour you go from the city to downtown, from downtown to the suburbs. You can live with that. Los Angeles, I pick the weather of California, but as far as the city — it is too spread out and the freeway takes forever. CL: What do you love most about Florence? FV: The smell. I love the smell that downtown Florence has with all the old buildings, the cobblestone. I love the fresh-cut grass in my backyard in Italy. I love the hills. I love to walk around my house in underwear and not worry about the neighbour calling the cops. I miss having a glass of wine on my porch, in my house on a Tuscan hill, and not getting a DUI if I get into my car to go get an espresso at the bar! I miss those things. CL: Do you find time to get back to your roots and visit Italy? FV: I’m very busy here but that does not prevent me from taking two or three weeks a year to go back there. I have everybody there. CL: Growing up, your family struggled financially. How has life changed for you, and do you find that you appreciate things more after going through that? FV: I bought a home for my mom and my dad. I bought a home for myself. I bought a home in the United States. I’m much better off right now than I was 30 years ago. It’s easier to go through the motions because you don’t care for the money, you don’t care for the toys. I mean, don’t get me wrong, they are great. I drive a nicer car now than
I did 20 years ago but that has not changed who I am. If I have to get rid of the car tomorrow to buy a loaf of bread, I will do it in a heartbeat. CL: Are you better at being the chef or the businessman? FV: A lot of people are better chefs than I am as far as technique but have no clue on how to expand their business. They get stuck at $100 per week in the same place and never grow. They have a good one-place business but they don’t have business in other places. CL: When do you feel the most pressure? FV: Tax season. I hate the bracket. I’m in California and it makes you pay way too many taxes, but when you make money you have to pay taxes, that’s fine. Nothing stresses me. I don’t go through stress. I make people stressed and I don’t really get affected by it. Stress is when things happen to you and you get overwhelmed. I don’t get overwhelmed by it. CL: How would you describe yourself? FV: Very personable. Very outgoing. I’m easy to please. I’m very demanding. I demand a lot from myself, I demand a lot from my employees but whoever gives, I will give 10 times back to them. CL: Who is someone that has always been a constant in your life? FV: God has always been there for me when I need to talk to somebody — and my grandfather. He always picks up the phone. For some reason, even if he has no clue what I’m talking about, he will always give me the right advice. CL: What does he think of your success today? FV: He’s happy because I’m happy. My grandpa could care less about my success. All he cares is that I’m happy. City Life Magazine June/July 2013
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somebody else’s shadow. I want to be the sun, not the moon … I want to shine my own light.” Today, Viviani splits his time between Chicago and Los Angeles to run his booming restaurants. Siena Tavern recently opened up in the Windy City, and Firenze Osteria in North Hollywood continues to entice loyal diners. His Moorpark, Calif., restaurant, Café Firenze, often seats celebrities, including Canadian actor William Shatner. “He used to come to my restaurant pretty much every other day. He has a ranch out in Moorpark, and we used to ride horses together,” says Viviani, star and host of the lifestyle and food web series Chow Ciao! on Yahoo! “I would ask him, ‘What do you want to eat, Will?’
from page 35
TUNA WITH TOMATOES AND CAPERS TUNA ALLA LIVORNESE SERVES 4
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steeped in artistic and architectural history, a place considered to be the birthplace of the Renaissance, Viviani, now 35, decided to pursue a masterstroke of his own. “I consider cooking an art. A little bit of this and a little bit of that, a touch of green here, a splash of red there. Now, I’m not an artist like Michelangelo, because I can’t slap meatballs on the Sistine Chapel, but I’m all right with the art of food,” he smiles. Swapping his school uniform for a pristine chef ’s jacket, Viviani let his passion do the rest when he began working at Il Pallaio restaurant. Under the tutelage of iconic restaurateur Simone Mugnaini, he rose through the ranks, becoming a sous chef at 16 and eventually opening up his own
INGREDIENTS garlic, crushed oregano, tied with string olive oil anchovy fillets rosemary Fabio’s Tomato Sauce capers, drained, or rinsed if salted 2 lb. cherry tomatoes, cut in half Salt and pepper 4 tuna steaks, 8 oz. each, preferably center cut Fresh parsley, chopped
6 cloves 2 bunches ½ cup 8 2 sprigs 2 cups ½ cup
I CONSIDER COOKING AN ART. A LITTLE BIT OF THIS AND A LITTLE BIT OF THAT, A TOUCH OF GREEN HERE, A SPLASH OF RED THERE
impressive collection of restaurants and clubs across Florence. “I had a lot of success in Italy, yet I wasn’t fulfilled, I wasn’t happy,” says Viviani, who wears a trio of necklaces that each stand for health and success, well-being and happiness, and block any negative energy coming his way. Despite not speaking English, regardless of having just one friend in the most populous state in the U.S., Viviani headed to Ventura County, Calif., in 2006. Splashing thousands awake with his skill and quirky charm, Viviani’s career soon took off. “I always had a plan of expansion. In my mind, I was never meant not to work hard for my own business and live in
38 City Life Magazine June/July 2013
He would respond and say, ‘Impress me or surprise me.’ He was very theatrical. He liked everything that was very bold in taste. He doesn’t like anything plain — he’s not a dressing-on-the-side kind of guy, if you know what I mean.” With plans to spread his restaurant models to Miami, Las Vegas and New York, a website teeming with recipes and an appearance on Top Chef in 2008, there’s only one thing Viviani can’t check off his list. “I’d like to have my grandma back for one day, just because I’d like to cook her a meal and say, ‘See? This is what I do.’ She died before realizing that I was going to be all right.” fabioviviani.com
INSTRUCTIONS Place the garlic in a deep sauté pan with the bunches of oregano. Add the oil, turn the heat to medium, and cook until the garlic starts to turn golden. Add the anchovies, mashing them with a wooden spoon. Then add the rosemary and the tomato sauce and bring to a boil. Turn the heat down a bit and reduce for 10-15 minutes, then add the capers and the cherry tomatoes and season with salt and pepper if necessary. Place the tuna steaks into the sauce and cook on each side for about 5 minutes over medium heat. Turn the heat off and let the fish rest for 10 minutes. Remove the tuna and serve with the sauce (reduce it more if you like) and with fresh parsley on top. Excerpted from the book FABIO’S ITALIAN KITCHEN: Over 100 delicious family recipes by Fabio Viviani. Copyright © 2013 by VF Legacy, LLC. Reprinted with permission of Hyperion. All rights reserved.
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CREATING HEALTHY BEAUTIFUL
SMILES FOR A LIFETIME OUR SERVICES
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QUICK FACTS THE FIRST VISIT Your child’s first dental visit should occur shortly after the first tooth erupts and no later than 12 months of age. Early examination can prevent complicated treatment down the road.
THE RIGHT TIME FOR AN ORTHODONTIC CHECKUP You don’t have to wait for all of your child’s permanent teeth to show in order to solve orthodontic problems. It is recommended that children have their first orthodontic evaluation by age 7, or sometimes earlier.
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The team at Dental Works 4 Kids in Maple
All treatment performed by Certified Specialists in Pediatric Dentistry and Orthodontics City Life Magazine June/July 2013
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THE BEERS OF SUMMER :ULWWHQ %\ &KULV 6FKU\HU
These six must-try brews are ideal complements to any summer occasion
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BLACK OAK PALE ALE While many brewers are making their pale ales in the modern North American style, Etobicoke’s Black Oak Brewing Co. is still faithfully making its pale ale in the British tradition. The more traditional beer features a more balanced approach to the malts and hops, with lovely, sweet malty grains balanced with traditional dry herbal European hops. English ale yeast gives a classic fruitiness from esters produced during fermentation, adding to the depth and complexity. A beer equally fit for sitting on the dock in the afternoon or grilling steaks on the barbecue in the evening. Available at the LCBO (#547430) and The Beer Store. www.blackoakbeer.com
GREAT LAKES CRAZY CANUCK PALE ALE Paying homage to Canadians throughout history, but with a particular nod to our alpine skiers, Crazy Canuck is a North American–style pale ale. These beers are very hop-forward, often showing bright citrus peel or resinous evergreen aromas and flavours. Crazy Canuck is a perfect example of the style: bright with grapefruit peel, a big notable bitterness and slightly sweet biscuity malts that offset the sharp hoppy tang. Come July 1, I’ll toast our nation with a few of these. Available at the LCBO (#242545) and the Great Lakes Brewery in Etobicoke. www.greatlakesbeer.com
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STEAM WHISTLE PILSNER While much of the hype and hoopla in the Ontario craft brewing scene features funky modern styles of beer, it’s important to remember that we have brewers making amazing classic styles, too. Steam Whistle has been making pilsner at the historic John Street Roundhouse, just south of the CN Tower and Rogers Centre, since 2000. While its grown quite a bit in 13 years, the beer is still excellent. With sweet, grainy pilsner malts that hint at hay fields, the classic noble hops give a sharp, nearly tangy bitterness. It’s a perfect “lawnmower beer” — which is to say it’s a beer that is refreshing and thirst-quenching, ideal to slake a hard-earned thirst, whether you worked it up mowing the lawn or walking an 18 with friends. Available widely at bars throughout Ontario, and at the LCBO and The Beer Store. www.steamwhistle.ca
BELLWOODS BREWERY ROMAN CANDLE IPA India pale ale (IPA) is an old style of beer originally made by English brewers with higher alcohol and lots of hops (both of which are natural preservatives) to survive the long boat trip to India in colonial days. The style has enjoyed a popular resurgence in the past few decades, and while there are some on the market that are fairly tame, most now feature 6.5 per cent alcohol or more, and huge, bitter hops. Roman Candle, from the new Bellwoods Brewery on Ossington Avenue in Toronto, is exactly what North American IPAs are all about. Tending much more towards earthy pine notes from the hops, there are traces of citrus as well, and nice sweet malts to support the hops that remind me of fresh-baked brown bread. Not for the faint of heart, if hops are your thing, Roman Candle is worth the drive to the brewery on Ossington. www.bellwoodsbrewery.com
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CHRIS SCHRYER, GUEST BEER EDITOR Chris Schryer writes about all things beer in the GTA on his blog, TorontoBeerBlog.com. You can also find his thoughts on beer in TAPS The Beer Magazine and Huffingtonpost.ca, and hear him Friday afternoons on Edge 102.1 with “Fearless” Fred Kennedy.
