Page 1












fall foodie






wor LD tour



to FasHIOn




photography, Christoph Strube


this has been the hottest year on record and , as we open the pages on our first

fall issue , the maple trees and the canada geese have moved up their schedule by four weeks , and there is no going back now .

But the indomnible human spirit is creating ways to take Spock’s advice to live well and prosper by taking steps toward sustainable, healthy, and interesting lifestyles. This issue brings you astonishing architecture that makes a tiny footprint, food flavours you won’t find by staying home, artisanal farm to fashion clothing that you thought was gone forever, dire warnings about diet and the diabetes epidemic, kid culture crafted to complement kid growth, fall foods that welcome the colder weather, and, as always, DIY concoctions that keep you healthy and beautiful and smelling yummy. Celebrate life with a clear vision of who you are and where you want to go, with Clear Life as your ever faithful pocket guide. Charlotte Carson

Founder, Editorial & Creative Director Charlotte Carson Corporate Director Richi El Chaar EDITORIAL

Senior Editor Judith Stapleton Culinary Director Chantal Payette DIY Beauty Editor Katrina Johns Wellness Editor Holli Kenley Production Studio The Food Group Sean Lambert Production & Photo Assistant Canon Ma ART DEPARTMENT

Graphic & Web Design Rheanna Balatbat Emily Faustino Ruth McGough CONTACT US

editor@clearlifemagazine.com submissions@clearlifemagazine.com Sales Richi.Elchaar@clearlifemagazine.com

cover photography, Sian Richards


photography, Maya Sherwood

Contributors Graphic & Web Designers Rheanna Balatbat, Emily Faustino, Ruth McGough Production & Photo Assistant Canon Ma Brian Sano photographer Brian enjoys laughing and takes darn good pictures. His photography clients include Aritzia, Birks, Cole Haan, Harry Rosen, Holt Renfrew, William Ashley,Kraft, Procter & Gamble. His laughing includes time with the wonderful circle of friends he has. Richard Dubois photographer has been shooting editorial and advertising photography for twenty years, and still finds the whole thing fascinating and fun. He makes Toronto his home base, and works with clients world wide. richarddubois.com Margaret Swaine writer has been writing regular columns in the National Post newspaper since its inception. Her most recent is Forks & the Road on culinary travel. She also writes the bi-monthly Global Gourmet column for www. travelindustrytoday.com. She is a principal critic and spirits columnist with www.WineAlign.com and pens feature articles for many publications including Zoomer, USA Today, The Globe and Mail and American Express Travel. Louis Albuquerque photographer born in Portugal raised in Toronto Luis is a product photographer who is known for his use of vintage props and mini vignettes. Luis has worked with clients such as Aldo, Best Health, Bite Beauty, HBC, HomeSense, Holt Renfrew, Le Chateau, Nike. Kevin Solez writer is a classicist who teaches at MacEwan University in Edmonton, and specializes in ancient Greek and Latin literature and in ancient social customs involving food and feasting. He writes about food, sport, poetry, and culture in antiquity and the present day. His reportage, reviews, and poetry have appeared in British and Canadian magazines. Brodine’s career includes working with international beauty director Pat McGrath, on shows and shoots in Paris, New York, London, Milan, and Japan, including Gucci, Louis Vuitton, Versace, Christian Dior, Prada, Miu Miu, Galliano, Jil Sander, Dolce & Gabbana, and McQueen.


8 D.U.S.T. rural sustainable architecture, how it’s done with elegance & style 16 TORONTO SHOO-IN the elements behind award winning urban eco architecture 24 THE KIDS ARE ALRIGHT how a kids design store turned a parent into a business partner 31 EASY PEASY KIDS DIY TENT 34 THE NEW VINTAGE MODERN IN DÉCOR how to pull it all together


40 FABULOUS FLAVOURS OF ROME 48 FALL FEAST recipes with colour and flavour galore 54 DRINK DIPLOMACY the drama and etiquette of booze tasting when coffee becomes the showstopper recipes to inspire 56 SHOW-STOPPING COFFEE 64 FLAVOUR WITHOUT SACRIFICE get the skinny on organic caterers


66 UNLOCKING CYBER BULLYING 3 keys for protection and intervention 72 HUMANS VS THE SUGAR MONSTER the biggest epidemic in the world 79 JUICING what you need to try in a cleanse program


80 DIY activated charcoal, the secret to perfect skin and teeth 84 CHARLOTTE’S TOP BEAUTY PICKS for men, women, and kids 88 MEN’S DIY soap coffee and bourbon, more than just a Saturday morning pick me up


90 RARE & TRUE Canadian designer Peggy Sue does fashion 98 BOYS WILL BE BOYS this fall anything goes in men’s fashion 106 SORTING THE SIXTIES TWIGGY STYLE

Clear Life spoke with D.U.S.T. architects Cade Hayes and JesĂşs Robles about small scale sustainable architecture in the desert.

footprint in the d.u.s.t portrait photography, Natalia Hayes

design | 9

by Judith Stapleton


ustainability must be the rudder that steers this ark called planet Earth, and nowhere is it more evident

that design maps the course than in the new architecture. The essential elements of sustainability in building feature passive solar heating (glass and translucent plastics), active solar heating (roof panels), rainwater collection (capture and containment), natural daylighting (skylights) and ventilation (open-to-air vents), energ y-efficient electrical and mechanical systems (not just dimmers), resource-conserving materials, a tight building envelope (zone-appropriate insulation), low-VOC (Volatile Organic Compounds) finishes, and no-irrigation landscaping (goodbye lawns!). Footprint in the D.U.S.T South-east of Tucson in Arizona’s San Rafael Valley, and hiding in the border zone, is a house that is so far off the grid, it almost isn’t there. Specif ically because of this location in the vulnerable Mexican borderland, architectural alliance DUST* has built Casa Caldera, a 48 sq. m. 2-bedroom house that is a solid, peaceful and almost completely sustainable retreat when the owner is there, and a well-hidden, almost impermeable fortress for the months when nobody is home. At 5,000 feet of elevation, a house here must be a shelter in weather extremes that see winter temperatures around freezing and high summer days over 100 degrees F. But the owner was determined to achieve sustainability with a completely passive energy consumption: no air conditioning, no power lines, no furnace! Lead architects Cade Hayes and Jesus Robles spent a long time making friends with the site, noting the movement of sun and wind and the efficient lives of the local lizards and Arizona Emery Oaks—which, Robles explains, “drop their leaves in the heat to conserve water in the trunk and roots, and grow green again in the cooler moist winter. It’s the opposite of trees in northern regions.”

© Jeff Goldberg / Esto

To achieve such life efficiency in a house plan for the desert, Hayes says, they “rediscovered a local vernacular—a ‘zaguan’— a kind of open throughway that gives the house a channel for the breeze while at the same time merging the living space with a shady inner courtyard.” This sensitivity to the ecology of place means that Hayes and Robles must be like the cicada that have lived here forever, with their antennae on at all times, feeling the air currents, sensing the sun cycles, tasting the tensions that might suggest threat. “There can be narco-traff ic and migrants coming through here,”

Robles points out.

Through the increments of weeks and seasons and the stringent demands of the client to stay off the grid and tread lightly on the land, the domestic and purely functional design of the house took shape. “There are three rectangular zones, with living space and sleeping quarters f lanking the central zaguan, and enormous, folding metal doors on either end of the zaguan to connect the living space with the landscape beyond,” says Hayes. The result of these two open frames is a sheltered vista that moves through the natural light of day and night, dawn and dusk, passively harnessing the breezes and scents of the weather. As a f lexible and voluminous inner sanctum this part of the house invites lounging or dining, sleeping or dancing. Scoria is a porous lava rock ubiquitous in this region of Arizona, known as the San Francisco Volcanic Field, but using it in the forced formwork concrete walls was not a straightforward process. With collaborative enthusiasm, Robles and Hayes enlisted Paul Schwam of Solar Lava to problem-solve, and the result was a machine that could grind and funnel the crushed cinder rock into a fine, workable reddish grit. The colour of the walls blends with the surrounding earth, and their 18” thickness eliminates the usual Arizona love affair with AC by keeping the interior rooms cool. Robles is confident that these walls will last long past human concerns.

© Jeff Goldberg / Esto

14 | design

The only sources of heat are a small, elegant, cylindrical air-tight wood-burning stove and an open f ireplace. All the cooling is achieved by the thermal offset of the 18 inchthick scoria walls and the f low of air drawn through the building by natural air pressure oscillations on either end. Ohio Sassafras unf inished planks were used in the living room and zaguan because, says Hayes, “it is rot and pest-resistant, and the effect is both rustic and warm.” There is a single solar panel off-building and this supplies all the electricity needed for interior low-voltage LED lighting. In fact, says Hayes, “the house uses a mere 1.5kW from that one panel. The fridge and stove run on propane. The air-tight stove and f ireplace provide all the heat and, in the coldest months, it takes about a day for heat to accumulate comfortably after the house has been closed up when the owner is away.” Windows are small to minimize direct solar heat gain during summer months, and hinge open at the bottom, where only a ghost might enter. An existing well supplies all the water needed for both house and adjacent vineyard, where bad soil and dry conditions create the perfect terroir for rows of red grapes, and for a sustainable and sophisticated cowboy hideout.

