just for canadian dentists 2015-03 march april

inside: Continuing dental eduCation CalendarPublications Mail agreeMent #41073506

life+leisure

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where will you meet? lisbon / minneapolis / great bear lake / tahiti / bern >>

giddy-up inSaskatchewan

wine tour in portugal+ MiX it up: cocktail conjuring+ hot in tetiaroa, Brando style+ dental inspiration in iCeLand+ photography MaSter class

Hi Tom Hi Peter

I would like to thank you so much for helping me to receive my pension from the UK. A pension I never imagined I was eligible for as I have not lived in England for the past 45 years. I now receive $440 US every 4 weeks - "God Save the Queen" ( and Peter and Tom)

Having just turned 65, I have already received 2 UK checks which are index-linked in the US and are paid on top of my USSS.

This is going to be a huge help to me in my twilight years.

I recommend everyone whoever lived/worked in UK to contact Tom - with NO PENSION - NO FEE you have nothing to lose!

I will be recommending you to every ex pat I come into contact with!

- From a very happy customer in California

As a former Pensions Ocer, I have successfully claimed British State Pensions for well over 2,000 pensioners including 100+ doctors from many countries.

March/april 2015 Just For canadian dentists 3

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

life + leisure

march/april 2015

publisher linh T. huynh

Editor Barb Sligl

art Direction BSS creative

contributing Editor Janet Gyenes

Editorial assistant adam Flint

contributors Joanne Blain Timothy a. Brown michael DeFreitas manfred purtzki Dr. Kelly Silverthorn Jenn Smith Nelson roberta Staley cover photo Barb Sligl

Senior account Executive monique Nguyen

account Executives lily Yu Wing-Yee Kwong

production manager Ninh hoang

circulation Fulfillment Shereen hoang

cE Development adam Flint

Sales, classifieds and advertising in print circulation Office 200 896 cambie Street Vancouver, Bc V6B 2p6 canada phone: 604-681-1811 Fax: 604-681-0456 Email: [email protected]

Just For Canadian Dentists is published 6 times a year by Jamieson-Quinn holdings ltd. dba in print publications and distributed to canadian dentists. publication of advertisements and any opinions expressed do not constitute endorsement or assumption of liability for any claims made. The contents of this magazine are protected by copyright. None of the contents of the magazine may be reproduced without the written permission of in print publications.

in print publications200 896 cambie Street Vancouver, Bc V6B 2p6 canada

www.justforcanadiandentists.com

printed in canada.

FeatureS

23 Port of call Sample Portugal through its wine and beyond

41 Prairie escape Unplug in Saskatchewans cowboy country

ColuMnS

8 photo prescription Combine more than one photo

technique into one stellar shot

11 pay it forward From politics to philanthropy

13 motoring Remember the Sonett?

14 the wealthy dentist Dont make these

bookkeeping mistakes

21 the thirsty dentist Make a memorable mix

34 practice management Icelandic inspiration

MarCh/april 2015 ContentS

departMentS

5 March/April mix

27 CE calendar

45 sudoku

46 small talk with Dr. Brent Douglas

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want to reach us? check out our website!

cover photo Lisbons Tower of Belm (page 27) in the wine wonderland of Portugal (page 23).

23 41

4 Just For canadian dentists March/april 2015

spring cleanse

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

another award winner!

If the new year didnt already impel you to reboot, recharge, rethink (or any other verb with a re prefix), then its likely that spring may be an impetus for change, or at least a cleanse of sorts.

You can take that literally and do an actual cleanse, and, in that case, weve got the tool for youthink green (as in smooth-ies; page 6). our thirsty Dentist columnist also reinterprets cocktails with a healthier mixso your drink fix gets a better-for-you boost (page 21).

If your form of cleanse is more cerebral, we suggest a digital fast. Abandon emails, in-ternet, social media and electronic crutches, and head for the hills. the hideaway of la Reata Ranch in Saskatchewan provides a prairies recipe for spiritual release (page 41).

or get in touch with your inner royalty/movie star and drop out of the real world for serious pampering in the South Pacific. If you havent heard of tetiaroa before, its probably because up until a few years ago it had been Marlon Brandos private island retreat. now it can be yours too. Decompress and download a new mindset beachside, and then island hop to Bora Bora and do it again (page 5).

looking for inspiration workwise? our Practice Management columnist discovers a refreshing outlook on life and work among the dentists of Iceland (page 34). And our wealthy Dentist columnist explains why you may need to rethink your bookkeeping tactics (page 14).

If you have managed to get a head start on all this rebooting and reconfiguring, then perhaps you just need to take a break and indulge. For that, we suggest a tour of Portugals surprisingly sophisticated vinho re-gionals (page 23), topped off with a few days in lovely lisbon (page 27). the Portuguese really know a thing or two about bom retiro or the good retreat. heres to everyone get-ting to sample some of that lifestylewith a porto tnico in hand, of course. Cheers!

[email protected]

TRAVEL INQUIRIES: 1-866-317-8720 C.E. INQUIRIES: 1-877-536-6736

Providing Dental C.E. Since 1996

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Upcoming Vacations:INdIA | VIETNAm | mAyAN RIVIERA | TURkS & CAICoS

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Take a vacaTion!Dont just take courses,

TURKS & CAICOS | GALAPAGOSTAHITI & BORA BORA | BARBADOS | FRENCH RIVER CRUISE

Big Bravo To contribu

ting writer

Lucas Aykroyd, who w

as a

finalist in the North

American

Travel Journalist As

sociations

annual awards for h

is story

on the les de la Ma

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that appeared in th

e July/

August 2014 issue o

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this magazine.


s t y l e | f o o d | d r i n k | f e s t i v a l s | p l a c e s | g e t a w a y s | g e a r

m i xw h a t / w h e n / w h e r e > m a r c h / A p r i l

to the south

pacific

If you dream of being marooned on a tropical island without the priva-tions that usually entails, two resorts in French Polynesia provide visitors with new accommodation options.

Marlon Brando discovered Tetiaroa while filming Mutiny on the Bounty and later bought the whole island. In July 2014, a decade after the enigmatic ac-tors death, a resort called The Brando opened on the island, a 20-minute flight from Faaa

International Airport in Tahiti. With just 35 villas, each with a plunge pool and beach access, its an oasis for travellers who crave pampering and privacy.

