PEIL_SUMMER 2022-1

• 100 % locally

MILL RIVER RESORT Adventure awaits at

10 UNDER 20 | AWW, SHUCKS | STEEPED IN HISTORY

• Maple Leaf Homes are some of the most energy-efficient homes in Canada. • Maple Leaf Homes has been manufacturing modular housing for over 30 years. • Your home can be built anytime during the year – spring, summer, fall or winter – regardless of the weather! • Maple Leaf Homes utilizes a computer aided design (CAD) system to allow them to customize any of their standard layouts. Why Choose a Maple Leaf Home?

Residential Styles • Cape Cod, Chalet and Two-Storey • Cottage Series • Recreational Park Models

Contracted Services MacKenzie Builder Services is the official construction firm for on-site installations.

Commercial Styles • Commercial/Industrial • Global Accommodations • Container-Sized Modules

• Bungalow/Ranch • Split Entry • Mini-Homes

www.legacyhomespei.ca

Legacy Homes PEI Ltd. • 12745 St. Peters Road • 902.676.3200 • Darren: 902.969.0425

ACTING EDITOR

WELCOME SUMMER

W elcome to the summer edition of PEI Living Magazine. For this issue I am serving as the “Acting Editor,” a new role and a new opportunity to share my voice, my point of view and my experiences. Of all the wonderful things I like about modern technology and the internet, I have never quite come to enjoy reading magazines online. I am firmly in the paper copy camp of people, which is why I appreciate the opportunity to be part of this magazine. Simply stated, I believe in it and the authentic experience it creates for our readers. Our editorial group strives to create articles of interest, promoting enterprising entrepreneurs, business profiles, timely advice articles, great food and drink recipes, things to do, cultural events and places to visit, etc. Also working diligently behind the scenes for each quarterly issue are numerous freelance writers, photographers, editors, designers and creatives working with one common

goal: to give our readers a uniquely PEI experience.

Over the past few years, as part of that team, I have been in full learning mode, experiencing what it takes to create each issue; coming with story lines, pitching ideas for content, selling advertising, interviewing, writing, photographing, promoting, and working with graphic design to meet the deadline for each issue. I take a lot of pride in being part of this team that produces timely local content for our readers. Prince Edward Island is the most amazing place on earth. From the beauty of the scenery to the bounty of the land and sea to the kindness of the people who live here. Our little patch of paradise has it all, and it makes me proud to call this place home and to be able to promote our people, businesses, values and our way of life.

Susan Snow

“Summertime. It was a song. It was a season. I wondered if that season would ever live inside me.” - Benjamin Alire Sáenz

Have a great summer!

Cheers.

Read PEI Living Magazine online: www.issuu.com/peilivingmagazine

Susan

SUMMER 2022 www.pei-living.ca

COVER FEATURE

Mill River Resort

Mill River Resort has an expansive and storied history, and the O’Leary, PEI fixture serves as a home-away-from-home to scores of folks. The four-star, four- season golf and family resort rests within a mature forest along the North Cape Coastal Drive. It may be a huge evolution from where it started in 1969, but the spirit is the same.

COVER FEATURE - PAGE 32

FEATURES

14. Raising the Bar Cart

Three Bar Carts...Three Ways

36. 10 Under 20

10 Young Islanders to Watch

48. Points East Coastal Drive Explore Eastern PEI

56. Explore Summerside

Take a Trip to Summerside

ON THE COVER

70. Steeped in History

A Heritage Home Kitchen

Cover photo: Mill River Resort Photo courtesy of Mill River Resort

100. In The Spotlight

Soprano Tracy Cantin

108. Make Waves

Fun On the Water

VOLUME 6 • ISSUE 1 SUMMER 2022 CONTENTS PEI LIVING

PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 EDITORIAL TEAM Food & Drink Editor Jackie Herbert Home Editor Susan Snow Style Editor Kimberly Rashed Copy Editor Rebecca Spinner Contributing Writers Jordan Parker Lynne McKenna Brianne Hogan Rebecca Spinner Susan Snow Jackie Herbert Kimberly Rashed Lori Gard Darren MacKenzie CREATIVE TEAM Evan Ceretti Buffie Boily Kimberly Rashed Susan Snow Karrie Costain Advertising Inquiries Mel Dufour 867.678.5535 mel@pei-living.ca Graphic Design Jacqui Chaisson Photography Story Thorburn

FOOD & DRINK

8. Chef Profile

Treena MacLeod

12. Good Eats

Oyster Mornay

18. Happy Hour Gin Cocktails

22. Cold Pressed Just the Juice

26. Aw, Shucks

Love on the Half Shell

HEALTH & WELLNESS

32. Solution Focused Thinking

HOME & COTTAGE

78. Nature-Inspired DIY

80. Plant Mom

Houseplants That Thrive Outdoors

STYLE

86. Sweet Summertime Youthful, Fresh and Fancy Free

92. It’s in the Jeans Stying Denim

Deb Hutchings 902.628.1252 deb@pei-living.ca

FAMILY

PEI Living Magazine is published quarterly by Little Bird Publishing. Little Bird Publishing is independently owned and operated. Opinions expressed in PEI Living Magazine are those of the authors and do not necessarily reflect the views of the publisher or the advertisers. PEI Living Magazine does not assume liability for content. All rights reserved © Little Bird Publishing. Reproduction in whole or in part without permission is prohibited. For permission contact the publisher.

