ISSUU_PEIL_SPRING 23

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WOMEN IN BUSINESS CELEBRATING ISLAND ON CLOUD WINE | ARTFULLY CURATED | ESCAPE INTO SPRING | WILD ROSE SANCTUARY

EXCEPTIONAL VACATION COTTAGES

Stay for a week or stay for a lifetime, leaving only footprints . Book your Summer vacation getaway at one of Atlantic Canada’s Premier Beach Communities .

Vacation Cottages | Grand Tracadie, PEI | For more information visit: www.blackbush.ca

EDITOR

WELCOME TO SPRING

As I write this, I feel so grateful that winter is behind us, mild as it was. I’m so over it and ready for what spring will bring and I cannot wait to store winter boots and outerwear in favour of sandals, light coats, and sweaters. This is one of my favourite issues of the year, our annual Women in Business edition, where we celebrate female entrepreneurs and women in leadership roles. The inspiring group of ladies on our cover varies in their business endeavours but the one thing they all have in common is the desire and determination to succeed and grow their businesses. Women-owned and/or women- operating businesses play a key role in our local economy. It takes a lot of hard work, tenacity, passion, confidence and courage to own or run a business. We hope that sharing the stories and achievements of women in our province who lead the way will encourage other women to pursue their dreams of business careers. We’ve come a long way, baby, and we applaud you.

Much of this magazine is created by women. PEI Living Magazine is locally- owned by a woman, Jacqui Chaisson, and many of the people who work with us to make this magazine possible are also women. Each of the department editors are women who run their own businesses on top of providing the timely content you see on our pages in every issue. It is also a fact that our advertisers are locally-owned small-and medium- sized businesses. Whether they are owned and operated by women or men, each and every one of them make up the heart of PEI Living. With their loyal support we are able to introduce you to the people, businesses and stories that count. It's important that you support these local businesses. If you want to see your business profiled, we welcome you to reach out to us and be part of the PEI Living Magazine community.

Susan Snow Acting Editor

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

Susan

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SPRING 2023 www.pei-living.ca

WOMEN IN BUSINESS 2023 PEI has amazing women entrepreneurs. They have

survived COVID with multiple shutdowns, the devastation left by Fiona and a plethora of winter snowstorms. The six women gracing our spring cover are true examples of tenacious business women. They power through challenges and face adversity head-on. We know you'll be inspired by their stories! (top L-R) Kristell Geffroy {SWENN}, Melanie Press {Impress Island Realty} (middle L-R) Dawn Sullivan {Carpet One Floor & Home}, Jana Hemphill {Storybook Adventures} (bottom L-R) Shannan Noonan {Spot On Dog Training}, Lauren Williams {TNC Kitchens}

ON THE COVER (L-R) Dawn Sullivan, Jana Hemphill, Lauren Williams, Kristell Geffroy, Shannon Noonan & Elroy, Melanie Press Photo: Kimberly Rashed Shot on location at Charlottetown Library Learning Centre

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WOMEN IN BUSINESS CELEBRATING ISLAND ON CLOUD WINE | DESIGN NOTES | ESCAPE INTO SPRING | WILD ROSE SANCTUARY

FEATURES

14. Local Craft Beer

Hold the Heavy Hops

64. Artfully Curated The Home of Michael and Chastity Smith

84. Escape into Spring

92. Wild Rose Sanctuary

Fundraising to Save Lives

94. Creating a Buzz for Three Decades 30 Years of Entertainment

www.pei-living.ca SPRING 2023

VOLUME 6 • ISSUE 3 SPRING 2023 CONTENTS PEI LIVING

PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 EDITORIAL TEAM Food & Drink Editor

FOOD & DRINK

Jackie Herbert Home Editor Susan Snow Style Editor Kimberly Rashed

7. Happy Hour Wheat Ale & Whiskey Cocktail

8. Chef Profile

Chef Patrick Young

Copy Editor Crystal Smith Contributing Writers

10. Wine

On Cloud Wine

Lynne McKenna Brianne Hogan Crystal Smith Alana Lauren Susan Rodgers Susan Snow Jackie Herbert Kimberly Rashed Darren LeBlanc

12. Good Eats

Honey Citrus Glazed Salmon

20. Happy Hour Virgin Caesar

HEALTH & WELLNESS

24. Building Resilience

CREATIVE TEAM Graphic Design Jacqui Chaisson Photography Lisa Enman Story Thorburn Evan Ceretti Kimberly Rashed Susan Snow Advertising Inquiries

BUSINESS

35. Women in Business

HOME & COTTAGE

63. Trending Now

Six Timeless Trends

Deb Hutchings 902.628.1252 deb@pei-living.ca

74. Design Notes

Island Designers Share Their Tips

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.

79. Simple DIY

Spring Wreath

STYLE

82 Shades of Gray

Transitioning to Gray

ARTS & ENTERTAINMENT

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

95. Six Books

Spring Reading List

96. In The Spotlight

Katie Murray and Stephanie Dawson

98. Six Books

Printed by:

Spring Reads

FOOD & DRINK EDITOR

SPRING FOOD & DRINK

W elcome to the spring perfect time to experiment with new recipes and try out some refreshing beverages. In this edition, we've got a fantastic recipe for Honey Glazed Citrus Salmon that's sure to impress your guests. This dish combines the sweetness of honey with the tanginess of citrus to create a flavour explosion that's perfect for any occasion. edition of PEI Living's food and drink section. As the weather warms up, it's the If you're looking for a refreshing beverage, why not try a beer cocktail? We've got a recipe that combines your favourite wheat beer and whiskey along with some delicious ingredients to create a unique and tasty drink. It's perfect for sipping on a warm Spring day.

