WINTER 2017 VOLUME 3 ISSUE 4
THE ART OF CHARCUTERIE SPECIAL FEATURE: WEDDINGS WINTER COCKTAILS
THE POWER THAT MADE THE BODY HEALS THE BODY Healthy Link Chiropractic Wellness Centre Inc.
One Stop Shop
Wacky’s Atrium has you covered from ﬂoor to ceiling
60 Highfield Park (The Atrium) Dartmouth
Winter 2017 Volume 3 Issue 4 Owner / Publisher Seann Gervason firstname.lastname@example.org Editor Lori McKay email@example.com
Editor’s Note With ReFINEd editor LORI MCKAY “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” – Edith Sitwell
Contributing Writers Kate Watson, Cheryl Doherty, Angela Campagnoni, Susan Alward, Joanie Veitch, Heather Waugh Pitts, Katrina Gennevasen-Garlough, Rebecca Spinner, Faith Woodland, Colleen Thompson Cover Photography Shari Tucker Photography Shari Tucker, Bruce Jollimore, Steve Jess, David Muir, Joseph Robichaud , Colleen Thompson, Trevor Allen, Tanya Canam, Applehead Studios, Cooked Photography Distribution & Subscriptions firstname.lastname@example.org 902.476.4700
n the tradition of good cheer and merriment, the holidays are a time for entertaining with fabulous food and drink.
A great appetizer idea to serve guests this Christmas is a unique display of local (when possible) charcuterie items. Charcuterie is an ancient craft based on the principles of curing, salting, smoking and preserving meats. To find out more, read our interview with Halifax’s Frederic Tandy, a modern day practitioner of the art.
Seann Gervason Owner / Publisher email@example.com 902.476.4700
From rumrunners to pirates, Nova Scotia is a province steeped in a rum-soaked heritage. Check out writer Colleen Thompson’s article on Rum Renaissance to see how the popular maritime spirit has changed over the years. Plus, we have included some fabulous rum recipes you might want to try this Christmas season.
Jason MacDonald Advertising Consultant firstname.lastname@example.org 902.233.9582
With the new year approaching, now is the perfect time to start making plans for 2018. Maybe you want to book that long overdue family vacation, update your home, or even plan a wedding? Inside the following pages you’ll find a travel story on beautiful Botswana, which is not your everyday vacation; tips for breathing new life into old furniture with a little paint; and our annual wedding feature featuring some amazing local businesses.
Anita Kirkbride Social Media email@example.com
This winter issue marks the second anniversary of ReFINEd Halifax. Seann, Jason, Ghislaine, Anita and I would like to thank our valued advertisers, contributing columnists, writers and photographers for their support. Also, a big thanks to Taste of Nova Scotia for supplying us with amazing recipes all year. We look forward to working with all of you in 2018.
Ghislaine Moffitt Designer firstname.lastname@example.org Candace Haiko Designer email@example.com
Lori On Our Cover Dr. Tasia Lazaros of Healthy Link Chiropractic Wellness Centre Inc
ReFINEd Halifax is published by ReFINEd Magazine Ltd., which is independently owned. Opinions expressed in ReFINEd Magazine Ltd. are those of the authors and do not necessarily reflect the views of the publisher or advertisers. ReFINEd Magazine Ltd. does not assume liability for content. All rights reserved ©ReFINEd Magazine Ltd. Reproduction in whole or in part without permission is strictly prohibited. For reproduction requests, please call 902.476.4700. Canada Post Publication Agreement #43352027. Return all undeliverables to 1511 Lockhart Mountain Road, Coldbrook, Nova Scotia, B4R 1C1.
MAKE YOUR HOLIDAY
Sparkle2 SPARKLING ROSÉ
Bubbly and fun. Blended from estate grown L’acadie, Marechal Foch and Muscat. Aromas of ripe melon and pear. Combine with fresh orange juice for an excellent mimosa!
The wine exhibits a bouquet of honey and citrus with a notable taste of pineapple. Light and refreshing with a clean, crisp ﬁnish, Fundy Fizz is perfect for any occasion!
Sainte-Famille Wines Ltd. | 11 Dudley Park Lane Falmouth, N.S. | 902.798.8311 | st-famille.com Wines are available through the Sainte-Famille retail store and select NSLC stores.
VOLUME 3 ISSUE 4
66 Photo by Tanya Canam
STYLE | 8
IT TAKES A VILLAGE Atlantic Fashion Week Season 11
WINTER COCKTAILS Rum Renaissance
WEDDING FEATURE | 18
FOOD & DRINK | 52
THE RECIPE for a Perfect Wedding
PAINTED FURNITURE Is Always in Style
RECREATION & TRAVELSCAPES | 80
30 COVER FEATURE Healthy Link Chiropractic Wellness Centre Inc.
YOUR HEALTH | 34
AT HOME | 86 BUSINESS TO BUSINESS | 110
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WELCOME TO ATLANTIC CANADA’S PREMIUM RESORT-STYLE COMMUNITY • 30 minutes from Downtown Halifax • Condos, townhomes and single-family homes • Maintenance-free living packages available • 18-Hole Nicklaus Design golf course • Equestrian Centre • Village Centre • Multi-purpose trail network • And so much more! FOR MORE INFORMATION, CONTACT US TODAY 902.482.1394 or www.forestlakes.ca or firstname.lastname@example.org
It Takes a
VILLAGE By Angela Campagnoni Photos Tim Lingley
In the case of Atlantic Fashion Week Season 11, maybe not a village, but defnitely a dedicated team! Held this past fall at various Halifax locations, AFW 2017 managed to outdo previous seasons, which is always our goal. DESIGNER The Esme Original
AFW 2017 featured more than 30 designers on the 2017 runway. Held over five days, opening night kicked off with a mix of Atlantic Canadian fashion designers paired up with two international Redken hair artists. The week saw emerging and established designers, a performance by R&B artist Jody Upshaw, and an atmosphere of jazz by artists Karen Myatt and Holly Arsenault in our style lounge. Closing night included DJ Okay Tk, luxury cars, luxury brands and beautiful décor…How could we go wrong? DESIGNER Joy Lin
Proud to be Local Shortly after this year’s event, someone showed me a post by a local entrepreneur referring to AFW as a “local fashion show.” As if to make it seem smaller than it is… As if “local” is not the amazing and wonderful thing that it is. My response was to emphasize that this is a local fashion show; just as the Toronto fashion show is local to those based in Toronto. With AFW, we aim to showcase the amazing talent we have here in Atlantic Canada. This “local fashion show” has been written about in magazines such as Flare, Fashion, Elle, Zink and Conglomerate. We are DESIGNER The Esme Original
listed within the global listings of World Fashion Week. Major newspaper all across the country covered the event, as well as CTV, CBC and Global. Not too shabby, if I do say so myself.
The Future of Fashion It’s an exciting time to be in fashion. I have had the pleasure of being involved with The Canadian Arts & Fashion Awards for many years, and now after having been asked to be on the advisory board for Mode Canada 150, taking place in Toronto throughout the year, I feel this offers an excellent opportunity to promote Atlantic Canadian fashion. With this new vision and goal in mind, I have launched FADD (Fashion Agency for Design and Development), along with my partner Jody Euloth, CEO of Mesh Media and director of partnerships for AFW. Euloth’s continued focus on aligning us with the right partners has allowed me to focus on developing programs for business development, manufacturing, export, trade missions and so much more. The world of fashion is changing in many ways. Thanks to the growing online shopping trend, you can truly live and work anywhere. A person’s validity
does not come from the population around them. Today’s fashion designers can concentrate on the quality of their work and their business goals. The opportunities are out there.
Thank you I would like to thank everyone who helped out at this year’s AFW. Outside of my amazing team, we had a dedicated group of volunteers, more than 300 models and 50-plus hair and makeup artists working behind the scenes. Every person had a piece in this puzzle and everyone brought their A game. Sometimes it takes a village…
Angela Campagnoni has worked in the fashion industry for almost 30 years. She is the founder and executive director of Atlantic Fashion Week.
Mary Cuvelier and Tim MacPhee
Be Gorgeous Treat Yourself this Holiday Season
Photos Shari Tucker and courtesy of Be Gorgeous
fter spending many years working in the beauty industry — much of that time at Bergdorf Goodman and Saks Fifth Avenue in New York —Tim MacPhee returned home to Nova Scotia and in 2015 opened Be Gorgeous, a luxury cosmetic boutique on Spring Garden Road. He had a simple plan: bring exclusive, big-city beauty products to his Halifax customers.
be found in London, Paris or New York, are now available in Halifax, with all price ranges. Brands such as Tata Harper, Babor and fragrances from Creed, a Paris-based company founded in 1760 in London and still run by the Creed family.
“I love this industry,” says Tim. “I love working with people and making them feel fabulous. Halifax has been the last place to get some of the high-end cosmetic brands. I aim to change that.”
Be Gorgeous is thrilled to be Launching BY TERRY in December. BY TERRY is a high-end makeup brand from Paris that is also found at Barney’s and Saks Fifth Ave.
To that end, Tim is building a business based on handpicked, curated brands — top quality brands with the best quality and highest standards in mind, that can
“Creed was previously only available at Holts, Saks or Bergdorf Goodman, so for us to have it in the Maritimes is huge,” says Tim.
Also working at Be Gorgeous is Mary Cuvelier, a well-known makeup artist and skin care specialist. By offering makeup lessons and beauty services, such as facials and relaxation therapies in the store’s rejuvenation room, Be Gorgeous
allows the time and space for customers to pamper themselves and learn about the products. After nearly three decades in the industry, this is still the part of the business Tim enjoys most. “It’s all about the customer. I want to ensure each person who spends time at our store has an amazing experience,” he says. Call the shop to book your own mini makeover and skin care analysis with one of Be Gorgeous’s beauty experts. They would love to see you! Be Gorgeous 5486 Spring Garden Rd., Halifax (Sophie’s Place)
Jenn Alderman, manager
Ozlem M Manness, owner and designer
A Local Gem Photos Shari Tucker
ouse of Moda boutique, located in Sophie’s Place on Spring Garden Road, offers distinctive, handmade jewelry for ladies of all ages. Ozlem M Manness, the owner and designer, finds inspiration everywhere. She travels to Europe every summer to get in touch with her Mediterranean roots, and to get inspired by new European fashion and trends. From signature statement earrings (as worn by Beyoncé on her Beyoncé Experience tour) to the small and dainty collection — great for layering for a more trendy understated look — House of Moda boutique offers sparkly gems for everyone and every occasion.
Ozlem’s collections easily transition from daytime to a night out.
beyond for the lovely ladies of Halifax,” says Alderman.
“Every piece is handmade with care, and we are involved with the production from beginning to end,” says Ozlem. “That makes us a unique destination in the city.”
House of Moda creations are eyecatching and distinctive, and worn by celebrities such as Alicia Silverstone, Lisa Rinna and Mary Zilba from the Real Housewives of Vancouver, and they are carried at many small boutiques all across Canada.
If you have a special occasion and a particular look in mind, they can have a one-of-a-kind custom piece designed just for you. “We do a lot of bridal jewelry and prom jewelry as well,” she adds. Jenn Alderman, manager of the beautiful boutique, says that as a local business, the team at Moda loves the personal connection they have with their customers. “We go above and
House of Moda 5486 Spring Garden Rd., Suite 204, Halifax (Sophie’s Place) 902.407.4147 email@example.com houseofmoda.ca
CONVERSATIONS BETWEEN METAL & MAKER
Dorothee Rosen: Designer Goldsmit h By Lori McKay
Dorothée Rosen has a unique way of creating jewellery. With a certain inspiration in mind, the Halifax goldsmith begins a dialogue with the metal. “I call them conversations of the metal with the maker,” says Rosen. ““That’s how I design. I don’t come up with ideas in my head and then try to make them. Instead, I start moving metal, and then I look at what comes back. I let the metal guide me as much as I guide it.” Rosen, who moved here from Germany in 1989, makes each of her pieces individually by hand and believes this is one of the reasons she still loves what she does. “I don’t make the same thing again and again. I make pieces in the same series, but every single one is new and different. There’s always a discovery to be made.” Rosen studied jewellery design and metalsmithing at NSCAD University and started her own designer goldsmith business before graduating in 2005. She credits much of her success to the training she received. “NSCAD is one of the best schools in the world for jewellery design. People come from all over the world to study there. My education is one of my biggest strengths,” says Rosen. JEWELLERY Rosen is best known for her iconic Onefooter ring, and the pieces in the Onefooter series. Made from a one-foot length of sterling silver or 18k gold stock, the metal is first forged along its length, and then wound repeatedly into a continuous loop, wrapping around the finger many times without beginning or end. She also makes beautiful, unique earrings, necklaces and bangles. When it comes to inspiration, Rosen says she finds ideas in both the process and the gemstones. “Often, a ring will seem to beckon for me
PHOTOS BY Christina Arsenault
PHOTO BY Bruce Jollimore
to put a stone in. It will turn out in a way where there’s a gap, and I’ll exclaim ‘Oh, this one wants a stone!’” says Rosen. BEAUTIFUL MATERIALS Each piece is made with high quality materials. In addition to 18k yellow gold and sterling silver, she works with palladium white gold. Palladium is in the platinum family of metals, and — alloyed with pure gold — creates a gorgeously dark, hypoallergenic and nickel-free alloy, which does not require rhodium plating as commercial white gold does. “It’s a beautiful metal to work with and wear.” Her gemstones are of the highest quality, and the diamonds she uses are certified Canadian, sourced and mined in an ethical fashion, which is a source of pride for her. “Where the stones come from is important to me and many of my clients,” says Rosen. “For coloured gemstones, I work with a mother-daughter team of
Dorothée Rosen creates unique art jewellery in her Halifax studio, PHOTO BY Grace Laemmler
highly trained gemologists in Montreal that have very high standards. They personally visit some of the mines and gem cutters to source these stones.” She also works with a local Nova Scotia gem cutter who has collected stones from all over the world.
Yorkville, Rosen will be hosting a pop-up trunk show with her elegant jewellery at the Waegwoltic Club on Thursday Dec. 7 from 4 p.m. to 8 p.m. She also sees clients by appointment at her Halifax studio.
CUSTOM DESIGNS Rosen can customize a Onefooter ring in your choice of metal and genuine gemstones. She says she has a lot of requests for birthstone, family (with all the family members accounted for in gemstones), engagement and anniversary rings. She can also reimagine clients’ gems from older jewellery, and give them new live in one of her creations. Rosen’s jewellery can be found online, in galleries, shops and museum stores across Canada and the US, and at private shows. Having just completed a series of showings and feature artist trunk shows in downtown Vancouver and in Toronto’s
PHOTO BY Ethan Neville
Dorothée Rosen: Designer Goldsmith 902.422.9460 firstname.lastname@example.org www.dorotheerosen.ca
Tailor Made Just For You B’Spoke Apparel By Faith Woodland Photos courtesy of B’Spoke Apparel
’Spoke apparel is an online store headquartered in Halifax. The company offers high quality custom-made items through its innovative ordering platform, and occasionally has pop up store events. Email us for an invite to our next pop up store event!
Innovation With the use of groundbreaking technology, B’Spoke uses a portable body scanner for measurements, combined with traditional tailored techniques to take fashion and style recommendations based on body shape to a futuristic level. In just seconds, B’Spoke produces a true-to-scale 3D body model. More than 400 unique measurements and over 600,000 data points are extracted to create accurate, realistic avatars that are used to design that perfect fit. All you need is to be scanned once and they have your measurements to make you anything you order online!
B’Spoke has hundreds of fabric options and choices of buttons, linings, styles and trims.
• • •
Men’s and Women’s Custom suits, shirts, coats, jeans, dresses, men’s shoes Legal robes and call-to-the-bar attire Academic and clergy gowns and robes Uniforms for many industries including: – Canadian military mess dress – RCMP Veteran blazers, pants and shirts – Highland dance uniforms – Hospitality – Security uniforms
Fitness mobile app B’Spoke also has a fitness mobile app that allows you to import your scan data to check measurements and see how you are progressing in your training, and where you are losing inches. Great for motivation!
Fabric that is oil, soil, water and wine repellent B’Spoke is always looking for ways to advance with uses of technology in all areas of fashion, even with fabrics. The newest invention is fabric treated with nano technology, making it oil, soil, water and wine repellent.
Product quality Over the past 10 years, B’Spoke has worked with manufacturers and master tailors to develop the best quality in fabrics, fit and process. Items are made in the latest styles at various price points to fit your budget needs. Quality details include: • • • • • •
Piping inside jackets Felt under collars Hand-stitched armholes Rubber waistbands to keep shirts tucked Horse-hair canvas jacket construction Lined up stripes on shirts
• Weddings and formal tuxedo/ suit event packages. Rentals are also available
HOW TO BUY: Buy through B’Spoke’s online store Locate a scanner location or submit your measurements online through our easy-to-follow measurement form from home or with the assistance of a tailor. Book B’Spoke to come to your association or trade show event B’Spoke will come to your event with a portable body scanner and product samples to be viewed for quality. Attendees can then be scanned and have their measurements on file and can log online to order custom clothing from anywhere in North America. Book B’Spoke for a group appointment at your company or firm Are you in a competitive environment? Do you want to stand out for your boss or make a great impression on your clients? Let B’Spoke help bring that polish so you stand out from the crowd. B’Spoke can offer a corporate discount. Attend a pop up store event to be scanned and view products You can book for a private consultation or just come be scanned and order online later!
Book B’Spoke to come to your gym B’Spoke will set up the scanner and members can be scanned to receive their full avatar profile. B’Spoke will come back two to three months later for a second scan. You will not only receive the exact amount and location of where you lost inches, but you will also see your avatar and where you changed shape! Book B’Spoke for a uniform consultation Do you have serving staff? B’Spoke can do affordable custom dress shirts and designs to bring that added polish to your establishment. Let B’Spoke help you dress with confidence. Confidence does breed success! With a direct from manufacturer system, there is no middleman or added overhead, and the savings are passed on to customers. Contact B’Spoke to discuss how they can work with your team. Sign up for notifications. Mention code MAG20 for 20 per cent off your first order. Gift certificates are also available. 902.482.0505 email@example.com www.bspokeapparel.com
The Recipe for a
Perfect Wedding By Katrina Geenevasen-Garlough
our first feast as a married couple is perhaps the most memorable meal you’ll ever have, so you’d best make it count. While there’s nothing wrong with the ever-popular plated dinner or a casual buffet-style meal, we’ve rounded up a few alternatives for you and your honey to consider.
