PEIL SPRING22

• 100 % locally

Celebrating WOMEN in BUSINESS

COOKING WITH WINE | DOWNSIZING IN STYLE | HELLO SPRING | THE BRIDE GUIDE

• 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 system (CAD) 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

FOUNDATIONS TO FURNISHINGS ALL DELIVERED WITH EXCEPTIONAL SERVICE

Building Supplies •Furniture • Home Decor • Appliances

Here’s How.

Callbecks Home Hardware 613 Water Street, Summerside 902.436.1100

Summerside Home Furniture 205 Wyatt Crescent, Summerside 902.724.6000

PEI Whole Blood Clinic 85 Fitzroy Street, Charlottetown

Monday: Tuesday:

Closed

3:00 pm - 7:00 pm Wednesday: 10:00 am - 2:00 pm Thursday: 3:00 pm - 7:00 pm Friday: 9:00 am - 1:00 pm

Appointments Only: Until further notice, we can only welcome people with appointments, following requests from Public Health to enable physical distancing Book your appointment by visiting blood.ca or download our GiveBlood app

PUBLISHER’S NOTE

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 Rebecca Spinner Jordan Parker Magan MacDonald Darren MacKenzie CREATIVE TEAM Graphic Design Jacqui Chaisson Photography Evan Ceretti Story Thorburn Kimberly Rashed Susan Snow Alanna Belair Rachelle Monique Advertising Inquiries Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 Lynne McKenna Brianne Hogan Alana Lauren Susan Snow Jackie Herbert Kimberly Rashed

SPRING IS MY HAPPY PLACE

Jacqui Chaisson, Publisher jacqui@pei-living.ca 902.394.7499

It felt like a long winter. It was only two and half months, but they were the longest two and half months ever. Now that spring has finally sprung, I’m eager to get outside. The bulbs I planted last fall should be poking their heads up from the ground anyday now to surprise me with their presence. That’s what I love about this time of the year. No matter how long and relentless the winter is, eventually it gives way to spring... every year! As I sit here in my office finishing up the spring edition, I’m reminded that PEI Living is a real team accomplishment. Behind the pages you’ll find writers, photographers, department editors and our copy editor, and each team member is passionate about putting the magazine together for you, the reader. I really love what I do. I guess that’s why my office is “my happy place.”

to work on. I look forward to learning about other women entrepreneurs, hearing their stories and being inspired by their success. In this edition we are profiling truly amazing business women, and though their ventures represent a variety of industries, the stories are the same. These women find a way to balance family, relationships, self-care and still work 80 plus hours a week. I’ll admit that I’m a bit of a work-a-holic, but I look at the sheer tenacity of Island business women and I feel humbled to know them. The spring issue also includes our Bride Guide. If you’re planning a wedding in the next two years, you’ll enjoy meeting the local professionals that will ensure your big day is monumental! That’s just a few features. I know you’ll enjoy reading this editon from cover- to-cover. Make yourself a cup of tea, curl up on your favourite chair and enjoy this issue!

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.

This is our Island women in busness edition, my favourite issue of PEI Living

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

Jacqui

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

Printed by:

COVER FEATURE

WOMEN IN BUSINESS

Each spring we celebrate Island women in business. PEI has an amazing community of female business owners; we’re profiling six with our cover feature.

COVER FEATURE - PAGE 32

We know you’ll be inspired by their stories!

◄ Pictured Here Top: (L-R) Ann Myers, Melanie Shaw Middle: (L-R) Melanie Snell, Tammy Roach Bottom: (L-R) Diane MacDonald, Carolyn MacKinnon

• 100 % locally

Celebrating WOMEN in BUSINESS

BRIDE GUIDE the FLIP OVER FOR

ON THE COVER

Back (L-R): Diane MacDonald, Ann Myers, Carolyn MacKinnon. Seated (L-R) Tammy Roach, Melanie Shaw, Melanie Snell Cover photo: Kimberly Rashed Wardrobe: Lady Slipper Boutique Melanie Snell Makeup: Nuala Casey Shot on location at the Delta Charlottetown

PEI LIVING

VOLUME 5 • ISSUE 3 SPRING 2022 CONTENTS

FOOD & DRINK

HOME & COTTAGE

9. Good Eats

62. Home Feature

White Wine Cake

Downsizing in Style

10. Chef Profile

70. Cleaning Tips & Lifestyle Hacks Make Spring Cleaning Easy

Heart Beet Organics

STYLE

12. Good Eats

PEI Potato & Seafood Chowder

92. Hello Spring

14. Wine

Fun Spring Fashions

Cooking with Wine

THE BRIDE GUIDE

16. Happy Hour

Spring Cocktails.

83. the 2022 Bride Guide

Advice and Resources For the Bride

18. Good Eats

PEI Potato Salad: 3 Ways.

