Spring 2013 Indulge

E X Q U I S I T E S T Y L E • I N T E R I O R S • T R A V E L • C U I S I N EVol. 7 • Issue 1 • Spring 2013

chef chris whittaker • fun fitness fashions • learning to unplug • spa resorts

TV personality Tamara Taggart opens up about a rare medical condition that almost killed her

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INDULGE • SPRING 2013 3

VOLUME 7 • ISSUE 1 • SPRING 2013

Come away with us for a little rest and relaxation to one of these luxurious spa resorts.

Wine columnist John Schreiner explores the trend of medical professionals in the wine industry.

Check out iSociety for a look at what's been going on – and what's coming up – in the Fraser Valley.

contents

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16

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Chef Chris Whittaker shares his edible ethos and passion for all things local and delicious.

Get fi t, have fun and look great while doing it with these sizzling and sassy fi tness fashions.

Suffering from technology overload? How to limit your connectivity and reduce the stress in your home.

It's hard to believe it's been more than 16 months since I last sat down to write my editor's message for Indulge.

The months have been full of excitement for my husband and I, after welcoming our daughter, Rowan, in January 2012.

I'm thrilled to be back at the helm of Indulge, and grateful the magazine was in such great hands while I was away, thanks to Sarah Massah.

My return to work hasn't been without its share of challenges, however. Adjusting to a whole new routine has been tricky for our household, and � nding a balance between a busy, deadline-driven job and the demands of a young child has been no easy feat.

Probably the biggest hurdle we have faced has been the constant onslaught of viruses that have invaded our household the past few months – one of the 'perks' of having your child in day care.

It seems that just as we're about to conquer one nasty bug, something even nastier shows up uninvited.

It was one particularly grey day at the of� ce, with a bottle of Buckley's and a near-empty box of Kleenex at my side, that I found inspiration for this spring issue of

Indulge – healthy living. Perhaps I was longing

for a day without runny noses and sore throats, but I thought an issue that focused on a few different aspects of health would be appropriate, especially

after enduring what health of� cials claimed to be one of the worst cold and � u seasons in years.

What better story to tell on the topic of health than that of CTV's Tamara Taggart, who was diagnosed with a rare and life-threatening tumour just over a year ago.

Chef Chris Whittaker of Vancouver's Forage shares his approach to food that is good for both the body and soul. We showcase some of the hottest styles in activewear, and offer some tips on how to reduce the stress that comes with being 'over-connected.' Check out our picks for the most relaxing spa resorts in B.C. and around the world, plus wine columnist John Schreiner has a prescription sure to please any wine-lover.

I hope you enjoy this � rst Indulge of 2013 and I hope it � nds you in good health.

From the editor Melissa Smalley

12

6 16 24

COVER STORY: Tamara Taggart is seeing things in a whole new light after recovering from a traumatic health scare. Cover photo by Rob Newell. Hair and makeup by Robyn Jenkins.

Distributed free to select households in the Lower Mainland of British Columbia. Paid subscriptions available. Reproduction in whole or in part is prohibited. The publisher is not responsible

for unsolicited manuscripts or photographs.

Indulge is published four times annually by Black Press

Suite 200 2411 160 StreetSurrey, BC V3S 0C8

Tel: 604-575-5321 Fax: 604-531-7977www.indulgemagazine.ca

Publisher Rita [email protected]

Managing Editor Lance [email protected]

Editor Melissa [email protected]

Creative Services Manager Jim [email protected]

Contributors Robyn Jenkins • Christie Judson

Grant McAvoy • Jason McRobbieRob Newell • John Schreiner

4 SPRING 2013 INDULGE


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Loving local and connecting communities, Chef Chris Whittaker shares his food for thought

by Jason McRobbie • photos by Rob Newell

Indulge in...cuisine

Plottinga course


Seasonal and smart, Forage is a restaurant for our age.

For its Executive Chef Chris Whittaker, the connection between food, body and soul is as natural as

�oating at the lake – in his case often �shing, more recently pad in hand.

“I love to sit on the lake, clear my head and �sh. The last few years I picked up �y �shing which makes you slow down,” shares Whittaker. “That’s my yoga. That was where the initial philosophy of Forage really came together.”

Formerly O’Doul’s Restaurant and Bar at Listel Hotel in Vancouver, they might have just changed the name and relaunched. After all, in the heart of the kitchen, Whittaker had been been growing his network of local suppliers and working wonders with local product for �ve years.

Instead, Forage is the rarest of things – a restaurant rethought and redesigned to match the ethos of a menu.

Naturally, that called upon more than a few good hands and some very smart local thinking. Teaming up for the project with the Green Table Network, BC Hydro and LiveSmart BC, Forage came together pretty much as imagined during those quiet moments on the lake – with Evoke Design providing their elemental touch to the room.

The modern lines and warm, reclaimed woods work no small wonders – and the squatting red monks in the interior garden provide ample food for thought. Anchored around a local wine and beer-tapped bar, in Forage, Whittaker has found his �t and a forum.

He explains, “Forage represents everything I care about – respect for our food sources, using what we need without excess waste and bringing a community together around good food. This is the restaurant I have dreamed of since starting my career as a chef.”

Fronting onto Robson Street, it is a room that encourages plenty of conversation. Understandably, that conversation is often centered on some of Forage’s most playful components: crispy kale and apple chips, pickled preserves and charcuterie, pork rinds and popcorn. All local. All delicious. Ethos intact, the conversation deepens as the menu progresses.

“When I talk to customers and trigger a memory with something on the plate, that inspires me. I know I'm doing my job when I do that,” says Whittaker.

