Just For Canadian Dentists 2012-03 March April

inside: Continuing dental eduCation CalendarPublications Mail agreeMent #41073506

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where will you meet? copenhagen / key biscayne / danube / bermuda / jasper >>

+ madrid vs. barcelona + associate-to-owner

TranSiTion+ STaFF appreciation+ test your Wine iQ

churchill

chillphoenix

heat

*wina $100 gift certificatefrom Zebra Print Centre!See page 27

March/april 2012 Just For canadian dentists 3

FeatureS

14 cool Churchill Belugas, bears and beauty

33 desert dish Discover the foodie side of Phoenix

ColuMnS

8 photo prescription Shooting at high noon

18 dentist unleashed Madrid vs. Barcelona is no match

25 the wealthy dentist The associate-to-owner transition

28 practice management Staff appreciation

29 motoring Pilgrimage to the midwest mecca

36 the thirsty dentist Test your wine IQ

37 the hungry dentist Eggs all day!

MarCh/april 2012 ContentS

departMentS

5 March/April mix

19 CE calendar

26 classifieds/marketplace

27 sudoku

38 small talk with Dr. Abenaa Ayeh

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dentistsJ u s t F o r c a n a d i a n

life + leisure

march/april 2012

Editor and art Director Barb Sligl

Editorial assistant adam Flint

contributors lucas aykroyd Timothy a. Brown Dr. holly Fong michael DeFreitas John Geary Janet Gyenes Dr. Neil pollock manfred purtzki Dr. Kelly Silverthorn Dr. Derek Turner corey Van’t haaff cover photo B. Sligl

Senior account Executive monique mori

account Executive lily Yu

Sales, classifieds and advertising in print circulation Office 200 – 896 cambie Street Vancouver, Bc V6B 2p6 canada phone: 604-681-1811 Fax: 604-681-0456 Email: [email protected]

associate publisher linh T. huynh

production manager Ninh hoang

circulation Fulfillment alison mulvey

cE Development adam Flint

Just For Canadian Dentists is published 6 times a year by in print publications and distributed to canadian dentists. publication of advertisements and any opinions expressed do not constitute endorsement or assumption of liability for any claims made. The contents of this magazine are protected by copyright. None of the contents of the magazine may be reproduced without the written permission of in print publications.

in print publications200 – 896 cambie Street Vancouver, Bc V6B 2p6 canada

www.justforcanadiandentists.com

printed in canada.

want to reach us? check out our website!

cover photo: The Desert Botanical Garden in Phoenix, with its stands of saguaro cacti. There’s plenty more to

feast on in the desert heat…discover the foodie side of Phoenix. Story on page 33.

14 33

June 20 - 23, 2012President Donald Reikie and the Pacific Coast Society for Prosthodontics invite you to attend their annual meeting at The Fairmont Empress Hotel in Victoria, British Columbia, Canada. Program Chair Keith Phillips has arranged an interdisciplinary scientific program including internationally acclaimed speakers. Local Arrangements Chair Larry Over has planned a variety of exciting activities for spouses and the entire family.

Guest Speakers Include:

Events:

Dr. Richard Roblee - Orthodontic

Restorative Communication

Dr. William Becker - The Periodontal

Foundation

Dr. J. Robert Kelly - Restorative Materials

Dr. Gregg Kinzer - Occlusion

Dr. Ricardo Mitrani - Esthetic

Restorative Reconstructions

Dr. Robert Winter - Dental Ceramics

Held at the beautiful Cordova Bay Golf Club.- Pre-meeting Golf Tournament:- Wednesday Evening Welcome Reception: Will take place in the hotel lobby andveranda overlooking the picturesque inner harbor.

- A Thursday afternoon/evening social: At the world famous Butchart Gardens(dinner and evening event with optional afternoon tours).- Friday President’s Reception: A pre-dinner cocktail reception in theBengal Lounge at the Empress Hotel.

- Installation Dinner and Ball:

- Scientific Sessions:

- Children’s Program:

- Spouses Social Program:

Will be held in the Crystal Ball Room of the EmpressHotel on Saturday June 23, 2012.

Held in the Conference Centre lecture theater, adjacent to theEmpress Hotel. This world class venue provides an optimal audio visualenvironment for our meeting.

Provided for all those families interested in a family vacationin Victoria.

Will include a BC museum tour, afternoon tea at theEmpress (considered among the world’s best), and a complete tour of the EmpressHotel.

4 Just For canadian dentists March/april 2012 March/april 2012 Just For canadian dentists 5

*

spring is sprungIt is spring again—cause for celebration!

And with that maybe a bit of indulgence…in food, that is. recharge within the warmth of the

greater Phoenix area, where sun-kissed produce makes its way from farm to fork in delectable fashion. There’s a foodie renaissance going on here, with creative young chefs and off-the-beat food-truck innovators taking advantage of the bounty at their footsteps. from five-star dining in an indigenous restaurant to hot dogs wrapped in naan bread, there’s plenty to sample (page 33).

or celebrate spring by embracing some Churchill cool. You may need a serious wetsuit for a dip in hudson Bay, but the ice has broken up and the belugas are waiting for some playful interaction. hearing their

soft squeaks and seeing their sweet smiles from beneath the water’s surface may be one of the most unforgettable experiences of your life (page 14).

Then there’s Spain (page 5 and 18), sturgeon fishing (page 6) and cavorting with elephants (page 7). And, how about catching such amazing travel experiences on camera? we want to help…So, this issue we’re introducing a “photo prescription” column, where an award-winning photographer provides advice on how to get a stellar shot that actually does capture those “wow” moments (page 8).

let us know what you think and send us your photos and questions. And keep your subscription going at justforcanadiandentists.com. Enjoy!

[email protected]

*

clockwise from top Foodie Phoenix, from

on-the-go crème brûlée by Eric Ireland,

a Le-Cordon-Bleu-trained chef to divine pork belly and fresh-

plucked oranges.

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The Jungfrau railway, Europe’s highest-altitude rail line, celebrates its centenary in 2012>>

madrid vS. barcelonaSEE which you Should viSiT on pagE 18 >>

get-away

w h a t / w h e n / w h e r e > m a r c h / A p r i ls t y l e | f o o d | s h o w s | f e s t i v a l s | p l a c e s | g e t a w a y s | g e a r …

Strolling downtown Madrid by

night.

la Sagrada Familia

facade in Barcelona.

high design at

the Madrid-Barajas airport.

ancient aqueduct in

Segovia.


a jungle book

jAn

ET g

YEn

ES

get wet & wildm a r c h / A p r i l

Asplash of water off the boat’s stern…dorsal fin!…

Sturgeon!? It’s gone in an instant, having eluded our bait of salmon roe.

on a chilly autumn day on the harrison river, just a 90-minute drive from the commotion of Vancouver city life, there are few people and no traffic jams, but there’s a riot of activity.

on the river highway, deadheads of spent sockeye salmon bob by, hooked jaws open, gasping their last breaths. hundreds of majestic bald eagles and gulls use the gravel shoals, churned up by spawning salmon, as their personal airstrip. water seeps from the gunmetal sky. wind

sucks leaves from poplar trees, casting them aloft, ochre outlines swirling against sky-scraping coni-fers and the snow-cone peak of Mount Cheam in the distance.

The rawness is spell-binding, but it has made Tony nootebos, our sturgeon-fishing guide, antsy. Although the river itself appears calm, all this wind, rain and bounty of sockeye carcasses is a brew of bad news for hooking a prehistoric fish. A member of the fraser river Sturgeon Conservation Society, nootebos says that 46,000 white sturgeons have been caught and released in the harrison and fraser rivers since 1999. “Several of those fish have been re-caught 19 times,” he says. These

wild sturgeons can live for more than a century.

one of the fishing rods starts to twitch. nootebos seizes it and starts reeling. The exhila-ration soon fizzles; debris has been snagged by the hook. It’s to time to move farther upriver.

There are about 3,000 sturgeons in the waters below our boat, says nootebos, and on average, his guests land a sturgeon an hour. But three hours have faded away. we’ve become suspended in the water-colour scene, our repose rendered in a wash of melancholic grey and blue strokes.

A lone seal barely gives us a glance before disappearing underwa-ter. The wind ruffles the fine feathers of a great

blue heron perched on a piling. Eagles congregat-ing in “ghost trees” look like big baubles bedeck-ing a lacework of bare branches.

