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E X Q U I S I T E S T Y L E I N T E R I O R S
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Indulge celebrates all things delicious
farms-turned-shopping destinations.
destination ceremonies and more in our
Are your beauty products hazardous to your health? We explore chemical-free alternatives for natural beauty.
When I first starting preparing for this
latest issue of Indulge, with a special
wedding feature, I was pretty excited.
As a bride-to-be myself, it’s no surprise that I
would be thrilled to write about weddings. How
lucky am I to be able to research floral and decor
companies, interview wedding specialists and
visit bridal boutiques to check out the latest in
gown trends, all in a day’s work?
The timing of this issue couldn’t have been
more perfect. In fact, it may have saved me
from catastrophe.
I’m the first to admit, I’m naive about this
whole wedding business. No one particularly
close to me has ever planned a wedding – no
sisters or best friends who have walked down
the aisle thus far – so I had no idea what to
expect when my fiancé, Jeff, and I announced
we’d be getting hitched this coming January.
Jeff and I were engaged in March, so we
figured 10 months would be ample time to
plan a nice, modest wedding.
The first three months of our engagement, we
were too busy basking in the joy of calling one
another “fiancé(e)” to
make any real plans.
We finally got around
to booking our venue
and, soon after, decided upon a decorator and
photographer. We were both pretty proud
of ourselves, thinking we were making great
progress, when I started working on this feature.
That’s when the panic set in.
Our guest list isn’t finished, and we haven’t
mailed out save-the-date cards. We haven’t
talked about an officiant yet – is that bad? The
wedding is just a few months away and I don’t
have a dress – potentially the biggest faux pas
of them all!
While I probably should be worried, one
thing this issue has taught me is just how much
wonderful help is out there – people who live
and breathe weddings and who know how to
pull things together from the brink of disaster.
I hope you enjoy this special issue of Indulge.
(And if weddings aren’t your thing, this
edition also celebrates food and the people
who help bring it to our tables.)
Black Press
Tel: 604-575-5321 Fax: 604-531-7977www.indulgemagazine.ca
for unsolicited manuscripts or photographs.
Managing [email protected]
Editor [email protected]
Advertising Manager [email protected]
Account Executive [email protected]
4 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
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INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 5
Owned by Mike and Judy Campbell, this
Abbotsford farm has become a fun and
educational tourist destination for all ages and
a haven for those looking to indulge their sweet
tooth with the freshest honey around.
The Campbells have been in the bee
business since 1997, when Mike convinced
his wife, who was deathly afraid of bees, to let
him bring home a hive.
Judy slowly came to accept the bees’ presence
on the couple’s eight-acre property, and Mike
quickly learned the ropes of beekeeping,
eventually launching the honey farm complete
with a country store full of bee products.
Visitors to Campbell’s Gold can find
everything from beeswax candles and delicious
honey wine to propolis healing cream and a
variety of beehive beauty products, including
lip balm, lotion and body scrub.
Of course, a trip to a honey farm wouldn’t
be complete without honey – Campbell’s
Gold offers a variety of sizes of the sweet
nectar, which comes in nearly a dozen
tantalizing flavours, including jalapeno, ginger
creamed and chocolate orange.
The Campbells also offer educational tours,
where visitors can get an up-close-and-personal
look at the farm’s hard-working bees, and even
taste some honey straight from the hive.
“We’ve never had anybody stung who we’ve
taken out on a live formal tour,” Judy says
when asked about the danger factor. “People
are always fascinated with how gentle bees are.”
Birthday parties, senior tours and even
weddings have taken place at the honey farm,
as well as an annual art showcase featuring the
work of Fraser Valley artists displayed in the
farm’s barn.
According to Judy, the farm’s year-round
schedule of activities is one of the best aspects
of running Campbell’s Gold Honey Farm and
connecting with the public.
“We basically do anything we can to educate
people about bees and to have fun.”
INDULGE 7
For anyone who has visited Krause Berry Farms in Aldergrove,
the sight of the bright blue farmhouse as you pull into the
gravel parking lot is enough to make your mouth water.
Whether you’re visiting the farm to fill your buckets with juicy
u-pick berries, or you’ve come for a fresh berry milkshake made
with homemade ice cream, you’re sure to leave the 248 Street
acreage with taste buds piqued.
