February 20, 2024 • 30 mins
Where tranquility meets transformation, we sit down with Spa Eastman's visionary founder, Jocelyna Dubuc. As a beacon of holistic wellness, Joselina shares how her journey from academia to Ayurveda reshaped her, and in turn, the lives of many seeking solace and health. Our conversation reveals paths to inner peace, the profound impact of our dietary choices, the benefits of detox and thermal therapy, and the oft-overlooked art of living that Jocelyna has woven into every facet of the spa experience.
Today's episode is more than a mere recount of a wellness retreat; it's an exploration of the symbiotic relationship between food, therapy, and well-being. We immerse in the potent changes that occur when one adopts a natural, anti-inflammatory diet, spotlighting the stories of those who’ve found relief from chronic conditions by connecting with nature's pantry and embracing the therapeutic dance of hot and cold. Join us for a discussion that promises not just insight, but inspiration for those on a quest for a more holistic, health-filled life.
Spa Eastman
Designated "Canada’s Best Wellness Retreat 2022" for the second time by the World Spa Awards, Spa Eastman offers unique programs that have earned international recognition as one of the leading spas in the world. A pioneer in the wellness industry, the spa offers packages and all-inclusive ‘retreats’ that allow guests to recharge their batteries and escape the daily grind, in a gentle, pleasurable manner. The overarching themes of the spa’s offerings are how to achieve a balanced lifestyle and the importance of following good health practices. These are outlined below: interact with dedicated, professionals (naturopathy, kinesiology); enjoy innovative, focused therapies (more than 40 body treatments using natural products); Attend mind-and-body workshops and activities; boost your energy by using the thermotherapy facilities and exploring 15 km of nature trails and savor the flavors of our renowned Tonic Cuisine™. All amid a stunning, natural environment where well-being is front and center!
RESOURCES
- Spa Eastman: Home | Spa Eastman (spa-eastman.com)
- Introduction to Thermotherapy: https://www.spa-eastman.com/en/blog/initiation-a-la-thermotherapie/
- Packages: https://www.spa-eastman.com/en/stays/all-inclusive-packages/health-immersion/
- Recipe: Eastman Spa Yogurt | Spa Eastman (spa-eastman.com)
- Eastern Townships: Tourism Eastern Townships | Québec, Canada
- Itinerary from Jill's trip: Discover the Wonders of Quebec with a Slow Travel Tour from Montreal to the Eastern Townships — 6-Day Itinerary (globaljourneyswithjilldutton.com)
Want more? Follow Jill's travels, view itineraries, read travel articles, and listen to podcast episodes at Global Journeys with Jill Dutton.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jill (00:01):
Welcome to Global Journeys with Jill Dutton, the podcast
that transports you tocaptivating destinations around
the globe.
I'm your host, jill Dutton, apassionate traveler and seasoned
travel writer.
In each episode, we delve intothe heart of a destination with
a unique blend of storytelling.
Join me as we introduce you tofascinating individuals and
(00:24):
explore the enchanted placesthey call home.
To learn more about my writingand podcasting career, stay
tuned until the end of theepisode for more details.
Now let's embark on this globaljourney together, one person in
place at a time.
Today, we embark on a journey toexplore the world of wellness
(00:45):
and rejuvenation as we sit downwith the visionary behind one of
Canada's hidden gems, spaEastman, nestled in the
picturesque eastern townships,spa Eastman is not just a
destination.
It's a sanctuary for thoseseeking a holistic approach to
well-being.
Our guest today is the heartand soul behind this oasis of
tranquility, where health meetsharmony and guests are held by
(01:09):
the healing embrace of nature.
From its humble beginnings tobecoming a renowned wellness
retreat, the story of SpaEastman is one of passion,
dedication, and a commitment tothe art of living well.
I had the pleasure ofexperiencing immersion at Spa
Eastman .
From indulging in theserenityof the soothing hot and
(01:29):
cold thermal baths to daringlytaking a plunge into the
invigorating cold pond, everymoment was a celebration of
self-care, whether we werestrolling the grounds, admiring
the scenery and the gardens,taking a yoga class or dining on
the exquisite cuisine.
Join us as we dive into theconversation Jocelyna's Dubuc,
(01:50):
the mind behind the magic at SpaEastman.
We'll explore the philosophythat drives this haven for
self-discovery, passion for thepower of food, the unique
offerings that set the Spa apartand the profound impact it has
had on the lives of those whohave graced its serene grounds.
Jocelyna Dubuk, the founder andpresident of Spa Eastman, is a
(02:12):
visionary whose impact extendsfar beyond the creation of a
flourishing, innovative company.
When she founded the firstdestination Spa in Canada, she
gave birth to an entire industry, with Quebec now boasting over
140 spas.
Her legacy goes beyond businesssuccess it encompasses a
commitment to healthy living,environmental protection and
(02:34):
promoting wellness.
Joselina's tireless effortshave inspired others and her
journey continues to shape thelandscape of Quebec's tourism
industry.
So, whether you're a Spaenthusiast, a wellness seeker or
simply curious about thetransformative power of
self-care, you're in for a treat.
Get ready to unwind, relax anddiscover the secrets behind Spa
(02:56):
Eastman on this enlighteningepisode of Global Journeys with
Jill Dutton.
Jocelyna, thank you for joiningme today to speak about Spa
Eastman and the experiencesvisitors can expect at your
wellness destination.
Bonjour, bonjour, appreciateyou taking the time to speak
with me today.
I enjoyed our visit soimmensely.
When we came to Spa Eastman Iguess it was a couple years ago
(03:16):
now Just loved every aspect ofyour philosophy, so I'm eager to
hear more about your journey.
Thank you for joining me todayand I'm eager to speak about Spa
Eastman and the experiences thevisitors can expect at your
wellness destination.
