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SUMMER 2014 | V O L U M E 7 I S S U E 3 | C O N T E N T S
STYLE and LIVING
CSL AROUND THE CITy
10 EVENTS Great things to do in and around Calgary
11 Q&A Family Channel’s Bree Wasylenko
12-14 HOME Keep your home neat and tidy with cool new products, and watering drip systems for your garden 15 BOOKCASE Our favourite summer reads
16-17 MOTHER NATURE Get healthy with the latest, tips, and products
18 TECH What’s new in the world of laptops, cameras and more CSL FOOD
20-23 FUSION Coﬀee, and the best new food products
24-26 IMBIBE Two new sparklers, Canadian port style wine, beer and much more
27-33 KITCHEN Pineapple 3 ways, easy mango frozen yogurt and roast chicken plus a show stopping ﬂuﬀy bunny sundae CSL FASHION
23 Better Snacking: 7 of our faves 43 Jean Envy: how to wear the newest denim 56-69 St. Kitts and Nevis THE CSL GREEN TICkER
THE WHITE ALBUM monochromatic dressing, p. 44-51
41-43 PRET A PORTER What to wear to work now
54 PASSPORT CSL packing must haves
55 TOUR GUIDE Actress Laura Vandervoort IN EVERy ISSUE
5 FROM THE EDITORS 7 BEHIND THE COVER 71 FINAL THOUGHT
paint your home a light color if you live in a warm climate and a dark color if you live in a cold climate.
4 | SUMMER 2014 | citystyleandliving.com
/ Construct a bee house. ›
36-40 HELEN OF TROY Organic beauty products, 3 new summer makeup looks to try, update your fragrance collection plus our editors’ favourite products
WELCOME FROM THE EDITORS
A Toronto market stall.
Chefs and food cognoscenti advise that by purchasing fresh, seasonal food, preferably organic and local we can all make delicious meals. It has become the culinary dictate of our time rooted in traditional wisdom and environmental concern. Yet, I only partially agree. The experts have a point – fresh, seasonal, organic food is ideal but is it practical? By suppertime on Wednesday night the supermarket lettuce has wilted, I’ve succumbed to buying plums from Chile expending heaven’s knows how many greenhouse gases in the process just so that I can get some fresh fruit into my monotonous winter’s diet, I bypass the organic food yet again because it is thrice the price of conventional and my budget cannot bear the expense. The fact is that even today it remains difficult, costly and time consuming to seek fresh, seasonal, local and organic ingredients all of the time. Living in a country that experiences four seasons – which for most of the year precludes the growing of fruits and vegetables in the open air – and without resorting to subsistence farming and a complete lifestyle overhaul, I am lead to resort to traditional methods of storing food or buying imported ingredients. Fresh is an ideal but in the real world in which I live it is impractical. “You can make anything good as long as you have fresh ingredients,” chefs are fond of saying. But what is freshness? While imported food may be fresh – flown days before from various parts of the world, it is by and large tasteless, picked before peak ripeness. And what of fish? When do they achieve their prime freshness? A chef who had spent time in Japan explained that for fish, freshness is a relative term – light fish may be at their peak freshness a few hours and up to one day after being caught whereas larger, firmer fish like tuna achieve their peak freshness one week after being caught. Another fisherman in Scotland noted that he likes langoustine after they have sat in the fridge for a couple of days. To him that is when they taste their best. This I think is counterintuitive to most of us who assume that peak freshness is achieved immediately after a fish is caught. My point is that when food becomes faddish, subject to trends, the whims of chefs, consumer demand or the vagaries of large agricultural firms, it loses its personal connection. When we begin to listen to the experts above and beyond our own intuition it disassociates us from the rule of the kitchen where the senses reign and only through trial and error can we discover what tastes good to us (a highly personal matter). The experts also tout local food. What we think of as local even native foods however, are, in many cases, misleading. Ingredients synonymous with Italian cuisine, for example, have foreign origins – basil from India, pasta (arguably) from China, tomatoes from the New World. The transfer of food from its land of origin to new places has occurred since wheat spread from the Levant thousands of years ago. In the last five
centuries this process has accelerated. The quest for one foodstuff – spice – unleashed an unprecedented convergence of New and Old World. Indeed, the whole spice trade evolved as a means for Europeans to preserve their meat (as far from freshness as you can get). Then there is the argument in favour of seasonal food. Some of the most famous dishes were invented to take advantage of old or leftover ingredients – coq au vin, bread pudding, French onion soup. Even some of the most sought after foods were once created as a means of preserving a fresh ingredient into a longer lasting form – cheese, rusk, dried spice. Then there are techniques like pickling, canning, and preserving that attempt to capture fresh ingredients for long term use, out of their season. Even organic food, notwithstanding the encroachment by big business, is subject to debate. This became evident recently on a holiday where free roaming cows and goats that exercised in the open air and ate grass were deemed too lean and organic to be served at the major hotels where consumers expected bulky fat laden cuts of meat. A chef even told me the meat was too tough and lean to serve. We have become so accustomed to factory farmed meat that an animal that lives as it should and tastes as it should is not considered appetizing. Of course, the ideals (fresh, seasonal, local, organic) are worthy but it should not thwart our day-to-day choices. Food is nuanced and it can take a lifetime to know even a little. One of the great losses in North American life in the past five decades, besides the disappearance of the family meal, has been the saying of grace. By this I do not mean a religious exercise, but an attitude of thanksgiving. I think that you can have gruel placed before you but if you believe it is the most nutritious, nourishing meal for which you are grateful it becomes a feast. Even saying thank you before a meal and really meaning it and feeling it by thanking the farmers who grew or raised the food, or the person who prepared it or life for providing it, changes your relationship to what you are eating and that I believe is the true aim of the experts. CSL
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www.citystyleandliving.com Editors-in -Chief Kailash Maharaj and Shivana Maharaj Editorial Assistant Emily Hunt Creative Director Georgina Wong Photo Director Darrel Mellow Fashion and Beauty Editor Shivana Maharaj Food Editor Kailash Maharaj Production Director Sonya Lambert 6 | SUMMER 2014 | citystyleandliving.com
Assista nt Production Manager Matthew Livingston Art Direction and Design K & S Media Deputy Art Director Keith Moon Designer Chris Schultz Managing Editor/Director of Advertising Dr. Rookmin Maharaj Contributors Amber Alent Steven Busch Marc Duncan Natalie Fox Arianna Grace Genvieve Magbi Tamara Johnstone Numa Models
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City Style and Living is published four times each year. No part of this publication may be reproduced by any means in whole or in part without the prior written consent of the publisher. Although every eﬀort is taken to ensure accuracy, K & S Media cannot be held responsible for any errors, or omissions that may occur. The magazine assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material. All rights reserved 2014. A proudly Green Magazine.
Publisher K & S Media
At The Summer 2014 Cover Shoot BEHIND THE COVER
WHO? Numa Life Management Group WHERE? The Lake House THE MOOD? Casual, breezy, white hot
Chado Ralph Rucci Spring 2014 RTW featured multiple all white ensembles like this one. See the fashion editorial for CSL’s take on summer’s white hot trend (p.44-51).
O N SET
THE LAKE HOUSE
perched directly above Lake bonavista with large glass windows overlooking the lake, The Lake House is proud to be home to one of Calgary’s newest ﬁne-dining restaurants. Exuding rustic elegance, the interior is illuminated with ornate elk antler chandeliers and accessorized with a grand stone and cement ﬁreplace. Catching your eye when you ﬁrst enter the restaurant, a brand new 130 square foot glass encased wine cellar as well as a refurbished 21 foot bar from the 1800s, previously housed in a mercantile shop in Montana, speak to the recent renovations. Led by Head Chef Thomas Neukom, the menu will continue to feature Canadian Rocky Mountain Resorts’ (CRMR’s) renowned and distinctive Rocky Mountain Cuisine with a few additions such as The Lake House Fish plank. 747 Lake bonavista Dr SE; lakehousecalgary.com
A delicious scallop dish from The Lake House
White goes with everything. Its versatility means you can wear it with colour, pattern, shine and texture. - kAILASH MAHARAJ
Editor in Chief
THE COVER LOOK
MODEL: kim, Numa Life Management Group; numalife.com
K&S MEDIA; SHISEIDO; SEPHORA; BOBBI BROWN; MIZ MOOZ
BOBBI BROWN blush in Nude peach, $30; bobbibrowncosmetics.com
PHOTOGRAPHER: k&S Media, citystyleandliving.com HAIR AND MAKEUP: Tamara Johnstone, Numa Life Management Group, numalife.com
SEPHORA COLLECTION Jumbo Liner 12HR Wear Waterproof in brown glitter, $17; sephora.ca
THE CSL GREEN TICkER
SHISEIDO perfect Rouge in OR341 Fleur - peach coral, $30; shiseido.com
MIZ MOOZ Rhoda heels, $130; mizmooz.ca
Choose bleach-free toilet paper made from post-consumer waste.
LOCATION: The Lake House, Calgary; lakehousecalgary.com COVER: bCbG Max Azria “Jesse” dress, Hudson’s bay; thebay.com.
/ Catch rainwater in a barrel for watering plants. ›› citystyleandliving.com | SUMMER 2014 | 7
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IN CSL: P. 30-31
IN CSL: P. 44-51
My "real" job has always been in the nuclear industry. I currently work managing the day-today safety in a nuclear laboratory in Cumbria, England. Food and the foraging, cooking , photography and the eating of it is purely a hobby and a passionate interest of mine. My current adventures involve the broadening of my culinary horizons and thatâ€™s taking me to new lands in Asia, which I fear is becoming my second home right now. Absolutely no complaints though , Iâ€™m totally hooked already.
A 27 year old recent graduate from Numa International Institute of Makeup and Design (NIIMD), I am an inspiring makeup and hair artist. I love making people beautiful and at Numa Models, I get great opportunities in the industry and there is so much information when it comes to make up. Who would have thought?
A Travel plans this year: March (Italy and France ); April (London and Edinburgh); May (Singapore , kuala lumpur , bangkok , Hua Hin ); August (bangkok , Osaka , Tokyo , Cambodia , Isan); November (bangkok , Manila).
A This summer I will be going to beautiful british Columbia soaking up the rays on the various beaches.
COURTESY ALAN SPEDDING); JTAMARA JOHNSTONE
AROUND THE CITY
CITY STYLE AND LIVING
Great events in and around Calgary
Q&A: Bree Wasylenko The Next Step star chats with CSL
Gardening tips, drip systems, and great products for keeping your house tidy
breezy summer reads
Great tips, tricks and products to boost your healthy lifestyle
Olympus OMD-E1, plus two ďŹ‚exible laptops
ON THE GREEN
A STUNNING GOLF COURSE IN SOUTHWEST CALGARy. EVENTS AROUND CALGARy p. 10
citystyleandliving.com | SUMMER 2014 | 9
FASHION STYLING Art Direction
JOE’ S TEAM C ALGARy As ‘regular Joes’ we all have it in us to do extraordinary things. Join Joe’s Team Calgary to compete with hundreds of athletes participating in the Sprint Triathlon or Sprint Duathlon! you can DU it! Together we are speeding up progress to bring results for head and neck cancer patients, faster. Register Today!
JULY CALGARy FOLk MUSIC FESTIVAL The Calgary Folk Music Festival is a multi-tentacled creature: one of Canada’s ﬂagship, trailblazing music festivals plus a year-round presenter of music, art and cultural performances at its own curated space, Festival Hall, the ﬁrst of its kind for a music festival. The organization also spearheads key mentorship and educational programs (boot Camp, the Song Contest, educational outreach) which are key to developing the skills and careers of Alberta’s budding songwriters and musicians. Prince's Island Park; calgaryfolkfest.com
Earth is a beautiful heaven
K&S Media firstname.lastname@example.org www.citystyleandliving.com/k-s-media
OkOTOkS C HILI FEST 2014 Head to downtown Okotoks for the Okotoks Chili Cook Oﬀ. Sample tasty chili creations for just $5, with proceeds supporting the Foothills Humane Society. The street is closed and converted to a full artisan market with more than 80 vendors from Market Square. The market features hand-made and imported home decor, jewellery, food, accessories, and a farmers market from local artisans and businesses. Other activities include wagon rides, live music and a children’s activity area. Held in conjunction with the Okotoks pro Rodeo Weekend. Full details at okotoks.ca/Default.aspx?cid=1633 This is a free event, with tasting of chili costing $5. Mark Doherty, Community Event Coordinator, 403-938-8950; email@example.com
COURTESY: TOWN OF OKOTOKS; CALGARY FOLK FEST; JOE’S TEAM
Q&A: Bree Wasylenko She stars as kate in Family Channel's series The Next Step but this Calgary native just can’t stop thinking about sunny climes
What are some of your favourite projects that you have worked on?
I just bought...
So You Think You Can Dance Canada changed my life. If I survived that show, I can do anything! It was mentally and physically exhausting, but such an exciting challenge and a real stepping-stone in my career.
Always in my purse:
Blistex, iPhone, Excel Gum, Advil, and Moleskine notebook.
My favourite thing about Calgary is... The sun and the view!
D a n ie l W e l li n g t o n C l a s s i c C a rd i f f L a d y wa t c h
Tell us about The Next Step and why you enjoying working on this project. The Next Step is such a fun
show to work on. The entire cast and crew is so humble and hard-working, not to mention hilarious! I love working in film and television, and this show combines that love with my passion for dance. It couldn't be more perfect!
E x c e l , B l i s t e x a n d M o l e s k i ne
“I love working in film and television, and this show combines that love with my passion for dance.” This Summer I am most excited about... Weekends at the cottage.
My Guilty Pleasure... Chocolate.
If you weren't in the industry you are in now, you would be doing what? Physiotherapy or something in
What are you currently day dreaming about? Lying on a white
sand beach, somewhere hot.
M a c B o ok P r o
Cannot live without... Pro.
My favourite dish is...at which restaurant in Calgary? Chorizo at Ox
COURTESY: EXCEL; APPLE; BLISTEX; DANIEL WELLINGTON; FAMILY (4)
THE RIGHT STEp
“I started dancing at the age of 5 and moved to Toronto to pursue it professionally at 19. From there I went on to dance in music videos for artists, onstage in contemporary companies and operas, and in TV shows such as So you Think you Can Dance Canada, Nikita, bomb Girls, Hellcats, and Over The Rainbow just to name a few.”
A b e a ut i f ul b e a c h
When I want to dress up, I wear...
A dress and heels.
“I've choreographed for artists such as Carly Rae Jepsen and Shad, comp anies like pepperidge Farms and CIbC, and many more. ”
New episodes of The Next Step air Fridays at 8:30 p.m. MT on Family Channel.
“The Next Step w as the beginning of my acting career, and since then I have appeared in MuchMusic's Alive and other short ﬁlms. ”
citystyleandliving.com | SUMMER 2014 | 11
GET READY FOR SUMMER
Will it Work?