For all the wine lovers out there, we've got a list of some fantastic wines to try at the upcoming wine festival. From crisp whites to full-bodied reds, there's something for everyone. And last but not least, we're thrilled to feature the restaurant FiN at Blackbush Resort in this edition. FiN offers a unique and delicious menu that's sure to impress even the most discerning foodies. So why not head out to their patio and experience it for yourself? We hope you enjoy this edition of the food and drink section and try out some of the recipes and beverages we've featured. Cheers to a delicious Spring season!

Jackie Herbert (Photo: Lisa Enman)

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

Jackie

www.pei-living.ca SPRING 2023

HAPPY HOUR HAPPY HOUR

Wheat Ale & Whiskey Cocktail

INGREDIENTS

1 1/2 ounces rye whiskey 3/4 ounce ginger syrup* 1/2 ounce lemon juice, freshly squeezed 1 ounce wheat beer Garnish: lemon wedge

METHOD

Add the whiskey, ginger syrup and lemon juice to a shaker with ice and shake until well-chilled.

Strain into a chilled glass, and top with the beer.

Garnish with a lemon.

*GINGER SYRUP: In a small saucepan, heat half cup fresh ginger juice (squeezed from freshly grated ginger root) until warm over low heat. Do not let the juice boil. Add one cup sugar, and whisk until sugar is dissolved. Store the syrup in a sealed container in the refrigerator until ready to use.

SPRING 2023 www.pei-living.ca MAKE IT LOCAL

CHEF PROFILE

CHEF PATRICK YOUNG

Chef Patrick Young brings a diverse and impressive culinary experience to the Salvador Dali Café and Trailside Music Hall.

By Jackie Herbert, Food & Drink Editor Photos Evan Ceretti

www.pei-living.ca SPRING 2023

A Red Seal certified chef who graduated from the Culinary Institute of Canada, Chef Young served in world-class dining establishments in Switzerland, Alberta and Ontario before returning to his native Prince Edward Island and joining the Dundee Arms Inn. Chef Young was the executive chef at the Dundee Arms for 21 years until the restaurant closed due to Covid. He joined the Salvador Dali Café and Trailside Music Hall to help establish and create the menu. The Salvador Dali Cafe and Trailside Music Hall have unlimited potential: from large groups and catering events to the small café experience to their Grab & Go and take-out, Chef Young and his culinary team have created a unique dining experience. We sat down with Chef Young and got to know a bit about him.

Why did you decide to become a chef? I decided to become a chef because cooking came naturally. I started in fast food and progressed from there. What other back-of-the-house positions have you previously held? I have worked various positions in professional kitchens, including restaurants, hotels and a catering company, starting out as a commis de cuisine (chef's assistant) and working my way up to chef. I have also worked front-of-the-house as a server and a maître d’. The only other job I had outside of the culinary industry was building bikes in the sporting goods section of a big box store. You’re at home, what are you making? At home, I mostly make comfort food such as soups and stews. I also like to bake when I can, especially biscuits. My mother always made great biscuits.

Highlight of your career...so far? Being initiated into the Chaine de Rotisseurs and preparing dinners for the group is the big highlight of my career. Foodie pleasure(s)? Fresh East Coast seafood What’s your absolute must-have kitchen tool, something everyone should have at home? A good sharp paring knife is a must- have for everyone and a sharp chef's knife. Five ingredients that should be in everyone’s kitchen, including yours? Butter, eggs, bacon, flour, buttermilk are must-have ingredients. Proud moment? Whenever I learn something new and then impart that knowledge to someone else. Who are your biggest supporters? Biggest supporters are my partner and best friend, Pamela Good, family and friends.

Favourite ingredient to cook with? Butter.

SPRING 2023 www.pei-living.ca

FOOD & DRINK - WINE

ON CLOUD WINE Five Fabulous Wine Fest Wines to Fill Your Glass

P art of the pleasure of fine wine is not simply opening the bottle and pouring the wine. Fine wines have this ability to transport you to the time and place they were made. While wine seems intimidating, even the novice can quickly learn to identify regional differences in wine.

These Italian wines will be featured at the PEI Festival of Wines on April 28th and 29th.

By Darren LeBlanc, Notables Specialty Product Advisor Photos Evan Ceretti

www.pei-living.ca SPRING 2023

Agriverde 'Riseis' Pecorino Terre di Chieti IGT Organic (05006W)

Salvano Roero Arneis DOCG (05007W)

RossoFuocco Barbera D’Alba (04961W)

Nestled amongst the rolling hills of the Piemonte, Roero is located just north of Alba across the river Tanaro from legendary Barolo and Barbaresco denominations. Salvano produces an Arneis that is resplendent with honey lacquered apricots, pears and a slight pepper note. On the palate it is medium- bodied with a creamy richness and flavours of bitter almond, stone fruit and light spice from lees aging. This is a complex wine with a lengthy finish. It would be an

Organically farmed, the ‘Rossofuocco’ from Vite Colte is 100% Barbera grapes fermented and aged in stainless steel. On the nose is field berry, liqourice and dried