While the Krauses have become well-known in the Fraser
Valley for their fresh and flavourful berries – blueberries,
strawberries and blackberries, to name a few – there are plenty
of other delectable treats to be found at the market.
Jams, jellies, syrups and, of course, mouth-watering berry pies
are just a few of the take-home items available.
A Krause Berry Farms specialty, corn pizza, is one of many made-
fresh-daily items visitors can enjoy on the market’s large porch.
“Definitely our fresh berry custard pies, which are not sold
anywhere else,” says Sandy Krause, when asked what they’re
most famous for, adding that the sweet, berry-filled shortcakes
are also unique to the farm.
From humble beginnings – the farm started 40 years ago with
Alf Krause selling strawberries out of a Volkswagen van to pay
for school – to a shopping destination known throughout the
Fraser Valley, Krause Berry Farms is also home to many special
events throughout the year.
From farm tours to culinary classes and a plethora of special
events around Christmas, Sandy says there is a big emphasis
on including the work of neighbourhood farmers in whatever
events Krause holds.
“We always try to incorporate what we grow and what our
local farmers have grown,” she says, noting JD Turkey Farms
just down the street is one of many farms they try to support.
While Krause Berry Farms is well-known for its many savoury
items, Sandy says one thing visitors can count on is finding
something new and exciting.
“We’re continuing every year to add something new and fresh
– we’re always a work in progress.”
INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 7
Fall Fashionbenefiting the Peace Arch Hospital Foundation
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8 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
When Terry Bremner first set out to start
a winery in the Fraser Valley, he knew
he wanted to create something unique with a
sense of heritage.
So when the opportunity arose a decade ago
for Bremner to purchase a 100-year-old farm
in Delta, he knew he had found what he was
looking for.
The 55-acre farm was a familiar place for
Bremner – he had delivered newspapers there
as a kid – and included an old farmhouse,
barn and grainery, all of which have since
been restored.
Since opening six years ago, Wellbrook
Winery has become both a tourist destination
for people looking to soak up some Delta
heritage, as well as a choice shopping spot for
premium fruit wines and juices.
All wines are made on site and from berries
grown in B.C. – Wellbrook’s blueberry wines
and juices are made from berries grown right
on the farm.
At the Wellbrook country store – housed in
the restored historic grainery – visitors can
find all sorts of berry treats: organic juices,
ready-to-bake fruit pies, syrups, wine jellies
and other gourmet food products.
In addition to the variety of tasty treats to
be found, there is also no shortage of activity
at Wellbrook Winery.
Twice a month, the farm hosts cooking
classes where professional chefs teach three-
course meals – each paired with a different
wine – in a range of culinary styles.
Bremner recently hosted the Feast of Fields,
a gourmet wandering festival featuring the
fare of 35 restaurants, 15 wineries and six
breweries from around the province. i
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INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 9
Local producers play a prominent role in
both the small print and big picture at
Restaurant 62 in Abbotsford, where Chef Jeff
Massey holds regional reign.
As the pre-eminent destination for fine-
dining in the city, its status has been
maintained for the past seven years with a
savvy mixture of seasonal simplicity and
regional celebration.
For Massey, the passion for cooking and
creating comes straight from home. It was
subsequently honed at Vancouver’s Dubrulle
Culinary Institute before being refined at both
Cioppino’s and as restaurant chef at Coast in
2004. Two years later, he felt the call of the
fertile fields of the Fraser Valley and became
the executive chef/owner of Restaurant 62.
Working together with business partners Eric
Ferris and Alicia Bodaly, as well as a full pallet of
local purveyors, his goal since has been to provide
the most honest meals imaginable inspired by
the changing season and regional terroir.
The experience of working with local
suppliers is much more intimate at Restaurant
62 than it was for Massey while working in
Vancouver. These days, his suppliers, like his
customers, are far more akin to neighbours.
“We cook for the people of the Fraser Valley
and I think value is important, so we’ve
worked hard to beat the reputation of fine
dining serving tiny local portions. We stick by
familiar ingredients and suppliers that people
are familiar with. I aim for recognizable
– with a twist.” says Massey with a grin.