If I remember correctly, whenwe met previously, you had
mentioned a trip to India as theinspiration behind creating Spa
(03:38):
Eastman in 1977.
Is that correct and, if so, canyou tell us about that journey
a little bit?
Yeah, it's 1977.
Jocelyna (03:46):
Yes, but I just started.
Before going to India, Idiscovered the power of food,
the power of cure, the power ofdetox, and I was shocked by that
.
So I really did a big change ofmy way of eating.
At that time I was a teacher ofhistory and geography, you know
(04:08):
high school, and I wassurprised in a way that nobody
taught me that food had animpact on how I was feeling.
So that was the first Wowmoment, you know.
Yes, and out of the blue, Ijust changed completely my way.
My way of eating became veganand at the same time I
(04:31):
discovered yoga and meditation.
Then, after a year of doingthose things at home, I was
dreaming of having real teachingabout yoga and meditation.
So that's why I went toOroville it's in the south of
India, you know and when I wasthere, someone told me oh, there
(04:54):
is this doctor that isAyurvedic doctor.
You should meet him.
You know the word Ayurveda?
I didn't know.
So while I was there, Idiscovered this way of taking
care of our health in a deeperway.
Because I had time, you know, myfirst trip was four months, so
(05:17):
I was really trying to meditate,discover the hot and cold there
and giving more depth to mymeditation and yoga.
And when I came back then, thatdream of creating a place where
people will come learn how to,I would say, discover themselves
(05:38):
.
Yes, so that dream, withoutmodel, I would say, without
having experienced myself in a,I would say, a destination, spa
or whatever, but it's out ofthose experience about food, the
power of what you eat, theimpact on how you feel, the
(05:59):
impact on meditation, the impactof doing physical activities,
you know, like yoga, and Istarted to dream about a place.
You know, that's how it reallystarted in my head.
Jill (06:14):
Yes, yes.
So then you found this locationin the Eastern townships.
Jocelyna (06:19):
Yes, yes.
Jill (06:20):
And it's a gorgeous setting.
I mean you really got an ideallocation, because if someone's
wanting to decompress, that'sthe place to do it.
I mean it's really an idealicsetting.
So you brought this art ofliving philosophy to Spa Eastman
.
Can you, you know, for someonewho's not familiar with what
that is what give a briefintroduction to that?
Jocelyna (06:42):
Yes, as I said about the food and about the exercise.
So in this property there is 15kilometers of trails and we are
beautiful nature, even thoughwe are at five minutes from the
highway.
Yes, you know, we feel reallyin a retreat place.
(07:03):
And then I design that kind ofeating that I have developed
through the since 69, slowly,slowly for myself then creating
the Spa in 1977, how to do ahealthy eating.
And the interesting thing isthat I'm not a chef.
(07:27):
I love eating but I'm not achef, so I hire all kind of
people to make it happen, youknow, and sometimes I was not
happy.
Sometimes I was happy of theresult and slowly again, because
I'm not a nutritionist, I couldgo on different way of thinking
(07:47):
, experiencing, like now we know, dr Dean Ornish, you know about
plant-based diet.
Yes, but, at the time it was notthere, but I was experimenting
through those people that werecoming to those coops that will
come here.
They didn't understand reallythe vegan cuisine.
(08:10):
So it has been a growth process.
And it just in 1994, when Idiscovered the work of Dr Barry
Sears, well known in USA.
Jill (08:22):
Yes.
Jocelyna (08:24):
And I said, oh my God.
Yet then at that moment Idecided to introduce meat and
fish and milk protein in ahealthy way, though so slowly.
The comprehension of what isreally good for the body, the
true experience for myself andfor our clientele we design it.
(08:47):
And the moment that it becomevery powerful for me, because
now people think and know that alot of ailment that we have we
can call it sickness, whateverit's due to inflammation, but
how inflammation is created andthe most important thing is the
(09:11):
food.
So when I, through the work of adifferent researcher, including
Dr Singhalay, who is not knownon the anglophone part, you know
, so this doctor in France, avery well known guy, say oh, is
(09:32):
it possible that all ourailments, our sickness, start
from the intestine?
We had that time in 1983.
And it tests 2500 peoplesuffering a lot and saying how
can we create a cuisine thatwon't, will not create
(09:54):
inflammation?
When it now, in 2024, a lot ofpeople will understand what I'm
saying.
Jill (10:02):
Yes, but then you said intestine do you mean like the
gut microbiome?
Exactly Okay, I just want tomake sure.
Jocelyna (10:08):
Oh, thank you.
But, at that time those wordswere not used.
No, it was really a deepresearch that he did.
He followed those patients for20 years and 115 acre, and out
of those 115 acre ailment, 89person, 91 person entered in
(10:33):
remission, which means, yes,pain is not there.
You know so, and so my idea waswow, is it possible to create a
gastronomy that will just makeyou happy, feeling good, and
will not create inflammatorysymptoms?
(10:57):
That's how I started that, thatis in 2009.
And then we really create toniccuisine, which is, I often say,
when gastronomy replacemedication.
You know it's a kind of joke,but it's not a joke.
It's when you take out all theinflammatory like I could speak
(11:20):
more about it.
Jill (11:20):
you know, but Please, that's definitely my interest.
I'm with you.
The power of food, Ah, okay,okay so tonic cuisine, yeah,
tonic cuisine.
Jocelyna (11:30):
So it's a gluten-free cuisine.
It's dairy product-free becauseof cassie, you know, the
protein in the dairy product andthe meat will be cooked very
slow.
Temperature, okay, 230Fahrenheit, wow, and less, yeah,
(11:54):
because what they discover iswhen it's got high temperature,
when you cook the meat, itcreates they call it a glyco
toxin, a toxin.
Yeah, that could be cancer.
Jill (12:08):
The carcinogens yes.
Jocelyna (12:09):
Exactly the right word .