We asked a slew of testers to try plant watering systems ideal when on vacation, for plants that need consistent watering or for the forgetful gardener.
The Claim by directly watering plants root system the kit avoids evaporation. An adjustable tripod provides stability for the 67 ounce tank. OUR VERDICT
Surprisingly light, this product worked excellently on a month long vacation. placed in a large container with a Schlumbergera (Christmas Cactus) and succulent it kept the plants watered throughout. “Great manual system for long term plant watering,” said one tester.
The Claim plants draw water when needed from terracotta stakes anchored with water ﬁlled recycled wine or plastic bottles. OUR VERDICT
While there is a considerable volume of water available in the bottles, it quickly drains into the soil. Even when soil is saturated plants stay watered for only a couple of days. “It works best for potted plants that need consistent watering not ideal for when you go on vacation,” said a tester.
The Claim A ceramic spike is inserted into the soil and a wire connects to an external reservoir (a nearby bowl of water). Capillary action ensures that plants get water when they need it. OUR VERDICT
A long lasting system, it kept one tester’s African violets moist while on a three week vacation. “I liked being able to use water soluble fertilizer in the water reservoir,” noted one tester. keep in mind that large container plants and window boxes require multiple spikes. To work properly follow the instructions and ensure that the water reservoir is below the tip of the spike and that the wire stays in the water reservoir. 12 | SUMMER 2014 | citystyleandliving.com
Claber Inc. Idris Kit, $26.38; wayfair.com
Recycle a Bottle Plant Nanny Stake (set of 4), $15.00 - 17.00; uncommongoods.com
The Claim These lightweight hand blown glass watering globes provide the exact amount of water plants need for up to two weeks. OUR VERDICT
The attractive globes were easily ﬁlled with water. However the plants must be saturated with water before using the globes (otherwise the water will drain too quickly). Also make sure to pre-insert a hole in the soil to prevent the globes from getting clogged. “It has no gauge to control the water ﬂow so it is good for sensitive plants that can take continuous watering for a short term,” said one tester.
Zingz & Thingz Azure Garden Plant Globes (Set of 2),$18.09; wayfair.com
COURTESY WAYFIAR; THE CONTAINER STORE; LIFECYCLE GARDENS;
COURTESY: WAYFAIR; UNCOMMON GOODS; AMAZON;
Bosmere K205 3-Pack Ceramic Houseplant Watering Device (3 packs), amazon.com
GET READY FOR SUMMER
Think you don’t have the space, ability or time to garden - now there’s no excuse with this portable product THE INVENTOR
► LifeCycle Gardens Garden on Wheels, $299; Garden Wheelz Jr (pictured), $199; LifeCycleGardens.com
◄ Justin Connell
The former basketball player founded the company after an injury.
What prompted you to start Life Cycle Gardens? After cracking a vertebrae and bulging two discs playing college basketball, I was forced into a back brace and was also forced to leave school for a semester to go home and recover. After initially battling depression, I quickly realized I need to do something productive with my time. So I began building Garden on Wheels in my garage.
COURTESY WAYFIAR; THE CONTAINER STORE; LIFECYCLE GARDENS;
What are the benefits of Garden on Wheelz as opposed to raised beds or wooden box style gardens? Mobility, adjustable height and we have a system for recycling the runoff water that is full of nutrients. Plastic is actually better than wood for a container garden.Plastic retains moisture better, doesn’t deteriorate as quickly, does not rot, and is lighter. Our plastic is UV-resistant, BPA/PVC free, food grade plastic.
Tell us how this product helps those in small spaces or who live in apar tments. The mobility allows you to maximize sunlight and space. On a patio or balcony there is sunlight on one side in the morning and on the opposite side in the afternoon, mobility allows you to get the most our of the sun that you do get. Mobility also allows you to start your growing season two or more months early by starting seeds indoors either through indirect sunlight near a big window, or by bringing the garden outside during the hottest parts of the day and then back inside for the mornings and at night. Adjustable height allows you to pick the most ergonomic and comfortable position to garden in. It is wheelchair accessible, great for those with bad backs, knees, or physical disability. The recycling system is self-contained and allows you to save water which can be important especially in urban areas. Not to mention, it allows you to grow indoors or on a patio or balcony without water leaking. The small size makes it fit into even small apartments or on small outside patios or areas. What has been your favourite moment with the company so far? When an elderly woman at an assisted living facility hugged me and thanked me profusely for allowing her to garden again with my product. She hadn’t gardened in five years because of her age but with my product she was able to reconnect with her love of gardening and that interaction had a huge impact on me and my passion for this product!
TWO IDEAS FOR SUMMER 1ThermaCELL Mosquito repelling Lantern Decorative and functional, this lantern keeps away unwanted bugs via a small butane mat and lasts for hours (thermacell.com) 2 Reclaimed Micro Gardens Mimic a chef by propagating micro herbs like arugula, radish and onion in these handmade, reclaimed wood planters. Coated in organic walnut oil and ideal for the indoors, they also look stylish. (reclaimedmicrogardens.com)
Want to instantly make your pantry look streamlined? Try stainless steel tiered shelving, with an industrial chic finish. For a polished look, store pasta, beans and snacks in rustic baskets like the ones below.
The Container Store large rattan copper bin, $37.76 (above left) and Hogla Bin with Handles Natural, $31.46; containerstore.com WAYFAIR Honey Can Do Five Tier Urban Storage Shelves in Chrome (right); wayfair.com
citystyleandliving.com | SUMMER 2014 | 13
GET READY FOR SUMMER
CLEANING time Make tidying up a cinch with these products ◄
Scotch Brite Greener Clean NonScratc h Scour Pa d With half of the scrubbing fibers made from the agave plant, this non-scratch scrubber is tough on baked on grease and soft on your non-stick surfaces. (scotchbrite.ca) Method Home Dish Soap and Refill According to the company slogan, “if you love something, make sure you’re never without it.” Reuse the bottle and enjoy the indulgent cucumber scented soap. (methodhome.com)
The Cont ainer Store Rectangular Cleaning Caddy Transluc ent /Lim e Keep your cleaning supplies organized in a see through caddy. ($7.54; containerstore.com)
We love the way this broom quickly becomes a whisk and how easily it stores away. (quick n' Easy™ Upright Sweep Set, $29.99; casabella.com)
Laundry Rescue ►
Honey-Can-Do DRY-01107 Slim Chrome Commercial Drying Rack, Silver This is an eco-friendly way to dry clothes without using energy. ($65.99; honeycando.com)
Better Life Spin Credible Laundry Detergent Four times ultra concentrated, and colour safe, 1 ounce is all you need to add to your laundry load for clean clothes. We loved the calming Lavender Grapefruit scent (64 oz., cleanhappens.com)
Gluten free, hypoallergenic and safe for waterways & marine life!
14 | SUMMER 2014 | citystyleandliving.com
3 STEPS TO A CLEAN HOME OFFICE
Sitting at our desk over sustained stretches of time, we do a lot more than just “work.” We chew, sneeze, cough, touch, and spill—day after day. It’s no wonder that home oﬃces can so quickly become a microbial zoo. Here are three steps recommended by Molly Maid to get rid of germs:
Job One: The keyboard. Detach it and shake it out. Use a can of compressed air (psssshhhht!) to force the remaining dust and food particles out from behind the keys. Dip q-tips in alcohol and swipe between the keys. Lightly spray disinfectant on the top of the keyboard and wipe clean. Job Two: Take on the dust, and vacuum. Moving left to right, don’t overlook door panels and windowsills, the top of your monitor, the tops of picture frames, under mouse pads, the works. Remove your papers, ﬁle folders, calendars, stapler, pet Rock, and wipe down your desk chair, computer tower and printers. Then vacuum. Job Fiv e: Clear clutter. An organized desk helps to calm the mind and organize thoughts. your stress will go down, and your productivity will go up. mollymaid.com
COURTESY: HONEY CAN DO; CASABELLA;
The easy grip handle makes it a cinch to transport
Hungry for France Adventures for the Cook & Food Lover by Alexander Lobrano (Rizzoli, $45; rizzoliusa.com) Every region of France has something good to eat and Lobrano gives a curated list of farms, restaurants and inns at which to experience the lauded gastronomy of France. Filled with personal stories from the author’s 30 years in France, it is part guidebook, part recipe book, and part autobiography. Each section contains recipes to try in your kitchen. Lobrano has realized that the best way to know a country is through its food.
GREAT NEW READS
Culinary Herbs and Spices of the World by Ben-Erik van Wyk (University of Chicago Press, $45; press.uchicago.edu; raincoast.com) This book takes both a culinary and scientific approach to herbs and spices. Botanical photographs of herbs and spices in different stages of their development from trees and bushes, to buds, flowers and fruit provide a holistic understanding of the origin of these plants. Underlying the scientific information given are cultural factors and there is a sense of how spices were the impetus that led to the development of the modern world. Even some of the most well known herbs and spices have little to be guessed at origins – lemon and basil from India, vanilla from Mexico, chrysanthemum from China. There are revelations too like Ethiopian cardamom, and buchu and forgotten herbs like hyssop, meleguta pepper, and alecost. The combination of a scientific approach with the latitude of culinary uses makes this an exciting read.
COURTESY: FLAMMARION; CHRONICLE BOOKS; CHICAGO PRESS; RIZZOLI
Need a helping hand with a gardening dilemma? Thinking of becoming an urban beekeeper? Want to tend plants in your home? These books show you how
The Roof top Beekeeper A Scrappy Guide to Keeping Urban Honeybees by Megan Paska (Chronicle Books, $29.95,chroniclebooks.com; raincoast.com) Ever dreamed of becoming an apiarist? Even in a city that dream is now possible. With expert advice from Paska who has lived the dream, this book includes everything you need to know about setting up your hive all the way through harvesting honey.
From Seed to Skillet by Jimmy Williams and Susan Heeger (Chronicle Books, $35.00; chroniclebooks.com; raincoast.com) To shake off the dependency of the modern world and navigate the economic crisis many have turned to gardening. This is a book of learning about vegetable and kitchen gardening – soil basics, tending tips, and kitchen recipes. The author’s experiences with his grandmother Eloise colour the book. (He traipsed her goosecreek tomato seeds transported from the Caribbean via Gullah relatives from apartment to apartment). The book is appealing for different sized gardens and resonates with Williams’ words as a child that gardening is “a chance to feel powerful in the world.”
MORE IN THE KITCHEN
Nature's Table: Reﬁned Recipes from an Alpine Chalet by Emmanuel Renaut (Flammarion, $60; amazon.ca) This book celebrates nature’s alpine climate where Renaut’s three-star restaurant Flocons de Sel is situated. The titles of chapters such as the lake and fast-ﬂowing river; the meadow and the rock face; and the vegetable garden and the orchard show how facets of the environment inﬂuence the chef, a man equally at home in the mountains and the water. In fact, each chapter begins with a testimonial by a purveyor or friend about the treasured ingredients that make up Renaut’s cuisine. A spare aesthetic informs the 50 recipes which include pumpkin hay ice cream, wild strawberries and ﬁr shoots; and woodcock, celery and truﬄe tartlet. There are as many photographs of wood, feathers, berries and other elements of nature as there are of dishes – a testament to the symbiotic relationship between chef and environment. citystyleandliving.com | SUMMER 2014 | 15
Top Healthy Living Ideas We Love In need of a lifestyle shake up, let us show you how
RAMP UP YOUR SALAD
Try something new in your everyday salad. Why not mix quinoa in an Asian style stir fry with bok choy, garlic, soy sauce and ginger. We also love topping salads with superfoods like blueberries, and goji berries for an added boost.
16 | SUMMER 2014 | citystyleandliving.com
3 BUG LITE
See bugs gone in 48 hours without the chemicals. Safer® bran d Diatomaceous Earth is made up of crushed fossilized algae (diatoms). So how does it work? Though the Diatomaceous earth feels like powder, it is made up of sharp particles that are deadly to delicate insect exoskeletens, causing insects to dehydrate and perish. pour a light dusting of the powder in crevices, beneath stoves or in basement areas where bugs may hide. saferbrand.com
Did you know that the clothing you wear can have an eﬀect on the way you act? Researchers in a 2012 study from the Journal of Experimental Social psychology found that, “enclothed cognition” (used to describe the inﬂuence that clothes have on the wearer's psychological processes), does have an impact. “I think it would make sense that when you wear athletic clothing, you become more active and more likely to go to the gym and work out,” explained one of the researchers, Adam Galinsky. So go ahead and grab a new workout look. (Above) Lolë Jazzy bra, $58 and Shiva Capri, $80, lolewomen.com; Manduka pROlite Mat 79”, $88, manduka.com
DID YOU K NOW? Dragonfruit is also known as kaeo mangkon or "dragon crystal" to indigenous people of Thailand.
UNLEASH THE DRAGON
Three o’ clock munchies have you reaching for overly sweet gummy bears or chocolate candy? Instead, grab a bag of Navitas Naturals dragon fruit slices. The fruit, grown in tropical regions such as Vietnam and Thailand is actually a night blooming cactus. High in omega 3’s, protein, iron, vitamin c and ﬁber, the dehydrated fruit has a mild pear-like ﬂavour with nuttiness from the numerous tiny black seeds in the ﬂesh. Cut into slices and mix into yogurt for a tropical twist and punch of colour. navitasnaturals.com
COURTESY: JUST NEEM
“Make a strong eﬀort to be on your phone or tablet less,” says Toronto-based pediatrician Dr. Joelene Huber, “parents are texting so often and so are tied to their mobile devices that they often are not engaging with their infants. Interactive experiences are important for babies’ learning and brain development. Dr. Huber also recommends that kids should have a maximum of two hours of screen time per day (that includes all kinds of screens).
GET INTO GEAR
K&S MEDIA ;NATIVAS NATURALS; SAFER BRAND; LOLE
LIMIT KIDS’ SCREEN TIME
EDITOR’S pI Ck
Arielle Fierman, a board certiﬁed health coach and motivational speaker, oﬀers tips to help you look and feel your absolute best this summer.
KEEP YOUR SPINE SUPPLE
1 Stand tall in Mountain pose [straight and tall] and tune in to your breath. 2 Turn your body gently to the right so that, if possible, you can see behind you over your right shoulder. breathe comfortably and keep your arms relaxed as you turn, so they hang like empty sleeves or soft noodles. 3 Come back to the starting position, then turn your body gently to the left in the same way. 4 Continue gently turning to each side for six to ten slow, easy breaths. Reprinted with permission: New Harbinger publications, Inc. Copyright (c) 2013, Carol krucoﬀ
GREAT FOR EARLy bIRDS
7 COURTESY: JUST NEEM
you may know that morning sunlight helps regulate your circadian rhythm (internal biological clock), but did you also know that it can help lower body mass index (bMI)? Researchers from Northwestern Medicine discovered that people who were exposed to m orning light had a lower bMI than those who got their sun exposure later in th e day. How can you beneﬁt from this? Try to get 20-30 minutes of natural light between sunrise and noon.
