ClubWest e-edition March April 2015 by newsnow Niagara

March/april EDiTiON 2015

Having a Bird! Wildlife artist Rick Manners is one busy fellow

new CHef in residenCe Jan-Willem Stulp

grimsBy autHor series: The story is the thing

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Are you ready to “think outside the bank” for your Spring mortgage renewal? VOLUME 1, NUMBER 5 • MARCH / APRIL 2015

“Fixed or Variable?” - This is the question that many clients are asking me, especially now, as the 5-year fixedrate mortgages continue to be offered at below three percent. When shopping for a Variable-Rate Mortgage, pay attention to how you will be treated by your bank or other financial institution, if, at some point during the term, you decide to convert your Variable-Rate to a Fixed-Rate Mortgage. Most banks advertise two sets of interest rates to consumers: the Posted Rate, and the Discretionary Rate. Will you be charged the Posted Rate, or the Discretionary Rate, at conversion time? Sometimes, the lender’s contract will specify the discount that you may be eligible to receive at conversion time, but if there is no mention of it, then the conversion pricing will be left to your branch’s discretion. I can eliminate this uncertainty and risk by placing your new mortgage with a financial institution that offers just one fixed term rate: Best Discounted! A mortgage is likely to be the biggest debt we take on in our lifetime, so give your renewal the attention it deserves! Take the time now to speak with an expert like myself about your renewal options. Together, we can determine how to align your present financial needs with your future financial goals. There is no cost to you for my service as I am compensated by the companies I represent. Talk to us. You’ll be impressed.

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“The Story is the Thing” – Page 26 Page 12 – Tough & Tiny branch of family tree Page 14 – Fishing West Niagara Page 16 – No question: Just Train Crazy Page 18 – Everything old is chic again Page 20 – Chef in Residence: Jan-Willem Stulp Page 28 – Spring Clean-up for your body March/april EDiTiON 2015

ON THE COVER This eagle painted on eagle tail feathers by Grimsby’s Rick Manners is a striking image and evidence of his strict attention to detail. For more on this amazing artist, please see Page 6.

OUR TEAM 15,000 copies distributed in Niagara West,Winona Proudly Published By 100% Niagara owned, operated and printed by 1602207 Ontario Ltd. 49 Main St. West Grimsby L3M 1R3 Ph: 289-235-9500 Email: info@wn3.ca

Having a Bird! Wildlife artist Rick Manners is one busy fellow

new CHef in residenCe Jan-Willem Stulp

grimsBy autHor series: The story is the thing

Publisher

Mike Williscraft mike@wn3.ca General Manager Catherine Bratton catherine@wn3.ca Editor Katherine Grant kate@wn3.ca Advertising Sales Pam Haire pam@wn3.ca Jen Mendonca jen@wn3.ca Erica Huisman erica@wn3.ca Graphic Design Donna Wisnoski, Dorothy Deak

Statements and opinions of writers do not necessarily represent those of the publisher or NewsNow. All rights reserved. Reproduction of any article, artwork or photograph without written permission from the publisher is strictly prohibited.

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opinion STAYING CONNECTED

“Either write something worth reading or do something worth writing.”

- Benjamin Franklin

’ve had the pleasure of knowing Rick Manners a long time. He was one of the first people I met via his work with the Kinsmen Club of Grimsby back in 1995 when I helped start the super successful Greater Grimsby Open, as it was called back in the day: the Kinsmen’s mini-putt fundraiser which sells out every year. He was also there when the Kinsmen helped me start the Grimsby Home Show – a tireless worker, a phenomenal artist and a man blessed with a motor that just does not quit. He has not been well for a long time. He reluctantly speaks about his affliction and one thing is for certain, he does not dwell on it. When he was speaking about how he deals with his medical visits, I could not help but think of my father. My mom used to joke that his tombstone would read, “I can’t stay here. I have too much to do”. This, too, is Rick, but for different reasons. I can see doing another feature on him in a year’s time because I felt so bad leaving out so much. The man is an army of one and we could use a dozen more in our community just like him. Thanks very much for the time last week, Rick. It is much appreciated, as always. And, yes, this is the March-April edition, but it is not too early to start thinking about gardening and landscaping. I said thinking, not digging through three feet of snow to plant bulbs. We have some extremely knowledgable and friendly greenhouse folk right here in our midst and you will find some commentary in this edition from them. They are excellent sources of information, the people at Vineland Nurseries, so stop in and fire your questions at them. ClubWEST also welcomes chef Jan-Willem Stulp to our list of contributors. Jan has some great ideas of themes he will cover in the coming months to entertain and challenge those who are culinary inclined. He has a wealth of experience and is excited at the challenge. We’re glad to have him. Looking ahead, May will be another first for Niagara West. ClubWEST is the area’s first lifestyle magazine and in May, as laid out in our inaugural edition last summer, we will be publishing the area’s first “destination” publication. Our whole theme – ClubWEST is a great place to work, live and play – will go to high-end homes around the Golden Horseshoe from Niagara-on-The-Lake to Mississauga, a total of 100,000 homes. We’re already working on our content for that edition. It will be our chance to tell everyone just how great we have it here, and that is pretty darn good! So watch for that the first week of May. We deliver on time, every time, no month-long delays here. Publisher, ClubWEST Magazine Mike Williscraft

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Passions Art and More

Having a bird!

Grimsbyâ&#x20AC;&#x2122;s Rick Manners never met a challenge he did not relish Rick Manners with some of the varied feathers he works with, along with some completed works. The bird over his shoulder, a Peregrine Falcon, was made into prints which each delegate at the recent Kinsmen Club convention in Niagara Falls was given as a gift. Williscraft - Photo

6 clubwest.ca | March/April 2015

Art and More

By Mike Williscraft out to Grimsby to visit her parents who ould the real Rick Manners had just decided to retire there. please step forward? “Instead of taking the highway, we The bus driver. got off and took the scenic route. As we The incredibly gifted artist. came into town on Hwy. 8, we The dedicated Kinsmen Club of Grimsby passed the Old Stone Shop and member. I slammed on the The naturalist. “That Old Stone Shop brakes. As soon as The dedicated husband saw it, I knew it got me through some Iwould of nearly 30 years. be a great difficult times. The hard-working emspot for me,” recalled ployee of the Grimsby It was my escape from Manners. Benevolent Fund. reality and even within “ I got out of the The friend who would car and saw a man that I could go into the help at a moments raking in his yard. other room and play my That turned out to notice. The avid collector/ guitar, relax and clear be Al Jordan. I asked builder of toy muscle if he knew who my mind. I could just him cars. owned the shop. He tune everything out,” said, ‘me’. It needed a No matter which hat Manners is wear- recalls Rick Manners of lot of work, ing when one interacts his studio on Hwy. 8 but we got with him, there is a it all set common denomenator which is consisup, cleaned out and the tent: a big smile and a drive to get things rest is history.” done. Actually, it is still a These days, most may recognize him work in progress as fate from the GBF store or perhaps someone brought Manners to may have seen him in his Kin T-shirt set- town, but he is still in ting up for a community event. the process of comHis passion, one of them, painting pleting the canvas has taken a bit of a back seat at times in which will depict recent years. his life here. While living in Toronto and operating Even before studios in Thunder Bay, Brantford and the move, before Toronto simultaneously in the early 90s, the studios, ManManners and his wife, Kathy, made a trip ners had a highly

