Benchside: 001

Ta note from the publisher...

The world is loud. It’s full of big people with “big voices” screaming for your attention and social media feeds that never sleep. It can be overwhelming, especially for local businesses trying to stay on top of it all. That’s why I decided to start something different with Benchside magazine.

After over 15 years in the digital scene, I know the struggles businesses face, and why some might think print is past its prime. But here’s the thing — we’re proving them wrong. Benchside isn’t about adding to the noise. We’re here to celebrate the quieter, sweeter things that make Niagara a great place to call home.

From cosy recipes and honest interviews to local events and spotlight features on community initiatives, Benchside is all about the good stuff, delivered through pages you can actually turn.

We want this magazine to feel like a chat with an old friend. And we want it to showcase the best of Niagara, to encourage locals to puff out their chests a little and say, “Yeah, this is my home.”

I want to thank my Benchside collaborators from the bottom of my heart: Natashia and her team for capturing the beautiful photos of this issue, Adam for his creative writing efforts, Lacey and Halle for their behind-the-scenes efforts that truly got this thing rolling, the team at Quite Alright for the solid design and layout of this magazine, Len and his team at PBI for printing this puppy, and anyone else who has believed in my vision to get this magazine in the hands of you, the reader.

Above all, this magazine is for my beautiful wife Alyssa and my amazing son Bobby. You both keep me happy and keep me wanting to push myself to become someone I never thought I could be.

So grab your favourite drink and enjoy our first issue, while you take your seat on the Bench.

— Benjamin Burns, owner of Spaceless

About the Cover

Nestled on the renowned Niagara Escarpment, Flat Rock Cellars stands as a beacon of sustainability and innovative winemaking. The winery’s state-of-the-art five-level, gravity-flow facility was designed to handle grapes with the utmost care and constructed to minimize its environmental footprint. Sustainability extends beyond the structure to the vineyards where environmentally conscious farming techniques result in the production of world-class wines that are regularly recognized among the best in the country.

Flat Rock Cellars’ recently renovated hospitality and event space delivers an unparalleled guest experience and embraces the regions natural beauty with floor to ceiling panoramic windows that draw the eye to the rolling estate vineyards, Lake Ontario and the Toronto skyline in the distance. Visitors will experience passionate hospitality, education and luxury without the pretense that is often affiliated with premium wine tastings. “Visiting a winery can feel very transactional or intimidating and from the very beginning we wanted to offer something different, something comfortable; a place where guests can slow down, learn, and enjoy wine country” says Flat Rock Cellars owner, Ed Madronich.

In 2024, guests will have an array of experiences from which to choose. The Flat Rock Tasting is perfect for those touring the wine route looking for a convivial and casual tasting, while the more immersive premium experiences offer a chance to engage on a more intimate level. A glass of wine, snacks and live music on the Green Roof Patio is the perfect way to complete a visit to Flat Rock Cellars. Open 7 days a week from 10am to 6pm.

Marketing, located in Downtown Grimsby

BON APPETIT!

Feeding pets the way nature intended

When Geraldine Brouwer was working as a dog breeder, a Bernese mountain dog named Bijou came to her from Quebec. Bijou had never eaten kibble before — and refused to. With the breeder’s encouragement and guidance, Bijou was reunited with her raw food diet. She couldn’t have been happier — and the health benefits of fresh food quickly became obvious. Soon all the dogs at Big Country Kennels were feasting on species-appropriate fresh food.

The idea made immediate sense to her. “At the same time that I was raising dogs, I was also raising a family,” recalls Geraldine, who’s now vice-president and co-owner of Big Country Raw with husband Rob. “Here we are feeding shelf-stable kibble to our dogs for their entire lifetime. It just made a lot of sense to me that you wouldn’t feed highly processed food to your dogs, just as you wouldn’t feed your kids that way,” she says from Big Country Raw’s headquarters in Smithville.

For those who aren’t acquainted, proponents of raw food say it’s a more nutritious, natural way to feed pets. (Who, after all, can’t cook.) “It’s exactly what nature intended,” Geraldine says, noting that Big Country Raw meals are made from human-grade ingredients and are nutritionally complete and balanced. Pet owners also report better breath, more energy, smaller stool and shinier coats. What’s more, when the Brouwers started

making their own raw food, the dogs loved it. They were inspired by “the level of excitement and energy that happens when you feed them raw food,” Geraldine says. “Raw food is a great experience for dogs.”

