Just For Canadian Dentists July 2015

inside: Continuing dental eduCation CalendarPublications Mail agreeMent #41073506

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where will you meet? pittsburgh / maui / geneva / kelowna / los angeles >>

on the water in thekawarthasfrom paris to provence

+ viva veneto—summer wine picks+ river rush in costa rica+ GaUGe your practice success+ helping in haiti

win$50 visa Gift card page 37

life+leisure

Keynote Speaker:

Mr. Chris Hadfield“The Sky is not the Limit”

Keynote Speaker:

Ms. Arlene Dickinson“Lessons from the Den:

Succeeding at Business & Being an Entrepreneur”

Mr. Andrew McAfee Co-Founder of MIT’s Initiative on the Digital Economy, (part of the MIT Sloan School of Management).

Dr. Jonathan FerenczClinical Professor of Prosthodontics,New York University College of Dentistry

Mr. Verne HarnishAuthor #1 best-selling business book “Scaling Up”

Dr. Brent BoyseOral and Maxillofacial Surgeon

Mr. Vince Barabba Former Kodak Executive & Author of “The Decision Loom: A Design for Interactive Decision-Making in Organizations”

Mr. Ron HuntingtonOwner, Executive Mentors & Trainers

Dr. Joe BlaesPast Editor of Dental Economics

Mr. Avi KopelmanCo-Founder of Cadent, Inventor, VP and Chief Scientist of Align Technologies

Dr. Fred Li Dentist

Mr. Albert GiraltPresident, Grup Villardel Purti

Mr. Rune Fisker 3Shape VP Product Strategy, Business Unit Director, Dental Lab and Dental Clinic

PLUS – LEADING minds in Business Growth, Entrepreneurship, DENTAL Technology and much more...

Registration Fees*

Aurum Group Platinum** Clients: $1595.00Aurum Group Clients: $1795.00Non-Client Dentist/Technicians $1995.00/Lab Owners:Team members (first three)/Spouse: $1195.00– (for additional over 3 team members) $995.00

*Registration fees are subject to GST and are in Canadian Dollars.

**Certain criteria applies.

A percentage of the registration fees will be donated to the Children’s Toothfairy Foundation.

For more information or to register, please call 1-800-363-3989

or email [email protected] or visit www.aurumgroupsummit.com

Dental Technology and Business Growth SummitOctober 1–3, 2015in Banff AB

This is NOT your typical dental speaker line-up!

July/august 2015 Just For canadian dentists 3

dentistsJ u s t F o r c a n a d i a n

life + leisure

july/august 2015

Publisher linh t. Huynh

Editor Barb sligl

art Direction Bss Creative

Contributing Editor janet gyenes

Editorial assistant adam Flint

Contributors timothy a. Brown Michael DeFreitas Dr. Holly Fong tim johnson Manfred Purtzki Dr. Kelly silverthorn jenn smith Nelson Roberta staley Cover photo B. sligl

senior account Executive Monique Nguyen

account Executives lily yu Wing-yee Kwong

Production Manager Ninh Hoang

Circulation Fulfillment shereen Hoang

CE Development adam Flint

sales, Classifieds and advertising In Print Circulation Office 200 – 896 Cambie street Vancouver, BC V6B 2P6 Canada Phone: 604-681-1811 Fax: 604-681-0456 Email: [email protected]

Just For Canadian Dentists is published 6 times a year by jamieson-Quinn Holdings ltd. dba In Print Publications and distributed to Canadian dentists. Publication of advertisements and any opinions expressed do not constitute endorsement or assumption of liability for any claims made. the contents of this magazine are protected by copyright. None of the contents of the magazine may be reproduced without the written permission of In Print Publications.

In Print Publications200 – 896 Cambie street Vancouver, BC V6B 2P6 Canada

www.justforcanadiandentists.com

Printed in Canada.

FeatureS

17 Marseille magic Discover la vie sur la mer

34 Lake lounging Houseboating in the Kawarthas

ColuMnS

8 photo prescription Get negative

11 pay it forward Helping in Haiti

12 the wealthy dentist How to gauge the performance

of your practice

14 motoring Journey to hallowed auto ground

15 the thirsty dentist Hot wine picks

28 practice management Recognizing impossible promises

and managing expectations

30 the hungry dentist Summer fruit gets savoury

July/auguSt 2015 ContentS

dePartMentS

5 July/August mix

21 CE calendar

37 sudoku

38 small talk with Dr. Greg Chang

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want to reach us? check out our website!

cover photo Walking through the lacy envelope of the architectural wonder of the MuCEM in Marseille (page 17).

17 34

Keynote Speaker:

Mr. Chris Hadfield“The Sky is not the Limit”

Keynote Speaker:

Ms. Arlene Dickinson“Lessons from the Den:

Succeeding at Business & Being an Entrepreneur”

Mr. Andrew McAfee Co-Founder of MIT’s Initiative on the Digital Economy, (part of the MIT Sloan School of Management).

Dr. Jonathan FerenczClinical Professor of Prosthodontics,New York University College of Dentistry

Mr. Verne HarnishAuthor #1 best-selling business book “Scaling Up”

Dr. Brent BoyseOral and Maxillofacial Surgeon

Mr. Vince Barabba Former Kodak Executive & Author of “The Decision Loom: A Design for Interactive Decision-Making in Organizations”

Mr. Ron HuntingtonOwner, Executive Mentors & Trainers

Dr. Joe BlaesPast Editor of Dental Economics

Mr. Avi KopelmanCo-Founder of Cadent, Inventor, VP and Chief Scientist of Align Technologies

Dr. Fred Li Dentist

Mr. Albert GiraltPresident, Grup Villardel Purti

Mr. Rune Fisker 3Shape VP Product Strategy, Business Unit Director, Dental Lab and Dental Clinic

PLUS – LEADING minds in Business Growth, Entrepreneurship, DENTAL Technology and much more...

Registration Fees*

Aurum Group Platinum** Clients: $1595.00Aurum Group Clients: $1795.00Non-Client Dentist/Technicians $1995.00/Lab Owners:Team members (first three)/Spouse: $1195.00– (for additional over 3 team members) $995.00

*Registration fees are subject to GST and are in Canadian Dollars.

**Certain criteria applies.

A percentage of the registration fees will be donated to the Children’s Toothfairy Foundation.

For more information or to register, please call 1-800-363-3989

or email [email protected] or visit www.aurumgroupsummit.com

Dental Technology and Business Growth SummitOctober 1–3, 2015in Banff AB

This is NOT your typical dental speaker line-up!

4 Just For canadian dentists July/august 2015

In Marseille, it’s all about the water. This coastal city has been influenced, inspired and enamoured by the

Mediterranean for centuries. Story on page 17.

water world!

lazy days of summer

B. S

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another award winner!

What’s summer without some water? whether pool, lake, ocean or even sprinkler, it’s how we cool

off in the long, hot, lazy days of summer.Quintessentially Canadian is the lakefront

escape. But how about taking your vaca-tion not just to the lakeshore but to the lake itself? Make your summer home a house-boat—we’ve got three different go-to spots across the country to get your lake fix, from ontario to BC (page 5). And our captain-cum-writer tells how even a newbie can take the helm of a houseboat on the idyllic Kawartha Lakes (page 34).

then, in southern france, there’s the Mediterranean, where boating is de rigueur, bien sûr! water is ingrained in the culture of Marseille, from the Vieux port to ile d’if (where the Château d’if looms large, literally and figuratively as the setting for The Count

of Monte Cristo). then there’s the seafood and seaside sipping of pastis. this is where parisians escape to, and we’d all be wise to follow (especially now that Air france offers direct flights to Charles de Gaulle airport from across Canada; see “easy access,” page 20). it may be busy on the Med in August, when all of france seems to be on holiday and on the coast, but you can join the fray and make like a local, soaking up that je ne sais quoi and joie de vivre (page 17).

to really cool off and get wet, there’s white-water rafting on the pacuare River in Costa Rica (page 6). from easy-drifting Class i to heart-pounding and hair-raising Class V, this may not be a lazy day of summer, but it’s definitely a hot one.

it’s adventures like these, written and photographed by our contributors, that

make this magazine a winner. we keep add-ing up the accolades—from photography columnist Michael Defreitas’ and writer Lucas Aykroyd’s recent wins at the north American travel Journalists Association to contributing writer, Mark Stevens’ win below. All this on top of our nomination as best trade magazine at the western Magazine Awards. And that’s thanks to everyone who’s been a part of this publication. we aim to keep the momentum going!

[email protected]

TRAVEL INQUIRIES: 1-866-317-8720 C.E. INQUIRIES: 1-877-536-6736

Providing Dental C.E. Since 1996

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January/February 2014 Just For Canadian dentists 15

t r a v e l a t h o m e t r a v e l a t h o m e

Into the wild snowscape and winter solitude of Ontario’s Algonquin Parkstory by mArk StevenSphotography by ShArOn mAtthewS-StevenS

Warming up to Winter

t r a v e l a t h o m e

14 Just For Canadian dentists January/February 2014

I t’s late in the afternoon and the sun has already dropped behind the western hills, now swathed in deep shadows, that stand sentinel over Algonquin Park’s southeast boundary. A light snow falls and there is a thick layer on the ground, fluffy as a feather quilt. The silence is absolute but for the crunch our snowshoes make on the snow as we step onto the trailhead of an undulating path just inside the park.

Come July, visitors to Algonquin flood Highway 60, the park’s main artery. They will swim and they will canoe, they will hike on one of 14 trails and pitch a tent in one of eight campgrounds. Some will line up in a cavalcade two kilometres long in hopes of hearing the howls of lonely wolves. Come July, Algonquin is a tourists’ must-do.

But this isn’t July. Today we have the forest to ourselves. We stop occasionally, watching the scenery and trying to identify the animal tracks that bisect the trail. Further on, dusk taking hold of the woods by the throat, we stop again. Now we hear the rapids of Mink Creek rushing west and we gaze at the roiling black water careering through rocks encrusted with a lacy filigree of ice crystals.