“Abbotsford is still small enough that people
know their growers and they like to see their
own promoted and know that there is a
difference.”
Massey’s love of local ingredients is both
passionate and pragmatic. As a
chef, he knows fresh tastes best. As
a ‘locavore’ living in Abbotsford,
he passes several of his suppliers
on the way to work every day.
His relationship with local is
neither trendy nor calculated,
merely an honest reflection of the
community he serves.
Gelderman Farms’ pork is
a mainstay, as are the other
producers of the restaurant’s
primary proteins. So, too, are the seasonally
rotating harvests from Hannah Brook and
Treasure Island Farms. OceanWise-certified
and on the city’s Circle Farm tour map,
Restaurant 62 has matters of sustainable
sources well covered. In fact, just about
every dish that passes through Massey’s
open kitchen pays homage to his ongoing
relationships with local suppliers.
While his restaurant’s authenticity is
beyond dispute, on this day he is joined by
cheesemakers Jo-Ann Dykstra and her son
Jason of Goat’s Pride Dairy, stopping by to
share their wares. Their chevre holds top
billing on the Restaurant 62 menu and Chef
Massey’s appetite for local has helped expand
the public’s knowledge of the efforts of their
family farm.
“There is more stability working with
restaurants and it is a great way to introduce
your products,” says Jason Dykstra.
“People are definitely more interested in
coming out to visit the farmers markets, but
I am amazed how many people
don’t know about the variety of
goat’s milk products. I think a
lot of people have a hard time
finding our products because
we’re not in the superstores.”
They are, however, available in
Vancouver’s more choice food
retailers, including Les Amis du
Frommage, Whole Foods and
Urban Fare, and at Nutra Foods
and Lepp’s Farmers Market in the
Fraser Valley. The Dykstras also invite people to
come straight to the source at 30854 Olund Rd.
“Goat cheese is really taking off lately and
Goat’s Pride has some great variety. We got
some great response from their aged chevre,
but their buttons have my attention now,”
Massey says, slicing said buttons in half for
plating atop a radiant mound of diced beets.
He pauses and gives the dish an honest
appraisal. “Those buttons are really beautifully
proportioned.”
The smiles on the faces of the cheesemakers
speak volumes.
Jo-Ann explains, “It is wonderful to have
Restaurant 62 using our cheese like this
because it lets people know what we offer.
We can’t do that all on our own. The message
of eating local comes across here and that is
really helping us.” i
12 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
6 0 4 . 5 3 1 . 8 6 3 3 w w w. a r m a d i o . c a S o u t h S u r r e y
K I T C H E N & B A T H L T D .A R M A D I O
Design Your Dreams
INDULGE 13
WeddingBell
While a wedding comes with
many tough choices to be
made – from food to flowers, venue
and music, to name a few – any bride
will tell you that the most important
decision is the dress.
And on a day when a woman is
the centre of attention, with cameras
flashing left and right, it’s no surprise
she’ll want to look her best in a gown
made for a princess.
Surrey-based fashion designer
Angelina Park, owner of Euphoria
Wedding House, has been helping
brides create the perfect dress for
almost five years, a passion she said
she’s had since she was born.
Not only does Park design each
dress herself, combining her unique
flair with the vision of the bride-to-
be, she also sews each gown, adorning
them with intricate detail by hand.
“I really love to do it all myself,”
Park says, noting the creative process
often continues throughout each step
of making a wedding dress.
This year, Park says, there has
been a lot of demand for very
ladylike, flowery dresses, often
in the ballgown style with shiny
accents on the bust.
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16 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
INDULGE 17
“The most important part of the wedding
gown is from the bust to the waist,” she notes.
“It must fit well on their body to show off
their body shape.”
Tiered skirts with plenty of ruffles are
also a popular look for brides, and can be
incorporated into almost any style of dress.
While brides often have a specific visions of
their dream dresses in mind when first setting
out to find them, Park advises women to keep
an open mind throughout the process.
“They always have their dream dress, but
sometimes they have to think about whether
it’s right or not,” she said. “They always need
to talk with the designer, who can give them a
better idea of what would be perfect.”
“They always have their dream dress…”
i
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18 INDULGE
With a bright spring-like colour
scheme, Kari Beauboin of Ah Perfect
Petals Floral and Decor utilized the
natural bright beauty of orchids and
calla lillies for this wedding.