The connection between food and fond memory has been a strong one all his life. From his earliest years in Thunder Bay, stripping his grandmother’s garden of the freshest peas and eating the sweet tops off the green onions, to his more recent forays in the

farms and �elds of British Columbia, eating local has served him well. It has led him to good places, a great network of local suppliers and serving others well in return.

Now married and living in Maple Ridge, with a 600 sq. ft. garden spread to tend, he plots his own inspiration. Rest assured, he treats his four beds as well as any table at the restaurant.

“Tomatoes, zucchinis, love ’em. We’ve got apple trees planted and put in an asparagus patch this year. We grow the squash along the drive where the concrete retains the heat. We’d been playing with garlic too, but after testing the soil saw it really strips the nitrogen phosphorus.”

Quite simply, good food makes Whittaker happy. There is a science to the art and the learning is perpetual. He could not be happier about whatever comes next. And always, his truest inspirations lie in the moment –

however prickly said moment might �rst appear.

At present, he is beaming at a bowl of chilled nettles and quite obviously thrilled to do so. “We are the �rst to have them in fresh from the Sunshine Coast. As the �rst sign of spring, these are making me very happy.”

As the precursor to �ddleheads, morels, rhubarb and asparagus to come, they make him quietly ecstatic. It’s the story of food – and Whittaker knows it can make us all feel this good year round.

“Get to Farmers Markets. It’s never been easier to buy local as it is now. Meet people who are passionate enough to come out and share their products. When they can tell you which hill that grew on, you know you can trust that connection.”

Food, body, soul: here is your four course menu from Forage for spring.

When I talk to customers and

trigger a memory with something on a plate, that

inspires me.

See recipes, pages 8-11i


Kale Chips 2 bunches kale, washed and stems removed3 Tbsp extra virgin olive oil¾ tsp sea salt½ tsp ground chili �akes½ tsp ground fennel seed

Preheat the oven to 215°F. Arrange kale on a baking sheet and coat evenly with oil and seasoning. Stir gently every �ve minutes until completely dry. Remove from oven and allow chips to cool.

B.C. Spot Prawn and Stinging Nettle Risotto4-5 cups seafood stock 3 Tbsp olive oil1 large onion, �nely chopped2 garlic cloves, �nely chopped14 oz carnarolli rice ½ cup white winesea salt and freshly ground black pepper4 oz Golden Ears Cheeseworks Brie20 B.C. Spot Prawns, peeled¼ cup stinging nettle puree

Nettle purée1 lb stinging nettles (blanched in boiling water for one minute and cooled quickly)1 garlic clove

1/8 cup olive oil

Purée in blender for one minute.

For the Risotto

Heat the seafood stock. In a separate pan, heat the olive oil, add the onions and garlic.

Sauté very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it.

After a minute it will look slightly translucent. Add the wine and keep stirring.

Once the wine has cooked into the rice, add your �rst ladle of hot stock and a good pinch of salt.

Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.

Carry on adding stock until the rice is soft, but with a slight bite.

Remove from the heat and add the brie and spot prawns. Stir well.

Place a lid on the pan and allow to sit for two minutes.

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simmer until warmed through. If a thinner consistency is desired, add more stock. Taste and adjust seasonings.

To serve, garnish with apple slaw and crushed roasted hazelnuts.

forage Carrot Cake by Pastry Chef Welbert Choi2 eggs½ c vegetable oil¼ c granulated sugar ¼ c brown sugar 1 c all purpose �our ½ tsp baking soda ½ tsp baking powder ½ c grated carrot½ tsp salt ½ tsp ground cinnamon

½ tsp ground nutmeg

Preheat oven to 325°F. Mix oil, grated carrot and eggs together. In

separate larger bowl, combine �our, baking soda, baking powder, salt, cinnamon, nutmeg and both sugars. Gently mix in the oil mixture and pour mixture into an 8x8 cake pan.

Bake at 325°F for 20 minutes or until internal temperature reaches 205°F.

Take note: carrot cake needs to be cooled to room temperature before putting on frosting.

Frosting1 cup cream cheese½ cup Neufchatel cheese¼ cup light corn syrup¼ cup sugar

½ tsp vanilla extract

Soften the cream cheese using a spoon or with a paddle in a stand up mixer. Mix in the Neufchatel cheese and sugar. Lastly, mix in corn syrup and vanilla extract �nish. Spread frosting on cooled cake.


Roasted Apple and Butternut Squash Soup with roasted Aggasiz Hazelnuts and Apple Slaw3 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces3 medium apples, peeled, cored, and cut into 1-inch pieces1 medium onion, peeled and quartered2 large cloves garlic, peeled¼ cup butter (melted)2 tsp salt1 tsp fresh rosemary, �nely chopped1 tsp fresh thyme leaves½ tsp ground allspice½ tsp ground coriander½ tsp ground cumin¼ cup white wine1 cup apple juice

3 cups vegetable stock

Garnish¼ cup roasted hazelnuts (crushed)

Apple Slaw1 apple, julienned 2 Tbsp birch syrup½ tsp �at leaf parsley, minced

½ tsp apple cider vinegar

Preheat oven to 400°F.In a large bowl, combine the squash,

apples, onion, garlic, melted butter, salt, rosemary, thyme, cumin, coriander and allspice. Spread the vegetables/fruit on two baking sheets. Roast, turning once, until tender, about 40 minutes. Deglaze the pan with white wine.

Using an immersion blender, purée the roasted vegetables/fruit with the vegetable broth and apple juice.

Place the pot over medium heat and


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simmer until warmed through. If a thinner consistency is desired, add more stock. Taste and adjust seasonings.

To serve, garnish with apple slaw and crushed roasted hazelnuts.