My wife smiles at me. I hesitate before I smile back.

Part of me feels as if I have scored a ringside seat to nature at her best. Part of me pines for a palm tree and a piña colada.“It’s so beautiful,” says Sharon.“It’s so cold,” I say.Our goal today is hardly a five-star resort, but

after the 2.3-kilometre hike to get there, it feels like it. And it certainly feels like we’ve gotten away from it all.

But I still haven’t warmed up to winter, despite the serenity and the absence of all things distracting: no cell, no phone, no wifi, no television.

Then again, having achieved the Algonquin Eco-lodge mere metres outside the Park boundary, having defrosted by the fire and now staring heavenward from a lakeshore hot tub at an indigo velvet sky decorated with a light show of stars, I’m prepared to revisit my opinion.

a gorgeous river view is one of the first sights encountered upon approaching algonquin’s east gate. the Madawaska river, skirting the park’s eastern boundary, is a vivid example of how cold and crisp a winter visit can be.

>>

TTTT

award win!

Contributing writer Mark

Stevens won first place for

Best Outdoors/Adventure Feature

in the Travel Media Association

of Canada’s annual awards for

his story on exploring a wintery

Algonquin Park (above),

featured in the January/

February 2014 issue of

this magazine.


s t y l e | f o o d | d r i n k | f e s t i v a l s | p l a c e s | g e t a w a y s | g e a r …

Shuswap Region, BCLong known as a house boating hot spot, the Shuswap Region offers changing views of over 600 km of beautiful Shuswap Lake’s mountainous shoreline. Hop aboard and become captain of your own luxury vessel with your family or a dozen of your closest pals. Shuswap has multiple outfitters and diverse boat models to choose from. Luxury amenities include roof-top hot tubs; on-deck water slides, catering options and numerous places to stop along the way including restaurants and floating stores. must-do: Visit one of two floating stores at the Narrows where you can get gas, pizza and rent wake-

boards, along with souvenirs, ice cream and all things kitsch!

Tobin Lake, Nipawin, SKAs its namesake suggests, chances are high of seeing aurora borealis or ‘the northern lights’ during a buoy-ant adventure up at picturesque Tobin Lake in Nipawin, found in northern Saskatchewan’s boreal region. Don’t forget your fishing rods! Tobin Lake is a renowned fishermen’s paradise boasting provincial records for walleye (18.2 lbs) and northern pike (38 lbs!).

must-do: Lounge, explore, watch for wildlife and enjoy the wide-open star-filled skies of the prairies by night.

Kawartha Lakes, near Bobcaygeon, ON A historical adventure await in the Kawartha Lakes. Besides doubling as a national historic site, the Trent-Severn is one of Canada’s most spectacular waterways, offering some of North America’s best recreational boating. Witness the engineering marvels of the world’s two highest hydraulic lift locks in Peterborough and Kirkfield. Take in the local culture with native artisan works on display at the Whetung Ojibeway Centre. (See page 34 for more on Kawartha.)

must-do: Stop for cheeses and wine at Farmer’s mar-kets in most waterfront communities along the way.

—Jenn Smith Nelson

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Go for: Northern lights + world-class fishing, an outdoor enthusiasts dream.

Go for: History + engineering meet culture + nature.

Go for: Mountain views, luxury and amenities galore.

to the lake!


*

T he trepidation began the moment I stepped onto the school bus. Plunging deep into the Central American jungle, we chugged away from the town of Turrialba, headed for the river. As we wound over an unpaved road through the dense, humid

forest, the faces all around me were easy to read—an even mix of anticipation and fear. We were all bound for the same destiny—to raft the mighty Pacuare during the rainy season.

Just over 100 km long, Costa Rica’s Pacuare is one of the world’s great rafting rivers, one ranked in the top 10 on earth by National Geographic. A waterway that offers year-round rafting, the Pacuare is particularly thrilling in the rainy season, when annual showers and storms swell its banks and create a truly wild ride. I was here to paddle—and hang on—from top to bottom.

We soon arrived at the roiling, murky river to find a single raft tethered to the near bank, and received a quick briefing on rafting rules, etiquette and procedures from our help-ful guides. As we donned lifejackets and helmets, I chatted with the young couple standing next to me, honeymooners from Spain. Just before we climbed aboard, the man turned to me and said, his face twisted into a look of faux panic, “Tell my mother I love her!”

And with that, we were off. I drew deep breaths as we immediately encountered a very small rapid—a Class I, at best—and was relieved when we rolled on through it with little drama, everyone digging deep and paddling with gusto. But it wasn’t long before we got into heavier waters. As the sides of the river narrowed, the flow of the river, filled to the brim with seasonal rains, grew intense. The jungle on each side seemed somehow to grow denser, and I imagined the outlines of the big cats that roam this part of Central America—jaguars and even black panthers, stalking in the damp heat.

My Spanish friend’s young wife was the first to go overboard. Paddling through a particularly tricky Class III, we skirted a whirlpool only to be slammed, head-on, by a wall of water. The space in the boat seemed to instantly collapse, front to back, and the unlucky honeymooner—the last person in line—popped off the back. She was fine, floating harmlessly down the way, leaning back and letting her lifejacket do the work of buoying her.

But I was next. After successfully shooting a Class IV, we reached a borderline Class V—and the scale only goes up to VI. Sideswiped, I plunged into the roiling waters, ac-companied by the rough-and-ready Alberta oil-rig worker who sat ahead of me. We were quickly fished out by our guide, and immediately regrouped for another Class IV/V ahead. As we picked up speed, our guide, his voice clipped but steady, said, “When I yell ‘down!’ grab the rope and lean to the middle of the raft!’” A few seconds later, we answered his call, hanging on tight as the angry waters of the river seemed to fold us into an envelope of green and white.

And just like that, it was over. The banks quickly drew back and the river became lazy, even languid. Relieved, we all jumped overboard, floating downstream in a zero-gravity haze. It was probably the adrenaline coursing through my veins—and the fact that I was still alive, and whole—but as I floated downstream, I felt supremely happy.

— Tim Johnson

m i x J u l y / A u g u s t

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Go-to outdoor footwear manufacturer, KEEN, has come up with another unique—that is, uNEEK—shoe. made of a simple two-cord construction (no glues and conventional materials), uNEEK open Air footwear is soft and molds to your foot. And it’s water-repellent, for in-and-out action, whether you’re rafting (see left), beachcombing or houseboating (page 34). It’s the summer shoe. this free-movement (and, frankly, fashion-rebel) form is the result of more than three years of research and development. In more ways than one, these shoes are so out there… keen.com — B. Sligl

gear

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kick it!

raft rUshgear up

ReADy TO RAfT? Go with Rios Tropicales; riostropicales.com

art

whimsical style J u l y / A u g u s t

T

When the mercury rises, sartorial sensibilities often fall by the wayside. But that doesn’t need to be the case when one can don a lightweight wooden bow tie. BÖ by Mansouri was created by Mehran Mansouri and his son

Sam, using reclaimed materials to re-think the typical fabric bow tie. “Don’t let the heat sweat your style,” says Sam. “Wear your BÖ with lightweight cotton shirts and suit shorts, keeping your style on point.” The collection sports enough choices to keep your neck decked for any event, but our warm-weather faves are (from top) Infinity Light, Parallel Light and Star Light. They’re made of North Ameri-can maple and feature a pop of colour fashioned from paper twine. Starting from $60, BÖ by Mansouri; getyourbo.com

There’s nothing quite like theseCanadian-made woodsy wondersWritten + produced by Janet Gyenes

natUral selection

Sustainability and sexiness can co-exist quite nicely, as evidenced by the Canadian-made Holz sunglasses fashioned out of wood and bamboo. Choose from a number of styles like Zeder, Ulme and Zypress, and and protect your peepers—all have UV

400. for each pair you buy, two trees will be planted in a region of your choice. $99, holzstyle.com

wear

gear

Sometimes a place gets under your skin. Maybe it’s the way the light hits the hills in the evening, the fragrance of native flowers, or the manmade structures that serve as reminders of the hal-cyon days that have faded into the sunset. for Judson Beaumont

of Straight Line Designs, it was the iconic butterfly homes sprinkled across the Palm Springs’ landscape that served as the architectural inspiration for his floating house shelves, made from maple and oak offcuts. “They are part of Palm Springs. They kind of revitalized that whole area,” he says. Beaumont dubs his shelves “dollhouses for grownups” and that’s a phrase we fully endorse. They’re an art-ful place to park your keys, cellphone, or coffee cup, while “playing house” and reminiscing of languid days spent poolside in Palm Springs soaking up the desert sun. From $275, Straight Line Designs; straightlinedesigns.com

palm springs eternal

sustainable shades

trÈs soignÉ

Austrian paper twine

HOT fashion m i x

editor’s

pick



p h o t o p r e s c r i p t i o n m i c h A e l d e f r e i tA s

Vast glacial-carved cliffs towered above us as we glided through narrow walker Cove, deep inside Misty fjord

national Monument. Hugging the deck rail i marvelled at the white ribbons of cascading water that gently hissed down the 3,000-foot-high granite walls on either side of our boat.

i was concentrating on a group of small gulls fishing in the calm backwaters and used a negative space technique to isolate the gull from the distracting background of rocks and trees. Selecting a backlit gull, i waited for it to hover above the mirror-like water before snapping the shot. By exposing for the bright white gull and shooting slightly downwards i eliminated the distracting background and underexposed the surrounding water. the reflection was a bonus, as the dreamscape image would have worked fine without it.