DRINk WATER: to ﬂush out fat, toxins, rev up your energy and digestion, and make your skin glow. Recommended amount: at least the amount equivalent to half your body weight in ounces LOAD Up ON GREENS: raw, steamed, sautéed, chopped, shredded, no matter which way you eat them they will help make your skin glow, rid your body of toxins, and rev up your immune system. Loaded with ﬁber, phytonutrients to help your organs work, and high in oxygen my favorites include: frozen spinach blended in a smoothie for breakfast, hummus and veggies wrapped in a collard green for lunch and kale sautéed with coconut oil and sea salt as a side dish for dinner. READ INGREDIENTS! Just because something is fat free or low calorie, won’t necessarily mean you lose weight and just because a food contains fat, doesn't necessarily mean it’s going to make you fat. My rule of thumb – if you can't pronounce an ingredient, your body most likely won’t be able to digest it, so focus on ingredients instead of nutrition facts and your body will love you. MEDITATE: when I sit, upright, hands on my lap facing upwards, for at least 1 minute and take at least 3 really deep breathes, I automatically get a dose of positivity, a wave of calmness and a jolt of motivation. play a pretty song with positive lyrics or sit in silence and just listen and breathe. your to-do list will seem way less overwhelming afterwards. I promise. SWEAT: in order to have glowing skin, a rocking body and a healthy heart, you must sweat at least once a day. Choose an exercise that you love to do or even take a hot bath. If you don’t love sweaty activities, ﬁnd one that you enjoy dance, stretch class, biking, swimming do it just for 20-30 minutes per day. I recommend group classes and signing up before for the week so you don’t have an excuse not to go. REST: getting quality zzz is the key to a happy life, a body that works and success at work. your digestive system needs a time to reboot and your cells need time to regenerate. you only get one body in life, so you are as important as those late night emails. Give you the attention you deserve. CLEANSE: A clean home, a gorgeous desk and a kitchen stocked with good-for-you foods will dramatically help you feel and look fab. FEEL yOUR GOAL: want skinny arms so you can feel fabulous walking down the aisle at your best friend’s wedding? Focus on feeling fabulous, rather than those skinny arms. When you focus on how you want to feel, rather than the goal itself, it takes the pressure oﬀ and the goal so much more attainable. bewellwitharielle.com
SWAP OLIVE OIL FOR BUTTER
1 preheat oven to 350ºF. Apply nonstick spray to a 9-inch round baking pan, and line bottom with parchment paper. 2 In a medium-sized bowl whisk together 1 cup unbleached all-purpose ﬂour, ½ cup unsweetened dark cocoa powder, 2 teaspoons baking powder, and 1/8 teaspoon salt. 3 In a large bowl, mix ¾ cup granulated sugar, ¾ cup plain nonfat Greek yogurt, 3 large eggs, 1 teaspoon vanilla extract, and ½ cup extra virgin olive oil together until combined. 4 In batches, mix ﬂour mixture into yogurt and stir until combined. Stir in ¾ cup dark chocolate chips, then pour cake batter into the prepared pan. 5 Arrange 8 large strawberries, halved with the tops removed over the top of the cake. 6 bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 7 Allow cake to cool on the pan for 15 minutes; then gently run a knife along the side of cake. Carefully remove cake from the pan and transfer to a cooling rack to cool completely. 8 Serve alone, dusted with powdered sugar, or add a scoop of vanilla ice cream. Recipe from Cooking Techniques and Recipes with Olive Oil by Mary platis and Laura bashar Two Extra Virgins / April 2014 TwoExtraVirgins.com
GO GREEN WITH YOUR BUG SPRAY
Neem is a tree beloved in Ayurveda (the ancient Indian integrative medicine) as antifungal, antibacterial and useful for skin disorders. It’s also a natural alternative to DEET bug spray. If you have been bit, it’s a great way to relieve itching.
Just Neem Adios bug spray, $10.50, justneem.com citystyleandliving.com | SUMMER 2014 | 17
WHAT’S HOT IN THE WORLD OF GEAR, TECH, GADGETS, AppS, AND ONLINE!
FLEXIBLE LAPTOP LApTOpS
LENOVO IDEAPAD FLEX14
ASUS TAICHI 21
pRO: With a long battery life plus 1.6GHz fourth-generation Intel Core i54200U processor, and 128Gb SSD, the Flexpad is ideal for business travellers. Great to tackle numerous tasks simultaneously, the slim, lightweight laptop was easy to pack in our carry on. The two speakers (Dolby Home Theater v4 software) oﬀer great sound quality, and were particularly useful at the airport when watching movies on the ﬂex screen.
pRO: The innovative design of the dual screen is the ﬁrst distinguishing feature of the TAICHI 21. both screens oﬀer good viewing from diﬀerent angles and the sound quality is good enough for listening to your favourite tunes. For a small laptop, the performance is swift, care of the 1.9GHz Core i7-3517U, Intel HD 4000 processor.
CONS: We didn’t like that the display fades to dim if the cord is not plugged in, challenging if you are carrying the laptop around a hotel room. While the keyboard is wide (a pro for some), it can be diﬃcult to type accurately for smaller hands. The port for the ethernet connection is very small, and hard to plug in. The overall picture quality was mediocre if not viewed from a direct angle. OVERALL This laptop is great for carrying out business related tasks or to catch up on work at a home oﬃce.
CONS: We were surprised that only one of the screens is touch screen, making the transition from tablet to laptop sticky. The battery life is relatively short (at approximately ﬁve hours), especially if you want to watch a movie or two. This little hybrid heats up a lot and it is advisable from our tests, to rest it on a hard surface. OVERALL A hybrid laptop/tablet great for entertaining kids (think, roadtrip), while allowing parents ease of catching up on emails without having to carry two devices.
Meet the One
18 | SUMMER 2014 | citystyleandliving.com
DIGITAL CAMERA OLYMPUS OMD EM-1 For an incredibly lightweight mirrorless camera the resolution is striking. We were able to easily carry it to diﬀerent photoshoot set-ups and we liked being able to transfer ﬁles via Wi-Fi to our tablet on set – ensuring we got the perfect shot. Another bonus? The LCD touchscreen display tilts – ideal when the screen is obscured and dark in full sun. best of all, the easy to use controls meant that we did not waste time on set ﬁddling with lighting. Why not see for yourself? All of the photographs on p.44-51 and the cover were shot with this camera. getolympus.com
COURTESY OLYMPUS; ASUS; LENOVO
Fashion meets function. The HTC One (M8) smartphone boasts a duo camera and enhanced sound plus the sleek metal frame is like a piece of jewelry on its own. We took super sharp photos thanks to the UFOCUS feature, which we posted to our social media account instantly. Other cool features include HTC Sense TV (a tv guide and universal remote), Zoe Camera (pictures and video) and MOTION LAUNCH (to wake up the phone); htc.com/ca. Why not carry your ultra fashionable tech gear in CSL’s fave chic tote- Tumi Alpha Bravo Andersen Slim Commuter Brief, $345; tumi.com.
CITY STYLE AND LIVING
20-23 Fusion: 24-26 Imbibe:
Coﬀee, CSL’s favourite snacks, the best new food products
New beer, gin, and two sparklers you won’t be able to resist
An unusual and delicious ﬂuﬀy bunny sundae, easy mango frozen yogurt, and the perfect roast chicken
SAVOUR THE SALSA
3 GREAT pINEAppLE RECIpES, p. 27
citystyleandliving.com | SUMMER 2014 | 19
FUSION Global Food WHERE TO EAT AND WHAT pRODUCTS TO TRy
by AMbER ALENT
FRESH OFF THE PRESS
Much more than a simple morning pick-me-up, coﬀee is a ritual for many. From rich chocolaty blends to sweet and mild there is a roast for every palette. See where you ﬁt in 20 | SUMMER 2014 | citystyleandliving.com
A coffee connoisseurs dream - the French press; Bodum ‘kenya’, bodum.com.
COFFEE: GOOD FOR YOUR LIVER?
Research indicates that regular coﬀee consumption may lower your risk of liver disease. DID YOU KNOW? Coﬀee is Canada’s most popular beverage. 65% of Canadians consume it every day. Gary Fagan, president of the Canadian Liver Foundation says, “there is now signiﬁcant evidence that coﬀee can help prevent liver disease with scientists learning and discovering more each day.” So what is liver disease? Generally associated with obesity, it is caused by a build-up of fat in the liver. According to Carlo La Vecchia, MD, study author of a recent up-to-date meta-analysis published in Clinical Gastroenterology, by drinking up to 3 cups of coﬀee a day, you can reduce insulin resistance, and improve abnormal liver blood tests. So go ahead and pour another cup of joe. liver.ca
“I have a Elektra Mirco Casa a Leva that helps me work towards achieving a gold cup standard at home,” says Jeﬀ LeDrew, CEO of Jumping bean Coﬀee.
About Initially roasting coﬀee for a Rotary Club, Jumping bean Coﬀee has grown to be a multi-channel retailer since this ﬁrst roast in 2005. The company uses full heat recovery in the roasting process, and their eco2roast removes 85% of carbon from each pound oﬀering.
About Started in 1919 by Albert-Louis Van Houtte in Montreal, as a way to roast coffee beans himself in the European style. The company, who has a stake in keurig, has now become synonymous with at home brewing in the Canadian market.
K&S MEDIA; COURTESY NAVITAS NATURALS; MADHAVA; SALT SPRING COFFEE; JUMPING BEAN; VAN HOUTTE
Take this short quiz to see what kind of coﬀee drinker you are
Your favourite chocolate is: MILK, DARK, or WHITE? Your chocolate preference indicates your smoothness appreciation. > Bitter flavo urs dominate in a piece of refined dark chocolate and BOLD coffees. > The balanced flavours of silky milk chocolate are associated with VELVET Y cof fees. > Mild white chocolate and MELLOW coffees both feature sweet flavours.
Your favourite wine is: CABERNET SAUVIGNON, MERLOT, RIESLING Your ideal glass of wine shows your enjoyment of a certain mouthfeel. > The Cabernet and BOLD cof fees both showcase an intense and fuller body > Merlot and VELVET Y cof fees offer a moderate intensity and a round, full body > Riesling white wine’s light body has no aftertaste, like MELLOW coffees.
You enjoy your steak: WELL DONE, MEDIUM-RARE, RARE Your desired steak wellness defines the intensity level you search for. > The caramelized or even burnt flavours of a well done steak can also be found in BOLD coffees > the hint o f acidity and less intense flavours are typical of a medium-rare steak and VELVET Y cof fees > the sweet flavours and pleasant acidity of a rare steak can also be enjoyed in MELLOW coffe es.
YOUR PERFECT CUP
About Mickey McLeod with his wife Robbyn knew they did not want the use pesticides on their farm. They started with a large market garden and greenhouse and eventually started selling produce at the Salt Spring Island farmer’s market before Salt Spring coﬀee was born.
Taste A special light roast blend of freshly roasted, Fair Trade Organic (FTO) coﬀee beans. Jumping bean l igh t house roast is a great everyday blend for your morning cup. jumpingbeancoﬀee.ca
Taste Testers noted the heightened acidity in this roast, similar to that of a wine. Van Houtte Colombian medium roast is a balance of sweet and tart, with hints of berries and citrus. vanhoutte.com
Taste Our standout favourite of the bunch for the low acidity ultra smooth yet bold ﬂavour. Salt Spring Coﬀee Sumatra Single Origin Dark Roast lends a hint of smoke rounding out the notes in this coﬀee from the Aceh region in Indonesia. best of all the coﬀee is certiﬁed organic and Fair to Farmer. saltspringcoﬀee.com
On your morning toast, you prefer: JAM, or HAZELNUT SPREAD > Your choice unveils your penchant for the jam’s succulent taste o f berries and baked fruits, also characteristic of FRUIT Y co ffees > or for the creamy hazelnut spread’s earthy taste of nuts, present in WOODSY cof fees as well.
When you have cheese for a snack, you pair it with: GRAPES or CRACKERS > Your preferred combination reveals your fondne ss for the taste of fresh fruits and their sweet acidity, reminiscent of FRUIT Y co ffees > or for the salty taste of cereal and grain crackers highlighted in WOODSY coffees
For dessert, you'd indulge in: CHOCOLATE MOUSSE, or LEMON MERINGUE PIE > By selecting a luscious lemon meringue pie, you express your preference for a pronounced acidity and sweet flavours also displayed in FRUIT Y coffe es. > If you are a chocolate mousse lover, you will come across its rich cocoa notes in WOODSY coffees.
MONIN HAZELNUT SYRUP This coﬀee syrup- adds a hint of ﬂavour to your morning cuppa monin.com
NAVITAS NATURALS Coconut palm sugar – a great substitute for brown sugar with a caramelized ﬂavour navitasnaturals.com
www.vanhoutte.com/en-ca/consumer/mymaster-roaster/discover-your-coffee-profile citystyleandliving.com | SUMMER 2014 | 21
Superb Six: For the Kitchen
FUSION | NEED IT WANT IT
GREAT NEW PRODUCTS
DOLPHIN TEA INFUSER (IN CHARCOAL)
peeking curiously from a cup of tea, this cute marine animal puts a bright spot in anyone’s day. ($10; umbra.com)
by MARC DUNCAN
CHIPOTLE LIME MUSTARD This grainy mus-
tard tastes homemade with an understated lime and chipotle ﬂavour. perfect slathered on weekday sandwiches or in potato salad. ($3.50$10.00; mustard.ca)
ELDERFLOWER CORDIAL There are endless
ways to enjoy this cordial: turn brut sparkling wine demi-sec with a splash; add to sparkling water for a mocktail; freeze to become a granita. Thick and sweet it has a pleasant lingering taste of elderﬂower. ($6.99; bottlegreendrinks.com)
ALL-NATURAL BANDITO SALSA MANGO
Chunks of mango enliven this classic salsa giving it a hint of sweetness. Great with jalapeno poppers, with perogies, and on grilled ﬁsh. (newmansown.ca)
22 | SUMMER 2014 | citystyleandliving.com
MIGHTY KALE Do yourself some good – try a mighty kale: a combo of fresh kale, spinach, mango, pineapple, apple and orange juice. This a green juice that is as delicious as it is nutrition loaded with vitamins A, C and iron. ( jugojuice.com)
BARS Loaded with nuts, these bars make tasty on-the-go snacks, or an easy breakfast. Also make sure not to miss the healthy grains clusters (granola) which have a crunchy (not hard), richly toasted ﬂavour. Just be kind! (kindsnacks.com)
COURTESY JUGO JUICE; KIND SNACKS ; NEWMANS OWN; BOTTLEGREEN DRINKS; UMBRA; MUSTARD.CA
What you should buy now
7 ways to BETTER SNACKING
We all do it. It’s late in the evening and you’re watching your favourite t.v. show (Game of Thrones, anyone?). Instead of reaching for the ubiquitous bag of chips or a buttery bowl of popcorn why not try these unusual options? Made of vegetables, multi-grains, and beans they make snacking even better.
