spring 2012

win a VISA

gift card! PAGE 37

inside: CONTINUING MEDICAL EDUCATION CALENDARPUBLICATIONS MAIL AGREEMENT #41073506

life+leisure

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CHURCHILL

CHILLmeet belugas + bears

DOCTORS

PHOENIX

HEAT eat farm-to-fork

wina VISA gift card + CaymanIsland Gift Pack!SEE PAGE 37

Captivating Copenhagen!

JFCDoctors-spring2012-wip3.indd 1 3/1/12 11:20:54 AM

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SPRING 2012 Just For Canadian doCtors 3

19

FEATURES

13 desert dish Discover the foodie side of Phoenix

19 cool Churchill Belugas, bears and beauty

COLUMNS10 photo prescription

Shooting at high noon

12 doctor dispatch Studying healthcare in Denmark

16 the wealthy doctor Top 3 financial tips you asked for

18 doctor on a soapbox Hope for a new generation

29 motoring Pilgrimage to the midwest mecca

34 the thirsty doctor Test your wine IQ

35 the hungry doctor Eggs all day!

SPRING 2012 CoNTENTS

DEPARTMENTS

7 spring mix

23 CME calendar

31 employment opportunities

36 classifieds

37 sudoku

38 small talk with Dr. Fred Shane

13

Clo

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doCtorsJ u s t F o r C a n a d i a n

life + leisure

spring 2012

Editor and Art Director Barb sligl

Editorial Assistant Adam Flint

Contributors Lucas Aykroyd Yvette Cardozo Michael DeFreitas Janet gyenes John geary susan Fleming Dr. Holly Fong Dr. Chris pengilly Dr. neil pollock Manfred purtzki Dr. Kelly silverthorn Corey Van’t Haaff Cover photo Ty stange

senior Account Executive Monique Mori

Account Executive Lily Yu

sales, Classifieds and Advertising in print Circulation Office 200 – 896 Cambie st. Vancouver, BC V6B 2p6 Canada phone: 604-681-1811 Fax: 604-681-0456 Email: [email protected]

Associate publisher Linh T. Huynh

production Manager ninh Hoang

Circulation Fulfillment Alison Mulvey

CME Development Adam Flint

Founding publisher Denise Heaton

Just For Canadian Doctors is published 4 times a year by in print publications and distributed to Canadian physicians. 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.justforcanadiandoctors.com

printed in Canada.

miss an issue? check out our website!

at kronborg Castle in Elsinore, just north of Copenhagen. Think Shakespeare’s Hamlet…It’s Denmark’s most famous castle with over 200,000 visitors. For more on the Danes and

Copenhagen see pages 7, 12 and 23.


ACCOUNTING CONSULTING TAX MNP.ca

You do more than sutures. We do more than taxes.As a medical professional, you devote your time and care to your patients. At MNP, our professional services team dedicates their time and focus to you and your practice. We are partners who help you think forward, ensuring you get the most out of your business tomorrow, so you can focus on taking care of your patients today.

We deliver personalized strategies to enhance the health of your practice at every stage. Whether you are in residency, starting a new practice or planning for your retirement, MNP provides a full range of business consulting services to assist you.

Our medical niche team works closely with our extensive network of specialists to offer a full suite of accounting, consulting and assurance services, including: tax planning, management advice, human resources management, succession and retirement planning, and wealth management and financial planning.

To move your practice forward, contact Calvin Carpenter, CA, Director of Professional Services at 1.800.661.7778 or [email protected].



spring is sprung

f r o m t h e e d i t o r

Year round service allows you to fly WestJet non-stop from Toronto to Grand Cayman. With convenient connections between Toronto and other Canadian cities, it’s easy to experience an island vacation.

Book your flight or vacation package today at westjet.com or call your travel agent.

Spoil yourself in a Grand way.

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It is spring again—cause for celebration! And with that maybe a bit of indulgence…in food, that is. Recharge within the warmth of the

Greater Phoenix area, where sun-kissed produce makes its way from farm to fork in delectable fashion. There’s a foodie renaissance going on here, with creative young chefs and off-the-beat food-truck innovators taking advantage of the bounty at their footsteps. From five-star dining in an indigenous restaurant to hot dogs wrapped in naan bread, there’s plenty to sample (page 13).

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

soft squeaks and seeing their sweet smiles from beneath the water’s surface may be one of the most unforgettable experiences of your life (page 19).

Then there’s sturgeon fishing (page 8) and cavorting with elephants (page 9). And, how about catching such amazing travel experiences on camera? We want to help…So, this issue we’re introducing a “photo prescription” column, where an award-winning photographer provides advice on how to get a stellar shot that actually does capture those “wow” moments (page 10).

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

[email protected]. S

lig

l

clockwise from top Foodie Phoenix, from

on-the-go crème brûlée by Eric Ireland,

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

plucked oranges.


