Shareba Abdul

(photo credit: Florida Department of Citrus)

Grapefruit are in their peak season during winter, making it a welcome dose of juicy sunshine in the bleakest time of year. But did you know that consuming grapefruit could be dangerous to your health when combined with certain medications?

According to Health Canada, “there are substances in grapefruit that can interfere with the way your body absorbs and breaks down (metabolizes) certain drugs.” These substances can cause your body to absorb too much medication into your bloodstream, or alter the effectiveness of the drug, which can have life-threatening effects such as respiratory depression or gastrointestinal bleeding.

The substance is present in all forms of grapefruit, whether it’s the whole fruit or juice, fresh or frozen. Just one grapefruit or 250ml of juice can create a negative interaction with medication, and this effect can last in your body for three days or more.

While the effects of these substances vary depending on the person, drug and amount of grapefruit consumed, the general rule is to avoid consuming grapefruit entirely if you are on certain medications.

Which medications interact with grapefruit?

An article from the Canadian Medical Association Journal says, “more than 85 drugs, most of which are available in Canada, are known or predicted to interact with grapefruit.” These medications are all taken orally, and are commonly prescribed for a variety of conditions. Mayo Clinic lists the following as examples of medications that can interact with grapefruit:

Drugs that fight infections, such as erythromycin

Drugs that reduce cholesterol, such as atorvastatin (Lipitor) and lovastatin (Altoprev)

Drugs that treat high blood pressure, such as felodipine, carvedilol (Coreg)

Drugs that treat heart problems, such as amiodarone (Coradarone, Pacerone)

Drugs that treat depression, such as diazepam (Valium, Diastat) and fluvoxamine

Drugs that prevent organ rejection in transplant recipients, such as cyclosporine (Sandimmune, Neoral, others), tacrolimus (Prograf, Astagraf)

If you are taking any oral medications, it’s important to find out if you can safely include grapefruit in your diet. While your medication should have a warning label on the packaging, it’s best to check with your doctor and pharmacist to be sure.

It’s not just grapefruit that can interact with medications

There are other citrus fruits that can have negative interactions with medications, too. Tangelo fruits, a hybrid of tangerines and grapefruit, are an obvious risk, however so are Seville oranges (used in marmalade) and pomelos (a large grapefruit-like fruit). Additionally, citrus-flavoured products can contain grapefruit extract or grapefruit juice, but may not say so on the packaging.  

Don’t avoid eating grapefruit unless you have to

If you are not taking any medications that interact with grapefruit, and have no other dietary restrictions (like a low-potassium diet), there is no reason to avoid eating this delicious winter fruit.

Grapefruit is one of the most nutrient-dense fruits per calorie, with high amounts of Vitamin C and Vitamin A. In fact, just half of a grapefruit contains 100 per cent of your recommended daily intake of Vitamin C. The sweet and tangy citrus fruit also contains folate, potassium, fiber and calcium.

If you’re looking for a new way to enjoy grapefruit, try making this nutritious salad from Chef Cory Vitiello.

(photo credit: Barry Cheong)

Florida Grapefruit Super Salad

Salad 1 butternut squash 1 cup organic red quinoa 2 Florida grapefruit 1/2 small Napa Cabbage 2 cups baby romaine leaves 1 cucumber ½ cup goji berries ½ cup hemp hearts ¼ avocado

Dressing 1 small carrot 2 green onions 2 tablespoons White Miso 100 mL fresh Florida grapefruit juice 1 inch piece of peeled ginger 1 tablespoon lemon juice 1 teaspoon salt 75 mL olive oil 75 mL canola oil

Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.

In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.

Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. This can be done a day in advance and held in the refrigerator.

Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments

Cut the Napa Cabbage into quarters and remove the core. Cut the cabbage crosswise into thin shavings. Hold this in a large salad bowl suitable for serving.

Cut the baby romaine leaves into bite sized pieces and add them to the salad bowl.

Slice the cucumber lengthwise and remove the seeds. Cut the cucumber on an angle into very thin slices and transfer to the salad bowl.

Combine the squash, Florida grapefruit slices, hemp hearts, goji berries, avocado and quinoa into the salad bowl and toss liberally with dressing.

[Chef Michael Smith Takes Pulse Pledge / Pulse Canada]

By: Shareba Abdul

2016 has been formally declared by the Food & Agricultural Organization (FAO) of the United Nations to be the International Year of Pulses (IYP). 

While this is big news for the Canadian agricultural industry (pulses are Canada’s fifth largest crop), many Canadian consumers may not even know what a pulse is.

The word pulses refers to the edible seeds of plants in the legume family. These are commonly known as beans, peas, lentils and chickpeas.

[Colourful spoonfuls of pulses / Pulse Canada]

Pulses are not ingredients that are widely talked about and you don’t often see them gracing the covers of health magazines, but according to Chef Michael Smith, Canada’s IYP Ambassador, that’s the point.

“Pulses are a very common, bedrock ingredient. This is not about trying to make them trendy,” said Chef Smith, who is known for his cooking shows on Food Network Canada. 

Pulses are integral to cuisines all over the world, but they are not as prominent in North American dishes. In light of this fact, a Pulse Pledge campaign has been launched in conjunction with the International Year of Pulses. This campaign encourages North Americans to add a half-cup of pulses to their diet weekly for a 10-week period.

For those who have never cooked pulses before, that challenge may seem daunting. However, Chef Smith says that the financial and nutritional benefits of adding pulses to your diet are worth the work.

“I think lots of us right now are clearly seeing the rise of food prices and many of us are attributing that partially to the price of meat,” said Chef Smith, who insists that he is not anti-meat and still enjoys a grilled steak from time to time. “Of course, you don’t have to eat meat or fish to get your protein. You can eat grains and legumes, and get your protein that way.” Dried pulses, found in most grocery stores, are the most inexpensive option. However, many people avoid buying them because they assume that they must be soaked overnight before being cooked. While pulses like beans and chickpeas do need to be rehydrated, Chef Smith says that overnight soaking is not your only option.

“You can also easily do the rapid soak method, which basically means put the works in a pot, bring it to a rapid simmer, turn it off and let it sit for a hour,” says Chef Smith. Alternatively, he says canned pulses can be used when you’re short on time. 

“I use [canned] all the time. I don’t soak pulses. Lentils don’t need soaking in the first place; they cook just as quickly as rice. But beans and chickpeas need that soak, so I just go for canned. Really all you have to do is rinse away that slimy stuff and know that what’s staying behind is all the nutrients and flavour.”

Some consumers may avoid cooking lentils at home because they think that their children won’t eat them. Chef Smith, who has three children of his own, says that doesn’t have to be the case. It all depends on your approach.

“The first thing parents have to do is recognize how important this is. [Healthy eating] isn’t optional. If we’re still convincing ourselves that processed food is viable, we’re still making a gigantic, crushing mistake.”

Pulses are surprisingly healthy. Not only are they a low-fat source of protein, but they are also very high in fibre. In fact, half a cup of cooked pulses provides more than one-third of the fibre needed for the entire day.

“The second thing we have to realize is that this isn’t hard. I’m well aware of the challenges of feeding kids, I get it. My kids are no different from any other when it comes to vocalizing what they will and won’t eat, and what they want to eat. It comes down to patience and persistence.”

If you know your kids won’t eat a bowl of stewed lentils or chickpeas, Chef Smith recommends introducing them in a different way.