When the Brouwers started making food in the 2010s, it wasn’t easy to find commercially. After seeing how the dogs and puppies at Big Country Kennels were thriving, people started asking if Geraldine could make extra food for their own dogs. She realized it was a business opportunity.

For skeptical pet owners, Geraldine suggests baby steps to start off. “Start by adding a raw egg and some fish oils to your dog’s bowl.”

According to DogRisk, an independent research group at the University of Helsinki, swapping out as little as 20% fresh food for kibble can drastically improve dogs’ health. To help dog owners switch to the benefits of a raw diet, Big Country Raw’s website offers

complimentary meal plans, along with a cost and portion calculator.

As raw food overcame people’s initial hesitation, the business grew. Big Country Raw needed to relocate. “When we had to move from our home property to Smithville, [we tried] to find a farming community, something that just felt close to our roots,” she says. And that’s how Canada’s largest raw pet food producers ended up in Niagara.

While Big Country Raw now sells raw dog and cat food (and other products, including milk and bones) to more than 1,500 retailers across Canada and has distribution centres in Calgary, Ottawa and (soon) Vancouver, Geraldine says she and Rob are staying right where they are. “This community is incredible with regards to the support that we get,” she says. “I think we live in one of the most beautiful places in Canada, so why not stay here?”

When is a diner not a diner?

How about when it commits to authentic homestyle cooking, with as many locally sourced, farm to table ingredients as possible?

When Penny’s Kitchen was still in the works, people approached the owner to tell him the area needed a diner. That wish was more than fulfilled. Penny’s Kitchen is a diner, unquestionably — it’s that place nearby where you can get a cup of coffee and two eggs any style. But it’s so much more than that.

Drawing inspiration from the real-life Penny (the chef-owner’s late grandmother), Penny’s Kitchen serves up food that’s unpretentious, but made with heart — and with local ingredients wherever possible. If you order a cherry waffle, for example, the cherries come from Cherry Lane (the peaches for the peach waffle are local, too, when they’re in season). The potatoes are from Neufeld Family Farm, right nearby in Niagara-on-the-Lake. The gluten-free bread is from Edible Options in St. Catharines. And so on.

Special attention also went into selecting the tea and coffee (the restaurant’s full name, after all, is “Penny’s Kitchen Diner & Coffeehouse”). Both are fair trade and organic. The house roast for drip coffee is a flavourful medium roast. The espresso

coffee is smooth, with a chocolatey finish and a rich “crema” (that’s the Italian term for the froth that develops while the coffee is being expressed). The decaf? Glad you asked. It’s a Swiss Water Process decaf, which means it’s tasty and doesn’t have that “chemical” acidity that can sometimes afflict decaffeinated coffee.

Speaking of coffee, Penny’s is, not surprisingly, busiest during the weekend brunch rush — perhaps most of all during its holiday weekend brunches, which feature a special menu for the occasion. Booking ahead is recommended.

But as more people are starting to realize, Penny’s is open for other meals of the day, too, including dinner service. In the evenings, Penny’s Kitchen offers a lineup of food that’s as comfortable as the room. Chicken pot pie and meatloaf are made from scratch, by hand, at Penny’s. Roast beef is a specialty, and it’s served up on a bun or as a full dinner.

With a liquor licence soon in hand, Penny’s Kitchen will be offering wine and beer — with a focus on local, of course. A new patio to enjoy them on is in the works, as are menu forays into charcuterie and flatbreads to enjoy while having a sip outdoors.

Penny’s Kitchen is hoping the patio will help attract visitors to Ball’s Falls Conservation Area,

the entrance to which is right around the corner, a four-minute drive away.

But Penny’s will always have a big place in its heart for the regulars — because you can’t have a great diner without familiar faces.

The owner credits the welcoming, “Hallmark movie” Niagara attitude for helping to establish a cadre of loyal customers. Some of them get a nod on the menu.

“Martin’s BLT,” for example, is named for a patron who believed a bacon, lettuce and tomato sandwich should be on the menu at Penny’s. And so it is. That’s the kind of place this is.

Transforming the Chamber experience

WWhen you think of your local chamber of commerce, what comes to mind? Networking events? Business support? Advocacy? While those are all important aspects, your local chamber is much more than that. It’s a dynamic community hub, a catalyst for connections and growth, and a champion for businesses of all sizes.

