East Coast Living Fall 2017

east coast

LIVING love Inspiring home life in Atlantic Canada

nest

THIS SAINT JOHN COUPLE FOUND A SECOND CHANCE AT LOVE, AND A SECOND HOME

FALL 2017 | $4.95 eastcoastliving.ca

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contents

FALL 2017

Heat up your fall with flavourful Indian food

16

Make your bedroom a cozy retreat

THE LIST

FEATURES

12 Décor: Cuddle up

26 Cover Story: Love nest

If you adopt too many of these cozy bedroom décor tips, you may never want to get out of bed.

16 Décor: Window shopping

Five window treatment trends offering style, privacy, and savings.

20 Projects: Backyard composter

The best compost is the one you make yourself.

22 Projects: Quick fix kitchen

These simple do-it-yourself ideas from the experts will transform your space without emptying your wallet.

This Saint John couple found a second chance at love, and a second home.

32 Building: A customized condo A first-time homeowner shares his experience buying a pre-construction condo and finding his sleek retrominimalist style.

38 In Depth: Heat things up

We asked professionals what to consider and where to look for advice when buying a new wood stove.

EATING IN 40 Rooted to the past

Indigenous food ways are a key part of the culture in Eel Ground First Nation.

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46 Beyond heat

Make simple, flavourful Indian food at home.

52 Libations: Distilling a new

industry

Veteran and fledgling whisky producers offer traditional flavours and new methods.

DEPARTMENTS 6 Welcome home 54 Gardening: Growing garlic

We can’t promise it’ll keep vampires away, but growing your own garlic offers your cooking a burst of flavour.

57 Buying Guide 58 Last Look: Back to nature

Potter, sculptor, and ceramic artist, Michael Flaherty of Catalina, N.L. spent three months with nature on the lonely Grey Islands.

Photo: Haley Vaz

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before

Celebrating 10 years in business With the home owner’s desire to have his space more updated and more reflective of his own style, Tracy Cameron of Opal Interiors had to look no further than the front window for inspiration. Having the Bedford Basin as your front yard, the direction for this project easily went coastal. Using natural materials like stone and wood and colors from the sparkling water, Tracy transformed this dated, traditional condo into a modern, comfortable, waterfront home.

902.221.5439 | opalinteriors.ca

Welcome

home

Renovate and refresh

A

902.532.1514 | empiremirror.com facebook.com/Empiremirror

Going Coastal Fine Art & Furnishing is a local family owned and operated custom furniture & art gallery located in Chester NS. Inspired by coastal living, buying local with 100% handmade NS Fine Art, Craft, Home Décor & Furniture. We offer Custom built hardwood, live edge, dining tables, farm tables. Reclaimed/Barn wood furniture. We love what we do and it shows.

41 Queen St, Chester, NS goingcoastal@hotmail.ca | 902.273.3343 goingcoastalns.com

Photo: Bruce Murray/VisionFire

For the discerning client searching for something special, Empire Mirror offers you a unique collection of historically inspired Neoclassic mirror designs. Each model is custom made to order here in Nova Scotia, using solid hardwoods with antiqued gold leaf carvings and hand rubbed finishes. From simple accent mirrors to grand showpieces you can view our models at Atlantic Lighting Studio in Wolfville and Lucky Rabbit and Co. in Annapolis Royal.

utumn brings changes to the landscape around us, to our homes, and to the magazine you hold in your hands.

East Coast Living has always been about sharing homes and style ideas from across Atlantic Canada. A big part of that is collecting new trends, tips, and ideas that you can use in your own home. We want to take that goal farther, so we added a new section, called The List (page 12); it’s going to inspire you try even more projects around your home.

The List includes the décor articles you love and two new opportunities to do-it-yourself through our Projects articles.

The first of these new additions is a step-by-step DIY project (page 20). Learn how to start a backyard composter to cut the amount of waste that goes in your green bin and make nourishing fuel for your yard.

Our second new addition is Quick fix (page 22), offering affordable ideas you can use to improve the look of a room without the expense of a full-scale renovation. In this issue, we look at the kitchen. From free to $400, we have a tip for every budget.

You’ll also find style tips from designers and decorators across the region on how to create a cozy and stylish bedroom for fall (page 12) and window treatment trends you’ll want to try (page 16).

In our features section, you’ll discover homeowners who found different paths to homeownership, each with their own lessons to share. One is a Saint John couple who rekindled their romance and then created their dream home in a vintage house on a tree-lined street (page 26). Our other home story features a young man who shares what he learned buying and decorating his first home, a new-build condo in Stratford, PEI (page 32).

Our In Depth feature shares tips from the professionals on what to look for when researching a new wood stove (page 38).

Eating In features imaginative recipes for Indian food from Shivani’s Kitchen in Halifax (page 46), and Top Chef Canada finalist Chef Rich Francis’s aboriginal menu from the Natoaganeg Food Centre fundraising dinner in Eel Ground First Nation, N.B. (page 40).

We had so much to share with you that we couldn’t fit everything in. Throughout the issue, you’ll find details about our online extras; visit eastcoastliving.ca to find more recipes and ideas from those stories. Plus, find all of our back issues available online for free.

I hope you’ll enjoy the new additions to our magazine and everything you find within its pages. I’d love to hear from you if we’ve inspired you to refresh a room or take on a new project.

Likewise, if there’s a project idea you’d love to see within our pages, please let me know. Connect with us on Facebook and Twitter, or email me at ecl@metroguide.ca.

Kim Hart Macneill Email: ecl@metroguide.ca Twitter: EastCoastLiving Facebook: East Coast Living Magazine

facebook.com/GoingCoastalFineArtAndFurnishings

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FALL 2017

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On our cover: Marilyn McPhee and Matt Reid in their Saint John, N.B. kitchen. This house played a part in reuniting the couple 30 years after they first met.

Photo by Steve Smith/VisionFire Publisher Patty Baxter Senior Editor Trevor J. Adams Editor Kim Hart Macneill

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2882 Gottingen Street Halifax, Nova Scotia B3K 3E2 Tel. 902-420-9943 Fax 902-422-4728 E-mail: publishers@metroguide.ca metroguidepublishing.ca eastcoastliving.ca To subscribe, contact Bonnie Marchand at bmarchand@metroguide.ca or 902-420-9943 or subscribe online: eastcoastliving.ca Canada: one year (four issues), $14.99+HST; U.S.A.: one year, $14.99 US. No part of this publication may be reproduced without written consent of the publisher.

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Meet our contributors

CAROL MATTHEWS “Growing garlic” Carol has been gardening for over 40 years and writing about it for more than half that time. Her work has appeared in magazines, newspapers, online, and on the radio.

PHILIP MOSCOVITCH “Beyond Heat” and “Heat things up” Philip is a regular contributor to East Coast Living, Halifax Magazine and Saltscapes. He lives in Glen Margaret, outside Halifax. @PhilMoscovitch

CHRIS MUISE “Projects: Back yard composter” and “Quick fix” Chris Muise is a King’s College graduate and freelance writer working in Halifax, with a strong focus on community news. He’s also a cat lover, and a big fan of transforming robots. @TheSilentG

HEATHER FEGAN “Cuddle Up” Heather Fegan is a freelance writer, book reviewer, and blogger based in Halifax, Nova Scotia. heatherfegan.com

CASSANDRA BERNARD “A customized condo” Cassandra is a P.E.I.- based writer who contributes to G! Magazine and works at the Legislative Assembly of P.E.I. She holds a bachelor of arts in print journalism from UPEI. @cassandraheaven

MICHAEL STEMM Photography on “Rooted to the past” Michael Stemm is an entrepreneur who owns Down to Earth Productions. Based out of Fredericton, he continues to produce videos around the world. facebook.com/St3mm3r

HEATHER LAURA CLARKE “Window shopping” Heather is a Truro-based journalist and columnist whose work appears in newspapers, magazines, and websites across Canada, including the Huffington Post, New Homes & Renovations, and the Chronicle Herald. @HFXHeather

KATE WALLACE “Love nest” and “Rooted to the past” Founder of Pigeon Creative Communications, Kate is a writer and national award-winning arts reporter in Rothesay, N.B. who loves sharing stories about culture. pigeoncreative.ca

STEPHEN HARRIS Photography on “A customized condo” Based in Charlottetown, photographer Stephen produces work for various ad campaigns and publications worldwide. studio-28.ca

CRAIG PINHEY “Distilling a new industry” The only person to judge for both Canada’s national wine and beer competitions, Craig has written a drinks column for over 20 years.