Forage Carrot Cake by Pastry Chef Welbert Choi2 eggs½ cup vegetable oil¼ cup granulated sugar ¼ cup brown sugar 1 cup all purpose �our ½ tsp baking soda ½ tsp baking powder ½ c grated carrot½ tsp salt ½ tsp ground cinnamon

½ tsp ground nutmeg

Preheat oven to 325°F. Mix oil, grated carrot and eggs together.

In a separate larger bowl, combine �our, baking soda, baking powder, salt, cinnamon, nutmeg and both sugars. Gently mix in the oil mixture and pour mixture into an 8x8 cake pan.

Bake at 325°F for 20 minutes or until internal temperature reaches 205°F.

Take note: carrot cake needs to be cooled to room temperature before putting on frosting.

Frosting1 cup cream cheese½ cup Neufchatel cheese¼ cup light corn syrup¼ cup sugar

½ tsp vanilla extract

Soften the cream cheese using a spoon or with a paddle in a stand-up mixer. Mix in the Neufchatel cheese and sugar. Lastly, mix in corn syrup and vanilla extract. Spread frosting on cooled cake.


Roasted Apple and Butternut Squash Soup with roasted Aggasiz Hazelnuts and Apple Slaw3 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces3 medium apples, peeled, cored, and cut into 1-inch pieces1 medium onion, peeled and quartered2 large cloves garlic, peeled¼ cup butter (melted)2 tsp salt1 tsp fresh rosemary, �nely chopped1 tsp fresh thyme leaves½ tsp ground allspice½ tsp ground coriander½ tsp ground cumin¼ cup white wine1 cup apple juice

3 cups vegetable stock

Garnish¼ cup roasted hazelnuts (crushed)

Apple Slaw1 apple, julienned 2 Tbsp birch syrup½ tsp �at leaf parsley, minced

½ tsp apple cider vinegar

Preheat oven to 400°F.In a large bowl, combine the squash,

apples, onion, garlic, melted butter, salt, rosemary, thyme, cumin, coriander and allspice. Spread the vegetables/fruit on two baking sheets. Roast, turning once, until tender, about 40 minutes. Deglaze the pan with white wine.

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Place the pot over medium heat and


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by Melissa Smalley • photos by Rob Newell

Tamara Taggart talks about how a life-threatening health scare

has changed everything

Happy, healthy & hopeful

It's a familiar weekday morning scene for many Metro Vancouver families – kitchen disrupted from breakfast and lunch-making, refrigerator adorned with artwork and photos. On the couch sits two-year-old

Poppy, dressed in a nearly worn out princess dress topped with a homemade pink crown.

"She hasn't taken that dress off in months," her mom, CTV news anchor Tamara Taggart, says with a mix of amusement and chagrin.

As Taggart juggles incoming phone calls and appointment calendars, her husband, rock musician Dave Genn, tidies up their East Vancouver home after a whirlwind morning getting their two older children, Beckett, 5, and Zoe, 4, out the door to school.

Stanley, the family's Airedale Terrier excitedly investigates the goings-on in the household, hoping for a little extra attention, before realizing he's out of luck and �opping down for a morning nap.

The setting has all the makings of a typical hectic, yet happy, home, with no indication that slightly more than a year ago, Taggart was �ghting for her life.

• • •January 2012 should have been a time of

celebration for Taggart. It marked the one-year anniversary of her promotion to news anchor at CTV, a dream job she shares with co-worker Mike Killeen.

But for a few months leading up to the new year, the former weather forecaster hadn't been feeling like herself. She was suffering from fatigue and feeling out of sorts, which her doctors chalked up to anemia.

"I was seeing specialists and going for blood tests and iron infusions, but I knew something wasn't right," she explained.

On Jan. 3 – one year to the day after taking over the anchor desk – Taggart, suffering from a massive headache, fainted at work.

Then, after spending 36 hours unable to get out of bed, Taggart got up to use the washroom and collapsed. Her husband found her on their bathroom �oor and called 911; Taggart was rushed to the hospital and the deluge of testing began.

"The doctors were talking about doing a bone-marrow biopsy, mammograms, chest X-rays," she recalled. "I knew what they were looking for when they started talking like that and I was quite scared. I knew I was in trouble."

After undergoing a blood transfusion and showing no signs of improvement, doctors began looking for a source of bleeding.

What they found was a Gastrointestinal Stromal Tumour (GIST) – a 10-cm growth in her small intestine.

It is a rare medical condition that affects

only 15 in one million people – of those diagnosed with a GIST, only around 30 per cent are found in the small intestine. It also doesn't respond to chemotherapy or radiation, and only in the past few decades have doctors discovered a medication to treat the condition.

"The �rst thing (the specialist) told me when I went to see him was '14 years ago, you would have died,'" Taggart said. "It was terrifying. If it hadn't started bleeding, who knows what would have happened."

• • •Upon diagnosis, Taggart underwent surgery

to remove the tumour – a painful and invasive procedure that rendered her unable to lift her children for six months afterwards.

She was prescribed medication – which she describes as a miracle drug – and began the long road to recovery.

Healing both physically and emotionally would prove to be dif�cult for the self-described "A-type" and "worrywart."

She returned to work after just three months, still suffering with terrible side effects of the medicine and adjusting to the emotional impact her near-death experience had.

"I went back to work too soon. I realize that now," she admitted. "A little too soon physically, but de�nitely too soon emotionally. I realize now, in hindsight, I shouldn't have done it. I was too sick and I wasn't emotionally capable of dealing with any of it."

She credits time as the best healer in her circumstance, as well as support she found in

two other Lower Mainland women who had been through the same experience of being diagnosed with a GIST.

With a little adjustment of her medication dosage, she was able to greatly reduce the side effects – now the biggest dif�culty she faces from the medication is water retention, especially in the mornings.