88. Fit & Fabulous

Choosing Foundation Garments

HEALTH & WELLNESS

90. Gel, Acrylic, or Dip Powder

22. Finding the Path

The Different Types of Manicures

Coping With Long-Term Stress

94. Plan A Destination Winery Wedding Seek Out a Canadian Vineyard

24. Dynamic Duo Anti-Aging

98. The “Honey, I Do” List

BUSINESS

Your Twelve Month Countdown

26. Cover Feature

Women in Business

FAMILY

46. 10 Things

Celebrate Spring

50. Five Steps to a Healthy Pupper Keep Your Dog Healthy

52. New Kids on the Block Island Hill Farms

54. PEI Family Violence Prevention Important Housing Options

ARTS & ENTERTAINMENT

56. In The Spotlight Artist, June Ellis

FOOD & DRINK EDITOR

LIVIN’ LA VIDA LOCAVORE!

I pride myself on being a locavore. It’s not only reflected in my personal life, but my business life as well. My family supports local as much as we possibly can. Living on a small island puts a few things into perspective, and food sourcing is one of them. We’re avid gardeners—it’s ingrained in us. Having that food source is not only beneficial for our family, it’s just good for the soul. I encourage you to try it. Start with a patio tomato plant or a community garden if space is limited. Your efforts will be rewarded. Another way of supporting local is having conversations with different suppliers. Farmers, fishers, growers and makers—find out about where your food comes from today and where it will come from tomorrow, as well as how your food is delivered to you. It’s important to understand the impacts, demands and trends that suppliers face daily, and how a slight change in a single factor can disrupt the chain. Understanding and respecting these aspects will keep you connected. Here

is my challenge to you. Go out and have that discussion with the next maker you meet! Get to know them, truly. Let me know what you learned! I’m excited to share with you this month’s chef profile. We’re featuring a couple of local organic growers who turn their gardens into glory. If you haven’t visited the Farmacy + Fermentary, or subscribed to a weekly garden box from their Heart Beet Organics garden, then please do so. I’ll be looking forward to supporting their restaurant and others this season! The next issue already has me thinking of warm, lazy summer days filled with lemonade, ice cream and fresh lobster. To mix things up, I’ll be switching gears and broadening the wine section to include a local selection of craft spirits, cider and beer. Keep an eye out for some patio sippers and beach beverages. Until then—stay safe, stay healthy.

Jackie Herbert Food & Drink Editor jherbert@pei-living.ca (Photo: Lisa Enman)

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

www.pei-living.ca SPRING 2022

GOOD EATS

White Wine Cake

METHOD

INGREDIENTS

Add one third of the dry ingredients into the batter, blending on low speed until just combined. Add in half of the wet ingredients, blending on low speed until just combined. Repeat process with remaining wet and dry ingredients, ending with the dry ingredients. Once all the ingredients are in the bowl, increase speed to medium and blend well for one minute; do not overmix. Evenly divide and smooth the batter into prepared pans. Place cake pans into the centre of the preheated oven. Bake for 25 to 30 minutes, rotating tins 15 to 20 minutes into the baking time. Remove from oven and allow to cool for 10 minutes in the cake pans Place onto a wire cooling rack to cool completely.

Preheat oven to 350°F (177°C).

2 ¾ C (344 g) all-purpose flour 1/3 C (45 g) cornstarch 2 tbsp (12 g) skim milk powder 1 ¼ tsp (6 g) baking powder 1/2 tsp (2 g) baking soda 1/2 tsp (3 g) salt 1 ¼ C (313 ml) white wine 2 tbsp (30 ml) lemon juice, preferably freshly squeezed 1 ¾ C (350 g) granulated sugar 2/3 C (151 g) butter 1/3 C (83 ml) canola oil 4 eggs 2 tsp (10 ml) pure vanilla extract

Grease and line the bottoms of three 8 x 2-inch cake pans. Dust with flour.

In a large bowl, whisk together the flour, cornstarch, milk powder, baking powder, baking soda, and salt until thoroughly blended and no lumps remain.

Whisk together the white wine and lemon juice. Set aside until needed.

In the bowl of a stand mixer, using the paddle attachment, cream the sugar, butter, and canola oil until pale in colour; three minutes. Add eggs one at a time, incorporating well after each addition before adding the next. Add in the pure vanilla extract, mixing well.

Try a local white wine for this recipe!

CHEF PROFILE

Heart Beet Organics Amy Smith and Verena Varga

www.pei-living.ca SPRING 2022

ALTHOUGH VERENA VARGA AND AMY SMITH ARE NOT TRAINED CHEFS IN THE TYPICAL SENSE, THEIR STORY IS JUST AS DESERVING. Varga and Smith started Heart Beet Organics, a certified organic mixed- vegetable farm, in 2010—and so began their education in how to cook with what they grew and eating in season. As their farm grew, so did their crew; preparing lunch for the entire crew became part of their daily “to do” list. Menu-planning often happened while wandering through the field, seeing what was beginning to ripen. Lunches were created with whatever Varga and Smith happened to put their hands on—often with one or two special treats, like the very first of the baby carrots, sugar snap peas, or cherry tomatoes, or a bowl of charred shishito peppers or garlic scapes picked and fried just before eating. Meals were always vegetarian, and the two quickly learned how to adapt recipes to make them gluten free and/or vegan to accommodate people’s food allergies or sensitivities and preferences. “We discovered delicious food doesn’t have to be complicated, especially when you’re working with fresh ingredients picked at the height of ripeness,” explains Varga. In 2014, the pair had a bumper crop of cucumbers, but didn’t have the time or desire to spend hours standing over a pot of boiling water making pickles. Then they came across a recipe for