successful career at a major marketing firm in Toronto. “I was the production manager for the AV department. We handled all kinds of major accounts for companies like Texaco, Mazda and the DND (U.S.’s Department of National Defence). I travelled all around the world constantly. People might remember that Hochtaler commercial for Andres Wines with the lady dancing in the top hat, tails and cane. That was us. That lady was my secretary,” noted Manners. “Now I was just married. And for the first five years I was barely home. I would be home for a couple of days a month, change my shirt and off I would go. It was a 24/7 job. The executives all drove Jags or Porsches. They were all divorced and all had health issues. I would sleep on darkroom floors and in airports.” Of that point in his life, Manners learned a lesson which has proven to be a rudder for the way in which he has conducted himself on a day-to-day basis. “The man who owned that company was a phenomenal man. He would just find a way to get things A guitar commissioned after the tragic death of NASCAR great Dale Earnhardt.

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PASSIONS Art & More Continued From Page 7 done. No complaining. No whining. If you’re committed, you find a way. I have lived my life on that,” said Manners. The direction of his commitment took a decided permanent turn on a chance happening at a most unexpected time. “I was taking a break one day and I walked into a book store on Yonge Street. I saw a little book by Kay McKeever that had an owl on it. I got the book and went back to the office,” remembers Manners. “I got out a pencil and did a sketch of a snowy owl. I had always been interested in wildlife. Everything changed right there,” said Manners. “Years later I was doing a show at a conservation area on Guelph Line and a lady came in and studied a painting I had done of a barn owl. She said it was the most accurate illustration she had seen. I thanked her, and she left. After she was gone, I asked someone who she was. It was Kay McKeever, who lives in Vineland, the lady who wrote the book I had seen in the bookstore that day.” From that initial owl sketch made while on a break at his marketing job, Manners built a whole new career as a wildlife artist which took on a whole other life of its own. Soon he was travelling to Thunder Bay on a regular basis and opened a studio there. He had a long series of regular clients for which he did work. “I was shipping my work all over the world,” said Manners. “It was a lot of work, though. I was doing 40-45 shows a year. It would sometimes cost me $1,000 for travel, hotel and food just to sell one $200 print.

8 clubwest.ca | March/April 2015

Along the way, there were commission works as well. He noted he has just completed one such piece for National Geographic for a woman in northern Quebec who raised wolves. “They only had two black and white photos of this one wolf which the lady raised since birth and eventually returned to the wild. That was a challenge to pull detail from those photos, but they really like it.” Another regular

client is the Anishinabek Nation. “When they have someone who has earned a distinction, they’ll call and I will send them an eagle feather with an eagle on it. I’ve been doing that for 10 years now,” said Manners.

For McMaster Children’s Hospital’s Teddy Bear Picnic, Manners created a scene with a Grizzly Bear bringing his own Teddy Bear to the hospital for repair. He noted the bear’s features had a 3-D effect as they followed the contours of the rock. He estimates he has about 100 rocks in storage waiting to be worked on.

PASSIONS Art & More From Page 8 He is also noted for painting remarkable lifelike images on stones, stones of all shapes and sizes. When one sees Manners hauling

furniture in or out of the GBF store, ball cap on, sweat pouring from his brow, it is easy to forget this man in one of the foremost wildlife artists Canada has. It is also easy to forget Manners is a man with real-life challenges on a daily basis. “The most valuable thing I own is my $10 Timex watch. Time is most important to me because I know I will never have enough to do all the things I want to

Rick Manners with the little book that started it all, and a work on rock of Arrow, his faithful dog.

do in my life. When asked, Manners reluctantly stumbles through the long, complicated name for his serious afflication. “I really don’t want to dwell on it, but it is a bone marrow thing. Basically I have about 100 times more platelets than I should. My white and red blood cell counts are fine. I go in every three months for my ‘oil change’, I call it. They draw about about 1,000 ml of blood. It is very dark, almost black,” noted Manners. “I’ll have to do that every three months for the rest of my life. When I’m there, I just tell the doctors, ‘Just tell me what I need to do and I’ll do it, cause I got to get back to work’.” “It is one of life’s obstacles. It is one of the cards dealt to you in life and you play it as best you can.” No matter what challengess life has presented Manners with, he only knows one way to meet them: head on.

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Pursuits NATURE

The skies have it

It all comes together at the Point

By Katherine Grant n March 1, the first of dozens of volunteers will gather at Beamer Point, and, eyes lifted skyward, they will await the arrival of the first birds of the spring hawk migration. It sounds momentous – and it is.

Photo by Barry Cherriere – adult Red Tailed Hawk.

10 clubwest.ca | March/April 2015

The annual raptor count is coordinated by the Niagara Peninsula Hawkwatch, NPH, and takes place every day from 9 a.m. to 5 p.m. until May 15 and it is made possible by a very specific set of circumstances. It is in Grimsby that the Niagara Escarpment is closest to Lake Ontario. The slope of the escarpment is also the steepest here. In the spring, as the sun warms the air, it rises and the cold air rushes in creating an updraft. The raptors, looking for energy efficiencies, ride on these thermal waves and can soar for miles. “It could be miles before they get low enough to have to find the next thermal. Glider pilots do the same thing,” said Bruce Mackenzie, director of special projects for the NPH. This unique junction means these magnificent birds are all funnelled directly over Beamer Memorial Conservation Area making it an ideal place to identify and count them each spring as they fly overhead on their way north. The count of migrating raptors includes hawks, eagles, falcons, vultures and ospreys and has been ongoing for 40 years at Beamer. When Mackenzie

moved to the area back in the 1970s he was already an avid naturalist but was unaware there was such a thing as a place to watch the migrating raptors. Mackenzie and others with an interest in monitoring the birds found a place to do so and the NPH formed in 1991 to help co-ordinate the effort. Being aware of changes in the bird population can help identify endangered species among other things. The group was able to collect significant information about the redshouldered hawk, a bird not often seen in great numbers as it prefers swampy areas. They were able to determine that it migrated early. “That was a great motivator early on, that we had discovered something,” said Mackenzie. Up to 16 different species of raptors are counted and the information is submitted to the Hawk Migration Association of North America so a broad picture of the hawk migration and their populations across the continent can be collected. “There are few places as good as Beamer where the public can observe such a significant hawk migration and learn from expert counters. Common hawks such as Red Tailed Hawks and Turkey Vultures are observed frequently along with less common migrants like Bald Eagles and Ospreys. This spring over 14,000 raptors are expected to be observed migrating at Beamer. The Beamer

Pursuits NATURE

Continued From Page10 Memorial Conservation Area has been identified as an International Important Bird Area,” said Mackenzie. The count is a tremendous example of citizen science and it has worked to collect the most significant collection of data on birds in Niagara, he added. People of all ages can enjoy and learn from observing this spectacular migration. It is Mackenzie’s hope that more youth will become involved. As the youngest of six children growing up in Toronto in the 1950s, Mackenzie was part of a family that embraced nature and encouraged its study. His brother had a butterfly collection – his mother

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encouraged him to study birds, and he did. “As a young boy, seven to 10 years old, I would be gone for the day,” he said.

