just for canadian dentists

inside: Continuing dental eduCation CalendarPublications Mail agreeMent #41073506

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where will you meet? auckland / halifax / greece / tanzania / houston >>

+ travel photography GEAR + holiday GIFT guide+ BITTERS magic+ get PRODUCTIVE

win a VISA

gift card! SEE PAGE 45

november/december 2012 Just For canadian dentists 3

FeatureS

13 in pursuit of powder Knee-deep + crowd-free in southwestern Alberta

37 trekking in Tassie High-end hiking down under

ColuMnS

10 photo prescription In the bag

18 practice management Sorting through the BABLE

19 motoring Tearing it up at Targa Tassie

22 pay it forward A ride with a difference

31 the hungry dentist Pho in a hurry

32 the thirsty dentist Better with bitters

42 the wealthy dentist Get more productive

noveMber/deCeMber 2012 ContentS

dePartMentS

5 November/December mix

23 CE calendar

44 classifieds/at your service

45 sudoku

46 small talk with Dr. Dan Green

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

life + leisure

november/december 2012

Publisher Linh T. Huynh

editor barb Sligl

Art direction bSS creative

editorial Assistant Adam Flint

contributors Timothy A. brown Yvette cardozo dr. Holly Fong michael deFreitas Janet Gyenes manfred Purtzki dr. Kelly Silverthorn dr. derek Turner corey van’t Haaff cover photo b. Sligl

Senior Account executive monique nguyen

Account executives Lily Yu Wing-Yee Kwong

Production manager ninh Hoang

circulation Fulfillment Shereen Hoang

ce development Adam Flint

Sales, classifieds and Advertising In Print circulation office 200 – 896 cambie Street vancouver, bc v6b 2P6 canada Phone: 604-681-1811 Fax: 604-681-0456 email: [email protected]

Just For Canadian Dentists is published 6 times a year by Jamieson-Quinn Holdings Ltd. dba In Print Publications and distributed to canadian dentists. Publication of advertisements and any opinions expressed do not constitute endorsement or assumption of liability for any claims made. The contents of this magazine are protected by copyright. none of the contents of the magazine may be reproduced without the written permission of In Print Publications.

In Print Publications200 – 896 cambie Street vancouver, bc v6b 2P6 canada

www.justforcanadiandentists.com

Printed in canada.

want to reach us? check out our website!

cover photo: Jumping off the wharf is the culmination of a magical multi-day hike on Maria

Island off the east coast of Tasmania. Story on page 37.

13 37If you are practicing Implantology...One day, you will need a smaller implant for a narrow space.

One day, you may need an alternative option to stabilize a denture or a partial for a patient who just cannot a�ord standard implants.

One day, you may have a patient who refuses to go through a bone graft and you will need a di�erent tool in your toolbox.

That day, you will wish you got to CMI Institute sooner.Visit www.cmii.ca or call 877-350-6464 today and learn everything you can do with the one piece implants from 2.0mm to 3.75mm.

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november/december 2012 Just For canadian dentists 54 Just For canadian dentists november/december 2012

winter magicW hen winter hits, it’s time to go

down under. way down under. In Tasmania spring has sprung

and the summer is just getting going. This island off the southwestern tip of Australia is the last stop before Antarctica, and as such it has a purity and untouched quality hard to find anywhere else.

And fabulous food and wine. It’s foodie heaven…and hiking heaven. Experience the best of both worlds on the four-day hike around maria Island off of Tassie’s east coast (page 37). Before that, hole up in Hobart, the state’s capital, for a few days and revel in the world-class and cutting-edge fare, arts and culture (page 5). You won’t believe you’re at the very edge of the world. or maybe you will…

while in the southern hemisphere, there’s New zealand across the Tasman Sea, where Auckland offers surf, sand, spectacular scenery and a serious adrenaline rush (page 23).

If you relish the coming cold and snow, then stay close to home and discover a hidden bounty of the white stuff. Gorge on powder in southwestern Alberta, where the crowds are thin but the snow is deep (page 13).

And you might as well get in the holiday spirit. Check out our holiday gift guide of unexpected and sure-to-please picks—even for those that may have it all (page 7). or think giving in a different way. our publisher, Linh Huynh embarked on an epic journey (for her!) to bike down the mekong Delta in vietnam. for motivation she decided to fundraise donations for a local orphanage. The experience left her with a different perspective and renewed appreciation of the human spirit (page 22).

we’re sure you have your own stories of giving back to the communities you’ve visited. or have taken on some kind of volunteerism or special project while abroad. we’d love to tell your experience in the magazine. reach us at [email protected].

And, as always, let us know where you’re going. Send us your photos and questions. And keep your subscription going at justforcanadiandentists.com.

[email protected]

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Stay in these mod

accommodations at the MONA museum

and Moorilla winery.

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Avant-garde art (and a bar to boot) is housed

metres below the earth’s surface.

The food scene

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Think fresh, flavourful +

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The Henry Jones Art

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see Your first stop has to be the MONA museum, where the under-ground (literally and figuratively) art collection ranges from ancient Roman coins and Egyptian artifacts to an installation that mimics the intricacy of the human digestive system. Really. mona.net.au And then there are the myriad galleries in Salamanca… stay If you don’t want to leave MONA (after all, there’s an underground bar in the museum; see page 5), you can stay on the property, where you’ll also find the Moorilla winery (mona.net.au/mona/winery), Moo Brew (moobrew.com.au) and some stunning stand-alone structures (named for Aussie architects) to settle into (see page 5). MONA is also home to the MOFO festival (January 16 –20; mofo.net.au). The whole enterprise is the wonder-ous brainchild of local tycoon David Walsh, and a trip in more ways than one. mona.net.au If you want to stick to tamer shores on Hobart’s waterfront, there’s The Henry Jones Art Hotel, which is another reposi-tory of art, showcasing local talent, including student works from the art school next door. thehenry-jones.com sample You’ll eat very well in Hobart. Whether at the hopping Jackman & McRoss bakery (for goodies like the sandwich on page 5) in the pretty Battery Point neighbourhood, the more edgy Garagistes (garnering plenty of buzz; garagistes.com.au) or Salamanca’s Smolt (smolt.com.au), where local oysters are paired with Tassie wines like Josef Chromy (josefchromy.com.au). If you stay at The Henry Jones Art Hotel (above), there’s fab food in-house, starting with a “flat white” (the bet-ter, Aussie version of a latte) in the morning. For stronger stuff, walk to the Lark Distillery, for single-malt whiskey. larkdistillery.com.au Oh, and there’s Australia’s oldest brewery, Cascade, brewing just outside Hobart since 1824. cascade-breweryco.com.au — B. Sligl

This is what November looks like

in Hobart, Tasmania…Salamanca Market is ground

zero of a vibrant local arts, food and drink scene (local wine, whiskey and beer). Sample it all here. And then go beyond

(see story on hiking Maria Island on page 37).

Great gifts evoke emotions: a memorable meal, little luxury, or reminder of a to-die-for trip. Our holiday gift-giving primer ticks all the boxes written + produced by Janet Gyenes

giftguide get ready to GIVE

1 MEMENTO Tired of hefting your DSLR and fussing with white balance? Go analogue with an old-school film Lomography camera. Choose from fish-eye, 35-mm and medium-format cameras, such as the coveted new Champagne editions (swathed in cork) and super-slick, wide-angled lens La Sardina Eightball, decked out in black. Hit the beach in style with chic stripes, and don’t forget to load Lomo up with super-creative film. From top: Champagne edition, from $89; La Sardina Eightball, $69; La Sardina St. Tropez Graniers, $75. Canada.shop.lomography.com

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AM/FM radio by Tivoli. Listening to Ludwig van, or streaming Strombo’s latest podcast? Just plug in your tablet, smartphone or PC and enjoy the sound—and

style. $259.99, shown in Cherry/Silver (other finishes available); tivoliaudio.ca

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3 PrECISION Medalling at the London Games may be a distant memory, but achieving a Smoother! Closer! Sexier! shave is something every man can aspire to with the R1 razor by the UK’s Bolin Webb. The precision artwork on the handles (the limited edition Jack, shown) is painted by the same artists who paint accessories for Rolls Royce, Bentley and Aston Martin. Approx. $125 (Jack), $85 (in other colours); Holt Renfrew

4 rELAXATION At 417 metres below sea level, Israel’s Dead Sea is the lowest—and one of the saltiest spots—on the planet. A dip in such a briny bath means you can bob like a cork

without a care in the world. Channel that experience at bath time with a dose of Dead Sea Bath Salts, handmade and packaged at The

Pink Door Design Lab in Vancouver. Our holiday pick? Sparkle— a fresh mix of citrus with cucumber, pineapple, blackberry, jasmine

and Champagne. $40/454 g, shop.pinkdoordesignlab.com

2 ArMCHAIr ESCAPE The New York Times 36 Hours: 125 Weekends in Europe (a follow-up to 36 Hours: 150 Weekends in the USA & Canada), tours through cities and villages, famed and obscure, from the beaches of Croatia to the fairy chimneys of Cappadocia. Written by Barbara Ireland and published by TASCHEN, this travel tome includes 900 restaurant and hotel recommendations, city maps and more. $39.99, amazon.ca

