November December 2012 - Just For Canadian Dentists Magazine

noveMber/ 

deceMber 2012 

+ travel photography GEAR 

+ holiday GIFT guide 

+ BITTERS magic 

+ get PRODUCTIVE 

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a VISA 

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SEE PAGE 45 

Publications Mail agreeMent #41073506 

inside: Continuing dental eduCation Calendar 

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

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FULL TRAINING NOW AVAILABLE ON DVD 

CLoCKwISE from ToP LEfT: YvETTE CArDozo; BArB SLIGL (2) 

Just For c a n a d i a n 

dentists 

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 

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noveMber/deCeMber 2012 ContentS 

13 37 

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 

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. 

dePartMentS 

5 November/December mix 

23 CE calendar 

44 classifieds/at your service 

45 sudoku 

46 small talk with Dr. Dan Green 

november/december 2012 Just For canadian dentists 3

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The current survival rate for out of hospital cardiac arrest is between 3–5% with EMS responding. 

Locations with AED’s (Automatic External Defi brillator) can have survival rates as high as 70%+. 

When the holiday and the CE are both important! 

• neW Zealand cruIse 

& ausTralIa Tour 

January 27 – 

February 18, 2013 

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Future Adventures 

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For Travel InquIrIes conTacT Wendy @ 1-866-317-8720 

For ce InquIrIes conTacT KaThy aT 1-877-536-6736 or 

vacations@kennedyseminars.com 

Kennedy Professional Educational Seminars, Inc. 

is an ADA CERP Recognized Provider. 

Phone/Fax: (403) 243-2644 Email: jan@fi rsteditionfi rstaid.ca 

• easTern 

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march 9 – 16, 2013 

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from the editor 

winter 

magic 

W 

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 cuttingedge 

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 feedback@ 

inprintpublications.com. 

And, as always, let us know where 

you’re going. Send us your photos and 

questions. And keep your subscription 

going at justforcanadiandentists.com. 

feedback@InPrintPublications.com 

b. SlIgl 

The Henry 

Jones Art 

Hotel: once a jam 

factory, now a sleek 

art-infused hotel 

on the historic 

waterfront. 

Stay in 

these mod 

accommodations at 

the MONA museum 

and Moorilla 

winery. 

what/ when/ where > November/december 

style | food | shows | festivals | places | getaways | gear… 

The 

food scene 

is haute gourmet 

and hyper local. 

Think fresh, 

flavourful + 

The 

funky. 

MONA 

museum is out of 

this world—literally. 

Avant-garde art (and a 

bar to boot) is housed 

metres below the 

earth’s surface. 

november/december 2012 Just For canadian dentists 5 

mix 

getaway 

hot hot hobart in tasmania CoNTINuED oN PAGE 6 >>

mix 

deep down under see 

November/december 

getaway 

hot hot hobart in tasmania 

Your first stop has to be the 

MONA museum, where the underground 

(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 wonderous 

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 repository 

of art, showcasing local talent, 

including student works from the 

art school next door. thehenryjones.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 better, 

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. cascadebreweryco.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). 

B. SLIGL 

gear galore 

gift 

guide get 

ready 

to 

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 

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 mediumformat 

cameras, such as the coveted 

new Champagne editions (swathed 

in cork) and super-slick, wide- 

1 

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 

GIVE 

November/december 

beach 

bound! 

november/december 2012 Just For canadian dentists 7 

mix 

picture perfect

mix 

gift savvy 

November/december November/december mix 

2 

5 

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 

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 

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 

3 

soak + shave 

4 

6 

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 

9 

6 SUSTAINABILITY 

Low-tech worked for the Japanese 

in the 17th century when they 

discovered that bincho-tan 

charcoal is a natural water 

purifier. That smart 

sustainability is exactly 

what the BPA-free 

Eau Good Bottle 

from black+blum 

offers today, with 

its charcoal filter 

that lasts six 

months. $20, 

aquaovo.com 

2012 

EDITOr’S 

PICk 

10 SOUND + frEEDOM You’ll soon forget 

about tangled with the wireless Model One® Bluetooth® 

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 

7 

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 

8 

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 

10 


photo prescriptioN michael defreitas 

in the bag 

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. 


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 

T 

he most frequent 

question I get asked 

about travel photography 

is, “what sort of camera equip- 

Send 

your photos and 

questions to our 

photography guru at 

feedback@ 

inprintpublications.com 

and your shot may be 

featured in a future 

issue! 

