East Coast Living Fall 2020

Soul Food

CHEF COLLIN STONE SHARES HOW BLACK HISTORY AND CULINARY TRADITION CAN FEED EVERYONE’S SOUL

FALL 2020 | $4.95 eastcoastliving.ca

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contents

FALL 2020

Last Look

30

20 THE LIST

FEATURES

DEPARTMENTS

10 Décor: Mark Czajkowski

20 Fall in love with this

6 Editor’s message

A backyard in Stellarton, N.S. transforms into an outdoor theatre for family and friends

24 Libations: Brew it yourself

backyard drive-in

and the forces of nature ow the elements inspire this H Prince Edward Island artist

12 Projects: Stylish storage

The trend toward built-ins is growing in popularity, popping up in new homes and renos alike

14 DIY: Snowblower maintenance

4

Fall in love with this backyard drive-in

Be prepared when the snow flies

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EATING IN 16 Cover: Soul food

East Coast style

hef Collin Stone shares how C Black history and culinary traditions are intertwined

FALL 2020

Be more kind

Home brewing beer is a rewarding hobby. Here’s East Coast Living’s guide to the basics

29 Buying guide 30 Last look: Tabitha + Co

Meet a Nova Scotian designer who has fashion and sustainability in the bag

Elevated Rural Dining Rooted in Sea and Soil

3816 Highway 1, Annapolis Royal, NS 902.532.0333 FoundersHouseDining.com

love coming home green side living in picturesque annapolis royal

3816 highway 1, annapolis royal, ns 902.526.4493 rob@fortviewvillages.com

Be more

kind O

902-499-1323 Jarrett@reddoorrealty.ca reddoorrealty.ca

Halifax’s exclusive parenting magazine

PHOTO: BRUCE MURRAY/VISIONFIRE

“

h come on,” I muttered to myself as I watched the man turn into the other end of the aisle moving against the arrows. While this method of navigating the grocery store frustrates me too, I follow rules. I seethed silently as he rolled his cart toward me.

As we passed, our eyes met over our masks. His eyes darted to the floor and then back to mine with a look of embarrassment. “Sorry,” he said, “I forgot for just a second.” He turned his cart in a circle and scooted back down the aisle, following the arrows.

I felt like a jerk for being so angry about a simple mistake we’ve all made. When I saw him in line later, I smiled broadly under my mask, hoping it touched my eyes when he glanced my way.

The world has changed immeasurably since I wrote my first editor’s message of the year in March. From how we work to how we socialize, we’ve had to rewrite our former patterns.

Early on, we were eager to help our neighbours and even strangers when those isolating put out the call for someone to collect a prescription or walk a dog. We sewed masks and put signs in our windows cheering on health-care workers and remembering those murdered in Portapique, N.S. Now that the world is adjusting to the new normal of bubbles, distancing, and (for many) a return to work and school, it also feels like we’re also forgetting the wave of kindness that swept us up in the spring. I urge you to remember how quickly our communities mobilized to help and commit to carrying that spirit through the rest of 2020, no matter what it brings. Smile under your mask until it touches your eyes.

In our cover story, chef Collin Stone shares the culinary history of Black Atlantic Canadians and some mouthwatering family recipes. Find his story on page 16. Fall is a great time for DIY and renovations, and we have projects aplenty for you. Two local designers offer ideas for getting the most out of built-in furnishing (page 12), and we share a checklist to help prep your snowblower for colder months ahead (page 14). Our feature details how to host an outdoor movie night that rivals an evening at the theatre (page 20), and we compiled a primer on brewing beer at home (page 24).

We want to see how you’re spending fall, whether on a DIY reno, making art, or planning your spring garden. Tag us in your shared photos on Facebook and Twitter and tell us what inspired you.

As always, we’re searching for homes to highlight in upcoming issues. Contact us via one of the methods below to share yours and you may see it in print.

Kim Hart Macneill, Editor ecl@metroguide.ca EastCoastLiving East Coast Living Magazine

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On our cover: East Coast soul food is deeply rooted in Black history and culture. Chef Collin Stone explains in our cover story on page 16.

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9

Mark Czajkowski and the forces of nature How the elements inspire this Prince Edward Island artist

BY CRYSTAL MURRAY

DECOR

Czajkowski’s personal style is inspired by the colours and motion we don’t aways notice. The painting titled “Constellation” captures a night sky near his home in St. Peters Bay, P.E.I. Right: Finishing a painting inspired by the pandemic in his home studio. Previous page: A “Friendly Sunset”—Czajkowski brings a lot of colour into his paintings, in unexpected ways.