Most images have negative and posi-tive space. typically, negative space is the area around or between objects in a photo. negative space helps define and/or em-phasize your subject. My gull occupies the positive space and the darkness surrounding it is the negative space. if trees and rocks had filled the negative space the image would have looked cluttered and less dramatic. with negative space, the absence of content does not mean the absence of interest. in short, don’t try to cram things into every square inch of the frame. when using the negative space technique, less equals more.

using negative space helps add drama and emotion to your images. the space

can be a neutral pattern, a uniform texture, stark white or black, or a contrasting colour to your subject. An isolated lighthouse, a dark-coloured starfish or shell on a white-sand beach,

a Mexican voladore (flying man) against a blue sky or a small green pine tree

surrounded by white snow are all examples of good negative space technique.

the positive of negative

Michael DeFreitas is an award-winning photographer who’s been published in a wide variety of travel publications. With his initials, MD, he’s been

nicknamed “doc,” making his photography prescriptions apropos.

Sometimes the absence of content doesn’t mean an absence of interest

MiC

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EL D

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back-lit beaUty

A snowy egret in the Florida everglades stands

out when back-lit and photographed at a shallow

depth of field that lets its feathers pop.

Send photos

and questions to our photography

guru at feedback@ inprintpublications.com

and your shot may be featured in a

future issue!

the

bea

uty

in

negativ

e The classic summer kayak on the lake is bold + bright when isolated against the water.

A voladore in Mexico stands out against an uninter-rupted blue sky.

This image of a back-lit gull over mirror-like water uses negative space to dramatic effect.

Leave some breathing room around palm trees and turquoise water for a wow shot.

See page 39 for another scenic Caribbean photo that utilizes negative space…


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the more contrast and isolation between positive and negative space the greater the impact.

on a recent Cuba trip i shot a series of beach images that included sailboats and those ubiquitous thatched beach umbrellas. Although the umbrella with sailboat image has lots of negative space, the message is more about a tropical beach setting. By isolating the sailboat amid sky and water i created more drama with the impression of openness around the boat.

using negative space typically enhances an image, but the degree of impact depends on what message you’re trying to convey with your main subject. we all have preconceived ideas about the way objects look, and this bias can creep into the type of images we create. Concentrating less on the subjects in your scene, and more on the space between and/or around them will force you to pay more attention to your composition.

A yacht anchored off Long Beach on the Caribbean island of St. Martin quickly draws attention. it conveys a sense of tropical luxury, yet the same image without the yacht conveys a sense of intimate tropical seclusion. Both images utilize a similar amount of negative space, but they send different messages.

while shooting in the florida everglades i came across a beautiful snowy egret perched on a low branch. i took a few shots at bird level, but didn’t like the distracting green background. By shifting my position to backlight the bird and shoot from a slightly higher angle i eliminated the messy background. As with the gull, i exposed for the brighter white bird, helping to darken the background too. i used a shallow depth-of-field of f4 to throw the background out of focus. the limited shooting options prevented me from leaving more negative space, but the darker out-of-focus brownish background complemented the white egret.

Mastering negative space takes time because most photographers tend to focus more on the subject. including negative space teaches you to think about each element in your scene more carefully, leading to stronger compositions.

PRO TIPS negative techniques > instead of concentrating on the subject, try first to

establish your negative space and then position your subject in that space.

> Negative space works best when you remember the other rules of composition, such as the rule of thirds, leading lines, framing etc.

> Be generous with the negative space. Make sure it covers at least twice as much space as your subject. You can always crop later if needed.

> if you have a great subject but a busy background try over or under exposing it so it blows out (turns almost white) or goes to black.

> Symmetry works well with lots of negative space. For example the reflection of a white egret on underexposed dark water.

geAR up Beanbags work great for stabilizing your camera at night when you don’t have a tripod. You can purchase special photographic bags in the $40–$50 range, but i use those drugstore hot/cold therapy beanbags (the ones you can put in the fridge or microwave). They come in a variety of lightweight sizes, are less expensive and after a few minutes in the hotel mini-bar fridge, double as cold packs to soothe aching shoulder muscles.

p h o t o p r e s c r i p t i o n [ c o n t i n u e d ]


The patient was in his mid-20s—he had youth on his side at least. that was the likely reason, says Dr. Darryl

Janes of Corner Brook, nL, why the young man had survived long enough to be set-tling himself into a makeshift dental chair in a temporary clinic set up on the pulpit of a church in Jacmel on Haiti’s southern coastline.

As the patient sat down he pointed to his face. the right side had collapsed, “like a prune shrivelled in,” Janes recalls. A hole on the outside of the man’s face, large enough for Janes to probe with a dental elevator, opened to a sinus tract leading to the man’s lower jaw, which held two broken right molars, “grossly decayed below the gum.” the abscess was so advanced Janes esti-mated that the man, who spoke only Creole, had been suffering for years. “i gave him as much freezing as i could—extra in the drainage area—and began to explore and curette and drain out the gunk and pus,” says Janes. He then rinsed the area with saline and sent the man on his way.

one of the things missing from the duffel bags full of dental materials donated by Canadians was antibiotics. But even without medication, the extraction and curetting would have improved the patient’s outlook. “with the offending stuff out of his face, his fever would have gone down and he would be feeling a good bit better. But i wish i could have given him antibiotics,” says Janes, who is the part-time dental surgeon at Humber Valley Dental Clinic in Corner Brook.

in Haiti, the poorest nation in the western Hemisphere, people are lucky to receive such care, even if it is what most Canadians would regard as less-than-optimum. Janes encountered the patient this year while on his second mission to the west indies nation, located on the island of Hispaniola, five years following a cata-strophic 7.0 Richter scale earthquake that killed an estimated 220,000 people, injured more than 300,000 and left 1.5 million homeless. the earthquake destroyed much of the country’s already tenuous infrastruc-ture, decimating government buildings, hospitals and schools as well as homes.

fellow newfoundlander Dr. Stewart Gillies of St. John’s, who founded the Canadian international Dental foundation, began mis-sions to Haiti following the 2010 earthquake. Janes first joined Gillies on a mission in 2013, following it up this past January with an-other eight-day sojourn that saw him and a team of 10 Canadian dentists, dental hygien-ists and some family members administer care to patients in the capital of port-au-prince as well as clinics in Jacmel and nearby Bassin-Bleu. the team also went to schools and an orphanage, where they check youngsters’ teeth, teach proper brushing techniques and warn against the popular habit of sucking on raw sugar cane. “it’s common to see teenagers with four front teeth decayed away,” Janes says.

Relieving the man’s suf-fering and probably saving his life—“that’s what i went down to do,” says Janes, who attended Dalhousie university’s faculty of Dentistry in the early 1990s. following gradua-tion, he worked in clinics around newfoundland and Labrador, eventually hanging out a shingle in Corner Brook. Janes specialized in dental surgery, becoming the go-to surgeon for wisdom tooth extractions and implants for newfoundlanders along the west coast. for Janes, the Haitian man’s severe abscess, while grim, wasn’t outside his realm of ex-perience. He also encountered similar dental problems during three years working with the poor in an area west of Corner Brook, as well as isolated regions of Labrador treating severe decay and infections in inuit and other first nations.

the need was great in Haiti—its land-

scape is still in disarray from the rubble of collapsed buildings—and the number of people seeking help endless. Janes recalls one day in Jacmel where he treated 70 pa-tients, aged 10 to 50. He also worked along-side new graduates from the university of Haiti School of Dentistry and coached them on more refined methods of wisdom tooth extraction. the Haitian dentists tend to be “pretty aggressive. they get the tooth out but do a lot of damage doing it.”

with so much need, Janes doesn’t have the time to undertake more elaborate and lengthy procedures like root canals, focusing

instead on fillings and extractions. However, he made time for one man, who had an abscess in a front tooth. “i wasn’t going to take it out so i had to make time, and do it in one sitting. it was far from text book but what can you do?”

Janes, who has tentative plans to return to Haiti this January, is philosophical about the time, logistical and supplies constraints that prevent him from doing a perfect job. “You can only do what you can do; making a little dent is better than doing nothing.”

saving lives in Haitiin the poorest nation in the western Hemisphere, Dr. Darryl Janes tries to make a difference

pAy i t f o r w A r d r o b e r tA s tA l e y

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

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Conditions for providing dental aid in

still-struggling haiti are less than ideal, as Dr. Darryl Janes of Newfoundland knows from experience: “You can only do what you can do; making a

little dent is better than doing nothing.”


How successful you are in your practice depends on how much time you spend working on—not

in—your practice. to keep your fingers on the pulse of practice profitability, here are some key practice monitors to consider.

1 New pATieNT COuNTfind out what your real new patient count is. Most dentists keep track of the number of new patients in their practice, but they seldom count the number of patients heading to the exit. to calculate the patient attrition rate, assume that your practice has 2,000 active patients. if you are getting an average of 16 new patients a month without experiencing an increase in revenues, your attrition rate is about 10%. in order to have any appreciable revenue growth, you need to set your new patient target to 15% of your patient base, or 25 new patients per month, resulting in a net increase of nine new patients per month.

2 TReATMeNT ACCepTANCe RATewhat is the ratio of treatment presented versus treatment accepted? if patients accept fewer than seven out of 10 treatment plans, you have a problem. to overcome this problem, consider the remedial strategies of increasing staff training and implementing scripting.

3 CONveRTiNg iNquiRieS iNTO AppOiNTMeNTSAre you tracking incoming phone calls? Most dentists don’t. the Scheduling

institute specializes in telephone training programs to attract patients to your practice. it estimates that receptionists, in general, unknowingly turn away one-third

of prospective patients. the inability to convert prospects into

patients is the Achilles heel of most practices, resulting in

hundreds of thousands of dollars in increased costs each year and decreased revenues, and is mostly

due to the lack of staff training.

4 TRACKiNg pROduCTiviTY

the first step in measuring productivity is to determine how much revenue per hour you need to cover your costs. Below is an illustration of measuring productivity.

the break-even or zero profit point of $300 per hour is the gauge to calculate your profitability. if you invested $1 million to set up the clinic over 15 years of useful life of assets at 5%, the monthly cost is $8,000. Assuming 130 hours of clinic time per month, the hourly cost of capital will be about $60.