Some say this varietal is named after the sheep

(Italian: pecora) that would often be found feasting on the vine grapes high in the Sibillini Mountain range of the Marche region of Italy. Riseis Pecorino is fresh and vibrant with peach and exotic fruit aromas that also reveal a touch of liquorice in the background. The palate is medium-bodied and brightly structured with acidity that brings flavours of minerality and succulent fruit

oregano. The palate is medium-bodied with exuberant acidity, crunchy red fruit, a touch of savory spice and liquorice-scented medium tannic structure. Pair this with fresh tomato pasta, meat lasagna or mushroom risotto.

with a lengthy finish. A fantastically pleasing expression of Pecorino. Drink as an aperitif or with lighter fare such as shellfish or white fish. Tenuta Viglione 'Maioliche' Falanghina Puglia IGP Organic (04971W)

injustice not to pair this with a creamy garlic pasta or avgolemono which is an egg drop soup with lemon and chicken.

Tenuta Viglione 'Johe' Rosso Puglia IGP Organic (04972W)

This blend is 50% Primitivo and 50% Aleatico - a lesser known grape variety related to the ancient Muscat a Petit Grain, often known for its rose petal and lychee flavours. Tenuta Viglione ‘Johe’ has a fruity

Falanghina thrives in Campania’s limestone and granite soils and is often consumed alongside shellfish and other seafood in the Southern Italian region. Tenuta Viglione provides exciting aromas of bright white blossom and peach notes, while on the palate it is medium-bodied with a viscosity that resists the tongue. Brightly structured acidity brings flavours of lemon, bitter almond and stone fruit with a lengthy finish.

richness on the nose that is complemented by floral and tropical fruit flavours on

Darren LeBlanc is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. He is a certified sommelier with 25 years of experience in the hospitality industry and continues to contribute as a restaurant consultant and wine writer. (Photo: Evan Ceretti)

palate. There is a touch of residual sugar to help

balance the intense aromatics with very soft acidity leaving this wine slightly

sweeter than your average dry red. A accompaniment to exotically spiced lamb curry or vegetable korma.

All wines will be available at Notables following the PEI Festival of Wines on April 28th & 29th.

Limited quantities available. While quantities last.

GOOD EATS

Honey Citrus Glazed Salmon With Rice Pilaf & Grilled Vegetables

The sauce in this recipe is bright and fresh. The sweetness of the honey works with the lime to shine through the richness of salmon, and the whole dish is carried home by the warmth and comfort of browned butter. Best when served with fluffy rice pilaf and grilled vegetables. This fish pairs exceptionally well with the honey notes of sweet Rieslings or with a bold, buttery Chardonnay.

Recipe courtesy of Chef Nathan Schoenfeldt, Redwater Rustic Grille.

www.pei-living.ca SPRING 2023

Honey Citrus Glazed Salmon

Rice Pilaf

Grilled Vegetables

INGREDIENTS

1 per portion salmon fillet, skin off 1 tbs butter 1 tbs honey

1 C Basmati rice 1 C broth (chicken or vegetable)

Whole mushrooms (three per portion) Onion, sliced thick (one per portion) Red and green bell pepper (half of each per portion) 1 tbs olive oil 1/2 fresh lemon Salt and pepper to taste

1/4 minced onion 1/4 minced celery 1 clove minced garlic 1 tsp butter Salt and pepper to taste

1 fresh lime (cut in half) Salt and pepper to taste 1/2 tsp canola oil

METHOD

Heat a frying pan with a half teaspoon of canola oil.

Wash the rice using a bowl and strainer. Fill the bowl with water and agitate, straining regularly until the water runs clear. Heat a heavy-bottom sauce pot over medium and sweat the garlic, onion and celery in butter until just soft. Stir in the rice, and add the broth. Water can be substituted in this stage too! Bring water to a boil and reduce the heat to low, cover and cook for 10 minutes. Turn the heat off completely and let it stand for another 10 minutes. Fluff with a fork and serve.

Cut the vegetables into a desired shape, thick enough to not fall through the slats of the grill. Toss them together in a mixing bowl with olive oil, salt and pepper. Place them on the grill and cook until slightly charred. This also works in a hot frying pan.

Season the salmon with salt and pepper on both sides. Place the salmon in the pan, skin-side up. After five minutes, flip it over. The fish is done when the flakes slip apart when gently pressed on. If your salmon can stand on it’s side, sear the sides. Drop a tablespoon of butter into the pan. Pour a tablespoon of honey directly on top of the butter. Squeeze all of your lime into the honey-butter. Stir it up with a spoon and reduce the heat. Baste the fish to make it glossy, and let it rest for a minute before serving.

Plate immediately, and give them a squeeze of lemon on top.

CHEF NATHAN SCHOENFELDT (Photo Evan Ceretti)

Saskatchewan trained and PEI polished, Chef Nathan Schoenfeldt moved to the Island ten years ago and fell in love with the culinary community.

“Leading the Redwater Rustic Grille kitchen team following the pandemic has been a pleasure,” Schoenfeldt said, “I’m looking forward to seeing what new, exciting dishes we can create together this summer!”