105. 10 Things

To See & Do This Summer

112. The Dog Days of Summer 10 Essentials for your Dog

ARTS & ENTERTAINMENT

114. Summer Reads

Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca

Six Books Set in PEI

100

Printed by:

FOOD & DRINK EDITOR

THE SUMMER WE’VE BEEN WAITING FOR!

It’s finally here, the summer we’ve been waiting for! The summer of reacquainting with each other, with nature, and with ourselves. There are so many things that I can’t wait to do—concerts, festivals, and just simply enjoy the hustle and bustle of the Island that this season brings. I’m excited to get back out with family and friends to checkout what’s on the menus of our favourite restaurants. Seafood being at the top of the list, especially oysters! And PEI definitely has the best in the world—at least in my opinion. Whether you like them baked, barbequed or raw, get slurpin’! In this issue we talk oysters, and what goes great with oysters? Patios and cocktails! Cocktails are still a hot trend this summer, whether in a can from the local PEILC, or shaken or stirred at home—there’s a cocktail for everything. Lately, I’ve been experimenting with low alcohol and no alcohol cocktails, and it’s been fun to get creative and stay within my limit! I always use local spirits and other craft beverages when I’m experimenting, and I challenge you to do the same. There are many Island distilleries and breweries making great products that produce delicious cocktails ingredients—even non alcoholic varieties.

I won’t spend all my time surrounded by people, I’ll spend some alone time in the garden (our pandemic garden) and around the grill prepping for togetherness. Food is the grand unifier—it brings us together. It’s a conversation starter, a great debate topic and can bring a crowd of strangers together. With one quick sniff, it can take us back to childhood—a feeling so powerful it’s hard to explain. It’s a feeling I embrace every time it happens. Our chef this issue has already been named the Queen of Milkshakes— Treena’s Takeout is a great addition to Wood Islands, and the community is grateful she’s bringing people together at the wharf with her tasty indulgences! As I’m writing this, I see our patch of strawberries will be plentiful, and that always makes our neighbours happy. Perhaps strawberry jam and cocktails are on the horizon. Next issue, we’re looking for a local chef who you think readers need to know a bit more about! Let us know, and we may just pick them to be featured!

Jackie Herbert

“Because it’s summer and the memories are just waiting to happen”

- Unknown

Read PEI Living Magazine online: www.issuu.com/peilivingmagazine

This summer, be safe, be kind and enjoy the little things!

Jackie

www.pei-living.ca SUMMER 2022

Strawberry Mojito

INGREDIENTS

white sugar, for rimming 2 large limes, quartered 1/2 bunch mint leaves 7 strawberries, quartered

1 cup white sugar 1 cup white rum 2 cups club soda 8 cups ice cubes

METHOD

Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

CHEF PROFILE

Treena MacLeod grew up in Beach Point, PEI in a fishing family. She had an interest in cooking, gardening and harvesting from a very young age. Beginning at the age of 13, she started working in the hospitality industry and quickly was hooked for life. TREENA MACLEOD

By Jackie Herbert Photo Evan Herbert

www.pei-living.ca SUMMER 2022

Why did you decide to become a chef?

Favourite ingredient to cook with?

What’s your absolute must have kitchen tool, something everyone should have at home? I have an attachment with my Victorinox zester I bought in 1988. It is as good now as when it was originally purchased. Five ingredients necessary in everyone’s kitchen, including yours? Bay leaves, fresh garlic, cooking wine, whipping cream and patience. Best restaurant you’ve ever eaten at? McCormick & Schmick’s in Boston. It is a chain, but it was the most delicious, memorable meal I have ever eaten.

Having been classically trained in French cooking, I love to use butter, fresh cream and fresh herbs to cook and season. Anything in season; work the menu with the best of what is available. Celebrity you would love to cook for or celebrity dinner party guests? I’m not a starstruck type of person, but I think a dinner party with Matthew McConaughey and a bunch of his cronies would be a good time.

I worked in a local restaurant from ages 13 – 18 and developed a love for the pace of the kitchen and the satisfaction of being able to please customers by preparing food. I applied for the Culinary Institute of Canada in grade 11 and was accepted. Other than working in the culinary industry, have you had other jobs? Best? Worst? I packed market lobster for transport at the age of 10 at the local lobster factory (no age limit at that time). Looking back, it was a very odd first job experience for a young girl, haha. I moved into the meeting and event industry for the past 10 years and absolutely loved working in that industry. What other back-of-the-house positions have you previously held? I have done every position in the back of the house. I don’t think you can be a chef and not have done every job in the front and back of house at some point.

What are you making?

I think a beach lobster boil with BBQ steak, fresh veggie skewers and live music with good cold drinks would be the fare. End the meal with a flaming dessert to make memories!

Proud moment?

Becoming a business owner. It has been a long time coming and a lot of work, but I am happy to be where I am today.

Highlight of your career...so far?

Well, anyone who knows me has heard me yammering on about opening a small place of my own in eastern PEI. Opening Treena’s Takeout is the highlight of my career.

Who’s your biggest supporter?

I have some very supportive people in my life; my husband, my parents and other family, a very special couple who are always available to pitch in with advice and offer a listening ear. This business would not have been possible without all the support I have received. The thing you’re looking forward to most in 2022… Being able to offer great quality food in a fun-loving happy atmosphere. Supporting and employing local Islanders is a goal I have set high for myself.

Foodie pleasure(s)?

You’re at home, what are you making?

I love anything on thin crust dough or bread. Brushetta, pizza, mushroom toast points, anything crunchy and bite size.