He lives in Rothesday, N.B. frogspad.ca

BRUCE MURRAY Photography on “Beyond Heat” Bruce Murray has been creating food and lifestyle photography for over 20 years in the Maritimes and in his original studio in Vancouver.

He delivers compelling images to a diverse clientele of magazines and top Canadian companies. visionfire.ca @VisionFire

STEVE SMITH Photography on “Love nest” Steve Smith is a commercial photographer at VisionFire Studios located in Pictou, N.S., shooting for a wide range of clientele throughout Atlantic Canada. visionfire.ca @VisionFire

HEATHER WHITE “Last Look” Heather White is a freelance writer and collector of pottery based in Halifax. She loves sharing stories about people, arts and culture.

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Cuddle up Cooler nights encourage us to stay in bed a little longer. If you adopt too many of these cozy bedroom décor tips, you may never want to get up

BY HEATHER FEGAN

2 Photo: Ashley Marie Photography

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Up the cozy factor when transitioning your bedroom décor to fall by embracing mixed textile textures on your bed. Melissa Totton, owner of Decoria Interiors in Woodstock, N.B. suggests boldly incorporating into your bedding basics chunky knits, faux furs, and luxe velvets by way of throw pillows and blankets. This lends your space a layered look plus keeps the night chill at bay.

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FALL 2017

Usher in a change of colour schemes with the change of seasons. Betty Praught, interior decorator at Interiors by Lynette in Charlottetown, suggests switching up duvet covers to welcome warmer greys instead of the cooler tones of summer. Benjamin Moore’s sophisticated Gray Owl, Revere Pewter, and Coastal Fog are shades of grey that help create a cozy, intimate atmosphere. Or be brave and keep summer whites on the bed and freshen up a duvet with throws and pillows in warm jewel tones for fall.

DECOR

Photo: Haley Vaz

3

A MacAusland Woollen Mills blanket is the must-have item for your bed this fall according to Jennifer Young, general manager at Cottage Industry, a modern home decor shop in Charlottetown.

For over 85 years, MacAusland has handcrafted this traditional blanket from 100% raw wool produced in the Atlantic region. It will add vintage flare and old-fashioned charm to your decor.

These P.E.I.-made blankets are warm and soft, making them perfect for snuggles on these cooler fall evenings, and so durable they will last a lifetime.

4

To get really warm and snuggly, Heather Whitman, owner of Panache Luxury Linens boutique in Halifax, insists a Canadian-made, 100% goose-down duvet will prepare your nest for the fall and winter months.

Add a down-filled mattress topper beneath you and down pillows to finish off the bed. Unlike feathers, down compresses and puffs back up again as air moves through it so your sleeping environment maintains your body temperature.

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Spread the warmth to the rest of your surroundings.

Interior designer Kelly Moore, co-owner of Underwood and Moore Interior Designers, in Chester, N.S. suggests placing a luxurious area rug under or beside the bed.

Layer rugs with contrasting textures or patterns and avoid being matchy-matchy.

Incorporate nature-inspired accessories in the room such as wood, wicker storage boxes, and large pinecones. Moore says accent lighting with tri-light lamps give you the flexibility to warm up the feel of your room with lower lighting.

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Online eastcoastliving.ca

Learn how to adapt our expert composting tips from page 20 to suit a smaller home, plus find more mouth-watering recipes from Chef Rich Francis and Shivani’s Kitchen.

Missed an issue? Discover back issues of East Coast Living on our website, plus additional recipes, stories, and sneak peeks into upcoming issues of East Coast Living.

WIN!

with East Coast Living and Atlantic Lighting Studio Enter our contest and you could win a beautiful 22” Black & Silver Drip Mercury Glass Table Lamp with White Linen Shade from ELK Lighting valued at $312.

Enter online at eastcoastliving.ca.

Contest closes November 30, 2017.

Win on Facebook

We’ve partnered with Girliture Home Décor to give away one plaid throw and three modern, fun pillows. Each item is part of their new fall collection featuring more textural fabrics like wool and knits. The total combined value of this giveaway is $220.

Find contest details on our Facebook page: East Coast Living Magazine

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Photo: Selena Houghton

Check our Facebook page during October and November for this great fall contest.

Something to look forward to this fall...

ECL’s new website launch

coming soon

eastcoastliving.ca

window shopping

BY HEATHER LAURA CLARKE

Gold studs and ivory taffeta create a dressed up, but soothing vibe that encourages natural light. Lilly back tab sheer panels in white by Callisto Home, available at Bed Bath and Beyond.

Five window treatment trends offering style, privacy, and savings

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DECOR

TOP: Custom blinds by Costandi Designs at a beautiful timber frame home in Wallace, N.S. Blinds by Hunter Douglas.

RIGHT: Cellular shades offer privacy and light at the same time. Duette Architella blinds, Batiste Textured fabric with Illumicell, in daisy white.

W

indow treatments stick around longer than most other home décor items. Some homeowners buy new ones every two to three years, but many keep the same dusty drapes, saggy swags, and bent blinds for decades. Interior decorator Lori Byrne says the decision to make a change, and the steps involved, can feel overwhelming since window treatments are such an important part of a room.

“Window treatments save you from living in a fishbowl, they control the light, and they just really dress up the room,” says Byrne. “They’re like the jewellery added to an outfit.”

Working with an in-house decorator takes the guesswork out of ordering new window treatments. At Costandi Designs in Truro, N.S., Byrne shows homeowners different designs and fabric swatches, does all of the measurements and accompanies the installer when everything’s ready.

But whether you’re ordering custom window treatments, shopping for a readymade option, or sewing them yourself, Byrne says the first step is determining what you need from them: sun control, privacy, energyefficiency, or window dressing. Then you can explore different designs and materials to see what suits your home’s style.

Not sure where to begin? Here are five window treatment trends to watch:

NATURAL MATERIALS The popular Danish Hygge (pronounced “hue-ga”) movement embraces life’s simple, cozy pleasures like a hot cup of tea, a good book, and a fluffy white duvet. Hygge-loving homeowners opt for natural fibres, earthy textures, and calming neutral tones.

“A lot of our clients are choosing blinds and draperies made with natural fibres,” says Byrne.

“We also do a lot of white wood blinds that blend in, when people want the view to be the showstopper, not the window treatments.”

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AUTOMATION The ability to remotely raise, lower or close your window treatments is useful if you have mobility issues. Nobody wants their elderly parent teetering on a sofa trying to reach a blind cord. But Byrne says automated window treatments, like the ones she sources from Hunter Douglas, are popular with homeowners of all ages and abilities.

“You can operate them with your smartphone, so you can adjust them from the couch across the room or from Australia,” says Byrne. “It’s pretty fabulous.”

FARMHOUSE STYLE The farmhouse-chic look is still going strong, and that’s extended to using wooden shutters on the inside of a window, especially in bedrooms. Byrne says they’re simple, easy to clean, and excellent for adjusting light control, especially compared to a roller shade that’s either up or down.

Sometimes the hardware is the star of the show while the curtains, natural reams of white or cream, take a backseat. Think chunky wooden rods and finials or even industrial-looking copper fixtures.

PATTERN-MIXING Home décor often follows fashion trends, so we’re seeing a fearless mix of patterns on runway models and windows alike. This is easiest when you combine patterns from the same designer’s collection.

Byrne says when customers choose side panels with a roman shade tucked inside, they often mix patterns for added interest.

If the thought of a potential clash terrifies you, then this one isn’t for you. While some homeowners love a big, bold pattern on their window treatments, Byrne says most opt for something more classic that can be enjoyed for years.

ENERGY EFFICIENCY Windows can sap up to half your home’s heating and cooling energy, so homeowners are loving honeycomb shades. They’re made from 3-D hexagons that trap air to maintain your home’s temperature.

Byrne says honeycomb shades also offer a “top down, bottom up” feature that allows you to adjust the panels as the sunlight changes.

“You can get privacy on the lower half while letting in light on the upper half,” says Byrne.

“It’s the best of both worlds.” o

FEEDBACK To add variety, pair different style of window treatments in the same fabric pattern.

Custom draperies by Costandi Designs.

ecl@metroguide.ca eastcoastliving.ca

@EastCoastLiving

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East Coast Living Magazine

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backyard composter

Want the best compost?