SPRING 2023 www.pei-living.ca

FOOD & DRINK

By Darren LeBlanc, Notables Specialty Product Advisor Photo Story Thorburn (Shot at Redwater Rustic Grille)

We've all heard it, “I just can’t get past the hops; it’s too much." Baulk not beer beholder! These brews are aromatically hoppy beers but low on the bittering alpha acids that leave some squinting in agony. These are hop selections that add tons of flavour to the beer, allowing for a punchy, refreshing, light- to-bitter beer perfect for those who would prefer to hold the heavy hops.

www.pei-living.ca SPRING 2023

Gahan Honey Wheat Ale (BIN#81646X) Pearly white head in glass. Sweet malt and honey combine with fruity aromas. There is a light sweetness to this mildly hopped ale brought on by the honey. Clean finish with a great mouthfeel. Upstreet Commons Pilsner (BIN#81758X) This style of lager hails from the Czech Republic. Light gold in the glass with fine bead and ample white head. This is hopped with saaz to provide a light hops bite. There is an easy drinking fruity, peppery mix on this Pilsner that really stands out. Fresh, complex, and abundantly enjoyable. Moth Lane Drag N’ Anchor Summer Wheat Belgian Pale Ale (BIN#80102R) Medium golden yellow in the glass with a slight haze and a lovely full head. Bright pear combines with a biscuit aroma that is very pleasing. Mildly fruity with a touch of toast on the palate. Crisp and clean with a dry finish. The perfect patio sipper! Copper Bottom Brewing Centennial Stock Blonde (BIN#81691X) Medium golden yellow, with a good head. Approachable with a good mouth-feel and a slight bitter nip from the hops. Originally created for the brewer's hometown centennial celebrations, it has become a beer for many occasions because of its easy drinking style. Bogside Lighthorse Lagered Ale (BIN#81749X) Made in the Kölsch style using traditional methods for an ale but cold aged like a lager. Deep hazy gold with a persistent head. Malty notes come forward then mingle with cereal aromas. Light-bodied and mild with fantastic crispness, and low bittering, finishing dry. Exciting, refreshing, energetic.

Lone Oak Boat Traffic Oatmeal Stout (BIN#01848Y) Deep malty richness mixes with burnt caramel, espresso and gumdrop cake. On the palate the addition of oats to this stout brings out the generous viscosity and mouth feel. Full-bodied and rich with light bitter coffee notes to help round out the malty sweetness. A wonderfully satisfying stout.

NOTABLES BY PEI LIQUOR

Located inside Founders’ Food Hall & Market 6 Prince Street, Charlottetown 902.368.4836 lccnotables@liquorpei.com www.liquorpei.com

Discover these local craft beer selections and more at liquorpei.com.

FOOD & DRINK

UNLOCK YOUR IMAGINATION The Salvador Dali Arts Hotel & Café

By Susan Rodgers Photos Evan Ceretti

Free live music isn’t generally the first thing that comes to mind when you think of The Salvador Dali Arts Hotel & Café. Dreamlike art, fabulous food, and eccentric rooms usually top that list, but the Dali is so much more!

www.pei-living.ca SPRING 2023

D ueling pianos, blues, and Drag Queen brunches highlight the spirited, playful entertainment found in one of the Island’s most lively, happening settings. Owner Richard Homburg chose Salvador Dali’s fantastical Surrealist art as the inspiration for The Arts Hotel & Café. Wild and wonderful original Dali paintings enhance a fun, relaxed experience. The overall vibe is artsy, with a Spanish feel. “We also feature the work of some terrific local artists," says Jenny Allen, the Dali Café’s Director of Food & Beverage. "The Cafe's events and atmosphere perfectly encapsulate the themes of the Arts Hotel and the Kent Street Entertainment District.” Come by the Dali for tasty menu offerings. “Enjoy a Spanish-themed special or come to brunch on the weekend—it’s very popular,” says Allen. “Chef Patrick Young serves up Crispy French Toast with cinnamon. The Eggs Benedict is also a fan favourite. Or enjoy a killer steak sandwich or savoury fish tacos at lunch or dinner.” Dali also provides delicious, hassle-free office catering on weekdays with no delivery fee in the downtown core. The Café provides the tasty menu for Trailside Music Hall, also located on the ground floor of the Arts Hotel, which is owned by Pat and Meghan Deighan. The music hall is a 3000-square-foot uniquely styled space utilized for a variety of special events including ticketed intimate music performances, comedy shows and business conferences. Time your visit with any of the entertainment offerings in The Arts Hotel and you’ll leave with a smile on your face and a tune in your heart. A highlight of the Dali is the Steinway grand piano. What a gift to sit and

enjoy a cocktail or meal listening to the lovely melodies of a talented pianist gracing the ivories on Fridays and Saturdays from 6pm-8pm. "Visit the website to keep up with our special events. In the Cafe, we never charge a cover," says Allen. "In winter, spring, and fall, we host Got Blues two or three Saturdays a month from 2 p.m. to 4 p.m. In summer we have Dueling Pianos most Saturdays at 10 p.m. with Craig Fair and Ben Aitken. It’s a fun event that really gets the audience involved. We also offer Trivia and Drag Bingo. You can win all kinds of great prizes.” An inclusive environment guaranteed to add some spice to your day or night, the Salvador Dali Arts Hotel & Café is a bright, welcoming star on Kent Street in downtown Charlottetown that opened during the pandemic and is now coming into its own. At the Dali, unlock your imagination with some of the best food, cocktails and coffee available on the island. Pair it with spirited, lively entertainment, or perhaps a night at the Arts Hotel, and your dreamlike experience will be complete.