“One dish that I have tons of success with in my family is the pulse taco recipe,” said Chef Smith. “Kids love tacos! Every time somebody says to me ‘oh, kids don’t like flavour,’ baloney! Kids will eat big flavours; they just have to have fun doing it. Tacos are fun, especially when they get to put it together themselves.” 

Chef Michael Smith’s Pulse Tacos

[These delicious tacos are made with lentils and chickpeas instead of ground meat / Pulse Canada ]

Makes 12 tacos, Serves 4 to 6

For the pulse filling:

- 2 tablespoons (30 mL) of canola oil

- 2 onions, thinly sliced

- 6 garlic cloves, thinly sliced

- 1 heaping tablespoon (18 mL) of chili powder

- 1 teaspoon (5 mL) of ground cumin

- 1 cup (250 mL) of green lentils

- A 19-ounce (540 mL) can of your favourite beans or chickpeas, rinsed and drained

- 2 cups (500 mL) of water

- 1/2 teaspoon (2 mL) of salt

- 1/2 teaspoon (2 mL) of your favourite hot sauce

For the taco toppings:

- A head of Bibb or iceberg lettuce

- 12 hard taco shells

- A few handfuls of grated cheddar or taco blend cheese

- Your favourite salsa

- A large bunch of fresh cilantro

- 2 limes, cut into wedges

Make the lentil bean filling. Splash the canola oil into a large skillet or sauté pan over medium-high heat. Toss in the onions, garlic, chili powder, and cumin. Sauté until the vegetables soften and the spice flavours brighten, 3 or 4 minutes. Stir in the lentils, beans, water and salt. Bring the works to a slow, steady simmer. Cover tightly and continue slowly cooking until the lentils are tender, 35 minutes or so. Stir in the hot sauce.

Assemble the tacos. Fit a full leaf of lettuce into a hard taco shell. This will hold the fillings in when the hard shell inevitably breaks. Fill each taco with a heaping spoonful of the lentil bean filling. Pack with cheese, salsa, and cilantro. Serve with the lime wedges and share!

Take a hike cronuts, you are so 2013.

Milkshakes are set to be the trendy sweet treat of the year, wiith flavours that range from classic to creative.

While these Canadian concoction might not have the shock-appeal of the more extreme Australian creations, don’t let their tame appearance fool you. These milkshakes are packed with creamy delicious flavour.

Nothing is stopping you from enjoying a delicious milkshake in 2016. (Well, maybe lactose intolerance, but we can’t help you there.)

Photo source: http://sans-comical.tumblr.com/post/137141385869

The WORKS: 2001 Shake Odyssey

The hand-scooped shakes from The WORKS simply cannot be contained in a drinking glass. Instead, these decadent treats are whipped up and served in small measuring cups. 

You can order a chocolate shake if you want to, but why would you when you can get this 2001 Shake Odyssey (with caramel, peanut butter, Oreo cookie and whipped cream) instead? The WORKS has several locations across Ontario. (photo: The WORKS)

Boogie Burgers: The Fat Elvis

When you decide to name a milkshake The Fat Elvis, you do so knowing that you’ll have high expectations to live up to. The owners of Boogies Burgers in Calgary, Alta. are doing just that.

Their creamy peanut butter and banana shake (based on Elvis's favorite sandwich) is topped with real bacon bits, just the way they think Elvis would have wanted it. (photo: Boogie Burgers)

Munchee’s Variety Store: Strawberry Cheesecake Shake

If you think that only burger joints and ice cream parlours can make great shakes, think again. 

Munchee’s Variety Store in Hamilton, Ont. offer more than 190 milkshake varieties, including this pretty Strawberry Cheesecake shake. It’s no wonder that owner Leesa Nauss is referred to as the ‘milkshake queen of Hamilton.’ (photo: Chanry Thach)

Soft Peaks Ice Cream: Organic Soft Serve Shakes

Sometimes a milkshake is a milkshake, and sometimes it’s a metaphorical hug for the planet. These dreamy drinks are from an organic soft serve ice cream shop called Soft Peaks Ice Cream, located Vancouver, British Columbia. 

Not only does the shop offer six flavours of milkshakes made with organic milk, but their ingredients and serving utensils are all sourced locally. Oh, and they support the BC Children’s Hospital Foundation by donating partial proceeds from their sales. How sweet! (photo: softpeaksicecream/Instagram)

Rose and Sons: Signature Shakes

When a chocolate or vanilla milkshake just isn’t enough, it’s time to visit Rose and Sons restaurant in Toronto, Ontario. 

While their shakes are served in old-school metal cups, the flavours are anything but old. They mix up their vanila soft serve ice cream with high-quality ingredients like wild blueberries, vanilla beans and chocolate from a local chocolatier. You can also mix and match their flavours to create your own signature milky treat. (photo: roseandsonsfood/Facebook)

Monsieur Cremeux: Classic shakes done right

Photo: Thinkstock

“Have you ever tidied madly, only to find that all too soon your home or workspace is cluttered again?”

That’s the question that Japanese organizational consultant Marie Kondo asks at the beginning of her best-selling book The Life-Changing Magic of Tidying Up. It’s a common problem that many books and magazines have tried to solve in the past, but no one ever seems to have a perfect answer. Kondo says that’s because we’ve been approaching tidying the wrong way. 

“People are tidying their homes in the wrong order,” said Kondo, via a translator. “I recommend you to tidy by a given order, which is to start with clothing, then books, documents, small items and in the end sentimental items from your loved ones.” 

Marie Kondo, author of The Life-Changing Magic of Tidying Up. Image courtsey of Sunmark Publishing ​Inc.

Kondo’s tidying up technique, nicknamed The KonMari Method, has become popular all over the world. Since her book launched in 2010, it has been republished in various editions and has sold over 4.8 million copies in more than five languages. 

The premise of her technique is simple: in order to create a positive home environment you should only keep the things that make you happy.  

“I ask people to hold their possessions one by one in their hand, then ask themselves a question: does it spark joy?” said Kondo. “When you feel it spark joy in your heart, please keep that item. If not, it's time to say goodbye.” Of course, many practical items, such as snow shovels or toasters, should be kept even though they may not spark joy. For these items, Kondo recommends that we learn to appreciate them for helping us through our day. Eventually, she says, you will start to see how they can add joy to your life as well.

In The Life-Changing Magic of Tidying Up Kondo claims that all of her private consulting clients have been able to keep their homes tidy after completing her course. To get similar results in your own home, try following these tips from the book.

Start by discarding

Bags of items to donate and shredded paper. Photo: Shareba Abdul

Kondo says that the first step to permanently tidying your home is to get rid of everything that doesn’t spark joy or have a purpose. In fact, she doesn’t want you to even think about putting things away until you have gone through he process of discarding what you don’t need or want. 

It’s important to note that this doesn’t mean that you should throw everything in the garbage though. Gently used items can be given to friend, donated to charity or sold.

Tidy by category, not location

Makeup brushes collected from multiple rooms in the house. Photo: Shareba Abdul

“Please do not tidy room by room, or place by place,” says Kondo. While most people clean one room at a time, Kondo insists that this is a mistake. 

Instead, she recommends that you collect one category of items (like clothes) from every room in the house and go through them all at once. Doing so not only helps you discover duplicate items that you might have, but it also means that you won’t have to deal with those items again.

