Okanagan Woman Fall 2016

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FALL 2016

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Exclusive Interview

WOMEN in WINE

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Thanksgiving!

Fabulous Fall

Make-over

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OKANAGAN WOMAN FALL | 2016 5


FALL | 2016 VOLUME 5 ISSUE 4

CO NT E N T S PUBLISHER & CREATIVE DIRECTOR SUZY VAN BAKEL PUBLISHER@OKANAGANWOMAN.COM

EDITOR

JOCELYN WINTERBURN EDITORJW@OKANAGANWOMAN.COM

GRAPHIC DESIGNER LINDA HACKING

COVER PHOTO

PHOTOGRAPHER – JENNY KAMO WWW.JENNYKAMO.COM MODEL – AMBER LEE ERDMANN HAIR– COLIN FORD & LOYAL WOOLDRIDGE LOYAL HAIR, KELOWNA MAKE UP ARTIST – JENNY MCKINNEY DRESS – INFLUENCE CLOTHING, KELOWNA JEWELLERY & JACKET – AD HOC, PENTICTON LOCATION – WHITE WAVE STUDIOS, KELOWNA

Food & Drink

Party Poppy recipes Celebrating Cideries Happy Harvest recipes 9 Family Farming Fun Perfect Pumpkin recipes Supper is Served 8

WRITERS

DEANNA RAINEY JOCELYN WINTERBURN LAURA GOSSET SHANNON LINDEN

FEATURE CONTRIBUTORS COLIN FORD JENNY KAMO HEATHER ZAIS

CONTACT US

PHONE: 1.877.667.8450 EMAIL: INFO@OKANAGANWOMAN.COM ONLINE: OKANAGANWOMAN.COM SOCIALMEDIA@OKANAGANWOMAN.COM

ABOUT US

OKANAGAN WOMAN IS AN INDEPENDENT QUARTERLY PUBLICATION, LOCALLY OWNED, PRODUCED AND DISTRIBUTED BY SIDE SADDLE MEDIA LTD.

DISCLAIMER

THE OPINIONS AND VIEWS CONTAINED IN SUBMITTED ARTICLES TO OKANAGAN WOMAN MAGAZINE ARE NOT NECESSARILY THOSE OF THE PUBLISHER. THE PUBLISHER RETAINS THE RIGHT TO EDIT ALL SUBMISSIONS, INCLUDING ARTICLES FOR BREVITY AND CLARITY. COPYRIGHT IS RETAINED ON ALL MATERIAL, TEXT AND GRAPHICS IN THIS PUBLICATION. NO REPRODUCTION IS ALLOWED OF ANY MATERIAL IN ANY FORM, PRINT OR ELECTRONIC, FOR ANY PURPOSE, EXCEPT WITH THE EXPRESSED PERMISSION OF OKANAGAN WOMAN MAGAZINE

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F&ashion Beauty

Magical Makeover 8 Beat the belly Bulge Hair Tips & Tricks 8 Fabulous Fashion photos

Features & Fun Ladies on Literature Women in Wine An Intriguing Interview A Haunting Halloween Heather’s Horoscope


PUBLISHER’S MESSAGE | SUZY VB

Guest

CONTRIBUTORS this issue

‘Tis the time to say goodbye to the sunkissed buttercup fields and say hello to the golden treasures of ripe orchards and rich harvests. I welcome the fall with open arms. Don’t get me wrong I love the summer as much as the rest of us… after all that’s a big part of why we live here! But there’s something very special about the transformation that takes place at the end of summer. It’s calming, colourful and offers a quiet confidence in a funny sort of way. Maybe because it gives the sense of moving on.

Loyal Wooldridge Loyal Wooldridge is the founder of Loyal Hair, a full service salon devoted guest experience and community enhancement. As a Hairstylist and Make Up Artist he is inspired to empower everyone to discover their full potentiality. Loyal is also a Business Coach with L’Oreal Professional Canada.

Colin David Ford With 45 years experience in the hairdressing industry, Colin has developed a powerful global view of the hair & beauty industry. The former International Director of Education for L’Oreal Professional, Paris France, is now Brand Director for Loyal Hair in Kelowna as well as the Education & Artistic Director for Kerastase Canada.

Jenny Kamoschinski My style is modern portraiture and authentic lifestyle photography. My goal is to create beautiful and memorable images that you absolutely love. I live in Kelowna with my husband and four year old daughter. I love vintage and antiques, keeping healthy, good entertainment and dinners out!

A

utumn in the Okanagan, ahh yes, the seasons are a changing!

Speaking of transformations and moving on - take a look at our big feature this issue – The Fabulous Fall Make-OverWow what an incredible time we all had on the big day! We know this day was for our winner, Barbara, but I have to say, the rest of us came away with more than we started with, if you know what I mean! An exceptional team of talented professionals came together on that special day and generously gave their all. From beginning to end, the stunning transformation was perfectly executed. Hair, face and body full treatment, first by top hair stylist Colin, supported by Robyn, while Tarah and Ashley beautified and embellished the skin, next Bonny and Louise clothed and fitted! The finished results captured magnificently on camera by Jenny and Jocelyn brought it all together with her heartwarming article, see pages 8 /11. I’m so grateful to the whole team for creating a day that Barbara will never forget! Loyal, Colin and Jenny K, with make-up artist Jenny M. also fashioned our exquisite front cover with gorgeous Amber Lee. Hope you love it as much as we do - “only the look is International” - our covers are purely home grown, local models, local artists, that’s who we are and proud of it! In the last issue we meandered through our wonderful wineries… only natural we should stay the course and meet the vivacious women behind the vines. No apologies here… you know how we love the opportunity to celebrate successful women in business! So pour that glass of red, white or blush, put your feet up (always good to raise those ankles above heart level) and flip to page 32. Thanks to our writer Deanna, you can enjoy reading the amazing stories of our top 6 women in wine. Don’t feel guilty, this will prepare you well for the upcoming Wine Festival. While you’re out and about wine tasting, don’t forget to explore our local mouthwatering ciders…. and if that’s not enough, well there’s always Oktoberfest..… Bottoms up!

Suzy publisher@okanaganwoman.com

OKANAGAN WOMAN FALL | 2016 7


FABULOUS FALL

MAKEOVER WINNER

“FOR ONCE I’M AT PEACE WITH MYSELF, I’VE BEEN BURDENED WITH BLAME, TRAPPED IN THE PAST FAR TOO LONG, I’M MOVIN’ ON.” – RASCAL FLATS

A plethora of entries, wonderfully candid stories, and a tough decision to make. Thank you to all who entered our Fall Makeover Contest. It takes courage to make positive change, and we are impressed with the entrants’ willingness to put themselves out there. Okanagan Women – daring and honest. After much discussion, we chose Barbara Simpson of Salmon Arm for her enthusiasm, tenacity, and commitment to her future.

MOVIN’ ON BY JOCELYN WINTERBURN

Barbara’s story. Barbara arrived to her interview with lyrics from a song by Rascal Flatts, “For once I’m at peace with myself, I’ve been burdened with blame, trapped in the past far too long, I’m movin’ on”. And as we found out, Barbara is indeed “movin’ on”. Like all of us, Barbara has faced a number of life challenges. What stands out is her ability to roll with adversity and put a positive spin on some significant difficulties. In short, she never gives up! The youngest of five, Barbara grew up in Armstrong. “I loved it to bits. In school I was class valedictorian and was going to change the world.” After attending college in Saskatchewan, Barbara moved to Vancouver and took an Early Childhood Education program. And what luck, she was hired at a private school on Maui! Her goal was to teach there for a year and then come home and marry.

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Barbara’s plans came crashing down when her relationship ended abruptly. “My dream was gone. I felt devastated. I had my life all planned out.” After she returned to BC, “I taught children for awhile and then decided to complete nurses training. I took a Licensed Practical Nurse’s (LPN) program in Kelowna, and my practicum was at the Vernon Jubilee Hospital.” During this time Barbara met a fellow from Salmon Arm. “He was a single Dad and when we married I became an instant Mom.” Eventually Barbara and her husband moved north to Prince George, where they had three children. Their marriage ended after 17 years, and after that “I hit bottom”. Barbara was now a single Mom and had not worked while she was married. She felt overwhelmed. Yet, this setback did not stop her. Barbara took

the Care Aide program at the College of New Caledonia and, after much encouragement from her instructor, took a position at a hospice facility. “I worked in hospice for years. I loved it. It was the greatest privilege and honour of my life.” But after ten years Barbara experienced a work-related injury and had to stop. More challenges financial, emotional, and physical. Life looked bleak. “My kids had moved to the Okanagan and said ‘come home’. I didn’t want to come back to the Okanagan because I felt I had failed. How could I come back with nothing?” After much soul searching she took the plunge. She moved to Salmon Arm, and then spent time at her son Andy’s place in Enderby. “In the process of coming to the Okanagan I began to get my value back.” Barbara began to heal both physically and mentally, and lost 35 pounds. Integral to her recovery was the support of her children. She describes parenting, “Of my personal life, being a Mum has been astounding. Absolute beauty. There is nothing more important than your kids.” Feeling more grounded, after a couple of years, “I knew I needed to do something different.” Yet more change! Barbara took another risk and applied to a diamond mine in the Northwest Territories. “I work for a support company that takes care of housing.” The facility is 400 miles north and east of Yellowknife. It is called “Gahcho Kue Mine”, or “place of large rabbits.” Six months of the year they have an “ice road”. It is two weeks in and two weeks out, so Barbara gets to enjoy some of the Okanagan’s summer. And that brings us to today. I ask Barbara what were her thoughts when she found out she had won the makeover contest. “Oh wow, that’s crazy.” As we discuss the next day’s events her face glows with excitement and anticipation.


The Big Day

PHOTOS CONTRIBUTED

Barbara arrives at Loyal Hair Therapy in Kelowna full of smiles and optimism, with eldest daughter Jenn along to share the experience. She is about to undergo an astonishing transformation, courtesy of master stylist Colin Ford. He consults with Barbara, and discovers the last time she had her hair done professionally was about 10 years ago. She tells him he can do whatever he likes with her hair, which currently falls halfway down her back. After determining her lifestyle, Colin decides a wash and wear style will be best. With a subtle flourish of his scissors, Colin expertly cuts off about 6 inches, a perfect length for Barbara. What is next? Two colours are expertly applied by stylist Robyn Lemay. Once that process is complete, Colin returns to work his magic. Layers and a long sideswept fringe emerge as the scissors snip busily. The result is extraordinary and the make-over has only just begun! Barbara’s comment? “It looks fantastic. This is the opportunity of a lifetime.” Our next stop is Sassy Shoes in Kelowna, where shoes and dresses await. Tina Louise Dress Studio in Oyama has kindly sent along a number of dresses to suit Barbara’s taste and body type, so she is able to try on dresses and shoes together. What a selection of attire. Barbara is mesmerized by the choices. She dons a number of dresses and it becomes clear what she loves. She is smitten with not one, but two dresses. The first is a Ted Baker of London’s “Secret Trellis Elastic Dress”. It is an empire waist, knee length sheath with muted floral prints of corals, creams, and yellows, with a sateen finish. Wonderful colours! Oo-la-la. The other dress, also a Ted Baker of London, is cream with taupe and coral colours and an asymmetrical hem. What beautiful flow.