That all comes at a price: One-bedroom villas are priced at 3,000 euros ($4,200 Cdn) a night, which includes meals and drinks (with a few exceptions), plus one recreational activity per person and spa visit per villa per day. Double that for a two-bedroom villa and triple it for a three-bedroom, and theres no

such thing as a bargain in the off-seasonthe same rates are in effect year-round.

Obviously, that limits the clientele to the well-heeled. But what you get for your money is an experience thats hard to match in a setting thats almost too stunning to be real. The white-sand beaches and turquoise waters are more or less standard fare in this part of the world, but the contemporary and spacious villas, high-end dining orchestrated by a two-

Michelin-star chef from Paris and faultless service will make you sigh with regret when you step on the plane to leave.

Before you do, make sure to try the beach bars signature drink, the Dirty Old Bob. Named for a friend of Marlon Brando, its a seductively smooth blend of bourbon, pineapple juice and Tetiaroa honey, among other things. Careful, because one Dirty Old Bob tends to lead to another. thebrando.com

continued on page 6 >>Tim m

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time out in tetiaroa


*

master blendWith spring here, healthy wannabes start thinking the c word. Cleanse. It doesnt have to be something to cringe from. In fact, its never been easier to kickstart a

better-for-you diet, or at least boost your existing one, now that cult-favourite Vitamix has come out with the super-charged and -sleek

S30. The S-Series high-performance personal blender (with both larger 1.2L and to-go 600mL containers) is a mini juicing operation in-house. Order in, take it out, make it your own. Like ginger? Add a knob to that mango smoothie (see below), or, if youre on-trend, some acai berries. Into green tea? Add matcha. Chocolate lover? Add some! This converts go-to blend: cacao powder, almond milk, kale, hemp seeds, frozen blueberries and some Vega protein powder. Its my Supergirl smoothieand the Vitamix is my personal phone booth. $469, vitamix.ca B. Sligl

m i x m a r c h / A p r i l

BARB

ARA

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get juicy

continued from page 5 >> On Bora Bora, the Four Seasons Resort, which opened in 2008, added three two-bedroom overwater bungalows with private plunge pools to its inventory in late 2014. In all, 15 of the resorts 100 overwater suites and all seven of its beachfront

villas have private pools, along with direct access to ocean waters or the resorts man-made lagoons.

Whether or not you have your own pool, you shouldnt miss a visit to the coral-filled Lagoon Sanctuary. Book a snorkelling tour with resident

marine biologist Oliver Martin, who is hand-grafting coral to keep the lagoons ecosystem thriving. If youre lucky, hell show you how he has trained some of its resident puffer fish to literally eat out of his hand.

Its all about the water at the Four Seasons Bora Boraif you tire of swimming or snorkelling, get a kayak, stand-up paddleboard or a jet ski from the resorts activity centre. And dont miss an offshore excursion to swim with stingrays and lemon sharks. Dont worry, we were assured (with a sly smile) that the sharks are all vegetarians.

Prices at the Four Seasons start at 91,000 Pacific francs ($1,075 Cdn) for an overwater bungalow and 269,000 Pacific francs ($3,200 Cdn) for a two-bedroom beachfront villa. fourseasons.com/borabora Joanne Blain

Pool

lounging,

Four Seasons

Bora Bora

style

get-away

+bora bora

island

idyll

gO greeN / geT JuICy

The Vitamix S30 comes with a book of super-simple and -healthy recipes, from hummus to beet juice. Its as easy as tossing grapes, mango chunks, kale (yes, still the it wonderfood), basil leaves, ice and water into the to-go container. Rev the blender engine that roars like a Maseratiand then sip a Mango Basil Smoothie, our spring power drink pick.

health FIX!

go-to gadget


travel smart m i xm a r c h / A p r i l

What could be more unique than your heartbeat? Toronto tech startup, Nymi, put that thinking into action when it created its eponymous band, which you wear on your wrist

to unlock devices and remember passwords. It uses secure biometric analysis to identify your electrocardiogram, so you can safely perform such mundane tasks as unlocking your car or house, scanning your boarding pass, access-ing your computer and more, without having to constantly prove youre you. The company

has also partnered with RBC and MasterCard to pilot a payments project that could see Nymi Band wearers buy-ing goods with a simple flick of their wrist. Available in Carbon, Lava and Frost; $149; nymi.com

gear

Low-tech lover or early adopter? Our gear list offers the best of bothWritten + produced by Janet Gyenes

Admit it: Mother Nature can be harsh. Gale-force winds, unrelenting rain, sub-zero temperatures ... but Canada Goose has stayed one step ahead. Its new collection of techni-cal gear means you can hike Machu Picchu or paddle the Tatshenshini without having to worry about what youre wearing. Soft Shells (Trenton shown in green, $525) let you take

your adventure to the next level, thanks to its new innovationTri-Durance SS, a three-layer water-proof fabric that sports two-way stretch and extreme

breathabilityplus plenty of other comfort- and safety-enhancing fea-tures. And you wont have to sacrifice warmth for weight when travelling with the award-winning HyBridge Lite Jacket that barely registers on the scale at less than half a pound. Or go for the vest (right, $325) It keeps wind and water at bay while still being breathable, and it comes in a range of colour-blocking choices so youll look as stellar as you feel, whether extreme adventurer or weekend warrior. canada-goose.com

wear

Outsmart mOther Nature

Who doesnt want the jackknife of luggage? The Genius Pack Hardside Spinner lives up to its name, melding low-tech simplicity with high-style. Sure, the compact carry-on has a sleek, yet rugged exterior that keeps contents from getting crushed,

plus a TSA-friendly combo lock for added insurance when you want to check your bag. But its the thoughtful touches, like a built-in packing list and

smartly placed (and labelled!) pockets that make it indispensable. Digging around for charging cables or wondering which socks are clean are worries for someone else. $158, geniuspack.com

low-tech

smart styling

gear up

biONic baNd

From left Lava, Frost, Carbon

tote

smart sidekick

high-tech

editOrs

pick

sport -tech


Why is this photo of the Lower Yellowstone Falls so full of im-pact? Besides making the trek to find this wow-factor vantage point of natural beauty, photo columnist Michael DeFreitas

also combined more than one key photographic technique.

> LEADING LINEThe composition of the photo places the river on a diagonal

line, from bottom left to top right, leading the viewers attention into the photo and to the focal point of the waterfall.

