Inhoudsopgave van Spring 2023 - Chatelaine

CUTTING DOWN ON TIME, money and potential UV damage from curing lamps—there are many reasons to try press-on nails. (They’ve come a long way since the ’80s, we promise!) Pro nail artists Courtney Guerin, owner of Winnipeg-based custom press-on brand Fingernails Are Pretty, and Gina Edwards, KISS Nails ambassador, share how to nail your next press-on mani. 1 SIZE MATTERS “You don’t want the pressie to go beyond your natural nail bed,” says Guerin. If you can’t find the perfect fit, size down. “If the nail is too big, you can also trim the sides,” adds Edwards. 2 PREP PHASE Wash and dry your hands. Edwards swabs nails with alcohol, while Guerin swears by a different method: She skips the alcohol and buffs, then leaves the dust behind. “It acts…

IN MAY 2020, Dr. Joanne Liu appeared on Quebec’s popular Sunday-night talk show, Tout le monde en parle. As the former head of the humanitarian aid organization Médecins sans frontières (MSF, a.k.a. Doctors Without Borders) and an expert in health emergencies, she had been invited to provide insight—and, arguably, reassurance—into the COVID-19 pandemic to the roughly one million viewers watching at home. Other than crew members, the only other people on set were the show’s two co-hosts and Prime Minister Justin Trudeau. When asked if she had been worried, prior to COVID, about Canada’s state of pandemic preparedness, Liu paused briefly, with a slight smile, before glancing over at Trudeau. “I can feel our prime minister’s eyes on me,” she said, before acknowledging that, yes, she was worried. “Epidemics and…

Roasted Squash and Quinoa Salad PREP 25 MIN; TOTAL 45 MIN SERVES 4 This is one of my favourite salads to eat, and it’s absolutely perfect on its own as a meal. Nutrition-wise, quinoa covers your protein, and many of the ingredients are seasonless, so you can enjoy it year-round. 2 cups butternut squash, peeled and cut into1-in. cubes (about1 squash)2 tbsp extra-virgin olive oil¾ cup walnut halves2 tbsp pepitas2 tbsp maple syrup or honey½ tsp flaked sea salt2 cups cooked quinoa½ cup mint leaves1 pomegranate, seeds extracted80 g goat cheese, crumbled (about½ cup) Dressing 3 tbsp extra-virgin olive oil1 lemon, juiced1 tbsp sumac½ tsp sea salt Black pepper, to taste 1. Position rack in centre of oven, then preheat to 350F. Line a baking sheet with parchment. 2. Arrange squash…

In her inaugural editor’s letter, way back in March 1928, Anne Elizabeth Wilson laid out Chatelaine’s mandate: to cover “the multifarious and ever-growing questions which are uppermost in the minds of women in the Dominion today.” Like many nonagenarians, the magazine dabbled in some views that haven’t exactly stood the test of time: There was 1932’s clickbait-y “I Wish I Were A Woman” (yes, it was written by a man, and yes, it included lines like “a new day would bring no greater difficulties than the simple planning of three meals…”); there was also 1983’s “A Who’s Who of Canada’s Sexiest Anchor Men,” which went all in on Keith Morrison. But for every clunker in our archives, you’ll find plenty more thoughtful, prescient pieces on issues that matter to Canadian…

Erica Allen-Kim @ahistoryofarchitecture 43, TORONTO Erica Allen-Kim gets dressed the way an architect might design a building: layer by layer, with an eye for form and function. (Perhaps unsurprisingly, she is an architectural historian.) Yet there’s nothing fussy about her style. Allen-Kim’s wardrobe is filled with slow-crafted pieces that put comfort first and give her plenty of room to play with silhouettes—whatever the day may bring. “I start off ironed and pressed, but as I move around, I don’t worry if everything gets wrinkled or I spill something on my clothes,” she explains. “Layers allow me to mix up things without having to change my entire outfit.” Quirky accessories are another signature: corsets, silk scarves and, especially, belt bags, which she stacks to keep her belongings organized. “I have one…

Dreamt up by Montreal brand Attitude, Oceanly is the first-ever complete line of solid skincare housed in plastic-free, entirely biodegradable push-up cardboard packaging. The 19 products—cleansers, scrubs, masks, serums, moisturizers, oils, eye creams and sunscreen, all in stick format—are organized by skin type and feature high-performance ingredients like vitamin C, peptides and plant-derived phytoglycogen, a molecule that boosts hydration and improves skin texture and firmness. From $20, attitudeliving.com.…