This is the opportunity of a lifetime.”

BARBARA IS MESMERIZED BY THE CHOICES. And now for the shoes. Bonnie Schadeck, owner, is prepared with an amazing array of footwear. She knows just what will work with each dress and provides Barbara with some very chi-chi choices. After much trying on, Barbara chooses two-toned, cream coloured, very high heels for the sheath, and coral suede heeled sandals for the second dress. Good choices, as they complement each dress to perfection! Throughout, there is a lot of oo-ing and ah-ing from both Barbara and Jenn. It is clear they are experiencing an excellent day. After she models her top picks, Barbara tells us, “I plan to wear my new wardrobe to daughter Michaela’s graduation from her massage therapy program.” You go girl! OKANAGAN WOMAN FALL | 2016 9


Talented professionals doing their thing! We are not done yet! Onward we trek to Faces Body + Soul in Orchard Park Mall. Tarah Buchanan treated Barbara to a facial the day before, and so her skin already glows. Now, Ashley Dallimore is ready to start a facial revolution. As Barbara settles in, she comments, “The last time I had my make-up done was at my oldest son’s wedding in 2003.” Sounds like she is ready for something new! Faces own line of toner, primer, foundation, eyeliner, bronzer, lipstick are applied, and the list goes on. And, “Yes to those eyelashes, I am so getting pampered,” smiles Barbara. As Ashley works, she explains that she is going for a “classic look” with the lipstick providing a bit of “pop”. And the overall effect? Simply stunning!

LIGHTS, CAMERA, SPRAY AND WIND... JENNY AND COLIN GO TO WORK ON OUR GLAMOUR GIRL!

Our last stop is Jenny Kamo Photography Studio in downtown Kelowna. A lifestyle and portrait photographer, Jenny goes to work on our glamour girl with lights, camera, spray and wind…exquisitely executed while Colin, from Loyal Hair Therapy, is present to coif and swoosh Barbara’s hair. What an effect! Jenny’s ability to capture Barbara’s personality means the photographs are quite simply, superb. As we wrap-up our day with Barbara, we are honoured to see the emergence of a clever, classy, confident, Okanagan Woman.

PHOTOS CONTRIBUTED

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Okanagan Woman’s FABULOUS FALL MAKEOVER is complete!

WE ARE HONOURED TO SEE THE EMERGENCE OF A CLEVER, CLASSY, CONFIDENT, OKANAGAN WOMAN.

EDITOR’S NOTE: Throughout this long day, Barbara was a model of patience and tact. The make-over teams commented on her willingness to undergo whatever they thought was best. Barbara’s daughter Jenn, wrote to us after the make-over and said,

“My Mom has spent her life giving herself to others and it meant the world to me that she had a day of pampering.” Well said, Jenn!

JENNY KAMO PHOTO G R APH Y

OKANAGAN WOMAN FALL | 2016 11


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belly bountiful

BY SHANNON LINDEN

C

innamon-scented apple crisp; roast turkey and tasty accompaniments; sumptuous sips of valley vino…It’s harvest time and a table bursting with plenty beckons hearts filled with gratitude, but a bountiful belly is nothing to celebrate. Belly fat is bad—no two ways about it. In fact, experts suggest carrying extra girth puts us at increased risk for multiple diseases. We at Okanagan Woman love our food but we value our health so we talked to a couple of medical experts for some tips on how to beat the bulge.

Diet, Exercise—and CoolSculpting— for a Beautiful Belly Mandy Wong is a General Practitioner who has spent the last fifteen years focusing on varicose veins, which led to working with lasers, including cutaneous lasers, or ones that deal with skin. With a Masters Degree in skin cancer, Dr. Wong is right at home in the Okanagan, where our hot summers and outdoor lifestyle go hand in suntanned hand with skin cancer. “Cosmetics was never my initial intention,” Dr. Wong admits, “but if you care about your skin and veins, you care about how you look.” Founder of Restore Vein and Skin Centre in Kelowna, Dr. Wong also sees a lot of patients looking to lose belly fat—and chin fat and bra fat, and how about knee fat? As we know, the most dangerous area to

14 OKANAGAN WOMAN FALL | 2016

carry extra fat is the stomach. The bottom (or middle) line is this: your waist should not be larger than your hips. Experts suggest women’s waists should measure under 35 inches; men’s less than 40. A 2014 Mayo Clinic study showed men and women with a large waist circumference are more likely to die of heart disease, respiratory problems, and cancer than those who are slimmer around the middle—even if those apple-shaped folks had a normal bodymass index, proving it’s not just what you weigh, but where you carry that weight. You know that fat you can grab and hold (they’re called love handles for a reason), that’s subcutaneous fat better known as visceral fat in the belly. It accumulates in the spaces around your viscera: internal organs like your stomach and intestines. This kind of fat releases the stress hormone cortisol, as well as chemicals called cytokines—particularly bad because they increase the chance of

heart disease and decrease sensitivity to insulin, making you more prone to diabetes. These bad boys also cause inflammation— deleterious for some kinds of cancer. “Diet is 70 percent of the equation,” Dr. Wong admits. We should aim to get 30 percent of calories from protein, 30 percent from fat, and 40 percent from carbohydrates—think the Zone. Protein should come from lean animal sources or organic whey; carbs should be low-glycemic fruits and vegetables. Processed carbs like bread and crackers are no-no’s for the yes, yes! flat belly we covet. The other kicker? You’ve got to kick up a sweat. Cardiovascular exercise really socks it to the gut. So does yoga, not only because it tones the core, all that deep breathing is also good for lowering cortisol levels. But I run, hit the weights, and watch my diet, you say, and I still can’t get rid of my muffin top!


Dr. Wong feels—and wants to eliminate— your pain. “I had this competitive volleyball player, fit as can be, but she couldn’t get rid of that fat in her lower belly and she hated it!” Touring the circuit and playing with other super-fit competitors made Dr. Wong’s patient insecure—until she got treated with CoolSculpting. A non-surgical way to eliminate stubborn fat and reshape the silhouette, CoolSculpting melts fat away without harming surrounding tissues. “We are the only clinic in the valley with two applicators and we are so busy!” Dr. Wong says. “There’s no down time and we typically see a 25% reduction in fat.” “Fat is more sensitive to cold than skin, muscle, nerves or anything else. Cold damages the fat cells through cryolipolysis and slowly, steadily, the body eliminates the damaged cells. After a month you see results and at three months, it’s complete.” To enhance results, Restore offers acoustic shock wave therapy for five to ten minutes, and then monthly, after CoolSculpting sessions. Dr. Craig Crippen of DermMedica Laser Skin and Vein Solutions in Kelowna is a Fellow of the American Society of Laser Medicine and Surgery and a diplomat of the American Board of Phlebology. “CoolSculpting is

exactly as the name implies,” he says. “It’s sculpting hard to hit areas. You’re doing your best but you just can’t hit those spots.” The first clinic in Kelowna to offer CoolSculpting in 2011, Dr. Crippen’s staff treat loads of patients. Touting the procedure as an excellent alternative to the more invasive liposuction, Dr. Crippen says the results are scientifically proven and permanent. Treatments typically take one to two hours, depending upon the area but patients can

cool Hello CoolSculpting

...Bye Bye Bulges

comfortably watch TV while the technology melts away a “mummy-tummy.” “It works best for people who are really close to where they want to be weight-wise,” Dr. Crippen suggests. Dr. Wong concurs. “Once those fat cells are gone, they’re gone for good, but it’s not a license to overeat. All I can treat is the subcutaneous fat above the abdomen.” Melting the bothersome bits doesn’t come cheap. Costs average about $750 per application, but for many, that’s a small investment with a big payoff. For more information on CoolSculpting, visit: http://www.kelownarestore.com and http://www.dermmedica.ca

OKANAGAN WOMAN FALL | 2016 15


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THE CONNECTION BETWEEN HAIR LOSS AND HAIR DENSITY

– AND WHY YOU SHOULD CARE

It is said that a woman’s hair is her crowning glory.This is no less true today than when the phrase was coined many years ago. A woman’s hair graces her look, however, for some women, the state of their hair is an ongoing challenge, especially for those who suffer hair loss and lacking in density.

lack lustre COLIN FORD BRAND DIRECTOR LOYAL HAIR KELOWNA

hair! How does preventing or reducing hair loss help thicken hair density?

What is Hair Density?

Well, hair density and hair texture get easily mixed up. So, let’s clear this up first before looking any further. Hair texture refers to the diameter/thickness of each strand of hair and this tells us whether the hair is fine, medium or coarse. Hair density, on the other hand, tells us how much hair or how many strands of hair you have in your scalp. This is determined by counting the number of hair strands found in a square inch of your scalp. The classifications of hair density are thin, medium, and thick. The number of hairs on your head varies between 100,00 to 200,000 hairs. Thinning hair (and less hair overall) can be lackluster and difficult to style, and can even contribute to the wearer appearing more aged than they really are. Full, thick, and bouncy hair is associated with youth and vitality and thus becomes a priority among women.

Simple – if you have more hair per square inch, you appear to have fuller, thicker hair overall. When you lose patches of hair through the many causes of female hair loss, it can also leave your mane looking thin and malnourished. Using products to prevent or reduce hair loss will naturally translate to thicker hair density. Today hair loss and lacking in density can be due to illness or stress, diet, surgery, pregnancy, etc.. So it’s important to take care of your hair as it is the rest of your body.

What transpires when hair density starts to diminish? Our hair follicles, found below the scalp and house the hair strands, are continuously switching from an active state to a resting state. Accordingly, our hair:

GROWS – Anagen phase (on average 3 to 5 years) STABILIZES – Catagen phase (on average 2 to 3 weeks) FALLS OUT – Telogen phase (on average 3 to 4 months) SLEEPS - Dormant phase: Once the hair has fallen out, the follicle is inactive and remains empty. Normally, the dormant phase can last from 2 to 12 months, before the bulb awakens and generates a new phase (anagen phase).

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So what is the answer?

Declining hair mass is a dynamic, multi-faceted process that causes a quality alternation in the hair mass, lack of body due to thinning hairs, and weakened fibers more prone to breakage. Therefore it is very important that you have not only the right hairstyle that promotes fuller looking hair, you also need to use appropriate products.

What style to wear when your hair is lacking the density you once had or simply desire to have? Your hairstylist is your best friend when it comes to helping you decide what you need both with the style you should wear based on your hair (is it curly or straight of something in between?) your face shape, and your lifestyle. If you desire longer hair, then ideally not too long is best. Collar-bone length should be the maximum, with slight layering. Hair colour can also give you an added look of denser fuller hair if you use more solid deeper colours and only add subtle highlights for variation. Too many highlights will add to an increased sensitized hair fibre and also reduce the appearance of density. The right product regime is very important.With the advanced technologies that the research and development teams of beauty

companies have been able to discover there are many real solutions for skin care and haircare today. Kerastase, has benefited from the Advanced L’Oreal Research teams and has developed its newest DENSIFIQUE range to boost the return to denser hair by hydrating the fiber for thickness, fullness and resilience. Then, penetrates the cuticle to compensate for surface irregularities and restore uniformity. Finally, the ceramide molecule reduces the breakage of fine hair fibers. http://www.kerastase.ca/en/ hair-type/for-hair-losing-density/

DENSIFIQUE Range Bain Densite, a densifying,

thickening shampoo which results in providing thickness and nourishment to the hair fibre, visibly giving more fullness and is weightless. Fondant Densite, a gel conditioner for fine, thin or thinning hair lacking density which simultaneously hydrates, strengthens and adds plumpness to the hair fibre. Masque Densite, a regenerating cream masque for medium to coarse hair visibly lacking density. The hair becomes regenerated from root to tip with added substance and resilience. Densimorphose, a thickening treatment mousse for all hair visibly lacking density. This mousse will give volume and substance to the hair without weighing the hair down. It increases density without affecting the texture of your hair.