The bouquets and boutonnieres
had splashes of white, yellow, green
and deep pink, complementing
the table and chair decor, which
featured vibrant, lime green sashes
and table runners.
The centrepieces consisted of
tall vases filled with water, large
yellow and white calla lillies and
a floating candle on top, to add a
splash of romance to the reception.
www.ahperfectpetals.ca
Dream Decor
Morgan Creek Golf Course’s
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For Information: Call 604-542-5327 or email [email protected]
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INDULGE 19
The Bollywood Banquet Hall in Surrey was the
setting for this Persian wedding, where Shyla Slade
of Valley Weddings incorporated elements that were
both natural and dramatic.
With a colour scheme of dark brown and pink,
Slade made an impact with dark chair and table
covers, accented by hot pink sashes and runners.
Small floral arrangements of pink and white roses,
topped with floating candles, adorned white pillars
linked with sashes that lead towards the head table.
And in tall, cylindrical vases, Slade placed a
twisted, silk hot pink orchid and a floating candle
for centrepieces. www.valleyweddings.ca
This summer wedding took place at Pitt Meadows Golf
Course and featured both indoor and outdoor decor, by
Chrissy Nelson of Champagne Dreams in Abbotsford.
The garden ceremony featured a simple yet elegant
white altar, but instead of flowers on either side, the
bride and groom were bordered by delicate crystal trees.
Inside the reception hall, the colour scheme of black,
white, silver and teal was incorporated with chair and
table covers and bright sashes. White carnations, gerber
daisies and spider mums were placed in tall Eiffel tower
vases for centrepieces, with miniature teal roses placed
in each daisy for an extra splash of colour.
www.champagnedreams.ca
Unit 105-1688 152nd St., White Rock Phone: 604.541.1503 • joseandco.ca
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A perfect day in Paradise
INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 21
by Melissa Smalley
continued
Every year, thousands of Fraser Valley brides
work tirelessly leading up to their wedding to
ensure their big day is perfect in every way.
What’s more perfect than spending the day in a
sunny, tropical paradise, with the sounds of waves
crashing into the shore and the feel of soft sand on
your feet? Though it’s a bit of a diversion from the
traditional, many couples are opting to exchange
vows in other parts of the world, something
destination wedding planner Susan Hyatt said is
becoming more and more popular every year.
“I think it’s for those who don’t want the
traditional,” Hyatt said. “The traditional is lovely,
of course, but it’s more expensive nowadays.”
While the major benefit of getting married in a
tropical place such as Hawaii is obvious – your
chances of good weather are far better than in the
Lower Mainland – Hyatt said there are plenty of
other reasons couples decide to wed out of town.
“It’s not as expensive as you would think,”
she explained. “And there is less stress, less fuss
– everything is done for you.”
The guest list is one major consideration to be
made, Hyatt said, as there will likely be far fewer
guests at a destination wedding than there would
be at a traditional, at-home ceremony.
While this can be a blessing in disguise for some
couples who prefer a more intimate setting for their
big day, it can also be disappointing if some guests
– such as an elderly grandparent or best friend with
business commitments – can’t make the trip.
“You have to decide ‘we’re going to do this for
us, and whoever we get, we get,’” Hyatt advised.
“When they get back, a lot of couples have a
barbecue or something casual like a cocktail
evening here in town.”
While Hawaii and Mexico are the most popular
choices for destination weddings, Nellie Snow of
White Rock Travel said there are several tropical
locales to choose from that offer wedding packages.
“The Cook Islands have many wedding
themes to choose from,” she said. “There are the
beautiful Caribbean Islands, and Sandals does
A perfect day in Paradise
Seaside nuptials offer romance and relaxation
604.588.9511 1.800.663.06609850 King George Blvd. Surrey • [email protected]
We proudly offer seating for everything from an intimate gathering of 30 guests
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22 INDULGE
i
fabulous weddings at their resorts.”
According to Snow, some couples are opting
to ditch the idea of a traditional ceremony
entirely, instead coming up with creative ways
to say their “I dos” – including scuba diving in
Bali, bungee jump in Puerto Vallarta and sky
diving in Las Vegas.