"Luckily, I do a 6 p.m. show," she quipped. Physically, she said, she feels great.Emotionally, she said, each month gets a

little bit better as she learns to deal with such a traumatic health scare.

"I don't think about it as much today as I did, even three months ago," she said. "It was random, it was rare and it was traumatic. I have three young kids, and I tried not to think about that at all, but every now and then it would creep into my head. All I could think was that I was going to die. Zoe would probably remember me, Beckett would probably remember me a little bit, but Poppy's not going to remember who I am."

Instead of focusing on what could have been, Taggart said she tries to embrace the positive that has come from her ordeal, speci�cally, her outlook on life.

"It has changed everything," she said. "It has really helped me focus on what's important and why it's important. I don't sweat the small stuff. At all. Ever. One, 'cause I know the stress isn't good for me and two, because I just don't care. It's not important. I've got bigger �sh to fry."

• • •continued

Kyrani Kanavaros photo


For the most part, life has returned to its normal, busy pace for Taggart and her family.

It's a delicate balancing act of school �eld trips with the older kids, family outings and household chores, plus the demands of being a local TV personality.

As someone who has never really stuck to an exercise regime long-term, Taggart is now committed to keeping physically active on a regular basis.

"Every doctor I talked to said the same thing: 'All you need to do is exercise three times a week, minimum. It's the best thing you can do for your life'"

The type, size and location of the tumour places Taggart as high risk for reoccurrence, so she is monitored closely by her doctors, going for CT scans every three to four months.

She will likely need to stay on the medication for a few more years, perhaps longer, or even for the rest of her life.

Although she had a hard time not dwelling on the statistics at �rst – she has a 55 per cent chance of reoccurrence without

the medication; the rate is cut in half if she takes the medication for three years – she has learned how to stay optimistic.

"You always have to �nd a place where you're able to keep a positive spin on it," she said. "Otherwise, you just drive yourself completely crazy."

Above all, her experiences over the past 14 months have reaf�rmed Taggart's long-held belief that family comes before anything else.

"I was one of those people who thought you can have it all, and the more kids I had, the more I realized, I don't think you can have it all," she said, noting she has an ever-growing list of things she'd like to accomplish that more often than not, gets pushed aside.

"My family is my �rst priority, and they always will be my �rst priority – making sure my family is happy, healthy, safe and loved," she said.

"The second most important thing is my health, and then my job. As long as those three things are working together and everything is in sync, we're good."

You always have to �nd a place where you're able to keep a positive spin on it...

i

INDULGE • SPRING 2013 1514 SPRING 2013 INDULGE

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For the most part, life has returned to its normal, busy pace for Taggart and her family.

It's a delicate balancing act of school �eld trips with the older kids, family outings and household chores, plus the demands of being a local TV personality.

As someone who has never really stuck to an exercise regime long-term, Taggart is now committed to keeping physically active on a regular basis.

"Every doctor I talked to said the same thing: 'All you need to do is exercise three times a week, minimum. It's the best thing you can do for your life'"

The type, size and location of the tumour places Taggart as high risk for reoccurrence, so she is monitored closely by her doctors, going for CT scans every three to four months.

She will likely need to stay on the medication for a few more years, perhaps longer, or even for the rest of her life.

Although she had a hard time not dwelling on the statistics at �rst – she has a 55 per cent chance of reoccurrence without

the medication; the rate is cut in half if she takes the medication for three years – she has learned how to stay optimistic.

"You always have to �nd a place where you're able to keep a positive spin on it," she said. "Otherwise, you just drive yourself completely crazy."

Above all, her experiences over the past 14 months have reaf�rmed Taggart's long-held belief that family comes before anything else.

"I was one of those people who thought you can have it all, and the more kids I had, the more I realized, I don't think you can have it all," she said, noting she has an ever-growing list of things she'd like to accomplish that more often than not, gets pushed aside.

"My family is my �rst priority, and they always will be my �rst priority – making sure my family is happy, healthy, safe and loved," she said.

"The second most important thing is my health, and then my job. As long as those three things are working together and everything is in sync, we're good."

You always have to �nd a place where you're able to keep a positive spin on it...

i

INDULGE • SPRING 2013 1514 SPRING 2013 INDULGE

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Indulge in...fashion

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16 SPRING 2013 INDULGE INDULGE • SPRING 2013 17

Cover page: Alex is wearing a Moving Comfort grey tank, denim-coloured pants and orange sports bra with Asics trainers, all available at Peninsula Runners (604-531-7879). Opposite photo features pink jacket, black ¾-length pants and tank by Gore, with Saucony runners, also from Peninsula Runners.

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Whether it’s a ding, three boings, a guitar strum, the marimba or crickets, today it seems perfectly

normal to have a pocketful of gadgets calling out for our immediate attention – and sometimes all at the same time.

With instant 24/7 access to email, texts, calls and the Internet at our �ngertips, most of us believe that being “connected” around the clock increases our productivity and aids in our ability to multi-task.

But not so, according to Dr. Sherrie Bourg Carter, a psychologist in Fort Lauderdale, Fla., who specializes in stress-related concerns. The author of High Octane Women: How Superachievers Can Avoid Burnout says that

when “connectivity” is not contained and controlled, it actually reduces productivity.

“We’ve become conditioned to respond to all the bells, dings and whistles as quickly as we can when they go off,” says Bourg Carter. “The pressure that most of us feel to respond to emails within ‘X’ amount of time, which usually is very short, or respond to a text, or answer a cellphone call, adds stress to our lives.

“And goodness forbid if a battery dies on one of our gadgets!”

In short, Bourg Carter explains that while they have brought many good things into our lives, technological advances come with a price: increased stress in lives that she says may have already been stressed to begin with.