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1 = Overnights = Start City = End City



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captivating copenhagenThe colourful square of Amager Torv, set in the midst of Strøget, a long pedestrian shopping street in central Copenhagen, is a lively gathering spot known for its big bird fountain and many cafés. Skål!

For more on The dAneS, Their heAlTh-CAre + CopenhAgen go To pAgeS 12 + 23 >>


8 Just For Canadian doCtors SPRING 2012

m i x s p r i n g

Jan

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get wet & wild

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

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

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

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

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

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

wild sturgeons can live for more than a century.

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

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

a lone seal barely gives us a glance before disappearing underwa-ter. The wind ruffl es the fi ne feathers of a great

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

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

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

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

STALKING STURGEONsportescape

a fi s

h ta

le

postfish!

SOAK + SPA Follow-up a day stalking big fi sh with a soak in one of the fi ve mineral pools at Harrison Hot Springs Resort & Spa. Then stroll to the spa for a rejuvenating massage. COUNTING EAGLES Take part in the Fraser Valley Bald Eagle Festival by joining a walking tour with biologists or exploring the river by boat: fraservalleybaldeaglefestival.ca LAND OF MILK + HONEY In this fertile region, farmers produce everything from dairy and cheese to hazelnuts and honey. Drop by THE BACK PORCH to sample some coff ee and see how it’s roasted on-site in the century-old roaster. And spend some time with cheese-maker Debra Amrein-Boyes at THE FARMHOUSE NATURAL CHEESES. Explore the world of cheese-making and pick up a selection of aged Cheddar, blue, Brie, fromage frais from the on-farm shop.


SPRING 2012 JUST FOR CANADIAN DOCTORS 9

Abacus

m i xs p r i n g

a JUnGLe BOOK splish-splash

JOH

N G

EARY

sanctuary

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

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

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

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

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

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

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

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

elephants) were essentially out of work.

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

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

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

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

at the gift shops.As well as

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

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

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

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

WHERE ELEPHANTS ENJOY AN ANCIENT RELATIONSHIP

giving get-away

PACK IT steely looks+construction

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1

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

Send your photos and questions to our

photography guru at feedback@

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

issue!

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

T he carved prow of our Polynesian canoe glided towards

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

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

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

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

high noon

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

nicknamed “doc,” making his photography prescriptions apropos.

Shooting in high, bright tropical sunlight is a worthwhile challenge

MIC

Ha

El D

EFrE

ITa

S


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

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

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

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

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

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

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

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 ]

PRO TIPS in the > Shoot narrow street scenes near midday to brighten the

shadows.

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

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

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

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

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

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

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

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

PLEASE NOTE: Colour lasers do not accurately represent the colours in the finished product. This proof is strictly for layout purposes only.

APPROVALS

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12 JUST FOR CANADIAN DOCTORS SPRING 2012

D O C T O R D I S PAT C H D R . S U S A N F L E M I N G

I waited to cross the road in downtown Copenhagen on Friday evening amid a churning sea of bicycles. Riders came in all

shapes, sizes, ages and dress: all making their way around the city in preparation for the weekend ahead. Some attending to children in attached carriages, others talking on their cell phones, and a brave few doing both! I was struck by the lack of helmets worn by adult riders: less than 40% according to government surveys.

For me this illustrated vividly the Danes’ egalitarian approach to life and the value

they place on civil liberties. These attributes were also evident in their healthcare system, which I had come to study with a group of healthcare professionals as part of the University of British Columbia Executive MBA in Health Care’s European exchange initia-tive offered through the Sauder School of Business.

Over the course of the preceding week our schedule had been packed with meet-ings and site visits. Uniformly we found the Danes to be welcoming and generous in their hospitality. Coffee and Danish pastries graced every table. Just like the Danish Royals, who according to the locals live mod-estly and mingle easily with their subjects, the senior leaders we met with showed a singular lack of ego.

The Danes appear to enjoy a high standard of life. How they manage I’m not sure given their hefty tax rate—up to 50% personal tax and 25% sales tax. These taxes support fully funded outpatient and inpa-tient care. Taxes also support a superb road system, excellent and free education through to PhD level, and public art! Walls of commis-sioned art graced the new Protein Research facility we visited; encouraged by the manda-tory 1% of budget that must be spent on art in new pubic buildings.

The Danes have invested heavily in primary care with twice as many GPs per head of population than Canada. All registered residents have an assigned primary care general practitioner. Despite this primary care focus, life expectancy for both men and women lags behind other compa-rable European Nations. The culprits seem to be smoking, alcohol, and those ubiquitous Danish pastries. Recent attempts to restrict smoking in public places are resented and have not been strictly enforced.