WAY BETTER SNACKS MULTI-GRAIN TORTILLA CHIPS
Made of sprouted grains, broccoli and daikon seeds which aid in digestion, these tortilla chips offer a mammoth crunch. gowaybetter.com
COURTESY HI IM SKINNY; HARD BITE; RW GARCIA; GH CREATORS; BOULDER CANYON; BEANITOS
HI I’M SKINNY STICKS
Try these whole grain sticks with less fat than potato chips when you’re looking for an afternoon pick-me-up or just craving a crunchy bite. Our favourite way to enjoy? Dipped in guacamole. hiimskinny.com
HARDBITE EAT YOUR PARSNIPS
These Canadian made chips are sweet, crisp, and fresh. Take a cue from chefs and make a dinner meal restaurant quality by topping it with these crispy treats. hardbitechips.com
RW GARCIA DIPPERS
The sturdy shape of these three-seed dipping chips make them a great vessel for dunking into melted cheese and salsa plus they are trans-fat and gluten free. rwgarcia.com
EDITOR’S pICk G.H. CRETORS JUST THE CARAMEL CORN Made in small batches in copper kettles with all natural ingredients, they are seriously addictive. Mushroom shaped popcorn kernels are entirely coated in creamy caramel. ghcretors.com
BOULDER CANYON RICE AND BEAN SNACK CHIPS
Take nachos to a whole new level with these East meets Southwest gluten free snacks, they’re even made with beans. bouldercanyonfoods.com
BEANITOS PUFFS HOT CHILI LIME
Puffed cheese snacks make us weak in the knees and these are no different. Only, they are made from beans which are high in fibre and protein. beanitos.com citystyleandliving.com | SUMMER 2014 | 23
IMBIBE Global Spirits
WHAT’S NEW AND GREAT IN THE WORLD OF WINE AND SpIRITS
TOP SUMMER BEER TO TRY
2 sparklers to
CELEbRATE SUMMER THE CLASSIC
Moët & Chandon Nectar Imperial
Stiegl Radler Grapefruit
bACk GROUND As one of the oldest champagne houses (270 years), Moët & Chandon is credited with the ﬁrst champagne spray to celebrate the 1967 winners of Le Mans race.
pERFECT p AIRING The inherent sweetness and berry notes would be well suited to a dark chocolate fondant and berry coulis.
pERFECT pAIRING The tropical fruit notes would be well paired with seared foie gras or subtly spicy kung pao chicken with toasted nuts.
FAMOUS FANS Rick Ross, Calgary Stampeders’ Alvin bowen (below) belairerose.com
FAMOUS FANS Ciara, 2 Chainz, Chef yannick Alléno (below) moet.com
bACk GROUND produced in provence, France, belaire Rosé is a blend of Grenache, Cinsaut and Syrah producing a slightly sweet rosé with hints of strawberry and blackcurrant.
THE CSL GREEN TICkER
building a house? Orient it so the long axis runs east-west.
24 | SUMMER 2014 | citystyleandliving.com
TASTE Sparkling, refreshing and juicy, this shandy-style beer is a crowd-pleaser. At a recent dinner men and women alike raved about how easy it is to drink. PAIR WITH The light acidity would be best paired with a mild seafood appetizer like ceviche.
TASTE A smooth classic beer with an amber hue and honey ﬁnish it is made with English hops. PAIR WITH This belgian beer is made to enjoy with barbecued meat, classic sausages, or a simple burger while watching the game.
Mort Subite Kriek
TASTE This lambic-style beer is diﬀerent and bold. known for a sour aftertaste and high acidity, it is brewed in wooden barrels and ideal for the adventurous palate. PAIR WITH With cherry sourness, why not try with a German black forest cake or dark chocolate mousse?
/ Seek alternatives to chemical fertilizers and pesticides. ›
COURTESY BELAIRE; MOET AND CHANDON; STEIGL; PALM; MORT SUBITE;
Luc Belaire Rosé
Sit on the patio or have a barbecue and enjoy these beer
THE NEW KID ON THE BLOCK
EDITED by STEVEN bUSCH
LIFT YOUR SPIRITS
A spirit, made from a blend of botanicals, gin is meant to be mixed and truly comes alive in cocktails. Here are two for the mix
LOOK This clear spirit is light bodied.
An English oak aged gin made from a classic recipe WH AT IS IT? Hayman’s 1850 Reserve Gin. WH ER E I T ’S F ROM Inspired by the spirit of the grand London Gin Palace of the 1850s.
TASTE Smooth and well balanced with delicate pepper and spice with hints of oak. haymansgin.com
Two new spirits with surprising Canadian connections
TEQUILA TROMBA BLANCO
WH AT IT ’S M ADE WI TH Distilled following a recipe from 1850, the gin is rested for three to four weeks in Scotch Whisky barrels. Hayman’s uses a blend of 10 botanicals including angelica root, orris root and nutmeg.
Combine 25ml Hayman's 1850 Reserve Gin, 25ml Campari and 25ml Rosso Vermouth in a tumbler glass over ice. Garnish with a curl of orange peel or slice.
CANADIAN CONNECTION Although it’s crafted in the highland town of Arandas, Mexico named after the massive rains that fall in the area, it was founded by Canadian Eric Brass in 2012.
TASTE Made from 100 per cent agave, Tromba blanco has a crisp clean and herbal taste with a mild pepperiness.
BEST FOR Cocktails such as Tromba Verdita, Paloma or El Diablo. Also good straight. tequilatromba.com
DID YOU KNOW? More classic cocktails are made with gin than with any other spirit. The list includes: Negroni,
Ramos Gin Fizz, Martinez, Gin Rickey, Red Snapper, Tom Collins, White Lady, Hanky Panky, Clover Club, Alexander, French 75, and Gimlet, and vesper to name a few!
COURTESY DOMAINE PINNACLE; HAYMAN’S GIN; BLACK SAGE VINEYARDS; TROMBA;
COURTESY BELAIRE; MOET AND CHANDON; STEIGL; PALM; MORT SUBITE;
Ungava The newest player in the gin scene, made in Canada
BLACK SAGE VINEYARD PIPE 2008
LOOK A dark rust colour resulting from the blend of Cabernet Sauvignon, Merlot and Cabernet Franc and three years of oak ageing.
WH AT I S I T? Ungava Canadian Premium Gin. W H ER E IT ’S FR O M Made in Quebec by Domaine Pinnacle, Ungava is the first authentic all-Canadian gin. The name is taken from Ungava Bay in northern Quebec. WH AT IT ’S M ADE WI TH A blend of herbs and arctic plants including Nordic Juniper, Wild Rose Hips, and Labrador Tea. The ingredients are harvested during the summer months by hand and this blend results in a bright orangey yellow colour. TASTE Clean and herbaceous.
EXTRA DRY UNGAVA MARTINI
Add 90ml Ungava gin and 3ml Dry Vermouth into a Boston shaker filled with ice. Shake well and strain into a martini glass. Garnish with lemon zest.
CA NADIAN CONNECTION Jason James makes this wine from the South Okanagan, Canada’s only “pocket desert.”
TASTE Sweeter than a traditional port, Pipe 2008 is fruit forward with hints of cherry, fig and blackberry. This is an easy drinking style of wine- smooth and creamy. BEST FOR After dinner sipping, paired with cheese or grilled meat. blacksagevineyard.ca
ungava-gin.com citystyleandliving.com | SUMMER 2014 | 25
This cocktail spor ts an unusual green colour, attractive for summer barbecues.
Serves 2. Combine 1 ½ ounces (45 ml) tequila, ½ ounce (15 ml) triple sec, ½ ounce (30 ml) blue Curacao, 6 ounces (180 ml) orange juice and 6 ounces (180 ml)passion fruit juice with ½ cup (125 ml) of ice in a blender until smooth. Garnish with a slice of orange, a slice of lemon and a cherry.
This crowd pleaser recalls days spent at the beach.
Serves 4. Combine 4 ounces (120 ml) coconut rum, 2 ounces (60 ml) dark rum, 2 ounces (60 ml) coffee liqueur, 1 ounce (30 ml) 151 proof rum, 8 ounces (240 ml) orange juice, 10 ounces (300 ml) pineapple juice, and 2 ounces (60 ml) grenadine and 1 cup (250 ml) in a blender. Blend until mixture is smooth. Add a dash of Angostura Bitters.
Fresh cocktails using ripe summer fruit
THE CSL GREEN TICkER
Like piña colada? Our version is more for those who like dancing in the sun than dancing in the rain!
Serves 4 Combine 16 ounces (480 ml) rum, 8 ounces (240 ml) spiced rum, 32 ounces cream of coconut (960 ml), 20 ounces pineapple juice, and ½ ounce (15 ml) lime juice, in a blender. Blend until smooth and thick, about 1 minute. Add ½ cup (125 ml) crushed ice, and blend until ice is soft and grainy. Pour half of the mixture into the bottom half of serving glasses setting aside the other half of the mixture. To the reserved mixture add 2 cups (500 ml) frozen ripe mango cubes and ½ cup (125 ml) crushed ice blending until ice is soft and grainy. Pour this mango colada mixture over the coconut colada layer in each glass. Garnish with a ribbon of lemon rind and cherry.
For your picnic or backyard party fill up glass or plastic pitchers with drinks and provide r eu sab le cups to guests.
26 | SUMMER 2014 | citystyleandliving.com
MANGO & COCONUT COLADA
KITCHEN! Ring Leader
RUM GLAZED AND GRILLED PINEAPPLE
Sticky, delicious and summertime grilling
Though some may opine that this beautiful tropical fruit is tricky to use in cooking, CSL has gathered three recipes that will have you singing the praises of pineapple
½ cup (118ml) sweetened toasted coconut ¼ cup (60ml) packed dark brown sugar ¼ cup (60ml) rum 3 tbsp butter 1 tsp (5ml) vanilla ½ tsp (2.5ml) cinnamon 1 pineapple, peeled In a small saucepan over medium heat whisk together, brown sugar, rum, butter, cinnamon and vanilla. Cook until butter is melted and sugar is dissolved. Remove from heat. place pineapple on the grill and brush with glaze until golden and syrupy. Top with toasted coconut. Serve with ice cream.
TOSTADA WITH CRAB, AND PINEAPPLE SALSA
The freshness from the pineapple and hint of chili are ideal for this summer dish. Serves 4. 12 tostadas, or large tortillas ½ cup (118ml) cooked crab meat ¼ cup (60ml) fresh pineapple, peeled, cored, and diced 1 small red onion, ﬁnely chopped 1 fresh red chilli, ﬁnely chopped ¼ cup (60ml) diced red pepper ¼ cup (60ml) diced cucumber 2 tbsp (30ml) chopped fresh mint 1 tbsp (15ml) fresh lime juice 1 tsp (5ml) salt
JAMES. S. SINCLAIR
1. Combine all ingredients except tortillas in a bowl to make salsa. 2. Top crisp tostada with salsa. Repeat and stack, serving 3 per person.
SHORTBREAD WITH RUM GLAZED PINEAPPLE
Use the leftover rum glazed pineapple and top on a crisp shortbread cookie.
HOW TO CUT 1. Place the pineapple on a cutting board. Cut the top leaves and ½ inch (1 cm) from the bottom. 2. Stand the pineapple upright and slice the skin in long strokes, downward, all around the fruit. Make sure to slice ¼ inch (0.5 cm) in to remove the ‘eyes’. 3. Slice into rounds, and remove the core.
THE CSL GREEN TICk ER Opt for summer fresh salads, cold soups or other dishes that do not require energy use.
½ cup (118ml) butter ¼ cup (60ml) caster sugar ½ tsp (2.5ml) vanilla ¾ cup (177ml) all purpose ﬂour 1. Heat the oven to 190˚C. 2. beat the butter and the sugar together until smooth and stir in the ﬂour. Mix until smooth. 3. Roll out dough until ½ inch thick. 4. Cut into desired shapes, and place on baking tray. 5. bake in the oven for 15-20 minutes, or until pale golden-brown. Cool. Top with rum glazed pineapple.
/ Repurpose food cardboard boxes to ship packages. ›› citystyleandliving.com | SUMMER 2014 | 27
1-2-3... MANGO Easy
Easy. Fresh. Delicious. This quick frozen treat is lower in sugar and more ďŹ‚avourful than the store bought variety. Recipe by k&S Media
Ripeness: To test if your mango is ripe gently squeeze, it should be supple with a slight give. If it feels mushy or has several deep black spots it may be over ripe.
Creaminess: For added creaminess we used yogurt and condensed milk, you can substitute coconut cream and agave for a vegan version.
Blend: You may also choose to add ice cubes, though this will slightly thin down the liquid.
Serves 6-8. Peel four ripe mangoes. Cut the faces and any other ﬂesh oﬀ the seed and dice into cubes (yielding 4 cups). Freeze for at least four hours or overnight.
Strain 1 cup plain Greek yogurt through a coﬀee ﬁlter ﬁtted into a metal sieve for 1-2 hours or until the whey has dripped through leaving a ﬁrm textured yogurt. Set aside the whey for another use. Add ½ cup condensed milk to yogurt and stir.
Add mango cubes to a blender or food processor, slowly blending in the yogurt mixture until smooth and creamy. Serve immediately.
/ We found that store boughtafrsowzeeente,rd, iccreeda,mmiearntgexoteus rwe otrokthjuesftroazsewneyllo-gturyrt.toYloouokcafnoramlsaoncghooeossefrformozeSnomutahnAgsoiapuorreteh. e Phillipines, which impart GET A DIFFERENT FLAVOUR vary the mango
COURTESY MANGOS FROM MEXICO PACKER AND EXPORTER ASSOCIATION (3)
ATAULFO Cultivated in Mexico, and also known as Champagne, the flesh is buttery, with a long thin seed. It is a great way to make a sweeter frozen yogurt.
HADEN The result of crossing ‘Mulgoba' and 'Turpentine' mangoes, this round fruit is ripe when orange-red. Slightly fibrous with a full, sweet flavour.