*DUST is an alliance of architects and craftsmen, designers, builders and artists who follow the master builder tradition as a guild. The group, founded in Arizona in 2007 and led by Cade Hayes and Jesús Robles, has taken a love of the arid geography of the American Sonoran Desert and integrated its natural elements into their design philosophy in architecture, leatherwork, jewelry, furniture, and hardware.

© Jeff Goldberg / Esto

© Shai Gil

Toronto Shoo-in by Judith Stapleton


ustainability is best achieved with an intimate integration of outdoor Nature and indoor nurture. One

2016 Design Excellence Award Winner that exemplif ies this integration is aptly named Skygarden House. Tucked into its Toronto neighbourhood of long, narrow lots on Maple treed streets, this house design by Dubbledam Architecture + Design achieves the perfect dovetail of green integration on all three levels of the home. Light streams through every room from maximum passive solar exposure at the front, rear and top of the house and, although it is easy to see why “Skygarden” defines the project, it would beequally fair to recognize the garden inf luence in the kitchen, the living room, and the bathroom. Astonishingly, this is not a new house, but a renovation of a century old, 225 square metre small-lot house that takes advantage of all the active sustainable systems and integrates them with as many low-cost passive sustainable strategies as possible. This is what is really meant by “urban renewal.” Twentieth-century buildings that no longer meet today’s standards and tastes need not fall under a wave of demolition. Indeed, this renovated house design is organized around the old central stairway that now also functions as both a light well and a ventilation chimney, allowing the house to achieve impressive energy performance levels close to Passive House standards. design | 17

Retaining the existing shell, Skygarden House employs sustainable design strategies to open up the interior space while still occupying the same small footprint on the street. Outdoor living space is available on each level, and a green roof and paved, low-maintenance, plant f illed backyard, provide a physical and emotional oasis. New architectural design is motivated to achieve maximum sustainability and this means low maintenance and low-cost longevity for the owners. With careful spatial organization, the passive strategies, such as natural ventilation, daylighting, solar gain, and passive cooling, were fully realized, and further enhanced by integrating eff icient active systems such as high-velocity cooling, in-f loor radiant heating, low-f low plumbing f ixtures and high-eff iciency lighting.

Š Shai Gil 18 | design

The open riser stairs are designed to open a central shaft for both light, from the skylight at the top, and for air, from the strategically placed openable windows. This design creates a stack effect in the cooler seasons, drawing warm air upward and cool air in at the lower levels.

Š Shai Gil 20 | design

High-performance insulation in the walls and roof, maximum triple glazing, and mechanical ventilation with energy recovery provide advantages in all seasons, while at the same time there is a visual f low through every room to the outdoors, giving a sense of space and relationship to Nature unavailable in the dark, uninsulated little house that used to be right here on this spot.

Š Shai Gil 22 | design

The Kids Are All Right (At Home) how a kids design shop

turned a parent into a business partner

photography, Laura Arsie set design, Charlotte Carson

design | 25

by pa ige mcphee


nthony Boulos doesn’t have a design background. He has an engineering

degree from McGill University, an MBA from the prestigious Ivey Business School at Western University, and a love of practical, yet creative, modern design. However, fully immersed in a successful f inancial career, Boulos felt there was a certain level of creativity missing in his life—creativity he would soon f ind as the new owner of kids at home. kids at home is a carefully curated collection of children’s furniture and lifestyle goods, showcasing unique pieces from Canadian designers. It f irst opened its doors in the Beaches in 2003, and quickly gained a loyal follow ing —Boulos, as a father of three, included. It was in 2014 that kids at home closed their doors and Boulos came knocking, not ready to part with one of his favourite kids’ design shops in Toronto. kids at home was too special to let go of— uniquely focused on the development of children, and their relationship with design. When Boulos sat down with Clear Life to discuss the launch of the 2016 Leslieville location, he shared with us his philosophy behind the importance of a well-designed space for children.

26 | design

“We don’t believe that art or design is some- lines—in order to adapt to its current envithing you should have to pay to see. You should ronment, and environments to come. always be around design and art. Parents can

Approximately 80% of kids at home’s inven-

inspire their kids, and provide them with an tory is comprised of Canadian designers. environment where they can be exposed to Boulos’ f inance background allows him to design and art at an early age, to be around understand that buying local isn’t just an act it as they grow. As we grow, we learn about of patriotism or loyalty, but one of practicality math, we learn about art and science, but we and environmental responsibility. By buying should learn about design as well.

local pieces for the store, Boulos reduces the

Traditional kids’ stores focus on baby fur- carbon footprint of both his business and niture as opposed to kids’ furniture, that’s his customers, while supporting Canadian where there’s an obvious gap in the market. designers. When he cannot purchase homeOnce children outgrow the baby-phase, grown Canadian pieces, Boulos does his parents tend to shop for their kids in adult research - making sure pieces are constructed stores—but adult stores don’t cater to kids. with the highest of quality to insure the longest They’re not thinking about how kids utilize of lifespans, whether the piece is in the room their furniture, in terms of dimension, design of a 5-year or a 15-year old. or functionality. When things are designed

Boulos’ objective for kids at home is simple:

for kids, you can tell. The edges are rounded, to be a source of inspiration for clientele. the upholstery is durable, they allow kids to He hopes to apply the style clients gravibe kids—to jump, run and play.”

tate to in dif ferent settings, pieces, angles,

kids at home strives to deliver pieces that are and materials; to expand their horizons to made specif ically for children, that act as dif ferent brands and manufacturers, and stamps in time as they age. Boulos calls them marry design relationships. Whether it’s a “heirloom pieces”—furnishings that become beanbag chair or a plush stuffed animal, kids a part of a child’s memory and history. The at home hopes to help clients create a room pieces found at kids at home aim to be transi- their child can grow with; turning pieces tional—with an emphasis on modern, clean into moments and memories.

28 | design

A teepee is a standard item for a kid’s room in 2016, if you know fun and are a cool parent. Not only is a little tent an inspired play area for your kids, making it together is just plain good times! Clear Life created our teepee with gorgeous fabrics from Heirloom & Knot. Heirloom & Knot is rooted in family history and renowned for their nostalgic vibe. Their fabric aesthetic draws as much from intuition as tradition, with print and pattern inspiration in vintage details and treasured memories.

chair, blanket, pillows, stuf fed animal, mat, and lion car, kids at home

photography, Brian Sano tent, set & art direction, Charlotte Carson & Rheanna Balatbat

design | 31




Fabric Lining Thread

6” A 4 fabric pieces


1 lining piece




4 6’ Poles




4 Grommets

4 fabric pieces

4 fabric pieces

01 Stitch 1 A fabric and 1 A lining together. Don’t forget to cut the middle for the entrance. Stitching should be done inside out, so no seam shows. After stitching fabrics together turn right side out and finish final side. 02 Fold C in half, lengthwise and stitch across top of all A pieces.

03 Inser t grommets at top of all C pieces. 04 Hem all B’s and fold lengthwise to make a tube for the dowels. 05 Sew B pieces to each A.

06 Sew all A’s together and hem. Make sure not to stitch the B pieces together! 07 Inser t ½” by 72” Dowling into flaps. 08 Tie Dowling together at top to secure teepee. 09 Lace more rope through the grommets in the fabric, and tie securely to poles.

32 | design

Neapolitan Stripe Fabric, SpoonFlower

fabric from Heirloom & Knot

One of the values that never goes away is originality. To express your own, personalized space and your own history is to approach home dĂŠcor as a treasure hunt through the form and texture of your life, where each piece you choose makes a small statement that reveals your bigger three-dimensional story. Christine Roberts, Clear Life, contributing design editor, shows you how to create a signature style for your home. photography, Luis Albuquerque props & set design, Christine Roberts, Judy Inc.

vintage metal letter, chalkboard, Leslieville Flea; lamp, vases, & side table, Sourced & Salvaged

design | 35

pillow, West Elm; bar cart, CB2; (top shelf) vintage lab beaker, Sourced & Salvaged; tray & low ball glasses, MdA Interiors; decanters, BYOB; (lower shelf) decanter set and pineapple canister, BYOB; bottle, cocktail shaker, & wood stump table, Leslieville Flea; pendant lights, Sourced & Salvaged; surfaces, The Food Group, TO

globe & chair, MdA Interiors; desk, Design Republic; phone, wooden desk organizers, blue print art & typewriter, Leslieville Flea; desk lamp, Design Republic; storage unit, Sourced & Salvaged

table, Morba; metal canisters & billiard balls, Leslieville Flea; chair & pillow, MdA Interiors; pendant lights & blanket box, Sourced & Salvaged; blankets & pillows, West Elm; cowhide rug, Ikea; surfaces, The Food Group, TO

38 | design

by Margaret Swaine





any tourists get to know a city by sightseeing. I get the gist of a town through my stomach and I’m not alone. Food is now the leading hook of travel and considered a megatrend for 2016. Travel trend researchers call it The Bourdain Effect. Whether you are sipping a pho for breakfast in Vietnam, sampling dim sum in Hong Kong or noshing on baklava in Istanbul, you are experiencing not only the taste of a place, but also part of its history. Dining as a form of live entertainment has spawned walking food tours in cities around the world. Almost all are a terrif ic way to both experience a city and eat your f ill. When I was recently in Rome I signed up for two food tours, because when in Rome, you eat. I picked two offered by Eating Italy: one at twilight through the Trastevere district and the other a daytime visit to Testaccio. food | 41