Leave the emotional stuff for later

Old postcards and letters. Photo: Shareba Abdul

“Photographs and letters not only have a high sentimental value, but also are one of a kind,” said Kondo in her book. She explains that the combination of emotional value and rarity makes these items extremely difficult to part with. In order to keep up a good momentum in your tidying process, be sure to sort through these kinds of items last.

Give a fixed position to your possessions

Organized office supplies on a desk. Photo: Shareba Abdul

Once you have decided on what you’re going to keep, its time to figure out where to put them.

“Please give a fixed position to your possessions, and after finish using an item, please return it to its original position,” says Kondo. When everything has a designated spot, you’re less likely to find your home becoming cluttered again. 

Utilize your space efficiently

A sock drawer before and after using Kondo’s folding method. Photo: Shareba Abdul

If you find that you still don’t have enough space to store everything you’re keeping, chances are you’re not using your space effectively. For clothing, Kondo strongly recommends folding most items into “a simple smooth rectangle” and storing them standing up in the drawer to save space. Anything that cannot be folded should be hung in your closet. Kondo also uses the standing up technique to store a variety of other items, such as office supplies, in drawers.

Avoid the storage trap

Storage bins aren’t always the best choice. Photo: Shareba Abdul

Perhaps one of the most controversial points in the book is Kondo’s criticism of storage experts. In her book she claims, “storage experts are hoarders” and warns “storage methods do not solve the problem of how to get rid of clutter.”

Before you hide your things away in a storage container, consider why you’re putting it away. Are these items things that you seldom use? Do you need to keep them? If the answer is yes, opt for a clear container so you don’t forget about what you put away.

Learn to appreciate your things

Storing your possessions with care helps to create a tidy home. Photo: Shareba Abdul

One of the tasks that Kondo gives to her clients is to appreciate their belongings. Although her method may seem a bit strange (i.e. she recommends verbally thanking your clothes for keeping you warm), the concept is easy to grasp. When we learn to appreciate the things we have, we take better care of them. Consider treating your laundry, books and office supplies with the same respect that you give to your expensive electronic devices. While these tips can be easy to follow, don’t get frustrated if you find that it’s taking you a long time to get tidied up. Kondo says that the length of time you’ll need to get completely tidy will depend on your individual situation.

How many times have you clicked on an article called “how to look cute this winter,” only to discover that it was written for people who live in parts of the world where winter means -2 °C weather?

As much as we’d love to walk around in cute little booties, with bare legs, that would probably result in a terrible case of frostbite.

So do Canadian women have to settle for shapeless silhouettes in order to stay warm? According to Vanessa Rose Thomas, Designer of the Toronto clothing line Jesse Rowes, that doesn’t have to be the case.

Here are her top five tips to staying warm and stylish in the middle of our chilliest winters. 

Wear chunky knits: “Big cable knit sweaters and winter go together like top hats and snowmen, but in order to avoid looking like Frosty himself, try adding a belt. A belt can define your waist and make you look less bulky. Make sure you wear it on the smallest part of your waist, and play around with wide and skinny belts to see which looks best on you.” Twisted Cable Sweater in Heather Grey, $325 from pinktartan.com 

Buy modern thermal wear: “These aren’t your grandma’s long johns! To keep warm without adding extra bulk, find clothes that do double duty with built in extra layers like fleece-lined leggings. For a chic look, try the Cacey skirt. The high waistline and A-line silhouette flatter by emphasizing a small waist, and the triple layers of fabric will block out any blistering winter wind that blows your way.” The fleece-lined Cacey skirt from Jesse Rowes, $175.00 from JesseRowes.com

Find a statement coat: “For an all-over extra layer, go for a calf-length wool coat. Bonus points if you get one in a bold colour to set you apart amid a sea of dreary winter blacks and greys.” Leather Trim Wool Cashmere Trench Coat, $2,595 from ca.burberry.com

Pull on a pair of over-the-knee boots: “These are so on-trend right now, and the perfect way to hide an extra layer without adding bulk. Wear them over tights and knee-high socks to keep your legs and toes warm and toasty. The best part is that you can wear a shorter skirt or dress without exposing your legs to the frigid winter temperatures.” ULOCIA over-the-knee dress boots, $180 from aldoshoes.com  

The countdown to Christmas is on, which means it’s time to buy your annual advent calendar. While those cheap calendars filled with waxy chocolate do have a certain nostalgic charm, they aren’t the only option out there. Here’s a look at seven non-chocolate advent calendars that are so much better. 

David’s Tea 24 Days of Tea: This is for the serious tea lover! Each day brings a new tea for you to brew, sip and enjoy. This popular advent calendar is already sold out online, but can still be found in some stores. $39, davidstea.com

The Face Shop 2015 Beauty Advent Calendar: Unlike most advent calendars, this one has full-size products instead of miniatures. Any beauty lover would appreciate opening 24 of The Face Shop’s Korean beauty products. $69 on sale (regular $100) thefaceshop-america.com

Squish 24 Days of Gummies: Don’t want to miss out on your daily hit of sugar? This calendar features 24 fresh gummy candies in flavours like black cherry and mulled wine. $29, squishcandies.com

H&M Advent Calendar: If you’re looking for a calendar for a teen-aged girl, this is what you need. This calendar has 24 windows containing fashion accessories in different sizes, made from metal, plastic and glass. $39.99, hm.com/ca

Lush 12 Days of Christmas: Here’s another advent calendar cult favourite! The annual calendar from Lush contains 12 bath and beauty products including fizzing bath bombs, bubble bars, and the Love And Light Hand cream. $99.95, lush.ca

Yankee Candle Countdown Calendar: Need a reason to relax this holiday season? Take a moment to recharge while you enjoy a scented tea light candle from this set. Each calendar includes a total of 24 assorted candles. $24.99, yankeecandle.com

Image courtesy of Jamberry 

Nail art can be a fun way to express your personality, but it can be difficult to do well. It takes a skilled hand to paint a pretty design on such a small canvas – especially when you’re using your non-dominant hand.

Nail art lovers can achieve professional looking results with much less effort by using nail decals. These products, which are often referred to as nail wraps or nail strips, are available in a variety of patterns and colours making it easy to find one that suits your taste. They also last longer than traditional nail polish, when applied correctly.

Nail decals have actually been around for a few years, but not all products have been successful. Popular nail polish brands that once offered decals, such as Essie and O.P.I., have discontinued these products in favour of traditional liquid nail polish. However, there are still some great options on the market for those who want to try out the trend.

A word of warning though: nail decals can be an expensive habit. While a regular bottle of nail polish can cost between $8-$10 (giving you about 25 manicures or pedicures per bottle), nail decals can cost from $10-$18 (giving you 2-4 manicures or pedicures). The difference is really just a few dollars per manicure, but it can add up in the long run.

That being said, you are paying for a pre-designed product that lasts much longer than regular nail polish.  

My first attempt at applying Jamberry Nail Wraps. Photo credit: Shareba Abdul

Jamberry Nail Wraps

Price: $17.50 CDN per sheet + $10.00 CDN for shipping

These non-toxic, vinyl-based nail wraps are available in over 300 designs, and are sold in sheets of 18 decals. Each sheet has a variety of decals to ensure that you can find a size that properly fits your hands.  

The decals are applied to your nails using a combination of heat and pressure, which helps the sticker to conform to the shape of your nails. When applied properly, they can last up to two weeks on fingers and four weeks on toes without chipping or discolouring.  