Beamer to observe the migration. The counters are experienced hawk watchers and are always pleased to help visitors and students learn how to identify the migrating hawks and learn about their ecology and the importance of the area. The counters can always be found at the observation tower. There is no admission charge to the conservation area. On Friday, April 3 from 10 a.m. to 3 p.m. there will be an open house featuring hawk identification workshops, children’s programming, live bird demonstrations and special talks on the raptor migration. Beamer is located at 28 Quarry Road in Grimsby.

It is never too early to become “involved with citizen science.

”

- Bruce Mackenzie

It is never too early to become involved with “citizen science” said Mackenzie. “We have a number of experienced and educated hawk watchers that are more than happy to share their knowledge in identifying migrating hawks.” The public is invited to come out to

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Their Story PASSIONS

Jim and Simone Lounsbery of Vineland Nurseries surrounded by some of the specialty trees they grow at their Martin Road business.

Tiny but tough branch of the family tree 12 clubwest.ca | March/April 2015

Their Story PASSIONS By Katherine Grant here isn’t much Jim Lounsbery doesn’t know about horticulture so when he does learn something new he finds he is pretty pleased by it. “That’s the cool stuff,” says the owner of Vineland Nurseries with a grin. Jim has managed the continuing education horticultural department and teaches plant identification to the novice as well as seasoned gardeners at Mohawk College for over 30 years now. Together with his wife Simone, they operate a unique nursery in the heart of Lincoln specializing in dwarf and unusual evergreens, rare trees and shrubs. Jim put in many years at the Royal Botanical Gardens and worked at the Vineland Research Station as well. Of all the work he did, his preference was for nursery work – and that is where he would ultimately put down roots. Vineland Nurseries has gained a reputation for growing special plants for small spaces. When he started in the industry it was thought that the dwarf conifers and rhododendrons wouldn’t grow in this climate. “People said they wouldn’t grow here and they do; I like looking at things that are different,” he said about taking on the challenge. The nursery doesn’t just grow the small and unusual varieties but also grows and sells larger trees and all manner of plants and landscaping materials. Jim also does landscape work and pruning noting there is both a science and an art to pruning, something he tries to pass along to his students and his clients. Some pruning is cosmetic in the same way a person would tend to their hair. Other times it is about trying to cut out a diseased section to improve the health of the plant. But either way, it is best to respect the natural shape and growth of the plant in question. “Observe it, look at its structure. If it is globe shaped don’t try to force it to be something else,” he said. When in doubt, leave it to an expert. Japanese Maples? “Prune, don’t butcher!” says Jim. Ginkgo trees? “Horribly slow growing,” he added. And while rhododendrons do grow here, understanding the soil, moisture, space and light needs of the flowering plant is crucial to its success. Simone handles much of the business end of things at the nursery and also plants trees and tends to the nursery stock. She studied at the Niagara Parks School of Horticulture as well as at Mohawk. “My mom always had a garden and she would always tell me to put gloves on,” she said. “I said ‘I went all winter, I need to feel the soil in my hands’.” Between the pair, they won’t steer you wrong. Vineland Nurseries is located at 4540 M artin Road and a catalogue of their stock and hours of operation can be found at www.vinelandnurseries.com

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Niagara at Play PURSUITS

A Fish Story from the waters of Lake Ontario

Rob Leblanc, left, sports a huge grin as he holds up a king salmon, with Shane Thombs of Fintastic Tours. By Shelley Langley s the snow melts and the days become longer, many people head outdoors – awakening from their long winter slumber. For those who love the thrill of fishing, Niagara provides a plethora of places to explore with a rod and reel. There are plenty of places along the shores of Lake Ontario for the young or those that can’t make it out onto the water. With an abundance of fish, Niagara West offers many locations to try your luck at catching some great fish. From bass, perch, and trout to salmon, the area offers a wide selection for the outdoor enthusiast. Jordan Harbour provides some trails to get you down to the Twenty Mile tributary where you can cast from shore for brown trout, salmon – both chinook and coho – bass, carp and perch. The shoreline is rocky so those with mobility issues or younger anglers need to take care but many fish of different species have been caught from shore. If you are fortunate to have a boat,

14 clubwest.ca | March/April 2015

the marina provides a ramp and you’ll be able to catch some nice sized salmon in early spring as they rush to spawn. Another great area to visit is Fifty Point Marina. If you want to introduce your children to fishing, Fifty Point offers a stocked trout pond. Easy access to the water including wooden bridges to cast from, allow children or those with special needs, a nice flat surface. Fifty Point also offers a boat launch and if you head out into Lake Ontario you will find some of the best lake trout and salmon. Lake Ontario is host to many tournaments for fishing and the King Salmon is very popular with both new and seasoned anglers. “It wasn’t until I got my first boat that I realized what a gem I had in my own backyard,” said Brian Sokolich, a resident of Grimsby. Sokolich uses down riggers and dipsy divers off his Lund

Niagara at Play PURSUITS Continued From Page 14 boat and enjoys the excitement of hooking into a king salmon as it puts up a strong adrenaline pumping fight. If you don’t own a boat but still want to fish for these king salmon, Shane Thombs of Fintastic Tours offers a great opportunity to experience the thrill of reeling in the salmon in Lake Ontario. His crew will outfit you, and help you through the entire process to make sure you land the big one and his boat launches from Foran’s Marine in Grimsby. Thombs has valuable experience on Lake Ontario regarding the habitats and temperatures so critical to finding the larger fish. He also provides seminars in the off season for those looking to upgrade their skills. “One of the advantages of fishing in Grimsby is that the season starts as soon as the ramps are ice free,” said Thombs. “There is excellent brown trout fishing before the salmon start to bite in mid-April.” For those anglers that want to pier fish, head over to the Grimsby Pumphouse. You can fly fish the Forty Mile Creek tributary for rainbow trout and walk the banks of the shore

on a fairly flat surface. At the pier, you’ll be able to do some longer casts for brown trout and salmon. The benches and gardens around the Grimsby Pumphouse make this a wonderful family destination during the warm months. For all of your gear and tackle needs, one must make the trip over to Grimsby Tackle. This friendly and knowledgeable local bait and tackle store offers advice and just about any gear one would need for a day fishing. Grimsby Tackle’s Martin and Josh, have a vast knowledge of Lake Ontario and will be able to assist you with your needs to get you out on the water. They host many tournaments throughout the fishing season and deal with some great lines of products. If you are planning a day out fishing, your first stop should be Grimsby Tackle. Niagara West offers many great opportunities to fish in the summer months. With such varied species and many different types of fishing, fishing in Niagara is a sport that both the young and old can come together to enjoy.