> RULE OF THIRDSThe spectacle of the waterfall

is carefully composed within the frame on one of the four intersections of lines that divide the photo into thirds.

And to further amp up the drama, the shutter speed is

set low enough that the power and rush of the water is further emphasized with a subtle blur.

> PHOTO SPECSNikon D300, 120mm, f5.6, 1/125 second, ISO 200.

p h o t o p r e s c r i p t i o n m i c h A e l d e f r e i tA s

A good travel photographer is familiar with a number of techniquespan-ning, slow shutter speed, rule of thirds, leading lines, framing. these photo-graphic techniques (see back issues of Just for Canadian Dentists for columns covering all of these) elevate standard snapshots into souvenir-worthy images. the next step? Dont limit yourself to just one technique at a time. Combine two or more photographic tricks into the same shot for an even more dramatic photo.

But dont force it. Multiple-technique images work best when they look natural. have an idea of what you want your image to conveythen look for obvious combinations. Start with two techniques and try to imagine how the combination will look before you try to compose it in your viewfinder. with a bit of practise youll start seeing all sorts of combi-nations. And after mastering various pairings you can start adding even more techniques to the mix.

In Perus bucolic mountain villages I found plenty of photo opportunities. In Chinchero, I photographed an Inca woman weaving a decorative waistband on a small handloom. She was looking down, so I decided to zoom in and emphasize her deft hands working the loom in her lap. I placed them near the upper left third intersect, as per the rule of thirds. I then positioned the anchored end of the wool in the bottom right corner of the viewfinder so it formed a leading line to her hands.

thirds and framing are another easy combination. Earlier this year I was in Cancun to shoot a story with a tropical honeymoon theme. the art director wanted images that had a romantic tropical feel, preferably with a beach. After finding an attractive couple on a crowded beach I looked for a natural frame to help me hide the other people (a crowded beach isnt very romantic). I framed

put it all togetherMichael DeFreitas is an award-winning photographer whos been published

in a wide variety of travel publications. With his initials, MD, hes been nicknamed doc, making his photography prescriptions apropos.

Combine various photographic techniques for more impact

MIC

hA

El D

EFRE

ItA

S

Send your pho-tos and questions to

our photography guru at feedback@

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

issue!

sho

w o

ff a

ll

tho

se S

kILL

S!

Cheryl AndersonNational Sales ManagerHealthcare FinancingPhone: [email protected]

CONGRATULATIONS, YOU LEASED YOUR EQUIPMENT AND GOT A COMPETITIVE ADVANTAGEAs a dentist, you know success not only comes from keeping smiles beautiful, but also from running a profitable business. Saving your cash and lines of credit to grow your practice is always a smart decision.

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the couple using palm fronds to both isolate the couple and signal that this was a tropical destination. And I placed the couple near the bottom right third intersect for added effect.

Sometimes luck plays a major role in capturing a compelling image. last year, I stopped to shoot a group of pronghorn antelope feeding beside a new Mexico highway. when some of the animals moved towards the road, I de-cided to use the painted highway lines to lead the viewer to the crossing. As I shot the first antelope stepping onto the roadway, a car suddenly appeared in the top left of my viewfinder. I quickly recomposed the shot to include both the car and antelope near opposite third intersects with the highway lines leading the viewer into the scene. Fortunately, the car slowed and the antelope safely crossed, but the shot still conveys lots of drama.

Combining three or more photographic elements is difficult and requires a fair bit of prep. Using a slow shutter speed, panning, leading line and thirds is one of my favourite multi-element combinations. I used it in Disneylands toontown to capture action shots of families having fun. I stood near a small rollercoaster where I could use the track as a leading line. Using shutter priority, I selected a slow shutter speed (1/15 sec) to emphasize motion and practised panning along the track. As each coaster car entered my prese-lected section of track, I positioned it in the upper left near a third intersect and panned (trying to hold the car on the intersect). It took a dozen or so tries before capturing the desired action image of a father and son hugging.

Improving your photography is an incremental process. trying to do too much too fast usually ends in frustration. Be conscious of the various techniques, but avoid trying to construct images. Simply try seeing natural combinations. And dont get discouraged if the combo doesnt fall into place immediatelyit can take years to master certain techniques. the important thing is to keep looking and shooting.

Pro tiPS for shooting in combo > The number-one rule for combining techniques is

to think about what you want the image to convey. Combining elements for the sake of combining usually yields disappointing images.

> Once you have a concept, view your subject from various angles to find the most natural composition. Photography is all about seeing the final image before you shoot.

> Make sure you are proficient with each technique before you try to combine it with others.

> expect rejects. Make the delete button your friend. geAr uP With new DSLrs coming out each year, buying one can be daunting. Most purchase decisions are based on brand and price. Few shoppers consider ergonomics. They should. While most new DSLrs offer similar features, they differ ergonomically. A better fit-ting camera (one that fits your hand and shooting style) thats more comfortable will lead to better pics. For ex-ample, people with small hands should think twice about buying a heavy camera with a wide grip. It can lead to fatigue when shooting (and not-so-good pics). Similarly, those with larger hands do better with a substantial grip and slightly heavier cameras. New DSLrs can cost $700 to $3,000 so, instead of concentrating only on brand/price and/or features, test-drive it first. Make sure it fits.

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


When gardeners grow bountiful crops of vegetables and beautiful flowers, it is said that they have a green thumb. when pediatric dentists sport a black thumb thanks to a chomp from an uncooperative patient, theyat least in Dr. Ian McConnachies caseare called the child whisperer.

McConnachie chuckles when asked about the condition of his thumb, which was bitten by a feisty young patient while on a dental mission last november in El Salvador. the nail is still black; its gradually sloughing off, he says cheerfully. Its not the first time McConnachie has been on the receiving end of a wrathful wee ward. Usually, he says magnanimously, its accidental; they just clamp down without realizing your fingers are there. Yet despite such job hazards, McConnachie has never veered from a path hes been on for 40 years: delivering dental care to the smallest and most vulnerable of patients, from First nations to mentally challenged people to kids in the develop-ing world who have never seen a dentist in their life. I particularly enjoy working with children with autism, McConnachie says from ottawa where his woodroffe Pediatric Dentistry practice is based, treating kids and teens from as far afield as Eastern ontario and west Quebec. You really need to de-velop your communication skills. Sometimes your victories are tinya couple of visits to get them into the dental chair.

