Innholdsfortegnelse for Summer 2023 i Chatelaine

WHEN WAS THE last time you had an aha moment? I had a major one while interviewing cognitive health expert Dr. Nicole Anderson for this issue. As regular readers know, my mom passed away last year after battling Alzheimer’s. Throughout her life, she had done pretty much everything right in terms of mitigating her risk for the disease, so I had begun to wonder whether preventative measures—like remaining physically active and mentally engaged—were futile. As it turns out, they’re not, and they may have helped my mom more than I realized. You can read more from my conversation with Anderson, alongside other bright news about brain health, on page 38. There are lots of uplifting reads to be found in our Summer 2023 issue, including “What It Feels Like to…

WOULD YOU RENT RUNNERS? What if we told you that you could get a new pair of kicks every time you need one while also helping close the loop on waste? Wildly popular performance apparel and footwear brand On has created the Cyclon subscription program, their first-ever fully circular running shoe rental service. Here’s how it works: You wear the recyclable Cloudneo shoes—a sleek, high-performance style made from castor beans—for six months (or roughly 600 km), then swap them for a fresh pair, using the provided bag to send the old ones back (no matter how tattered) so they can be broken down and made into new shoes. $35 a month, on-running.com.…

The new year started off like most days in my home do: me trying to beat my nani to our shared washroom. She has remar-kable timing when it comes to the toilet. Whether I’m tiptoeing in at 3 a.m. or taking a bathroom break before lunch, Nani, my maternal grand-mother, is always in there. Sharing a washroom with an 85-year-old is a special kind of hell reserved only for stay-at-home grand-daughters like me. On that first morning of 2023, our race to the toilet was just the start of Nani’s antics. As I was about to fall back asleep, a Facebook live stream from the local temple began blaring in my bedroom. Why was it getting louder? Why was Om Jai Jagdish Hare—a devotional hymn (and certified pooja bop when…

CAROLYN, 76, AND ELISE, 38 Swimming is a family affair for this mother-daughter duo. “I’ve always loved to swim. Now, I have a pool in my backyard, and I’ll stay in there until my fingers are pruned,” says Carolyn. “And I get my love of swimming from my mom,” adds Elise. “We have a cottage on Lake Simcoe—I’m always the first one in the water, no matter how cold it is. At sunset, it feels like you’re chasing the sun.” ON CAROLYN: SIDE-TIE ONE-PIECE SWIMSUIT, $115, KNIX. CA. ON ELISE: DEEP-V TOP, $65, HIGH-WAISTED BOTTOM, $50, COVER-UP, $48, KNIX.CA. RACHELLE, 46 “Outlet Beach at Sandbanks Provincial Park, on Lake Ontario, is a fantastic swimming spot. The water is warm and shallow, and the beach gently slopes toward the water.” LOW-SCOOP-FRONT…

CHILDREN OF PARENTS with Alzheimer’s spend a lot of time thinking about what they can do to avoid the disease. I know this firsthand: My mom passed away last fall at the age of 84, and she struggled with significant cognitive decline in her final years. We still had good times together, but it’s impossible not to feel a bit robbed by the whole experience. It’s also hard not to feel defeated when it comes to my own risk. My mom walked dogs for decades, volunteered throughout her 70s and read voraciously—all of which should have decreased her odds of getting Alzheimer’s. I wondered: Is my own cognitive crash and burn inevitable? Not necessarily, says Dr. Nicole Anderson, director of the Ben & Hilda Katz Inter-Professional Research Centre in Geriatric…

I HAD A CAREER THAT I LOVED. I used to be a professor at the University of Toronto, and I really enjoyed teaching and mentoring students. But at the time that I turned 65, the university had a rule that you had to retire. I really did not want to, so a colleague made sure I had an office at the university, and I worked for another 20 years doing research and writing articles and books. When I was 85, I thought maybe I’d had enough. My life got a little narrower then. That’s when I decided to volunteer at a hospice because I had done some research on end-of-life care and I thought it really mattered. That filled a big need to feel useful and productive. I did that…