KENT Originally cultivated in south Florida, the smooth flesh is oval in shape and turns slightly red when ripe. It gives the frozen yogurt a more subtle mango flavour. citystyleandliving.com | SUMMER 2014 | 29
OF... Fluffy Bunny
Wild garlic (ramps) grows in masses all over Cumbria, England (and much of Eastern Canada) and every part of this plant is edible. The bulb, leaves, stems and ﬂowers have endless uses in the kitchen. I’ve decided to do something a little diﬀerent with it and add it to some buttery mashed potato to make a “pulled Rabbit” Sundae. yes, in an ice cream glass! Recipe and photography by Alan Spedding
4 medium sized russet potatoes ¾ cup (175 ml) butter One bunch wild garlic Salt and pepper to taste
If there is any mixture left over then simply pile a spoonful of the garlic mash on to a soft bread bun. Top it with some of the pulled rabbit and a little smoky barbecue sauce and enjoy one of the most delicious sandwiches you’re ever going to eat!
Boil potatoes in water until cooked. Drain and mash them ﬁnely or pass through a potato ricer. Once done add butter to the ratio of 60 per cent potato to 40 per cent butter (yes, that’s not a typo. You want good mash don’t you?) Add salt and pepper to taste. Split the potato into two containers, one for the butter mash and the other for the wild garlic mash. Blitz the wild garlic leaves in a food processor and then add the puree to one of the mashed potato portions. Add as little or as much puree to the mash to your own taste, depending how much you like the ﬂavour of garlic.
Crispy Chicken Skin Wafers To make the Crispy Chicken Skin Wafers you’ll need to take the skin oﬀ a few chicken portions and ﬂatten it out on a non-stick oven tray. Season the skin with sea salt and black pepper and a few sweet chilli ﬂakes. Top the skins with another non-stick tray and bake in a 160 C (320F) oven for about 25-30 minutes until crispy and golden. Remove the skins with a palette knife and cut into the wafer shapes on a piece of absorbent kitchen paper.
“Pulled” Rabbit 2 tablespoons (30 ml) honey 2 tablespoons (30 ml) Worcestershire sauce 2 teaspoons (10 ml) smoked paprika 2 tablespoons (10 ml) olive oil 1 garlic bulb crushed 1 small bunch of fresh thyme 1 small bunch of fresh rosemary 2 large pinches of sea salt Pinch of black pepper 1 cups (330 ml) ale 1 tablespoon (15 ml) dark brown sugar ½ teaspoon (2 ml) cumin ½ teaspoon (2 ml) cinnamon A squirt of barbecue sauce or liquid smoke Add the herb and spice mixture to a fully jointed rabbit and cook long and slow (about 8 hours) in a slow cooker until the meat simply lifts oﬀ the bones. Once cooked remove the bones and shred the rabbit with two forks. Take a careful look out for any small bones at this stage. Pass the cooking liquid through a ﬁne sieve and then bring to a fast boil until reduced into a thick rich glaze. Mix into the rabbit meat.
In an ice cream sundae glass layer the pulled rabbit followed by the butter mash and garlic mash. Repeat layering until glass is full. Meanwhile, dry a few wild garlic leaves and ﬂowers between absorbent kitchen roll in the microwave for 60 seconds. Garnish dish with chicken skin and dry garlic leaves CSL
citystyleandliving.com | SUMMER 2014 | 31
r e n n i W r e n Win
ROAST CHICKEN DINNER
Roasted Chicken. A classic that can be enjoyed during any month of the year. Even this simple dish can be elevated to an unforgettable meal with a few simple extras. Juicy, tender and crisp, hereâ€™s how to get that favourite supper right every time. by CSL STAFF |
32 | SUMMER 2014 | citystyleandliving.com
pHOTOGRApHy JAMES S SINCLAIR
bUyING AND STORING
CARVING AND STORING
> Chicken should always be as fresh as possible.
> Always leave chicken resting for at least 10 minutes to maximize juiciness.
> Always check the ‘use by’ date. If storing in the refrigerator, wrap in a plastic bag (to catch any dripping water) and keep well away from any cooked items.
> Slice through the skin with a sharp knife, in between the leg and breast. > Remove the wings. Remove the drumstick, by
> Do not keep chicken unrefrigerated for more than 30 minutes.
placing the bird on its side, and cutting between the thigh and leg.
HOW LONG SHOULD I ROAST IT?
ALL AbOUT THE GRAVy
> Cook chicken approximately 20 minutes for every 1 lb of weight. you should allow an extra 20 minutes for all of the juices to run clear.
> First take the pan juices, and squeeze in one head of roasted garlic.
> If you are using a thermometer, 75 degrees Celsius is what you should look for. > To get extra crispy skin, increase the heat on
your broiler for 15 minutes until golden brown.
> Then in a small bowl, make a slurry by combining e 1 tbsp cornstarch, and ¼ cup wine or port . > Finally, add slurry to pan juices, stirring constantly to avoid clumps. Add 1 tablespoon butter to enrich. Strain and serve warm.
bLUE GOOSE pURE FOODS ORGANIC CHICkEN THE STORY The Canadian company started in 1992 as a cattle ranch. It touts a combination of modern technology and “attention to animal husbandry of yesterday,” for its natural, certified organic and Halal chicken. Chickens are able to roam freely, without the use of pesticides, antibiotics or steroids. THE TASTE? Moist, and juicy, Blue Goose is not overly fatty or gamey tasting compared to other organic poultry that we have tasted. THE VERDICT Though pricey, it’s worth the splurge. bluegoosepurefoods.com
CITRUS ROASTED CHICKEN Serve with roasted or mashed potatoes and vegetables 1 whole chicken 1 lemon, cut into slices 1 head of garlic, cut in half 3 sprigs fresh oregano 5-6 sprigs fresh thyme ½ cup (118 ml) white wine ¼ cup (60 ml) orange juice Salt pepper 1 tsp (5 ml) paprika preheat oven to 350°F (180°C). place chicken in the roasting pan. place garlic, thyme and oregano over the chicken and in the chicken cavity. Season the chicken with salt, pepper and paprika. pour in white wine, and orange juice. Cover with roasting lid and bake for 40 minutes. Remove lid. bake for 20-30 minutes until golden and crisp on the outside Cut the chicken into pieces. Serve with roasted lemon slices and garlic..
citystyleandliving.com | SUMMER 2014 | 33
FASHION SUMMER 2014
CITY STYLE AND LIVING
Helen of Troy::
Get ready for summer skin, CSL’s favourite fragrances, how to achieve 3 sultry summer makeup looks, plus our editors faves and brand new organic beauty products
41-43 Pret a Porter::
CSL’s styling team shows you what to wear to work plus denim trends to try now
Little White Lie::
RELAXED WHITE ON WHITE, p. 44
34 | SUMMER 2014 | citystyleandliving.com
Head-to-toe white makes a comeback
HELEN OF TROY
W H AT â€™ S N E W I N T H E W O R L D O F S k I N , b E A U T y , M A k E U p A N D W E L L - b E I N G
COURTESY WELLA PROFESSIONALS
GET THE LOOK
From bronzed skin to coral lipstick, and beach hair this season get a flawless look. By Natalie Fox The look at Antonio Berardi.
citystyleandliving.com | SUMMER 2014 | 35
HELEN OF TROY
BEST FOR SUMMER
BronzeShimmer THE LOOK:
Warm up your skin tone with bronzer applied after your foundation. A good rule is to go with a bronzer two shades darker than your natural skin tone.
WHY IT WORKS:
It’s a no fuss way to get that subtle sun kissed look.
Use a wide rounded powder brush to apply light strokes of bronzer to the forehead, cheekbones, and jawline. Blend into the neck.
TOOLKIT (Clockwise from left) BECCA Eye Tint in Baroque Mushroom Beige, $29 URBAN DECAY Naked Flushed in Native, $35 LAURA MERCIER Foundation Primer in Radiance Bronze, $40
TEST IT Test the bronzer in
daylight: fair skin benefits from honey shades medium skin from rose and dark skin from amber.
CoralLips THE LOOK:
A blend of pink and orange, think of fruits (apricot, peach, tangerine) or flowers (poppy).
WHY IT WORKS:
This cheerful shade looks polished and gives just the right hint of colour to a variety of skin tones.
TOOLKIT (Clockwise from left) BY TERRY Cellularose Blush Glace, $58 ESTÉE LAUDER Sumptuous Infinite Daring Length + Volume Mascara, $28.50 COVERGIRL TruMagic Luminizer, $11.94 YVES SAINT LAURENT Rouge Volupté in Extreme Coral, $39
SKIN TONE For light complex-
For a natural look apply lipstick and then line with a matching colour. DSQUARED
ions try a matte soft coral, medium tones creamy tangerine, dark tones opt for a bright shimmery coral.
BEST RELAXED STYLE
BeachHair THE LOOK:
Now considered a classic style – it is universally flattering.
WHY IT WORKS:
“Mastering basics, from wigs, to fringes, or beach textures, is crucial, because you can’t create something new until you have the right foundations,” says Eugene Souleiman Global Creative Director of Wella Professionals.
TOOLKIT (Clockwise from left)
SENSCIENCE Renew Advanced Shine Serum (50ml), $19.19 SALLY HERSHBERGER Major Body 3-in-1 Volumizing Spray, $12.99 GIVENCHY Magic
Kajal Eye Pencil, $25
TORY BURCH 36 | SUMMER 2014 | citystyleandliving.com
Apply sea salt spray to damp hair, scrunch up toward the roots and let air dry.
CENTRE PART “The best way
is to line it up with your nose...if you’re going for a more natural feel, roughpart with your fingers,” says Souleiman.
COURTESY SENSCIENCE; SALLY HERSHBERGER; GIVENCHY; YSL; COVERGIRL; BY TERRY; ESTEE LAUDER; LAURA MERCIER; URBAN DECAY; BECCA; WELLA PROFESSIONALS (6)
6 Great Products
THE REAL DEAL
products CSL loves, and you should try too
by NATALIE FOX
2. 2. COMING UP ROSES
A bold horticultural print is emblazoned on the package. A fragrance-free, non-greasy cream is inside. Style and substance meet. Nourish Organic Face Cream Argan and Pomegranate, $22.99; nourishorganic.com
PRODUCT ROADTEST “From the Atlas Mountains comes this detoxifying lava clay high in silica (great for cracked heels and acne). The chips easily formed a thick paste with water and I liked that my face felt softer and refreshed after use.”
Expect zingy, bright and unusual scents (think eucalyptus lime, patchouli and orange peel and dragon’s blood) from this soap– the perfect way to energize your shower. Plus it’s natural and vegan. Level Naturals Grapefruit Bergamot Soap, 6 oz. $5.99; levelnaturals.com
4. CHOOSE WISELY
- SHIVANA MAHARAJ, COURTESY ALBA BOTANICA; CHOISELLE; SHEATERRA ORGANICS; BOSCIA; LEVEL NATURALS; NOURISH ORGANICS;
Shea Terra Organics Ghassool Moroccan Lava Clay, $18; sheaterraorganics.com
3. LEVEL THE FIELD
The scent of ylang ylang merges with body lotion in this artisan line inspired by founder Nydia Norville’s memories of the tropics. Think perfume you slather on. Choiselle Ylang Ylang Body Lotion, 8-oz, $42 USD; choiselle.com
5. THE NEW BLACK
Charcoal is the new it beauty product showing up in everything from lip balm to shampoo. It’s also a star ingredient in Boscia Konjac Cleansing Sponge with Bamboo Charcoal alongside konjac root (an Asian beauty aide) so you might call it a twoin-one purifier. $18, boscia.net
6. GREEN POWER
It’s a great way to add a golden hue to your skin without sun exposure. Best of all it’s powered by leafy greens like kale, spinach and Swiss chard extracts. Alba Botanica Good & Healthy Tinted Per fector, $9.99, AlbaBotanica.com
THE CSL GREEN TICkER
Use all-natural sunblock.
/Wear clothes in natural fabrics like cotton, hemp, and linen which wick moisture away from the body. ›› citystyleandliving.com | SUMMER 2014 | 37
HELEN OF TROY
BLISS Made from ﬁne volcanic pumice, slough oﬀ dead skin cells in a jiﬀy. Aloe and mushroom extract reduce inﬂammation while peppermint refreshes and revitalizes. Micro Magic Spa-powered Microdermabrasion Treatment, $56; blissworld.com
PHILOSOPHY bright, breezy with a hint of musk, this fragrance will ad d a little bit of warmth to your day. Sunshine Grace, 60ml, $55; philosophy.com
Things that our editorial team are crazy about
YVES ST. LAURENT bright turquoise eyes are so in, especially for your summer holidays. Ramp up the fun and experiment with these bright and cheery colours. palette collection summer, $64; ysl.com
BOURJOIS PARIS Get l ashes Cleopatra would be envious of! The volume booster rounded brush makes eyelashes ten times thicker and darker. Dark khol mascara, $20; bourjois.ca
38 | SUMMER 2014 | citystyleandliving.com
SCHICK AND SKINTIMATE Get your gams ready for the beach, with a silky smooth shave from Schick’s hydro silk sensitive care razor that protects against irritation. plus we love the zesty fragrance of the moisturi zing shave gel. Schick Hydro silk sensitive care razor, $13.99; Skintimate signature scents mandarin burst shave gel, $3.49; skintimate.ca
L’OREAL PARIS We are wild about this fantastic, soft and gentle makeup remover. you barely need to rub your skin and today’s makeup wipes oﬀ i n a breeze. best of all Sublime Soft doesn’t leave any traces of oil or residue behind . Rejoice! Sublime Soft Dry and sensitive skin Gentle Micellar Solution; lorealparis.ca
COURTESY L’OREAL PARIS; BOSS; BOURJOIS PARIS; SKINTIMATE; YSL; SCHICK; BLISS WORLD; PHILOSOPHY
HUGO BOSS A deli cious masculine summer fragrance with notes of juicy pineapple, evergreen cistus, and mi nt. boss bottled. Unlimited. Eau de toilette, 100ml, $90; store-us.hugoboss.com
HELEN OF TROY SUN pROTECTION
L’OREAL PARIS Sublime sun aftersun, $17.99; lorealparis.ca
HOW TO TO STAY SUN-SAFE THIS SUMMER
Arun Chettiar, brand Manager, Hawaiian Tropic talks sun protection for this summer
Summer A beautiful model in barbados
COURTESY CLARINS; VICHY; EMBRYOLISSE; HAWAIIAN TROPIC; THE OUTNET; L’OREAL PARIS;
protect your skin this summer, put a golden touch in your daily moisturizer and look great at the beach PERFECTING SKIN FOR SUMMER begins long before heading out. Begin with a ritual of firming treatments especially those that contain caffeine, which has been shown to moderately affect the appearance of cellulite. Before heading out be sure to wear sunscreen and wear light clothing which also helps shield the sun (think chic cover up or tunic with that stylish swimsuit and a large brimmed hat). You can also choose an after sun product to repair and hydrate skin after sun exposure. Want to keep your golden hue beyond summer? Opt for a radiance booster which can be added to moisturizer.