COCKTAIL STYLE A cocktail-style reception isn’t necessarily less expensive than a plated dinner (chefs may charge more for the time it takes to prepare so many hors d’oeuvres, and you have to factor in the amount of servers needed to hand out the food), but it’s a less formal alternative for brides and grooms who want to encourage their guests to mix and mingle freely throughout the evening. It’s becoming increasingly popular because it allows for a wide assortment of options, and you don’t need to worry about those dreaded seating charts. (But remember to have chairs available
for ladies in heels to rest their sore feet, and for older guests.) Older guests will appreciate somewhere to rest, as well. Since you’re skipping a main meal, opt for filling hors d’oeuvres that won’t have guests running out to grab some fast food during the dance. Think proteinbased appetizers, such as steak kebabs or chicken wings. Have plenty of vegetarian options, and consider guests who have gluten allergies, as well. You also might want to consider having food stations set up around the reception area, so every guest can help him or herself as they wish.
BARBECUE Hosting a spring or summer wedding? A barbecue-style dinner is perfect for lowkey and casual brides and grooms. Think beyond hotdogs and hamburgers for your special day and have your caterer serve steak, spare ribs and barbecueglazed chicken, for example, with mouthwatering sides like grilled veggies, potato wedges and gourmet mac-and-cheese. Long harvest tables set with mismatched vintage china, cotton napkins and lace tablecloths will enhance the relaxed atmosphere. Pick wild flowers for your centrepieces, and serve drinks in Mason jars.
HIGH TEA If you’re working within the confines of a smaller budget (as many couples are), a high tea is a wonderfully elegant alternative to a formal dinner. Serve everything from buttery scones to delicate finger sandwiches, and finish off with berries and sliced fruit, and cookies or brownies. To up the fun factor and encourage conversation among guests, ask them to wear fascinators or hats to mimic the elegance of a traditional English tea. BRUNCH The early bird gets the worm, as they say, so if you and your sweetie are up with the sun, you may opt for a brunchstyle reception, if the brunch follows a romantic sunrise ceremony, even better! Have plenty of juices on hand, as well as coffee and tea; caffeine is king for guests still rubbing sleep from their eyes. Even though everyone will be in a celebratory mood, not all guests will want a mimosa or Bloody Mary.
Following your ceremony, have some small bites available for your guests to snack on while you’re having your photos taken. The main meal can consist of everything from waffles and pancakes, to honey-baked ham, frittatas, omelets and fresh fruit. DESSERT ONLY Have an enthusiastic sweet tooth? Consider a dessert-only reception. This is a great option for couples having an evening wedding and want their reception to begin around 8 p.m. (You want to give your guests time to have dinner beforehand). Make sure you offer your guests a wide assortment of bite-sized desserts; think cheesecakes, brownies, tarts, cupcakes and mousse. Desserts should be served buffet-style, so guests can serve themselves and
This is a great option for brides and grooms seeking a relaxed affair; perhaps you’re on a budget or having a second wedding. Just make sure you visit your chosen space during the day; you want to make sure there are plenty of windows to let in lots of bright light. (Nobody wants a gloomy atmosphere on his or her wedding day!)
mix and mingle throughout the evening. Make sure you place some tables throughout the reception space so guests can rest their feet. If you want, consider some light bites later on in the evening to keep appetites satisfied and the dance floor hopping. Think beyond raw veggies! Serve latenight noshes your guests will get excited about. Cookies and milk: Need we say more? Grilled cheese: The ultimate comfort food Personal pizzas: Perfect for late-night revelers Donuts: No need to stop dancing with these hand-held delights Poutine with local cheese curds: A classic Canadian delicacy!
ppen at T s Ha he g n di
in est W
Beautiful W ed
A DAY TO REMEMBER
The Perfect Wedding package
PHOTOS TOP RIGHT, BOTTOM LEFT courtesy of Applehead Studios; PHOTO BOTTOM RIGHT courtesy of Jeff Cooke
The Westin Nova Scotian
is known for its spectacular rooms and incredible food, prepared by Chef Mark Marchment and his skilled culinary team. Further to the amazing meals, a wedding at The Westin Nova Scotian also means the services of the hotel’s wedding specialist, Jeﬀ Salterio. Jeﬀ prides himself on being a full service coordinator — from engagement to the big day — and will guide couples through the planning process to ensure it exceeds their expectations.
For more information, contact Jeﬀ Salterio 902.421.7765 jeﬀ.firstname.lastname@example.org
Prom | Mother of the Bride | Cocktail | Gala
Beautiful Dresses at Avella 827 Bedford Highway | Bedford, N.S. | 902.835.PROM | www.beautifuldresses.ca
Married at “A Truly Nova Scotia Experience” By Lori McKay
hen you picture your wedding, do you imagine a flawless event celebrated with friends and family, wonderful food, and the perfect romantic setting? Oceanstone Seaside Resort offers all this, and more. “We are known for our weddings,” says Oceanstone president Susan Wilson. “And a really big draw for people is that we offer a truly Nova Scotia experience.” Located just five minutes from picturesque Peggy’s Cove, the ocean provides the perfect backdrop for weddings, and the resort’s turnkey services make the experience as seamless and enjoyable as possible.
Both Elle magazine and the Canadian Wedding Industry Awards have recognized Oceanstone as one of the top five places in Canada to get married. “People coming to Oceanstone do not need a separate wedding planner because we provide that to them,” says Wilson, noting the resort’s wedding coordinator, Roberta, is onsite to help plan from beginning to end. “It’s a really different experience.” She says they have had amazing responses from couples, especially people living away and wishing to come back to Nova Scotia for their wedding. “Someone planning a wedding from afar might not have all the contacts, or the time, to connect all the dots for
a wedding. We make it easy for them to just come and enjoy their day,” says Wilson. She says that, theoretically, a couple could come in and add flowers, a justice of the peace and a photographer, and everything else will be taken care of. Couples also choose their own décor and the resort takes care of everything, from decorating to cleanup. As weddings are held on the property, most couples book two days in a row and exclusively rent out the resort. “We have 25 units, so it’s not like renting out a 400-room hotel,” says Wilson. “And that means friends and family have the resort to themselves. It’s a great way for not only families to
Let a panorama of the sea be the backdrop for your wedding.
TOP LEFT PHOTO BY Trevor Allen Photography TOP RIGHT PHOTO BY Tanya Canam BOTTOM PHOTO BY Applehead Studios
“We couldn’t be happier with how our wedding turned out at Oceanstone. The accommodations were excellent and all the staff was phenomenal! They truly did everything in their power to make our guests feel welcomed. The food was perfect, and they made our big day hassle-free from day one. If you want a beautiful and fun day we recommend going with Oceanstone. Every single guest (and there were 80) all raved about the friendly and amazing staff, and how beautiful the venue was. Thank you all so much for making our wedding in June run smoothly and turn out to be the best day of our life.” – Justine & Don
“We structured our menu to give people flexibility to choose their own meals and snacks.” With their wedding package, they provide canapés for the cocktail hour, an appetizer, main course and dessert, plus a late night snack. Wilson says their most popular late night snack is the poutine bar. “It’s amazing. How wonderful is poutine at 10:30 or 11 p.m.?!”
TOP PHOTO BY Jeff, Cooked Photography BOTTOM PHOTO BY Kiandra, Cooked Photography
meet and get together, but also to focus on the occasion at hand.”
then another area for dinner and yet another space for dancing.
The resort can sleep most guests on the property, but Wilson says they also have great relationships with other accommodations in the area. “We really try to keep everything local and just really showcase the beauty of what getting married on the ocean in Nova Scotia is like.”
“We have a really great way of transitioning people from area and area, so they are not left waiting.” And after the music shuts down at 1 a.m., people can extend their evening by heading down to the bonfire.
At Oceanstone, couples are married with the ocean as the backdrop. After the service, guests move to a different area of the property for cocktails and canapés,
Oceanstone has its own in-house chef team that prepares all the food on the property. “Part of the fun of getting married here is coming for your taste test,” says Wilson.
And if a bride and groom come to them with a completely different vision, the resort is happy to work with them to deliver what they want. “Perhaps they don’t want to have a sit down dinner, but would like to have food stations, or more of an evening ceremony, we can make that happen.” She says some couples opt for something a little different for the Friday night rehearsal dinner, and Oceanstone has organized having food trucks to come to the property. “We try to make our guests feel that while they’re here this is their private village. What we tell people is what they get. This is what we do. This is what we do well,” says Wilson.
Oceanstone Seaside Resort 8650 Peggy’s Cove Road Indian Harbour, N.S. 1.866.823.2160 email@example.com
Say “I do” to Beautiful Jewellery CHARM DIAMOND CENTRES
he symbol of love, a diamond is like no other. From the moment you say, “Yes” your engagement ring becomes a beautiful connection to the person you promise to love forever. For more than 45 years, Charm Diamond Centres has helped Canadians through this process, as well as other celebrations that commemorate all of life’s biggest moments. Step into the largest Canadian-owned jewellery store and you’ll quickly see that bridal rings are their specialty. Charm makes it easy for customers by creating a welcoming environment where getting good value and service are of paramount importance. Charm Diamond Centres carries many lines of top quality bridal rings to suit every taste and style.
As a Canadian owned and operated company, Charm is proud of its national brands, including Glacier Fire Canadian Diamonds and the Charmed by Richard Calder collection, the first designer line for Canadians by a Canadian. Richard Calder, chairman for Charm Diamond Centres, designed all the rings in his Charmed series with precision and strict attention to detail. Each centre stone is a hand selected, high quality Canadian diamond, which is then set in 100 per cent Canadian gold. There is also a small Canadian diamond embedded on the inside of the band to caress the skin. Charm is committed to sourcing Canadian diamonds, which are ethically sourced and laser inscribed — ensuring they know exactly where the diamond came from.
History & Service Charm has grown since its humble beginnings. The first store opened in Dartmouth, N.S. in 1972 and expanded quickly, opening other stores in Atlantic Canada and later moving throughout Canada. In January of this year, Charm acquired Ben Moss Jewellers, and now has 87 stores from coast to coast. From the beginning, Calder’s mission has been to, “Win the Customer for Life.” He believes providing excellent customer service and the best price is key to making that happen. “Our buying power gives us the ability to have an unbeatable pricing policy and we’re very competitively priced for value. We like to think of ourselves as an affordable luxury jeweller.”
Charm Diamond Centres has invested heavily in continuous learning, leading and coaching. Their sales associates have been well trained to manage all your jewellery needs. In fact, each store has designated ‘diamontologists’ who are certified diamond experts. “We are proud to have many long term, experienced employees, in fact, a few have been with us well over 30 years,” says Calder. Whether you’re looking for something from their Glacier Fire Canadian Diamond line, which is a premium brand of Canadian diamonds, or LeVian, featuring the rich chocolate diamonds that are so often seen on the Red Carpet at high profile events, or perhaps Chamilia charm bracelets, men’s wedding bands, or watches by Michael Kors, Guess, Citizen and Bulova, the staff at Charm Diamond Centres will be prepared to help you. They can also assist customers looking for custom design rings. “It’s always special to be a part of something as momentous as picking out an engagement ring or celebrating an anniversary. I’ve always tried to instill in our staff the importance of focusing on the customer,” says Calder.
Charm Diamond Centres Mic Mac Mall, Dartmouth Bedford Place Mall, Bedford Halifax Shopping Centre, Halifax www.charmdiamonds.com
THE POWER THAT MADE THE BODY
HEALS THE BODY
Healthy Link Chiropractic Wellness Centre Inc. By Rebecca Spinner Photos Shari Tucker
rom its Clayton Park surroundings, Healthy Link Chiropractic Wellness Centre strives to improve patients’ quality of life. Genuinely accessible care is clearly among the clinic’s foremost goals: direct billing is available, parking is abundant, and hours of operation include evenings and weekends. Furthermore, younger family members are welcome — and encouraged — to receive care themselves.
Dr. Tasia Lazaros Healthy Link’s resident Doctor of Chiropractic (DC), Tasia Lazaros, also holds an Honours BSC degree in biochemistry. She’s a Halifax local, quick to share her fondness for her home province’s stunning shore views. Having practiced privately for more than 15 years, Dr. Lazaros has grown proficient in a range of chiropractic approaches, including The Activator Method®, Diversified Technique, Thompson Technique®, and craniopathy. This varied skillset allows Dr. Lazaros to adapt care plans to each patient.
SOME OF THE SERVICES OFFERED INCLUDE: Acute chiropractic care Pediatric chiropractic care Prenatal chiropractic care Preventative chiropractic care Chiropractic care for chronic pain Chiropractic care for concussion
PATIENTS CAN ALSO OBTAIN: Deep tissue massage Health care products Ideal Protein products Nutritional supplements Orthotic services Postural aids
Start Young The Power of Spinal Alignment
Link provides access to chiropractic treatments in an unintimidating setting.
“The longer I’ve been in practice, and the more education I’ve completed, the more I recognize the power of spinal alignment to optimize health,” says Dr. Lazaros. Even among laypeople, chiropractic’s reputed ability to produce physical benefits (via adjustments to the neck and the rest of the spine) is widely known. Many Nova Scotians rely on chiropractic care, and Healthy
Massage Therapy In addition to chiropractic services, Healthy Link provides massage therapy to patients. “The clinic focuses on deep tissue therapy, which helps with pain management,” says Dr. Lazaros. “Massage can improve circulation and promote muscle balance.” She also notes that massage therapy can mitigate patients’ stress and tension.
“Ninety per cent of a child's neurological foundation and potential is formed in the first two years of life, so it makes sense to ensure their skull and spine is checked during this time.” – Dr. Tasia Lazaros
“The wellness lifestyle is the cycle of healthy eating, positive thinking, regular exercise and regular chiropractic care.” – Dr. Tasia Lazaros
Ideal Protein Maintaining a desirable weight is integral to personal health. Through Healthy Link, Dr. Lazaros has begun connecting patients with Ideal Protein weight loss products, as well as guidance from an Ideal Protein coach. “I’ve seen people lose as much as six to nine pounds each week in the beginning,” says Dr. Lazaros, “if Ideal Protein’s protocol is followed.” That’s remarkably fast weight loss by any standard.
The Wellness Lifestyle “The wellness lifestyle is the cycle of healthy eating, positive thinking, regular exercise, and regular chiropractic care,” says Dr. Lazaros. With its wealth of beneficial treatments and products, Healthy Link Chiropractic can help patients kickstart that cycle.
Healthy Link Chiropractic Wellness Centre Inc. 362 Lacewood Dr. Suite 201 (above Noble Grape/Smitty’s) Halifax, N.S. 902.446.5465 firstname.lastname@example.org
WITH Dr. Tasia Lazaros Healthy Link Chiropractic Wellness Ctr. Inc.
SITTING IS THE NEW SMOKING
any of you might have heard this phrase lately. But what exactly does it mean? What exactly is going on with our society today? Is the digital shift making our society … dumber? These are questions many people are asking nowadays and honestly we all should. When we sit, more load and pressure is placed on the lower back. We tend to lean forward, slouch and lean our heads forward. If you look at someone sitting in a recliner, for example, you see the curve in the neck and the lower back disappear. Maintaining this posture over time starts to change the mechanics of how your spine supports you against gravity, and creates imbalances in the structures near the spine, such as the muscles. We are designed to move, stand and walk upright. How bad is it? It is a huge problem we have to address with entire families. At the workplace, changes can be made to sit upright and to have frequent breaks from sitting. More and more people are using a standing desk at work. Not only is our posture and appearance affected by prolonged sitting, but also the way our body works and moves. Pain at the base of the skull, jaw, neck and shoulders will likely develop, as well as leg cramps, hip and lower back pain. More importantly, children are the most affected. When we are first born, we
do not have a neck and lower back curve. In the first few months, the neck curve develops as neck muscles hold the head up against gravity. Then, after six to 12 months, the lower back curve is developed as the child starts to cruise. The curves in the spine help to support us when we are upright and walking. What many chiropractors, including myself, are noticing is that children are losing their neck curve in grade school. Many kids sit almost all day — at the breakfast table, in the vehicle, in school, doing homework, at the supper table and then using some form of digital device. Neurologists even suggest that without forming and maintaining the cervical curve, the front part of the brain doesn’t develop properly and it can even start shrinking. In a sense, making us dumber. So what can we do? We can simply make sure we are active and we get up often from a seated position. Chiropractic care can help address the imbalances and misalignments in the spine and help maintain the movement in the neck and lower back curve at any age. Encourage young ones to be active, play daily and limit the amount of sitting. Stretches and ergonomic advice on proper ways to sit also helps. Have the whole family do outdoor activities and promote walking and exercise for a healthy spine and a healthy brain.
Dr. Tasia Lazaros B.Sc.(H), D.C.
Healthy Link Chiropractic Wellness Centre Inc. 362 Lacewood Dr. Suite 201 (above Noble Grape/Smitty’s) Halifax, N.S. 902.446.5465 email@example.com
A Destination for Decadent Spa Services Mudwraps to Manicures By Faith Woodland Photos Steve Jess
f you ask Lisa Belanger how she came to manage a 3,300-squarefoot spa overlooking the Bedford Basin with 12-14 employees and a new original product line, she will tell you she just went to work every day, and worked hard. Mudwraps to Manicures tells the quintessential Canadian woman’s success story. Twenty years ago, Lisa, a young, pregnant mom, approached numerous banks for a start-up loan and finally, backed by TD Trust, opened a small one-woman operation. With a husband in the military and away more than home, she managed to raise two hockey-playing boys and grow her business into the stunning success it is today. Mudwraps to Manicures offers more than one might find in an average spa,
incorporating the latest in tools and technology. Facial services range from basic 30-minute express treatments to deep pore cleansing, microdermabrasion and LED light therapy. The spa also provides endermologie treatments, which act to fight cellulite and also treat the face, reactivating dormant cells by mechanically stimulating the skin and toning the muscles. Clients can consult with Lisa’s knowledgeable staff to find what suits them best. The spa also offers microblading, a semipermanent solution to eyebrow shaping and colour. Body treatments include their famous mudwrap, Moroccan oil body buff, and back “facials.”
An extensive array of manicure and pedicure treatments are available, ranging from classic French manicures to hot milk pedicures. Hair removal is very popular using an exclusive resin-free wax from Italy. Registered massage therapists provide regular massage treatments as well as pregnancy massage, hot stone and Thai treatments. Packages are available for clients who can set aside two to four hours to receive a combination of treatments, renewing and refreshing the entire body. While managing a large staff, Lisa remains hands-on, working with clients in the industry she loves. She has recently developed an original line of cosmetic products called LisaBe, which is available at the salon and will soon be
"Over my 20 years in business, I have had brilliant, talented staff come and go. With each experience I hope I have aided in their growth in the esthetics industry. Something I am passionate about achieving. I truly want to create a professional industry that all estheticians can be proud of. I know I have learned and grown from staff I have worked with over years and currently still have. I believe in working directly one-on-one with my team to create a learning and nurturing environment. So I thank you to all present and past employees for helping me reach my 20 years.” – Lisa Belanger
available online as well. Her goal with this exclusive product line is to provide suitable colours and products for women over 40. The makeup is 100 per cent Canadian-made and can be colour matched to clients on an individual basis. Mudwraps to Manicures also uses and retails the high end YonKa product line from Paris. FitFlop footwear and other products are also available at the spa. Mudwraps to Manicures is licensed to serve red and white wine for clients to enjoy while experiencing treatments. Groups can be accommodated for wedding party preparation and are welcome to bring in food or have their session catered. The spa will aid with serving. Work groups may choose to book a spa day for team building purposes or to show staff appreciation. Mudwraps to Manicures is the perfect destination for a girls’ day out, and caters to male clients as well. For a full listing of spa services, pricing, products and philosophy, visit the Mudwraps to Manicures website. The informative site gives details about techniques, provides photos of treatments and products, and answers frequently asked questions. Clients can learn how the various services will meet their needs and confidently book appointments. As the busy holiday season approaches, take time for yourself to enjoy the benefits of a treatment at Mudwraps to Manicures. You can also pick up some fabulous stocking stuffers or a gift card for that special someone. And as you plan for the new year, consider adding a spa treatment or two to your beauty regimen. It will be a resolution you’ll want to keep.