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5 STYLE Design duo (and husband and wife) Charles and Ray Eames left a legacy of art, architecture and furniture across America and beyond. Now you can make your own style-savvy statement when signing papers or bestowing business cards with these accessories from Acme Studio adorned with iconic Eames chairs. Card case, $55; pen (not shown), $95; acmestudio.com

54

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8 LUXUrY Comfort and decadence are always excellent allies as evidenced by the new Humbert pillow and throw from famed Italian knitwear fashion house Missoni. The

distinctive zigzag and look-at-me hues will enliven any decor. Throw, $475; pillow, $175. Roche-Bobois

9 GASTrONOMY Gourmets know that quality trumps quantity, and that’s why the Solera 2000 Pinot Noir Balsamico from the Okanagan Vinegar Brewery is a blue-ribbon winner for any pantry. Drizzle a little decadence on dishes or blend into recipes for a hit of something special. $29.95;ediblecanada.3dcartstores.com

7 CONVErSATION Cocktails? Yes, please! Set out these porcelain coasters by Jonathan Adler and spark a little humble bragging on what exotic

escape is the best place to party! $48/set of

4, modernshop.ca

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10 Just For canadian dentists november/december 2012

Sometimes you need to go big:above For skittish pink flamingos in the Galapagos Islands (or breaching humpback whales in Alaska) you need a 300mm or longer telephoto lens. Avoid the temptation to buy a zoom lens that covers a huge focal range (like 18mm to 400mm). It won’t deliver good-quality images throughout its range. Rather, opt for two or three zoom lenses that cover that same focal range (17mm to 35mm, 35mm to 70mm, and/or 70mm to 300mm). Make sure you spend a bit more on lenses that cover your favourite shooting subjects (panoramas, people or wildlife). right The more you get into travel photography the more equipment you rack up…here’s what pro photographer Michael DeFreitas carries in his go-to bag.

Send your photos and questions to our

photography guru at feedback@

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

issue!

p h o t o p r e s c r i p t i o N m i c h a e l d e f r e i ta s

T he most frequent question I get asked about travel photogra-

phy is, “what sort of camera equip-ment do I need?” my usual reply is, “It depends on what you like to shoot, where you’re going and how much you want to spend.”

There is no easy answer in terms of travel photography equipment. No one lens or camera will do everything. most people buy a camera for their day-to-day needs (family get-togethers, a baby’s first steps and cute Halloween costumes), but that doesn’t mean it’s a suitable choice for travel photography.

unlike point-and-shoots, digital SLrs offer various image shooting formats (JPEGs, TIffs or rAw) and the ability to use a variety of lenses and photographic accessories (flash units, filters, etc.). You can also build your DSLr system over time or modify it as your travel preferences change. So my first recommendation is to get the best 10- or 12-megapixel DSLr you can afford.

Lens selection depends on what you like shooting. Sweeping panoramas of the Grand Canyon or Brazil’s Iguaçu falls are best tackled with wide-angle lenses in the 18mm to 35mm range. A medium-range telephoto lens (70mm to 110mm) is perfect for that cute Egyptian girl holding her goat or your smiling gold-toothed tuk-tuk driver in Bangkok. for skittish pink flamingos in the Galapagos Islands or breaching humpback whales in Alaska, you’ll need a 300mm or longer

in the bag

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

nicknamed “doc,” making his photography prescriptions apropos.

whatever the trip, make sure your camera bag is properly equipped

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telephoto lens.That said, try to avoid the temptation of buying one of those

zoom lenses that covers a huge focal range (like 18mm to 400mm). They don’t deliver good-quality images throughout their range. rather, opt for two or three zoom lenses that cover the same focal range (17mm to 35mm, 35mm to 70mm, and/or 70mm to 300mm). make sure you spend a bit more on lenses that cover your favourite shooting subjects (panoramas, people or wildlife).

memory or compact flash cards come in various sizes. The amount of memory you’ll need depends on the image file format you shoot. If you shoot high-quality jpegs with a 10-megapixel camera, you can probably cover a three-week hiking trip in Peru with two 8gig cards. Shooting rAw files gives you the greatest flexibility to modify your images back home (with image processing software), but requires more memory (see “Gear up”).

Digital SLrs use lots of power, so make sure you pack at least one extra battery (I always pack two). Also, cold weather saps battery power quickly, so you’ll need at least two spares if you plan on shooting harp seal pups on the St. Lawrence ice flows or penguins in Antarctica. A backup battery charger is also a good idea.

If you have read my other columns, you know how I feel about tripods. A tripod is a must, regardless of your destination and especially if you are using long telephoto lenses. make sure the one you get is sturdy enough to support the weight of your camera and largest lens. Take your camera and lens when shopping for a tripod.

finally, camera bags are specially designed to hold and protect camera equipment from bumps and damp conditions. Lowepro and Tenba offer a wide assortment of all-weather camera cases, backpacks and fanny packs. Don’t stuff expensive equipment into regular backpacks, handbags or luggage.

PRO TIPS some extra goodies> A rubber air blower for sensor cleaning. When blowing off a sen-

sor make sure you follow the manufacturer’s instructions and point the camera downwards. This will allow the dislodged dust to ‘fall’ out of the sensor compartment.

> A sensor cleaning kit (VisibleDust or Pentax) for dusty desert travel.

> A Ziploc bag. Moving your camera equipment from a cold to humid environment (like leaving your air-conditioned room in the tropics or heading inside from the ski slopes) can cause condensation problems. Avoid condensation by placing your camera and lens in the bag and open only after the equipment has acclimatized to the warmer space.

> Keep one or two of those moisture absorbing crystal packs in your camera and/or Ziploc bags at all times.

> An extra lens cap to protect the front element of your lens or to replace the one you left perched on that rocky outcropping!

> A lens hood to protect the front element and to reduce lens glare or flare in bright conditions.

> A list of camera equipment (with serial numbers) in case of theft. You’ll need this info for the police report and your insurance claim.

geAr uP I highly recommend shooting larger RAW files, but instead of packing 10 or more 8 gig memory cards, invest in a portable image storage device (basically a portable hard drive with LCD for image viewing). You free up memory card space by transferring image files to these devices, thus reducing the number of cards you need. epson, Jobo, MemoryKick, Sanho offer 80 to 200 gig sizes for between $200 and $400.

p h o t o p r e s c r i p t i o N [ c o N t i N u e d ]

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It’s all in the gear: Pro photographer Michael DeFreitas shooting wildlife in the Galapagos. His camera-specific backpack is stocked with a slew of memory cards, extra batteries, at least three lenses, a tripod and even extra camera bodies—just in case. It’s all about making what’s in your bag let you take those once-in-a-lifetime shots.

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

the best snowyou never heard of

tracksstory + photography by yvette cardozo

fresh



Marie the hugging lifty squeezed my shoulders and then took a second look at me, pulled out a hanky and wiped frost

from my cheek. “Can’t have you getting frostbite, Yvette,” she says. Day two and she already knows my name. She seems

to know everyone’s name. And has that shoulder squeeze for everyone else too. But that’s not what’s on my mind. up the Blue and then red chairs, bowls of knee deep, fresh powder await. Pristine. Light. Hardly touched. Castle mountain in southwest Alberta is that kind of place…the best snow you never heard of.

Some call this the Jackson Hole of Canada. That’s a good comparison…if you’re talking Jackson Hole 30 years ago

before powder-hungry hordes discovered the place. This is, indeed, the end of the road. montana’s Glacier National Park is eight km away as the crow flies and the British Columbia border is within sight. No cell service, sketchy internet service, but twice the snowfall of Lake Louise—and hardly a body to litter the slopes, especially on weekdays when maybe 600 people show up to revel in Castle’s 970 skiable

hectares. “we average 900

cm of snow a year,” says marketing Director Andrew rusynyk. “Last year, we got 1,200.” Ski resorts across the uS, meanwhile, were praying for snow and, at one point, a few biggies had barely a quarter of their lifts open.

This is NoT whistler. Nightlife here is watching local kids do ski jumps over a bonfire. Besides

the two restaurants and ski cafeteria, the nearest eatery is a 25-km drive to Beaver mines (more on that later…yum). There’s some beginner terrain, but truthfully, this is a skiers’ ski mountain with chutes and bowls and trees that run from widely gladed to kiss-your-bum-goodbye.

we revel in four days of knee and deeper powder. Some 87 cm of snow fall during our time here. who cares that it was ski-by-Braille. when the bowls got too scary, there was plenty of visibility in the trees.

Ah yes, the trees. I am not by any means an expert skier. Think chicken advanced. But those trees off the Huckleberry lift were nicely spaced and ran along the run so I could bail if it got too hairy. I ducked into the woods and swerved around the evergreens, finding open patches that stretched for maybe 30 metres here and there. The snow had nary a track. And on a Saturday!

Huckleberry lift is what brought Castle mountain to the masses. The resort was built by a handful of locals who loved to ski. for years, there were only the Blue and red chairs that led to chutes and bowls that rusynyk once described as “mildly discomfiting to fairly terrifying.” But in 2006 Huckleberry opened 80 hectares of beginner and intermediate terrain on the lower slopes of mt. Haig, along with what three years ago became lift-served access to another 800 acres (320 h) of cat skiing.