fermented cucumbers, and their lives changed. They quickly realized that covering cucumbers with a salt-water brine was way faster and easier than pickling them with vinegar in a hot- water bath. And the more they read about fermented food, the more they learned about its health benefits—high probiotics, Vitamin B, and complex flavours made fermenting a very appealing way to preserve the crops. In fact, “It [fermenting] is actually a better way to preserve the nutritional content of fresh produce, while making these nutrients easier for our bodies to absorb and digest,” advises Smith. “It is also the oldest and safest food- preservation method around—safer than water-bath canning!” Varga and Smith started experimenting by fermenting every vegetable they grew—some of which did better than others. The next year, they changed their crop plan to grow more veggies that fermented well, like napa cabbage, carrots, cauliflower, daikon radish, kohlrabi, and celery, to name a few. Their love of fermented foods expanded into making kombucha, tempeh, hot sauce, and sourdough bread, and the list continues to grow with their ever- evolving menus. In 2019, the pair opened the Farmacy+Fermentary—Prince Edward Island’s first Kombucha Taproom and Vegetarian Café, featuring their fresh produce and artisanal fermented products. You can also find a fresh vegetable market and retail store at the Farmacy+Fermentary. While neither Varga nor Smith have any formal training as chefs, they’ve honed their skills in the kitchen over the last 10 years since cooking lunch for their crew of hungry farmers.

They’ve also landed on a few tried- and-true recipes that quickly became farm favourites, especially the Dragon Bowl, Kale Caesar Salad, and Tempeh Reuben. Their lunches are packed with fresh veggies and ferments made from vegetables grown on their farm, and often other Island farms, with the guaranteed freshness that comes with harvesting within hours of being put on the plate. When asked what the pair’s favourite vegetable is, Varga replies without hesitation, “The vegetables are always changing, and that’s the excitement of eating and cooking with whatever is freshest right now. Heirloom tomatoes are our favourite vegetable to grow and eat.” Smith and Varga’s menu coincides with the seasons. When tomato season is on, dishes like Heirloom Tomato Caprese Salad, a simple zesty tomato sandwich with farm-made pesto, or a freshly made batch of pico de gallo have their customers’ attention. Sadly, tomato season on the Island is short— but, when the weather cools, they get excited about all the different root crops and storage vegetables that will get turned into hearty, warming soups and vegetarian stews. The pair’s goal with their cafe is to make delicious, healthy food that everyone can enjoy, using the highest-quality organic ingredients that they can grow or source from as close to home as possible—which is good for the customer, and good for the farmers! Real good food made from simple, organic ingredients nourishes the mind, body and soil.

Farmacy+Fermentary 152A Great George St,

Charlottetown 902.626.1375 www.heartbeetorganics.ca

◄ (L-R) Amy Smith, Verena Varga By Jackie Herbert, Food & Drink Editor Photo Story Thorburn

SPRING 2022 www.pei-living.ca

GOOD EATS

PEI Potato & Fennel Seafood Chowder AWARD WINNING CHOWDER AT THE 2014 PEI SHELLFISH FESTIVAL! This recipe combines all of the best flavours of the Island.

www.pei-living.ca SPRING 2022

INGREDIENTS

1 lb PEI baby red potatoes 1 onion (white, medium size) 1 rib celery 1 fennel bulb (finely chopped) 4 oz butter 4 oz flour 1 L white wine 2 tbsp peppercorns 1 bay leaf 1 garlic clove 2 lbs mussels 3 oz lobster (finely chopped) 3 oz haddock 3 oz halibut 3 oz scallops 8 oz soft shell clams 1 L cream 2 L milk

METHOD

Medium dice the onion and celery, then core the fennel bulb and slice 1/8 inch thick. Put butter in a heavy bottom pot and let melt, then add onion, celery and fennel. Sweat off until the onion is translucent and then add the flour and mix well. Add two liters of milk and one liter of cream and mix well with heat on med to med low. While you are sweating off the onions, celery and fennel, cook the two lbs of mussels in 250 ml of wine. In a separate pot, cook the soft shell clams in 250 ml wine as well. Put the remaining 500 ml of wine in a pan, add the peppercorns, bay leaves and garlic cloves and let reduce to 250 ml. When the mussels are cooked, add the stock to the base (make sure you are stirring the base often so that it does not burn to the bottom). Cook flour out for around 30 minutes and then add your seafood (lobster, haddock, halibut, and scallops). If you find the chowder too thick, just add more milk or cream. Cook 1 lb of PEI baby red potatoes in water and chop them to a med to large dice, then add them in at the end, and season to taste.