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 

mICHAEL DEfrEITAS 

VANCOUVER’S BEST 

Rosewood Hotel Georgia 

best hotels 2012 

Condé Nast Traveler 

Full cooperation with buyer agents 

The Private Residences 

display suites open 

by appointment only 

seeing is believing. 

four finished display suites. by appointment only. 

604-682-8107 | toll free 1-866-602-6636 

2, 3 & 4-bedroom homes available. Prices from $2 million Cdn. 

667 Howe Street, Vancouver BC 

www.residencesatgeorgia.com 

Hawksworth Restaurant 

restaurant of the year 

Vancouver Magazine 

Suite 2505, one of four spectacular finished display suites by Mitchell Freedland Design 

Sales by disclosure statement only. E&OE. Delta Realty Services Ltd. 604-678-9239. 

A Georgia Properties Partnership project. The Private Residences at Hotel Georgia is not owned, developed or sold by Rosewood Hotels & Resorts or any of its affiliates. Neither Rosewood Hotels & Resorts 

nor any of its affiliates assume any responsibility or liability in connection with the project. Georgia Properties Partnership uses Rosewood Hotels & Resorts’ marks pursuant to a licence agreement with Rosewood 

Hotels & Resorts, L.L.C. This is not an offer to sell, nor a solicitation of an offer to buy, to residents of any state or province in which restrictions and other legal requirements have not been fulfilled.

photo prescriptioN [coNtiNued] 

PRO TIPS some extra goodies 

> A rubber air blower for sensor cleaning. When blowing off a sensor 

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. 

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. 


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. 

mICHAEL DEfrEITAS 

freshtracks 

the best snow 

you never heard of 

travel at home 

story + photography by yvette cardozo 



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 

this is Jackson Hole 

…30 years ago before the powder-hungry hordes 

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— 




if you go 

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 

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. 

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. 

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 calvin.carpenter@mnp.ca 

8A-13 CORP Professionals Just for Cdn Dentists.indd 1 04/10/2012 1:36:24 PM 

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practice maNagemeNt timothy BrowN 

deciphering the BABLE 

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

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 dealers, 

practice management consultants and 

most lab people—all know someone who 

Dentists are Hiring! 


Timothy A. Brown is the Broker of Record and CEO of ROI 

Corporation. Reach him at timothy@roicorp.com. 

wants to buy a practice, are connected in 

many ways and know many dentists looking 

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 practiceforsale@yahoo.ca 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 several 

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. 

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. 

Call today to learn more. 1.855.613.1455 

trilliumcollege.ca 

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: 

• rookie and vulnerable 

• cost-cautious and wants to avoid a 

commission 

• cost-cautiousness reflects on the rest of 

the practice 

• employs other low-cost services, 

materials and equipment 

for those of you with great patience, 

organizational skills and sharp business acumen, 

you may be able to do it yourself. But be 

prepared. Selling your own practice means 

navigating a mountain of expectations. 

tearing up Tassie 

finding my prancing moose amidst Tasmanian devils 

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-preservation. 

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, comradeship, 

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. 

B. SLIGL It is beyond dabbling now. Entering six 

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. 

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 consideration? 

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 

motoriNg dr. kelly silverthorN 

Over 80 years of financial services experience 

the execution. 

first is the 

Datsun 240Z, 

produced 

from 1969 to 

1973. I remember 

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. 

Providing peace of mind and financial freedom to pursue your dreams 

For a copy of our e-newsletter, e-mail: Joyce.L.Lee@td.com 

604-482-8422 

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 the Toronto-Dominion Bank or a wholly-owned subsidiary, in Canada and/or other countries. 


motoriNg [continued] 

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,” produced 

from 1956 to 1970. This car would have 

never crossed my mind prior to Targa Tassie 

2011. The 1961 Gulf Blue/over orange one competing 

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 transmission, 

and the bottom end of its four-cylinder 

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 opposite 

demographic to ferrari’s performance and 

bling-devotion. So, if you’re off-beat enough 

to race volvos, how cool to have a irreverent 

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. 

solution from 

september/october 2012 contest 

solution from page 45 

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Puzzle by websudoku.com 

sudoku 1 easier solution 

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pay it forward liNh huyNh 

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 bumping 

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 motivation 

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 


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 feedback@inprintpublications.com. 

a ride to make a difference 

fundraising for donations is a way to give back while exploring the world 

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 journey, 

and the money came flooding in (thank 

you technology for the immediate dissemination 

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 shipment 

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-thebeaten-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 beautiful 

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 abandoned 

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. 