Yet, the people have not come.

where Lake Louise gets more than half a million skiers a season and whistler gets two million, Castle averages 90,000. Even weekends, you’re hard pressed to find

1,500 people on the mountain and an aggravatingly long wait for the red (upper chair) on Saturday is, maybe, 10 minutes.

There are, however, plans afoot. Approval to pave the access road all the way to the resort came through the week we visited. High-speed internet is now in place. And a village core, complete with condo hotel, is on the way, most likely within three years.

The place has a decidedly western flavour. The runs all have cowboy names—


this is Jackson Hole …30 years ago before the powder-hungry hordes


outlaw, Sheriff, Bandito, High rustler and, on the gentler slopes, Lone ranger and Tumbleweed. Saturdays, the parking staff wears outsize cowboy hats and riding chaps.

meanwhile, among the most recently added amenities, there’s cat skiing. for $295 a day (with extra deals if you have a Castle or Lake Louise loyalty ski card) you get

untouched open bowls and powder-choked trees (elsewhere you’re looking at upwards of $500 a day).

“Like heli skiing,” yells one guy as he disappears into the blizzard haze.

At the end of the day, my friends and I head to the T-Bar Pub for its prized pizza. we order something called the T-rex—

pepperoni, ham, spicy sausage, Cajun beef AND bacon on a crisp, paper-thin crust. The flavours meld together in a meaty bliss. And yes, there are other choices, including veggie, but, hey, we’re in Alberta after all…

Beyond the T-Bar, there’s only the Barnaby Steakhouse (and more Alberta beef) and the ski cafeteria, which serves up a massive, killer blueberry pancake…but that’s for breakfast. other choices involve driving a half hour or so to Pincher Creek, a bit more to Crows Nest Pass or the locally renowned Twin Butte General Store & mexican restaurant. for us, blowing blizzards dictated a choice closer to home, so we landed at Stella’s in blink-and-

you’ll-miss-it Beaver mines. Stella’s has served, variously over the

years, as Beaver mines’ community dance hall, school, church or whatever’s needed. The vibe is all about rustic paneling, handmade tables, a wood-burning stove and eclectic knickknacks. fern, the resident kitty, rubs against our ankles, demanding to be serviced. And the owner’s name is actually Susan Jo, but since she bought the place in 2002, nobody’s called her anything but Stella. we start with Scotch broth, thick with chunks of go-to meat, potatoes and veggies, before fortifying on to beef strips over noodles with curry sauce. And, yes, the place comes with a wonderful view of the mountains and ranches that dot Beaver mines Creek valley.

our last morning, we get yet another 15 or so cm of feather-light powder. my friends and I are fifth in line at Huckleberry chair and the first ones down the Pony Express run, where boot-top fluff stretches unbroken before us. we snake down, catch the chair back up and find the run still barely touched. we get in four runs of nearly 1,500 vertical metres before 11 am, and then, sniff, have to say good-bye to this hidden skiers’ haven, tucked deep in the southwest corner of Alberta, to reluctantly make our way back to fighting the crowds at home.

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TREATING YOUR BUSINESS.

Where do you go from here?

As a dental professional, your primary focus is on

your patients, not on business. The key to a healthy

and thriving practice is a structure that considers

every aspect of your professional office. From

incorporation and effectively structuring your

business to managing your tax, retirement and cash

flow needs, a holistic approach will ensure a long

and healthy life span for your practice.

Contact Calvin Carpenter, CA, Vice President, Professional Services at 1.780.453.5360 or [email protected]

0238A-13 CORP Professionals Just for Cdn Dentists.indd 1 04/10/2012 1:36:24 PM

if yo

u go

CASTLE MOUNTAIN RESORT is in the southwest corner of Alberta, a three-hour drive from the Calgary airport. There are 970 skiable hectres with an 863-metre vertical drop, four chairs, 78 runs, eight named bowls, along with uncounted tree glades and chutes, including Lone Star, Canada’s longest continuous fall-line drop, 520 metres, at a 37-degree pitch. SNOW The mountain averages 910 cm of snow a year. skicastle.ca CAT SKI Alberta’s only cat skiing is Castle Mountain Powder Stagecoach with 18 named runs that each have up to 610 vertical metres. A cat-ski day includes not only the standard avalanche beacon drill but a short class on how to use a probe and shovel. powderstagecoach.ca STAY Castle also has the only on-slope ski lodging in Alberta with car access. Castle Mountain Ski Lodge and Hostel has 10 basic double-bed hotel rooms with bath and 10 hostel rooms along with an assortment of more upscale chalets. castlemountainskilodge.com DINE Resort dining is limited to the T-Bar Pub, Barnaby Steakhouse and the ski hill cafeteria. Other dining and groceries are in nearby Beaver Mines, Pincher Creek and Crows Nest Pass.


practice maNagemeNt timothy BrowN

L et’s be honest, most of us know it’s a sellers’ market for big city dental practices—right across Canada. There

are more buyers than sellers for most general practices and that means:

1. very high sale prices. Great news for sellers (and also for commissioned based brokers like my firm) yet not so great for the buyers, although most banks continue to offer 100% financing.

2. Competition amongst multiple buyers is increasing sale prices beyond asking price in some instances—just like the over-heated real estate market of the past years—and it just keeps going up in some areas.

3. Lawyers, bankers, accountants, dental deal-ers, practice management consultants and most lab people—all know someone who

wants to buy a practice, are connected in many ways and know many dentists look-ing to invest in practice ownership. Some are qualified, while others are not.

4. Anyone can place an ad on a website or in a traditional print dental journal, for upwards of about $150, and wait for the calls to come in. It really is that easy.

5. You can use an anonymous email address like [email protected] to keep your identity secret until such time as you want to reveal yourself to the buyers.

6. You can contract for an appraisal from sev-eral reputable companies once a buyer has been found. The buyer will need it for bank financing.

7. You can try to sell your own dental practice.

There, I said it! People always ask me, “what do you do for your commission? Ten percent is a lot of money given today’s selling prices of over a million dollars in some instances.” Yes, it is a lot of money…

So, what do we do to earn our fees? It’s a simple answer: we manage expectations. It’s a challenge to manage the expectations of two sides (buyer and seller): the two dentists, two lawyers, two accountants and two bankers; the landlord (yes, they can be nasty!); the insurance companies; the seller’s staff; the buyer’s spouse and/or parents, classmates, professors, dental dealers and laboratory friends; the rest of the advisors who often surround young and impressionable dentists (and there are many!); and then, finally, to do all this while keeping matters confidential from competitors, staff and patients so as not to harm any goodwill during this critical process.

The fSBo, for Sale by owner, market exists because of:

1. Inadequate service from brokers;2. The cost of the commission—up to 10%;3. Dentists by trade are very “hands-on”

people and believe that they can master many things due to their high IQ and skill set;

4. Some advisors encourages dentists to save the commission.

Those who do not have experience in the sale of a professional practice, be careful. It’s a new marketplace and today’s savvy buyers and their advisors are after the best deal possible (and may test the limits of tolerance!). A private seller might become associated with certain perceptions:

• rookieandvulnerable• cost-cautiousandwantstoavoida

commission• cost-cautiousnessreflectsontherestof

the practice • employsotherlow-costservices,

materials and equipment

for those of you with great patience, organizational skills and sharp business acu-men, you may be able to do it yourself. But be prepared. Selling your own practice means navigating a mountain of expectations.

or how to navigate Bankers, Accountants, Buyers + Lawyers when selling your practice

deciphering the BABLETimothy A. Brown is the Broker of Record and CEO of ROI

Corporation. Reach him at [email protected].

B. S

LIG

L

It is beyond dabbling now. Entering six week-long Targa events in the last 30 months may even qualify as a reckless

addiction. If my frequency of competing is to continue unabated, it must be time to consider my own Targa racer.

The last seven days I’ve lived the non-stop special stages, pace notes, tire wear, approaching weather nuances, and exhaustion that is Targa Tasmania. The first goal in any Targa is simply to finish (in 2010, roughly half the Tassie entries were still standing at week’s end). The second goal is to earn a Targa “plate.” A plate is awarded to finishers for a sufficiently rapid pace while racing against the clock on each and every closed public (tarmac) road special stage. one muffed or timid stage, wet roads or dry, and your plate vapourizes like a whiff of tire smoke. Beyond the plates are the goals of Class, Division or outright wins or podiums.

our six Targa entries to date we’ve garnered six finishes, five plates and two Class podiums. Kudos go out to all of our co-drivers and host arrive-and-drive teams. Drill deeper and, so far, our focus has been more about finishing than winning. Increasing our Targa race pace is a slowly evolving process, weighed down by a strong sense of self-and-wallet-preserva-tion.

Last year, the 20th anniversary edition of the Targa Tasmania week-long race was the largest yet of the modern Targa era (1990 onwards). roughly 350 teams, including our redback racing mazda miata, competed across more than 500 km of tarmac special stages—in towns, rural areas and wilderness. It proved amazing in every way: challenge, scenery, comrade-ship, thrills and spills. So many glorious cars laying down their markers just had to re-kindle the “what if I had my own Targa car” internal debate.

of course the headline-grabbing teams were all present in their mega-horsepower Lamborghinis, Porsches, Audis and Nissan GT-rs. These cars don’t make much sense for a chicken-man like me to consider. Its always more satisfying for me to drive a slow car fast, than a fast car slow.

my ideal Targa racer would also be robust, simple and easy to find mechanical assistance. The hypothetical car would need to endear itself to me in one-or-more ways: styling, technical innovations, quirkiness, soundtrack or past memories. understandably, I’m drawn to cars from 1955 – 1975—the cars I most connected with growing up.