Jill (12:11):
Thank you.
Charing like barbecue charring,yes.
Jocelyna (12:16):
In French we say maillard reaction, you know?
Oh, okay, there is a reactionin the protein that could be.
How do you say that?
Oh, carcinogenic?
Yeah, exactly, yes, yes, so andthen we say, okay, and how
about lactofermentation to putin our food?
(12:36):
It's how to make ourmicrobiology healthier and how
to maintain our immune system,as it speak.
Without, we are not in a diethere.
Yes, and I've seen that peoplelike they want to, they will
come and want to lose weight, orbut when they are in this way
(12:59):
of eating, naturally there isinflammation.
That goes away and with that,losing weight goes.
It happens naturally yes, yeah,so it's a way to a better weight
management, you know, and atthe same time preventing cancer
and all that.
But we are, I'm not anutritionist, I'm just a human
(13:24):
that want to eat in a nice way.
Yes, I would say, in a sexy wayand without pain, you know.
Jill (13:32):
Yes yes, oh, I love it.
This is fantastic, and while Iwas there, I noticed your
wonderful gardens that you have.
So is a lot of what you servein the diet Of course, of course
.
Jocelyna (13:44):
Now we are starting again the gardens right now with
our greenhouse because all yearround we produce sprout and oh
yeah, it was fascinating.
Jill (13:55):
in the yoga studio there were sprouts everywhere.
Jocelyna (13:58):
It was just fantastic, and now we have a new
greenhouse and we can do muchmore, and during the summer, for
years and years, our garden arevery generous with us.
And we have a team that takecare of it and the idea is often
people will do landscaping, youknow, but for us, for me,
(14:20):
landscaping has to be in adirect connection with the
kitchen.
It's not there to decorate fordecoration, no, it's the yeah,
it's great beauty, but has alink to be served at the table.
And often clients say, oh, myGod, wow, yes, kale is so
(14:43):
beautiful, you know it's, butthere is all the herbs and
everything that we manage thedecoration outside landscaping
yes, connection with the cuisine, and that I'm proud of that.
Since years and years we havebeen doing that and often the
(15:04):
specialists of landscaping willsay why do you do that?
And they sent that off.
Have this thought thatlandscaping?
It has been created by peoplethat were rich and it create
beauty.
But in respect with nature canwe create beauty?
(15:25):
And it has a direct link withour cuisine.
Jill (15:30):
Yes.
Jocelyna (15:31):
So instead of putting a lot of energy to landscape and
then go to the market to buythings, no, then you go and cut
your fresh, your fresh, whateverherbs in there.
Yes, and beauty is there.
So, a garden.
Is there how to also to harvestthe forest in a nice way to
(15:57):
respect those plants?
That will be just a pleasure inthe experience of the client.
Jill (16:04):
Wonderful, and have you had guests comment that how that
way of eating affected them?
Do they notice feeling better,like in the say they're there
for four or five days or a week?
Jocelyna (16:15):
Just that, is just incredible For me.
Even last week there was a yogaretreat here.
All age were there and there wasalso two, couple I would say 70
, something like that.
And the first after 24 hours, aclient came to me and say I
(16:37):
have arthritis and necrosis.
Every morning I wake up, painare in my circulation.
And this morning I woke up,pain was not there.
After 24 hours I was, oh my God.
And this same client four dayslater.
She just came like a bubblingchampion, bubbling, and she was
(17:05):
showing her hands.
You know, when you've got heratrocious, you say yes, yes, At
last.
Your finger don't move easily,Right?
Jill (17:14):
arthritis.
Jocelyna (17:16):
She had the boat.
So, she said pain is gone.
And she said look at my fingerand she was moving your finger
and she was like a five yearsold girl, you know bubbling and
is it possible?
Yes, we are biochemical.
Does it create all the time thesame effect?
I would say in a way aspectacular as that.
(17:42):
I don't know that.
But what I know is, especiallywith arthritis, 10 days later
people would say pain is gone,completely gone, and without
inducing pills or whatever.
With that, it's the power, thebiochemical power, of what we
eat, and you have to know that.
(18:05):
I would say half of our clientsdon't even know that we do that
.
They will just feel good, andwe see it with people that has
diabetes type 2.
You see that that way, andpeople that control their
insulin by injection, so theyhave to test every day.
(18:27):
And that I mean it just peed byitself because, besides the
fact that it's anti-inflammatory, we control the carbohydrate.
Oh, the carbohydrates.
Yes, it's very lower here, andat the same time, the healthy
(18:49):
fat there is more.
Yes, and it's very interestingto see the impact of diabetes
type 2.
And that is the client thattells me you know and often they
will say oh, my God, I'm eatingso much and I feel loose in my
pants, yeah, okay, and they willlaugh.
(19:13):
You know how is it?
Because we don't speak aboutcalorie here.
Jill (19:18):
Right we speak about anti-inflammatory.
That's all.
That's fabulous, yeah, andbefore we run out of time, I
want to talk about thethermography a little bit.
So, excuse me.
The thermal therapy yes, thethermal therapy.
The hot and cold yes, the hotand cold, because you know,
there's a lot.
It seems to be the in thinglately.
(19:38):
People talk about taking theseice water baths and things like
that.
So can you tell us, justbriefly, as, what is the process
and what is the benefit of that?
Going from the cold to the hotto, you know, and back and forth
?
What does that do Back?
Jocelyna (19:51):
that and also the power of cold by itself.
Oh, okay, because cold byitself it has been.
You know, in French we say ithas been rejected in our life.
You know, in a way, especiallyus.
We are in the cold country andthe power of cold is just
incredible, and when we link itto the hot it becomes easier to
(20:15):
do.
So we work with the infraredsauna.
The infrared sauna it's one ofthe guys from America, dr Yu,
that really publicized it for me, and when he came here he said
if you want to do detox, pleasedo infrared sauna.