The evening Trastevere tour started on Tiber Island (Isola Tiberina) with an introduction from Sarah our American in Rome guide. Dressed punk style and full of life, she was an enthusiastic leader with an amplified voice to match her character. Trastevere has been compared to Greenwich Village and the Left Bank of Paris. It’s an old quartier that’s very trendy now with narrow cobblestone streets, ivy coated walls and a charm that has attracted up and coming locals and foreigners to move in. Restaurants are often run by the same family for generations and come alive as the sun sets. We started at Da Enzo al 29 owned by three brothers. Signs boasted “fava fresche” as it was fava bean season and of course there were carciofi alla giudìa and Roman style. Artichokes are a beloved vegetable of Rome and are served either deep fried the Jewish way or alla Romana which is simply boiled with herbs. Both are divinely satisfying. We also had another Roman favourite, stracciatella made with mozzarella curds, heavy cream and salt, like the centre of burrata. Burrata is mozzarella formed into a hollow pouch, which is then filled with fresh cream and soft stringy bits of curd, the ritagli, or rags, remaining after mozzarella making. Imagine scooping up fresh cream and soft gooey cheese with fresh cherry tomatoes and basil. Pure ecstasy. From there we moved to Spirito di Vino, which had a 5,000 wine bottle cellar in a former synagogue. The atmospheric cellar dated to 80 BC and our guide quipped that with each step in the lengthy staircase we descended 75 years. Here as with most of the stops we had wine – this time it was from Sicily made from the Nerello Mascalese grape which flourishes on the volcanic soils of Mount Etna. Paired with the 42 | food

wine was slow cooked pork stew with apples and honey. My Jewish husband suggested the rabbis must have turned in their graves. Next stop was at the Innocenti family bakery opened in 1920 where Stefania and her team make hundreds of types of biscotti in a 1950s vintage oven. The place was boiling hot but the cookie lovers in our group didn’t seem to notice nor care that dessert came in the middle of our walking ‘meal’. We continued on to L’Antica Norcineria regarded by Trasteverini as having the best porchetta in the neighbourhood. Their porchetta was a juicy, roasted and stuffed piglet with crispy skin. The owner Piero raises his own pigs in the Castello Romano area which is part of the secret. The store’s Pecorino Romano cheese made from sheep’s milk was also special. (We were the original Pecorino Romano is made from sheep milk from the Lazio region where Rome is situated; other versions from Sardinia are inferior.)

“Imagine scooping up fresh cream and soft gooey cheese with fresh cherry tomatoes and basil. Pure ecstasy. We also tried young spreadable gorgonzola (who knew) and Ciu Ciu wine from the Marche winery San Carro which is a blend of predominantly barbera with sangiovese and merlot. At I Supplì we were treated to authentic Roman street food. It was a hole in the wall, of the kind

street. Supplì is a hive of activity all day long and serves up tasty supplì (deep fried Arborio rice balls filled with cheese and ground meats), takeaway pasta and old-style pizza by the slice (large slabs cooked on low-edged pans). Thought we were getting to the end? So did

literally found all over the city. People order I but I was completely mistaken. Next came at a counter and eat their purchase out on the Enoteca Ferrara run by two sisters Lina and

EATING EUROPE WAS FOUNDED IN ROME in 2011 by American native, Kenny Dunn. His informal culinary strolls with friends and family became the Taste of Testaccio Food Tour. It has since expanded with tours and cooking classes in Rome, Florence, London, Amsterdam and Prague. This July the company launched Eating Prague’s first beer tour, “Brews and Views”. My Roman adventures were booked through their specific Italian website. Tours are approximately 4hrs long and include 8-12 tastings, depending on tour. Cost is around Cnd $120 per person (quoted in Euros). In Berlin I booked through eat-the-world, an apt description for the food tour I took in the Kreuzberg area. This company was founded in 2008 by Elke Freimuth with the goal of giving customers a tasty, non-touristy insight into the neighbourhoods of key German cities. She offers tours in 26 German cities now. In Vancouver, Victoria and Banff I’ve booked through Off the Eaten Track which features everything tasty from local butcher shops to high-end restaurants. I’ve had fun in Calgary with Calgary Food Tours and in Montreal with Montreal Food Tours. In Toronto I’ve had delish tours with The Culinary Adventure Co. I never would have dared eat Mexican street food in Puerto Vallarta if it wasn’t for the guidance of Vallarta Food Tours. Google “food tours” and the city that interests you and you will likely find a way to eat about town.

44 | food

Maria - a chef and sommelier duo. We had three pastas here: ricotta and spinach ravioli topped with tomato sauce; tonarelli cacio e pepe which is a classic roman dish of black pepper, Pecorino Romano cheese and pasta that uses some of the hot pasta water for moisture; and Trofie al Pesto a Liguria pasta made with f lour and water, no eggs. This was washed down with free f lowing wine. Finally we were at the dessert stage at the doorstep of Fatamorgana, a gelato place. We learned that there are over 15,000 gelateria in Italy and about 1,500 in Rome. From there the lecture began.

We were instructed not to go for bright coloured gelato as it’s undoubtedly a food-dye fake. (For example pistachio is naturally a dull green not a florescent one.) Fluffed up gelato looks pretty but is full of air. And too many flavour choices means the gelateria is not likely to be using fresh seasonal ingredients but rather powders and formulas. Fatamorgana was the real thing. Colours were dull but flavours were bright, pure and limited. No fluff. My second Roman food tour to the Testaccio district during daytime had somewhat less drinking balanced by even more history. Located between the Tiber River and the Aurelian Walls, this former working class area maintains to this day its authentic Roman spirit and close connection to food. Their Emporium (square dedicated to the sale of food) was once where at least 90% of all produce was imported into Rome. At the time they used amphora (clay pots) to contain liquids and the simple disposal method for the vessels was to break the amphora into pieces. Today food | 45

“That mountain of clay trash that spans a city block has restaurants dug into it. 46 | food

there is a mountain of terracotta amphora fragments, the 45-metre-tall Mount Testaccio, beside the former Emporium. That mountain of clay trash that spans a city block, has restaurants dug into it. On my tour we stopped for pasta at one, Flavio al Velavevodetto, where we were served the hat trick of classic Roman pasta: amatriciana (guanciale – i.e. cured pork cheek, Pecorino and tomato), carbonara (guanciale, egg and Parmesan cheese or aged Pecorino) and cacio e pepe. This eating tour had some unusual stops. One was to the Non-Catholic Cemetery in Rome. Near to Porta San Paolo, its backdrop is part of the Aurelian Walls and the Pyramid of Cestius, a unique monument dating to approximately 12 B.C. English poets John Keats and Percy Bysshe Shelley, the son of Goethe, Antonio Gramsci (the Italian political philosopher) and the Russian painter Karl Bryullov are all buried here. The visit was helpful to walk off what we had been consuming on the tour. We had pizza margherita by the slice (al taglio) at Volpetti Più, 24 month old Parmigiano-Reggiano, truff led pecorino and salami served with Barolo wine at Volpetti and incredible pastries and chocolates at Barberini. The Romans often make a breakfast of cornetto and coffee. A cornetto “little horn” is a melt-in-your-mouth croissant-like f laky pastry which can be stuffed as in cornetto alla crema (with custard), alla marmellata (with jam or marmalade), al miele (with honey) or al cioccolato (with Nutella). Barberini’s are as sinfully delicious as you might imagine. After the cemetery we went to the new Testaccio Market. The old market was a collection of shacks in Testaccio Square (the

former Emporium) but moved in 2012 to a spanking new building that’s clean and sanitized. What it lacks in atmosphere is made up for by the vendors (most who moved over from the old place). Most often a stall is manned by the same family for generations and they are experts in what they sell. We tried bombetta (baked pork neck with pecorino cheese) and craft beer at Food Box which specializes in the street food of Puglia. We picked up a caprese salad of buf falo mozzarella with tomatoes and basil, and bruschetta of raw garlic rubbed over a bread slice, doused with olive oil and topped with fresh tomato and basil. We went on to sample supplì, the traditional Roman snack food, at Trapizzino and ended with gelato at Giolitti which has been serving the neighbourhood great iced desserts since 1914. In between we stopped at a nasione. In 98 AD the roman consul was f irst termed as guardian of the city’s water supply and from then on providing water to its people has been part of Rome’s job. In modern day Rome you can f ind around 2,500 public fountains which are called nasoni (big noses). These fountains contain clean water that is safe for drinking: the same water that comes out of the taps in the homes. There’s a small hole at the top of the nose shaped spout. Plug the end of the spout with the palm of your hand and water will shoot upwards out of this hole in a perfect drinking arch. With these walking food tours, I found so many ways to quench my thirst, my hunger and my curiosity while in Rome, and nary a tour bus in sight.





























photography, Sian Richards recipes & food styling, Chantal Payette art direction & props, Charlotte Carson shot on location at The Food Group

food | 49

50 | food

ORANGE CHERRY PIE FILLING 7 cups frozen cherries 2 tbsp corn starch

01 Roll out pie crust (you can make your own or use store bought) and place into 9 inch pie plate. Place in fridge while making f illing.

1 cup granulated sugar

02 In a pot, combine cherries and sugar. Cook on low heat until sugar melts.

1 tsp vanilla

03 In a small bowl mix orange juice and corn starch. Once blended,

Âź cup orange juice

add to pot along with vanilla. Continue to cook until mixture thick-

1 egg

ens and begins to bubble. 04 Remove from heat and spread on baking sheet, then put in fridge until cool. Once cool, add to pie crust. Roll out other crust and decorate. Brush the top with beaten egg wash. Bake at 400F for 40-45 minutes. Remove from oven and allow to cool. Slice and serve with vanilla ice cream.