Surprisingly, many practices

do not track the production per hour on a systematic basis. As has been shown above, the production per hour is the key measurement of productivity.

5 eMBezzLeMeNT MONiTORSthere is no other small business exposed to employee theft more than a dental practice. Many dentists do not think of having any internal controls in place because of the belief that embezzlement

happens elsewhere, not in their practice.Here is how you make sure that all

treatments are billed and all cash receipts are deposited in the bank:

a. Compare daily treatments per patient chart to treatments recorded in the system.

b. inquire about the “fee/payment adjustments” in the front desk report.

c. follow up old uncollected accounts receivable.

d. Compare the collections per reports to the bank deposits. Most computer systems in dental

practices today have the ability to produce detailed reports that include all the information you need to boost the productivity of your office.

practice check-upthe key monitors to gauge your practice success

Manfred Purtzki is the principal of Purtzki & Associates Chartered Accountants. You can reach him at [email protected].

t h e w e A lt h y d e n t i s t m A n f r e d p u r t z k i

do you work ON or just IN your

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Revenue $300expenses

direct costs (lab/supplies)

$ 50

Staff costs $150Capital costs $ 60

Other expenses $ 40

TOTAL $300profit NIL

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stylin’ in StuttgartA European side trip to the storied land of German automotive engineering

m o t o r i n g d r . k e l ly s i lv e r t h o r n

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

Confession: i’m always looking for the motoring angle on non-automotive family trips, much to my

wife’s chagrin. Serendipity: it turns out the headwaters of the Danube River are in the Black forest, so an up-river Danube cruise “naturally” flows to Stuttgart—the ancestral homebase of Mercedes-Benz, porsche and AMG. Result: this city, the largest and most central city in Baden-württemberg, Germany’s most southwestern state, made it on our European itinerary. As it should for any car lover.

MOTOR wORLdThe pre-war aerodrome/Zepplinplatz, with its stunning Bauhaus-style buildings, has been re-invented as a remarkable automotive business bazaar called Motor World. Its parking lots and perimeter roads rival Germany’s pay-per-lap Nurburgring for the plethora of weapons-grade high-performance hardware strutting their stuff—Ferrari, McLaren, Lamborghini, Maserati and Bentley all have dealerships on the former aerodrome campus. I tried testing my ability to discern each of their soundtracks, from the ever-present horsepower hooligans with Mercedes V8s, Porsche flat sixes, flat-crank Italians and wacko Harley-Davidson twins.

Also on campus within Motor World’s former hangars are numerous classic car dealers, restoration shops, race

teams, a Hans Hermann tribute, automotive art, clothing and die-casts…plus restaurants, kaffee shops, bars, meeting and conference rooms, even wedding facilities. The V8 Hotel occupies the former passenger terminal and control tower and the entire hotel is either aero and/or auto-history themed. The location is within Stuttgart’s urban-rail grid, which is arguably recommended over renting a car (we used both). motorworld.de/stuttgart/

The pORSChe MuSeuMOpened in 2009, the 56,000-square-foot facility is the newest auto attraction in Stuttgart. Understanding the

museum requires a bit of a review of the

Porsche family history of

grandfather/son/grandson, each named

Ferdinand, to differentiate

between back-in-the-day Ferdinand to scion Ferry and finally Butzi.

Ferdinand (grandfather) was a famous and prolific engineer/designer from the 1900s to late 1940s, but he never built a sports car carrying the Porsche nameplate. In 1948, his son Ferry started the company

that builds the eponymous sports and racing cars. And Ferry’s son Butzi designed the seminal sports car for Porsche, the 911, which debuted in 1963, before leaving the company to launch Porsche Design.

While Ferdinand (grandfather) had negligible involvement with the Porsche sports- and racing-car company, the subsequent Zuffenhausen (Stuttgart suburb) sports car factory and museum surround his 1938 workshops. His amazing career alone could occupy an entire dedicated museum. In the Porsche Museum, Ferdinand’s works include his early electric and hybrid cars of the 1900s, Austro-Daimler of the 1920s, the VW Beetle of the 1930s and the Cisitalia F1 car of 1947. Missing are the Mercedes SSK, Auto Union silver arrows racers and Tiger tank.

The vast majority of the Porsche Museum is

understandably dedicated to its sports and racing cars. Until the Boxster arrived in 1996, all Porsches had numerical names. Those passionate for the brand will know the look, sound and history of the 356, 550, 718, 804 (F1), 904, 906, 908, 910, 911, 917 and 930 from the classic air-cooled eras. Later water-cooled cars, including the current line-up of sports cars, SUVs and the Panamera sedan are all well chronicled in the collection.

Porsche has more LeMans victories than any other manufacturer: 17. This competition history is proudly featured. Besides these famous victories, there are scores of others in the more than 30,000 competition victories Porsche has now accrued. While many key cars from this history are hidden away in private collections, the Porsche Museum’s collection is still a must-see. porsche.com/international/aboutporsche/porschemuseum/

The MeRCedeS MuSeuMMy personal journey of automotive fascination is more Porsche-linked than Mercedes-Benz. And yet, if you only have the chance to visit one museum, I’d have to give the nod to the 178,000-square-foot Mercedes facility. While Porsche’s story of interest is that of a small family company between 1948 and 1975, Mercedes’ is that of an auto- and air-industry giant since its inception in the late 1890s.

As such, the Mercedes-Benz curators cleverly weave world history with that of the company and its products. Jazz music, the OPEC Oil Crisis and Nelson Mandela share equal billing with safety, environmental and powertrain issues in the auto industry. Even the company’s role in WW I and Nazi Germany is dealt with factually.

Today’s consumers in North America tend to view Mercedes-Benz as a retailer of quality, conservative luxury cars. But their history (and present) is much more than that. The three-pointed star logo itself stems back to the company’s inception of transportation on land, sea and in the air. That trifecta is showcased in a collection of boats, autos, trucks, buses, aircraft and racing cars that spans more than 100 years. That corporate perspective might explain why Mercedes-Benz now owns more seminal examples of its history than does Porsche. It’s a true benchmark exhibition, even if your interest in cars is limited. mercedes-benz.com/en/mercedes-benz/classic/museum/

now, after experiencing the Mercedes and porsche Museums in Baden-württemberg, i’ll need to cook up a future side-trip to Bavaria, a few hours drive east, home of the BMw (Munchen) and Audi (ingolstadt) headquarters and museums. oktoberfest, then?

Mercedes-Benz Museum in

Stuttgart, germany, is both an automotive and architectural wonder—its structure is based on a double helix, with no

closed rooms or straight walls.

MER

CED

ES-B

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If you’ve ever visited Verona in the Veneto region of italy, there’s a good chance that, like me, you were enchanted. who

could resist climbing up the stairs at Casa di Giulietta, a 14th-century house, to lean over the balcony where Juliet was (allegedly) wooed by her fair Romeo? or pass up an im-promptu opportunity to see singer Luciano Ligabue (the “Bono of italy,” according to my italian friend) perform live at the Arena di Verona, a Roman amphitheatre built in AD 30? And who wouldn’t jump at the chance to savour a luscious Amarone wine at an enoteca (wine bar) that’s tucked into a secret courtyard?

Ah, the Amarone. My first taste of the raisin-y wine is an enduring memory and one i would have missed out on if i hadn’t been dining with an italian. Guidebooks and word-of-mouth recommenda-tions can help you hit the hotspots and hidden haunts when you’re exploring a region, but knowing what wine to sample? that’s tricky.

there’s an italian saying that goes some-thing like this: if it grows together, it goes together. it’s sound advice and underpins why regional food-and-wine pairings make sense. i often simply order the vina della casa but that’s not always a safe bet at tourist-area restaurants, many of which have earned a bad rap for serving bad wine. A little knowl-edge or guidance from an expert can go a long way. And you don’t even need to travel to Veneto to get it.

Case in point: At Vancouver’s Cibo

trattoria, Robert Stelmachuk, GM and wine Director, is hosting “in Vino Veneto,” a five-course wine dinner (conceived by chef faizal Kassam) that’s centred on this region in northern italy. “How many of you have been to Veneto?” he asks the guests attending the event. A smattering of hands go up. that’s when Stelmachuk admits his envy: he’s never been to Veneto.

But as a sommelier, Stelmachuk knows the rules—and how

to break them. for instance, he explains that prosecco (see prosecco primer below) is typi-cally the pre-dinner drink you’d have when dining in Veneto, but he’s making a break with tradition by serving red wine instead.

if you visit the Lake Garda resort town of Bardolino, just 30 km northwest of Verona, you’re in the region where Stelmachuk’s first pick—chilled Monte del fra Bardolino—is produced. it’s a blend of Corvina and Rondinella grapes, plus some Sangiovese for good measure. “when you chill it, it takes the

harshness out of it a bit,” says Stelmachuk. “it dumbs down the alcohol and the tannins, brightens the fruit quite a bit and makes it more palatable with a wider spectrum of food.” tonight, it’s paired perfectly

with our amuse bouche of paper-thin ox tongue, accompanied by raw fava beans, pecorino cheese and mint.

next up is Garganega. the name doesn’t exactly roll off the tongue, and this grape, which is the predominant variety that goes into Soave wine, doesn’t seem to get much respect, either. the Ca’Rugate “Monte Alto” Soave Classico 2009, chosen to accompany our next course (tortellini in brodo), is grown in the volcanic soil that surrounds the Soave region where this white wine has been pro-duced since Roman times.