Mudwraps to Manicures 1083 Bedford Hwy., Bedford, N.S. 902.835.7375 www.mudrapstomanicures.com
Enigma Healt h Studios
Empowering Individuals to Enhance Their Physical, Emotional and Mental Health By Lori McKay Photos Shari Tucker
hen you walk into Enigma Health Studio, you don’t walk into a typical office waiting room. Instead, you walk into a peaceful kitchen setting. “Kitchens,” says Carol Shirley, psychologist and owner, “are a non-clinical place. You come in, you make a cup of tea and you hang out. I want people to walk into our health studio and be instantly comfortable.”
There’s cucumber water on the counter. A lending library of Carol’s old books, plus some that people donated. The music playing is soft and upbeat; a high vibrational frequency, which she says sends out brain waves to improve mood. The colours throughout the offices are neutral, but brightened with splashes of colour.
On one wall is the studio’s logo, a circle and two colorful snakes, which Carol says has a deep connection with her business. “I liked that this symbol is an ancient Chinese representation of ‘rebirth’. I felt that choosing to start a new business at 57 years old was very much a rebirth and a new beginning.” Carol opened Enigma in the summer of 2016. A psychology-based clinic, Carol
“This is a place to come for your own wellbeing”
also believes in the benefits of some alternative services. They offer yoga, meditation, nutrition, reflexology and aromatherapy.
The studio has a yoga/meditation room that can fit up to 30 people. The space is used for classes and workshops.
“This is a place to come for your own wellbeing. It’s about your physical, mental and emotional self,” says Carol, noting that she sees their services as preventative. Many of her clients are healthy people who have problems with managing life on occasion.
Yoga and meditation mats are available for guests to use. “We bought them so they wouldn’t be a barrier for people. Anyone can come here and take a class and they don’t need to take any things with them.”
SERVICES Psychology Reiki Reflexology Meditation & Movement Yoga Nutritional Counselling Mental Health Workshops
An enigma, by definition, is something or someone that is difficult to understand or explain. Ultimately, we are all enigmas and complex puzzles waiting to be solved. Enigma Health Studio aims to help you on your path to self-discovery. Carol and Bill Shirley
The yoga offered at Enigma is a healing type of yoga. Classes are set at a pace determined by the group and by the needs of the people within the group. Classes are offered for a variety of sensitivities and conditions, including depression, anxiety, concussion or brain injury, and parent-child classes. “We have a population of highly sensitive people,” says Carol. “Highly sensitive people are empathic and sensitive to other people’s energy. They might walk into a room and feel upset because the energy in the room is upsetting; but it isn’t their energy they’re feeling. We help people understand they can build their own bubble and live within that bubble, and yet interact with others, but not take on their energy.” At almost 59 years old, Carol believes she is doing what she is meant to be doing. “I’m here on this planet to help and support people. I like to foster and teach
independence. I’ve always helped people. I was that person in school who looked out for the underdog.” After working as a nurse for many years, Carol says that as much as she enjoyed it, she felt there was more she could be doing. “By the time I was seeing people, they were already sick. I couldn’t help them in the way I wanted to.”
really wanted to expand and do more reiki, and more mindfulness practices. I knew if I was going to do that I needed to do it on my own, so that’s what I did. For me it was a calling I couldn’t ignore.”
She managed a number of fitness clubs but when she lost her first husband at the age of 33, she was forced to make changes in her life. “I had kids that were six and eight at the time. I knew I couldn’t continue to work for the wages I was earning, but I also knew I wasn’t finished.” Carol went back to school studied psychology at Mount Saint Vincent University. “I became more and more interested in energy psychology and energy medicines. I was working in a very traditional psychology practice and I
Enigma Health Studio 255 Lacewood Drive, Suite 301 Halifax, N.S. 902.495.3181 firstname.lastname@example.org www.carolshirley.ca
WITH Dr. Edmond Ghiabi Board Certified Periodontist
A HEALTHY SMILE, A HEALTHY YOU
eriodontal diseases are chronic inflammatory conditions that affect teeth and their supporting bone and tissues. Caused by bacteria and their toxins, these conditions provoke an inflammatory response by the bodyâ&#x20AC;&#x2122;s immune system. If the offending bacteria remain in the pockets between teeth and the surrounding gums, the inflammatory response becomes chronic and can damage healthy tissues and bone. As a result, teeth will get loose, gaps will appear between them and ultimately they will fall out. The deleterious effects of chronic inflammation are not limited to the mouth. When prolonged, the inflammation in the mouth can spread to other organs in the body, such as heart, blood stream and joints, resulting in cardiovascular disease, diabetes and rheumatoid arthritis, among others. Here are a few things you can do to lower inflammation in your mouth and to reduce its spread to other organs: 1. Eat the right foods Foods rich in omega-3 fatty acids have been shown to reduce inflammation. These foods include salmon, tofu, almond, flaxseed, soy products and walnut. Consult a dietician for more information. 2. Exercise regularly Moderate exercise will not only help reduce inflammation in your body, but also help reduce blood pressure and the
risk of cardiovascular disease. According to the American Heart Association, at least 150 minutes of moderate exercise per week is required to improve your cardiovascular health. If you have not been exercising regularly, it is a good idea to discuss your exercise plans with your doctor first. 3. Maintain good oral hygiene Maintaining good oral hygiene is key to lowering the inflammation in your mouth. Most patients with healthy periodontium or with low levels of inflammation should brush their teeth at least twice a day and floss at least once a day. There are specific bacteria that live on the surface of the tongue. Therefore, it is necessary to clean your tongue, using a toothbrush or better yet a tongue scraper after brushing your teeth. Patients with moderate or advanced levels of gum inflammation require more individualized homecare regimen. Depending on your oral health conditions and specific needs, your dentist or dental hygienist will be able to establish an oral hygiene regimen for you.
periodontal maintenance care twice per year. Patients with moderate to advanced gum disease and high levels of inflammation should have maintennace care more frequently. In addition, they should have an annual comprehensive periodontal evaluation by a periodontist.
4. Get regular professional tooth cleanings No matter how well you brush your teeth at home, you need to have regular periodontal maintenance care at your dentist/dental hygienist office. The frequency of these visits depends on your state of periodontal health and your ability to maintain your teeth clean. Most patients with healthy gums and low levels of inflammation should have
Dr. Edmond Ghiabi
Board Certified Periodontist Pinnacle Dental Specialists 255 Lacewood Dr., Suite 307 Halifax 902.407.7377 email@example.com www.pdsns.com
Treat Yourself with a visit to Deja Vu Spa By Faith Woodlandâ&#x20AC;&#x201A;Photos Bruce Jollimore
In a brand new location, Deja Vu Spa is ready to enhance your holiday season and help you face the new year with beauty and confidence.
hether you need a relaxing massage to deal with holiday stress or are looking for fun new nails to celebrate the season, Deja Vu Spa will meet your needs during this busy time of year, and beyond. Owned and operated by mother and daughter team, Jocelyn Hilchey and Janelle Sparks, Deja Vu Spa was designed and decorated by this artistic team. The space is contemporary, Jocelyn Hilchey, Megan Morrison, Janelle Sparks and Rosalyn Butler
yet cosy, welcoming guests with comfortable seating and a crisp, clean atmosphere. Jocelyn’s abstract paintings adorn the walls, adding a modern, edgy feel. Clients can enjoy complimentary coffee and specialty teas while seated in the waiting area. The storefront location provides easy accessibility and parking.
Eyelash technician Megan Morrison offers eyelash extensions and lifts, as well as brow and lash tinting. Rosalyn Butler, a registered massage therapist, specializes in maternity massage, deep tissue massage, trigger point work and myofascial release, as well as basic relaxation.
Deja Vu Spa offers an array of spa services. Janelle and her staff are all registered with the Association of Cosmetology. Janelle manages the business and provides a variety of nail treatments. Clients can enjoy express or spa manicures and pedicures, or choose more durable “Artistic Rock Hard Gel” nails. Multi-colour applications, glitter, rhinestones and other finishes are available as well. “Princess Manicures” are suitable for girls and they can accommodate small groups.
Deja Vu Spa offers direct billing for clients using their massage services. With 21 years of experience in the industry, Jocelyn performs microblading and will have cosmetic tattooing available this season. Clients can receive eyeliner and lip tinting with this service. For a full list of services, pricing and hours, visit Deja Vu Spa on Facebook. Also peruse the posted photos for ideas and inspiration! You can read informative posts on massage techniques and other
services as well. Hours are flexible and clients can make a request for appointment times. Janelle, Jocelyn and their staff are passionate about what they do. They appreciate being able to work together and their congeniality extends to their guests. Take some time out for yourself this holiday season, or make it a goal to treat yourself regularly in the new year, with visits to Deja Vu Spa. You will feel like you’ve been there before and are glad to be back.
Deja Vu Spa 181 Herring Cove Rd., Halifax 902.221.4849 dejavuspa181 Like them on
WITH Dr. Magda Barnard Bedford Orthodontics
IS YOUR CHILD THUMB SUCKING?
f your child is sucking their thumb, you are not alone. Some babies are even seen sucking their thumbs in the womb during an ultrasound! But over time, this persistent habit can cause changes in the bite and teeth. When should you worry, and what can be done about it?
earlier that’s great, but it is typical for weaning to be difficult before age three. Positive reinforcement works well; we suggest rewarding children whenever they do not suck their thumb, and then explain why it’s a bad habit. After all, it affects the teeth and jaws and the thumb brings a lot of germs into the mouth.
Changes in bite and position of teeth can be irreversible to a variable degree after the age of six and once the permanent teeth are in. Children who continue to suck their thumbs past this age tend to have a large overjet, where the top front teeth are a significant distance in front of the bottom front teeth. The top front teeth tend to be tipped forward, the bottom tipped back. Also, the upper jaw may become narrow and a crossbite can develop on one or both sides of the back teeth. A crossbite is when the top teeth sit inside the bottom teeth. The crossbite of the back teeth develops from the negative pressure that the thumb sucking causes as it constricts the upper jaw.
Sometimes a reward program can help with weaning. You and your child can decide together what the reward should be. It could be a game, toy or activity — anything your young one is excited about and wants. You can then make coupons out of paper; this alone can be a fun activity with your child on a rainy afternoon. Whenever your child is sucking their thumb they lose a coupon and whenever they do not suck their thumb, at a time when they usually do, they receive a coupon. A certain number of coupons and voila, they get the item/ activity they want and are on their way to forgetting their habit.
Why do children suck their thumbs? It is a comforting, soothing habit based on the suckling instinct, and it can be genetic. We have seen several families where children suck their thumbs and the parents admit to doing the same when they were kids. The oldest patient I know who sucked their thumb was 42! I would suggest starting to “wean” your child from thumb sucking early, around age three or four. If you have success
For a lot of kids we find the reward program works great, but it is still important to be supervised by an orthodontist. That way if the habit goes on too long, other help can be implemented. One such option is a habit breaker. A habit breaker is a fixed orthodontic appliance with a ring on one upper right and one upper left molar and a little smooth wire that passes across the roof of the mouth from each ring. The wires connect to loops that prevent the thumb from seating completely.
Habit breakers need to be temporarily glued to the teeth and can be removed approximately three months after the habit ceases. They are a comfortable way to stop a stubborn thumb habit. Before you know it, thumb sucking will be a thing of the past!
Dr. Magda Barnard
B.Sc., D.D.S. (with distinction), M.Sc. (Orthodontics), F.R.C.D(C) Suite 206, Sunnyside Mall 1595 Bedford Highway, Bedford 902.835.6531 www.bedfordortho.com
Be Prepared for Skin Changes as You Age Look more than just hot By Susan Alward
id you know 44 per cent of the female population in Nova Scotia is over 50? I am one of them. Are you? If yes, then you are probably experiencing a number of changes to your skin — most of which are not welcome. I have a slight advantage over many of the 44 per cent, as I am a master clinical esthetician and permanent hair removal specialist. I also specialize in skin challenges, including menopausal and rosacea-prone skin. I can give very sound advice to make real change to the concerns of menopausal skin. Let’s start with what is happening in the body and skin. Peri-menopause begins for most women around age 45, as progesterone and estrogen begins to slow and the body ovulates less.
Menopause is when your menstrual cycle has ended for one complete year. During this time, estrogen has decreased considerably, and progesterone also continues to decrease. Post-menopause is when your body has adjusted to these changes. Hot flashes diminish and you can hop off the temporary hormonal rollercoaster ride.
Estrogen loss means: •
Estrogen will decrease dramatically during and after menopause and this will have a huge impact on the skin. Estrogen:
• • • •
Stimulates collagen production (keeps skin wrinkle-free) Boosts hydration (maintains the protective function of our skin) Increases healing Balances oil secretions Increases cellular renewal (keeping
everything looking and working great) Slows the rate of unwanted hair growth
Fat deposits are affected — increasing over abdomen, thighs and buttocks and decreasing below the skin of hands, face, neck, hands and arms. This lack of supportive fat in those areas causes sagging and wrinkles Skin gets dehydrated and becomes more sensitive and reactive Increase in pigmentation disorders, scarring and wrinkling due to poor healing from sun damage, drug/ alcohol use, stress, poor nutrition Dull uneven skin tone due to slowing of skin cell renewal Possible cystic-type acne breakouts.
Tried and true nutrition tips • Eat the rainbow everyday. Real foods of every colour insure most every vital nutrient • Add probiotics for good gut health
Estrogen controls testosterone and testosterone controls oil glands. When estrogen decreases, testosterone runs amuck and acne increases Increase in visible capillaries and rosacea due to flushing and hot flashes, and the thinning of the skin Possible increase in facial hair
The most powerful way to impact our hormones is our thoughts and diet. The brain is the primary control point of hormonal activity and our diet is the secondary control point. Prior to menopause, our bad diet habits, poor sleep, excess stress and over indulgence in sunning, may not have had a big visual impact. Menopause becomes a game changer.
Skin care basics for over 50 : Protect, exfoliate, hydrate, repair and repeat!
Protect Using sunscreen daily is even more critical to maintain the skin’s health and radiance. Complimenting a sunscreen with an effective anti-oxidant is the ultimate in sun protection and now is the time for ultimate sun protection. One of the gold standards in anti-oxidant sun protection and repair is Skinceuticals CE Ferulic Serum. Well worth the investment. With reduced collagen and elastin production during this time, our skin does not repair from sun damage as quickly. We age and get skin cancers quicker. Our skin is more sensitive so our reactions to the sun can be more severe. You will also get a dramatically accelerated appearance of pigmentation spots during this time as estrogen regulates our pigment producing system.
Exfoliate Exfoliating will increase cell renewal, brighten, improve product penetration and therefore improve results. Exfoliating will also normalize acne-prone skin, minimize lines, wrinkle and pores, plus smooth and even the complexion. Talk to your esthetician about adding alpha hydroxy acid peels to your clinic treatments. They don’t need to be strong to achieve great results.
Hydrate Keeping the skin well hydrated is critical to slowing the skin’s aging, and to keep the skin’s protective barrier working at peak performance. It’s a common myth that drinking a lot of water will keep the skin hydrated. Only two per cent of the water you drink gets to the skin. A moisturizer is the only thing that will hydrate the skin effectively, so my advice is to make it a good one. A good percentage of ceramides and hyaluronic acid are two effective ingredients to look for. Yonka Excellence Code Cream and GM Collin’s mature perfection creams are exceptional.
does it adds extra stress. Most often with menopausal acne it will be more cystic or microcystic in nature, and almost always affects the lower half of the face. With more oil due to hormonal shifts and more dead skin cells due to the slowing down of cell turnover, it is easy to see why blocked pores can happen so easily during this time. With the skin becoming more dehydrated, sensitized and slower to heal, a different approach is needed. Treating the local breakouts is almost always better than treating the entire face with the same treatment. Exfoliating is also key to help break the cycle of clogged pores. Don’t dry your skin out trying to control the breakouts. Hydration is important to healing.
Repair There are now many highly specialized ingredients on the market for aiding the skin’s repair process during this time of slow healing. Now is the time to add a repairing serum/concentrate. All skin types are different, so which combination of ingredients for each person will vary too much to list here. Ask an esthetician to make a recommendation to suit your skin type/issues.
Breakouts Although acne only affects about 10 per cent of menopausal women, when it
Susan Alward is a master clinical esthetician, electrologist and laser technician at The Summit - Skin Care & Hair Removal in Halifax.
WITH Dr. Jenine Arab O’Malley BSc, DDS, AAACD Halifax Dental Studio
REFINE YOUR SMILE
with cosmetic bonding after orthodontic treatment
“Patients love composite bonding because it is painless, often requiring no tooth preparation or anesthetic.”
ometimes orthodontic treatment can yield only limited esthetic results. Orthodontics can improve alignment and angulation of teeth, correct a cross bite, and improve function and occlusion. However, if your teeth have poor contours and lack proper proportions and size, esthetic will remain compromised even after teeth have been straightened. In these situations, a patient may seek additional treatment options to refine the cosmetic outcome. Cosmetic bonding can be an invaluable adjunct, as it is very natural and conserves tooth structure. With advances in material technologies, composite resin restorations now have superior physical and optical properties and are highly polishable, which enables them to mimic natural tooth structure. Dentist can artistically combine this restorative material in layered applications with the implementations of tints, opaquers and translucent restorative materials. The cosmetic outcome creates restorations that emulate natural anatomy and integrate seamlessly into the rest of the dentition. Composite bonding is an effective treatment modality to create symmetry, prefect shape and contours, close an
undesirable space, or correct a stubborn rotation to optimized esthetics and yield natural and beautiful results. Composite bonding can also be invaluable for improving your smile when tooth relapse has occurred, or when orthodontic intervention is not a desired treatment option. Patients love it because it is painless, often requiring no tooth preparation or anesthetic. There is no anxiety or build up of apprehension, as often associated with tooth reduction for crown or veneer preparation. Frequently, it can be accomplished in one visit and is considered as basic treatment and covered by most insurance plans. Patients are impressed because the results can instantaneously perfect your smile after a long and anticipated intervention of orthodontics.