For 40 years I always hadFinland sauna and I or Ha-Man,
(20:39):
which is very good, and infraredsauna has the power to take out
the heavy metal in your muscle,in the fat.
Yeah, because infrared it enterin your body.
That's the Japanese people thatin the 60s it was a treatment
(21:03):
in the hospital.
Sorry, I really do say it in acrude way.
No, that's so interesting, butthere is a lot of knowledge
about infrared sauna.
And then when in America thetower 9-11, the tower collapsed
fireman, you know, the firemanwere caught in that.
You remember all those picturesof people breathing.
(21:26):
That's great thing, you know.
Jill (21:28):
Yes.
Jocelyna (21:30):
So there was a lot of heavy metal in that and those
things enter in your system.
How do you get that out of you?
And it's the Dr Yu that was incharge of the pollute detox,
those firemen that introducedinfrared sauna.
That's how they did it, youknow.
(21:50):
And so when I heard that aboutthis technology, so I decided to
have that.
It's a nice way to detox.
People can read and research onthat.
It's very interesting.
Yes and then not then to go inthe cold.
Jill (22:10):
Right.
Jocelyna (22:11):
To go in the cold, I would say in a peaceful way,
which is not easy because wehave always our system that want
to react to cold, stress,whatever.
So we teach technique tobreathe, relax and go in it in
(22:31):
the cold and then get out andobserve how we feel and slowly,
when people start to feel theeffect of it, they start to get
in love with it.
And that's why it's so popular,because it take out our toxin,
all the cortisol.
It helps, and all thecirculation in your body is
(22:56):
activated and at the same time,where it is so powerful, it's in
the brain, the mind.
That's amazing.
It feels good.
So what I teach here?
Because it's not everyone thathas a cold lunch, but everyone
has a cold shower, has a shower,and most of people know that.
(23:19):
When I was young they taught methat you take a hot shower and
then you finish with cold.
But everyone do it the same way.
You know we say, oh, it's toocold, ok, it's not the way I
teach it.
Ok, you can start with the hot,but then you turn it towards
the cold and you breathe.
(23:40):
You breathe very quietly andyou check your resistance that
you have and you let them go andthere will be tension coming
out and you let go and then youcan stay a minute, two minute,
three minute and when you getout of your cold shower it's
(24:01):
just incredible the feeling.
The brain is quiet and supposeyou wake up in the morning and
you don't feel so good.
You know you take the coldshower.
It just makes a reset in thebody and it brings peace.
I know in our blog there isinstruction about that, but I
(24:24):
hope that people will catch theidea that it really activates
all the system and it's easy andit costs nothing.
Jill (24:36):
Oh, that's wonderful, that's lovely.
Jocelyna (24:38):
Yeah, then cold can become your best friend.
And last month I had aconference given a hotel and I
was tired, you know.
And before the conference Isaid to my husband oh, I will go
to the room and take a coldshower Because I was tired, you
know.
I entered peacefully in thecold.
(25:00):
Of course there is tension atthe beginning, but I let go, let
go, and then I stay maybe fiveminutes and when I went out of
that all the tiredness, thefatigue was gone, and I mean in
five minutes.
Jill (25:16):
Oh, this is perfect.
This is wonderful.
Justalina, we're running out oftime, but I just love hearing
this and this is so wonderful,so I'm going to include links to
the instructions for thethermal therapy, just like you
gave for the bath or for theshower, and then also links for
someone to come visit.
(25:37):
Yes, and what I?
Jocelyna (25:38):
would say is people when they come in vacation and
they want to really increase anart of living.
I would say there is a programfor seven nights and there is
personal training with that andwe really design it according to
the objective of the person.
(26:00):
Some come here just to loseweight, ok, some to unwind and
distress and at the same time,they need coaching and in a way,
it's a deal to come in QuebecBecause of the price of the
first and second, because of theexchange of money.
So, and they discover theFrench flavor.
Jill (26:24):
Oh yes.
Jocelyna (26:24):
So people love it.
Jill (26:26):
Oh, I love it so much.
Well, thank you so very much,and I appreciate you taking the
time to educate us on this, andI'm with you on the power of
food, so I just really it's animportant message to share.
So thank you so much.
Jocelyna (26:40):
Merci beaucoup, Gilles .
Jill (26:41):
Merci beaucoup.
Ok, enjoy your day.
Bye, ok, bye.
Welcome to Global Journeys withJill Dutton, the captivating
travel podcast that takes you onan extraordinary adventure
around the world.
I'm your host, jill Dutton, andI am thrilled to be your guide
through the mesmerizing tapestryof cultures, landscapes and
(27:05):
experiences that await us.
Global Journeys with Jill Duttonis more than just a travel
podcast.
It's an exploration of humanityitself.
Through the power ofstorytelling, we illuminate the
lives of the remarkableindividuals we encounter along
the way, whether it's throughthe eyes of a fishing guide, a
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(27:29):
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Each person we meet adds a richlayer to the narrative of
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In this podcast, we embark on atransformative journey where
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Instead, we dive deep into thehearts and souls of the places
we visit, uncovering the hiddengems and untold stories that
(27:49):
make each destination trulyunique.
Join me as we venture off thebeaten path, seeking
authenticity, connection and adeeper understanding of the
world we inhabit.
Together, we'll unravel thetapestry of cultures, one story
at a time.
Although my writing career beganin the late 90s, when I created
and launched a wellnesspublication called Evolving
(28:12):
Magazine, since 2015, I'veworked as a travel writer on a
mission to seek out the locallycelebrated foods, liquor, trends
, outdoor activities and storiesof those I meet along the way.
My work has been published inWine Enthusiast, a far woman's
world, first for women, insiderroad trippers, modern farmer
(28:34):
chilled magazine and many moredigital and print publications.
