Just For Canadian Dentists 2015-03 March April

march/ april 2015

life + leisure

giddy-up in

Saskatchewan

wine tour in

Portugal

+ MIX IT UP: cocktail conjuring + hot in Tetiaroa, Brando style + dental inspiration in ICELAND + photography MASTER class

Publications Mail Agreement #41073506

inside: Continuing dental Education Calendar

where will you meet? l i s b o n / m i n n e a p o l i s / g r e at b e a r l a k e / ta h i t i / b e r n >>

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Just for C

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contents

march/april 2015

march/april 2015 Publisher Linh T. Huynh

Editor Barb Sligl

Art Direction BSS Creative Contributing Editor Janet Gyenes

Editorial Assistant Adam Flint

Contributors Joanne Blain Timothy A. Brown Michael DeFreitas Manfred Purtzki Dr. Kelly Silverthorn Jenn Smith Nelson Roberta Staley

Cover photo Barb Sligl Senior Account Executive Monique Nguyen

23 41

Account Executives Lily Yu Wing-Yee Kwong Production Manager Ninh Hoang Circulation Fulfillment Shereen Hoang CE Development Adam Flint

Sales, Classifieds and Advertising In Print Circulation Office 200 – 896 Cambie Street Vancouver, BC V6B 2P6 Canada Phone: 604-681-1811 Fax: 604-681-0456 Email: info@AdvertisingInPrint.com

clockwise from top left: B. Sligl; Jenn smith nelson; B. Sligl

Just For Canadian Dentists is published 6 times a year by Jamieson-Quinn Holdings Ltd. dba In Print Publications and distributed to Canadian dentists. Publication of advertisements and any opinions expressed do not constitute endorsement or assumption of liability for any claims made.

The contents of this magazine are protected by copyright. None of the contents of the magazine may be reproduced without the written permission of In Print Publications.

In Print Publications 200 – 896 Cambie Street Vancouver, BC V6B 2P6 Canada

FEATURES

23 Port of call Sample Portugal through its wine and beyond 41 Prairie escape Unplug in Saskatchewan’s cowboy country COLUMNS

DEPARTMENTS

8 photo prescription

5 March/April mix 27 CE calendar 45 sudoku 46 small talk

Combine more than one photo technique into one stellar shot

11 pay it forward From politics to philanthropy

13 motoring Remember the Sonett?

14 the wealthy dentist

www.justforcanadiandentists.com Printed in Canada.

with Dr. Brent Douglas

Don’t make these bookkeeping mistakes

21 the thirsty dentist

Make a memorable mix

34 practice management want to reach us? check out our website!

Icelandic inspiration cover photo

Lisbon’s Tower of Belém (page 27) in the wine wonderland of Portugal (page 23).

March/April 2015 Just For Canadian dentists

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from the editor

spring cleanse

I

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Just For Canadian dentists March/April 2015

f the new year didn’t already impel you to reboot, recharge, rethink (or any other verb with a “re” prefix), then it’s likely that spring may be an impetus for change, or at least a cleanse of sorts.

You can take that literally and do an actual cleanse, and, in that case, we’ve got the tool for you—think green (as in smoothies; page 6). Our “Thirsty Dentist” columnist also reinterprets cocktails with a healthier mix—so your drink fix gets a better-for-you boost (page 21).

If your form of cleanse is more cerebral, we suggest a digital fast. Abandon emails, internet, social media and electronic crutches, and head for the hills. The hideaway of La Reata Ranch in Saskatchewan provides a prairies recipe for spiritual release (page 41).

Or get in touch with your inner royalty/ movie star and drop out of the real world for serious pampering in the South Pacific.

If you haven’t heard of Tetiaroa before, it’s probably because up until a few years ago it had been Marlon Brando’s private island retreat. Now it can be yours too. Decompress and download a new mindset beachside, and then island hop to Bora Bora and do it again (page 5).

Looking for inspiration workwise? Our “Practice Management” columnist discovers a refreshing outlook on life and work among the dentists of Iceland (page 34). And our “Wealthy Dentist” columnist explains why you may need to rethink your bookkeeping tactics (page 14).

If you have managed to get a head start on all this rebooting and reconfiguring, then perhaps you just need to take a break and indulge. For that, we suggest a tour of Portugal’s surprisingly sophisticated vinho regionals (page 23), topped off with a few days in lovely Lisbon (page 27). The Portuguese really know a thing or two about bom retiro or the “good retreat.” Here’s to everyone getting to sample some of that lifestyle—with a porto tónico in hand, of course. Cheers! feedback@InPrintPublications.com

vo r big burtia ng write

ib To contr yd, who was a an ykro Lucas A e North Americ ’s th on finalist in rnalist Associati ry to ou Travel J wards for his s e annual a de la Madelein s / Île the July on the eared in that app 2014 issue of Au g u s t a zine. this mag

er anotahrd aw r! winne

what/when/where > March/April style | food | drink | festivals | places | getaways | gear…

mix

time out in Tetiaroa to the

south pacific

Tim McKenna

I

f you dream of being marooned on a tropical island without the privations that usually entails, two resorts in French Polynesia provide visitors with new accommodation options.

Marlon Brando discovered Tetiaroa while filming Mutiny on the Bounty and later bought the whole island. In July 2014, a decade after the enigmatic actor’s death, a resort called The Brando opened on the island, a 20-minute flight from Faa’a

International Airport in Tahiti.

With just 35 villas, each with a plunge pool and beach access, it’s an oasis for travellers who crave pampering and privacy.

That all comes at a price: One-bedroom villas are priced at 3,000 euros ($4,200 Cdn) a night, which includes meals and drinks (with a few exceptions), plus one recreational activity per person and spa visit per villa per day. Double that for a twobedroom villa and triple it for a three-bedroom, and there’s no

such thing as a bargain in the off-season—the same rates are in effect year-round.

Obviously, that limits the clientele to the well-heeled. But what you get for your money is an experience that’s hard to match in a setting that’s almost too stunning to be real.

The white-sand beaches and turquoise waters are more or less standard fare in this part of the world, but the contemporary and spacious villas, high-end dining orchestrated by a two-

Michelin-star chef from Paris and faultless service will make you sigh with regret when you step on the plane to leave.

Before you do, make sure to try the beach bar’s signature drink, the Dirty Old Bob. Named for a friend of Marlon Brando, it’s a seductively smooth blend of bourbon, pineapple juice and Tetiaroa honey, among other things. Careful, because one Dirty Old Bob tends to lead to another. thebrando.com continued on page 6 >>

March/April 2015 Just For Canadian dentists

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mix

get juicy

March/April

With spring here, healthy wannabes start thinking the “c” word. Cleanse. It doesn’t have to be something to cringe from. In fact, it’s never been easier to kickstart a better-for-you diet, or at least boost your existing one, now that cult-favourite Vitamix gadget has come out with the super-charged and -sleek S30. The S-Series high-performance personal blender (with both larger 1.2L and to-go 600mL containers) is a mini juicing operation in-house. Order in, take it out, make it your own. Like ginger?

Add a knob to that mango smoothie (see below), or, if you’re on-trend, some acai berries. Into green tea? Add matcha.

Chocolate lover? Add some! This convert’s go-to blend: cacao powder, almond milk, kale, hemp seeds, frozen blueberries and some Vega protein powder. It’s my Supergirl smoothie…and the Vitamix is my personal phone booth. $469, vitamix.ca —B. Sligl

go-to

Pool , in g l oun g son s ea Four S ora Bora B styl e

+ bora bora continued from page

FIX!

5 >>

On Bora Bora, the Four Seasons Resort, which opened in 2008, added three two-bedroom overwater bungalows with private plunge pools to its inventory in late 2014. In all, 15 of the resort’s 100 overwater suites and all seven of its beachfront villas have private pools, along with direct access to ocean waters or the resort’s man-made lagoons. getWhether or not you have your own pool, you away shouldn’t miss a visit to the coral-filled Lagoon Sanctuary. Book a snorkelling tour with resident marine biologist Oliver Martin, who is hand-grafting coral to keep the lagoon’s ecosystem thriving. If you’re lucky, he’ll show you how he has trained some of its resident puffer fish to literally eat out of his hand.

It’s all about the water at the Four Seasons Bora Bora—if you tire of swimming or snorkelling, get a kayak, stand-up paddleboard or a jet ski from the resort’s activity centre. And don’t miss an offshore excursion to swim with stingrays and lemon sharks. Don’t worry, we were assured (with a sly smile) that the sharks are all vegetarians.

Prices at the Four Seasons start at 91,000 Pacific francs ($1,075 Cdn) for an overwater bungalow and 269,000 Pacific francs ($3,200 Cdn) for a two-bedroom beachfront villa. fourseasons.com/borabora — Joanne Blain

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health

Just For Canadian dentists March/April 2015

go green / get juicy

The Vitamix S30 comes with a book of supersimple and -healthy recipes, from hummus to beet juice. It’s as easy as tossing grapes, mango chunks, kale (yes, still the it wonderfood), basil leaves, ice and water into the to-go container. Rev the blender engine that roars like a Maserati… and then sip a Mango Basil Smoothie, our spring power drink pick.

Barbara Kraft

island idyll

master blend

travel smart

March/April

gear

up

From left Lava, Frost, Carbon

Low-tech lover or early adopter?

Our gear list offers the best of both

hightech

bionic band

mix

Written + produced

by Janet Gyenes

What could be more unique than your heartbeat? Toronto tech startup, Nymi, put that thinking into action when it created its eponymous band, which you wear on your wrist to unlock devices and remember passwords. It uses secure biometric analysis to identify your electrocardiogram, so you can safely perform such mundane gear tasks as unlocking your car or house, scanning your boarding pass, accessing your computer and more, without having to constantly prove you’re you. The company has also partnered with RBC and MasterCard to pilot a payments project that could see Nymi Band wearers buying goods with a simple flick of their wrist. Available in Carbon, Lava and Frost; $149; nymi.com

lowtech

Outsmart Mother Nature

pick

sport -tech smart sidekick Who doesn’t want the jackknife of luggage? The Genius Pack Hardside Spinner lives up to its name, melding low-tech simplicity with high-style. Sure, the compact carry-on has a sleek, yet rugged exterior that keeps contents from getting crushed, plus a TSA-friendly combo lock for added insurance when you tote want to check your bag. But it’s the thoughtful touches, like a built-in packing list and smartly placed (and labelled!) pockets that make it indispensable. Digging around for charging cables or wondering which socks are clean are worries for someone else. $158, geniuspack.com March/April 2015 Just For Canadian dentists

smart styling

Admit it: Mother Nature can be harsh. Galeforce winds, unrelenting rain, sub-zero temperatures ... but Canada Goose has stayed one step ahead. Its new collection of technical gear means you can hike Machu Picchu or paddle the Tatshenshini without having to worry about what you’re wearing. Soft Shells (Trenton shown in green, $525) let you take your adventure to the next level, thanks to its new innovation—Triwear Durance SS™, a three-layer waterproof fabric that sports twoway stretch and extreme breathability—plus plenty of other editor’s comfort- and safety-enhancing features. And you won’t have to sacrifice warmth for weight when travelling with the award-winning HyBridge™ Lite Jacket that barely registers on the scale at less than half a pound. Or go for the vest (right, $325) It keeps wind and water at bay while still being breathable, and it comes in a range of colour-blocking choices so you’ll look as stellar as you feel, whether extreme adventurer or weekend warrior. canada-goose.com

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p h o t o p r e s c r i p t i o n m i c h a e l d e f r e i ta s Michael DeFreitas is an award-winning photographer who’s been published in a wide variety of travel publications. With his initials, MD, he’s been nicknamed “doc,” making his photography prescriptions apropos.

put it all together

Send your photos and questions to our photography guru at feedback@ inprintpublications.com and your shot may be featured in a future issue!