Dr. Jenine Arab O’Malley BSc, DDS, AAACD Halifax Dental Studio
902.443.4111 255 Lacewood Dr. Suite 102 halifaxdentalstudio.ca firstname.lastname@example.org
Local Myofascial Release Therapists Reside at Riverlakes Physiotherapy in Fall River Photos Steve Jess
iverlakes Physiotherapy and Myofascial Centre specializes in hands-on Myofascial Release Therapy (MFR), and all therapists at Riverlakes are trained to work with the myofascial system. Riverlakes’ Nancy Beaton, MScOT, says Myofascial Release is soft tissue work. However, she explains, it is not massage; MFR uses different hands-on techniques to restore balance in the body. “Most people have never heard of fascia, or MFR, and what MFR can do for their musculoskeletal pain or condition,”
explains Andre Albert, BScPT. Albert, an expert MFR therapist, is Riverlakes’ coowner. “Our story must begin there.” Fascia tissue resembles a spider web within the body. Restrictions and adhesions in one section of the “web” can pull, misalign, exert pressure, or create physical pain in other parts. Thus, it’s logical that the Riverlakes team tends to look at the entire body. “Daily work positions, surgeries, traumas or everyday activities can create postural patterns, compression, pain and malalignment evident in the affected person’s presentation,” explains Beaton.
RMT and osteopathic thesis candidate Brendon Smith says “restricted areas of the body no longer move well. They’ve lost fluidity, and create subconscious postural patterns, driving further alignment problems in the body. Riverlakes’ staff works with patients to release fascial restrictions, altering postural patterns. They offer advice to change problematic positions, teach self-management MFR techniques, and support body structures via bracing and exercise.” Additionally, Riverlakes pedorthist Rob Chisholm states, “where
FASCIA. In their
structural asymmetry [such as joint change] is increasing, true custom orthotics can offer significant gains to improve function.” “Releasing scar tissue from past or recent surgeries is also important,” notes Albert. “French surgeon Jean-Claude Guimberteau has done ground-breaking work in this area… demonstrating the difference between healthy versus scarred tissue, and how scar tissue causes dysfunction by decreasing fluidity in adjoining tissue over time. With MFR, scars can change from stiff and immobile to smooth and pliant.” “People come to me because of back pain,” Albert continues. “But they may have had surgery to remove a tumor or breast, or had a C-section. When I treat the scar and asymmetry, their back pain goes away.” Working on scar tissue after surgery can enhance a patient’s mobility and range of motion outcomes.
In addition to expertise in Myofascial Release Therapy, Riverlakes’ therapists have studied fields including physiotherapy, osteopathy, massage, occupational therapy, pedorthics, acupuncture and kinesiology. All have training in more than one discipline, allowing them to use numerous tools to help patients feel better. Local physicians commonly refer patients with diverse complaints — including shoulder, hip, neck, back, arm and ankle or foot pain — to Riverlakes. Patients might be heading into (or recovering from) surgery, managing a car accident’s aftermath, or recovering from a workplace or sport injury. Riverlakes also offers the latest laser therapy technology, capable of treating nerve root irritation and inflammatory conditions. Riverlakes’ range of traditional and leading-edge therapies is notable — and may appeal highly to ReFINEd readers who take self-care and physical wellbeing seriously.
book The Endless Web, authors R. Louis Schultz and Rosemary Feitis describe myofascia as “a flexible network of tissue [that] surrounds, cushions, and supports all muscles, bones and organs, acting like a riverbed containing the flow of interstitual fluid” so important for healthy tissue. Internationally published author, John Barnes, states that fascia may exert some “2,000 pounds per square inch [of pressure] on pain sensitive structures.” He notes that “pressure from a restricted fascial system interferes with the delicate function of our cells.”
Riverlakes Suite 101, 1330 Fall River Rd. Fall River, N.S. 902.576.6060 email@example.com www.riverlakesphysiotherapy.com
Improve Your Quality of Life with Individualized Medicine Cornerstone Naturopathic strives to improve quality of life for patients by addressing the fundamental causes of disease, by healing the whole person through individualized treatment and by promoting the principles of healthy living and preventive medicine.
OUR SERVICES Naturopathic Medicine Infusion and Injection Services Platelet Rich Plasma Therapy Skin Rejuvenation Specialized Wound Healing Program
Cornerstone Naturopathic Clinic | 14 Old School Road, Upper Tantallon | 902.820.3443 firstname.lastname@example.org | cornerstonenaturopathic.ca
WITH Dr. Ben Connolly
WHY CHRONIC PAIN IS MORE TREATABLE THAN YOU THINK
ith frost blanketing the ground, winter’s splendour and its challenges make themselves known to us. It’s a truly unique time of year, and nothing should stand in the way of enjoying it — least of all your health. How do we treat chronic pain? Tendon and joint injuries can occur across many different parts of the body, where damage to the muscles and surrounding tissue cause additional stiffness and pain. From inflammation and tears to strains and overuse, what tendon and joint injuries have in common is that they’re frustratingly slow to heal and can be debilitating if addressed incorrectly, or ignored. The longevity of an injury is linked to the way your body naturally distributes oxygen through blood, which plays a critical role in the repair of damage. This is where things get tricky, because your hips, back and knees are notorious for receiving minimal blood flow. Because of this, these areas may never fully repair without a little help. PRP therapy, short for Platelet-Rich Plasma, involves leveraging the restorative elements of blood and growth factors. By extracting, concentrating and strategically injecting the plasma from a patient’s blood into areas of injury, healing and growth factors are put to work in areas that otherwise struggle to regenerate.
Knees – Ever in motion, our knees play a crucial role in everyday activities and can be both a painful and challenging injury to repair properly. Though varying injection interventions are common, they’re often inferior in pain management and functional improvement when compared to PRP, which has been shown to be as effective as cortisone injections immediately, and more effective long term. Hips – Alongside published results in pain management and functional improvements, a recent trial showcased almost 60 per cent of patients reporting clinically relevant pain reduction with sustained results at six months.
tissue that may not conventionally be repaired once pain has subsided and put back into action. It’s forward-thinking treatment that looks at, and beyond, pain management. Tip: Although injuries to tendons and joints, as well as arthritis, are ideal candidates for PRP treatments, the blood’s healing factors are practical when treating a multitude of injuries, and can complement many conventional treatments as well. Tip: Did you know that many providers of medical insurance cover naturopathic treatments?
Back – The Interventional Orthopedics Foundation recently shared research showing significant pain reduction and functional improvement over two years, following PRP treatment for back injuries. Historically, PRP treatment for back injuries such as disc prolapse or discogenic lower back pain has been compared to more conventional steroid injections, where current steroid efficacy has in some cases dropped to 25 per cent compared to PRP’s 90 per cent. Peeling back the layers on what functional improvement means, consider that PRP is responsible for increasing cartilage and collagen production through hijacking the growth factors required for cellular regeneration. This causes the restoration of critical tissue required for the longevity of a joint —
Dr. Ben Connolly Cornerstone Naturopathic Clinic 14 Old School Road, Upper Tantallon 902.820.3443 email@example.com cornerstonenaturopathic.ca
Comfort Keepers Offers Clients a
By Rebecca Spinner Photos courtesy of Comfort Keepers and Bruce Jollimore
There’s so much to savour about life after age 50. Relationships with friends and family deepen as decades pass; retirees can devote hours to their favourite pastimes.
owever, age-related challenges like dementia can present senior citizens and their families with serious roadblocks, impeding seniors’ ability to meet society’s mental and physical demands. Such challenges are especially troublesome for largely self-sufficient individuals for whom fully independent living is impractical. For Nova Scotians who wish to live independently — but who encounter difficulties that a helping hand could overcome — Comfort Keepers can step in. Paru Tummalagunta founded Nova Scotia’s branch of Comfort Keepers — an international home care franchise — more than three years ago. Before that, she practiced physiotherapy. “I saw many people enter nursing homes because they had no other choice,” she explains. “I started thinking there should be another option.” This compassionate vision led Paru to establish Comfort Keepers’ East Coast branch. Since then, she has handpicked a caregiver team to provide numerous services in client residences. Paru says caregivers help clients with tasks including chores, grocery shopping, meal preparation, personal care, pet care and more. Caretakers also assist with “Alzheimer’s and dementia care, which helps clients maintain healthy social lives,” she says. While many Comfort Keepers clients are addressing age-related challenges, younger individuals with disabilities also call upon Comfort Keepers. So do new mothers. “Our services have always been for anybody who needs help at home,” says Paru.
While many Comfort Keepers clients are addressing age-related challenges, younger individuals with disabilities also call upon Comfort Keepers. So do new mothers.
have.” That philosophy may be part of what’s enabled her team to stand out already. Less than five years since its founding, Nova Scotia’s Comfort Keepers franchise has been featured on CBC and earned a “Best Home Health Care Services 2018” Consumer Choice Award. The comfort and convenience of independent living are immeasurable. Nova Scotians who have struggled to maintain an independent lifestyle are acutely aware of this — and so is the Comfort Keepers team. “We’re helping clients do things they usually wouldn’t venture to do,” Paru emphasizes. “To me, Comfort Keepers is about opening doors.”
Paru herself matches new clients with caregivers, case-by-case. Once a client has been successfully connected with a caregiver, that “primary caregiver” remains the first port of call for the client’s needs. This allows caregivers to acclimatize to clients’ lifestyles, Paru explains. “It becomes very personal.” Frequent interaction over longer periods of time can allow primary caregivers to recognize changes in client condition, notes Paru. “Sometimes, even the family
isn’t aware of things... we may see the client more often than their family. We become their eyes and ears.” Paru uses the term “consistency of care” for this system, noting that it’s one of Comfort Keepers’ most valued elements. “It’s what I receive compliments for.” In future, Paru says she would like Comfort Keepers to maintain a focus on “total client care.” “I don’t measure my success by the number of clients I have, but by the number of satisfied clients I
Comfort Keepers 1550 Bedford Highway, Suite 520 Bedford, N.S. 902.446.4545 www.halifax.comfortkeepers.ca
FOOD & DRINK
The Art of
Salt &Time By Colleen Thompson
FOOD & DRINK
Meat, salt, air and time are the simple ingredients of charcuterie.
grew up eating biltong (dry cured meat) and droewors (fatty, little dried sausages) in South Africa. Saturday lunches consisted of thinly sliced pieces or sticks of salt cured beef or ostrich and on rare special occasions, there was kudu (antelope) biltong. There were always thin, spicy dried sausages made from pork, fat, salt and spices of coriander and clove; chunks of stinky, blue aged cheese; mom’s homemade chicken liver pâté and pickled onions; thick crusty baguettes; accompanied by slices of preserved watermelon and thick fig jam. We didn’t have a fancy name for it, but it was heaven on a board and is still my favourite way to eat. Many cultures — including Spanish, Italians, Germans and French — have their own version of charcuterie. Cured meat, when done well, is one of the greatest representations of food on the planet. A sort of alchemy happens when meat is coated in salt and spices and then left to dry on its own. Charcuterie is an ancient craft based on the principles of curing, salting, smoking and preserving. The word itself comes from the French words chair, meaning, “flesh,” and cuit, meaning, “cooked.” The preservation technique dates back to Roman times and flourished in 15th century France. Back then the French government prohibited the sale of uncooked pork, so charcutiers came up with ingenious ways to cook (salted and dried) various dishes to be sold. Everything on a charcuterie board takes time and attention. Happiness, after all, is almost always derived from time. In an era where we have sushi on revolving conveyer belts, pizza on speed dial, and little connection to where our food comes from, the art of cured meats, handmade sausage and slow cooked pâté forces us to gather friends and family and take it slow.
Frederic Tandy, owner; PHOTO BY Colleen Thompson
Frederic Tandy, owner of Ratinaud French Cuisine in Halifax, is a modern day practitioner of the art of charcuterie. On any given day, you will find an array of artisan delectables on displayed at his charcuterie store on Gottingen Street. Six different kinds of sausages; a selection of cured meats from coppa to guanciale and jambon to lamb batonnet; pâtés and rillettes from foie gras mousse to duck rillettes; aussi an array of chutney, jams and breads. I met with Tandy on a sunny Tuesday morning, and in between tastes of duck comfit and bites of prosciutto, we talked about charcuterie.
grandparents. It’s where I learned to make classic, simple, French food,” says Tandy. “We would eat whatever grew in their garden or on their micro farm, like simple roast chicken, white wine rabbit stew, or roasted lamb and white beans from their garden, and on special occasions there would be foie gras.” At the age of 14, he attended cookery school and it fuelled a passion for cooking and a deep respect for the quality of ingredients. The keys to his artisanal products are locally sourced meat, his curing techniques and plenty of patience.
Charcuterie is one of the principal categories of garde manger, which encompasses various classical techniques for preserving foods that date from an era before refrigeration. It’s a craft that was instilled in Tandy from a young age. He grew up in France where he was immersed in a strong food culture from a young age.
“The product I am most proud of is our jambon, which takes about two and a half years to dry cure,” says Tandy. “At any one time, I could have 40 legs hanging in the drying room, the equivalent of hanging money up to dry,” laughs Tandy. “At the moment, there’s about $20,000 hanging, waiting to dry. All of the products dry for different lengths of time, but on average they all need at least a month and a half.”
“The first people that taught me to cook and appreciate food were my
Tandy has seen the food culture in Nova Scotia change dramatically in the last
FOOD & DRINK
couple of years, which has also changed people’s perception of local products. “When I opened my first charcuterie store in Halifax in 2011, most people didn’t even know what it was,” says Tandy. With the emergence of craft and artisan producers, a locavore mindset has started. People have become interested in where their food comes from and “artisan” has become a cue for quality. It’s a culture that Tandy has been able to tap into. “From day one, I knew my products would only be as good as my ingredients. I went out and met the farmers, because that’s how you ensure great food,” says Tandy. “It was important to me to know where my meat was coming from, what the animals were being fed and how they were being treated.” As Tandy artfully arranges the meats on the board, he explains the ingredients and techniques involved. “When building your own charcuterie, keep these three things in mind: taste, texture and tartness,” he says.
THE CHARCUTERIE BOARD Cured Meat Copper: Often made from the shoulder and neck cuts of a pig and is the hard air-dried version of this charcuterie product. Unlike other dry salsa ges, production begins with a whole cut of meat. At Ratinuad, the cut is generously rubbed with salt and left to dry cure for two weeks. It is then hung to dry for about two months. After the aging process, the salt is rinsed off and the meat is seasoned with paprika, pepper, juniper and nutmeg Duck Prosciutto: Cured duck breasts that create dark, rich meat that stand out on the charcuterie board Spicy Fennel Salami: Cured as a whole muscle before being ground up with spices of fennel, hot and smoked paprika and salt. It is stuffed in natural casings and then left to cure and dry PHOTO BY Colleen Thompson
Cured meats are fatty, and that’s one of the reasons they taste so good in small bites. The richness of the proteins and the varying amounts of salt and other seasonings contribute to the depth of flavour. The flavour you’ll taste in cured meat comes from their preparation methods. “There are basically two categories: whole muscle meats and encased meats,” says Tandy. Whole-muscle meats can be sliced, like prosciutto and coppa. Encased meats can be hard sausages such as salami and pepperoni, or softer ones like mortadella. “It doesn’t have to be complicated or fussy,” says Tandy. “Authentic food never is. It’s not trendy. It’s simple food prepared with good ingredients.”
Pâté: Originally, pâté was created to use up the excess product — offal, trim and fat. Ratinaud pâté is a version of French country pate that Tandy’s grandparents would make. It consists of pork and duck liver, port, brandy, pistachios and blue cheese
To balance the richness of the meat there are a few sweet and acidic additions: Apple chutney: Apples cooked down with cider vinegar and thyme
Shallot chutney: Caramelized onion with brown sugar, red wine vinegar and bay
Quince sauce: Made from quinces that are sliced the night before to allow them to oxidise for the deep chocolate colour and then simmered down with sugar Pickled ramps: Wild green onions found in the spring and their garlicky flavour combined with vinegar adds a bright punch.
As for a recommended wine pairing, I like Mercator Sauvage Sur Lie. I am not usually a big fan of white, but when I tried this one, I was pleasantly surprised.
FOOD & DRINK
Cheese If you want to add cheese to your board, Tandy says to add a balance of textures as well as milk types, such as goat, sheep and cow. “My favourite local cheese is Dragon’s Breath Blue. I just really love the way it’s packaged, it’s like cracking open a surprise,” says Tandy.
PRIMAL KITCHEN A Meat Lovers Affair
Serving locally-sourced meat, charcuterie, N.S. craft beer, beershakes, wine and spirits Photos Shari Tucker
hef Morné Van Antwerp’s cooking draws inspiration from many places — his native South Africa, his years spent working in kitchens across the globe, and his Nova Scotia home — but it’s his love of meat that takes centre stage at Primal Kitchen. The restaurant, which is named for the primal cuts of meat Van Antwerp sources and butchers onsite, is a carnivore’s dream, featuring menu items such as beer-braised short rib, house-
ground beef striploin and beef chuck burgers, along with Van Antwerp’s house-made charcuterie selection — all smoked and cured in-house. The name Primal also references Van Antwerp’s love of working with primary ingredients, making as much as possible from scratch rather than relying on anything premade. “We like to get the authenticity of the source, to have control over it,” Van Antwerp says. “It’s nice to make it yourself. It’s what I like because everything is natural. It’s more healthy.”
Robert MacLellan and James Turner
FOOD & DRINK
SUPPORTING LOCAL Passion for the work and pride of place are easy to find at Primal. Van Antwerp pays homage to his South African roots by using some of his parents’ recipes and has a large mural of a lion on the restaurant wall. His appreciation of local product is evident in menu items featuring local meats, cheeses and produce, and a bar offering four rotating taps of Nova Scotia craft beer and six more by the bottle, as well as many local wines and spirits. “We try to support local as much as possible,” says Sue Ann Lambert, Van Antwerp’s wife, business partner and Primal’s pastry chef. (And maker of the restaurant’s chocolate molten cake with smoked porter ice cream. Divine!)
with house-made kimchi, peri peri grilled Cornish hen and bang bang chicken. Not to mention their beershakes, a very grown-up twist on a milkshake with a choice of tempting toppings to add even more creative flair. But it’s the charcuterie menu where Van Antwerp’s sense of adventure and inventiveness is most evident. Offering small-batch, house-made options, all served with house crostini and kitchenmade pickles, diners can create a board from options such as dry cured beef made with a biltong recipe from Van Antwerp’s father, lonzino style boar, bresaola-cured bison and duck breast prosciutto.
easily reconfigures from restaurant to meeting or reception venue. Open for dinner, Primal is located at 1463 Brenton St., just off Spring Garden Road. Paid parking is available at Spring Garden Place parking lot, with connected access to the restaurant.