McConnachies journey began in the mid-1970s as a graduate of the University of toronto Faculty of Dentistry. Rather than join a comfortable urban practice, he hopped on a plane to fly 1,500 kilometres north to the Sioux lookout region of ontario. one of the first things he saw on his first visit to an isolated community at weagamow lake was a family strolling away from the co-op grocery store with an open five-pound bag of sugarparents and kids alike scooping out handfuls as they walked. I thought, Im going to be busy here. And indeed he was. For a year, McConnachie flew by float-plane into tiny communities like the one at weagamow lake, no matter the weather or time of year, treating school kids during the day and siblings and parents in the evenings.

he even took to the local radio airwaves to push tooth decay prevention.

After his 12-month secondment, McConnachie journeyed south to thunder Bay to become the resident dentist at lakehead Psychiatric hospital, which was attached to a facility for mentally chal-lenged children and adults. McConnachie recalls racing down the hallway on his dental chair, his opponent a patient in a wheelchair. You could do that sort of thing. It wasnt a 30-minute patient schedule; you had great flexibility to do what was needed to develop trust, says McConnachie, who refined his skills further in 1980 with a masters degree in pediatric dentistry from the University of Michigan.

Such empathy and patience for his charges led McConnachie into the minefield of healthcare politics. he became presi-dent of the ottawa Dental Society, then joined the ontario Dental Association (oDA), becoming its president from 2006 until 2007. he stepped down the year after he was given the oDAs Barnabus Day Award of distinction. During his various tenures, he always fought to raise awareness among government leaders of the need to improve access to dental care, and pushed for en-hanced reporting of oral disease rates in the province among the general population as well as on marginalized and poor people.

leaving politics allowed McConnachie to take another unorthodox detour in his career. he joined the international dental mission group kindness in Action, founded by Albertas Dr. Amil Shapka, and travelled to guatemala, Costa Rica, Ecuador and haiti to fill cavities in teeth and extract the

irremediable. Just last year, he joined the Canadian ngo Speroway, an ontario charity that provides medical, dental and education programs to those in the developing world. During the five-day mission to El Salvador in november, the Speroway team of nine dentists saw more than 1,000 patients. McConnachie treated about 20 children daily

whose teeth were ravaged by cola drinks, a poor diet and a lack of oral hygiene.

For someone used to taking his time with children, the urgency created by the daily lineups was

frustrating. A few of the children required sedation, something McConnachie tries to avoid, preferring to help the child learn to adapt to and trust dental procedures. In El Salvador, there was no time for such luxuries. You have 30 minutes with a kid and you can only do the most urgent stuff to keep them out of pain or keep them from developing infectionsits high anxiety.

Still, his fellow Canadian dentists watched in admiration as child after squirm-ing, yelping or gnashing child emerged, mouth frozen, from McConnachies dental chair. Some had tears in their eyes. others were happily diverted with costume jewelry or a toy. the child whisperer, his colleagues said, and smiled.

the child whispererAn ottawa-based dentist moves from healthcare politics to international dental missions

pAy i t f o r w A r d r o b e r tA s tA l e y

Roberta Staley is an award-winning magazine writer and the editor of the Canadian Chemical news, published by the Chemical Institute of Canada. She is also a magazine writing instructor at Douglas College and a graduate student at Simon Fraser University.

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A physician

holds a sedated child to be treated by Dr. Ian McConnachie

(right) in el Salvador.


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a sonett by any other namewherefore art thou, the quirky cars of a bygone era of unrestricted design creativity?

m o t o r i n g d r . k e l ly s i lv e r t h o r n

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.

Speeding by to catch a flight, a simple sleek shape in my peripheral vision triggered a pattern recognition. was that yellow silhouette, buried deep under all that snow, really a Saab Sonett? Even more curious was that I reflexively cared. what the f*&%? had aging delivered me to retrospective contemplativeness already?

Upon arrival at my snow-free destination I sent my car buddy Jerry an FYI text about my in-the-snow yellow silhouette sighting. I knew he wouldnt be able to stop himself from investigating. Jerry owns a more mainstream Saab (theres an oxymoron), the turbo 900. And sure enough, within 24 hours I had a textful of details on the yellow Sonetts age, equipment, condition, history and asking price.

Depending on your definitions, Saab has been dead, on life support, in suspended animation or a zombie since 2010. In their twilight gM-directed years Saab products became more mainstream. however, back-in-the 50s/60s/70s Saab was definitively going its own way (when others were not), with front-wheel-drive, two-stroke engines, three-cylinder engines, turbocharging, rally racing, crash survival and aeronautical inspired design. Early adapters sometimes thriveand sometimes not.

Saab never produced many cars and so the Sonett was its low-low-production-numbers quirky sports car. Just 1,700 were produced per year over the III Series five-year life cycle (197074). It was tiny. weight: just 810 kg. length: 12.5 feet. width: less than five feet. the body was fibreglass. the pop-up headlights mechanism was not hydraulic, vacuum nor electricit was human-powered. the engine was V4, a configuration more typically seen in motorcycles and outboard boat motors.

During its production runs the Sonett struggled to be favourably noticed by non-Saabers. neither its looks, nor its performance, made for bar-room bravado. In the early 1970s affordable sporty coupes were legion: Porsche 914 and karmann ghia, various Fiats and Alfas, opel gt and Ford

Capri, triumph gt6 and MgB gt, Japans 240Z and toyota Celica, even Swedish rival Volvo P1800. But theres no other V4, fibreglass or front-wheel-drive car in that list. the Sonett didnt resonate with me then, but because of that quirkiness, it does now.

Its a bit like the

galapagos critters. Saab was following its own evolutionary path in Sweden, mostly cut off from the rest of worlds automotive cross-fertilization. without thoughtful custodianship Saab and the creatures of the galapagos would most likely be lost. Saabs path was just interesting enough that some of the relics were saved by the community of automotive enthusiastsand arguably no Saab relic is more worthy or rare than the Sonett.