5 KENSINGTON BREWING CO. FRUIT STAND WATERMELON WHEAT ALE Fruit beers often feature berries, like cherries, raspberries, black currants and strawberries. Others use tree fruits, like peaches or apricots. Kensington Brewing Co.’s Fruit Stand Ale is the first that I know of that is made with fresh watermelon juice. While there is a clear taste of nice, sweet malted barley, and a touch of classic wheat tang, the big show is sweet, fruity watermelon. With some nice earthy tones, and an almost leafy aroma that I assume is the hops, the interplay between the elements is actually quite complex. That being said, served up nice and cold after a long day in the sun, Fruit Stand could be the ideal summertime refresher. Available at fine bars around the GTA and the Kensington Brewery. www.kensingtonbrewingcompany.com
6 AMSTERDAM FRAMBOISE Amsterdam’s classic raspberry wheat beer is back this summer in a gorgeous swing-top ceramic bottle at the LCBO. Bright, tart and a little sweet, the beer is bursting with juicy Canadian raspberries. This beautiful hazy pink beer is perfect for patio sipping, and it’s great for people who think they “don’t like beer.” Available at the LCBO (#637769) and the Amsterdam Brewery in Leaside/Queen’s Quay. www.amsterdambeer.com
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A DV E R TO R I A L
BILL’S PIT: THE TRADITION
CONTINUES
Frank and Angela Filice, owners of Bill’s Pit
The celebrated restaurant aurant has a new home andd look, but its deliciouss cuisine remains true
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wo pillars have solidified Bill’s Pit as a culinary institution in the GTA: taste and tradition. For nearly 50 years, patrons have relished the succulent dishes and hearty portions that have made this steak house a staple of quality dining. Now at its new home in Thornhill, Bill’s Pit stays faithful to its beloved cuisine, but brings a contemporary twist. Bill’s Pit has been renowned for its signature steak, ribs and seafood since firing up its grills in 1964 at its original Downsview location. The addition of pasta to the menu caters to the demands of a growing demographic. “We’ve incorporated that Italian flair,” explains owner Frank Filice. “It adds innovation and offers greater selection to our customers while staying true to our roots.” Filice joined the Bill’s Pit family 35 years ago, when he was 14. Like all great success stories, his had a humble beginning — he was a dishwasher. Over the years Filice worked up the ranks, buttressing his first-hand experience with a degree in hotel and restaurant management, eventually becoming a partner. In 1991 he took over as sole proprietor, with the determination to continue the Bill’s Pit legacy. Growing up in the business instilled in Filice the importance of customer service. “We believe that in a small business you have to be hands-on,” he explains. “Food and service are the two reasons why people go to restaurants. It’s crucial to stay on top of both to ensure the customer leaves satisfied.” This drive for perfection compels Filice to still lead the kitchen today, so he can ensure each plate adheres to his unwavering standards. Filice’s dedication to the craft has been key to keeping customers coming back for more. While mainstays like certified AAA Black Angus beef that’s aged for a minimum of 28 days and baby back ribs prepared using a house rib spice are definitely fan favourites, many still adore the appetizers served before every dinner. “To this day,” Filice explains, “people who have been coming here since they were six or seven www.citylifemagazine.ca
Bill’s Pit’s contemporary décor brings the feel of downtown dining to Thornhill
ask, ‘Do you still have your house garlic bread and salad?’ It’s amazing that customers still love those after all these years.” While the contemporary décor of the new location, which also has space for private parties of up to 16, radiates with a downtown vibe in an uptown setting, the spirit of Bill’s Pit remains the same. “It’s all about the taste. It’s all about the traditions,” says Filice. “Simplicity at its best.” www.billspit.com 1200 HWY 7 W., Thornhill, Ont. City Life Magazine June/July 2013
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THE HOME STRETCH
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Expand your décor horizons with these interesting items that are sure to add life to any abode
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1. THE PHILLIPS TOUCH The Phillips home décor collection is putting a unique twist on high-end furniture and home accessories. www.phillipscollection.com
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2. SUMMER COMFORT The Graydon chair is a comfortable, vintage lounge chair made with beautiful leather and sturdy chrome legs. www.elte.com 3. MODERN, VINTAGE, STYLE Even & Odd is a Toronto-based décor company providing unique modern and vintage products for your home. www.evenandodd.ca
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4. THE EVEN & ODD STYLE Carrying a wide range of products, including decorative items and French made glassware, Even & Odd is putting a quirky spin on home décor. www.evenandodd.ca 5. TEST YOUR SOBRIETY A stylish upgrade from the traditional alcohol flask making it a perfect gift for any liquor lover. www.shopcaster.com 6. ROCK SOLID Serving the GTA for over 20 years, Rock Solid Interlocking has developed a reputation for professional excellence through the high-quality results it provides clients. www.rocksolidinterlocking.com
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7. GETTING SHEEPISH The Phillips Collection shakes things up with these life-size sheep sculptures. www.phillipscollection.com 8. HANGING AROUND Made of antique brass finished steel and inspired by Porfirian rosaries, the Marfil Cluster chandelier is a conversation starter of understated elegance. www.activemerchandiser.com 9. VIBRANT KITCHENWARE A colourful, elegant plate set from Desirée China & Gifts’ Benidorm Collection. www.desiree.ca
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10. UNIQUE DECOR A collection of home décor items from Even & Odd, the prime destination for all modern home décor enthusiasts. www.evenandodd.ca Product #8 is available at Prima Lighting in The Village at Vaughan Mills
A DV E R TO R I A L
DAVID’S
FINE LINENS Discover quality bedding and more
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ugo Boss, Roberto Cavalli, St. Geneve and St. Pierre are but a few of the celebrated brands carried by David’s Fine Linens. Offering a royal experience for all those who walk through its door, the shop boasts excellence in selection and a superior shopping experience. “We are not a store about price,” says owner David Saini, who founded the shop 26 years ago. “We are a store about quality and service.” Saini’s speciality is high-fashion bedding that doesn’t sacrifice value for the pretty details; the treasures found at David’s Fine Linens are both visually mesmerizing and structurally sound. David’s is also shaking the competition with its abundance of stock, ensuring that customers get exactly what they want when they need it — whether that be a 100% cashmere blanket, heavenly silk sheets or a lavish eiderdown duvet. www.davidsfinelinens.com 8099 Weston Road, Unit 25, Woodbridge, Ont., (905) 264-7778 Bayview Village Shopping Centre, 2901 Bayview Avenue, North York, Ont. (416) 590-7311, Toll-Free: (1-877) 591-1115 www.citylifemagazine.ca
David’s Fine Linens offers a variety of oh-so-soft bedding, including duvet cover sets by Hugo Boss and Glen Peloso
City Life Magazine June/July 2013
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Designer labels and fine Italian fabrics 44 City Life Magazine June/July 2013
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www.rocksolidinterlocking.com City Life Magazine June/July 2013
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When Jennifer,* 54, came to me three years ago, she could barely crawl out of bed. She was a busy professional with a high-stress job who was suering from insomnia, hot ashes and emotional breakdowns “at very inconvenient times.â€? Having tried a number of prescribed meds, as well as hormone replacement therapy (HRT), she was frustrated that nothing was helping and it was now aecting her work and personal life.
THERE ARE NATURAL AND MORE EFFECTIVE WAYS TO DEAL WITH AND PREVENT MENOPAUSAL DISCOMFORT, WITHOUT THE POSSIBLE SIDE EFFECTS OF DRUGS
Don’t let menopause put your life on hold
MENOPAUSE: FINDING THE RIGHT BALANCE Most women cringe at the thought, but menopause doesn’t have to be such a nightmare. The good news is that with a few simple dietary and lifestyle changes, you can successfully transition through menopause with ease :ULWWHQ %\ 'HERUD 3DOPLHUL % $ 6F 5+1
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ll women, at least those in North America, are very familiar with the most common menopausal symptoms, which include hot ashes, night sweats, insomnia, memory loss and mood swings. Although these are common symptoms, they are just those ... symptoms! Common doesn’t mean you have to accept them as normal. The great thing is that all of these symptoms are within your control, and I’m not talking about using medication. Although I can understand that taking a pill to alleviate uncomfortable symptoms may seem like the easiest option, there are natural and more eective ways to deal with and prevent menopausal discomfort, without the possible side eects of drugs.