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SUMMER 2016

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Exclusive Interview

WOMEN in WIN E Farm to Table

2016 photo contest

The following 6 pages showcase a unique collection of fashion photos created and contributed by our local photographers and their teams of talented, creative artists.

Congratulations to our deserving Winners The winning teams have captured the essence of the season, with vibrant colours of Cardinal Reds and Hot Spicy Mustards wrapped around luxurious textures of velvets and sateens. These rich colours and fabrications, combined with the green and golden hues of an Autumn forest play a vital role in the fall fashion scene this year! We thank you all and look forward to your amazing creations for our Winter issue!

DON’T MISS THE DEADLINE FOR WINTER SUBMISSIONS OCTOBER 20TH 2016 The photographers and their respective creative teams work so hard to meet our seasonal colour pallets and themes, working closely with our mood boards and concepts. The submissions again this season, for technical quality and creativity was overwhelming. A true testament to the amazing talent we have in our Valley. Thank you to all the photographers, stylists, hair, make-up, models and collaborators who submitted and contributed photo’s for this issue. This contest is designed to showcase the many extraordinary talents of the Okanagan

ONLINE ISSN:

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PUBLICATIONS MAIL AGREEMENT NUMBER: 41188516 PRINT ISSN: 2291-8353 ONLINE ISSN: 2291-8361

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PHOTOGRAPHER: LISE GUYOT L.G.PHOTOGRAPHY MODEL: DELANEY WISE FROM DEJA VU MODEL MANAGEMENT MAKE-UP ARTIST: OMG OKANAGAN MAKEUP GODDESS WARDROBE: PERCH TRAVELLING BOUTIQUE STYLISTS: ROBYN FLINN AND OLIVIA GUY MCCARVILL LOCATION: MISSION CREEK GOLF CLUB

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OKANAGAN WOMAN FALL | 2016 23


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PHOTOGRAPHER: OKANAGAN PHOTOGRAPHY SECOND SHOOTER: EL NINGEN MODEL: HEATHER BOOI, SHINE MODELS HAIR: ANA STARKELL PERJU MAKEUP: HEATHER GILLETT FLORIST: LILLY CUSTOM FLORALS

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OKANAGAN WOMAN FALL | 2016 27


TOTAL E’CLIPS OF THE BODY A

Kathie Jones started in the hairdressing industry at 16 years of age. “I was always interested in my own business, and in my thirties got the opportunity to move to Kelowna and start my own salon.” Kathie has never looked back! She and her mother started the business (Kathie’s Mom retired just last year) and seventeen years later Total E’Clips Salon Spa in Kelowna continues as a resounding success story. To Kathie, her business achievement is multi-faceted. In addition to a full service salon spa, she is proud to discuss their connection to the community. “We are really proactive and aware of what is happening, we support local sports events and charities. Every three months we fundraise for something new. And we raise money for Water Aid Canada pretty much all year long.”

KATHIE JONES

“Giving back enhances our morale, it feels good to be a part of something positive.” That positive energy extends to Total E’Clips’ guests. “Initially we ask questions to pair up a new client with the right professional. In addition, we have what we call an ‘open chair’ policy. We encourage our guests to try different staff members.” With 18 employees, there is the opportunity for a guest to use the skills of a number of personnel. “From aesthetics to hair, we tailor a guest’s needs to create a superior experience.” That experience is unique to each guest. Bridal parties are a popular event at Total E’Clips. “We want to wow them every time,” states Kathie. A questionnaire filled out prior to the appointment ensures a special day for guests. And the highly trained team is there to make it so! “All employees receive training to supplement their work expertise. We have brought in facilitators to expand personal growth, and that enhances staff stability. We are all in a relationship with each other, so personal interaction is key. We have such a wonderful staff of long-term employees, and we empower them by focussing on their strengths.” If you are looking for a change, and a higher level of service, then Total E’Clips is for you! Check out their website for more information at: www.totale-clips.com

3957 LAKESHORE ROAD, #107 KELOWNA, BC TELEPHONE: 250-764-8117

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LOL | LADIES ON LITERATURE E S C A P E . R E LA X . S AV O U R .

on Okanagan Lake

A KELOWNA BOOK CLUB WITH A DIFFERENCE BY: SHANNON LINDEN

Join me here, in Okanagan Woman, for regular reviews from our selections. Interested in what we’re sipping and savoring? Visit me online @shannonlinden.ca for recipes and more.

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Gathered around the sectional couch, our plates laden with plenty, the Ladies on Literature met at my home late last June to wrap up our fifth season. Hard to believe! The years have passed so quickly but our friendships (and the list of books we’ve shared) continues to grow. We’re excited for our sixth season! We’ve got an amazing line up of books to read and share with you. Open the pages of our beautiful magazine or log on at shannonlinden.ca for book club bests, including the literature we’ve read and the tasty morsels we’ve enjoyed. Let us know what you’re reading and how your book club makes a difference in our community. Four of our members— Vikki, Judy, Karen, and myself—enjoy making and serving monthly breakfasts at Kelowna’s Gospel Mission and that’s why that worthy organization received our contribution in June. If “feeding the hungry, sheltering the homeless, and helping the hurting” appeals to you, check the Mission out at kelownagospelmission.ca. Now, while I still remember it well, let’s discuss a smashing novel about a woman who forgets who she is.

FROM LEFT: LAURA, SHANNON, KATHY, KAREN, CINDY G, BONNIE, JUDY, LAURIE, CARA, CINDY W

WHAT ALICE FORGOT BY LIANE MORIARTY

This is a quick, yet fulfilling read. The Australian author, fast becoming one of my favourites (we read Big Little Lies earlier in the year), is popular worldwide. Her work is brilliant, although directed at a mass market, and therefore not what some would call “literary.” Personally, I would. So what if she writes for all people? She writes well. Very

well. Her work is smooth, readable, breezy, well-paced and flawlessly plotted with richly developed—but oh, so human—characters to whom real people can relate. It’s also funny as hell. It’s smart, darn it, but it’s not going to leave you with a headache from thinking too hard. It will, however, have you contemplating what’s going to happen next because Moriarty is a master at suspense, weaving wee clues into every chapter that often culminate in surprise twists. Sometimes book clubbers get a little obsessed with


HIGHLY

RECOMMENDED —THIS AND ANYTHING BY THE AUTHOR. -SHANNON LINDEN

Zucchini “Meatballs” ZUCCHINI BURSTS FORTH

picking the year’s best book, combing Canada Reads for reviews and listing Pulitzer prize winners and Giller shortlist-makers alike. That’s cool—I’m all for endorsing the finest literature—it’s just sometimes you wanna’ page-turner that captivates you without asking too much from you. Moriarty’s stories are fun. She knows women, clearly observing idiosyncrasies from how they dress, to the subtleties of how they interact with one another. She’s got her radar up and ready to detect the classic “cattiness” and pokes fun at the volunteerobsessed, helicopter mom as readily as the career mom click-clacking her way down the hall, yanking on her kid’s arm as she hurries off to work. The happily married, the soon to be divorced, the gym-goer…they’re all there. In What Alice Forgot, Moriarty takes her readers through an unusual premise. When Alice tumbles from her bike in spin class and cracks her head on the floor, she comes to thinking she’s 29, still giddily married, and expecting her first child when in fact she’s ten years older, separated from her husband and the mother of three.

If it’s not bad enough she can’t remember her own children (or getting so fabulously fit—she hates gyms!), she really has no idea who she is. The once fun and easy going—silly even—Alice has become a workout queen and queen bee. While she doesn’t mind the expensive wardrobe she now sports, she’s horrified to see her breasts have headed seriously south and her husband has left her. As her memory slowly returns, Alice discovers she might not like the new her, so it’s no surprise her husband doesn’t either. Her sister has been struggling with the gut-wrenching pain of infertility, enduring endless treatments and her mother is remarried and dances the salsa. Meanwhile her adopted grandmother, Fannie, who writes love letters to her deceased fiancé, is finally moving forward. Alice’s best friend has tragically died and yet it turns out Gina was a catalyst for the demise of Alice’s marriage, leaving Alice quite confused. Told in alternating voices including forgetful Alice (the homemaker and school volunteer extraordinaire); her sister’s journal, which she

is completing as part of her therapy with a psychiatrist; and Fannie’s love letters—I loved this book! Moriarty nails relationships, the differences between men and women, and how women think. There are some incredibly powerful, funny, and insightful passages, yet it is such an easy read. It will undoubtedly have you examining your own life, pondering what you would see if you were to lose ten years of your past. Who are the children you’ve raised (why is the oldest suffering anxiety and being such a brat)? How did a happy marriage slowly turn sour? What choices did you make that contributed to all that and can you repair the damage, moving into the future with your newfound insight? Those are the questions Moriarty realistically examines and wonderfully wraps up in an enchanting epilogue that fast forwards Alice’s life. Highly recommended— this and anything by the author.

5/5 Cheers!

in all its gorgeous green abundance from June to August, but you can take this summer squash right into fall. In the name of a healthy harvest, I served up these vegetarian “meatballs”, recipe adapted from Lauren Miyashiro at delish.com. Low in calories and high in nutrition, they are a delicious make-ahead and had everyone (even my beef-eating, left-over loving husband) fooled. Serves 4.

INGREDIENTS

3 to 4 medium zucchini Kosher salt to taste 2 garlic cloves, minced ¼ cup chopped basil 1 cup Panko or Italian seasoned breadcrumbs 1 large egg, beaten ½ cup Parmesan, freshly grated, plus more for serving Freshly ground black pepper 2 tbsp. extra-virgin olive oil Jar of marinara sauce Parsley for serving (optional)

DIRECTIONS

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Heat olive oil over medium heat and sauté garlic until golden. Add the zucchini, season with salt and pepper and cook on medium-high heat until all the water evaporates, 5 to 7 minutes. Transfer to a colander to continue draining, then put into a bowl along with the bread crumbs and beaten egg, cheese and chopped basil. Mix and form into about a dozen plus balls, transferring them to the baking sheet. Spritz the tops with cooking spray and bake until firm and browned, about 20 to 25 minutes. Heat the marinara sauce in a pot or skillet and add the meatballs to simmer for 3-5 minutes. Serve with more grated cheese or parsley if desired.

OKANAGAN WOMAN FALL | 2016 31


OMEN

IN

INEeers

n o i P f o n o the Passi

BY DEANNA RAINEY

WOMEN IN WINE COME FROM ALL WALKS OF LIFE. TEACHERS, THERAPISTS, LAWYERS, STUDENTS, HAIRDRESSERS… THEY HAVE ALL FOLLOWED THEIR DREAMS INTO THE VINEYARDS OF THE OKANAGAN VALLEY.