“Soave often gets a bad reputation for

t h e t h i r s t y d e n t i s t J A n e t g y e n e s

Italian jobnavigating the wines of italy, starting with a sip of Veneto

Janet Gyenes is a magazine writer and editor who likes to dally in spirits, especially when discovering something like corenwyn jenever (a gin-like Dutch spirit)—straight or in cocktails

like the “bramble.” Have a boozy idea or question? Send it to [email protected]

{ }try this

prosecco primer 5 things you didn’t know

1 Prosecco is not just a blanket term that describes Italy’s answer to Champagne as many people wrongfully assume.

2 Prosecco is specific to Veneto and named for the grape—also called Glera—which has a number of subtypes.

3 True: it’s sparkling (or spumante), but it’s just one type of effervescent wine that’s produced in Italy.

4 The Veronese winery, Alba, makes a Soave Spumante.

5 Unlike Champagne, Prosecco is not made in the Charmat method, not the classic méthode champenoise.

3 4

Sommelier Robert Stelmachuk’s 5 sips of Veneto

1. Monte del Fra Bardolino2. Ca’Rugate “Monte Alto” Soave Classico 20093. Brigaldara Valpolicella 4. Ilary Cordin Amarone5. Masi Recioto di Amarone

Sommelier Robert Stelmachukof Cibo Trattoria.


t h e t h i r s t y d e n t i s t [ c o n t i n u e d ]

being simplistic, but this wine proves that the Garganega grape can reach higher levels of complexity,” Stelmachuk says. why? Most Soave wines aren’t aged in oak barrels—but this one is, giving it structure, not flavour. He describes it as “textural and round, with lemon verbena, almond skin and apricot.” who says white wine can’t follow red?

now it’s time for wine from Valpolicella, which is matched with a jet-black octopus risotto. in fact, the next three wines we’re going to drink come from this region north of Verona, whose name translates—lyri-cally and literally—to “valley of many cellars.” Valpolicella’s red wines are primarily blends of three grape varieties: Corvina, Rondinella and Molinara. their popularity is enduring, but not all bottles are created equally. there’s a hierarchy here, in price and value. Lower “tier” wines are great for everyday drinking. (if you see the word “Classico” on the label, there’s no need to wait for a special occasion to pop the cork.)

of course, Stelmachuk wouldn’t choose an ordinary Valpolicella for our meal: he’s selected one from Brigaldara, a winery that sits on a slope at the mouth of the Marano

Valley. “Valpolicella shines when you have a serious producer like this one who knows how to show off the wonderful Corvina and Rondinella grapes,” he says. “[it has] notes of baked plum fruits wrapped in saddle leather and spiced tobacco, finished off with baker’s chocolate.” what makes it so unusual is that unlike most reds, it’s not aged in oak barrels. “So what you get is a pure expression of this varietal and it lets it play incredibly well with the food.”

finally, the wine i’ve been waiting for all evening—Amarone—and there are two varieties to taste. the ilary Cordin Amarone is served with a savoury course, an earthy plate of grilled quail and red wine lentils. it has those classic flavours i remember sip-ping that evening in Verona: dry, prune-y, chocolatey… to truly appreciate this top-tier wine’s full-bodied punch of flavour, you need to understand how this blend of noble grapes (Corvina, Rondinella and Molinara), is made. the grapes are laid out on straw to air dry, sometimes for several months. this pre-Roman process is called appassimento. when the grapes start to shrivel up, sugar is concentrated and the alcohol content is

elevated, resulting in a dry, full-bodied wine that’s ideal for aging and commands a heftier price tag too. it’s name means “big bitter” after all, from the italian word for that acerbic quality: amaro. it’s as delicious as i recall, and perhaps even more so, since i’ve had time to appreciate its complexity.

in contrast, the Masi Recioto di Amarone we savour next is a dessert wine that comple-ments our final course, a decadent walnut and caramel tart.

“in this style, fermentation is arrested and the residual sugar left over lends a little sweet-ness. then it’s put in barrels where it takes on more acidity,” says Stelmachuk.

“Recioto is the unsung hero of the Veneto region,” he adds. it’s “sweet and refined with hints of prunes, stewed pecan and cherry. Dark chocolate and raisins round out the finish.”

it’s a satisfying conclusion to an enchant-ing evening, that’s transported me from Vancouver back to Verona. And although i may never get to lean over Juliet’s balcony or hear Luciano sing in the arena, Cibo trattoria has become my new not-so-secret enoteca, where i can sip a luscious Amarone.

www.dentistry.ualberta.ca/CDE | [email protected] | 780-492-5391

A variety of outstanding continuing education programs are available for postgraduate dentists, dental hygienists, dental assistants, and dental laboratory technicians. Hands-on competency based, and lecture based specialized education and certification programs are available year round.

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la vie sur la mer

Vieux Port of Marseille (below) and Château d’If.

t r a v e l t h e w o r l d

from paris to provence and back againSTORY + phOTOgRAphY BY barb SlIgl


t he sea thrums to my right. A soft breeze tries to chase away the day’s intense heat as the still-strong sun dips closer to the horizon. the plage des Catalans is like a colourful pointillist paint-ing, a jumble of local Marseillais en masse on

one of the city’s two natural beaches. other than this sandy crescent, it’s a rocky embrace with the Mediterranean around Marseille. i’m walking along Le Corniche, a seaside road atop the rocky ledge of the coast. Cafés and eateries are carved into the cliffs, bright lounge chairs perched just above the beckon-ing water.

But i turn the other way, away from the blue and down a set of narrow stairs between charm-ingly crumbling buildings. it doesn’t look like i’m going anywhere until a sharp corner reveals a scene that’s almost cli-ché in its french-fishing-village cha-risma. i’m now in Vallon des Auffes, a tiny harbour tucked behind a bridge and packed with boats. Vallon means “small valley” and auffes is a grass that was once used to make fishing ropes and nets. it’s like another dimen-sion in this pretty port, with locals gathering around the water, sipping glasses of rosé and pastis, en plein air. Yet this enchanting scene is

within walking distance of the Vieux port or old port in the centre of Marseille. Consider me charmed. Mais, bien sûr! C’est Provence sur la mer. C’est France.

My dinner here, at Chez fonfon, a long-standing restaurant in Vallon des Auffes, matches the scene. C’est parfait. Colourful cigales or cicadas adorn the wall alongside old photographs of local fishermen and past guests and a quote by french writer Alfred Capus, “La bouillabaisse, c’est du poisson avec du soleil.” indeed. the word “bouillabaisse” is itself a mash-up of “boil” and “simmer,” and the classic french stew is a hearty mix of saffron, parsley, garlic, olive oil, tomatoes and Mediterranean fish that’s served with pota-toes, croutons, aioli and rouille mayonnaise.

But on this balmy summer night i have

the “fisher-man’s rockfish soup” topped with crunchy

rounds of bread and rouille. And,

oh, there’s nothing like french bread…

of course, on the coast (and steps from a still-working

fishing village in the heart of Marseille), the seafood doesn’t disappoint either—nor does that blue yonder, the Med itself.

the next morning, charming frenchman (is there any other kind?) Yannick Long takes me out on his boat—a traditional pointu style, the pointy or notched fisherman boat of the

Med. we sail right out of Vieux port, the central and ancient meeting place of Marseille, where ships have docked for some 26 centuries—since the phoenicians came here in 600 BC. the port is sandwiched between two rather impressive forts, fort Saint-Jean, dating back to the 13th century, and fort Saint-nicolas, built by Louis XiV in 1600. the palais du pharo, built by napolean iii, also looms large on the hill that separates the Vieux port from the sea.

All the surrounding and somewhat overwhelming history of this place is playfully alleviated by a new installation at the far end of the port. L’ombrière was built to coincide with Marseille’s turn as the European Capital of Culture in 2013, and is a mirrored piece of art-cum-pavilion by norman foster that’s become a modern meeting place abuzz with

street musicians, tourists and fun-loving locals. inland from here is the old and appropriately named neighbourhood of Le panier (the basket), where narrow, meandering streets like Rue des Cartiers (named for Marseille’s famous tarot card makers) lead to spice- and soap-filled stores (with Marseille’s iconic square blocks), food vendors and markets.

An even more stunning juxtaposition of old and new is the MuCEM building, a lacy or leafy box that’s connected to fort Saint-Jean by a vertigo-inducing bridge over the turquoise water. Designed by Rudy Ricciotti and Roland Carta, the perfect square is a “vertical casbah” enveloped by the foliage-like brise-soleil or Mashrabiya. the MuCEM (Museum of European and Mediterranean

if yoU GoFor more on Marseille:

marseille-tourisme.com/en/. Beyond the Mediterranean coast is inland

provence, where lavender fields bloom and Alpes-de-haute-provence beckons. Regions like the Luberon offer wineries,

bike tours and a factory and museum visit of iconic soap and skincare purveyor

L’Occitane en provence. it’s fields, vines, Alps + Med—all in the south of

France. tourismpaca.com + rendezvousenfrance.com


Vallon des auffes.along Le Corniche.


Classic Marseille fare, sardines, and the neighbourhood of Le Panier (right).

Marseillais selling his wares.

L’ombrière. Marseillais Yannick Long.Chez Fonfon.

Marseille soap and the MuCeM (right).

De rigueur apertif, rosé.



la vie dans la ville [à Paris]

Civilizations) also opened in 2013, along with the spectacularly cantilevered-over-the-water Villa Méditerranée and the Musée Regards de provence.

But back on the water, Yannick guides his pointu between the old palais du pharo and the new MuCEM and out into the blue. Soon, he’s pointing out yet another architectural marvel, the Château d’if of The Count of Monte Cristo fame, rising out of the water on one of the Îles du frioul. He cuts the engine in the iso-lated cove of another island in this archipelago, lets down his hair, takes off his shirt and dives in…as the Marsaillais do on a hot and sunny day on the Med. i follow the charmant frenchman’s lead (bien sûr!).