This reverie is snapped as a fishing rod is pressed into my hands, and I’m thrust into a tug of war. The rod curls dangerously, and the fish pulls me forward. I heave the rod back, and reel in a few feet of line, bringing the beast closer. The struggle continues for another 10 minutes before my arms turn to jelly, and I pass the rod to another guest. nootebos, now elated, finally steps in to bring the dino-fish to the surface and guide it in into the sling attached to the stern. within minutes he’s slipped the barbless hook

out of the beast’s maw, scanned its bony back for a tag, and measured its girth and fork length—an impressive 71 cm and 171 cm, respectively—before releasing it back into the river where it can thrive for decades to come. — Janet Gyenes

iF you go Harrison Hot Springs (and the surrounding villages of Kent, Agassiz and Harrison Mills) is a 90-minute drive east of Vancouver and three hours north of Seattle. For year-round sturgeon fishing, contact BC Sport Fishing Group: bcsportfishinggroup.com. Make your base at the Harrison Hot Springs Resort & Spa: Harrison-Resort.com, or the Sandpiper Golf Resort & Rowena’s Inn: sandpipergolfclub.com. Take a self-guided farm tour: circle-farmtour.com.

stalking sturgeonsportescape

m i xsplish-splash

joh

n g

EArY

a fish

tale

sanctuary

Tow this on your next trip: a chic-and-compact carry-on that boasts some serious stats. It’s made from Tegris®, an innovative polypro-pylene thermoplastic composite material used in lifesaving armor, NASCAR race cars and protective gear for NFL

players. Oh, and there’s aircraft-grade alu-minum in

the handle. Tough stuff. This hard-sided case can take a serious beat-ing. And it looks good. Glide (it has 360°-swivel wheels, of course) one of the new lightweight and super-stylish Tumi Tegra-Lite luggage pieces with you on your next CE event/adven-ture. Jet-setting indeed. —B. Sligl tumi.com

Splish-splash, I was takin’ a bath—but it wasn’t on a Saturday night...(apologies to Bobby Darin).

It was actually a Wednes-day afternoon, and, as they do every day right after lunch at the Thai Elephant Conservation Centre, the mahouts led their elephants down to the river for their daily bath/water-fight.

At least, it sure looked like a water-fight. And everyone—elephants, mahouts and visitors—seemed to be having a good, if somewhat wet, time.

Although Thais and elephants have a long-standing relationship dating back to the ancient kings of Siam, for many of the centre’s elephants, life was not always so hunky-dory.

At one point, most do-mestic elephants in Thailand worked in the country’s log-ging industry; however, when the Thai government placed a complete ban on all com-mercial logging in 1989, the elephants and their mahouts (the individuals responsible for training and working with the

elephants) were essentially out of work.

Rather than sell them all off to private owners or cull them, the government set up this centre near the north-western city of Chiang Mai to keep them working, happy and healthy.

I was amazed by their trunks’ versatility; one minute they used strength to haul huge logs around, the next minute, the limbs’ dexterity came into play, painting a picture. Paint-ing is not their only artistic skill; they play music on a series of hollow bamboo stalks. They also make wonderful pachyderm water pistols, and gave us a quick prelude of what to expect after lunch.

After the demos, a few remained behind, and we had a chance to feed them treats. A few times, I wasn’t quick enough and I felt two or three small trunks grabbing my fingers for the same treat!

The centre also recycles elephant dung into paper, help-ing conserve forests. Products made from the paper are sold

at the gift shops.As well as

providing homes for the 50 el-ephants that live there, the centre includes an elephant hospital facility. The hospital looks after sick and injured elephants and provides service around the country with its mobile elephant clinic.

Visitors who crave a more intimate experience can work one-on-one with elephants. The Homestay program offers multi-day options that pair up each guest with an elephant, to learn basic care and handling.

Trekking programs put more emphasis on the mahout’s way of life and the details of elephant-keeping, and some include camping in the forest with mahouts and elephants, so you can make like Mowgli and live The Jungle Book life with your very own Colonel Hathi. —John Geary

For more info about the centre, visit thailandelephant.org, and Tourism Thailand, go to tourismthailand.org.

where elephants enjoy an ancient relationship

giving get-away

pack it steely looks +construction

m a r c h / A p r i lm i x

postfish!

Soak + Spa Follow-up a day stalking big fish with a soak in one of the five mineral pools at Harrison Hot Springs Resort & Spa. Then stroll to the spa for a rejuvenating massage. Counting eagleS Take part in the Fraser Valley Bald Eagle Festival by joining a walking tour with biologists or exploring the river by boat: fraservalleybaldeaglefestival.ca land of milk + honey In this fertile region, farmers produce everything from dairy and cheese to hazelnuts and honey. Drop by the BaCk porCh to sample some coffee and see how it’s roasted on-site in the century-old roaster. And spend some time with cheese-maker Debra Amrein-Boyes at the farmhouSe natural CheeSeS. Explore the world of cheese-making and pick up a selection of aged Cheddar, blue, Brie, fromage frais from the on-farm shop.

gear

8 Just For canadian dentists March/april 2012

Why you should learn to shoot in high noon:ABOVE Polynesian canoe prow shot close to midday without polarizer in Aitutaki Lagoon, Cook Islands. The high-noon light penetrates the water deeper to reveal more detail and aquatic striations. The photo ended up on the cover of Islands magazine (right) and won a gold award from the Society of American Travel Writers. FAR RIGHT The same scene, shot mid morning without polarizer.

Send your photos and questions to our

photography guru at feedback@

inprintpublications.com and your shot may be featured in a future

issue!

p h o t o p r e s c r i p t i o n m i c h A e l d e f r e i tA s

T he carved prow of our Polynesian canoe glided towards

a group of uninhabited islets through the calm waters of Aitutaki lagoon in the Cook Islands. The mid-morning sun was already high and bright, but still produced enough glare off the water to mute the lovely emerald and cerulean tones of the lagoon.

As we neared one foot Island, where one of the Survivor series was shot, I composed a shot using the canoe’s prow in the foreground and the island in the background. I tried to keep the sun behind and over my shoulder. After reviewing my result I realized the glare off the water was depriving me of the incredible hues and water detail. I quickly attached a polarizing filter to my lens and repeated the shot. The resulting image popped off my camera’s lCD screen.

By reducing the glare, the polarizer allowed the sensor to record more saturated tones of blue and emerald and more underwater detail, adding depth and colour to the image. But, even without a polarizer, you can achieve almost the same result by shooting the scene closer to midday.

I know what you’re thinking, “what about the magic hours?” well, in the tropics you’ll find many exceptions to this rule. Sunlight hitting water at right angles (from directly above) produces much less reflected >>

high noon

Michael DeFreitas is an award-winning photographer who’s been published in a wide variety of travel publications. With his initials, MD, he’s been

nicknamed “doc,” making his photography prescriptions apropos.

Shooting in high, bright tropical sunlight is a worthwhile challenge

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>> glare and penetrates deeper into the water and accentuates the lovely colours and water in the lagoon.

I used the polarizer because I wasn’t sure if I’d have a chance to repeat the composition closer to midday. As it turned out, I did—and without the polarizer the resulting image was even better.

A bright tropical sun usually poses more challenges than opportunities, so I still recommend shooting before 10 am and after 4 pm (the magic hours) when the sunlight is less contrasty and has a warmer colour temperature (more reddish hues). high sun has a cooler colour temperature (bluer) and produces more contrast, which may work fine for blue and emerald water hues, but not so well for sweeping landscapes, architecture or people.

But that doesn’t mean stowing your camera at midday. Use the high sun filtering down through a jungle canopy to brighten tropical rainforest scenes. just be careful of “hotspots” (overexposed areas) where direct sunlight hits the forest floor or foliage. on the flip side, jungle streams and waterfalls are best shot in the early morning, late afternoon or on slightly overcast days to avoid overexposing the water.

overhead light is also great when shooting inside buildings like cathedrals with large windows. At lower angles sunlight tends to hit the glass too directly causing overexposure. Also, light streaming in through windows can create hotspots within the building.

Also, I often use shady spots on a white-sand beach or next to a white building for my people portraits. high light bouncing off these light-coloured surfaces brightens faces and adds catch-lights to your subject’s eyes. remember, when shooting indoors or in the shade, to add a bit of warmth to your images by setting your camera’s white balance control to “cloudy.”

on your next visit to the tropics, rather than stowing your camera at midday find shooting situations like those above where you can exploit the high, bright sun.

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Pro tiPs in the > Shoot narrow street scenes near midday to brighten the

shadows.

> when shooting wide landscapes with breaking surf or white buildings set your camera’s exposure compensation dial to -0.5 underexposure to avoid overexposing white areas.

> Remove sunglasses when shooting in the tropics and you’ll see what your camera does. it also makes it easier to view your lcd. Sunglasses polarize light making scenes look more saturated than they really are.

> Remember to use your camera’s pop-up flash to fill in facial shadows when shooting portraits.

> Don’t look directly into your viewfinder while pointing your lens directly at the sun (like a sunset or sunrise). view the scene from a few inches away from your viewfinder to protect your eyes.

> never leave your camera or memory cards in a sunny place. Even when diffused, the hot tropical sun can fry electronics in a few minutes.

> The shade from a wide-brimmed hat or cap makes it easier to see info in your viewfinder and check images on your camera’s lcd.