KATIE O’KELL AND JUDY KINGSTON

32 OKANAGAN WOMAN FALL | 2016

Down a busy but picturesque road that overlooks Okanagan Lake in Naramata, stands Serendipity Winery. The Proprietor, who runs the winery with her daughter, is a living example of serendipity. After fighting back from debilitating injuries suffered in a car accident, Judy Kingston realized that her life as a Toronto lawyer had come to an end. At a loss to ignite her own passion, she came upon an old orchard that was for sale in Naramata while on a quick getaway to the Okanagan in 2005. “I decided I’d put an offer in and by the time I got back to Toronto, I owned an orchard!” says Judy. Then she got to work. “After being a Bay Street lawyer, I became a farmer. My daughter Katie O’Kell came out in 2011 to help for nine months and during her stay she cancelled her plans for law school. “ Their business cards say a lot about the way they approach and run their winery. Judy’s title is Fearless Leader, while Katie’s is Second-In-Command. There is little they cannot – or will not – do, and they have learned the business from the ground up. Judy laughs at the realities she faces every day and takes it all in stride. “When I look out the window, the first thing I think is ‘aren’t I blessed to be here?’ and the second is ‘What the hell have I done?’ I never even had a garden in Toronto, but it’s very soul-satisfying to work in the vineyard.” Katie is also a realist. “I’m always thrilled when the bottling takes place. I panic afterwards. Then I think what have I done? Now I’ve got to sell this stuff one bottle at a time!’” Judy and Katie are comfortable working together and have ironed out any minor issues over the years. “During the first three or four years, we were so very busy that lots could have gone wrong, but we went through it all without time to think.” They make their decisions together and maintain that a tight family and strong values is key to their success. From the original grape planting 11 years ago, this mother and daughter partnership has grown and blossomed along with their wines.


Katie is also a realist. “I’m always whenPERSONALITY the bottling takes place. I A PASSIONATE NATURE ANDthrilled VIBRANT panicCOMMON afterwards. Th enTHE I think what have I done? Now I’ve got to sell this ARE TO HIGHLY SUCCESSFUL stuff one bottle at a time!’” WOMEN IN THE OKANAGAN’S WINE INDUSTRY. Judy and Katie are comfortable working together and have ironed out AND AS ANY WILL TELLthe YOU, any minor issuesOF overTHEM the years. “During firstTHEIR three orGOOD four years, we FORTUNE COMES ONcould THEhave BACK YEARS were so very busy that lots goneOF wrong, but AND we went through it DECADES OFtoHARD THEIR ARE and maintain all without time think.”WORK. They make theirSTORIES decisions together AS FASCINATING AND UNIQUE AS THE WOMEN that a tight family and strong values is key to their success. From the THEMSELVES. original grape planting 11 years ago, this mother and daughter partnership has grown and blossomed along with their wines. Few people know more about making consistently delicious wine than Quails’ Gate Estate Winery winemaker Nikki Callaway. Although she was born in Calgary, she grew up in Saudi Arabia and Dubai. Her family often rented homes in numerous countries to directly experience the culture, wine and culinary delights. “I grew up with wine as part of my culture,” says Nikki. “There were always big dinners and special functions with different herbs, spices and foods. I NIKKI CALLAWAY loved to go to the spice markets.” QUAILS’ GATE ESTATE WINERY She returned to Canada to get her Masters’ Degree in Microbiology and spent her summers working in kitchens in Dubai. Her wine education began in France, where she accepted a position as a picker in Beaujolais. After learning some tough lessons early on as a young woman in a male-dominated field, she hung on and earned a Masters in Viticulture and Oenology, then headed to South Africa to be assistant winemaker at Waterford Wines. A four month internship at Mission Hill Winery in the Okanagan in 2009 turned into four years, and in 2013 she joined Quails’ Gate as their winemaker. “I like the feeling and structure of a mid-sized family winery. I manage the vineyard and winemaking, and I’ve got an experienced team. Together we’ve raised the bar. I believe in perfectionism and consistency,” she said. Nikki believes women are more culinary and have a slightly better palate. “This is the new generation of women in a young industry. We adapt well to new ways. More women are succeeding and it takes perseverance. This is exactly what you see in the Okanagan.” There is no other woman in the wine industry with as much experience and depth as Trudy Heiss of Gray Monk. Along with her husband, George, they have helped define today’s estate wineries after planting their original grapes in 1972. Trudy is forthcoming about the art of operating a top-notch winery. Her role in the industry is legendary and she was involved in most, if not all, milestones the Okanagan wine industry has experienced TRUDY HEISS in the past 40 plus years. Gray Monk Estate Winery is a family- GRAY MONK ESTATE WINERY run gem in Lake Country. Breathtaking in its beauty, they have developed a fiercely loyal customer base that extends across BC and Alberta, and Trudy, George and their three sons have won countless international awards. Trudy and George were Edmonton hairdressers when they decided to move to the Okanagan and start growing grapes. They continued to work as hairdressers after planting their grapes, to make ends meet. “In 1980 we produced our first vintage, 175 cases of Pinot Gris. This year, we’ll do about 93,000 cases,” Trudy said. Back then, Trudy and George personally laid 32,000 linear feet of water systems on their knees after their workday was done. Trudy has undertaken every task at Gray Monk except make the wine. She and George have never had a personal argument and very seldom disagree over business. Her favorite place is high atop the tractor, driving through every row in the vineyard. “We bottle memories, we don’t sell wine; we sell the experience.”

Two wineries in Southeast Kelowna are operated by hands-on, accomplished women. Marina Knutson, a Vancouver occupational therapist, and her partners purchased land for SpierHead Winery and planted the original vineyard in 2008. As with many of her female counterparts, she planted, dug holes, pulled irrigation lines and worked the vineyard. The winery building opened in 2010. MARINA KNUTSON She and her husband, Bill, grew SPIERHEAD WINERY up in Kelowna and after attending UBC lived in Vancouver. They spend about 90 days a year here and, as Marina declares, it is a full time job even when she is away as she constantly has to deal with winery business. Teamwork is essential at SpierHead, and she and Bill, a lawyer, create the long- term vision for the winery. “We’ve finally got it,” she states. “We’ve built our tasting room, the patio and event area are done and we’re completely surrounded by vines. The biggest part of our dream has been to create great wines, wine we’re proud to serve to our friends.” Marina says she’s been on a sharp learning curve since the beginning. “I love learning, and I think women love to learn. With wine, the more you learn, the more you realize you need to know. It challenges you physically, mentally and intellectually.” She points out that the ‘best sniffers’ are women of child-bearing years. Women have a strong sense of smell which they’ve developed to take care of their babies. Marina is the Membership Chair of the Les Dames d’Escoffier, the BC chapter of an international organization for women in the food, wine and hospitality industries. Their goal is to provide scholarships to women who enter these fields. At nearby The View Winery, yet another strong, capable female is at the helm. Meet Jennifer Molgat, a tireless juggler of family, operator of a successful business and initially, she taught school at the same time! She and her husband dreamed of starting a boutique winery and when her father, orchardist Chris Turton, approached her to get a winery license for their property, The View Winery was born. In JENNIFER MOLGAT 2007 they produced 500 cases of THE VIEW WINERY Pinotage and Gewurztraminer, both award-winning wines in 2008. This fun and distinctive winery has become Jennifer’s way of life. “We now employ 15 full time employees. I’ve learned a lot through these young people. They’ll do anything if you empower, trust and support them.” The View’s iconic Red Shoe logo was born after she and her husband went dancing on their anniversary, ending the evening with a bottle of bubbly. When she placed her red shoe in the top of the bottle, a brand was born. “The Red Shoe (theme) has taken on a life of its’ own,” says Jennifer. “I now own 27 pairs of them. “ They have been producing award-winning wines, Wards Cider and Bling – a must try summer sipper – in the years since. Jennifers philosophy is to surround yourself with excellent people you can learn from and then empower them. “They’ll make your company successful. We consistently place well with awards. This year our Gewurztraminer was awarded gold at the All Canadian Wine Championships.” Jennifer and her fellow Women in Wine have combined courage with hard work. Okanagan residents and wine aficionados from around the world have enjoyed the results of their efforts, as their dreams have become a reality. OKANAGAN WOMAN FALL | 2016 33


LEMON POPPYSEED CHEESECAKE This cheesecake is absolutely divine, light and sweet with tangy notes of lemon. Serve with homemade lemon curd to make this dessert just perfect!

SPONGE RECIPE INGREDIENTS 2 eggs 120g sugar 120g flour 3g baking powder 120g soft butter INSTRUCTIONS Grease 24cm spring form with butter. In a bowl beat eggs and sugar, add flour, baking powder, butter. Do not overbeat. Pour the batter into prepared spring form and bake at 170C for about 20 minutes. Let it cool a little.

CHEESECAKE INGREDIENTS 600g strained and slightly salted labneh yogurt 250-300ml Greek yogurt 6 eggs 200g sugar vanilla to taste rind of 1 lemon 2 tbsp. lemon juice 3 tbsp. flour 150g poppy seeds 380g condensed milk INSTRUCTIONS Beat the slightly salted yogurt and Greek yogurt well, add sugar and eggs one by one, add lemon rind, juice, condensed milk and flour. Now add poppy seeds and mix everything well. Pour prepared mixture onto baked sponge. Carefully place the form into preheated 160C oven and bake for 60 minutes. Check with a skewer, it should come out clean. Cool completely.

VIVID COLOUR AND PAPER-LIKE PETALS, POPPIES ARE DEPENDABLE AND BEAUTIFUL. SCATTER YOUR POPPY SEEDS IN THE FALL FOR A SEA OF VIBRANT COLOUR BY SUMMER.

34 OKANAGAN WOMAN FALL | 2016

LEMON CURD INGREDIENTS juice and rind of 2-3 lemons 3 eggs 100g sugar 100g butter INSTRUCTIONS In a small pan, melt butter and sugar until dissolved. Remove from heat and add eggs one at a time, whisking the mixture. Return to heat and whisk continually. Pour lemon juice and zest into mixture. Heat and whisk until the curd thickens. Set aside and strain. Place curd mixture into the fridge until needed. Serve chilled cheesecake with lemon curd.


ORANGE POPPYSEED BREAD INGREDIENTS

BREAD

3 cups all-purpose flour 2 1/2 cups sugar 3 eggs 1 1/2 cups milk 1 1/8 cups oil 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1/2 tablespoon poppy seed

GLAZE

3/4 cup sugar 1/4 cup orange juice 2 tablespoons melted butter 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract

INSTRUCTIONS Mix all bread ingredients in large bowl for 2 minutes at high speed of electric mixer. Pour into greased and floured pans (either Bundt or 2 loaf) and bake at 350 degrees for 1 hour and 15 minutes. Leave in pan! Mix all glaze ingredients in small bowl. While bread is still hot, poke holes all over the bread with skewer. Pour glaze over hot bread. Let sit until hardened. This sets up a hard, crunchy sugar glaze on the outside, which makes it extra delicious!