46 City Life Magazine June/July 2013
Like many people, Jennifer never considered that her diet and lifestyle were contributing to her menopausal woes. Together we reviewed her food journal and I helped her to really see what “foodâ€? she was eating and how it was having a negative eect on her body. Jennifer basically relied on three to four coees to carry her through the day. With no sleep, no breakfast and a lack of energy, she needed the boost that caeine oered. Her lunches were often eaten at her desk and consisted of a microwaveable frozen meal or fast food fare. She often visited the vending machine during her midafternoon slump and loved her cookies and chocolate. Dinner wasn’t any better: frozen pizza, takeout, mac and cheese or a deli sandwich. Jennifer and fruits and veggies hadn’t seen each other in years. For her, it was all about convenience — she was too busy and tired to take the time to cook a proper meal. Needless to say, we had a lot of work to do, but Jennifer was up for the challenge. We cut back her coee intake and replaced it with herbal teas and plenty of water. I provided her with an individualized sample menu plan that consisted of tons of fresh fruit and veggies, especially leafy greens. Fruits and veggies are not only full of ďŹ bre, but they are rich in vitamins and minerals, and are alkalinizing. During menopause, there is a decline in estrogen and progesterone production, which can contribute to bone loss and increase the risk of osteoporosis. This makes it especially important to consume a diet high in alkaline foods, which are essential for maintaining strong bones. This is also why it was important for Jennifer to limit her intake of pop and reďŹ ned carbohydrates/sugar, as these are acidic foods and can leach calcium from the bones. Jennifer’s high consumption of soda, cookies and white-our products were also contributing to her menopausal symptoms, creating blood sugar imbalances and overloading her liver. An unhappy liver meant an unhappy Jennifer. I also had her eating plenty of foods rich in phytosterols. These steroidlike molecules are similar to estrogen and naturally exist in a variety of foods, including alfalfa, olives, parsley, whole grains, apples, legumes, cherries, ax, peas and soy. The beneďŹ t of www.citylifemagazine.ca
eating foods high in phytosterols is that they can gently mimic estrogen in the body, thereby helping to alleviate menopausal symptoms. It was also essential for Jennifer to begin with some supplementation, as her high consumption of cooked foods, trans fats and sugar, and overall nutrientvoid diet, left her with imbalanced gut flora and nutrient deficiencies. She began by taking probiotics, fish oil and a B-complex. These helped to bring balance back to her body. A few lifestyle habits that were important for Jennifer to adopt included daily physical activity, exposure to natural sunlight and stress reduction. Stress management is crucial, as adrenal glands are responsible for producing hormones, so it is important to keep them healthy and functioning well. Meditation, deep breathing and yoga were very effective relaxation techniques for Jennifer. As we gradually made these changes to Jennifer’s diet, within weeks she began to notice a significant difference in the way she felt. She was ecstatic that her hot flashes began to drastically diminish and she was finally getting her energy back. She soon began to sleep through the night again. Not only did Jennifer feel better, but she looked better, too! Her dark under-eye circles cleared up, she lost weight and her bloated belly was a thing of the past. Today, Jennifer is happy and loves eating good food. Jennifer’s story is only one of many. With dietary and lifestyle changes like these, you too can improve your overall health and have a positive menopausal experience. *Name has been changed to protect the privacy of the patient.
Mediterranean Italian Cuisine
Since opening in 2004, Villaggio Ristorante has quickly become a mainstay of Vaughan’s competitive dining scene. Its award-winning Mediterranean Italian dishes feature only the freshest ingredients and are prepared with passion and imagination. Enjoy succulent Black Angus New York steak, Quattro Formaggi pizza and pappardelle in tomato lamb sauce, all in an upscale,
DEBORA PALMIERI B.A.Sc., RHN GUEST HOLISTIC NUTRITION EDITOR Debora is a food and nutrition expert with a passion to help individuals achieve optimal health through food, nutrition and a balanced lifestyle. As an educator, Debora’s purpose is to encourage and support others to take responsibility for their own health and well-being. www.myhealthychoices.ca
www.citylifemagazine.ca
contemporary atmosphere in historic Kleinburg.
(905) 893-4888 110 Nashville Road, Unit 11, Kleinburg, Ont. www.villaggio-ristorante.ca City Life Magazine June/July 2013 47
BIG THING
THE NEXT Canada’s most highly touted basketball prospect selects his NCAA destination :ULWWHQ %\ 'DQLHOH )UDQFHVFKL
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The 6-foot-8, 18-year-old small forward averaged a remarkable 23.4 points and 11.2 rebounds per game in his senior year, earning him the 2013 Naismith Prep Player of the Year award as well as the 2013 Gatorade National Boys Basketball Player of the Year accolade. The shy, laid-back hardwood prodigy also suited up in post-season allstar games that included the McDonald’s All-American Game and the Jordan Brand Classic. After announcing his NCAA decision, Wiggins expressed his gratitude and admiration for Huntington Prep and the surrounding community in an open letter. Without their guidance and support, he wrote, none of this would have been possible. “I hope that when you hear or read my name, you are proud to say I played my high school days here in Huntington. Because I am proud to say I played here.” Initially slated to be a top recruit for 2014, Wiggins announced in October 2012 that he would reclassify into his original high school class of 2013 and was immediately placed at the top of the college basketball At 18, Thornhill native Andrew Wiggins is projected to be the No. 1 overall pick in recruiting rankings. next year’s NBA draft “He’s going to have a big target on his back because Following his freshman year he is the No. 1 player and he’s got at Vaughan Secondary School in all the hype surrounding him,” said Maple, Ont., Wiggins transferred to Townsend. “He played against some Huntington Prep in West Virginia of the best teams in the country (at where his sensational athletic ability Huntington Prep). His feel for the and awe-inspiring basketball skills were game and athleticism is just second to on full display against some of the top none and he has a knack for scoring high school players in the country. “He the basketball.” Kansas’s athletic facilities are had a really good coach in Rob Fulford, and he not only got to play with a lot considered to be among the best in of other really good players but he also college basketball, offering Wiggins got to play against great competition,” all of the necessary tools in order to commented Jayhawks assistant coach polish his game. Wiggins will also find himself under the tutelage of one of Kurtis Townsend. 3KRWR %\ &KULV 5\DQ &RUELV
anadian basketball phenom and Thornhill, Ont., native Andrew Wiggins has chosen the University of Kansas as his NCAA destination. Wiggins, ranked as the No. 1 college basketball recruit in North America, passed on offers from Florida State, Kentucky and North Carolina prior to announcing his decision to take his talents to Kansas, a basketball program rich in history. James Naismith, the Canadian inventor of basketball, was the school’s first-ever basketball coach and laid the foundation of the Jayhawks’ storied program.
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the most respected college basketball coaches in the country. Recognized as a tremendous teacher of the game, Bill Self is known for grooming budding players into NBA-calibre stars. “Kansas is one of the elite teams in the nation. Coach Self is the winningest coach in the last decade and he knows how to win. Andrew is a winner and he really liked Coach Self,” stated Huntington Prep assistant coach David Meddings. “Kansas is an elite program and will continue to be. Andrew’s a special player and person. He chose Kansas and it was a great decision.” Wiggins comes from a family of toptier athletes. Both his parents attended Florida State University, where his father Mitchell played basketball before beginning his NBA career. His mother Marita Payne-Wiggins was a sprinter who won a silver medal for Canada at the 1984 Olympics in Los Angeles. His eldest brother, Mitchell Jr., currently plays for Southeastern University, while his other older brother, Nick, plays basketball at nearby Wichita State University. “I think anytime you have that type of support, there is a comfort level. When you see guys in front of you, either older brothers or your dad doing it, there is a comfort level with what you can accomplish,” said Townsend. Wiggins has maintained his commitment to Canadian basketball and is planning to represent Canada’s senior men’s national team in the near future. Wiggins is projected to be the No. 1 overall pick in next year’s NBA draft, a feat that no Canadian basketball player has ever accomplished. The only question that remains is how high this Canadian basketball star will soar. “I think he’s a smart enough kid and a good enough athlete that he’ll be able to be successful,” says Townsend. “I think he can be the face of Canada’s national basketball team and is a young man we can all be very proud of.” www.citylifemagazine.ca
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"Like" Designer Kids Wear on Facebook and follow us on Twitter @DesignerKidsDKW
City Life Magazine June/July 2013
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ALL’S FARE IN THE CITY OF VAUGHAN As the summer solstice sizzles by, culinary adventures spark to life in Vaughan. Take a seat, open a menu and experience the thrill of some of our city’s finest dining Written By Amanda Storey Photography By Jesse Milns and Josh Storey
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aughan is a feast for the senses. An ever-evolving palette of sights and sounds comprises these city streets, from the blossoming skyline to the colours that bounce from fashion shop windows, to the culture-infused choruses that ring from summertime’s Concerts in the Park. But as any Vaughan native will confess, it’s the sense of taste that keeps the passion pumping through this flourishing community. Yes, ours is a city with buzzing tastebuds and an appetite for exploring the globe through the stimulating synergy between fork, plate and glass. A few steps down the sidewalk and the ravenous will be transported to Italy’s bustling, chattering bakeries stuffed with cannoli and cookies; they will discover
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Japan through a heaping plate of sashimi. They will mingle with friends and family on sun-drenched patios, embrace the forever- young culture of social clubs and cuddle into rustic cafés with a steaming mug of java and a dog-eared novel. It’s an enviable culinary adventure, and one that shines even despite the blinding lights of downtown Toronto’s own shimmering restaurant culture. Vaughan’s explosion of eateries has marked the city as one of the province’s most delectable culinary communities, a hotbed of cuisine not to be ignored. This summer, City Life invites you to step into Vaughan’s lip-smacking menus, zestful restaurant architecture and chefs with unparalleled skills over the stove, at the chopping board and in the garden.