If you’re a woman who regularly uses Facebook, you’ve probably been invited to at least one Jamberry “party” on the social media platform. That’s because Jamberry runs on a business structure that is similar to Avon, where independent consultants can sell the products to you directly. If you don’t know a representative, you can also purchase products from Jamberry.com.

These nail wraps are a bit thick and can be tricky to apply. For best results, be sure to follow the recommended tips and tricks found on there website.

Image courtsey of Minx Nails

Minx Nails 

Price: $15.99 USD per pack + $5.50 USD for shipping

This small business became an overnight success after Beyoncé wore their gold nail decals on the 2007 American Music Awards. Now, seven years later, the company offers 533 nail designs on their website and ships worldwide.

Minx nail wraps are made from a patented, heat-activated polymer material that adheres to nails like shrink-wrap. These decals are very thin and pliable, which helps them to conform to the curved shape of your nails. The delicate nature of these nails can make them tricky to apply, so be sure to follow their how-to video for best results.

Each pack of Minx Nails includes 22 wraps with decals of various sizes. These decals should last 10 - 14 days when applied correctly.

Image from sallyhansen.com

Sally Hansen Salon Effects Real Nail Polish Strips

Price: $8.97 CDN per box

Definitely the least expensive option we could find, these nail decals are actually made from real (freeze-dried) nail polish. These decals are easy to apply, but they are prone to chipping when worn alone. They also smell like nail polish, which may be off-putting to customers who want to avoid the smell of freshly-painted nails.

Each box includes 16 nail decals along with a cuticle stick, mini file and buffer. These tools are also needed to apply the other brands of nail decals, but you often have to purchase those tools separately.

These decals should not be removed from their packaging until you are ready to apply them. Exposure to air will dry out the decals, making them brittle and impossible to adhere to your nail.

For best results, apply the decals immediately after removing the packaging, then store remaining decals in an airtight bag. Top your nail decals with a good-quality top coat to extend the life of your manicure.

An Ipsy Glam Bag. Photo courtesy of Petite Pear Style

Subscription boxes have became a hot trend in the beauty industry over the past few years, and new subscription services seem to be popping up every few months. Even Sephora, the giant cosmetic retail chain, has hopped on the beauty box bandwagon with the launch of its own subscription called Play! by Sephora, which launched in the United States earlier this year.

What is the appeal of these subscriptions, though? There was a time when samples were something you received for free in magazines, or as a gift with purchase, yet now hundreds of thousands of women are paying for samples to be delivered to their door. Can these boxes really be worth the expense?

Free makeup samples from Sephora. Photo Credit: Shareba Abdul

“For me, it was ok,” said Lesley, a blogger who has reviewed over 100 beauty boxes on her blog Petite Pear Style. “I used to calculate the value of each box, and the value was always more than what you paid. So even though some boxes were just samples, they were deluxe samples of expensive products, so for me it was worth the money.”

That ratio of product value versus amount paid is one of the biggest selling points for these subscription services.

“Our Glam Bags come with four to five products for $10 dollars [USD] a month, and our average value is around $53 per bag,” said Jenny Lin, a representative from Ipsy, one of the leading beauty subscription services in the United States.  

Photo courtesy of Ipsy

It seems impossible for Ipsy to make a profit when they’re giving their customers monthly deliveries that are worth five times what they’re paying. Yet the company is doing extraordinarily well. Ipsy currently ships Glam Bags to over 1.5 million subscribers monthly in the United States and Canada, and is making $150 million in annual sales, according to the company’s internal sales figures.  

"I co-founded Ipsy in 2011 because I envisioned a vibrant community where women could be inspired to express their unique beauty,” said Ipsy co-founder Michelle Phan in a prepared statement.

Phan, a well-known YouTube celebrity, credits the success of her company to Ipsy's online community, which has a focus on education and supports other content creators. However, others credit the success to her incredible social media reach. Phan has over 8 million fans following her YouTube channel alone. 

But beauty subscription companies don’t need a celebrity behind their brand in order to be successful.

Another leading beauty box in the United States, called Glossybox, has created a cult following through their packaging.

The iconic pink Glossybox and the October France-themed box. Photo Credit: Shareba Abdul

“We have 12 boxes that go out throughout the year, and you either receive an iconic pink box or sometimes we have a specially designed box,” said Alla Chulak, Business Development Manager for Glossybox. Unlike many other beauty box subscriptions, Glossybox sends these specially designed boxes to all of their customers at no additional cost. For example, the October Glossybox was a special French-themed box designed by renounced illustrator Jamie Lee Reardin (a former Torontonian) and filled with products made in France.

The company also offers other limited edition boxes that can be purchased for an additional cost, like their upcoming holiday boxes.

Glossybox subscriptions cost $21 USD per month, plus an additional $5 USD to ship them to Canada. While the total cost is a bit higher than other boxes (especially with the current conversion rates), the company aims to provide “at least triple the value from month to month.”

If the thought of purchasing products listed in American dollars is not appealing to you, you still have some good options.

One of the leading beauty box subscriptions in Canada, called Topbox, recently purchased another popular subscription service called Luxe Box. Even though the same company now owns both services, they are continuing to run as separate entities.

“Topbox is a service that helps women discover new beauty products and whatever is new and hot in the industry,” said Brian Lau, CEO of the Toronto-based company. “Luxe Box has the same ultimate mission, but each one caters to a slightly different person.”

A Topbox. Photo Credit: Shareba Abdul 

According to Lau, Topbox satisfies die-hard beauty fans because the subscription arrives monthly. Like Glossybox, the company will occasionally send specially themed boxes to their customers at no extra cost. These boxes (actually, cardboard tubes) cost $12 CDN per month, and the value of the products can range from $20 to $80.

Meanwhile, he says the Luxe Box subscription is better suited to the “casual beauty enthusiasts” who still love beauty products, but don’t want to receive it every month. This quarterly subscription box costs $26 CDN per month, and the value of the products generally range from $60 to over $100.

A Luxe Box. Photo Credit: Shareba Abdul

While the branding of the boxes is completely different, they do sometimes feature the same products. For example, you could receive a high-end product like Ciaté London nail polish in either box, but there’s no way of telling what you’re going to get before you receive the box.

“We try to be very clear with everyone who signs up that the four samples you’re getting is a surprise,” said Lau. “That’s part of the fun of the box, you’re gonna love it sometimes and sometimes it’s not going to be the greatest set of products you’ve ever seen.”

The element of surprise is definitely part of the fun, but it also means that customers are taking a risk. Every subscription box that offers a “surprise” collection of products is a gamble. While the products are likely to be of good quality and in good condition, it might not always be something you like. 

“I liked the surprise aspect, it was exciting to see what was inside the boxes,” said Lesley. “But I’ve tossed a bunch of stuff because I just couldn’t use it, or it didn’t suit me. So yes, you’re getting good product value… but then if you’re not using it are you really getting any value from it?”

Lesley speaks from experience, having been a former beauty box enthusiast. At one point, she found herself “subscribed to 6 or 7 boxes” which each had their own unique selling point.

“I wanted to try them all,” she said.

A Topbox. Photo courtesy of Petite Pear Style

However, after a while she began to see the ill effects of her subscriptions in both her home and her bank account.