FUN,

Flirty,

HISTORIC WINESHOP OPEN DAILY 11:00 - 6:30PM 1-2287 WARD RD, KELOWNA, BC 250-860-0742 | THEVIEWWINERY.COM

RECIPE/FOOD.COM

GOLDEN POPPY SPAGHETTI (serves 4)

INGREDIENTS 11.2 ounces (320 gr.) spaghetti 1 package saffron 2 egg yolks 2.8 tablespoons (40 gr.) grated Parmesan cheese 20 poppy flowers 2 teaspoons poppy seeds salt ground pepper

INSTRUCTIONS Dissolve the saffron in 2 tablespoons of warm water. Gently wash the flowers and set aside the petals. In a bowl, slightly whisk the egg yolks, add dissolved saffron, the cheese and season with salt and pepper. Add the poppy petals and mix gently, until well combined. In a large pot of salted boiling water cook the pasta, drain the spaghetti “al dente”, transfer into a large bowl and season with the sauce and olive oil. Sprinkle with poppy seeds and serve immediately.

OKANAGAN WOMAN FALL | 2016 35


THEY ARE AN OKANAGAN ICON…PLUMP RED APPLES HANGING IN SUN-DAPPLED ORCHARDS. IT IS HARVEST TIME AND ALONG WITH WORLD-FAMOUS EATING APPLES, LOCAL CIDERIES CREATE SOME AMAZING TRADITIONAL AND NEW WORLD CIDERS. A TRIP TO ONE OF THE CHARMING CIDERIES TUCKED AWAY IN THE ORCHARDS IS WELL WORTH THE DRIVE FOR THE TOUR AND TASTING, AS WELL AS THE SCENERY. In the hillsides of Vernon you will find BX PRESS CIDERY AND ORCHARD, a local spot rich with history and great ciders

to sample. BX gets its name from Frances Bernard, who arrived in Quebec in the 1860’s. An entrepreneurial young man, he walked mail from Vernon to Barkerville to the lonely prospectors of the gold rush, at a walloping $2 per item. Frances purchased a 6000 acre horse ranch, the current BX site, and eventually grew it into a very successful stagecoach company that offered a passenger service, mail run and the movement of gold. Second in size only to Wells Fargo, he eventually sold the site to William Pound who started the orchard, which still stands. In 1946 the Dobernigg family purchased the business, where Dave, the third

CELEBRATING CIDERIES in the

BY DEANNA RAINEY

JAIME LAUREN PHOTOGRAPHY

36 OKANAGAN WOMAN FALL | 2016


generation to grow apples, is the current orchardist. Proprietor Missy Dobernigg says BX Press Cidery and Orchard grow mostly eating apples, but they have also drafted traditional English European-style apples. While these are not good to eat, they create delicious old-style cider. All their ciders are named after different characters from the Gold Rush era. The first vintage, produced in 2012, is The Prospector. It is a blend of 24 different apples, creating a dry and very refreshing cider. The Hostler, which refers to expert horsemen, is light and refreshing with notes of ambrosia, honey crisp and macintosh apples. This delicious cider is very food friendly. The Crackwhip denotes the stagecoach driver, and involves 12 varieties of apples. It is dry hopped after fermentation, and takes a full nine to twelve months to create. Each season, every batch is different. Their extra-special cider, The Dufferin, was named after Lord Dufferin, the Governor General of the day, and his wife, Lady

Dufferin, for whom a special stagecoach was built. Matured in whiskey oak barrels, The Dufferin recently won a gold medal in a national blind tasting. With toffee and vanilla notes, this is a do not miss. Just down the road in Kelowna is BC TREE FRUITS, who have recently begun to produce delicious ciders from the vast variety of fruit produced by their 500 members. They released their first cider on April 1, 2015, and worked for a year with the Summerland Research Centre to perfect the process. A blend of six local apple varieties (secret!) is used to create their apple cider. Shannon Forgues of BC Tree Fruits recommends their new Apples and Hops, a blend of apples fermented and dry hopped with four types of hops obtained from Kamloops. She comments, “It brings out beautiful citrus grapefruit aromas and the cider overall is more complex with a long finish. The hops don’t overpower the cider in any way, and different hops result in different outcomes. It’s a very big trend in the Pacific Northwest”. For a special treat, try the Pear Cider, available at their tasting bar on Vaughan

Okanagan SUMMERLAND HERITAGE CIDER COMPANY

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Avenue. Released in April, it is made from two kinds of Okanagan pears, in the same method as the apple cider. “Our ciders don’t contain any water, sugar, flavouring or additives….it’s just fermented fruit. All of our cider is gluten free, as well,” says Forgues. Drop by BC Tree Fruits market and tasting bar, where the windows overlook the production area. You can observe fruit being pressed, tanks full of cider and other production activities. Tastings are from 11:30 to 5:30 Monday through Saturday and 12:00 to 4:00 on Sundays. After a short drive to southeast Kelowna you will encounter THE VIEW WINERY AND VINEYARD, home to Ward’s Hard Cider. Orchardist Chris Turton has been involved in cider making since the 1990’s, using fruit from their on-site trees. Jennifer Molgat, Chris’ daughter and president of The View Winery, says her father has been involved in the development of ciders in the Okanagan for decades. “He (Turton) had the cider-specific apples and the property, and was interested in creating a second product with the fruit”, she says. “Ward’s was named after my great-grandfather and I’m thankful that my father had the foresight to be ahead of the crowd.” Ward’s has a wide variety of ciders, all glutenfree and made from their own fruit. Jennifer mentioned they employ a back-to-basics, allnatural approach.

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“In late summer we released Ward’s Ginger Apple Cider. The taste is clean, fresh and crisp. The cider is very aromatic and fruity but dry. It won a silver medal before it was even released!” Ward’s Hard Cider is naturally food-worthy. Jennifer recommends pairing it with pork chops, tenderloin, Asian-fusion, sushi, casual fare and burgers. The Original Ward’s Hard Apple Cider is off-dry, and their Picker’s Hut Premium is a little bit drier and slightly higher in alcohol. Picker’s Hut Winter Spice is a delicious treat that can be enjoyed hot or cold. Ward’s Festive Apple Cider, blended with Montmorency cherries, has delicate cherry undertones and a beautiful rose colour. Half of the fun in discovering Ward’s Hard Apple Ciders is a visit to The View Winery, where the cider is created. This fun, fabulous spot is a favourite for locals and visitors alike; a true ‘don’t miss’ on your summer schedule. It is a beautiful, scenic drive along Okanagan Lake to Summerland, where you’ll discover

ALL APPLES ARE GROWN, PICKED, PRESSED, FERMENTED, BOTTLED AND LABELLED IN SUMMERLAND. THEY ALSO PRODUCE AN OUTSTANDING FRESH APPLE JUICE YOU CAN SAMPLE.

SUMMERLAND HERITAGE CIDER COMPANY. The roots of this enchanting

cidery go back twenty years, to three orchardists who investigated the possibility of making cider with some of their less-than-perfect apples. It took until 2011 to start production, and their delicious ciders are a testament to their hard work! All apples are grown, picked, pressed, fermented, bottled and labelled in Summerland. They also produce an outstanding fresh apple juice you can sample. Porter’s Dry is a traditional English variety that has been in existence for hundreds of years in the UK. For something light and refreshing, try Tuesday’s Original, with its complex flavour and a hint of sweetness. Sweet Paradise is their lightest cider, made more in the Okanagan style. It is light, sweet – but not overpowering – and crisp. Summerland Heritage Cider Company sits in a quaint, picturesque orchard and offers its own picnic area. Visitors are encouraged to pick up their cider on site and bring along a picnic of their own creation. The ciders pair well with Charcuterie or anything savoury, such as pork, beef or chicken. There are more craft cideries throughout the Okanagan. A visit to a cidery is a natural complement to your winery tour, and it is fun, educational and tasty for all family members, as the cideries typically provide apple juice for children.

BX PRESS CIDERY


Cranberry Pear Balsamic Glazed

Butternut Squash with Rosemary

INGREDIENTS 1 1/2 - 2 pound butternut squash peeled, seeded and diced in to 1” pieces 1/3 cup Olive Us Cranberry Pear White Balsamic 1 Tablespoon Olive Us Ultra Premium, “sweet” fruity extra virgin olive oil Hojiblanca or Arbequina 3” sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste

DIRECTIONS Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

PREP TIME: 10 MINUTES

INSTRUCTIONS Roll out pie dough into a circle and carefully place on a baking sheet Slice up fruit into a large bowl – apricots in half and peaches in large slices Gently mix peaches with sugar, cornstarch, lemon juice and salt Arrange the fruit into the center of the pastry circle, leaving at least a 4 inch edge all the way around Fold the edges up over the fruit. Bake at 375 for approximately 55 minutes. Beat one egg in a small bowl. Remove the galette from the oven and brush the pastry with the egg wash. Sprinkle with a bit of sugar. Put back in the oven for 5 to 10 minutes more.

COOK TIME: 55 MINUTES

INGREDIENTS 1 Davison Pie Dough Ball 5 ripe apricots 4 small peaches 1/3 cup sugar + 1 tsp for sprinkling 1 TBSP cornstarch pinch of salt 1TBSP lemon juice 1 egg

SERVINGS: 5 - 6

Peach Apricot

Galette SERVE WARM WITH

FRESH WHIPPED CREAM

The Galette is ready when the pastry is cooked through and the edges are golden. The fruit will still be fairly firm.

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THREE GENERATIONS AT DAVISON ORCHARDS COUNTRY VILLAGE SERVE UP THEIR FAMOUS DEEP-DISH PIE, THE BOUNTIFUL PRODUCE OF THE NORTH OKANAGAN AND A CORNUCOPIA OF FALL FUN. BY LAURA GOSSET

FARM– I

magine strolling down a quaint street reminiscent of a country village in the 1930’s. Suddenly a scent wafts by - apples kissed by cinnamon baking in a buttery crust. You can’t resist. Wandering over to the bustling cafe, you order a slice. At a table on the patio, the valley views are sublime and children’s laughter from the playground mixes with the sound of a distant tractor. That very first taste delivers bliss! Welcome to Davison Orchards Country Village, a working family farm nestled against the rolling hillside in the Bella Vista region of South Vernon – a place where there is only fun and the words of playwright, David Mamet, make perfect sense:

“We must have a pie. Stress cannot exist in the presence of a pie.” TOM AND TAMRA DAVISON BY SHALEAH PRIEBE

ALL IN THE FAMILY Farming is not so much a single job, but a combination of vocations. With ten family members actively involved in the running of the farm, this couldn’t be truer for the Davisons. Tom is the horticulturist, but Tamra, a city girl and professional designer, is responsible for creating the warm, country ambiance. She laughs, “I told Tom,‘You grow it. I’ll sell it.’” Grandpa Bob at 84 years old is still active in the orchard, helping with pruning, giving tours, drinking coffee and sharing stories. “His favourite thing is to drive around in his quad and tell Tom what to do,” Tamra jokes. Most days you can find 85-year old Dora (or Nana, as she is known by her grandkids) in the bakery preparing her famous pies. “Many of the recipes used on the farm originate from Nana’s recipe box. She’s our quality control person.” Tom and Tamra’s daughter, Leah, smiles, “She tastes everything.”

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The Davison family serves much more than enticing confections. They provide an authentic farm experience, unique in today’s world of large commercial and factory farming operations. Their love of the land and passion about sustainable agriculture, fresh food and family tradition is an inspiration. As the deep greens of summer morph into the fiery colours of autumn, the women of the Davison family share the fascinating story of the farm, their business...and your food. PHOTO CREDIT: LEAH CAMPBELL


–TASTIC!