Swimming in the water, i think of a line i once read that’s stuck with me: the blue i’m in is blue the way water is wet. it’s all-encompass-ing. there’s no other way to describe such an

innate, primal blue. i float effortlessly—there’s no work involved in keeping buoyant in this saline paradise—and my frenchman (as i’ve come to think of Yannick) points out forma-tions in the rock. Stubby, column-like holds carved out of the cliffs are ancient bollards and remnants of Marseille’s marine history. in his singsong french (the Marseillais have a lovely lilt to their already lovely french accents), he tells how at one time, centuries ago, there were so many ships anchored in these waters that one could walk all the way back to the Vieux port from here simply by walking from boat to boat. Formidable.

floating and gazing upon the bollards and arid beauty of the îles des frioules, i think of Edmond Dantès on the Château d’if and how, yes, although that rocky atoll and isolated edifice was once a prison, i couldn’t think of a better place to be held captive.

easy access +fly to france direct—from coast to coast. In addition to weekly flights to CDG from yyZ and yUL, Air france has added yVR to the mix. YVR TO CDG This summer, Air france offers five flights a week, and will continue year-round with four and then three per week. STOPOVER IN MRS All fares allow a free stopover in Paris, so you can visit Paris and Marseille—or one of the other 38 french cities Air france connects to. ADD ANOTHER If you want to add another french city to the mix so you can experience even more of Provence via Nice, for instance, the additional fare is minimal—about $25 CDN. CODESHARE Not in yyZ, yUL or yVR? Air france has codeshare flights with WestJet that make flying from anywhere in Canada très facile. airfrance.ca

3 new wayS to explore tHe cIty of lIgHtYou’re doing a stopover in paris because, c’est Paris, and even though you’ve been here before you can’t not visit again, whether it’s for three weeks, three days or a mere 36 hours. here’s what we’d do if we had time for just three adventures in one of our favourite cities.

1 gALeRieS LAFAYeTTe head to the top floor of the iconic department store, serving up haute couture in its

flagship building since 1912. On your way to the seventh floor of the Lafayette Coupoler,

browse designer brands, catch glimpses of the glass dome and stop at the galerie des galeries for the Idées Multiples exhibit. Cerebral and chic. Then, on the rooftop terrace, gaze at the Opera garnier and eiffel Tower. It may be the best gratis

view over the rooftops of paris. haussmann.galerieslafayette.com/en/

2 Le vRAi pARiS paris’ 9th arrondissement includes South pigalle or Sopi, the undiscovered

neighbourhood most parisians probably want to keep that way (it’s also been cheekily referred to as

BoBo for “bourgeois bohemian”). Tucked in the centre of paris, just south of Montmartre’s busy streets, are local hipster hangouts—cafés, bistros, fromageries, gastrothèques and hidden courtyards. To get the insider scoop on what’s been called the new Marais, take a tour and have a beer with guillaume Le Roux (yet another charming Frenchman; far left), who lives in Sopi and whose blog “716” or “sept, un, six,” which sounds like “c’est ainsi,” is a phonetic play on the French saying, “that’s the way it is.” levraiparis.com

3 pARiS AuTheNTiC Tour the original Marais in a classic Citroën 2Cv (“deux chevaux” or two horsepower) convertible with another vrai parisian, like eric Falce (near left), who drives while he regales you with anecdotes. he dubs this experience Paris insolite or the unusual, non-touristy side of paris. And super fun. en.parisauthentic.comMORe For more on Paris go to en.parisinfo.com. — B.Sligl

3

1

2

36 hours in paris

3


summer 2015 + beyond

c eAn internAtionAl guide to CONTiNuiNg deNTAL eduCATiON

pittsburgh / maui / geneva / kelowna / los angeles … | c a l e n d a r

think Pittsburgh, and you’ll likely think steel and Steelers (or Pirates or Penguins). This is a fervent sports town— or rather, “This is

Steelers Nation”—with good ol’ working-class and blue-collar roots. The true grit of America. But it also has a history of blue-blood wealth and big-name capitalists—Heinz, Carnegie, Frick, Westinghouse, Mellon—and a fierce creative spirit.

Set where three rivers—Allegheny, Mononga-hela, Ohio—meet, Pittsburgh was once known as the “Gateway to the West” and industrial centre of America. Turn-of-the-century capitalists built social institutions like the University of Pittsburgh’s Cathedral of Learning [tour.pitt.edu/tour/cathedral-learning], as well as grand architecture downtown and on “Millionaires Row,” where you can now stay in a golden-era mansion [mansionsonfifth.com].

Today, Pittsburgh remains rather cutting edge, in another way. This is Andy Warhol’s home town, after all. The Andy Warhol Museum [warhol.org] has an ex-tensive collection of the artist’s paintings, including Pop Art like Campbell’s Soup Cans, as well as photos,

letters and archival pieces from his daily life. You can even film your own Screen Test, à la Edie Sedgwick, and have it emailed to you. [screentest.warhol.org]

Then there’s The Mattress Factory, in an abandoned mattress warehouse, of course. This contemporary art museum and “experimental lab” was the first in the US to exhibit art by wild-child Damien Hirst, back in 1994. It’s also played a key role in the revitalization of Pittsburgh’s North Side since its inception in 1977. And it’s just cool. [mattress.org]

Another creative initiative—through food instead of art—sits almost under the Cathedral of Learning in the Oakland neighbourhood. The Conflict Kitchen serves cuisine from countries in conflict with the US. Past menus include Afghanistan, North Korea, Venezuela and now Cuba; “The restaurant rotates identities in relation to current geopolitical events.” Something to think about while you munch in the rather bucolic surroundings… [conflictkitchen.org]

It gets more idyllic in the Laurel Highlands just outside the city, where you’ll find another iconoclastic must-see: Fallingwater. Called “The best all-time work

of American architecture” by the American Institute of Architects, Frank Lloyd Wright’s house is one of “50 Places of a Lifetime” to see, as the National Geographic says—its dramatic integration with nature more evi-dence of this region’s creative push. [fallingwater.org]

And it keeps pushing. You can almost feel the unfurling of Pittsburgh’s rusty past to unveil a second coming. Old and new come together in a vibrant mix that’s especially evident by bike. Bikes and steel mills may not seem to go together, and yet this may be the best way to see the city. Golden Triangle Bike Rental offers a variety of tours that uncover Pittsburgh—from booze to bellows. Cycling past the relics of those steel-mill days is mesmerizing and, as you continue farther afield, disbelief sets in at how pretty Pitts-burgh and its environs really are. Soon you’re biking through meadows and pastures, along the railway, past an old cemetery…until you reach Washington, DC (really!), via the Great Allegheny Passage. It’s all kind of epic (as you may have come to expect by now) in Pittsburgh. [bikepittsburgh.com] — B. Sligl

For more on Pittsburgh, go to visitpittsburgh.com.

pretty in pittsbUrGh where there’s a long-lived + still-strong creative push, from Frank Lloyd Wright to andy Warhol… (CE events in Pittsburgh + just beyond are highlighted in blue.)

B. S

LiG

L

the Mattress Factory is a contemporary art museum

and “experimental lab.” left the Conflict Kitchen and

Cathedral of Learning.

Pittsburgh’s growing network of bike lanes.

one of Pittsburgh’s many steel bridges,

this one for bikes only.

Fallingwater, just outside the city.

Downtown Pittsburgh’s architectural details.

Director of the andy Warhol Museum, eric Shiner, mimics the artist’s pose above him—as can anyone who visits.

PITTSBURGH

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T wo pressing issues have surfaced in recent discussions with clients—and they’re both very important and

closely related. it’s like the two sides of a coin. Heads deals with impossible promises while the flip side, tails, involves managing expectations.

iMpOSSiBLe pROMiSeSA client i’ve known for years called to say that he had been approached by a corporate entity to buy his practice. Later, he called me again for a second opinion to make sure he was doing the right thing.

the investor dentist/corporate buyer had promised to pay the highest price for the practice compared to any other

private-sale offers or open-market sales brokered by any firm.

So, is this a legitimate and fully defensi-ble claim? the first and key thing to remem-ber is that if a practice does not go to open market, the price paid by the buyer will be the highest offer that the seller receives, simply because the seller is not accepting other offers. in that respect, this purchaser made a correct claim.

on the other hand, the buyer also sug-gested that his/her offer would be the high-est of any offer—but if a practice does not go to open market, then this is an absurd claim because it cannot be validated. why? the reason is also simple: if no other buyers are given the opportunity to make an offer, how can anyone prove that the first offer was the best? Impossible promise!

this type of behaviour is prevalent because there is a limited supply of good practices for sale. the investor-dentist community—an actual, organized entity,

investor Dentists™—is very flexible and has dedicated senior manage-

ment soliciting and focusing on practice acquisition.

on the other hand, the traditional marketplace, in which there are just over registered 1,100 buyers—in-

cluding many investor den-tists—is made up of full-time

dentists, raising families and practising in various locations, who don’t have the time or resources to invest when searching for a practice. these traditional buyers rely upon brokers to introduce them to the various opportunities.

MANAgiNg expeCTATiONSAnd then, on the flip side of today’s dental practice sales market, it’s about juggling sellers’ expectations. in the normal course

of appraising and selling a dental practice, many parties are consulted and, early on in the process, the seller should seek legal and accounting advice on sale structure and allocation of sale price as shares or assets. in today’s multilayered corporate structur-ing, we are still finding old management companies, hygiene companies, technical service corporations and multiple dental professional corporations, as well as sole proprietorships. Each of these scenarios has different and unique tax implications and, in some cases, complex legal implications.