CourTESY LINH HuYNH 

auckland / halifax / greece / tanzania / houston … | calendar 

aN iNterNatioNal guide to CONTINuINg DeNTAL eDuCATION 

winter 2013 + beyond 

Waiheke Island, east of Auckland is a wine 

(and beer!) haven for day trippers. 

B. SLIGL 

A Kiwi classic: Hokey pokey ice 

cream (vanilla with chunks of 

honeycomb toffee). 

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.) 

Set 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 

ce 

AUCKLAND 

The Auckland skyline from 

the Waitemata Harbour. left 

Mount Eden, overlooking 

Auckland, is the site of longdormant 

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. 

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 filled 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. 


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the art and science of Porcelain laminate 

veneers 

Zygoma implants in the Pterygomaxillary and 

Zygoma regions in severely atrophic Maxilla 

DENTAL CE CRUISES 

Western Caribbean 

Feb 24-Mar 3, 2013 

Dental Imaging 

Eastern Caribbean 

Mar 30-Apr 6, 2013 

Comprehensive Dentistry 

1-888-647-7327 cruises@seacourses.com www.seacourses.com 


Mediterranean 

Jun 16 - 23, 2013 

Minimal Stress Dentistry 

eastern north carolina 

oral and Maxillofacial 

education society 

Metropolitan denver 

dental society 




straumann canada 

limited 

Mediterranean 

Aug 4 - 11, 2013 

Dentistry & the Law 

919-734-5073 nc.rr.com 

303-488-9700 

mddsdentist. 

com 

919-734-5073 nc.rr.com 

905-335-7407 straumann.com 

tufts university 617-636-6629 tufts.edu 

institute for Facial 

esthetics 

215-646-6334 iffe.net 

Focus dental education series: Part ii F.o.c.u.s. 604-922-3465 drracich.ca 

advanced composite restorations: 

Postgraduate Program in esthetic dentistry, 

level ii - course two 

current trends and techniques new in CE Planning to 

and restoring implants in the esthetically 

demanding Patient be placed 

Part iii: the Pink Hybrid restoration: the 

Prosthetic solution For anterior ridge defects 

a contemporary Management of traumatic 

injuries to the Permanent dentition 

the usc 11th international endodontic 

current topics in endodontics: a Forum 

presented by the bc society of endodontists 

Mastering Your endodontic excellence: How Far 

can You get? a tailor-Made course For alumni 

expectations 

university of Minnesota 800-685-1418 umn.edu 

temple university 

Kornberg school of 

dentistry 

interdisciplinary dental 

education academy 

american association 

of endodontists 

university of southern 

california 

vancouver and district 




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of endodontists 

temple university 

dentistry 

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edu 

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dental.temple. 

edu 

university of colorado 303-724-7121 cu4cde.com 

Alaska Glaciers 

Jul 28-Aug 4, 2013 

The Future of Dentistry 


general dentistry 

ongoing 

nov 

23-28 

dec 

07 

Jan 

16-28 

Jan 27- 

Feb 18 

Jan 30- 

Feb 03 

Feb 

22 

Feb 24- 

Mar 03 

Mar 

07-09 

Mar 

08-16 

Mar 

15-25 

Mar 

17-25 

Mar 30apr 

06 

May 

10-11 

May 27- 

June 3 

Jul 18 - 

aug 4 

Jan 

05-21 

2014 

seattle 

Washington 

new York 

new York 

vancouver 

british 

columbia 

australia & 

new Zealand 

australia tour 

new Zealand 

cruise 

Maui 

Hawaii 

ottawa 

ontario 

Western 

caribbean 

cruise 

vancouver 

british 

columbia 

london 

ontario 

bali, indonesia 

& the Java sea 

nassau 

bahamas 

eastern 

caribbean 

cruise 

toronto 

ontario 

eastern 

europe river 

cruise 

alaska 

glaciers 

cruise 

antarctica 

cruise 

varies Within a 9-course curriculum – see 

Website For course catalog 

greater new York dental Meeting 

annual Midwinter clinic - seminars & trade 

show, Festive luncheon 

dental updates From down under 

Management of dental trauma, tooth 

resorption, and other challenging Pathoses of 

Endodontic /Periodontic Significance 

adventure & learn: Hawaii 2012 

Compliance Safety Inspection “Can Your Office 

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new CE to 

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Learn Virtually 

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access your Cme worldwide 

travel & Learn Format 

Connect with us 24/7. 