Public satisfaction with GP care is high. However, this is under threat as GPs face increasing bureaucratic responsibilities and patient demands. We visited an emergency department of a large general hospital outside Copenhagen. It was surprising to learn that the pressure on emergency services caused by patients presenting to the emergency room with minor problems, instead of to their GP, is a very recent phenomena in Denmark. This has created real system challenges, because Denmark does not have enough doctors trained in emergency medicine. An inspiring senior anesthetist at this hospital had shown great leadership and transformed the emer-gency room by introducing better triage and standardized symptom based assessment protocols.

Unlike much of the developed world, the Danes have had little need to import doctors, despite their high doctor to patient ratios. This is because of the prolifi c output of doctors from their medical schools, which also freely educates many Swedish doctors, much to the chagrin of most Danes we spoke with. The fi erce competition for specialist positions, particularly in the major hospitals, has led to an interesting trend. Apparently 25% of young doctors take advantage of free tertiary education and acquire a PhD to gain a competitive advantage.

To me, the most remarkable achieve-ment in Danish healthcare is their advanced National e-Health Portal. A physician architect of the system demonstrated its capabilities by logging in, fi rst as a practitioner and then as his wife, to show us physician and patient perspectives. Our immediate concerns about privacy issues were allayed when the system generated a time and date stamped message to his wife notifying her that her husband had viewed her record. Patients use the por-tal to access their hospital records, book GP appointments, request renewal of prescrip-tions and initiate an e-consultation.

However, all is not well in the state of Denmark! Like much of the developed world Denmark is facing rising healthcare costs. The government recently announced plans to further centralize responsibilities by reduc-ing the current fi ve regions managing health care to three, each with a super-hospital. A new election was called during our visit and healthcare—in particular the proposed restructure—is one of the major issues being debated. It will be interesting to see how this plays out.

While we were in Denmark a “Design to Improve Life” competition was drawing to a close. To my delight I discovered that one of the winners was a novel protection device that substitutes for a traditional bike helmet and combines style with function. Hövding, as it is called, is a collar that contains an airbag that infl ates if the rider falls. I am optimistic that this might go part of the way towards reducing the 30,000 riders who are injured or die in Denmark each year. Perhaps the Danes will fi nd an equally creative means of resolv-ing their healthcare issues.

doing it like the Danes

Dr. Susan Fleming is currently enrolled in the EMBA program at Sauder School of Business. She is an Obstetrician and Gynecologist by background, and has lived and worked in North America, Australia

and New Zealand, where she was most recently the Clinical Director of Women’s Health in Otago.

Studying healthcare in Copenhagen, Denmark

theHövding

collar/helmet



PHOENIX

RISING

WORDS + PHOTOGRAPHY BY BARB SLIGL

FOODIE

DESTINATION

>>

BRING YOUR APPETITE

TO THIS

Saguaro cacti at the Desert Botanical Garden in phoenix, Arizona.

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




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

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

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

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

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

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

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

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

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

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

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

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

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

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

if yo

u go

fine dine >> KAI RESTAURANT Kai means “seed” in Pima. Here, Executive Chef Michael O’Dowd’s menu refl ects local Pima and Maricopa tribes and ingredi-ents from the Gila River Indian Community. wildhorsepassresort.com >> CAFFE BOA Sample products from Queen Creek Olive Mill, McClendon’s, Maya’s and other local organic farmers at this Tempe restaurant. cafeboa.com

farm tour >> SUPERSTITION FARMS This fourth-generation family-run dairy farm offers tours and what some call “the best chocolate milkshake ever.” On March 17th, there’s a “Food Truck Round Up” taking place, showcasing all the hot Phoenix foodie movements. superstitionfarm.com >> AGRITOPIA Tour this urban farm, then nosh at Joe’s Farm Grill on an old farmstead. farmstandagritopia.blogspot.com and joesfarmgrill.com >> QUEEN CREEK OLIVE MILL Yes, olives in Arizona! Take a tour and then sample a cupcake made with Meyer-lemon-infused olive oil. queencreekolivemill.com >> SCHNEPF FARMS Have lunch in the orchard—a full-on sensory experience. schnepffarms.com >> THE ORANGE PATCH Visit an orange orchard in the midst of Mesa, part of one of the top food drives, as listed by National Geographic. Drive by the aromatic blossoming trees in March and April. 480-962-4490

fine fast food >> FOOD TRUCK FRIDAY Every Friday, from 11am to 1pm, the food trucks—including mobile crème brûlée!—coral at the Phoenix Public Market downtown, by Central Avenue and McKinley. Join the hip lunch crowd! phxstreetfood.org >> SHORT LEASH MOBILE HOTDOG EATERY At Food Truck Friday, be sure to try a gourmet hotdog—for $5! It’s fi ne fast food with a focus on local suppliers and natural ingredients. Woof! shortleashhotdogs.com

stay >> SHERATON WILDHORSE PASS RESORT & SPA Wild horses still roam here…and you may spot one on the vast property on the Gila River Indian Community, designed and themed to refl ect the indigenous Pima and Maricopa people. And, with over 180,000 square feet of indoor/outdoor function space, it’s a great place to hold a CE event in the Sonoran Desert. wildhorsepassresort.com >>MESA Find out what to do and where to stay at this agritourism hotspot in Greater Phoenix (and Arizona’s third-largest city itself!). visitmesa.com >> PHOENIX For more on all Phoenix has to offer go to visitphoenix.com.