I

n the fall of 2019 when Hurricane Dorian roared over Prince Edward Island at speeds topping 100 km/hour artist Mark Czajkowski stood safely inside the back door of his St. Peters Bay home and feverishly sketched the scene that changed with every gust of wind. In the days after he painted not only what he saw but what he felt and experienced in the way only he knows how to do. Just as hurricanes draw energy from the water and atmosphere, Mark Czajkowski channels the forces of nature into his artwork pulling at all of the elements that can be sensed in a fixed moment in time.

“A gallery owner once asked me if I was schizophrenic,” says the artist from his cozy home studio on the north shore of the island acknowledging that many of his paintings are expressively busy. “I knew I was in trouble when I met this owner about a show and when I saw the previous exhibit was all white canvases.”

While some of Czajkowski’s paintings begin with a flourish of activity necessitated by the moment, his process is quite calm, and the artist speaks about the experience of flow and calmness that he settles into when he paints. He professes that he has no fear of colour and he uses it instinctively but not always in the conventional way. There is an intensity to his work that is balanced with a sense of spirituality. The mystical subtly finds it form often in the shape of the ski, wind and water. He points to two paintings on his studio wall. They were painted in the days after a young fisherman from his community was lost at sea. Fishing vessels swirl in a search and storm clouds morph into faces of grief, pain and longing. “I stood on the banks and watched the fishermen and the search and rescue vessels. What they were feeling, what the families were feeling, what we were all feeling is in those faces,” he explains.

While he says he find inspiration in the most simple aspects of life like the landscape of the near by St. Peters Bay where he paints frequently, the last year has yielded an endless source of inspiration. He

is currently working on a painting inspired by the pandemic and at some point he wants to find a way to express his feelings around the discourse of Black Lives Matter, race, and equality.

As a person of colour, he feels a responsibility to do something creatively to respond to these issues. Czajkowski grew up in Stratford, Ont. His father is Polish and his mother of African American descent.

His mother’s ancestors came to Canada by way of the Underground Railroad. His father is a sculpture and he gives credit to a lot of who is as an artist today from what he learned from his father. “My dad encouraged me to steer away from art school and to develop my own individual way of painting,” he says. “When I was a kid, I would do drawings and sell them on the weekends at our local market. I got a little taste of making money from something that created but I also learned to talk to people about my art.”

Describing their art is something that a lot of painters find difficult, but it is very important when it comes to exhibits and selling your work. Czajkowski says that he will spend a lot of time titling his paintings because if consumers cannot understand the painting the title will help lead them to what the painter is trying to achieve.

Fascinated by nature, life experiences and connections to the spiritual world continues to ignite Czajkowski’s imagination. Fifteen years ago, Czajkowski and his partner Wendy purchased their property in P.E.I. He had worked and pursed his art mostly in Central and Western Canada, but the East Coast has become his new muse.

Algonquin Park has been one of my favorite places to paint but Cape Breton has the wow factor. “We have lived many places but my wife and I both agree that there has never been a place that so quickly felt like home than where we are right now. It’s the people in the Maritimes that make it different from anywhere else. My paintings are mostly based on the subjects of my own backyard,” says Czajkowski.

“It is a pretty amazing place to be as an artist. In P.E.I., the earth kind of nurtures you.” o FALL 2020

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Stylish storage that stands the test of time

The trend toward built-ins is growing in popularity, popping up in new homes and renos alike

BY KIM HART MACNEILL

W

hether you’re looking at permanent shelving, window seats, or an entertainment centre, there are many ways to incorporate this long-lasting trend into your home.

Often when we look for a storage solution we immediately reach for a pre-fab option, says Jessica Skinner, owner of Lovey Nova Design in Halifax.

“If you are willing to invest a little bit more into the longevity of the piece, its impact on the space is going to be very high,” she says. “It's also going to add value to the house. It may be better long term to consider something that might take a little bit longer, and has a higher price point, but you will recoup that in the sale of your home.”

When considering any renovation, buy quality materials. Skinner says that's even more important with built-ins as any contraction or

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FALL 2020

movement can ruin a piece's look. She suggests only using kilndried wood.

Cora Cudmore says built-in storage can set your home up for organization for years to come. The interior/cabinet designer co-owns Refined Cabinets in Cape Traverse, P.E.I., a short drive from the Confederation Bridge.

“It’s a great way to create a space that's functional for you,” says Cudmore. “I know a lot of families have things like board games, TVs, and gaming consoles that they don’t necessarily want just sitting around in the open, collecting dust. It sets you up for the rest of the house. You can help create new habits to stay organized.”

In addition to offering hidden storage through cabinets and drawers, built-in storage can help highlight family heirlooms or art.

PHOTO: DANIELLE GILLAN PHOTOGRAPHY

Left: Mixing shelving and cupboards blends the best of display and closed storage.

Above: This Charlottetown home features what the homeowner calls “The Wibary,” a combination wine rack and reading nook, built by Craftsman Construction.

Below: Using textured glass on closed storage adds eye-catching interest to built ins and hides clutter.