Humble meatballs are heroes of the kitchen—favourites for everything from hors d’oeuvres to sandwiches to full-on dinners. These crowd-pleasers are easy and adaptable, requiring minimal effort for maximal payoff. They’re choose-your-own-adventure cooking at its finest, limited only by your imagination. Get on a roll by starting with a base that has some heft and will bind well. The possibilities are endless: Ground meat, lentils, grains, tofu and legumes are all delicious choices. Mix in high-impact flavours, such as aromatics, herbs, spice mixes, chili pastes, citrus zests, oils or vinegars, then cook your meatballs however you like. Want a crust? Deep-fry or sauté. In a tender mood? Steam, poach in broth or braise in gravy. Something in-between? Baking is the way to go. Before you start, here’s one pro tip: Meatballs…

I grew up in a Filipino household, so ihawan (grilling) has always been a big part of my summer. Whether it’s vegetables, seafood, meat or even fruit—anything that can be marinated, threaded onto a skewer and thrown onto a grill—I will happily eat it. I just can’t get enough of the delicious results of the Maillard reaction, which is when proteins and sugars transform into delightful new flavours, colours and aromas during the cooking process. Above all, I love the flavour that smoke imparts on a surprising array of foods—and I wanted to figure out how to get more of it without having to invest in a standalone smoker. As it turns out, if you have a charcoal grill, you’re already halfway there. Here’s everything you need to know about…

Michelle da Silva MICHDAS 38, TORONTO The Globe and Mail editor and first-time mom-to-be Michelle da Silva isn’t afraid to experiment. “I like a bit of everything when it comes to fashion,” she says. She has an affinity for monochrome looks as much as she has for bright colours, and she’s got a keen eye for accessories—especially functional items with playful touches. Cases in point: the puffy water-bottle holder she often carries and the bold eyewear she’s known for. “Glasses are like jewellery to me,” she says. Her zest for fashion also extends to her maternity attire. Rather than adopting the prevailing aesthetic (think boho silhouettes and stretchy pants), she’s doubling down on her bold style. “I’ve bought pieces I love—especially dresses, as they’re more comfortable in the heat—in roomier…

At least half of your daily hydration should come from water. YOU MIGHT HAVE seen an uptick in the number of giant water jugs being toted around the office or gym lately and wondered, “Should I be doing that?” The answer is: not necessarily, though anything that gets you into a solid hydration habit is a win. We asked two experts to bust common misconceptions around H2 O consumption and to explain why hitting the water bottle is so beneficial. MYTH: You can only hydrate with water While Calgary-based registered dietitian Evita Basilio recommends that half the fluids you consume daily are water, she says the other half can come from a number of sources, like coffee, tea, milk, sports drinks, 100 percent veggie or fruit juices, soups or even…

Mascara packaging is notoriously difficult to recycle, so Lush came up with a genius workaround: a solid, packaging-free “tube” made from butters (cocoa, illipe, cupuaçu) and waxes (including candelilla and carnauba). The Naked Mascara is available in four shades—black, brown, blue and coral—and comes with a set of three brushes that create volume, provide definition and separate lashes. To use, wet a brush, swirl it inside the cylinder and apply as usual. $16 each, lush.ca. TINTED LOVE The brainchild of Bite Beauty founder Susanne Langmuir, Lixr offers a curated line of all-natural makeup. Try the brand’s Future Foundation Serum, a tinted blend of oils that is matched to your complexion using AI and can be customized with a slew of skincare ingredients. FOUNDATION, $88, LIXRBEAUTY.COM. Body of Work Whether you…

THERE’S A SCENE in I’m Going to Break Your Heart—the 2019 docu-mentary that follows Chantal Kreviazuk and her husband, Raine Maida, as they retreat to a remote French island to work on new music (and their marriage)—in which Kreviazuk breaks into song in a patisserie. The lyrics are inspired by a recent session with their marriage coach, during which she relayed her experience of feeling belittled as the youngest kid in her family and how Maida can trigger the same feeling when he’s inattentive. She sings the first verse of the song, called “Bring That Boy,” and then Maida tells her to stop. “I get it,” he says. “I’m getting choked up.” In the back-ground, a woman seated behind the couple looks at them with a mildly befuddled expression. Throughout…