Her sentiments are echoed in a recent Cambridge University study, which indicates that nearly a third of the participants felt overwhelmed by technology in their daily lives. However, like any other bad habit, Bourg Carter points out that people have the power to take control of their gadgets and make them work for them, instead of the other way around. Regardless of its source, Bourg Carter says stress causes a wide range of symptoms, which can be broken down into three basic categories:

• Physical: fatigue, headaches, aches and pains, gastrointestinal problems, chest pains, rapid heartbeat, loss of sex drive and/or frequent sickness.

communication

OVERLOADSociety's obsession with being 'connected' around-the-clock is doing more harm than good

by Christie Judson


• Behavioural: overeating or undereating, nervous habits (nail biting, tics, etc.), isolating yourself from others, sleeping too much or too little, neglecting responsibilities and/or using alcohol or drugs to relax.

• Psychological: anxiety, depression, poor judgment and/or feelings of helplessness or hopelessness.

“People need breaks,” she said. “Our bodies need time to replenish and recover from all the energy we use up.”

For those feeling the effects of being “overconnected,” Bourg Carter offers the following 12 easy tips to help you unplug and de-stress – while increasing your productivity:

• Admit that you’ve become way too dependent on being constantly connected. While it may sound cliché, the first step to recovering from anything is acknowledging there’s a problem.

• Recognize that you have the power to change, and make a commitment to turn your overconnected life around.

• Make a list of all the ways you’re connected. Include all the gadgets that connect you, but also all the ways that you connect on your gadgets.

• Using this list, highlight the ones that you must keep – such as something you need for work or other responsibilities.

• Using the same list, scratch off the gadgets/websites/apps that you can live without and let them go. This may include selling or getting rid of a device, removing your bookmarks, deleting “favourites” and unsubscribing from unimportant or unnecessary electronic mailing lists.

• Pare down your contacts by disconnecting from people you don’t know or don’t know very well.

• Keep a log of how much time you spend on the gadgets/websites/apps that you didn’t scratch off your list. If you’re not using them as much as you thought, reconsider scratching them off your list.

• For the ‘must-have’ items, if possible, turn off all the dings, dongs, beeps and bells that emanate from them (unless, of course, responding immediately to something is part of your job). For those who are instant-communications “addicts,” turning off the alerts may cause a bit of anxiety. However, just think of it as a necessary part of the recovery process!

• If you can’t turn off alerts because they’re a part of your job, speak to your boss (or have a

heart-to-heart with yourself if you’re the boss) about expectations regarding how quickly you respond to alerts. If it’s acceptable to respond within an hour, for example, set a schedule in which you check your messages only once an hour. Or set aside a specific amount of time each day to respond to emails. During that time, clean out your inbox as much as possible. The ultimate goal (and challenge) is to have an empty inbox at the end of your allotted email time.

• Plan your time online. Before you go online, make a list of what you need to accomplish, do those things – and then log off! Otherwise, you’re likely to start surfing and get sidetracked.

• When working on a project, turn your IM status to “invisible,” so that all contacts who have your name of their messenger lists see you as offline. Keep it there until you’re finished the task.

• If possible (depending on your job and responsibilities), leave a message on your cellphone advising callers that you will respond to messages between the hours of (fill in the blank). This removes any expectation on the part of the caller that you will respond to them immediately – or even quickly – which gives you better control of your schedule.

We’ve become conditioned to respond to all the bells, dings and whistles as quickly as we can when they go o�...

i

For tips from South Surrey interior designer Karla Amadatsu on reducing the technology-related stress in your home, see pages 22-23.


• Behavioural: overeating or undereating, nervous habits (nail biting, tics, etc.), isolating yourself from others, sleeping too much or too little, neglecting responsibilities and/or using alcohol or drugs to relax.

• Psychological: anxiety, depression, poor judgment and/or feelings of helplessness or hopelessness.

“People need breaks,” she said. “Our bodies need time to replenish and recover from all the energy we use up.”

For those feeling the effects of being “overconnected,” Bourg Carter offers the following 12 easy tips to help you unplug and de-stress – while increasing your productivity:

• Admit that you’ve become way too dependent on being constantly connected. While it may sound cliché, the first step to recovering from anything is acknowledging there’s a problem.

• Recognize that you have the power to change, and make a commitment to turn your overconnected life around.

• Make a list of all the ways you’re connected. Include all the gadgets that connect you, but also all the ways that you connect on your gadgets.

• Using this list, highlight the ones that you must keep – such as something you need for work or other responsibilities.

• Using the same list, scratch off the gadgets/websites/apps that you can live without and let them go. This may include selling or getting rid of a device, removing your bookmarks, deleting “favourites” and unsubscribing from unimportant or unnecessary electronic mailing lists.

• Pare down your contacts by disconnecting from people you don’t know or don’t know very well.

• Keep a log of how much time you spend on the gadgets/websites/apps that you didn’t scratch off your list. If you’re not using them as much as you thought, reconsider scratching them off your list.

• For the ‘must-have’ items, if possible, turn off all the dings, dongs, beeps and bells that emanate from them (unless, of course, responding immediately to something is part of your job). For those who are instant-communications “addicts,” turning off the alerts may cause a bit of anxiety. However, just think of it as a necessary part of the recovery process!

• If you can’t turn off alerts because they’re a part of your job, speak to your boss (or have a

heart-to-heart with yourself if you’re the boss) about expectations regarding how quickly you respond to alerts. If it’s acceptable to respond within an hour, for example, set a schedule in which you check your messages only once an hour. Or set aside a specific amount of time each day to respond to emails. During that time, clean out your inbox as much as possible. The ultimate goal (and challenge) is to have an empty inbox at the end of your allotted email time.