Make it yourself with this step-by-step guide

STORY AND PHOTOS BY CHRIS MUISE

I

t’s not too late to prune and fertilize your garden to ensure healthy soil for spring. For many of us, that means a trip to the garden centre for compost, but starting a backyard composter saves the hauling, and keeps your green bin light.

“We take an enormous amount of food waste from people,” says Kirk Symonds, a regional educator for waste management on Nova Scotia’s South Shore. “Then in the spring, they drive to the store and they buy compost. It seems kind of a ridiculous endeavour, when really, we can be making our own compost.”

Symonds is an enthusiastic home composter, travelling around Nova Scotia to share his tips and tricks under the Divert Nova Scotia banner. East Coast Living asked Symonds to share his tips on building the perfect backyard composter.

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EATING IN PROJECTS

1

2

3

THE BIN

GATHER INGREDIENTS

LEAVES

It’s usually taboo to encourage plastic use in waste management circles, but Symonds says when it comes to building a backyard composter, plastic makes sense. Wooden composters will work, but the plastic variety won’t biodegrade.

The style of compost bin Symonds uses here is one you can find at a hardware store for $40 to $60. But whatever style bin you use, make sure you have a lid for moisture control.

“Composting is turning old food we don’t want into new food for plants,” says Symonds.

“Not only is it food, it’s super food.”

The recipe for the best compost requires the finest ingredients. The main ingredients for perfect compost are water, leaves for carbon, food waste for nitrogen, and sticks.

“When we say ‘food waste,’ we keep it vegan,” Symonds adds. Meat, fish, and dairy will attract animals, and start to smell. If you’re composting correctly there should be no smell or odour.

Start your bin with leaves. Critical mass is key; a half-filled bin won’t become good plant food anytime soon. Pack your bin with fall foliage.

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STICKS

FOOD WASTE

WATER

Most people remove sticks from their compost, Symonds says. But healthy compost needs them.

“The reason we’re going to take the sticks is that this creates some air,” he says. “The aeration allows microbes room to move, so they’re able to break down the material more quickly.”

“Ideally, we want the food sort of to the centre,” says Symonds. “That way, it will make sure that if there are any critters around, that they’re not going to be attracted to it.”

This also helps the microbes break down all the materials evenly. Symonds recommends adding new leaves to the bin each time you add new food waste.

Moisture is also critical, giving the microbes a conduit to work through. “It should be like a wrung-out sponge,” says Symonds.

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TURN, TURN, TURN!

WAIT

The last vital component to good compost is stirring the pot. Symonds says that compost material left to its own devices will just turn into mush, while a compost that is tended to regularly yields the best plant food.

“The more you turn, the more you’re going to get the microbes moving,” says Symonds.

Composting isn’t a race to the finish. It takes 18 months to two years to create plant food.

But don’t use that as an excuse to put it off.

“Any time is the perfect start time,” says Symonds. “We can continue putting stuff in there all year round, if we can access it. It can be a lengthy process, but there’s lots of time.”

There are plenty of reasons to compost, Symonds says: it saves money on buying compost, it saves taxpayers money on collecting compost, and it makes us more aware of our ecological impact. But for most of the people he meets, there’s only one thing that matters – gardeners love the mushy stuff.

“The real carrot here is that gardeners love compost,” he says. “It’s a chance for you to actually get your hands dirty, you get rid of your food waste, and then you get something for your garden.” o

FEEDBACK ecl@metroguide.ca eastcoastliving.ca

@EastCoastLiving East Coast Living Magazine

Find bonus tips for condo composting at eastcoastliving.ca FALL 2017

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quick fix:

kitchen These simple do-it-yourself ideas from the experts will transform your space without emptying your wallet

BY CHRIS MUISE

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PROJECTS

PAINT CABINET DOORS AND WALLS Switching the colour of the room to a nice off-white will lend your space a contemporary feel, and you can add a splash of green or blue in the middle by repainting your kitchen island. Blue and white together adds a definite Atlantic charm.

Robert Stack of Kitchen Refacers in Halifax, says painting is an easy move for most homeowners, but stresses that painting demands preparation ensure a quality look to the new coat.

“It’s not rocket science. It just takes time and patience,” says Stack. It’s important to take the doors off their hinges and clean them with liquid TSP (a cleaning agent available at most hardware stores), so that paint will bond better to the wood. “You’re getting all the grease and all the contaminants out of the door.”

COST: $300 – $400 TIME: A few hours per door; a one-or-two-weekend project for the whole kitchen

REPLACE HARDWARE If you have those little plastic mushroom knobs or brass pipes on your drawers and cabinets, it’s time for something more modern. Replace those out-dated handles with new glass knobs or gold handles, say Charli Junker of Kitchen Design Boutique in St. John’s, N.L. “If you have a handle, measure from centre to centre of each screw,” says Junker.

“Then you can source hardware online or at Home Depot.” If the old handle is in the middle of the cabinet door, install the new hardware on the edge of the door, and fill in the old screw hole with wood filler before repainting.

COST: Styles vary, but Junker recommends $10/piece TIME: About five minutes per door

LIGHTING Junker considers light fixtures to be “the jewellery of the kitchen,” but you don’t need to buy something so pricey that Tiffany’s should appraise it.

“To me, that’s the main focal point of the kitchen,” says Junker. You can find many ornate light fixture styles at big-box stores for reasonable prices. “It not only provides function, it’s also a piece of art,” she says.

Even if you’re not in the market for a new chandelier, replacing your lightbulbs can make a huge difference.

“When you’re choosing lighting for your kitchen, you definitely want to go with as many bulbs as possible” to ensure that they’re functional first, says Junker. She says that many of her clients are switching to LED bulbs, which Junker thinks are worth the extra cost since they should last 20 years.

“Make sure it’s a warmer-strength bulb, as opposed to cool,” says Junkers.

“Cool is going to cast a green light around, and it’s going to make everything look washed out.”

COST: $10/bulb TIME: Minutes

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Most Atlantic Canadian homes feature exposed hinges, says Stack.

Switching to unexposed hinges for an unframed, flush cabinet style popular in Europe takes a little extra woodworking know-how, he says, but it’s a simple fix with the right tools.

If you’re not tool savvy, you can still manage some hinge magic. Replace old hinges for new ones in the same style. If you have spring-based unexposed hinges already, but they’re getting a little stiff, Stack has a costfree tip for you.

The spring hinges that get stiff are the ones most frequently used, such as under the kitchen sink. But others probably get much less use, like the ones above your fridge. Swapping the above fridge hinges with the wellworn sink cabinet ones is a quick and cost-effective way to make your cabinets feel like new.

COST: Free TIME: 15 – 20 minutes/door

FAUX-STONE COUNTERTOPS Stone is a popular kitchen surface these days, but a full kitchen job with real stone can creep costs into the five-digit range. For something more cost-effective, Junker recommends a Formica you’ll believe is the real deal.

“There are some really nice laminate countertops you can get now that look and feel like stone. There’s one that I use quite frequently called Travertine Silver,” says Junker. Just make sure that you keep the edges squared, and skip the backsplash to maintain that authentic look.

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love nest

BY KATE WALLACE PHOTOS BY STEVE SMITH, VISIONFIRE

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COVER STORY

This Saint John couple found a second chance at love, and a second home.

S

et in the cobblestones outside the front steps of this Saint John, N.B. brownstone is a brick carved with “M & M, 12-15.”

The monograms stand for Marilyn McPhee and Matt Reid, owners of the uptown property on Germain Street, and the numbers the date on which they rekindled a romance that started over 30 years ago at a nightclub a few blocks away.

To the left of the front door is a brass plaque: “On this site in 1897, nothing happened.” This bit of humour, installed by a previous owner, retained by the current ones, sends a signal: the people who live here don’t take themselves too seriously.

A sense of playful grandeur imbues the house, thanks to designer Kim Jakobsen, of the eponymous Saint John firm, who helped the couple realize their vision for a home inspired by Parisian apartments and Arabian nights.

“It’s the perfect little love nest,” says Jakobsen.

Through the small front entryway and into the hallway, a lush, floor-to-ceiling wallpaper mural of branches and birds draws the eye. Its pattern repeats on the seatback of the oversized sofa in the living room, drawing the spaces together.

“I fell in love with it,” Jakobsen says of the piece. “I loved the antiquated look, the pattern. I loved that it referred to the Old World, but wasn’t stuffy.”

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McPhee purchased the sofa from Anthropologie, where she also ordered Kilim-covered cushions and brocaded chairs that complement her collection of objects from overseas.

“I get a lot of things just because I love the bohemian look,” she says. “But it’s still chic.”