> Always shoot colourful subjects (buildings, fruit, flowers, etc.) during the magic hours or in open shade around midday. Bright sunlight washes out warm colours.

> Sometimes we get so involved in photography that we forget about ourselves. Keep a water bottle in your camera bag or photo vest and sip often.

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t r a v e l a t h o m e t r a v e l a t h o m e

When in churchill…

chEcK ouT MiSS piggy and ThE M/v iThaca. Two wrecks that, in past years, were town party spots. Miss piggy is a curtiss c-46 freight plane that made an emergency landing with no fatalities among the shore rocks in 1979. The M/v ithaca, a cargo ship, ran aground in 1961 amid much controversy. you can walk up to it on low tide.

SaMplE ThE pEanuT-BuTTER TaRTS aT gypSy’S RESTauRanT & BaKERy. what gypsy’s does best is dessert, a favourite subject in a town where winter temperatures can freeze water in mid air. This is like a Reese’s peanut butter cup but much, much better and highly addictive. The rhubarb pie, also not to be missed, is made from locally grown crops.

go To ThE paRKS canada viSiToR cEnTRE in ThE via Rail STaTion. learn about the area, peer into a gigantic bear’s mouth, see a bear den and an early native tent. But, best of all, buy a map of north america from the northern perspective looking south.

TouR ThE ESKiMo MuSEuM. Shelves are lined with ancient inuit carvings of tusk, antler and stone plus there are two traditional skin kayaks.

TaKE in ThE pRincE oF walES FoRT naTional hiSToRic SiTE. The massive stone fortress that the hudson’s Bay company took 40 years to build in the 1700s, then abandoned 11 years later to the French without a shot being fired from its 40 cannons. Stories by the guides are worth the trip, alone.

STaMp youR paSSpoRT. get the distinctive circular polar bear stamp at the Post Office (located conveniently next to the local liquor store).

viSiT ThE noRThERn SToRE. it’s the local answer to walmart-meets-7/11, where you can gawk at $5 lettuce and $10 gallons of milk.

Shop. (indeed!) inuit carvings are for sale just about everywhere including the Eskimo museum and the northern Store. The arctic Trading post has the most tourist trinkets along with T-shirts, jackets and moccasins. northern images has the high-end art.

Face down in the 5.5-degree water of Churchill river off hudson Bay in arctic Canada, I’ve got company—a 5-metre, stark-white beluga whale is staring at me, sly little grin on his face. I stare back and squeak into my snorkel.

he disappears, offended perhaps at what-ever I said. But maybe not…because then he’s back, now with a friend. And there are more, like ghosts, in the distance. This is the oThEr Churchill: summer (sort of), whales, hardly any tourists. And an oc-

casional bear. Traveling halfway to the north Pole to es-cape the city heat does seem a tad extreme, but this quirky little town of 850 people on the western shore of Manitoba’s hudson Bay, where local guys wait for the fly-in barber to get their hair cut, is the crossroads for one of the most amazing animal shows on earth. In fall, thousands of polar bears pad through, looking improbably cute as they play-fight and impatiently wait for ice to form so they can go hunt seals. In summer, it’s beluga whales by the thousand, chowing down on capelin, giving birth, scratching itchy backs on rocks in the

shallow rivers that empty into the bay. And my friends and I have come to join them in the water. But first, the wet suits…made of seven mil rubber thick enough to outfit a national geographic expedition. “It’s supposed to be tight,” a guide says helpfully as we stuff ourselves like sausage meat into bottoms, tops, gloves, hoods and booties. Masks with snorkels complete the ensemble. And then we are off, past the blooming purple fireweed and white arctic daisies, past the huge town grain elevator that holds crops for European export, past the old fort. we’re riding in rubber Zodiacs, faces to the wind and looking disturbingly like a pair of navy Seal boats on a mission.

we have sorta clear water. we have sun. And also, for a bit, we have no whales. The day before, they had been all over us as we kayaked. glistening white backs arced out of the water. Breathy little puffs surrounded us as the whales exhaled through their blow-holes. They bumped our tiny boats so of course, I stuck my hand in the water. And, yow, something brushed my fingers. I could see him. he could see me. he felt like a hardboiled egg

without the shell…soft-ish and slick. But today, at Button Bay where the whales usually hang, we get, instead, a big ‘ole bear, slowly pacing the shore, twitchy black nose in the air. It’s maybe the same guy who showed up at a town dump the night be-fore until driven off by the local bear patrol. Bears are here in Churchill because they’ve always been here. It’s people who are the intruders. In summer, the bears are hot and lazy. we saw them by helicopter one day, ly-ing sprawled like rugs across cool muck and wading in shallow water just off shore. They weren’t eating because nothing…not birds or fish or even people are worth the effort. They’re waiting for ice to form in the fall, so

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must do!

Belugas, bears, beauty and, yes, also some big bugs await in Manitoba’s subarctic north by yvette Cardozo

Retreating glaciers have scoured the Hudson Bay coastline to form the smoothly sculptured rock formations found in Churchill.

Polar swimming in Hudson Bay. Summertime viewing reveals bears on the shore and in the

water, feeding and fattening up for winter.

Curious beluga whale “smiling” at a snorkeler near the water’s surface in Hudson Bay.

Aerial view of “arctic rover” or “tundra buggy” on the tundra for summer wildlife viewing.

Beluga-watching off a tour boat in Hudson Bay. Huge pods swim right up to boat,

attracted by the engine’s purr.

Ubiquitous polar-bear-alert sign found all over Churchill, a crossroads for migrating polar bears.

A beluga whale swims up to a kayak

in Hudson Bay.


t r a v e l a t h o m e

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they can reach the nice, fat, calorie-rich seals. Back at Button Bay, our bear continues his slow meander, turning his head every so often in our direction. Does he smell us? There is a record of a female once taking a sharp right to find a rotting whale carcass 160 km away. Yeah, he smells us. we’re not swim-ming anywhere near here today. As for the belugas, they are true creatures of the arctic. The 3,000 or so that come to Churchill every summer spend winters at the top end of hudson Bay, which in whale terms is like sticking around the neighborhood. They are tiny compared to your run of the mill 15-metre humpback…rarely longer than 5 metres, with that silly dolphin grin and hearing sharp enough to pick up sounds in water 15 miles (24 km) away. Beluga swimming started in Churchill about 15 years ago. Back then, you’d be lucky to see a couple after spending an hour in the water. Today, you are likely as not to be mobbed. And the various tour companies have worked out a good summer itinerary that includes trips across the tundra and visits to sights in the area. In town one afternoon, we visited the Parks Canada visitor center to learn more about Churchill, which lies just 885 km south of the Arctic Circle. hudson Bay, itself, is a wonder…1,368 km long, 1,046 km miles wide and 30 – 90 m deep in most places. It’s a vast thumb of ocean water that is frozen eight or nine months of the year. In winter, Churchill is truly wretched, with howling, hurricane force winds and temperatures that can hit 70 below. Visitors to the town fort are told that by winter’s end during the early years of European settlement, walls of the fort’s living quarters were lined with sheets of ice, turning the rooms into frozen closets. no wonder the fort, which took 40 years for the British owned hudson’s Bay Company to build, was abandoned to the french 11 years later. Because Churchill is actually 1,600 km closer to Europe than Montreal, it

is also one of Canada’s major seaports. grain is hauled north from the vast wheatfields near winnipeg in freight trains so long, they stretch to the horizon. from Churchill, it is shipped up the bay and over to Europe during the bay’s three months of ice-free weather. As for our little sojourn, back near the Port of Churchill we finally find whales. we can see dozens of sleek white streaks along the water’s surface. we slip in and surprise, the wetsuits work. we’re plenty warm. we hold onto ropes strung alongside the boat and the boat putters slowly, creating a wake that draws in the curious whales. Maybe the whales think we’re part of the boat. Maybe this is familiar because baby whales swim in a similar way alongside their mothers. The water is a pea-soup green that turns to glowing emerald, cut by shafts of sunlight. And the show is steady. first a single bull. Then a mom and her gray calf (they don’t get white till five). Another whale and then two more, side by side. Belugas are the only whales with articu-lating necks. They can turn their heads. And they do, staring at us sideways and upside down. I swear I can see a belly button on one. So, I squeak again. The water vibrates with creaky clicks that seem to touch my bones. And then it comes. An answering squeak. whatever I said, I guess it was okay.