When Skinner designs a built-in, she asks the client to pick two or three pieces to display most prominently and build nooks in the shelving specific to them, plus adds lighting for extra pizzaz. She cautions against building the entire piece like this as your taste may change in time, and when it comes to reselling, you want to ensure any built-in elements are as flexible as possible.

Strive to keep any additions consistent with existing elements of your home. “Incorporate something that works with the rest of what’s going on your house as far as trim goes,” says Cudmore. “If you have a lot of white trim and crown casings around your windows, you can extend on those mouldings.”

When adding a built-in to a traditional home, Skinner suggests Richelieu Hardware, which has locations in Moncton, N.B. and Dartmouth, N.S., plus a robust website. It offers a wide array of traditionally-styled pulls, knobs, and other hardware that can imbue your piece with design elements that match your home.

While many homeowners tend to play it safe in high-traffic areas, like the kitchen and family room, think creatively in smaller spaces like bedrooms and home offices.

“We’ve done a number of glass doors in built ins where the client doesn’t want the piece to be dark and heavy, but they don’t want to be able to see the items in it,” says Skinner. “We'll add a bunch of glass doors and give the glass a texture to it, like rain drops, and light the interior. The glass is glowing and kind of translucent, but you’re not getting the visual of what's being stored.”

WHAT’S HOT IN BUILT-IN SOLUTIONS

PHOTO: REFINED CABINETS

PHOTO: STEPHEN HARRIS

PROJECTS

Mudrooms: “When you have children, there are so many things that come into the house but never make it past the mudroom,” says Cudmore. Building storage for sport equipment, backpacks, and outdoor clothing helps keep your entry way tidy and makes items easier to find.

Breakfast nooks: “If you have a smaller home, having a bench that’s built in takes up a lot less space than if you have a table to put chairs around,” says Cudmore. Plus, you can build hidden storage into the benches to free up closet and cupboard space.

Pantries: “People have a lot more appliances now and love Costco and want a place for all the stuff that they buy in bulk,” says Cudmore.

A growing trend she sees in new builds is a butler’s pantry, a small room off the kitchen, which can incorporate an extra sink, dishwasher, or a wine fridge. “If you have company over you can just whisk the dirty dishes into the pantry and then everything’s out of sight,” she says. “You don’t have that stress of having all your dishes piled up in front of you and your company and feeling like that needs your attention.” o

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Get your

snowblower

ready for winter

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DIY

1

2

Look for evidence of rodent damage.

3

Check and change the oil (if necessary).

Test the spark plug.

Be prepared when the snow flies

BY PHILIP MOSCOVITCH PHOTOS BY BRUCE MURRAY/VISIONFIRE

T

he key to having a snowblower that starts right up in winter is to have stored it properly in spring. That and checking for rodents.

“Rodents love to build nests in the boxes of snowblowers” says Peter Keddy of Bay Equipment Rentals in Upper Tantallon, N.S. “I could show you pictures that would absolutely blow your mind. We crack them open and—here’s your problem bud.”

Deryl Peters, manager at Dave’s Snowmobile Repair in Warren Grove, P.E.I., also sees rodent nests in snowblowers, but says a much more common problem is moisture in fuel.

“Old gas is the biggest problem we see. Untreated fuel,” he says.

When he’s looking at a snowmobile that won’t start, “Nine times out of 10 we find water in the fuel system: moisture and condensation.”

Over time, fuel draws moisture, and it doesn’t take much to bring your snowblower to a stop. A drop of moisture in the carburetor bowl will do it, Keddy says. “Moisture collects in that bowl, which basically turns into water droplets. And a single water droplet will cause it to stop running. With the heat and humidity we’re having right now, metal sweats and that moisture gets into the fuel.”

The best way to avoid this problem? Store your snowblower with premium gas and use enough stabilizer. Premium fuel is higher in

octane, burns at a lower temperature (which is easier on the engine) and it doesn’t contain ethanol, which attracts more moisture.

Peters says even if you run the snowblower to empty before storing it, you still need stabilizer, because “there is still fuel in the system.

Your fuel line and carburetor still have gas in them.” He adds that an alternative is the canned fuel some high-end manufacturers make, which has a two-to-three-year shelf life.

Keddy says snowblowers are pretty “basic” and that you may be able to fix simple problems on your own. “The first step I always tell everybody is bleed the carburetor and make sure there’s no water in it.

Second step, change the sparkplug. Now, if you’ve got a new sparkplug and fresh fuel and it still doesn’t go, then you have to start digging.”

If you did store your snowblower properly and it starts up, congratulations! There are still a few checks you should do before the snow flies though. Peters says, “Change the oil, check your drive system, check your belts [to make sure they are not dried, cracked, or excessively worn], check all your bushings and cables, and make sure you’re good to go.”