APPLE, PORK, CARROT AND SAGE GNOCCHI APPLE GNOCCHI 2 Royal Gala apples, peeled, cored anddiced to 1” cubes

01 In a large pot, add apples and potatoes. Cover with apple juice and water. Bring to a boil and cook until tender. Drain and allow to cool slightly. 02 In a large bowl, add apples and potatoes. Mash with a hand masher.

6 medium russet potatoes,

Mix in the egg, salt, pepper and nutmeg. In the same bowl, by hand,

peeled and diced to 1” cubes

slowly add the f lour until a soft dough forms. Do not over-work the

1 cup apple juice

dough. If still too wet, add f lour by the spoonful until it holds shape.

1 egg

03 Turn out the dough onto a f loured surface and divide into 4 por-

½ tsp kosher salt

tions. Roll out into long strips and cut into ½ inch pieces. You can

¼ tsp white pepper

freeze them until solid then pack in freezer-safe containers to save

⅛ tsp nutmeg

for later, or continue with cooking.

3 cups white f lour

04 In a large pot of boiling salted water, drop in the gnocchi. Do not over-crowd. They will fall to the bottom. When they f loat to the top, wait an additional 40 seconds, then remove and cool in an ice bath. Remove from liquid, pat dry and toss in oil, save for later.

52 | food

ROASTED CARROT 1 lb carrot

01 Pre-heat oven to 400F.

⅓ cup maple syrup

02 Peel and wash carrots. Slice in ¼ inch thick slices that are 3 inches long.

¼ tsp cinnamon

03 In a large bowl, toss all the ingredients together. Line a baking

⅛ tsp salt

sheet with parchment paper and cook carrots for 20 to 30 minutes.

PORK TENDERLOIN 2 pork tenderloin, about 1 lb

01 Generously season pork tenderloin with salt and pepper. In oven

1 tbsp salt

proof pan, sear all sides of pork, then bake for 15 minutes at 400F,

1 tbsp pepper

or until an internal temperature of 145F is reached. Remove from

1 tbsp olive oil

oven and let cool 8 minutes before slicing.

SAUCE ¼ cup red wine

01 Once pork is removed from pan and cooling, return pan to high

2 tbsp butter 2 tbsp f lour

heat. Deglaze pan with wine. 02 Add butter and f lour and create a roux. Cook for approximately 4

2 cups beef stock

minutes. Slowly add beef stock, cook an additional 8 minutes. If too thick, add water, ¼ cup at a time. Adjust seasoning and serve.

CRISPY SAGE ¼ cup olive oil

01 In a small saucepan, heat oil. In small batches, drop sage into oil

1 bunch sage leaves

and fry for about 5 seconds per side until crispy. Remove from oil,

½ tsp sea salt

place on paper towel and sprinkle with sea salt. 02 To f inish dish, place gnocchi on a plate, add pork, carrots and sage on top to complete.

FLOWER PEA SOUP 1 L water 2 clove garlic 1 750 gm frozen peas

01 In a large pot bring water, garlic and peas to a boil. Cook until tender, about 6-8 minutes. 02 Add all ingredients from pot to a blender and purée until smooth. If

½ cup mint

the mixture is too thick, add more water as needed. Add mint and

¼ tsp salt

pulse until the mint is chopped small.

½ tsp pepper 1 cup crème fraîche zest of 1 lemon edible f lowers, (Chrysanthemums, Nasturtiums)

03 Adjust seasoning. Garnish with a dollop of crème fraîche, edible f lowers, and lemon zest.

by Kevin Solez

54 | food


territorial dispute between Canada and

Sometimes single bottles and sometimes

Denmark has not so much raged as many are left on the island. One wonders if

swirled, like a dram at a whisky tasting, for they remain the property of the captain or about 100 years. It involves the tiny, bald are shared with the crew. The entire drama Hans Island, which lies directly along the raises the question of how many bottles of mutually acknowledged maritime border Canadian Club or Akvavit are standard issue between Denmark’s Greenland and Canada’s on the Danish and Canadian ships patrolling Ellesmere Island. A lthough cut in half by the arctic, booze being a famous requisite of this border, it is claimed in whole by both naval enterprise. Maybe that’s classified. countries. The dispute is not yet resolved,

We see in this exchange how food and drink

and is carried out in the exchange of liquors carry social messages. In the business lunch by the respective navies.

and the state dinner, the sharing of food and

Since the 1980s, the Danish and Canadian drink indicates a willingness to negotiate in navies have regularly visited the island with good faith, and the esteem of the host for the their icebreakers, and exerted their claims guest. Those bottles of warm conviviality left by raising a f lag, removing the f lag of the to chill in earth’s arctic ice box are a symbol other country, and leaving behind symbols of that the dispute exists within the conf ines national sovereignty, such as Canadian Club of friendly relations. The countries wish to whisky or Danish Schnapps, most commonly maintain those relations even as they quarrel. Aalborg Akvavit. The liquor is then claimed Considering the fun the sailors must have, one as booty when the other navy visits.

wonders if the motivations to continue the conf lict are stronger than those to resolve it.

when coffee becomes the WHETHER YOU’RE LOOKING FOR DELICIOUS SNACKS TO GO WITH YOUR COFFEE OR WISH TO LEARN HOW TO MAKE SUMPTUOUS GOURMET COFFEE EATS, THESE 5-STAR COFFEE RECIPES WILL OPEN YOUR EYES TO ALL THE DELICIOUS WAYS TO ENJOY YOUR JAVA. photography, Louis Albuquerque recipe development, Bessie McDonald-Gussack food styling, Chantal Payette art direction & props, Charlotte Carson shot on location at The Food Group




½ cup plain

f lake oats

almond milk

Greek yogurt

2 bananas

1½ brewed

1½ cup

coffee, cooled

01 Whirl oats in blender until they resemble f ine crumbs. Add remaining ingredients and blend until smooth.


1 tbsp. f inely

⅔ cup honey

f lake oats

ground coffee 2 tbsp. oil

½ cup roughly ¾ tsp. ground 1 tsp. vanilla chopped


⅔ cup roughly


½ tsp. salt


¼ cup f lax

¼ tsp.

dried Turkish




01 Preheat oven to 300℉ 02 Line a rimmed baking sheet with parchment. 03 Combine f irst 7 ingredients in medium bowl. Mix honey, oil and vanilla in a small bowl. Add to oat mixture and stir to combine. Spread mixture onto baking sheet and bake 22-25 minutes until golden, stirring halfway (granola will crisp up as it cools). 04 Cool completely; stir in apricots. 05 Store in an airtight container for up to 2 weeks or frozen for up to 2 months.

58 | food


01 Blend milk, f lour, 5 eggs, ¼ cup sugar, butter, vanilla and salt in

1¼ cups f lour

a blender until combined, about 30 seconds. Refrigerate at least 1

5 eggs plus 4 yolks, divided

hour or up to 1 day.

½ cup plus 2 tbsp. sugar,

02 Meanwhile, combine egg yolks, ¼ cup sugar and ¼ cup marsala in


a medium stainless steel bowl over a medium saucepan with 1-inch

¼ cup melted butter plus

lightly simmering water. Whisk constantly until tripled in volume,

additional for brushing

about 7 minutes. Remove from heat and stir in mascarpone. Set

crepe pan

aside to cool.

1 tbsp. vanilla

03 Beat whipping cream on high until stiff peaks form with hand or

½ tsp. salt

stand mixer. Add mascarpone mixture, beating to combine. Refrig-

¼ cup plus 1 tbsp. dry

erate while making espresso mixture and crepes.

marsala wine, divided 1½ cups mascarpone cheese 1½ cups whipping cream

04 Mix espresso, remaining 2 tbsp sugar and marsala in a small bowl until sugar is dissolved, set aside to cool. 05 Heat 8” crepe pan over medium-high heat, brush with melted but-

⅓ cup espresso, hot

ter. Pour ¼ cup batter into pan and swirl to coat. Cook until crepe

2 tbsp. cocoa powder

underside is golden, 1-2 minutes. Flip and continue to cook for 30 seconds. Remove to a baking sheet or plate and continue until the batter is gone (approximately 20 crepes). Cool completely. 06 Lay one crepe on a cake pedestal or serving dish. Brush with espresso mixture. Top with ¼ cup mascarpone mixture and spread to evenly coat crepe. Repeat layers, lightly pressing down each crepe and f inishing with a crepe. 07 Refrigerate 3 hours or until cake is set and f irm to the touch. Dust with cocoa powder or decorate with chocolate curls.

food | 61


01 Preheat oven to 350℉

1 cup sugar

02 Spray an 8 x 4-inch loaf pan with cooking spray and line

2 tsp. cinnamon

with parchment.

1 tsp. ginger

03 Whisk together f irst 8 ingredients in a medium bowl.

1 tsp. baking soda

04 Stir water and espresso powder in a small bowl; reserve 1

½ tsp. salt

tbsp. Mix eggs, pumpkin, oil and 1 tsp. vanilla in a large

¼ tsp. nutmeg

bowl. Add remaining espresso mixture and stir to com-

¼ tsp. allspice

bine. Stir in f lour mixture just until combined; do not

⅓ cup boiling water

over mix.