We all have momentary memory lapses—misplaced keys, forgotten names—that can make us feel like dementia is nigh. (Headlines along the lines of “Is it forgetfulness or Alzheimer’s?” do not help.) But there’s actually a lot of good news when it comes to keeping your mind sharp. Just ask Ron Robert, an 85-year-old London, Ont., resident who graduated from King’s University College last fall, seven years after his Alzheimer’s diagnosis. Or ask the researchers behind a new study in the American Journal of Clinical Nutrition, who found that daily multivitamin use may slow memory loss in older adults—the second study to arrive at this encouraging conclusion. Throughout the next four pages, you’ll find actionable ways to maintain or even improve your brain health, as well as some very encouraging news about…

Sleep is fundamental to brain health. If you don’t sleep well, it can “cause daytime drowsiness, disrupt attention and learning and eventually affect your memory,” says Dr. Gillian Einstein, a psychology professor at the University of Toronto. Overnight sleep—Einstein recommends between seven and 10 hours—can also benefit memory retention. During deep non-rapid eye movement ZZZs, sleep expert Matthew Walker found that brain waves act as a “courier service” to transport memories from the hippo-campus to more permanent storage sites in the brain. This helps us form long-term memories. FOODS FOR THOUGHT TIANA RUST IS AN ASSISTANT LECTURER OF PSYCHOLOGY AT THE UNIVERSITY OF ALBERTA WHOSE WORK FOCUSES ON AGING.…

BREEANNA BASCOMBE HAD BEEN UP ALL NIGHT. Tiana*, her six-month-old daughter with big brown eyes and a light-brown complexion—a spitting image of Breeanna’s ex-boyfriend Dayne Sitladeen—wouldn’t stop crying. She tried everything. It was one of those nights when the last thread of patience snaps and so does a sleep-deprived parent: Breeanna yelled at Tiana. It didn’t work, of course. It just made Breeanna feel worse. She continued rocking and shushing Tiana until the baby eventually gave in to sleep. The past few months hadn’t been easy on Breeanna. Ten months prior, in May 2019, Sitladeen, a Toronto rapper known as Yung Lava, disappeared when he became wanted for the first-degree murder of 26-year-old Blain Grindley. Two of the men also wanted for the murder had surrendered, but Sitladeen left Breeanna…

They weren’t piled high with a million ingredients. There was no pulled pork, guacamole or sour cream. Not even salsa made the cut! In fact, the nachos you get at ballparks, movie theatres and gas stations are probably closer to the original than anything else you’ve had. Even so, I’d argue the reason nachos are so popular today is because of the toppings. That original recipe, in all its cheesy-crispy-spicy glory, is the perfect base for showcasing your creativity. Whether you’re cleaning out the fridge, hosting a games night or just trying to trick your kids into eating some vegetables, there is no better canvas than a plate of nachos. Easy Vegan Nachos PREP 30 MIN; TOTAL 30 MIN SERVES 4 TO 6 Not only are these vegan nachos seriously delicious,…

Our cover sundae features the chili mango, roasted strawberry, rhubarb white chocolate, peach and saffron pistachio ice creams—plus whipped cream and ganache! All ice creams and sorbets will benefit from a 10-minute rest on the counter if they’ve been stored in the freezer for long periods of time. This will help soften them up for scooping. Bourbon Whipped Cream Beat 1 cup 35% cream with 2 tbsp icing sugar and 1 tbsp bourbon in a medium bowl, with an electric mixer, until soft peaks form. Dark Chocolate Ganache Heat 1 cup 35% cream in a small saucepan over medium until it almost comes to a boil. Remove from heat and stir in 225 g finely chopped dark chocolate until melted.…