The couple first met in the 1980s, outside a Saint John nightclub. He walked her home, they fell for each other, and got engaged. But he worked too much, so she broke it off. She spent most of the next 30 years working overseas as a nurse while he ran shipbuilding projects in Canada and beyond.

They stayed in touch. Two years ago, he drove five hours from his home in Maine to meet her for coffee in Saint John, where she was visiting her mother.

“I thought, somehow, I’m going to get her,” says Reid, his native Glasgow evident in his Scottish burr.

For her part, McPhee says his steady presence and kindness, won her over all over again.

“Sometimes, timing is everything,” McPhee says. But it was the house that helped bring the couple back together.

Several years ago, a friend showed McPhee the real-estate listing. She lived in Saudi Arabia at the time, but couldn’t stop thinking about the house. She wasn’t sure she’d return to Saint John, “but if I did, it was always going to be to this street,” she says of the leafy stretch of Victorian-era residences.

LEFT: The lush, mural-like wallpaper adds big drama to the narrow entryway.

RIGHT: Collectables from McPhee’s world travels decorate a custom built-in cupboard that adds sublet storage.

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COVER EATINGSTORY IN

A wide entryway between the kitchen and living room allows both spaces to share natural light.

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The main bath features a Victorian claw-foot tub just like the one the couple enjoyed in a London hotel room. Jakobsen added a subtle Middle-Eastern touch via arabesque tiles in Carrara marble on the floor.

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Reid, who was just a friend at the time, offered to check it out. McPhee asked him to bring her best friend and mother to lend a women’s perspective, and McPhee joined the tour via FaceTime. She loved it, even from a distance.

“It’s where I want to be,” she told them.

Not long after deciding to buy, she and Reid recommitted. Now they had a house that they needed to transform into a home.

“I had an idea of the feel I wanted,” McPhee says. “I wanted it to be cozy.”

She called on Jakobsen, who played up McPhee’s love of light and sparkle, colour and texture.

“That’s Maria Theresa,” Jakobsen says, pointing up at the tiered crystal chandelier in the living room, its sparkle multiplied in mirrored panels on the wall, bordered by trim that picks up the original gridded ceiling moulding.

“The mirrored wall is just awesome,” Reid says.

As is common with a heritage home, it featured sloping floors and awkward angles. It was no small feat for woodworker Roy Kippers to square everything, or at least make it look that way. He says improvisation and crafty solutions are all in a day’s work for him.

Kippers worked in the house before, hand-carving the double mahogany front doors with inside panels that look like rippling linen sheets.

“Roy is one of the best tradesmen I’ve ever had the honour of meeting,” says Reid, a shipbuilder who knows craftsmanship when he sees it.

The narrow Germain Street house isn’t the first the couple owned together. When the couple was engaged the first time, they bought an old shipbuilder’s mansion on the city’s west side. Reid calls it “the best house on the worst street.”

COVER STORY

A rug becomes wall art and a well-placed mirror adds sparkle to the basement Arabian-inspired oasis.

McPhee says she would wander its rooms, calling his name through its echoing expanse. “I remember thinking I will never get a big house again,” she says.

Spread over three floors of living space, their current house is just right.

Jacobsen transformed the unfinished basement into an Arabian oasis by drawing in warm oranges and reds, rugs, and tapestries.

The sparkle of brass and glass is reflected in mirrors everywhere.

Beyond is a cozy Arabian den dominated by what McPhee calls the “hubbly bubbly,” the hookah, a tall water pipe common in the Middle East. Low leather poufs and seats, and objects d’art, including a framed scimitar (a crescent shaped blade) surround it.

The basement bathroom continues the theme; its floor laid with painted tiles reminiscent of Marrakesh.

“Every room has its own little story,” Jakobsen says. “I felt like I was on a new job in each one.”

Upstairs, the master bedroom is a soft study of whites and greys.

On the wall above the bed is a print of Trilogy by Saint John-artist Elma Johnson-McKay. “Ah, this is it,” McPhee says. “It’s home. It feels like home.” o

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Institut canadien des condominiums

Canadian Condominium Institute N O V A

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S C O T I A

C H A P T E R

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a customized

condo

A first-time homeowner shares his experience buying a pre-construction condo and finding his sleek retro-minimalist style

BY CASSANDRA BERNARD PHOTOS BY STEPHEN HARRIS

McCloskey repurposed an old plumber’s toolbox as a coffee table and storage space. “It was in my parents’ home for years and years,” he says. “All of my board games are in there, and it is great storage as well. It’s really special.”

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BUILDING

LEFT: An old record player that McCloskey found at The ReStore in Charlottetown, which sells overstock and gently used furniture to raise money for Habitat for Humanity, became a television stand. He painted it white with, he says, “a million coats of paint.” On it sit a pair of wooden mountain pieces made by Jane Gallant of Modern Jane Designs in Summerside. The two non-matching retro chairs he purchased at the 70 Mile Yard Sale in P.E.I. allow for flexible extra seating when he has guests over for social gatherings.

BELOW: McCloskey’s balcony offers a view of the Hillsborough River, and a space to grow potted herbs and tomatoes. Plus selecting a floor plan that encourages natural light makes a small space feel larger. Another design trick that makes this living room feel spacious is hanging a curtain rod that is slightly longer than the doors. The pulled-back curtains hang against the wall to allow light in through the whole window.

B

rady McCloskey was ready to shift from sharing an apartment with roommates to buying his own home. The 25-year-old photographer owned a growing business, and wanted a space he could live and work in. After touring a few options, he found a pre-construction condo build in Stratford, P.E.I. that suited his needs.

Like many self-employed people, McCloskey hit some roadblocks when he approached his bank for a mortgage.

His first step was to work with an accountant to ensure his tax filing reflected his full income. “She was a wonderful help in preparing my taxes to better suit the bank’s requirements and ratios,” says McCloskey.

Next he found a mortgage broker. Fifty-five per cent of first timehome buyers used a broker, up from 51% in 2016, according to the

Canadian Mortgage and Housing Corporation’s 2017 Mortgage Consumer Survey.

“It was a good decision as I was able to have options instead of only relying on my own bank to approve me,” he says.

Working with a broker offers first-time buyers like McCloskey a number of benefits. For those like McCloskey, who have sufficient employment to make mortgage payments, but not the credit history to support homeownership, a broker can help to secure a better rate than going it alone.

Brokers research multiple options from a variety of lending institutions to find the right fit in terms of interest rate and payment options, as well as guiding the homeowner through the paperwork.

The lending institution that grants the mortgage pays the broker’s commission, so there’s no extra cost to the homeowner.

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ABOVE: McCloskey customized the closets in the bedroom when choosing features for his yet-to-be-built condo. The closets added enough storage space to replace his dresser, which saved floor space and kept the bedroom open. McCloskey chose the same colour paint for the walls throughout the entire unit, Benjamin Moore’s Horizon, a light grey colour to keep everything bright and airy. “I wanted to create as much light and open space as possible,” he says. “I didn’t want make things smaller or darker than they were with a dark colour, or several different colours.”

TOP LEFT: Succulents are trending right now. With juicy roots, stems, and leaves, succulents come in a diverse and vast group of plants. While some have exacting care needs, most are easy to grow and maintain because they have special water-storage tissues allowing them to survive in dry environments.

TOP RIGHT: Three prints from Lila & Lola hang over the bed. He found the prints on Etsy, a website that allows artists to sell their work directly to customers. The art throughout his condo is black and white, with white frames from Michaels. Using this design scheme throughout the condo makes it feel like it was one space.

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BUILDING EATING IN RIGHT: Pendent lights hang over the kitchen counter seating area that separates the kitchen from the living room. In addition to working well with the condo’s minimalist-retro look, the pendants focus bright lighting on the counter tops to create a safe well-lit work area. Three stools add extra seating that tucks out of the way when not in use.

BELOW: The countertops in the kitchen are dark granite and clear of all clutter. Only necessary items are on display. Being in such a small space, it was important for McCloskey not to have things cluttered everywhere.

“With too many things, it would make my home feel smaller, so I wanted to maximize space. I also wanted to only be surrounded by things I love, so having the other things tucked away neatly allows my favorite things to be displayed,” he says. He chose simple white subway tiles for the backsplash to keep the space neutral and clean looking.

Before hiring a broker, do your research to make sure you’re hiring someone who will negotiate for your best interest, not the lending institution.