Combine various photographic techniques for more impact

A

Why is this photo of the Lower Yellowstone Falls so full of impact? Besides making the trek to find this wow-factor vantage point of natural beauty, photo columnist Michael DeFreitas

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also combined more than one key photographic technique.

> LEADING LINE The composition of the photo places the river on a diagonal

Just For Canadian dentists March/April 2015

line, from bottom left to top right, leading the viewer’s attention into the photo and to the focal point of the waterfall.

> RULE OF THIRDS

The spectacle of the waterfall

is carefully composed within the frame on one of the four intersections of lines that divide the photo into thirds.

And to further amp up the drama, the shutter speed is

set low enough that the power and rush of the water is further emphasized with a subtle blur.

> PHOTO SPECS

Nikon D300, 120mm, f5.6, 1/125 second, ISO 200.

michael defreitas

show off all those skills!

good travel photographer is familiar with a number of techniques—panning, slow shutter speed, rule of thirds, leading lines, framing. These photographic techniques (see back issues of Just for Canadian Dentists for columns covering all of these) elevate standard snapshots into souvenir-worthy images. The next step? Don’t limit yourself to just one technique at a time.

Combine two or more photographic tricks into the same shot for an even more dramatic photo.

But don’t force it. Multiple-technique images work best when they look natural.

Have an idea of what you want your image to convey—then look for obvious combinations.

Start with two techniques and try to imagine how the combination will look before you try to compose it in your viewfinder. With a bit of practise you’ll start seeing all sorts of combinations. And after mastering various pairings you can start adding even more techniques to the mix.

In Peru’s bucolic mountain villages I found plenty of photo opportunities. In Chinchero, I photographed an Inca woman weaving a decorative waistband on a small handloom.

She was looking down, so I decided to zoom in and emphasize her deft hands working the loom in her lap. I placed them near the upper left third intersect, as per the rule of thirds. I then positioned the anchored end of the wool in the bottom right corner of the viewfinder so it formed a leading line to her hands.

Thirds and framing are another easy combination. Earlier this year I was in Cancun to shoot a story with a tropical honeymoon theme. The art director wanted images that had a romantic tropical feel, preferably with a beach. After finding an attractive couple on a crowded beach I looked for a natural frame to help me hide the other people (a crowded beach isn’t very romantic). I framed

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photo prescription [continued]

PRO TIPS for shooting in combo

> The number-one rule for combining techniques is

to think about what you want the image to convey.

Combining elements for the sake of combining usually yields disappointing images.

> Once you have a concept, view your subject from

various angles to find the most natural composition.

Photography is all about seeing the final image before you shoot.

> Make sure you are proficient with each technique before you try to combine it with others.

> Expect rejects. Make the delete button your friend. gear up With new DSLRs coming out each year,

buying one can be daunting. Most purchase decisions are based on brand and price. Few shoppers consider ergonomics. They should. While most new DSLRs offer similar features, they differ ergonomically. A better “fitting” camera (one that fits your hand and shooting style) that’s more comfortable will lead to better pics. For example, people with small hands should think twice about buying a heavy camera with a wide grip. It can lead to fatigue when shooting (and not-so-good pics). Similarly, those with larger hands do better with a substantial grip and slightly heavier cameras. New DSLRs can cost $700 to $3,000 so, instead of concentrating only on brand/ price and/or features, test-drive it first. Make sure it fits.

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Just For Canadian dentists March/April 2015

the couple using palm fronds to both isolate the couple and signal that this was a tropical destination. And I placed the couple near the bottom right third intersect for added effect.

Sometimes luck plays a major role in capturing a compelling image. Last year, I stopped to shoot a group of pronghorn antelope feeding beside a New Mexico highway. When some of the animals moved towards the road, I decided to use the painted highway lines to lead the viewer to the crossing. As I shot the first antelope stepping onto the roadway, a car suddenly appeared in the top left of my viewfinder. I quickly recomposed the shot to include both the car and antelope near opposite third intersects with the highway lines leading the viewer into the scene. Fortunately, the car slowed and the antelope safely crossed, but the shot still conveys lots of drama.

Combining three or more photographic elements is difficult and requires a fair bit of prep. Using a slow shutter speed, panning, leading line and thirds is one of my favourite multi-element combinations. I used it in Disneyland’s Toontown to capture action shots of families having fun. I stood near a small rollercoaster where I could use the track as a leading line. Using shutter priority, I selected a slow shutter speed (1/15 sec) to emphasize motion and practised panning along the track. As each coaster car entered my preselected section of track, I positioned it in the upper left near a third intersect and panned (trying to hold the car on the intersect). It took a dozen or so tries before capturing the desired action image of a father and son hugging.

Improving your photography is an incremental process. Trying to do too much too fast usually ends in frustration. Be conscious of the various techniques, but avoid trying to construct images. Simply try “seeing” natural combinations. And don’t get discouraged if the combo doesn’t fall into place immediately—it can take years to master certain techniques. The important thing is to keep looking and shooting.

pay i t f o r w a r d

r o b e r ta s ta l e y

Roberta Staley is an award-winning magazine writer and the editor of the Canadian Chemical News, published by the Chemical Institute of Canada. She is also a magazine writing instructor at Douglas College and a graduate student at Simon Fraser University.

the child whisperer

An Ottawa-based dentist moves from healthcare politics to international dental missions

Tallulah photography

W

hen gardeners grow bountiful crops of vegetables and beautiful flowers, it is said that they have a green thumb. When pediatric dentists sport a black thumb thanks to a chomp from an uncooperative patient, they—at least in Dr. Ian McConnachie’s case—are called “the child whisperer.”

McConnachie chuckles when asked about the condition of his thumb, which was bitten by a feisty young patient while on a dental mission last November in El Salvador.

“The nail is still black; it’s gradually sloughing off,” he says cheerfully. It’s not the first time McConnachie has been on the receiving end of a wrathful wee ward. Usually, he says magnanimously, “it’s accidental; they just clamp down without realizing your fingers are there.” Yet despite such job hazards, McConnachie has never veered from a path he’s been on for 40 years: delivering dental care to the smallest and most vulnerable of patients, from First Nations to mentally challenged people to kids in the developing world who have never seen a dentist in their life. “I particularly enjoy working with children with autism,” McConnachie says from Ottawa where his Woodroffe Pediatric Dentistry practice is based, treating kids and teens from as far afield as Eastern Ontario and West Quebec. “You really need to develop your communication skills. Sometimes your victories are tiny—a couple of visits to get them into the dental chair.”

McConnachie’s journey began in the mid-1970s as a graduate of the University of Toronto Faculty of Dentistry. Rather than join a comfortable urban practice, he hopped on a plane to fly 1,500 kilometres north to the Sioux Lookout region of Ontario. One of the first things he saw on his first visit to an isolated community at Weagamow Lake was a family strolling away from the co-op grocery store with an open five-pound bag of sugar—parents and kids alike scooping out handfuls as they walked. “I thought, ‘I’m going to be busy here.’ ” And indeed he was.

For a year, McConnachie flew by floatplane into tiny communities like the one at Weagamow Lake, no matter the weather or time of year, treating school kids during the day and siblings and parents in the evenings.

He even took to the local radio airwaves to irremediable. Just last year, he joined the push tooth decay prevention.

Canadian NGO Speroway, an Ontario charity After his 12-month secondment, that provides medical, dental and education McConnachie journeyed south to Thunder programs to those in the developing world.

Bay to become the resident dentist at During the five-day mission to El Salvador Lakehead Psychiatric Hospital, which was in November, the Speroway team of nine attached to a facility for mentally chaldentists saw more than 1,000 patients. lenged children and adults. McConnachie McConnachie treated about 20 children daily recalls racing down the hallway on whose teeth were ravaged by cola drinks, his dental chair, his opponent a a poor diet and a lack of oral hygiene. patient in a wheelchair. “You For someone used to taking his A physician could do that sort of thing. It time with children, the urgency holds a sedated wasn’t a 30-minute patient created by the daily lineups was child to be treated by schedule; you had Dr. Ian McConnachie great flexibility to do (right) in El what was needed Salvador. to develop trust,” says McConnachie, who refined his skills further in 1980 with a master’s degree in pediatric dentistry from the University of Michigan.

Such empathy and patience for his charges led McConnachie into the minefield of healthcare politics.

He became president of the Ottawa Dental Society, then joined the Ontario Dental Association (ODA), becoming its president from 2006 frustrating. A few of the children required until 2007. He stepped down the year after sedation, something McConnachie tries to he was given the ODA’s Barnabus Day Award avoid, preferring to help the child learn to of distinction. During his various tenures, adapt to and trust dental procedures. In El he always fought to raise awareness among Salvador, there was no time for such luxuries. government leaders of the need to improve “You have 30 minutes with a kid and you can access to dental care, and pushed for enonly do the most urgent stuff to keep them hanced reporting of oral disease rates in the out of pain or keep them from developing province among the general population as infections—it’s high anxiety.” well as on marginalized and poor people.

Still, his fellow Canadian dentists Leaving politics allowed McConnachie watched in admiration as child after squirmto take another unorthodox detour in his ing, yelping or gnashing child emerged, career. He joined the international dental mouth frozen, from McConnachie’s dental mission group Kindness in Action, founded chair. Some had tears in their eyes. Others

by Alberta’s Dr. Amil Shapka, and travelled were happily diverted with costume jewelry to Guatemala, Costa Rica, Ecuador and or a toy. “The child whisperer,” his colleagues Haiti to fill cavities in teeth and extract the said, and smiled.

March/April 2015 Just For Canadian dentists

11

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Just For Canadian dentists March/April 2015

motoring

D r . k e l ly s i l v e r t h o r n

Dr. Kelly Silverthorn is Just For Canadian Dentists’ automotive writer. He tries to keep one convertible and/or one track-day car in the family fleet.

a Sonett by any other name

Wherefore art thou, the quirky cars of a bygone era of unrestricted design creativity?