So, as I write this, facing my 27-hour journey home from Tasmania, what two Targa cars vie for my ownership consider-ation? I list them in no particular order. And I fully expect the list to change. As with most car folk, the contemplation is as gratifying as

the execution.first is the

Datsun 240Z, produced

from 1969 to 1973. I remem-ber the huge

splash these cars made when

new, dynamically outclassing their British, German and Italian rivals. I owned several as a medical student, with fond memories persisting. They look good and sound great with their bass-rich inline-six power plant. Like any Japanese car brand, the marque has limited cachet, despite the current mercurial success of the Nissan GT-r.

tearing up Tassiefinding my prancing moose amidst Tasmanian devils

motoriNg dr. kelly silverthorN

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

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You could be in this exciting medical field sooner than you think with Trillium College’s Inter-Oral Dental Assistant diploma.Study in a fully equipped modern classroom with a low teacher/student ratio.Our program is offered at 9 campuses across Ontario, and can be completed in as little as one year.

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Providing peace of mind and financial freedom to pursue your dreams

[email protected]

For a copy of our e-newsletter, e-mail:

Russell Anthony Wealth Management Group is a part of TD Waterhouse Private Investment Advice. Russell Anthony Wealth Management Group consists of Russell Chew (Vice President, Investment Advisor), Anthony Chow (Vice President, Investment Advisor), Vivian Lu (Associate Investment Advisor), Joyce Lee (Sales Assistant), and Ivy Chen (Sales Assistant). TD Waterhouse Private Investment Advice is a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. – Member of the Canadian Investor Protection Fund. ®/The TD logo and other trade-marks are the property of theare the property of the Toronto-Dominion Bank or a wholly-owned subsidiary, in Canada and/or other countries.

pros Simple, a local Datsun/Nissan shop can fix, classic lines coNs rust prone, negligible cachet or quirkiness

Second is the Volvo 122 or “Amason,” pro-duced from 1956 to 1970. This car would have never crossed my mind prior to Targa Tassie 2011. The 1961 Gulf Blue/over orange one com-peting looked spectacular and was surprisingly rapid, finishing 3rd in Class for Early Classics. As this 122S was just minimally slower than our 2008 showroom stock miata, we would get to see it launch aggressively at many stage starts.

Admittedly, I’ve never driven a volvo 122. But as a PmH connection (past motor-sport history), I did earn my first racing license aboard the model that followed, a high-miler 1971 volvo 142E.

So, from among the ~700 competitors I tracked down the volvo 122 owner for a chat. He extolled the gold-standard technology that was originally packed into the car including: multi-link rear suspension, double wishbone front suspension, disc brakes, overdrive trans-mission, and the bottom end of its four-cylin-der engine designed to cope with v-8 forces. The car’s style looks of Italian influences, both elegant and tastefully restrained.

But the prancing moose logo is the real clincher. It is the unofficial mascot adopted by volvo racers around the globe as a parody of ferrari’s official Cavallino rampante (prancing horse) logo. volvo’s engineering and branding emphasizes safety and durability—the oppo-site demographic to ferrari’s performance and bling-devotion. So, if you’re off-beat enough to race volvos, how cool to have a irrever-ent Scandinavian icon to rally behind? And, as a Canadian, I’ll proudly embrace anything moose-centric.

pros Simple, robust, quirky choice, that prancing moose icon coNs Can a 55-year-old design keep up if my driving brio discovers a Viagra equivalent?

fortunately, I have lots of time to mull over whether buying a Targa racer is the right call. Such daydreaming will be particularly therapeutic in the next week as I will myself through another post-Targa withdrawal. I’ll be that conforming, mild-mannered, law-abiding desk jockey…until my next high-octane Targa adventure spirits me away in another six months or so.

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Linh Huynh is the publisher of Just for Canadian Dentists. She tells her story of raising funds for a Vietnamese orphanage, and she’d love to share your

volunteerism stories too. Contact [email protected].

pay i t f o r w a r d l i N h h u y N h

I knew what I wanted to do for my annual vacation but that wANT turned into a NEED and the final result is something

quite unexpected and heart-warming. for months, I thought about going

to vietnam to visit relatives AND tour the mekong Delta by bike. I envisioned bump-ing along on my bike on the back-roads of vietnam, meandering through rice paddies and climbing little bridges over tributaries that feed into the mekong river or sông Cửu

Long (Nine Dragon river), as it’s known to the vietnamese. But my time was limited and constrained to July—not an ideal time to ride in this region, or any in Southern vietnam during the rainy season (June to November).

I had never endured riding in 35°C heat with my shorts and jersey clinging to my skin in 80%-plus humidity. oh, and my goal was to complete about 250 km in three days under these conditions. for an avid rider, this might seem easy but I’m a fair-weather rider. I really wanted to do this ride but even I had doubts that I could make it happen. I needed some serious incentive. my brother-in-law Tung came up with a brilliant solution: turn it into a charity ride to give myself the motiva-tion to stay on the saddle from Ho Chi minh, formerly Saigon (my mother’s birthplace), to Ca mau (my father’s birthplace).

It’s a win-win situation. So I committed to making my ride a fundraiser for an orphanage

in Ca mau, one that I had not made contact with but knew of through blogs of American parents who had adopted from there. Now, I just needed to get the financial support of my family and friends. I sent emails and set up a facebook page with details of my jour-ney, and the money came flooding in (thank you technology for the immediate dissemi-nation of information!). After receiving initial support from friends and family on three continents, I had exactly four more weeks to

cast the net wider and raise as much money as possible for the Ca mau orphanage.

A week before my ride was scheduled to start, minh, my resident vietnamese cousin and spokesperson, called the Ca mau orphanage and asked Anh, Assistant to Director, for a wish list. Anh was very modest in her request for some pantry staples. minh told Anh we could offer more, so infant formula and diapers were added to the wish list. Anh did not know until the day the ship-ment of goods arrived at the orphanage that I had spent about $2,500, double the average annual salary per capita (according to The world Bank for 2011), on her wish list.

with the wish list filled, I was ready for my ride as mapped out by vietnam Backroads, a touring company that specialises in off-the-beaten-path bike tours. Trung, my guide, and I mounted our bikes on the outskirts of my Tho to begin our journey through the

mekong Delta. And you definitely need a guide for a tour like this; you can’t count on Google maps to navigate hamlet roads rarely travelled by tourists.

Trung and I rode some of the most beau-tiful and tranquil country roads I have ever seen. This being the “rice bowl” of vietnam (the world’s second largest rice exporter after Thailand), there were lush green rice paddies as far as the eye can see. for three days, I shared roads the width of a sidewalk, dirt paths shaded by palms and rickety wooden bridges with locals and their livestock. The flora and fauna made me forget (almost) about the heat and humidity. my favourite sound was of children shouting “hello” and waving from their homes as I rode by.

In contrast to the beauty of this land, I was acutely aware that at the end of my ride I’d face the ugliness of human conditions some must endure due to poverty. I’d be meeting children who lost or were aban-doned by their parents because of social and/or economic circumstances, some of them also suffering physical and/or mental disabilities.

At the gates of the orphanage, I was greeted by relatives: Aunt Ghi, cousins minh and van and niece Thao. As I walked towards the area where the children were playing, I tearfully reflected on how lucky I was to have this opportunity to make a difference. my motivation was simple: I wanted to make a difference, and my family and friends made it possible with their emotional and financial support. Trung, who did not know I was riding to make a difference, reached out and made a donation of his own. The unexpected acts of unconditional generosity are what made this journey so heart-warming.

I share my story in hope that you will share yours. Starting with the next issue, we will feature a dentist who has taken his/her time and effort to make a difference for those who are in need at home or abroad. That may include some kind of structured volunteerism or your own fundraising efforts. Sharing your experience may motivate someone to make a difference. Pay it forward; I know you will.

P.S. I continued to receive donations after my ride finished. In total, I received over $3,200, so a second donation was made to the orphanage. Google “Linh’s Ride to Make a Difference” for more details and images of the journey.

a ride to make a differencefundraising for donations is a way to give back while exploring the world

winter 2013 + beyond

c eaN iNterNatioNal guide to CONTINuINg DeNTAL eDuCATION

auckland / halifax / greece / tanzania / houston … | c a l e n d a r

S et on two spacious harbours (the Waitemata and the Manukau), with views out over the white mastheads on the water to the green

volcanic islands beyond, New Zealand’s largest city is truly a lovely place, and one which certainly lives up to its nickname as the City of Sails. With about one million residents and the largest per capita boat ownership in the world, Auckland offers some great aquatic options, but if you’re looking for something a bit wilder, you’re definitely in the right place.

Kiwis are famous for their derring-do, with a propensity for leaping from any tall structure that they encounter. Not surprisingly, modern bungee jumping was invented in this country, and Auckland offers visitors the opportunity to hurl themselves from the city’s expansive Harbour Bridge, plunging headfirst from the 43-metre high span. Or, if you’re looking for something a little different (but still adrenaline inducing), don a kitschy flight suit and

jump from a platform just above the observation deck of the Sky Tower. Rising to a height of 192 metres, the tower is the tallest structure in the Southern Hemisphere, and Sky Jumpers plummet to a target on the ground at a speed of more than 60 kilometres an hour.