▲ Chef Patrick Young

THE SALVADOR DALI ARTS HOTEL & CAFÉ

155 Kent St, Charlottetown 902.370.2787 www.theartshotel.ca

SPRING 2023 www.pei-living.ca

FOOD & DRINK -NEW FOR SPRING

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

everything you need for entertaining this spring!

Ann Chaisson, Manager

OUTSET COIL GRILL BRUSH Safely and effectively clean every inch of your grill grate with this innovative coil grill brush. Safety comes first as there are no rough edges on the brush that can cut you and no bristles that can fall into your food making it dangerous to eat. The coiled springs are designed to contour to your grill and the springs are able to remove tough grease and food particles that other brushes would normally leave behind.

OUTSET WIRELESS BBQ THERMOMETER Wireless thermometer with dual probe monitors food or oven/ grill/smoker temperature up to 196 feet away, enabling you to enjoy your company without continuously excusing yourself.

UNIVERSAL STONE CLEANER All-natural, eco-friendly, multi-surface cleaner from Germany. World's best pot scrubber, cleans granite or marble, showers, tiles and grout, patio furniture, glass, ceramic, plastic - even barbeques, tires and boats! Non-toxic and biodegradable.

CUISIVIN WINE CADDY Insulated, reflective interior

allows for the addition of a ‘cold pack’ for chilling. Perfect for home entertaining, at the cottage, beach, boat, and picnics! Fits 3 to 5 L Wine casks (1.3 US Gal.) of your favourite wine or beverage. A wine tag is included.

www.pei-living.ca SPRING 2023

EMILE HENRY TAGINE Emblematic dish of the Maghreb cuisine, the tagine is a matter of meeting and generosity. The tagine is both the dish cooked and the container in which it is cooked. It requires slow cooking - known as "à l'étouffée" - to obtain moist meat and melting vegetables. Traditionally made of terracotta, the Emile Henry tagine is made of ceramic to make it easier to clean and cook. Indeed, their Flame® ceramic allows a homogeneous and soft heat diffusion.

FOGHAT COCKTAIL KIT Everything you need to make the perfect smoked cocktail. Included: Foghat Cocktail Smoker™ with stainless steel mesh guard; 4oz Foghat Culinary Smoking Fuels.

cooking with fire!

DANESCO CREME BRULEE SET Crème Brulée Set includes all the tools you need to make restaurant quality crème brûlée at home. Perfect for; caramelizing sugars on crème brûlée, pies and tarts. Heating and melting grated cheese on French onion soups, lasagna and casseroles. Browning baked Alaska and other meringue-topped desserts. Includes: a cooking torch with piezo ignition system and four porcelain ramekins (3oz /80ml).

SPRING 2023 www.pei-living.ca

HAPPY HOUR

Virgin Caesar

INGREDIENTS

1 lime wedge To taste, celery salt 7 mL (0.25 oz.) Monsieur Cocktail Sirop de gingembre 7 mL (0.25 oz.) Monsieur Cocktail Mix à bloody 120 mL (4 oz.) Clamato juice A drop of sesame oil 15 mL (1 tbsp.) sliced green onions

METHOD

Rub lime wedge on the outside rim of a highball glass.

Dip moistened rim in celery salt. Fill glass with ice and add all ingredients.

Mix with a bar spoon. Garnish with lime and green onion.

www.pei-living.ca SPRING 2023

FOOD & DRINK

THERE’S A NEW Fi N IN TOWN - Restaurant Shifts Gears to Focus on Community and Sustainability

By Brianne Hogan Photos Courtesy of FiN Folk Food

Fans of FiN Folk Food at the Blackbush Resort in Grand Tracadie will notice some big changes at the restaurant this summer. Don’t worry – menu favourites like the delicious lobster rolls, fish tacos or fish’n’chips are not going anywhere anytime soon- but for the upcoming season, owner Tim Banks says visitors and locals can expect a more compelling experience, all with one goal in mind: putting Grand Tracadie back on the map as a must-see tourist destination.

SPRING 2023 www.pei-living.ca

“We want to see the economic revitalization of Grand Tracadie and make it a tourist destination for all visitors, which it was in the old days,” Banks says. “In the late 1800s there was a famous health and wellness resort in Grand Tracadie called the Lorne Hotel. Tourists would travel from all over, with some travelling over 30 hours by boat to visit in the summers. Unfortunately, the hotel burned down in 1906. The area was also known for canneries which have since closed.” Now, says Banks, the resort wants to restore Grand Tracadie back to its former glory through their sustainability program. “We want to bring jobs to the area and teach entrepreneurship. Supporting the local community is a key strategy for Blackbush, prioritizing hiring from the local community and having many employees from the North Shore surrounding area.” On the restaurant front, Banks says they want to work with as many local suppliers as possible. “Prince Edward Island has some incredible products and services and we're proud to showcase them. We want to work with as many local suppliers as possible. One of our key local suppliers is Maple Bloom Farms, which is an organic farm located in Grand Tracadie. Other suppliers include East Point Potatoes, ADL, and Duinkerken Foods.” When it comes to the resort and adding value to the property, Banks

says that will also be done through partnerships with external local companies. The resort will partner again this summer with Outside

new addition will be Harry’s Dairy Bar at Blackbush operated by young entrepreneur Harrison Duffy of Somerset Ice Cream from Kinkora, PEI. Also new to open will be a fish market that will serve the North Shore, providing fishermen with an outlet to sell their catch, and where customers