And one more thing: “You should definitely pull the covers and inspect to make sure there’s no rodents that have taken up occupancy,” Peters says. o

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Soul Food East Coast Style Chef Collin Stone shares how Black history and culinary traditions can feed everyone’s soul

BY COLLIN STONE PHOTOS BY BRUCE MURRAY/VISIONFIRE

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COVER STORY

Chef Stone’s Jamaican roots flavour his love of cooking traditional dishes like oxtail stew—a recipe that made its way north as comfort food for generations.

A

s I began to write this article, I was torn between focusing on the cuisine of African Atlantic Canadians and our history (in Nova Scotia and New Brunswick—there were no early Black communities in P.E.I. or Newfoundland and Labrador). I understand that both are intertwined, but the soul food that I showcase is not exclusive to the region and I don’t want my article to turn into just a history lesson with food scattered intermittently.

I’ve cooked from Newfoundland to Tofino. I’ve had the good fortune to have cooked for a prime minister and represented my province and its hospitality and tourism industry abroad on several occasions in my 30-year career.

I’m the product of Jamaican immigrants who came to Nova Scotia in 1964, both bringing their recipes, roots, and culture, all of which passed along to my siblings and me, and then our families. I’ve had the opportunity to show how communal some soul food recipes are.

The term “soul food” is said to have originated from the cuisine developed by the African slaves, mainly (but not exclusively) from the American South. It’s said to have resulted from the meager ingredients available to slaves and sharecroppers. The least desirable cuts of meat and vegetables, some actually being weeds. The slaves had to try and fashion some sort of meal to feed their families: the products of these meager offerings evolved into a hearty, delicious, simple cuisine.

When I mentioned not exclusively to the American South, Jamaica also had a history of African slaves working plantations for sugarcane and other cash crops. They had their recipes but the African slaves in Jamaica used different spices, chilies, peppers, to help mask the smell and taste of meat, provided by their oppressors when well past its prime. “Jerk” is the most popular example of this technique, featuring dry rubbed seasoning made with allspice and scotch peppers, applied on wet marinated proteins, then smoked or barbecued. Both spices are plentiful and growing wild in Jamaica.

A brief timeline of Blacks in Canada tells more about our culinary roots.

• 1605: First Blacks arrive in Port Royal, Nova Scotia.

• Early 1700s: French and English Black settlers arrive in East Coast colonial settlements.

• 1782–85: The American Revolution leads to 3,500 Black Loyalists settling in Nova Scotia—Annapolis Royal, Clements, Granville, Birchtown, Little Tracadie, and Chebucto.

• 1796: 600 Jamaican “Maroons” are displaced, settling in Nova Scotia’s Preston Township.

• 1812–16: The War of 1812 between the U.K. and U.S. leads 2,000 Black refugees to seek freedom in Nova Scotia.

• 1900s: Hundreds of Caribbean immigrants arrive in Nova Scotia to work the steel mills of Cape Breton.

Some 400 years of passed-down recipes, culture, traditions have contributed to the food stylings and techniques that have been the foundation of African Canadian soul food. Growing up in Nova Scotia, I’ve seen so many changes regarding food and accessibility to ethnic products. Produce, proteins, and spices from around the world are now available.

It wasn’t that way when I was younger. I remember driving to Oulton’s farm as a family to buy goat meat from them, whole goats. I remember Mr. Oulton watching my mother clean the tripe as she did as a young girl. We even made a soup using the brain (called Mannish Water or Jamaican Viagra). Mr. Oulton would give us oxtail and cow feet for free, as no one else wanted the cuts. Those slaves of long ago ate such discarded meats regularly.

As African slaves in Jamaica used jerk as a method of flavouring and preserving meats, Atlantic Canadian Blacks had to depend on smoking, salting, and pickling meats and dehydrating fruits and berries, even learning how to forage and dry seaweed to make dulse.

We’ve just scratched the surface of the history of soul food, one of the hottest culinary trends currently, elevating once “cheap” or undesirable cuts of meat and lesser-used seafood and vegetables and showcasing these foods and techniques. Read on for some essential recipes and pay culinary homage to the African slaves that ate this way to survive.

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Skillet cornbread Yields 4 servings INGREDIENTS 1 ¼ cup all-purpose flour 1 cup finely ground cornmeal 1 Tbsp baking soda ½ tsp salt 4 eggs 1 ½ cup creamed corn 1 can mild green chilies (14 oz) ½ cup grated white cheddar, Monterey jack ¾ cup unsalted butter, room temp 6 Tbsp sugar Non-stick spray

TIP: A drizzle of honey over the cornbread when cool to the touch helps to keep your creation moist.

DIRECTIONS 1. Preheat 9” heavy iron skillet in the oven at 400 °F. 2. Sift together dry ingredients.