And if your conception of a wild vacation must include some wilderness, Auckland obliges, with a number of beautiful, green areas within an easy drive—or ride—from the city. A company called Bush and Beach offers day tours to the Waitakere Ranges, the region’s largest park, where you can hike down to a stunning surfer’s beach past stands of 1000-year-old trees. Or, if you prefer to see the countryside at a faster clip, sign up for a Harley Tour. Climb on the back with a biker dude, then hang on as the rainforest and water whip by—a truly memorable experience.

But Auckland has its fair share of refined

pleasures, too, and one of the finest is a trip out to Waiheke Island, a short ferry ride from the city, but a world away. With green, undulating hills, farms, forest, beaches and orchards f illed with olive trees, Waiheke is a feast for the eyes, but it ’s best known for its biggest export—great New Zealand red wines, including award-winning syrah. With hot, dry summers and stony soil, the island is a perfect place for these grapes, and is home to a number of excellent boutique wineries, most of which welcome visitors to their tasting rooms (called a “cellar door” in New Zealand). Tour, taste, then settle in for a nice mid-afternoon late lunch at a place like Mudbrick Winery, which offers lovely meals and breathtaking views out over the hills and water, all the way back to the glassy towers of Auckland, just visible on the horizon. —Tim Johnson

For more on Auckland and New Zealand, go to aucklandnz.com and newzealand.com.

get adventurous in AUCKLAND New Zealand. Here’s what to see and do now that it’s summer down under! (CE events in auckland are highlighted in blue.)

B. S

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AUCKLANDWaiheke Island, east of Auckland is a wine (and beer!) haven for day trippers.

A Kiwi classic: Hokey pokey ice cream (vanilla with chunks of

honeycomb toffee).

The Auckland skyline from the Waitemata Harbour. left Mount Eden, overlooking Auckland, is the site of long-dormant volcanoes and called Maungawhau in Maori, as this guide (wearing an All Blacks rugby shirt, of course) explains. below left The Waitakere Ranges Regional Park is just west of Auckland, on the Tasman Sea, the wilds of which were featured in the Oscar-winning film, The Piano.


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

Abowl of steaming hot noodle soup is especially comforting during the dark winter months. many cultures

have soups with noodles but, for me, it is the Asian noodle soups which seem to be most satisfying—the abundance of chewy noodles, crisp vegetables and herbs swimming in fragrant broth.

when making these soups at home, the meaty broth usually requires some preparation and needs to be made ahead of time. usually, I make a large batch and freeze it in several containers. However, I recently discovered that in a pinch, store-bought beef broth can make a pretty good vietnamese style pho in about 40 minutes from start to finish. The key is to make the soup first by adding spices to the commercial broth. while the soup is simmering, assemble the vegetables, meat

and noodles. To reduce the preparation time, try to use fresh rice noodles and precut thin slices of beef (found in most Asian grocery stores).

Pairing a wine with the pho can be tricky because of the complex spices, herbs and salt content. A wine with a high percentage of alcohol will make you wish you had a cold beer instead, whereas too much oak will overpower the herbs. Yet the wine needs some body and acidity to stand up to the meatiness of the broth. The Yalumba 2011 organic viognier has a medium creamy mouth feel, hints of apricot, citrus, fennel and Asian five-

spice powder that will complement the pho and can be enjoyed on its own while you are cooking.

Pho in a hurryCold weather calls for hot soup

INgreDIeNTS

1 lb rice noodles, preferably fresh

1 lb lean beef, cut into paper-thin slices, preferably eye-of-round or ribeye

1 lime 227g mung bean

sprouts ¼ bunch of cilantrohandful of Thai

basil leaves (if unavailable, substitute with small leaves of Italian basil)

1 green onion½ medium onion,

peeled8 sprigs of baby bok

choysliced fresh chilies to

taste

STOCK

2.7 liters no-salt-added beef broth (3 boxes)

1 cup of water2 inch nob of ginger,

peeled and coarsely sliced lengthwise

1 medium onion, peeled and cut into large wedges

1 small daikon, peeled and cut into thick 1-inch rounds

1 teaspoon salt4 whole star anises1 ½ cinnamon sticks1 large bay leaf2 whole cloves½ teaspoon whole

coriander seeds1/8 teaspoon whole

cumin seeds1 teaspoon fennel

seeds 1 ½ teaspoons sugar2 tablespoons fish

sauce (bottled nuoc mam)

1 tablespoon canola oil

salt and freshly ground pepper to taste

PHO IN A HurrY SerVeS 4

Heat oil in a large saucepot on high heat. When the oil is shimmering, add onion and ginger. Stir fry until the onion is brown on all sides. Add beef broth and water to pot; be careful to not splatter and steam yourself. Add half the daikon slices, reserving remainder in a small bowl. Add the rest of the stock ingredients. Bring to a boil. Reduce heat to medium-low; cover pot and let simmer for about 30 – 45 minutes.

Meanwhile, prepare the rice noodles by dividing into 4 portions on 2 large plates. (If using dried noodles, cover the noodles with warm water in a large bowl and soak for about 30 minutes until pliable. Drain and divide into 4 servings.)

Divide the beef into 4 servings on a large plate. (Purchase already sliced in the hotpot meat section of Asian groceries, or freeze meat for

10 minutes and cut across the grain into 1/8-inch slices.)

Rinse the lime. Cut in half and save one half for other purposes. Cut halved lime into 4 wedges. Cut cilantro into short sprigs, rinse in cold water and drain thoroughly (pat dry with paper towel if necessary). Do the same with basil leaves, bean sprouts, green onion (trim ends and cut on a diagonal) and bok choy (keeping clusters together and trimming ends). Slice onion crosswise into paper-thin half rounds. Set veggies aside.

Remove the pot of stock from the heat. Place a sieve over another large saucepot. Ladle the hot soup into the sieve. Discard all solids. Season to taste with salt and pepper.

Return soup to the stove and set on high heat. Add reserved daikon. Bring to boil, uncovered. Add baby bok choy and cook for

about a minute until tender. Using a slotted spoon, remove vegetables and divide among 4 large soup bowls.

Place a portion of noodles in a strainer and partially immerse in the boiling soup, swirling to heat the noodles until tender for about 15 – 20 seconds. Add noodle portions to serving bowls with cooked veggies. If beef servings are still partially frozen, place in strainer and immerse in boiling soup for a few seconds. Add each portion to serving bowls (the paper-thin beef will continue to cook in the hot soup).

Divide the rest of the herbs, onions and bean sprouts amongst the bowls. Ladle boiling broth over top. Squeeze lime juice over noodle soup before adding the wedge as well. If desired, add some sliced chilies and serve.

Complement the pho with the

Yalumba 2011 Organic Viognier, with its medium creamy mouth feel and hints of apricot, citrus,

fennel + Asian five-spice powder.

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t h e t h i r s t y d e N t i s t J a N e t g y e N e s

a bitters fixElevate cocktails with flavours from mint to mole

A manhattan isn’t a manhattan without the bitters.”

Brad Thomas Parsons comes by this spirited statement honestly. The author, who readily admits to his fixation with bitters, earned the 2012 James Beard foundation book award for beverage for Bitters: A Spirited History of a Classic Cure-all, With Cocktails, Recipes & Formulas (Ten Speed Press).

But back to that manhattan. According to the original 1906 definition, a cocktail

is composed of four essential ingredients: spirits, sugar, water and aromatic bitters. unlike their digestif counterparts—grappa, amari and Jägermeister, to name a few—cocktail bitters aren’t supposed to be quaffed. Instead, they play a supporting, but essential, role in classic drinks such as the Sazerac, Champagne Cocktail, and old-fashioned.

In the 1800s, though, aromatic bitters were part of a doctor’s equipage, not a bartender’s arsenal. Despite an alcohol content of around 45%, bitters (then and now) are non-potable. The ingredients—bitter roots and bark, and fruits and flowers steeped in high-proof alcohol—were brewed together for their medicinal value. In fact, the formula for Angostura aromatic bitters (the bitters in a manhattan) was developed around 1824 by a Dr. Siegert, who administered bitters to seasick sailors who visited the eponymous venezuela trading town. Soon, his bitters biz was born.

Three thousand kilometres away in New orleans, pharmacist Antoine Amedie Peychaud started adding a dash of his namesake bitters to Cognac, creating a curative cocktail: the Sazerac. The year was 1838, and Prohibition hadn’t yet staunched the flow of alcohol in North America. But when it did, bitters played a new role: they masked the taste of poor-quality bootlegged alcohol. orange bitters was introduced by fee Brothers in New York in 1951, and along with Angostura and

Peychaud’s, it is one of the few bitters that endured, post-Prohibition.

Today, bitters have earned their rightful position back at the bar. As Parsons puts it, “Bitters are the ultimate matchmaker: just a dash or two can bring a perfect balance to two seemingly incompatible spirits. Adding bitters can tamp down an overly sweet drink, help cut through richness, unite disparate ingredients, and add an aromatic spiciness.”

Classic cocktails and bitters are enjoying a rebirth, and bartenders are reaching for the ever-expanding range of handcrafted bitters—many made in small batches—to mix up in modern drinks.