• Plan your time online. Before you go online, make a list of what you need to accomplish, do those things – and then log off! Otherwise, you’re likely to start surfing and get sidetracked.

• When working on a project, turn your IM status to “invisible,” so that all contacts who have your name of their messenger lists see you as offline. Keep it there until you’re finished the task.

• If possible (depending on your job and responsibilities), leave a message on your cellphone advising callers that you will respond to messages between the hours of (fill in the blank). This removes any expectation on the part of the caller that you will respond to them immediately – or even quickly – which gives you better control of your schedule.

We’ve become conditioned to respond to all the bells, dings and whistles as quickly as we can when they go o�...

i

For tips from South Surrey interior designer Karla Amadatsu on reducing the technology-related stress in your home, see pages 22-23.


Whether it’s a ding, three boings, a guitar strum, the marimba or crickets, today it seems perfectly

normal to have a pocketful of gadgets calling out for our immediate attention – and sometimes all at the same time.

With instant 24/7 access to email, texts, calls and the Internet at our �ngertips, most of us believe that being “connected” around the clock increases our productivity and aids in our ability to multi-task.

But not so, according to Dr. Sherrie Bourg Carter, a psychologist in Fort Lauderdale, Florida, who specializes in stress-related concerns. The author of High Octane Women: How Superachievers Can Avoid Burnout says

that when “connectivity” is not contained and controlled, it actually reduces productivity.

“We’ve become conditioned to respond to all the bells, dings and whistles as quickly as we can when they go off,” saus Bourg Carter. “The pressure that most of us feel to respond to emails within ‘X’ amount of time, which usually is very short, or respond to a text, or answer a cellphone call, adds stress to our lives. And goodness forbid if a battery dies on one of our gadgets!”

In short, Bourg Carter explains that, while they have brought many good things into our lives, technological advances come with a price: increased stress in lives that she says may have already been stressed to begin with.

Her sentiments are echoed in a recent Cambridge University study, which indicated that nearly a third of the participants felt overwhelmed by technology in their daily lives. However, like any other bad habit, Bourg Carter points out that people have the power to take control of their gadgets and make them work for them, instead of the other way around. Regardless of its source, Bourg Carter says stress causes a wide range of symptoms, which can be broken down into three basic categories:

• Physical: fatigue, headaches, aches and pains, gastrointestinal problems, chest pains, rapid heartbeat, loss of sex drive and/or frequent sickness.

communication

OVERLOADSociety's obsession with being 'connected' around-the-clock is doing more harm than good

by Christie Judson


604-536-7606#207-1656 Martin Drive

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Bringing it homeKarla Amadatsu, principal of

acclaimed interior design � rm Ker-risdale Design Inc., says the concept of having an entirely technology-free home simply isn’t a reality or a desire for many – at least in younger demographics.

“Being connected is such an integral part of our lives now,” said Amadatsu. “Though we recognize and enjoy the bene� ts of this, being able to balance and make appropriate lifestyle choices surrounding this is what is key.”

For those feeling “overconnected” and who want to create a space in

Kar laAmadatsu

Tracy Ayton photoCourtesy Kerrisdale Design Inc.

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their home – free from computers, gadgets and other mental distractions – where they can unwind and rejuvenate, Amadatsu offers the following tips:

Be intentional about storing away your phones when you come home. Placing them in a beautiful dish on your entry table will encourage you to ‘disconnect’ the moment you walk in the door.

Create a master bedroom retreat that promotes relaxation. Plush bed linens, a bedside table equipped with books, a scented candle and soft lighting foster an environment that invites you to unwind, technology-free.

Make your dinner table beautiful and enjoyable. Fresh �owers, candles, pretty linens and other design touches make each meal a special event.

This will encourage family members to engage in good food and conversation, rather than the distraction of emails and calls on their smartphones.


Bringing it homeKarla Amadatsu, principal of

acclaimed interior design � rm Ker-risdale Design Inc., says the concept of having an entirely technology-free home simply isn’t a reality or a desire for many – at least in younger demographics.

“Being connected is such an integral part of our lives now,” said Amadatsu. “Though we recognize and enjoy the bene� ts of this, being able to balance and make appropriate lifestyle choices surrounding this is what is key.”

For those feeling “overconnected” and who want to create a space in

Kar laAmadatsu

Tracy Ayton photoCourtesy Kerrisdale Design Inc.


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Treat yourself to a relaxing holiday with these luxurious spa destinations

A irport lineups, delayed � ights, lost luggage, jetlag – let’s face it, sometimes vacations are anything but relaxing. If you � nd yourself in need of a holiday upon returning from your holiday,

perhaps it’s time to consider a soothing spa vacation. Picture yourself in the lap of luxury, surrounded by breathtaking

scenery while you enjoy a rejuvenating massage or pampering pedicure. Sound pretty good? Here are Indulge’s top picks for spa resort

vacations – near, far and very far – that will leave you feeling relaxed, refreshed and ready to face reality.

Harrison Hot Springs Resort & SpaIf you’ve only got a day or two to unwind, the Harrison Hot Springs

Resort & Spa has plenty to offer in the way of health and wellness,

natural beauty and rich history, just an hour-and-a-half drive away. Nestled on the edge of Harrison Lake and surrounded by lush

mountains, the Harrison Hot Springs Resort & Spa is one of the province’s most popular vacation destinations for Lower Mainlanders and international visitors.

Originally built as the St. Alice Hotel and Bath House in 1886, travellers from all over the province would come to soak in the natural mineral hot springs the resort is now famous for.

After the St. Alice was destroyed by � re in 1920, it was replaced in 1925 by the current main hotel building, followed by expansions in the ‘50s, ‘60s and ‘80s.