I have access to the most amazing fresh seafood, so I work and experiment with seafood dishes frequently. I love to make soups, stocks and sauces. A good ham and scallop potato meal with homemade mustard pickles makes it on the menu regularly as well.

Foodie dislike?

Eggplant, zucchini, okra… all of those spongy, slippery vegetables.

SUMMER 2022 www.pei-living.ca

PRINCE EDWARD ISLAND TASTING TOURS

By Alana Lauren Photos Simon Reid

www.pei-living.ca SUMMER 2022

FOOD & DRINK

Entrepreneur and small business owner Jackie Herbert has carved out a special place on Prince Edward Island’s culinary and craft beverage market and she wants to share it with you!

H erbert likes to say she doesn’t just drive guests around the Island and sample drinks all day, Jackie’s work is much more specific and detailed than that. PEI Tasting |Tours specializes in creating one of a kind tasting tours throughout the Island. This includes helping guests to decide on their preferred tour itinerary to local wineries, breweries, distilleries, cideries, organizing interactive tours at specific locations, or often choosing appropriate beverages that pair well with their guests upcoming meals plans. “Our Culinary Tours celebrate Canada’s Food Island by showcasing a variety of authentic food experiences across PEI. From tip to tip, we take our guests along the coastal communities, the interior rolling hills and to the water’s edge for the freshest seafood, local Gouda, mustards, chocolates, potatoes and so much more.” Herbert said, “We’ll meet the producers, talk to the experts and see how this small,

but mighty Island has an abundance of food to be proud of. From the land to the sea, and straight out of the soil.” We still offer our HOP, SIP and SWIRL wine, beer, cider and spirit tasting tours, but we’ve now expanded our culinary options to include local seafood, potatoes, chocolate and other artisanal delicacies with our LAND, SEA and SAVOUR tours. Our new oysters tours will kick off the season, and have guests shucking, and learning new skills with local island oyster producers and experts. PEI Tasting Tours will impress you and connect you with the island by creating lasting memories of your special time on the Island. These tours run Island wide and offer exclusive, experiential activities for all types of guests! “Everything is included; transportation, all tastings, and a take gift from us! Our tour guides are super

friendly, energetic and happy to meet and guide guests from around the world.” Herbert said. The craft beverage tours are a unique combination of showcasing Prince Edward Island’s finest craft beer and cider makers, vintners, and distillers. “Our all-inclusive tours include stops at one winery, one brewery, one cidery, and one distillery, giving you a unique experience.” Herbert said, “We take pride in being a locally run tour company that provides guests with exceptional experiences and great service. We are professional and experienced certified tour guides. We are committed to ensuring that your experience exceeds your expectations by delivering service, value and topnotch quality.”

www.peitastingtours.ca 902.330.2739

Oysters Mornay GOOD EATS

www.pei-living.ca SUMMER 2022

INGREDIENTS

24 PEI oysters (shucked on the half shell) 2 cups ADL milk 1 cup grated gruyere cheese 2 tablespoons parmesan cheese 2 teaspoons cornflour 2 tablespoons parmesan cheese (extra) rock salt

METHOD

Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.

Add gruyere and two tablespoons parmesan stir until cheese has melted.

Pour enough rock salt into an ovenproof dish to cover the bottom, helps oysters to sit evenly.

Place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining parmesan cheese over each oyster (note: two tablespoons approximately enough).

Grill oysters until browned and bubbling.

Serves 4

perfect pairing!

FAMILLE BOUGRIER MUSCADET

If there’s any one classic pairing for oysters, it’s the always- bright, always-crisp Muscadet. This wine hails from the part of the Loire Valley where the river meets the Atlantic and is made entirely from the local Melon de Bourgogne grape, referred to simply as Melon.

PEI Liquor BIN#: 09632Z 750 ML

SUMMER 2022 www.pei-living.ca

BAR car t raising the

Notables by PEI Liquor at Founders’ Hall has over 6oo wines, beers, and spirits, 400 of which are exclusive to Notables.

with Notables

By Jacqui Chaisson Photos Story Thorburn

S ummer celebrations are here, it’s all about family and friends coming together, and the bar cart is an essential accessory for 2022. PEI Living and Notables have all the advice and tips to raise your bar cart! Obviously, the first thing you’ll require is a bar cart. Choose one that fits into your décor. It doesn’t necessarily need to have wheels; just ensure that it’s not wobbly or unstable. In addition to alcohol, you’ll need to stock up on juices, simple syrup, sodas and garnishes. Small bottles of vermouth, bitters, and quality mixers are useful. The proper glassware is essential: beer glasses, champagne flutes, and red and white wine glasses. The anatomy of a red wine glass helps to mellow the harsh tannins of most red wines. It also helps make spicier, bolder red wines smoother and more rounded. White wine glasses are designed to preserve the cooler temperature and delicate floral aromas of white wines. Collins glasses—tall and skinny glasses usually used for mixed drinks—should be included, as well as a martini glass, an iconic cocktail glass for mixed drinks like martinis and Manhattans. A rocks glass set is a staple in any home bar, and the glasses come in two varieties: single rocks glasses and double rocks glasses. Both are small and sturdy, with the double being slightly larger than the single glass. The addition of suitable glassware is an opportunity to collect and display unique choices.