“We do all the smoking and curing inhouse using our own recipes,” says Van Antwerp.
SENSE OF ADVENTURE
CASUAL AND ADAPTABLE
Lambert, who hails from Newfoundland, met Van Antwerp while traveling and working in kitchens. Now raising two young children and running their own business, the couple is firmly rooted in Atlantic Canada, but bring their adventurous spirit to their menu with items such as a Korean pork bowl served
Featuring an open-concept design with a mix of modern and rustic elements, Primal Kitchen has a relaxed, informal feel. Spacious with a large window area that opens onto the street, the restaurant also works well as a rental space for functions and events. With a capacity for 55 people and a bar along one wall, the interior
FOOD & DRINK
Primal Kitchen 1463 Brenton St., Halifax 902.429.3499 firstname.lastname@example.org | primalhfx.ca DINNER: Mon to Sat 4 p.m. to late HAPPY HOUR: Daily 4 p.m. to 6 p.m.
Holiday Pairing BT Holiday Nog INGREDIENTS 1/4 oz 1 oz 5 oz
Barrelling Tide 5 Fathom Rum Barrelling Tide Javalley Coffee Liqueur Eggnog, regular
DIRECTIONS: Add all ingredients into a glass over ice. Garnish with freshly grated nutmeg and enjoy!
Nog & Cake
Newfoundland Christmas Cherry Cake INGREDIENTS 1-1/2 cup 1/2 cup 1/2 cup 1-1/2 cup 2 cups 3 1 tsp 1 tsp 3 cups 1-1/2 tsp 1 cup
cherries, dehydrated and pitted Barrelling Tide Cherry Liqueur water, lukewarm butter sugar eggs vanilla extract almond extract flour, all purpose baking powder lukewarm evaporated milk
DIRECTIONS: 1. Re-hydrate the cherries in the cherry liqueur and water. In a colander, remove any liquid that was not absorbed and set aside. Cherries may be chopped if a small size is desired 2. Cream together the butter and sugar 3. Add the eggs, one at a time, beating well after each addition until light and fluffy 4. Combine extra rehydrating liquid, vanilla and almond extract 5. Sift the three cups of flour and baking powder together 6. Fold dry ingredients into the creamed mixture, alternately with the lukewarm milk, beginning and ending with the dry ingredients 7. Fold in cherries. Chefâ&#x20AC;&#x2122;s tip: Dust cherries in powdered sugar before adding to the batter 8. Bake in greased tube pan at 325 F for 45 minutes to an hour, depending upon the size of your pan 9. Itâ&#x20AC;&#x2122;s import to remember baking times vary by oven calibration, and the pan being used. To ensure properly baked, insert a knife or skewer into the centre of the cake until it comes out clean 10. Let the cake cool in the pan for five to 10 minutes before turning it out onto a wire cooling rack
FOOD & DRINK
Holiday Pairing Gin Cosmopolitan INGREDIENTS 1-1/2 oz 1 oz 1/2 oz 1/2 oz 2 oz
Gin & Tart
Chocolate Ganache Tart INGREDIENTS
Barrelling Tide Gin Barrelling Tide Cranberry Liqueur Lime juice, freshly squeezed Cranberry juice Simple syrup
DIRECTIONS: Mix Barrelling Tide Gin, Cranberry Liqueur, lime juice, cranberry juice and simple syrup over ice and shake. Garnish with a twist of orange peel and a couple fresh cranberries skewered with a rosemary sprig. Serve and enjoy!
Crust 1/2 cup 3 tbsp 1 1/4 tsp 1-1/4
butter sugar vanilla bean salt flour
Ganache Filling 1/2 lb 3 oz 4 tbsp 1/4 cup 3 oz 1/4 tsp
dark chocolate milk chocolate butter whipping cream Barrelling Tide Raspberry Liqueur salt
DIRECTIONS: Crust: 1. In a large bowl, combine butter, sugar, scrapings from inside of vanilla bean and salt. Set bean shell aside. 2. Slowly add in flour until a soft dough forms. 3. Sprinkle dough over bottom of a 23-cm (nine-inch) tart pan with removable bottom. Using fingertips, press dough evenly onto bottom and sides of pan. 4. Cover tart shell and let rest for 30 minutes in refrigerator. 5. Prick bottom and sides of shell and bake in a 350F oven for 20 to 25 minutes or until golden brown. Let cool on rack. Ganache Filling: 1. Place both kinds of chocolate and butter in a medium bowl and set aside 2. In a small saucepan, combine cream, salt and vanilla bean shell and heat gently over medium heat, stirring until sugar dissolves and mixture is just at a simmer 3. Remove vanilla bean and add the raspberry liqueur 4. Pour cream mixture over chocolate and butter 5. Let sit for about four minutes, and then stir gently until smooth 6. Pour ganache into cooled tart shell 7. Chill in refrigerator for at least one and a half to two hours, or until set 8. Top with fruit and whipped cream, if desired
FOOD & DRINK
Oyster Rockefeller Spaghetti
DIRECTIONS 1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about eight minutes. Drain 2. While the pasta cooks, heat a skillet over medium heat. Cook the bacon until crisp. Remove to a paper towel lined plate. Pour off all but 1 tbsp of the bacon grease and return the pan to the heat. Add the breadcrumbs to the pan and toast while stirring until golden brown. Season with salt and pepper
1/2 lb spaghetti
3. Wipe out the skillet and heat the olive oil over medium heat. Cook garlic, red pepper flakes and a pinch of salt just until the garlic is soft and not yet browned. Add the liqueur and oysters, along with the reserved oyster juice. Cook until the liquid is reduced by half and the oysters are tender — four to six minutes
4 slices Meadowbrook Meat Market bacon, sliced*
4. Add the pasta, spinach, parsley, cheese and reserved bacon, tossing to continue
1/2 cup Panko breadcrumbs 1/4 cup olive oil 4 cloves garlic, minced Pinch chili flakes 24 Nova Scotia oysters, shucked and juices reserved** 2 tbsp Tangled Garden Cafe Diablo liqueur*** 1 cup spinach****
5. Season to taste with salt and pepper. Serve topped with toasted breadcrumbs Recipe provided by: Wild Card Creative Recipe and photo courtesy of Taste of Nova Scotia Source Guide: * Find Meadowbrook Meat Market‘s bacon at their shops in Somerset and Alderney Landing (Dartmouth) ** Purchase your oysters from Taste of Nova Scotia members such as Afishionado Fishmongers, Bay Enterprises, Eel Lake Oyster Farm, Evan’s Seafoods or Sober Island Oysters Ltd. *** Pick up Tangled Garden products from their distillery in Grand Pré
1/2 cup parsley, finely chopped
**** Get your farm-fresh seasonal greens from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market, GoodLeaf Farms or one of the many other Farmers’ Markets of Nova Scotia
1/2 cup Fox Hill parmesan, finely grated*****
***** Find Fox Hill Cheese House parmesan cheese at their locations in Port Williams and Halifax
FOOD & DRINK
Blueberry, Bacon & Quark Tart A savoury dessert or a main dish, you decide! INGREDIENTS
1 roll (225g) store-bought puff pastry
1. Preheat oven to 375F. Roll out the dough and press into a 9â&#x20AC;? tart pan. Bake 10 minutes until it starts to set. Meanwhile, heat a large skillet over medium heat. Cook the bacon until crisp. Transfer to a paper towel lined plate
1 cup Fox Hill Cheese House Quark Cheese* 1/4 cup heavy cream 1 tbsp chopped rosemary, plus more to serve
2. Whisk together the quark, cream, herbs, maple syrup and egg until smooth. Pour into the prebaked crust. Sprinkle with bacon and blueberries. Bake until golden brown and set, about 30 minutes
1 tbsp chopped thyme, plus more to serve
3. Serve garnished with additional herbs and microgreens or shoots
1 tbsp Acadian Maple syrup** 1 egg
Recipe provided by: Wild Card Creative Recipe and photo courtesy of Taste of Nova Scotia
4 slices Meadowbrook Meat Market bacon, sliced***
3/4 cup wild Nova Scotia blueberries (fresh or frozen)
** Pick up maple syrup from Acadian Maple at your local grocery store
microgreens or shoots, to garnish
* Purchase local Quark Cheese from Fox Hill Cheese House *** Find Meadowbrook Meat Market bacon at their shops in Somerset and Alderney Landing (Dartmouth) For the fruit and vegetables used in this recipe, head to Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmersâ&#x20AC;&#x2122; markets of Nova Scotia
FOOD & DRINK
Make your dessert an interactive experience! INGREDIENTS
300 grams dark Just Us! organic chocolate, fairly chopped
1. Warm cream over low to medium heat until tiny bubbles form
1 cup heavy cream
3. Transfer to heated fondue pot
Variety selection of seasonal fruit, cookies, marshmallows and/or pound cake
4. Serve with seasonal fruit and/or sweets — apples, pears, Mrs. MacGregor’s Shortbreads, strawberries, bananas, marshmallows or pound cake
2. Remove from heat and whisk in Just Us! chocolate until smooth
5. Take your fondue to another level by pairing it with L’Acadie Vineyards Sparkling Rose or Passito (a dry ripasso red)
TIP If chocolate starts to thicken in fondue pot, thin with a small amount of cream. Recipe provided by: L’Acadie Vineyards Recipe and photo courtesy of Taste of Nova Scotia Source Guide: Fresh fruit and produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmers’ markets of Nova Scotia.
FOOD & DRINK
Cinnamon Toast Cocktail
It’s easy to fall in love with this Cinnamon Toast Cocktail. INGREDIENTS
2 parts Coldstream Clear Distillery Cinnamon Hot Shots
1. Chill all ingredients thoroughly
2 Parts Benjamin Bridge’s Nova 7
3. Garnish with fresh raspberries
1 part Propeller Brewing Ginger Beer
4. Get cosy by the fire and enjoy!
2. Combine all ingredients in a champagne glass
Recipe provided by: Coldstream Clear Distillery Recipe and photo courtesy of Taste of Nova Scotia
FOOD & DRINK
Strawberry Cider Cocktail Nova Scotian hard apple cider is all the rage and for good reason. INGREDIENTS
2-3 strawberries, quartered*
1. Add strawberries, squeezed lime and simple syrup to glass and gently muddle
1-2 wedges of lime, squeezed
2. Add Steinhart Strawberry Vodka
1/2 oz simple syrup (equal parts sugar and water)
3. Fill glass 3/4 full of ice 4. Pour in Bulwark Blush Cider to top it off and gently stir ingredients
4-6 oz Bulwark Blush Cider**
5. Garnish with a fresh strawberry on side, if desired
1 oz Steinhart Distillery Strawberry Vodka***
Recipe and photography by: Himaly Fernando Recipe and photo courtesy of Taste of Nova Scotia
ice Source Guide: *When in season, pick up farm-fresh strawberries from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market, a local u-pick or one of our farmersâ&#x20AC;&#x2122; markets of Nova Scotia **Find Bulwark Blush Cider at the cidery, at your local NSLC store or at specialty liquor stores ***Pick up Steinhart Strawberry Vodka at the distillery, select farmersâ&#x20AC;&#x2122; markets or specialty liquor stores
FOOD & DRINK
Blueberry Lavender Gin Fizz This drink will be sure to help you channel your inner bartender!
DIRECTIONS 1. Fill a shaker tin with ice 2. Add the gin, lavender syrup, lemon and blueberry juices 3. Shake until the tin frosts over
4. Pour into an ice-filled Collins glass. Top with soda
1-1/2 oz Steinhart Distillery Gin
5. Garnish with a lemon peel
1/2 oz Lavender syrup* 1/2 oz lemon juice 1/2 oz Van Dyk’s Wild Blueberry Juice
Lavender Syrup Directions: 1. In a small saucepan, bring water, sugar and lavender buds to a light boil 2. Reduce heat and simmer gently for 15 minutes
club soda, to top
3. Turn off heat and allow buds to steep in syrup one hour to overnight
4. Strain buds from syrup and discard
Lavender Syrup 1 cup water 1 cup sugar 2 tbsp culinary grade dried lavender buds
5. Syrup will keep in a bottle or jar in the fridge for up to one month Recipe provided by: Wild Card Creative Recipe and photo courtesy of Taste of Nova Scotia Source Guide: ** Order Van Dyk’s Wild Blueberry Juice at Van Dyks’ online store or pick it up at select Sobeys stores. You could also use Terra Beata Blueberry juice for this recipe ***Pick up Steinhart Distillery Gin at the distillery, select farmers’ markets of Nova Scotia or specialty liquor stores. Still Fired Distilleries, Ironworks Distillery and Barrelling Tide Distillery also make local gin
FOOD & DRINK
Wi nte r Cockt a ils
RUM RENAISSANCE Article and drink photos by Colleen Thompson
It’s winter in Halifax, which means cold, damp, slush and monochromatic days are here to stay. But don’t let all this get you down. We have the cure to lift your spirits when the mercury is low. Rum cocktail anyone?
’m not talking about the rum favoured by an unruly Hemingway or Blackbeard, who lit gunpowder in his tipple before quaffing it, or frat boys that turned it into the juvenile delinquent of spirits. Rum has, in many ways, been rehabilitated and reinvented, thanks to local micro-distilleries producing small batch, world-class spirits. Nova Scotia is steeped in a rum soaked heritage, from pirates to rumrunners. Historically speaking, poor distilling conditions created rum that was harsh and unpleasant. Sailors, who had a daily ration of rum on board the ships started opening the casks and flavouring the rum with cloves, star anise, ginger, cinnamon, vanilla, and cardamom to mask the unpleasant taste. Fast forward to 21st century Nova Scotia where craft distillers are using a different approach. Modern distillers still use the same three ingredients of molasses, water and yeast, but each distiller has his or her own recipe to master the art of balance and blend. The result is distinctly Nova Scotian spirits that evoke our rum history, but deliver smooth and elegant spirits.
FOOD & DRINK
Master distiller Julie Shore of the Halifax Distilling Co. comes from a long line of distillers and she’s paying tribute to her lineage with J.D. Shore Rum. Handcrafted in small batches, using a copper still, they produce four very different style rums: white, gold, spiced and black. Lunenburg based Ironworks Distillery’s award winning Bluenose Rum keeps the Maritime connection by crafting rum from fermented Crosby’s Molasses, which is then aged in ex-Kentucky Bourbon barrels with a few subtle spices. On the Guysburough harbour, Seafever Rum Distillery continues the tradition of spicing rum and ageing it in oak barrels. The result is an aromatic blend of fig, cinnamon, vanilla and a hint of citrus. With its easily adaptable profile and rich molasses undertones, rum is the perfect addition to imbibe winter cocktails. At the risk of offending the bourbonites, the ryeists and whiskyites, it’s rum’s time to shine! Here are three recipes for winterweather rum drinks that will radiate to your extremities and make your cheeks glow.
Rompope Spanish ponche de huevo or egg punch – the Rompope was originally brewed by 17th-century nuns in the Santa Clara convent in Puebla, Mexico, and — at least according to legend — was the only drink these nuns were allowed to brew. Ingredients
1/2 cup blanched almonds
1. Pulse almonds with 2 tbsp of the sugar in a food processor until ground to a fine paste
1-1/2 cups granulated sugar 6 cups whole milk 1 cup heavy cream 2 cinnamon sticks 1 tsp pure vanilla extract 8 large egg yolks 1 cup rum
2. In a large saucepan, bring milk, cinnamon and vanilla to a boil 3. Reduce heat to medium-low and simmer for 15 minutes. Set aside. Remove cinnamon 4. In a large bowl, whisk egg yolks, the remaining sugar, and ground almonds until thick and pale. Whisking constantly, slowly add the milk to the yolk mixture 5. Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan until the mixture thickens enough to coat the back of a spoon, five to seven minutes. Set aside to cool 6. Stir in rum and serve
FOOD & DRINK
Hot Buttered Rum
When done right, hot buttered rum is nothing short of “comfort food in a mug.” The key is to make a batter — a thick mixture of softened butter, brown sugar and spices. Jan. 17 is Hot Buttered Rum Day — yes, it’s really a thing — so whip a spicy batter, add it to a mug or a glass, along with rum and boiling water and enjoy the cold wintry weather. Butter Batter
For each drink:
1 tbsp unsalted butter
1 tbsp batter
1 tbsp brown sugar
2 ounces dark rum
1/4 tsp ground cloves
4 ounces boiling water
1/4 tsp fresh-grated nutmeg
Ground nutmeg, for garnish
1/2 tsp ground cinnamon 1/4 tsp ground allspice
Directions 1. Cream the butter with the sugar in a stand mixer (or by hand with a wooden spoon) and add the spices. Keep refrigerated 2. Add the batter to a warm mug and pour in two ounces of boiling water. Stir to mix, add rum and the rest of the water, and stir again 3. Garnish with freshly grated nutmeg
FOOD & DRINK
Winter Rum Punch British sailors first concocted it in the 17th century and it quickly conquered the world â&#x20AC;&#x201D; becoming the tipple of choice for Charles Dickens. No one knows for sure the root of the word punch, some believing it comes from old Sanskrit, which translates to the five elements that define a true punch: sweet, sour, alcohol, water and spice. Made with amber rum, apple cider, fresh ginger, lemon and bitters, this mixture makes the five classic elements of punch sing. Ingredients
1 cup water
1. Bring water to a boil in a small pot. Remove from heat; add in apple cider, lemon juice and zest, ginger, cinnamon and cloves
1 cup fresh apple cider 1/2 cup freshly squeezed lemon juice Zest of 2 lemons
2. Bring punch to a boil over medium-high heat. Once it boils, lower the heat to medium and let it simmer for about five minutes 3. Remove from heat and stir in rum and maple syrup. Pour into heat-resistant glasses. Sprinkle with nutmeg
2 tbsp fresh grated ginger 1 cinnamon stick 1/2 tsp cloves 2 cups dark rum 1/2 cup maple syrup 1.2 tsp freshly grated nutmeg
FOOD & DRINK
A Flagship Pub ... and a New Force in Fusion By Rebecca Spinner Photos Bruce Jollimore
his inviting Irish pub might be the “Celtic knot” tying downtown Dartmouth together. It’s been a community hub for years. In fact, Jeff McLatchy and Mike Hubley — co-owners and co-founders — attribute Celtic Corner’s longevity to its knack for fostering Dartmouth’s neighborhood spirit. “The pub has a community feel. That’s why it’s been so successful,” says McLatchy. Celtic Corner’s open floor plan enables guests to socialize. A more-the-merrier atmosphere is encouraged through live music, trivia, sports nights and ceilidhs. McLatchy says milestone celebrations — birthdays, weddings, wakes and reunions — are also commonplace at the beloved pub.