Expeditions at Blackbush who will continue to offer kayak and paddle board rentals. An exciting

fish’n’chips, Banks also recommends the featured seafood platter called ‘FiN Sampler’ which allows guests to try a little bit of everything. “The panoramic views from our restaurant are truly incomparable to anything else on the island,” Banks says. “At FiN, you get to enjoy your meal with a captivating backdrop of Tracadie Beach, the ocean and the grand dunes of Blackbush. It is something you need to see for yourself to understand the significance that is in our own backyard.” After dining at FiN Folk Food, Banks’ desire is for Islanders “to take away a sense of community and an appreciation for natural beauty. From the local wildlife, legendary beach and the grand dunes, it’s a pretty special place. It sometimes reminds Islanders that they live in such a remarkable spot in Canada.” As for the upcoming season, Banks says the future is bright for FiN and Blackbush. “It’s very much a local secret that is about to be loudly rediscovered again in more ways than one. Our goal is to create an atmosphere that is not only enjoyable and delicious but also an experience that fosters a sense of connection and belonging. That’s when you know you’re at Blackbush!”

“We want to see the economic revitalization of Grand Tracadie and make it a tourist destination for all visitors, which it was in the old days.” -Tim Banks

Overall, “It's about giving back to the communities that have helped shape who we are and always giving more than we take,” Banks explains. “By partnering with local businesses, supporting local entrepreneurs and providing youth employment opportunities we're not only providing our guests with a truly authentic and locally-sourced experience, but we're also helping inject some economic vibrance into the local economy and into the people who live here. Blackbush is a win-win situation for everyone involved.” Other changes to the resort include adding an oyster bar called Jimmy & Brenton Still Fishin’ to showcase local flair. “The oyster bar upstairs is sure to wow guests with some of the best products on the island,” Banks raves. FiN also has a new upstairs patio deck with exceptional views that will surely add to the enjoyment of your meal. Among FiN menu favourites like the cold and hot lobster rolls, fish tacos and

FIN FOLK FOOD

106 Beach Road Grand Tracadie 902.672.4330 www.finatblackbush.ca

can purchase fresh seafood. “We will continue to leave open opportunities for other prospective operators who wish to get involved with our Blackbush revitalization development,” Banks says. “We encourage them to reach out with their proposals and how they can bring value to the resort.”

SPRING 2023 www.pei-living.ca

HEALTH & WELLNESS

BUILDING RESILIENCE

By Lori Gard, Your Life Design Canadian Certified Counsellor and Counselling Therapist

RESILIENCE: the capacity to withstand or to recover quickly from difficulties

www.pei-living.ca SPRING 2023

WHAT IS RESILIENCE?

counselling session, through to the last. The therapist is equipped to see the potential in the client, viewing each individual with positive regard and an eye for change. This keeps the focus on progress, which is essential for resilience to flourish.

Building capacity for resilience is discussed a lot these days. A quick search on Google will yield nine million results. Resilience is the capacity for bouncing back after difficulty. It is an important topic, post pandemic, as it concerns a changing world. When I think of resilience, a popular toy comes to mind: fidget toys. People use these squishy toys to relieve tension. When in use, the toy will be bent out of shape—compressed and crushed. When the pressure is off, the toy resumes its original shape. It is a picture of resilience.

WHAT STEPS ARE NEEDED TO SUPPORT RESILIENCY?

Individuals can take steps toward their desired future prior to their first counselling session. Tiny mental shifts toward hope are a means of developing resiliency. Willingness and desire to change are the necessary first ingredients. So to support one’s journey toward growth and recovery, with the hopes of cultivating resiliency, just small steps are necessary. Only one small step at a time. Growth is not always about mapping out a long- term plan. Post-traumatic growth and resiliency development entail whatever steps toward recovery the client is able to manage. The first step starts with making a commitment to reach out for support. That step is often the hardest one. Those changes that follow can be achieved through the momentum created by that initial first step.

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 for her Advanced Certificate in Couple and Family Therapy at the University of Guelph. Gard specializes in working with children and their parents, 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.

THE ROLE OF SOLUTION FOCUSED THERAPY IN BUILDING RESILIENCE

According to the Institute for Solution Focused Therapy (2022), the Solution Focused Brief Therapy approach supports the client’s capacity to endure adversity and achieve post-traumatic growth. This therapy starts with the premise that the client has the capacity for change, as well as the belief that clients have the resources to build a more fulfilling life. How is this change achieved? Through conversation. Often, sessions start with the client establishing what they want to see happen in their life—and there are many who want to live more mindfully, as well as who want to create meaningful coping strategies while preparing for small next steps.

RESILIENCE IS POSSIBLE

We all have capacity for cultivating resiliency. The human story is one of adversity; it is also one of hope. The experience of cultivating resilience can happen vicariously. When individuals are able to see that the experience of resilience is possible, the potential to bounce back from challenge and hardship is then possible. That is the way resilience grows: little by little, in supportive, caring environments infused with hope.