1 tbsp. + 1 tsp. espresso 05 Pour batter into prepared pan and bake 50-60 minutes, powder, divided

until a toothpick inserted in centre comes out clean. Cool

2 eggs, beaten

10 minutes in pan before removing to wire cooling rack.

1 cup pumpkin

Cool completely.

½ cup oil 1 tsp + ½ tsp. vanilla,

06 Mix icing sugar with reserved coffee mixture and remaining vanilla. Drizzle over cake before serving.

divided ½ cup icing sugar

BOOZY COLD BREW MAKES 2 ½ cup Irish Cream liqueur ½ cup milk

01 Stir together liqueur and milk. Pour into 8 ice cube forms. Freeze 4 hours or until solid. 02 Place 4 ice cubes into each glass, top each evenly with coffee.

3 cups cold brewed coffee

VIETNAMESE COFFEE MARTINI MAKES 2 3 oz. espresso, cooled

01 Add all ingredients to a martini shaker. Fill shaker with

3 oz. vodka

ice and cover. Shake vigorously until shaker is frosted.

2 tbsp. sweetened

Pour evenly into 2 chilled martini glasses.

condensed milk

62 | food

Eating a mainly plantbased diet can be incredibly satisfying and tasty—especially with hearty recipes by organic caterers Life in HomeMade. by Judith Stapleton photography, Brian Sano retoucing, Sam Tsuda food styling, Katrina Johns shot on location at The Food Group This little Toronto bakery and catering company,

But there is meat and fish for the omnivores,

Life in HomeMade, feeds body and soul, even if with a delicious array of choices that moves you have allergy or digestive issues. They are com- through the menu with the seasons. And there mitted to the needs of customers who have dietary is always dessert! restrictions and recognize that many people nowadays enjoy a vegetarian or vegan diet.

Healthy drinks come in hand-crafted batches of assorted nut milks, fermented drinks and

Safe from gluten or animal products, you signature tea blends. can enjoy fresh-baked Rustic Loaf, Gluten-

For a special dinner party or a quiet night

free Breakfast Bread, Gluten-and-egg-free in, or regular meal-prep with a weekly plan of Pizza Crust, or the ever-popular Ugly Bun (for meals and snacks for busy parents or people hotdogs or burgers). You can find them at The propped up on pillows, give LifeInHomemade. Big Carrot, Urban Bulk Emporium and the West com a try. End Food Co-op, and served with your meal

No bricks and mortar! Everything is delivered…

at Cool Hand of a Girl on Dundas Street West.

You’ll be telling your friends!

Everything is Vegan Available 64 | food

unlocking cyber bullying:

3 Keys for Protection and Intervention it is estimated that one in three children is cyber bullied in his or her online life.

by Holli Kenley


aily, countless youth are the targets of chronic humiliation, aggression,

and abuse perpetrated through different kinds of electronic communication. Often, parents/guardians don’t know their children are being cyber bullied and/or don’t f ind out until harm has occurred or until it has reached a crisis situation. As with most socially triggered dangerous behaviors, it is important to remember that implementing protective measures will not prevent attacks from cyber bullies; however, they will reduce your children’s risk of victimization. Let’s begin “Unlocking Cyber Bullying” by grabbing hold of 3 Keys for protection and Intervention. 3 Keys for Protection First Key: Implement Quick and Practical Safety Measures. Once you turn over a piece of technology to your children, implement four safety measures. (1) Protect passwords by teaching children not to share them. (2) Protect profiles by teaching children to limit the amount and kinds of information they post online. (3) Obtain filtering and monitoring software. (4) Monitor your children’s online reputation! Yes, monitor them! Parents, you are not snooping or invading your children’s privacy. You are protecting them. You are their first line of defence. Second Key: Parents and Guardians, Establish a Family Online Agreement. This is mandatory! This is a contract between you and your children which establishes rules and expectations about their online behavior. wellness | 67

At the same time, the contract makes clear

report being targeted or victimized for three

what the parents’ roles and responsibilities

reasons: victims don’t believe they will be

agreement can be amended or changed.

retaliation. Whether an individual is a victim

are as well. As children age and demonstrate taken seriously; victims don’t believe anyone will do anything to stop it; and victims fear maturity with their online behavior, the An excellent example of a contract can be downloaded here. However, I encourage parents and children to design their own contracts. Get creative! Have fun with it! Remember, when children have a voice in what is expected of them, they are more likely to buy into it!

to intervene in ways which will best serve the well-being of the individual and help curb this viral toxic behavior. 3 Keys for Victims of Cyber Bullying First Key: Stop. Save. Share: As soon as your child is being cyber bullied (or you find out), (1)

Third Key: Know Your Children’s Net Neighborhood.

STOP and do not respond to the behavior. (2)

When our children start to become social,

SAVE and PRINT OUT the cyber bullying

responsible parents typically want to know

message. (3) Children need to SHARE the

three things: where their children are going;

information with trusted adults and parents

with whom they are spending time; and

need to REPORT it to proper authorities (if

what they are doing. Whether it is in their

necessary). Regardless, keep a record of the

real life or their online life, children can be

messages for future reporting. Parents, let

put in harm’s way. Periodically, sit down

your children know they are safe and that you

with your children and get to know their

are there for them. Talk to them. Listen to

Net Neighborhood! Find out where they are

them. Don’t tell them what they need to do;

spending time and with whom! Talk with

find out what they need from you.

them; learn from them; and teach them what is safe and what is not. Keep communication open and the conversation going. Remember, although tweens – teens may not always show that they want you watching over them, research consistently supports that parents remain the most influential persons in their children’s lives. Keys for Intervention Cyber bullying has become a normative behavior in most, if not all, technologically advanced countries. Many individuals do not 68 | wellness

or is a cyber bully, or is both, it is important

Second Key: Assess Degree of Severity and Surround with Support. If your children are being cyber bullied to the degree that they are in serious or constant danger and/or that they feel hopeless or helpless, implement a crises plan. First, make sure that your children know they

place, implement one. If one is in place, reinforce and/or amend the rules and expectations. Talk about what is appropriate behavior and what is not. A “time-out” or “limiting time” from technology is sensible. However, without communication and ownership of wrong-doing, it does little to change behavior.

are safe. Secondly, if appropriate, inform the

Second Key: Consequences. Consequences should be reasonable and

proper authorities. Thirdly, strongly consider

in-line with the degree of offense. Research supports that making

counseling if your child appears depressed

meaningful amends to the victim or implementing restorative

or overly anxious. Whatever the degree of

justice measures benefits both the bully and the victim. Avoid

severity, place a supportive net of loving,

punishment for punishment sake or taking away technology

caring individuals around your children.

altogether. This does nothing to change behaviors or attitudes.

Third Key: Strengthen Social Skills. Many

Third Key: Counseling - Empathy Building Skills. Many cyber

victims, especially those who are timid, shy,

bullies demonstrate a lack of regard or respect for the well-

or introverted, tend to respond well to social

being of others. In short, they lack empathy. Although it

skills training. Whether it is participating in a

may sound strange, while we are becoming more connected

team sport, club, music or theatre, or any kind with others through the use of technological communications and interactions, research supports that we are becoming of group or interest, involve your children in activities which will strengthen their self-

disconnected and detached from the feelings of others.

worth. As children feel more confident, they

Through counseling or other empathy-building groups

tend to detach themselves more quickly from

or gatherings (such as sports teams, clubs, family time or

the cruel behaviors of cyber bullies or they

celebrations), strongly consider integrating exercises and

learn to ignore them altogether.

activities into your routines or practices which promote kindness, mutual respect, and compassion. When children

3 Keys for Children Cyber Bullying

learn how to connect with the feelings of others, they are

First Key: Contract. If you child is cyber bullying,

more likely to value them. Schools and organizations

this demonstrates a lack of responsibility in

which have implemented empathy-based lessons into their

proper usage of his/her technology. If a Family

curriculum or programs have greatly decreased their

Internet Safety Agreement is not already in

incidences of cyber bullying. wellness | 69

70 | wellness

In closing, parents and guardians, this may sound like a lot of work, but as I often say, ”When it comes to our children, it is better to do the hard work up front than live with the heartache in the end.” In the next issue of Clear Life, we will tackle “Unlocking Cyber Bullying—Keys to Prevention”!

this is the biggest epidemic

in the history of the world. and you can stop it!

Humans vs. The Sugar Monster

72 | wellness

by Judith Stapleton


n their 2,700 mile Fat Chance Row from California to Hawaii last June, mixed-pairs couple Meredith Loring

and Sami Inkinen helped demonstrate to the world that Type II Diabetes is not a disease of fat people. It is a sugar overload of the liver, and it is happening to everyone. Fabulously fit, Finnish-born, farm-raised Inkinen had been a competitive athlete most of his life, and trained with the Finnish military before moving to California as a Tech entrepreneur. Yet, despite 10+ hours a week of endurance training for world triathlons in multiple Ironman races, he became pre-diabetic, due to a low-fat-high-carb diet typical of such elite competitors. Before he was stunned by this diagnosis, Inkinen said, “I was eating the typical ‘healthy’ low fat and consequently high carbohydrate and highly processed, grain and sugar-infused diet. In fact, despite being a top amateur triathlete, I was pre-diabetic just a few years ago.” Inkinen and his wife, Loring, who grew up as a competitive gymnast, are the def inition of a f it couple. They spent their f irst overnight date climbing Mt Kilimanjaro. Before breakfast, Loring has typically done a 5-mile bike ride or a 3-hour run, or both. It was the sudden awareness that his training diet had been overloading his liver and giving him a constant struggle with his weight and sugar levels that made Inkinen dive into research on the effects of sugar on the liver. His research brought an immediate halt to the blame-game applied to fat

people, and especially to obese people, even

and juice, bread and cakes and cereal, and

when those people are children.He says, on

everything processed and packaged by the

his website: For years we’ve been told that

grocery industry, that can only be metabolized

people are obese and diabetic mainly because

by the liver. That is where the diet buck stops.

they’re lazy, eat too much and exercise too little. It’s just ‘Calories-In vs. Calories-Out’.