Celtic Corner’s convivial atmosphere extends to its table and bar service, and McLatchy speaks glowingly of his employees. “Many staff members have been here for years,” he says. “It’s a professional career for them. They enjoy their role; they’re accomplished, gregarious and confident.” Celtic Corner’s broad beer list encompasses more than two dozen draft options, ranging from imported Irish brews (like Guinness, Harp and Kilkenny) to Garrison, Keith’s, Propeller and other crowd-pleasers. Local beer creators such as Dartmouth’s Nine Locks, Spindrift, and Brightwood breweries share Celtic Corner’s spotlight. This stalwart selection is complemented by a menu of Celtictinged comfort food. The come-one, come-all atmosphere at Celtic Corner is delightful. “This is a place
FOOD & DRINK
where generations meet. Parents can, and choose to, have a pint with their 21-yearold,” McLatchy says. Such universal appeal may be rare, but the test of time has proven Celtic Corner’s mettle.
Seventy3 Sister restaurant Seventy3, meanwhile, is a shining example of today’s downtown Dartmouth vibe — cosmopolitan, yet unpretentious. When the “Canadian Fusion” restaurant opened a few years back in La Perla’s former location, it was good timing. “There are exciting things going on in the culinary world,” McLatchy says. “Exciting” seems like a good descriptor for Seventy3’s kitchen. “We’re having fun,” says McLatchy, who says the team hopes to partially overhaul Seventy3’s menu two or three times yearly.
The current menu is a fascinating read for any foodie. It tweaks traditional Canadian fare into something unexpectedly irresistible; the tantalizing flavour pairings speak for themselves. Shrimp and tequila. Calamari, chilies and maple syrup. Melon, jalapeno and duck. While Seventy3’s ambitious menu has a global aura, local ingredients are nonetheless prized. Seventy3 staff source seasonal produce from the Alderney Landing Farmers’ Market (a five-minute stroll away) each weekend, McLatchy notes. Windsor goat, Eastern Shore mussels, Georges Bank haddock, and PEI short ribs are some local treasures on Seventy3’s menu — all courtesy of the team’s determination to scour the Maritimes for gastronomical standouts. Behind Seventy3’s gleaming steel bar top, a carefully curated wine and craft beer list highlights Nova Scotia’s finest local creations, including Nine Locks and Spindrift brews, plus regional wine appellation Tidal Bay. In addition, Seventy3’s first-rate cocktails “are mixed with fresh herbs and fruits, housecreated syrups and bitters, and premium spirits from Nova Scotia and beyond,” says McLatchy. While the menu’s quality suggests fine dining, McLatchy emphasises that accessibility is key at Seventy3. He hopes locals will consider the spot a regularly enjoyable pleasure, rather than a splurge; its atmosphere, flexible service and prices reflect that. So don’t be afraid to visit Seventy3 — or to declare it your new favourite. Like Celtic Corner, this local haunt is here to stay.
Celtic Corner 69 Alderney Drive, Dartmouth 902.464.0764 www.celticcorner.ca Seventy3 73 Alderney Drive, Dartmouth 902.405.7323 www.seventy3.ca
FOOD & DRINK
OFF THE BEATEN WINE PATH A Tour of the Fraser Valley By Cheryl Doherty
enjoy touring wine regions as it always reminds me that wine is, at the end of the day, an agricultural product. I particularly enjoy small regions that are perhaps a little less well known than their larger siblings. This was reinforced this past September when I had a unique opportunity to meet with winemakers and tour some wineries in The Fraser Valley of British Columbia. The area is about a 45-minute drive from Vancouver, a cool maritime climate with low rolling hills, cattle, sheep and horses. More than half of British Columbiaâ&#x20AC;&#x2122;s agricultural industry is based in this area, and youâ&#x20AC;&#x2122;ll find small vineyards on tiny side roads, nestled between cluttered fields of fences, vegetables and apple orchards. There are about 36 wineries based here, most of which sell the majority of their products in house. The largest is Domaine de Chamberton, the first Fraser Valley winery, which opened in 1991. This is recent by B.C. wine standards; the first Okanagan winery opened back in 1931. The winemakers here are farmers first. Many grow crops other than grapes, and most offer not only wine tasting experiences at their properties, but farm tours, jam tastings and culinary experiences as well. Another fact that makes this area unique is the grape varieties. Here in Nova Scotia, we grow many hybrid crossed varieties of grapes, as in the past, the traditional vitis vinifera
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WINES varieties have proved challenging to grow. (This appears to be changing along with our climate). There has been a tendency to be apologetic for this in Nova Scotia, as if hybrids are not quite good enough. The Fraser Valley, on the other hand, has heartily embraced many of these grape varieties, which include Cabernet Foch, Petit Milo and Sauvignette. Many of these grapes were created in the 1980s by Swiss grape geneticist Valentin Blattner, who wanted to create hardy varieties that required fewer chemicals to farm. The region is best known for its “Blattner” varieties. The winemakers of the Fraser Valley have used hybrid varieties to create wines that are fresh, savoury and aromatic. Some
Fraser Valley wineries, including the high end Blackwood Lane, also source their grapes from the Okanagan Valley, where more traditional vitis vinifera varieties thrive, so a visitor to the Fraser Valley has a nearly endless array of wines and styles from which to choose. I was fortunate enough to enjoy one of these culinary experiences at Vista d’Oro Farm Shop & Winery, where our group enjoyed an al fresco meal featuring products of B.C., including local salmon, pork and squash, all prepared outdoors over an open fire. We were also able to meet with several local winemakers, all of whom shared a common thread — they make wine to express where they live and how they live.
Wine to express where you live and how you live: It is the grassroots idea that is at the heart of all good wine making. It is a thread that seems most evident when one explores small properties in less travelled areas … off the beaten wine path. FOOD & DRINK
The Fraser Valley is a small appellation, and most of the wines created there are sold direct to consumer only. Here are a few wines available through online purchase, now that restrictions on crossprovince wine purchasing have been eased.
Vista D’oro D’Oro A fortified walnut wine, a blend of Marechal Foch, Merlot and Vista, D’Oro’s own green walnuts and brandy. Warm, spicy, dark cherry, with cigar box and shoe leather. A complex and lingering finish. www.vistadoro.com
Blackwood Lane Alliance 2009. A blend of Cabernet Sauvignon, Merlot and Cabernet Franc, and the signature wine from this producer. A full bodied rich wine with dark cherry, cassis, violets and graphite, and a long finish of cherries and a hint of cocoa. www.blackwoodlanewinery.vpweb.ca
WHOLE SMOKED SALMON ON THE GRILL
Recipe courtesy of Brendan Doherty
Gaspereau Vineyards Tidal Bay This wine combines four varieties — Seyval Blanc, Vidal Blanc, Ortega, and New York Muscat. A delicate balance of sweetness, acidity and aromatics, with a distinct mineral character that is a signature of Nova Scotia wine. www.gaspereauwine.ca
This seems complicated and somewhat of an adventure, but it is a basic and delicious way to enjoy our own Atlantic Salmon — and it looks very cool! Ingredients & Directions 1. Take one whole salmon (about three lbs, at least four inches thick), clean and scale 2. Season inside and out with salt and pepper 3. Build a fire in a smoker or fire pit using charcoal. Let the charcoal burn down until a temperature of about 225 F is reached. While coals are burning down, soak wood chips in water. Temperature should be maintained at this level throughout cooking 4. Place the fish in a large wire fish basket or in an aluminum foil roasting pan 5. Lay the fish over the coals, but not touching — either beside or above — as the heat should be indirect. Toss wood chips into the fire pit and smoke 45 minutes to one hour. Fish is done when it is almost opaque, with a hint of pink in the centre 6. Transfer to serving platter, garnish with lemon and a glass of white wine.
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Cheryl Doherty Cheryl is a certified sommelier, WSET 3 graduate and co-owner of The Old Triangle Irish Alehouse, a successful quartet of pubs/restaurants in Atlantic Canada. Cheryl is president of the Canadian Association of Professional Sommeliers Atlantic Chapter and a guest instructor at NSCC.
WITH Bryan Corkery Manager & Chef
LET’S TALK TURKEY
he festive season is upon us, and the king of festive feasts is most certainly roasted turkey. Out of all the meals I cook, turkey dinner is my favourite to prepare. I would like to share with you my method for ovenroasted turkey. INGREDIENTS 1 (18 pound) whole turkey
• Place turkey breast side up in the roasting pan on top of the onions
1 cup unsalted butter (soft)
• Place remaining sage leaves around roasting pan
4 cups lager beer
• Pour half of the beer over the turkey
3-4 apples (I like to use Cortland)
• Rub turkey generously with softened butter
1 pound thick sliced bacon 1/2 cup fresh sage leaves
• Make a tent with aluminum foil to cover turkey
• Place turkey in the oven and baste every 30 minutes
• Ensure turkey has been properly thawed in refrigeration • Quarter apples and remove seeds • Combine apples and half of the fresh sage leaves and stuff this mixture into the cavity of your turkey. The cavity should be packed nice and tight with apples • Peel and rough chop onion. Put chopped onion in the bottom of a roasting pan
• Make sure you use those drippings in the bottom of the pan to make gravy!
• In strips, layer the bacon to cover the breasts
1 large spanish onion
• Preheat your oven to 325 F with oven rack at the lowest position
• Once your turkey is fully cooked, transfer to a large serving tray and let stand for 20-30 minutes before carving
• When the drippings evaporate, add more beer to the pan, about one cup at a time • Remove aluminium foil after two and a half hours • Continue to roast until an internal temperature of 180 F has been reached. This reading should be done with a digital probe thermometer. Take the reading in the meaty part of the thigh
Bryan Corkery Manager & Chef
Elements on Hollis The Westin Nova Scotian 1181 Hollis St., Halifax www.thewestinnovascotian.com 902.421.1000 or 902.240.7608
• Total cooking time should be approximately four hours
FOOD & DRINK
Le Bistro By Liz Delicious Food, Inviting Atmosphere, Amazing People By Kate Watson Photos Shari Tucker
sk restaurant owner Liz Ingram-Chambers what she thinks her customers love best about Le Bistro by Liz, and the answer might surprise you.
It’s not what’s on the menu, although the restaurant is well known for its delicious comfort food with French flare. It’s not the décor and atmosphere at the sunny South Park Street location, although it is charming and inviting. The answer, according to Ingram-Chambers, lies in the individuals who work in the restaurant. Staff that she describes as “people who love people.” “The people who work here were all looking for a job where they could take care of others,” she explains. “I like to be surrounded by friendly, approachable, caring people and it seems our customers like that, too.” Ingram-Chambers has a tried-and-true method for finding the kind of staff who put customers at ease and who give Le Bistro that warm, homey atmosphere.
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“I’m pretty fussy and I do a lot of interviews,” she explains. “I’m looking for people with personality. People I click with and that I enjoy talking to. My feeling is that I can teach someone to be a good server, but I can’t teach someone to be caring and sincere.” The restaurant’s location near several hospitals means it sometimes becomes a kind of home-away-from-home for the families of patients. “Every one of these people is looking for a small break from the stress and worry they are facing. We’re that break.” The restaurant is a kind of home-awayfrom-home for Ingram-Chambers, too. She was general manager there for nine years when it was simply known as “Le Bistro.” That restaurant closed in 2002, but she felt the pull to give the space a new life in 2011. “This place is my life,” she says, with a smile in her voice. “And the people here are like family.” In December, Le Bistro by Liz will be celebrating its sixth anniversary; an occasion that IngramChambers says will certainly be marked with champagne and decadent cake. And of course, she plans to be surrounded by the customers and staff who are at the heart of the business she loves. “I know it sounds kind of corny, but at Le Bistro, we believe in feeding more than hunger. I like to think we also feed the soul.”
Le Bistro By Liz 1333 South Park St., Halifax 902.423.8428 www.lebistrohalifax.com
FOOD & DRINK
FRESH FRUIT FOR EVERY OCCASION! At Edible Arrangements®, we believe EVERY day should be delicious..... That’s why we now have fresh fruit smoothies made with 100 per cent fresh, never frozen fruit! PLUS, fresh fruit salads, and fruit parfairs with low-fat yogurt and crunchy granola! All made with the same AMAZING fruit we’re known for and always freshly-crafted by our Fruit Experts®.
Did you know we also have fresh fruit treats you can enjoy on-the-go?! Stop by today and grab a fruit salad, fruit parfait, Edible Pops®, or any one of our other delicious fresh fruit snacks!
278 Lacewood Drive, Halifax | 902.404.3404 | ediblearrangements.ca
events W INTER
NOV 25 – 26 28th Annual Victorian Christmas Halifax Citadel
DEC 8 – 17 Symphony NS Presents: The Nutcracker Rebecca Cohn Auditorium
NOV 28 – DEC 24 Dickens A Christmas Carol Neptune Theatre
DEC 31 New Year’s Eve in Grand Parade
NOV 30 We Day Scotiabank Centre DEC 1 – 3 Christkindlmarket Alderney Landing DEC 1 – 3 Coastal DAnce Theatre Presents: Snow Queen Alderney Landing DEC 2 Santa Shuffle Fun Run & Elf Walk Fairbanks Centre - Shubie Park DEC 2 TD Dartmouth Christmas Tree Lighting Sullivan’s Pond
DEC 31 New Year’s Eve at the Emera Oval JAN 18 The 5th Annual Craft Beer & Local Food Celebration Halifax Marriott Harbourfront TILL MAR 28 Savour Food & Wine Festival Various Halifax Locations JAN 28 Symphony Nova Scotia Presents: Magnificent Mozart Alderney Landing Theatre FEB 23 Hedley Scotiabank Centre
DEC 6 Halifax Explosion 100th Anniversary Commemorative Events Various Halifax locations
RECREATION & TRAVELSCAPES
Some of the Greatest Wildlife Spectacles
on Earth Discover Botswana, Africa By Lori McKay Photos Shari Tucker
RECREATION & TRAVELSCAPES
When considering an African safari, the usual destinations include the Serengeti, Kenya and Tanzania. Botswana isn’t often a top-of-mind vacation spot. Travelling travel agent Shari Tucker says it should be. “People don’t often talk about Botswana. The area has never had a war and there is little to no media coverage. Yet, it’s a fantastic place to go,” says Tucker, who has visited more than 42 different countries, including other areas of Africa. When visiting Botswana last fall, Tucker says she was blown away by what she experienced. The trip included bush hikes, river cruises, exploring the waterways in mokoros, and of course a safari. But she says at the heart of everything she experienced was an amazing backdrop of wildlife, thriving in its natural habitat. “The first thing I think of when I think of Botswana is the wildlife. It’s different from Kenya and Tanzania because in Botswana
the Okavango Delta and Chobe River offer amazing safari experiences on the water, but you also have the Kalahari Desert and Chobe National Park on land.” The trip began with Botswana’s most famous highlight, the Okavango Delta. The Delta was not safe for swimming, with its abundance of dangerous wildlife, but was perfect for sightseeing. For this leg of the trip they stayed on a houseboat, with smaller boats transporting them from place to place. “There was no traffic, no people and minimal electricity ... It was like being ‘at the cottage.’ We enjoyed the sights and
RECREATION & TRAVELSCAPES
sounds of nature, right down to hearing hippos grunting as we watched the incredible sunset.” They did a day trip on the Delta that involved travelling by historic mokoros. The mokoro is a type of dug out canoe. Historically, the Botswana men would cut out large trees and use forked 10-to-12 foot poles instead of paddles to move them along. The country has since protected the trees and now uses fiberglass mokoros for tourism.
The polers, as their guides are called, pushed Tucker and her fellow travellers about 500 feet across the waters of the Delta for “a bush walk.” As soon as they exited the mokoro, she said they were given the rules of the bush.
in the guides, who live this in their daily lives.”
“We were in the middle of wildlife in their natural habitat and we had to be prepared,” says Tucker. “If an elephant looked our way and stopped what he was doing, we were told to be very still and quiet. When the elephant would go back to his business we could start walking again. We were warned about the hippos, which are one of the most dangerous animals in the world. Our guide’s advice was, ‘If a hippo gets scared and runs toward you, don’t run in the same direction. Move to the side, out of its path and it will just keep going. It just wants to get to the safety of water.’”
“I enjoyed the sights, the smells, and the small fear of the unknown ... but mostly I was excited to experience a part of nature that many people don’t get to see.”
When I asked Tucker if she was afraid out in the wild with dangerous animals everywhere, she laughed. “A bit, but I was more worried about a snake running over my feet than the elephants. We had to put our trust
RECREATION & TRAVELSCAPES
She says just being in the wild in Botswana was unlike any experience she’d ever had.
Next on their trip was a visit to the beautiful Makgadikgadi Pans, the remains of the formerly enormous Lake Makgadikgadi and one of the largest salt flats in the world. From there, they continued on to Chobe National Park for a game drive. A safari experience is different in every country, but each follows a lot of the same process. In Botswana, they travelled in open sided vehicles, as one would on almost any safari. “And even though everyone knows you’re going to be really close to the wildlife, you’re still in a vehicle that has a tarp rolled down,” she adds with a laugh.
She says they were so incredibly close to the elephants she could have touched them, but it was important to remember she was a visitor in their home, and these were dangerous, wild animals. Sometimes the vehicle would stop for a line of 10 or more elephants to cross the road. Other times, the speed they could travel would be set by the pace of the lion sauntering straight down the road in front of them. But it wasn’t just seeing the lions and elephants and other wildlife along the safari, it was seeing them all together that was so fascinating.
QUICK FACTS LOCATION: Southern Africa CAPITAL CITY: Gaborone LANGUAGE: English is the official language of Botswana; Setswana is the local language tunisia morocco canary islands (sp) algeria
“You could sit and watch herds of a hundred elephants come to the water. Antelope, warthogs, Cape buffalo, elephants and birdlife filled the plains, and the sunsets were spectacular. Certainly a trip of a lifetime.”
ghana liberia cote d’ivoire
equatorial guinea sao tomé and principe
centeral african republic
Tucker says one highlight of the safari was watching the baby elephants as they napped, learned to bath themselves, and throw mud at one another.
The second part of Tucker’s trip involved a river cruise on the Chobe River running between Namibia and Botswana. They travelled on what she called a luxury, floating hotel for five days. The boat had full size windows and balconies for watching wildlife, but most days were spent on safari, visiting local villages, bird watching or fishing.
the gambia guinea-bissau
She says watching the varied bird life was also a highpoint. She had zero interest in birding until travelling to Botswana, but while there became fascinated with them. “No matter where I looked I would spot a beautiful bird. The guides could find them after recognizing them by their call,” says Tucker.