TRAUMA INFORMED CARE

The qualities of the solution focused approach, that support resilience, are the emphasis on relationship and on creating safe, supportive environments for movement and progress. The client and therapist build space for reassurance and rapport from the first

www.yourlifedesign.ca 902.316.0745

SPRING 2023 www.pei-living.ca

HEALTH & WELLNESS

vision conditions may help improve prognosis with monitoring and/or management. Children who have a family history of amblyopia or lazy eye should be seen at an early age. You can turn to your optometrist for help if you develop any new issues or concerns with your eye health or vision.

What is patient-centred care?

Meet Dr. Adam Drake, Optometrist

Tell me a bit about yourself.

Patient-centred care puts the patient at the forefront of decision making about their own care. This is achieved after understanding symptoms and concerns, taking a careful case history, and performing necessary examinations. Providing advice and taking time to answer questions is the most important part of the eye exam because it helps ensure best outcomes.

I was born and raised on PEI. Studying for my optometry degree at Aston University in Birmingham, England was a fun adventure, but it made me realize how nice it is to be home. I live with my wife and two young children in Stratford.

SPOTLIGHT ON EYE CARE

What is an optometrist?

What are some common eye health conditions?

An optometrist is a health care professional who provides primary eye care services to members of the public.

Photos Evan Ceretti

People develop cataracts as they age and symptoms may include increased glare and reduced clarity. UV protection is important, and polarized lenses can help with glare reduction. Some people develop age-related macular degeneration (AMD) and your optometrist can advise if you have dry AMD or wet AMD. If you ever notice sudden onset of wavy lines or distortion in your vision, report this straight away as sight- saving treatment could be needed. Glaucoma is less common, however, it can be thought of as the silent thief

Why should I attend for an eye exam?

Dr. Adam Drake, Optometrist, introduces himself and answers your questions about how to care for your eye health and vision.

When you attend for regular eye exams, your optometrist can establish a baseline and monitor for changes to your eye health and vision. Some serious eye health conditions may have little to no noticeable symptoms in their early stages. People who live with diabetes or who have a family history of glaucoma should be seen regularly. Early detection of some eye health and

(L-R) Ravneet Brar, Dr. Adam Drake

of vision because it may have little to no symptoms in its early stages, and damage to vision is permanent. Regular eye exams are important to monitor for these and other conditions. Optometrists can provide advice and refer you onwards for secondary care with an ophthalmologist (medical eye specialist) when necessary.

Can an optometrist help in the event of an eye health or vision emergency? Yes. Optometrists have the knowledge, skills, training, equipment and experience necessary to be able to diagnose or gain insight into your condition in times of an emergency. Direct access to secondary care with an ophthalmologist is available when you visit your optometrist. An optometrist and an ophthalmologist can collaborate to determine your level of urgency and have you triaged to receive timely care. Schedule a same-day eye exam or visit your nearest emergency room if you are experiencing an eye health or vision emergency.

What is your favourite part of your job?

Empowering people through knowledge. The eyes and how they function can be somewhat mysterious for many people. I enjoy explaining concepts and helping people understand how to achieve and maintain their best vision and eye health. I encourage people to ask questions and express concerns. I want people to feel welcome, and for them to feel like they can reach out for help when needed.

When should I schedule an eye exam?

If you are having trouble seeing, or if you have concerns about your eye health, schedule an eye exam. Our vision changes throughout our lifetime and so does our need for optical correction and eye health management. It is a good idea to have an up to date eye exam. If you are having an eye health or vision emergency, schedule a same-day eye exam or visit your nearest emergency room.

Are you accepting new patients?

Yes. I have a growing practice, and new patients are welcome. I look forward to being able to meet your vision and eye care needs. Ravneet Brar is my optometric assistant. She has been part of the team since July 2020. Ravneet is happy to receive your calls, share information with me, and arrange your eye exam.

What is a retinal detachment?

A retinal detachment occurs when the retina separates from the back of the eye. This is an emergency because it can lead to permanent vision loss in the affected eye without urgent intervention. Always report sudden onset of flashes, floaters, curtain/ veil, and/or missing area. Retinal detachment is a painless condition. Advancing age and high myopia or nearsightedness are two common risk factors. A dilated eye exam with an eye care professional can detect retinal holes, tears, and detachments. Always get checked if you have symptoms or concerns. This is one example of an eye health or vision emergency.

What is an eye health or vision emergency?

An eye health or vision emergency is an urgent situation whereby a person experiences symptoms which may indicate a detrimental risk to eye health, vision, and/or general health if not seen to urgently by an eye care professional or physician.

DR. DRAKE VISIONPLUS

Confederation Court Mall 134 Kent St, Charlottetown 902.894.3128

SPRING 2023 www.pei-living.ca

HEALTH & WELLNESS

THE LATEST TECHNOLOGY BRINGS THE BEST RESULTS AT YOUTHFUL YOU

Diane MacDonald opened Youthful You Medaesthetics with the goal of providing the latest innovations in skin care and rejuvenation services. With her newest offering, she continues to be ahead of the curve.