3. Lightly beat eggs.

4. Whisk creamed corn, chilies, and cheese.

5. Mix butter and sugar in a large bowl.

6. Add mixture until just combined.

7. Mix in dry ingredients until barely incorporated.

8. Remove skillet from oven and lightly coat with spray.

9. Add batter (should be sizzling).

10. B ake until top is brown and springs back when pressed.

11. L et cool about 10–15 minutes before serving.

Oxtail stew

● INGREDIENTS 4lbs oxtails—ask the butcher for medium size cuts “you may not be so lucky”. (I prefer the pieces closest to the “butt.” More meat!) ­— The less fat, the better ­— Trim excess fat ● ½ cup brown sugar ● 2 Tbsp soy sauce ● 2 Tbsp worcestershire ● 2 Tbsp salt ● 4 tsp garlic powder ● 4 cloves minced garlic ● 1 pkg oxtail seasoning (available everywhere) ● 4 Tbsp vegetable oil ● 1 Tbsp allspice ● 1 onion, diced ● 6 green onion, diced ● 4 carrots (med) ½ “ diced ● 1 scotch bonnet pepper, fine diced ● 2 cups beef broth ● ½ bunch fresh thyme ● 1 11-oz can broad beans, butter beans, fava beans ● 2 Tbsp cornstarch e a s t c and o a water s t l islurry v i n g . c a ···

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DIRECTIONS 1. Rinse oxtails with water and vinegar, pat dry.

2. In a large bowl add; brown sugar, soy, Worcestershire, garlic powder & fresh garlic, salt pepper and allspice and rub intensely into oxtails. Refrigerate overnight.

3. In a heavy-bottomed large brazier pot add vegetable oil over medium-high heat.

4. When hot, add oxtail pieces to pot flat-side down about ¼” apart and brown each side.

5. Remove oxtails when browned and set to the side.

6. Add 4 tbsp of beef stock to pan to deglaze.

7. Scrape up all the remnants remaining in the pan.

8. Add onions, carrots, green onions, scotch bonnet, and sauté for 5 minutes.

9. Add the rest of the oxtails, beef broth and thyme.

10. Cover lid and braise at 350 °F for 2.5–3 hours 11. Remove oxtails pieces and vegetables from brazier and simmer liquid over medium heat 12. Make slurry with the remaining broth, thicken with cornstarch slurry and stir into liquid, thicken broth, check seasoning and consistency. Return oxtails, and vegetables to broth, add beans, and reduce heat to low. Simmer for 10 minutes.

S 13.

U MServe M E Rover 2 0white 2 0 rice.

COVER STORY

Collard greens Yields 4 servings I have tremendous affection for this dish, one of my mother’s favourites.

INGREDIENTS 2–3 lb collard greens 2 cloves of garlic (minced) 2 Tbsp salted butter Canola oil Juice of 1 lemon DIRECTIONS 1. Remove and discard the fibrous stems and center from the greens.

2. Cut leaves into 1-inch pieces.

3. In a pot of boiling water cook collards for approximately 15 minutes.

4. Drain, pressing out any excess liquid. (ladle on back of a large serving spoon) 5. In a larger heavy skillet heat butter and oil and minced garlic.

6. When garlic starts to burn add collards.

7. Salt and pepper to taste.

8. In about 5 minutes, add lemon juice liberally and place in serving dish.

Shrimp & grits Yields 4 servings

TIP: Reserve and freeze remaining oxtail gravy until next time your making this dish and substitute it for beef broth. The result will be even more incredible because the flavours will be more concentrated.

INGREDIENTS 2 cups chicken broth 2 cups water Pinch of salt 1 cup corn grits 2 Tbsp butter 1 cup shredded cheddar ¼ cup grated parmesan Fresh ground black pepper 1 lb of cold water shrimp (peeled and deveined) ½ cup diced green onion ½ fresh lemon, juiced 1 tsp summer savoury DIRECTIONS 1. In a medium saucepan, bring chicken broth and water to a boil and season with salt. Reduce heat to the mixture in at a simmer, whisk in grits. Simmer until grits have absorbed the liquid and are very tender. Stir in butter and cheese and season with fresh ground black pepper.

2. In a medium-high skillet add butter and garlic.

When the butter starts to burn, add shrimp, sauté approximately 3–4 minutes, adding summer savoury and lemon juice. Spoon shrimp over top of grits. o F A L L 2 0 2 0 ··· eastcoastliving.ca

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Fall in love with this

backyard drive-in

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IN DEPTH

A backyard in Stellarton, N.S. transforms into an outdoor theatre for family and friends

BY ALLISON GAUDETT PHOTOS BY STEVE SMITH/VISIONFIRE

A

utumn weather tends to quickly nudge me inside to snuggle in and prepare for the winter hibernation ahead. Especially after a fun-filled, adventure packed summer.