OSCAR DE LA RENTA printed halterneck swimsuit, $220; theoutnet.com
EMBRYOLISSE 365 Cream body Firming Treatment, $70; embryolisseusa.com VICHY Serum Flash, $50; vichy.ca
CLARINS Radiance plus Golden Glow booster, $30; clarins.ca
APPLY ENOUGH Adults should be using about one ounce of sunscreen – the size of a golf ball, or a shot glass – each time they apply. When you’re applying your one ounce of sunscreen remember to equally distribute. For example, your face needs about a teaspoon of sunscreen, while your arms and legs need about a tablespoon each, and remember to adjust accordingly for your torso. Applying 15 to 30 minutes before heading out into the sun will deliver maximum protection. REAPPLY REGULARLY The Canadian Dermatology Association recommends applying sunscreen every two hours, so it is important to find a sunscreen that not only provides UVA and UVB protection from the sun, but one you don’t mind applying every two hours. TIMING IS EVERY THING While you should always remember to apply sunscreen when heading outdoors, know that the sun’s rays are strongest between 10 a.m. and 4 p.m. Be sure to take extra measures to protect yourself from the sun during this time, including wearing a hat and protective clothing, and limiting sun exposure by seeking shade or using an umbrella. PROTECT SK IN DAILY Sun protection keeps your skin looking its best, so make sun care a part of your daily routine. Remember, UV rays can penetrate clouds, so even if you can’t see the sun, it can see you!
HAWAIIAN TROPIC Sheer Touch Ultra Radiance Sunscreen Lotion SpF30, $10.99; hawaiiantropiccanada.com
citystyleandliving.com | SUMMER 2014 | 39
HELEN OF TROY
Sure there’s more to fragrance than just two notes, but we’ve selected two of the most bold in each of these scents so take your pick! CITRUS
YLANG YLANG AMBER FRUITY
WATER LILY FLORAL
(Clockwise from bottom left) 1. Ralph Lauren Midnight Romance Eau de parfum, 3.4 oz, $94; ralphlauren.com 2. paciﬁca Tahitian Gardenia, $22; pacificaperfume.com 3. Dolce & Gabbana Dolce, Eau de parfum, 2.5 oz, $132; dolcegabbana.com 4. Estée Lauder pleasures Flower Eau de parfum, 3.4 oz, $85; esteelauder.ca 5. kenzo Flower in the Air Eau de parfum, 100ml; kenzoparfums.com 6. Spadaro Doux Amour Eau de parfum, 100ml, $95; spadaro.co 7. Givenchy Ange ou Démon Le Secret Eau de Toilette, $107; givenchy.com 40 | SUMMER 2014 | citystyleandliving.com
COURTESY DOLCE AND GABBANA; ESTEE LAUDER; LVMH; SPADARO; GIVENCHY; PACIFICA; RALPH LAUREN
COURTESY GIORGIO ARMANI; FENDI; MISSONI
Summertime is all about relaxed dressing at the office – so try something new with our top picks.
WEAR TO WORK NOW
CSL’S STyLISTS bREAk DOWN THE NEW LOOkS FOR yOUR WARDRObE p. 41 citystyleandliving.com | SUMMER 2014 | 41
PRET A PORTER | STYLIST
THE IDEA Try a contrasting pattern instead of a boring pant or skirt suit. Why not pair a polka dot skirt with a striped blouse, or a graphic print top and ﬂoral pants? The key here is to work within a similar colour palette to avoid looking like a circus performer.
DON’T FORGET YOUR GUY!
Three essential pieces for your man’s wardrobe
Lida Baday Cropped Jacquard Striped Jacket
Clover Canyon top
Tory Burch Alexa cropped skinny
LANDS’ END Men's Regular Traditional Fit pattern No Iron Supima Oxford Dress Shirt in jonquil multi stripe, $34.46 - $56.31; landsend.com
THE IDEA Though not all oﬃce spaces are suit-
able for this look, if you work in a creative environment, try a slight crop with a higher waisted pant to achieve a fashion forward look.
Judith & Charles Staten skirt
Alice + Olivia Anders Dynamite cropped sweater high waist pants
THE IDEA bermuda shorts have come a long way – no more military style khakis. This year it’s all about a tailored, ﬂat front short that looks especially polished when paired with a blazer and sophisticated blouse.
TIM COPPENS Textured Cotton-blend and Leather bomber Jacket, $1140; mrporter.com
NSON CHARLOTTE RO
42 | SUMMER 2014 | citystyleandliving.com
Equipment Brett with Acne Studios wool twill blazer contrast shirt
Max Mara Weekender carpazi bermuda shorts
J. CREW kenton suede penny loafer, $228; jcrew.com
COURTESY J CREW; MR PORTER; LANDS END; EQUIPMENT; ACNE STUDIOS; MAX MARA ; DYNAMITE; ALICE AND OLIVIA; JUDITH AND CHARLES; CLOVER CANYON; LIDA BADAY; TORY BURCH
GARO EMANUEL UN
IT’S ALL IN THE JEANS
PRET A PORTER | STYLIST
Summer was made for denim. These three looks are both work appropriate and modern
Coa ted denim – akin to a leather legging has become a go-to for day-to-evening dressing. Mix a lightweight floral blouse with a hard edge yet feminine tailored motorcycle jacket. JEANS Florence Instasculpt in ‘London’; dl1961.com BRIEFCASE Tumi Astor Dorilton Slim Flap brief, $795, tumi.com
Skinny dark denim is s till a wa rdrobe sta ple. Make this a more formal look by pairing with a classic blouse and accessories. JEANS Genetic Denim Shya Hype; geneticdenim.com
The comfor table boyfriend jean is more streamlined this season and best worn with heels and a feminine top to balance the wider leg.
JEANS Current Elliott Cropped Straight Jeans; currentelliott.com
A SHOE IN COURTESY SHOES.COM ZARA
Slingbacks, wedges and strappy sandals work well with almost anything. They are also a great way to dress up jeans.
MICHAEL MICHAEL kORS Women's Guiliana Ankle Strap, $214.25; shoes.com
J. RENEE Women's kinsle pump, $129.78; shoes.com
Miz Mooz Tamryn, $160; mizmooz.ca
citystyleandliving.com | SUMMER 2014 | 43
44 | SUMMER 2014 | citystyleandliving.com
Light, bright and esh, she wears the statement for the season – an achromatic look mixing textures, fabrics and lengths to create an architecturally striking silhouette – against the rustic, cabin backdrop of the Lake House overlooking the waters of Lake Bonavista. Photographs By K&S Media
A simple white vest and nothing underneath make a simple but bold statement. Vero Moda vest, Hudson’s Bay; thebay.com citystyleandliving.com | SUMMER 2014 | 45
CLEAN AND COOL A simple pleated skirt is balanced by an edgy moto jacket and peplum top. Xscape pleated dress, Calvin Klein peplum top, both Hudson's Bay thebay.com. Le Chateau motorcycle jacket, lechateau.com. Dynamite Reversible Belt, dynamiteclothing.com. Call it Spring Annestas shoes, callitspring.com
46 | SUMMER 2014 | citystyleandliving.com
Simple and chic, pair a white open knit sweater and white pants punched up with sporty heels. Dex sweater, Hudson's Bay thebay.com. Judith and Charles white pant, judithandcharles.com. Call it Spring Decima shoes, callitspring.com
citystyleandliving.com | SUMMER 2014 | 49
Add a statement metallic necklace with a crop top and pleated skirt to refresh your look. Buﬀalo David Bi(on crop top, Hudson's Bay the3 bay.com. Banana Republic pleated skirt, ba3 nanarepublic.com. BCBG Max Azria sportswear jacket, Hudson's Bay, thebay.com. 424 ﬁh neck3 lace, Hudson's Bay, thebay.com
50 | SUMMER 2014 | citystyleandliving.com
Forget the LBD, change it up with a LWD 4li(le white dress5, in a cool leather fabric with laser cut detail. BuďŹ€alo David Bi(on white dress, Hudson's Bay, thebay.com. Le Chateau metallic belt, lechateau.com. Call it Spring Decima shoes, callitspring.com
citystyleandliving.com | SUMMER 2014 | 51
TRAVEL SUMMER 2014
CITY STYLE AND LIVING
54 Passport :
What to pack: CSLâ€™s favourite travel essentials
56-69 Spellbound St Kitts Canadian actress Laura Vandervoort
A WELCOME SMILE
SERVING DRINkS ON NEVIS AT yATCHSMAN GRILL, MORE ON p. 56
52 | SUMMER 2014 | citystyleandliving.com
PASSPORT Travel News
WHERE TO GO, WHAT TO SEE AND WHAT TO DO AROUND THE WORLD by AMbER ALENT
Going on a trip to Los Angeles, but want to know what to pack first? Check out our faves on P.54 K&S MEDIA
THE CSL GREEN TICkER
When renting a car choose the smallest vehicle possible.
/ Seek eco-friendly golf courses. /When camping consider a solar oven. ›› citystyleandliving.com | SUMMER 2014 | 53
PASSPORT Santa Monica P ie r
“I always pack a
small ‘medicine kit’: sunscreen; headache balms; band-aids and even ice packs. It always comes in handy.”
2 3 4
WHAT TO PACK All the items you’ll need to take you on a quick trip to Los Angeles
the world makes you aware of packing light. Making use of every inch of space is key.” - kAILASH MAHARAJ, travel editor
54 | SUMMER 2014 | citystyleandliving.com
COURTESY TUMI; SPEEDO; LANDS END; THE BAY; RAY BAN; LOMOGRAPHY; SAJE;
1/ HEALING bALM Saje Natural Wellness Recover skin balm, $19.95, saje.ca; 2/ SUNGLASSES Ray ban aviator ﬂash lenses, $170.00, ray-ban.com; 3/ SWIMSUIT Lands’ End women's Regular Tugless Tank Solid Sweetheart Swimdress, $79, landsend.com; 4/ SWEATER AE Waﬄed boyfriend Cardigan, $49.41, ae.com; 5/ CAMERA Lomography belair Instant Camera, $329, shop.lomography.com; 6/ SUNSCREEN Vichy ultra-light lotion SpF 50, $25, en.vichy.ca; 7/ SWIM SHORTS Lands’ End women's AquaTerra Swim Shorts, $55.77 $67.15, landsend.com 8/ SWIM SHOES Speedo Women's Surfwalker pro 2.0 Water Shoes, speedocanada.com; 9/ bRACELETS Fossil woven half bangle, $46, thebay.com; 10/ LUGGAGE Super Léger International Carry-On, $265, tumi.com; 11/ GUID E bOOk Lonely planet pocket Los Angeless, $13.99, thebay.com; 12/ DRESS Coolibar Coastline Cover Up Dress - Coral Geo Ikat, $89.50, coolibar.com; 13/ SHOES Clarks dunbar racer in gold leather, clarkscanada.com
PASSPORT | TOUR GUIDE
The bitten actress talks with CSL about her new show, her love for Vancouver and her travel must haves Actress Laura Vandervoort.
WHY DO YOU THINK WEREWOLF PLOTLINES HAVE SURGED IN POPULARITY?
I play Elena Michaels [on bitten], the only female werewolf in the world. She's layered, strong and ﬂawed. There were so many things that drew me to Elena, and the fact that she's a werewolf certainly added to the intrigue for me. As a fan of sci-ﬁ I've become very aware that the most dominant, strong and empowered leading women are often found in this genre. I'm drawn to the challenge. Sci-ﬁ lends a hand to stretching the imagination. It allows for an escape for the audience and the ability to go outside of the usual plot box on television. I think audiences love that and are drawn to it.
COURTESY MANON NYC; TOURISM VANCOUVER; LARA BARS;J SQUARED PHOTOGRAPHY
COURTESY TUMI; SPEEDO; LANDS END; THE BAY; RAY BAN; LOMOGRAPHY; SAJE;
WHY IS BEING AN ACTRESS FULFILLING?
It is something I've been doing since I was 13– something I started doing to try it out– and wound up falling in love with the art. I ﬁnd it fulﬁlling for many reasons: to explore my emotions; to transform into another character (generally someone very diﬀerent from myself); to test my boundaries and scare myself on a daily basis. On top of all of this, I've found a surprisingly fulﬁlling side to this career—the fans, meeting young women who ﬁnd escape in my character and little girls who look up to me as (somewhat) of a role model. Supergirl has been wonderful in that sense. I meet so many young girls who admire Supergirl. That means so much to me.
TELL US ABOUT YOUR CHARITABLE ENDEAVORS. I love animals. I work consistently
with pETA because of this – doing their exotic skins campaign and blackﬁsh campaign to free Orcas from captivity. In addition, when I was born, I contracted meningitis. The hospital that saved my life at a rather young age, North york General Hospital, has wonderful programs for donations. Donating to their neonatal unit and spreading the word was a way for me to give back. World Vision is also a wonderful organization I've been working with for a few years. Sponsoring two kids through World Vision was something that was important to me.
FAVOURITE CANADIAN CITY? Vancouver. It has just been such a positive place for me. I'm
The actress on a peaceful vacation (left) and travelling in Australia (right)
“ Don't change. Re-
member where you came from and be thankful for every experience.”
always there working, spent my ﬁrst time away from my family as an adult in Vancouver. Struggled there. blossomed there. And I love the vibe, pace and energy. people are just happy and healthy. The air is clean and there are so many diﬀerent areas to explore whether it's whistler, yaletown, Gastown, Granville island, Stanley park...It has it all.
WHAT THREE ITEMS ARE ALWAYS IN YOUR LUGGAGE AND WHAT BRAND OF LUGGAGE DO YOU ALWAYS TRAVEL WITH? Three
Bars for travelling
items... Hmmm. Always have my snack bars (kind bars, Lärabar), my heels and a comfy tshirt. I have many diﬀerent brands of luggage that I've collected along the way. I couldn't possibly be that person who has a matching set. I just can't throw old luggage away!
MOST MEMORABLE TRAVEL MOMENT. See-
ing large pods of dolphins swimming beside our boat every morning at sunrise and every night at sunset while shooting in Hawaii! They were beautiful and free.
Stanley Park, Vancouver
WHAT IS YOUR FAVOURITE DISH AND AT WHICH RESTAURANT? I've had amazing sushi in London at Zuma Sushi and incredible everything in Vancouver at blue Water Cafe in yaletown. Incredible bread and wine at Manon restaurant in NyC!
FAVOURITE HOTEL IN THE WORLD? Don't think I've found my favorite yet. I look forward to more exploring more in the next few years! CSL
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SPELLBOUND Photography by K&S Media
A QUEST FOR peace of mind, takes KAILASH MAHARAJ AND SHIVANA MAHARAJ on an adventure to two little known sister islands in the eastern caribbean.
ST. KITTS & NEVIS
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ripping thick tree stumps, protruding from wild tropical growth, sidestepping loose, damp stones, I am making my way to the 1156 metre summit of Mount Liamuiga, the mercifully extinct stratovolcano that dominates aerial views of St. Kitts, and emerges near lush, sparsely populated villages.