Vendors often tell us that they’ve con-sulted with their advisors, so we proceed to the market (and we often consult with advisors at this early stage). However, as we near the completion of an offer to purchase or closing date of a practice sale, sometimes advisors will realize that there may be some last-minute opportunities to affect tax sav-ings for the benefit of the vendor. in many instances, there is no harm to the buyer and, in some cases, there’s actually a significant benefit to the buyer. But the serious di-lemma with bringing these matters to light in the final days and hours, is that advisors on both sides start seeking to re-negotiate a contract or even re-enter a conditional period—perhaps when all other conditions have already been removed—and this puts a transaction in serious jeopardy.

our advice to both buyers and sellers of dental practices, is to begin consultations and preparations of tax and legal matters a year in advance of a possible sale and, at the very least, prior to the preparation of the appraisal of the practice. Any delay in making this investigation or process happen with your tax and legal advisors will likely cause significant delays, high fees and could jeopardize the sale of your practice. in short, poorly managed expectations.

iT TAKeS TwO SideSit is important to not be misguided by an impossible claim to sell a dental practice at the highest possible price. Be levelheaded. Adopt a well-conceived, balanced and careful plan when you’re in the process of buying or selling a practice. And save that coin for your pocket.

p r A c t i c e m A n A g e m e n t t i m o t h y b r o w n

Beware impossible promises and learn how to manage expectations

Timothy A. Brown specializes in dental practice appraisals, brokerage, consulting, locum placements, associateships and practice financing

across Canada. You can reach Timothy at [email protected].

eyes wide open

adopt a well-conceived, balanced and careful plan when you’re in the process of buying or selling a practice

Keep those

expectations in check—

heads or tails!

Gurunath E. Pujari CA, CPA, CMA, CFM, LLB (G)G.E. PUJARI CHARTERED ACCOUNTANT165 Dundas Street West, Suite 902Mississauga, ON L5B 2N6

www.gepujari.com

G.E. PujariChartered Accountant

TRUST APROFESSIONAL

TO DO IT RIGHT!

Guru is a Chartered Accountant from the Canadian Institute of Chartered Accountants and a Certified Public Accountant from the State of Illinois, USA. He is also a Certified Management Accountant & Certified Financial Manager from the Institute of Management Accountants, USA.

Guru has Healthcare Professionals in his family, who also own Dental Offices in Canada. He is conversant with tax strategies and financial planning for Healthcare Professionals and Dentists having their own practice or working as an Associate. Dentists need an Advisor who understands their business.

The right advisor can mean the difference between success and failure in your practice. We believe in being a partner in your growth. Please contact us for an initial consultation.

Off: (905) 232-9393 / (647) 800-4345Cell: (416) 876-7489Fax: (905) 232-9456e-mail: [email protected]

ACCOUNTING, TAXATION & BUSINESS SOLUTIONSFor Dentists, Doctors and Healthcare Professionals

TURNING VISION INTO VALUE

4Buying & Selling Dental Practices4Setting Up Professional Corporations4Corporate Tax Returns & Personal Tax Returns4Tax Strategies For Dentists4Assistance With CRA Audits4Business Plans & Bank Financing4Financial Statements


t h e h u n g r y d e n t i s t d r . h o l ly f o n g

Dr. Holly Fong is a practising speech-language pathologist with three young children who’s always trying, adapting and creating dishes.

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Rhubarb is plentiful during early summer. the bright red stems are usually added to strawberries for pies or jam or compotes (minus the poisonous high-in-oxalic-acid leaves), but rhubarb is also great in savoury dishes. in salads, it provides a crunchy

sour foil when paired with something sweet such as corn, peaches or mangos. And it makes a fantastic salsa or sauce for fish or pork—an alternative to the red dye and cloy-ingly sweet-and-sour pork found in most Chinese restaurants. pan fry some double-thick pork chops (bone-in for best flavour) and top with a rhubarb-and-caramelized-onion sauce. take the time to caramelize onions to a rich brown to bring out their full sweetness. Add the rhubarb and cook until tender but still crunchy. Stir in the pan juices from the pork to create a mouth-watering sauce. Serve with rice, steamed asparagus and a dry or off-dry Riesling for an easy summer dinner. the Selbach-oster 2012 zeltinger Himmelreich

Riesling Kabinett Halbtrocken is so well balanced that you don’t notice its sweetness. the scent of dry herbs, green apple and kiwi flavours with a

hint of citrus complement the pork and asparagus perfectly. Enjoy!

Preheat the oven to 475˚F with a rack set in the middle.

Add 1 tablespoon oil to a large frying pan set over medium-high heat. When the oil is shimmering, add the onions. Stir frequently to prevent burning. When the onions begin to yellow, turn down the heat to medium-low and continue browning, stirring often. Lightly salt and let the onions caramelize to a deep brown, approximately 25 minutes. Add the sliced rhubarb, sugar and water. Increase the heat to medium-high and stir fry for about 4 minutes until the rhubarb is tender but still retains some bite or crunch. Remove from heat and set aside.

In a small bowl, combine the dried herbs, pepper and salt. Pat the pork chops dry and sprinkle both sides with the herb mixture. Set aside on a plate to marinate for 5 minutes.

Add 1 tablespoon oil to a large oven-proof pan that’s large enough for the meat to brown and develop a flavourful crust. Set the pan over high heat. Add the chops when the oil is shimmering. Brown well for about 5 minutes, turn over and brown for another 4 minutes. Transfer pan to the oven and roast pork for about 8–9 minutes until a thermometre inserted into the centre of a chop from the side registers 145˚F.

Transfer the meat onto a warm serving platter. Add the rhubarb mixture to the pan used to cook the pork. Set the pan over high heat, stirring to combine with the pan jus. Turn off heat and spoon the sauce over the pork. If desired, garnish with a sprinkle of chopped chives to serve.

tasty tangtake advantage of rhubarb’s tangy flavour well into the summer

pAN-FRied pORK ChOpS wiTh RhuBARB ANd CARAMeLized ONiON SAuCe (SeRveS 4)

4 double-thick pork chops (bone-in tenderloin, if possible)

½ teaspoon each of ground dried sage and thyme2 teaspoons fresh ground pepper1 ½ tablespoons kosher salt2 tablespoons olive oil1 large sweet onion, peeled and dicedsalt to tasteapprox. 4 stalks rhubarb rinsed, ends trimmed,

sliced on the diagonal to yield 2 ¼ cups2 tablespoons water¼ cup sugar chopped chives to garnish, if desired

Riesling and

summer just go together. Pair this tangy

rhubarb-and-pork dish with the well-balanced Selbach-oster

2012 Zeltinger himmelreich Riesling Kabinett halbtrocken and its herbaceous bouquet

and hint of citrus.

CONTACT ALAN IF YOU ARE THINKING OF SELLING YOUR PRACTICE

Visit www.practice4sale.ca to view a list of practices currently available for sale

Meridian Sales & Appraisals Inc., Brokerage

Alan Rustom, BrokerEmail: [email protected]

Toll Free 1-855-310-SOLD

(7653)

KNOW THE FAIR MARKET VALUE OF YOUR PRACTICE

SELL YOUR PRACTICE FAST FOR TOP $$$

Practice Valuations . Practice Sales

S S A L L A E S S I A A R P P&

An accurate valuation of your practice is an indispensable tool that will help you make the best decisions regarding your practice and career. Meridian Sales & Appraisals not only provides exceptionally accurate valuations, but also provides invaluable advice, often increasing a practice's worth prior to a sale. Sometimes, even slight adjustments in the day-to-day operations of a practice or simple cosmetic upgrades will dramatically increase your practice's value.

Office 905-338-5888

100% Canadian Owned

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History comes alive on tHe mystical, magical islands of Haida gwaii

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this page, clockwise from top houseboats line the shore of happy days houseboats’ home base in the Kawarthas. > Piloting the 50-foot houseboats from the top level allow pilots to join the party on the top deck. > view from the dock of happy days houseboats, blue skies meet the open waters of pigeon Lake. > The SS happy Too prepares to enter Lock 32 in Bobcaygeon. > A warm day for a dip, kids cool off by bridge jumping in Fenelon Falls. > Tim Johnson enjoys a refreshing plunge into Sturgeon Lake off the waterslide. opposite page Steady at the helm, Captain Tim Johnson finds his stride piloting the SS happy One.


i didn’t know what the helm was, exactly—that is, until i was in it. A seasoned expedition cruiser—i’ve been on board ships bound for Antarctica, the Galapagos and plenty of other

remote lands and islands—but never on the bridge or behind the wheel. But before i knew it, i was piloting a 50-foot monster, 40,000 floating pounds of pleasure craft, a tri-level floating home, complete with kitchen, lounge and multiple bedrooms. i have been appointed the official captain of the SS Happy one—and that terrifies me.

Still close to shore, in a small marina owned by Happy Days Houseboats, owner frank Quast keeps a watchful eye over my shoulder, giving instruction in short, staccato bursts as i seek to prove my proficiency behind the wheel by docking her amongst many similar vessels. “Stay on the high side of the wind!” he tells me. “now feather your way—just shimmy up there!” furiously cranking the wheel to the left and right, my eyes dart around like a madman, watching my rear through the back door (just past the microwave), the port side via a closed-circuit camera and the star-board through an open window, as my trusty deckhands—two friends, also with no prior experience whatsoever—prepared the ropes. feeling like a 747 on final approach to the runway, i angled the hulk toward the flat edge of the dock, carefully gearing back my power as the behemoth closed the last final inches, friends at front and back hopping out and tying the vessel off. perfect landing.

i was in the Kawarthas, a chain of picturesque lakes strung about 90 minutes’ drive northeast of toronto. A native son of peterborough—the largest city in the region—i grew up watching houseboats pass by from the shore. they were mak-ing their way through the trent-Severn

waterway, a canal system and linear national Historic Site of Canada that cuts through 386 kilometres of prime ontario cottage country that includes 45 locks—36 conven-tional, two flight locks, two lift locks and a marine railway—connecting Georgian Bay with the Bay of Quinte. i was here to tour my old backyard, on board a boat.