If throwing yourself out of a plane seems
a bit outrageous for your big day, Hyatt said
there are plenty of couples who stick to
tradition, despite marrying away from home.
“Brides are still wearing the traditional
lovely long dress – maybe not as long of a
train sometimes, though,” she said.
There are also plenty of new, cultural
traditions that Hyatt likes to introduce couples
to, depending on the location of their nuptials.
In the Bahamas, for example, Hyatt said it
is custom for the bride and groom to jump
over a broom after exchanging their vows. And
in Hawaii, wedding ceremonies are officially
concluded by a native blowing a conch shell.
Whatever traditions a couple decides to
include, Hyatt said enjoying the romantic
setting of their choice is more important than
anything else.
“Make your own rules – know that this
is your special day,” she said. “I hate to see
brides stressed on their wedding day.”
“There is less stress, less fuss –
everything is done for you”
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INDULGE 23
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24 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
i
Looking back on his July wedding and the
months leading up to it, newlywed James
Chan admits the majority of the pre-nuptial
stress fell on the shoulders of his wife, Tanya.
“Guys normally have it pretty easy in these
situations,” Chan says with a laugh, as he
recalls how his main duty leading up to
the big day was to provide plenty of “moral
support” for his wife-to-be.
“A lot of the stress was on Tanya’s
shoulders,” he says. “But I helped out as much
as I could, completing the tasks that I did have
in a timely manner.”
While Chan’s bride took on a good portion
of the planning and organizing of their
wedding, Chan did have duties that were
solely his responsibility, including the wedding
programs, place cards, a photo slideshow of the
couple and gathering of music.
When it came to selecting a photographer
and florist for their wedding, both bride and
groom were involved.
They also shared in putting together the
often-dreaded guest list, which Chan said was
the most difficult part of the process.
“The most stressful part of it was trying to
see how many people were going to come and
planning accordingly.”
While their big day went off without a hitch,
Chan’s only regret was that his tuxedo didn’t
quite fit properly, something he didn’t notice
until after the fact.
“I didn’t realize that the sleeves were a bit too
long,” he says. “Now when I
look at the pictures, I realized
they messed up my suit a bit.”
Because attire for the grooms
and the groomsmen is one of
the man’s main responsibilities
with any wedding, Zoey Wells of Western
Tuxedo in Langley recommends he get the ball
rolling at least three or four months before the
big day.
Wells also suggests anyone renting or buying
a tux has his measurements professionally
taken well in advance to ensure it fits properly.
“If they have groomsmen who are out of
town, they can go into a tuxedo rental store
and get their measurements taken,” she says.
“It’s never a good thing when groomsmen
measure themselves or have their wives or
mothers do it – they’re never right.”
In addition to having a few preferred tuxedo
styles in mind before visiting a shop, Wells
says it is essential that a groom knows what
colour their bride’s dress is going to be.
“If you ask a groom what colour their bride
is wearing, they will say
white,” she says, noting many
brides opt for ivory gowns.
“It’s really important for the
pictures that the shirt is not
the wrong colour for the dress
– it will make the dress look dirty.”
With a perfect-fitting tuxedo and all the
plans in place, the only thing left for the
groom to do will be to enjoy the day.
“Have fun, don’t be nervous and remember
all the little things that day, because it goes by
so fast,” Chan advises any future grooms. “It’s
about the family and friends, so try to see and
talk to as many as you can.”
“Remember all the little
things that day, because
it goes by so fast”
INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 25
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26 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
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INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 27
‘You are what you eat.” Popularized
more than 70 years ago by nutritionist-
author Victor Lindlahr, it is a commonsensical
phrase that, today, is espoused by nearly every
mother and health-conscious consumer in
North America.
In fact, many of us have become steadfast
label readers, rejecting acronym-laden
ingredient lists overflowing with preservatives
and scientific words we cannot pronounce.
However, while we have become highly
aware of the controversies surrounding the
use of chemicals in our food, we are only now
beginning to question the long-term effects
of such ingredients in our cosmetics and
personal care products.
Not surprisingly, recent research indicates
up to 60 per cent of the chemicals in topically
applied products – such as makeup, shampoo,
body lotions, face creams, perfume, hair dyes
and deodorant – are absorbed through our
skin and deposited into our
bloodstream.