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1. SPIN DESSERT CAFE
3. A1 AUTOSTRADA
You’re not dreaming — Toronto’s muchloved Spin Dessert Cafe is now in Vaughan. Its sugarcoated menu bursts with delicious treats, such as sweet and savoury crepes (owner Marc David tells us their Irreplaceable crepe is a popular pick), sundaes (try the tantalizing Never Surrender), mochas and oodles more. Spin’s delectable delights are the perfect complement to any celebration. www.spindessert.com, (905) 851-3633
It may be themed after an Italian motorway, but at A1 Autostrada, there’s no rush. In fact, guests may need to take a few minutes to let their eyes wander the walls of the cylindrical niche, which is loaded with intrigue — think a customized Pirelli tire tread mural, or a mesh fabric scrim bearing a vintage Italian photograph. If the design doesn’t leave patrons breathless, the menu will: crafting his dishes with artistry, owner and chef Luigi Beccati offers an adventure on every plate with pops of colour, creative arrangement and bursts of flavour. (905) 760-8338
2. MARCELLO’S
Call them old-fashioned, but at Marcello’s Pizzeria, it’s all about good food and great value. A simple yet cosy dining room welcomes guests to famous pizza — cooked to perfection in the restaurant’s stone oven — succulent proteins, including certified Angus beef and fresh fish, as well as over a dozen pasta options. Walls in toasty hues kindle comfort for diners, while plenty of windows let the light in for a refreshing backdrop to a scrumptious home-cooked meal. www.marcellospizzeria.com, (905) 532-0184
4. WEGZ STADIUM BAR
It’s called a “stadium” bar for a reason: WEGZ is the largest sports bar in the city, towering over Rutherford Road in all its orange-and-blue, mural-adorned glory. On the inside, heart-thumping enthusiasm wafts through the air, riding on the cheers of fans watching one of many TV screens enjoying ribs lacquered with the house’s special barbecue sauce.
“The atmosphere is incredible,” says Chris Mills, the general manager. “This sort of environment galvanizes people. It’s pretty powerful.” www.wegz.com, (905) 303-9349 5. IVY SOCIAL CLUB
Suave and irresistible, Ivy Social Club keeps its finger on the pulse of the city’s social scene. The Las Vegas–inspired décor breathes class and is accented by a kick of funk; inky black flirts with turquoise in the restaurant upstairs, where the club’s signature Eye Candy Cosmo — which glitters with a Pop Rock–encrusted rim and a cotton candy centre — tantalizes guests. For a personalized night, the club’s private VIP access area can be booked, complete with its own security guard. www.ivysocialclub.com, (905) 761-1011 6. EARLS
A hot spot for the suburban trendsetter, Earls welcomes young professionals, couples and friends to a hip downtown atmosphere. In the kitchen, head chef Ibrahim Tams lets his charismatic talent
Behind every well-dressed man, there’s a half-dressed woman
Visit our newly renovated, 3,000-SQ.FT. menswear store featuring the finest clothing from around the world. 7600 Weston Road and HWY 7, Vaughan, Ont. t 905-851-6500 www.perlui.ca | @perluitoronto
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Menswear Shop Quality Since 1988
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Photo provided by Villaggio Ristorante
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Photo provided by Castello Ristorante
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lead the way in crafting scrumptious dishes such as the Cajun Blackened Chicken and the Earl’s Bigger Better Burger. “In life and in business I try to surround myself with genuine and caring people,” says Tyler Edwards, manager of Earls. “That, coupled with our focus on creating amazing experiences for each and every one of our guests, is what makes Earls different.” www.earls.ca, (905) 851-9600 7. SPOON AND FORK
Spoon and Fork proves it’s possible to be in two places at once: while the Japanese/Thai restaurant houses the ambience of the Upper East Side’s
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chicest lounges, the menu is as true to its heritage as a map of Tokyo or Bangkok. Whether opting for à la carte or all-you-can-eat, guests will know the second their sashimi touches their lips that Spoon and Fork serves up extra special dishes. From importing its fish from the world’s premier fishing locales to aging its famous teriyaki steak for 21 days, to dressing their tables with elegant English Steelite dishes, Spoon and Fork delivers on all fronts. A perfect balance of the best of two worlds, it’s no wonder this young restaurant has quickly become a Vaughan favourite. www.spoonandfork.ca, (905) 856-7788
8. FAEMA CAFÉ BOUTIQUE
Smooth as a perfectly frothed latte, the ambience at Faema Café Boutique is a calm retreat in the midst of bustling Vaughan Mills. They serve all kinds of heaven — from fresh waffles topped with ice cream, to pizza, to all your café classics. And it’s no wonder that the café’s creations are impeccable: as a trusted manufacturer of espresso and cappuccino machines for 50 years, Faema uses their own products behind the counter. For guests who crave a little Faema in their own kitchens, the equipment is available for sale in the café’s shop section. www.faema.ca, (905) 738-6060 www.citylifemagazine.ca
7 9. LA PALOMA
Dolce Maria, Café Cappuccino, Green Apple Sorbet, Biscotti — a spectrum of gelato flavours waits to be delved into at La Paloma in Vaughan. It’s a recipe that owner Salvatore Giannone has perfected over the last 30 years, a feat that has earned him the love of Vaughan’s sweet-toothed victims. But it’s not only the gelato that has marked this café on the map; as winner of City Life’s Vaughan’s Best Espresso, La Paloma hands out the city’s smoothest jolts of caffeine. With all of this set in the midst of a sunny yellow and sky-blue atmosphere, morning seems to last all day in La Paloma’s corner of the world. (905) 851-5151 10. SAPORE BY ZAFFERANO
At Sapore by Zafferano, dinner is more than food on a plate. Guests treasure their time in this culinary trove, where inspiration not only flows from the menu but permeates through the timeless, intimate atmosphere, as well. Sapore’s Gamberi Mediterranea with a glass of house red makes for an unforgettable culinary experience. www.saporebyzafferano.ca, (905) 851-3355 11. CASTELLO RISTORANTE ANTICO
Castello Ristorante has conjured its own brand of romance, plucking at the heartstrings of its guests with soft chandelier lighting, live piano music, old-world Italian décor and of course, a menu that entices with high-class recipes. It’s Romeo and Juliet’s Verona in your hometown. www.castelloristorante.com, (905) 264-9248
g n i t a r b e l e C
15 tantalizing years! L
ocated in the heart of Vaughan,
12. VILLAGGIO RISTORANTE
Castello Ristorante is committed to delivering
This family owned and operated establishment, led by veteran chef Antonio Barbiere, has wowed guests with classic Mediterranean Italian dishes since opening in 2004. Barbiere’s award-winning menu has garnered ample attention from local diners, and with delicious pizzas, pastas and proteins, it’s not hard to see why so many keep coming back for more. www.villaggio-ristorante.ca, (905) 893-4888
the decadent taste of authentic Italian cuisine in an intimate setting. Boasting an exquisite menu of Italian classics, Castello is the perfect place for a relaxing afternoon lunch and elegant family dinner. Join us for Your
Special Event
Live Piano Bar
every Friday & Saturday night 9 www.citylifemagazine.ca
3600 Langstaff Road • Vaughan, Ont. • 905.264.9248 www.castelloristorante.com City Life Magazine June/July 2013
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azda may be an industry underdog, but it’s embraced the role and attacked the industry with an “anything you can do I can do better” attitude. Case in point: the all-new 2014 Mazda6. Not only has this midsize sedan received a welcome facelift, but it’s also fitted with Mazda’s highly touted, fuel-sipping Skyactiv technology. But does Mazda’s new flagship sedan have what it takes to win over customers? The midsize segment is full of powerhouses. The Honda Accord was recently named AJAC’s Best New Family Car under $30,000; the Ford Fusion’s Aston-like design has turned heads and generated strong sales; and the Toyota Camry is not only the bestselling midsize in Canada, but it’s been the bestselling car in the U.S. for over a decade. Indeed, the ’6 has its work cut out for it — but Mazda isn’t backing down. Much like the redesigned CX-5, the ’6 is dressed with Mazda’s Kodo – Soul of Motion design. This sophisticated styling ditches the goofy grins of its kid-friendly kin for a stern and focused stare. It’s far more appealing than the conservatism embraced by the competition, save perhaps for the handsome Fusion. On the road, its 2.5-Litre direct injected engine is responsive and peppy.