Whale season runs from ice breakup in late June to end of August. While it’s possible to book individual snorkel and boat trips, most visitors do this on a package tour that may include a tour boat, Zodiac trip to see the whales from a closer perspective, and even snorkelling with the belugas. You can also spend an afternoon on the tundra or take a helicopter flight to see whales or bears.TouR BoaT > A 30-passenger custom boat (it looks like a fishing trawler with seats) takes people to tour Prince of Wales Fort and visit whales. This is great for getting shots of whales arcing and sometimes looking out of the water. A hydrophone lets you hear the symphony of clicks, chirps, whistles squeals and clicks. KayaK > More intimate, you are on the whale’s level. These are stable, easy to maneuver sea kayaks and you stay in protected water. Sometimes, the whales gently bump your boat and if you are lucky, you will be sprayed as they exhale and might even be able to pet them. SnoRKEl > This is the most exciting. You are in the water with the whales, sometimes only feet away. You can hear them click and chirp and stare at them, face to face. TouR opERaToRS > Tour, kayak or snorkel with Frontiers North Adventures. The Churchill tour pioneer also offers Tundra Buggy rides for an up-close view of the vast sub-arctic flora and fauna (and perhaps a polar bear or two…). frontiersnorth.com; 1-800-663-9832 > Other tour operators include Churchill Nature Tours: churchillnaturetours.com; and Sea North Tours: seanorthtours.com.

if you go +


spr ing 2012 + beyond

c eAn internAtionAl guide to conTinuing dEnTal EducaTion

copenhagen / key biscayne / danube / bermuda / jasper … | c a l e n d a r

Deliciously flat and laidback, Copenhagen is one of the world’s easiest cities to explore. Featuring a beautiful blend of modern and medieval

architecture, Denmark’s capital is a breeze to get around on foot, by bus or train, or via innumerable bike paths. Facing the Øresund, the waterway that borders the island of Zealand, the Scandinavian port city of 1.2 million offers attractions that are simultaneously civilized, stylish, and cheerful.

A natural starting point is Nyhavn. This 17th-century canal once brought merchants’ goods into the city and now burgeons with colourful bars and restaurants. Board an electric boat and see Copenhagen on a narrated hour-long canal tour, checking out Christiansborg Palace (home to the Danish Parliament), the $500-million Copenhagen Opera House, and the iconic Little Mermaid statue.

When you get peckish, culinary choices abound. Feast on open-faced sandwiches at Ida Davidsen, the

oldest smørrebrød joint in town, with offerings from steak tartare to smoked eel. Dive into the emerging Danish microbrewery scene at the 2003-founded Nørrebro Bryghus, housed in a renovated brick building and featuring tasty beers such as Ravnsborg Red and Stuykman Wit paired with locally sourced fish and vegetarian dishes. Or get avant-garde at Noma, specializing in Scandinavian fusion cuisine like Norwegian king crab with baby leeks—it’s a fixture in Restaurant Magazine’s annual ranking of the world’s top 50 eateries and has two Michelin stars.

Both indoors and outdoors, you’ll find plenty to do in the city that famously hosted an international climate change summit in 2009. Stroll through the free, 25-acre Botanical Gardens, showcasing more than 20,000 plant species from orchids to banana trees. Admire giant palm trees and classical statues beneath the glass dome of the Ny Carlsberg Glyptotek, a century-old art museum that boasts a superb collection

of Greek sculptures and a wing dedicated to French Impressionists, from Gauguin to Monet. You can burn off calories by climbing to the top of Europe’s oldest functional observatory, the 1642-completed Round Tower, and snapping some shots of the Copenhagen skyline.

Scope out the endless shopping and talented buskers during a stroll along winding Strøget, Copenhagen’s famous pedestrian street. If you crave more music, a visit to the Copenhagen Jazzhouse always satisfies, spotlighting stars from Curtis Stigers to Palle Mikkelborg. And be sure to spend an evening among the twinkling coloured lights of the Tivoli Gardens, sampling pastries and pancakes and riding the old Ferris wheel at Europe’s best-known pre-Disney amusement park. —Lucas Aykroyd

For more info on Copenhagen, go to visitcopenhagen.com.

is burgeoning with greenery, cuisine and music, making the harbourside Danish capital Fun Central (CE events in Copenhagen are highlighted in blue.)

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d e n t i s t u n l e A s h e d d r . d e r e k t u r n e r

Dr. Derek M. J. Turner lives in Ottawa where he conducts a private aesthetic dental practice. Derek guest lectures at CE dental institutions in America. He is also the founder and Chairman of TTi/ProDrive Systems, a dental product company.

W hen I started to write this travel missive I had intended to launch a city-versus-city competition, but

the only real competition between these two great cities is the soccer duel between fC Barcelona and real Madrid (a match of which mere mortals could never hope to acquire a ticket).

Both cities offer wonders for any travel-ler. Madrid is central, more modern, Spanish, the capital city and political hub. Barcelona has an old quarter, Catalan culture, Mediterranean beauty, and is the home of gaudi architecture. Both await discovery—no need to pick!

magic MadridA major part of Madrid culture is centred

about the food, beer and wine—nothing is more important in the diet of Madridienos than their wonderful tapas. Tapas, small savoury dishes, are as varied as a chef’s imagination. Potato, egg, sausage, veggie, seafood, lamb, bacon, you name it. on eve-ning strolls—after 10pm when the streets are full of people—we bar-hopped (go de tapeo) and tried a wide range of tapas. The best tapas spots are Plaza Mayor, retiro, Salamanca, Ventas and Chamberi, each with 20 or more tapas bars and restaurants.

for beer lovers (the Spanish love their cerveza), there’s a range of glass sizes. Draught comes in a cana, which could be a wine glass or smaller. My pick is the tubo, a tall, thin 10-ounce glass, served icy cold. The jarra or tanque will get your group a jug. Avoid San Miguel and Cruzcampo beers (and definitely no Corona!) and try the Mahou or Classico beer. Cava is Spain’s bubbly and my wife’s choice with tapas. The coffee is terrific, but if you order a coffee you won’t get a free tapas…bars serve free tapas while you drink and get better the longer you linger! (In restaurants, you pay for tapas.)

My fondness for wine (red is vino tinto) was satisfied by some 20 grape variet-ies, but, for me, the Tempranillo of rioja is still the champ. Crianza is everyday wine, reserva more complex and gran reserva for special moments and a credit card overdraft. Try Sangria with a lunch salad and Moscatel with dessert.

for art lovers the Paseo del Prado is a must with its three major art museums, the Museo del Prado being the most famous with its works of Velasquez, goya and El

greco. And if you have children in tow visit the retiro Park for outdoor life and treat them to an orxata soft drink and El helado (ice cream).

Beyond the big city, within a one-hour drive, are the cities of Toledo and Segovia. Toledo, virtually in the centre of the country, is a UnESCo world heritage Site. Segovia’s old city, with its 2,000-year-old roman-built aqueduct, is another UnESCo site. The aque-duct is constructed of thousands of granite blocks without mortar. And the Cathedral is a gothic marvel. Even the countryside feels thousands of years old and unchanged.

bella BarcelonaIn Barcelona, the capital of Catalonia, walk the ramblas grand boulevard from the Placa de Catalunya at the top to the port below. It’s Anthropology 101 de Barcelona!

Be sure to visit la Sagrada familia. Started in 1882, it’s a massive Catholic Church designed to hold 13,000 people. Antoni gaudi took over the modernist design in 1883. A must-see. Eventually there will be 18 towers, one for each of the 12 apostles, four evangelists, Virgin Mary and jesus Christ. only half of the planned tow-ers and two of three facades are finished. The civil war in 1936, lack of funding and criticism of the design have all slowed the completion. As it is, it could take days to fully appreciate the facades and towers from the street.

Touring the Casa Batllo in the evening before dinner is a highlight. restored in 1904 – 06 by gaudi for a local family, the façade is all waves in mosaic and broken tile, and the interior is all curves and surprises, as are the unexpected shapes and colours of the terraces and roof.

Visit the central Santa Caterina Market if you’re a foodie, and be amazed by the variety, freshness and ambiance. go when you’re hungry. And guard your wallet!

Then visit the Cathedral, a 700-year-old Catalan gothic structure completed in the 19th century. find tranquility in the cloister and its garden. for more serenity get out of Barcelona for a day and travel north by train or car to Banyuls-sur-Mer in france or south by car or train to the beaches of Sitges and Vilanova y la geltru. The Mediterranean is at your feet. And if this is your intro to Spain you’ll be sure to return.

See Dr. Turner’s photos on page 5.

madrid vs barcelonano need to choose—unless you’re a football fan…

Copenhagen’s new opera house, Operaen, designed by architect Henning Larsen.

French Wing of the Ny

Carlsberg Glyptotek.

The colourful buildings of Nyhavn.

Dish at Noma.


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I ’ve met a number of associates who are frustrated that their careers are put on hold, because they cannot buy into

the practice, as initially discussed with the practice owner. The principal either keeps putting them off or giving them unaccept-able purchase conditions. Dr. Bob’s situation is a common one.

Dr. Bob joined the practice five years ago as a new associate. The verbal arrangement was that he would be able to purchase a one-half interest in the practice in 2 – 3 years, once he built up the patient base from a one day per week volume to a four-day full-time practice. he poured his heart and soul into building the practice and within two years he was busy four days a week, billing a respectable $50,000 per month. having fulfilled his side of the

bargain, he asked the principal to make good on his word and sell him 50% of the practice.