Brian Sokolich of Grimsby holds up a rainbow trout caught out on the lake.

March/April 2015 | clubwest.ca

His Story Pursuits

No Maybe About It ...

Just Train Crazy

By Katherine Grant

Peter Howey owner of Just Train Crazy in Beamsville. 16 clubwest.ca | March/April 2015

hen a little boy sees a train, it is a powerful and beautiful thing. “And it moves but it doesn’t really come to life until you create the environment in which it moves,” says Peter Howey about the magic of trains. Howey, owner of Just Train Crazy, had a moment like that when he was just a boy of about eight. “My dad got a deal on a bunch of trains and proceeded to build an empire in my basement. My friends were envious.” His Beamsville store carries all the elements needed to create a little magic in any basement – or train room. Building model trains is the single biggest hobby in the world and its popularity is not just among little boys; men and women and little girls enjoy creating miniature worlds in which they can command the trains that roll along the tracks. “We have some of the best, world-class modelers right here in the neighbourhood,” said Howey, adding some guys can get a bit obsessive about it, choosing a specific time period in history to recreate for example. That requires a large amount of research: were the trestles wooden or steel? Or they try to create a specific location or make it all Canadian. Nothing wrong with that, anything they need can be found in different sizes. For example, a quick look around the store reveals such tiny props as rows of crushed cars suitable to create a junk yard. There are boats and bridges in case a waterway will wind its way through your model train world. Or how about a stagecoach to go with your steam

His Story PURSUITS Continued from Page 16 engine? There are tiny figures of kids on skateboards, families ice skating, painters on ladders, lumber jacks and loading docks – whole worlds await, limited only by the modelers’ artistic abilities. And trains give back; they carry loads and perform functions and it all comes to life through the operator. It is a great hobby for families to do together, says Howey. “At the end of a session of video games all you have is sore hands. A kid into model railroading has something to show for his time and he has learned several disciplines without even knowing it,” he added. “Carpentry is required and sculpting, painting, electrical, electronics and digital animation.” While some adults hesitate to make the switch from analogue to digital, the kids embrace it, said Howey. For close to a dozen years now, Howey has been helping those model trains come to life and he makes house calls if anyone needs help setting up or planning their model. Just Train Crazy is located at 5253 King St., Beamsville next to Ericway Tire. Peter Howey can be reached at 905-563-9200.

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Her Story BUSINESS

Vintage Vogue

Where everything old is chic again By Katherine Grant alking into Vintage Vogue in Smithville is a different experience every time you visit – it seems something new is always waiting just around the corner. Well, new perhaps, but more likely something grown mellow and more charming with age. Owner Cindy Kyle has an eye and a love for all things vintage. Whether it is an old pair of shutters with chippy paint, or a stunning chandelier, she finds a way to display it to show its beauty. While some pieces stand alone – a rustic wagon wheel or watering can to add that special touch to your garden – countless other items lend themselves to the Do-It-Yourself, DIY, trend. “People don’t necessarily want heavy, dark furniture,” said Kyle. “They want to add colour and character by distressing it. It doesn’t have to be perfect.” And therein lies the art: distressing. “It is all in the finishing,” adds Kyle who teaches the technique during workshops at her store. She also teaches the use of chalk paint and carries a line of paint, Country Chic, that does not contain harmful solvents. The chalk-based paint can be left as a soft powdery finish or wax can be added. “The wax is a sealer, it is an all-natural beeswax and provides a fabulous finish,” said Kyle who has a number of old pieces she has turned into showstoppers. Her classes have proven popular and she keeps the groups small to make sure everyone takes away a new skill. “Trial and error is sometimes the best way to learn and I want them to be comfortable doing it on their own,” she said. For those who enjoy making their own pieces, Kyle has old picture frames, drawers filled with everything from bakelitebuttons to a case of polished doorknobs ready to be repurposed. That, in fact, is the theme that best describes many items in the shop: re-paint, re-purpose, re-do, re-love, whatever your style. She carries architectural salvage such as barn board, windows, doors and shutters among other items; collectables, fine China, wooden crates and boxes, mirrors and candlesticks, all manner of lamps, lights and furniture: dressers, cabinets,

18 clubwest.ca | March/April 2015

Her Story BUSINESS Continued from Page 18 a massive work bench that would serve as a perfect kitchen island, tables and chairs, both wooden and upholstered, wicker, tinware, and many one-of-a-kind pieces. In addition to items for use in home decorating projects, Kyle sources unique vintage clothes when she comes across it. A spring display of vintage handbags, umbrellas, hats and ladies gloves currently takes centre stage atop a lovely old dresser refreshed with chalk paint in sage green. There are several rooms to wander through, and don’t forget to look up: a row of mint-condition Nancy Drew books can be found on one shelf and old cabinets nearby hold a treasure trove of glass and stoneware. She has added gift items and carries popular Paris-themed home decor pieces. One room is set up as a bedroom to showcase bed linens and dressers as well as vintage photographs and lamps. In showcases at the front of the store, visitors can find a bountiful mix of new and vintage jewelry. New clocks are at home side by side with old. Kyle has lived in Niagara for about 25 years. She is retired from Dofasco and was looking for a cool retirement project that would allow her to express her creative nature. “Dofasco is a fabulous company to work for but it wasn’t a job that fulfilled that desire to be creative,” she said. She and her husband travel to antique shows, auctions and flea markets to find treasures for her shop. Estate sales are another great source for items to re-love. Kyle used to take her wares to antique shows and realized that staging various areas with home decor and props was her favourite part of the shows. “My husband says if I sell a teacup I have to rearrange the whole shop,” she says with a smile. Opening a store of her own was an extension of that love and more and more people have been making their way to the little laneway in downtown Smithville to take advantage of her ability to find just the right piece for their home or project. She recently celebrated six years in businesses and when she isn’t tending to her shop she is tending to her miniature horse on her Caistor Centre farm. Vintage Vogue is located at 103 McMurchie Lane in Smithville, email vintagevogue@gmail.com for information on classes and she can be found on Facebook at Vintage Vogue. The shop is open Tuesday to Saturday from 10 a.m. to 5:30 p.m. and is closed Sunday and Monday.

March/April 2015 | clubwest.ca

Cuisine Chef in Residence

Chef in Residence Jan-Willem Stulp

Showcasing all Niagara has to offer Chef Jan-Willem Stulp and his wife, Jane, opened Grand Oak Culinary Market in 2011. His extensive background and entrepreneurial spirit make him a great fit as ClubWESTâ&#x20AC;&#x2122;s first Chef in Residence.

