November December 2012 - Just For Canadian Dentists Magazine

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November December 2012 - Just For Canadian Dentists Magazine

noveMber/

deceMber 2012

+ travel photography GEAR

+ holiday GIFT guide

+ BITTERS magic

+ get PRODUCTIVE

life+leisure

win

a VISA

gift card!

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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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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When the holiday and the CE are both important!

• neW Zealand cruIse

& ausTralIa Tour

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February 18, 2013

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Future Adventures

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vacations@kennedyseminars.com

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is an ADA CERP Recognized Provider.

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

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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

6 Just For canadian dentists november/december 2012

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

8 Just For canadian dentists november/december 2012

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

november/december 2012 Just For canadian dentists 9


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.

10 Just For canadian dentists november/december 2012

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.

12 Just For canadian dentists november/december 2012

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

november/december 2012 Just For canadian dentists 13


travel at home

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

14 Just For canadian dentists november/december 2012

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—

travel at home

november/december 2012 Just For canadian dentists 15


travel at home

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

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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!

18 Just For canadian dentists november/december 2012

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.

november/december 2012 Just For canadian dentists 19


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

sudoku 2 harder solution

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Puzzle by websudoku.com

sudoku 1 easier solution

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Puzzle by websudoku.com


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

22 Just For canadian dentists november/december 2012

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.

november/december 2012 Just For canadian dentists 23


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ce when where topic sponsor contact website

anesthesia

cosmetics/aesthetics

dental

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For: Jan san Just Francisco For Canadian Dentists

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november/december 2012 Just For canadian dentists 27


ce

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november/december 2012 Just For canadian dentists 29


ACCOUNTING, TAXATION & BUSINESS SOLUTIONS

FOR

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30 Just For canadian dentists november/december 2012

www.gepujari.com

4Buying & Selling Dental Practices

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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

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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

november/december 2012 Just For canadian dentists 31


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.

32 Just For canadian dentists november/december 2012

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@practice4sale.ca

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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.

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NORTH YORK

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

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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

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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

november/december 2012 Just For canadian dentists 37


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).

38 Just For canadian dentists november/december 2012

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

travel the world

november/december 2012 Just For canadian dentists 39


travel the world

40 Just For canadian dentists november/december 2012

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.)

travel the world

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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november/december 2012 Just For canadian dentists 41


Manfred Purtzki is the principal of Purtzki &

Associates Chartered Accountants. You can

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

42 Just For canadian dentists november/december 2012

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

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

*plus tax & shipping ($10.00/copy)

the wealthy deNtist maNfred purtzki

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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in bulk; you can easily overspend. remember

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next week; let the dental suppliers be your

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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

should yield a very accurate pending appointment

list that needs to be worked on a daily

basis. Even if your schedule is booked out for

two weeks it’s a sound practice to have your

team make at least 30 calls per day in an attempt

to contact and reactivate patients. If your

schedule is not fully booked for the coming

weeks, the number of outgoing calls needs to

be significantly increased and call to booking

44 Just For canadian dentists november/december 2012

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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

sent to collections will be lost, but it’s better

to clean up your A/r and collect 60% of your

outstanding accounts than nothing at all!

5. ensure team members are accountable

for their scheduled hours of work.

>> one team member who makes $20 per

hour and comes into work just 15 minutes earlier

than required and then takes a 45-minute

lunch break instead of an hour, can cost you

up to $2,400 per year. And this is just one team

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For more info: www.emmerich.ca

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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diversioN

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GOOD LUCK!

LAST ISSUE’S wInnER:

Dr. Cary Pang from Calgary, AB

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november/december 2012 Just For canadian dentists 45


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

46 Just For canadian dentists november/december 2012

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

River Countess

• 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

• Bottled water

replenished daily in your

stateroom; and

24-hour specialty coffee

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

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