toll-Free:1-866-685-6860 

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Western university, 

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dental issues in eastern europe 


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7X2.5_canadian_family_physicians1 1 3/15/07 9:28:25 AM 


ce 


geriatric 

dentistry 

imaging/radiology 

implantology 

infection/ 

disease 

Medical 

emergencies 

calendar 

nov 

09 

Mar 

04 

nov 

13 

dec 

01-08 

Feb 24- 

Mar 03 

May 

01 

nov 

10-11 

nov 30dec 

01 

dec 

07-08 

dec 

07-09 

May 

06-09 

Jan 

25 

Jul 

12-28 

ongoing 

nov 

30 

sep 

16-28 

new York 

new York 

auckland 

new Zealand 

bellevue 

Washington 

eastern 

caribbean 

cruise 

eastern 

caribbean 

cruise 

auckland 

new Zealand 

Montreal 

Quebec 

vancouver 

british 

columbia 

calgary 

alberta 

auckland 

new Zealand 

san Francisco 

california 

new York 

new York 

tanzania and 

rwanda 

Podcast and 

online based 

los angeles 

california 

athens 

cruise 

geriatric dentistry 

SPACE FOR LEASE 

Preservation and restoration in general dental 

Practice 

Phillip Worthington lectureship- clinical 

applications of advanced dental imaging. How 

Histopathology can aid clinicians 

bank brighter. sunovacu.ca 


new CE to 

be placed 

Henry spenadel 

continuing education 

Program 

new Zealand dental 

association 

university of 

Washington 

Sunova Professional Centres 

212-573-9816 

nycdentalsociety.org 

09-579-8001 nzda.org.nz 

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Planning & sequencing sea courses cruises 800-647-7327 seacourses.com 

dental imaging 

the basics of clinical Photography 

the essentials of small diameter implants; and 

small diameter implants: advanced training, 

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grafting For Mini-implants 




grafting For Mini-implants 

a Practical approach to dental implants (a 

Pre-diploma course) 

current concepts in bone grafting and 

accelerated implant treatment 

Practical infection control For the dental 

Office 

dentistry & disease Prevention 




association 

cMi institute 

cMi institute 

cMi institute 


association 



columbia university 

college of dental 

Medicine 


society 

800-422-0711 


09-579-8001 nzda.org.nz 

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see ad Page 2 

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212-305-6881 columbia.edu 

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pestravel.com 

Medical emergencies dentaledu 239-593-2178 dentaledu.tv 

emergency Medicine in dentistry 

treatment of the Medically compromised 

Patient outpatient dentistry and anesthesia 

international dental 

seminars, inc 




626-286-6657 

internationaldentalseminars. 

com 

919-734-5073 nc.rr.com 

Take advantage of one of three great lease opportunities 

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For additional information or to set up an appointment 

to see any of the locations, please contact: 

Cheryl Mitchell | 204.941.1804 | cmitchell@sunovacu.ca 


occlusion 

Office 

Management 

oral radiology 

oral surgery 

orthodontics 

Pediatric 

dentistry 

nov 

09 

through 

2013 

Feb 

15-16 

Jul 28aug 

04 

ongoing 

nov 

30 

Mar 

03-07 

nov 

14-17 

dec 

14-15 

nov 

23 

May 

06-09 

Jun 12- 

Jul 04 

Jan 

18-19 

Feb 

08-09 

apr 

5-7 

Jun 

07-11 

Feb 

22 

apr 

06 

vancouver 

british 

columbia 

Western 

canada 

Key biscayne 

Florida 

alaskan 

cruise 

Podcast and 

online based 

toronto 

ontario 

Key biscayne 

Florida 

savannah 

georgia 

chapel Hill 

n. carolina 

toronto 

ontario 

san Francisco 

california 

london 

england 

cruise 

orange 

california 

Halifax 

nova scotia 

toronto 

ontario 

Houston 

texas 

lynnwood 

Washington 

aurora 

colorado 

occlusion and Posterior excellence…treatment 

of the Worn dentition 



new dentistry CE to 

be placed 

604-683-5730 


vdds.com 

Focus dental education series: Part i F.o.c.u.s. 604-922-3465 drracich.ca 

a team approach to occlusion and tMd 2 the Pankey institute 800-472-6539 pankey.org 

dentists as Physicians of oral Health: occlusal 

equilibration 

understanding and assessing risk in the 

treatment of Periodontal disease 

say What You Mean and Mean What You say! 