20 clubwest.ca | March/April 2015

Chef In Residence CUISINE (Editor’s Note: With this edition, ClubWEST welcomes Jan-Willem Stulp as its first Chef In Residence. Jan-Willem will provide readers his spin on seasonal dishes, complete with anecdotes and tips. If you have any questions of Chef Jan, submit to: info@wn3.ca) By Jan-Willem Stulp arrived in Niagara in my 17th year via my birthplace, Uithuizermeeden, Northern Groningen, Netherlands; the town in which I grew up, Drachten, in Friesland, and; British Columbia. As a kid, I loved food, loved eating it and had very particular opinions on certain foods. There were certain things I could not stand eating, or even smelling; these dislikes remain to this day. On the other side of the coin, though, there were many things I loved tasting, eating and trying – there are very few things I will not eat. I loved the way my parents would make a feast on Sundays, always with a different variety of meat, vegetables, potatoes or rice, or pasta, and often with unique ingredients or preparations. I loved playing with food, and often found myself most confident in the kitchens of my friends, instead of on the soccer field or the hockey rink. When I had the opportunity, I sold a small business I owned, at 19, and used the funds to put myself through a culinary training program. I visited the building site of a restaurant being built in a new winery – each day – coming home from the Culinary Institute, and by the time it opened, I was hired. As it turned out, Inn-onthe-Twenty was a leader in

its field, boldly utilizing local growers’ products to feature on its menus and opening up opportunities for many new cooks....and I was there in the midst of it! Micheal Olson, now a celebrated Chef-Instructor at the Niagara Culinary Institute, was a visionary chef, and dared to do things nobody else had, to great success. I got to rise with the tide. I married at 23, and learned at other restaurants and kitchens throughout Niagara while our family grew. I arrived at Vineland Estates Winery in May of ’96, as a Line Cook, and ended up staying there for 15 years. In 1998, the winery won the Grand Gold at the Vin-Italy Wine Expo. At the same time I was invited to cook at the James Beard House, in New York City, a great honour. The fame of the winery grew as, once again, I was in the right place, at the right time. By age 29, I had achieved the highest accreditation I could, as a Certified Chef de Cuisine (to become a Master Chef, you must be 45 years old) and was Executive Chef, and Restaurant Director, of one of the finest Restaurants in Canada. A great place to be, physically and mentally. The atmosphere fostered by my employers was one of excellence and performance. Fifteen years anywhere is a long time for a chef and, with my family needing stability, there was change in the air. When the building in Vineland came up for sale, we were ready for change and made the move opening Grand Oak Culinary Market. It was difficult to say goodbye to the winery. Healthy food? Fresh food? Two questions, with a very

similar background. But, to me, the question is less about healthy food, and much more about a healthy lifestyle. Once that is established, healthy food will make sense and follow, naturally. It’s a little like beginning on a weight-loss exercise regimen; once you start, every bite you take gets a second look. In the same way, when you realize your overall health is about a mind-set, many of the ‘decisions’ are pre-made; you don’t eat junk-food, or ‘convenience food’; you choose carrots instead of chips; mini-tomatoes instead of candies; walking or hiking instead of a movie. Higher fat foods become special occasion items, instead of the norm. Healthier meals are something you look forward to, enjoy and engage in. Harmful habits, (tobacco, alcohol, druguse, even excessive sun-tanning) are no longer part of your daily routine. Your ‘choices’ really are not choices anymore. They are part of your everyday, like brushing teeth, turning off the tap, and putting on your seatbelt. It’s done without conscious decision making. The choices ClubWEST readers will see are all chosen with an eye to local produce and supporting healthy lifestyles. Whether you are someone who will eat vegetables regularly or not, there will be something here for you. There is always potential by introducing new concepts to the ‘believers’, and educating the ‘non-believers’, regardless of their current status. It’s like the old story of the shoe salesmen on an island where everyone is barefoot: is there no market, or is there 100 per cent opportunity? It depends on how you market.

Profile

Jan-Willem is one of the youngest chefs in Canada to attain the coveted CCC (Certified Chef de Cuisine) Certification (achieved at the age of 29). He graduated from the Niagara Culinary Institute, and began his career at Inn on the Twenty, under Chef Micheal Olson. After several years in various iconic kitchens in Niagara, including the Prince of Wales Hotel, Jan-Willem was hired at Vineland Estates Winery as an assistant to Executive Chef, Mark Picone. After receiving his certification, he was promoted to Chef de Cuisine in 2002 of The Vineland Estates Winery Restaurant. Just before his departure from the Restaurant at Vineland Estates Winery in April 2011, it was voted one of the top 20 Winery Restaurants in the World. Outside of the restaurant, Jan-Willem has catered for an array of events and individuals. From high school gym fundraisers to Ferrari North America, how has the ability to take on and adapt to any challenge. Additionally, Jan-Willem has served on the Advisory Board for the Niagara Culinary Institute, and has had experience with a number of charities, including: the Osteoporosis Association, Arthritis Society, Out of the Cold, Christmas Day Turkey dinners, the David Foster Foundation, Wells of Hope, the Heart and Stroke foundation and various scholarship fundraisers.

March/April 2015 | clubwest.ca

Chef In Residence CUISINE

Winter Squash and Maple Bisque

I usually try to make a point of keeping recipes succinct, forward-flavoured, and enjoyable to replicate. The ingredient list rarely exceeds 6-7 items, and this holds true here as well. The recipe is based on winter squash; Butternut, Sunburst or Hubbard squashes work well. Be sure to give it a good wash. • 1 small squash, 2-2.5 lb, peeled, coarsely chopped, seeds out. • 1 each: medium onion, medium carrot, coarsely chopped • 1-inch piece of gingerroot, (about ½ the size of a regular cork) • 1 L chicken stock • 3 Tbsp maple syrup, dark, locally sourced • Salt and pepper to taste • heavy cream for drizzling (optional) Directions of the stock, and the ginger. Add a small In a pot, combine the squash, onion and amount of salt, and pepper, and simmer carrot with a splash of oil, and begin gently until soft, 15-20 minutes. roasting it on the stove top, stirring it frePour half of the liquid out of the pan quently to avoid excessive browning. into a separate container, and reserve. In After about 5-6 minutes, deglaze with a a blender, process the rest into a smooth bit of the Chicken stock, then add the rest puree of brilliant yellow/orange, adding in

cooking liquid to reach the correct, (or preferred) consistency. Correct your seasoning. If you serve it immediately, add the maple syrup, incorporate it thoroughly into the soup, and serve. Drizzle with the cream and a few drops of syrup, for a beautiful effect, and extra richness.