Kennedy and Donna Pires describe themselves as partners in love, life and the pursuit of the perfectly crafted cocktail. That ethos led them to launch the Crafty Bartender, an online store based in Toronto, which stocks a dozen brands of bitters. Top sellers for corporate clients, says Kennedy Pires, include Dr. Adam Elmegirab’s Boker’s Bitters, Scrappy’s Cardamom, and Bittermens Xocolatl mole. Lately, home-bar enthusiasts have been experimenting with urban moonshine maple Bitters, the Bitter End line of strong and spicy flavours, and Bad Dog Bar Craft Sarsaparilla Dry Bitters.

Says Pires, “we still sell plenty of the tried and true classics … but the majority of individuals we supply are following the lead set by their favourite bartenders and

Janet Gyenes is a magazine writer and editor who likes to dally in spirits, especially when discovering something like corenwyn jenever (a gin-like

Dutch spirit)—straight or in cocktails like the “bramble.”

RAISING THE BARBrad Thomas Parsons on making and using bitters

• TAKE THREE: Angostura, Peychaud’s, and an orange bitters. Those three can be employed in dozens of classic and contemporary cocktails and are essential to any bitters collection.

• TRIUMPHS: The Apple bitters and the Pear bitters from the book are my two favourites.

• DISAPPOINTMENTS: Despite many test batches, I couldn’t nail a concord grape formula.

• SURPRISES: I had a curious raspberry-lime test batch that surprised me, but I’m embarrassed to say that I lost my notes and wasn’t able to replicate it.

• EXPERIMENTS: Someone once shared a bottle of homemade spinach bitters with me. That’s a flavour that I’m confident doesn’t need the bitters treat-ment. —J.G.

Classic cocktails with bitters are enjoying a rebirth, and bartenders are reaching for handcrafted bitters to mix up modern drinks

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their business on the crowd-funding site, Kickstarter. within 45 days, the pair raised $20,000, thanks to 500 people who have “spoken for” almost 1,000 bottles of bitters in seven original flavours, including a curious combo: Kiawe wood and Pineapple. reutner suggested using it to elevate the zombie, a fruity mix of rum and juices, “to impart a lot of smokiness to aged rum and play up the pineapple.”

The subtle nuances of bitters, and the range of flavours that run the gamut from lime to lavender and mint to mole, are part of what makes bitters so appealing to both pro-pourers and cocktail enthusiasts who appreciate a well-built drink. many would agree that a cocktail just isn’t, if it’s not anointed with bitters.

Parsons gamely discloses his “death row” cocktail—a classic.

“one last old-fashioned would do the trick. In particular, the one served at Prime meats [Brooklyn, New York], my neighbourhood joint. rye, homemade pear bitters, a hand-chipped chunk of ice, and a thick lemon peel garnish. And I’d make it last.”

stocking their home bars with a wide variety of the nouveau-style of bitters.”

Parsons’ first flirtation with bitters involved Angostura, but it was the taste of Seattle bartenders’ housemade bitters that fueled his passion for the so-called cocktail seasoning. “A few different people were playing around with cherry bitters, and then a bartender named David Nelson blew my mind with his wizard’s lab of bitters.” Their inspiration came from greenmarkets, restaurant kitchens and ethnic enclaves.

“while not as pronounced as it is with regional foods, specific cities and regions across America have specific tics when it comes to drinking—whether it’s a specific cocktail, a certain spirit, or an overall style and approach to service behind the bar,” Parsons explains.

In Honolulu, mike Prasad and Kyle reutner could win a 100-mile cocktail contest with their nascent brand, Hawaiian Bitters, which uses all-Hawaiian ingredients, including the base spirit. The pair were so certain that others would share their passion for refining and redefining the Hawaiian cocktail culture scene, they launched

PHOTO: ED ANDERSON

CHAMPAGNE COCkTAIL

1 sugar cube4 to 6 dashes Angostura or

other aromatic bittersChilled Champagne

Garnish: lemon twist

Place the sugar cube on the bottom of a Champagne

flute or coupe glass. Douse the sugar cube with the

bitters and fill the glass with Champagne. Garnish with the

lemon twist.

A TASTE fOr BITTErS“Put a few drops of bitters onto your open palm, then rub your hands together and bring them to your nose. How they smell, and what notes I pick up, are my first inspiration of what spirit or cocktail to experiment with.” —Brad Thomas Parsons

AROMATIC BITTERS The “gateway” bitters most people are introduced to in classic cocktails. Crack the cap and the aroma is reminiscent of gingerbread, thanks to its key ingredients: cinnamon, ginger, allspice, cloves. Boost the spice factor in cocktails such as the Dark and Stormy and Cuba Libre.

ORANGE BITTERS The flavour profiles can vary from fruity to spicy, depending on the combo (cinnamon, coriander, cardamom, cloves, ginger). Very versatile; use in cocktails that call for a little citrus and spice. Angostura ® suggests its orange bitters shine in clear spirits: white rum, vodka and gin.

CHOCOLATE BITTERS Cacao and hits of spice (including cinnamon) give these bitters complexity, not sweetness. Bittermens’ popular Xocolatl Mole works well with dark spirits, such as dark rum, bourbon and tequila. —J.G.

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november/december 2012 Just For canadian dentists 37

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Very modern & recently renovated, computerized office with 4 operatories. Digital X-ray & Pan. Paperless office. Annual production approx. $900K. 1400 active patients. Dentist works 4 days/week.

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q WANT TO APPRAISE THE EQUIPMENT AND LEASEHOLDS?

An accurate valuation of your practice is an indispensable tool that will help you make the best decisions regarding your practice and career. Meridian Sales & Appraisals not only provides exceptionally accurate valuations, but also provides invaluable advice, often increasing a practice's worth prior to a sale. Sometimes, even slight adjustments in the day-to-day operations of a practice or simple cosmetic upgrades will dramatically increase your practice's value.

Even if you're not contemplating selling your practice in the near future, having a current valuation on hand proves very useful should any unforeseen events happen. If you are thinking of selling your practice and cashing in on your life's work, it is advisable to have a valuation done three to five years before you actually plan to sell. After going through the process of a full evaluation, we can often suggest simple steps to make a practice more valuable prior to a sale.

Conditionally SOLD



We’ve just come through one of the planet’s largest stands of giant Tasmanian blue gums. we make our way around a corner, having come through brush dotted with wallabies and kangaroos, following the trail past the towering eucalyptus trees with their mottled bark, to come upon the gentle curve of the bright-white sand of four mile beach…and a wombat waddling by.

It’s just another day on the fantasy island of maria (pronounced ma-rye-ah) off the east coast of Tasmania. The day before we trekked through more eucalyptus to reach a penguin colony at Haunted Bay. Here, bare rock faces of pink granite painted with orange lichen are home to the tiny fairy penguin. we peek at one hidden in the cliffside before we leave the fuzzy blob alone again.

And alone it is. There is nothing and no one here on this end of maria Island—or pretty much anywhere else. No cars, no phones, no shops. It’s blissfully barren of civilization, yet teeming with wildlife and natural beauty. maria Island has been described as a kind of Noah’s Ark, home to those fairy penguins (think twee, as in the smallest penguin), wombats, wallabies and forester kangaroos (which can stand up to two metres), as well as Cape Barren geese, white-breasted sea eagles (with a wing span that can exceed two metres), and even one of the smallest and rarest birds of Australia, the forty-spotted Pardalote (known as the “diamond bird” because of its tiny, jewel-like appearance). These fantastical creatures come out as the sun settles, where the excitement of spotting your first wallaby soon becomes an inability to stop counting.

we’re here on this Aussie version of Noah’s Ark with The maria Island walk, a high-end, low-effort hiking tour of one of the world’s last seemingly untouched places (the next stop is Antarctica, after all). Limited to groups of eight, the tour company runs three-night/four-day excursions led by two hyper-experienced guides (our lead guide, Nate welch, has navigated the length of the Amazon; our other guide, Stefanie Gebbie, seems a botanist in the making). The guides do it all, from carrying in fresh grub and even cold Tassie beer to whipping up gourmet feasts, while we simply get spoiled.

After being dropped off in Shoal Bay on a deserted stretch of beach on a narrow isthmus, we gasp and gaze with each step until an almost-too-soon stop for lunch, then cross over to see a twin beach on the other side on riedle Bay (two sugar-white beaches back to back!) and make camp by Casuarina Beach.

Camp is a bit of a misnomer. Think glamping, not camping. It’s a rather exclusive wilderness camp with tidy two-person structures with slat floors and canvas flaps to tuck into. wooden walkways connect every miniature cabin and the communal dining area (it’s all about minimal impact on the environment here, from eliminating haphazard footsteps to recycling grey water). Set amidst those towering eucalyptus trees, it feels like a posh little nest.

while one guide takes us to Haunted Bay, the other prepares a menu that’s a foodie’s delight. The fare showcases Tasmania’s coveted produce (from blackcurrant cordial and Huon valley mushrooms to duck-and-roo sausages and scallops from the mercury Passage we just crossed over) paired with Tassie beers (Hoag’s one night, Cascade the next) and wines (like frogmore Creek Chardonnay and Bream Creek Pinot Noir). And all this to candlelight. There’s no electricity here, of course, and it’s all the better to see those

previous page Trekking from beach to beach…to beach to beach. this page Glamping in tidy tiny cabins amidst eucalyptus trees at the Casuarina camp. opposite page from top, left to right The hot-pink flowers of the “pig face” succulent dots Maria’s white-sand beaches. > Art exhibit on display in the ruins at Darlington. > Bruschetta entrée made with hyper-local ingredients, from the goat’s cheese to the ciabatta bread. > Casuarina Beach. > Long-abandoned home near Darlington. > Part of Bernacchi’s entrepreneurial legacy in Darlington (along with a giant whale bone).



stars with (including the elusive, for Canadians anyway, Southern Cross).