Î. - P. - É PEI

Serves 4 to 6

SPRING 2022 www.pei-living.ca

FOOD & DRINK - WINE

COOKING WITH WINE By Jackie Herbert, Food & Drink Editor

www.pei-living.ca SPRING 2022

W ine has three main uses in the kitchen—as a marinating ingredient, a cooking liquid, and by adding a splash to finish off a dish. Make that four—the “chef’s glass”! Wine adds acidity to any recipe, which helps to enhance a dish’s flavours. Fun fact: white wine is usually more acidic than red wine, making it food-friendly for fatty, salty, and sweet pairings! However, white and red wines behave the same way chemically, and can be interchanged for most any dish. When marinating beef, the acidity in wine helps to break down tougher cuts of meat like flank, skirt, or round. Choose a quality red for those flat cuts of beef for tender meat and added depth of flavour. For pork, the tenderloin is the most tender cut, and a quick marinade with wine will allow the meat to take on the intensity of a slightly sweeter red like a lush Merlot. Try adding a splash of “the people pleaser” Cabernet Sauvignon in your London broil marinade to impart a depth of flavour in the less-than-favourable cut—the people will be pleased! Remember, timing is everything when cooking with wine. Adding it during the simmering stage for dishes like stews and tomato sauces, and in braising liquid, will allow you to get the best flavour and cook the alcohol off. Pinot Noir’s fruitiness adds a bold flavour to lean meat stews, and pairs well with the sweetness from added root vegetables. Your stew will still be hearty and comforting, while the spice of the Pinot will give it a warm complexity. Malbec is dry, meatier, and more tannic than Pinot, making Malbec an exceptional ingredient for poached vanilla spiced pears. If you haven’t used wine in your cooking, start simple with a creamy white wine such as a buttery Chardonnay or a crisp Pinot Grigio, and add it to a white sauce for your creamy pasta dishes. Or add a dash of Sauvignon Blanc or a dry Riesling to your seafood dishes like steamed mussels or poached halibut. These wines will easily transform the dishes to the next level. Adding wines without cooking out the alcohol can be tricky. They can often overpower the flavours you were trying to achieve. Sticking to sweeter wines in desserts can be an easy way to incorporate wine without cooking. Some wine desserts include jellied Champagne, wine-soaked berries, or an unconventional wine smoothie. Consider substituting white or dessert wine in place of fats like oil or butter in a cake; it can be wondrous. White wine pound cake and chocolate-red wine cake recipes are widely available. Subbing out red or white wine vinegar for the real deal in a vinaigrette is delicious and uncomplicated. Get creative with wine and how you incorporate it into your cooking. Do you have an opened bottle of old wine that needs to be used up, or maybe it wasn’t the best wine you’ve ever had? Don’t fret, you can cook with it! Wine can be used for up to two to three months after opening—even if you think it’s unfit for drinking. Alternatively, non-alcoholic wine is great for cooking, too!

Cooking with wine is a simple way to elevate a one-dimensional dish. And it’s true—only cook

with the wine you’d want to drink!

Pantry cooking wine is of poor quality and not recommended. The ingredients in cooking wine are high in salt, and the wine often contains sugar and preservatives we really shouldn’t be consuming. A cheap bottle of wine is always better than pantry cooking wine. Good wine, when the alcohol has been cooked off properly, leaves behind beautiful, aromatic flavour compounds. Whether it’s a full-bodied, complex, and bold red, or a light, sweet and tannic white—there’s a wine for cooking that!

Whether your budget allows for a $10 bottle or a $40 bottle, wine makes a great addition to any dish. These are not all masterly ideas—have fun and experiment!

SPRING 2022 www.pei-living.ca

HAPPY HOUR

Cosmopolitan

INGREDIENTS

1 1/2 oz Vodka Citron 1 oz Cranberry juice 1/2 oz Cointreau 1/2 oz Fresh lime juice

METHOD

Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail glass. Serve strightup (no ice) and garnish with lime or citrus wheel.

www.pei-living.ca SPRING 2022 www.pei-living.ca SPRING 2022

Blueberry Bourbon Smash

INGREDIENTS

1 C Light brown sugar (220 g) 1 C Water (240 mL) 1 pt Blueberry (405 g), very ripe Ice 2 oz Bourbon (55 g) 1 oz Lemon juice (30 g) 1 oz Blueberry simple syrup (30 g) Ginger beer, to taste Lemon wedge, for garnish

METHOD

In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely. Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for five to 10 minutes. Transfer the mixture to a blender and blend until smooth. Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to one month. In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds. Strain into a glass filled with ice and top with ginger beer.

You can store the blueberry syrup in an airtight container in the refrigerator for up to one month.

Garnish with lemon wedge.

SPRING 2022 www.pei-living.ca

GOOD EATS

PEI POTATO SALAD: 3 WAYS A ccording to the PEI Potato Board, potatoes are nutritional powerhouses and are a very healthy component of a balanced diet. Potatoes contain: • 45% of your recommended daily intake of Vitamin C • 18% of your recommended daily fibre intake • No saturated or trans fats • More potassium per serving than broccoli or bananas

Creamy New PEI Potato Salad

12-16 small PEI new potatoes, halved 2 tbs (30 ml) sour cream 1 ½ tbs (23 ml) mayonnaise 1 shallot, minced 1/2 tsp (2 ml) lemon juice 2 tbs (30 ml) chives, chopped 1 tbs (15 ml) fresh sage, chopped salt and pepper to taste

Gently scrub potatoes to remove dirt and loose skin. Cut potatoes in half if necessary.

But if you ask any Islander, they’ll say it’s simply about the taste!