I'm also the creator of GlobalPlates the people we meet, the
food they eat a syndicatedcolumn.
Creating this podcast is thenext step in my journey of
sharing the stories of thepeople I've met along the way.
So pack your curiosity, leaveyour preconceived notions behind
(28:55):
and let's embark on globaljourneys with Jill Dutton, where
each episode promises toinspire, educate and awaken the
wanderlust within us all.
As we travel on this excitingpodcasting journey together, I
invite you, our incredibleaudience, to be a part of it.
Share your own travel stories,insights and recommendations
(29:16):
with us.
Whether you have a hidden gemin your hometown or a dream
destination that has capturedyour imagination, we want to
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Your suggestions will helpshape the future episodes of
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Remember, this podcast is notabout just the host or the
(29:37):
guests.
It's about the collectiveexploration and discovery that
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So reach out to us through ourwebsite, social media channels
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Find your suggestions to me atJill, at Global Journeys with
JillDuttoncom.
(29:57):
I can't wait to hear from you.
Until next time, may yourtravels be filled with endless
curiosity, open-heartedencounters and transformative
adventures.
Love Travels, fellow Explorersand Keep Wandering.
Welcome to Global Journeys with Jill Dutton, the podcast
that transports you tocaptivating destinations around
the globe.
I'm your host, jill Dutton, apassionate traveler and seasoned
travel writer.
In each episode, we delve intothe heart of a destination with
a unique blend of storytelling.
Join me as we introduce you tofascinating individuals and
(00:24):
explore the enchanted placesthey call home.
To learn more about my writingand podcasting career, stay
tuned until the end of theepisode for more details.
Now let's embark on this globaljourney together, one person in
place at a time.
Today, we embark on a journey toexplore the world of wellness
(00:45):
and rejuvenation as we sit downwith the visionary behind one of
Canada's hidden gems, spaEastman, nestled in the
picturesque eastern townships,spa Eastman is not just a
destination.
It's a sanctuary for thoseseeking a holistic approach to
well-being.
Our guest today is the heartand soul behind this oasis of
tranquility, where health meetsharmony and guests are held by
(01:09):
the healing embrace of nature.
From its humble beginnings tobecoming a renowned wellness
retreat, the story of SpaEastman is one of passion,
dedication, and a commitment tothe art of living well.
I had the pleasure ofexperiencing immersion at Spa
Eastman .
From indulging in theserenityof the soothing hot and
(01:29):
cold thermal baths to daringlytaking a plunge into the
invigorating cold pond, everymoment was a celebration of
self-care, whether we werestrolling the grounds, admiring
the scenery and the gardens,taking a yoga class or dining on
the exquisite cuisine.
Join us as we dive into theconversation Jocelyna's Dubuc,
(01:50):
the mind behind the magic at SpaEastman.
We'll explore the philosophythat drives this haven for
self-discovery, passion for thepower of food, the unique
offerings that set the Spa apartand the profound impact it has
had on the lives of those whohave graced its serene grounds.
Jocelyna Dubuk, the founder andpresident of Spa Eastman, is a
(02:12):
visionary whose impact extendsfar beyond the creation of a
flourishing, innovative company.
When she founded the firstdestination Spa in Canada, she
gave birth to an entire industry, with Quebec now boasting over
140 spas.
Her legacy goes beyond businesssuccess it encompasses a
commitment to healthy living,environmental protection and
(02:34):
promoting wellness.
Joselina's tireless effortshave inspired others and her
journey continues to shape thelandscape of Quebec's tourism
industry.
So, whether you're a Spaenthusiast, a wellness seeker or
simply curious about thetransformative power of
self-care, you're in for a treat.
Get ready to unwind, relax anddiscover the secrets behind Spa
(02:56):
Eastman on this enlighteningepisode of Global Journeys with
Jill Dutton.
Jocelyna, thank you for joiningme today to speak about Spa
Eastman and the experiencesvisitors can expect at your
wellness destination.
Bonjour, bonjour, appreciateyou taking the time to speak
with me today.
I enjoyed our visit soimmensely.
When we came to Spa Eastman Iguess it was a couple years ago
(03:16):
now Just loved every aspect ofyour philosophy, so I'm eager to
hear more about your journey.
Thank you for joining me todayand I'm eager to speak about Spa
Eastman and the experiences thevisitors can expect at your
wellness destination.
If I remember correctly, whenwe met previously, you had
mentioned a trip to India as theinspiration behind creating Spa
(03:38):
Eastman in 1977.
Is that correct and, if so, canyou tell us about that journey
a little bit?
Yeah, it's 1977.
Jocelyna (03:46):
Yes, but I just started.
Before going to India, Idiscovered the power of food,
the power of cure, the power ofdetox, and I was shocked by that
.
So I really did a big change ofmy way of eating.
At that time I was a teacher ofhistory and geography, you know
(04:08):
high school, and I wassurprised in a way that nobody
taught me that food had animpact on how I was feeling.
So that was the first Wowmoment, you know.
Yes, and out of the blue, Ijust changed completely my way.
My way of eating became veganand at the same time I
(04:31):
discovered yoga and meditation.
Then, after a year of doingthose things at home, I was
dreaming of having real teachingabout yoga and meditation.
So that's why I went toOroville it's in the south of
India, you know and when I wasthere, someone told me oh, there
(04:54):
is this doctor that isAyurvedic doctor.
You should meet him.
You know the word Ayurveda?
I didn't know.
So while I was there, Idiscovered this way of taking
care of our health in a deeperway.
Because I had time, you know, myfirst trip was four months, so
(05:17):
I was really trying to meditate,discover the hot and cold there
and giving more depth to mymeditation and yoga.
And when I came back then, thatdream of creating a place where
people will come learn how to,I would say, discover themselves
(05:38):
.