Committing the principal to a meeting was like “pushing rope.” Bob kept on pushing for a year and it was not until after threatening to leave the practice that the principal and Bob met. The principal suggested that as a starting point for further negotiations, Bob should get a practice valuation done at his own expense. The report valued the practice at $1 million. on Bob’s instructions to the valuator, the report did not include his annual production of $600,000. Bob felt that it was not fair to include his billings, because he was the one who brought the patients into the practice and looked after them. The principal disagreed and the revised valuation showed

a practice value of 1.5 million that included Bob’s production. Shortly thereafter, Bob left this practice, not prepared to pay a $250,000 penalty for bringing new patients to the practice.

while the associate is itching to become an owner with more income and more control over the practice, many owners like to keep the dentist as an associate as long as possible. They love the cashflow the associate generates, in particular when they have a high producing associate like Dr. Bob.

here is what Dr. Bob generated for his principal:

Monthly production (net of lab fees) $50,000less his compensation at 40% ($20,000)less direct expenses for CDA, supplies etc. ($10,000)Net cash flow to principal $20,000

the stalled transitionwhy are some associates not becoming practice owners?

Manfred Purtzki is the principal of Purtzki & Associates Chartered Accountants. You can reach him at [email protected].

t h e w e A lt h y d e n t i s t m A n f r e d p u r t z k i

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The principal basically generates $20,000 a month without lifting a finger. In addition, the net hygiene revenues generated by Bob’s patients, after hygienist salaries and supplies, amount to an additional $10,000 per month. why would the principal rush to make Bob a partner in the practice, when he can make $30,000 a month from his services as an associate?

how can the associate make sure that he will become an owner of the practice?

have the principal commit in writing to the practice transition at the start of the associateship. There are four parts the written transition agreement should address:

1. ThE aSSociaTEShip There usually is a trial period of 3 – 6 months,

the “getting to know each other” phase. During this time the associate can leave the practice without any strings attached

(for example, no restrictive covenant and or any deposit). likewise the principal can terminate without any repercussions. once the trial period is over, the associate then pays to the principal the agreed-upon deposit and enters into a restrictive covenant agreement. The

associate term can be fixed or flexible, where the associate would have the option to trigger the purchase after a certain date.

2. ThE puRchaSE The agreement also fixes the purchase price, which is usu-ally supported by a practice valuation. It is crucial that the purchase price be deter-mined at the time the associate starts in the

practice as to avoid the deal breaking issue of asking the associate to pay for his/her own production later on.

3. ThE coST-ShaRing agREE-MEnT Both parties should have an agree-ment that in the event the purchase is com-pleted, how hygiene revenues and common practice expenses are to be shared.

4. ThE Buy/SEll agREEMEnT The last component of the transition document should deal with the event of a dentist leav-ing the practice, and how the dentist should be compensated. The typical triggering events of one dentist departing is death, long-term disability, retirement, suspen-sion, or voluntary withdrawal. The financial arrangement for each of these events needs to be addressed.

Preparing the documents looks like a lot of work and legal fees, but it is money well spent, as it commits both parties to the practice transition process, and deals with all the issues up front. And that is a key for a successful associate-to-owner transition.

t h e w e A lt h y d e n t i s t [ c o n t i n u e d ]

>>

how can the associate make sure that he will become an owner of the practice?


p r A c t i c e m A n A g e m e n t t i m o t h y A . B r o w n

I recently wrote an article that outlined why the staff is the main reason a practitioner stays awake at night. Then,

I wrote another column outlining staff emotions brought about by a departing or retiring staff member. It’s a recurring theme in my writing and thinking about practice management.

Another column I wrote was the result of a retirement party I attended. I was struck by the impact the doctor’s departure had on his staff. They were going to miss a lot of little things about him; like seeing the bike he rode daily to work leaning against the office wall. It’s just one example of the many triggers to our memory when it comes to longtime staff relationships.

The staff misses the doctor and the routines they developed and shared…and the doctor misses the staff and the every day events of running a practice. These feelings are the result of many years of shared service, experiences and compliance. of course, this is not a new observation, simply one that is often understated and out of mind.

listening to many practitioners’ concerns resulting in my own and others’ practice management strategies, I can only conclude that staff working relationships should be central to all decisions made in a practice.

Many successful practitioners have adopted working hours that suit their staff’s needs. This may include working on weekends or late on certain days of the week. flexible work hours are used to accommodate some staff with special family needs. Again these are not new ideas but just ones that require rethinking from time to time as workplace hours and conditions need to better reflect the circumstances of the staff.

Some doctors go out of their way to listen to and accommodate their staff members’ needs so that they remain loyal and motivated. These professionals believe it is important to be staff inclusive in their thinking. In the end they know when staff are cared for, happy and are part of the decision making process, the result is a profitable practice for both staff and practitioner.

Along this same line of thinking are the profit sharing models some practices use.

These can involve complicated formulae that measure revenue generators or the simple use of a percentage of profit shared by all employed in the practice.

other dentists use a bonus system to reward staff members, sometimes on a regular basis, but in many practices these bonuses are given randomly as profit revenues warrant.

The goal is to have profit shared by all the principals involved.

while money is a strong motivator, developing a superior staff working relationship requires a number of things to go right. A practice management strategy that develops a cohesive and caring camaraderie is the objective. Many advisors recommend periodic staff pub-outings, pot-luck lunches, supporting a local charity, costume days and the like.

The key is to have fun and purpose but not overdo it. It’s important to be inclusive, flexible and tolerant of everyone’s needs and wishes. There is no set formula to do this…a process of trial and error is involved to see what works.

no doubt, professional development for staff, where needed, is an important component in developing a qualified and confident staff.

The management of patients is crucial. Dealing with their special needs, appointments, follow-ups and all treatments must be a collective effort by a staff that has a single purpose: excellent and caring service.

This staff single-mindedness of purpose often comes under the title of “team building.” Practitioners should recognize that there are many different kinds of “teams.” All of them do not look or operate the same. recognize and build on the strengths of your individual staff members.

If things go right, the end result is worth the effort expended; a staff involved in some of the decision making and profit taking that is committed to the practice can remain together and function efficiently for a long time.

This type of staff working relationship triggers positive memories by the staff for a practitioner that has left them behind for retirement. And these same fond feelings and memories by staff and practitioner alike will result for any staff member who departs.

There’s a connection between your staff and a profitable practice

it’s in the staff

Timothy A. Brown specializes in dental practice appraisals, brokerage, consulting, locum placements, associateships and practice financing

across Canada. You can reach Timothy at [email protected].

PPB

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Experiencing the Indy 500 is on any car enthusiast’s bucket list. The 100th anniversary of the “greatest Spectacle

in racing” was high-time for me to quit procrastinating. And, thanks to a little luck and creative trip planning, I ticked off a few more Midwest must-do’s.

Road aMERica (Elkhart lake, wisconsin)An hour north of Milwaukee lies pictur-esque Elkhart lake. The town is home to one of north America’s most celebrated road courses. Throughout its 56 year history, road America has challenged and titil-lated drivers with its 4.2

mile length (size does matter), elevation changes, blind crests and high speeds. The Midwest Automotive Media Association thoughtfully held their 90-car-strong track test event cheek-by-jowl with the Indy 500. Thanks MAMA!

on occasion a larger-than-life reputa-tion can lead to a letdown when you actu-ally put in hot laps. not with road America. The unrelenting rain made most of my many laps more challenging than titillat-ing…especially my big-tank slapper in the

510-hp jag Xf-r. The gyrations dragged on for several hundred yards—long enough to accept “tres expensive coming” —but luck, prayer, and yaw software saved the day.

The amassed journalists then applied their skills to something I’ve never done, and may never again…go-kart racing in

the rain. go karts have slick tires! Think of it as roller-derby on black ice, and you’ll get the idea. I was pleased to only spin once, otherwise collect-ing karting scalps with a maniacal grin and a wet diaper.

haRlEy-davidSon FacToRy TouR & MuSEuM (Milwaukee, wisconsin)Milwaukee is the an-cestral home of harley-Davidson motorcycles. william harley and Arthur Davidson built their first single-cylinder machine in a 10’-x-15’ Milwaukee backyard shed in 1903. That actual machine is the prize display of the many hundreds in the most excellent h-D Museum. Surely this must be the most valuable motorcycle in the world?

I’m really not a harley guy, so for me to

recommend the museum, it must be good. Benefiting from a worthy budget, the cura-tors have hit the sweet spot of showcasing over 100 years of technical innovations, markets served and competed for, effects of economic and social trends, as well as harley-Davidson’s competition pedigree on salt, dirt, wood and tarmac.

harleys traditionally have big Vee twin cylinder engines with an iconic great thumping presence. love it or loath it, if you have the appetite to learn more, then >>

midwest meccasTime to cross these motoring events off your bucket list

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Dr. Kelly Silverthorn is just for Canadian Dentists’ automotive writer. He tries to keep one convertible and/or one track-day car in the family fleet.