Place potatoes in a pot of lightly salted cold water. Bring to a boil, reduce heat and simmer for approximately 10-12 minutes or until tender. Drain and allow to cool. In a large bowl, mix together the sour cream, mayonnaise, red onion, lemon juice and chives and fold in potatoes. Season to taste with salt and pepper.

We’ve collected our trio of favourite potato salad recipes for you to try. One is a traditional Island favourite, a warm German, potato salad. Another is my preference, mustard potato salad with hardboiled eggs.

For more recipes using PEI potatoes visit www.peipotato.org

Î. - P. - É PEI

www.pei-living.ca SPRING 2022

German Warm Potato Salad

Mustard Potato Salad with Eggs

9 potatoes, peeled 6 slices bacon

5 pounds potatoes, peeled and diced 1 1/2 C mayonnaise 1 medium onion, finely diced 1 medium red pepper, finely diced 1/4 C yellow mustard 1/4 C milk 3 tbs butter, cut into pieces 2 tbs sweet pickle juice 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp ground paprika 10 medium sweet pickles, diced 6 large hard-cooked eggs, divided

3/4 C chopped onions 2 tbs all-purpose flour 2 tbs white sugar 2 tsp salt 1/2 tsp celery seed 1/8 tsp ground black pepper 3/4 C water 1/3 C distilled white vinegar

Bring a large pot of salted water to a boil. Add potatoes and cook about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and paprika; blend until smooth. Blend in pickles. Dice five eggs and blend into the mixture. Taste and adjust seasonings as needed. Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika. Refrigerate at least 30 minutes to blend the flavours. Mix in the chilled chopped potatoes, and refrigerate for at least 30 minutes. Serve cold.

Sauté onions in bacon drippings until they are golden- brown.

In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

FOOD & DRINK - ANN’S SPRING CLEANING ESSENTIALS

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

RAINBOW SCRUBBY Rainbow Scrubbys are the

outrageously useful household, outdoor and automotive scrubber. Durable, textured cloths that are tough on baked-on food but gentle on dishes. Machine washable and chemical free.

ECOLOGIE SWEDISH SPONGE CLOTHS Bring a little thoughtful beauty to your cleaning routine and say goodbye to single-use paper and hello to these reusable alternatives. Versatile, effective, and highly absorbent sponge cloths that look great in your eco kitchen.

FULL CIRCLE Full Circle dish cloths are designed with loops for added scrubbing power; 100% organic cotton keeps things clean and green and extra soft, absorbent and long-lasting. The cellulose sponge cloths are durable and reusable, reduces paper towel waste, and tackle spills, dishes and household cleaning. Microwave and dishwasher safe for disinfecting.

www.pei-living.ca SPRING 2022

OXO POP CONTAINERS Stackable, clear containers make kitchen and pantry organization easy. The push-button airtight seal ensures freshness, and BPA-free durable plastic expands the possibilies of organization!

JARWARE SOAP PUMP Upcycle your mason jar. The Jarware soap pump fits regular mouth mason jars. Recommended jar size: 16 oz. BPA-Free and made from recycled materials! Dishwasher safe.

Make spring cleaning fun!

DUST BUNNIES These machine washable, re- usable mop covers will leave your home spotless, all the while keeping hundreds of disposable cloths from the landfill. Easy care and a cute pattern will make sweeping the floor an easy task. Compatible with leading sweeper- mop brands.

LE MARCHE NET SHOPPING BAGS These French-inspired shopping bags are lightweight and can carry a load but compact enough to fit into your handbag. 100% cotton, wash in cold water and line dry.

SPRING 2022 www.pei-living.ca

HEALTH & WELLNESS

FINDING THE PATH TO A SAFE AND PROACTIVE WAY TO ADDRESS

PROLONGED TOXIC STRESS

By Magan MacDonald, Your Life Design

Female entrepreneurs have been especially tired, scared, and weary throughout the past two years navigating the COVID-19 pandemic.

www.pei-living.ca SPRING 2022 www.pei-living.ca SPRING 2022

T he threats to female- led businesses prior to 2020 have amplified as the need for unpaid childcare, homeschooling, and family responsibilities were added to an already challenging workload for woman entrepreneurs. The Business Development Bank of Canada Wellness Report* highlights that two-thirds of business owners are feeling low energy and tired at least once a week since the beginning of the COVID-19 outbreak. Despite the fatigue and distress of COVID-19, female entrepreneurs continue to show up in their businesses while managing the financial, family, and fight that comes with navigating the business world. Entrepreneurs are accustomed to the stress, challenges, and uncertainty of owning and growing a business. Tenacity, drive, and determination are the foundational traits of many entrepreneurs which have carried them through turbulent changes, stress, and uncertainty. Humans, by nature, are not made to withstand the long-term effects of stress. Worry, anxiety, and stress can have lasting effects on one’s physical and psychological health. According to the Centre for Addiction and Mental Health, the more prolonged and more extensive the stress, the greater the risk of anxiety, depression, substance misuse, and other mental illnesses. Stress can severely impact physical health, and is connected to headaches, stomach issues, and a weakened immune system.