Yes, so that dream, withoutmodel, I would say, without
having experienced myself in a,I would say, a destination, spa
or whatever, but it's out ofthose experience about food, the
power of what you eat, theimpact on how you feel, the
(05:59):
impact on meditation, the impactof doing physical activities,
you know, like yoga, and Istarted to dream about a place.
You know, that's how it reallystarted in my head.
Jill (06:14):
Yes, yes.
So then you found this locationin the Eastern townships.
Jocelyna (06:19):
Yes, yes.
Jill (06:20):
And it's a gorgeous setting.
I mean you really got an ideallocation, because if someone's
wanting to decompress, that'sthe place to do it.
I mean it's really an idealicsetting.
So you brought this art ofliving philosophy to Spa Eastman
.
Can you, you know, for someonewho's not familiar with what
that is what give a briefintroduction to that?
Jocelyna (06:42):
Yes, as I said about the food and about the exercise.
So in this property there is 15kilometers of trails and we are
beautiful nature, even thoughwe are at five minutes from the
highway.
Yes, you know, we feel reallyin a retreat place.
(07:03):
And then I design that kind ofeating that I have developed
through the since 69, slowly,slowly for myself then creating
the Spa in 1977, how to do ahealthy eating.
And the interesting thing isthat I'm not a chef.
(07:27):
I love eating but I'm not achef, so I hire all kind of
people to make it happen, youknow, and sometimes I was not
happy.
Sometimes I was happy of theresult and slowly again, because
I'm not a nutritionist, I couldgo on different way of thinking
(07:47):
, experiencing, like now we know, dr Dean Ornish, you know about
plant-based diet.
Yes, but, at the time it was notthere, but I was experimenting
through those people that werecoming to those coops that will
come here.
They didn't understand reallythe vegan cuisine.
(08:10):
So it has been a growth process.
And it just in 1994, when Idiscovered the work of Dr Barry
Sears, well known in USA.
Jill (08:22):
Yes.
Jocelyna (08:24):
And I said, oh my God.
Yet then at that moment Idecided to introduce meat and
fish and milk protein in ahealthy way, though so slowly.
The comprehension of what isreally good for the body, the
true experience for myself andfor our clientele we design it.
(08:47):
And the moment that it becomevery powerful for me, because
now people think and know that alot of ailment that we have we
can call it sickness, whateverit's due to inflammation, but
how inflammation is created andthe most important thing is the
(09:11):
food.
So when I, through the work of adifferent researcher, including
Dr Singhalay, who is not knownon the anglophone part, you know
, so this doctor in France, avery well known guy, say oh, is
(09:32):
it possible that all ourailments, our sickness, start
from the intestine?
We had that time in 1983.
And it tests 2500 peoplesuffering a lot and saying how
can we create a cuisine thatwon't, will not create
(09:54):
inflammation?
When it now, in 2024, a lot ofpeople will understand what I'm
saying.
Jill (10:02):
Yes, but then you said intestine do you mean like the
gut microbiome?
Exactly Okay, I just want tomake sure.
Jocelyna (10:08):
Oh, thank you.
But, at that time those wordswere not used.
No, it was really a deepresearch that he did.
He followed those patients for20 years and 115 acre, and out
of those 115 acre ailment, 89person, 91 person entered in
(10:33):
remission, which means, yes,pain is not there.
You know so, and so my idea waswow, is it possible to create a
gastronomy that will just makeyou happy, feeling good, and
will not create inflammatorysymptoms?
(10:57):
That's how I started that, thatis in 2009.
And then we really create toniccuisine, which is, I often say,
when gastronomy replacemedication.
You know it's a kind of joke,but it's not a joke.
It's when you take out all theinflammatory like I could speak
(11:20):
more about it.
Jill (11:20):
you know, but Please, that's definitely my interest.
I'm with you.
The power of food, Ah, okay,okay so tonic cuisine, yeah,
tonic cuisine.
Jocelyna (11:30):
So it's a gluten-free cuisine.
It's dairy product-free becauseof cassie, you know, the
protein in the dairy product andthe meat will be cooked very
slow.
Temperature, okay, 230Fahrenheit, wow, and less, yeah,
(11:54):
because what they discover iswhen it's got high temperature,
when you cook the meat, itcreates they call it a glyco
toxin, a toxin.
Yeah, that could be cancer.
Jill (12:08):
The carcinogens yes.
Jocelyna (12:09):
Exactly the right word .
Jill (12:11):
Thank you.
Charing like barbecue charring,yes.
Jocelyna (12:16):
In French we say maillard reaction, you know?
Oh, okay, there is a reactionin the protein that could be.
How do you say that?
Oh, carcinogenic?
Yeah, exactly, yes, yes, so andthen we say, okay, and how
about lactofermentation to putin our food?
(12:36):
It's how to make ourmicrobiology healthier and how
to maintain our immune system,as it speak.
Without, we are not in a diethere.
Yes, and I've seen that peoplelike they want to, they will
come and want to lose weight, orbut when they are in this way
(12:59):
of eating, naturally there isinflammation.
That goes away and with that,losing weight goes.
It happens naturally yes, yeah,so it's a way to a better weight
management, you know, and atthe same time preventing cancer
and all that.
But we are, I'm not anutritionist, I'm just a human
(13:24):
that want to eat in a nice way.
Yes, I would say, in a sexy wayand without pain, you know.
Jill (13:32):
Yes yes, oh, I love it.
This is fantastic, and while Iwas there, I noticed your
wonderful gardens that you have.
So is a lot of what you servein the diet Of course, of course
.
Jocelyna (13:44):
Now we are starting again the gardens right now with
our greenhouse because all yearround we produce sprout and oh
yeah, it was fascinating.
Jill (13:55):
in the yoga studio there were sprouts everywhere.
Jocelyna (13:58):
It was just fantastic, and now we have a new
greenhouse and we can do muchmore, and during the summer, for
years and years, our garden arevery generous with us.
