White Water River Rafting

One of the more spirited adventures I've always wanted to try is whitewater river rafting.

What's great about it is that, despite being a really exciting outdoor activity, it is also safe enough to take even a novice person along for the ride.

Which is why, last weekend, I coaxed my husband along on a drive up to Lytton, where the Hyak River Rafting Centre is located. Although it took us three-and-a-half hours, starting at 6: 30 a.m. on a Sunday morning, it was well worth the drive.

With coffee in hand, we embraced the chilly morning with more than 60 other thrill-seekers, dressed in shorts, T-shirts and waterproof jackets.

We were greeted by "Big Wave" Dave (otherwise known as Dave Taylor), who said he had been working with Hyak for more than 20 years. He imparted a few sage words of advice before we headed over for our introduction to the rafting experience, which included, "Expect to get wet" and "Wear one of the wetsuits because it can get really cold on the river."

He then directed us to the main guide, Sophie Brochu, who gave our group an overview of the day. Her main concern was proper footwear. I had on my walking water shoes; however, some who were wearing flip-flops were told they would not work on the raft (they'd fly off too easily). Also, wetsuits were encouraged and provided by Hyak along with water-resistant jackets.

We were suited up with lifejackets, helmets and handed an oar - and ushered onto a bus with "Big Wave" Dave for a half-hour bus ride to the Thompson River. With music pumping and nervous chatter surrounding us, the excitement was palpable.

As we exited the bus, and walked down to the river and our waiting rafts, and everyone soon silenced. As we each took our seats on the raft, we were advised by our guide, Joe Kerrigan, of the dos and don'ts while onboard.

With eight of us in the raft, we had to be mindful of our oars and working together as a group during the ride through the rapids. He instructed us how to get to the centre of the raft, as well as how to forward and back paddle, when needed.

There were 27 rapids we would come across, which had names such as "Jaws of Death," "Cutting Board" and "the Witch's Cauldron." There was 36 kilometres of river that we would be covering, and the ride would take approximately four-anda-half hours to complete.

After about 20 minutes on the water, we encountered our first rapid. It was swift and powerful and took my breath away. My paddle was a bit hard to operate through the first one, as I had to get used to the motion. It took me three rapids to figure out how I should be leaning and paddling as each one hit.

Every rapid we met was different and unique - and offered its own set of challenges.

The parts of the river that were quiet allowed riders an opportunity to bask in the sun and take in the views of the deep canyons surrounding us. As we passed by waving fishermen, who were fishing for salmon right off the rocks, it gave riders a glimpse of a different kind of serenity that few people ever have the chance to appreciate.

Our group also had the opportunity to jump into the river and hang onto the raft as it went through some of the "tamer" rapids on the trip. It was cold but fun, as we were able to experience the thrill of being right "in the thick" of it.

Getting back into the raft was a bit of a chore; however, each of us pitched in to help one another slide back to safety.

The last thrilling rapid we went through was so powerful that it almost toppled our raft. However, once safely through it, we all let out a cheer, waving our paddles high in the air.

And with tired arms and a smile pasted on my face, I knew I would have many stories to share of my adventure on the Thompson River for years to come.

Sweet Dreams of Chocolate

 It's true that many of us have dreams of another life we could live if we had the chance. For me, I've always dreamed of working on a chocolate production line.

Perhaps it was that I Love Lucy episode I saw as a young girl, where she is gobbling up chocolate on a conveyor belt as it speeds past her. I'm not sure if it's that or just the idea of having chocolate surrounding me all day. Either way, it was on my list of things I've always wanted to do.

I was lucky to have an opportunity last week to learn from the best, Gary Mitchell, head chocolatier of Purdy's.

As I walked up to the factory, on Kingsway in Vancouver, I could feel my excitement grow as the smell of chocolate wafted out of the building.

This was definitely a good way to start my morning.

I was met by Mitchell, who graciously gave me a tour of the iconic chocolate factory and explained to me why the company's chocolate is so darned good.

Some of the recipes date back to 1907. Mitchell, who creates upwards of 150 recipes per year, revealed that out of the many chocolate creations he devises in his test kitchen, approximately six actually make it to market.

So how does one become a chocolatier? Mitchell was a baker for 20 years prior to working at Purdy's. He attended chocolate school in San Francisco and Montreal, and candy school in Pennsylvania. He also travels extensively to exotic locations around the world to stay on top of trends and flavour combinations.

A lot of chocolates at Purdy's are still made by hand. They still do hand-markings for the chocolates and use copper kettles for the creams and caramels.

It's said that chocolate has a lot of emotional ties for people. We buy chocolate for Easter, Valentine's Day, Mother's Day, Christmas, Halloween and, of course, as gifts for loved ones, "just because." It's that emotional attachment that has led someone like Ed Andres to still work at Purdy's after 30 years.
When I meet Andres, he is about to pour caramel on to one of the cooling tables. The caramel had been hand-stirred and heated to 246 degrees Fahrenheit. He expertly pours out the caramel, as it bubbles in the cylinder, and smooths it out on the table. Its looks like caramel silk. Once cooled (approximately 45 minutes), it can be cut in to strips and squares.