WHAT IS WITHIN OUR CONTROL

Empowering ourselves to focus on what we can control can shift one’s perspective from a stress mindset to a coping mindset. Keeping strict daily routines, prioritizing commitments, and organizing various tasks significantly reduce anxiety and create predictability. Practicing structured sleep hygiene, restarting a gratitude practice, engaging in everyday movement, and finding time to get outside are the fundamental self-care practices to employ to reduce additional stress. Even in the smallest forms, finding time for enjoyable activity can redirect stress responses and improve mood.

Magan MacDonald is a private therapist and professional trainer at Your Life Design Inc., a Prince Edward Island-based company offering online therapy and training. She also holds a position with the PEI Public Schools Branch. Magan has bachelor’s degrees in Family Science, Education, and Social Work. She also has a Master of Social Work degree from the University of Toronto and is a Ph.D. candidate at Queens University. She has provided training to hundreds of professionals during the COVID pandemic. She specializes in working with children and their parents, young adults, couples, and families. She lives in Charlottetown with her partner and their three preschool children.

HOW WE CAN CONNECT

Connection with others can reduce perceived stress and diminish stress hormones. Connections can include playing a game with a family member, walking with friends, visiting a local shop, and spending time with pets. In-person and virtual contact focused on empathy and connection can help to reframe stress and improve mood. Sharing one’s personal experience with others can foster a sense of belonging, community, and connectedness.

HOW WE CAN COLLABORATE

When things seem overwhelming, collaborating with a therapist is a safe and proactive way to address prolonged toxic stress and prevent further disruptions to mood and mental health. Mental health therapists create safe spaces to provide individuals with support tools, resources, and skills necessary to navigate challenges in their business and personal life.

www.yourlifedesign.ca 902.316.0745

*https://www.bdc.ca/en/about/analysis-research/canadian-entrepreneur-mental-health-well-being-report

SPRING 2022 www.pei-living.ca

HEALTH & WELLNESS

www.pei-living.ca SPRING 2022

Two derm-recommended skincare ingredients to look for in a skincare routine. DYNAMIC DUO By Alana Lauren

W hen researching skincare, it’s easy to get lost in a sea of products with different ingredients. To make matters more complex, some ingredients might be effective but are harsh on your skin if not formulated optimally or used correctly. To cut through the skincare chaos and help you find gentle yet restorative solutions, consider advice from the experts. The key is to choose products with effective, proven ingredients that provide both immediate and long-term benefits. Since we are all short on time, a few of these power-packed products used consistently is ideal. It’s easy to get confused when it comes to skincare. Here are two anti-aging ingredients for nourished, younger-looking skin:

and promotes cell turnover, so skin appears fresh and renewed. This is why many people who are prioritizing wrinkle prevention or wrinkle treatment opt for products with retinol. To go one step further, look for products with time-released retinol. This helps provide your skin with a steady dose of this effective ingredient throughout the day, helping smooth lines and wrinkles without irritating side effects.

product with a time-release, fragrance-free formula, this type of hydrating cream gives you that youthful-looking complexion with zero irritation, so you can feel confident, even if you have sensitive skin.

Ingredients to carefully consider

Fragrance in skincare is a personal preference, so you should look for the option that works best for you, but be aware if you have sensitive skin, fragrances can sometimes be irritating. Some additional ingredients often found in skincare that you might consider avoiding include aluminum, which can dry the skin and cause irritation, or dyes because they are not necessary for the skin and can be irritating or drying. With these guidelines, skincare can be simplified. Embrace powerful ingredients that are also gentle on the skin and you’re sure to love the results.

Hydration Hero: Hyaluronic acid

Your body’s natural production of hyaluronic acid declines as we age, so it’s important to try and replenish it. Topically, hyaluronic acid is a humectant, which means it helps the skin retain water, so the outer layers stay hydrated. This can also help skin appear more youthful and glowing, helping to eliminate dryness and even some fine lines. Some products combine both ingredients - retinol and hyaluronic acid. Look for a

Anti-aging superstar: Retinol

A type of vitamin A, retinol is applied to the skin to help reduce the effects of aging and acne. This powerful skincare ingredient increases collagen production

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WOMEN IN BUSINESS BRIGHTER DAYS AHEAD! By Jacqui Chaisson

Building a business — and maintaining its success — takes confidence, determination and the ability to take risks. According to Statistics Canada there were 1,050,000 (2019) self-employed women in Canada, accounting for 37% of all self-employed persons.

Each spring PEI Living Magazine focuses on Island women who have chosen the entrepreneurial career path. Being an entrepreneur is challenging, terrifying, frustrating and most of all, rewarding.

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The last two years have been a marathon of challenges for small businesses on the Island. On top of the everyday stress from COVID-19, women have had the added workload of being full-time mothers and part-time teachers while running business ventures. But it’s brighter days ahead! The pandemic restrictions are slowly lifting and we’re all eager to return to an almost normal life again.