ON A SUNNY DAY IN 2007, Suzanne Simard was driving from Vancouver to Nelson, B.C., when she spotted a slope covered with Douglas fir trees. Some stretched more than 35 metres into the sky, their towering, jagged peaks shadowing a forest floor dense with brush and slender saplings. It was exactly what Simard, a professor of forest ecology at the University of British Columbia, had been hoping to find; the ideal site for a research project to map mycorrhizal networks, the underground lattice of fungal filaments that link trees to one another to form cooperative, collaborative ecosystems. As she knelt under the canopy and traced the roots of the largest trees, each of which connected to the younger saplings that surrounded it, she was struck by a profound revelation. These…

MAGGIE McCOLL FIRST HEARD the joke about Lyme disease at a public talk about the illness in 2008. “The good news is, you’re not going to die,” she chuckles. “And the bad news is, you’re not going to die.” McColl, based in Nanaimo, B.C., first experienced symptoms of what she now knows is Lyme disease a few years before attending the talk, in 2006. At the time, she was chair of Malaspina College’s geology department, teaching for about 15 years both in the classroom and through field trips into the bush. She had also conducted fieldwork in B.C. and the Yukon as an exploration geologist for 15 years before that. By spring 2007, her symptoms—which included headaches, a stiff neck, peripheral nerve pain in her arms, hands, legs and feet,…

No Maternity Care. No Choice IN the wee hours of March 27, 2018, Nena Martens thought she might be in labour. She had given birth four times before and knew she probably didn’t have much time. So she called her mother, who was asleep, to come look after the kids. She called her husband, who was halfway through a night shift as a logger, and told him to meet her at the hospital. Then she got into her car and drove herself, contractions and all, the hour from her rural home in Altona, in northeastern British Columbia, to the town of Fort St. John, the nearest place that had a hospital. By the time she got there, however, her labour had stalled. The medical staff checked her out and chided…

WHAT IS IT? As an all-purpose pantry staple, black vinegar has wide applications in Asian cuisines, adding umami, sweetness and a little acidity to the dishes where it’s used. Originating in China around 480 BC, there are a few regional Chinese black vinegars with distinct flavours. The best known is Chinkiang, which is made with glutinous rice and malt, and is praised for having a rich texture and robust taste that’s sweet, with complex flavour. HOW IS IT MADE? Black vinegar is fermented, like fruit-based vinegars, but is made from a combination of grains. It’s aged a minimum of six months and gets its signature colour and umami flavours from the Maillard reaction, a chemical process where carbohydrates react with amino acids. Many compare black vinegar to balsamic, since both…

Your next steak rub? Sugar! Just a little sweetness can season and tenderize meat. Sugar Steak and Gochujang Roasted Potatoes PREP 35 MIN; TOTAL 1 HR 35 MIN SERVES 4 Pour some sugar on me! Try this wickedly simple rub that doubles as a marinade: sugar and salt. Spread it over the steak the night before for the easiest make-ahead. The sugar caramelizes and creates a mouth-watering char on the crust, while the salt flavours the steak and keeps it juicy. It’s sweet and salty in all the right notes. 2 striploin steaks, each about 325 g and 1-to 1 ¼-in. thick3 tbsp granulated sugar4 ½ tsp kosher salt680 g baby potatoes, halved3 tbsp gochujang2 tbsp rice or white vinegar2 tbsp canola oil2 tbsp sesame oil2 garlic cloves, minced2 tbsp mayonnaise2 tsp…

I’ve been a hands-free leash convert for years, having used this Kong model on countless walks with my highly energetic golden retriever, Meg, since she was a puppy. I love that it lets me hold a coffee with ease on strolls through the park, while the handle keeps her close on busy streets. I recently discovered that it works perfectly for runs, too, allowing lots of slack when we’re on an open trail. It’s a delight to have such a silly, smiley running buddy after years of clocking miles solo—and also a huge motivator to get out the door. “I think running with dogs is fantastic for both dogs and their owners,” says Dr. Tiffany Durzi, a primary care veterinary educator at the Ontario Veterinary College in Guelph, Ont., and…

Since its creation in 1926, Weleda’s now-iconic Skin Food has been equally beloved by editors, makeup artists and celebs (Victoria Beckham and Julia Roberts are reportedly fans), thanks to its skin-soothing superpowers. Now, Weleda has introduced a long-awaited trio of products to the family: a day cream, a night cream and an oil-to-milk cleanser, made with the star ingredients from the original formulation—calendula, chamomile, rosemary, pansy and sunflower oil—as well as newcomers like olive leaf extract, squalane and cica. From $30, well.ca.…