After saffron-and-scallop risotto and summer-berry pudding, it’s a quiet, still night, drifting off to the scent of eucalyptus. The morning arrives with the chattering of wattle birds and even the raucous call of a kookaburra. Day two is a journey along five beaches, sea eagle spotting, more wombat encounters, tea at a long-abandoned farm and lunch at the somber site of a convict outpost at Point Lesueur. Tasmania is still somewhat fraught with its past as a penal colony, and the red-brick ruins here are a reminder of how a place seemingly so untouched has indeed seen its share of human suffering.

Happily this is now the land of wallabies and roos, and we even see a big one with a joey in her pouch observing us as we bushwalk to white Gums camp. Ensconced in our lovely huts again, all we have to do is sip a cold Cascade and await more gastronomic delights. But first a dip calls. It’s numbingly cold but invigorating for sore post-hike feet (and, of course, there’s yet another wombat waddling about on the hillside).

from white Gums camp, we hike along four mile Beach, beachcombing along the way, past Cape Barren geese, to the surreal swirls of Painted Cliffs, and then on to Darlington. After dropping off our gear, we continue on, climbing through cloud rainforest (ah, more eucalyptus!) and past scree

and boulders to the summit of Bishop and Clerk to sit atop the bishop’s miter and gaze at how far we’ve come. It’s been a total of some 35 km since day one.

we descend, back down Skipping ridge (actually skipping down it, for a few steps anyway), to our last night in Darlington at the charming Bernacchi House (and back to electricity and indoor plumbing). once the home of 19th-century settler Diego Bernacchi, it’s a testament to the human never-ending desire to cultivate nature—wherever. The Italian entrepreneur grew vineyards here and even started a cement factory. The cement silos still stand and it’s an odd site amidst the bucolic bliss.

Since Bernacchi’s time, things have turned back in the island’s favour. The entire island was designated a National Park in 1972, and the only current enterprise is this high-end hiking experience. Trekking across these pristine white beaches and blue-gum forests is far better than trying to tame them. our guides tell us maria Island was once dubbed the Ceylon of Australia—a Tasmanian Arcadia. A paradise off of a paradise.

And so, for a last hurrah, a few brave folk get in their togs (bathing suits in Aussie speak) and leap off the wharf before heading back to the main island of Tasmania. It’s still numbingly cold but an apt end to this four-day adventure. when you leave paradise, it shouldn’t be easy.

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MOUTh-

wATERInG

The thoughtful menu of

The Maria Island walk

highlights Tassie’s terrific

+ talked-about fare

(for more on Tasmania, see pages 5 – 6)

from top, left to right The wharf and unbe-lievably blue water and white sand at Darling-ton. > Embarking on the multi-day adventure after drop-off in Shoal Bay. > Summer Berry Pudding on Day 1. > walking across the nar-row isthmus on Day 2. > Jumping off the Darlington wharf before returning to reality. > Ruins in Darlington.

There’s unexpected beauty everywhere on Maria Island. Make the

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DAY ONE Hobart to Casuarina Camp (Riedle Bay)

SnAcK Apple & Date Cake, made by the Tasmanian Strudel Company, Huntingfield (just south of Hobart).LuncH Turkish pide bread with prosciutto, sundried tomato pesto, bocconcini, cucumber, red capsicum and mesclun lettuce (grown by Houston Farm in the Coal Valley, near Richmond, 20 minutes from Hobart).dInnerPLATTER King Island Double Brie, Ashgrove cracked bush-pepper cheddar (bush-pepper sourced from Tasmania).ENTRéE Bruschetta with ciabatta bread (organic stone-ground flour from the Pigeon Hole Bakery, North Hobart), rocket/arugula (from Houston Farm, near Hobart), goat’s cheese (Westhaven Dairy, Launceston) and fresh Tassie tomatoes and herbs.MAINS Saffron-and-scallop risotto (Spring Bay scallops from the Mercury Passage, which we cross on the boat ride from Triabunna to Maria Island).DESSERT Summer Berry Pudding (made by Island Berries, sourced from berry farms across Tas, including raspberry farm in Westerway, Derwent Valley; Mersey Valley Cream from Northern Tas).

DAY TwO Casuarina Camp to White Gums Camp (Four Mile Beach)

breAKFAST Selection of cereals and fruit salad (muesli and scroggin—Aussie speak for trail mix—are mixed up by Eumarrah, a whole foods store in Hobart). Fruit salad featuring Tassie apples from the Huon Valley, and fresh strawberries from Cygnet, Tas. Toast (organic stone-ground from Pigeon Hole Bakery) with scrambled eggs (free-range Tassie chooks, Aussie speak for chickens).mornInG TeA Ginger Nuts (Biscotelli, local company, also supplies shortbread at Bernacchi House).LuncH Niçoise salad (green beans, potatoes, olives, anchovies). All fresh Tasmanian produce (Pink-eye potatoes are a Southern Tassie breed and not found anywhere else.)

dInnerPLATTER Pan Forte (made by La Cuisine, North Hobart), with pecans

and cashews.ENTRéE Wakame-and-shiitake

mushroom soup (wakame is an introduced species that used to be harvested in Tassie, but is no longer, so it’s now imported from Japan; shiitake mushrooms are grown in the Huon Valley).MAINS Gourmet grilled meat (quail, lamb, and duck-and-roo sausages) with spiced couscous and ratatouille (quail is free range, from Rannoch Farm on Bruny Island south of Tas; lamb and sausages from local butcher, all Tassie meat).DESSERT Double-chocolate mud cake (Tasmanian Strudel Co.) with cream and raspberry coulis (Red Kelly’s coulis, Tassie raspberries).

DAY THrEE White Gums Camp to Bernacchi House

breAKFAST Cereals followed by spiced fruit salad and pancakes.LuncH Pesto salad (greens from Houston’s Farm).AFTernoon TeA Orange-and-cardamom shortbreads (from Biscotelli Bakery).dInnerPLATTER Tasmanian cheeses (King Island Camembert and Ashgrove Rubicon Red) with olives, pecans, artichokes and fresh fruit.ENTRéE Bernacchi salad (arugula, asparagus, avocado and pumpkin with hazelnut oil dressing; sourced seasonally from Tas).MAINS Crispy skin Atlantic salmon on a bed of herb mash and homemade aioli (salmon farm-grown in the Huon area, fresh Tassie potatoes and herbs).DESSERT Lemon tart with fresh cream (made by La Cuisine in North Hobart, with Mersey Valley Cream).

DAY fOUr Bernacchi House to Hobart

breAKFAST Selection of cereals and fruit salad (featuring local strawberries, grown in Cygnet by D. M. Jennings & Sons). Milk is a special “2Cow” mix, also from Cygnet in the Huon Valley, a blend of Jersey and Fresian cow’s milk. Tamar Valley yogurt, from the Launceston area. Toast from Pigeon Hole Bakery (organic and stone-ground).LuncH Feta-and-mushroom frittata with bacon-and-tomato salad, made with free-range Tassie eggs and Houston’s rocket/arugula in the salad.


With increased competition in the dental industry, especially in urban areas, and patients with less

discretionary spending, many dentists are experiencing stagnant revenues and increas-ing overhead. Here are five steps dentists can implement to increase office productivity and improve their bottom line.

1. tighten up your schedule to allow for one extra patient per day. >> Streamline your scheduling processes and continue to fine-tune them. Communicate with your team members daily regarding how much time is needed for your patient’s next appointment. General guidelines for procedure times are good but if you determine that an individual procedure will take less or more time than nor-mally allotted this needs to be communicated

to the team and the appointment should reflect the modified time units.

use 10-minute time units for scheduling purposes. By using 15-minute time increments when scheduling appointments it can cost the practice approximately 7 days of treatment time annually. By switching to 10-minute time intervals you are able to schedule procedures with a higher degree of accuracy.

with increased fine tuning of your schedule, see if you can add 1 extra patient each day. The increased production could range anywhere from $100 to $900 per day, depending upon the procedure. Let’s assume you have 200 working days per year, the annual increased revenue works out to $20,000 at the low end to $180,000 at the high end. It’s amazing what streamlining your schedule to fit in just one extra patient each day can achieve

over the course of a year.

2. control your supply costs. >> Create specific weekly budgets for dental supplies. There is nothing more detrimental than a team member left alone to order with no restrictions or budgets in place. The budget must be given to your team member who does the weekly ordering, and it must be variable as it is based on a percent of the previous week’s produc-tion. This is a great system to control costs and is completely realistic if you order once per week and only order enough supplies to get you through until the following week’s order-ing day.