the art of case acceptance 

essentials 1: creating the exceptional dental 

Practice, the new Patient experience 

63rd aaoMr annual session 

radiology instructors training For Proprietary 

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an integral & Flexible solution For guided 

surgery With treatment Planning software 

current concepts in bone grafting and 

accelerated implant treatment 

Maxillofacial trauma, Pathology and 

reconstruction 

bridging the orthodontic gap: session iv 



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education institute 

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radiology 

university of north 

carolina school of 

straumann canada 

limited 






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specialties group 

see Website aaomr.org 

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dentistry.unc. 

edu 

905-335-7407 straumann.com 


919-734-5073 nc.rr.com 

760-448-8717 

level i introduction to orthodontics rondeau seminars 877-372-7625 

ortho For the Whole dental team 

2-Year orthodontic Program - traditional live 

series, seminar 1 

law/lewis lectureship in Pediatric dentistry 

- What early childhood caries is doing to 

children and How to really Fix the Problem. 

Your child Patient: essentials of Pediatric oral 

Health 


canada 

Progressive 

orthodontics & 

Progressive dentistry 

university of 

Washington continuing 

dental education 

Pacific Dental Conference 

Meet up with your colleagues from across the country! 

ä 

ä 

ä 

Three days of varied and contemporary continuing 

education sessions are offered, covering topics relating 

to clinical excellence, practice excellence 

and personal development 

Over 130 speakers and 150 open sessions and 

hands-on courses to choose from, as well as the 

Live Dentistry Stage in the spacious Exhibit Hall 

Two day tradeshow with over 300 exhibiting companies 

Registration and program information at... 

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Save money by registering before January 11th, 2013 

calendar 

888-281-1428 


henryschein. 

com 

rondeauseminars.com 

schulich.uwo. 

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cde 

714-973-2266 posortho.com 

206-543-5448 uwcde.com 

university of colorado 303-724-7121 cu4cde.com 

Some of the featured speakers of interest to Dentists include: 

Glenn van As 

Laser Dentistry 

Marvin Berman 

Pediatric Dentistry 

March 7–9, 2013 

Vancouver, BC Canada 

Eva Grayzel 

Oral Medicine/ 

Oral Pathology 

Barbara Bancroft 

Bill Blatchford 

Anthony (Rick) Cardoza 

Jeff Coil 

Shannon Nanne 

Samson Ng 

Brian Novy 

Tricia Osuna 

Cliff Ruddle 

Toni Pieroni 

Martin Trope 

Geza Terezhalmy 

Kirsten Warrer 

Michele Williams 

Cheri Wu 

ce 


ce 


Periodontics 

Pharmacology 

Practice Management technology and Planning 

dental assistants 

dental Hygenists 

calendar 

dec 

01 

dec 

07 

May 

12-24 

ongoing 

los angeles 

california 

oklahoma city 

oklahoma 

british isles 

cruise 

Podcast and 

online based 

a contemporary approach to diagnosis, 

treatment Planning and therapy in Periodontics 

root coverage technique 

enhancing the beauty of restorative dentistry 

With esthetic Periodontal surgical Procedures 


new CE to 

be placed 

university of southern 

california 

tulsa Periodontal 

institute 


213-821-2127 uscdentalce.org 

877-888-7017 

877-536-6736 

see ad Page 4 

tulsainstitute. 

com 


advances in Xylitol dentaledu 239-593-2178 dentaledu.tv 

ongoing online based Florida Board of Pharmacy Misfills Course 

Feb 

01 

through 

2013 

Feb 

02-09 

Mar 

07-11 

Mar 

09-16 

Jun 

16-23 

aug 

04-11 

aug 

04-14 

nov 

23 

dec 

06-07 

Mar 30apr 

06 

May 

03-05 

seattle 

Washington 

Medicine and Pharmacology review or dentistry 

online business bootcamp For dentists 

curacao 

cruise 

caribbean 

cruise 

eastern 

caribbean 

cruise 

eastern 

Mediterranean 

cruise 

Mediterranean 

cruise 

danube 

cruise 

richmond 

british 

columbia 

Houston 

texas 

eastern 

caribbean 

cruise 

Winnipeg 

Manitoba 

simplifying Prothetics by incorporating 

technology 

How to build a team to be Proud of 

digital dentistry: the Future is now - 

the things You need to Know to Know 

immediately to Keep Your Practice current 

Predictable, Profitable, Minimal Stress Dentistry: 