By Crystal Smith Photos Courtesy of Youthful You Medaesthetics

www.pei-living.ca SPRING 2023

“I always try to new technologies and techniques are delivering what they claim,” says MacDonald. When a longtime friend in the industry told her about the NeoGenPSR–a plasma skin regeneration device that had shown excellent results in the UK–she was immediately interested. A trip west to see it in person sealed the deal. “I had already attended some online webinars on the device, treatment and results and was totally sold on what it could do. Once I saw it and tried it out in Toronto, my belief in its ability to perform was confirmed.” keep current with technology around the world and which NeoGenPSR is manufactured in the UK by Energist, a pioneer in the field of plasma skin regeneration. It has just recently entered the Canadian market,

risen scars,” says MacDonald. The two treatments can be used individually or together as complementary services. Both treatments have garnered high praise from clients. “And that’s what it’s all about,” says MacDonald, “offering clients a wide range of options so we can customize a treatment plan that meets their individual needs and gives them the best possible results.”

“The NeoGenPSR is primarily used for skin rejuvenation and repairing skin imperfections from acne, traumatic scars,and basic aging. It can tighten, smooth, and create volume in the skin, reduce wrinkles, and provide a clear surface by reducing and minimizing hyperpigmentation,” MacDonald notes. “It offers more intensive, dramatic results in comparison to older fractional technologies without the downtime of the ablative treatments.”

BEFORE

AFTER

BEFORE

AFTER

and with only four such devices in the country, MacDonald joined an exclusive club when she acquired one for her Charlottetown spa. The NeoGenPSR takes medical- grade nitrogen gas and, through an ionization process carried out in the device, converts it to plasma, the fourth state of matter after solid, liquid and gas. It then delivers the nitrogen plasma in controlled, highly targeted pulses, penetrating all the way to the bottom layer of the skin, which creates inflammation that promotes the growth of new tissue and collagen, rejuvenating and tightening the skin. The top layer of the skin stays intact to act as a natural barrier and protector during the healing process.

Because plasma thermal energy reaches deep into the skin, it treats the entire architecture of the skin for long- lasting results. In fact, studies have shown continued collagen production and skin rejuvenation even a year after treatment. As a less invasive and more scalable, precise procedure, plasma skin regeneration can be used anywhere on the body–including the delicate eye region, neck, hands, jawline and chest. The NeoGenPSR pairs perfectly with Plexr, another plasma treatment available at Youthful You. Where NeoGen works below the surface, Plexr plasma “actually removes tissue on the surface such as wrinkle folds, moles or

Youthful You Medaesthetics 902.394.6500(phone or text ) youthfulyoumed@icloud.com www.youthfulyoupei.com

HEALTH & WELLNESS

Mysa Nordic Spa & Resort Invites Islanders to Unwind in a New Way

By Brianne Hogan Photos Story Thorburn, Evan Ceretti, Al Douglas

www.pei-living.ca SPRING 2023

A tranquil and relaxing getaway sounds like a perfect idea given the events over the last couple of years, which is exactly the idea behind Mysa Nordic Spa & Resort. “It all started from a place where a spot could be created to help people feel even a bit more present and take time from the stresses of everyday life,” Isaac Murphy says. “We wanted to create a spot in PEI where Islanders and visitors can come to feel better physically but more importantly mentally. A place where everyone feels welcome and present.” Built within 18 acres on St. Peters Bay, the spa was inspired by Murphy and his partner’s personal experience with visiting Nordic spas throughout Canada. “We visited over a dozen sites throughout PEI but fell in love with St. Peters the moment we came down the lane here on Greenwich Road,” he recalls. Surrounded by beautiful greenery that’s inherent to the area, Mysa sits on over 600 feet of shoreline which offers some pretty spectacular views at any time of the day. The space was designed to help clients set aside stress, immerse themselves in nature and connect to the present moment with all their senses. The year-round outdoor spa is focused on the hot- cold-relax cycle, and is inspired by an ancient Scandinavian ritual that alternates hot, cold, and rest modalities to release tension and achieve a deep state of rest within the body and mind. This is done via the spa’s many

▲ Isaac Murphy

SPRING 2023 www.pei-living.ca

luxurious amenities including saunas, steam rooms, outdoor thermal baths, Nordic plunges, cold buckets and multiple relaxation areas. For example, one might try a thermal bath as their "hot," which helps improve blood circulation, relieve sore muscles and activate the lymphatic system for 10-15 minutes. Next, for the "cold" cycle, you immerse yourself in the cold Nordic bath that helps stimulate the cardiovascular system and place you in the present moment for 10-15 seconds. To wrap up the cycle, you’ll "rest" by unplugging and recentering yourself with a self-guided meditation on the spa’s tranquil mezzanine for 20 minutes or so. While the traditions are based in Scandinavian culture, Murphy says they have been adapted worldwide in other cold climates to deliver similar results. In total, the spa recommends at least two to three hours to complete your experience at Mysa, and to repeat the hot, cold, rest cycle three to four times to maximize the benefits. To further indulge your senses and ramp up the relaxation factor, the spa also offers massage therapy services in their two treatment rooms to help soothe your muscles. No doubt you will work up an appetite. Thankfully another unique feature of Mysa is the full-service world class restaurant. “Our head chef Seth Shaw and farmer Margie Loo have teamed up to create an on-site greenhouse which will supply our restaurant year-round,” Murphy says. “Our spa guests will be able to tour the greenhouse to see the produce used in all dishes!” For those who want to make the most of their stay the resort has 17 year-round accommodations with full access to the spa. Guests will also have the option of buying a day pass. The restaurant will be exclusive to their day guests and accommodation guests. The spa is also committed to a fully renewable resource to power their spa facilities, which includes a biomass

▲ Chef Seth Shaw

www.pei-living.ca SPRING 2023

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