According to Statistics Canada’s report Impact of COVID-19 on businesses majority-owned by various sub-population groups and visible minorities, third quarter of 2021. *

in Canada. The research shows clearly that COVID-19 has amplified structural barriers, has affected woman entrepreneurs more than men and has affected Indigenous, racialized and other diverse entrepreneurs most of all. • Women are majority owners of about 15.6 per cent of Small Medium Enterprises (SMEs) with one or more employee—about 114,000 companies (2017). But women account for over 37 per cent of self-employed Canadians or 1,050,000 (2019). • Woman entrepreneurs are more likely to be in the service, social, health and beauty, and food sectors than in manufacturing and technology. • Women are less likely to seek and receive financing than men (32.6 per cent vs. 38 per cent) and firms owned by men are more likely to receive venture capital or angel funding and other forms of leverage such as trade credit or capital leasing. • SMEs with under 20 employees have been the hardest hit during the pandemic and women are more likely to own newer and smaller businesses, making them the most affected. • During the pandemic, the percentage of woman-owned businesses that laid off staff, 40.6 per cent, is about equal to the percentage of male-owned businesses overall (40.5 per cent). However, the percentage of woman- owned businesses that have laid off 80 percent or more of their employees is substantially greater than that of businesses overall (62.1 per cent vs. 45.2 per cent). The following pages are dedicated to some of the inspiring women in PEI who have taken up the challenge of business ownership; we encourage you to support their ventures.

76.7 % Over three-quarters of businesses majority-owned by women indicated that they have an optimistic future outlook over the next 12 months.

From the onset of the pandemic, women business owners have

exhibited amazing tenacity, driven to adapt and pivot regardless of the many challenges. Woman entrepreneurs on the Island have banded together, supporting each other; they have empowered and supported woman-owned businesses from all backgrounds and walks of life, helping each other to grow, thrive and succeed. Over the last two years, the local business community has not only experienced challenges due to the pandemic; in addition, the first quarter of 2022 was plagued with a snowstorm almost every weekend. How did some local businesses innovate? Many have increased their online presence and offered delivery for many of their products. Local coffee shops, breweries and restaurants are used curb-side deliveries and created online ordering systems. Many of these innovations are still in effect, and local businesses have seen a rise in support from Islanders. According to the study The State of Women’s Entrepreneurship in Canada 2020*, the first annual report from the Women Entrepreneurship Knowledge Hub (WEKH) synthesizes government, academic, and expert research to highlight some of the structural barriers facing diverse women entrepreneurs

32.6 % Women are less likely to seek and receive financing than men (32.6 % vs. 38 %) and firms owned by men are more likely to receive venture capital or angel funding and other forms of leverage such as trade credit or capital leasing.

37.0 % Women account for 37 per cent of self-employed Canadians or 1,050,000 (2019).

* https://www150.statcan.gc.ca/n1/pub/45- 28-0001/2021001/article/00036-eng.htm

*https://wekh.ca/research/the-state-of-womens-entrepreneurship-in-canada/

COVER FEATURE

INSPIRING STUDENTS, PARENTS AND TEACHERS A Q&A with Ann Myers of Sylvan Learning

By Jordan Parker Photos Story Thorburn

www.pei-living.ca SPRING 2022

WHEN DID YOU LAUNCH YOUR BUSINESS?

It’s amazing what word of mouth can do on the Island. I love hearing that a parent was referred to Sylvan by a friend who had a great experience here. That means I am making a difference and that’s so important to me.

It works very well for all students, but especially for those who require some extra assistance or feel more successful with routine. We’ve also seen growth from our immigrant families; many are looking for help with their child’s English proficiency. Like all businesses, since Covid, Sylvan has had to adjust to a new normal. ADVICE FOR WOMEN JUST ENTERING THE BUSINESS WORLD: Setting realistic goals is key. My personality is one where I want to know everything right away and that’s just not possible. Take on only as much as you can handle and then add on as you can. Having key people around to help you is crucial. I am very fortunate and have incredible teachers to help me build my business. Finding a healthy balance is tough, especially as a single mom. It’s very easy to get consumed by your business. Recognize opportunities to celebrate, relax and recharge. Talk to other people in businesses, both similar and different to yours. They can offer a wealth of experience and support for you. Some days you think you are invincible and that everything is great. Other days you think, why am I doing this? Just remember that internal dialogue is normal, and we would feel that way no matter what job we were doing!

I started my business in the fall of 2014. Education has always been a huge part of my life, both as a student and as an educator. When I heard that Sylvan Learning Centre was for sale, I knew it was the perfect fit for me. I researched and studied the business before making the final decision. The more I learned, the more I could see myself doing this. No matter the obstacles, I just kept moving forward and believing that it was going to happen. I had no idea how much my life would change once I signed on the dotted line. Starting a business on your own is not for the faint of heart! You need to believe in yourself 150 per cent. WHAT DO YOU LOVE MOST ABOUT YOUR VENTURE? When I first started Sylvan, I didn’t realize how much parent contact I’d have. I love that I get to have genuine conversations with parents when they reach out looking for help with their child’s needs. That contact continues throughout their time at Sylvan. Progress meetings celebrate successes and focus on upcoming skills to master. It’s a fantastic feeling when a parent reaches out and you can offer them the help they’re looking for. Our Centre is very welcoming, with parents often feeling more like friends than clients.

WHAT INSPIRES YOU?

I am inspired every day by my staff, my students and my families. I’m so fortunate to work with incredible teachers who have a passion for helping children. At Sylvan, we have students as young as four all the way up to and including university and college. Many are struggling with one or more subjects, and some may be several grades behind. Our first step is always to build a relationship of respect and trust. It’s an incredible feeling to see a child’s confidence grow and to be able to try new things or succeed in an area that has been a real challenge for them. I know that I am being completely biased, but we have amazing kids!