Spring is around the corner, Go West

March • Cheese Seminar at Stoney Ridge Estate Winery 3201 King St, Vineland, March 5th at 6 p.m. Cost: $15/Person. Join our in-house cheesemonger, Sarah Barker, featured in the #LCBOTasteLocal campaign as one of 12 Ontario artisans as she explores the world of artisan cheese and wine. Taste, learn, and get to know The Cheese Cellar at Stoney Ridge. Contact : (905) 562-1324 to reserve your seats today! Space is limited. • Winemaker’s Dinner at Casablanca Winery March 13, 2015 back by popular demand – our Winemaker’s Dinner in Panorama Restaurant & Wine Bar. This exceptional evening begins with a short Reception including Sparkling Wine and Hors d’Oeuvres, followed by a sumptuous 5 course Dinner. Each course includes a complementary Wine Pairing and Tutored Tasting by Maria Moessner, Account Manager and Sommelier for Constellation Brands. • The Irish Flight at Fielding Estate Winery 4020 Locust Lane Beamsville, March 14 - 15, 2015 11 am- 5 pm $10

22 clubwest.ca | March/April 2015

To celebrate St. Patrick’s Day. We’re pairing 4 wines with 4 different Irish cheeses. • Cooking Demo Class March 14 from 5:30-8:30 p.m. Breakfast for Dinner at the Good Earth, 4556 Lincoln Avenue, Beamsville, Rise and Shine! Join us for a delectable morning menu…for dinner. For more info 563-6333 • Cooking Demo Class March 15 from Noon-2 p.m. Tuck of the Irish at the Good Earth, 4556 Lincoln Avenue, Beamsville, with Therese DeGrace, Executive Chef, The Good Earth Food and Wine Co.Boiled mutton, corned beef and cabbage are a thing of the past as we explore dishes of the new Celtic kitchens For more info 563-6333 * Cheese Seminar: Spanish Cheese at Stoney Ridge Estate Winery 3201 King St, Vineland, March 19 at 6 p.m. Cost: $15/Person. Join our in-house cheesemonger, Sarah Barker, featured in the #LCBOTasteLocal campaign as one of 12 Ontario artisans as she explores the world of artisan cheese and wine. Taste, learn, and get to know The Cheese Cellar at Stoney Ridge. Contact : (905) 562-

1324 to reserve your seats today! Space is limited. • Going Mobile – Kacaba Bottling Day March 23-24-25, 2015. Did you know that Kacaba Vineyards – 3550 King St., Vineland - uses a state of the art mobile bottling line to bottle our newest wines? Come see the Kacaba Vineyards staff in action. Be among the first to take home the new: Rebecca Rose 2014, Reserve Riesling 2014, Jennifer’s Pinot Gris 2014, Unoaked Chardonnay 2014, Icewine Cabernet Franc 2014. The tasting bar and retail boutique will be open during the bottling days 10 am-6 pm. • Country Uncorked at Rockway Vineyards - 3290 Ninth St., Friday, March 27. $50 VIP Ticket, 6:30 VIP Entry, $35 regular ticket doors open at 7:15 p.m Country Uncorked is an upscale, intimate evening, featuring acoustic music sets by local country artist Brad Battle, gourmet comfort country food and decadent desserts, along with an enticing mystery auction and an exclusive VIP offer like no other!

Chef In Residence CUISINE

Light Maple Salad Dressing Use a light syrup for this awesome dressing – it will be more versatile on various salads. Try this with crisp Romaine, and some toasted Pecans, or on Spinach with maple-smoked bacon – Delicious! • 60 ml (¼ Cup) Canola oil • 60 ml (¼ Cup) light maple syrup (get it locally, if you can) • 10 ml (2 Tsp) course mustard • 30 ml (2 Tbsp) red wine vinegar zest of ½ lemon, juice to taste • 5 ml (1 Tsp) fresh chopped thyme salt and pepper to taste Optional; finely diced red onion Directions Simply combine the ingredients in a bowl and whisk, then correct the seasoning using the salt, pepper and lemon juice.

To increase complexity, use the red onion, remembering to let the flavours meld for 4 -5 hours. Cheers!

Spring is around the corner, Go West Continued From Page 22 Country Uncorked will be held at Rockway Vineyards in and will feature their award winning win, as well as local craft beer. All proceeds raised will benefit The Many Hands Project. 905-483-4778 • Puddicombe Farms Easter Hunt Eggstravaganza, 1468 Hwy. 8, March 28, Times: 11 am, 12 Noon, 1 pm. Easter Egg Hunt (2 age groups), Easter Craft, Train Ride with Darcie Chick, Snack with the Easter Bunny, Adult Wine & Chocolate Tasting and much more! Ages: 24 months & up. Ticket Price: $12/person + taxes. 905-643-1015. • Schott Zwiesel Glass Tasting Fielding Estate Winery, 4020 Locust Lane Beamsville, Mar 28-29, 2015 at 1 p.m. Experience a wine tasting like no other! Discover how the right glass makes all the difference in enjoying your wines to the fullest! Michael Pinkus - the Grape Guy from OntarioWineReview - will lead you through a tasting. As a special bonus, you will take home the four different Schott Zwiesel wine glasses as part of your ticket

price (a retail value of $60). Cost is $50 per person or $40 for Wine Club Members. Call the winery at 905-563-0668. • Snowshoeing in the Vineyards Saturdays in March at 11:30am, join us for a truly unique, Canadian experience this winter and snowshoe or hike (weather dependent) through our Riesling vineyards! A local Snowshoe expert will teach you tips and best trekking methods while our wine consultant guides you through samples of Thirty Bench wines amongst the snow covered vines. Afterwards, enjoy a warm cup of soup from The Good Earth, while sitting outside by the fire. $30/guest, plus tax. Includes snowshoes, guided trek, wine tastings, and a Thirty Bench souvenir GoVino glass to take home, as well as a warm cup of soup from The Good Earth. Reservations: 905.563.1698 APRIL • Cheese Seminar: Cheddar 101 at Stoney Ridge Estate Winery, 3201 King St, Vineland April 2nd at 6 p.m. Cost: $15/ Person. Join our in-house cheesemonger, Sarah Barker, featured in the #LCBOTas-

teLocal campaign as one of 12 Ontario artisans as she explores the world of artisan cheese and wine. Taste, learn, and get to know The Cheese Cellar at Stoney Ridge. Contact : (905) 562-1324 to reserve your seats today! Space is limited. • Eggs and Wine (free of charge) April 3-4-5. Visit Cave Spring Cellars wine shop, 3836 Main Street, Jordan, any time over the Easter weekend and with a minimum two bottle purchase choose a colourful Easter egg with a wine-inspired surprise inside…..Easter’s not just for the kids!! Cave Spring Wine Shop. Telephone: 905-562-3581 ext. 302 • Get fresh in Twenty Valley, April 1112 , 18-19, 25-26. Join us as we celebrate the ‘freshness’ of spring in Niagara’s Twenty Valley Wine Country. The Get Fresh in the Valley passport entitiles

you to sample new vintage and aromatic wines paired with fresh spring inspired dishes at 24 Twenty Valley wineries. As an added bonus, collect a recipe card at each winery to assemble the Get Fresh Spring March/April 2015 | clubwest.ca

Chef In Residence CUISINE

Sweet Potato and Maple Tartlets Ingredients; • 500 gr (1 lb) cooked sweet potatoes, peeled • 60 ml (4 Tbsp) softened butter • 125 ml (½ Cup) maple syrup • 1 Large egg • 60 ml (4 Tbsp) 35% cream • 15 ml (1 Tbsp) all purpose flour • Pinch of salt • 6 Tartshells - sweet • optional; nutmeg, freshly grated – to taste Directions; Combine the butter, maple syrup and egg, and lightly whisk. Add the flour, salt and cream (and nutmeg, if desired) and stir until just mixed. Mash the sweet

potatoes, then combine with the maple syrup mixture. Divide over the tart shells, and place in 350-degree F oven, checking after about 15 minutes, and every five minutes afterwards. When

the centre is just set, but still jiggly, pull them out, and let cool. These are great still slightly warm, with more maple syrup drizzled over top, and/or with some lightly whipped cream.