Im not alone in this belief. Jay leno is perhaps the most famous car collector in the world, and he relishes saving the odd, not-widely-loved orphans. All sorts of automotive strangeness from the 1960s has developed rabid followings: BMw Isetta bubble cars, honda S600s sports cars, Mini Mokes cute utes, Amphicars. At auctions, top examples of these are selling for $50,000 or more. Perhaps Im gifted with divining the next wave of weirdness that will meet

popularity and tinseltown pricesSaab Sonetts, AMC Pacers, Jeep wagoneers, Alfa Romeo Montreals anyone?

the pragmatist reading this will rightfully point out that dreaming about

owning such oddities and actually living with them are two completely different undertakings. My yellow Sonett has not run in five years. Much of the interior is missing. the clutch and brake master

cylinders are seized. I dont have the space, skills, tools or patience to take on such a makeover task, let alone a full restoration.

that flash of yellow against the snow in my peripheral vision left an indelible mark, its quirky Saab-ness now inspiring my future automotive activities. that particular Sonett may have come along too soon for me to help with its rescue, but its spurred me to find ways to help save other bizarre and not-yet-appreciated cars that were produced in 19601980. And I want to collaborate with other dedicated and passionate enthusiasts to marshal the necessary resources to execute these rescues. All that retrospective contemplativeness will be a blast. Any takers?

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Old-school cool. The Saab Sonett exudes a

certain Swedish, 70s style, whether in bright yellow or red. Heres to

preserving some of that automotive

quirkiness.


Many dentists consider bookkeeping a chore of Sisyphean proportion. Regretfully, they do not appreciate that up-to-date bookkeeping data and financial statements are the most important tools in managing a dental practice in todays high overhead and competitive environment.

Below is a list of costly bookkeeping mistakes that numerous dentists make.

1. Not matching revenues and expensesDentists often look at their bank account as a gauge of how well the practice is doing. like many business people, dentists confuse cash flow with profits. You can have great cash flow, but low profit. Cash-flow statements just track the deposits and actual payments in the period. Profit-and-loss statements, on the other hand, are based on the accrual method of accounting, which means that revenue and related expenses are recorded in the same period. hence, it is the profit-and-loss statement, not the cash-flow statement that gives you the true picture of your financial performance. to illustrate: Your monthly cash-flow statement is $20,000 higher than the net income on your profit-and-loss statement. which statement is correct? Your new associate generated $50,000 of cash flow, but you did not pay his/her $20,000 fee until the following month. As a result, this amount is not shown in the cash-flow statement but recorded in the income statement as an associate fee payable. Since its a big bookkeeping effort to prepare monthly financial statements, consider compiling them every quarter, just like large companies do.

2. Not reconciling the bank accountEven if you do not do any bookkeeping during the year, the one important step is to prepare a monthly bank reconciliation. this crucial task compares the transactions in the bank statement with your office records of bank deposits and disbursements. the bank reconciliation gives you the assurance that all the deposits are properly recorded in the bank and any debits or charges are valid and recorded in your books. It is a

time-consuming task for your accountant to reconcile bank balances at the companys year-end and provide a detailed analysis of 12 months of banking transactions. In addition, by not reconciling your bank statements promptly, you may also jeopardize your recourse against the bank in case of a bank error.

3. Doing it yourselfSome dentists believe that bookkeeping is easy and they can do it themselves rather than paying somebody else. however, many soon realize the complexity of this job (such as learning accounting software, etc.) and stop doing bookkeeping altogether. the result of which is that they drop off boxes at their accountants for him/her to clean up the mess at the end of the year. to overcome this hurdle, hire an accountant who has dental industry knowledge. An accountant is not only able to prepare meaningful financial statements each month or quarter, but can also provide you with invaluable practice management advice.

4. Combining personal and practice expensesoftentimes dentists use the practice bank account to pay personal expenses. keep your personal and business expenses separate. transfer funds from your practice bank account to your personal account from which you pay all your personal and living expenses. this will both simplify the bookkeeping and help you in managing your personal finances and income taxes.

5. exposing yourself to fraud and embezzlementA lot of business owners, including dentists, fail to incorporate strong internal controls in the bookkeeping systems. Fraud in the dental practice is rampant; it is estimated that up to 60% of dental practices have been embezzled. to prevent fraud, you must build in internal controls to achieve these two major objectives:

a. Ensure that all dental procedures are billed correctly. this can be accomplished by comparing daily

treatments per dental charts to the posted treatments in the system. Fee write-offs must be investigated.

b. Reconcile the daily cash receipts to the bank deposits. Ensure that all patient receipts are deposited in the bank and old outstanding accounts receivable and discounts are followed up.

the foundation of sound financial management is a bookkeeping system that accurately tracks the profitability and produces reports on a timely basis. this means that you will be able to take remedial action quickly and avoid costly bookkeeping mistakes.

master statementsDont let these top 5 costly bookkeeping mistakes affect your bottom line

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

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DENT15 v.1.indd 1 2015-02-12 12:57:12 PM

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t h e t h i r s t y d e n t i s t J A n e t g y e n e s

in the mixCreating a high-quality and healthier cocktail

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. Have a boozy idea or question? Send it to [email protected]

W hat does a nobel Prize-winning writer have in common with a bartender? Plenty, if youre talking about Ernest hemingway. the peripatetic novelist has been fted, it seems, as much for his contributions to the cocktail lexicon as for his literature. Renowned for his minimalist writing style, Papa once said, the greatest writers have the gifts of brevity . his quote could easily apply to his knack for creating and inspiring cocktails.

the prolific drinker preferred his liba-tions like his writing: strong and spare. And he spurned sugar in his cocktails, for health reasons, apparently. though his ailments were likely a result of his over-indulgences. Regardless, lessons can be learned from hemingways legacy.

At la Floridita, for example, one of hemingways favourite havana watering holes, he insisted on drinking sugar-free dai-quiris made just with white rum (double the usual 2 oz. pour) and fresh lime and grapefruit juices. But as the story goes, the bartender

knew the cocktail needed some sweetness to offset the citrus, so he snuck in a little maraschino liqueur.

hemingways departure from the tradi-tional recipe upset its flavour balance: a ratio that bartenders often refer to in shorthand as 2:1:1. thats two parts base spirit, one part sweet (simple syrupsee recipe) and one part sour (freshly squeezed lemon or lime juice). Its simpleand it works. Consider some of our perennial cocktail faves, which are all versions of a sour. Each follows the 2:1:1 ratio closely, if not exactly (see page 22).

to make a well-balanced cocktail, start with the tried-and-true formula. then experi-ment to personal taste. try cutting back on the sweetener for a more tart cocktail. Swap lime juice for lemon, grapefruit or even yuzu. Agave, maple or honey syrups can be used to add hints of caramel or floral notes. So can a shot of liqueur, such as Cointreau or the mara-schino dosed in hemingways daiquiri.