www.pei-living.ca SUMMER 2022

Spirited Away

A good bar cart needs a variety of liquors to suit multiple moods. Those who prefer fine spirits should stock their cart with mature scotches, tequilas and cognacs. For mixed drinks, balanced gin and vodka that suit various cocktails fit the bill nicely. Every home bar should be stocked with at least one or two different types of vodka. There are many styles of whiskey, each with its own distinct flavour profile and attributes. A good way to start your whiskey collection is to buy one bottle of bourbon and one bottle of blended rye whiskey. The bourbon should hold its own when served on the rocks or neat, and the rye will work in most classic whiskey cocktails like an old fashioned or Manhattan. Have one bottle of white rum for daiquiris and mojitos and a secondary darker rum to cover more adventurous rum-based drinks. A good rule of thumb for home bartenders is to have a cheaper bottle of blanco tequila on hand for margaritas and a nicer bottle for those who prefer tequila straight or mixed with soda. Some people are more enamoured with the taste of gin than others, but you should always have a bottle of gin on your bar cart, regardless of your preference.

◄ Cocktail Hour

If at-home cocktails are your thing, you’ll need the right tools. Your bar cart should include basic tools for mixology, such as several cutting boards, a bottle opener, and a jigger (an hourglass-shaped measuring tool that is a staple of any bar set). A cocktail shaker set, a grater and an ice bucket are also great additions. A mixing glass, bar spoon, peeler and julep strainer should do you well too. We also suggest having dasher bottles and a small sealable bottle in stock, which make the addition of bitters and modifiers (such as vermouth or Campari) more elegant and controllable. Depending on whether you want to create a variety of cocktails or plan to specialize in one or two, stock your cart with the necessary spirits, liqueurs and mixers.

Wine

Stock a variety of wine vintages. A bold red, a crisp white, and a fruity rose are the three essentials. If you plan to host a wine tasting, choose several vintages you would like to showcase. A nice dessert wine and an ice wine are wonderful additions as well. This is an opportunity to start your wine collection, so you’ll always be perpared for toasting special celebrations.

▲ Wine/bar cabinet available at Wicker Emporium, Charlottetown.

Notables Essentials Choose fine spirits for your at-home bar and curate an experience with each glass. Must- haves for a sophisticated bar are a great quality whiskey, tequila, rum and cognac.

Spirits

The best cocktails have the best ingredients. Investing in the best ingredients for your bar cart should include high-quality spirits and liqueurs.

Cocktails

Wine

“If food is the body of good living, wine is its soul” - Clifton Fadiman. Choosing a good vintage is essential for your wine collection, it will elevate every occasion and make every glass a celebration.

10.

11.

12.

www.pei-living.ca SUMMER 2022

Elevate Your Gin!

Bar Cart Accessories Locally!

With the dizzying array of gins available today, choosing just one can be a daunting task.

The perfect at-home wine bar. Lots of storage for your wine collection! Wicker Emporium 43 Babineau Ave., Charlottetown

Looking for unique bar accessories?

Tosh Co. Home Store 53 Thompson Dr., Charlottetown

GIN is distilled (or redistilled) with botanicals, most noticeably juniper, to create a unique flavour. Being the base spirit for many modern cocktails, gin has a lot of different flavour variants, so there really is something for everyone when it comes to this iconic spirit. Choosing the best gin is a very personal decision to make, as everyone has their own preferences. Good gin brings out the aroma and flavour of the botanicals added during the redistillation process, so you should be able to notice the difference in the quality of the ingredients used. All gins have some level of juniper, which is where the pine taste comes from, but gin distillers are mostly free to choose their botanicals as they wish.

Here are four premium gins recommended by Notables: 1. Steinhart Gin (BIN: 00932Y | 500 ML) Nova Scotia, Canada

2. The Botanist Gin (BIN: S0081Z | 750 ML) Scotland 3. Citadelle Reserve Gin (BIN: S0019Z | 750 ML) France 4. Deep Roots Honey of a Gin , Deep Roots Distillery, PEI (BIN: S0054A | 375 ML)

1. Courvoisier XO Imperial Cognac (BIN 00756Y | 750 ML) France 2. Patron Anejo Tequila (BIN 00971Y | 750 ML) Mexico 3. El Pasador de Oro XO (BIN S0098Z | 700 ML) France

4. Dalmore King Alexander (BIN 04562W | 750 ML) United Kingdom 5. Drumshanbo Gunpowder Irish Gin (BIN S0002Z | 750 ML) Ireland 6. Chartreuse Green (BIN S0056A | 375 ML) France 7. Deep Roots Limoncello (BIN 16030J| 500 ML) Prince Edward Island 8. Pierre Ferrand Dry Curacao (BIN S0070Z | 750 ML) France 9. Masi Mazzano Amarone della Valpolicella Classico DOCG (BIN 04100W | 750 ML) Veneto, Italy 10. Montes Purple Angel (BIN W0148Z | 750 ML) Central Valley, Chile 11. Ca’del Bosco Cuvee Prestige (BIN W0025Z | 750 ML) Lombardy, Italy 12. Belle Glos Clark & Telephone Vineyard Pinot Noir ( BIN W0129Z | 750 ML) California, USA

Kitchens Unlimited carries everything you need to stock your bar cart! Confederation Court Mall, Charlottetown

Notables at Founders’ Hall | 6 Prince Street, Charlottetown | 902.368.4836 lccnotables@liquorpei.com | www.liquorpei.com

HAPPY HOUR

INGREDIENTS

Negroni Gin Cocktail

30 ml Gunpowder Irish Gin 30 ml sweet vermouth 30 ml Campari Orange to garnish

METHOD

Stir ingredients together over ice. Garnish with orange slice or twist.

www.pei-living.ca SUMMER 2022

INGREDIENTS

Cucumber Collins

30 ml Deep Roots Distillery Gin 20 ml elderflower cordial 20 ml lemon juice 4 thin cucumber slices 100 ml soda water

METHOD

Pour the gin, cordial, lemon, and half the cucumber slices into a glass, and gently stir. Fill the glass with ice, then top with soda water.