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Mazda’s redesigned midsize sedan puts pressure on the competition Written By Michael Hill
Power isn’t immediate off the line, as it’s engineered for fuel efficiency, but as RPMs climb the 184-horsepower and 185 lb-ft of torque come alive nicely. Handling is agile and the ride is smooth. Performance-wise, there are no problems here. Fuel economy is also a big selling point. Thanks to the brand’s Skyactiv tech, the 6-speed automatic gets an impressive 7.6 L/100 kilometres in the city and 5.1 L/100 km on the highway. Inside, the dash emulates the body’s flow, seamlessly blending one element into the next. While all trim levels have a 5.8-inch touch screen, the GT benefits from an 11-speaker Bose audio system. Outside of 19-in. alloy wheels, leather upholstery, bi-xenon headlights and paddle shifters, the GT also grants access to the Technology Package, which includes modern safety features like brake support, lane departure warning, radar cruise control and forward obstruction warning. While the all-new Mazda6 has a hill to climb in the midsize sedan segment, response has already been favourable. This year it holds the highest sales percentage increase for Mazda, with a year-to-date jump of nearly 150 per cent. Mazda may be a David beside industry Goliaths, but the ’6 is just the kind of contender it needs. www.mazda.ca
Elements of the Mazda6’s interior elegantly flow into each other, producing a refined esthetic
GENERAL SPECS Engine options: 2.5-L 4-cylinder Transmission: 6-speed automatic 6-speed manual Notable features: SKYACTIV technology provides great fuel economy: 7.6 L/100 km (city), 5.1 L/100 km (highway)
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www.citylifemagazine.ca
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Is 3D printing a paradigm-shifting technology or is it all just hype? Tweet us your thoughts at @CityLifeToronto
The
3D Printing Revolution
How will 3D printing (re)shape us and our world? :ULWWHQ %\ 0LFKDHO +LOO
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magine a machine that can create any object on demand. A device that manifests your every desire with the push of a button — or, more inferably, with the voicing of a command — one that instantly conjures piping hot meals, the trendiest designer jewelry donned by your favourite cybernetic celeb or even the latest upgrade for your even-smarter phone. Tech that becomes desktop neighbours with your deca-core PowerBook and ink-jet printer. Imagine the power to generate enhanced lungs to replace those outdated and problem-prone “natural” models. Or even to form a new body altogether. This is the wild speculation that sci-fi buffs and tech heads tinker with in the hollows of clandestine Internet forums, the castles in the sky of dreamers musing over the paradigmshifting possibilities that 3D printing teases. Not long ago, that’s all 3D printing was: nothing more than obscurity in a world focused on the next Apple product. These days, however, this budding technology is capturing headlines around the globe. The stories range from hopeful to alarming. Several weeks ago doctors in Michigan saved the life of an infant with a custom “airway splint” made using a 3D printer, and NASA expressed interest in using 3D printing during space missions to create tools, and even food, when needed. On the flip side, in May, a Texas-based non-profit group pulled the trigger on the Liberator, the first 3D printed gun. The possibilities are intense, surreal, seemingly endless, and yes, frightening. But even with a seedy underbelly, major news outlets are trumpeting 3D printing’s potential. BBC News called it “a force for revolutionary change,” and the New York Times drew attention to the “growing sense that 3D printers may be the home appliance of the future.” As 3D printers become more affordable and sequentially more accessible, many see 3D printing as ushering in a new era of “desktop manufacturing,” a means of democratizing production. This
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could be the stone plonked into society’s sea that creates the ripple that swells into a sweeping wave — one that could completely alter business, medicine and even ourselves. But behind all the cheerleading, what does this new technology really mean for us? What are the social implications, and can it even live up to the hype? University of Toronto assistant professor Matt Ratto believes the possibility of 3D printing reshaping many aspects of our world is real, but that we also need to pump the breaks on the utopian Star Trek fantasizing. “This imaginary idea of production without labour — that’s why people find 3D printing so exciting,” says Ratto, director of the Critical Making Lab and the larger Semaphore research project at U of T’s Faculty of Information’s iSchool. “They think of it as, in a sense, a Miraculous Object Creator: have an idea, and poof, it shows up. I don’t think that will ever happen.” The goal of the Semaphore project is to study the ways in which new technologies grant people the power to take control over their physical environment. While 3D printing can potentially facilitate that control, there are rivers that demand crossing. One of the biggest hurdles is the steep learning curve of current software. For the uninitiated, 3D printing — formally known as “additive manufacturing” — is the process of creating physical objects from digital models. Computer software, like AutoCAD, is first used to shape a virtual blueprint of an object. That data is then sliced into thin layers (like a virtual loaf of bread) for the 3D printer to follow as it deposits a material (various polymers or metals in powder or liquid forms) layer by layer to create a near identical physical representation of the digital model. The problem, Ratto explains, is that the software isn’t averageuser-friendly. “Right now we’re still at a point where people are just beginning to even think about what would 3D design be for a mass audience,” he says. Design tools and platforms need to be far more inclusive “in order to make www.citylifemagazine.ca
The scope of objects that a 3D printer can produce is vast and seemingly endless. From futuristic footwear to impossibly conceived geometrics to smartphone cases, art and ornaments, 3D printing is used by architects, designers and hobbyists to create never-before-seen pieces
www.citylifemagazine.ca
Besides hobbyist trinkets and other useless doodads, what can we expect in the near future? Think custom enclosures, Ratto explains. For example, a smartphone case designed to fit perfectly in your hand and spanning the right distance from ear to mouth (although, he acknowledges, this runs contrary to how major manufactures like Apple and Samsung operate: they don’t like you opening their tech up). Printing repair parts is already a reality — although only at a grassroots level. But the next big step is printing electronics, and the research is already underway.
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the potentialities of things like 3D printing appropriable by mass audiences.” He believes a potential solution is to make software specific, focusing less on creating everything and more on creating select objects. It could help keep us non-designers within the territory of possibility while still allowing us to add unique twists to basic templates. Product design is then in the consumers’ hands — mug handles would be sized to our liking, jewelry would be shaped to our ideals and more. “Mass production was the order of the day,” Ratto says. “Now with these new technologies we can do what is called ‘mass customization’ and make things for individual needs.” In its current form, however, Ratto believes 3D printing’s “use case” is best served for a select few. Architects, product designers and hobbyists, for example, regularly use 3D printing to generate prototypes unlike any technology before. But is this enough for the general population? This is one of the biggest criticisms of 3D printing: that for average consumers it’s a mere gimmick. In the U.S., Staples recently announced it will start selling the Cube®, a consumer-grade 3D printer, at retail outlets this summer. But it’s being sold for shaping trinkets and simple accessories. If the average consumer is only using desktop fabricators to create plastic jewelry, cellphone cases and replicas of the Eiffel Tower, what’s the point? Especially at a $1,300 price point. Ratto acknowledges this argument — “So many Yodas,” he says with a smile as he holds a bust of the iconic Jedi made by a student. He feels there’s more potential than that. Prosthetics, in particular, could see benefits. His team is working on simple upper-arm prosthetics that are designed specifically for each individual. The promise is huge and could be life-changing for amputees. It’s “prompts” like these that are needed to push 3D printing’s possibilities into the public consciousness. “A focus less on decorative items and more on useful things,” he says. “I think we need more of that.”
“Mass production was the order of the day. Now with these new technologies we can do what is called ‘mass customization’ and make things for individual needs” – Matt Ratto, assistant professor at the University of Toronto
“But personally,” Ratto says, “I think the way it will go down is more like a Kinko’s model.” The idea is to have shops where customers can either bring their designs or fiddle with manufacturer’s templates and have the end design printed right there in front of them, similar to when we need large collections of photos or paper printed today. “I think that’s the model that actually has the biggest social implications,” he says. Once the printing of electronics becomes reality (in roughly 10 years), it could reshape our relationship with our devices. Picture heading to the local Tech‘R’Us, selecting the City Life Magazine June/July 2013
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characteristics you want and having it printed. Instead of being designed for the lowest common denominator, products will potentially be built exactly for you. In Toronto, we’re already seeing such services crop up. At 3DPhacktory, the city’s first bricks-and-mortar 3D printing studio, Laurie Mirsky is currently operating with this mindset. Opened last July, 3DPhacktory can, like other 3D printing companies, simply print the files you send them. Mirsky, however, also offers a more personal touch. “People can come in with just an idea, sit with a designer and we help draft it out,” he explains. It’s a collaborative approach that allows “makers” to work through their ideas and “realize it as a three-dimensional working object.” This service bridges the gap between complex software and designers. From architects to industrial and product designers, to animation houses and hobbyists, customers are able to materialize ideas in ways never before possible. “It’s not just on the screen,” he says. “You can now interact with ideas on a tactile level.” Mirsky agrees that in terms of large-scale production, 3D printing is years away from matching standard manufacturing techniques. The biggest concern he has, however, is growing copyright issues. With a background in film production, Mirsky is no stranger to intellectual property theft. Because of 3D printing’s ability to easily duplicate physical objects, this is a permeating worry. On the bright side, this could also lessen obsolescence. Mirsky describes how people often come in with broken parts from machines or tools that are no longer in production. “You can go on the Internet and pull down a blueprint and we can reprint the part,” he explains. “In fact, I’ve got a guy coming in, he’s got a sailboat and a piece is broken off that isn’t made anymore. He’s going to bring the piece in, we’re going to draw it out and print it for him.”
Consumer-grade 3D printers allow a wider audience to engage in “desktop manufacturing,” designing and creating objects, like prototypes and models, at home or in the workplace
58 City Life Magazine June/July 2013
While all these current uses and future prospects serve niche markets, they still don’t address the biggest question of all: What’s the killer app for 3D printing? What’s that one application that will make 3D printers a must-have device? It was a question that Hod Lipson, associate professor of Mechanical and Aerospace Engineering and Computing and Information Science at Cornell University, tackled during his presentation at a recent MastermindTalks entrepreneur event in Toronto. “It’s a lot like being in the ’70s and trying to predict the killer app for computers,” he says. When computers were first introduced, major manufacturers endeavoured to figure out how people would use them at home. One abysmal failure, Lipson explains, was the Kitchen Computer, a device that would allow housewives to look up recipes and prepare them on one device. The real seller, to much surprise, was gaming. “It turned out that way only when the first home consumer-scale computers were released and people started writing their own software,” he says.