PHOTO CREDIT: LEAH CAMPBELL

PHOTO CREDIT: NOAH RALSTON

BOB DAVISON

FARMING: A FAMILY TRADITION

CHANGE IS A GOOD THING!

In 1933, Tom and May Davison realized their collective dream to purchase land - the site of today’s Davison Orchards Country Village. Those early years were difficult, eking out a living from their MacIntosh Apple orchard and surviving the Great Depression. Then disaster struck! Tom died, leaving May and her young nephew, Bob, responsible for the family farm. At twenty-one, Bob married Dora McKenzie, built a cabin and there they raised four children and two foster children. Fast-forward many decades and a couple of generations - Bob and Dora, their eldest son, Tom (the namesake of his beloved, greatuncle), his wife Tamra and a number of their grown children, continue the family farming tradition.

In the 1980’s, Tom and Tamra – fresh out of college - returned to Vernon with a passion to join Tom’s father on the family farm. “Bob was understandably cautious. Farming is risky business and he was concerned.” Tamra explains, “As it was, there was hardly enough money to support one family, let alone two. But Tom was determined...he wanted to farm with his dad. To be able to do that, we knew change was needed. We came up with this idea. Invite customers to the orchard, give them an authentic farm experience and sell them our produce – in essence direct marketing, a revolutionary concept in the mid-eighties. It wasn’t too hard to convince Tom’s dad that our idea was worth a try.” It took many years and much hard work to make the transition from a traditional orchard,

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EXPERIENCE FRESHPICKED FUN

but today Davison Orchards is a thriving agri-tourism operation. Tamra smiles. “We are very conservative people. We never spent more than we made, but we kept adding building on the end of building. Eventually we created a village street.” Dressed in a unique theme that harkens back to its origins, the farm has expanded from the original 34 acres to the 100 currently under cultivation. In peak season it employs over 100 staff and each year about 330,000 people visit.

In autumn it’s all about the bountiful harvest and our pumpkin patch is something to behold – an ocean of orange as far as the eye can see. Kids love to pick out their own pumpkin. We create an enormous pumpkin castle... scarecrow-like Pumpkin People and a Pumpkin Butter Band that plays music. It’s so fun and heartwarming when our customers tell us it’s not fall until we’ve been to Davison Orchards.”

EAT FOOD LESS TRAVELLED The popular Hundred-Mile Diet advocates consumption of foods grown within 100 miles of where you live. The folks at Davison Orchards do better. Leah explains: “We are proud to be able to offer the Zero-Mile diet. Most of our produce and products have zero miles to travel. They are grown, or prepared from ingredients grown, right here on our farm.” The Cannery cooks up soups, fudge, apple-cider donuts and preserves. Pies, breads and other baked goods are made on site at the Apple Crate Bakery, where a window allows visitors to view all that deliciousness being created. Their freshly-pressed apple juice is sweet, yet tart and full of flavour. Tamra says, “People rave about it.” What’s the secret? “Great apples. We use at least five varieties and no windfalls. We use UV light to pasteurize the juice...no heat to destroy the flavour. Each four litre jug contains about thirtyfive apples.” These products, together with field-fresh, Okanagan fruits and vegetables, artisan specialty food items and unique country-style gifts, can be purchased from the abundantly stocked shelves of Nana’s Pantry, the Country Market and the Gift Shop.

“An ocean of orange as far as the eye can see.” You can take them home or, if hunger hits, head to Auntie May’s Deep Dish Cafe in the original 1949 farm house for a homemade breakfast, lunch or even just a sweet treat - farm to fork in the truest sense! Knowing where your food comes from is arguably today’s biggest food trend. At Davison Orchards, taking the Johnny Popper Farm Tour, a ride through the orchards in a train of apple bins fitted with comfy seats being pulled by an antique tractor, is an interactive way to experience a working farm.

“We are proud to be able to offer the Zero-Mile diet.” “In the fall expect to see fresh apples being harvested by the bushel,” Tamra says enthusiastically. “Also plum and peach trees... and vegetables, fields of sun ripened tomatoes, peppers, corn and....pumpkins!

This autumn at Davison Orchards Country Village, carve out some good times at these special family events:

THE APPLE FESTIVAL:

A family apple picking/eating experience;

THE PUMPKIN FESTIVAL:

Celebrate the harvest and pick your own pumpkin;

APPLE TASTING:

An opportunity to taste the difference in 24 different apple varieties grown by Davison Orchards;

THE MINI-PIE EVENT:

Under the careful supervision of Nana Davison, kids can make their own mini-pies to take home and bake.

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Stops on the orchard tour provide guests with opportunities to touch, smell and even taste in-season crops and question one of the Davison farmers about the story behind their food. After the tour, the kids can run free, play and just, well... be kids in Crazy Cow Kids Corral, an enclosed, one-acre, farm-themed play area. But a farm isn’t a farm without critters! At the Critter Corral, children can watch, feed and interact with an assortment of farm animals. With golden sunlight dancing across the changing landscape and a little nip in the autumn air, Okanagan Woman would like to take this opportunity to honour the farmers who feed us and celebrate the connection between their hard work and our food. We appreciate you... you can bet the farm on that! For more information about Davison Orchards Country Village, visit website: www.davisonorchards.ca


PUMPKIN SOUP Preparation time: 15 minutes Cooking time: 10 minutes Number of servings: 4

INGREDIENTS

1 15 oz can pure pumpkin 2 cups fat free chicken broth 2 tsp brown sugar 1 medium onion, chopped 3 gloves garlic, chopped 2 tbsp light butter 1/2 cup plain, non-fat Greek yogurt 1 tsp ground chipotle chili powder 1 cinnamon stick 3/4” piece of fresh ginger, peeled and chopped 1 1/2 tsp ground coriander 1 tsp paprika 1 tsp salt 1/2 tsp pepper Pinch of nutmeg

INSTRUCTIONS

In a medium sized pan, melt butter over medium high heat. Add in onions, garlic, ginger , sugar and cinnamon stick. Cook until onions are translucent, about 3 minutes. Stir in pumpkin, broth, coriander, paprika, salt, pepper and nutmeg. Bring to a simmer, then remove from heat, remove cinnamon stick, and pour soup into a blender. Puree until smooth. Return soup to pan and keep on low heat until ready to serve. In a small bowl, combine yogurt and chipotle powder. Divide soup evenly into 4 bowls. Place about 2 tbsp of the yogurt into the center of each bowl of soup, and gently swirl into soup using a toothpick.

PUMPKIN and SPICE, and everything nice... that’s what these recipes are made of. HIGHLY RECOMMENDED: DRIZZLE WITH CHOCOLATE SAUCE OR COOL WHIP OR WHY NOT BOTH!

PERFECT PUMPKIN MUFFINS Serves 12

NO-BAKE CHOCOLATE PUMPKIN PIE INGREDIENTS FOR PIE CRUST

1 1/2 cups finely ground graham cracker crumbs 1/3 cup granulated or brown sugar 6 tablespoons butter, melted 1/2 teaspoon ground cinnamon

INSTRUCTIONS

Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Press firmly to smooth out the base. Chill for at least 1 hour.

INGREDIENTS FOR FILLING

15 oz pureed pumpkin (1 can) 1 tsp pure vanilla extract 1-2 tsp cocoa powder level 1/4 tsp salt 1 cup chocolate chips (melted) sweetener of choice, to taste INSTRUCTIONS

Add all ingredients to a food processor and blend until smooth. Pour into the pie crust and refrigerate until chilled.

INSTRUCTIONS

Preheat the oven to 375 degrees and place paper liners into your standard 12 size muffin baking pan. Measure out flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside. In another bowl, whisk together the eggs, pumpkin puree, (melted) coconut oil and vanilla extract. Pour the wet ingredients into the dry ingredients and stir together. Evenly distribute the batter into each well. Bake your muffins for 20-22 minutes

INGREDIENTS

1 3/4 cups of flour 1 cup white sugar 1/2 cup dark brown sugar 1/2 tsp salt 1 tsp baking soda 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground cloves 1 15 ounce can pumpkin puree 2 eggs 1/2 cup coconut oil 1 tsp vanilla extract.

Recipe adapted from Sally’s Baking Addiction Note - If your coconut oil is solid, warm it so that it is in liquid form before using.

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Florence Wilson was a real person and it is thought that the Theatre Royal in Barkerville is haunted by her. Her character is played by Danette Boucher. Danette has also performed a one-woman show about Catherine Schubert called “Lady Overlander” at the Schubert Centre in Vernon, BC.

An Interview with

FLORENCE WILSON BY JOCELYN WINTERBURN

Everybody loves a “staycation”, but once in awhile, Okanagan Women like to travel farther afield. Our road trip takes us to Barkerville, BC, to see a gold rush town in its glory.

A woman’s perspective. On my walking tour of Barkerville, I enter the Theatre Royal to soak up some of its ambience. I look around and wonder what it would be like to be a woman in this unique place in history. As the thought crosses my mind, I see a lady in a blue hoop dress glide across the stage. I wish her a good morning. Her name is Miss Florence Wilson, and after we chat a bit, she agrees to speak with me about the ups and downs of life in a gold rush town. The year is 1869.

PHOTO CREDIT: KENT KAHLBERG

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OK Woman: Miss Wilson, I am interested to hear how you came to Barkerville. Miss Wilson: Well, it is a bit of a story, and please, call me Florence. I left England in 1862 aboard the first official bride ship. There were two groups of women on board, the younger ones who were destitute, and the slightly older group who were more established. I was part of the established group. As there were not enough women in the Colonies, it gave us an opportunity to seek a new life and new possibilities. After my arrival in Canada, I lived in Fort Victoria for 2 years. There I sewed and opened a fancy goods and stationery shop on Government Street. Then I heard about the gold. Everyone was talking about it. And I too got gold fever. So last year I travelled up. The entire trip from Fort Victoria to Barkerville took about two weeks, and the last part of the journey I walked with a Native packer. OK Woman: What is it like living in such a busy, thriving gold rush town? Miss Wilson: All the gold makes it very exciting to live here. Very exciting! People are striking it rich. It is good fun. Life is intense and I like that intensity. The mines operate on shifts, and so the town is going 24 hours a day. It is truly an immersive experience. We have law and order, but it is still a frontier. OK Woman: It sounds like you fit in with Barkerville Society. Miss Wilson: I think so, yet it is a challenge to be a woman in the gold rush, to live on your own. Here, women are able to open businesses, as there is a great need for merchants. But, being women, we do business on a smaller scale. And it is important to make sure we are not cheated. Some people assume that you are easier to take advantage of because you are a woman. Also, prices are higher, and it can be difficult to get supplies. I initially thought I was going to become a merchant, as ladies are not encouraged to gold mine. I was able, however, to invest in one. It is known as “The Florence claim”. In addition to my investments, I own a saloon. It is quite gentile and we even have a doorman. I am a highly regarded citizen, and am very much in the upper class of the gold rush. OK Woman: You mentioned that you came on a “bride ship”, yet you have not married. Miss Wilson: Contrary to what people might think, I did not come to Barkerville to look for a husband. I came for the gold. If I married, my assets would no longer be mine; they would belong to my husband. Still, there is room for a relationship; I am having a romance with a blacksmith, and we co-habit.