Stir gently again and garnish with final cucumber slices.

SUMMER 2022 www.pei-living.ca

FOOD & DRINK - SUMMER ENTERTAINING

Kitchens Unlimited, House of Kitchens & Fine Dining, features a wide selection of stylish, functional top-quality kitchenware, from brand names you know and love.

Kitchens Unlimited Confederation Court Mall 134 Kent Street, Charlottetown 902.566.2252

Ann Chaisson, Manager

Trudeau Oyster Knife Oyster knife with a sharpened stainless steel blade to pry open even the toughest shells. Built-in finger guard keeps hands safely away from the blade. Soft, anti-slip handle helps you keep a steady grip, even with the juiciest of oysters. Dishwasher safe.

seafood feast ready!

Outset Oyster Grill Pan Made from heavy duty cast iron, this oyster grill pan is built to last. The non-stick coating allows for simple upkeep and maintenance. Capable of grilling up to 12 individual oysters at once. In addition to oysters, this pan is perfect for cooking and serving countless other goods.

Trudeau Seafood Set Trudeau seafood set includes shears with durable stainless steel blades—easy to peel and devein shrimp. The stainless steel seafood cracker blasts open thick, wide lobster and crab claws and snaps through thin, delicate legs with minimal effort, thanks to its two cracking positions with shell-crushing teeth. The picks have non-slip grips for lobster and crab. Dishwasher safe.

Outset Pizza Stone This cordierite pizza baking stone is 13.5” in diameter and is heat safe to 1450°F. It works in the oven or on the grill and can be used to bake pizzas, bread, rolls, tortillas and more. Before cleaning, allow it to cool, then wipe clean with damp cloth only.

www.pei-living.ca SUMMER 2022

Houdini Flask Carry favourite beverages anywhere with this pocket-sized flask. Carry up to six ounces of liquid in this lightweight and convenient container.

Stainless steel construction resists corrosion and will not retain flavours. Discreetly carry this flask in a pocket with its gently curved contour.

Houdini Electric Corkscrew Designed to fit all traditional wine bottles, this electric corkscrew pulls all types of wine corks, including plastic, at the touch of a button. Durable stainless steel and battery operated.

Trudeau Whiskey Stones The whiskey Stones from Trudeau provide the perfect solution for chilling whiskey, tequila, gin, rum, and more. The great thing about these whiskey stones is that they will not dilute your drinks the way ice cubes would. To use, simply put the stones into your freezer and take out when your drinks need to be chilled.

Cold-pressed juice at home!

Breville Juice Fountain 1000-watt juicer with two speed controls, high (13,000 RPM) and low (6,500 RPM). Die-cast steel housing; stainless- steel micromesh filter; titanium-plated cutting disk. Circular three-inch feed tube accommodates whole fruits and vegetables. Voltage is 110-120 volts and over 40,000 filtering pores.

SUMMER 2022 www.pei-living.ca

FOOD & DRINK

COLD PRESSED just the juice By Alana Lauren

uring the lockdown I found myself scrutinizing food labels, searching out healthier choices. I looked for juice that did not contain added sugars or preservatives,

and crush the juice out of otherwise fibrous plants.

juice to improve your overall health. Who’d say no to promoting full- body health, right? Drinking cold- pressed juices assists your body in detoxification. Although there are machines you can buy locally that cold-press juice, alternatively, you can purchase ready-made cold-pressed juice with a multitude of fruit and vegetable combinations. There are local cold-pressed juice options. If you’d like to cold-press at home, Kitchens Unlimited can set you up with a cold-press juicer.

Why choose cold-pressed? Cold- pressing takes longer and produces less juice, though, in theory, the juice created is richer in nutritional content. When you cold-press your juice, it retains more of the vitamins, enzymes, minerals, and antioxidants than regular juice. This makes it a healthier alternative to traditional juicing. Cold-pressed juice is never exposed to heat during its juicing process, which is important for producing more fruit per serving.

and wasn’t overly processed— surprisingly, it wasn’t easy.

Eventually, I discovered cold-pressed juice. Yes, it’s more expensive than your typical fruit or vegetable juice, but it’s well worth the extra cost when you consider the ingredients— juice, and nothing more!

So...what does cold-pressed really mean?

This is going to shock you to learn, but cold-pressing is the process of separating the fibre from the cells of fruits and vegetables—you know, juicing—without the aid of any heat. Machines and tools built to aid in cold-press juicing are also called masticating juicers, because they use hydraulic power to effectively chew

Be warned, having only one sip is basically impossible.

And are cold-pressed juices any better for you than the alternative?

The benefits of cold-pressed juice are boundless. Whether you are a hardcore fitness junkie, diehard vegan, proud carnivore, or chill couch potato, you can use cold-pressed

Cheers!

www.pei-living.ca SUMMER 2022

When you cold-press your juice, it retains more of the vitamins, enzymes, minerals, and antioxidants than regular juice. This makes it a healthier alternative to traditional juicing.