Creativity, however, will only get you so far: quality ingredients are essential. Yet, many

of our favourite drinks, such as whiskey sours or margaritas, are made with ready-to-buy mixes. these just-add-booze bottles are full of high-fructose corn syrup, cellulose gum and a bunch of other unpronounceable stuff thats probably not good for you and certainly tastes bad.

the Caesar, Canadas beloved brunch cocktail and vaunted hair of the dog, has similarly been tainted with a dirty laundry list of ingredientsMSg includedthat comes in its de facto mixer, Motts Clamato. Makes us question whether this hangover cure is actu-ally worse than the night-before poison .

Aaron harowitz, co-founder of Vancouver-based walter All-natural Craft Caesar Mix, couldnt agree more. like many Canadians, we think that added ingredients like MSg, high-fructose corn syrup and artificial colours simply have no place in our favourite cocktail, the Caesar.

But before walter was launched a few years back, there was precious little alternative, other than conTinued on Page 22 >>

SIMPLE SYRUP In a saucepan, boil together 1 cup of sugar and 1 cup of water, stirring occasion-ally until the sugar has dissolved. Cool and store in a bottle in the fridge for up to a month.

inspired by Hemingway

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{ }essential ingredientiMBiBe Better: 1 spirit, 3 greatand healthiercocktails

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Fill a tall glass with ice. Pour in lime juice and vodka. Fill with SIP soda. Stir.

3

DENT15 v.1.indd 6 2015-02-12 12:57:21 PM


whipping up your own clam-tomato mix in your home

blender. we only use premium, all-

natural ingredients in walter, harowitz adds. tomatoes, he says, are vine-ripened,

horseradish is freshly grated, and real (and sustainable) clam juice comes from the north Atlantic. worcestershire, hot sauce and spices round out the mix, which comes in spicy and non-spicy varieties. no MSg hereor gluten.

Another booze bedfellow, the soda market, is making much-needed changes, but shifts are slow and slight. high-fructose corn syrup (hFCS) is still the go-to sweetener. Coca-Cola Canada recently reduced the

sweetness in its recipe; however, each 355 ml can still includes hFCS equivalent to about 10 tsp. of sugar.

hemingway would certainly pass on a sugar-laden Cuba libre (or opt for straight rum). But could he resist the spicy efferves-cence of another Caribbean cocktailthe

Dark n Stormymade with dark rum (goslings Black Seal, if you want to be authentic), lime and ginger beer?

In ottawa, harvey & Verns olde Fashioned Soda makes its ginger beer with certified pure cane sugar,

real ginger, plus they add a layer of spice with ginseng.

grayson McDiarmid, brand manager of harvey and Verns says, the spice would lie somewhere between a British ginger beer and a Jamaican one, adding that Dark n Stormy cocktails enjoyed a renaissance in ottawa restaurants when the ginger beer was launched.

the main benefit of cane sugar is that

there is nothing artificial and no chemicals, says McDiarmid. Sugary drinks are by no means good for you, but in moderation, studies have shown that real sugar is better for you than artificial sweeteners. of course, moderation is the key here. hemingway wasnt known for that.

Spices and herbs are also used to give SIP sodas their natural flavours. the Vancouver-based company offers three flavourslavender lemon Peel, Rosemary lime, and Coriander orangewhich have 7 grams of cane sugar in each 355 ml bottle, says Jennifer Martin, chief soda officer. the herbs provide a unique taste and our citrus peel, which contains the better tasting citrus oils, acts like the zest or garnish bartenders add to most drinks.

And bartenders have embraced SIPs non-traditional flavours to use in new recipes like the gin and lavender. Martin says the Coriander orange is ideal for mixing with rum and a splash of guava juice. (Check out our recipe for a healthier take on the classic Vodka Collins, the Vodka lime twist on page 21) SIP is really about refinement and health, she says. Its simplicity allows the finest spirits to shine through.

hemingway would approve.

t h i r s t y [ c o n t i n u e d ]

SWEET

1/2 oz. simple syrup

1 oz. Cointreau

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1/2 oz. honey

1 oz. Cointreau

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2 oz. white rum

2 oz. tequila

2 oz. whiskey

2 oz. bourbon

2 oz. brandy

SOUR

1 oz. lime juice

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bom retiro

>> conTinued from Page 22


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

bom retiro taking in portugal one porto tnico at a time

StORy + phOtOgRAphy By BarB SLigL

View of the winding Douro River from Quinta do Crasto.

porto tnico, as served at Ramos pintos Quinta do Bom Retiro. right taking in the terraced Douro Valley at Quinta do Crasto.

Sandemans Founders Reserve ruby vintage porto, as served at a picnic at Quinta do Seixo.


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

i m at a picnic under the shade of a giant olive tree surrounded by vineyards. there are embroidered cushions and ham-spiked melon soup and arroz de frango and rows of vines stretching across the steep hillsides and to the lazy river winding far below. Its an aquamarine ribbon against terraced schist slopes that rise from the riverbanks like a many-layered cake. An almost-neon glow draws my gaze away back to the glass Im holding. I swirl the luminescent red libation, ice chinking and orange slice bobbing, and take another sip of the liquid manna that this landscape

has produced. Its a ruby vintage port of the Douro and its sublime.

Earlier I had a porto tnicowhite port with tonic water. Another revelation. not the cloying sweet stuff you might imagine, Portugals eponymous drink is surprisingly sophisticated. As is its table wine. After all, the Douro wine region is one of the oldest appellations in the world, officially desig-nated in 1756 (if its not from here, its not port). Perched high above the Douro River, those centuries of toil are visible, each carved terrace or ancient patamar in this dusty, dry landscape producing vines that must burrow deep into the cracks of the schist slate and

granite to reach water. the result: complex wine with just as much depth.

And the Douro is just one wine-growing region in Portugal. there are 14 vinho region-als, and 31 DoCs (controlled denominations of origin) within those. there are more than 250 varieties of indigenous grapes (in a country thats about 0.01 times the size of Canada), from rather obscure varieties like Esgana Co (Dog Strangler) and Amor-no-Me-Deixes (love-dont-leave-me) to the big-name grapes of trincadeira and touriga nacional, our star, as its often called, Portugals pin-up, much like the UnESCo designated Douro or golden Valley.