McCloskey’s broker, who was recommended by a family member, secured a 2.6% interest rate on the $129,900 condo, which was lower than the original rate his bank offered.

“It was the right timing and everything fell into place,” he says. “I work from home, so having a space for this was important, and with two bedrooms I have made one of them my office space. It makes me much more productive, and allows me to be more creative with a big bright space to work from.”

His 950-square-foot condo was in the process of being built when he bought into it in February 2016. His move in date was September.

“This allowed a lot of time to prepare, source the things I needed, prepare financially, and think about the direction I wanted to take with the design,” McCloskey says.

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ABOVE: In front of the desk hangs a large map from Indigo, custom framed by Michaels.

In addition to adding a splash of colour to his minimalist, the map reminds him of his travels. The map features gold foil over multicoloured countries, like a scratch ticket. “It’s so much fun when you come home and you can do a little scratch.”

LEFT: McCloskey uses the second bedroom as an office. “This is where I spend the most of my time,” he says. He works off of a white Ikea kitchen table, which offers him plenty of space.

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Because it was a new build, he chose many of the features in the unit, including the paint colour, lighting, flooring, and kitchen backsplash tiles.

“I had so much time to think and carefully plan what I was buying, saving, and getting good deals,” he says.

He chose a retro style for the condo because of its visual appeal and budgetfriendly options. “I loved the character and uniqueness of some of these pieces, and also found better quality than some new items at the big-box stores,” he says.

Purchasing his first home and decorating it on his own taught McCloskey to be patient with the details. “By taking my time to choose everything, I’m now left with a home filled with items that have meaning, uniqueness, and good design.” o

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We asked professionals what to consider and where to look for advice when buying a new wood stove

O

ur wood stove served us well for nearly 20 years. But we committed one of the cardinal sins of heating with wood: repeated over-firing. By running the stove too hot, we damaged the interior. An inspector said it was still safe to use, but we knew we needed to replace it within a year. And that we had a lot of research ahead of us.

Plug in a fridge and it should work more-or-less the same regardless of where you live. Find a washer you like, install it, and it will clean your clothes the same way whether it’s in the basement or the kitchen. But wood stoves are different.

Choosing the right stove means considering all kinds of factors, such as the size of the space you’re heating and how warm you like it, how airtight the space is, and the location of the chimney (interior chimneys draw better than exterior).

Glenn Mason owns Safeguard Chimney Sweep & Stoves in Spectacle Lake, N.S. He’s installed stoves for 29 years and sold them for eight. He says size is one of the most important factors in picking a stove, but “almost as important is the look. You have to walk by that stove every morning and if you don’t like the look of it you won’t be happy.”

Too small a stove can make you reach for sweaters, while one that’s too big may make a room unbearably warm or cause you to burn it slowly, which emits pollutants and clogs up your chimney.

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Finding the right stove depends largely on your goals, says Neal Jackman, owner of Emberley Fireplace in Mount Pearl, N.L. “Am I trying to reduce my heating bill? Do I want it for the ambience in the room when I’m reading a book or watching a movie? Some people use it periodically and some burn it all winter.”

Every manufacturer offers guidelines for what size space their stoves will heat, but square footage only tells part of the story. A stove that handily heats 1,500 square feet in British Colombia’s Lower Mainland may struggle to warm your Goose Bay, N.L. home. Insulation is another factor to consider. A drafty farmhouse will benefit from a larger stove than the same size home built to efficient R-2000 standards.

Mason says efficiency is the biggest improvement in wood stoves over the last decade. “People are looking for longer burns and a stove that burns clean,” Mason says. Most high-end stoves will burn efficiently.

Some use a catalyst to lower emissions, while others are engineered to create a secondary burn that re-ignites gasses from the fire.

The other big change, says Jackman, is simplicity.

Our old stove had three separate ways of controlling air flow, plus two thermometers to watch. No wonder we took shortcuts. Many of today’s efficient stoves have just one air control, and some work automatically, taking the human effort out of it altogether.

IN DEPTH

“Some people I wouldn’t sell certain stoves to because they’re too complicated,” Mason says.

“They don’t understand it.”

Because of all the variables that come with wood heat, online forums and reviews are less helpful than those for appliances. Maybe a poster who calls a stove a piece of junk is right.

Or maybe it wasn’t properly installed. Or maybe the top of the chimney is too close to the roof and doesn’t draw well. A review by someone who loves the stove they bought last week isn’t helpful either because wood-stove performance is a long-term affair.

So where do you turn for reliable information?

Jackman says he usually directs people to woodheat.org, a comprehensive site from

PRO TIP If you know what you’re doing, you can buy a wood stove and install it at home yourself.

the non-profit Wood Heat Organization. The Canadian Mortgage and Housing Corporation also offers print and online information.

Ultimately, your best bet is an experienced salesperson who can assess your home and needs.

Mason says, “I don’t think I’ve ever sold a stove where I don’t go out and look at the place and see if it’s going to work for them.

Who wants to pay a few thousand dollars for something that’s not right?”

His parting advice: “Take your time and do the homework. My advice is always free to people. If I sell you the wrong stove, I won’t hear the end of it.” o

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But given frequently changing safety regulations, the vagaries of individual homes, and the potential dangers of a botched job, hire an installer who completed the Wood Energy Technical Training Program (WETT-certified).

Jackman says many insurance companies will insist on proof that a WETT-certified technician installed your stove: “If you are burning wood, they want to know from a liability perspective that it’s safe.”

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rooted to the past Indigenous food ways are a key part of the culture in Eel Ground First Nation

BY KATE WALLACE PHOTOGRAPHY BY MICHAEL STEMM

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EATING IN

C

Chef Rich Francis cleans a massive salmon in preparation for a fundraising dinner supporting the Natoaganeg Food Centre.

hef Rich Francis cleans the largest salmon he’s ever handled, a 40-plus-pound female laid out on a grey plastic folding table on a lawn in Eel Ground First Nation, near Miramichi, N.B. He dispenses with the scales in a silvery flurry before gutting and filleting it.

Chef Francis, a national culinary celebrity after making it to the final of the fourth season of Top Chef Canada, is a leader in Canada’s indigenous food movement. He was in town for a fundraising dinner supporting the Natoaganeg Food Centre in June. The Centre gives cultural and social sustenance to the Mi’kmaw community of just over 200 people, in addition to hearty meals.

“We’re not just about food, we’re evolving into something so much more,” says Erica Ward, a coordinator at the centre. “It’s an amazing project to be part of.”

Housed in a split-level house, the Centre hosts a range of programs: a food bank, meals-on-wheels for elders, a farmers’ market, community suppers, and a youth champions program to develop young leaders. There are community gardens and workshops on subjects such as growing herbs.

“It’s a place for taking care of each other,” says Terri-Anne Larry, a member of the Centre’s advisory committee. Her partner, Ernie Ward, a community hunter and fisherman, procures much of the Centre’s meat and fish.

“Why can’t it be like it was in the time of our grandparents?” she says “They shared everything.”

The Centre provides a welcoming space where people come together to grow, cook, share, and advocate for good food.

Francis most values food’s ability to bring people together. His life’s work has become what he calls “cooking for truth and reconciliation.”

“Food is one of the most powerful tools we can use to do that,” says Francis, whose father is a residential school survivor. “It was never lost, it was just forgotten. Indigenous food has that amazing ability to reconnect us back to ourselves, our source and our creator. It’s through our food DNA and our food pathways that something becomes ignited.”

He focuses his cooking on the pre-contact era, but, he was trained in kitchens in New York and Toronto, and is also interested in the technical and artistic elements of contemporary cooking.

Chef Francis brandishes a silvery length of salmon skin as long as his arm, that he’ll use to make crackling. He stuffs a big sturgeon with sweet grass and sage, which aren’t just food, but medicine to his people. He says he is excited to share new flavours with the 160 guests attending the sold-out dinner of local wild food.

“There’s no reference point for indigenous cuisine,” Francis says. “Even for our own people.”

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The biggest challenge, he says, is the “colonized palate.”

The day before the dinner, he foraged on the side of the highway, picking garnishes such as sheep sorrel and daisy petals.

“The indigenous pantry is out there,” he says, gesturing towards the forest, where Eel Ground locals procure the wild food that is the basis of the Centre’s offerings, including moose, partridge, wild fish, fiddleheads, berries, and more.

The team at Natoaganeg strikes a balance between indigenous and mainstream with dishes such as moose-meat chili at their weekly community suppers. At first, some locals were reticent to try the unfamiliar wild foods. Now they ask for it.