“It’s not just on the screen. You can now interact with ideas on a tactile level” – Laurie Mirsky, president of 3DPhacktory
Lipson approached his research in a similar way, opensourcing the question of how people would like to use 3D printing. He found the biggest response was in regards to food. “It’s sort of a poetic closing of the circle of the Kitchen Computer,” he chuckles. For many, the idea of printing food may seem far too alien, frivolous even. But Lipson feels it’s a market that is being overlooked, especially considering the biometric and nutritional possibilities. Imagine, he says, printing a cookie with a sugar content tailored to your activity level for that particular day, or a meal that meets your exact dietary needs. Such advancements would “connect cooking and food with information technology in a way it’s never been before,” he says. Of course, prophesizing consumer habits is always a gamble. Lipson acknowledges there’s no way to tell how the world will react, but that doesn’t mean we should rule out the seemingly absurd. “Frankly, there are a lot of new business models that we can’t predict,” says Lipson, co-author of Fabricated: The New World of 3D Printing. “It was impossible to predict social networking back in the ’70s. We don’t know yet how this ability to customize products will create opportunities that we can’t foresee.” But Lipson does believe, like Ratto, that people will have more control over what they consume and how it’s made. He uses the example of Invisalign, a clear, form-fitting type of braces made using 3D printing. This dental technology is shaped to perfectly fit the user’s unique teeth. There’s no reason why we can’t expect www.citylifemagazine.ca
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60 City Life Magazine June/July 2013
such customization from manufacturers and retailers in the future. Picture, for example, walking into a sunglasses shop and having a pair tailored exactly to your head, or popping into a jeweller’s and ordering something completely eccentric that’s made to match your body — perhaps a ring-bracelet combination that slinks from the tip of your finger all the way up your forearm. “Even though you might not necessarily be engaged in the design process, you would expect products that are customized,” he says. Lipson is, however, not oblivious to the repercussions of digital fabrication. Printing weapons, specifically guns, was an issue he raised in the past, and with the Liberator story coming to the forefront, it’s a concern that’s now generating anxiety. “There’s a safety issue more than anything else,” he says. “Kids can have access to these blueprints and try to make a gun that might injure them or others. ”This needs to be addressed. Even printing repair parts could prove problematic. If the printed part, say a car steering wheel, doesn’t meet industry standards, it’s not hard to foresee calamity. “Definitely, for certain types of products, there should be some kind of certification legislation,” he says. While 3D printing’s impact on consumerism is certainly noteworthy, perhaps the most exciting, and reformative, research involving this technology is in regards to medicine. Surgeon and director of the Wake Forest Institute for Regenerative Medicine Dr. Anthony Atala and his team have been working on ways of bioengineering functioning organs in hopes of filling the gap between the number of donated organs and those in need of transplants. One means of producing these organs is through the use of a 3D printer. At a presentation he gave at a TED Talk in 2011, Dr. Atala showcased their method of using a combination of CT scans, human cells and a 3D printer to produce bioengineered kidneys designed specifically for individual patients. Organs and tissues such as bladders, urine tubes, cartilage, blood vessels and tracheas have already been implanted in patients in the past. But complex organs, like kidneys, are still in the works. While these kidneys are only experimental and not yet ready for clinical use, the prospect of merging innovative tools, like 3D printing, with cutting-edge medical science is encouraging and could someday address major health issues. “Regenerative medicine has the promise to cure — rather than merely treat — some diseases. The field also offers the potential to help solve the critical shortage of donor organs for transplant,” says Dr. Atala over email. The most interesting, and inspiring, aspect of Dr. Atala’s research, however, has nothing to do with 3D printing itself. The 3D printer is merely a tool in the broader spectrum of this groundbreaking research. Like any tool, 3D printers only create possibilities. They are part of the evolving dynamic between us and cyberspace — pulling data from out of our devices and melding it with the physical world. What’s especially stirring is the possibilities this tech affords. But in the end, that’s all this technology is: possibilities. It’s up to us to realize that potential. “A hammer doesn’t build a house,” says Ratto. In other words, “3D printing is not going to automatically make things better for people. We have to develop the systems and businesses that make that happen.” www.citylifemagazine.ca
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WWW.NORTHERNKARATE.COM61 City Life Magazine June/July 2013
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City Life Magazine Jun/Jul 2012
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TIME IS MONEY
Money can buy you happiness. Understanding the science of spending %\ (OL]DEHWK 'XQQ DQG 0LFKDHO 1RUWRQ
the Tuesdays of the future look remarkably open, with only the occasional activity marked on the calendar. Because the future looks free, we’re less inclined to use our money to buy time. But the funny thing about Tuesdays (and the other days of the week) is that they tend to fill up as they get closer. Of course, it’s not always easy to foresee the many ways that a purchase will affect our time. Research suggests that people tend to focus on core, central features when contemplating future purchases such as swimming pools. Would-be pool owners imagine enjoying poolside cocktails with friends after work or splashing around with happy children on lazy Sundays. But when making a decision to buy a home in the burbs with that Olympic-size swimming pool, you might also want to think about the hours you’ll spend stuck in a car getting from work to your suburban oasis, rather than lounging poolside. And having bought a home with a pool, you have also just bought yourself a lifetime of fishing leaves from a tank of water you built to enjoy your “downtime.” Now, some pool owners may argue, “Well, yes, but I just hire a pool cleaning company to clean my pool.” Still, paying someone to clean a pool you won’t use because you are stuck in traffic should sound mildly troubling. Because the lens of imagination focuses on the foreground of pool ownership (poolside parties! lazy Sundays!) while blurring the background details (clogged filters, long commutes), we suggest a simple exercise before making a major purchase: Think about Tuesday. Take the time to consider what you’ll be doing from morning to night this coming Tuesday. How will the purchase affect you on Tuesday? This simple exercise — thinking about time use on a specific day — helps us make less biased predictions about how much any one thing will influence our happiness.
In Happy Money: The Science of Smarter Spending, authors Elizabeth Dunn and Michael Norton coin five key principles that’ll have you cashing in on contentment
THE SWIMMING POOL PARADOX Buying time sounds easy. But it isn’t. Part of the problem stems from an important difference between time and money. If you’re tight on money this week, you’re likely to assume that you’ll be similarly constrained a couple of weeks or months from now. Time constraints, however, feel relatively temporary. Sure, this Tuesday you’re too busy to vacuum the house because you’ve got a dentist appointment, and fifty new emails, and a deadline coming up at work, and a birthday present to buy, and the big game to watch on TV. By contrast,
64 City Life Magazine June/July 2013
Academia star Elizabeth Dunn, associate professor of psychology at the University of British Columbia
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From HAPPY MONEY by Elizabeth Dunn and Michael Norton. Copyright © 2013 by Elizabeth Dunn and Michael Norton. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
Associate professor of marketing at the Harvard Business School, Michael Norton’s research has been featured in The New York Times Magazine
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A TASTE OF
Portugal
Lush in history, opulent in flavour, the wines of Portugal inspire the globe :ULWWHQ %\ 5LFN 0XOOHU
If
The who’s who of the wine industry recently gathered at the Art Gallery of Ontario for the Wines of Portugal Annual Grand Tasting. The event, organized by Viniportugal, whisked guests off their feet as sommeliers and vintners celebrated the world’s oldest wines
66 City Life Magazine June/July 2013
you can overhear the whispers of the finest sommeliers, clearly the popularity of Portuguese wines is no longer a secret. From such a small country on the Atlantic coast comes a wine-exporting industry that now ranks seventh in the world in export value. The country of Portugal is blessed with just the perfect combination of climate, topography and soil to produce an eclectic and exotic mix of up to 12 different types of grape varieties, or “castas,” each of them bursting with the distinctive flavours that make Portuguese wines some of the most robust and diverse wine personalities available. Portugal’s wine industry is also one of the world’s oldest, as the country began to export wine to Rome during the Roman Empire. Modern exporting can be traced back to 1679 with the beginning of the wine trade to England. In order to prevent spoilage during the long journey from Portugal to England, the English decided to add a Portuguese wine brandy known as aguardente. Portugal’s rich history of having some of the most notable explorers in the world also led to the growth of its wine industry. It is safe to assume that the holds of those ancient ships were bursting with Portuguese wines, both for trade and consumption. Today, wineries, or Adega, are a way of life in Portugal, weaving through
the tapestry of everyday life in smaller villages and outside larger centres. So respected is the industry in Portugal that it now has two wine-producing regions protected by UNESCO as World Heritage regions: the Duro Valley near the city of Porto and the Pico Island wine region. Of course, Portugal is perhaps most famous as the home of port wine, named after Porto and produced in the beautiful Duro Valley, in a very specific rich soil and micro-climate, and through a unique vinification method. There are several different varieties of port wine, with some of the most popular being Tawny, White, Ruby and Late Bottled Vintage (LBV). Today’s Duro table wines are growing in popularity around the world, maintaining many traits similar to a port wine. A testament to the popularity of Portuguese wines is a recent event held at the Art Gallery of Ontario. More than 350 wine aficionados, sommeliers, media and those from the wine trade gathered for the Wines of Portugal Annual Grand Tasting. The invitationonly event featured a formal tasting led by Christopher Sealy, sommelier from the Midfield Wine Bar and Tavern, followed by an open tasting featuring more than 200 different wines from 20 different producers. Amongst the wines featured was the famous Moscatel wine from the Setubal Peninsula region of Portugal. This is one www.citylifemagazine.ca
www.citylifemagazine.ca
City3+2726 Life Magazine &2857(6< 2)June/July &28175<:,'(2013 +20(667
“education is the leading of human souls to what is best, and making what is best out of them.” — John Ruskin
MONTESSORI SCHOOL OF KLEINBURG (MSK) is an accredited Montessori and ministry-licensed school educating children from 18 months to 12 years of age. Overlooking 13 acres of breathtaking greenery and the Humber River, MSK provides students with an academically rich, scenic and safe environment. Founded by Enza and John Pellegrini, the school is now entering its 12th year of operation. MSK’s students are recognized for being respectful, responsible and resourceful citizens of the community. Everyone that visits the school is in awe of the picturesque surroundings, the friendly atmosphere and the resourceful classrooms. We look forward to welcoming your family into ours. Open House Dates: Jun. 15, Sept. 21, Oct. 19, Nov. 16, 2013 Inquire about Summer Camp: weeks of July 8, July 15 & July 22
Montessori School of Kleinburg Quality Educational Standards Overlooking the Humber River For further information please contact Principal, Mrs. Enza Pellegrini: 905.893.0560 • 10515 HIGHWAY 27, KLEINBURG, ONT. www.msk2002.com
68 City Life Magazine June/July 2013
Taste the tradition TRATTORIA · PIZZERIA PASTICCERIA · GELATERIA DOWNSVIEW 1 Toro Rd. 416.638.3271
THORNHILL 7287 Yonge St. 905.881.7393
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of the most famous wines in the world, a staple of restaurants across the planet and one whose bottle has become perhaps the most popular candleholder ever produced.
“Wine brings to light the hidden secrets of the soul, gives being to our hopes, bids the coward flight, drives dull care away, and teaches new means for the accomplishment of our wishes” —Horace
So perhaps the next time you are ordering, resist the same old taste of “the usual” and let your palate explore and enjoy the centuries-old expertise and exotic flavour of Portuguese wines.