S

peeding by to catch a flight, a simple sleek shape in my peripheral vision triggered a pattern recognition. Was that yellow silhouette, buried deep under all that snow, really a Saab Sonett? Even more curious was that I reflexively cared.

What the f*&%? Had aging delivered me to retrospective contemplativeness already?

Upon arrival at my snow-free destination I sent my car buddy Jerry an FYI text about my in-thesnow yellow silhouette sighting. I knew he wouldn’t be able to stop himself from investigating. Jerry owns a more mainstream Saab (there’s an oxymoron), the Turbo 900. And sure enough, within 24 hours I had a textful of details on the yellow Sonett’s age, equipment, condition, history and asking price.

Depending on your definitions, Saab has been dead, on life support, in suspended animation or a zombie since 2010. In their twilight GM-directed years Saab products became more mainstream.

However, back-in-the 50s/60s/70s Saab was definitively going its own way (when others were not), with front-wheeldrive, two-stroke engines, three-cylinder engines, turbocharging, rally racing, crash survival and aeronautical inspired design.

Early adapters sometimes thrive—and sometimes not.

Saab never produced many cars and so the Sonett was its low-low-productionnumbers quirky sports car. Just 1,700 were produced per year over the III Series’ five-year life cycle (1970–74). It was tiny.

Weight: just 810 kg. Length: 12.5 feet. Width: less than five feet. The body was fibreglass.

The pop-up headlights mechanism was not hydraulic, vacuum nor electric—it was human-powered. The engine was V4, a configuration more typically seen in motorcycles and outboard boat motors.

During its production runs the Sonett struggled to be favourably noticed by non-Saabers. Neither its looks, nor its performance, made for bar-room bravado.

In the early 1970s affordable sporty coupes were legion: Porsche 914 and Karmann Ghia, various Fiats and Alfas, Opel GT and Ford

Capri, Triumph GT6 and MGB GT, Japan’s 240Z and Toyota Celica, even Swedish rival Volvo P1800. But there’s no other V4, fibreglass or front-wheel-drive car in that list.

The Sonett didn’t resonate with me then, but because of that quirkiness, it does now.

It’s a bit like the

Galapagos critters. Saab was following its own evolutionary path in Sweden, mostly cut off from the rest of world’s automotive cross-fertilization.

Without thoughtful custodianship Saab and the creatures of the Galapagos would most likely be lost. Saab’s path was just interesting enough that some of the relics were saved by the community of automotive enthusiasts—and arguably no Saab relic is more worthy or rare than the Sonett.

I’m not alone in this belief. Jay Leno is perhaps the most famous car collector in the world, and he relishes saving the odd, not-widely-loved orphans. All sorts of automotive strangeness from the 1960s has developed rabid followings: BMW Isetta bubble cars, Honda S600s sports cars, Mini Mokes cute utes, Amphicars. At auctions, top examples of these are selling for $50,000 or more. Perhaps I’m gifted with divining the next wave of weirdness that will meet

popularity and Tinseltown prices…Saab Sonetts, AMC Pacers, Jeep Wagoneers, Alfa Romeo Montreals anyone?

The pragmatist reading this will rightfully point out that dreaming about owning such oddities and actually living with them are two completely different undertakings. “My” yellow Sonett has not run in five years. Much of the interior is Old-school missing. The cool. The Saab clutch and Sonett exudes a brake master certain Swedish, ’70s style, whether in bright yellow or red. Here’s to preserving some of that automotive quirkiness.

cylinders are seized. I don’t have the space, skills, tools or patience to take on such a makeover task, let alone a full restoration.

That flash of yellow against the snow in my peripheral vision left an indelible mark, its quirky Saab-ness now inspiring my future automotive activities. That particular Sonett may have come along too soon for me to help with its rescue, but it’s spurred me to find ways to help save other bizarre and notyet-appreciated cars that were produced in 1960–1980. And I want to collaborate with other dedicated and passionate enthusiasts to marshal the necessary resources to execute these rescues. All that retrospective contemplativeness will be a blast. Any takers?

March/April 2015 Just For Canadian dentists

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t h e w e a lt h y d e n t i s t m a n f r e d p u r t z k i Manfred Purtzki is the principal of Purtzki & Associates Chartered Accountants. You can reach him at manfred@purtzki.com.

master statements

Don’t let these top 5 costly bookkeeping mistakes affect your bottom line

2. Not reconciling the bank account Even if you do not do any bookkeeping during the year, the one important step is to prepare a monthly bank reconciliation. This crucial task compares the transactions in the bank statement with your office records of bank deposits and disbursements. The bank reconciliation gives you the assurance that all the deposits are properly recorded in the bank and any debits or charges are valid and recorded in your books. It is a

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3. Doing it yourself Some dentists believe that bookkeeping is easy and they can do it themselves rather than paying somebody else. However, many soon realize the complexity of this job (such as learning accounting software, etc.) and stop doing bookkeeping altogether.

The result of which is that they drop off boxes at their accountant’s for him/her to clean up the mess at the end of the year. To overcome this hurdle, hire an accountant who has dental industry knowledge. An accountant is not only able to prepare meaningful financial statements each month or quarter, but can also provide you with invaluable practice management advice.

4. Combining personal and practice expenses Oftentimes dentists use the practice bank account to pay personal expenses. Keep your personal and business expenses separate. Transfer funds from your practice bank account to your personal account from which you pay all your personal and living expenses. This will both simplify the bookkeeping and help you in managing your personal finances and income taxes.

5. Exposing yourself to fraud and embezzlement A lot of business owners, including dentists, fail to incorporate strong internal controls in the bookkeeping systems. Fraud in the dental practice is rampant; it is estimated that up to 60% of dental practices have been embezzled. To prevent fraud, you must build in internal controls to achieve these two major objectives: a. Ensure that all dental procedures are billed correctly. This can be accomplished by comparing daily

Just For Canadian dentists March/April 2015

treatments per dental charts to the posted treatments in the system.

Fee writeoffs must be investigated.

leave

bookkeeping to the experts!

b. Reconcile the daily cash receipts to the bank deposits. Ensure that all patient receipts are deposited in the bank and old outstanding accounts receivable and discounts are followed up.

The foundation of sound financial management is a bookkeeping system that accurately tracks the profitability and produces reports on a timely basis.

This means that you will be able to take remedial action quickly and avoid costly bookkeeping mistakes.

solution from January/ February 2015 contest

1. Not matching revenues and expenses Dentists often look at their bank account as a gauge of how well the practice is doing.

Like many business people, dentists confuse “cash flow” with “profits.“ You can have great cash flow, but low profit. Cash-flow statements just track the deposits and actual payments in the period. Profitand-loss statements, on the other hand, are based on the “accrual” method of accounting, which means that revenue and related expenses are recorded in the same period. Hence, it is the profit-and-loss statement, not the cash-flow statement that gives you the true picture of your financial performance. To illustrate: Your monthly cash-flow statement is $20,000 higher than the net income on your profit-and-loss statement. Which statement is correct? Your new associate generated $50,000 of cash flow, but you did not pay his/her $20,000 fee until the following month. As a result, this amount is not shown in the cash-flow statement but recorded in the income statement as an associate fee payable. Since it’s a big bookkeeping effort to prepare monthly financial statements, consider compiling them every quarter, just like large companies do.

time-consuming task for your accountant to reconcile bank balances at the company’s year-end and provide a detailed analysis of 12 months of banking transactions. In addition, by not reconciling your bank statements promptly, you may also jeopardize your recourse against the bank in case of a bank error.

sudoku 2 harder solution 2 1 7 3 9 6 8 4 5 4 6 5 1 2 8 7 3 9 3 8 9 5 7 4 1 6 2 5 2 6 8 4 3 9 7 1 7 3 4 2 1 9 6 5 8 8 9 1 7 6 5 4 2 3 6 4 2 9 5 1 3 8 7 1 5 3 4 8 7 2 9 6 9 7 8 6 3 2 5 1 4

Puzzle by websudoku.com

solution from page 45

M

any dentists consider bookkeeping a chore of Sisyphean proportion. Regretfully, they do not appreciate that up-to-date bookkeeping data and financial statements are the most important tools in managing a dental practice in today’s high overhead and competitive environment.

Below is a list of costly bookkeeping mistakes that numerous dentists make.

sudoku 1 easier solution 3 2 8 5 9 7 6 1 4 6 5 1 4 2 3 7 9 8 4 9 7 1 8 6 5 3 2 1 6 5 8 4 9 3 2 7 9 7 4 3 1 2 8 5 6 8 3 2 6 7 5 9 4 1 7 1 6 9 3 4 2 8 5 2 8 3 7 5 1 4 6 9 5 4 9 2 6 8 1 7 3

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DENTISTRY

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FIND HUNDREDS OF DENTISTRY TITLES AT LB.CA

t h e t h i r s t y d e n t i s t ja n e t g y e n e s Janet Gyenes is a magazine writer and editor who likes to dally in spirits, especially when discovering something like corenwyn jenever (a gin-like Dutch spirit)—straight or in cocktails like the “bramble.” Have a boozy idea or question? Send it to feedback@inprintpublications.com

in the mix

Inspired by Hemingway in words + cocktails

Creating a high-quality and healthier cocktail

W

hat does a Nobel Prize-winning writer have in common with a bartender? Plenty, if you’re talking about Ernest Hemingway. The peripatetic novelist has been fêted, it seems, as much for his contributions to the cocktail lexicon as for his literature. Renowned for his minimalist writing style, “Papa” once said, “The greatest writers have the gifts of brevity .…” His quote could easily apply to his knack for creating and inspiring cocktails.

The prolific drinker preferred his libations like his writing: strong and spare. And he spurned sugar in his cocktails, for health reasons, apparently. Though his ailments were likely a result of his over-indulgences.

Regardless, lessons can be learned from Hemingway’s legacy.

At La Floridita, for example, one of Hemingway’s favourite Havana watering holes, he insisted on drinking sugar-free daiquiris made just with white rum (double the usual 2 oz. pour) and fresh lime and grapefruit juices. But as the story goes, the bartender

knew the cocktail needed some sweetness to offset the citrus, so he snuck in a little maraschino liqueur.

Hemingway’s departure from the traditional recipe upset its flavour balance: a ratio that bartenders often refer to in shorthand as 2:1:1. That’s two parts base spirit, one part sweet (simple syrup—see recipe) and one part sour (freshly squeezed lemon or lime juice). It’s simple—and it works. Consider some of our perennial cocktail faves, which are all versions of a “sour.” Each follows the 2:1:1 ratio closely, if not exactly (see page 22).

To make a well-balanced cocktail, start with the tried-and-true formula. Then experiment to personal taste. Try cutting back on the sweetener for a more tart cocktail. Swap lime juice for lemon, grapefruit or even yuzu.

Agave, maple or honey syrups can be used to add hints of caramel or floral notes. So can a shot of liqueur, such as Cointreau or the maraschino dosed in Hemingway’s daiquiri.