GETIN0NTHEFEAST




Braised pork belly at

Caffe Boa.

Lunch in the orchard at Schnepf Farms.

At the Orange Patch.

Public art in downtown Phoenix, steps from the Friday Food Truck scene. By Janet Echelman, it’s been aptly described as a “sky bloom” or fl oating saguaro cactus fl ower.

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

Brad and Katherine Moore of

Short Leash Hotdogs.

Food Truck Friday lunch

crowd.


the Wealthy doctor manfred purtZki, c.a.

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

top 3 fi nancial tipsYour most frequent fi nancial questions answered


F rom the many emails and inquiries I’ve recently received from Just for Canadian Doctors readers, these are

the three most frequently asked questions.

1. Shall I invest my cash surplus in the company or take it out to repay the house mortgage?

The right answer depends on your personal circumstances. You need to consider the following factors.

what is the personal tax cost of withdrawing the funds? If you have the ability now to income split with family members in the low tax bracket—and that opportunity does not last forever—then take the money now to pay off the mortgage. For instance, you want to maximize the draws while your children are going to university, and have very little other income. alternatively, you want to delay the extra payments on the mortgage until the children reach the age of 18, and become eligible for income splitting.

In the absence of splitting income with family members, the decision to keep money in the corporation or withdraw it for the mortgage depends on the rate of return. repaying a 4% mortgage, after tax, is the equivalent of earning a 7% in the market. If your investments earn less than 7% then you may be better off to use the funds for the mortgage.

If you wish to withdraw tax-free money from your Corporation you can do so by transferring investments, such as a stock portfolio or rental property. a special tax election is available to avoid income taxes on the transfer of assets to the Corporation.

2. Shall I switch from a salary to a dividend to avoid the Cpp premiums?

lately this question is often asked by young professionals, as they consider the obligatory CPP premiums a form of taxation, as they only have a faint hope

of collecting CPP income in their old age.

The maximum 2012 CPP premiums for a doctor and spouse is $9,226 and premiums are expected to rise each year. Many young doctors are

not concerned about losing the ability to contribute to the rrSP as they prefer to pay off debt and keep funds invested in their corporation. There is little income tax difference of taking a dividend or a salary.

The decision of dropping the salary in

favour of dividend is particularly diffi cult for BC physicians, as the government makes contributions to their rrSP. a dividend only avoids the CPP but also eliminates the rrSP room.

3. how do I structure the purchase of real estate?

who should own the real estate depends on how the property is being used. If the property is used to earn income it should be owned by the Corporation rather than personally. assuming a corporate tax rate of say 15%, a $300,000 mortgage only requires a before tax cash fl ow of $350,000; owned personally a cash fl ow of $500,000 is required (at a personal 40% tax rate).

If you purchase the condo for your child attending university, it is cheaper for you to have it owned by the Corporation, although you have to report the fair market value rent.

The purchase of a recreational property, that is primarily used to earn rental income, allowing for the occasional personal use should also be owned by the company.

when considering purchasing the building for your medical practice, you

have the option to have it owned by your medical Corporation or by a

holding company. The decision regarding the ownership depends largely on the gST/HST consequences. If your medical Corporation purchases the building, you have to pay the gST/HST. Since there is no tenant-

landlord relationship you save the monthly gST/HST on the

rent payment. The gST/HST is refundable when you

sell the building. If you purchase the property in your holding company, then you are exempt from the gST/HST on the purchase, but now you have to pay the tax on the fair

market value rent.

The right answer depends on your personal circumstances


top 3 financial tipsYour most frequent financial questions answered

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Iam now officially a senior citizen, and have been so for a year. I call myself “semi-retired” though this still means

working about 50 hours a week. I began to wonder if I would feel lonely working beyond the “normal” retirement age of 65; I am, however, com-forted by the tsunami of other seniors and baby-boomers who are also continuing to work on. I cannot deny that the current financial instability and lack of safe haven for my rSP funds is affecting my decision, but

still I enjoy the work and feel privileged to be able to do it. nonetheless I know that I am going to have to hand over to the next

generation sometime. I do this with a comfort-able feeling of confi-dence.