“It got to be too much,” said Lesley. “If you’re getting seven boxes a month, and a lot of those contained full size products, you can’t use it all. There’s only so much shampoo you can use, or eye shadow, or whatever.”

Lesley says that she didn’t initially realize how much money she spending on the boxes either. At first, she was subscribing to a few boxes monthly, but then decided to start purchasing annual subscriptions because of the perks.

“Companies would offer a lower cost, or they would give you a freebie for pre-purchasing,” she said.

Annual subscriptions are paid in one initial lump sum payment, which meant that Lesley was no longer seeing monthly withdrawals in her bank account for those subscriptions.  

“It was kind of like, ‘oh I’m not really paying for those boxes anymore, so I can subscribe to another one’ and it didn’t seem like much,” she explained.

An abundance of product and financial burden weren’t the only issues that Lesley encountered with subscription boxes. She was subscribed to Glymm when the now-defunct company declared bankruptcy, forcing their customers to file disputes with their credit card companies to get refunds.

It’s been two years since Lesley has subscribed to a beauty box. Although she still enjoys reading about the subscriptions, she hasn’t felt tempted to re-subscribe.

Photo credit: Sean Neild of Flavor Town Adventures

By: Shareba Abdul

Restaurant photography is a trend that’s not going away any time soon. Thanks to social media apps like Instagram and high-quality smartphone cameras, food lovers can easily share their latest meal with a worldwide audience.

Some food photographers have even built businesses out of this trend. Sean Neild, a Vancouver restaurant blogger, has found success in selling his restaurant photos while maintaining his food blog Flavor Town Adventures. He hopes to one day make it his full time business.

“I want to convey the beautiful food that we have at all of our great restaurants here,” said Neild. “That’s my goal.”

Photo of Sean Neild, Photo courtesy of Flavor Town Adventures

Although Neild is a professional in his field, he isn’t exempt from the issues surrounding taking photos in restaurants. Despite the fact that it’s becoming increasingly popular, restaurant photography is not without controversy.

Aside from the often-mocked issue of not being able to eat your food right away, there are also issues around copyrights and etiquette.

2013: the year of restaurant photography Armageddon

In 2013, The New York Times published an article suggesting that restaurants would no longer allow customers to take photos of their food. The article talked about photography bans that had recently been put in place at restaurants like Momofuku Ko and Chef’s Table at Brooklyn Fare in New York City, as well as flash photography bans at restaurants like Momofuku Shoto in Toronto.

The reasons for these bans were understandable. Restaurant owners were becoming tired of diners disrupting the restaurant environment by setting off their camera flash, pulling out their gorillapods (small portable tripods), and standing on their chairs to photograph their food.

It seems like people spend more time snapping photos of their food and drinks than actually eating or drinking. Photo Credit: Thinkstock

Neild says this kind of behavior isn’t uncommon. “I’ve seen people so wrapped up in what they’re trying to do to get their photo, that they ignore their fellow diners around them,” he said.

2013 was also the year that Germany's legal system took action against food photography at restaurants. The Local, a German news website written in English, reported that a Federal Court of Justice ruling “expanded copyright protections to apply to elaborately arranged food, making it the artistic property of its creator.” With this new restriction, it became illegal to photograph and upload images of a meal to Instagram or other websites.

While the restrictions in Germany are still in place, some of the bans in North America have changed.

Photo credit: Sean Neild of Flavor Town Adventures

According to the Momofuku website, photography is now allowed at Ko, although they request, “that guests refrain from using flash photography, as it can be distracting to other guests.” The flash photography ban is still in place at Shoto. 

Photography restrictions appear to be more prevalent at high-end restaurants where diners pay over $100 for their meal. The going rate at Ko is currently $175 per person, and the price of the tasting menu at Chef’s Table at Brooklyn Fare (where photography is still completely prohibited) is $306.00 per person plus tax.

Other restaurants encouraging photos

Meanwhile, other restaurants like Toronto’s La Carnita actually have their own hashtags that diners can use to tag their photos on social media. These restaurants seem to understand the potential value of having their customers share images of their meals.

“It shows off the work of the chef in the kitchen,” said Neild. “At the end of the day, it’s kind of free advertising for the restaurant. Tweeting out a picture of a dish with a description is a lot more powerful than a verbal description.”

Photo credit: Shareba Abdul of In Search Of Yummy-ness

Of course, it only works as free advertising if the food actually looks appealing. Unfortunately, many people make serious errors when photographing their restaurant meals that result in less-than-appetizing images. In order to avoid a sharing a poor representation of your meal, try following these easy tips from Neild.

Seven ways to get a better shot of your restaurant meal

1. Go to the restaurant during daylight hours. 

“Go while there’s still some natural light in the room and before the restaurant turns the lights down for the night. Because even the most expensive camera out there won’t get a good shot of something that’s candlelit.”

2. Ditch the filters. 

“For food photography I don’t think filters are that good, because they distort the actual dish. Unless you’re going for a stylized, artistic kind of shot. If you’re trying to give a true representation of what you’ve photographed, don’t use any filters at all.”

3. Use the right equipment. 

“All of my shots on Instagram, Facebook and Twitter are from my Fuji mirrorless or my Canon 6D.” For smartphones, the iPhone 6S and LG G4 both have decent cameras that will work lower-light settings.

4. Get the right editing apps.

“I have actual Photoshop and Lightroom apps on my phone, but I also use Snapseed for editing as well.”

5. Don’t use the built-in flash on your phone or camera. 

“Just stop it! To use flash properly you have to bounce the light, and you can’t do that with your built-in flash. And, at the end of the day, you don’t want to annoy the other diners around you.”

6. Keep your hands steady. “The best way to shoot something handheld is to hold the camera with two hands and press your arms into your chest. You might look like a fool but it helps get that steady shot!”

7. Do your best to make the food look delicious. 

“Represent the dish the best that you can. I wouldn’t take a photo of my dish halfway through eating it. Do justice to what the chef did for you.”

If you’re not getting a good photo, just let it go. Sometimes you have to accept that you can’t control the lighting in the room or how the dish has been plated. Standing up, moving around or trying to bounce light with your napkin probably won’t help.

Photo credit: Sean Neild of Flavor Town Adventures

If a restaurant employee asks you not to use your flash, or to put your camera away, don’t take it personally.

“I’m totally understanding of it, because I have to take into account the other diners in the restaurant and I don’t want to ruin their experience just to get a photo,” said Neild.

The best way to ensure that you have a good dining experience, while being able to snap a few photos, is to check with the restaurant before pulling out your camera.

Some restaurants, like Momofuku, have a handy section on their website that outlines their photography policies. For restaurants that don’t offer up this information willingly, it’s best to call ahead and ask.

Neild says that in order to be able to get great shots, patrons need to build positive relationships with the restaurants they eat at. The best way to do that is to show respect for the establishments rules and requests.

John McEachern, founder of Just Craft Soda, at the Toronto Food & Wine Festival with his cousin (and first employee) Matt Cherkas (photo credit: Shareba Abdul)

Move over cola, bold-flavoured craft sodas are here to quench the thirst of adults across Canada.

For years, Coca Cola and Pepsi have dominated the soda market in Canada. While there’s no denying that some consumers still love the taste of these classic beverages, they are becoming less and less popular.

Sales of traditional sodas like Coca Cola and Pepsi have been declining over the years, and that trend is not likely to improve. IBIS World research predicts that operators in the soda production industry will continue to struggle over the next five years.