Blue Barachois PREP 5 MIN; TOTAL 5 MIN SERVES 1 It’s time to bring back the Blue Lagoon, a guilty-pleasure drink that was invented half a century ago in Paris at the iconic Harry’s New York Bar. This version has a significantly more complex flavour than the classic, thanks to the addition of ginger juice, coconut milk and Italian lemonade. We’ve also given it a Canadian nod: “Les barachois” is a term for the coastal lagoons of Atlantic Canada and Quebec. 3 oz sparkling Italian lemonade1 ½ oz Kinsip Juniper’s Wit Gin1 oz light coconut milk½ oz McGuinness Blue Curaçao½ oz fresh lime juice½ oz store-bought ginger juice6 ice cubes 1. Combine all ingredients in a blender. Blend on high until smooth, about 1 min. Pour into a tulip glass and…

WHAT IS IT? Mustard powder is made from a mix of finely ground mustard seeds, plus turmeric for flavour and colour. Unlike typically mild prepared mustard, mustard powder has a strong, sharp and often hot flavour when mixed with liquid. WHAT IS IT MADE FROM? The humble mustard seed has been around since at least 6000 BC. Today’s commercial mustard is made from black, brown and white mustard seeds, the majority of which are grown in Canada and Nepal. Mustard powder’s pungency depends on the type of seed it’s made with, ranging from robust and spicy black seeds to medium-heat brown seeds to mild white (or yellow) seeds. HOW DO I COOK WITH IT? On its own or in conjunction with other spices—saffron, cumin, coriander and curry powder are good…

Dragon Fruit Grater Cake PREP 5 MIN; TOTAL 25 MIN PLUS COOLING TIME SERVES 12 My mother had an obsession with the many sweet and earthy desserts of Jamaica. I wanted to reimagine grater cake minus the traditional red food colouring. Instead, dragon fruit offers a rich violet colour and naturally sweet flavour. 4 ⅔ cups unsweetened desiccated coconut2 ⅔ cups granulated sugar4 tsp ground ginger2 tsp sea salt½ tsp almond extract5 tsp pink dragon fruit purée 1. Line an 8 × 4-in. loaf pan with parchment. Set aside. 2. Combine coconut, sugar, ginger and ½ cup water in a large frying pan set over medium-high. Bring to a boil, then stir vigorously as sugar begins to crystallize, 15 to 20 min. 3. Reduce heat to mediumlow. Stir in salt and…

Beat the heat with more heat! This simple and spicy shrimp aguachile comes together in a snap. Welcome to Weeknight Hero—a simple, delicious slam-dunk recipe you’ll want to cook again and again, any night of the week. Shrimp Aguachile with Cucumber-Watermelon Salad PREP 20 MIN; TOTAL 30 MIN SERVES 4 Aguachile couldn’t be a more straightforward name for this coastal Mexican dish: it translates to “chili water” and is a spicier cousin of citrus ceviche. This version isn’t strictly traditional—aguachile is usually served in a nearly raw, less-cured state—but it’s a great option if you don’t have access to ultra-high-quality freshly caught shrimp. 2 cups roughly torn cilantro leaves, stems set aside3 large strips lime rind3 ½ tbsp kosher salt, divided1 ¼ cups fresh lime juice, divided1 or ½ serrano…

Have You Seen Her by Catherine McKenzie Cassie Peters swaps New York City for her hometown of Mammoth Lakes, Calif. While working search and rescue at Yosemite National Park, she’s drawn in by two women who live there. But Cassie is hiding a dark secret, and she’s not the only one. (June 27) Learned by Heart by Emma Donoghue Part historical fiction, part heart-rending romance, Donoghue’s latest is based on the true story of Eliza Raine and Anne Lister, who met as girls at a boarding school in 19th-century York, England, and began a clandestine love affair. (Aug. 29) Sunshine Nails by Mai Nguyen Sunshine Nails is in trouble. The Toronto nail salon, owned by Vietnamese refugees Debbie and Phil Tran, is facing a rent hike, and a luxury…