Here at the Grimsby Chamber, we’re redefining what it means to be a chamber of commerce. We’re not just about networking, we’re about creating meaningful connections that drive success. We’re not just about support, we’re about providing resources and guidance to help businesses thrive.

And, we’re not just about advocacy, we’re about creating a powerful voice for our members in the local community, and beyond.

What makes us different? Our commitment to innovation, our passion for progress, and our unwavering dedication to our members. We’re constantly evolving to meet the needs of our unique, dynamic business community, offering a range of programs, services, marketing opportunities, and events designed to inspire, connect, and empower.

Join us at the Grimsby Chamber and discover the unexpected. Experience the difference of a chamber that’s not just what you think it is. Together, let’s redefine success, drive growth, and build a better business community for all.

JOIN TODAY!

SWEET SUCCESS

THE BLOSSOMING JOURNEY OF HONEY FIELDS

Nestled in the scenic vistas of Niagara-on-the-Lake, Honey Fields, a family-operated bee farm established in 2005, has seen remarkable growth from 400 to an impressive 10,000 beehives, positioning itself as the largest honey producer in Ontario.

The company places the welfare of its bees at the forefront of its operations, embodying the delicate balance of cost, convenience, and care with a firm commitment to the health and prosperity of its colonies. Honey Fields’ bees are instrumental in pollinating crops across Ontario and New Brunswick, starting with local farms in the Niagara region each spring, and moving to wild blueberry fields in New Brunswick by late May, where their distinct blueberry honey is sourced.

After the pollination season, the bees are relocated to various bee yards for the honey production phase. Transitioning from wholesale to retail about two years ago marked a new era for Honey Fields.

In November, they inaugurated their first honey store inNiagara-on-the-Lake, offering an array of liquid, raw, and creamed honey, all produced on-site by their bees. The store also features an assortment of beeswax, candles, handmade soaps, skincare products, and honey-themed gifts. Visitors are welcomed to enjoy honey tastings and view the bee observation hive from spring to fall.

FUN FACTS:

• Honey bees will make 1/8 tsp of honey over the course of their lifetime.

A queen bee can lay up to 2000 eggs in a day and 800 000 in her lifetime. Bees will visit 2 million flowers to make ½ kg of honey.

Ingredients:

4 cups Old Fashioned Oats

1 cup pecans (chopped or whole)

1 cup sliced almonds

½ cup dried coconut flakes

1 cup pumpkin seeds or sunflower seeds

½ cup honey

½ cup butter or coconut oil

1 ½ tsp cinnamon

1 tsp vanilla extract

Directions: Preheat the oven to 250 degrees Fahrenheit.

Mix the oats, nuts, seeds and cinnamon together in a large bowl.

Put the honey, butter/coconut oil in a pot and heat until the butter/oil has melted.

Remove from the heat and add the vanilla to the honey mixture and stir. Pour this over the oats and nuts and stir to combine.

Pour everything onto a large cookie sheet lined with parchment paper. Bake for about 70 minutes.

Remove from the oven and let the granola cool on the pan. It will crisp as it cools. Stir the mixture to make small chunks, or break it apart with your hands.

It can stay at room temperature for several days, or store it in the freezer to keep it fresh for longer.

Preserving the Past, Crafting the Future: GRIMSBY’S RENAISSANCE STORY

Nestled between the majestic Niagara Escarpment and the shores of Lake Ontario, Grimsby is a charming town that is embarking on an ambitious journey to become a beacon of warmth for newcomers, while nurturing the deep roots that make it a treasure for those who have long called it home.

Grimsby is sculpting a future that promises an enriched quality of life, cultural abundance, and economic vitality, making it a coveted haven for not only families but professionals and businesses alike.

Grimsby’s approach to development is not merely about expansion but about enhancing the quality of life for its residents. The town is committed to responsible growth that respects the untouched landscapes and the historical integrity the community holds dear.

This is demonstrated by the town’s dedication to prioritize the preservation of our notable Heritage Sites by protecting locations under the Ontario Heritage Act through Designation. With a growing community, residential

needs are paramount and the renovations at the Peach King Centre (PKC) are set to transform the building into a vibrant community hub. With upgraded facilities intended to cater to groups from young families to senior citizens, the renovation underscores their dedication to fostering community bonds and providing spaces for health, leisure, and cultural activities. Making it an institution inclusive for all.