Medicine Wheel Cured Salmon This is one of Chef Rich Francis’ signature dishes.

Serves 4

INGREDIENTS 2 lb (900 g) side of salmon, Atlantic, preferably organic, skin attached I cup (250 ml) brown sugar I cup (250 ml) kosher salt I Tsp (15 ml) juniper berries ½ bunch fresh thyme I cinnamon stick 3 inch (7.5 cm) piece of braided sweetgrass (available at Indigenous Friendship Centres, and some First Nations gift shops) 2 Tsp (30 ml) freshly ground black pepper 1 medium red beet, finely grated I small bunch of buffalo or white sage, chopped DIRECTIONS Remove skin from salmon. Set aside for salmon crackling.

Make curing mixture: Blend ingredients, taking care to incorporate the beet into the mixture. Put half curing mixture on baking sheet. Place salmon on top, then cover with remaining mixture, patting down until salmon is completely covered.

Place in fridge and let cure at least 4 hours, and up to 12 hours.

Discard curing mixture.

Rinse salmon and pat dry.

Salmon may be served as is or smoked.

Strawberry Sauce Any fresh berries will work in this sauce for the salmon.

Use organic frozen berries if seasonal fruit is unavailable.

2 cups (500 ml) strawberries 1/4 cup (60 ml) brown sugar 1 cup (250 ml) water 1 Tsp (15 ml) black pepper Pinch salt 1 inch (2.5 cm) piece of vanilla bean 6 sprigs thyme Small bunch of white sage Juice 1/2 lemon

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Combine all ingredients in small saucepan. Cook over medium heat until flavours start to come together and mixture starts to thicken, about 15 minutes.

Sauce should be thinner than jam, but not too runny.

Add lemon juice to taste (sauce should be tangy).

Salmon Crackling

For the salmon

42

Judging from the turnout at the event, and the gusto with which diners approached the four courses, there is an appetite for indigenous food beyond Eel Ground. There were many non-indigenous guests, including dignitaries from all three levels of government.

Randy Patles, a staff member at the centre, thought the dinner made many connections. “The fish we ate is from out there,” he says, pointing to the Miramichi, one of the world’s great salmon rivers. “And it’s pretty cool being able to share with everyone, not just Eel Ground.” o

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Heat oven to 300°F (150°C).

Rub salmon skin with oil, season with salt, pepper.

Place skin between two pieces parchment paper. Baking until dry and crisp.

Be careful not to burn.

To plate: Ladle 2 Tbsp (30 ml) strawberry sauce on appetizer plates. Top with salmon. Garnish with wild strawberries or any other seasonal fresh berry, and/or edible wildflowers. Sprinkle with salt. Top with a piece of salmon crackling and crispy shallots (available at most grocery stores).

EATING IN

Mi’kmaq Mama Luskini’kin (Bannock) From coast to coast, virtually every indigenous nation has a bannock recipe.

Recipe courtesy of Randy Patles.

INGREDIENTS 8 cups (1 kg) flour ¼ cup (60 ml) sugar ¼ cup (60 ml) baking powder 2 Tbsp (30 ml) oil 4 cups (1 L) water (or half water, half milk) DIRECTIONS Heat oven to 350°F (177°C).

Combine dry ingredients and oil in large mixing bowl.

Gradually add water and/or milk. Mix by hand until a smooth dough forms.

Spread dough on a greased baking sheet.

Bake until golden brown.

Members of the Youth Champions Program learn valuable skills, and met Chef Francis.

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Salmon fish cakes These fish cakes are simple but naturally delicious. Recipe courtesy of Randy Patles.

Yields approximately 24 fish cakes INGREDIENTS 2.5 lbs (1.1 kg) cooked, flaked salmon 2.5 lbs (1.1 kg) mashed potatoes Flour Oil for frying Salt and pepper (or other spices) to taste.

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DIRECTIONS Combine ingredients. Add spices for desired flavor.

Form patty and coat evenly with flour.

Fry in oil until golden brown.

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EATING IN

Erica’s Friday-night roast This is a fuss-free go-to for Erica Ward, a coordinator at Natoaganeg Food Centre. Toss some root vegetables into the slow cooker for an allin-one meal.

Serves 4 INGREDIENTS 1.5lb (454 g) moose roast (or beef or lamb if moose is unavailable) 4 cups (1 L) apple juice 1 packet onion soup mix DIRECTIONS Combine all three ingredients in slow cooker. Cook at medium heat for four to six hours.

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Erica Ward

Find another recipe from Top Chef Canada finalist Chef Rich Francis on eastcoastliving.com

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beyond heat

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EATING IN

Make simple, flavourful Indian food at home

BY PHILIP MOSCOVITCH

S

hivani Dhamija walks around the large table in the middle of the kitchen, putting a couple of pieces of raw chicken into the bowl in front of each of the 10 people here for her cooking class. Chicken vindaloo, zeera aloo, basmati rice and naan are on the menu tonight in the kitchen at Veith House, the non-profit in Halifax’s north where Dhamija teaches Indian cooking to groups made up mostly of beginners.

A few minutes ago, the class prepared a spicy red paste by chopping garlic, adding peppercorns, dried hot peppers, and other ingredients. Now it’s time for the next step. Dhamija encourages her students to rub the spice paste all over the chicken so that it will absorb as much flavour as possible.

Dhamija said one of the common misconceptions about Indian food is that it has to have a lot of heat. Her husband, also from India, doesn’t like spicy dishes. “A lot of people come to my class thinking Indian food is always spicy. Yes, it can be spicy, but it’s flavourful too.”

Born in West Bengal, India Dhamija has been offering cooking classes in Halifax since she moved here in 2012. She studied public relations, but the move to cooking happened organically.

While she was working at the Canada Games Centre, “one of my friends asked if I could prepare meals for a friend who was a bachelor and didn’t like to cook,” she says. “I set up a Facebook page, and within a week I started getting likes from people who wanted this kind of service. Then people started asking me if I did cooking classes, so I did it.”

She also started a service that cooks and delivers traditional Indian meals to students and office workers in Halifax. She prepares the meals at her Clayton Park home, and her husband takes care of delivery. “I don’t make a lot of money with my meal delivery service,” she says, “but there are so many students out there who cannot cook.”

A generation ago, many Atlantic Canadians saw Indian food as wildly exotic. That’s changing, but Dhamija says some people still find the idea of cooking Indian dishes at home intimidating. She suggests that beginners start with simple but tasty recipes like red lentil curry and potatoes with cumin (see page 48).

Acupuncturist Ali Jopp moved to Halifax from Victoria, British Columbia in January, and signed up for Dhamija’s curry class. Jopp enjoys cooking, but didn’t have much experience with Indian food. She says the class gave her confidence to try the recipes at home.

“We all worked together,” says Jopp. “I liked that approach quite a bit. And it’s so tactile and sensory that you really understand, it’s not like reading a recipe in a book.” Jopp said that Indian recipes can sometimes seem intimidating, and she appreciates how Dhamija’s approach breaks them into manageable steps: “When the oil is spattering you add the chilies, and when they smell like this, that’s when you know that they’re done. ” Dhamija offers classes with seasonal themes, like summer cooking, or focuses on a particular dish, like pakoras or samosas.

“Initially it was tough,” she says. “I still feel people are not ready to experiment. I can fill up a butter chicken class quickly, but when I do something like a veggie class, it takes a lot more time to fill up. I still feel I’m struggling to tell people Indian food is not just butter chicken and naan.”

Butter chicken is the big seller for 4S Catering, which sells Indian food at two farmers’ markets in Charlottetown. “We sell out every day,” co-owner Sheena Sunil says. Sunil runs the company with her husband, chef Sunil Daniel. The couple are originally from Kerala in Southern India but came to PEI about five years ago.

She said customers sometimes tell her they’ve tried to cook Indian dishes following YouTube videos, but they just don’t taste the same. Sunil says chefs who make videos don’t always reveal their full recipes, and the quality of the spices is key.

“A lot of people will buy ingredients like a curry paste from the Superstore, but we don’t do that,” she says. Like Dhamija, Sunil buys whole seeds and grinds them herself. “It’s kind of hard to find all the spices in Charlottetown. We go to Halifax, Moncton, or India. It’s kind of expensive to get spices from India. When my family or someone else comes to visit we’ll pay them to bring some. It’s expensive but it’s worth it.”