“There was a giraffe and a lion just 20 feet apart, camouflaged by the landscape. The guides knew where to find them and would point them out. It was like being in the Lion King. The circle of life was right there.”
rwanda dem. rep. of the congo
tanzania comoros angola zambia zimbabwe
POPULATION: Around two million. Botswana is one of the most sparsely populated nations in the world
reunion (fr) swaziland
CURRENCY: The Pula (for notes), Thebe (for coins)
ECONOMY: Botswana has one of the fastest growing economies in the world, thanks to tourism, mining and cattle
Botswana’s Okavango Delta is the largest inland delta in the world, and also a UNESCO World Heritage site
The Okavango Delta is a birder’s paradise with hundreds of recorded species
The Makgadikgadi Salt Pans are one of the largest salt pans in the world
Chobe National Park has the world’s largest concentration of African elephants
Peak season for safaris in Botswana is June to August, as land is mostly dry and the animals congregate around the remaining water sources
RECREATION & TRAVELSCAPES
Botswana is a landlocked country that borders South Africa, Zimbabwe, Zambia and Namibia
WITH Shari Tucker Photography & Adventures
ADVENTURE TRAVEL ON A CHAMPAGNE BUDGET
dventure travel is no longer a backpacker club of 18-25 year olds. The new adventure traveller is nearing retirement, but not ready to retire their adventurous spirit just yet. Nor should they! There is a whole world to discover outside of your comfort zone.
back at camp get cleaned up in your own luxurious bathroom before you feast on a meal fit for a king.
Get inspired by these three destinations with a perfect balance of adventure and pampering.
Want to go on safari, but don’t want to skip the beach? Visit Rocktail Camp in the iSimangaliso Wetland Park. Venture out to see the Big Five safari animals one day, and the next day enjoy miles of sandy beaches paired with whale watching, scuba diving and snorkeling.
With so much to see and do in South Africa, no wonder it regularly tops traveller’s bucket lists.
One of the world’s most popular adventures is hiking the Inca Trail to the Lost City of Machu Picchu in Peru. Trekking along the narrow trail over mountains, sleeping in tents and foregoing showers for four days is amazingly popular, but not everyone’s cup of tea. That doesn’t mean you have to miss out on the adventure! Take a oneday hike along the trail or indulge in the luxury Belmond Hiram Bingham Train to make your way to the base of the ancient citadel. Stay at the Belmond Sanctuary Lodge, the only hotel located at the entrance to Machu Picchu. With only 29 rooms, you’ll need to book nine months to a year in advance, but being among the first to enter the site at dawn will be a treat, especially once you see the hoards of tourists who arrive by late morning.
You can hike or take the cable car to majestic Table Mountain in Cape Town; either way it’s an adventure not for the faint of heart. After exploring the winding trails, jaw-dropping cliffs and spectacular views from the clouds, make your way back to the five-star Twelve Apostles Hotel for a sumptuous spa treatment before your fine dining experience at the Azure Restaurant, where you can enjoy a stunning sunset over the Atlantic Ocean. Next up, your dream safari! Safaris are dirty and bumpy, but who says you have wait in line to clean up at a campsite after a day of adventure? No need to spend your nights zipped-up in a tent, sleeping on a glorified yoga mat and scared to walk to the bathroom at night. Instead, stay at a luxury camp in Sabi Sands Game Reserve. Be wowed by wildlife without the crowds from nearby Kruger National Park. You’ll be treated to sundowner picnics in the bush and then
also an adventure-lovers paradise, with 10,000 kms of marked hiking trails, as well as cycling, skiing, white-water rafting, caving and canyoning activities. Take a guided, three-day hike to the summit of Mt. Triglav, Slovenia’s highest point or, cycle through the caves in Koroška. When your body is weary from adventure and your lungs are full of fresh, mountain air, head to the seaside town of Portorož for a stay at Kempinski Palace with its healing thermal baths and more than 100 years of spa tradition. 2018 will see a rise in adventure travellers on a champagne budget; those who are looking to play hard and relax in luxury. Who says that just because you like Michelin Star dining, you can’t conquer a mountain now and again?
Photography & Adventures
Rarely talked about, the tiny country of Slovenia is busy being recognized in Green Destinations’ list of Top 100 Sustainable Destinations for 2017. It’s
902.402.7646 email@example.com sharitucker.com
RECREATION & TRAVELSCAPES
Taste the food. Sip the wine. Get lost in the winding streets of Lisbon. Relax on the beaches of the Algarve. Call or email today to find out why Portugal should be your winter getaway choice this year!
Specializing in Adventure & Luxury Travel 902.402.7646 | firstname.lastname@example.org | sharitucker.com @ShariTucker & @HalifaxTravelDeals
Furniture is Always in
Style By Heather Waugh Pitts Photos by David Muir Styled by Heather Waugh Pitts
t was during a trip to France, Germany and England in 1990 that I first fell in love with the techniques of painted furniture and cabinetry. While roaming through Versailles, Parisian shops and museums, I witnessed the restoration and painting in various styles. Thin coats of plaster or gesso were applied over canvas, covering less precious wood furniture, bare woods and walls. The pigments were various mediums, lacquered or varnished to a high gloss or matte finish. Classic French blue and grey kitchen cabinetry were the norms, compared to natural and stained wood kitchens back home. While in Oberammergau, Germany, I stayed in a four-storey wooden rambling Tudor structure that was filled with rustic floral painted armoires, beds and tables. Everything imbued a warm, colourful atmosphere. The Victoria and Albert museum in London, England exhibited interiors presenting the fine classical style of painting on furniture by architect Robert Adam. A style of delicate garlands, flowers and arabesques. The history of painted furniture is as old as organized society. Throughout the ages, painted furnishings have mirrored the society they decorated. Furniture and cabinetry are ideal mediums for society to enhance surroundings, make
personal expressions and vibrant visual experiences. Upon opening Tutankhamenâ&#x20AC;&#x2122;s tomb and burial chamber, it was discovered that painted furniture, painted household items and even a painted sarcophagus were considered treasured art to accompany him to the afterlife. Along with the Egyptians, the greatest influence in painted furniture came from the Orient. Extremely time-consuming lacquer techniques were used dating back to 206 BC to AD 25. Sap from the sumac plant for this lacquer was in such demand it could not be met. This spurred new techniques of making lacquer, where the French were first with Vernis Martin, and the English with Japanning.
Painting styles throughout Asia, Europe, the Middle East and South America developed, and through migration they became more visible. Part of my business over the last 20 years has been painting furniture and cabinetry in various styles. Other local businesses that carry on this art include Henhouse with Sappho Griffin, and Jessica Skinner of Lovely Nova Design. Collectors and interior designers are always on the hunt for painted furnishings of various styles and techniques to use in todayâ&#x20AC;&#x2122;s residential and commercial spaces.
CONDO SHOWCASE Bookcase piece designed in four sections, painted by Heather Waugh Pitts, built by Jay Beaton, Creative Millwork and Design Dartmouth. Upholstered bed, painted by Heather Waugh Pitts, upholstered by Ace, Kravet linen. Artemide floor lamp purchased through Attica. Chrome and glass tables, Attica. Baroque chair, purchased through Bellissimo.
BLUE FRENCH DRESSER Painted by Lovely Nova Design, Napoleonic blue, graphite black, lacquer sealed, gold gilding, Annie Sloan paints. Located at Bellissimo. Bellissimo mirrors, bookends, books and flower arrangement. 3
FOUNDRY CART TABLE Painted by Lovely Nova Design from Foundry Line of furnishings. Painted in Paris grey and black wax. Located at Bellissimo. Bellissimo Lee sofa, jute rug, pillows and books. Styled by Heather Waugh Pitts and Jonah at Bellissimo.
PAPIER-MÂCHÉ CHEST Heather Waugh Pitts, piece
GREEN PRIMITIVE CHEST
purchased from auction in New York City. Early lacquered, painted piece. Gilded Buddha. Gilded framed art of whale bone, by David Muir.
Painted layers of greens, pottery vase, flower arrangement and pomegranate painting all by Heather Waugh Pitts. Gilded frames, Paris.
YELLOW ANTIQUE DRESSER Painted by Lovely Nova Design, thickened yellow by Annie Sloan paint, sealed with dark clear Sloan sealant. All hardware layered in gold gilding, Annie Sloan paint. Located at Bellissimo. Bellissimo phrenology head, pillows, jute rug, John Derion plates, linen throw.
COBURG (Daniel and Matt) kitchen cabinetry with lights: Lights Station 21. Stone Counters, wall tile and floor tile, Nova tile and Marble. Cabinetry, walnut counters, hardware by Patti’s Kitchens. Colour farrow and ball off black, designed by Heather Waugh Pitts working with Patti’s Kitchens. Appliances by Creative Appliances.
COBURG (Daniel and Matt) back hallway off kitchen. Continuation of cabinetry from kitchen into back hallway; and coffee bar.
Heather Waugh Pitts is a designer and artist. Her work has been published in several local and Canadawide magazines and featured on W Network in Real Houses Of … Heather has worked on commercial and residential projects, including new stores, cathedrals, mixed residential, commercial community planned projects, resorts, private residences and charity fundraisers. She collaborates with architects, commercial builders and trades professionals to bring a balance of function, strength, creativity and personality to her projects. waughpitts.com
David Muir Photography is a Halifaxbased commercial photography studio specializing in product and location advertising for clients across Canada and the United States. David’s award winning photographs have been used through Getty Images and Masterfile. davidmuirphotographer.com
Offering locally crafted kitchens
â&#x20AC;&#x153;Transforming Your Home Should be a Therapeutic Experience.â&#x20AC;? 1171 Bedford Hwy | 902.880.8078 email@example.com | firstname.lastname@example.org | www.kitchensbylynn.ca
Bright Lights, Beautiful Floors
Wacky’s Widens its Selection By Rebecca Spinner Photos courtesy of Wacky’s
ho doesn’t love the magic of a lighting showroom? A stroll under a sea of twinkling chandeliers stirs everyone’s interior design daydreams. Wacky’s Floor Design Centre incorporated a new lighting department in late summer 2017. Like the location’s flagship flooring department, the lighting showroom is defined by phenomenal
products and service. Wacky’s, already a preferred local source for floors, is now also your best bet for a hallway chandelier or library reading lamp. Marion Mahar manages Wacky’s lighting division. “We’re a full-service lighting showroom,” says Mahar, who earned a decorating certificate from Ashworth and studied with the American Lighting Association. “We can help you with every aspect.”
At Wacky’s, Mahar stocks top-tier brands for diverse styles and budgets: Eurofase, Artcraft, Crystal World, Kuzco Hudson Valley, Mitzi (by Hudson Valley), Sonneman, Maxim, Corbett and others. “So, if you desire a modern minimalistic approach or classic elegance in lighting design, Wacky’s expansive selection, superb pricing and expert advice provide the solutions you need,” says Mahar. Wacky’s slogan “We have you covered from floor to ceiling” is not just a play on words, but rather a mantra that they do not take lightly. “Our brands are painstakingly chosen based on quality, reliability and timely shipping,” says Wacky’s lighting division director Greg Lawlor. “We appreciate how important it is to our customers to have the right light at the right place, at the right time.” Your time is valuable. To help the Wacky’s team streamline the process, it helps to have a design and a budget in mind when booking an appointment or walking in to
Glowing Gardens Wacky’s offers exterior lighting, too. Whether you’re looking to add a glow to nighttime garden strolls, or install subtle, seamless luminescence poolside, Wacky’s can provide perfect lighting for the location.
Large Selection Of Custom Tile
lighting — as the business’s recentlyadopted tagline indicates: “We have you covered from floor to ceiling!” The Wacky’s team works with clients individually, pointing them toward brands and products that suit their lifestyle.
DIY Mom Halifax
explore the showroom. “Anything helps, whether it’s a newspaper clipping, a photo or a website,” says Mahar. If you are at a total loss, the Wacky’s lighting experts are there to help construct perfect lighting layouts, select fixtures and even choose the correct bulbs. “A light bulb’s colour and light output will impact the overall design, but is often over-looked and done incorrectly. LED bulbs can be a serious investment, so it is sensible to consult an expert prior to purchasing.” Whether you are in the market for that perfect fixture to accentuate a grand entrance, functional exterior flood light, LED pot-lights, light bulbs, or anything in between, their commitment to providing innovative lighting that is consistent in quality and competitive in value makes Wacky’s a must stop on your shopping journey. If you’ve lived in Nova Scotia for any length of time, you’ve surely walked across Wacky’s floors, so join the ranks of satisfied customers and come check-out their newest lighting selections that are arriving daily at the Atrium.Mike Gaudet is Wacky’s residential housing contract manager, an industry veteran with three decades’ experience. “I’d say Wacky’s
has the country’s most state-of-theart flooring company showroom,” says Gaudet. Its size attests to that — the showroom measures over 10,000 square feet. These days, Gaudet says, “The hottest flooring product on the market is luxury vinyl plank and tile.” Numerous qualities recommend luxury vinyl, he notes, including its cohesive appearance. “When you install it throughout a house, you
“ We have you covered from f loor to ceiling!” don’t see any transition mouldings. It’s seamless from room to room.” Wacky’s carries multiple luxury vinyl brands, including Mannington Flooring, Shaw Floors, and TORLYS Floors. The process for choosing flooring at Wacky’s is much like that for selecting
“We do custom selling, to custom clients, dealing with custom builders,” says Gaudet, who notes Wacky’s clients are provided with an installation warranty of three years. Additionally, Wacky’s marketing director Morgan Brookfield says staff can happily provide local designers and decorators — as well as their patrons — with project assistance. Multiple home-design businesses in Wacky’s vicinity (including Jade Stone Ltd. And AyA Kitchens) make the location a “One-stop shopping complex, taken to a new level,” says Gaudet. That convenience is an added benefit for customers attracted by Wacky’s reputation for quality flooring... and by their certainty that Wacky’s lighting department will also prove exceptional.
Wacky’s Floor Design Centre 60 Highfield Park, Dartmouth 902.835.9974 www.wackysflooring.com
You have heard of the rest ... Call the best: Mader’s Roofing
905.492.2868 madersroofing.com Regardless of your roofing needs, Mader’s Roofing is up for the job. Our quality roof installers have more than 20 years experience installing residential and commercial roofing systems, including flat roofs.
Excellent Workmanship Professional Service More Than 20 Years in Business Competitive Pricing Great Value
MADER’S ROOFING C 902.830.4236 | email@example.com Lower Sackville, NS
FOCUSED ON QUALITY TRUSTED FOR OVER 40 YEARS
Gerald Mitchell Contracting CUSTOM BUILDERS AND RENOVATORS
With family, trusted crew and tradespeople, Gerald Mitchell Contracting has been building homes in Halifax for more than 40 years. Whether it’s your first home, a family home to raise your children, or a relaxing retirement oasis, Gerald Mitchell Contracting is focused on quality, from the beginning of a project to the end.
“We are committed to getting every house just right for our customers.” – Jerry Mitchell
Also offering real estate services through Mitchell Realty
Gerald Mitchell Contracting Ltd. 1265 Fall River Road, Fall River | 902.860.4411 | firstname.lastname@example.org | www.gmhomes.ca
Welcome Home! 1949 St. Margaretâ&#x20AC;&#x2122;s Bay Rd. Timberlea 902.876.2773 www.rrpools.ca
WITH Kara Redden R&R Pools
WHAT’S IN A PRICE? More Than Just a Number
ou’ve decided you want a new pool installed, and now the search for a company begins. You have a budget in mind, an amount you cannot or do not want to exceed. When it comes to an investment of this nature, price can make or break a dream. But what really is a price? And what is something actually worth? You go ahead and get a couple different quotes, and it gets you thinking. Why are the companies’ estimates so different for installing the same item? How much of a difference does quality of workmanship make? What really goes into developing a price? How can such a simple thing as a price be so complicated? Many of us just look at the total and do not consider the many pieces that make up that total amount. Is that pool worth the price being asked? Let’s look at what makes up a price in simple terms. Basically, price is comprised of four main items. You have the timeframe for getting it done, which dramatically affects cost. Want it now? Pay more. Next, you have the scope and complexity of the project. The larger the scope and the more complicated the project, the more attention it requires. This also means added cost. Another factor is the actual cost of doing business, which involves much more than direct labour and materials. And finally, add in the profit that must be made for the company to stay in business.
“The next time you ask for quotes on a project, big or small, consider not only the total amount, but also the many factors that contribute to each company’s offer. It just might be worth it.” The Actual Price of Doing Business So many things go into making a company what it is. Every one of these items affects pricing and they also affect the end product the customer receives: Expertise: Experience and training of the persons involved in the project Product: Type and quality of the product being made or used Construction: How something is constructed, including method and quality Fixed costs: Insurance, vehicles, office, phone, etc.
It costs money to run a successful, sustainable, ethical business that supports many families. It also costs money to create an environment where employees want to work, and clients enjoy their experience. It isn’t something we think or talk about much, but cumulatively, it’s a huge cost of doing business. Start removing or compromising on those items and the company value changes. Most often, you really do get what you pay for. As every company’s offering is different, it is never apples to apples. The next time you ask for quotes on a project, big or small, consider not only the total amount, but also the many factors that contribute to each company’s offer. It just might be worth it.
Safety: What safety training and measures are put into place within the organization Level of detail: Includes scope, quality and expectations, including an eye for details Company philosophy: What the company stands for and their level of engagement with the project Overall experience: The overall experience of dealing with a company during and after the project
Value added: All the “other stuff” a company offers to clients, tangible and intangible, such as seminars, educational material, and access to after-install support
R&R Pools 1949 St Margaret’s Bay Rd, Timberlea 902-876-2773 email@example.com www.rrpools.ca
Partner, Problem Solver
Highlight your home’s curb appeal with Forest Lakes’ landscaping services.
CONSIDER THE BENEFITS OF Maintenance-Free Living FOREST LAKES COUNTRY CLUB
Life in a resort-style community such as Forest Lakes Country Club is full of incredible benefits. Forest Lakes has everything you would need or want in a community, from Atlantic Canada’s first Nicklaus Design golf course to year-round amenities, including the newly introduced maintenance-free living packages. You might be wondering, “What exactly is maintenance-free living?” It’s a way for you to have more time to enjoy activities and spend time with the people you love. The Forest Lakes Housekeeping Team will keep your home looking immaculate.
Here are five great reasons to consider maintenance-free living:
Time is a precious commodity and the team at Forest Lakes understands just how important it is to you. The landscaping team at Forest Lakes can preserve your home’s curb appeal with mowing, weeding, gardening and year-round upkeep, while you put that time back in your pocket to spend with your family, exploring the multi-purpose trail network or paddling a canoe on serene Cochran Lake.
Protect your investment
Everybody’s good at something, but nobody’s good at everything. Maintenancefree living gives you access to handymen you can trust to do the job right. For all those essential repairs and small jobs, such as repainting the master bedroom or regrouting your bathroom tiles, Forest Lakes has you covered.
A clean home is a happy home
There’s nothing like the comfort of a clean and tidy home, but finding the time can be a challenge. Luckily, Forest Lakes’ housekeeping services can be customized for your family’s needs. You can schedule a weekly housekeeping routine, or call in for extra service as needed, such as when your friends and family come over for your annual holiday get-together!
should be a joy, not 4.Winter a chore
Nova Scotia’s picturesque winters provide plenty of reasons to enjoy the outdoors. Let our friendly and helpful staff keep your steps, walkways and driveways safe and clear of snow and ice, so you can save your strength for building that perfect snowman with your family.