Creativity, however, will only get you so far: quality ingredients are essential. Yet, many

of our favourite drinks, such as whiskey sours or margaritas, are made with ready-to-buy mixes. These “just-add-booze” bottles are full of high-fructose corn syrup, cellulose gum and a bunch of other unpronounceable stuff that’s probably not good for you and certainly tastes bad.

The Caesar, Canada’s beloved brunch cocktail and vaunted “hair of the dog,” has similarly been tainted with a dirty laundry list of ingredients—MSG included—that comes in its de facto mixer, Mott’s Clamato. Makes us question whether this hangover cure is actually worse than the night-before poison ….

Aaron Harowitz, co-founder of Vancouverbased Walter All-Natural Craft Caesar Mix, couldn’t agree more. “Like many Canadians, we think that added ingredients like MSG, high-fructose corn syrup and artificial colours simply have no place in our favourite cocktail, the Caesar.”

But before Walter was launched a few years back, there was precious little alternative, other than continued on page 22 >>

essential SYRUP In a saucepan, boil together 1 cup of sugar and 1 cup of water, stirring occasion{ ingredient } SIMPLE ally until the sugar has dissolved. Cool and store in a bottle in the fridge for up to a month.

Imbibe better: 1 spirit, 3 great—and healthier—cocktails 1 Cane sugar, 1 ginger + ginseng

2

+

=

T Our pick: Luksusowa vodka

Tomatoes, fresh horseradish + clams

MOSCOW MULE 2 oz. Luksusowa vodka 4–6 oz. Harvey & Vern’s ginger beer 1 /2 of a fresh lime

2 CAESAR 1 oz. Luksusowa vodka 4–6 oz. Walter Caesar mix 2–3 dashes Tabasco sauce lime wedge salt and pepper

Squeeze lime into a traditonal copper mug or tall glass. Drop lime in; add ice cubes and vodka. Top with ginger beer. Stir.

Fill a tall glass with ice.

Pour in vodka and Walter.

Add Tabasco and salt and pepper to taste. Garnish with lime.

3 VODKA LIME TWIST 3 Made in Poland from potatoes since 1928

Rosemary , lime + cane sugar

2 oz. Luksusowa vodka 4–6 oz. SIP Rosemary Lime soda 1 /2 oz. fresh lime juice

Fill a tall glass with ice.

Pour in lime juice and vodka. Fill with SIP soda.

Stir.

March/April 2015 Just For Canadian dentists

21

thirsty [continued] whipping up your own clam-tomato mix in your home blender.

“We only use premium, allthe perfect natural ingredients in Walter,” pucker : 5 sours Harowitz adds. Tomatoes, that (mostly) he says, are vine-ripened, stick to the 2:1:1 ratio

sweetness in its recipe; however, each 355 ml can still includes HFCS equivalent to about 10 tsp. of sugar.

Hemingway would certainly pass on a sugar-laden Cuba Libre (or opt for straight rum). But could he resist the spicy effervescence of another Caribbean cocktail—the Dark ’n Stormy— made with dark rum SWEET SPIRIT SOUR (Goslings Black Seal, Daiquiri 2 oz. white rum 1/2 oz. simple syrup 1 oz. lime juice if you want to be authentic), lime and Margarita 2 oz. tequila 1 oz. Cointreau 1 oz. lime juice ginger beer?

In Ottawa, Whiskey Sour 2 oz. whiskey 1 oz. simple syrup 1 oz. lemon juice Harvey & Vern’s Olde Brown Derby 2 oz. bourbon 1/2 oz. honey 1 oz. grapefruit juice Fashioned Soda makes its ginger Sidecar 2 oz. brandy 1 oz. Cointreau 1 oz. lemon juice beer with certified pure cane sugar, horseradish is freshly grated, and real (and real ginger, plus they add a layer of spice with sustainable) clam juice comes from the North ginseng.

Atlantic. Worcestershire, hot sauce and spices Grayson McDiarmid, brand manager of round out the mix, which comes in spicy and Harvey and Vern’s says, “The spice would lie non-spicy varieties. No MSG here—or gluten. somewhere between a British ginger beer Another booze bedfellow, the soda and a Jamaican one,” adding that Dark ’n market, is making much-needed changes, Stormy cocktails enjoyed a renaissance in but shifts are slow and slight. High-fructose Ottawa restaurants when the ginger beer was corn syrup (HFCS) is still the go-to sweetener. launched.

Coca-Cola Canada recently reduced the “The main benefit of cane sugar is that >> continued from page 22

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there is nothing artificial and no chemicals,” says McDiarmid. “Sugary drinks are by no means good for you, but in moderation, studies have shown that real sugar is better for you than artificial sweeteners.” Of course, moderation is the key here. Hemingway wasn’t known for that.

Spices and herbs are also used to give SIP sodas their natural flavours. The Vancouverbased company offers three flavours— Lavender Lemon Peel, Rosemary Lime, and Coriander Orange—which have 7 grams of cane sugar in each 355 ml bottle, says Jennifer Martin, chief soda officer. “The herbs provide a unique taste and our citrus peel, which contains the better tasting citrus oils, acts like the zest or garnish bartenders add to most drinks.”

And bartenders have embraced SIP’s non-traditional flavours to use in new recipes like the Gin and Lavender. Martin says the Coriander Orange is ideal for mixing with rum and a splash of guava juice. (Check out our recipe for a healthier take on the classic Vodka Collins, the Vodka Lime Twist on page 21) “SIP is really about refinement and health,” she says. “Its simplicity allows the finest spirits to shine through.”

Hemingway would approve.

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HurriCaine,March/April HurriSeal, 2015 HurriView and HurriView II are registered trademarks of Beutlich Pharmaceuticals, LLC. Just For Canadian dentists HurriPAK and Snap -n- Go are trademarks of Beutlich Pharmaceuticals, LLC. CDA2 676 0214

hom t rt ar av ve el tl ha et w r l de

Porto tónico, as served at Ramos Pintos’ Quinta do Bom Retiro. right Taking in the terraced Douro Valley at Quinta do Crasto.

bom retiro

taking in portugal one porto tónico at a time story + photography by barb sligl

View of the winding Douro River from Quinta do Crasto.

Sandeman’s Founders Reserve ruby vintage porto, as served at a picnic at Quinta do Seixo.

March/April 2015 Just For Canadian dentists

23

I

travel the world ’m at a picnic under the shade of a giant olive tree surrounded by vineyards. There are embroidered cushions and ham-spiked melon soup and arroz de frango and rows of vines stretching across the steep hillsides and to the lazy river winding far below. It’s an aquamarine ribbon against terraced schist slopes that rise from the riverbanks like a many-layered cake. An almost-neon glow draws my gaze away back to the glass I’m holding. I swirl the luminescent red libation, ice chinking and orange slice bobbing, and take another sip of the liquid manna that this landscape

granite to reach water. The result: complex wine with just as much depth.

And the Douro is just one wine-growing region in Portugal. There are 14 vinho regionals, and 31 DOCs (controlled denominations of origin) within those. There are more than 250 varieties of indigenous grapes (in a country that’s about 0.01 times the size of Canada), from rather obscure varieties like Esgana Cão (Dog Strangler) and Amor-NãoMe-Deixes (Love-don’t-leave-me) to the big-name grapes of Trincadeira and Touriga Nacional, “our star,” as it’s often called, Portugal’s pin-up, much like the UNESCO designated Douro or “golden” Valley.

Sipping that ruby vintage port while

Lounging poolside at Casa das Pipas at Quinta do Portal. right João Nicolau de Almeida sipping a porto tónico at Quinta do Bom Retiro. below right Bacalhau at Quinta de Lemos.

has produced. It’s a ruby vintage port of the Douro and it’s sublime.

Earlier I had a porto tónico—white port with tonic water. Another revelation. Not the cloying sweet stuff you might imagine, Portugal’s eponymous drink is surprisingly sophisticated. As is its table wine. After all, the Douro wine region is one of the oldest appellations in the world, officially designated in 1756 (if it’s not from here, it’s not “port”). Perched high above the Douro River, those centuries of toil are visible, each carved terrace or ancient patamar in this dusty, dry landscape producing vines that must burrow deep into the cracks of the schist slate and

24

overlooking the Douro River feels set in another era, when producers were isolated within this curvilinear countryside and the river was their only conduit. They’d send barrels of port downriver on rabelo boats to Porto on the Atlantic Coast, where the big “lodges” or storehouses were located. Today, producers like Graham’s still house and age their port (in more than 2,000 pipas or oak casks, tonels and huge balseiros or oak vats) and vintage port (in bottles) here, just across the river in Vila Nova de Gaia. It’s where I had my first porto tónico, a soon-to-be nightly tipple while in Portugal, on a terrace as twilight descended upon the many-hued

Just For Canadian dentists March/April 2015

facades of the diorama-like city.

But inland, towards the river’s source, is where it all begins. And while there’s a strong connection to the storied past and rural tradition, the vineyards or quintas of the Douro are part of a renaissance going on since Portugal joined the EU. Last year, Portuguese wines took three of the top-four spots in Wine Spectator’s 100-best wines (with Graham’s sister producer, Dow’s 2011 Vintage Port named number one). The world is finally discovering the wines of Portugal, and especially those of the Douro.

My picnic paired with ruby vintage is in the heart of the Douro at Quinta do Seixo, the showcase vineyard of Sandeman, another legendary, seventh-generation producer, whose caped and Zorro-like Don has graced its labels since 1928. The Don is old-school cool but the winery’s history dates back to the late-18th century and a circa-1750 chapel that still stands atop a windy hilltop at the end of a serpentine road. And yet old happily meets new—modern winemaking facilities include fully automated lagares or crush tanks (no foot stomping necessary) and a design-savvy tasting room that seems to hover over the Douro.

Perched there in tasting mode, I try white port (made from white grapes and chilled as an aperitivo in the becoming-ubiquitous porto tónico), ruby (fruity, aromatic blends of red grapes aged in larger casks, including LBV or late bottled vintage), tawny (richer, mellower blends aged longer in smaller casks) and vintage port (highest quality from a single harvest, aged in bottles). My favourite is a burnt-orange, cedar-tinged and caramelly 30-year-old tawny that George Sandeman, dressed as elegantly as the Don in all white, describes as the colour of his wedding ring, “…and I’ve been married a long time,” he says.

Not far away is Ramos Pintos, another well-known name and sixth-generation winery founded in 1880. Olive trees demarcate the boundaries of Quinta do Bom Retiro (just as it sounds: a good retreat). I meet João Nicolau de Almeida, whose grandfather bought this quinta in 1919, poolside (and it’s a lovely pool that dates back to the same year, an original in the Douro and apt setting for another porto tónico). He peppers conversation with lovely descriptions; “It’s like making the sun,” he says of the Folgazão grape. He’s the one who calls Touriga Nacional a star and likens the winemaking diversity in Portugal to playing piano. Ramos Pintos itself has 83 different grapes or keys that can be compiled into scores and scores of music. Here, a lunch of bacalhau, the country’s beloved salt cod (which becomes

travel the world

Olive trees at Herdade da Malhadinha Nova in Alentejo.