However, with the world in such unpredictable flux it has been crucial for our family to extend the footprint of our home outward for as long as possible this year. Discovering new ways to find joy and excitement at home and stretch the days even though the sun bids us adieu much earlier.

Our formula for success? Simply reimagining our go-to staple family activities.

Regular dining takes on new life when there is a dress code, patio views, or layered lighting. Yard clean-up has an ability to take on the form of fun when there is a scavenger list of items to be discovered along the way.

Our personal favourite: movie night turned inside-out. When our notoriously indecisive Maritime weather shows promise of several rainfree days we make magic happen in our own backyard with a projector, screen, and a scheme. Making it as elaborate as the hearts desire and time allows!

HOW TO CREATE THE SPACE Like when planning an interior layout, start by asking yourself what functional needs you want to accommodate and where. I recommend a zone approach if you’ll be hosting a variety of age groups with differing attention spans over any length of time. This sets an overall casual tone as the evening unfolds, allowing everyone to gravitate to where they feel most comfortable while freeing you to relax and join in on the fun.

For our soirée, I wanted to create three distinct zones (food, fireside, and movie viewing) that naturally played one into the next.

First, a rustic wooden table dressed with foraged seasonal branches plays anchor to drop potluck contributions.

Second, the crackling fire flanked by patio seating and a camp-style popcorn maker for those who want to chat and be handy to the locally sourced spirits.

Third is the drive-in zone that allows the luxury of skipping the actual drive, plus the lines at the bathrooms. A large DIY sectional sofa made of hay bales draped with quilts, and complemented with an integrated vintage truck-side table provides ample seating with direct sight lines for the movie.

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Bring your family room to the backyard. Comfortable seating, cozy blankets, and a throw rug transforms the family fire pit and creates the perfect spot to enjoy a pre-theatre dinner.

TIPS: Literally bring the inside out with items you already own that will help shape outdoor rooms­—like durable area rugs and non-precious furniture pieces, bins and baskets, pottery and trays, floral arrangements and decorative accessories. Crisp cool nights are no concern if you have enough blankets.

POTLUCK STYLE We went with a straightforward seasonal comfort food menu inspired by recipes that felt like home for each of us: homemade mac and cheese, baked beans, honey ham, breads, pickled beets, charcuterie, salads, and pumpkin roll (a family favourite) or individual apple crisps for dessert. Bonus: you can easily prepare all of these things a day or two in advance.

The menu selection can and should be personal. What feels right for your family and guests?

For us, this list came together mainly because on a crisp fall evening these foods warmed the cockles of each of our hearts, filled our bellies, and reminded each of us of our childhoods.

Conversations led to adults reminiscing as I soaked in the realization that now my children will have similar memories sparked by the same scents due to nights like these.

NOTE: Eating outside doesn’t have to be precious or fussy. We pulled out trays and baskets and cutting boards for ease of food transport which brought texture and beauty to the table. Potlucks result in a mix of dishware styles and patterns, which is a perfect eclectic touch that adds to the casual comfortable feel of the evening if you chose to embrace it. Just set out an empty bin or basket to collect the garbage and dirtied dishes.

Storing ice and drinks in a copper bin, or whatever you have available around the house, is a simple way to get them off your limited serving surface without prohibiting access.

LEFT: What’s better than dinner and a movie with your gram?

Finlay gets a little help at the potluck table from his grandmother Doris Fraser.

RIGHT: Neighbour Bethany Kondraki enjoys a chilled glass of locally produced wine to pair with the crisp fall air.

BELOW RIGHT: No walls, no problem. Customize your outdoor theatre to any size. From the left: Finlay MacDonald, Lincoln Kondraki, Elaine and Stuart MacDonald, Mylène MacDonald, Allison Gaudett, Wynn Kondraki, Doris Fraser, Bethany Kondraki, Sydney the dog.

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FALL 2020

TECHNOLOGY The tech can be as basic to elaborate as you prefer, just like the décor.

There are no firm rules.

Our projector is nothing fancy but had excellent reviews for its price point and certainly does the trick. There are countless options on the market depending on budget and personal requirements such as size and transportability. In addition you’ll need an extension cord, jump drive or connection to the movie source of your preference, and separate speakers for surround sound if that is available to you.

IN DEPTH

Eating outside doesn’t have to be precious or fussy. We pulled out trays and baskets and cutting boards for ease of food transport which brought texture and beauty to the table

Though not in the above list, the screen is a crucial part to this viewing process. A white bedsheet would more than suffice if that’s what you have on hand. We attached a screen sheet to a quick DIY frame that we built from scrap materials for ease of install and removal, keeping in mind that the easier the set-up is the more likely we are to do this again, and again.