In Lustig’s new documentary called “Sugar Coated”— 2016 CSA winner of the Donald

Just eat less, exercise more. It’s your own fault! Britain Award for Best Social/Political But solid scientific evidence shows that

Documentary, and available now on Netflix—

sugar and processed carbohydrates actu-

he sounds the alarm: obesity is the biggest

ally change the biochemistry in our bodies,

epidemic in the history of the world!

so that we crave more, eat more, gain fat

And this, it turns out, is not hyperbole.

and develop insulin resistance and diabetes

This year, on World Health Day, the World

because of our over-exposure to sugar.

Health Organization (WHO) issued a world-

And sugar is everywhere. For example, a

wide call for action on diabetes in light of the

breakfast meal of juice, cereal and skim milk,

fact that it has almost quadrupled since 1980

and a bagel is essentially four cups of sugar!

to 422 million adults. This dramatic increase

What foods we have been in the habit of

in disease is largely due to the rise in type 2

thinking are good for us, are actually killing

diabetes, and those factors driving it include

us, according to Dr. Robert Lustig, a paedi-

overweight and obesity.

atric endocrinologist and UC professor whose

WHO reports that, in 2012 alone, diabetes

investigation into the effects of sugar in our

caused 1.5 million deaths. The complica-

diet was motivated by a mystifying number of

tions that arise from diabetes lead to heart

very young patients suffering from obesity!

attack, stroke, hypertension, blindness,

In his UCtv lecture from 2009, called

kidney failure, and lower limb amputation.

“The Skinny on Obesity,” Dr. Lustig

When we include children, one out of every

makes the case that too much fructose and

three Americans is obese.

not enough fibre are the lynchpins of the

Even in the developing countries diabetes and

obesity epidemic through their inf luence on

obesity are on an exponential rise. Unaware

insulin. This YouTube presentation ought

that things go worse with Coke, parents have

to be on everybody’s intake list. Even if you

developed the sugar habit, and make sure it

don’t have a background in biochemistry, the is part of their children’s diet. We celebrate a process and effect of fructose consumption is

baby’s first birthday with cake! Everywhere

both comprehensible and irrefutable.

on the planet, homo sapiens suffer from the

Glucose can be processed by all the organs of the body, and hence, does not cause us health problems. But it is the fructose in soda

highest exposure to sugar in history. In 1000 CE, few Europeans knew of the existence of sucrose, or cane sugar, and in

the tropics, where sugar cane grows, people had to work very hard to suck any sweetness out of a stick of cane, because it is mostly fibre. But by 1650, English nobility and the wealthy had become inveterate sugar eaters, and it figured in literary imagery, medicine, and social rank. By 1800, it had become a necessity, and by 1900, it supplied nearly one-fifth of the calories in the English diet. After WWII, even the Okinawans of Southern Japan, renown for their excellent health and flexibility into old age—the longest longevity in Japan—have not only lost this precious status, the teens here consume fast food with an astonishing average sugar consumption of 30 to 41 teaspoons per day!

wellness | 75

How much sugar is too much?


he average European consumes 17 tsp/day, Americans 19.5 tsp/day. The

benef its whatsoever. It just tastes good. As children get older they consume more

American Heart Association recommends no sugar from soft drinks. North American more than 6 to 9 tsp/day, and the Canadian

boys’ average daily consumption of regular

Heart and Stroke Foundation claim is

soft drinks is 68 grams at ages 4 to 8 years

similar: Ten per cent of total energy (calories) and increases to 376 grams/day at ages 14 from free sugars in a 2,000-calorie-a-day

to 18 years. Among girls the increase is

diet is equivalent to about 48 grams (roughly

from 47 to 179 grams/day.

12 teaspoons) of sugar. Five per cent of total

At the same time that fructose

energy is equivalent to about 24 grams

consumption has mushroomed

(roughly 6 teaspoons) of sugar.

right along with the waist-

It is worth noting their further warn-

line, commercial diet

ings: “Individuals who consume greater

pla ns a nd workout

than or equal to 10% but less than 25% of

studios have made a

total energy (calories) from added sugar

killing. But here’s

have a 30% higher risk of death from heart a n obser vat ion! disease or stroke when compared to those

The reason t he

who consume less than 10%. For those who old Atk in’s Diet consume 25% or more of calories from

( low carbs) and

added sugar, the risk is nearly tripled.”

t he t r a d it ion a l

Sugar sweetened beverages (SSBs) are the Japanese diet (low single largest contributor of sugar in the

fat) both worked is

diet. A single 355 mL can of sugar-sweet-

because of what they

ened soda contains up to 40 grams (about

have in common, namely,

10 teaspoons) of sugar and no health

no fructose.


Is sugar toxic? his question emerged in the popular

as spokesperson, to f ight the misconceptions

press of the 1960s, and in 1972,

about obesity as a disease deserved.

British medical doctor and professor, John

The sugars we consume come in many

Yudkin, wrote a book called Pure, White,

forms—not just in packaged food, but also

and Deadly, which can only be seen in

in baking and sauces. High fructose corn

light of today’s epidemic as “prophetic.”

syrup, maple syrup, honey, ref ined white

As Twenty-f irst century campaigner

sugar, molasses brown sugar, concentrated

Dr.Robert Ludkin says every time

fruit juice—all make food slide deliciously

he talks about the sordid history

over the tongue, so it is not easy to choose

of sugar, “I’m telling you, every single thing this guy said has come to pass. I’m in awe.” In his 2013 TED Talk,

what to have and what to leave out. Habits are, by def inition, hard to break. The good news is that the people who made the documentar y, Sugar

Ludkin speaks as though

Coated, with the help of the Universit y

everyone in the audience is

of Toronto, Department of Nutritional

his patient: “Sugars are toxic

Sciences, have released a mobile applica-

calories,” he says. “If you drink

tion, ‘One Sweet App’ which calculates

1 can of soda per day, your

the amount of free sugars in a food by

chance of contracting diabetes

scanning its barcode, allowing you to

goes up 29% irrespective of your weight or anything else you consume!” The emphasis here is in Dr. Ludkin’s voice.

keep track of the number of teaspoons of sugar actually consumed. There are good reasons to read Ludkin’

He is clearly desperate to save us from this

s book “Fat Chance,” or see his docu-

habit without blaming us for it. He says,

mentary. It is entertaining and engaging,

“Calories and sugars are pushed on us as

and it will change your mind about sugar.

“normal.” But diabetes in 10 year olds and

Another fact is looming in the wings while

heart disease in teens?”

sugar is catching the limelight. In addition

When Loring and Inkinen set out from

to killing us, the metabolic syndrome that

Sausalito last June, Dr. Ludkin was on shore produces obesity, Type II Diabetes, hypercheering them off, fully aware that their

tension, and heart disease is insupportable

efforts to bring attention to this fact about

by current levels of healthcare. Nobody can

the toxicity of sugar really needed a f it body afford to lose this war.

photography, Louis Albuquerque 78 | wellness


THE LOCAL, An elixir can be defined as a magic or medic- and other bodily stresses. ELXR’s raw plantORGANIC inal potion, believed to cure ailments and based juices aim to pack the body with as JUICE maintain life. While ELXR Juice Lab doesn’t much nutrients as possible, over the course CLEANSE bottle fairy dust, they do bottle beverages that of a 1-day or 5-day cleanse. The introducTO FUEL are designed to make your body feel nothing tory cleanse is recommended for those new YOUR BODY if not magical. This Toronto based juice lab to juicing; f illed with 4 juices—including AND MIND delivers pure, liquid nutrition, in the form of fruit-based favourites like Pina Vita or bottles their raw, organic, unpasteurized cold-pressed of blended leafy-greens like the energizing juices, protein packed nut-mylks, waters, First Base, 3 alkaline waters packed with

by Paige booster shots and cleanses. ELXR prides detoxifying charcoals, 2 boosters, and 1 rich, McPhee themselves on using locally farmed fruits and satisfying nut mylk like their brazil-nut bevvegetables to ensure maximum freshness and erage, Super Charge. The Advanced Cleanse the highest of quality. By strictly using 100% calls for a deeper cleanse, minimizing the recyclable glass bottles, ELXR ensures their natural sugar content with a carefully crafted juices are free from chemicals while being combination of 4 juices, 2 boosters, 1 water environmentally sustainable.

and 1 mylk. When it comes to bodily well-

ELXR offers two juice cleanses—an intro- ness, the healthiest choice is not always the ductory and an advanced—to help consumers easiest, but ELXR makes caring for your cut through toxins caused by processed foods body just that—easy.

activated charcoal the secret to perfect skin and teeth

In the past, the word “coal” conjured up thoughts of summer cookouts, or mines. Clear Life shows you how to take the hottest beauty ingredient, coal, and make your own beauty products. By Katrina Johns photography, Brian Sano retouching, Sam Tsuda recipe development & styling, Katrina Johns shot on location at The Food Group all essential oils by doTERR A Essential Oils


s our awareness of natural ingredients has grown, so has the use of charcoal in many beauty products. We’ve created four DIY beauty products to help keep your skin looking fresh and glowing as we transition into the colder months. (Cleopatra used charcoal! It has always been used in health and beauty products.)