I am impressed by the next generation of physicians coming along. new entrants to medical school, I think, are realistic about the long hours that will be involved and the relatively limited

remuneration. Certainly physicians do not need to go to the food bank but hour for hour will not earn as much as, for example, dental colleagues.

I have recently had to carry out a peer assessment on a relatively new graduate; and in my clinic we have had a young long-term locums. Their knowledge is impressive. Their warmth and gentleness in handling patients is admirable. Two swallows do not make a summer, but I feel that these physicians whom I have had a chance to observe in detail, along with my study of medical students in my office encourages me to feel that future generations of patients will be well served.

My alma mater, the university of leeds in the uk, has introduced a new high-profile ceremony for third-year medical students (this is where, under the British system, students begin their clinical work) at which the students all openly and solemnly swear to respect the Declaration of geneva for Physicians. This document was originally accepted by the world Medical association in 1948 and has been revised several times up to 2006; it was and is intended to offer a more contemporary version of the Hippocratic oath.

The Declaration of Geneva…

At the time of being admitted as a member of the medical profession:

1. I solemnly pledge to consecrate my life to the service of humanity;

2. I will give to my teachers the respect and gratitude that is their due;

3. I will practice my profession with conscience and dignity;

4. The health of my patient will be my first consideration;

5. I will respect the secrets that are confided in me, even after the patient has died;

6. I will maintain by all the means in my power, the honour and the noble traditions of the medical profession;

7. My colleagues will be my sisters and brothers;

8. I will not permit considerations of age, disease or disability, creed, ethnic origin, gender, nationality, political affiliation, race, sexual orientation, social standing or any other factor to intervene between my duty and my patient;

9. I will maintain the utmost respect for human life;

10. I will not use my medical knowledge to violate human rights and civil liberties, even under threat;

11. I make these promises solemnly, freely and upon my honour.

I think to introduce these lofty goals in the medical school years is a good idea. It should be openly re-declared at the time of graduation. would it be overdoing it to suggest that Canadian Provincial Colleges remind us of this declaration at the time of renewing membership each year or even every five years?

Though I am feeling confident about the future care of patients, I am concerned about the care of physicians for each other—in other words collegiality. The peer assessment, to which I referred earlier, was on the grounds of a complaint to a provincial college by another physician. The allegation was without foundation; it subjected an outstanding physician to over a year of anxiety, and as a new graduate it profoundly affected his confidence. The whole matter could have been sorted out on a local basis in less than one hour, colleague to colleague.

Though none of the bullets is insignificant I think the seventh—My colleagues will be my sisters and brothers—is an important one for the ongoing health and well-being of all physicians.

Declaring lofty goals for a new generation of physicians

handing over

d o c t o r o n a s o a p b o x d r . c h r i s p e n g i l ly

Dr. Chris Pengilly is Just For Canadian Doctors’ current affairs columnist. Please send your

comments to him via his website at drpeng.ca.

I am impressed by the next generation of physicians coming along



A beluga whale swims up to a kayak

in Hudson Bay.

How to meet a whale in

Churchill …go snorkelling

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WHEN IN CHURCHILL…

CheCK ouT mISS pIggY And The m/V IThACA. Two wrecks that, in past years, were town party spots. miss piggy is a Curtiss C-46 freight plane that made an emergency landing with no fatalities among the shore rocks in 1979. The m/V Ithaca, a cargo ship, ran aground in 1961 amid much controversy. You can walk up to it on low tide.

SAmpLe The peAnuT-BuTTer TArTS AT gYpSY’S reSTAurAnT & BAKerY. What gypsy’s does best is dessert, a favourite subject in a town where winter temperatures can freeze water in mid air. This is like a reese’s peanut butter cup but much, much better and highly addictive. The rhubarb pie, also not to be missed, is made from locally grown crops.

go To The pArKS CAnAdA VISITor CenTre In The VIA rAIL STATIon. Learn about the area, peer into a gigantic bear’s mouth, see a bear den and an early native tent. But, best of all, buy a map of north America from the northern perspective looking south.

Tour The eSKImo muSeum. Shelves are lined with ancient Inuit carvings of tusk, antler and stone plus there are two traditional skin kayaks.

TAKe In The prInCe oF WALeS ForT nATIonAL hISTorIC SITe. The massive stone fortress that the hudson’s Bay Company took 40 years to build in the 1700s, then abandoned 11 years later to the French without a shot being fi red from its 40 cannons. Stories by the guides are worth the trip, alone.

STAmp Your pASSporT. get the distinctive circular polar bear stamp at the Post Offi ce (located conveniently next to the local liquor store).

VISIT The norThern STore. It’s the local answer to Walmart-meets-7/11, where you can gawk at $5 lettuce and $10 gallons of milk.

Shop. (Indeed!) Inuit carvings are for sale just about everywhere including the eskimo museum and the northern Store. The Arctic Trading post has the most tourist trinkets along with T-shirts, jackets and moccasins. northern Images has the high-end art.