NOTE: The projector was actually a practical gift to our son on his

ABOVE: Don’t compromise on concessions because you’re outside. Allison Gaudett converts a small dresser into stand for movie treats. A vintage step stool becomes a self-serve beverage bar for the kids.

birthday a few years back with evenings just like this in mind. We also put it to use inside all year.

during viewing for visiting snackers to collect popcorn with various topping options, caramel corn, gum balls, and a variety of chocolate or gummy snacks.

CONCESSION STAND

NOTE: I recommend serving kid-friendly drinks and adult-only

A drive-in style movie isn’t complete without a trip to the concession stand, or at least that is what my family would tell you. Which is why it was well worth the effort to set up a secondary food counter near the movie screen specifically for treats. A lantern lit the zone

drinks in separate locations to avoid any confusion. The self-serve kids punch set up worked well near the concession stand for quick access while the movie was rolling. Mason jar cups with straws, labelled with each childs name, were a simple and effective touch. o

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Brew it

yourself Home brewing beer is a rewarding hobby. Here’s East Coast Living’s guide to the basics

BY KIM HART MACNEILL

A

fantastic sense of accomplishment washed over me the first time I tasted my own home-brewed beer. Looking back, it was probably not as delicious as I thought at the time, but the knowledge that I made it in my own kitchen was powerful.

In 1978, the United States officially legalized home brewing (though there was ample proof that many people were doing it all along). At the beginning of the next decade home brewing became a popular hobby with the publication in 1984 of Charlie Papazian’s book, The Complete Joy of Homebrewing, which has since become a home brewer’s bible.

Mike Morrison, a Sydney, N.S. home brewer, started about five years ago, when craft beer was first taking off in Atlantic Canada. “I’d started to develop a taste for different kinds of beer and I like to make things. A friend of mine gave me a beginner’s home brew kit that she wasn’t using anymore and I went from there.”

Like many home brewers, he was hooked and now he has a three-tap keg fridge in his basement and a couple thousand dollars worth of used and repurposed equipment.

At its basic level, brewing is the act of steeping sugar from grain, adding hops and yeast, and letting the mixture (called wort) ferment for about two weeks. There are several different ways to do this, ranging in complexity.

The easiest way to start is with a Festa Brew kit. While other kits require you to boil and add water, Festa Brew kits require you to simply mix the pre-made wort and yeast together and ferment. All you need is two buckets with covers that can accommodate 27–30 litres of liquid, a long spoon, an airlock, and a means of transferring the liquid from one bucket to the other.

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FALL 2020

LIBATIONS

Libations from the

East Coast

Refresh

@ s e l k i e w i n e # s e l k i e w i n e s e l k i e w i n e .c a Selkie_Refresh_ECL_Libations_Fall_2020.indd 1

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Millstone Harvest Brewhouse is the new home of Sea Level Brewing.

9146 Hwy 221 Sheffield Mills, NS | (902) 582-BEER | SEALEVELBREWING.COM

@sealevelbrewing on Facebook & Instagram

PHOTO: BRUCE MURRAY/VISIONFIRE

Taproom & Patio surrounded by the lush acreage where we grow our own malting barley, hops & some fruit inputs used in our Craft Beers & Ciders.

We Grow Your Beer Right Here in the Annapolis Valley!

Another popular kit, called Best Case, made by Noble Grape, a Nova Scotia-based home brew store chain, takes the method above up a level. You need a 10-litre pot to boil your wort in, and will add water, steeped grains, and hops to your liquid wort and yeast. This style kit will get you a little closer to a craft beer taste.

You’ll find both kits at most home brew and wine kit stores in the region. They cost $29.99–$49.99, depending on the ingredients.

I started brewing on Best Case kits in 2015. Within a few months, I moved on to all-grain brewing. A basic all-grain brewing

The best place to start your home brew adventure is with a visit to your local home brew store. There you’ll find kits and any other ingredients you need, plus any equipment. Here are just a few of the many East Coast shops.

Noble Grape Nine stores in Nova Scotia, one in Fredericton noblegrape.ca

E&L Wine and Brew Outlet 459 Elmwood Dr., Moncton, N.B. elwineandbrew.com

John’s Home Brew Store

A L L N AT U R A L W I N E • G L U T E N - F R E E

14A Exhibition Dr. Charlottetown, P.E.I. johnshomebrewstorepei.ca

V E G A N F R I E N D LY • L O C A L LY G R O W N

Brew Craft @ L U VO. L I F E

e a s t c o a s t l i v 1i n g . c a ··· 26 LUVO_ECL_Libations_Fall_2020.indd

100 Brookfield Rd., St. John’s, N.L. brewcraft.com

L Ü VO L I F E . c a FALL 2020

2020-08-18 3:12 PM

PHOTO: BRUCE MURRAY/VISIONFIRE

LIBATIONS

Most towns and cities in Atlantic Canada have at least one home brew store. If you’re doesn’t, Noble Grape offers online ordering across the region.

set up includes a mash tun (often made out of a cooler), a 20–30 litre pot, a 23-litre bucket and carboy, an airlock, hoses and tubing, and a thermometer. You can buy a starter kit including everything but the pot for about $75, but look on Kijiji first for someone selling their gear. That’s how I started because I didn’t want to commit a lot of money before deciding if it was something I’d continue.