FOOD & DRINK

By Jacqui Chaisson Photos Evan Ceretti

www.pei-living.ca SUMMER 2022

Get Your Glow On! IN 2012 Melanie Dufour suffered from an extreme eye infection that was a to get your daily requirement of fruits and veggies as every bottle contains between four to six pounds of fruits and veggies.

After being diagnosed with PTSD in 2017, Dufour realized that she did not want to heal herself and return to the environment that contributed to her emotional overload. “I had the dream of opening Glow Juicery, so it was an easy decision for me to retire an rebuild my life.” The health benefits are plenty, the cold pressed blends are almost instant nutrient, a live enzyme absorption, they give the digestive a break from breaking down food and it’s a great, tasty way to get your daily requirement of fruits and veggies as every bottle contains between four to six pounds of fruits and veggies. Glow offers eight Glow Blends: Glow EnerG, Sky Glow, Skinny Glow, PURE greens, Glow Boost, Citrus Glow, VitaminG, and Earthy Glow and offer pure celery, carrot, beet, or seasonal juices and they also have an incredible line up of lemonades: Classic Glow lemonade, Glow Basil Lemonade, Dark Side, Watermelon Dragon fruit Lemonade, Beyond the Blue Lemonade and a spicy lemonade. The health benefits are plenty, the cold pressed blends are almost instant nutrient, a live enzyme absorption, they give the digestive a break from breaking down food and it’s a great, tasty way

result of severe Candida. “I didn’t know I was intolerant to eggs and ate then every morning and I had has digestive issues for years prior to finding out the culprit. Dufour said, “I was put on the Candida diet and juicing was suggested.” At that time Dufour was stationed in the Northwest Territories from 2011 to 2013 with the RCMP, “I was up North with not much access to fresh fruits + vegetables but made the most out of it. I bought a Breville juicer and juiced as much as I could.” When Dufour would come back to visit the Island she struggled finding healthy places to eat or get juices and smoothies, and that’s when the dream to one day open a juice and smoothie bar was born. “While spending some time in Alberta, I visited all the juice places and met with the owners, picking their brains on how to get started. My goal was to transfer back to the PEI with the RCMP, take a leave of absence and then open a juice bar while continuing my career with the RCMP.” While in Edmonton for work, Dufour came across Glow Juicery, and it instantly resonated with her. “The moment I entered the café, I had a moment: that place was beyond what I could have imagined on my own. It was exactly what I wanted.” Dufour checked their website while sipping a juice, and saw “for franchise information, contact Marnie” and she did. “We met for coffee the following morning, and a week after I put my first deposit down on the franchise. That was back in 2013.”

“As a bonus, the juice is unpasteurized as well.” Dufour said, “Pasteurizing juice actually kills off all the beneficial bacteria that allows your body and cells to heal and repair! It also takes away a lot of the delicious flavour that raw produce has, so not only is unpasteurized better for you, but it also tastes better too!” Dufour recommends placing a weekly order online, “Orders can be picked up at our production location in Tignish and delivery time vary on the orders. Delivery days will be on Monday, Wednesday and Friday starting mid- July.” Personally, I’ve been drinking cold- pressed juice every day for the past two months and I can tell you I find I feel more energized, my digestive system works better, and I’ve managed to drop a dress size. My next step is to have Glow Juicery set me up with a juice cleanse!

mel@glowjuicery.ca www.glowjuicery.ca

SUMMER 2022 www.pei-living.ca

By Alana Lauren

www.pei-living.ca SUMMER 2022

FOOD & DRINK

T he cold waters off Canada’s east coast produce excellent oysters, for years, the enjoyable briny-sweet Malpeque from Prince Edward Island has been the best-known and most widely coveted around the world. Briny and flavorful, these oysters off the coast of Prince Edward Island benefit from the ice-cold conditions of the Gulf of Saint Lawrence and results in oysters that are a touch sweet with a light mineral finish. Housed in a large, shallow shell, these oysters are the source of pristine sips and satisfied palates at some of the world’s finest tables. These delicious bivalves are also rumoured to help your love life. “PEI Oysters are so special because of the waters they are grown in.” Kendra Mills, of Brackley Bay Oysters, “We have such clean, cold, pristine environments on PEI and that’s reflected in the product.” Malpaques are PEI’s most famous local oyster variety and are found on menus all over the world, from New York to Beijing. “There are many varieties of oysters, all with their own unique taste, texture, and size. The flavour differences between each brand will reflect the waters they are grown in.” Atlantic Aqua Farms Oyster Product Manager, Lisa Prosper said, “Oyster flavour changes depending on their growing environment and the nutrients in waters they are grown in. Each region will have its own distinctive attributes.” On the Island, bivalves are known by the waters where they grow. If you haven’t experienced it for yourself, now is the time.