Lana Mitchell, skin-care
specialist at Pure Pharmacy
Health Centre in South Surrey,
says that because of this, she wants to see
more information made available to the
public about the various chemical ingredients
found in popular, top-brand beauty products,
toiletries and detergents.
“It floors me knowing what I know now,”
says Mitchell, who has been working in the
cosmetology industry for 23 years. “It wasn’t
until I really started doing my own research
that I knew any of this. How would the
average consumer know when many of the
professionals don’t know themselves?”
Mitchell says unregulated claims on
cosmetics and body care products, such as
“natural,” “eco-friendly” and “non-toxic,”
can be misleading and make consumers feel
they are making a healthier choice when, she
notes, they are not.
“Conventional cosmetic manufacturers
often promote their product as having natural
ingredients, but it may also contain a dozen
or more harmful chemical and synthetic
ingredients.”
While many commonly used
ingredients have come into
question in the last few years,
Mitchell is particularly wary of the
chemicals tagged the “Dirty Thirty”
by Teens Turning Green, a youth movement
working to eliminate toxic exposures.
Included in the list are Cocamide/Lauramide
DEA and Triethanolamine (TEA). Widely used
in shampoos, soaps and moisturizers, both can
potentially form carcinogenic compounds called
nitrosamines, which are said to be among the
most potent cancer-causing agents found.
Because of its ability to enable other
chemicals to penetrate deeper into the skin,
sodium/ammonium lauryl sulfate is also on
the list, as are parabens, which are synthetic
preservatives that have been linked to breast
“You have to be
open to trying
something new”
INDULGE 29
cancer and identified as possible endocrine
disruptors that can affect the body’s normal
hormonal balance.
Mitchell is excited to note, however,
chemical-free lines from companies like Keys
and Suki are starting to get a lot of attention
from Hollywood, which she hopes will help
increase education and awareness about these
and other natural cosmetic alternatives.
However, she warns that people should
expect to go through a short “adjustment
period” when switching from conventional to
natural products.
“You have to be open to trying something
new,” she says. “Natural skin care products
feel, smell and sometimes perform differently,
but you’ll learn to love them.”
She also points out it is important to be
aware that there are varying degrees of purity
even among “natural” products. However, she
says switching to a product that has one “not-
so-great thing” from one that has “12 not-so-
great things” is a good trade-off.
One of Mitchell’s favourite “extreme,”
brands is Bioéthique. It offers 100 per cent
natural, third-party certified organic face,
body and hair care, which she says is a
great, chemical-free alternative. She also
recommends Alpin Derm, an herb-based
skin-care line from Austria, as well Convenion
Cosmetics – “a fabulous switch” for people
used to high-end brand-name beauty
products.
“Extreme to beginner natural – there is
something out there for everyone.”
For information and safety ratings from
Environmental Working Group on popular
products, visit www.cosmeticsdatabase.com i
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30 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE
Mara is wearing a purple knit Esprit cardigan with leather belt, Esprit camisole and Sixty-Nine skinny jeans in dark denim, with Bos & Co. ankle boots, all from Zig Zag Boutique, 604-535-1565.
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INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 35
36 INDULGE
Almost every time you have gone into a
wine store this year, chances are you found
B.C. wineries you’ve never
heard of. before
If you have your
favourites among
established wineries, there
is no need to change, now
that most B.C. wineries are
making excellent wine.
But if you want to
explore something new,
this is my pick for the
five hottest new wineries:
Blackwood has been selling its wine to
restaurants and private buyers for a few years.
This low-profile winery, which has now
opened a wine shop in Langley, buys top-
flight grapes from select Okanagan vineyards.
Winemaker Charles Herrold makes some of
the biggest and most expensive Bordeaux reds
in B.C. ($40 to $90 a bottle). This is where
you find the B.C. wine to drink before you die.
This appointment-only winery on the
Naramata Bench arguably makes B.C.’s best
Pinot Noir ($55) and now also has a fine
Chardonnay ($45). The 2007 Pinot Noir won
a Lieutenant Governor’s Award of Excellence
this year. You can order the wine directly from
the winery, or you can order one in a high-end
restaurant at double the price.