Spring is around the corner, Go West Continued From Page 23 Cookbook Passports: $40.00 plus HST. Visit www.20valley.ca to purchase passports. 24 participating wineries in the Twenty Valley • Spring Celebration Dinner Saturday, April 11 at 7 pm at Peller Estates, 290 John St. E., NOTL. The buds are breaking and the ground is thawing, inspiring thoughts of spring at the winery! CityLine personality Chef Jason Parsons and his team are embracing the fresh flavours from the bounty of Niagara in an unforgettable spring-inspired dinner. There’s no better way to enjoy the gorgeous Wine Country weather and the freshest local food than at our Spring Celebration Dinner. Begin with a Sparkling reception before tucking into a four-course dining experience. Each course will be complemented by our stunning aromatic whites and favourite reds. • Cooking Demo Class, April 12 from 12 noon-2 p.m. Fisherman’s Feast at the Good Earth, 4556 Lincoln Ave., Beamsville, with Justin Downes, Executive

24 clubwest.ca | March/April 2015

Chef, The Restaurant at Vineland Estates Winery. A celebration of all that is delicious from the Neptune’s enormous domain. For more info: 905-563-6333 • Cheese Seminar: Italian Cheeses. Stoney Ridge Estate Winery, 3201 King St, Vineland April 19 at 6 p.m. Cost: $15/ Person. Join our in-house cheesemonger, Sarah Barker, featured in the #LCBOTasteLocal campaign as one of 12 Ontario artisans as she explores the world of artisan cheese and wine. Taste, learn, and get to know The Cheese Cellar at Stoney Ridge. Contact : (905) 562-1324 to reserve your seats today! Space is limited. • Cooking Demo Class April 19th from 12 p.m. to 2 p.m. Spring to It at the Good Earth, 4556 Lincoln Avenue, Beamsville, with Jen Mitschke, Inn on the Twenty Restaurant Spring ingredients are beginning to make their way into our shopping baskets. Celebrate fresh! For more info 563-6333 • Cheese Seminar: American Cheeses at Stoney Ridge Estate Winery, 3201 King St, Vineland April 30th at 6 p.m. Cost: $15/Person. Join our in-house cheese-

monger, Sarah Barker, featured in the #LCBOTasteLocal campaign as one of 12 Ontario artisans as she explores the world of artisan cheese and wine. Taste, learn, and get to know The Cheese Cellar at Stoney Ridge. Contact : (905) 562-1324 to reserve spots. • It may not be until June, but mark June 6-7 on your calendars for Graze the Bench 2015, Each spring, eight wineries celebrate the Bench by pouring new and favourite vintages, inviting their favourite chefs to create inspired dishes, and adding some live bands into the mix. Graze the Bench has quickly become one of the most popular events in Wine Country, and participants are thrilled to share the bounty of the Bench with guests again! For example, Fielding Estates will offer: Sip: 2014 Sauvignon Blanc & 2012 Cabernet Syrah Savour: August Restaurant featuring: ~ Beamsville Hoagie: Braised and pulled beef with caramelized onions and a montasio and asiago cheese sauce served on a wild leek and potato bun and accompanied by house made pickle.

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Report online at www.niagararegion.ca/waste or call the Waste-Info Line at 1-800-594-5542. A reward of up to $200 will be awarded for incidents of illegal dumping reported on Regional or Municipal roads or properties which leads to a conviction or compliance.

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Nashville Summer Extravaganza - 6 Days - Departs May 22 Experience the sights and sounds of ‘Music City’ with accommodations at the fabulous Opryland Resort. Twin per person $1399.00 - HST does not apply Bermuda Cruise from New York - 11 Days - Departs May 23 or October 17* Combine the relaxation of a cruise with the beauty of Bermuda aboard the Norwegian Breakaway. Enjoy 2 nights in New York following your cruise. - HST does not apply Twin per person $2279.00 - Port Fees $230.00 - *October surcharge $70.00 Historic Mackinac Island - 4 Days - Departs May 28 or October 13 Join us for 2 incredible nights at one of the Midwest’s Top 5 resorts, The Grand Hotel. Take a guided carriage tour of the island and enjoy two 5 course dinners at this historic hotel. Twin per person $1159.00 - HST does not apply Newfoundland Adventure - 8 Days - Departs June 8, 22, July 6, 20, Aug 3, 17, 31, Sept 14 Newfoundland has so much to offer for your ultimate ’Rock’ experience. Enjoy the true Newfoundland lifestyle and culture. Twin per person $2839.00 - subject to HST & Air Tax Alaska Land & Sea - 16 Days - Departs June 20, July 4, 18, August 1, *15* We combine a coach tour of Yukon and Alaska with a cruise down the inside passage for a once in a lifetime experience. Twin per person $5849.00 - Port Fees $250 - subject to HST & Air Tax - *August 15 less $150.00 TICO #1158989

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March/April 2015 | clubwest.ca

Passions Literature

Author Christine Fischer Guy with her debut novel, The Umbrella Mender.

The story is the thing

at the Grimsby Author Series By Katherine Grant he strength of every tale ever told can be found in its characters. Take the story of how the Grimsby Author Series came to be. In this narrative, readers can tell early on there will be a happy ending but it loses nothing in its telling. The story is set in a small, close-knit town and the premise is this: funds are needed to finance a new library; a handful of characters with