As evening closed in, i piloted us across picturesque pigeon Lake to the north side of Big island, cruising in tandem with another group of friends on a separate, identical boat (the SS Happy too). we tied up to some trees, then rolled out the gangplank and went on shore for a campfire. then we bedded down for the night in our compact but com-fortable cabins—the massive boat included four bedrooms, a barbecue, a fully equipped kitchen (complete with stainless steel appliances) and a huge rooftop deck for stretching out and watching the stars.

in the morning, we set sail for the two busiest locks on the entire waterway, soon coasting through the narrows—called Big Bob Channel—past the waterside homes and cottages in the charming village of Bobcaygeon. its name a deriva-tive for a first nations word meaning “shallow rapids,” this was the loca-tion of the first lock on the system, one poorly built by lumberjacks in 1833 to float logs bound for nearby

railway. Handing over the wheel and trying my hand at being a deckie, i hummed a few lines of the famous tragically Hip song of the same name while looping a rope around a mooring cable at the side of Lock 32. Driving a houseboat can be stressful—it literally feels like you’re driving an entire house, often

. . .before I knew it, I was piloting a 50 -foot monster, 40,000 floating pounds of

pleasure craft. . .


houseboating through Ontario’s stunning Kawartha lakesstory by Tim Johnson | photography by Jenn Smith Nelson

home on the Water

in relatively tight spaces—but being a deck-hand is easy work, and i chatted casually with bystanders as the rising water raised us just five-and-a-half feet, the doors soon opening to release us into Sturgeon Lake.

we spent the next couple days moving at a leisurely pace, swimming, kayaking, paddle-boarding and making ample use of our onboard slide during the day, even wakeboarding with the wake institute, a company that will actually deliver the board

to your boat and give you a lesson behind their own speedboat. At

nights, we barbecued steaks and played cards by the

gas fireplace. At our final lock—Lock 34, in the village of fenelon falls, i chatted with Adam Kay, the parks Canada lockmaster. He noted that my own ex-

perience is typical. “we get plenty of first-time boaters,

and lots of them are nervous,” he said, noting that they typically

load the houseboats first, so they have plenty of room to get into the

lock chamber safely. Kay recounted a story about one particular houseboat that actu-ally managed to wedge itself, sideways, into the chamber. “He couldn’t move forward or back, at all,” he remembered. “i had to climb down a slimy ladder and free it with my legs. there were about 200 people watch-ing, and when i pushed off and it floated out, everyone was shouting and cheering.”

fortunately, no such fate befell the SS Happy one at Lock 34—but, it should be noted, i was not at the controls. Happy, i sat on the top deck, the sun shining down, as we ascended to the top of the lock. the gates slowly opened, granting us access to Lake Cameron, and we steamed forward—another day, another lake, plenty of fun still ahead.

if you go +PLAN your houseboating vacation at explorekawarthalakes.com and rent your own Happy One (or Too!) with happydayshouseboats.com. DO including wakeboarding in your houseboating vacation with the Wake Institute: thewakeinstitute.com. iNduLge with a meal pre-houseboating adventure at South Pond farms, which serves up fresh, local cuisine in a beautiful pastoral setting. Open only on select days, check their website for times: southpondfarms.ca. MORe Check out the other half of the Kawartha Lakes, which surround the City of Peterborough: thekawarthas.ca.

farm life

Located just off the main route from toronto to bobcaygeon, South Pond

Farms offers delicious meals that are only exceeded by the atmosphere of the place.

Chat with Peter, the farm’s fascinating, bearded gardener, say hi to Millie, the resident, adorable goat, and then tuck

into some of the freshest food in the Kawarthas.

southpondfarms.ca


clockwise from top Local character, and South Pond Farms gardener, Peter Timmermans. > Millie and her goat friends peer through the doors of their red barn. > A calm day invites houseboaters to hop into the water for some stand-up paddle boarding. > Rustic country beauty on display at South pond Farms. > The sun goes down on the SS happy One docked at Lock 34 Fenelon Falls.


d i v e r s i o n

sudokuSolve puzzle #2 for a chance to win a $50 VISa gift card!each sudoku puzzle has a unique solution that can be reached logically without guessing. Fill in the grid so that every row, column and 3x3 square contains the digits 1 through 9.gooD lUcK!

$50 Visa gift card winner:Dr. arvinda rustomji of brampton, on

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ue Sudoku CoNTeST eNTry Form (solve + send in sudoku!)nAme: __________________________________________________________Address: ________________________________________________________city, province, postAl code: _________________________________________e-mAil: _________________________________________________________tel: ____________________________ fAx: ____________________________

SUdokU CoNTeST rUleS: 1. entry form must be accompanied with solved puzzle. only correctly solved puzzles entered into random draw. 2. Send puzzle + entry form to Just For Canadian Dentists, 200 – 896 Cambie St., Vancouver, BC, V6B 2P6 or fax 604-681-0456. entries must be received by August 14, 2015. 3. prize: $50 visA gift card. 4. contest can be changed and/or cancelled without prior notice. 5. All entries become property of in print publications. 6. employees of in print publications and its affliates are not eligible to participate.

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My name: Greg Chang

I live, practise in: Surrey, BC

My training: DMD

Why I was drawn to dentistry: wanted to help and work with people

My last trip: Bandon Dunes Golf Resort —7 rounds of golf in 4 days! paradise

Most exotic place I’ve travelled to: Ballymaloe Cookery School in Cork, ireland—interna-tionally renowned cookery school situ-ated on a 100-acre organic farm

The best souvenir I’ve brought back from a trip: huge Black Mahogany chopping block from Ballymaloe Cookery School

Best meal anywhere: Lotte Bon femme—monkfish in Lausanne, Switzerland—went back three days in a row for same dish!

Memorable restaurant: french Laundry in napa—unbelievably good, unique and precise!

A “wow” hotel/resort I’d happily

stay at again: Any westin Hotel & Resort in the world- ask to see the kids menu! LoL!

A favourite place that I keep returning to: prince Rupert to fish with my buddy Dr. Rick tabata from terrace, BC

Dream vacation: Cooking school…anywhere in the world!

I always travel with: Balloons…never know when a child needs a bal-loon animal!

Favourite city: new York—can’t get enough of the food, Broadway and the people

Favourite book: The French Laundry Cookbook

Must-see TV: Anything on food network

Favourite band/album or song: fleetwood Mac…best band in the world!

My first job: Busboy at top of the Mandarin Restaurant in Vancouver’s Chinatown

Gadget or gear I could not do without: My videocamera

I’d describe my home as: My Culinary palace—teaching kitchen in the basement,

Chef’s paradise on the main floor!

Most prized possession: Grey Cup ring (2006) from serving as BC Lions’ dentist for over 20 years

Last purchase: fresh lychee

Last splurge: A new ping Driver…made my golf game much worse though

Most-frequented store: Gourmet warehouse

I have too many: Recipes i haven’t practised

My fridge is always stocked with: fresh yeast

My guilty pleasure:

Raspberry Beignets at Bouchon Bakery at the Venetian Hotel in Vegas!!!!!!

My go-to exer-cise/sport: Golfing/skiing/working out in gym

Favourite specta-tor sport: CfL/nfL football

I’d want this with me if stranded on a desert island: My Chef’s knife and chopping board

My secret to re-laxing and reliev-ing tension: Cooking/baking

while watching nfL Sunday games—Sunday funday!

I talent I wish I had: Sing…ah, to be on Broadway!!!

A big challenge I’ve faced: Coor-dinate a delicious and healthy global menu with Chefs from Europe, Asia pacific, South America and north America…and a dietitian—yikes!

One thing I’d change about myself: Be a vegetarian…tried but failed miserably

The word that best describes me: overly enthusiastic

I’m inspired by: passionate people

My motto: A Good Chef is never with-out friends

Favourite people: My family, my dental staff, and my SuperChefs Advisory Board who help me do the things i love and be-lieve in (promoting health—dental and overall health—to kids everywhere!)

A cause close to my heart: teaching kids to cook

On my must-do list: Cook in thailand

If I wasn’t a den-tist, I’d be: produc-ing a Broadway Show about a Chef wanting to be in Cirque du Soleil

pHo

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ESY

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DR.

GRE

G C

HA

nG

d e n t i s t s s h a r e t h e i r p i c k s , p l a n s + p l e a s u r e s

Dr. GreG chAnG Is BOTh DenTIsT + cheF… and if he could, he’d be a Broadway show producer too. For now, he has enough on his plate with SuperChefs, an initiative he founded that promotes healthy eating for kids. It’s making a difference on a global scale with a Kids Eat Well menu at Westin Hotel & Resorts (some 200 worldwide!). ”After all, since dentists are experts of the mouth, we should know what goes in there!” says Dr. Chang. The menu even features a SuperChefs character holding a toothbrush as a reminder to brush after meals. And the SuperChefs Cookery for Kids program teaches kids most in need at no cost (a partnership with UBC Dentistry and contributions from the dental community are key—go to superchefs.tv/superchefs-for-good.php to help or make a tax-deductible donation).

sm

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dr. greg Chang having fun in the kitchen

with kids during the indigenous Cookery Camp

on quadra island, BC, and his favourite cookbook by another

chef, Thomas Keller. Find out about SuperChefs events + initiatives at

superchefs.tv.


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find isolation Isolation can be a good thing…in

terms of a summer escape away from it all and photography composition, where leaving some negative space around your

subject gives it more dramatic impact. Case in both points: Tobago Cays and mayreau Island, St. Vincent & The Grenadines…the ultimate Caribbean hideaway—and photo op. Another key photographic

technique at play in this image: a shutter speed that’s fast enough to freeze the plane’s propeller. Get more photo tips on page 8. And to discover

more water adventures, go to page 6 (rafting in Costa rica), page 17 (dipping

in the mediterranean) and page 34 (houseboating in the

kawarthas). Get wet!

pA

rt

ing

sh

ot

you could be hErE!

caribbean dreaminG

Tobago Cays Marine Park is made up of five cays or islets,

a sand-bottomed lagoon, coral reefs (one of which, horseshoe Reef, is four kilometres long!)

and fittingly known as the “Jewel in the Crown” of the

Southern grenadines.tobagocays.org

OpenRoad honda Burnaby6984 Kingsway, Burnaby, B.C. V5E 1E6(5 minutes East of Metrotown)Tel: 604-525-4667OpenRoadHonda.ca

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