The resort features � ve hot-spring-fed mineral pools – three outdoors and two indoors – renowned for their medicinal properties and rejuvenating effects.

The on-site Healing Springs Spa offers an array of stress-relieving, immune-system boosting, energy-building and rebalancing treatments designed to create a feeling of true bliss.

Inspired by the energy and healing properties of the mineral springs, the spa combines ancient treatments and the latest in soothing therapies, offering services including massage, body wraps, hand and foot care and beauty treatments.

Once you’re relaxed and ready to explore the gorgeous natural surroundings, you’ll want to check out the resort’s marina, featuring � shing tours, kayaks and bumper boats.

The area is also home to scenic hiking trails, boutique shopping and a golf course; however, one dip in the resort’s heavenly mineral pools, and you may not be venturing far from the hotel.

by Melissa Smalley Blue Lagoon, Iceland

Harrison Hot Springs Resort & Spa


Echo Valley Ranch & SpaWith a little more time on your hands, your

relaxing vacation options begin to �ourish, much like the feeling of peace and tranquility you will �nd at the Echo Valley Ranch & Spa.

Located in the Cariboo region of B.C. – about a �ve-hour drive from the Lower Mainland – the Echo Valley Ranch & Spa offers a unique blend of rustic wilderness and indulging luxury.

On the adventure side, the ranch offers a variety of activities designed to invigorate while exploring the great outdoors. Daily hikes and guided horseback rides through the ranch’s 160 acres, mountain climbing, 4x4 safari drives through the breathtaking Fraser Canyon, �y-�shing and panning for gold are just a few ways guests can get a taste of life on a B.C. ranch.

When it comes time to slow down the pace and unwind, the spa offers a full range of ‘east-meets-west’ treatments. Choose from the Thai spa – housed in a traditional Baan Thai pavilion, offering ancient treatments including Thai massage, hot compress treatment, body masques, polishes and scrubs – or the Cariboo spa, offering classical European treatments such as Swedish stress relief massage, hydrotherapy, seaweed and mud wraps and other beauty treatments.

The spa also includes an indoor pool, �tness centre, sauna and steam rooms and daily Thai yoga, �tness and meditation classes.

And it’s not just the health and well-being of guests that is of great importance at Echo Valley Ranch & Spa – this ‘eco-aware’ destination features geo-thermal heating for the lodge and spa, naturally sourced water and a zero-waste policy.

Canyon Ranch While resorts in B.C. may boast lush terrain

and beautiful mountain views, if it’s a little heat you seek, you will want to head south.

The Canyon Ranch in Tuscon, Ariz. is set in the iconic Sonoran Desert, with sunny weather year-round, clear desert air and access to nearby plunging canyons and towering mountains.

Originally a working cattle ranch, this southern U.S. destination is now a health and wellness mecca, featuring a full-service spa, luxury clubhouse, aquatic centre, media centre and lounge featuring live entertainment.

With an emphasis on getting active – and more than 150 acres to do so – the ranch offers hiking, gol�ng, racket sports, biking and yoga as well as private personal training sessions.

The ranch’s 80,000 sq.-ft. spa complex offers a range of traditional and modern treatments, including massages, restorative-touch therapies, ayurvedic body treatments,

hydrating body scrubs and replenishing facials.

Combining western and non-western practices, Canyon Ranch also has a range of health specialists on-site with a goal of offering comprehensive and preventative care. Specialists include board-certi�ed physicians, acupuncturists, chiropractors, nutritionists, podiatrists and more.

If your dream vacation includes a complete mind and body makeover, Canyon Ranch offers a Life Enhancement Program, designed to educate and inspire participants in all things health-related.

Carried out in a group setting for additional camaraderie and support, the program includes �tness training, nutrition consultations, life-management support, physician visits and spa services.

Blue LagoonIf budget is of no concern, and you have

plenty of time on your hands, then a trip to Iceland’s most popular natural attraction is de�nitely in order.

The Blue Lagoon is a geothermal spa, located in a lava �eld in southwestern Iceland, and is renowned for its relaxing properties and healing power. The geothermal seawater originates 2,000 metres below the surface, where it travels through porous lava and is then fed to the lagoon, where visitors bene�t from its active ingredients, including silica, minerals and algae. The lagoon holds six million litres of seawater, all of which is renewed in just 40 hours.

If a soak in this astonishingly beautiful lagoon surrounded by snow-capped mountains isn’t quite surreal enough, the

Blue Lagoon Spa offers in-water treatments, including body and face massage, relaxing algae treatment and lava exfoliation.

For guests seeking a little more privacy, the lagoon offers an Exclusive Bath and Lounge option, which includes private changing rooms and access to a reserved lounge with a �replace, private indoor lagoon and access to the Blue Lagoon.

Guided tours of Blue Lagoon are offered and highly recommended for newcomers, highlighting the history and science behind this gorgeous natural phenomenon.

A state-of-the-art clinic and research centre is available just minutes away from the lagoon for visitors seeking natural treatments for psoriasis; the facility includes a 15-room hotel, which is also available to guests who aren’t seeking treatment.

Indulge in...travel

Blue Lagoon, Iceland

Echo Valley Ranch & Spa

Echo Valley Ranch & Spa

i



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March Indulge outlined.indd 1 13-03-13 9:29 AM

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T: 604.542.9906 | F: 604.542.99362406 King George Blvd. Surreywww.austinkitchens.ca [email protected]

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Spring

“Wine is good for you,” Andy says. He prefaces his comments by noting that

wine is not good for everyone. Between seven and 10 per cent of the population cannot metabolize alcohol normally and will have serious reactions to it. A similar percentage can be socially dependent on alcohol, with inclinations toward binge drinking.

“If you are anybody else, it is OK to drink wine,” he says.