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

He disappears, offended perhaps at whatever I said.

But maybe not…because then he’s back, now with a friend. and there are more, like ghosts, in the distance.

This is the oTHEr Churchill: summer (sort of), whales, hardly any tourists. and an occasional bear.

Traveling halfway to the north Pole to escape the city heat does seem a tad extreme, but this quirky little town of 850 people on the western shore of Manitoba’s Hudson Bay, where local guys wait for the fl y-in barber to get their hair cut, is the cross-roads for one of the most amazing animal shows on earth.

In fall, thousands of polar bears pad through, looking improbably cute as they play-fi ght and impatiently wait for ice to form so they can go hunt seals.

In summer, it’s beluga whales by the thousand, chowing down on capelin, giving birth, scratching itchy backs on rocks in the

shallow rivers that empty into the bay. and my friends and I have come to join them in the water.

But fi rst, the wet suits…made of seven mil rubber thick enough to outfi t a national geographic expedition.

“It’s supposed to be tight,” a guide says as we stuff ourselves like sausage meat into bottoms, tops, gloves, hoods and booties. Masks with snorkels complete the ensemble.

and then we are off, past the blooming purple fi reweed and white arctic daisies, past the huge town grain elevator that holds crops for European export, past the old fort. we’re riding in rubber Zodiacs, faces to the wind and looking disturbingly like a pair of navy Seal boats on a mission.

we have sorta clear water. we have sun. and also, for a bit, we have no whales.

The day before, they had been all over us as we kayaked. glistening white backs arced out of the water. Breathy puffs sur-rounded us as whales exhaled through their blowholes.

They bumped our tiny boats so of course, I stuck my hand in the water. and, yow, something brushed my fi ngers. I could see him. He could see me. He felt like a hardboiled egg without the shell…soft-ish and slick.

But today, at Button Bay where

the whales usually hang, we get, instead, a big ol’ bear, slowly pacing the shore, twitchy black nose in the air. It’s may be the same guy who showed up at a town dump the night before until driven off by the local bear patrol.

Bears are here in Churchill because they’ve always been here. It’s people who are the intruders. In summer, the bears are hot and lazy. we saw them by helicopter one day, lying sprawled like rugs across cool muck and wading in shallow water just off shore. They weren’t eating because noth-ing…not birds or fi sh or even people are worth the effort. They’re waiting for ice to

must do!

Belugas, bears, beauty and, yes, also some big bugs await in Manitoba’s subarctic north BY YVETTE CARDOZO

A beluga whale swims up to a kayak

in Hudson Bay.


SPRING 2012 JUST FOR CANADIAN DOCTORS 21


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

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

water, feeding and fattening up for winter.

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

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

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

attracted by the engine’s purr.

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




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

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

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

if you go +



c m eAn internAtionAl guide to continuing Medical education

copenhagen / sedona / toronto / chicago / rhodes … | c a l e n d a r

spr ing 2012 + beyond

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

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

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

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

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

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

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

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

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

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

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Experiencing the Indy 500 is on any car enthusiast’s bucket list. The 100th anniversary of the “greatest Spectacle in racing” was high-time for me to quit procrastinating. and, thanks to a

little luck and creative trip planning, I ticked off a few more Midwest must-do’s.

roAd AmerICA (elkhart Lake, Wisconsin)an hour north of Milwaukee lies picturesque Elkhart lake. The town is home to one of north america’s most celebrated road courses. Throughout its 56 year history, road america has challenged and titillated drivers with its 4.2 mile length (size does matter), elevation changes, blind crests and high speeds. The Midwest automotive Media association thoughtfully held their 90-car-strong track test event cheek-by-jowl with the Indy 500. Thanks MaMa!

on occasion a larger-than-life reputation can lead to a letdown when you actually put in hot laps. not with road america. The unre-lenting rain made most of my many laps more challenging than titil-lating…especially my big-tank slapper in the 510-hp Jag XF-r. The gyrations dragged on for several hundred yards—long enough to accept “tres expensive coming” —but luck, prayer, and yaw software saved the day.

The amassed journalists then applied their skills to something I’ve never done, and may never again…go-kart racing in the rain. go karts have slick tires! Think of it as roller-derby on black ice, and you’ll get the idea. I was pleased to only spin once, otherwise collecting karting scalps with a maniacal grin and a wet diaper.

hArLeY-dAVIdSon FACTorY Tour & muSeum (milwaukee, Wisconsin)Milwaukee is the ancestral home of Harley-Davidson motorcycles. william Harley and arthur Davidson built their fi rst single-cylinder machine in a 10’-x-15’ Milwaukee backyard shed in 1903. That actual machine is the prize display of the many hundreds in the most excel-lent H-D Museum. Surely this must be the most valuable motorcycle in the world?