Each suite at Ecorkhotel has its own whitewashed patio to take advantage of the Alentejo’s sun.

Sandeman’s Don logo oversees vineyards at Quinta do Seixo

Infinity pool— overlooking the Douro River, no less—at Quinta do Crasto.

Cork tree, partially harvested, at the Ecorkhotel in Alentejo.

The 13th-century tower at Herdade do Esporão in Alentejo.

Gooey good Serra da Estrela cheese at Quinta do Bom Retiro.

Cellars at Herdade do Esporão. below Port-paired fare, including almonds and olives grown at Quinta do Crasto.

Picnic scene at Quinta do Seixo.

travel the world almost as regular a part of my diet as the porto tónico), is paired with Duas Quintas Reserva white (50% of that sunny Folgazão plus Rabigato, Arinto and Viosinho) and, after a few more tastings, ends with a tawny port and orange pudding cake that almost looks too good to eat. João jokes, “When we are born we have 12% alcohol in our blood.” I think I might have some Portuguese in my own blood….

And it continues. Farther downriver and up another steep dollop of a hill is an ancient site that’s now Quinta do Crasto (“castrum” is Latin for Roman fort), a fourth-generationowned winery that, of course, makes port but now focuses on quality table wines. Here there are 48 grape varieties and the crush in the lagares is still done by foot. The white I sample while dangling my feet in the infinity pool overlooking the Douro River (designed by a renowned Portuguese architect) is affectionately dubbed “swimming pool wine”—the perfect match for this very scene.

Olive oils are also produced here, “summer” and “winter” varieties. I dunk chunks of bread into both, as well as quince marmalade and creamy Serra da Estrela and Azeitão, soft sheep cheeses served in wheels with the rinds sliced off and the gooey goodness scooped out with a spoon. I cap that with a

00601

MARCH 2015

ruby-style LBV porto, one that’s also served in First Class on Emirates Airline, no less.

At Quinta do Portal (where they say the door is always open), I stay the night at Casa das Pipas (loose translation: house of the barrels in which tawny port is aged), but not before another porto tónico in the late-afternoon heat, lounging by the pool alongside rows of vines—Tinta Roriz, Touriga Franca, Moscatel, to name just three. Afterwards, at dinner, there’s more soft quiejo, cod macerated with port, octopus and chestnut ice cream. I’m still in the Douro…and this is but one vinho regional.

South of here there’s the forested Dão (must stop: the sleek Quinta de Lemos where modern design and the finest Portuguese textiles are the backdrop of a newer winery) and farther southwest is Tejo (where legendary Luisitano horses and falcons enter the mix at Casal Branco winery in the flatlands along the Tejo River). Farther south still is hot Alentejo (literally “beyond the Tejo”), where gnarly cork trees dot the landscape and inspire hotels (Ecorkhotel uses cork throughout its state-of-the-art design) and the UNESCO World Heritage Site of Évora holds ancient ruins (the Roman temple of Diana in the middle of town looks like a movie set). Oh, and more wine and olive oil to taste at Herdade do

Esporão (founded in 1267, it has its own 13thcentury tower) and Herdade da Malhadinha Nova (where giant Galega olive trees stand like sentinels and rare Alentejo black pig and cattle are raised).

And that still leaves 10 other vinho regionals to explore, from the north’s Vinho Verde to the south’s Algarve. Or what amounts to unlimited compilations and compositions played out on that piano of Portugal. There’s nothing to do but listen to the music and have another porto tónico.

+

a sipping tou r of the Dou ro & beyond

SAMPLE PORTO E DOURO Graham’s, grahamsport.com > Sandeman, sandeman.com > Ramos Pinto, ramospinto.pt > Quinta do Crasto, quintadocrasto.pt > Quinta do Portal, quintadoportal.com SAMPLE Dão Quinta de Lemos, quintadelemos.com SAMPLE TEJO Casal Branco, casalbranco.com SAMPLE ALENTEJO Herdade do Esporão, esporao.com > Herdade da Malhadinha Nova, malhadinhanova.pt STAY In the Douro, get cozy at Casa das Pipas at Quinta do Portal, quintadoportal.com; in Alentejo, go luxe at Ecorkhotel, ecorkhotel.com MORE For info on all 14 vinho regionals of Portugal: winesofportugal.info

TOP RIGHT HAND PAGE

Al Heaps & Associates Inc. LOCAL KNOWLEDGE — INTERNATIONAL EXPOSURE

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Palm Springs 2015 Golf and Seminar Event Sold Out! Contact Ruth to pre-register for 2016!

Upcoming Conferences/Conventions Pacific Dental Conference Upper Island Dental Society Meeting March 5–7, 2015 — Vancouver, BC April 25 – 25, 2015 — Courtenay, BC Manitoba Dental Association ODA — Annual Spring Meeting April 17–18, 2015 — Brandon, MB May 7 – 9, 2015 — Toronto, ON

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lisbon / minneapolis / great bear lake / tahiti / bern … | c a l e n d a r

ce

A n intern ation al guide to continuing dental Education

spr ing 2015 + beyond 500-year-old Belém Tower

LISBOA

The Santa Justa lift aglow at night

Azulejos tiles Funicular

Lisbon is a treasure trove of weathered architectural details

Dancers in front of Convento Carmo

Ginginha Carmo

pure lisbon Portugal’s capital city melds its powerful past with a relaxed rhythm that’s as intimate as it is unmatched (CE events in Portugal are highlighted in blue.)

Janet gyenes

A

pair of dancers are twirling on the street in Lisbon’s chic Chiado district, eyes locked and feet expertly navigating the cobblestones. Their sexy routine ends in a dramatic flourish, with the woman leaping into the man’s arms, much to the delight of passersby.

Hours later, just up the hill, couples young and old practise their dance steps in front of the Convento Carmo ruins. The church’s roofless nave is open to the starry sky, a reminder of the 1755 earthquake (and tsunami) that flattened much of Europe’s westernmost capital.

The clock strikes midnight. The music stops; lights are snuffed out. Dancers embrace, say their goodbyes and the crowd fades into the shadows, perhaps down the hill to Rossio Square for a shot of ginjinha (a sweet cherry liqueur) or up to the Bairro Alto’s latticework of streets for a bite at a busy tapas bar.

Lisbon is a city of neighbourhoods scattered among seven hills and pressed up against the northern banks of the Tagus River, which flows into the Atlantic. Old trams and funiculars rattle up and down the slopes, whisking Lisboetas and visitors past stately edifices—some showing centuries of patina on their crumbling facades, others adorned with colourful azulejos (tiles)— and up to miradouros (viewpoints), such as the Portas do Sol. It’s easy to lose yourself in Lisbon’s rambling streets, especially the alleys in the medieval Alfama district, where the laments of fado music reverberate among the white-washed buildings deep into the night. But soon, a familiar landmark will appear, such as the Moorish São Jorge castle that commands attention from a hilltop, the Santa Justa Lift, a Neo-Gothic iron elevator designed by one of Gustave Eiffel’s pro-

tégés, or the grand arches and arcaded buildings surrounding the riverfront Praça do Comércio, where the royal palace once stood. It’s a glorious spot to watch ferries zip by and to gape at the Ponte 25 de Abril bridge (a doppelgänger for the Golden Gate), which commemorates the city’s Carnation Revolution. Take tram 15 from the square to one of Lisbon’s most historic parishes, Belém, to visit two UNESCO sites: its boot-shaped namesake tower constructed to protect Portugal from invasion and the ornate 15th century Jerónimos Monastery where explorer Vasco da Gama is entombed. End the afternoon at the Antiga Confeitaria de Belém, birthplace of Portugal’s beloved pastel de nata, a custard tart that will fortify you for late-night dancing.

— Janet Gyenes For more on Lisbon, go to visitlisboa.com. For more on Portugal, see page 23 and go to visitportugal.com.

March/April 2015 Just For Canadian dentists

27

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Tour of Tuscany & Amalfi Coast

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Mindware Educational Seminars

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Dec 27Jan 05 2016

Caribbean New Year’s Cruise

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Jan 24Feb 04 2016

Tahiti & The Society Islands

Cementation Sanity – Eliminating Confusion & Problems With Indirect Restoration Placement

Kennedy Professional Education Seminars

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Jan 31 2016

Key Biscayne Florida

Integrating Aesthetics Occlusion And Restorative Principles.

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The Pankey Institute

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Vancouver British Columbia

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Mar 13-14

Minneapolis Minnesota

Everyday Endodontics: A Hands-On Program For The General Dentist

University of Minnesota

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Mar 13-23

Beaches Turks And Caicos

Endodontic Solutions: Strategies For Performing Endodontic Treatment Predictably, Profitably & Painlessly

Kennedy Professional Education Seminars

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May 23

Halifax Nova Scotia

Endodontic Management Of Acute And Chronic Injuries To The Teeth

Dalhousie University

902-494-2211

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Sep 25-26

Vancouver British Columbia

Course #1: Shaping, Cleaning, And Obturation Of Root Canal Systems

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Mar 14-21

Western Caribbean Cruise

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Mar 19-21

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Mar 25-29

Brisbane Australia

36th Australian Dental Congress

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May 01-03

Edmonton Alberta

Neuromodulators: Cosmetic Treatment Of The Upper Face And Bruxism

University of Alberta

780-492-4474

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May 07-09

Toronto Ontario

2015 Annual Spring Meeting

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May 07-10

Nashville Tennessee

Music City Dental Conference

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May 21-31

London Ontario

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Jun 16-28

Ireland Tour

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Great Bear Lake NWT

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Jul 12-25

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San Diego California

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Sep 25

London Ontario

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Nov 07-10

Victoria British Columbia

Annual Current Concepts In Dentistry Conference

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Nov 17Dec 12

Bern Switzerland

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Nov 20-22

Edmonton Alberta

Advanced Neuromodulators: Mid-Face And Lower Face/Neck Regions And Myofacial Pain And Dysfunction & Introduction To Facial Filler

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Lisbon Portugal

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Jun 10-12

Bern Switzerland

Master Course In GBR And Sinus Grafting Procedures

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Jun 24-27 Aug 19-22

Rosarito Mexico

4 Day Live Patient Surgical Course

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Feb 06-13 2016

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Jun 12-21

Mediterranean Cruise

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Jun 18-20

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Jun 14-21

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Mar 18-21

San Diego California

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Jun 18-20

Lisbon Portugal

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San Diego California

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May 15-17

Tulsa Oklahoma

Robert G. Gerety Comprehensive Orthodontic Education Program

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Sep 11-12

Edmonton Alberta

Level I - Introduction To Orthodontics / 1 Of 4 Session Series

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Sep 11-12

Edmonton Alberta

Level II - Advanced Orthodontics / 1 Of 4 Session Series

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Sep 20-26

Tour of Southern England

Clinical Concepts For Success In Orthodontics.