G NATURE AT ITS BEST (Clockwise from top left): A view from Brimstone Hill Fortress; The friendly train conductor from St. Kitts Scenic Railway; Oualie beach on Nevis; The Asian influenced entrance at Botanical Gardens of Nevis.
Sister island Nevis is somewhere in the distance though a foreboding mist prevents me from seeing it. The German tour group whose cruise ship docked this morning has dispersed, so too my guide. I am far behind them now, but better able to observe the carved head of a monkey discarded by a bored hiker who never made it all the way to the top, and to recollect the tales of those who had an emotional breakdown making the ascent. As I try to catch my breath, my eyes focus on a caterpillar inching its way horizontally along a rock as if to remind me – just keep moving, even at a slow pace. Alone, I am able to see things metaphorically – I am climbing a sacred mountain. The year before there had been an earthquake in my life, and I had at that time, met someone who hailed from St. Kitts. The island federation was then but a vague outline – somewhere in the Caribbean between Puerto Rico and Martinique. Its geography though not readily inscribed in my mind, forever etched in my heart as the Caribbean is the home of my ancestors. Lately, I’d found myself besieged by whirling thoughts – not quite aftershocks but future shock. The sort that makes me unconsciously toy with panicked scenarios. So, seeking solace and in an attempt to assuage my fears, I find myself surreptitiously here, lured by the ocean and the promise of peace. The Amerindians called this place Liamuiga, or fertile land, and for centuries every inch of arable land was given to the cultivation of sugar cane. Bountiful St. Kitts proved so successful that it provided the model for plantation life later exported throughout the Caribbean. Little wonder that Horatio Nelson and Sam Jefferson (ancestor of Thomas Jefferson) lived on St. Kitts (Alexander Hamilton, the first secretary of the American Treasury lived on Nevis). In 2005 St. Kitts relinquished sugar cane as its main commercial industry. That emblem of the islands which sailed many a dream (and nightmare) to the Caribbean was gone and in its place – tourism. It is hoped that the influx from tourism will be just another tempering force. After all, since the time of Columbus, the islands have always been subject to outside influences. A symbol of this change if not a touchstone for the entire island is the narrow gauge St. Kitts Scenic Railway – dubbed the sugar train. The last railway in the West Indies, it was built between 1912 and 1926 to transport cane to the central factory though it now ferries visitors on an 18 mile journey (there is also a trip by bus). Aboard the open air upper deck, I gaze hungrily to one side and then another. At times there are abandoned cane fields, their green stalks made yellow by the rising sun, at other times steeples reach toward azure sky in seaside villages. There are views of coconut trees perching upon cliffs, and goat skin drying on wooden rafters – a local remedy for warding off greedy monkeys. At one point a boy races through a schoolyard yelling to his friends while waving at us, “train coming.” He is the picture of glee.
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OCEAN BREEZE (Opposite Page): An evening sunset from the balcony of a suite at Mount Nevis hotel; Views of the Atlantic Ocean and the Caribbean Sea with Nevis in the distance.
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IT IS THE SORT OF LANGUID PLACE WHERE AN ERRANT BROWN COW THAT HAS SOMEHOW JUMPED THE FENCE AND IS RACING THROUGH THE PROPERTY PROVIDES CHEERY HAVOC LIKE THE SUBPLOT OF A L.M. MONTGOMERY NOVEL At other times black sand beaches, and old ghauts (ravines enabling rainwater to go to the sea) whiz by as we cross bridges their wooden tracks curving toward the horizon. But always the scenes are accompanied by a live playlist of a capella folksongs. As Michael Rode the Boat Ashore begins a local treat of sugar cake (made from coconut) is circulated and I think of my grandmother who made it to sell in her shop. But more than anything what I see is the story not just of St. Kitts but of the whole Caribbean told through the island’s geography. Everywhere I go, locals remind me of the richness of the rich volcanic soil the draw for the English who first settled here in the 17th century. To get a feeling for the way things were, I tour Brimstone Hill an impenetrable polygonal fortress – the Gibraltar of the West Indies. Canons primed for firing point in the direction of St. Eustacius, and the panorama includes views of Saba, and Saint-Martin. Elsewhere, Wingfield estate is home to an embarrassment of firsts – the first land grant in the English West Indies was given here in 1625, an aqueduct and water wheel used for power stand beside a steam engine recalling the high days of sugar production when this was the first working estate, and a recently excavated rum distillery is the oldest standing on the island. Further up the road, I stop at Romney manor, also home to Caribelle Batik factory, flanked by a 400 year old saman tree. A woman explains the intricate batik technique as she holds a bright textile the result of dip dying several times until the correct shade is achieved. Outside a wave of magenta batik sheets flutter in the wind to air dry. That evening I dine at Marshall’s restaurant in posh Fort Tyson. Owned and operated by chef Verral Marshall, the menu reflects his Ja-
maican heritage (curried goat) as well as classic dishes from his international repertoire (Coquilles St. Jacques). Marshall has called St. Kitts home for forty years. He eagerly shows me his lush garden, full of papaya, soursop, banana and coconut trees. “I planted each one of these, and everything gets put onto my menu,” Marshall tells me as I dig into a sumptuous house made lemongrass ice cream. Seeking a different vantage point – that inimitable view from above which makes problems miniscule and gross matter into miniature, I decide to take a helicopter ride. At Temsco headquarters waiting to board, I meet the exuberant Devon “Pepper” Ranks, a born and bred Kittitian who quells my jitters through conversation. He offers the most a propos comparison of the two islands – “St Kitts is to New York as Nevis is to Manhattan.” (The dichotomy of the islands is summarily if superficially explained – St. Kitts has embraced mass tourism, Nevis tends to welcome a well-heeled crowd. Like any familial relationship it’s a tenuous sisterhood; this federation, a sort of deep disavowing rivalry that perpetuates talk of succession by Nevis although it has partial self-government.) The company flies its fleet of helicopters from its base in Alaska to St. Kitts each high season. Young pilot Shannon is originally from Oregon and immediately makes me feel at ease with a weightless feather take-off and eventual landing. The technicolours of this island are subdued by rain which lends a brooding romanticism to sights that I am accustomed to seeing in the acute angles of midday sun. It is a different sort of seduction from this island. A chartreuse field spotted with a stone plantation house at its centre takes on an attractive lugubriousness. A dreamy sepia quality encitystyleandliving.com | SUMMER 2014 | 61
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velops a salt lake. Perspective plays with my vision and expectedly, all that would seem ferocious on land appears docile from up here – white breakers tap rather than pound black rocks while what appears to be no more than a small rise in the landscape is in fact a towering hill. Everywhere, the arc of a rainbow confounds my view as if this were a place of reverie, of perpetual wishes granted, of promises realized. Another day, I stop at Royal Palm restaurant at Ottley’s Plantation, a family owned property with a beautifully restored butter yellow great house plucked from colonial days. Sipping cold nutmeg infused rum punch, and munching on conch fritters, I listen to Nancy Lowell speak of how her family, former bookstore owners in New Jersey came to St. Kitts in the early 1980s. She stops to explain St. Kitts’ appeal. “It’s not homogenized [tourism] here. It’s historic. You’re in a real place with real people. People are genuinely nice here, not because they’ve taken a course.” Indeed, the tourist footprint though appreciable, is not yet entrenched; it is not yet a place of artificiality. Rather the island is a mix of locals, medical students, expats and tourists. Perhaps the forerunner of change to a tourism based economy was heralded by the opening of the St. Kitts Marriott and The Royal Beach Casino in 2004. The resort in Frigate Bay is by far the most popular on the island and a leading employer. Emanating from every direction of the sprawling hotel is a site of interest – 3 freeform pools, an 18-hole championship golf course, a tennis court, gym, and spa. It is a one-stop-shop hotel. Yet it manages never to feel crowded. In fact, I am the sole person on the beach as all others have fled the passing rain that appears once each day for only a couple of minutes. I shelter under one of the nearly one hundred blue and white canvas palapas that line the 4-mile stretch of beach. The hotel is laid out like a Spanish colonial city dominated by a main palm tree-lined square. The second floor lobby anchored by a siren statue and wooden ship maximizes its location by taking advantage of the prevailing ocean breezes. Guest rooms (including mine in Pembrook House) snake the periphery and open unto smaller courtyards with mosaic fountains and gigantic terracotta pots. For all its multi-faceted appeal, the hotel still keeps local roots: there are vendors selling arts and crafts each day near the fitness centre; and the head chefs at sleek oceanfront Blu Restaurant where I enjoy a delicious grilled lobster dinner are local; waitresses at breakfast address me with island warmth as ‘sweetheart’ or ‘darling.’ It is a pleasant walk from the Marriott to the Strip, a short length of beachfront where straw huts, restaurants and bars vie for attention especially in the evening. The two other people around – local boys – are more interested in eating nuts than a protracted
sales pitch. One of them sings a local calypso, “let it rain all day so we can sleep, sleep, sleep, and have no stress, stress, stress….” The mood is utterly relaxing. Yet for all that I have seen, I sense that what is yet to come for this island will be equally as potent. Locals I speak to call St. Kitts the authentic Caribbean, they don’t want to lose what makes them unique, and they’re fighting to keep it – for they too feel an impending change. Thus far, development has been relegated to the periphery leaving the middle of St. Kitts alone but that too is set to alter. Multi-million dollar projects abound – plans to make this into a premiere Caribbean destination – the sort that will radically alter not only the economic culture of the islands but, inevitably, its character too. I get a glimpse of the future at Port Zante, a replica of other cruise ship ports in the Caribbean – the fabricated, manufactured Caribbean – though it is a brief visit I wonder what will happen when even more cruise ships arrive (as they are slated to do). Will the impending changes render this island unrecognizable? Will future visitors feel peace as I have? And though I do not long for stasis – to prevent this island from progress or keep it in some state of reliquary – asleep while all the world moves on – it is bittersweet the way life is – the way I want to hang on to things in the hope that by loving them profoundly I can save them as they are. But, of course, this is not the way of life. On my final day in St. Kitts, I stop at an isthmus saturated with the spectral hues of the island, the green of hills and the blue of ocean and sky. Undulating hills like the humps of a sleeping dragon crouched on the sea cut perpendicular to the horizon. To my left is the Atlantic, a rumbling behemoth, to my right the Caribbean Sea gently feminine, with scarcely a wave. I stand at their centre, spellbound. But, naturally, there are a million such vignettes across St. Kitts. I had seen them at Cockleshell Bay, the see-and-be-seen beach packed with cruise ship passengers and a plethora of beach activities; at Black rocks with its lava formations; and even at tragic Bloody Point where, in 1626 the sea ran red with the blood of massacred Caribs. Only here, now, this place has loosened the stronghold of my thoughts and begun a path toward surrender.
ISLAND TIME Previous page, clockwise from top left: Cabanas at St. Kitts Marriott Resort & The Royal Beach Casino; a black sand beach as seen from the St. Kitts Scenic railway; buildings at Caribelle batik; an employee at Caribelle batik; the view of the crater on Mount Liamuiga; pavlova dessert at the Four Seasons Resort Nevis;columns at St. Kitts Marriott Resort & The Royal Beach Casino; Dr. Adly Meguid at the Mount Nevis Hotel. Opposite from top left: dancers at The Strip; a Charlestown, Nevis street; landscape in Nevis.
hen we talk about democracy, peace, and tranquility none ‘a dem islands could compete with we. I am proud to be Nevisian. God bless our country, our native land. Grant us the courage to change the things we can…because it is the land of our birth, paradise here on earth…Nevis nice. Nevis nice, nice. Nevis nice," blares the car radio as Crefton "King Meeko" Warner sings a popular calypso considered the unofficial anthem of Nevis.