The Casablanca Waterfront Project is another initiative highlighting Grimsby’s commitment to leveraging its natural assets. The town is enhancing the waterfront with new amenities including playgrounds, accessible seating, pathways with lighting, terrace gardens, picnic areas, a pavilion and enhancing accessibility to the beach. Focusing on sustainable and aesthetic enhancements to ensure the waterfront remains a pristine and inviting place for relaxation, food, and drinks, as well as community gatherings.

Grimsby is mindful of the diverse requirements of its residents in addressing housing needs. New housing developments are designed to meet the growing demand

while ensuring they integrate seamlessly into the existing community fabric. By incorporating green spaces and maintaining a low-density feel, these developments aim to meet housing needs without overwhelming the town’s infrastructure or its scenic landscapes.

Jamy Noor, a resident of Grimsby and owner of Elm Street Cafe moved here from Scarborough and fell in love right away. “It was very busy and noisy in Scarborough, but here it’s peaceful, and it’s beautiful and calming. The people have time for you, they talk to you about their family, their lives, everything. When we first moved here, there was a majority of the older generation but now, so many families come into our cafe, it’s just wonderful.” says Noor.

The renovation and expansion of the West Lincoln Memorial Hospital is pivotal to Grimsby’s commitment to the health and well-being of its residents. This significant project not only modernizes the facility but also expands its capacity to provide cuttingedge medical services locally. With new labour, birthing, and recovery suites, along with enhanced acute inpatient and emergency services, the hospital is poised to become a regional healthcare anchor.

Grimsby’s strategic location is one of its greatest assets. Positioned close to major urban centres and offering quick access to the U.S. border, residents enjoy the benefits of connectivity and serene, waterfront smalltown living. This location supports the local economy and provides residents with unparalleled access to regional opportunities and amenities.

Grimsby is proactively laying down the red carpet for businesses looking for a promising location. The Grimsby Economic Development Advisory Committee, led by Councillor Reg Freake, has initiatives aimed at strengthening the manufacturing sector and invites industries with its comprehensive support system encompassing infrastructure development and streamlined regulatory processes.

“Grimsby is no longer an unnoticed bedroom community. We have become one of the most progressive municipalities in the GTHA and Niagara Region.” says Councillor Reg Freake. “Over the next 5 years we will see more than 1100 new direct jobs from our current Industrial/Commercial development projects.”

Mayor Jeff Jordan’s vision for Grimsby emphasises maintaining a balance between growth and preservation. His leadership is focused on listening to the community’s needs and ensuring development aligns with the values and desires of Grimsby’s residents.

“If I didn’t want to fight for Grimsby, I wouldn’t be here.” says Mayor Jordan. “This town is something that I have a lifelong passion for, and I think it’s a unique place. This has certainly been proven by the people that want to move here and stay here. I think it’s imperative that our Council does what’s best for Grimsby given the limitations we have. The Town’s strategic plan was put together with a lot of resident input and we try to work with everyone to make the best way forward for all our residents.”

Grimsby is more than just a town; it’s a community deeply rooted in a rich history and eager to embrace a future that respects those roots. The Grimsby Beach is a prime example of a historic neighbourhood comprising several unique historical landmarks and homes, that include parks and greenspace, and waterfront access.

Grimsby is set to remain a jewel and this thoughtful path forward ensures that while Grimsby evolves, it remains a cherished haven for its residents, preserving the essence that makes it truly special.

Image credit: Mac’s Aerial Photography

NIAGARA MUSIC SCENE STILL BEATING

Erik Dickson says the music scene in St. Catharines is as strong as ever. And as someone who stands in the centre of it all, he would know.

If St. Catharines and Niagara have a healthy music scene, they can thank Dickson. He’s the founder of a music venue (Warehouse), a concert promotion company (IndoorShoes), and a guiding hand in two big outdoor music festivals (Cicada & Noman’s Land).

After growing up in little Tillsonburg, Dickson chose to attend Brock University in part because of the reputation St. Catharines had for a strong music scene, fuelled by local hardcore rock heroes Alexisonfire, during their peak in the mid-2000s. Today, says Dickson (who’s now 36), “There’s a sense from people that I’ve spoken to [who were] a part of that music scene in the heyday of the mid-2000s that there’s less going on now. And I think that’s just a misunderstanding. I don’t think that the music scene’s ever contracted. I think it’s actually expanded.”