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Sep 25-26

Edmonton Alberta

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Oct 14-23

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Nov 27-29

Edmonton Alberta

Clinical Orthodontic Procedures Module

University of Alberta

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May 29-30

Gainesville Florida

Pediatric Dentistry Practicum

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Sep 20-27

Western Caribbean Cruise

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London Ontario

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Apr 10

Seattle Washington

Update In Periodontics

University of Washington

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Apr 11

Edmonton Alberta

Topics In Periodontics Symposium (TIPS)

University of Alberta

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Apr 18

Edmonton Alberta

An Introduction To Comprehensive Treatment Planning

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May 30-31

Edmonton Alberta

Digital Photography, Treatment Planning And Diagnosis, Smile Design And Business Talk

Manhattan Centre For Dental Studies & Technologies Ltd.

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Apr 10

Dartmouth Nova Scotia

The Business Of Dentistry

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May 01-02

Edmonton/ Calgary Alberta

The Business Of Dentistry

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Jul 11-18

Greece and Turkey Cruise

Happiness, Fulfillment And Success In Today’s Changing Dental Practice Environment

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Jul 11-18

Greece and Turkey Cruise

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Jul 12

Markham Ontario

How To Value A Dental Practice

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Oct 16-19

Galapagos Islands & Tour of Machu Picchu

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Sep 28Oct 05

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Nov 07-14

Hawaiian Cruise

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Nov 08-12

Key Biscayne Florida

Developing The Exceptional Dental Practice And The Engaging Patient Experience

The Pankey Institute

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Mar 07

Minneapolis Minnesota

Mastering Digital Full-Mouth & Panoramic Radiographic Technique: A Hands-On Program

University of Minnesota School of Dentistry

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Apr 19

Edmonton Alberta

Hands On Photography Workshop

Manhattan Centre For Dental Studies & Technologies Ltd.

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Jul 01 2015 to Jul 01 2016

Gainesville Florida

Oral And Maxillofacial Radiology Internship

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Kelowna British Columbia

Certified Dental Assistant Certificate

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Scottsdale Arizona

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November 7, 2015 Comprehensive Dentistry and the Dental Team: The Pursuit of Excellence 14 CE Credits 7-Night Hawaiian Islands Roundtrip from Honolulu Norwegian Cruise Line's Pride of America Course Fees: $795 for Dentists - $550 for Dental Staff April 10, 2016 Comprehensive Dentistry and the Dental Team: The Pursuit of Excellence 14 CE Credits 7-Night Eastern Caribbean from Ft. Lauderdale Royal Caribbean's Allure of the Seas Course Fees: $795 for Dentists - $550 for Dental Staff

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Icelandic inspiration

Why attending a dental conference in Reykjavik is a must

I

t’s not everyday you get to go to Iceland on business. Flattered to be invited to speak at an annual dental conference in Reykjavik in January, I’m still feeling inspired by the experience. Iceland is incredible. But it was also incredible to meet Icelandic dentists and discover that they consistently ponder the same practice management challenges as all the other dentists I’ve met in my many travels.

It’s a small dental world.

I was invited specifically to address the topic of selling practices, a growing issue in Iceland because with only about seven graduates yet eight to 10 retirees every year, there’s an imbalance— and fewer than 300 practising dentists in Iceland. Needless to say, there is not much of a market there for the appraisal and sale of a dental practice.

And yet the dentists in Iceland have an overwhelmingly positive and refreshing attitude and love of their profession.

Conference organizer, Dr. Gunnar Leifsson and two of his committee members, husbandand-wife team, Dr. Hallur Halldorsson and Dr. Petra Sigurdardottir, are three of the most progressive dentists on the island. Fascinating people, they impressed upon me that the practise of dentistry in Iceland is as advanced as in Canada—if not more so.

Gunnar, Hallur and Petra actually enjoy working with their patients and exude a genuine energy for the dentistry they perform daily.

Unfortunately, I don’t always witness that same passion when meeting with some Canadian dentists.

In talking to these Icelandic dentists about their practices, I discovered that they share a very relaxed, casual attitude. Their fees are very similar to those that are charged in Canada per unit of time or by procedure. They’re generally not in it for the money (at least as much as members of the profession I’ve met in other

Just For Canadian dentists March/April 2015

nations). And they have a refreshing concept of helping all Icelanders achieve a high quality of care while enjoying the freedom to treatment plan those who have a higher dental IQ. The average Icelander has a lower dental IQ than Canadians, as evidenced by the frequency of recall visits that is, on average, only about once per year per patient. Yet Icelandic dentists do not seem to leave any patient untreated, and since there is no dental insurance for adults from 18 to 65 years of age, the dentists genuinely try to assist regardless of the financial inside Iceland’s means of their patients. I wouldn’t call it charitable Harpa dentistry, but the dentists are certainly charitable in their attitudes and actions.

I delivered my presentation in the Harpa (harpa.is), a fabulous, modern convention facility. Unfinished and abandoned after Iceland’s financial crash about eight years ago, the government decided to complete construction of the building, which now serves both as a concert hall and conference centre. It is one of the most remarkable facilities I’ve ever visited and presented in. The Harpa is inherently high-tech in terms of its spatial characteristics and acoustics that will inspire anybody who visits the facility.

If you have an opportunity to attend a dental convention in Iceland, go! Simultaneously modern and quaintly rural, it’s a uniquely placed nation of the northern hemisphere.

You’ll experience culture, camaraderie and friendship. And Brennivin. The local schnappslike liquor is a must-try, along with fermented shark, smoked puffin, minke whale tataki, winddried fish and seaweed. I sampled it all—what a culinary journey!

But my most memorable takeaway of this country and its people is the incredible enthusiasm and energy of the dentists who practise at such a high standard to help people of all ages and means achieve superb dental care.

Takk (thank you)!

courtesy of Harpa

Canadian Owned & Operated since 1981

Timothy A. Brown specializes in dental practice appraisals, brokerage, consulting, locum placements, associateships and practice financing across Canada. You can reach Timothy at timothy@roicorp.com.

ONE-YEAR FELLOWSHIP PROGRAM IN IMPLANT DENTISTRY

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Surgical anatomy and physiology, patient evaluation for implant treatment, risk factors, vertical and horizontal spaces of occlusion, bone density, implant surgical placement protocols, computer guided implant placement and restoration, immediate load techniques, mini implants, bone grafting before, during and after implant placement, alveolar ridge expansion using split-cortical technique, guided bone regeneration, sinus lifting through the osteotomy site and the lateral window, block grafting and BMP-2 / ACS graft with titanium mesh.

Prosthodontics-related topics: Impression techniques, restorative steps for implant crown and bridge, implant prosthodontics for the fully edentulous patients, high-water design, bar-overdenture, CAD/CAM designs, biomechanical principles, biomaterials, implant occlusion and more.

LIVE Surgeries: Selected LIVE surgical procedures will be performed during the program.

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Tuition includes: 300 CE units, hands-on workshops, live surgeries, two quintessence textbooks, manual and course certificate.

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Top Five Reasons Why Your Dental Practice Should Have Dental Daily Operating Policies and Procedures in Place SANDIE BAILLARGEON

T

o survive and thrive in dentistry, your practice needs to be dynamic and provide consistency of service to your patients. Implementing Standard Operating Policies and Procedures (SOPS) will provide consistency and protect your office in an ever-changing environment.

Why do you need SOPs? 1. They define process 2. They provide structure 3. They are guidelines 4. They clarify your expectations 5. They assist in training and team development 1. DEFINE THE PROCESS Policies are guidelines for how the organization will respond in any particular situation, and they designate any exceptions in typical responses. Job descriptions should include a reference to the policy and procedure manual to use as job aids. That way, the employee doesn’t implement bad habits that he/she might have developed when working with another office and it is clear how you want the employee to perform his/her duties at your office.

2. PROVIDE STRUCTURE Dental office teams are sometimes called self-managed teams because they function in their truest sense without supervisory authority. Team members are interdependent, but the role of a direct supervisor is usually absent.

When working with self-directed teams, you often discover that the systems and policies of your organization don’t always make sense. Areas that may require change include quality assurance practices, health and safety standards, vendor relations, compensation, staff administration, work schedules, employee recognition, and performance reviews.

You don’t want your self-managed team constantly colliding with internal obstacles when they are charged with managing those same functions. Daily Operating Systems and guidelines serve as a barrier buster, helping your team grow and manage their own performance and produce positive outcomes.

3. GUIDELINES AND THE IMPORTANCE OF DELEGATION Delegation of duties is a path to empowerment. When you delegate work to employees, you multiply the amount of work that you can do. A project that seems overwhelming on the surface is suddenly quite manageable when you divide it up among 12 different employees. When you delegate work to employees, you also create opportunities to develop their work and leadership skills.

Information is power and an important step on the path to empowerment. As a dentist you simply don’t have the time to communicate your expectations on an ongoing basis. Creation of standard operating policies and procedures helps to clearly state what is expected and provides consistency, even if you have staffing changes.

Daily Operating Systems and guidelines serve as a barrier buster, helping your team grow and manage their own performance and produce positive outcomes.

4. ROLE CLARITY Effective job performance starts with clear goals and understanding of what is expected. Meet with your employees to develop realistic, attainable goals that guide them in their efforts to achieve your office’s vision. Don’t leave your employees in the dark.

The health of your dental office, especially during times of change, depends on the widespread dissemination of information throughout an organization and the communication that enables this to happen. Employees must be empowered with information so that they can make good decisions quickly.

To empower your employees is to do three actions:

1 Give employees the freedom to get a job done (no breathing down their necks).

2 Provide

employees with the right

level of support to get the job done well, including information, training, resources, and so on.

3 Hold employees accountable to produce the outcomes needed.

Give all those involved in executing the tactical plan the resources and level of authority they need to do their part.

5. TRAINING AND DEVELOPMENT Invest the time in continuous training and development. As your team evolves it will go through many changes. The more people who are aware of your expectations, the more you achieve. An operations plan is about total responsibility. If expectations are not clearly identified and stated, they are bound to be missed. The success of your practice depends upon the personal and professional success of each team member and their ability to align their goals to join forces to reach shared goals.

When creating Policies and Procedures, state emphatically what must be done, how it should be done and by whom. It is the difference between going along okay and having a streamlined practice that runs at optimal operational efficiency.

The heart of the working of a business is how the three processes of people, strategy and operations link together.

Leaders need to master the individual process and the way they work together as a whole. If you would like a sample policy and procedure, send an email to sandie@dentalofficeconsulting.com with the subject line, “sample SOP”. ◆ Sandie Baillargeon is a leading authority on how to increase the effectiveness of medical and dental business systems.