STAYING HYDRATED while you work out is extra important during the summer. As someone who hydrates fastidiously while marathon training, I find it a chore to swig more fluids—especially plain water. For longer runs, I usually rely on a sports drink, but the artificial sweetness can be cloying. Could maple water be a natural alternative? I decided to try Maple 3, which is sourced in Canada and contains 46 nutrients, minerals and electrolytes. Off the top, I really like its delicate flavour—something that Ashley Charlebois, an Ottawa-based registered dietitian and certified exercise physiologist, says makes it a good alternative for people who find water boring. “It’s got a bit more flavour without a ton of extra calories.” But depending on the length and intensity of your workout, maple water on…

WHETHER YOU’RE STAYING close to home or heading abroad, a vacation is hopefully on your to-do list this summer. But after a few years of staying put, we could all use a refresher on how to pack efficiently. Travel journalist Maryam Siddiqi shares her best tips for taking your beauty routine on the road. 1 KNOW YOUR LIMITS When travelling with carry-on luggage (or bringing beauty products on the plane), liquids, gels and aerosols must be in containers of 100 mL or less and placed in a single clear, resealable 1 L bag. (Exceptions include medications, contact lens solution and baby formula.) And yes, mascara is considered a liquid. Keep your toiletries in your personal item for quick access when going through security. 2. ASSESS YOUR NEEDS A hiking trip and…

Research shows that the best way to promote good brain health is to eat a balanced diet. But what about supplements that claim to boost your memory? “The science is largely inconclusive,” says Alzheimer Society of Canada’s Dr. Joshua Armstrong. Still, he says, some have shown promise. Here are three memory-supporting vitamins and supplements to consider. Omega-3 fatty acids Found in foods like flax seeds, spinach and salmon, omega-3 fatty acids have an anti-inflammatory effect that protects brain cells. Studies have also found a link between a higher intake of fish and a lower risk of cognitive decline. B vitamins We know that a range of B vitamins, including B9 (found in leafy veggies and beans) and B12 (found in meat, fish and dairy), play a big role in improving brain…

This beloved Montreal pizza restaurant’s first cookbook has every recipe you need for an endless-summer pizza party—backyard or balcony If you’ve experienced Elena, the “coffee, pizza, wine” joint in Montreal’s St-Henri neighbour-hood, chances are you already know it’s a different kind of eatery. “We think restaurants should be fun—a place where people go to celebrate, feel happy and make connections,” says Ryan Gray, co-owner and sommelier at Elena. Besides offering über-delicious naturally leavened wood-fired pizzas made with freshly milled Quebec wheat, deceptively simple pasta prepared daily and a banging natural-wine list, the modern Italian hot spot, led by Gray, Janice Tiefenbach and Marley Sniatowsky, strives to nurture a healthier, more compassionate working environment with subsidized health care, shorter work weeks than most restaurants and even paid overtime. That’s what makes…

BACK TO BASICS First off, the chips. For me, corn is the only way to go (I’m a purist). Look for large, thick-cut chips that will hold up well to a flood of salsa. Next, the cheese. Whether you’re making queso or grating a block, pick a mild cheese that will melt well, like Monterey Jack or mozzarella. As for salsa, you can absolutely use storebought—just be sure to drain off some of the liquid if you find it a little watery. BALANCE When you strip down nachos to the holy trifecta of chips, cheese and salsa (or, if you’re a traditionalist, pickled jalapenos), it becomes immediately obvious why they work so well. It’s the balance of salt, fat, acidity and heat that gives you the perfect bite each time.…

Smoke adds a complex note to pretty much every food it touches. Sure, grilling gives you a taste, but to truly dial up the flavour, you need to smoke your food. The good news? You don’t need to shell out for a smoker to do this. Turn the page to see how. WHAT IS SMOKING Unlike grilling, smoking is slow (very, very slow) and steady—but it can also be done on your grill. “A smoker, in the simplest terms, is a cavity that you fill with food and apply indirect heat to through smoked wood,” says Toronto-based chef Matthew Ravenscroft. There are two methods: “Cold smoking doesn’t cook food, whereas hot smoking cooks and smokes food simultaneously,” explains New York–based chef Charlene Luo. Cold smoking is perfect for hard cheeses,…