JP RED FROM BACALHOA WINES The winery acquired its name from the Renaissance estate “Quinta da Bacalhoa,” which sits directly on the winery, just south of Lisbon. Commissioned in 1554, the winery made its mark in 1922 when taken over by Joao Pires, giving the winery its “JP” moniker. Smooth with a fine balance between fresh berry acidity and ripe tannins, this is one of the most pleasing and affordable wines on the market today. www.diamondwines.com
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DOW’S 10 YEAR OLD TAWNY Like a great symphony, Dow’s 10 Year Old Tawny Port has many layers to its final composition, with complexity ultimately delivering great harmony. Matured for years in seasoned oak casks until the perfect maturity, this wine is of superlative quality. It’s known for its remarkable raisiny, dried fruit flavours, creamy texture and a long, traditionally drier finish. www.vinsdandurand.com
RAMOS PINTO LATE BOTTLED VINTAGE Late Bottled Vintage accounts for about 3.5 per cent of all port produced, and Ramos Pinto is one of the most popular because of its hearty taste, lack of aftereffects and reasonable price. Savvy consumers and restaurant professionals turn to Ramos Pinto to balance their cellars and wine lists, as it is a delicious and approachable drink with solid shelf stability that complements a wide variety of foods. www.mondiaalliance.com
CEDRO DO NOVAL A delightful blending of about 60 per cent Shiraz and 40 per cent Syrah grapes, the creation of this port began in 2006 and has made this one of the truly great red table wines in the world. Smoother and rounder than earlier versions, it enjoys a delicious purity of fruit and is very berryish. It delivers sweet red berries on the nose, creating a fresh, pure palate experience with pleasing minerality. www.ocado.com
www.citylifemagazine.ca
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*Photos By Jesse Milns
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A DV E R TO R I A L
LA COUTURE HAIR LOUNGE A très chic experience in Vaughan
Delivering professional results with charm, the La Couture team includes estheticians and stylists with 15 to 20 years of experience
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La Couture Hair Lounge founder Diana Di Biase, left, with Sandra Almeida, head beautician of the on-site Sandra’s Esthetics
new beauty parlour in Vaughan is quickly becoming the crème de la crème in the city’s style scene. Brimming with a menu of leading hair and beauty services often found in urban salons, La Couture Hair Lounge unfolds in a modern classic environment. From gleaming crystal chandeliers and shimmering damask wallpaper, to plush Belvedere styling chairs and black-and-white checkered tiles, an elegant yet casual ambiance fills the air as you enter La Couture Hair Lounge. With images of Marilyn Monroe and Audrey Hepburn adorning the walls, you can’t help but feel like a classic beauty as you’re whisked away to a private consultation. Whether it’s a weekly blow-dry or bridal updo, shiny tone-on-tone highlights or the ever-popular dipdye, a dynamic team of stylists led by founder Diana Di Biase creates a warm and inviting experience. “We go to great lengths to pamper our clients
Since the opening of La Couture Hair Lounge last year, Diana Di Biase goes the extra mile when it comes to service and ambience
in an environment that is welcoming,” says Di Biase, 25, a budding hair stylist whose objective is to combine friendly service with amenities that are a cut above. Offering a wide selection of comforts that include Fusion hair extensions, nourishing hair treatments and long-lasting colour to overpower persistent greys, every service at La Couture Hair Lounge is rendered with precision and customized to your likening. “We all concentrate on one common goal: achieving professional results with industry-grade techniques and products,” says Di Biase, who makes a point of giving back to the community by supporting Safe Haven, a non-profit organization dedicated to disabled children.
WE GO TO GREAT LENGTHS TO PAMPER OUR CLIENTS IN AN ENVIRONMENT THAT IS WELCOMING — Diana Di Biase
Heightening the experience of a onestop-beauty-shop, Sandra’s Esthetics is on-site to deliver relaxing beauty remedies. Located in a separate wing of the salon, esthetician Sandra Almeida and her team expertly perform hair removal treatments such as laser and waxing in a hygienic, soothing space. Popular must-dos include rejuvenating photofacials to restore youth and vitality to the skin, as well as refreshing manicures and pedicures. Rooted in service and dressed up in style, La Couture Hair Lounge transports you to the chic City of Light in a setting not far from home. (905) 850-0235 8383 Weston Road, Unit 109. Woodbridge, Ont. www.citylifemagazine.ca
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City Life Magazine June/July 2013
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Balanced
BEAUTY
Detox your beauty regime with some of our favourite health-conscious products
Named after the Greek lyric poet, Sappho Organic Cosmetics delivers a vivid collection of non-toxic beauty products. This Vancouver-based, organic brand will have you looking and feeling your best. www.sapphocosmetics.com
UP IN ARMS Allergen-free and packed with nourishing ingredients such as aloe, bamboo and vitamin E, GEODEO deodorant perfects the skin while keeping you fresh. www.mygeodeo.com
WITH JENNIFER BEALS
Keep your makeup bag toxin-free with these tips from actress Jennifer Beals, Flashdance star and supporter of the Safer Chemicals, Healthy Families coalition ,QWHUYLHZ %\ 6LPRQD 3DQHWWD Q: What prompted you to get involved in the issue of toxic products? A: I first became aware of it when I was working on The L Word in Vancouver, and Mia Kirshner, who is actually from Toronto, talked to the actors on the show and said, “You know, I think we should be using paraben-free makeup.” She started talking to us about parabens and phthalates and the harm they can do to your body, and so we talked to the makeup artist [ JoAnn Fowler], who was more than willing to buy products that were paraben- and phthalate-free. But she had such a hard time finding them that she ended up making her own line, which is called Sappho Organic Cosmetics. Q: What are your thoughts on lipstick? A: There are companies that make really great lipsticks, but what astounds me is how many lipsticks have lead in them. How is it OK to make a lipstick that has lead in it? I beg the makeup companies to please stop using it. Another thing
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HIDE NOR HAIR
that upsets me is that so many cosmetic companies have one formula for North America, and then because the European and Japanese standards are different and more stringent, those same companies have a different formula for Europe and Japan, where they don’t put these things in the product. Q: What are some toxic products found in the household that we wouldn’t think twice about using? A: When you look at a lot of lotions — when you think about personal care products — you’ll see the ingredient “fragrance.” It’ll just say “fragrance” on it. And by and large, when you see that word, there will be phthalates in there. And phthalates, from what I know, are neurotoxins and reproductive toxins, along with probably a whole host of other things. The above is an edited transcript of our conversation with Jennifer Beals. For the full interview, go to www.citylifemagazine.ca
You won’t find any harmful ingredients in Acure Organics paraben-free, sulfate-free and phthalate-free shampoo and conditioner. www.greenheartshop.org
FACE FORWARD Holding the highest certification of organic products, Dr. Hauschka skin care is crafted with a holistic approach to beauty. www.drhauschka.com
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POETIC JUSTICE
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City Life Magazine June/July 2013
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CEREBRAL
CALLINGS Forget the gym — this mental workout guide will get your brain buffed in no time :ULWWHQ %\ %DUEDUD $UURZVPLWK <RXQJ
T
he brain is a beautiful and intricate organ: determining who we are and how we understand our world. The brain is the centre of our intellectual, emotional and physical capabilities. With over two hundred billion neurons and several hundred trillion connections, the complexity of the brain determines how each one of us is distinctly ourselves. As much as our brains shape us, we can also change our brains. The brain’s elasticity, also known as neuroplasticity, allows for exciting possibilities in improving our brain health. So what can we do to keep our brains in good working order? What are the general principles of exercising, stimulating and keeping our brains active? Applying the following criteria to any activity in which you’re engaged will help give your brain a mental workout:
stimulation is unattainable because the task is beyond your mental reach. Effortful processing means finding a point of meaningful strain where you are challenged enough for the task to be difficult, but not so challenged that mastery is impossible. NOVELTY/COMPLEXITY
Learn a new trick! If you are already skilled or practised enough at a task that you can do it on autopilot, your brain is not being stimulated. If you’d like to work out your brain by engaging in a hobby that is already familiar to you, add a dimension that is novel or that makes the activity more complex. This takes a task from cruise-control status to brain workout status. Think of this as adding on extra mental weight, just like adding more pounds, reps or new exercises once a physical workout becomes routine.
ACTIVE SUSTAINED ENGAGEMENT
EFFORTFUL PROCESSING
This is about finding the sweet spot of how challenged your brain needs to be while performing the task in which you are actively engaged. If a task is too easy, your brain is spinning wheels, with no effective stimulation. If a task is too difficult,
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Some sample tasks for working out your brain: —Learning a new language. —Puzzles that are progressively more challenging, e.g., logic games or learning chess. —Memorizing poems or scripts. —New styles of dance, sport or other physical activity. —Meditation or other forms of mindfulness.
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Your mind needs to be actively set to the task at hand and be fully focused over a sustained period of time. Completing the occasional puzzle or multi-tasking during the workout are not realistic forms of brain fitness. Instead, focus on a specific task or even a detail of that task for prolonged and frequent periods of time. For instance, try dedicating 20 minutes several times per week to focusing on only this task. This condition of “working out” our brains through precise, repetitive processes is how people achieve success in training for athletics, acquiring new languages or learning a musical instrument.
BARBARA ARROWSMITH-YOUNG GUEST HEALTH EDITOR As the director of the Arrowsmith School and Arrowsmith Program in Toronto, Barbara Arrowsmith-Young holds a B.Sc. in child studies from the University of Guelph and a master’s degree in school psychology from the University of Toronto. Diagnosed with a learning disability at an early age, Arrowsmith-Young shares her compelling journey of cognitive transformation in her bestselling book The Woman Who Changed Her Brain. www.barbaraarrowsmithyoung.com
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Every year Earth Day Canada, with financial support from the Toyota Canada Foundation, recognizes the environmental leadership of graduating high school and CĂŠgep students in Canada. The following are the 2013 scholarship winners.