Sipping that ruby vintage port while

overlooking the Douro River feels set in another era, when producers were isolated within this curvilinear countryside and the river was their only conduit. theyd send barrels of port downriver on rabelo boats to Porto on the Atlantic Coast, where the big lodges or storehouses were located. today, producers like grahams still house and age their port (in more than 2,000 pipas or oak casks, tonels and huge balseiros or oak vats) and vintage port (in bottles) here, just across the river in Vila nova de gaia. Its where I had my first porto tnico, a soon-to-be nightly tipple while in Portugal, on a terrace as twilight descended upon the many-hued

facades of the diorama-like city.But inland, towards the rivers source,

is where it all begins. And while theres a strong connection to the storied past and rural tradition, the vineyards or quintas of the Douro are part of a renaissance going on since Portugal joined the EU. last year, Portuguese wines took three of the top-four spots in Wine Spectators 100-best wines (with grahams sister producer, Dows 2011 Vintage Port named number one). the world is finally discovering the wines of Portugal, and especially those of the Douro.

My picnic paired with ruby vintage is in the heart of the Douro at Quinta do Seixo, the showcase vineyard of Sandeman, anoth-er legendary, seventh-generation producer, whose caped and Zorro-like Don has graced its labels since 1928. the Don is old-school cool but the winerys history dates back to the late-18th century and a circa-1750 chapel that still stands atop a windy hilltop at the end of a serpentine road. And yet old happily meets newmodern winemaking facilities include fully automated lagares or crush tanks (no foot stomping necessary) and a design-savvy tasting room that seems to hover over the Douro.

Perched there in tasting mode, I try white port (made from white grapes and chilled as an aperitivo in the becoming-ubiquitous porto tnico), ruby (fruity, aromatic blends of red grapes aged in larger casks, including lBV or late bottled vintage), tawny (richer, mellower blends aged longer in smaller casks) and vintage port (highest quality from a single harvest, aged in bottles). My favourite is a burnt-orange, cedar-tinged and caramelly 30-year-old tawny that george Sandeman, dressed as elegantly as the Don in all white, describes as the colour of his wedding ring, and Ive been married a long time, he says.

not far away is Ramos Pintos, another well-known name and sixth-generation win-ery founded in 1880. olive trees demarcate the boundaries of Quinta do Bom Retiro (just as it sounds: a good retreat). I meet Joo nicolau de Almeida, whose grandfather bought this quinta in 1919, poolside (and its a lovely pool that dates back to the same year, an original in the Douro and apt set-ting for another porto tnico). he peppers conversation with lovely descriptions; Its like making the sun, he says of the Folgazo grape. hes the one who calls touriga nacional a star and likens the winemaking diversity in Portugal to playing piano. Ramos Pintos itself has 83 different grapes or keys that can be compiled into scores and scores of music. here, a lunch of bacalhau, the countrys beloved salt cod (which becomes

Lounging poolside at Casa das pipas at Quinta

do portal. right Joo Nicolau de Almeida

sipping a porto tnico at Quinta do Bom Retiro.

below right Bacalhau at Quinta de Lemos.


Infinity pooloverlooking the Douro River, no lessat Quinta do Crasto.

the 13th-century tower at herdade do Esporo in Alentejo.

Sandemans Don logo over-sees vineyards at Quinta do Seixo

Olive trees at herdade da

Malhadinha Nova in Alentejo.

gooey good Serra da Estrela cheese at Quinta do Bom Retiro.

Cork tree, partially harvested, at the Ecorkhotel in Alentejo.

picnic scene at Quinta do Seixo.

Cellars at herdade do Esporo. below port-paired fare, including almonds and olives grown at Quinta do Crasto.

Each suite at Ecorkhotel has its own whitewashed patio to take advantage of the Alentejos sun.

almost as regular a part of my diet as the porto tnico), is paired with Duas Quintas Reserva white (50% of that sunny Folgazo plus Rabigato, Arinto and Viosinho) and, after a few more tastings, ends with a tawny port and orange pudding cake that almost looks too good to eat. Joo jokes, when we are born we have 12% alcohol in our blood. I think I might have some Portuguese in my own blood.

And it continues. Farther downriver and up another steep dollop of a hill is an ancient site thats now Quinta do Crasto (castrum is latin for Roman fort), a fourth-generation-owned winery that, of course, makes port but now focuses on quality table wines. here there are 48 grape varieties and the crush in the lagares is still done by foot. the white I sample while dangling my feet in the infinity pool overlooking the Douro River (designed by a renowned Portuguese architect) is affectionately dubbed swimming pool winethe perfect match for this very scene. olive oils are also produced here, summer and winter varieties. I dunk chunks of bread into both, as well as quince marmalade and creamy Serra da Estrela and Azeito, soft sheep cheeses served in wheels with the rinds sliced off and the gooey goodness scooped out with a spoon. I cap that with a

ruby-style lBV porto, one thats also served in First Class on Emirates Airline, no less.

At Quinta do Portal (where they say the door is always open), I stay the night at Casa das Pipas (loose translation: house of the barrels in which tawny port is aged), but not before another porto tnico in the late-after-noon heat, lounging by the pool alongside rows of vinestinta Roriz, touriga Franca, Moscatel, to name just three. Afterwards, at dinner, theres more soft quiejo, cod macer-ated with port, octopus and chestnut ice cream. Im still in the Douroand this is but one vinho regional.

South of here theres the forested Do (must stop: the sleek Quinta de lemos where modern design and the finest Portuguese textiles are the backdrop of a newer winery) and farther southwest is tejo (where legend-ary luisitano horses and falcons enter the mix at Casal Branco winery in the flatlands along the tejo River). Farther south still is hot Alentejo (literally beyond the tejo), where gnarly cork trees dot the landscape and in-spire hotels (Ecorkhotel uses cork throughout its state-of-the-art design) and the UnESCo world heritage Site of vora holds ancient ru-ins (the Roman temple of Diana in the middle of town looks like a movie set). oh, and more wine and olive oil to taste at herdade do

Esporo (founded in 1267, it has its own 13th-century tower) and herdade da Malhadinha nova (where giant galega olive trees stand like sentinels and rare Alentejo black pig and cattle are raised).