While it requires more equipment, all-grain brewing allows you to shape your recipe to your personal taste. That’s why Robyn Vaughn, of Halifax, started brewing. “I wanted to see how it’s done so I could make slight changes to commercial beer I liked.” Vaughn brews with tea often and says it’s a big inspiration in her brewing.

While you can make a Festa Brew kit in about 30 minutes and a Best Case kit in about two hours, all-grain brewing is a day-long activity. Morrison says his brew day is about five to six hours now, including clean up.

“It’s a fun process, even the physical work of doing it on a brew day,” he says. “I enjoy that whole of it and the payoff is high because the beer usually turns out well.”

If you’re looking to adopt this hobby, there are a few tips that will help improve your final product almost immediately.

“Start basic if you can,” says Morrison. “I think early success is important because otherwise you’re not going to want to keep doing it. Also really make sure you’re into the whole process because you can end up spending a lot of money and time on it.”

Sanitize everything, says Matt Chapple, manager of Noble Grape Quinpool, a home brew and wine supply store in Halifax. “It’s the biggest factor in whether your beer will turn out or not.”

Don’t be afraid to make a bad beer, says Vaughn. “All you lost was what you would have spent on a case of beer, and in theory you had fun doing it,” she says. “Every time you pour a batch down the drain you learn something for the next one.”

Within Atlantic Canada, the home brewing community is strong.

Brewnosers, an online forum for brewers is a great resource for advice and offers an opportunity to pick up used gear at a discount.

“Everyone in the brewing community, from staff at brew stores to people online, is really into it and excited to talk about brewing,” says Chapple. “When you find like-minded people you will make quick friends.”

Morrison says if you can’t find a community of home brewers near you, use YouTube to trouble shoot issues on brew days and learn new skills. o

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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.

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LAST LOOK

Tabitha + Co Meet a Nova Scotia designer who has fashion and sustainability in the bag

BY AMEETA VOHRA

O

ne local designer is a trailblazer when it comes to an emerging shift in the East Coast fashion industry.

Two years ago, Tabitha, also known as Tab, set out on a journey to create beautiful but sustainable products aligned more with people’s values. She created Tabitha + Co, a company that specializes in custom made quality handbags and accessories.

Growing up, Tab always had a passion for making things as she came from a family of makers. However, her work experiences shaped her ideas of how she wanted to create her path on the East Coast.

“I studied fashion arts, and I worked in manufacturing following my education, where you learn the importance of minimizing your waste and doing things in a lean manner,” she says. “Experiencing efficiency in a manufacturing setting has helped me implement similar processes for my company.”

Overall, her philosophy for creating beautiful, authentic pieces provides a unique but versatile product that will last a long time.

“I believe in making something timeless that you can have, invest in it, so you have it for a long time,” she says. “You remember your

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grandparents and parents; they had a beautiful suit or dress or a few pieces of clothing or accessories that were very special and wellmade that they wore on special occasions. For my business, it’s been about going back to those basics as a craft person, artist, and creating a beautiful piece like a family heirloom.”

What sets Tab apart from others and makes her a visionary is her mindful approach to making informed choices about where her materials come from to make her creations.

With more people questioning, she says that there is a shift starting to gain traction—the importance of transparency between the consumer and designer.

“More and more people are looking for products that they can align their values with, or they’re starting to ask questions before making a purchase,” she says. “Where’s that bag made, who made it, what goes into making it, is that person being paid fairly, are they being treated with kindness, and are the materials coming from an ethical place?”

Kindness and sustainability go hand in hand.

FALL 2020

In these current times, sustainability on the East Coast means supporting each other instead of competing against each other. Everyone has a connection with the goal of helping each other.

“As a community of makers, it’s essential that we support each other,” Tab says. “We are a community locally, provincially, and in the country, but we are also a community globally.

Each community is like an eco-system. We have to continue to help and support one another through this new time of change. These mindful small actions will help us ensure a sustainable future for people and the planet.”

Ultimately, Tab hopes her path will inspire others to be more mindful and foster a community of sustainability through the choices they make in life.

“It is a great opportunity to shift in how we do things, and that includes best practices, how we engage with others mindful of the environment, and appreciative of what we have,” she says. “Everything we do is important because it affects the planet and how we live, so my business and values are about doing the best I can to be kind to others and our planet. If we all do a little bit of what we are comfortable with, I feel we can make a difference together.” o

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