This Summerland winery just opened in
August with a miniscule 168 cases of 2009
Pinot Gris ($23), and it is hard to find. This
winery is a pet project by Christine Coletta,
who used to run the B.C. Wine Institute, and
her husband. They have lined up good grapes
and top winemaking talent, including Mark
Wendenburg, formerly of Sumac Ridge, and a
notable Italian winemaking consultant, Alberto
Antonini. I predict Haywire will turn heads.
This winery, owned by ex-broker John
Skinner, opened its tasting room this spring
on the Skaha Bench (halfway between
Penticton and Okanagan Falls) and has been
selling wines (mostly big reds) to restaurants
since last fall. How good are the wines? Well,
Painted Rock this summer won two lieutenant
governor’s awards and made the wine that
won an LG award at another winery.
Look for the winery’s tasting room to open
soon in East Kelowna but, meanwhile, check
out wine stores for the wines (Pinot Gris,
Riesling, Foch), which sell between $16 and
$30 a bottle. This is a project by Ann Sperling,
one of the finest home-grown winemakers, on
her family’s historic Kelowna vineyard. She
also wants to turn heads.
John Schreiner is one of Canada’s best-known
wine writers with 15 books published since 1984.
Contact John at [email protected]
J O H NSchreiner
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INDULGE 37
Magique’s Fall Fashion Affair takes place Oct. 2
at Coyote Creek Golf Course, benefiting Peace Arch
Hospital and Community Health Foundation.
Help fight breast cancer with CIBC’s Run for the
Cure, Oct. 3 at Abbotsford’s Rotary Stadium.
The 15th annual Fort Langley Cranberry
Festival will be in full swing Oct. 9 from 9 a.m. to 5
p.m. This free festival draws up to 20,000 visitors to
historic Fort Langley each year, and features a variety
of cranberry treats, entertainment and activities.
The Westcoast Women’s Weekend takes place
at Alex House Oct. 15-17, featuring motivational
speakers, workshops, networking and entertainment.
Vintage Affair, hosted by Peace Arch News, is back
at Hazelmere Golf Course Oct. 21, benefiting White
Rock South Surrey Community Foundation.
Clockwise from top left, Krystal Kohan
performs with the Surrey Celebration Dance
Team at the Cloverdale Blueberry Festival.
Volunteer Jialin Yang spreads the ruby red love
at last year’s Fort Langley Cranberry Festival (see
invites for details of this year’s event).
Contestants chow down at the blueberry pie
eating contest at Wellbrook Winery’s Summerfest,
which drew more than 3,000 people.
Model Olivia Li showcases some of the fashions
by local designer Carline Bangar at the Euro-Asian
Fashion Show in Surrey earlier this summer.
Ridrigo, Carmen and Samantha Medina of the
Mexican Vivo Folklore Dance Group perform at
the Langley International Festival last month.
i
38 INDULGE
Nothing says comfort
like the smell of
grandma’s home cooking.
The idyllic meals of pot
roast, vegetable dishes,
apple pies and other baked
goodness swirl around you
like a warm blanket. The
bountiful harvest of fall
heralds a season ripe for
celebrating fabulous foods
from the Fraser Valley’s many farmers that beg
to be created into heart-warming dishes.
Fall to me is my New Years, with the start of
school, our return to routine, the anticipation of
a roaring fireplace and the start of a season filled
with endless home-cooked meals. I love to dive
into new cookbooks to plan the season’s meals
and add to my cooking repertoire.
This time, instead of the latest gourmet
cookbooks, I went searching for a book that had
an old-fashioned feel. I wanted a special book
that would remind me of childhood and that,
within in its pages, I might feel the motherly
embrace of its recipes as though in each meal,
love was an ingredient you dipped into.
While Wee One and I were perusing Wendel’s
Bookstore and Coffee in Fort Langley, one of
our favorite spots in the Fort, I happened to
spot this sweet little book entitled Share With
Love – Canadian Cooking (Trafford Publishing),
written by local author Joyce Holt.
With a flick of its no-nonsense pages I was
struck with the feeling that I was in wonderful
hands. I felt the presence of my grandmother
and grandmothers from all over, their guiding
hands by my side. With these recipes I would
surely be enjoying the great harvest in a way
reminiscent of long ago, with fresh ingredients
and easy recipes.