Ms. Baillargeon is author of two text books, Dental Office Administration and The Canadian Dental Office Administrator, published by Nelson Canada. Sandie is the owner and operator of Dental Office Consulting Services, which specializes in dental business planning, staff development, consulting and continuing education seminars. Visit her website at www.dentalofficeconsulting.com or contact her directly at (905) 336-7624.

Do I Really Need a Broker?

ALAN RUSTOM

D

o you like saving money? It’s a rhetorical question, isn’t it, as who doesn’t? So I’m not surprised when a dentist asks, “Why shouldn’t I sell my practice privately and save the commission? Although the potential of saving money is a huge temptation, let’s go over some of the reasons why selling your practice by yourself would prove to be a costly mistake.

NET RETURN Your ultimate goal is to maximize your net return. Did you know that statistics indicate that most private sellers end up netting less money? It’s ironic that the very reason dentists opt to sell by themselves is to generate more money, and yet it generates less net return for them.

PROPER REPRESENTATION As brokers, our priority lies in representing the interests of the seller.

However, buyers too often rely on our expertise and are more comfortable asking us questions to help them make an informed decision. In almost any industry, there is a level of distrust when purchasing directly from the seller. Having a qualified broker allows the buyer to ask questions without having the seller answer directly.

APPRAISAL It’s easy to sell your practice or portion of it to your associate. However, without a proper and accurate appraisal conducted by a professional that represents your best interest it’s easy to low-ball the worth of your practice. We can show you how we can net you more even if you decide to sell to your associate.

LARGE INVESTOR CORPORATIONS Another trap that some dentists are falling into is selling to large investor corporations. They promise to pay the appraised value (sometimes over a period of time). By going this route, you lose both the opportunity to properly expose your practice to the open market and the ability to capitalize on multiple offers. Plus, do you really want to tie yourself up working for someone you do not really know?

COMMISSION DEDUCTION The reality is, when a buyer discovers you are selling your practice on your own,

it changes their perception. Quite often, a significant portion, if not all, of what they deem to be a broker’s commission would be deducted from their offering price.

Therefore, not only have you netted the same or less, but you also had to work and invest your time and energy to end up in a deficit position.

PROPER EXPOSURE Don’t underestimate the importance of proper exposure! It allows any dentist who is actively in the market to find out about your practice, along with all of the great features your practice has to offer—this is done while we maintain the utmost privacy to protect you and your practice.

We help facilitate the open house which encourages multiple offers and generates a higher selling price. For example, our brokerage team recently listed an office in Mississauga for $2.15 million and after going through the open house and the bidding process, we were able to get our seller an offer close to the $3 million range (total of 14 multiple offers).

Having trained and qualified people to develop and implement your marketing and exposure strategies is paramount to you generating top dollar for your practice. Once again, our priority lies in representing your best interest.

Remember, your practice is one of your biggest investments. You don’t want to nickel and dime only to realize you could have generated a substantially higher selling price that would have covered the cost of the broker, extra legal and accounting fees, as well as all the time and energy you invested.

SELLER BEWARE

Some accountants and lawyers (jacks of all trades, masters of none) seem to be advising their dentist clients that they are capable of helping them sell their practice and that they can offer this service for lower fees than brokers or even for free! At first, it appears to be a no-brainer. But as good as it initially sounds, there are substantial pitfalls to using someone not qualified to sell a dental practice.

Selling your practice is all about maximizing your net return. Ask yourself: If they can sell your practice for a lower fee, but at the end, net you less money, how good is it?

Recently, we sold several practices where after the sale was completed, the seller confessed to us that their accountant offered them a buyer who was willing to buy their practice at a much lower price than what we netted them, and telling them that it was a good value and that they should accept the offer. In one situation, the difference between what the accountant offered and what we netted them was almost a million dollars.

Why would they want to sell your practice? Simple. When you sell your practice to another dentist who is a client of their firm, they keep the business within their firm.

Who do they represent, you or the buyer? There is clearly a conflict of interest, as you both are their clients. After the sale is completed and you have moved on to another practice or to retirement, if the practice then slows down due to patients’ attrition or some unknown issues, the buyer (new owner) may challenge them on the value of the subject practice. Thus, it is in their best interest to sell the practice for a price suitable to the buyer and not the seller, to avoid future problems.

Their primary job is not to market a dental practice; and thus are limited to the number of clients they have, while qualified brokers offer proper exposure and can effectively market your practice to a wide spectrum of buyers, all while protecting your privacy. A properly conducted open house by a qualified and trained professional would encourage multiple offers and thus, a higher price than any accountant or lawyer could bring.

So when you are ready to sell your practice, think twice. A broker’s primary job is to help you sell your practice. You owe it to yourself to find out what’s best for your business.

Don’t be fooled by those who say they can save you money. Get your business properly appraised and sold by a broker specific to your industry. The choice of selecting anyone else to sell your practice, instead of a properly qualified professional, could actually cost you more money than you could imagine! ◆ Alan Rustom can be reached at alan@ practice4sale.ca or 1.855.310.SOLD (7653) Meridian Sales & Appraisals specializes in appraising and selling dental practices.

Corporate Dentistry – Is it for you?

HENRY DOYLE & AL HEAPS

W

hat is corporate dentistry?

The average, single owner dental practice in Canada is now the target of corporate investors. This new phenomenon is changing the Canadian dental landscape with corporate ownership and operations. Previously, a practice was owned by one dentist and operated by the same practitioner. Over the last few years, there are a few larger corporate dental groups purchasing multiple practices. The structure varies with the practice being operated with one partner owner and an Associate or staffed with Associates only.

Corporations look for larger, practices with good growth potential, solid locations and an established level of sophistication and success. The Corporations implement their proven management systems and operational structures. They have economies of scale in human resources, accounting, advertising and more cost effective purchasing power with suppliers.

Their goal is to run the practices more efficiently, continue to grow and realize a good return on their investment.

There are three different rates of return for different dental ownership structures:

1A

single practitioner buying one practice is looking at return rates including the owner dentists’ remuneration for providing dental services in that practice. When a single practitioner purchases one practice they are looking for a 35% 40% return on investment including their compensation.

These practice sales are typically at market values.

2 When a single practitioner invests in

two or more practices and continues to work four days a week in the organization producing dentistry, they are looking at a return of 15% - 25%, including being paid for their four days of dentistry.

These practice sales typically will have a slight premium over the market value.

3

The large corporations who own twenty or more practices and do not work in the practices are looking for a much smaller return rate on their investment, between 7% and 12%.

These larger groups are typically paying a 10% - 20% premium over the market value and can do so as the rate of return they are looking for is much smaller.

In Canada the ownership of any dental practice must be owned by a dentist, therefore pension funds like Ontario Teachers Pension Fund cannot purchase Canadian dental practices, otherwise we may see more of these types of investments.

A Canadian example of this corporate dentistry phenomenon is the Ontario Teachers Pension Fund purchase of Heartland Dental Care Inc., in the United States. This sale occurred in 2013 and sold at a premium of approximately $1.3 billion.

They paid this premium as they were looking for a safe, conservative healthcare investment for their pension portfolio that gives a steady 7% - 11% return, over many years.

In Canada the ownership of any dental practice must be owned by a dentist, therefore pension funds like Ontario Teachers Pension Fund cannot purchase Canadian dental practices, otherwise we may see more of these types of investments.

WHAT DOES THIS MEAN TO SELLERS?

Each of the larger, dental buying groups in Canada has very different structures, ownership, remuneration and transition commitment for the dentist selling.

It is very important for you, the

selling practitioner, to understand what transition structure and commitment you are looking for. In some situations, it means you receive the value of the practice today with the security of staying on with a long-term Senior Associate position.

Th is relieves the pressure of running the practice and replaces it with a stress-free position, still with your current staff and patients.

Other transitions involve your selling at a premium and continuing to work as an Associate. You continue to run the entire operation as you have been doing previously.

A third scenario is where you sell a portion of your practice at a premium and become a partner, giving you some ownership in the dental corporation.

Your level of managing the practice, after the sale, varies depending on what dental corporation you have sold to.

IS THIS A GOOD OPTION FOR YOU?

That is the million-dollar question.

You need to review and analyze what your plan is today and for the future. What is important to you? What is the best fit for your philosophy and practice? What commitments, covenants and obligations will follow the sale? These questions can be refined and determined with a national, professional dental broker.

Engaging an experienced dental broker is the best strategy to weigh out the options and make an informed decision. Most principals consider the price they are receiving as the sole basis for selling today. Unfortunately, price is not everything. A national dental broker has been involved in all the different types of transactions with each of the corporate dental groups. The broker can advise you as to the positive and negative aspects, based on your ideal transition. â—† Henry Doyle and Al Heaps are both licensed brokers with the full service brokerage Al Heaps & Associates Inc., dealing exclusively with dental practices. Al Heaps & Associates Inc. has over 25 years of experience in the dental field. They have offices in BC, Alberta, Ontario and Quebec, servicing Canada.

They can be reached at 1-866-638-6194 or henry@heapsanddoyle.com

travel at home

unplugged prairie escape in

saskatche wan story + photography by jenn smith nelson

March/April 2015 Just For Canadian dentists

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P

travel at home lip, plop. Giant raindrops fall intermittently on my car hood as I navigate prairie back roads in search of La Reata Ranch. Finally I come upon some marker posts along an electric fence, which I’m grateful isn’t live.

In true prairie fashion, a melodic meadowlark atop one of the posts welcomes me as I pass through.

It’s slick as I head down the sprawling ranch’s twisty dirt road. Soft hills roll down toward the lake, where on a hot day I imagine guests cooling off with a dip. Several weathered buildings dot the pastureland, the scene reminding me of a western movie set.

As if on cue, the rain stops and the sun peeks through a heavily clouded sky just as I pull into the ranch. After the short drizzle, the prairies surrounding me are green and lush.

Two dogs greet my car, followed by owner George Gaber, who’s outside overseeing

horses getting shoed.

“Cow Boss George” is your typical allCanadian cowboy. Although I soon learn he’s actually German.

His accent long gone, Gaber’s been living the Canadian dream and enjoying the laidback pace on his working ranch for almost two decades.

“All it took was an overnight campout on horseback along the Swift Current Creek,” says Gaber. That outback prairie experience 19 years ago led him to change his lifestyle and look for a property in the area. “I wanted to give other western/country enthusiasts the same experience.”

Tucked away in the Saskatchewan River Valley, 20 minutes from Kyle, Saskatchewan, La Reata’s expansive 5,000 acres, with river frontage on Diefenbaker Lake, includes ravines, coulees and hills. The property was just what Gaber envisioned and he purchased it on the spot.