OK Woman: And other women? Miss Wilson: The number of women is very small, and if you want to be married you are. This year, our population is close to 6,000 people. Of those 6,000, approximately 9% are women. Gold rush society is a bit different; it is an aberration in the world. Here, if you don’t want to be married that is your choice. I think women find they have freedom in Barkerville they would not have had anywhere else. Those who show up with wifely skills soon realize, why do them for free, when you can open a boarding house, or be a seamstress, and make a good living. Women here are supportive of each other. When you are among a few women, you are very close. You may not associate with some of these women anywhere else, but here, you may become good friends. OK Woman: What was your first winter like? Miss Wilson: I decided to stay in Barkerville for the winter as I am a founding member of the literary institute and the dramatic association. I can tell you, wintering in Barkerville is no easy feat. The first thing is to have enough wood and to stock up on food. Yet, despite the challenges and the frigid temperatures, Society carries on. There are plays, and of course the library. It is important to remember that there are still social mores, that is, still things that are expected.

A brief history In 1862, an English prospector named William (Billy) Barker discovered gold in a wilderness area of the Cariboo. Later named for him, Barkerville, at its height, was the largest town north of San Francisco and west of Chicago. In the thirty-four year period between 1862 and 1896, $19,320,000 was mined. At that time gold was worth $16.00 an ounce. The multi-billion dollar (in today’s money) industrial revolution founded by Barker literally helped build the Province of British Columbia.

Soon after Barker “struck the lead”, thousands of men, and some women, trekked to the Cariboo to chase the golden dream. While many became rich, a great many were not successful and left town with broken dreams and empty pockets. KIS AS DRASDAUS PHOTO: THOM

OK Woman: What has been your biggest challenge since coming to Barkerville? Miss Wilson: I think the Great Fire of 1868 was one of the biggest heartbreaks of my life. By the time the fire came around, I had started the library and built the saloon. I am proud to be the first Librarian in British Columbia. In the library there was a collection of books I brought with me, without realizing how rare books would be. In less than 2 hours, that was gone. I felt like giving up. I never had that feeling until the fire. It felt insurmountable. But we got our energy from each other, and the day after the fire, we started to re-build. OK Woman: How would you define Barkerville in one sentence. Miss Wilson: It truly is the “Gold Rush Spirit”; if you come here, you already have it in your heart that you can strike it rich overnight. Nicely summarized, I think. As I look down to review my notes, I thank Miss Wilson for the interview. There is no response. I look up, and I am alone in the theatre.

How to get there If you drive: Take Highway 97 North to Quesnel. Just north of Quesnel, turn right on Highway 26 and follow it to the end. The distance from the Okanagan is approximately 648 km and travel time is typically just over 7 hours. Don’t want to drive that far? Other options include a flight to Prince George, BC where you can rent a car, head south on Highway 97 and turn left on to Highway 26, or, fly to Quesnel, BC, take a daily bus service to and from Barkerville, or rent a car. Barkerville historic town is a Province of BC owned Heritage and Property Park. It is also a Government of Canada National Historic Site, and in 2016 won a Certificate of Excellence from Trip Advisor. Barkerville is open from May 19 to September 25, 2016. Go to www.barkerville.ca for hours and rates. Call 1-888-9943332 for information.

OKANAGAN WOMAN FALL | 2016 45


A Ghostly

BARKERVILLE, BC

Hallowe’en

BY JOCELYN WINTERBURN

MissWilson in action in her saloon

Park your car, make your donation, enter the gate, and start your self-guided walking tour.

Take a stroll up the main street. What will you encounter? Perhaps ghosts flitting past windows, eerie sounds, and unearthly occurrences. You will have to experience it to find out.

Not scared yet? Venture in to Blair

Haunted House. It is next to the candy store, and a doorman will allow you to enter. Blair House was built in the 1940’s, and for Hallowe’en, transcends into a spooky, sensorial experience. Here, your imagination will run wild. We cannot say what you will encounter, as that would give it away.

Don’t stop now! Continue your tour to the Methodist Church. There, an interactive theatre piece, Guns, Gold and Greed, starring Agnus McVee, Cariboo serial killer, will surely have you uttering a blood-curdling yell. And remember, this event is interactive! Hopefully you are not so frightened that you leave suddenly,

Agnus McVee is played by JP Winslow. Agnus is a character that came to light at 108 Mile House during the Gold Rush. She was thought to lure miners on their travels to and from the gold fields, murder them, and steal their gold. JP explains the character in sociological terms. “Agnus is a folk devil. She represents situations in which people are uncertain and fearful of what is expected. Her character carries the weight of that fear, and represents aspects of humanity that are greedy and gluttonous. Agnus carries perhaps a little bit of our guilt for our own desires.” Today, Agnus would be known as an urban myth. And while some people swear Agnus was a real person, JP tells me there is no evidence to support that belief.

as your reward is fireworks and a wiener roast. Enjoy both before heading home, and… don’t stop for any otherworldly hitchhikers.

In 2015, the first Barkerville “A Ghostly Hallowe’en” enticed between five and six hundred folks (or is that victims?), all of whom were willing to be scared out of their wits. It was so successful, another event is planned for this year.

Time and Date: From 6:00 to 8:00 pm MONDAY, OCTOBER 31, 2016 PHOTO CREDIT: KENT KAHLBERG PHOTO CREDIT: CARLEIGH DREW

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“A Ghostly Hallowe’en” is primarily run by volunteers, and entrance is by donation.

PHOTOS COURTESY OF: BARKERVILLE HISTORIC TOWN MISS WILSON(2) HAUNTED CAPRI(5) HAUNTED BILLY(5)


PENTICTON OKTOBERFEST ★★★★★ SAT • OCTOBER 22, 2016 Not only is Penticton Oktoberfest a whole lot of fun, proceeds from each years event go to support worthwhile local charities. Penticton Trade & Convention Centre 273 Power Street, Penticton | British Columbia, V2A 7K9

DOWNTOWN PENTICTON COSTUME PARADE & HALLOWEEN PARTY ★★★★★

MON • OCTOBER 31, 2016 The costume walk starts at 4:30 p.m. at Wade Avenue and Main Street. All ages, all costumes and pets in costume are welcome to participate.

Included in the fun is a Halloween party on Backstreet Boulevard from 3 to 7 p.m..

OKANAGAN WOMAN FALL | 2016 47


What’s ‘Sup BY SHANNON LINDEN

“WHAT’S FOR DINNER?”

Three hungry words typically uttered at about 4:30 pm, when the fridge is empty and our to-do list is full. When you need a break from the kitchen (or lack enough ingredients to summon sustenance), why not try the restaurant at Urban Fare Kelowna? Find a comfortable seat and dine in or get your meal boxed for takeout. Either way, dinner is deliciously served thanks to the work of Executive Chef, Ryan McDonald. “I’m responsible for the food programs in all our restaurants,” explains the 38-year old (who looks ten years younger). With four locations in Vancouver and one in the Okanagan, it’s a career that keeps McDonald on his toes—and in his car, traveling—but most importantly, fulfilled. While he earned a degree in marketing, it wasn’t long before he realized sitting behind a desk didn’t do it for him. “If you get up and say, ‘Damn! I don’t want to go to work,’ you need new work,” he says, chuckling. With Urban Fare for nine years, now McDonald greets each day with a smile. He started as a sous-chef at the Coal Harbor location, but has twenty years experience in the industry and cooked up creations as a little kid. “I helped my mom cook all the time. I was fascinated with what she did,” he explains. Mom is always the best teacher (mais oui), but it was a competition in French class that foreshadowed a career for this chef. “I went through my mom’s cookbooks and decided on Beef Bourguignon. I was nine or ten…She might’ve helped me…but I won for best dish.” These days McDonald oversees chefs at each Urban Fare location, where the day begins with beautiful breakfasts like Eggs Benny, wraps, corn beef hash and healthy, homemade muesli. Entrées might include beef dip and crispy, hot French fries, squash angnolotti with bocconcini, curry vegetable stew or how about a bison burger? Gourmet sandwiches, wraps, and potluck are on offer, and of course the Carvery starting at 5 PM. “Our food is high quality and good value,” McDonald says. “On average eleven bucks for a good meal. We rotate our buffet every day and offer a different carvery every evening.” 48 OKANAGAN WOMAN FALL | 2016

EXECUTIVE CHEF RYAN MCDONALD

PHOTO CREDIT: NIGEL HORSLEY


“There’s something really satisfying about feeding people,” McDonald says, smiling.

“You watch people put food in their faces and they light up, it’s instant gratification.”

Why hate Mondays when roast turkey with fixings are on the menu? Mid week there’s stuffed pork loin and leg of lamb and just when you’re ready to ring in the weekend, there’s Friday’s prime rib for just $15.99—all of it washed down with a local craft beer or VQA wine.

MORE THAN GOOD FOOD: FOOD THAT’S GOOD FOR YOU – AND THE EARTH The upmarket store in the Overwaitea Food Group, Urban Fare aims for impeccable quality, authenticity and sustainability. “The way the world is going, people want to know where their food is coming from and that is close to my heart,” McDonald says, his hand on his chest, a sparkle dancing in his dark eyes. And it comes from as far away as Japan and as close as our backyards. In the deli you’ll find Wagyu round, Urban Fare’s signature roast beef. A Japanese breed, Wagyu are the Prima Donnas of the pasture, receiving daily massages and a brewski to boot. “The farmers baby them,” McDonald admits. Bringing a whole new meaning to beer belly, apparently sipping suds brings out the best in a cow’s fat, resulting in even and delectable marbling. “Happy cow; happy steak.” McDonald grins. Keeping chickens perkily pecking is a good idea, too. Urban Fare Kelowna gets theirs from a non-GMO farm in nearby Salmon Arm. “I’ve been to many chicken farms as a chef and Farmcrest is pretty cool,” McDonald says. “It’s the best chicken I’ve ever had. The farmer grows his own feed and hatches his own chickens.” The store’s simmering soups are made by a local lady; same with the savory samosas, supplied by an Indian cook in Kelowna. You’ll find barbeque rubs and sauces, crackers, snacks, and confections like chocolate by Knight’s and macarons from Sandrine, all of them locally crafted, and plenty of products made elsewhere in the province. But you’ll also find the staples.

“If you walk our shelves, we’re never going to get rid of Cheerios,” McDonald says, but we source unique, high-end products—and some crazy ones, too.” International olive oils and prosciuttos from Italy are popular, while Frankenstein pumpkins from California and square watermelons from Japan (which sell for “$200 bucks a pop”) are more out there. Bling water—now that’s stretching the quench. Not the water inside, it’s the outside that counts in California, where the Swarovski-smothered glass bottles are made and marketed to celebs and such. “We have a $2600 bottle on display,” McDonald says, “just for fun. Although we have sold the $50 ones.” The bottles are like works of art and in keeping with sustainability, can be salvaged as vases. When it comes to recycling, however, the fresh juice bar at Urban Fare is a shining star. Imperfect looking but perfectly healthy fruit doesn’t sell well but cut it up and package it like salad? Convenience in a container. If it still doesn’t go out the door? Turn it into juice. With a selection of freshly squeezed beverages, staff whip up some beauties or invite you to create your own. That same premise is applied to products. Don’t see what you want on the shelves? Staff will strive to bring it in for you. A popular new addition to the fresh side of food is the sushi bar where flavorful fish is decorated into handmade delicacies. “We developed the program and had good success in Vancouver,” McDonald explains, although even he was pleasantly surprised by its popularity. “Why would I buy grocery store sushi where there are 3,000 restaurants, right?” Yet lower mainland stores get loads of orders. Watching it being prepared is fun and knowing what’s in it is reassuring. Like in the deli, all fish is one day fresh and ocean-wise (Vancouver Aquarium’s sustainable seafood designation) and made with the choice of white, brown, or McDonald’s favourite— black rice. “We’ve got black rice going here in Kelowna. It’s much healthier, higher in antioxidants, amino acids, and fiber – and the flavor! Slightly nuttier and sweeter than white but without the offensive texture of brown.”