John McEachern, founder of the Toronto-based Just Craft Soda brand, believes that this decline comes from changes in consumer needs.

“Consumers are increasingly aware about sugar content, and they’re increasingly aware of some of the chemicals that are in sodas and are becoming a bit concerned about that,” says McEachern. “I think they’re also a little bit bored with the flavors on offer, so as a result consumers are switching to other products to fill that need.”

ALSO SEE: What a can of Coca Cola does to  your body in one hour

Just Craft Soda, which launched earlier this year, is available in five flavors including Pear & Vanilla, and Peach & Habanero. It also has 32 grams of sugar per 12 ounce bottle, which is less than the 41 grams of sugar found in a 12 ounce can of Pepsi.

McEachern says that his sodas have been designed for a millennial consumer “whose taste buds have matured, and is looking for something more complex and slightly less sweet.” Something that he hasn’t seen many soda companies do in the past.

“I feel like [traditional sodas] were designed for a 13-year-old boy,” McEachern says. “And by that I mean incredibly sweet, huge amounts of sugar, and a taste profile that’s incredibly candied. So if you try an orange soda, it’s not gonna to taste like orange juice, it’s gonna taste like a candied version of what orange should taste like.”

The success of craft beers seems to have paved the way for craft soda companies, as consumers have become more familiar with the idea of local, uniquely flavoured products. One Canadian craft beer company in particular saw the potential for expanding their brand to include craft sodas as well.

Matt Phillips, founder of Phillips Soda Works in Victoria, B.C. says that his sodas came out of creating recipes for alcoholic versions of ginger ale and root beer. 

Matt Phillips holds his current line up of craft sodas from Phillips Soda Works (image courtesy Phillips Soda Works)

“We treat it the same way as beer,” Phillips says. “We do it with real ingredients. Real sugar, real ginger, real cinnamon, real vanilla. All of those ingredients are unprocessed, and for us that’s really what craft soda is. Flavors that come from an authentic origins.”

Phillips Soda Works is so focused on doing craft soda well, they currently only have two flavours in their line up (Root Beer and Ginger Ale), with a third one (Orange Cream) scheduled to launch this month.

ALSO SEE: The Perfect Bite: The most sugary soft drink

With all of these new soda companies popping up, the big brands have to acclimatize to the new market. PepsiCo, the company behind the Pepsi soft drinks, seems to have noticed the shift in consumer purchasing habits and are trying to adapt. The company recently launched a new line of craft fountain soda beverages called “Stubborn Soda" which is currently only available in select U.S. regions in restaurants.

The Stubborn Soda fountain from PepsiCo (image courtesy PepsiCo)

While PepsiCo has committed to creating these new beverages with all natural flavors, and without high-fructose corn syrup, not everyone is convinced that this new product can be called craft.

“They’ve got high [levels of] sugar, and they use preservatives in them, but they call them craft,” exclaimed Jennifer Martin, founder of SIP soda in Vancouver. “We need regulations around craft. I don’t think something should be called craft if it’s adding chemicals and doing the same things that mass produced sodas do.” 

Jennifer Martin, founder of SIP soda, shows off her craft soda line (image courtesy SIP soda)

Martin’s line of craft sodas is made with heavily mineralized water, herbs and cane sugar, and come in flavors like Lavender Lemon Peel, and Coriander Orange. Her sodas have less than one gram of sugar per ounce, a metric that she says is the new standard for healthy sugar consumption. She also believes that healthy, preservative-free, low-sugar beverages should be the standard in the craft soda market.

ALSO SEE: Eight things that happen when you finally stop drinking diet soda

“Phillips does a lovely job because they use fresh ginger and they brew it much like they brew their beer, but I think where they really missed the mark is they put in sodium benzoate as a preservative, and I don’t know why you would launch any product today with preservatives in it. It’s not what consumers want.” Phillips says he chose to use a preservative instead of pasteurizing his product in order to maintain the flavors in his product. He says, “it’s just a choice that we made in terms of keeping the ginger flavors as bright as we could.”

Martin also expressed concern over the sugar content in Just Craft Soda’s drinks, saying that she would like to see more companies making soda with low levels of sugar.

“We don’t want craft soda to get the same bad publicity that soft drinks are receiving,” she said.

While McEachern says that his company supports responsible consumption of all food and beverage products, he adds that ultimately it’s up to the consumer to be “personally responsible for achieving balance” in their diets.

Pumpkin spice seemed to fall out of favour last year after blogger Vani Hari, the self-proclaimed Food Babe, wrote a blog post which pointed out that the Pumpkin Spice Latte from Starbucks contained “absolutely no real pumpkin.”

Outraged coffee drinkers were quick to jump on the anti-pumpkin spice bandwagon — even though the festive seasoning has never contained pumpkin. It’s actually a blend of spices that are commonly used in pumpkin pie, such as cinnamon, ginger, nutmeg and allspice. Regardless, the damage had been done and pumpkin spice was labeled as a fake, overrated flavour.

Starbucks is trying to change things up this year with their newly reformulated Pumpkin Spice Latte, which is now made with actual pumpkin (and without caramel colouring). If you’re ready to let pumpkin spice back into your life (or if you never let it go), then these recipes are a great place to start. They are all made with both pumpkin spice and actual pumpkin.

Mini Pumpkin Pies

Photo credit: Jamie from My Baking Addiction

Of course, the most classic way to enjoy pumpkin spice and pumpkin puree is baked into a pie. These mini pumpkin pies would be cute on a Thanksgiving dinner dessert board. 

Pumpkin Spice Cheesecake

Photo Credit: Karyn from Dieters Downfall

For those of you who are ready to take your pumpkin spice desserts to the next level, why not try this pumpkin spice cheesecake? This recipes takes some effort, but your dinner guests will be impressed!

Pumpkin Spice Cupcakes

Photo credit: Crystal from A Pumpkin and a Princess

Of course, if that cheesecake looks like too much work, you could always stick to something simple like these pumpkin spice cupcakes. This recipe uses cake mix so you really can’t mess it up.

Pumpkin Spice Cookie Bars

Photo credit: Shareba from In Search Of Yummy-ness

These pumpkin spice cookie bars are also super easy to make. If you can measure ingredients, layer them in a baking dish, and turn the oven on, you can make these cookie bars. 

Pumpkin Cinnamon Rolls

Photo credit: Michael from Inspired by Charm

You can have pumpkin spice in the morning without drinking flavoured coffee. These decadent pumpkin cinnamon rolls are definitely a treat, but who wouldn’t want these for brunch? 

Pumpkin Chocolate Chip Muffins

Photo credit: Lisa from The Viet Vegan

(Credit: Paint Nite)

If you’ve got a Facebook account, chances are you’ve seen photos of your friends holding up works of art that they’ve painted. Since Paint Nite launched in Canada, in June 2013, people across the country have been discovering the joy of painting with a drink in hand. 

These unique guided painting sessions offer adults the rare opportunity to paint without fear of judgment. The events are held in restaurants and bars, and the atmosphere is more like a party than an art class. Even if you have no painting skills whatsoever, you can still attend a Paint Nite session.

“It’s a no-experience-required event,” said Manda Brownrigg, a Paint Nite licensee who is also an artist and instructor. “Our paintings are chosen on what somebody who’s never picked up a paint brush can do in two hours, that they’re really going to impress themselves with.”