26 clubwest.ca | March/April 2015

a love of literature step up with an idea to invite Canadian authors to town. The visiting novelists will speak about their books and read from them, tickets will be sold, wineries invited to pour, restaurants to serve, business owners to donate prizes as needed and then the team will pull it all together. Thirteen years later, more than 150 Canadian authors have stepped up to the podium, opened to a passage in their books and enthralled more than 14,000 people. And when that happens, you can hear a pin drop, says Ken Boichuk. Boichuk has organized the series from the early days when it was The Pumphouse Author Series and guests spoke in a small yet cozy venue to audiences of perhaps 30 people. He wasn’t alone of course; over the years a volunteer committee formed and library staff stepped in to lend a hand. And although thousands have been raised – first for the new building and later for ongoing needs – Boichuk is most proud of how the community has embraced the whole idea of the author’s voice. “There is a real appetite for hearing the author read,” he said. And the feeling is mutual; Canadian authors are delighted to be invited to read and a number of them have provided an encore performance. Some of the top fictions writers in Canada have appeared including Joseph Boyden, Anne Marie Macdonald, Jane Urquhart, Wayne Johnston, Nicco Ricci, Emma Donoghue, Yann Martel and Andrew Pyper. It is not unusual for authors who have earned top literary awards like the Giller Prize, Leacock and Governor General awards and CBC Canada Reads winners to speak in Grimsby. If there was a need to hear the voices of those authors, there was also a real desire to be here from the authors’ perspective. New novelist Christine Fischer Guy, author of The Umbrella Mender, is one of two authors speaking in February. Fischer Guy, also a journalist of more than 25 years, is truly excited to be reading in Grimsby. Her debut novel takes place in the far north, decades ago during a tuberculosis outbreak among the indigenous people of Moose Factory. It is also a hauntingly beautiful love story. She had heard positive things about this author series. “(Novelist) Claire Cameron told me it was a great event and I am really happy and excited to be speaking here,” said Fischer Guy shortly before taking to the podium. She noted this is the biggest audience she has read for and she plans to take a photo of the filled room with her smart phone – and she is as good as her word. Sending your novel out into the world of readers is much like sending off a child to college, she said, an apt comparison from the mother of two teenagers. “You are losing control over your own creation,” she said with a smile.

Passions Literature Continued from Page 26 Fischer Guy is one of two speakers tonight. The other is returning novelist, Linden MacIntyre reading from his new thriller, Punishment. Boichuk will provide introductions and in identifying himself as the host of the evening, he isn’t far off. Both books, he tells the audience, feature a strong Canadian presence, both have strong yet flawed lead characters. Series patrons have the chance to ask questions of each author after they speak. Boichuk begins his introductions promptly at 7:30 p.m. but long before the doors open, the inner workings of the Grimsby Author Series explain a portion of its success. As ticket holders line up outside the door, volunteers have already prepared the room: flowers have been placed (and will become door prizes at the end of the event along with a few books to the delight of the Linden MacIntyre signs a copy of his novel for Phyllis Kerr. crowd), the wine is chilled and glasses set out, bite-sized school. Then the Casablanca Winery Inn was approached. morsels of food are plated, books are ready to be purchased “We asked if they would sponsor the series and they offered and a table is off to the side upon which authors can sign copies up the venue,” said the retired of their books. The event is teacher. Niagara wineries are sold out once again and no needed for each event, door one comes late to this party. prizes such as gift certificates It all runs like clockwork. are solicited and there are It speaks to the respect the always books to be sold and event garners. tickets to be punched. Eva Rungi was looking for Two library employees work an opportunity to volunteer at each event as well. The and found it in the series where there is ample behind-the-scenes library also plays host to a second speaker series, At the Library, as work to be done. When the event outgrew the Pumphouse, it well as other special events. moved for three seasons to Blessed Trinity Catholic Secondary Last year alone the series brought in $40,000. “It’s fantastic,” said Colleen Lipp, Grimsby Public Library CEO. While the money is no longer needed for the building itself, it does provide support for library expenses. The GPL is also partnering with Station 1 Coffeehouse to offer a book club featuring a selection of titles from each season. The meetings provide readers an opportunity to discuss some of the titles highlighted by the series. “The book club has been very well received,” said Lipp. This year’s Grimsby Author Series will wrap up Monday, March 30 with Alison Wearing reading from Confessions of a Fairy’s Daughter and Krista Ross reading from Smoke River. The Grimsby Author Series Committee. Back, L to R: Colleen Lipp, Currently tickets are sold in packages including the Ann Curtis, Nick DiFlavio, Eva Rungi, Bud Hightower, Nick van complete season of six speakers. For more information, Velzen, Kelly Latam. Front (L to R): Annelien van Velzen, Ken sign up for the author series eNewsletter through the Boichuk, Pat Kirkland, Nickie Banda. Missing: Gordana Mosher, Grimsby Public Library. Norm and Sue McCarthy, Joanne Gaulton, Don Wood.

{

is a real appetite for hearing “theThere author read.

”

- Ken Boichuk

}

March/April 2015 | clubwest.ca

Healthy PURSUITS

Spring Clean-Up! By Katherine Preston f you’re aiming to lose weight and get into shape, springtime is a great time to take that big step. When training clients, I focus on certain strategies which can determine a client’s success and make every workout enjoyable, effective and safe. It’s important to recognize that it’s not just a physical journey, but a psychological one as well. To get started, first tackle the medical, emotional and physical foundation of your transformation. Mindset and Mental Preparedness Change cannot happen unless you’re ready and genuinely want it. You have to want it so badly that absolutely no excuses will stand in the way of reaching your goal. This is a monumental stage and determines your success rate. Medical Status Prior to exercising, medical clearance is necessary for beginners and those experiencing health issues. Exercise choice and intensity are then geared to ability and capability. Short and Long Term Goals Having realistic goals keeps you focused and motivated. When expectations are unrealistic, feelings of discouragement, lack of control or failure may result. It’s time to get your training program in action! To slim down and tone up, look to cardiovascular and resistance training exercise. Cardiovascular (C.V.) activities burn calories and should occur 4-6

Take the proper steps to prepare for success when starting a new routine. times/week. When training clients with goals of fat burning, I stress that three times/week for C.V. is maintenance. Noticeable changes begin with 4-6 times/ week. Intensity should be challenging, 20 - 60 mins., excluding a 5-10 minute warm-up and a 10 minute cool down. A routine, effective training program of Resistance Training (R.T.) can increase muscle mass, giving our bodies a toned, non-flabby appearance. Muscle uses more

energy, increases our metabolism and fights muscle atrophy or decline. R.T. should occur 2-4 times/week. Twice per week is maintenance. Again, intensity should be challenging and should run 30-60 minutes, excluding warm-up and cool down. Staying hydrated is vital. The warmer we get, the more we perspire. If fluids aren’t replaced, dehydration occurs and your ability to regulate your body’s temperature becomes strained. Drink water before, during and after training to stay hydrated. Avoid liquids containing sugar, salt and alcohol: these will strongly work against you, causing even greater dehydration. In addition to your training program, commit to maintain a food diary, listing choice, portion-size and eating time of all food and drink consumed. By doing so, you’ll better understand the relation between caloric intake, fat loss and calories burned. After all, in order to lose one pound of fat, you’ll need to burn 3,500 calories.

Katherine Preston OCT, B.A., B.A., B.Ed., P.E. Specialist, P.T.S., O.A.S., F.I.S., (Aqua) F.I.S. is a repeat awardwinning Registered Personal Trainer, bringing professional training to clients’ homes and pools in the Niagara & Golden Horseshoe Regions through her business ABSolute Fitness Training & Consulting. Accepting new clients now! Contact: absfit@cogeco. ca and www.absfitniagara.com

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