Running since 1996, La Reata, Spanish for

previous page, clockwise from top left Bringing up the rear, Gus’s spotted ears perk upward as the trail thins toward Lake Diefenbaker. > Yuma, with his dread-like locks, up close and personal. > After a day’s work, Gaber’s horses freely roam the 5,000 acre ranch. this page, above The herd head off toward the ranch early in the morning. opposite page, clockwise from top Gaber from behind on his ATV as he rounds up his horses first thing in the morning. > Immersed in an expanse of prairie hills, Kristina enjoys her last ride and a slow-paced rhythm with horse, Bennet. > An old red A-Frame, now a cabin, stands out against prairie greens. > A new crop of calves and their cow moms, amble waterside as Lake Diefenbaker winds between a hilly divide. > Gus’s spotted muzzle.

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Just For Canadian dentists March/April 2015

“the rope,” now provides all-inclusive cowboyimmersion getaways. Think downtime for those seeking connectivity with like-minded folks in an unplugged, distraction-free environment, designed to escape life’s hectic day-to-day demands.

It’s late afternoon by the time I settle into my cozy western-style cabin, rustic and spacious with plaid blinds and wood beams.

I freshen up (meaning I don cowboy boots and hat) and set out to survey the property.

A pathway lined with black-eyed Susans leads me to a pond where hungry swallows zip back and forth feasting on buzzing insects.

I sit for a few minutes and watch horses grazing in the distance.

I reluctantly break my reverie and stroll over to a large red building, the cook shack, where home-cooked prairie-style dinners are served on a long communal farm table. The room is filled with chatter as I enter, and after a few minutes I meet the other guests, three European women and two fellow Canadians.

From the colossal spread of cowboy cuisine I get a good waft of grilled steak— all-Canadian beef, of course—and my mouth waters.

As we dig in, family style, George talks about how the wide-open space of the prairies is what draws so many Europeans here, from beginner to expert riders.

I make fast friends with Kristina, a German woman who works in the financial industry back home. Here, she sports head-to-toe cowgirl attire and looks as if she belongs. Her two-week visit is nearing an end, and I sense Kristina’s sadness at the thought of leaving the ranch and horse she’s grown close to.

She’s clearly embraced this prairie experience wholeheartedly. And her passion for La Reata’s lifestyle is so contagious, I can barely wait for tomorrow’s ride.

Early next morning, after a hearty breakfast, we check out the horses for hire.

I spot a handsome blonde horse, but he’s too big for me to ride. I’m not surprised to find out his name is Hollywood. But I see past Hollywood’s showy beauty to a freckled Appaloosa named Gus. We’re a good fit and, lucky for me, George tells me Gus is also a trustworthy guide for a novice rider.

Before setting out, we learn how to clean the horse’s hooves, groom and saddle them.

While I don’t quite fit the part of certifiable cowgirl with my floppy red linen hat from Mexico, skinny jeans, sweater and running shoes, I’m instantly comfortable atop Gus. We start out down a road that turns into a thin riverside trail. Soon after, the defined pathway disappears and I realize this isn’t an average trail ride. We’re not riding nose to tail and all I see are hills, coulees and the vast prairies.

travel at home

March/April 2015 Just For Canadian dentists

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if you go

travel at home

Leave laptops at home. The point here

With all of this land to explore, Gaber says it’s nice to mix up the routes—roam free. He gives us a few Western style-riding tips and everyone eases into his and her own groove.

In flashy fashion, the Norwegian rides English style, although her horse doesn’t seem as keen to adhere to the more restrictive exercises and, with a touch of good ol’ western rebelliousness, nearly bucks her off. In contrast, Kristina is completely at ease with her horse, Bennet, deep in thought and distant from the group.

Meanwhile, I adjust to Gus’s rhythm. Easily excited as others gallop past, he picks up the pace every so often, breaking free from an even trot. Gradually, my gentle whoa whoas calm my equine pal and slow him to more my speed.

Off in the distance we spot some cattle.

George, excited about the season’s new calves, asks if we want to take in an authentic cowboy activity: a wandering cow and her calf need to be herded. We all do, of course, so we cross a waterway, maneuver down a steep hill and attempt to convince the pair to change course.

It becomes clear, however, after about 15 minutes, that this is harder than I first anticipated. Navigating some precipitous spots, the novice rider in me is nervous. Gus senses it too, and we fall well behind the pack.

is to take a break from day-to-day life. to the recent rain, a A few more minutes mud-laden path is pass before I catch up to Bring your cowboy duds: jeans, buckled belt, cowboy boots and hat. our route back to the the group and join the ranch. My 1,300-pound cheering as Gaber and Be ready to embrace your inner companion struggles to the Norwegian get the cowboy/girl. Learn how to care for your horse, take riding lessons and maintain his balance on cattle back on track. enjoy trail rides, or immerse yourself the slope, mud up to his Job done, we break in ranch culture and authentic cowboy knees. I hold my breath in a nearby meadow activities. Try herding cattle, lassoing, as we press on, but Gus to eat our pre-packed dummy steer roping, taking in a smallmakes it back without a lunches. George lies town rodeo or even branding the year’s muddy tumble. down under a shaded new offspring.

After cleaning our tree beside a small Explore the rich history of nearby horses, we refuel and stream with hat over Fort Walsh, a National Historic Site of then take in some face, leading all of us Canada and one of the first settlelassoing lessons before into a lull and nap ments of the North-West Mounted checking out the beneath the early afterPolice, the highlands of Cypress Hills saloon. Decorated noon sun. or the Great Sand Hills. Guided tours can be arranged. with tractor-seat stools, Back on the trail, I’m old licence plates and more relaxed, absorbStay at La Reata May 18 – October 12, cowboy paraphernalia, ing the calm quiet and 2015. For more: lareataranch.com. its kickback atmosphere reveling in the grassy is a welcome sight after scent of the light breeze. a long day on the range.

I notice everyone else Cold beer is swigged as we refuel and reseems to be soaking in the last leg of the ride, hash the day. Kristina and I dominate in a frentoo. zied foosball tournament. Afterwards, drained We spot a coyote on a hill but it quickly zips out of sight. Then simultaneously, without yet abuzz with beer, camaraderie and fresh air, I take in the star-filled sky in the hot tub, warning, the horses pick up speed as if rounding out a remarkable day unplugged in sensing home is close. Nearly five hours after the prairies. starting out, we see the lake again. Thanks

ImprovIng dentIsts’ smIles for over 40years.

We know and understand the business of buying and selling dental practices.

As Canada’s professional practice appraisal and sales leader since 1974, our record of proven results is second to none. With a dedicated team offering appraisal, consulting and brokerage services, we’re here to make sure you end up smiling. Contact us at (888) 764-4145. roicorp.com

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diversion

sudoku Solve puzzle #2 for a chance to win a $50 VISA gift card!

Each sudoku puzzle has a unique solution that can be reached logically without guessing. Fill in the grid so that every row, column and 3x3 square contains the digits 1 through 9.

GOOD LUCK!

sudoku 1 easier solution on page 14

5 9 7 8 6 5 1 2 3 7 4 7 4 9 1 2 5 7 3 1 8 6 7 5 1 2 5 2 3 4 6 9 6 8

sudoku 2 harder solution in next issue

$50 Visa Gift Card winner: Dr. Iris Kivity-Chandler of Toronto, ON

6 3 7 3 1 5 6

Puzzle by websudoku.com

9 7

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8

Name: __________________________________________________________ Address: ________________________________________________________ City, Province, Postal Code: _________________________________________

6 1 5 7 2 4 9

Puzzle by websudoku.com

Contest entry form (solve + send in sudoku!)

E-mail: _________________________________________________________ Tel: ____________________________ Fax: ____________________________ sudoku Contest Rules:

1. Entry form must be accompanied with solved puzzle. Only correctly solved puzzles entered into random draw. 2. Send puzzle + entry form to Just For Canadian Dentists, 200 – 896 Cambie St., Vancouver, BC, V6B 2P6 or fax 604-681-0456. Entries must be received by April 7, 2015. 3. Prize: $50 VISA Gift Card.

4. Contest can be changed and/or cancelled without prior notice. 5. All entries become property of In Print Publications.

6. Employees of In Print Publications and its affliates are not eligible to participate.

March/April 2015 Just For Canadian dentists

45

dr. brent douglas may have the ultimate motto: Do or do not, there is no try (thanks, Yoda). Makes sense, then, that the one word he’d use to describe himself is driven. Not that this dentist doesn’t know how to enjoy some downtime. His secret to relaxing is a good book (very good it seems, like the Pulitzer-Prize-winning A Confederacy of Dunces) and a nice whiskey—always a great combination. Otherwise you’ll find him…underwater. If it wasn’t for his current day job, he’d likely be a marine biologist searching for blue whales.

My name: Dr. Brent Douglas

always stocked with: Advil

I live, practise in: Beautiful Vancouver

My guilty pleasure is: Wine

My training: Science degree from the University of Alberta, dental degree from the University of British Columbia, GPR from Mount Sinai Hospital in Toronto through the U of T, Masters in Orthodontics from the University of Manitoba

My go-to exercise: Rowing

My scariest moment: Small plane engine stall returning from Moose Factory Ontario (fly-in dentistry)

Favourite spectator sport: Hockey

My fondest memory: Summer camp

Celebrity crush: Christie Brinkley (when I was a kid)

A big challenge I’ve faced: 13 years of university paid for entirely with loans

I’d want this with me if stranded on a desert island: Star Trek food replicator

Why I was drawn to dentistry: Love of science and biology

My secret to relaxing and relieving tension: A nice Scotch and a good book

My last trip: New York City

A talent I wish I had: Rock star

The most exotic place I’ve travelled: Bali

Dr. Brent Douglas with his family, en route to his favourite retreat, Gambier Island, and his fave book.

The best souvenir I’ve brought back from a trip: Memories and photos A favourite place that I keep returning to: Gambier Island Dream vacation: Diving in the Galapagos

The word that best describes me: Driven I’m inspired by: My family Biggest ego boost: My patients Biggest ego blow: My complete lack of computer network knowledge I’m happiest when: I’m underwater Greatest fear: Small spaces

A cause close to my heart: Cure to conquer cancer Something I haven’t done yet that’s on my must-do list: See a blue whale while diving

Favourite book: A Confederacy of Dunces by John Kennedy Toole Favourite film: Groundhog Day

If I wasn’t a dentist, I’d be: A marine biologist

Must-see TV: The Walking Dead Favourite band/album: Arcade Fire, The Suburbs

Favourite room at home: Theatre room

Most-frequented store: iTunes

My first job: Baskin Robbins

My car: Jeep

My closet holds too many: Jackets

46

One thing I’d change about myself: Improved writing skills

My motto: Do or do not, there is no try (Yoda)

If I could travel to anytime, I’d go to: No time like the present

Gadget or gear I could not do without: iPhone

singing ability

Last purchase: Raincoat Last splurge: Theatre room renovation

Just For Canadian dentists March/April 2015

My fridge is always stocked with: Cheese My medicine cabinet is

photos courtesy of Dr. brent douglas

s m a l l ta l k

dentists share their picks, plans + pleasures

June 2016

Celebrating 50 Years of Dental Excellence!

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