And that still leaves 10 other vinho regionals to explore, from the norths Vinho Verde to the souths Algarve. or what amounts to unlimited compilations and compositions played out on that piano of Portugal. theres nothing to do but listen to the music and have another porto tnico.


if you go +a sipping tour of the Douro & beyond SAMPLE PORTO E DOURO Grahams, grahams- port.com > Sandeman, sandeman.com > Ramos Pinto, ramospinto.pt > Quinta do Crasto, quintadocrasto.pt > Quinta do Portal, quintadoportal.com SAMPLE DO Quinta de Lemos, quintadelemos.com SAMPLE TEJO Casal Branco, casalbranco.com SAMPLE ALENTEJO Herdade do Esporo, esporao.com > Herdade da Malhadinha Nova, malhadinhanova.pt STAY In the Douro, get cozy at Casa das Pipas at Quinta do Portal, quintadoportal.com; in Alentejo, go luxe at Ecorkhotel, ecorkhotel.com MORE For info on all 14 vinho regionals of Portugal: winesofportugal.info

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spr ing 2015 + beyond

c eAn internAtionAl guide to CONTINuINg DeNTAL eDuCATION

l isbon / minneapolis / great bear lake / tahit i / bern | c a l e n d a r

apair of dancers are twirling on the street in Lisbons chic Chiado district, eyes locked and feet expertly navigating the cobblestones. Their sexy routine ends in a dramatic flourish, with the woman leaping into the mans arms, much to the delight of passersby. Hours later, just up the hill, couples young and old practise their dance steps in front of the Convento Carmo ruins. The churchs roofless nave is open to the starry sky, a reminder of the 1755 earthquake (and tsunami) that flattened much of Europes westernmost capital.

The clock strikes midnight. The music stops; lights are snuffed out. Dancers embrace, say their goodbyes and the crowd fades into the shadows, perhaps down the hill to Rossio Square for a shot of ginjinha (a sweet cherry liqueur) or up to the Bairro Altos latticework of streets for a bite at a busy tapas bar.

Lisbon is a city of neighbourhoods scattered among seven hills and pressed up against the northern banks of the Tagus River, which flows into the Atlantic. Old trams and funiculars rattle up and down the slopes, whisking Lisboetas and visitors past stately edificessome showing centuries of patina on their crumbling facades, others adorned with colourful azulejos (tiles)and up to miradouros (viewpoints), such as the Portas do Sol.

Its easy to lose yourself in Lisbons rambling streets, especially the alleys in the medieval Alfama district, where the laments of fado music reverberate among the white-washed build-ings deep into the night. But soon, a familiar landmark will appear, such as the Moorish So Jorge castle that commands attention from a hilltop, the Santa Justa Lift, a Neo-Gothic iron elevator designed by one of Gustave Eiffels pro-

tgs, or the grand arches and arcaded buildings surrounding the riverfront Praa do Comrcio, where the royal palace once stood. Its a glorious spot to watch ferries zip by and to gape at the Ponte 25 de Abril bridge (a doppelgnger for the Golden Gate), which commemorates the citys Carnation Revolution. Take tram 15 from the square to one of Lisbons most historic parishes, Belm, to visit two UNESCO sites: its boot-shaped namesake tower constructed to protect Portugal from invasion and the ornate 15th century Jernimos Monastery where explorer Vasco da Gama is entombed. End the afternoon at the Antiga Confeitaria de Belm, birthplace of Por-tugals beloved pastel de nata, a custard tart that will fortify you for late-night dancing.

Janet Gyenes

For more on Lisbon, go to visitlisboa.com. For more on Portugal, see page 23 and go to visitportugal.com.

pure LiSBon portugals capital city melds its powerful past with a relaxed rhythm thats as intimate as it is unmatched (CE events in Portugal are highlighted in blue.)

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LISBOAthe Santa Justa lift aglow at night

Lisbon is a treasure trove of weathered architectural details

Dancers in front of Convento Carmo

ginginha Carmo

Azulejos tiles

500-year-old Belm tower

Funicular


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Its not everyday you get to go to Iceland on business. Flattered to be invited to speak at an annual dental conference in Reykjavik in January, Im still feeling inspired by the experience. Iceland is incredible. But it was also incredible to meet Icelandic dentists and discover that they consistently ponder the same practice management challenges as all the other dentists Ive met in my many travels. Its a small dental world.

I was invited specifically to address the topic of selling prac-tices, a growing issue in Iceland because with only about seven graduates yet eight to 10 retirees every year, theres an imbalanceand fewer than 300 practising dentists in Iceland. needless to say, there is not much of a market there for the appraisal and sale of a dental practice.

And yet the dentists in Iceland have an overwhelmingly positive and refreshing attitude and love of their profession.

Conference organizer, Dr. gunnar leifsson and two of his committee members, husband-and-wife team, Dr. hallur halldorsson and Dr. Petra Sigurdardottir, are three of the most progressive dentists on the island. Fascinating people, they impressed upon me that the practise of dentistry in Iceland is as advanced as in Canadaif not more so.

gunnar, hallur and Petra actually enjoy working with their patients and exude a genu-ine energy for the dentistry they perform daily. Unfortunately, I dont always witness that same passion when meeting with some Canadian dentists.

In talking to these Icelandic dentists about their practices, I discovered that they share a very relaxed, casual attitude. their fees are very similar to those that are charged in Canada per unit of time or by procedure. theyre gener-ally not in it for the money (at least as much as members of the profession Ive met in other

nations). And they have a refreshing concept of helping all Icelanders achieve a high quality of care while enjoying the freedom to treatment plan those who have a higher dental IQ.

the average Icelander has a lower dental IQ than Canadians, as evidenced by the frequency of recall visits that is, on average, only about once per year per patient. Yet Icelandic dentists do not seem to leave any patient untreated, and since there is no dental insurance for adults from 18 to 65 years of age, the dentists

genuinely try to assist regardless of the financial means of their patients. I wouldnt call it charitable dentistry, but the dentists are certainly charitable in their attitudes and actions.

I delivered my presentation in the harpa (harpa.is), a fabulous, modern convention facility. Unfinished and abandoned after Icelands financial crash about eight years ago, the government decided to complete construction of the building, which

now serves both as a concert hall and confer-ence centre. It is one of the most remarkable facilities Ive ever visited and presented in. the harpa is inherently high-tech in terms of its spatial characteristics and acoustics that will inspire anybody who visits the facility.

If you have an opportunity to attend a den-tal convention in Iceland, go! Simultaneously modern and quaintly rural, its a uniquely placed nation of the nor

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