Canada is warming up, and we’re feeling the effects: wildfires and floods, more snowstorms in the winter and dry spells in the summer. What impact could this have? Chatelaine asked two experts about the illnesses we might see more of, thanks to climate change. LUNG DISEASE Ground-level ozone, created by heat, can cause “a smoggy soup of different chemical reactions that intensify the number of pollutants in the air,” explains Dr. Melissa Lem, president of the Canadian Association of Physicians for the Environment. Issues like asthma and chronic obstructive pulmonary disease will likely increase. And since particulate matter and smoke travel, these issues can affect faraway communities, as well. MENTAL HEALTH “Research shows that when heat levels go up, rates of mental illness increase,” says Lem. “People can experience higher…

DINNER, FOR ME, IS THE MOST IMPORTANT MEAL OF THE DAY. When shared with friends or family, it is an opportunity to bring people together over delicious food and good conversation. Eaten alone, dinner can be a restorative break in what is sometimes a chaotic life, especially when you prepare exactly the thing you want to eat in exactly the way you want to eat it. In either case, dinner is a meal worth lingering over. A Generous Meal is a cookbook, but it is also a sort of quiet manifesto about the pleasures of the table. It is about taking time to cook and eat in a way that is gentle and enjoyable in more ways than one—I find it incredible how little is required to be kind to…

PETAL TIP #103 Petal tip scallop Hold bag at a 45-degree angle facing you, with tip half an inch from surface and larger side facing down. Pipe a U-shaped swoop, stopping at top to anchor line before repeating. Petal tip vertical ruffle Hold bag at a 5-o’clock angle from where you’d like the line to start, with larger side facing down. Using gentle, consistent pressure, pipe in a tight up-and-down zigzag pattern. Horizontal ruffle Hold bag at a 45-degree angle facing the opposite direction you’re piping in. Pipe in a tight up-and-down motion, as if you’re drawing small, angular hills. OPEN STAR # 32 Open star drop Hold piping bag straight up with tip half an inch from surface. Squeeze gently to form a star; release pressure and gently pull away from drop. Open…

SOMETIMES, ON A DRIZZLY WEEKEND, my husband, Adarsh, and I will pile the kids into the car for a trek to Vancouver’s Punjabi Market for paper bags of piping-hot potato samosas and crisp, golden pakoras, deep-fried fritters made of chickpeas and vegetables. Despite the rain, I can close my eyes and find myself back on a sun-drenched houseboat in Adarsh’s native Kerala, taking sips of steaming chai between bites of vada, a counterpart of pakoras from South India. Every nook in the world has beloved deep-fried snacks on offer, and with good reason: The crunch and flavour are simply unrivalled. When a crisp, salted exterior gives way to a soft, warm middle, bad things just don’t happen. Immersing food in hot oil is a wildly effective heat-transfer method that—when you know…

La Zona Rosa PREP 5 MIN; TOTAL 5 MIN MAKES 6 DRINKS Grapefruit bitters aside, this is a classic gin martini—zesty, fresh and light. Since your friends may want more than one, be kind to your future self by making this freezable batch version, which is ready to pour whenever you need it. 12 oz pink gin* 2 oz dry white vermouth24 drops grapefruit bitters6 pickled onions6 grapefruit twists 1. Fill a large mixing glass with ice. Pour in gin and vermouth. Stir for about 45 sec. (You may have to do this in 2 batches.) Strain drink into an empty gin bottle or cocktail carafe. Freeze until ready to use. 2. To serve, chill 6 martini glasses by filling them with ice until thoroughly cooled. Discard ice. Strain the drink…

Mini Egg Skillet Cookie PREP 15 MIN; TOTAL 1 HR SERVES 8-10 What’s better than cookies? A giant one that’s easy to prep! Baked in one pan, this candy-egg-dotted skillet treat is sure to be an Easter hit. 2 ½ cups all-purpose flour1 tsp baking soda½ tsp salt1 cup lightly packed brown sugar5 tbsp granulated sugar¾ cup unsalted butter1 large egg1 large egg yolk1 tsp vanilla1 cup chopped chocolate mini eggs1 tsp flaked sea salt (optional)½ cup whole chocolate mini eggs 1. Position rack in bottom third of oven, then preheat to 350F. Spray a 10-in.-wide cast iron (or oven-safe) frying pan with oil. 2. Stir flour with baking soda and salt in a medium bowl. Beat sugars with butter in a large bowl, using an electric mixer on medium, until…