2013 National Winner, Saskia Vaisey (Port Moody, BC) Saskia is the co-founder and leader of her high school Green Team and led the implementation of an organic garden and the school’s first composting program. She recently took on a worldwide awareness campaign about the impact of water shortages. As one of seven youth ambassadors for the organization impossible2Possible, she ran a 182-kilometre ultra-marathon across Botswana and connected with over one hundred classrooms across the globe via videos, blogs and live video conferencing to engage them in the topic of water. Saskia is also a peer leader for the Catching the Spirit Youth Society, a National Youth in Parks advisory board member and volunteers with Mossom Creek Hatchery.
Regional Winners Deven Azevedo Langley, BC
Nicole Doray Thornhill, ON
Thea Olalia Winnipeg, MB
Kelsey Shaw Orillia, ON
Kathleen (Kate) Berger Medicine Hat, AB
Nayani Jensen Halifax, NS
Kristina Parker Conestogo, ON
Danvy Tran Calgary, AB
Marie-Christine Bouchard-Martel Alma, QC
Jenny Kuan Brossard, QC
Rosa Poirier-McKiggan Dartmouth, NS
Monique Tuin Georgetown, ON
Alexandra Bruni-Bossio Jasper, AB
Nhat-Tan Nguyen Montreal, QC
Sandrine Renaud Quebec, QC
Katherine Wheatley Pointe-Claire, QC
ShengDi (Sharon) Chen Markham, ON
Raphael Nowak Kelowna, BC
Laura Rigg Dartmouth, NS
To read more about these outstanding young leaders, please visit www.citylifemagazine.ca
earthday.ca/scholarship
City Life Magazine June/July 2013
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HOT COUTURE It’s smouldering out there! Quench your thirst for
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1. A hint of gold is all you need to kick some sunshine into a neutral ensemble. www.anntaylor.com 2. Getting cuffed can be glamorous with this shimmering bangle. www.net-a-porter.com 3. Summer 2013 trends are in full bloom — don floral patterns for a romantic look. www.hm.com 4. Neon is making a comeback — embrace the feisty trend with a form-fitting frock. www.hm.com 5. These rose earrings are sweeter than a whisper in your ear. www.hm.com 6. Who says your goes-with-anything shoe has to be boring? These pumps liven up the neutral trend. www.hm.com 7. This bejeweled headband is the hip alternative to flowers in your hair. www.anthropologie.com 8. You’ll be spot-on wearing this polka-dot dress from Ann Taylor. www.anntaylor.com 9. The LBD just got sexier: a mix of textures amps up the interest. www.net-a-porter.com 10. Excite your wardrobe by mixing florals with neutrals for an irresistibly playful look. www.net-a-porter.com
76 City Life Magazine June/July 2013
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City Life Magazine June/July 2013
77
Exhibitors at the eighth annual Taste festival, from left to right: La Dispensa di Amerigo, Macelleria Salumeria Giacobbe, Peperita, Vignoli, BiscottiďŹ cio Antonio Mattei, Storica Fattoria Il Palagiaccio, La Meiro Terre di Castelmagno
TASTE ITALY MAY BE THE BIRTHPLACE OF PASTA AND PIZZA, BUT IT’S ALSO THE HOME OF TASTE, THE ANNUAL FAIR CELEBRATING THE ART OF FOOD AND DRINK. MARCH 9 THROUGH 11 RUNG IN TASTE 8, WHICH DREW SOME OF THE WORLD’S MOST CELEBRATED CHEFS, PASSIONATE FOODIES AND DELECTABLE RECIPES :ULWWHQ %\ $PDQGD 6WRUH\
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was an event as colourful as an elaborate buet table: the eighth annual Taste festival, held at the renowned Stazione Leopolda in bubbling Florence, Italy, tossed together 13,500 food lovers from over 40 dierent countries for a three-day-long celebration of all things culinary. An event organized by Davide Paolini’s Pitti Immagine, the Taste fests have never failed to astound and arouse the tastebuds of all who wander down its aromatic line of displays. But Taste 8 marked a pivotal year for the festival, ringing in more registered international buyers than ever before and catering to a group of attendees that continues to grow each year. And it’s no wonder this event is luring in more and more foodies: attendees savoured a one-of-akind treat for all ďŹ ve of their senses. From the merry clink of wine glasses to the glistening handfuls of foil-wrapped luxury chocolates, to the deliciously confusing mix of aromas wafting up and down the corridor; from the satisfying ip of cookbook pages to, of course, the electrifying array of avours oered at each of the stations, Taste 8 called on all corners of the culinary ďŹ eld to create a uniquely palatable experience that left guests tongue-tied. Not to mention all this was settled snugly in the midst of that deliciously authentic, rustic atmosphere that can only be discovered in the heart of Italy. At the end of those bustling three days, when the candy-topped cupcakes had all been polished o and the wine glasses successfully emptied, Taste 8 came to a satisďŹ ed close. Like a family retiring to bed after an exquisitely cooked meal, the buyers, sellers, cooks and cravers left the Stazione Leopolda with a delicious taste in their mouths. For those who missed out on Taste 8, the worldrenowned festival will be back in March 2014 — and all food lovers are invited to come and get a taste. www.pittimmagine.com
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1. This year’s Taste fest ushered in over 13,500 food lovers from across the globe 2. Succulent cheeses were among the thousands of culinary treasures to be discovered at Taste 8 3. Chefs worked their magic at the stovetop 4. The chic, simplistic style of the event program complemented the rustic atmosphere of Taste, a new culinary tradition 5. Sliced, stewed, sautéed, sandwiched: fresh meat was treated like art at the fest 6. The long hallway of the Stazione Leopolda was decked out with a colourful array of vendors 7. Taste exists to celebrate eating well and living well 8. Always a crowd-pleaser, a chocolate fondue fountain made its bubbling appearance 9. From canned to fresh, the tables were stuffed with oodles of delicacies 10. More than 280 companies presented their delicacies at this year’s event
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TO LAGREE
Celebrity fitness trainer Sebastien Lagree brings Hollywood’s favourite workout to Toronto ,QWHUYLHZ %\ 6LPRQD 3DQHWWD
CL: Describe the feeling you get when the results of your work are reflected in your client. SL: It’s amazing. What an accomplishment. There are certain ways that you can negatively affect people nowadays, so when you can affect someone’s life in a positive way, it’s just an incredible reward. Just the emails I get every day saying “Thank you, you changed my life; I have a better life, you saved me” are the reason I’m doing this. It’s not just how you affect people physically, it’s how you affect them emotionally, psychologically as well.
CL: What’s the difference between training a celebrity and the average person? SL: There’s a lot of tension on my part. When you have a one-on-one with a high-end celebrity, what do you have in common? I remember Nicole Kidman was taking her class in my studio and while I was teaching, paparazzi began to accumulate outside the studio. There were about 60 paparazzi and helicopters circling. The police were coming in. This was in 30 minutes. It was crazy. I had to escort her through an alley to get to her car. I was like, this is nuts.
CL: How did your childhood affect your decision to become a fitness trainer? SL: It’s exactly why I got into fitness. My grandparents had three restaurants in Bordeaux, France, and they cooked everything. I grew up eating everything and loving food, especially desserts and pastries. It got to a point where I was getting so overweight that my dad was giving me money to lose weight! It felt like I was the only fat kid in France. At 13, I finally had a girlfriend, and all of a sudden I wanted to get fit. It took me just one summer to go from fat to thin. www.studiolagree.com Visit Studio Lagree at 435 Spadina Rd. or call (647) 352-2775 For the full interview, go to www.citylifemagazine.ca
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AGREE
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A DV E R TO R I A L
COULD
YOUR MORTGAGE USE AN ANNUAL CHECKUP? :ULWWHQ %\ &ULVWLQD 3LFFLULOOR
Cristina Piccirillo, mortgage broker with Dominion Lending Centres
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Nominated for one of Vaughan’s top three mortgage specialists To vote, click below
www.topchoiceawards.com
82 City Life Magazine June/July 2013
ummer is sizzling, and while you’re relaxing with loved ones, you don’t want to be worrying over your mortgage. As one of the nominees for Vaughan’s top three mortgage specialists, I can help you skip the stress when you stop by for a free annual mortgage checkup. The beauty of these annual checkups is that if you make time for them each year, it may yield you some fruitful financial savings! Your 2013 home loan review will examine the most common potential monthly savings opportunities, including high-interest credit card debt or fixed-loan payments. This could result in having more money left over at the end of each month. With interest rates at historic lows, now is the time to investigate all your options — and perhaps save yourself thousands of dollars per year! Imagine what you could do with the savings; think of taking on an annual project like renovating, putting some away for your kids’ education, investing
the funds or even splurging on a much-needed vacation. Right now, you can lock into a fiveyear mortgage below 3 per cent. You could have done the same in 2001, but it would have been about 7 per cent. In 1982 it would have been 18 per cent. Even in the low-rate days of the ’50s, it would have been about 5.5 per cent. If your current rate is above 4 per cent, now is a great time for a free mortgage checkup — these rates aren’t here to stay! Completing a straightforward annual review will keep your home financing as lean and trim as possible. In other words, you will have a clean bill of mortgage health, which is just what the doctor ordered. If you’d like a free mortgage checkup, call or email me today! www.cristinapiccirillo.ca Visit Cristina Piccirillo at Dominion Lending Centres’ new location: 281 Woodbridge Ave., Unit 28 Woodbridge, Ont. (905) 605-LEND / cpiccirillo@dominionlending.ca www.citylifemagazine.ca
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