And we have a team that takecare of it and the idea is often
people will do landscaping, youknow, but for us, for me,
(14:20):
landscaping has to be in adirect connection with the
kitchen.
It's not there to decorate fordecoration, no, it's the yeah,
it's great beauty, but has alink to be served at the table.
And often clients say, oh, myGod, wow, yes, kale is so
(14:43):
beautiful, you know it's, butthere is all the herbs and
everything that we manage thedecoration outside landscaping
yes, connection with the cuisine, and that I'm proud of that.
Since years and years we havebeen doing that and often the
(15:04):
specialists of landscaping willsay why do you do that?
And they sent that off.
Have this thought thatlandscaping?
It has been created by peoplethat were rich and it create
beauty.
But in respect with nature canwe create beauty?
(15:25):
And it has a direct link withour cuisine.
Jill (15:30):
Yes.
Jocelyna (15:31):
So instead of putting a lot of energy to landscape and
then go to the market to buythings, no, then you go and cut
your fresh, your fresh, whateverherbs in there.
Yes, and beauty is there.
So, a garden.
Is there how to also to harvestthe forest in a nice way to
(15:57):
respect those plants?
That will be just a pleasure inthe experience of the client.
Jill (16:04):
Wonderful, and have you had guests comment that how that
way of eating affected them?
Do they notice feeling better,like in the say they're there
for four or five days or a week?
Jocelyna (16:15):
Just that, is just incredible For me.
Even last week there was a yogaretreat here.
All age were there and there wasalso two, couple I would say 70
, something like that.
And the first after 24 hours, aclient came to me and say I
(16:37):
have arthritis and necrosis.
Every morning I wake up, painare in my circulation.
And this morning I woke up,pain was not there.
After 24 hours I was, oh my God.
And this same client four dayslater.
She just came like a bubblingchampion, bubbling, and she was
(17:05):
showing her hands.
You know, when you've got heratrocious, you say yes, yes, At
last.
Your finger don't move easily,Right?
Jill (17:14):
arthritis.
Jocelyna (17:16):
She had the boat.
So, she said pain is gone.
And she said look at my fingerand she was moving your finger
and she was like a five yearsold girl, you know bubbling and
is it possible?
Yes, we are biochemical.
Does it create all the time thesame effect?
I would say in a way aspectacular as that.
(17:42):
I don't know that.
But what I know is, especiallywith arthritis, 10 days later
people would say pain is gone,completely gone, and without
inducing pills or whatever.
With that, it's the power, thebiochemical power, of what we
eat, and you have to know that.
(18:05):
I would say half of our clientsdon't even know that we do that
.
They will just feel good, andwe see it with people that has
diabetes type 2.
You see that that way, andpeople that control their
insulin by injection, so theyhave to test every day.
(18:27):
And that I mean it just peed byitself because, besides the
fact that it's anti-inflammatory, we control the carbohydrate.
Oh, the carbohydrates.
Yes, it's very lower here, andat the same time, the healthy
(18:49):
fat there is more.
Yes, and it's very interestingto see the impact of diabetes
type 2.
And that is the client thattells me you know and often they
will say oh, my God, I'm eatingso much and I feel loose in my
pants, yeah, okay, and they willlaugh.
(19:13):
You know how is it?
Because we don't speak aboutcalorie here.
Jill (19:18):
Right we speak about anti-inflammatory.
That's all.
That's fabulous, yeah, andbefore we run out of time, I
want to talk about thethermography a little bit.
So, excuse me.
The thermal therapy yes, thethermal therapy.
The hot and cold yes, the hotand cold, because you know,
there's a lot.
It seems to be the in thinglately.
(19:38):
People talk about taking theseice water baths and things like
that.
So can you tell us, justbriefly, as, what is the process
and what is the benefit of that?
Going from the cold to the hotto, you know, and back and forth
?
What does that do Back?
Jocelyna (19:51):
that and also the power of cold by itself.
Oh, okay, because cold byitself it has been.
You know, in French we say ithas been rejected in our life.
You know, in a way, especiallyus.
We are in the cold country andthe power of cold is just
incredible, and when we link itto the hot it becomes easier to
(20:15):
do.
So we work with the infraredsauna.
The infrared sauna it's one ofthe guys from America, dr Yu,
that really publicized it for me, and when he came here he said
if you want to do detox, pleasedo infrared sauna.
For 40 years I always hadFinland sauna and I or Ha-Man,
(20:39):
which is very good, and infraredsauna has the power to take out
the heavy metal in your muscle,in the fat.
Yeah, because infrared it enterin your body.
That's the Japanese people thatin the 60s it was a treatment
(21:03):
in the hospital.
Sorry, I really do say it in acrude way.
No, that's so interesting, butthere is a lot of knowledge
about infrared sauna.
And then when in America thetower 9-11, the tower collapsed
fireman, you know, the firemanwere caught in that.
You remember all those picturesof people breathing.
(21:26):
That's great thing, you know.
Jill (21:28):
Yes.
Jocelyna (21:30):
So there was a lot of heavy metal in that and those
things enter in your system.
How do you get that out of you?
And it's the Dr Yu that was incharge of the pollute detox,
those firemen that introducedinfrared sauna.
That's how they did it, youknow.
(21:50):
And so when I heard that aboutthis technology, so I decided to
have that.
It's a nice way to detox.
People can read and research onthat.
It's very interesting.
Yes and then not then to go inthe cold.
Jill (22:10):
Right.
Jocelyna (22:11):
To go in the cold, I would say in a peaceful way,
which is not easy because wehave always our system that want
to react to cold, stress,whatever.
So we teach technique tobreathe, relax and go in it in
(22:31):
the cold and then get out andobserve how we feel and slowly,
when people start to feel theeffect of it, they start to get
in love with it.