The curators have hit the sweet spot of showcasing over 100 years of technical innovations


>> also tour the Pilgrim road powertrain plant. You’ll get to handle the one-knife and one-fork big-ends of the two connecting rods, that allow both to be centred on the same single crank-journal. without that early technical innovation you don’t have the look or sound essential to a hog.

I wish I had more time in Milwaukee. other attractions to check out include factory tours at the Miller and/or Pabst breweries, host to half the green Bay Packer home games, bratwurst tasting, a world-class zoo and art gallery—and the home of walther’s, model railroad Mecca.

indianapoliS 500 (indianapolis, indiana)The Indianapolis Motor Speedway was also a product of the dynamic first decade of the 1900s in the American Midwest. four Indianapolis investors put up a collective $250,000 to build a testing and racing facil-ity that would rival England’s Brooklands. The track opened in 1908, but by 1911 the experiment of a big-purse, single yearly 500-mile event held Memorial Day week-end on the now-brick surface was pursued.

That 1911 experiment seems to have worked. Taking an objective big picture of the last 100 years, only the 24 heures du Mans could hold a candle to the Indy 500 as the world’s most important motor race. Though I’ve attended le Mans I was still >>

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>> astounded by the Indy crowd, pomp, circum-stance, tradition (including military and collegiate), and outright hoopla. The almost-religious follow-ing also impresses. one Philadelphian fan I met had faithfully attended 48 Indy 500s. (word to the wise: Bring sunscreen and earplugs, and some patience—or bicycles!—for the traffic on the way to and from. And book your seats and hotel, prior to your arrival!)

Unlike many motor races, racers still have to compete vigorously just to qualify for Indy. The size of the win-ner’s prize is one of the reasons…$2,567,255 in 2011. leaders are turning 220 – 225 mph laps of the 2.5 mile track in roughly 40 seconds, so the drama unfolds quickly in

front of you. I saw a great race with drivers from 13 different countries with 10 different leaders. fittingly, the final 15 laps featured five different leaders.

The impressive American rookie j. r. hildebrand took the lead with three laps to go. In the final corner of the final lap the

rookie hit the outside wall, tearing both right-sided wheels off. hildebrand careened/drove/slid along the outside wall almost a mile past the symbolic 100-year-old yard-of-bricks finish line. To the chagrin of his team and banker, hildebrand was passed a few yards earlier by photo-finish winner Dan wheldon going well over 200 mph. (Sadly, Dan wheldon was killed while racing later in 2011.)

Suffice to say, the Indy 500, a.k.a. the greatest

Spectacle in racing, will entertain motor sport aficionados and casual observers alike. So too will the many other Midwest Meccas. get off your Bucket lists! life is not a dress rehearsal.

experiencing the indy 500 is on any car enthusiast’s bucket list

Saguaro cacti at the desert botanical garden in Phoenix, arizona.


t r a v e l t h e w o r l dt r a v e l t h e w o r l d

You might just have one of your best meals ever in Phoenix. I did. A melt-in-your-mouth delicious braised pork belly. The creamy good dish was made using locally sourced ingredients and ethically raised and butch-ered pork. Every bite seemed to have the essence of the sun-kissed agricultural scene going on in the greater Phoenix valley.

The cilantro and micro arugula crowning my pork belly dish came from boutique farmer Maya Dailey, a “truck farmer” as she calls herself, who started farming as a hobby and now leases seven acres in Phoenix to grow greens and lovely crops like Scarlet Queen and hakurei turnips and watermelon radishes (making up another course

in my Phoenix tasting tour) that she then sells to restaurants like Caffe Boa (where I had my one-off pork-belly special) and at the downtown Phoenix farmers market. She’s part of a new boutique farming crew. Bob McClendon is another farmer who’s upping the ante in terms of local produce. his heirloom mixed greens and butternut squash make up many a salad at top local restaurants. And supplementing all that green goodness might just be goat cheese from a local dairy farm like Black Mesa ranch.

The list of local food producers and purveyors is long, from Maya’s farm to Superstition farms (the source of homemade gelato I also had at Caffe Boa), where you can tour the operation to see just how a dairy farm should work (think environmentally sustainable and compassion-ate). Then stay and sample what some call the “best chocolate milk-shake ever.” Seems there’s a serious farm-to-fork (or straw) movement going on in the heart of Arizona.

Cows, micro greens, oranges and olives all thrive here. Yes, oranges

(Arizona is a top producer in the US, after florida and California). A visit to The orange Patch, one of Mesa’s original citrus growers with a 110-acre orchard wedged between encroaching residential development (sadly, most other orchards have made way for cookie-cutter houses) and the interstate highway, is a bit of an urban escape. Inhale the orange blossoms of spring, sample fresh-squeezed o.j., and leave with plump navels, valencias, tangelos and grapefruits, just harvested, to take to a spring training baseball game (the Chicago Cubs have long made Phoenix their training grounds come March). It’s a local tradition and beats the typical ballpark fare…

And, yes, olives grow here too, and damn well. just east of Mesa is Queen Creek olive Mill. Turns out that Arizona’s desert heat and cool nights combat the olive fly, meaning this mill doesn’t need to use any

pesticides. grown at the base of the San Tan Mountains, the olives are harvested by hand and then pressed into extra-virgin olive oil. Tour and taste the liquid sun, and end with lunch at del Piero, the olive mill’s Tuscan-inspired eatery or just bag a Queen Creek’s cupcake, made using knock-out infused olive oils, like vanilla bean, blood orange and Meyer lemon.

After gelato amidst a dairy farm, oranges in the ballpark and cupcakes under an olive tree, there’s lunch in the middle of a peach orchard. Schnepf farms is a fourth-generation family farm and the largest organic peach grower in Arizona. The 300-acre farm is the site of Dinners Down the orchard, and each al fresco feast features a different renowned local chef showcasing Phoenix Valley fare. Tables are set up among the spring blossoms for an all-round sensory affair—taste buds align in the outdoors with scent, sight, orchard quiet and spring sun on the skin.

open-air dining abounds here. Another bit of Arizona farming saved from development is Agritopia, an agri-cultural haven surrounded by a residential community. The farm at Agritopia is part of a co-op (neighbouring residents can farm here too in the community gardens) that supplies joe’s farm grill, a 60s-era single-family ranch-style home converted into a mid-century-modern food joint. originally the family home of johnston farms, it retains that comfort factor with 100-year-old salt cedars still gracing the property alongside citrus trees. After a wood-fired pizza (topped with free-range chicken, natu-rally), I plucked an orange for dessert.

The picnic scene continues at the Phoenix Public Market downtown and the Phoenix Street food Coalition gathering of gourmet food trucks. Every friday a group of innovative purveyors of on-the-go fare coral in down-town Phoenix for a fast-food feast. It’s not your usual takeaway…try vanilla-bean (or PB & j!) crème brûlée from

Torched goodness and the Aiko hotdog from Short leash. far-from-ordinary, it’s an all-natural sausage topped with mango chutney, jalapenos, blue cheese and cilantro, wrapped in naan bread. Each dog is named for…a favourite dog, of course, from Aiko to oliver.

from food trucks back to fine dining, there’s kai, the first native American owned and operated AAA five Diamond and forbes five Star award-winning restaurant. Incorporating the traditions of the local Pima and Maricopa tribes, this modern interpretation of native cuisine utilizes produce grown right on the reserve—from the dried slice of grapefruit and mesquite bean in the signature martini to the “black ice” balsamic-like vinegar from cacti (for which one acre yields just 20 ounces). It’s the desert in a bite.