(Credit: Paint Nite)

Each Paint Nite session is instructed by a local artist, like Brownrigg, who guides the group through the steps involved in recreating a painting. The sample paintings are usually impressive, and can be intimidating at first, but by the end of the session everyone leaves with a beautiful piece of art.

The popularity of Paint Nite appears to be part of a growing movement to promote adult creativity – a trend that can have a very positive affect on our mental wellbeing.

“I think adult colouring books, art therapy, and paint nights are all tying into this bigger picture that art can be for anyone,” said Kim Abramowitz, an Art Therapist from Toronto who has run painting sessions for her clients. She says that anyone can benefit from engaging in art, as long as they are interested in being creative and expressing themselves.

Abramowitz also says that you don’t have to consume alcohol in order to enjoy a painting session, although it can help create a social atmosphere.

Regardless of whether you choose to consume alcohol or not (apparently about 30% of Paint Nite customers opt not to), the fun and relaxed atmosphere is usually enough to make customers lower their inhibitions and create a really good painting.

Brownrigg says that the experience is usually so positive, that at the end of most sessions people are excited to sign up for another one.

“I mean, it’s not like an art class where you’re committed all the time,” said Brownrigg. “You get to come, and you don’t have to buy your own supplies, and someone else cleans up for you. [Customers] discover that they can make something and they want to do it again!”

Courtney Osgood,
 Manager of Paint Nite’s Global Public Relations, says that it’s not uncommon for people to come out two or three times, although some people visit the events even more frequently.

“I’ve actually met a couple that attended 28 Paint Nite events together,” said Osgood. “I asked them why they keep coming back, and they said because it’s fun and they follow one of the local artists here in Boston.”

Some customers become so attached to an instructor that they will attend every session that they conduct. Other customers end up attending multiple sessions because they want to come with different people.

“The first time I went I just took my mom and she loved it,” said Natalie Land, an elementary school teacher from Ontario. “The second time I went with about ten of my friends so it was a huge group thing, and the third time I went with my family again.”

Natalie Land and her family show off their Paint Nite masterpieces (Courtesy of Natalie Land)

Land says that while the party atmosphere is fun, she really enjoys the painting aspect of the events.

“It’s different,” she explained. “You don’t get that opportunity to sit down and paint a picture as an adult. So, I really enjoy them.”

What’s another great thing about Paint Nite? You can always buy admission tickets on sale.

“I used Groupons every time, so it was twenty-five bucks per person,” said Land. “Even when you go, they give you a code for half off next time, so I don’t think anybody pays full price.”

If someone were to ask you what your favourite taste is, chances are you would either say sweet or salty. 

Here in Canada, and across North America, we tend to focus on those two tastes because they are pleasurable and appeal to most people. However, when we leave out other tastes like sour or bitter, we miss out on opportunities to add more excitement and flavour to our food.

It may not sound like a problem, but when a society as a whole begins to eliminate certain tastes from their diets, it can have a significant impact. Farmers and scientists begin looking for ways to make fruits and vegetables sweeter, and groceries stop carrying foods that most people find too tart or bitter. This trend is what led Jennifer McLagan, an award-winning cookbook author, to write her latest publication “Bitter: A Taste of the World's Most Dangerous Flavor.”

Photo credit: Aya Brackett

“The book came from having a discussion with a friend about grapefruit,” says McLagan. “We’re old enough to remember when grapefruits were white, and now of course they’re all pink and red, and it’s very hard to find a white grapefruit. The pink and red ones may look pretty, but they’re not nearly as interesting to eat as white grapefruit.”

McLagan claims that growers have figured out how to remove bitter compounds from grapefruits, making almost all new varieties sweeter than traditional bitter white grapefruits.

ALSO SEE: Feeling bitter? Kids react to dark chocolate

It’s not surprising that we, as humans, have an innate aversion to bitterness. Our brains naturally sense danger when we eat bitter foods, because many poisons taste bitter. However, McLagan says that bitterness can also indicate high levels of phytochemicals and other healthy traits, adding that bitterness is often valued in Asian cultures because of its medicinal benefits.

Photo credit: Rob Fiocca

An award-winning perspective

McLagan has more than three decades of experience in the food world as a chef, caterer, food stylist and writer under her belt. Her previous works, Bones (2005), Fat (2008) and Odd Bits (2011) have won numerous awards from the Beard Foundation, IACP and Gourmand International, and Bitter (2014) was recently a finalist for a Taste Canada food writing award.

However the 60-year-old Australian-born author isn’t terribly concerned about winning awards. While she’s proud of her collection of James Beard medals, she admits that she just writes her cookbooks for herself, and figures “there will be at least two or three other people who will be interested as well.”

Like all of her previous cookbooks, Bitter is a single-subject book that aims to both educate and inspire her readers. Along with a variety of recipes that range from tame (Tarragon-Roasted Celery) to outrageous (Tobacco Panna Cotta), McLagan also explores the science and culture of bitterness. It’s all part of her crusade to “revitalize interest in a taste that’s usually despised and overlooked,” especially here in Canada.

“Bitterness is super appreciated in a place like Italy, where there’s a long tradition of eating bitter greens, chicory and broccoli rabe, and of course drinking bitter aperitifs,” says McLagan. “I think, probably, we might be a little more sophisticated than the U.S., but not much.”

While Canada might not have a deep cultural appreciation for bitterness, we do love our coffee, dark chocolate and salad greens. McLagan says that these are all great ways of teaching our brains to appreciate bitterness.

How to embrace bitter foods

“The easiest way is to get started with chocolate,” said McLagan. She recommends buying a 75 per cent or 85 per cent cocoa content chocolate from your local grocery, and then eating one square of that chocolate every day until you finish it. 

“Once you take the sugar out, you start to taste the chocolate,” she explained. “You start to understand what people mean about cooked fruits, raisin-y, wine-y flavors in chocolate. You can start to pick them up, and you’ll find that one square of chocolate, which will be really small, will be so much mores satisfying than that hundred grams of the cheap sugary candy bar that you use to eat.”

Another way to add more bitterness to your meals is to add bitter greens like chicory or radicchio to your salads. Instead of topping it with a super acidic vinaigrette, McLagan recommends a warm bacon dressing because the fat will tame the bitterness, while the warmth of the dressing will wilt the greens and make them more palatable. Whatever you do, just don’t try to remove the bitterness all together.  

“People are always taking the bitterness out of their food and I think they need to consider leaving it in,” said McLagan. “Bitter is a very important part of the flavour component. Without it, food lacks depth and interest.”

Bitterness can even play a role in unexpected places, like dessert. McLagan’s favourite example of how bitterness improves foods is in caramel.

“People think it’s sweet, but the best caramel is made by cooking the sugar to the point just before it starts to burn,” she said. “You’re creating tons of other chemical compounds and you’re making that caramel much more complex. Sure it’s still sweet, but it’s a little less sweet and it’s tons more interesting to have.”

Anthony Passero styles a client’s hair at his namesake salon (photo courtesy Anthony Passero Salon)

How many times have you left a salon with a gorgeous hairstyle, only to discover the next day that you can’t recreate the look? Your hair isn’t as soft, or shiny, and you can’t quite get the shape to look right. It’s easy to blame your stylist for giving you a bad cut, but the real problem might be lurking in your bathroom cupboard.