Colville Bay at the mouth of the Souris River. Grown at the bottom of the bay, the sand is soft and silty which helps to create the perfect environment. The distinct salty-sweet flavour will leave you craving more. On the north shore of PEI, Raspberry Points are grown in off-bottom cages. Keeping them off the bottom of the bay provides a lighter flavour and nicely manicured shells. Their characteristics are a salty flavour, a clean finish and a bit of crunch. Bedeque Bay and Summerside cultivated in Salutation Cove, this spot receives two strong tidal surges each day, giving oysters in this area extra nutrients. This environment helps them grow twice as fast as others on the Island. They are also stronger flavoured than the typically light flavour of Maritime oysters. Oysters grown wild in the glacial depths of Malpeque Bay are harvested by hand-tonging out of small skiffs. At a Paris exhibition in 1900, the Malpeque Oyster was judged as the world’s tastiest oysters with a meaty bite as well as a quick, clean and sweet finish. “In terms of taste, I would say there is not a lot of difference between a wild and farmed oyster.”Prosper said, “The main difference would be in the shape. A wild oyster does not get handled prior to harvest so they tend to be a little rough around the edges, whereas, a farmed oyster is handled through- out its growth cycle which allows the farmer to control the shape giving a consistent shell. Farmed oysters are not fed and grow naturally, fed by Mother Nature. Farmed means they grow in a controlled environment where the farmers can ensure they grow strong, and have a beautiful shape.”

you when shucking an oyster, “Keep your cup side down to maintain all the “liquor” inside the oyster as possible. That’s salty seawater!” “My favourite way to eat an oyster is raw and nothing on it so I can enjoy its merroir, but there is no wrong way to eat an oyster!” Prosper said, “When I started eating oysters, I was always told to swallow it whole, but I feel you need to give it a couple of chews to aerate the meat, this releases the amazing combination of flavours inside.” “My favourite way to eat oysters is fresh shucked with some Maritime Madness Heavenly Horseradish sauce.” Mills said, “If I am going to be a little more adventurous, I have a baked oyster recipe with panko, lemon and butter and I love a good, crispy fried oyster. But my go-to is fresh shucked with Heavenly Horseradish.” Prosper encourages you to try a simple squeeze of lemon, hot sauce, horseradish, or your favourite mignonette. Or try them all! “Oysters used to have an old wives’ tale to eat in months that end in “R”.” Mills said, “While oysters stop feeding as the waters get cold, and go into dormancy, that old tale likely came from lack of refrigeration.” When oysters are feeding in the summer, they have a shelf life of about a month (if stored properly), but when they go into dormancy and stop feeding, they have a shelf life of up to three months! So, before refrigeration, oysters were shipped more after the waters cooled down. But now, with modern refrigeration, oysters are kept at proper temperatures all the time, so they can be enjoyed all year! If you’ve never had a PEI oyster, make 2022 the summer you introduce yourself to the famous bivalves and get slurping!

Both Prosper and Mills agree it’s all about the flavour,

Colville Bay oysters with aqua-green shells are farmed in the waters of

When enjoying a raw oyster Robbie Moore of Brackley Bay Oysters reminds

SUMMER 2022 www.pei-living.ca

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First mussel company in the world to receive certication from Global Aquaculture Alliance and Best Aquaculture Practices Farming site and practices certied to the Canadian Organic Aquaculture Standard Farmed, processed, packed, and shipped coast-to-coast across Canada and the US, backed by rigorous food safety and traceability protocols DISCOVER HOW FUN, TASTY & NUTRITIOUS FRESH MUSSELS AND OYSTERS CAN BE! Mussels are nutritional powerhouses, packed with Vitamin C, lean protein, Iron, Antioxidants and a source of Omega 3s. Oysters have more protein than a large egg, twenty times zinc than a 6oz steak, more Vitamin D than a serving of farmed salmon, and as much B12 as thirteen cups of yogurt!

OUR COMMITMENT. OUR PASSION. OUR PREMIUM SHELLFISH BRANDS.

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1) Find the hinge of the oyster where the shells meet. A place where you can firmly feel a groove for the knife. 2) Twist the knife back and forth with some pressure to work the knife further into the hinge. It may take a little time to keep twisting with pressure, and continually moving the knife further into the shell. Don’t hesitate to take the knife out, wipe off any bits of shell or sand that may accumulate on the knife. You want a clean knife when the oyster is opened. 3) Once you feel confident the knife is worked in, give it more pressure to snap the hinge apart. It may take a little work between steps three and four to get that snap, which is ok. 4) Take your cleaned knife, and run it along the top part shell to cut the abductor muscle from the top shell. Keep your cup side down to maintain all the “liquor” inside the oyster as possible. That’s salty seawater! 5) Run the knife along the bottom of the oyster to cut the bottom muscle. Try to keep as much of the oyster intact as you can! 6) Loosen the oyster fully from the shell 7) Dress with any lemon, seafood sauce, mignonette - or nothing at all! 8) Tip the bottom shell up, ensuring all liquor from the oyster is eaten along with the oyster itself. It goes down in one fluid motion. It should taste like the sea, briny, fresh, cold. Delicious!

HOW TO SHUCK AN OYSTER!

By Robbie Moore Photos Evan Ceretti

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SUMMER 2022 www.pei-living.ca

FOOD & DRINK

Brackley Bay Oyster Company long-time local delicacies available through two Island storefronts

Kendra Mills and Robbie Moore

www.pei-living.ca SUMMER 2022

September will see a second Brackley Bay Oyster Co. location open in Brackley Beach. When it does, partner Kendra Mills plans to display a “timeline” of the oyster lease in the store. She and partner Robbie Moore trace its history back decades.