And that’s the essence of this new food scene in the Phoenix Valley, where the desert soil is so willing to produce with these foodies’—the growers, the chefs, the restauranteurs, the patrons—nurturing. It’s all sun-kissed, from fine dining to food trucks.

if yo

u go

fine dine >> kai restaurant kai means “seed” in Pima. Here, executive Chef Michael O’Dowd’s menu reflects local Pima and Maricopa tribes and ingredi-ents from the Gila river indian Community. wildhorsepassresort.com >> Caffe bOa sample products from Queen Creek Olive Mill, McClendon’s, Maya’s and other local organic farmers at this tempe restaurant. cafeboa.com

fArm tour >> suPerstitiOn farMs this fourth-generation family-run dairy farm offers tours and what some call “the best chocolate milkshake ever.” On March 17th, there’s a “food truck round up” taking place, showcasing all the hot Phoenix foodie movements. superstitionfarm.com >> aGritOPia tour this urban farm, then nosh at Joe’s farm Grill on an old farmstead. farmstandagritopia.blogspot.com and joesfarmgrill.com >> Queen Creek Olive Mill Yes, olives in arizona! take a tour and then sample a cupcake made with Meyer-lemon-infused olive oil. queencreekolivemill.com >> sCHnePf farMs Have lunch in the orchard—a full-on sensory experience. schnepffarms.com >> tHe OranGe PatCH visit an orange orchard in the midst of Mesa, part of one of the top food drives, as listed by National Geographic. Drive by the aromatic blossoming trees in March and april. 480-962-4490

fine fAst food >> fOOD truCk friDaY every friday, from 11am to 1pm, the food trucks—including mobile crème brûlée!—coral at the Phoenix Public Market downtown, by Central avenue and Mckinley. Join the hip lunch crowd! phxstreetfood.org >> sHOrt leasH MObile HOtDOG eaterY at food truck friday, be sure to try a gourmet hotdog—for $5! it’s fine fast food with a focus on local suppliers and natural ingredients. Woof! shortleashhotdogs.com

stAy >> sHeratOn WilDHOrse Pass resOrt & sPa Wild horses still roam here…and you may spot one on the vast property on the Gila river indian Community, designed and themed to reflect the indigenous Pima and Maricopa people. and, with over 180,000 square feet of indoor/outdoor function space, it’s a great place to hold a Ce event in the sonoran Desert. wildhorsepassresort.com >>Mesa find out what to do and where to stay at this agritourism hotspot in Greater Phoenix (and arizona’s third-largest city itself!). visitmesa.com >> PHOenix for more on all Phoenix has to offer go to visitphoenix.com.

getin0nthefeast

braised pork belly at

Caffe boa.

Lunch in the orchard at Schnepf Farms.

at the orange Patch.

Public art in downtown Phoenix, steps from the Friday Food truck scene. by Janet echelman, it’s been aptly described as a “sky bloom” or floating saguaro cactus flower.

Perry rea of Queen Creek olive Mill, with olive-oil cupcakes.

brad and Katherine Moore of

Short Leash Hotdogs.

Food truck Friday lunch

crowd.


the hungry dentist dr. holly fong

Dr

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Dr. Holly Fong is a practising speech-language pathologist with three young children who is always trying, adapting and creating dishes.

T he other day, my daughter asked me how come we have eggs for dinner when her friends only ate

them at breakfast. Interesting question, because, for the Chinese, eggs—be it steamed, scrambled or fried—are usually eaten at lunch or dinner. on further reflection, other cultures also seem to have some dinner egg dishes (quiche, omelettes, frittatas to name a few). Eggs are quite versatile, used as sides, main courses, and in many desserts. Yet, in north America, we seem to relegate them to breakfast only.

one of the first dishes I learned to cook as a child was scrambled eggs with prawns.

The flavour of the prawns permeates the eggs, transforming them. And scrambling

the eggs is easy. All you need is a non-stick well-seasoned skillet. Start with a medium-hot pan, then turn the heat up to medium-high. Stir the eggs almost constantly to form curds. when the curds became large, take the pan off the heat and keep stirring until the cooking slows down again before putting it back on the heat. This dish is best when the eggs are creamy with a bit of liquid. however, if you like your eggs dry, continue cooking until well done. Serve with a salad and you have a tasty quick dinner. or, if you wish, you can eat it as a hearty breakfast or a brunch dish.

Usually, I pair this dish with a dry german riesling to enhance the sweetness of the

prawns. however the dish also pairs well with a 2008 Champalou Vouray. This wine from the loire valley has a well-balanced acidity and liveliness starting with hints of ginger, peach and citrus ending with a persistent finish of honey and pear. Enjoy.

eggs all dayThis versatile staple isn’t just for breakfast

1 pound raw prawns, shelled, deveined and cut into bite-size pieces8 eggs, beaten with a fork2 tablespoons soy sauce½ tablespoon sesame oil1 green onion, chopped1 tablespoon chopped cilantro leavessalt and freshly ground white pepper3 tablespoons canola or corn oil (don’t use olive oil)

ScRaMBlEd EggS wiTh pRawnS (SERvES 4)

Pat the prawns dry with paper towels. Season with salt and pepper.

Heat a non-stick or well-seasoned skillet over medium heat. Add 3 tablespoons oil. When shimmering, add the prawns. Cook, stirring occasionally.

Add green onions and cilantro to the beaten eggs, stirring to combine. When most of the prawns are turning pink, turn the heat to medium-high and add the eggs. Stir eggs with a wooden or rubber spatula. Fold the eggs over themselves, breaking up curds. If mixture begins clumping, remove from heat and stir. Return to heat when the cooking slows. When the eggs are creamy, remove from heat. Taste and adjust seasonings with salt and pepper. Serve immediately.

t h e t h i r s t y d e n t i s t d r . n e i l p o l l o c k

test your vintagewhat’s your current wine IQ?

Dr. Neil Pollock is a member of the Wine Writers’ Circle of Canada; visit his website on wine at vinovancouver.com

or send feedback to [email protected].

So are you a gumshoe when it comes to grapes? A guru? or somewhere in between? Take this quiz to find out how

far you fall from the vine…and get a chance to win wine from nagging Doubt’s first vintage in 2010.

“The Pull” is a Merlot base blended with Cabernet Sauvignon, Petit Verdot, Cabernet

franc and Malbec. It’s a rich and full wine with dark fruit notes (blackberry, black cherry, plum) and ribbons of vanilla. The “Viognier” is like a summer shower—crisp and invigorating with citrus and lychee fruit flavours. grapes are sourced from naramata, oliver and the Black Sage Bench and hand-sorted and pressed by rob and Mark.

I will personally send wine to the first three 100%-correct respondents drawn from the en-tire collection of respondents received before the end of March. Send your answers to [email protected] (the winner and answers will be published in the next issue). hint: There is often more than one right answer (so circle one, two, three or all of them!).

nagging successSince the release of its first vintage in 2010, the smart new BC winery Nagging Doubt has become a producer to watch. Its proprietors Rob and Abbey Westbury have always loved wine—with passion as real and deep as a merlot. Rob says he fantasized for years about opening a winery but knew his dream had to wait for the right time to ripen. Only after it had continued to nag at him—lingering like the persistence of oak or leather on the palate—did he come up with the plan for this concept winery.

Rather than getting its name from a region, Nagging Doubt is named for the itch that sparks the creative process. It adds thought-provoking depth to the wines, simply because most of us can identify with the struggles that go along with any truly creative work. But now, Westbury, along with principal winemaker Mark Simpson, has doubts in name only. An inspiration to dreamers everywhere, Nagging Doubt pairs edgy art with adventurous tastes—and is preparing for a second vintage.

Even success has not convinced Westbury to forgo his boutique values for commercial expansion. For now, he wants Nagging Doubt to stay small and artisanal. Each wine has a unique, hand-drawn label designed by Brooklyn chalkboard artist and designer Dana Tanamachi. These media-savvy labels also incorporate a QR Code, which customers can scan with a smartphone and then see the actual label being drawn via a time-lapse video. Nagging Doubt seems destined to be a fresh force on the Canadian wine stage.

Pair scrambled

eggs and prawns with a dry German

Riesling to enhance the prawns’ sweet-ness or go with a 2008 Champalou

Vouray.1. Identify the French grape variety/varietals? a) Syrahb) Malvasia c) Chablis d) Roditis

2. What is the ideal drinking temperature for white wine? a) 2 – 5 degrees Celsiusb) 5 – 7 degrees Celsiusc) 7 – 13 degrees Celsiusd) 13 – 16 degrees Celsius

3. Which one of the following is not part of the ABCs of great Italians:a) Amaroneb) Barbarellac) Brunellod) Chianti

4. The following wine(s) hail from Tuscany:a) Bivongib) Gigondasc) Montecarlod) Chianti

5. Why should one avoid serving wine in antique crystal glasses?a) They make it hard to

accurately judge the colour of the wine.

b) Antique crystal is made with lead so you could get poisoned!

c) They are most likely your family heirlooms and deserve the respect due to museum pieces.

d) Antique crystal glasses are inferior to today’s blown-glass models.

6. What is “breathable stemware”?a) A wine decanter that

helps your wine oxidize

more quickly before you pour it into individual glasses.

b) Glasses specially designed to quicken the oxidizing process.

c) Stemware that allows gas exchange—ideal for oxidizing red wines in a fraction of the time.

d) Glass stemware that eliminates the need for swishing and swirling.

7. A robust Cabernet Sauvignon would make an ideal accompaniment for pan-seared halibut with sweet root vegetables like parsnip and sweet potato. a) True b) False

8. Which wine(s) is often referred to as the King of Wines? a) Merlotb) Baroloc) Sangiovesed) Syrah

9. Odours and vapours can alter the taste of wine laying flat in sealed-glass bottles during cellaring and should be avoided. a) True b) False

10. How can rosé wine be made? a) We get rosé from the

crushing of dark-skinned grapes, followed by limited contact between skins and juice.

b) Rosé is a by-product of the red-winemaking process; the pink juice is removed at an early stage of the red wine’s

fermentation.c) The production of rosé

wine is more similar to cider creation than to red or white wine production. Grapes are crushed and then “racked” in layers for fermentation. The intensity of the colour of pink can be controlled based on length of time the racks remain compressed.

d) Blend red wine with white wine, and enjoy the pink product!