While not all ingredients for Indian meals are readily available, Dhamija says it’s improved dramatically in the five years she’s lived in Halifax: “In Montreal or Toronto people are more ready to experiment. There are so many immigrants and different people and different cultures – but it’s coming to Nova Scotia. When I came over here I didn’t see many brown faces. Now I see so many. I think it will gradually change.” o

Shivani Dhamija at work in her home kitchen.

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Zeera Aloo The humble potato stars in this spice-packed side dish. Recipe courtesy of Shivani Dhamija Serves 4 INGREDIENTS 5-6 potatoes, boiled and cubed 2.5 tsp (12.5 ml) cumin seeds ¼ cup (60 ml) cilantro, chopped (optional) 2 Thai green chilies (optional) 3 Tbsp (15 ml) oil tablespoon oil ½ tsp (2.5 ml) turmeric powder ½ tsp (2.5 ml) cumin powder ½ tsp (2.5 ml) garam masala 1 tsp (5 ml) red chili powder 1 tsp (5 ml) raw mango powder (substitute with 1 Tbsp (15 ml) lemon juice) salt to taste

Masoor Dal This simple recipe calls for a pressure cooker, but if you don’t have one you can boil the lentils in an open pot. Add an extra cup of water and soak the lentils for 30–40 minutes before boiling. Recipe courtesy of Shivani Dhamija.

Serves 2–3 INGREDIENTS ¾ cup (177 ml) masoor dal or red lentils 2 cups (500 ml) water 1 medium onion, chopped 2 medium tomato, chopped 1 green chili, chopped or slit (hari mirch) 1 tsp (5 ml) cumin seeds (jeera) ½ tsp (2.5 ml) red chili powder (¼ tsp (1.25 ml) if using organic or homemade, which can be very strong) ¼ to ½ tsp (1.25 ml to 2.5 ml) garam masala powder (¼ tsp (1.25 ml) if using homemade) ½ tsp (2.5 ml) turmeric powder (haldi) 2 tbsp (30 ml) oil or ghee 1 tbsp (15 ml) chopped coriander leaves for garnishing (optional) salt to taste DIRECTIONS Pick and rinse lentils or dal well.

Pressure cook lentils with water, salt, and turmeric, until soft.

Once cooked, beat lightly with wooden spoon or whisk. Set aside.

In another pan or pot, heat oil or ghee.

Fry the cumin seeds until browned, add onions and fry to light brown.

Add chilies, stir. Add tomatoes and fry until oil separates and tomatoes are soft.

Add dry spice powders.

Adjust thickness with water. Dal should be medium thick.

Garnish with coriander leaves and serve with steamed basmati rice, roti, or chappati.

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DIRECTIONS In pan, heat oil.

Add cumin seeds, which should splutter.

Add green chilies, fry one minute.

Add potato cubes and mix well.

Sprinkle turmeric, red chili powder, raw mango powder, and salt Sauté 5 minutes.

Add chopped cilantro, garam masala, cumin powder.

Mix well.

EATING EATING IN IN

Traditional rice Pair that rich, curry gravy with a light, fluffy rice.

Recipe courtesy of Shivani Dhamija Serves 2 INGREDIENTS 1 cup (250 ml) uncooked basmati rice salt to taste 1 tsp (5 ml) ghee or oil ½ tsp (2.5 ml) cumin seeds 1 small onion, cut into long, thin slices

Which image?

DIRECTIONS Rinse rice, then soak for 30 minutes.

Boil rice in 2 cups (or more) of water.

In a pan, heat ghee or oil. Add cumin seeds when oil is hot.

When cumin seeds splutter, add onion and stir until golden brown. Remove from heat.

Add pan contents and salt to taste to boiling rice.

If finished rice is wet, strain for 5 minutes to dry it.

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Cucumber raita Raita can be flavoured with mango or pineapple. This cucumber version is cooling with a warm curry. Recipe courtesy of Shivani Dhamija Serves 2 INGREDIENTS: ½ unpeeled cucumber, grated coarsely 2 cups (500 ml) plain yogurt 1 tsp (5 ml) ground cumin 1 tsp (5 ml) salt ½ tsp (2.5 ml) sugar ½ cup (125 ml) water DIRECTIONS Whisk yogurt.

Add the cucumber and toss to coat.

Add water until desired consistency is achieved.

Add cumin powder, salt, and sugar, and mix again.

Store refrigerated.

Find more delicious indian recipes at eastcoastliving.com

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East Coast Living Magazine

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Distilling a new industry

Veteran and fledgling whisky producers offer traditional flavours and new methods

BY CRAIG PINHEY

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LIBATIONS

A

tlantic Canada is home to plenty of die-hard single-malt scotch drinkers, Bourbon imbibers, and fanatical patriots who only drink Canadian rye. But what these traditionalists may have missed is the growing Atlantic Canadian-whisky sector.

Our modern whisky scene started with Glenora Distillery in Glenville, N.S. in 1990. This industry icon in Cape Breton is a distillery and inn with a popular restaurant and pub.

Glenora released North America’s first single-malt whisky in 2000.

Today its product list boasts Glen Breton Rare, in 10-, 14-, and 19-year varieties, the Glen Breton Ice range, aged in Jost ice-wine barrels, and the more affordable six year Fiddler’s Choice, to name but a few. In June, the distillery launched a 13-year-old peated single-malt whisky named Gleann Dubh, The Dark Glen.

The North American small-distillery movement caught on enthusiastically in Atlantic Canada, with various new producers popping up over the years.

Caldera, in River John, N.S., exemplifies the new wave of North American whisky producers. A pioneer in local distilling, Caldera grows corn, rye and wheat, to distill and age into estate whiskies.

“I am aiming for a truly Canadian style,” says Jarret Stuart, Caldera’s owner. He distills and ages corn, rye, and wheat individually, then blends the spirits before diluting to 40% alcohol for bottling. This allows Caldera to make the most out of corn, a more economical grain to grow and make into a spirit. The resulting products are smooth, delicious, and familiar to lovers of good Canadian rye whisky.

Much of that flavour and smoothness come from barrel aging in Buffalo Trace bourbon barrels and Oloroso sherry casks. Bourbon barrels contribute sweet vanilla notes, while sherry casks add a fruity, nutty complexity.

Stuart says barrels are expensive, but necessary for good whisky.

“We have done a fine juggling act of purchasing larger quantities than required,” he says, “but then have to keep them moist until ready to fill.

Only by committing to larger orders can we ensure a stream of barrels.”

Farm-to-bottle distilling is new here, but Stuart says “the numbers are there.” Caldera yields about 400 litres of pure alcohol per ton of corn, and grows about 560 tons on-site. “We will never be the ‘great plains’ for

production but that is not what we want, either,” he says. “I want to pull through grains grown here in the Maritimes.”

Caldera is expanding, with two large pot stills on order from Scotland, and plans to add a continuous column still in the following year.

“Now that we are exporting to the U.S.A. and Europe, we are getting exposure to how big the Canadian whisky opportunity is in the world,” Stuart says. “I think if we stick to our Maritime tradition of paying extraordinary attention to seemingly ordinary details we will continue to impress the world and open a truly global playing field.”

Another new producer, Distillerie Fils du Roy in Petit-Paquetville in northern New Brunswick, has plans for whisky. Owner Sebastian Roy already makes Gin Thuya, Absinthe, and other spirits, and a line of Acadian-themed beers under the Fils du Roy name.

“I bought equipment to produce whisky in 2014, quickly realizing how complex and expensive was that venture,” he says. “I re-invested in 2016 in a 3,000-litre alembic [a special type of still], and another 500-litre alembic for the second distillation. I started to produce one barrel per week. I just ordered 50 oak barrels to increase my production to three barrels per week.”

Roy’s first release is scheduled for 2018 because Canadian whisky cannot be named thus until it ages at least three years. He plans to name it “The First Commercial New Brunswick Whisky,” due to its historical significance.

He is currently aging 60 barrels of single-malt whisky. “I do not have two barrels that have the same taste,” he says. “I use different yeasts and different techniques all the time.” A taste of his young spirit, which is still a very pale gold, reveals an attractive nose reminiscent of an unpeated Lowland scotch. o

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growing

garlic

We can’t promise it’ll keep vampires away, but growing your own garlic offers your cooking a burst of flavour

BY CAROL MATTHEWS

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GARDENING

E

arly Greeks and Romans ate it as a cure-all. It turned up in ancient Greek temples, Egyptian pyramids, early medical texts from across the world, and even the Bible. Contemporary myths say it wards off colds, cancer, and heart conditions while legend says it will keep vampires at bay. Allium sativum or garlic is versatile and useful in many ways.