the comprehensive approach 

Practicing dentistry in 2013 

special Focus on sleep apnea, 

business Practices & dental law 

How to Prepare Your Practice For sale & 

Prepare Yourself For retirement 

cdabc 2012 agM 

Pit And Fissure Sealants Certification For Dental 

assistants and dental Hygienists 

comprehensive dentistry & the dental team 

the Pursuit of excellence 

nova southeastern 

university 

university of 

Washington 

nickellsilver business 

solutions inc. 


Mindware educational 

seminars and encore 

cruises 




sea courses cruises 

Mindware educational 

seminars and encore 

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Certified Dental 

assistants of british 

columbia 

800-356-0026 nova.edu 

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mindwareseminars.com 




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604-714-1766 cdabc.org 

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dentistry.uth. 

edu 


local anesthesia For Hygenists university of Manitoba 204-272-3062 umanitoba.ca 

For feedback, requests or to have your course featured please email ce@inprintpublications.com 

CE at Sea! 

Perio/Pros with 

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“Pediatric Magic” with 

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The Vancouver & District Dental Society 

VDDS Spring Break 

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March 17 - 24th, 2013 

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ACCOUNTING, TAXATION & BUSINESS SOLUTIONS 

FOR 

Dentists, Doctors and Healthcare Professionals 

G.E. Pujari 

Chartered Accountant 

TRUST A 

PROFESSIONAL 

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Gurunath E. Pujari CA, CPA, CMA, CFM, LLB (G) 

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www.gepujari.com 

4Buying & Selling Dental Practices 

4Setting Up Professional Corporations 

4Corporate Tax Returns & Personal Tax Returns 

4Tax Strategies For Dentists 

4Assistance With CRA Audits 

4Business Plans & Bank Financing 

4Financial Statements 

Guru is a Chartered Accountant from the Canadian Institute of Chartered Accountants 

and a Certified Public Accountant from the State of Illinois, USA. He is also a Certified 

Management Accountant & Certified Financial Manager from the Institute of 

Management Accountants, USA. 

Guru has Healthcare Professionals in his family, who also own Dental Offices in 

Canada. He is conversant with tax strategies and financial planning for Healthcare 

Professionals and Dentists having their own practice or working as an Associate. 

Dentists need an Advisor who understands their business. 

The right advisor can mean the difference between success and failure in your 

practice. We believe in being a partner in your growth. Please contact us for an 

initial consultation. 

Off: (905) 232-9393 / (647) 800-4345 

Cell: (416) 876-7489 

Fax: (905) 232-9456 

e-mail: guru@gepujari.com 

Dr. HoLLY foNG 

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, storebought 

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 

Dr. Holly Fong is a practising speech-language 

pathologist with three young children who is 

always trying, adapting and creating dishes. 

Pho in a hurry 

Cold weather calls for hot soup 

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 

the huNgry deNtist dr. holly foNg 

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- 

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. 

spice powder that will complement the pho 

and can be enjoyed on its own while you 

are cooking. 

INgreDIeNTS 

1 lb rice noodles, 

preferably fresh 

1 lb lean beef, cut into 

paper-thin slices, 

preferably eye-ofround 

or ribeye 

1 lime 

227g mung bean 

sprouts 

¼ bunch of cilantro 

handful of Thai 

basil leaves (if 

unavailable, 

substitute with 

small leaves of 

Italian basil) 

1 green onion 

½ medium onion, 

peeled 

8 sprigs of baby bok 

choy 

sliced fresh chilies to 

taste 

STOCK 

2.7 liters no-saltadded 

beef broth (3 

boxes) 

Complement 

the pho with the 

Yalumba 2011 Organic 

Viognier, with its medium 

creamy mouth feel and 

hints of apricot, citrus, 

fennel + Asian fivespice 

powder. 