“I find when clients are shopping for hair products, they don’t know what to purchase,” said Anthony Passero, owner of Anthony Passero Salon in Toronto.

Passero believes that part of the reason why people can’t recreate their salon look is because they are using the wrong products. He cautions against using hair products from drugstores, because he says these products are usually made with lower-quality ingredients.

“Pantene says they have Pro-V in it, but the amount Pro-V in the product is very small,” said Passero. “So when people try to recreate a look with these kinds of products, they find that their hair is dry and brittle, or unmanageable and stiff.”

Instead, customers should be purchasing the salon products that have been used during their appointment. If your stylist doesn’t recommend products for you to purchase, you can always ask them what they used. Just don’t assume that you can find the same products in regular retail stores.

For example, while you can purchase L'Oréal products at your local grocery, it’s not the same L'Oréal products that are used in salons. Passero says that the L'Oréal Professionnel products in salons are formulated differently form the L'Oréal Paris products found in drugstores.

“Every once in a while, just out of curiosity, I’ll go into a drugstore and just purchase a product that some of my clients say they’re using,” said Passero. “I did that recently, and the product stripped my hair in one shampoo. So I notice an extensive difference between using a professional shampoo and a non-professional shampoo.”

It’s not just large hair salons that recommend using professional products. Kanchan Dhunna co-owns the Tangles & Tea salon in Mississauga with her mother. Even though their salon is a small family business, they refuse to use inexpensive products.

“We definitely do not use drugstore brands,” said Dhunna. “We use a lot of good quality European lines, with great ingredients.”

Dhunna explained that beyond using the right product, it’s important to be open with your hair stylist about your hair routine.

“You need to be comfortable talking to whomever is cutting your hair,” said Dhunna. “When they understand your needs, they can give you a style that’s easy for you to handle.

Jas Virdi styles Kanchan Dhunna’s hair at the Tangles and Tea salon (photo by Shareba Abdul)

If you’re a wash-and-go kind of person, it’s important to explain that to your hairstylist. Otherwise you might end up with a style that needs to be shaped, and it won’t look right if you skip that step.

Angela Ribeiro, a director stylist at Fortelli Salon & Spa in Mississauga, agrees that using professional products and communicating your needs to your stylist are important. She also says that there’s a third factor to maintaining your salon style.

Jas Virdi styles  hair at the Tangles and Tea salon (Photo by Shareba Abdul)

“Aside from great products, we also use really good tools,” said Ribeiro. “You can’t compare a flat iron that you get at Shoppers Drug Mart for $49.99 to one that we use at the salon for $250. The manufacturing and technology of the tools we use is very different from what you get that’s been made in China.”

With over 16 years of experience in the industry, Ribeiro has seen how investing in good quality tools can save you money in the long run. Not only because the tools will last for years, but also because professional tools are less likely to damage your hair.

For those who still might not be convinced that it’s worth to spend more money on high-quality hair products and tools, Ribeiro has only one thing to say:

Perin mixes cosmetics in her home laboratory. (Photo by: Tyler Perin)

Sephora might be a utopia for makeup lovers, but independent makeup companies shouldn’t be overlooked because of worries over sanitation standards. “As a small-batch cosmetics company, I try my absolute hardest to put out a safe, quality product that my customers can trust with each and every batch,” said Liisa Perin, owner of Chirp Cosmetics Company, an artisan cosmetic company based in Sault Ste. Marie, Ontario. Artisan, or ‘indie‘ cosmetic companies, are usually run by individuals or small teams. While many of these company owners create the products in their home, it is incorrect to assume that their products are less safe or lower quality than those sold from large brands. Many artisan cosmetic manufacturers will only use the best ingredients they can get their hands on, in order to maintain a high-quality product. “Talc is often used in mineral makeup, but I consider that to be a filler,” said Perin. “There are other ingredients that can be used in place of talc such as rice powder or, for the highest quality, silk or pearl powder.

Perin displays cosmetics made in her home laboratory. (Photo by: Tyler Perin)

”These small-batch cosmetic companies can also offer personalized services that would be impossible for larger companies to provide. 

“If an individual has a specific request for a particular shade or colour, I have the ability to create those colours for them,” said Perin. “Big brands have much more infrastructure… but I would imagine that due to their infrastructure they’re not as flexible when it comes to custom products.” Perin creates all of her cosmetics by hand, in very small batches, and uses precise measurements to ensure that her products are consistent from one batch to another. “When formulating colours or products, I always write down exact measurements of all my ingredients, down to the hundredth of a gram,” she explained. “So when formulating again it’s easy as I’ve got it all written down.” In addition to maintaining detailed notes about her formulas, Perin also pays special attention to health and safety aspects of her products. “Sanitation is something that I take very seriously,” said Perin. She renovated one of the rooms in her home, and turned it into a home lab for her cosmetics company. Everything pertaining to the creation and packaging of her products is contained in that room. “I sanitize my workspace and tools every day and never double-dip,” said Perin. “Everything is sanitized before it goes into an ingredient no matter what, and I only purchase my ingredients from suppliers that adhere to the same standards.”

Perin mixes cosmetics in her home laboratory. (Photo by: Tyler Perin)

Safety is a top priority

Any cosmetic that is available for sale in Canada should safe to use, assuming that the company has followed Health Canada’s mandatory protocols.

André Gagnon, Media Relations Officer for Health Canada, says that all cosmetics sold in Canada must meet the requirements of the Food and Drugs Act and the Cosmetic Regulations.

“All cosmetics sold in Canada must be safe to use and must not pose any health risk,” he said.

In order to determine that a product is safe to use, Health Canada requires cosmetic manufacturers, artisan or industrial, to submit detailed information about every cosmetic product they create.

Perin says she and other artisan cosmetic creators have to submit a list of ingredients in her products, along with their concentrations, to Health Canada for each product. Makeup companies are also encouraged to submit pictures of the product and/or label, to make sure they’re complying with labelling regulations.

Once Health Canada receives the documentation, departmental officials review the information to make sure that the product doesn’t contain prohibited ingredients, or ingredients in quantities above acceptable concentrations.

“If a health and safety problem does occur after a cosmetic product is on the market, Health Canada investigates and has a number of enforcement actions available to ensure that the problem is corrected,” said Gagnon. “This can include voluntary removal of the product from the market, seizure, prosecution, or working with agents of the Canada Border Services Agency.”

Perin says that remaining compliant to Health Canada’s regulations isn’t difficult, once companies make it part of the process.

“For me, filling out forms and making the labels to specification is just part of the process of making a new colour or product,” she said.

The shelf life of artisan cosmetics can range from a few weeks to several months, depending on what the product is and whether or not it contains preservatives. In order to be certain, it’s important to read the label or ask the manufacturer what the suggested shelf life of the product is.

In Perin’s case, she uses a paraben- and formaldehyde-free preservative in all her products, in order to prevent bacterial growth and extend the shelf life. For her, creating a safe product for her customers is a big priority. 

“Consumers should first ask the vendor if their product has been notified to Health Canada and if it meets all Canadian requirements for sale,” Gagnon recommends. “Additionally, laws and regulations provide the consumer with an increasing degree of protection, but cannot prevent misuse of cosmetics by the consumer. It is important to read and follow exactly any directions for use provided with the cosmetic product. This information is provided to assist the user in avoiding potential hazards, and is a vital factor in the safe use of cosmetics.”