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I am driving along a two lane road from the ferry dock marveling at this island, a sybaritic volcanic speck amidst cerulean water. In its prime it was considered the Queen of the Caribees – the fashionable centre of the West Indies. Although the glory days of the past are referenced often, today there is an abiding peace on the island. Though Nevis appears pastoral with its marauding cast of free range animals its main industries – tourism and offshore finance – have nothing to do with the soil. The sugar trade ended here decades ago supplanted by cotton until finally tourism gained dominance. And though it has been longer in the tourist trade than St. Kitts, the island does not feel rehearsed. Stone structures with gingerbread details dominate Charlestown its capital; green vervet monkeys brought to the island from Africa in the 17th century outnumber people (and are infamous for enjoying a tipple); and locals note that “stress” would be added by the introduction of a traffic light. On Saturdays men play dominoes and a few teens lime at brightly painted shops. There is no blaring music, no car horns, no hollering in the streets. It's quiet here. Really quiet. And because it is hard to get here – you have to choose Nevis – you seek out the solitude, the peace, the quiet. Most days I spend on the porch of my second-storey suite at the Mount Nevis Hotel where a welcome, coolness regularly pervades. The hotel has arguably the most transfixing view on the island. From here the hills of Nevis meld with the southern tip of St. Kitts and I cannot tell where one begins and the other ends. My room is spacious and homey with a full kitchen, private entrance, bedroom and sitting area. Wicker furniture sits beside a Philippe Starcke-inspired Louis Ghost Chair. It is the sort of languid place where an errant brown cow that has somehow jumped the fence and is racing through the property provides cheery havoc like the subplot of a L.M. Montgomery novel. The local bridge club is enraptured in a game and a guest is swimming laps the day I meet Dr. Adly Meguid who owns the hotel with his family. A former UN official who settled here in the 1980s, his itinerant stories range from dining with Cuban heads-of-state, to providing tools for economic development. He speaks infrequently but with stunning truth. While I am here, I see him every day – satisfyingly in charge of every detail of the hotel, projecting familial warmth. A former lime plantation, the hotel is a master class in authentic hospitality. When I meet chef Rahul Kinja he insists on preparing an entire meal (and, in mere minutes) in the newly inaugurated tandoor oven and throughout my stay I enjoy delicious meals from the restaurant. Weeks before my arrival, general manager Peter Capezza and his wife, marketing coordinator Jamie, (a young couple from the Southern USA – he’s soft spoken and considered she is ebullient and spunky) scrupulously plan a tailored itinerary for me. It is the sort of elite service I normally associate with movie stars in exclusive hideaways. Contrary to the formulaic template into which he has perfunctorily stuck my name, he sends me a personal letter of welcome to Nevis when I check my phone on the ferry coming here. Together, we tour the hotel’s organic garden where peppers, okra, and tomatoes hide under a screen cover from the prying hands of prim monkeys who take one bite before tossing, not wanting to get their hands wet and sticky (they even have their own crossing sign near the entrance to the hotel, though they remain skittish). Nearby there is an old stone cistern. Later, we stop near some mango trees where land has been cleared for a US $60 million expansion project. “It’s over 2 acres. 66 | SUMMER 2014 | citystyleandliving.com
It’s going to be low impact,” Capezza tells me. At the end of the driveway Cottle church, built in the 19th century so that the plantation owner and his slaves could worship together (and today, a favourite wedding destination) is gleaming in the purple haze of the setting sun. It is an apt representation of this place where all are treated with respectful intimacy. Nevis seems to recalibrate the values and ideals in the lives of those who stay for a while. The rest and quietness does something to even the most hyper of personalities – it clarifies intentions, it makes those wishes that are most dear but buried come to the surface. Hiren Fatnani manager of Indian Summer restaurant buzzes with friendly albeit wired energy. He is visibly pleased with the entrepreneurial success of his restaurant which serves tasty Indian dishes and he is already forecasting the opening of another. Accustomed to the pace of Bombay, he is astonished by life here, a welcome respite from city life. “One car passes and then five minutes later another. It is peace.” The expats I meet at the gorgeous oceanfront Four Seasons Resort Nevis have the same attitude – a renewed sense of purpose and revived appreciation. “I appreciate more what I have,” says a young man who moved here from Singapore a few years ago. At the property, I treat myself to a wonderful massage near the boxy, shingled wooden spa houses that reference Nevis’ architectural past. At Coral Grill, the chef ably concocts a dish that I’m craving which is not on the menu, before I devour the standout tropical pavlova for dessert. Perhaps the greatest benediction Nevis offers is that any visitor can become a local almost instantly. On several occasions locals wave to me as if we are longtime friends. The distance between local and tourist is truncated here and it is easy to integrate into life. At the hot springs there are no barriers as I plunge into the pool structure surrounded by neem trees. Elsewhere in the world this would have long ago been made into a tourist attraction edging out locals. When I hear singing coming from the many churches as I drive on Sunday, I decide to visit St. James Windward church noted for its black crucifix. There is a large boulder before the unlocked door and inside, two ladies sweeping the pews, motion for me to enter. Nothing is cordoned off; there is access as if I too am a local. It is all familiar to English expat, Gillian Smith. Owner of Bananas Restaurant a sun dappled place that resembles an artist’s retreat with a vagabond sense of charm, Smith opened the present location eight years ago. She credits Nevis and its people with her success. “My husband wants me to go and open something in Europe. In Europe I can’t open a restaurant like this. I would never have been able to achieve what I have had I been anywhere else. So many people are good to me here.” What I am struck by most here is Nevis’ preternatural beauty. It is on full display as I take a meditative stroll through the Botanical Gardens of Nevis – a labyrinth of Asian statues, palms and water fountains with impossibly perfect flowers enlivening every corner. That evening, a trail of candlelit stone stairs leads to Montpelier Plantation’s Great Room, just past an enormous cottonwood tree. A former sugar plantation that seems at once modern and untouched, it is owned by mother-son duo Muffin and Timothy Hoffman. They greet almost every guest by first name while serving hors d’oeuvres. At Restaurant 750, the Caribbean and French influenced menu starts with a velvety pumpkin and coconut soup and ends with a modern century take on an apple tart tatin. Those who live here are not immune to Nevis’ charms. Greg and Evelyn Slagon are proprietors of Yachtsman Grill and Funky Monkey Tours in Nelson Springs. The restaurant serves fresh lobster, fresh cut
ALL THAT ONCE SUPPORTED PLANTATION LIFE – WAS AT ONE TIME TAME OR CULTIVATED – IS NOW WILD. TRANSFORMATIONS MADE POSSIBLE BY THAT STRANGE, DIZZYING REVERSAL OF FORTUNE WHEN KING SUGAR BECAME A PAUPER. .
VIVACIOUS AND V ERDANT Clockwise from top left: A pastoral scene on St. Kitts near the Black Rocks; an aerial aboard Temsco helicopters view of lush St. Kitts; Greg and Evelyn Slagon, proprietors of Yachtsman Grill and Funky Monkey tours in Nelson Springs. Next page: landscape above St. Kitts. citystyleandliving.com | SUMMER 2014 | 67
ON SEVERAL OCCASIONS LOCALS WAVE TO ME AS IF WE ARE LONGTIME FRIENDS. THE DISTANCE BETWEEN LOCAL AND TOURIST IS TRUNCATED HERE AND IT IS EASY TO INTEGRATE INTO LIFE. fries, and features an authentic wood burning pizza oven. It is part of a complex with unobstructed beach views. “The sun sparkles here a little brighter. I wake up in the morning and it’s like diamonds everywhere. But mostly it’s still so secluded unspoiled. You get that old feel that’s lost in some of the other islands,” remarks Evelyn before she sees me off for the afternoon. Snacking on parched peanuts and a zingy homemade sassafras drink I circumambulate Nevis Peak in a 4 x 4 off-road vehicle along the single main road and to places where cars cannot pass. Tom of Funky Monkey Tours is my driver and guide. He is spending the season here, on leave from Michigan. At first the scenery is decidedly bucolic – droves of donkeys once used for labour now roam the island ("I swear I see a different arrangement each time"), inside a crumbling sugar mill a hive of bees go merrily about their duty while a strangler vine threatens to one day topple the stone structure poised precariously on a brush hilltop; sugar plantations have become beguiling inns. All that once supported plantation life – was at one time tame or cultivated – is now wild. Transformations made possible by that strange, dizzying reversal of fortune when king sugar became a pauper. We turn a corner and suddenly we are again in present day and wind turbines, signs for geothermal power, a marina development and a drag racing course give me another perspective of this island (which like St. Kitts has a smattering of development plans). It is dusk as we make our way to the Atlantic coast. Driftwood dragged ashore by pounding waves is unbelievably luminescent in the fading light. When, perchance, I tire of a view of melons growing in neat rows, I gaze out at the stone struc68 | SUMMER 2014 | citystyleandliving.com
ture where mortar was made; stooping on the sea, its roof collapsing. At the eerie Eden Brown ruins, Tom tells me how this place became haunted when a feuding groom and his best man were killed leaving a grieving bride and sister who appears on moonlit nights. Stories linger here and time disrobed of its linear aspect takes on an easy fluidity so that what happened centuries ago, is told as though it happened yesterday.
I'm finally nearing the rim of the crater on Mount Liamuiga, glad I'm not great at math. This way the hike does not have a grasp on my nerves because I can't estimate the distance. The crater that had once appeared indomitable, though, is now, slowly, with determined effort, before me. With a final push, I can at last see the muddy lake encircled by greenery – the most exalted view here, if not the most captivating. As my heart rate lowers euphoria sets in. I know that just as these islands once emerged from volcanoes, just as they were the social centre of the Caribbean in the before being overtaken by rival upstarts, just as sugar cane once reined and now grows wild so they shall be transformed once more. It is life’s unavoidable evanescence. But, I am not thinking of what will happen to me or to these islands in the future, nor am I thinking of the past. This moment is all I have, and that is enough.CSL
RESOURCE GUIDE: ST. kITTS AND NEVIS Grant in the English West Indies in 1625 and the first working estate. A great place to learn more about estate life and how sugar was distilled into rum. caribellebatikstkitts.com/wingfield.asp
Hike Mount Liamuiga Hire an expert guide to hike to St. Kitts’ highest peak, 3,792 ft Mount Liamuiga. Enjoy views of the giant crater from the extinct volcano’s misty rim.
WHEN TO GO
Warm year-round temperatures ensure pleasant days. Hurricane season is July to November. High season is approximately mid-December to mid-April.
Air Fly to St. Kitts (Robert L. Bradshaw International Airport) from a number of major U.S. hubs such as Miami, New York and San Juan. Direct seasonal flights from Toronto are available between December and April. Connect through other Caribbean islands such as Antigua, St. Thomas or Sint Maarten. Local and international carriers link St. Kitts as well as other Caribbean islands to Nevis. Sea From the ferry terminal in St. Kitts choose one of four companies to make the 45 minute crossing to Nevis (a car ferry is also available).
One half of the island federation, this volcanic 168 square kilometer island is situated in the Eastern Caribbean part of the northern Leeward Islands. A three kilometer channel (The Narrows) separates it from sister island Nevis to the south. Neighbouring islands include St. Maarten, St. Barts, St. Eustatius and Saba. stkittstourism.kn
Brimstone Hill For tress National Park A UNESCO World Heritage Site, the stone fortification was created between the 17th and 18th centuries by British colonists to protect against French invasion. The 800-foot multi-level structure is one of the best preserved Citadels in the Americas. Canons point toward the Caribbean Sea and Atlantic Ocean with views of neighbouring Leeward Islands. This structure earned the nickname Gibraltar of the Caribbean. Romney Manor & Caribelle Batik Nestled in a spectacular tropical garden, the manor estate was once owned by an ancestor of American President Thomas Jefferson. A 400-year-old saman tree which covers half an acre is a must-see as is Caribelle Batik where artists craft colourful fashions, wall hangings, pillows and other one-of-a-kind pieces from painted, dyed textiles. Old Road, Basseterre; (869) 465-6253; caribellebatikstkitts.com
Black Rocks Picturesque volcanic outcropping on the northern side of the island.
Wingf ield Estate Another property of Thomas Jefferson’s ancestor Sam Jefferson, this was the site of the first Land
St. Kitts Scenic Railway The former sugar cane railway built between 1912 and 1926 now takes passengers on an 18 mile rail journey (2 hours) and 12 mile bus (45 minute) tour to make a complete 30-mile circle around the island. Expect up-close views of sugar cane fields, steel bridges, and villages with the ocean never far away. Complimentary drinks, snacks and folk songs. Needsmust Train Station; (869) 465-7263; stkittsscenicrailway.com
EAT AND STAY
St Kitts Marriott Resort & Royal Beach Casino The iconic 320 room, 73 suite resort on the southwestern peninsula of the island, minutes from the Robert L. Bradshaw International Airport boasts a luxury spa, championship 18-hole golf course, the Caribbean’s largest Vegas-style casino, and multiple dining options. Don’t miss Blu restaurant’s lobster. The resort is also within walking distance of “The Strip” a local hangout with bars and restaurants. 858 Frigate Bay Road Frigate Bay, St. Kitts, W.I.; (869) 466-1200; stkittsmarriott.com.
The Royal Palm Restaurant at Ottley's Plantation Inn Serving island-style fusion in a former plantation setting, this restaurant offers daily breakfast, lunch and dinner. Try the Royal Palm Sunday Champagne Brunch. Ottley's Village; 1-800-772-3039, (869) 465 7234; ottleys.com/royal-palm-restaurant.htm Fisherman’s Whar f at Ocean Terrace Inn Choose from several dining options including The Terrace Bar, The Fantasy Pool Bar and Grill, and Waterfall’s Restaurant. At Fisherman’s Wharf sample local seafood including the conch chowder. Fortlands, Basseterre; (869) 465-2754; oceanterraceinn.com/dining Marshall’s Views of Nevis accompany an international cuisine. Try the Taste of the Caribbean Entrees for local dishes. Horizons Villa's complex, Fort Tyson Rise, Frigate Bay; (869) 466-8245; marshalls-stkitts.com The Strip A local hotspot consisting of oceanside restaurants and beach bars. A mix of locals, visitors, and students. Frigate Bay.
Beaches on the southern end of the island include Frigate Bay, White House Bay and Sand Bank Bay. Dieppe Bay is a black sand beach on the northern side of the island. Cockleshell Bay and South Friars Bay are white sand beaches ideal for swimming.
A conical island West of Antigua with a population of 10 000.
Botanical Gardens of Nevis A beautiful 5-acre oasis filled with tropical flowers, orchids, fountains, lily ponds, 100 species of palms,
a conservatory, and native and tropical plants from around the world. The Oasis Bar and Restaurant in the top storey of the Great House serves authentic Thai cuisine. Montpelier Estates; (869)469-3509, (869) 469-2673; botanicalgardennevis.com
Funky Monkey Tours Informative off-road Ranger 4x4 guided tour around the island (daily rental also available) including refreshments. Relaxed and interesting way to tour the island and see the major sites. Free pick-up and drop-off available anywhere on Nevis. (869)6656045, (869)665-6245; funkymonkeytours.com
EAT AND STAY
The Mount Nevis Hotel This family run Preferred Boutique Hotel was built in 1989 on the site of a former lime plantation. Amenities include a Private Chef available for intimate dining or special occasions,full service restaurant, onsite organic garden, seasonal fruit trees, 60ft swimming pool, and conference centre (transers to nearby Oualie beach also available). 16 Ocean View and 16 Mountain & Garden View oversized guest rooms include large balconies, fully equipped kitchen, and optional in-room massages. Three 2bedroom villas also available. Nearby Cottle church steps from the entrance is a site of historical importance in Nevis. Personalized pre-arrival concierge service makes this a standout experience on the island matched only by its views. Shaws Road, Newcastle; 1-800-75-NEVIS, (869) 469-9373/4; mountnevishotel.com
Lime Beach Bar and Grill Serves healthy homemade dishes located on Pinney’s Beach. Do try the watermelon and feta salad. (869) 469-1147
Yachtsman Grill A beachfront restaurant serving international cuisine for lunch and dinner daily. Don’t miss the pizza straight from the wood burning stone oven. The Hamilton Beach Villas & Spa; (869) 469-1382; yachtsmangrill.com
Restaurant 750 at Montpelier Plantation This Relais & Châteaux property is home to Restaurant 750 where wine and food pairings create an upscale dining experience. (869) 469-3462; montpeliernevis.com Indian Summer Indian restaurant serving locals and visitors alike with tasty dishes and friendly service. Nelson Spring; (869) 469-5410
Bananas Restaurant It looks like an artist’s retreat but this restaurant serves international fare. Hamilton Estate; 869-4691891 www.bananasrestaurantnevis.com
Coral Grill at Four Seasons Resor t Nevis Situated on the Second floor of the Great House this elegant dining room’s offering include surf and turf fare, a mac ‘n cheese corner and prime rib night. Gorgeous desserts round off meals. Also indulge in a massage at an outdoor cottage or beach hut near the sea. Pinney’s Beach; (869) 469-111; fourseasons.com/nevis
Swimming beaches include Cades Bay, Lovers Beach, Nisbet Beach, Oualie Beach and Pinney’s Beach. For snorkeling try Herbert’s Beach, Gallow’s Bay and Long Haul Bay. citystyleandliving.com | SUMMER 2014 | 69
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“Out of Eternity this new day is born...Think, wilt thou let it slip useless away?" - Thomas Carlyle citystyleandliving.com | SUMMER 2014 | 71
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Food, Fashion, Travel, St. Kitts and Nevis, Tour Guide, Jeans for Summer, The best snack foods, Belaire Rose,
Published on Jun 16, 2014
Food, Fashion, Travel, St. Kitts and Nevis, Tour Guide, Jeans for Summer, The best snack foods, Belaire Rose,