LOVING LIFE; LOVING FOOD To see him you might wonder how he remains fit —the guy cooks for a living and so does his girlfriend—but McDonald counters his calories with outdoor fitness. Snowboarder by winter; hiker by summer, he can’t get enough of the mountains, although he’d love to have a little more land—and a couple of dogs roaming it. Until then he is relegated to an urban life and the animals that fit into that, like his pet python, Selena. An inherent love of nature and a respect for all the creatures that inhabit it brings perspective to McDonald’s designation as chef. “I like to hunt, forage for my food. It goes back to knowing where my food came from. I value life in a very deep way. We’re all stardust. We’re all on the same rock.” So why not revel in it and relish good eats, right? “There’s something really satisfying about feeding people,” McDonald says, smiling. “You watch people put food in their faces and they light up, it’s instant gratification.” Now that sounds good for supper. For more information, visit urbanfare.com

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HOROSCOPE by Heather Zais

Aries

Taurus

MAR 21 - APRIL 19

APRIL 20 - MAY 20

Jun Turn uphave the choices heat ontomatters Sept -- You will make about how want proceed relating to long jointyou assets orto funds thaton your present or with your job. require somepath settlement. Oct - -You put extra effort into climbing Jul Home or property matters are the ladder of in success. Youways. may have to highlighted positive You have leave some doubter behind. opportunities to gain. Nov - -Call in favours re-connect with Aug You changeor tactics and can your past. There are loose ends that appear in unexpected locations orcan be tied up to make gains. venues. You surprise.

Jun --Put Focus on relationships, Sept personal matters aside for the good of whole or end result. personal orthe business. Power Relationships undergo change. struggles decide whosome is in charge. Oct heightened sense of adventure Jul - -Your Improve your environment, could you making travel plans. homesee or work. Renovations or Take care of official upgrades adddata. extra value. Nov have some success in your Aug- You - Entertain or have open house. climb up the ladder. Focus on individuals Look over plans. Crunch numbers to and activities that help.

Cancer

enhance gains.

MAY 21 - JUNE 20 Youseek are to the star onyour many Jun Sept --You expand field of influence. tobetter travel or visit other levels. YouPlan look and feel bet

MPDBUJPOT 5IFSF BSF HPPE results. 0DU *UhT TIPX BOE UFMM UJNF XJUI KPJOU GJOBODFT PS BTTFUT 5IFSF DPVME CF QPXFS QMBZT BDted out. Nov can put past plansmore or projects become Aug- You - Locations back on the front burners. What you important to your end game. Select achieved has not been lost.Â

from suitable choices.

Virgo

JUNE 21 - JULY 22

JULY 23 - AUG 22

AUG 23 - SEPT 22

Sept -- Special arrangements affect Jun You become more focused residence for you or those you care for. on romantic or creative matters. Make sure all are in agreement. Contacts bring opportunity. Oct - -The pressure on for relationship Jul Step out ofisyour comfort zone matters to behave clarified in personal even if you to deal with or business areas. Set rules. unexpected circumstances. Nov - Expand your areas of influence in Aug - Take time to be out and about personal or creative ways. You are seen as in your Attend select key link community. in chain. events you enjoy.

Sept have the midas Jun --You Take command oftouch homenow. or Lay out plans or presentations that will have base of operation. It is done in ways future benefits for all involved. that others agree with now. 0DU 4IPX ZPVS TUSPOH MFBEFSTIJQ UBMFOUT FWFO JG PUIFST TFF ZPV BT B CPTT +VTU BEE B MJUUMF IVNPVS UP UIJT /PW Matters reach a point where all Aug - You attract perks or good cards need to be put on the table. Work fortune. Others on your ability on important partcount of agreement.

Sept --Take a bit more of to thebe spotlight as Jun Situations need handled others approve of what you are doing. in a more private manner for now as Teach who want thingsthose get sorted out.to learn. Oct - -Emotional matters become more Jul Assess where you want to be intense when reviewing how you while looking at other areas of feel about unfolding events now. opportunity opening up now. Nov - Ease into your position as Aug - Spend time in quiet adjustments are made on more than one contemplation or meeting up behind level. Change is ultimately good. closed doors. Develop plans.

SEPT 23 - OCT 22

OCT 23 - NOV 21

NOV 22 - DEC 21

Sept -- Bring forth your ideas or display Jun Communications lead to your product. have been plansfinished to travel or haveOthers company. curious about what you’renicely. up to. Opportunities increase Oct Make decisions regarding home or Jul - Discuss moves for yourself base of operations. Others have or those you care about. Clear some the influence on how the it plays. decks or finalize details. Nov - Take time out for yourself to handle Aug - Break free of restrictions in personal matters. Seek seclusion to chat personal or business areas. Avoid one on one. Be casual. knee jerk actions to win.

Sept onfocus favours and your support Jun --Call Your is strong and system as there has You to behave an effort energizes actions. whattoit include in thedone. success. takes toothers get things Oct What you say or how youthat present Jul - You feel like the star you it will influence others or events on a are. Relax some intensity as you grander scale.more Be cool. glide ahead easily. Nov - Focus on home improvement or Aug - Use inside tips from associates actual moves. Renovations are ok as long that would lead to future gains. as the cost is worth it.

to bring them together.

Check out the data.

Sept --You take on a more serious, Jun Relationships on all levels are responsible role. You are up to enhanced. Mate, marriage orthe challenge as itprogress. comes natural to you. partnerships Oct - -Extra focus onof income Jul Your sense duty issecurity strong shows where your focus should and and you are willing to take on be more. the expected results. Expand contacts. Nov - Lay out plans for others, promote or Aug - A focused, steady hand at teach. They want to hear what you have the helm is appreciated by those to say about it. who count on you.

DEC 22 - JAN 19

JAN 20 - FEB 18

FEB 19 - MAR 20

Sept -- Connections topowerful distance become Jun Important or people more important as relations growyour or can be counted on to support improve. Share benefits fairly. end game. Engage. Oct - -Stand your ground ininaunity calm, as firm There is strength Jul way others know mean business. you so join forces withyou powerful or Don’t be swayed. successful individuals. Nov - You become more aggressive in Aug - Moves are unexpected for your quest for further income or to make yourself or others. Circumstances finances secure. or conditions alter.

Sept any related documents Takecare on of a more responsible Jun --Take connected to shared money or role or position as your statusassets. is on Follow protocol to gain. the rise. Get together. Oct things out in private Others bring you luck or in behind Jul - -Sort closed doors. ways. Meet with those who unexpected Be willing to can create best results. negotiate special terms etc. Nov - You display another side to your Aug - Connect or join forces with unique personality. It can be entertaining powerful or influential individuals. as well as informative.

Sept --Mate or partnership matters Choose whether you want to Jun advance. Work out the finer of any stay in for the long haul orpoints need to relationships on any level now. switch it up. Check info. Oct - -Power brokers or authority figures Social connections can work in Jul can the scales way orwill thebe other. our tip favour. Someone of them Decide to side with. helpfulwho to your goals. Nov - Your influence increases with Aug - Your magnetic appeal is consolidation behind the scenes. Time enhanced and others are attracted to presentations for best results. that. Get together.

50 OKANAGAN WOMAN FALL | 2016

Make a great team.


p e e l s r e t t Be for better health!

Are you tired of body impressions in your MATTRESS? A

hhh…the dreaded body impression!

Sleepy’s – The Mattress Store have the cure! So, you’ve just invested in a new sleep set and already in less than a year you notice a hump up the middle of the mattress with two deep impressions on either side where your bodies lie. You call the salesperson that sold it to you and are told that body impressions are normal, that the mattress is conforming to your body. You are told to rotate your mattress more often or if you have a king size, to make quarter turns and this should minimize the issue. Then you find out that these sags have to be visibly more than 1.5” to 2” deep before the manufacturer will do anything about it. You explain that you have to roll uphill to meet your partner and are told again that this is normal. While it may be true that this issue is very common, “it is not normal!” says Geoff McLeary of Sleepy’s - The Mattress Store, on Baron Road in Kelowna.

Geoff explains: Going back 12 years ago and beyond, mattresses did not get body impressions. Most good mattresses performed very well for years and stood the test of time. Today’s mattresses last only half the time, on average 5 - 6 years. And most get the dreaded body impressions in a very short period of time. That’s because ‘they don’t make ‘em like they used to.’ Some years back, the mattress industry went away from flippable mattresses – and started a PR campaign to convince consumers that half a mattress was better than a whole one. Most factories upgraded the quality of the components in the top of the mattress to give the bed more integrity. But it didn’t take long for the larger mattress stores to put pressure on the manufacturers to reduce their wholesale costs so retailers could amp up their profit margins. To do this, manufacturers resorted to using inferior components and/or sourcing lower priced fillers from China. Even springs systems come from overseas now.

WISE ADVICE:

“Always buy a good bed and a good pair of shoes…..because, if you’re not in one, you’re in the other!” After hearing the same story time and time again from consumers who had come to his specialty mattress store looking for a solution, Geoff decided to team up with the Restonic Mattress factory in Vancouver to resurrect the two sided flippable mattress. Restonic Mattress builds their beds with integrity, they use all North American components, and they are not in any of the bigger mattress stores. They have won the Women’s Choice Award for the most recommended mattress brand for 3 years in a row. As well as the Consumer’s Digest Best Buy Award for the 8th year in a row. A two sided mattress may cost 15 - 20% more than a non flip mattress but has double the life span. McLeary says, “Sleepy’s offers a range of

Sleepy’s also specializes in a lesser known superior material used in their mattresses, toppers, and pillows - pure latex. Latex is the longest lasting material used in the mattress industry and is derived from the rubber tree. You never have to flip or rotate a quality latex mattress, so these comfortable sleep systems will perform for the long term. Sleepy’s most popular latex bed offers a 20 year full non prorated warranty and an unheard of ¾” body impression tolerance over that 20 year period of time. Sleepy’s strives to be the most “green” sleep shop in the Okanagan, offering a nice range of green, natural, and organic mattresses and bedding for your better sleep and better health. You will find Sleepy’s – The Mattress Store just behind Costco on Baron Rd in Kelowna – or – visit their virtual showroom at www.sleepys.ca.

two sided mattresses starting at a $388 queen size.”

Sleepy’s – The Mattress Store - #3-1725 Baron Rd. - Kelowna. T. 250-868-2337 E. sleepys@shaw.ca W. www.sleepys.ca OKANAGAN WOMAN FALL | 2016 51



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