Don’t be afraid to call vendors and ask for better deals. Also, schedule some time to con-duct price comparisons. A little digging can get you a great deal. However, beware of buying

get productive5 easy steps to increase office productivity by 30% or more

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

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

*plus tax & shipping ($10.00/copy)

“A dentist deserves to retire with dignity - and profitably!”

PROFITABLE PRACTICE



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in bulk; you can easily overspend. remember only order enough to get you through the next week; let the dental suppliers be your warehouse.

3. complete a comprehensive chart audit. >> If your practice is not chartless, com-plete a comprehensive chart audit. You will be able to catch those patients who have fallen through the cracks and who do not appear on any computer generated pending lists. Assess for pending treatment plans and pre-determi-nations that have not been followed up on and ensure that each patient is current with their recare and or Perio programs.

This is an excellent way to extract revenue from your existing patient base. The chart audit should yield a very accurate pending appoint-ment list that needs to be worked on a daily basis. Even if your schedule is booked out for two weeks it’s a sound practice to have your team make at least 30 calls per day in an at-tempt to contact and reactivate patients. If your schedule is not fully booked for the coming weeks, the number of outgoing calls needs to be significantly increased and call to booking

ratios need to be assessed on a daily basis.

4. clean up your a/r. >> Get aggres-sive with your accounts receivables. make sure that you regularly look at your A/r and ensure that your office has a collections policy and procedure that is being followed by your team and actively worked on a daily basis. All accounts over 60 days need to be somewhere in the collection procedure process. Have team members keep you informed as to their attempts to collect on outstanding accounts and the status of outstanding balances. If you determine that due diligence has been paid in attempting to settle the balance, send the ac-count to collections. Sure, 40% of the amount sent to collections will be lost, but it’s better to clean up your A/r and collect 60% of your outstanding accounts than nothing at all!

5. ensure team members are account-able for their scheduled hours of work. >> one team member who makes $20 per hour and comes into work just 15 minutes ear-lier than required and then takes a 45-minute lunch break instead of an hour, can cost you up to $2,400 per year. And this is just one team

member. A team of five employees, all making $20 per hour, who do not comply with shift times or who occasionally misrepresent actual hours worked can cost you in excess of $12,000 per year.

A very fast and easy way to get your staff costs back in order is to install a punch clock or some kind of computer software that can log times in and out for all hourly employees. Every week the hours need to be verified by a manager to ensure that times are accurate and in accordance with scheduled hours of work.

A policy should be developed in the office that requires all clinical and administrative staff to punch in and out of work 15 minutes (or whatever time interval works for your practice) prior to the first patient of the day or morn-ing huddle, and no more than 15 minutes after their scheduled shift is completed. If a patient runs late, then a notation needs to be documented.

You can increase your office productivity simply by taking one or more of these five easily implemented steps—steps that won’t cost you a lot of money, and may even save you some.

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

>>

Solve puzzle #2 for a chance to win a $50 VISA gift card!Each Sudoku puzzle has a unique solution that can be reached logically without guessing. Fill in the grid so that every row, column and 3x3 square contains the digits 1 through 9.GOOD LUCK! LAST ISSUE’S wInnER:Dr. Cary Pang from Calgary, AB

sudoku

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ue entry form (please print clearly):

Name: __________________________________________________________________address: _______________________________________________________________city, proviNce, postal code: _____________________________________________________________________________________________________________________e-mail: ________________________________________________________________tel: ______________________________ fax: _________________________________

sudoku puzzle coNtest rules: 1. entry form must be accompanied with solved puzzle. only correctly solved puzzles will be entered into random draw. 2. Send puzzle & entry form to Just For Canadian Dentists, 200 – 896 cambie Street, vancouver, Bc, v6B 2P6 or by fax to 604-681-0456. entries must be received by december 13, 2012. 3. prize: $50 visa gift card. odds of winning dependent upon number of entries. winner will be contacted by telephone and announced in the January/february 2013 issue. 4. contest can be changed and/or cancelled without prior notice. 5. all entries become property of in print publications. employees of in print publications and its affiliates not eligible to participate.

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VANCOUVER, BC – Price Reduced! Beautiful high end office in downtown Vancouver. Newer equipment. A+ patient demographic. Gross $1.4m/yr. 4ops. 1300 active charts. Contact Ruth at 604-220-4830 or ruth @heapsanddoyle.com. Visit www.HEAPSandDOYLE.com for more listings.

CALGARY AREA – NEW LISTING! Well established practice in great community. Gross $890,000+/yr. 1500 active charts. Store front, retail exposure. Lots of development in area. 40 mins to Calgary! Great lifestyle - lower cost of living. Contact Ruth at 604-220-4830 or ruth @heapsanddoyle.com. Visit www.HEAPSandDOYLE.com for more listings.

ALBERTA – State of the art orthodontic practice is available in a major city in Alberta, Canada. 6 treatment operatories, revenue over $3,000,000, professionally designed and fully digital make this a unique opportunity. For additional information, please contact Dr. Dev. Mangat @ [email protected], 403-607-1314, or visit roicorp.com for more listings.


My name: Dr. Dan Green

I live and practise in: retired in west vancouver, BC

My training: DmD, manitoba 1969

Why I was drawn to dentistry: Being a member of a health profession where I could be my own boss and do it my way.

My last trip: Baltic Cruise to St. Petersburg, russia

The most exotic place I’ve travelled to: India

The best souvenir I’ve brought back from a trip: A gorgeous carpet from Turkey

A favourite place that I keep returning to: Sunny California in the winter

My ultimate dream vacation: A trip through the middle East with my wife

If I could travel to any time/place, I’d go to: Indonesia would be interesting too

My favourite book: Birdsong by Sebastian faulks

My favourite film: Good Will Hunting

My must-see TV shows: The Good Wife

My favourite music: Steely Dan: The Hits

My first job: railroad switchman

The gadget or gear I could not do without: Corkscrew

My favourite room at home: music/writing room

My car: 2009 mazda 6

My last purchase: New SS kitchen appliances

My last splurge: Summer trip to Europe

My most-frequented store: Grocery store?

My closet has too many: Golf shirts

My fridge is always stocked with: Beer

My medicine cabinet is always stocked with: vitamin C

My guilty pleasure is: rum and Coke and a juicy steak on friday

night

My favourite exercise/

sports activity: Power walking by the sea

My favourite sport to watch: Championship games in any sport

I’d want this item with me if stranded on a desert island: my tenor saxophone

My celebrity crush: Can’t say I have one

My secret to relaxing and relieving tension: Breathe baby breathe

A talent I wish I had: Being able to improvise like Charlie Parker

My scariest moment: Almost losing my right hand on the railroad

My fondest memory: finally graduating with my DmD

A big challenge I’ve faced: Driving a wide-body 37-foot motorhome

One thing I’d change about myself: Get younger all over again

The word that best describes me: Hyper

I’m inspired by: Self starters

My biggest ego boost: Publishing my first novel, Blue Saltwater

My biggest ego blow: The first 40 rejection letters

I’m happiest when: I’m busy and mentally and physically stimulated

My greatest fear: Not enjoying good health

My motto is: Go for it now

A cause close to my heart: Aboriginal education: see my website, dangreen.ca

Something I haven’t done yet that’s on my must list: Publish a second novel

If I wasn’t a dentist I’d be: Bestselling author

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

Dr. Dan Green has travelled across the globe, from India to Russia, and has even taken the wheel of a 37-foot motorhome. At home, you might find this retired dentist power walking by the sea in his home base of West Vancouver, playing his tenor sax or writing… He’s the author of a historical drama set in the late 70s in British Columbia. Blue Saltwater intertwines the mystic legends of Haida Gwaii with those of the Virgin of Guadalupe while tracing the lives of two men. Next up? Novel number two, of course.

PHo

ToS

Co

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ESY

of

Dr

. DA

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Your cruise includes:

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VENICE & THE PO RIVER June 30 to July 7, 2013SpendsevennightsonboardtheRiverCountess,whileyoutakeinthebestsightsof Veniceanditssurroundings.

This cruise includes two optional, ½ day presentations byMs.RitaBauer,DigitalEducationMediaSpecialist,Universityof Toronto,$495:• PhotographyinYourDentalPracticeplusaone-on-one

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Your Travel Package includes: • 7breakfasts,4lunches,7dinners• 6excursions,fullyhostedbyEnglish-speakinglocalexpert• ExclusiveEpicureanAdventurerProgram™

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SPLENDORS OF ITALY TOUR June 30 to July 12, 2013EnjoyVeniceandthePoRiverthencontinueyourtourafteryoudisembarkfrom the River Countess, your journey will take you to another of Italy’sItalianjewels,Florence.You’llspendtwonightsherebeforejourneyingtotheEternalCity,Rome.Forthreenights,you’lltakeinallthegloriesof thismesmerizingcity.

Your Travel Package includes: • 2nightsinFlorenceattheGrandHotelBaglioni*(orsimilar)and

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Come discover the many splendors of Italy and La Dolce Vita with Western Continuing Dental Education!

For additional information call Continuing Dental Education 1-888-281-1428www.schulich.uwo.ca/dentistry/cde

Rita Bauer

clockwise from top Dr. Dan

Green; the book cover

of his novel; his children,

Shannon (a certified

dental assistant) and

Darin; and travelling with

his wife Maureen.

just for canadian dentists

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