1 cup of water 

2 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 salt 

4 whole star anises 

1 ½ cinnamon sticks 

1 large bay leaf 

2 whole cloves 

½ teaspoon whole 

coriander seeds 

1 /8 teaspoon whole 

cumin seeds 

1 teaspoon fennel 

seeds 

1 ½ teaspoons sugar 

2 tablespoons fish 

sauce (bottled nuoc 

mam) 

1 tablespoon canola 

oil 

salt and freshly 

ground pepper to 

taste 


the thirsty deNtist JaNet gyeNes 

a bitters fix 

Elevate 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 Cureall, 

With Cocktails, Recipes & Formulas (Ten 

Speed Press). 

But back to that manhattan. According 

to the original 1906 definition, a cocktail 

Classic cocktails with 

bitters are enjoying a 

rebirth, and bartenders 

are reaching for 

handcrafted bitters to 

mix up modern drinks 

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 oldfashioned. 

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. 


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.” 

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 

RAISING THE BAR 

Brad 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 treatment. 

—J.G. 

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the thirsty deNtist [ continued] 

Mmm 

chocolate 

bitters… 

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. 

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 

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.” 

the thirsty deNtist [ continued] 

CHAMPAGNE 

COCkTAIL 

1 sugar cube 

4 to 6 dashes Angostura or 

other aromatic bitters 

Chilled 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. 

T he perfect 

holiday apéritif. 

Cheers! 

a dash of bitters 

PHOTO: ED ANDERSON 

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Alan Rustom, Broker 

alan@practice4sale.ca 

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Practice Valuations - Practice Sales 

www.practice4sale.ca 

CURRENT OPPORTUNITIES 

BELLEVILLE AREA 

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. 

ETOBICOKE 

Recently renovated. 3 fully equipped operatories. Pan X-ray. Annual 

production around $650K. Very low overhead and highly profitable. 

WEST CENTRAL TORONTO 

Two fully equipped operatories. Annual production around $425K. 

Property is also for sale. Excellent opportunity next to TTC station. 

NORTH YORK 

700 active patients, annual production of over $600K. Fully 

computerized. Currently run by associates. Ideal for an owner/ 

operator. Located in a busy medical building. 

q LOOKING TO KNOW THE FAIR MARKET VALUE OF YOUR PRACTICE? 

q TRYING TO OBTAIN FINANCING? 

q WANT TO APPRAISE THE EQUIPMENT AND LEASEHOLDS? 

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and career. Meridian Sales & Appraisals not only provides exceptionally accurate valuations, but also provides invaluable 

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Toll Free 1-855-310-SOLD 

(7653) 

KEELE & LAWRENCE 

4 operatories. This is an office set-up only with approximately 150 

patients. Great potential. Priced to sell. Asking $99,000. Good 

rent. Long term lease. Owner moving to a practice up north. 

Contact Alan for details. 

ORILLIA 

2 operatories, established for over 18 years. Owner retiring. 

Production was over $600,000. Now due to health reasons, it is 

$275,000. Ideal for a younger dentist to take it back to previous 

levels. Won’t last. Priced to sell. 

RICHMOND HILL 

Recently renovated office. Seller is retiring. 3 operatories with 

space for expansion. Producing $300,000/year on part time basis. 

Excellent growth potential. 

Conditionally SOLD 

A little island 

(Maria) off the 

coast of a bigger island 

(Tasmania), off the coast 

of a really big island 

(Australia), is the scene 

of a magical multi-day 

hike—from wallabies to 

world-class wine. Think 

fantasy island… 

trekking in 

Tassie 

stoRy + PhotogRAPhy By BARB SLIGL 

travel the world 


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 whitesand 

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). 


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 





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 longabandoned 

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 

from top, left to right 

The wharf and unbelievably 

blue water and 

white sand at Darlington. 

> Embarking on 

the multi-day adventure 

after drop-off in Shoal 

Bay. > Summer Berry 

Pudding on Day 1. > 

walking across the narrow 

isthmus on Day 

2. > Jumping off the 

Darlington wharf before 

returning to reality. > 

Ruins in Darlington. 

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 fourday 

adventure. when you leave 

paradise, it shouldn’t be easy. 

if you go 

There’s unexpected beauty 

everywhere on Maria Island. Make the 

most of it with the maria islaNd 

walk. The company proudly claims it’s one 

of the great walks of the world. And its tag line is 

“four days that will last a lifetime.” Indeed. $2,250 per 

person, including transfers between Hobart and Maria 

Island, all meals and wine and National Park entry 

fees. Three nights twin-share accommodations. 