I’m really not a Harley guy, so for me to recommend the museum, it must be good. Benefi ting from a worthy budget, the curators have hit the sweet spot of showcasing over 100 years of technical innova-tions, markets served and competed for, effects of economic and social trends, as well as Harley-Davidson’s competition pedigree on salt, dirt, wood and tarmac.

Harleys traditionally have big vee twin cylinder engines with an iconic great thumping presence. love it or loath it, if you have the appetite to learn more, then also tour the Pilgrim road powertrain plant. You’ll get to handle the

one-knife and one-fork big-ends of the two connecting rods, that allow both to be centred on the same single crank-journal. without that early technical innovation you don’t have the look or sound essential to a Hog.

I wish I had more time in Milwaukee. other attractions to check out include factory tours at the Miller and/or Pabst breweries, >>

to the midwestCross these motoring meccas off the bucket list

m o t o r i n g

Dr. Kelly Silverthorn is a radiologist and Just For Canadian Doctors’ automotive writer.

h o t s p o t sde

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>> host to half the Green Bay Packer home games, bratwurst tasting, a world-class zoo and art gallery—and the home of Walther’s, model railroad Mecca.

INDIANAPOLIS 500 (Indianapolis, Indiana)The Indianapolis Motor Speedway was also a product of the dynamic first decade of

the 1900s in the American Midwest. Four Indianapolis investors put up a collective $250,000 to build a testing and racing facility that would rival England’s Brooklands. The track opened in 1908, but by 1911 the experiment of a big-purse, single yearly 500-mile event held Memorial Day weekend on the now-brick surface was pursued.

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

tended Le Mans I was still astounded by the Indy crowd, pomp, circumstance, tradition (including military and collegiate), and out-right hoopla. The almost-religious following also impresses. One Philadelphian fan I met had faithfully attended 48 Indy 500s. (Word to the wise: Bring sun-screen and earplugs,

and some patience—or bicycles!—for the traffic on the way to and from. And book your seats and hotel, prior to your arrival!)

Unlike many motor races, racers still have to compete vigorously just to qualify for

Indy. The size of the winner’s prize is one of the reasons…$2,567,255 in 2011. Leaders are turning 220 – 225 mph laps of the 2.5 mile track in roughly 40 seconds, so the drama unfolds quickly in front of you. I saw a great

race with drivers from 13 different coun-

tries with 10 different leaders. Fittingly, the final 15 laps featured five different leaders.

The impressive American rookie J. R. Hildebrand took the lead with three laps to go. In the final corner of the final lap the rookie hit the outside wall, tearing both right-sided wheels off. Hildebrand careened/drove/slid along the outside wall almost a mile past the symbolic 100-year-old yard-of-bricks finish line. To the chagrin of his team and banker, Hildebrand was

passed a few yards earlier by photo-finish winner Dan Wheldon going well over 200 mph. (Sadly, Dan Wheldon was killed while racing later in 2011.)

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

Spectacle in Racing, will entertain motor sport aficionados and casual observers alike. So too will the many other Midwest Meccas. Get off your Bucket Lists! Life is not a dress rehearsal.

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

m o t o r i n g [ c o n t i n u e d ]

Experiencing the Indy 500 is on any car enthusiast’s bucket list

The Indy 500,

the Greatest Spectacle in

Racing.

Road America in

Elkhart Lake, Wisconsin.

Get your Harley

fix at the Milwaukee museum.


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JOB #H104-12939CLIENT: HEALTH MATCH BC

PUBLICATION: JUST FOR CANADIAN DOCTORSINSERTION DATE: MAR 2, 2012

TRIM SIZE: 8.25" X 10.75" BLEED: 8.75" X 11.25" (.25")PREPARED BY: ECLIPSE CREATIVE INC. @ 250-382-1103

Fernie, The Interior Courtenay, Vancouver IslandHarrison Lake, Fraser Valley



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

Dr. Neil Pollock is a member of the Wine Writers’ Circle of Canada; visit his website on wine at vinovancouver.com or send feedback to [email protected].

He practises no-scalpel, no-needle vasectomy and infant circumcision.

test your vintagewhat’s your current wine IQ?

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

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

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

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

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

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

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

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

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

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

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

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

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

accurately judge the colour of the wine.

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

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

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

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

helps your wine oxidize

more quickly before you pour it into individual glasses.

b) Glasses specially designed to quicken the oxidizing process.

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

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

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

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

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

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

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

b) Rosé is a by-product of the red-winemaking process; the pink juice

is removed at an early stage of the red wine’s fermentation.

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

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

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

levels, acidityd) Residual salts

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

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

15. Which country has experienced the most pronounced wine revolution in the last 20 years? a) Turkeyb) Chadc) Israeld) Iran

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

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

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

produced in Bordeaux is red.