Red wine in particular contains elements that are good for cardiovascular health. “But you can’t go past a certain volume,” or bene�cial impact will be lost. White wine has some bene�ts but not as many.

Andy suggests that the maximum wine consumption should be 12 ounces a day for men and eight ounces a day for women, not all that different from the proposed federal guidelines.

“Wine is a food group for 80 per cent of the population,” he assures.

The other good news is that all of these doctor-owned wineries make excellent wine. Averill Creek is noted for its Pinot Noir. Salt Spring Vineyards’ Karma sparkling wine is excellent. Poplar Grove’s Cabernet Franc is outstanding. As well, a sister winery, called Monster Vineyards, has solid budget-priced wines. And when Maverick opens this summer, look for its white blend, Origin, and its terri�c red blend, called Rubicon.

And you can buy any of these wines without a prescription.

John Schreiner is one of Canada’s best-known wine writers with 15 books published since 1984.

Contact John at [email protected]

I take a lot of comfort from the

fact that there are doctors in the wine business...

Joanne and Devlin McIntyre, owners of Salt Spring Vineyards

i


Last October, the Toronto Star’s food reporter, Michele Henry, wrote an excellent summary of the pros and cons

of drinking red wine.There have been a number of studies since

the early '90s making the case that red wine, in moderation, is good for heart health. According to one study, it reduces the risk of heart attacks and stroke by 10 per cent.

There are plenty of studies on the other side as well. It increases the risk of some cancers, although moderately; it is fattening; and excessive drinking actually increases the risk of stroke.

It seems the federal government has been considering guidelines: no more than 10 drinks a week, or two a day, for women and no more than 15 a week (three a day) for men.

“But who are we kidding?” one Toronto researcher said. “No one drinks for their health.”

There will never be a de� nitive answer, but one should not get into a lather. After all, the 10,000 years of human wine consumption amounts to a better clinical trial than any drug has had.

I take a lot of comfort from the fact there are doctors in the wine business. At least 10 Napa Valley wineries have medical people among the owners. There are at least four B.C. wineries owned by doctors. The majority owner of Poplar Grove Estate Winery in Penticton, Tony Holler, once was an emergency-room physician. Maverick Estate Winery, which will open this summer south of Oliver, has four principals, including Schalk De Witt, who still practises in Edmonton, and his daughter, Elzaan, who practises in Osoyoos.

Salt Spring Vineyards on Salt Spring Island is owned by a husband-and-wife medical team, Devlin and Joanne McIntyre. In the Cowichan Valley, Averill Creek Vineyard is operated by Andy Johnston who was a doctor in Alberta for 27 years before retiring his licence in favour of the winery.

J O H N

Schreiner

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“Wine is good for you,” Andy says. He prefaces his comments by noting that

wine is not good for everyone. Between seven and 10 per cent of the population cannot metabolize alcohol normally and will have serious reactions to it. A similar percentage can be socially dependent on alcohol, with inclinations toward binge drinking.

“If you are anybody else, it is OK to drink wine,” he says.

Red wine in particular contains elements that are good for cardiovascular health. “But you can’t go past a certain volume,” or bene�cial impact will be lost. White wine has some bene�ts but not as many.

Andy suggests that the maximum wine consumption should be 12 ounces a day for men and eight ounces a day for women, not all that different from the proposed federal guidelines.

“Wine is a food group for 80 per cent of the population,” he assures.

The other good news is that all of these doctor-owned wineries make excellent wine. Averill Creek is noted for its Pinot Noir. Salt Spring Vineyards’ Karma sparkling wine is excellent. Poplar Grove’s Cabernet Franc is outstanding. As well, a sister winery, called Monster Vineyards, has solid budget-priced wines. And when Maverick opens this summer, look for its white blend, Origin, and its terri�c red blend, called Rubicon.

And you can buy any of these wines without a prescription.

John Schreiner is one of Canada’s best-known wine writers with 15 books published since 1984.

Contact John at [email protected]

I take a lot of comfort from the

fact that there are doctors in the wine business...

Joanne and Devlin McIntyre, owners of Salt Spring Vineyards

i


Last October, the Toronto Star’s food reporter, Michele Henry, wrote an excellent summary of the pros and cons

of drinking red wine.There have been a number of studies since

the early '90s making the case that red wine, in moderation, is good for heart health. According to one study, it reduces the risk of heart attacks and stroke by 10 per cent.

There are plenty of studies on the other side as well. It increases the risk of some cancers, although moderately; it is fattening; and excessive drinking actually increases the risk of stroke.

It seems the federal government has been considering guidelines: no more than 10 drinks a week, or two a day, for women and no more than 15 a week (three a day) for men.

“But who are we kidding?” one Toronto researcher said. “No one drinks for their health.”

There will never be a de� nitive answer, but one should not get into a lather. After all, the 10,000 years of human wine consumption amounts to a better clinical trial than any drug has had.

I take a lot of comfort from the fact there are doctors in the wine business. At least 10 Napa Valley wineries have medical people among the owners. There are at least four B.C. wineries owned by doctors. The majority owner of Poplar Grove Estate Winery in Penticton, Tony Holler, once was an emergency-room physician. Maverick Estate Winery, which will open this summer south of Oliver, has four principals, including Schalk De Witt, who still practises in Edmonton, and his daughter, Elzaan, who practises in Osoyoos.

Salt Spring Vineyards on Salt Spring Island is owned by a husband-and-wife medical team, Devlin and Joanne McIntyre. In the Cowichan Valley, Averill Creek Vineyard is operated by Andy Johnston who was a doctor in Alberta for 27 years before retiring his licence in favour of the winery.

J O H N

Schreiner

Just what the doctor ordered


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