Backpacks, sleeping bag liners, pillow cases, head 

torches and waterproof jackets provided. Plus 

two professional, charming guides. 

mariaislandwalk.com.au 

MOUThwATERInG 

The thoughtful menu of 

The Maria Island walk 

highlights Tassie’s terrific 

+ talked-about fare 

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

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). 

dInner 

PLATTER 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.) 


dInner 

PLATTER 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-andcardamom 

shortbreads (from Biscotelli 

Bakery). 

dInner 

PLATTER 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. 

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Manfred Purtzki is the principal of Purtzki & 

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reach him at manfred@purtzki.com. 

get productive 

5 easy steps to increase office productivity by 30% or more 

With increased competition in 

the dental industry, especially in 

urban areas, and patients with less 

discretionary spending, many dentists are 

experiencing stagnant revenues and increasing 

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 normally 

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 

PROFITABLE PRACTICE 

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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 production. 

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 ordering 

day. 

Don’t be afraid to call vendors and ask for 

better deals. Also, schedule some time to conduct 

price comparisons. A little digging can get 

you a great deal. However, beware of buying 

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3. complete a comprehensive chart 

audit. >> If your practice is not chartless, complete 

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-determinations 

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 

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list that needs to be worked on a daily 

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ratios need to be assessed on a daily basis. 

4. clean up your a/r. >> Get aggressive 

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 account 

to collections. Sure, 40% of the amount 

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5. ensure team members are accountable 

for their scheduled hours of work. 

>> one team member who makes $20 per 

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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 morning 

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. 

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small talk 

dentists share their picks, pans, pleasures and fears 

Dr. Dan Green has travelled across the globe, from India to Russia, and has even taken the wheel of a 37foot 

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. 

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. 

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 mostfrequented 

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 widebody 

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 

PHoToS CourTESY of Dr. DAN GrEEN 

Come discover the many splendors of Italy and La Dolce Vita 

with Western Continuing Dental Education! 

VENICE & THE PO RIVER 

June 30 to July 7, 2013 

Spend seven nights onboard the River Countess, while you take in the best 

sights of Venice and its surroundings. 

This cruise includes two optional, ½ day presentations by 

Ms. Rita Bauer, Digital Education Media Specialist, University 

of Toronto, $495: 

• Photography in Your Dental Practice plus a one-on-one 

Dental Photography Consultation 

Rita Bauer • From People to Travel, from Landscape to Still Life 

Your Travel Package includes: 

• 7 breakfasts, 4 lunches, 7 dinners 

• 6 excursions, fully hosted by English-speaking local expert 

• Exclusive Epicurean Adventurer Program 

Prices from $2,899 - $5,999 + air travel 

SPLENDORS OF ITALY TOUR 

June 30 to July 12, 2013 

Enjoy Venice and the Po River then continue your tour after you disembark 

from the River Countess, your journey will take you to another of Italy’s 

Italian jewels, Florence. You’ll spend two nights here before journeying to 

the Eternal City, Rome. For three nights, you’ll take in all the glories of this 

mesmerizing city. 

Your Travel Package includes: 

• 2 nights in Florence at the Grand Hotel Baglioni* (or similar) and 

3 nights in Rome at the Parco dei Principi* (or similar) with breakfast 

• 12 breakfasts, 7 lunches, 9 dinners 

• 12 excursions, including 1 “Choice Is Yours” options, fully hosted by 

English-speaking local expert 

Prices from $5,499 + air travel 

To Register for River Cruise & Program Contact: 

Julie Baertsoen, Senior Travel Consultant 

1-800-668-0719 or 519-672-7020, ext. 203 

jbaertsoen@rusetravel.com 

Experience the Western Difference! 

Your cruise includes: 

• 7-night cruise in a river 

view stateroom on the 

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• All transfers on arrival 

and departure days 

• Captain’s Welcome Gala 

and Farewell Dinners 

• Complimentary fine wine, 

beer, and soft drinks 

during lunch and dinner 

onboard 

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replenished daily in your 

stateroom; and 

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and tea station 

• Exclusive Go Active 

Program and “Gentle 

Walking” Program 

• Services of an 

experienced Uniworld 

Cruise Manager 

• Use of bicycles and 

Nordic walking sticks 

For additional information call Continuing Dental Education 1-888-281-1428 

www.schulich.uwo.ca/dentistry/cde

November December 2012 - Just For Canadian Dentists Magazine

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