And that's why it's so popular,because it take out our toxin,
all the cortisol.
It helps, and all thecirculation in your body is
(22:56):
activated and at the same time,where it is so powerful, it's in
the brain, the mind.
That's amazing.
It feels good.
So what I teach here?
Because it's not everyone thathas a cold lunch, but everyone
has a cold shower, has a shower,and most of people know that.
(23:19):
When I was young they taught methat you take a hot shower and
then you finish with cold.
But everyone do it the same way.
You know we say, oh, it's toocold, ok, it's not the way I
teach it.
Ok, you can start with the hot,but then you turn it towards
the cold and you breathe.
(23:40):
You breathe very quietly andyou check your resistance that
you have and you let them go andthere will be tension coming
out and you let go and then youcan stay a minute, two minute,
three minute and when you getout of your cold shower it's
(24:01):
just incredible the feeling.
The brain is quiet and supposeyou wake up in the morning and
you don't feel so good.
You know you take the coldshower.
It just makes a reset in thebody and it brings peace.
I know in our blog there isinstruction about that, but I
(24:24):
hope that people will catch theidea that it really activates
all the system and it's easy andit costs nothing.
Jill (24:36):
Oh, that's wonderful, that's lovely.
Jocelyna (24:38):
Yeah, then cold can become your best friend.
And last month I had aconference given a hotel and I
was tired, you know.
And before the conference Isaid to my husband oh, I will go
to the room and take a coldshower Because I was tired, you
know.
I entered peacefully in thecold.
(25:00):
Of course there is tension atthe beginning, but I let go, let
go, and then I stay maybe fiveminutes and when I went out of
that all the tiredness, thefatigue was gone, and I mean in
five minutes.
Jill (25:16):
Oh, this is perfect.
This is wonderful.
Justalina, we're running out oftime, but I just love hearing
this and this is so wonderful,so I'm going to include links to
the instructions for thethermal therapy, just like you
gave for the bath or for theshower, and then also links for
someone to come visit.
(25:37):
Yes, and what I?
Jocelyna (25:38):
would say is people when they come in vacation and
they want to really increase anart of living.
I would say there is a programfor seven nights and there is
personal training with that andwe really design it according to
the objective of the person.
(26:00):
Some come here just to loseweight, ok, some to unwind and
distress and at the same time,they need coaching and in a way,
it's a deal to come in QuebecBecause of the price of the
first and second, because of theexchange of money.
So, and they discover theFrench flavor.
Jill (26:24):
Oh yes.
Jocelyna (26:24):
So people love it.
Jill (26:26):
Oh, I love it so much.
Well, thank you so very much,and I appreciate you taking the
time to educate us on this, andI'm with you on the power of
food, so I just really it's animportant message to share.
So thank you so much.
Jocelyna (26:40):
Merci beaucoup, Gilles .
Jill (26:41):
Merci beaucoup.
Ok, enjoy your day.
Bye, ok, bye.
Welcome to Global Journeys withJill Dutton, the captivating
travel podcast that takes you onan extraordinary adventure
around the world.
I'm your host, jill Dutton, andI am thrilled to be your guide
through the mesmerizing tapestryof cultures, landscapes and
(27:05):
experiences that await us.
Global Journeys with Jill Duttonis more than just a travel
podcast.
It's an exploration of humanityitself.
Through the power ofstorytelling, we illuminate the
lives of the remarkableindividuals we encounter along
the way, whether it's throughthe eyes of a fishing guide, a
distillery owner, a mixologist,a historian, chef, or even a
(27:29):
farmer.
Each person we meet adds a richlayer to the narrative of
culture and place.
In this podcast, we embark on atransformative journey where
the focus goes beyond thetypical tourist attractions.
Instead, we dive deep into thehearts and souls of the places
we visit, uncovering the hiddengems and untold stories that
(27:49):
make each destination trulyunique.
Join me as we venture off thebeaten path, seeking
authenticity, connection and adeeper understanding of the
world we inhabit.
Together, we'll unravel thetapestry of cultures, one story
at a time.
Although my writing career beganin the late 90s, when I created
and launched a wellnesspublication called Evolving
(28:12):
Magazine, since 2015, I'veworked as a travel writer on a
mission to seek out the locallycelebrated foods, liquor, trends
, outdoor activities and storiesof those I meet along the way.
My work has been published inWine Enthusiast, a far woman's
world, first for women, insiderroad trippers, modern farmer
(28:34):
chilled magazine and many moredigital and print publications.
I'm also the creator of GlobalPlates the people we meet, the
food they eat a syndicatedcolumn.
Creating this podcast is thenext step in my journey of
sharing the stories of thepeople I've met along the way.
So pack your curiosity, leaveyour preconceived notions behind
(28:55):
and let's embark on globaljourneys with Jill Dutton, where
each episode promises toinspire, educate and awaken the
wanderlust within us all.
As we travel on this excitingpodcasting journey together, I
invite you, our incredibleaudience, to be a part of it.
Share your own travel stories,insights and recommendations
(29:16):
with us.
Whether you have a hidden gemin your hometown or a dream
destination that has capturedyour imagination, we want to
hear from you.
Your suggestions will helpshape the future episodes of
Global Journeys, with JillDutton guiding us towards
extraordinary locations andexperiences that deserve a
spotlight.
Remember, this podcast is notabout just the host or the
(29:37):
guests.
It's about the collectiveexploration and discovery that
unites us all as wanderers inthis vast world.
So reach out to us through ourwebsite, social media channels
or email and let your voice beheard.
Find your suggestions to me atJill, at Global Journeys with
JillDuttoncom.
(29:57):
I can't wait to hear from you.
Until next time, may yourtravels be filled with endless
curiosity, open-heartedencounters and transformative
adventures.
Love Travels, fellow Explorersand Keep Wandering.
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