I look forward to grabbing my shopping
baskets and heading to the farmers markets,
then cooking these charming recipes – sure to be
a memorable way to celebrate the harvest.
Angela Tunner is a Langley-based culinary and
lifestyle writer, and is an award-winning cookbook
author and publisher. www.angelatunner.com
A N G E L ATunner
i
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INDULGE 39
Every year, millions of born-to-be-wild
Canadian RV enthusiasts head out on the
highway looking for adventure.
Whether they’re heading down south or taking
in a few of the more than 4,000 campgrounds
between here and Nova Scotia, they’re sure to
find plenty of action.
And, according to Go RVing Canada, they’ll be
able to do so at a relatively affordable price.
In fact, an independent cost-comparison study
released by the organization found typical RV
vacations are up to 75 per cent less expensive per
day than any other type of family trip, regardless
of duration, distance or location – a statistic that
is sure to get a lot of people’s motors running.
Taking advantage of the potential cost-savings
does not necessarily mean you will have to give
up all the comforts of a traditional vacation,
notes Mark Blondin, sales manager at Fraserway
RV in Abbotsford.
“With the addition of slide-outs and more
innovative floor plans, today’s units are quite
different from what we sold 20 years ago,”
Blondin says. “A home on wheels would be a
good description.”
Falling under the RV umbrella, the most basic
and affordable option is a folding tent trailer.
Ranging from approximately $9,000 to $15,000
for a new model, Blondin says the light and
compact trailers can be towed by most family
vehicles and are great for first-time buyers.
Although Blondin notes tent trailers are an
affordable way to take advantage of the RV lifestyle,
he admits that as families grow, owners are likely
to graduate to the larger and more expensive travel-
trailer category within a few years.
“There’s almost always a progression,” he said.
“(But) everybody’s appetite for travel is different.”
Buyers can expect to pay $110,000 or more for
a new, fully loaded, luxury fifth-wheel complete
with a spacious two-level floor plan and sleeping
room for eight.
From $15,000 to $40,000, truck campers
offer a relatively affordable option for
adventurous families and individuals who like
to jump in and go. While boasting ultimate
manoeuvrability and convenience, living
quarters are compact and sleeping room is
limited to four.
For those looking at ultimate comfort and the
security of being in a single, self-contained unit,
Blondin says motorhomes offer a wide range of
comforts and conveniences.
“As far as travelling, they are nice because you
can sit comfortably together,” he said.
There are three classifications of motorhomes:
Class A (typically $80,000 to $300,000-plus);
Class B (typically $65,000 to $120,000) and
Class C (typically $65,000 to $100,000).
Blondin suggests families and snowbirds who
are considering buying into the RV lifestyle
might consider renting as a great way to help
narrow down the list.
“You may not be able to rent exactly what
you’ll end up buying, but it can help weed out
what you don’t want.” i
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604-536-7212www.goldkey.ca
Drive First Class. Pay Coach.The all-new 2011 Jetta. Starting from $17,240*
US model or European model shown with features and options that may not be available at the time of purchase. *Base MSRP of $17,240 for a new 2011 Jetta 2.0L base model with 5-speed manual transmission (including $1,365 freight and PDI). License, insurance, registration, any dealer or other charges, options and applicable taxes are extra. Dealer may sell for less. Dealer order/trade may be necessary. Visit vw.ca or your Volkswagen dealer for details. **15.5 cubic feet (0.438 m3) of trunk space gets even bigger when you fold down the 60/40 split rear seats. †There’s more than 3 feet (96.7 cm) in total. It’s not only more than all the competition, it’s more than many larger sedans as well. ††Airbags are supplemental restraints only and will not deploy under all accident scenarios. Always use safety belts and seat children only in the rear seat, using restraint systems appropriate for their size and age. “Volkswagen”, the Volkswagen logo and “Jetta” are registered trademarks of Volkswagen AG. “Side Curtain Protection” is a registered trademark of Volkswagen Group Canada Inc. “Das Auto & Design” is a trademark of Volkswagen AG. © 2010 Volkswagen Canada.
So much more than its price would suggest.
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allnewjetta.ca