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

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

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

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

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



t h e h u n g r y d o c t o r d r . h o l ly f o n g

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

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

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

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

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

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

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

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

eggs all dayThis versatile staple isn’t just for breakfast

1 pound raw prawns, shelled, de-veined and cut into bite-size pieces

8 eggs, beaten with a fork2 tablespoons soy sauce½ tablespoon sesame oil1 green onion, chopped1 tablespoon chopped

cilantro leavesSalt and freshly ground white

pepper3 tablespoons canola or corn

oil (don’t use olive oil)

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

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

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

Pair scrambled

eggs and prawns with a dry German

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

Vouray.

Scrambled eggS with PrawnS (ServeS 4)

in paperwork?Drowning

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Solve puzzle #2 for a chance to win a Cayman Islands Gift Pack (travel accessories and a $50 VISA gift card)!

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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.

winner of last issue’s sudoku contest:

Dr. Abraham Peliowski of Edmonton, AB

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sudoku puzzle contest rules: 1. entry form must be accompanied by solved puzzle. only correctly solved puzzles entered into random draw. 2. Send puzzle and entry form to Just For Canadian Doctors, 200 – 896 Cambie Street, Vancouver, BC, V6B 2P6 or by fax to 604-681-0456. entries must be received no later than may 25, 2012. 3. prize: cayman islands gift pack (travel acces-sories and a $50 Visa gift card). odds of winning dependent upon number of entries. Winner contacted by telephone and announced in summer 2012 issue. 4. con-test 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 affi liates are not eligible to participate.

d i V e r s i o n


38 JUST FOR CANADIAN DOCTORS SPRING 2012

My name: Fred Shane

I live and practise in: North Vancouver, BC

My training: Fellowship in Psychiatry

Why I was drawn to medicine: I like to help people and listen to their stories.

My last trip: Toronto to see my grandchildren

The most exotic place I’ve travelled: Monte Carlo

The best souvenir I’ve brought back from a trip: Medal from running the Boston Marathon.

A favourite place that I keep returning to: Hawaii

My ultimate dream vacation: A Hawaiian cruise with my wife.

If I could travel to any time, I’d go to: The future

My favourite book: The Firm by Grisham

My favourite movie: Casablanca

My must-see TV show: Frasier

My favourite music: Barbara Streisand, live in concert

My first job: Selling ice-cream from a cart

The gadget or gear I could not do without: Cell phone

My favourite room at home: My study

My car: Toyota Camry

My last purchase: iPod Nano

My last splurge: 2010 Winter Olympics tickets in Vancouver

Most-frequented store: Sport Chek

My closet has too many: T-shirts

My fridge is always stocked with: Ice cream

My medicine cabinet is

always stocked with: Vitamins

My guilty pleasure is: Giving my grandchildren candy without their mother’s knowledge.

My favourite exercise/sports activity: Running

My favourite sport to watch: Hockey

My celebrity crush: None

I’d want this item with me if stranded on a desert island: Cell phone

My secret to relaxing and relieving tension: Long bike ride

A talent I wish I had: Concert pianist

My scariest moment: My kayak tipped over and I almost drowned…

My fondest memory:: Birth of my children

A big challenge I’ve faced: Running my fi rst marathon in Boston.

One thing I’d change about myself: I’d be taller

The word that best describes me: My grandchildren think I’m “cool”

I’m inspired by: Resilience

My biggest ego boost: My wife on her good days

My biggest ego blow: My wife on her bad days

I’m happiest when: I’m with my grandchildren.

My greatest fear: Dying before 100

My motto: Life is about running the good race

A cause close to my heart: Promoting mental health

Something I haven’t done yet that’s on my must-do list: Climbing Mount Everest

If I wasn’t a doctor I’d be: A Hollywood agent

SM

AL

L T

AL

K d o c t o r 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. Fred Shane goes the distance…in marathon running and in life. As a marathoner, he’s guided a blind runner for Canada in the Paralympics in Seoul, Korea. Professionally, his work on Battered Woman’s Syndrome has been cited by the Supreme Court of Canada, and he’s appeared on the Maury Povich Show and Oprah’s Oxygen Channel. Now he’s working hard on promoting his new e-book, Keeping Your Cool Through Your Midlife Meltdown, in which he shares insights gained through his work as a psychiatrist.

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My ultimate dream vacation: A Hawaiian cruise with my wife.

If I could travel to any time,

My favourite music:CLOCKWISE FROM TOP Dr. Fred Shane (#5703)crossing the finish line at the 1986 Boston Marathon; at the Olympic Stadium in Seoul, South Korea; his favourite book and film; and the staple always stocked in his fridge (and what he sold as his first job!).

38

(and what he sold as his first job!).


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Just-for-Doctors-Spring2012.indd 1 3/1/2012 4:44:43 PM


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