(right) Photos courtesy of Schafler family

Oysters are among Prince Edward Island’s most exceptional locally- sourced foods. In addition to perfect beach days, the water surrounding the Island offers superb oysters. In fact, the delicious oysters caught between Brackley Beach and Stanhope have been exported internationally for years. Since 2020, that oyster lease has been the purview of Brackley Bay Oyster Company, founded by partners Kendra Mills and Robbie Moore. Their stellar Brackley Bay oysters are available in several spots around the Island. Restaurants including Landmark Oyster House and the Pilot House source oysters from Brackley Bay Oyster Co.; customers can also purchase Brackley Bay oysters to prepare at home from Foodland and MR Seafoods. Readers should consider a visit to Brackley Bay Oyster Co.’s West Covehead storefront, since Mills and Moore serve customers directly at that location. “Robbie and I both feel strongly that, when you come into our business, it’s like coming into our home,” Mills says. “We know so many customers; we’ve met so many new people who are now friends.”

Visitors are welcome to consult staff on which oyster size to purchase, as well as how oysters are farmed and caught. Staff can also explain the company’s unique specialties; for instance, “Wild Caught” PEI oysters, which may especially appeal to customers focused on sustainable seafood. The location also offers seafood ingredients in addition to oysters to round out a customer’s purchase. If a visitor is tentative about shucking their own oysters, Moore is happy to coach them. In fact, Brackley Bay Oyster Co. will soon offer shucking workshops. “If you can shuck, there’s no ‘preparing’ oysters. You don’t even need a plate. You can eat oysters off the shell,” Mills explains. “And it’s cool to know how to shuck an oyster! Isn’t that a key life skill, as an Islander? To be able to shuck an oyster, dig a potato and open a lobster?!”

“We’re meticulous about quality.”

– Partner Kendra Mills

Brackley Bay Oyster Company 802 MacMillan Point Rd, West Covehead 902.439.5393 www.brackleybayoysterco.com

SUMMER 2022 www.pei-living.ca

HEALTH & WELLNESS

SOLUTION FOCUSED THINKING

What difference would that make if you were to achieve your best hopes, how would that change your life in a meaningful way?

By Lori Gard, Your Life Design

www.pei-living.ca SUMMER 2022

WHAT DIFFERENCE?

children. As a school counsellor, I believe children are drawn toward hopeful ways of thinking and being. After several sessions with a young student, I recently met her in the hallway. This student would have traditionally been problem-focused in her thinking. This day when we connected, the first words I heard her say were: “things have been going better.” She was responding with a solution focused mindset, thinking about possibility and hope. That’s the power of thinking about “what I’d rather” instead of dwelling on “how things are.”

What difference would it make? I often ask clients this “difference” question at the beginning of a conversation. “If you were to achieve your best hopes? How would that change your life in a meaningful way?” As a solution-focused brief therapist, I am always looking for ways to shift people’s thinking toward considering their preferred future. We know that ruminating about the past or worrying about the future can cause distress. Being stuck inhibits movement. However, contemplating a desired outcome can bring about hope.

Lori Gard is a registered counselling therapist at Your Life Design Inc., a PEI based company offering online therapy and training. Gard is also a Canadian Certified Counsellor and holds separate bachelor’s degrees in history and education. Gard also has a Master of Science degree from the University of West Alabama, as well as a Master of Education from UPEI. She has a certificate in Solution Focused Brief Therapy through OISE at the University of Toronto, and she is currently studying her Advanced Certificate in Couple and Family Therapy at the University of Guelph. Gard specializes in working with children and their parents working with youth, teenagers, couples, and families, and offers Solution Focused Brief Therapy to her many clients. Gard lives in Mill River East with her husband Brian, and their four children.

QUESTIONS TO CONSIDER

A PREFERRED FUTURE

What difference would it make to you if one thing changed?

If someone suggests that their best hope for our conversation is to gain acceptance about a certain situation, my next question to them is what difference that would make to gain acceptance. I am curious about the details, as we are now on a path leading to change and desired expectations. Micro-questions around this new hopeful path that the client has suggested they are desiring will elicit details that lead toward a preferred future. Every decision we make brings about a difference in our lives. When I lead solution focused brief therapy sessions, I am interested in the difference or change that the ideal will bring to an individual’s life. I want to hear about how elevated hope will make a difference, increased motivation will make a difference, strengthened resolve will make a difference, amplified clarity will make a difference and how many other things will bring about a stark contrast between “what is now” and “what can be.”

What would be the first thing you noticed, signaling to you that change was possible, perhaps even underway?

What difference would that hopeful thinking bring to your life?

FIVE ASPECTS OF HOPE ACTIVATION

Five key aspects of hope activation are important to be aware of when thinking through a solution focused lens: 1. Awareness about the outcome you are desiring. 2. Awareness about times when the problem was either not happening or was more manageable. 3. Awareness of how important this goal for change is for you. 4. Awareness of what those VIPs in your life might notice is different as a result of your change. 5. Awareness of what could help you cope and manage along the pathway toward change. What difference would it make for you if you were to try thinking in a solution- focused way? I would wager it would make a big difference.

www.yourlifedesign.ca 902.316.0745

SOLUTION FOCUSED MINDSET

I use solution focused interviewing in my work with adults, but also with

SUMMER 2022 www.pei-living.ca

HEALTH & WELLNESS

(above L-R) Melanie Faye (Business Manager), Jill Stewart (Founder), Dr. Laura Campbell (Clinical Consultant), Heidi Lutz (Therapist), Magan MacDonald (Director), Karen Miligan (Therapist)

Get Online Counselling with Therapists from Your Life Design

By Brianne Hogan Photo Jacqui Chaisson

Jill Stewart is the founder of Your Life Design Inc., which provides professional therapy services online to help people improve their quality of life by moving forward in their lives with as much resilience as possible. She has been a registered social worker for 25+ years.

www.pei-living.ca SUMMER 2022

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