What is Activated Charcoal? Activated charcoal is a very finely ground, black powder, typically made from coconut husks. This powerful detoxifier is odourless, tasteless and nontoxic.

What is it used for? In traditional medicine, activated charcoal is used to remove toxins from the body. It is also used in air and water purifiers. It has gained much repute as a multipurpose ingredient, essential to a natural beauty routine. It is often used to relieve bloating and indigestion, as well as a face mask, teeth whitener, or natural mascara. 80 | beauty




recipes CHARCOAL BODY WASH 1 cup castile soap

01 Combine all ingredients in a glass jar and shake until thor-

2 tbs. grape seed oil ¼ cup sweet almond oil

oughly mixed. 02 To use, shake jar and pour mixture onto loofa. Lather on

1 tsp. activated charcoal

skin and rinse well.

10 drops lavender essential oil


01 Combine all ingredients in a small bowl.

¼ tsp. salt

02 Slowly add water as needed. Once mixed thoroughly store

1 tbs. coconut oil 10 drops peppermint oil

in an air tight container. 03 To use, place a small pea size dollop on your toothbrush

2 tbs. bentonite clay

and brush as you would with regular toothpaste. Rinse

1 tsp. activated charcoal

well and brush again if necessar y.

DETOX FACE MASK 1 tbs. activated charcoal 1 tbs. grey clay 1 tbs. honey

01 Mix all the ingredients together and paint an even layer onto your face. 02 Let sit for 5-10 minutes, then rinse. Following your detox mask, wash your face with your favourite cleanser.

DEAD SEA SALT EXFOLIANT ½ cup fine Dead Sea salt

01 Mix the fine and course salt together.

½ cup course Dead Sea salt 02 Add the rest of the ingredients and put the scrub in an 2 tsp. activated charcoal 2 tbs. jojoba oil

air tight container. 03 To use, rub the mixture in circular motions and let sit on

10 drops lemon

skin for 3–5 minutes.Rinse of f skin and scrub lef t over oils

essential oil

with a lightly scented soap. It leaves skin moisturized and

10 drops peppermint

smelling amazing.

essential oil

82 | beauty

As soon as you enter one of our salons, your day's stresses lessen. Each member of our team is taken through extensive training to ensure your visit is relaxed and comfortable. Upon arrival, you will be introduced to one of our international caliber celebrity stylists who will give you a detailed consultation. You will be pampered with a shiatsu scalp message, a lesson on your hair maintenance and an individualized styling experience that will ensure your hair is picture perfect. Your experience will leave you looking and feeling your absolute best. To pass time, wireless internet access and iPads will be provided should you choose to stay in touch with work, family or friends. If you prefer to leave the outside world behind, lay back and relax while our espresso bar Barista serves you a drink of your choice and a sweet treat to enjoy.

We at Marc Anthony strive for perfection and to exceed expectations, we guarantee you will leave happy and eager to return for your next pampering. Most would call it a salon; we call it an experience. 38 Avenue Road Toronto, ON, Canada, M5R 2G2 Tel : 416.413.1521 1918 Avenue Road Toronto, ON, Canada, M5M 4A1 Tel : 416.789.1212 w w w. m a r c a n t h o n y. c o m marcanthonyto




1 Triumph & Disaster Old Fashioned Shave Cream

2 Triumph & Disaster Rock & Roll Suicide Face Scrub

www.triumphanddisaster.com thecureapothecary.com

Fresh citrus and a hint of Made with volcanic ash


Turkish barbershop scents,

and green clay, Rock &

this shave cream evokes Roll Suicide is like kr ypa sense of tradition and tonite for blackheads, nostalgia befitting a gen- draw ing out dir t and impurities from the skin.

4 Beautycounter Purifying Charcoal Mask

3 NARS Brow Defining Cream


tleman’s morning ritual.

6 GRAYDON The Putty

A mineral-rich mix of kaolin It softly blends and sets A soothing lotion for dry, clay and charcoal, Purifying to look natural.

red, irritated skin. Made


Charcoal Mask works to

with rare and precious 8 Marc Anthony gently exfoliate, draw out essential oils, reinforcing Repairing Macadmia Oil Treatment impurities, and soothe. its therapeutic properties. Ultra-light , non-greas y Graydon promotes organic, dry styling oil penetrates 5 Beautycounter natural ingredients as their Citrus Mimosa Body Bar quickly to combat damage approach to beauty. Infused with classic, clean and dryness. Citrus Mimosa scent. This luxurious body bar contains organic shea butter and

a n t i o x i d a n t- r i c h

organic marula and mongongo oils. www.beautycounter.com

84 | beauty


7 Mabrook & Co Clean Deodorant Contains no parabens, phthalates , propy lene glycol, petrochemicals, or toxins, is organic based and actually really works.

9 KLORANE Waterproof Eye Make-up Remover The aqueous phase from the cornflower water helps avoid swelling of the eyelids and soothes the sensitive skin of the eye contour.

photography, Brian Sano retouching, Sam Tsuda shot on location at The Food Group



5 1 4 6



8 beauty | 85

i s sKincare ToP PicKs



Pai Apple & Mallow Blossom hair & Body wash

Pai Apple & Mallow Blossom Face & Body Cream

Beautycounter Baby Soothing Oil

Beautycounter Nice Do Kids Shampoo and Conditioner

Pai Apple & Mallow Blossom Face & Body Cream Rich in nourishing organic oils and butters, this face and body cream helps to relieve itching and irritation caused by dryness. High performance botanicals promote skin repair and leave a protective layer over the skin to prevent moisture loss. Pai Apple & Mallow Blossom Hair & Body Wash This ultra-mild formula is paraben-, fragrance-, and SLS-free and suitable for delicate skin and scalps. Includes a 100% Natural Konjac Sponge that produces a foam and cleanses without scratching your baby’s delicate skin. Beautycounter Baby Soothing Oil “Our dry oil soothes and softens skin for a nourishing experience. The formula—designed for newborns and up—absorbs easily without ever feeling greasy.” Beautycounter Nice Do Kids Shampoo “Gentle enough for daily use, our kids shampoo contains a mix of broccoli, carrot root, and strawberry extracts for a gluten- and nut-free cleansing formula that leaves hair shiny and soft.” Beautycounter Nice Do Kids Conditioner “Formulated with moisturizing saff lower oleosomes and fragrant essential oils, Not a Knot Kids Conditioner is gentle, effective, and safe for little bodies.

o a


eautY BranD PicKs


Renewing Macadamia Oil Body Wash

Renewing Macadamia Oil Body Butter

Healing Macadamia Oil Dry Body Oil

Repairing Macadamia Oil Sulfate-free Shampoo and Conditioner

Renewing Macadamia Oil Body Wash This Sulfate-free Body Wash is infused with Macadamia Oil, Hibiscus, Green Tea, Vitamin E and a light Tahitian Vanilla scent gently cleanses and calms rough, dry, damaged skin. Renewing Macadamia Oil Body Butter Rich and hydrating Body Butter creates youthfully soft, supple skin without greasiness or heaviness. Perfect for all skin types. Healing Macadamia Oil Dry Body Oil Goes on dry! This weightless mist dries on contact to hydrate skin without a greasy feel. Repairing Macadamia Oil Sulfate-free Shampoo The Macadamia Oil hydrates dry strands while Bamboo Extract helps to strengthen the hair follicle to promote stronger, healthier hair growth. Repairing Macadamia Oil Sulfate-free Conditioner Macadamia Oil moisturizes extra dry hair, boosts shine and improves elasticity while Bamboo Extract imparts strength.

MORE THAN JUST A SATURDAY MORNING PICK-ME-UP photography, Brian Sano retouching, Sam Tsuda recipe development & styling, Katrina Johns shot on location at The Food Group all essential oils by doTERRA Essential Oils

Nothing beats the smell of brewing coffee in the morning, until you add some bourbon. We've created a masculine, yummy-scented soap to make you smell almost intoxicating. Try this DIY soap as a party favour or house-warming gift.


essential oil


4 tsp ground coffee

soap base

1.5 tsp bourbon

½ tsp vanilla

Small loaf pan or


soap mould

15–20 drops vetiver 01 Split the soap base into two microwave-safe containers. In one container, add cof fee and bourbon. In the other container add vanilla and essential oil. 02 Using your preferred moulds, pour both soap mixtures at the same time. Using a skewer, swirl together the two mixtures to create a pattern on top. 03 Let sit in a cool, dr y place for a minimum of 4 hours, or overnight.

by Kevin Solez photography, Joseph Marrancca



eggy Sue Deaven-Smiltnieks may change the way we buy clothes. Her farm-to-fashion clothing collection combines elegant and practical clothing for women with an unheard of commitment to North American raw materials, labour, and traditional crafts. I reached her in her Toronto studio to discuss her inspirations and process.