There are at least two varieties of wild garlic growing in North America, introduced from overseas and gone rogue. They are usually much smaller (and harder to find) than store-bought garlic, which is imported from Egypt or China and prized for its superior shelf life, rather than its flavour.

The most flavourful garlic is the one you grow yourself.

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VARIETIES TO GROW Rocambole fall garlic has a spicy flavour with seven to 12 cloves per bulb, the outside skin is purple and brown.

Purple stripe fall garlic has eight to 10 cloves per bulb, an intense fiery flavour, and purple skin that sometimes carries through to the cloves.

Marbled purple strip fall garlic has five to nine cloves per bulb. It is the best for roasting because it holds its shape. This variety is spicy and sweet at the same time.

Music fall garlic is Veseys top pick for Atlantic Canada. It offers five to seven big cloves per bulb, with a bold flavour and white skin with a blush of pink.

Garlic is one of the easiest vegetables to grow. In our region, plant the individual cloves in October, forget about them for 10 months, and harvest the new bulbs in July or August.

You can plant grocery store garlic, but I suggest you be adventuresome and try the bigger and tastier garlic you can buy at local garlic farms, farmers’ markets, or seed catalogues.

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WATCHING IT GROW Come early spring, sprouts will peak out through the mulch. Remove the mulch from the plants but leave it between rows. When the stems (also called scapes) grow tall enough for the tip to begin to curl and grow little bulbils (bulb-like structures), snap the top off below the curl. This allows more energy to the growing garlic bulb. Eat the bulbils raw or use them in your favourite recipes. Store refrigerated in an airtight container.

To grow larger bulbs, add a side dressing of composted manure or blood meal in May or early June.

THE PAYOFF GETTING IT IN THE GROUND Garlic prefers loose soil with lots of compost, in a sunny spot with good drainage. Plant the cloves eight cms apart, about five to seven cms deep, with the flat, root-end down.

In our growing season, plant in the fall, about three weeks before the ground freezes. This gives the roots time to develop.

Choose the largest garlic bulbs you can find, as these will beget the same size or larger bulbs at harvest time. Ensure cloves are firm and dry.

Separate the cloves carefully, keep the papery skin intact as much as possible. Broken or split cloves invite disease.

Garlic doesn’t like to compete with weeds, so cover the area with a thick mulch of loose straw or your preferred cover. This will help keep the soil moist, and offer protection over the winter. During a mild winter, you may see sprouts; if so, add more mulch.

“ If you’ve been raised on the supermarket garlic you will find homegrown garlic much more pungent and flavourful.”

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Harvesting garlic in the spring (known as green garlic or baby garlic) is a growing trend. The plant is picked before the bulbs are full grown and the taste is similar to scallions and used in the same way.

The traditional harvest is in late July or August when the top 75% of the leaves turn brown, and the bulbs have a papery skin. Picked too early the skin will be thick and succulent and the bulb will not store well. Wait too long and the bulb will split. Check one or two bulbs before harvesting the whole crop.

Carefully lift the bulbs on a sunny, dry day. Place them in a single layer in a warm, dark, and dry place to cure for about two weeks. Once cured, remove the dead stalks and brush off any dirt. Store your garlic in baskets in a cool, dry place for up to six months.

If you want to braid your garlic bulbs, do it shortly after harvesting.

Braiding is very difficult after the stems have totally dried. Then follow the curing process.

Keep in mind: if you’ve been raised on the supermarket garlic you will find home-grown garlic much more pungent and flavourful. o

Buying Guide

BUYING GUIDE

Now that you’ve seen all the quality products and services available in Atlantic Canada, here’s a guide to help you access these products for your own home.

Advocate (p. 51) 902-455-2870 advocateprinting.com

Fox Harb’r (p. 10) 1-866-257-1801 foxharbr.com

Seeview Blinds (p. 9) 902-422-1231 seeviewblinds.com

Amazing Space Interiors (p. 25) 902-407-7211 amazingspaceinteriors.com

Girliture (p. 14) girliture.ca

Shay Interiors (p. 55) 902-237-2728 dropindecorator.com

Atlantic Lighting Studio (p. 19) 902-542-3431 atlanticlightingstudio.com Attica (p. 19) 902-423-2557 attica.ca Balderson Cheese (p. 59) 1-800-263-2858 baldersoncheese.ca Beauti-tone (p. 3) Beautitone.ca Boxing Rock (p. 44) 902-494-9233 boxingrock.ca Cabinetworks Ltd. (p. 19) 1-888-249-6188 cabinetworks.ca Caesarstone (p. 2) 416-479-8400 caesarstone.ca Compact Appliances (p. 37) 1-800-561-7019 compactappliances.ca EnCom Alternative Energy (p. 24) 902-457-8799 encomgroup.com Empire Mirror (p. 6) 902-532-1514 empiremirror.com

Glubes Audio Video (p. 36) 902-434-5511 glubes.ca

Terra Verde (p. 30) 506-389-1898 terraverdehome.com

Going Coastal (p. 6) 902-273-3343 goingcoastalns.com

Thermador/BOSCH (p. 7) 1-800-567-3855 venmar.ca

Kew (p. 60) 902-444-5486 kewhome.ca

The Stone Depot (p. 49) 902-835-0741 thestonedepot.ca

Lake City Woodworkers (p. 8) 902-465-5000 lakecitywoodworkers.com

WB Fowler Industries (p. 44) 1-800-290-8510 wbfowler.com

Lifestyle Interiors (p. 50) 902-423-5604 Maritime Window (p. 31) 902-422-6290 cooltint.com Metro Home (p. 9) 902-894-5536 metropei.com Nimbus Publishing (p. 9) 902-455-4286 nimbus.ca Opal Interiors (p. 5) 902-221-5439 opalinteriors.ca Red Door Realty (p. 37) 902-425-2811 reddoorrealty.ca

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LAST LOOK

Photo: Top row by Michael Flaherty, bottom by Eric Walsh

back to nature

BY HEATHER WHITE Many artists say nature inspires their work, but then there’s Michael Flaherty of Catalina, N.L. In 2009, the potter, sculptor, and ceramic artist, spent three months in a self-styled apprenticeship with nature on Newfoundland’s largely abandoned Grey Islands.

“I’ve always been fascinated with escapism,” he says. “Never one to follow a conventional way of life.”

Now living on-the-grid in a rural community, Flaherty uses an electric kiln at his studio, Wild Cove Ceramics. He also built a wood kiln along the waterfront in nearby Port Union.

While he was alone on Grey Islands, except for a herd of caribou that had been introduced there to protect the population from hunters, he is now buoyed by the sense of community around him.

“The wood kiln is laborious,” Flaherty says. “You have to be there to put wood in every 10 or 15 minutes, so the firing often ends up being a big social event. Customers, neighbours, and friends come by and have a drink. People like the symbolism of the firing process, a performance from raw material to finished object,” he says.

He also encourages people to drop by his studio where they can watch and touch. Items such as bowls, plates, and teapots range from $20 to $200. Wood-kiln fired pieces are more expensive than those made in the electric kiln because given the process is more time consuming.

Flaherty’s most widely known work was inspired by his time on Grey Islands, off Newfoundland and Labrador’s Great Northern Peninsula.

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In the 1960s, residents were part of a provincial government resettlement program to centralize rural populations. Decades later, Flaherty found archaeological remains of the people who were shipped out, as well as shed antlers from the caribou herd that was shipped in. “There were lots of artifacts on the beach that provide aesthetic and symbolic potential… a bit of a narrative,” he says.

He crafted a series of ceramic sculptural pieces that fuse caribou antlers with crockery shards. The antlers are typically white with a blue pattern, mimicking what you might see on a dish pattern.

Meanwhile, the shards are finished to resemble the fallen antlers’ orange hue and green mold patterns. Pieces in the series range in price from $300–$2,000.

After a few years working in this medium, Flaherty is taking a hiatus from it.

“I love working outdoors,” he says. “I walk in the woods to find wood for the kiln, handles for my teapots. I’m inspired by the colour of the sky and the ocean where I live, but also, by the people in the area. We like to eat and drink and talk. It’s all part of the arts discipline.”o Find Michael Flaherty online at wildcoveceramics.ca. See his work at ceramicfundamentalist.com. He is exhibiting work at the Canadian Craft Biennial (artgalleryofburlington.com), in Burlington, Ont., until Oct. 29, 2017.

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