Whether you’re traveling south for the winter, visiting the in-laws for a weekend, or going out of town on business, you can trust the team at Forest Lakes to treat your home as if it were their own. Their basic home watch services give you peace of mind by ensuring everything is running smoothly while you are away.
The team at Forest Lakes will create a maintenance-free living package to suit your needs and lifestyle so you can enjoy the things that matter most.
While there are many direct benefits of maintenance-free living, none compare with the way all areas of your life will improve when you have the freedom to shape it the way you want. With first-class services and a warm sense of community, Forest Lakes is the perfect place to get the most out of life. Hand select service options to create a maintenance-free living package to suit your needs and lifestyle. Call a Forest Lakes representative today to learn more
about the variety of homes and lots selling, and how you can benefit from maintenance-free living.
Forest Lakes Country Club West Hants, N.S. 902.482.1394 firstname.lastname@example.org www.forestlakescountryclub.ca
ARCHITECTURAL CONCRETE AT ITS BEST Services Offered • • •
• • •
Diamond polished concrete floors Resurfaced pool decks Stamped concrete using patterns & textures, exclusive to Patterned Concrete Repairing & leveling concrete floors Floor coating & adhesive removal Concrete driveways, pool decks, stairs & walkways
Patterned Concrete has 19 locations across North America 35 different stamps & textures available exclusively through Patterned Concrete Hundreds of colour combinations Fully engineered solutions for our harsh climate Best of the Best 2017 ReFINEd Magazine - Architectural Concrete
11 Morris Drive, Suite 118 - Burnside P.O. Box 35021 Bedford PO Halifax, NS B3M 0G3 902.835.8890 (P) 902.482.3374 (F) pcnovascotia.ca email@example.com @pcnovascotia
American Concrete Institute (ACI) Flatwork Certified • Members of the Construction Association of Nova Scotia COR Certified under the Nova Scotia Construction Safety Association Patterned Concrete is wholly owned & operated by Devetech Industries Incorporated
CALL CAPITAL VENTILATION TODAY to book your annual cleaning or inspection of your heat pump and Heat Recovery Ventilator (HRV).
CAPITAL VENTILATION 25 years in the HVAC industry A heating and cooling system is one of the fundamental components of your home. Whether youâ&#x20AC;&#x2122;re building a new house or planning a renovation, consider upgrading your heating and ventilation system for increased comfort and energy savings. At Capital Ventilation Limited in Bedford, we help clients choose the right appliances, and ensure they work in an efficient way. With 25 years of experience in the heating, ventilation and air conditioning (HVAC) industry, we offer quality equipment, service and repairs.
Capital Ventilation 62C Bluewater Rd., Bedford | 902.835.9224 | firstname.lastname@example.org | www.capitalventilation.ca
Contemporary, Modern Classic & Comfortable
Today’s La-Z-Boy Furniture By Lori McKay Photos Bruce Jollimore and courtesy of La-Z-Boy
n an ever-changing buyer’s market, you might wonder what today’s shopper is looking for when it comes to home furniture. According to Greg March, general manager of La-Z-Boy Halifax, customers are looking for styles that are contemporary, Modern Classic, transitional … and above all, comfortable. To keep up with changing styles, La-Z-Boy is in the process of updating its Bayers Lake showroom. The store at 36 Otter Lake Crt. has been under renovations since the middle of July. When it reopens in December, March says it will be an entirely new store. “It won’t look anything like the La-Z-Boy showroom we just dismantled,” says March, who is working from the store’s temporary location at nearby 42 Otter Lake Crt. He says the new space will have all-new floor plans and surfaces and is what La-Z-Boy calls its “new concept showroom.” What used to be La-Z-Boy Furniture Galleries is now La-Z-Boy Home Furnishings and Décor. “We’re so much more than sofas and chairs,” says March. “We have rugs, cocktail tables, end tables and an amazing collection of lamps. In fact, I think we have one of the best selection of lamps in the city, but people don’t think of La-Z-Boy in those terms. We’re trying to change that.” Although everything is new, he stresses it is still La-Z-Boy, and customers will still find the reclining chairs and furniture the store is known for. But where they once found all the reclining pieces in one area, they will now find them intermixed throughout the showroom. “You’ll have reclining pieces with regular stationary sofas, and it’s arranged on purpose. We want customers to look at these displays and be inspired.
He says people today are looking for furniture that is a bit sleeker and smaller scale, which is very different from what they were looking for back when the store opened in 2002. “Most furniture stores are adjusting their products. We offer contemporary, modern classic and condo scale furniture. We are more relevant to today’s style. Our customers still want comfort, but they want it to look good too.” In addition to being recognized for their comfortable furniture, La-Z-Boy stores are known for the custom fabrics they offer. The store has more than 600 fabrics and leathers. “Most places will offer a sofa in one, two, or even three fabrics, but not 600. We offer a lot of options,” says March, noting clients can’t necessarily choose every fabric for every frame, but the options are vast. More than 50 per cent of their orders are custom or personalized in some way. They offer the options of fabric, cushion fill, leg style or colour and even toss cushion fabric.
La-Z-Boy has a full time designer on staff that works with their sales team and customers. They can also go out to local customer’s homes and measure and photograph. The designer works with a La-Z-Boy CAD (computer-aided design) system that allows them to show the whole room in not only 3D, but also with La-Z-Boy’s actual style of furniture. “All our frames are in the CAD system, so they can actually see what that frame is going to look like. We can even have the fabric pretty darn close,” says March, whose background is in interior design. “This free service allows the customers to really visualize how everything is going to look in their home.”
La-Z-Boy Home Furnishings and Décor 36 Otter Lake Court Halifax, N.S. 902.450-2227 www.la-z-boy.com
LOCALLY MADE, SOLID WOOD FURNITURE SPECIALISTS Let LakeCity Woodworkers turn your vision into a treasured family heirloom for years to come. Solid wood furniture is a LakeCity Woodworkers specialty. In addition, visit our 5,000-square-foot showroom and see our full line of regular stock pieces of handcrafted furniture, made with a variety of wood species. Bring in your sketches, pictures, measurements or ideas to get the process started. One of our experienced sales staff members will guide you through the custom order. We will provide you with a quote and when you give us the go ahead, our production ofﬁce will draw up plans for your approval. Your custom dream piece will be meticulously shaped and sanded into solid wood furniture. Choose one of our ﬁnishes or further customize your furniture by having a custom colour match made by our stain supplier. All ﬁnishes are sprayed, hand-wiped and hand-sanded to ensure each piece is unique. Solid wood furniture is an investment that will last for generations!
386 Windmill Road, Dartmouth, NS • 902.465.5000 • www.lakecitywoodworkers.com
| StudioEastConstruction.ca |
The David Dunn Group
460 KETCH HARBOUR ROAD |
THE BREAKERS AT BEAR COVE
This secluded and magnificent custom-designed oceanfront home is nestled between trees and parkland. The location ensures privacy, whether you are entertaining inside or on the 1,000-sq.ft.-plus wrap-around deck. The living room features an incredible wall of windows and a floor-to-ceiling propane fireplace. It has an eat-in kitchen with built-in stainless steel appliances, centre
plumped island and breakfast bar, as well as a separate walkthrough pantry. The master suite boasts a five-piece ensuite with his and her vanities, a stand-alone shower and jetted tub. The second floor also features a 15x7.9 ft. loft area that overlooks the living room and is a wonderful place to sit and watch the ships sail by.
302 PIGGOTT AVENUE
This lakefront estate boasts more than two-and-a-half-acres of beautifully landscaped grounds and 259 feet of prime lake frontage, situated on a private lot along Kinsac Lake. The property also includes a boathouse, complete with kitchen for entertaining guests and docks to accommodate up to six boats. It is paved to the waterâ&#x20AC;&#x2122;s edge with turnaround for ease of boat entry. The home has five bedrooms, each with its own ensuite. The gourmet kitchen is spacious with an abundance of cabinetry, built-in high-end appliances, butlerâ&#x20AC;&#x2122;s pantry, breakfast bar with granite surfaces, as well as a separate bar area. Also located on the main level are formal living, family and dining rooms, and a fully functional home office complete with built-in shelving. The lower level has a rec room with an additional bedroom and bath. The sixth bedroom could easily be converted to a fitness or flex room.
Contact the David Dunn group for information on these stunning properties
5945 BALMORAL ROAD
Exquisitely renovated throughout, this spacious waterfront home offers an open-concept main floor that is perfect for entertaining. The expansive living room with propane fireplace features an abundance of windows to take in the water views. The large renovated kitchen has a double oven, granite surfaces, breakfast bar and ample counter space. Upstairs, the master suite boats a 13x12 walk-in closet and spa-like three-piece ensuite. Downstairs is finished and ready to be a media or games room. From there, you can walkout to an endless pool, deck or hot tub, all while overlooking the Northwest Arm. Propane hookups for the barbecue and fire pit, boathouse and floating dock for power boat and sailboat; all situated across from the Royal Yacht Squadron.
659 AVONDALE ROAD |
Built in 1699, this 318-year-old home near Grand Pre is known as â&#x20AC;&#x153;The Mission.â&#x20AC;? In 1755, The Mission and land became property of the King of England and the Chancery. By 1760, the Township of Newport was created and the home and land was granted to two young men from Rhode Island. In 1980, the property was purchased and the current owner spent three decades meticulously restoring the estate, which includes a 50 year BC split cedar wood shingle exterior. The land and buildings make an ideal location for a winery. This property, thought to be the oldest building east of Quebec City, is truly a rare and unique offering. The cellar of the property is made up of two rooms of rock walls and barrel-shaped ceilings. The root cellar, with hewn beams and stonewalls, makes for an ideal tasting room. This lower level is accessible through a heavy French cart wide door reinforced with iron.
email@example.com | 902.209.9177 | daviddunn.ca
A New Kitchen Made Simple.
A well designed kitchen is like a well made tool â&#x20AC;&#x201C; a pleasure to useâ&#x20AC;Śtime after time.
75 Akerley Blvd., Dartmouth | 902.468.8118 | www.cabinetworks.ca
A One-Stop-Shop For Your Home Experience, expertise and elegance... find it all in one easy visit to this family business
Tiles • Stone • Cabinets • Plumbing • Fixtures • Lighting 2 Fielding Ave., Dartmouth | 902.468.8387 bellamarbleandgranite.com selectceramictile.com milanokitchensinc.com
Matrix Construction Ltd.
Paying Attention to the Details Photos Shari Tucker
When you hire a contractor, it’s important to know the company’s quality of work is a top priority, but it’s equally important to understand exactly what you’re paying for.
to have a really good breakdown of the project so they know exactly what is included, and they know what they will be paying for.”
e do very detailed quotes,” says Robert MacLellan of Matrix Construction Ltd., a locally-owned and operated company specializing in residential and commercial renovations and repairs. “Everything is itemized and priced separately. We want our clients
“We do everything from maintenance work to projects in the millions of dollars, and everything in between. Big or small, we pay close attention to the details at every step of the way,” says MacLellan, who does a lot of the paperwork himself, including the quotes for prospective clients.
A civil engineer by training, MacLellan worked at Nova Scotia Power for many years before joining forces with Jim Turner in 2003 to start Matrix Construction Ltd. in Halifax. Matrix offers professional consultation services and takes pride in building to clients’ exact specifications.
Robert MacLellan and James Turner
Building solutions Although some clients come with a clear idea in mind and know exactly what they want, others need help to get their ideas sketched out. “We’ll work with them to provide solutions,” says MacLellan.
"A good, detailed plan and clear communication helps to make sure everyone’s on the same page.”
While kitchens and bathrooms are often the top priorities for home renovations, Matrix can tailor a renovation to meet their customer’s needs. “We can take on anything and handle the full range of requirements through our team and our subcontractors,” says MacLellan. Whether it’s a small home renovation or a large commercial project, communication and planning is key to ensuring the project goes smoothly from start to finish. “The customer has to be kept in the loop as to what is going on, especially on home renovation projects. A good, detailed plan and clear communication helps to make sure everyone’s on the same page. We want to minimize the disruption as much as possible,” says MacLellan.
Committed to safety With many longtime staff and reliable subcontractors, Matrix Construction is a fully insured and certified company with their own certified electricians on staff. A member of the Construction Safety Association, MacLellan says the business is “committed to safety” at all levels of the company. Jim Turner, who co-founded the company with MacLellan, retired last year. His son, James, has taken on co-ownership and much of the “field management” role his father used to do. Trained as an electrician, James “is extremely versatile,” says MacLellan. “He’s a hands-on guy in the field. He can do just about everything, from framing to millwork, and of course electrical.”
As a locally owned and operated company, Matrix knows reputation is the bedrock the company is built on and it’s not something the company takes lightly. “We are committed to keeping our projects on time and on schedule,” says MacLellan. “It’s good for our clients, and it’s good for us, as we get a lot of return customers and referrals.”
Matrix Construction Ltd. 902.404.0113 firstname.lastname@example.org www.matrixconstructionns.ca
BUSINESS TO BUSINESS
WITH Anita Kirkbride
START THE NEW YEAR RIGHT WITH A SOCIAL MEDIA STRATEGY
n 2018, Facebook turns 14. If you’re one of the 30 per cent of small businesses who are still not using social media to build awareness and relationships, this is your year. You’ll want to start by creating a social media strategy. Step 1 – Define Your Audience If you’ve been in business any length of time, you’ll already know who your audience is. Understanding your audience is crucial to your social media strategy; it determines where, what and how you do everything. Step 2 – Choose Your Platforms Now you need to figure out where your ideal audience is already hanging out online. There’s no point in building a social media strategy around a platform your audience doesn’t already use. It’s much easier for you to go to your audience than to try to pull them over to the network you prefer. If your audience is entrenched in several networks, you need to prioritize which one(s) you will use. It’s much better to have one network well done than three that are struggling. Learn how to maximize one network before adding another one to the mix. Step 3 – Develop a Content Calendar Once you know where you need to post, design a schedule you can commit to.
Think about what types of content you will be able to provide and where that content is coming from. Will you be creating all this content in-house, or will some of your posts be shared from outside sources? Most small businesses create a schedule that is a mixture of both. Be sure to include a mixture of photos, videos and articles. Step 4 – Snapshot Where you Began It will be difficult to track your progress if you don’t start by writing down where you were when you began this process. Create a spreadsheet to track your gains and losses in follower counts, engagement rates, clicks and website traffic, or even sales conversions.
Step 6 – Implement, Tweak, Repeat All that’s left to do now is work the plan! Start posting based on your strategy and schedule. Track your progress. If things aren’t progressing, tweak things. Experiment. Try something new. Do more of what works for your audience, and more of what is helping you meet those overall business goals. If you need more help creating your social media strategy, there’s a free email course on building your strategy available at www.twirp.ca/NoBS.
Step 5 – Set Goals Some goals are easier to track in social media. Metrics like an increase in followers or total monthly impressions are readily available to you on Facebook and Twitter, and the other networks have similar metrics available to you. If you’re driving traffic to a landing page or website, you can track the number of clicks or conversions. With the proper tracking mechanisms in place, you can even track the value of a new fan, but it all hinges on knowing your overall business numbers and matching those with your available social media metrics. Ensure your goals match your overall business goals or no matter how much progress you make on social, you will feel like you’re wasting your time.
BUSINESS TO BUSINESS
Anita Kirkbride Twirp Communications Inc. email@example.com www.twirp.ca 902.240.3702
What if social media made you this happy?
Find new customers, new leads and new opportunities with social media mentoring! A Social Media Mentorship with Coach Twirp provides you with personalized social media consulting, planning, strategizing and education to build a social media plan that ﬁts your company. You could have: • an abundance of personalized content for your website, blog and social media proﬁles. • conﬁdence, knowing your content meets your marketing goals and isn’t just making noise. • a plan and a schedule to focus your eﬀorts. • personalized help with each step of getting up and running. • the knowledge and conﬁdence to manage your own social media marketing.
for more information
WITH Beste Alpargun Vice President of Fixed Income and Portfolio Manager
IS YOUR MONEY MANAGED BY A FIDUCIARY?
t is always the right time to pay attention to the word fiduciary as an investor. Why? Because it helps you determine who is accountable, and legally obligated, to look after your best interest in dealing with your investments. This means that when you put your trust and money under an investment professional’s care, you would be reassured they are independent and objective in making decisions on your behalf. Enter the definition: A fiduciary is charged to employ the highest standard of care, always acting honestly and in good faith. They always consider the best interests of the client, while exercising the care, diligence and skill that a reasonably prudent person would exercise in comparable circumstances. Aren’t all investment professionals supposed to look after your best interest?
One might be surprised to learn that not all financial professionals are held against this highest standard, regardless of their education, job title, or what they advertise. That strikes to the heart of the business model and nature of the practitioner’s employer, its lines of business, and even its compensation model. In Canada, the only financial professionals who are under a fiduciary obligation are portfolio managers (PM) with discretionary authority over their clients’ accounts. A discretionary account, also known as a managed
account, is an account for which the PM has sole discretion to make investment decisions to buy and/or sell securities without the client’s expressed consent. In this model, the PM receives a management fee based on a percentage of the investments he or she manages, as opposed to a commission based on the volume of buying or selling securities or products. Therefore, the PM and the client have an important goal alignment, to grow the client’s assets. This fee is transparent, deductible for taxable accounts, and simple to understand in comparison to others in the industry, where there might be embedded distribution costs. Canadian regulations require all registrants, including Investment Advisors, Mutual Fund Dealers and PMs, to abide by the suitability rule through determining whether the purchase or sale of a security recommended to an investor is suitable for the investor. In order to reach that conclusion, registrants have to know the client’s objectives and needs (Know Your Client) and know the product or security characteristics and its risks (Know Your Product). Although the suitability requirement is an important foundation, it is only half of the fiduciary’s obligation, the other half being the notion of independence and objectivity. Why would you worry about independence and objectivity?
Independence and objectivity go hand in hand with fiduciary obligations.
BUSINESS TO BUSINESS
If a gourmet chef were to prepare a customized dish for you, you would expect him or her to utilize the freshest ingredients that match your tastes, rather than concoct a plateful of food from the ingredients available in the kitchen at that time. Similarly, fiduciaries should implement best execution principles when it comes to constructing portfolios. They should have access to competing research opinions on the investments that are considered in constructing the portfolio, and be able to purchase the investment on a best execution basis. In the case of fixed income investments, best execution requires the ability to shop for the best price between competing brokers.
Beste Alpargun MBA, CFA
Vice President of Fixed Income and Portfolio Manager SEAMARK Asset Management 810-1801 Hollis St. 1.888.303.5055 www.seamark.ca
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