KS: I’ll start with an aesthetic question. The patterns of the runway collection are striking. What traditional or historical patterns have inspired you? PS: I have this remarkable weaver that I work with—Deborah Livingston-Lowe of Upper Canada Weaving—and she’s similarly passionate, as I am, about historical textiles and understanding the rich heritage and traditions behind them and how they have come into being. When I am setting up for a season, I come to her with the feel and the aesthetic were going for, and she shows me her portfolio of historical textiles. In our runway collection there were three distinct motifs in the weaving: a plain weave band, a f loral tapestry, and a chevron. In the machine knitting pieces, I picked a few other patterns that complemented the scale of the three traditional patterns and were more f lattering on the body. So every pattern story starts with the weaving, and it spins off from there. KS: The collection is characterized by natural colours, elegant styling, and practicality. Is there a particular idea of femininity or womanhood that underpins the collection? PS: At the core of our collection is the idea that sex appeal is in the mind. Our intention is to clothe an intellectually stunning woman who isn’t afraid to ask those hard questions about her wardrobe and her lifestyle choices: Who am I supporting by purchasing this clothing? Is the environment being respected? Are these animals being respected? What artisanal communities are being upheld with my purchasing? There is practicality in the sense that we try very hard to get pockets on things and we try to make fits that make sense. So, when you buy a jacket from our collection, it will fit over your sweater or your long-sleeve shirt. It’s traditional in the sense that the garments function as they are intended to. Women’s wear often gets faux pockets because the stereotype is that women 92 | fashion

don’t want to affect the line of the garment. The women I tend to clothe want functionality from their garments as well as aesthetic beauty. It’s a lovely challenge to provide that. The functionality activates our consumer to be more interested in her garment, and be aware of her interaction with the clothes and her everyday needs. This is women’s wear for women. KS: The use of ethically sourced fibres is vanishingly rare in textile production— is it economically sustainable for you? PS: We’ve chosen to bet that it is. These days, there are two competing mindsets in the consumer. It’s immediate satisfaction vs. longterm wardrobe planning. They have very different demands on the fibre chain, because fibre is a farmed resource. It’s grown, it has a harvesting cycle, and has a life cycle, just as if you were to buy a hothouse tomato or a field tomato. The field tomato is going to be incredible with its f lavour, whereas the hothouse tomato will look and function like a tomato but it doesn’t have any of the f lavour indexes that the field tomato has. And so that is what we emphasize with our line. When you purchase clothing within the fibre harvesting cycle, the fibre you get is going to be phenomenally better and it’s going to show the best of what a natural fibre can do in a garment. Our clothes are sustainable for the right customer who has the right mindset. It harkens to that time when women would buy for the year as opposed to buying something at lunch to have for the evening. We’re changing consumption habits. I think people are ready to take their farm-to-table consuming habits and apply it to their wardrobe and other facets of their life. KS: The values that guide your production—a preference for traditional fibres, direct connection with the producers, ethical sourcing and socially embedded trade— seem to follow trends in the food world, a connection you made in your previous answer. Tell us about your motivations in adopting these values and standards.

“So ry st weav off f

every pattern stotarts with the ving, and it spins from there. PS: Our project is all about transparency. It’s about honouring the local artisanal community as well as understanding your local environment and what it produces. It’s amazing to think that the local fibre produced in Ontario as well as regionally throughout Canada is

actually suitable for the environment and what we as humans need to put on our body for the environmental elements that we have to combat seasonally. The types of wool breeds and the quality of alpaca f ibre grown here— it’s like the terroir of a wine. We can talk

“We’re changing consumption habi their farm-to-table consuming habit and othe facet

its. I think people are ready to take ts and apply them to their wardrobe ts of their life.

fashion | 95

about the terroir of a wool brand. The land produces those heartier f ibres that we need in our outerwear. A lot of wools nowadays just get bleached, and that weakens the f ibre. When you don’t do that you’re left with this natural fibre that’s doing what it was actually made by the environment to do. We’re also trying to integrate the social factor. It’s easy to relegate the misery that is the by-product of the fashion industry to the back of our minds because we’re not sharing these traditions that are being lost. Our environmental protection agencies are strong and our water is drinkable, and we’re pretty well insulated from the environmental hazards that the fast fashion industry is creating. The price points on our garments tend to be rather high, but when you think about it, the question is the same one you face at the farmers’ market. You look the farmer in the eye and think, “Yes, I will purchase this from you.” The accountability factor of saying yes, I will improve the quality of your life and your bottom line by paying a dollar more for that dozen eggs, primes people to not be intimidated or shocked when they ask the same questions about their clothing. KS: Can we expect a men’s collection in the future? PS: Absolutely, we’re going to be going into men’s wear. That’s where the heart of my training lies. Women’s wear is where you make changes, but it’s in men’s wear where you know a company has durability. Men ten to be more loyal customers. They f ind what they like and continue to buy it for the rest of their lives. KS: You already have some vertical integration in your business, do you hope one day to run your own farm for textile fibres? PS: This issue has led us to examine what our beliefs are. We want to support the existing producers. There are so many farmers who aren’t maximizing their annual take on their 96 | fashion

goods, they’re not able to use all the parts of their produce or livestock. It’s important that more companies like mine f ind ways to support the existing producers by helping them bring new value to their existing products. I don’t want to compete with their value, I want to add value. It’s a wonderful challenge, because it keeps our company always evolving and having to think pointedly about what is being used, and what other farm products could be used in our production. KS: You say you deal directly with weavers, tanners, and the like—tell me about them. Who are the most interesting people involved in the production of your clothes? PS: Our artisans are the backbone of our brand. Deborah Livingston-Lowe is my gold standard. She had to relegate her passions to a hobby because there was no market for it. All of a sudden I came to her and said, let’s make this your main livelihood. She said absolutely, and jumped on board. Then there’s Steve Casman of Ascot Uniforms in Pickering, Ontario. His company currently produces very special pieces for our military and uniformed services, because they were the only ones in North America able to offer such incredible quality. What’s so special about Ascot Uniforms and Steve is he’s not afraid of a hand-sewn button. In fact, that was one of the first things about him that I saw and thought he was amazing. I said, will you do hand-sewn buttons? He said, “Absolutely— knot on the end, through the cloth, round six times, shanked twice, tied off twice. That is the military spec for a hand-sewn button. And yes, they check it.” I looked at him and thought, “You’re so special, how do I keep you.” That’s why our outerwear is so special and that’s why our tailored goods are truly Canadian— tailored here, made here, the whole nine yards. It’s so exciting to be able to offer that kind of heritage and tradition to the customer.


this fall anything goes.

Whether its

sleek slouchy trousers that echo the track pant or pajama bottoms, pared


with blazers, runners and overcoats,

men’s fashion is breaking all the barriers of traditional boys’ club attire.

whatever your shoe or boot choice , soles are thick , stacked and rubber -

ized , with hiking and rubber boots set to be a seasonal essential ( and worn with everything in your wardrobe ,

from tailored to tracksuit trousers ).


photography, Alkan Emin fashion editor, Charlotte Carson hair, Gilad Roitman, Marc Anthony Salon model, Matt Carson

cardigan, Yohji Yamamoto, at TNT; vest, Stone Island at Holt Refrew; hat, J.Crew; boots, Hunter

jacket, Tessuti Sondrio, at TNT; sweater, R-13 at TNT; shirt, Patrick Assaraf at TNT; pants, Alexander McQueen at Holt Renfrew; shoes, Converse, at TNT, hat, J. Crew

sweater, J.Crew; shirt, wings + horns, at TNT; pants, J. Crew; hat, J.Crew; boots, Hunter

fashion | 101

jacket, eleventy, at TNT; sweater, shirt, pants, hat, all J.Crew; shoes, Coach

102 | fashion

jacket, Neil Barren at Holt Renfrew; sweater, Thom Browne at Holt Renfrew; pants, J.Crew; shoes, wings + horns, at TNT; bag, Coach

didot bold 8 | open sans light 8

coat, eleventy, at TNT; tee shirt, Comme des Garรงons, at TNT; cardigan, eleventy, at TNT; pants, Alexander McQueen at Holt Renfrew; boots, Hunter; bag, Coach; scarf, GAP

104 | fashion



©2016 Crystal Head and the Crystal Head bottle design are registered trademarks of Globefill Inc. Product of Canada. Vodka distilled from grain. 40% alc./vol. crystalheadvodka.com

From glitter eyes to arty liner, neon lips and Twiggy lashes, these are the stand-out beauty trends setting the tone for Fall/Winter, seen on runways around the world. Brodine, Clear Life beauty guru, reworked the traditional form of beauty in brush stroke-style, paring looks with the latest fall fashion trends to create leading edge style photography, Richard Dubois fashion stylist, Sushi An make-up & hair, Brodine, Judy Inc. top, Demoo Parkchoonmoo at Kimina Fashion; top, Issey Miyake at TNT fashion | 107

sweater vest, Fabiani Filippi at Andrews; bomber jacket, Demoo Parkchoonmoo at Kimina Fashion; fringed blouse, Nicole Miller Artelier at Andrews; pants, Alexander Wang, at TNT; shoes, Miu Miu, at TNT

dress, Mugler at TNT; choker, Koju at Kimina Fashion; dress, Opening Ceremony at TNT; bag, Issey Miyake BaoBao at Kimina Fashion

fashion | 109

jacket, Paula Ka at TNT; pants, Y’s at TNT; jacket, Cauliflower by Issey Miyake at TNT; pants, Alexander Wang at TNT

110 | fashion

fashion | 111

jacket, Cauliflower by Issey Miyake at TNT; pants, Alexander Wang at TNT

112 | fashion

Profile for Clear Life Magazine

Clear Life Issue 4 Fall 2016  

Clear Life Issue 4 Fall 2016