WHAT CHANGES HAS YOUR BUSINESS EXPERIENCED SINCE OPENING?

My business has grown in several areas since I started. One area is with children who have been diagnosed with a learning challenge or who are on the autism spectrum. Sylvan has a very structured setup and form of delivery.

Sylvan PEI ann@peilearning.ca 902.367.3678 www.SylvanPEI.ca

(Photo Evan Ceretti)

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COVER FEATURE

WELLNESS ILLUMINATED SOUL LUX

By Lynne McKenna Photos Evan Ceretti

People who rely on holistic medicine, or those who want to find out more, will find that Melanie Snell, founder of Soul Lux - Wellness Illuminated in Charlottetown, is an expert in this approach to health. She’s an acupuncturist, holistic nutritionist, reiki master, craniosacral therapist, cognitive behaviour therapist and herbal medicine enthusiast.

www.pei-living.ca SPRING 2022

“Holistic medicine’s primary goal is to get to the root of the problem by considering the whole person, mind, body and spirit, and integrating conventional and alternative therapies to prevent and treat disease and pain,” explains Melanie. “This ‘whole body’ approach includes a person’s mental and emotional health, attitude, personality, spiritual beliefs or lack of belief, nutritional habits, work and home environment, and lifestyle to promote a patient’s optimal health. You could say that holistic medicine wants you to feel seen and heard in every way.” Soul Lux offers a full range of holistic medicine services: acupuncture, Mei Zen cosmetic acupuncture and facials, Tui Na massage, cupping, Reiki, craniosacral therapies, and holistic nutrition. Helping people is what Soul Lux is all about. “I love watching people go through their very unique healing journeys; some people who end up in my clinic have lost hope, and I am their last-ditch effort to get well. Some don’t even believe in alternative medicine practices, but quickly understand thier power in a couple of sessions. In those moments, witnessing my clients go from feeling disempowered and lost in their healing journeys to feeling better and in control of their health and wellness truly makes me feel like I am making a difference in this world.” Before becoming a health professional, Melanie specialized in merchandising and visual display in the fashion industry in Vancouver. She credits that decade of experience and her extensive training with making Soul Lux successful, giving her clients the best possible experience that they’re looking for.

Soul Lux offers a full range of holistic medicine services: acupuncture, Mei Zen cosmetic acupuncture and facials, Tui Na massage, cupping, Reiki, craniosacral therapies, and holistic nutrition.

Soul Lux clients are very enthusiastic about those experiences!

“If you want a well-rounded approach to your health, Melanie has the ticket. Her mix of Eastern, Western and modern modalities hits all the buttons.” - M.S., BC. A client who loves the acupuncture sessions says, “…I always leave feeling as if I went to another planet, no joke, some of the best naps I have ever had have been on her table. …Thank you so much, Melanie!” - T.R., BC For clients new to holistic medicine, another client emphasizes that Melanie “…is very easy to understand when explaining her work. She often knows her patient’s needs just by observation before you even sit to discuss why you came to her and what is needed to be corrected in your body and psyche.” Melanie’s goal is that all her clients will have the same great experiences. “Our lives are so chaotic and stressful and we need our self-care clinics to help us relax and feel cozy,” says Melanie. “That is and always has been my mission in life: comfort.”

Soul Lux 549 North River Road - Unit 3 Charlottetown 902.978.1211

info@soulluxglow.com www.soulluxglow.com Online booking available

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COVER FEATURE

A VISION FOR THE FUTURE By Alana Lauren Photos Bobby-Jo Goudreau Model Lynn MacKay, Gulia Usanova Location Shoot Sydney Boutique Inn

L ady Slipper Intimate Apparel & Accessories has been a downtown Charlottetown fashion retailer for many years and Carolyn MacKinnon has been part of that history from a very young age. In the early days her ambition was to work in retail to save for university and get her business degree and maybe become an accountant. Once Carolyn accomplished her goals, she realized that the challenge of retail was more inspiring and dynamic than sitting behind a desk. Following graduation and a trip through Europe, Carolyn accepted a position as Merchandise Manager for a group of retail stores including the Lady Slipper Intimate Apparel & Accessories. Today, she is part of the succession plan to continue to operate Lady Slipper into the future using every experience and lesson learned from the women she worked closely with over the years. Now, a mother of three young children and a busy entrepreneur, Carolyn has successfully navigated through this difficult period for many women- owned businesses. “I’m very fortunate to have great family support and a talented team of women to back me up. It allows me to do what I love”. Fashion, style and design allows me to show my creative side”, says Carolyn. Carolyn is excited about the direction the business is taking. “We are so appreciative of the support from our customers that it inspires us to do our very best for them. We want to make it an enjoyable experience to shop with us and make them feel at home the minute they walk through our door. The community support of our local shop has been overwhelming and sometimes very touching by making their support personal, like sending a

“When offering our customers brands to

shop, we look for fashion proudly Canadian made, run by women, or made from sustainable fabrics.”

- Carolyn MacKinnon

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