11. Which elements should you pay attention to during your initial impression of a wine? a) Polyphenol levels, sugarb) Viscosityc) Alcohol content, tannin

levels, acidityd) Residual salts

12. Name Canada’s top two winemaking districts.a) Saltspring Island, BCb) Niagara Peninsula, ONc) Okanagan, BCd) Cypress Valley, SK

13. Which of the following materials are used traditionally to make wine barrels?a) American pineb) French oak c) Aluminumd) Stainless steel 14. After France, which country is the world’s top producer of wine?a) United Statesb) Spainc) The Netherlandsd) Italy

15. Which country has

experienced the most pronounced wine revolution in the last 20 years? a) Turkeyb) Chadc) Israeld) Iran

16. In wine circles, the Okanagan Valley is also known as:a) Edenb) BC’s Other Budc) The Napa of the Northd) The Wild West

17. Circle the flavours often found in a full-bodied red from Bordeaux? a) Berry and coffeeb) Leather and chocolatec) Peachd) Mint

18. Which of the following are true of the Bordeaux region?a) The majority of wine

produced in Bordeaux is red.

b) Bordeaux white wines are predominantly made from Riesling grapes.

c) Medoc and Sauternes are two of Bordeaux’s main districts.

d) Cabernet Franc, Merlot, Petit Verdot and Cabernet Sauvignon are important to a Bordeaux blend.

19. Ullage refers to the space between the cork bottom and the level of wine. a) True b) False

20. Name 4 basic steps in wine tasting. 1. ______________2. ______________3. ______________4. ______________


My name: Abenaa Ayeh

I live and practise in: I live in Vancouver and practice in Burnaby, BC

My training: BSc Medical Sciences 2005, DDS 2006 U of A

Why I was drawn to dentistry: I love doing things for people.

My last trip: I visit Alberta every 6 weeks. My last trip overseas was to

the netherlands.

The most exotic place I’ve travelled: ghana, west Africa

The best souvenir I’ve brought back from a trip:

Artifacts and carvings from ghana

A favourite place that I keep returning to: ghana, the people are amazing

My ultimate dream vacation: Exploring the continent of Australia and the South

Pacific Islands with my entire family and my closest friends.

If I could travel to any time, I’d go to: Visit my parents and grandparents before they were parents and grandparents.

My favourite film: Shawshank Redemption

My must-see TV shows: Modern Family, 30 Rock, Arrested Development

My favourite song: I Love It (acoustic) by Sneaky Sound System.

The gadget or gear I could not do without: My Android phone

My favourite room at home: It’s a toss up between the kitchen and the bedroom.

My car: 2003 Mercedes Clk 230

My last purchase: kate Spade Sparkle Clutches

My last splurge: kate Spade Sparkle Shoes that match the clutches

My most-frequented store: A fashionista never tells

My closet has too many: Shoes and dresses!

My fridge is always stocked with: grapes, nature’s snack food.

My guilty pleasure is: frozen yogurt

My favourite exercise/sports activity: Soccer and yoga

My favourite sport to watch: Soccer

My [Canadian!] celebrity crush: ryan gosling—I hope he subscribes.

My secret to relaxing and relieving tension: not worrying about anything

A talent I wish I had: Singing

My scariest moment: Singing!

My fondest memory: finding out I’d be an auntie for the first time.

The word that best describes me: Compassionate

I’m inspired by: My mom

I’m happiest when: I’m surrounded by my family and closest friends

My motto is: Treat others the way you would like to be treated

A cause close to my heart: Anything to do with children and Africa

If I wasn’t a dentist I’d be: In medicine or in fashion.

sm

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k d e n t i s t s s h a r e t h e i r p i c k s , p a n s , p l e a s u r e s a n d f e a r s

Dr. Abenaa Ayeh is a fashionista, with a closet full of dresses, shoes and the latest designer must-haves. If she wasn’t a dentist, she’d likely be working fashion weeks in New York, Paris, London, Milan…But she’s also dedicated to causes for children and Africa, where she returns as often as she can. Ghana is a favourite destination, both for its beauty and people. Next up? Probably Alberta, but one day she hopes to embark on a continent-wide exploration of Australia and the South Pacific with her entire entourage of family and friends. Work it!

Co

UrT

ESY

Dr

. ABE

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A A

YEh

The University of Western Ontario

LEGENDARY RHINE & MOSELLEAmsterdam to Basel in 13 DaysJune 19 to July 1, 2012Travel through—France, Switzerland, Germany, Luxembourg, and the Netherlands on the regal River Queen. And along the way, savour the excellent wines and distinctive local cuisine, sampling the best these regions have to offer!

• Allmealsonboard,pluscomplimentaryfineEuropeanwines,choiceofbeer,andsoftdrinks

• 12shoreexcursionswithuseofbicycles

Prices from $4,800-$6,300 + air travel Optional Presentation by: RITA BAUER, Digital Education Media Specialist, University of Toronto: Capture the Perfect Smile! - $495

For More Info Contact: Cruiseshipcenters, Jim Ferguson or Stephanie Groat at 519-850-7766 or 1-800-324-9024

BERMUDA SHORTS 2012 Dental SymposiumThursday & Friday, November 1 & 2, 2012

Bermuda, Fairmont Southampton Princess Dentists $495, Hygienists/RN $395, Auxiliary $295

CATHIA BERGERON, DMD, M.S. Clinical Associate Professor Operative Dentistry, The University of Iowa, College of DentistryDirect Composite Restorations: A Predictable Approach for Consistent Results

Register onlinewww.schulich.uwo.ca/dentistry/cde or call 1-888-281-1428

Experience the Western Difference!

clockwise from top right Dr. Abenaa

Ayeh; on the soccer pitch; her latest fashionista splurge includes “Glitter” clutches

from Kate Spade; with her family; and

discovering Paris.

Enroll today!

The Robinson Group Inc.June Borlé: 604.874.4429 Fax: 604.873.5600

Toll Free: 1.888.880.2266 Email: [email protected]

www.trustedadvisor.ca

Recent Revenue Canada (CRA) Federal legislation now allows business owners to fully tax deduct 100% of their healthcare costs as a business expense using a Private Health Services Plan.

Who qualifies?Anyone who owns a business of any size, employees and dependents. No health questions or age limits. This is not insurance.

What’s covered?100% of virtually all dental and medical expenses. Visit our websitewww.trustedadvisor.ca for a complete list.

What’s the cost?There is a one-time set-up fee plus applicable taxes. The additional cost is 10%administration fee plus applicable taxes, depending on which province you live in.

Who uses a Private Health Services Plan?Business owners who:

> do not qualify for group insurance or find it too expensive> find group insurance coverage too restrictive; i.e.; orthodontics> have sick child or spouse> want front of line treatment> want to write-off child support relating to healthcare expenses> large groups who have been struggling with significant cost

increases each year.

Healthcare Costs $1600 Healthcare Costs $1600

(3% of net income) Deduct $1500 Admin Fee (10%) $ 160

Available for credit $100 Tax-deductible total $1760

Tax Credit* $25 Tax Deduction$1760EXAMPLE:Net income of $50,000 per year with family medical expenses of $1600

*Based on a combined Federal and Provincial rate of 25%.

AcupunctureAlcoholism TreatmentAmbulanceAnesthetistAttendant CareBirth Control PillsBlood testsCatscanChinese medicineChiropractorCrownsDental TreatmentDental ImplantsDental X-raysDenturesDermatologistDetoxification ClinicDiagnostic FeesDietitianDrug AddictionTherapyEyeglassesFertility TreatmentsGuide DogHair TransplantHearing Aid andBatteriesHospital BillsInsulin TreatmentsLab TestsLaser Eye SurgeryLodging (away fromhome for outpatientcare)

MRINaturopathNursing Home (incl.board & meals)OpticianOral SurgeryOrthodontistOrthopedistOsteopathOut-of-CountryMedical ExpensesPhysicianPhysiotherapistPrescription MedicinePsychiatristPsychologistPsychotherapyRegistered MassageTherapyRenovations &Alterations toDwelling (for severe &prolongedimpairments)Special School Costsfor the HandicappedSurgeonTransportationExpenses (relative tohealth care)ViagraVitamins (if prescribed)WheelchairX rays

A partial list of qualified expenses:

Note: This is a partial list. All allowableexpenses must qualify as outlined in theIncome Tax Act

Did you know that you can nowfully tax-deduct all dental andhealthcare expenses?

Why are you doing this withyour healthcare expenses?

When you could be doing this!

KEEPING CANADIAN DENTISTS INFORMED!

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Just For Canadian Dentists 2012-03 March April

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