The only thing he'd change about his job, Andres reveals, is getting up at 4 a.m. for his shift.

After viewing the caramel delight, we moved on to the factory production line, where rows upon rows of chocolates were receiving a chocolate bath. Almond clusters, for example, need to go through a chocolate waterfall provided by the conveyor belt and are then shaken, to rid the excess chocolate.

I was able to stand alongside the "snow ball" line of workers who handle the vanilla creams, each coated in chocolate and hand rolled in coconut.

Wilma Yambao, who has worked at Purdy's for 11 years, can roll approximately 30 of them in one minute - a definite record in my books.

I was able learn from Mitchell about what to look for on the chocolate line (should any chocolates not be up to snuff) and how a good hand-eye co-ordination is needed for the task.

One of the newest creations Mitchell was able to get into Purdy's stores this month, Turona, was next to come down the production line.

It's a two-layer chocolate, consisting of a soft puree of almond and hazelnut and creamy milk chocolate entwined with a French pastry flake, with a second layer of dark chocolate truffle made with whipping cream and cocoa.

Sound decadent?.....You bet.

As rows of the new chocolate marched by, I couldn't help but reach out my gloved hand and pluck one up. The varied texture and creaminess of the warm chocolate was divine.

Lucy would have been proud.

Everywhere I turned, workers were smiling, enjoying their work, and chocolate was abound.

The experience was everything I had hoped for, and so much more. It's a testament to my dream, and to what I've always secretly known: Chocolate is truly good for the soul. :)

Montreal in the Summer

Montreal, you're even more beautiful in the summer

 

                    Patrons dine on the patio of Senateur Restaurant in Montreal.

One of my goals this year has been to see Montreal in the summer.

In December of last year, I had the fortune of visiting Montreal for the first time. Despite a crazy blizzard that had hit the city, its beauty was not lost on me.

Everywhere I went, people would say, "If you love Montreal now, you must return during the summer."
Which is exactly what I did.

Montreal has an old-world charm that is rich in history, its residents blessed with a keen love of its arts and music.

From the Osheaga event that I attended to see Eminem, to the Just For Laughs Comedy Festival to one-act plays to more than 60 museums across the city, to random artists in the street - it is clear that Montreal has made arts a priority.

Montreal also has a love affair with food. My favourite outdoor market is the JeanTalon Market, which is a cornucopia that requires at least two hours to take in. All the food is fresh and vibrant. Best of all, the merchants want you to sample everything. Every vendor wants to talk about their produce, and every customer is important.

The dizzying array of food goes on for three city blocks.

My favourite treat was the small cones filled with maple butter at the top, with the sweetest maple syrup I've ever had drizzled at the bottom.

What struck me the most, though, were the shoppers. Montrealers take their time shopping. They enjoy the experience and purchase their food almost every day - instead of doing one big shopping spree per week.
However, their indifference to being rushed through anything was not just reserved for shopping. It was also in the restaurants and on the roads, where many biked in the city and, unlike Vancouver, many actually used the bike lanes - 500 per hour, on average.

There is a bike system called Bixi Bikes, where, for a small rental fee, you can use your credit card to take a bike on the street, ride it, then drop it off at another bike station. When the bike is returned, the appropriate rental fee is deducted, encouraging people to keep their usage times short and keep bikes in circulation.
In the restaurants, reservations are taken until the wee hours of the morning. One night I was out at a lovely restaurant in old Montreal called Bocata, and people were still coming in for dinner after midnight. Diners sat unrushed, reveling in the experience of their food. The lively music added to the ambiance along with the open shutters to the restaurant and the old brick walls that surrounded us. It was simply intoxicating.

On the street, Montrealers are friendly, helpful and will make eye contact with you.

The women dress impeccably and you will never find a Montreal woman in flipflops or cutoffs. Women are very fashionforward, always dressed in sundresses, dress shorts or capris. And many are thin and extremely beautiful. I think I would get a bit of a complex if I lived there.

One interesting tidbit I learned along from a local is that Montrealers are never seen carrying their coffee to work or eating a sandwich on the run - a sure sign of a tourist. After all, Montrealers are about enjoying the moment and the experience. They will sit and take the time to drink their coffee and eat their lunch. McDonald's does not do well there. It was something I quickly learned to appreciate.

At the outside bistros, wine, charcuterie and cheeses were everywhere during the warm afternoons - truly a place to savour.

But best is how accommodating people in Montreal are to tourists like myself, where my French can be a bit dodgy at best. "Bonjour" followed by "hello" is the common greeting in all the amazing stores throughout the city.

The nightlife is abundant. Those who may be a tad younger than I can find dance clubs and venues open until the early hours of the morning. I was also advised that there are many after-hours clubs to continue the fun until the very next day.

Montreal in the summer is more than just beautiful, more than just romantic and more than just its history, it is a place that thrives off life well lived.

And for the very staunch B.C. lover that I am, and who has adored where I have lived for more than 20 years, Montreal has truly captured a piece of my heart. There may be room for two loves in my life. Perhaps I'll have to return in the fall, just to be sure. ;)