Plus it now caters to a wider range of musical tastes and genres, he says. “If the youngest demographic is an indication, there’s no standout popular genre.”

Among the many hats Dickson wears, he serves as artistic director for the Cicada Music & Arts Festival, which has grown into a two-day event on Henley Island in Port Dalhousie. Taking place on Oct. 5 and 6. It’s family-friendly and has a lineup centered around various flavours of rock. This year’s headliners include Half Moon Run, Big Wreck, Serena Ryder, Death From Above 1979, Andy Shauf, Dear Rouge, Born Ruffians, The Blue Stones, Slow Pulp and Lowest of the Low.

“The history of that festival starts with a family in Port Dalhousie that hosted basically a backyard barbecue and had bands play,” Dickson says. As a way to honour late founder Thom Lepp, it evolved into a bigger festival, with some proceeds going to Pathstone Mental Health.

Dickson is now involved with a second festival as well: No Man’s Land, located on Queenston Street in downtown St. Catharines, is all about alternative rock. This year’s May date was the first. “It’s more of a genrespecific event. The alternative market was a little bit underserved.”

All of this started back around 2010, when Dickson founded a local music event promotion company-slash-record label called IndoorShoes with friend Timur Inceoglu. They wanted to support local bands, and the local music scene in general.

Eventually, IndoorShoes saw the need to fill a gap in the local music scene. After cutting through a lot of red tape, that idea materialized as Warehouse Concert Hall. When Dickson opened it in 2017, it became Niagara Region’s only dedicated live music venue. With a standing-room capacity of 190 patrons, it’s bigger than an ordinary bar but smaller than, say, the Meridian Centre.

What it means for Niagara music fans is more touring acts (including Death From Above 1979, Matt Mays, Danko Jones and The Sadies) that choose to play here.

Meanwhile, even though Dickson is clearly busy, he’s got an eye on bigger things himself — stay tuned. “I hope that Warehouse can continue to exist and that we can prove the value in a small, dedicated concert venue,” he says. But St. Catharines could handle another. “If I have a goal … it’s that we’re able to expand on what we have done and maybe even open a larger venue.”

Choosing a realtor?

It’s all about the personal connection

Claire Burden is a real estate broker with The Peninsula Group, of Bosley Real Estate, in St. Catharines. Here, she talks with a long-time client Benjamin Burns about the importance of having a realtor you share a connection with — and her thoughts on helping anyone find a property that’s right for them in The Niagara Region based on her years of experience.

Claire met Ben when they worked together at a real estate brokerage. When Ben and his wife started looking for their second house, he knew exactly whose help he wanted. “Out of all of the 200 realtors I could choose, I chose you. I think that speaks volumes,” Ben says. “I right away had a connection with you personally. And it wasn’t even about selling my house — it was about being friends.”

Claire laughs in agreement. “True — you knew you wanted to work with someone you got along with.” And that’s important: She believes everyone buying a house should have a strong connection with their realtor. “I once had a client tell me that I needed to separate business from friendship. And the reality is I can’t do that.”

In talking with other realtors, Ben got a taste of what it’s like to not have that connection. “I would get realtors giving me advice on what they did for another client and they had way more money than me and my wife. So I’m sitting there wondering why the heck they are telling me this.” But to Claire he says, “Somehow you just understood what me and [my wife] wanted and then gave us tailored advice to our needs — actual advice, not just something you would pull from a TikTok or the last episode of Love It or List It.”

As Claire observes, “A lot of realtors are confused between their job as a realtor and their job as an influencer. We’re being hired to guide and to help and assist you. I want people to know that I can do that for them.”

Claire’s helping hand extends to going beyond

the call of duty. Ben recalls: “I remember before one of our showings, we forgot to do the laundry so you did it. What kind of realtor would do that?”

“A good one,” Claire grins.

That’s Claire’s philosophy regardless of the kind of property the client is selling or looking for. “You do everything from income properties to luxury developments to average homes.” Ben says. “You’re not just sticking yourself in a niche. How can you tailor your advice to people with different perspectives?”

“If you really want a good handle on real estate within any geographical area, you need to see it all,” Claire says. “And in Niagara, you do see it all — from the $350,000 homes to the $3.5-million homes.” Why, Ben asks, did Claire choose to work here in Niagara? For the lifestyle, she says — and the potential.

“I grew up in Hamilton and I liked the change. My husband and I are very outdoorsy. To have the Escarpment to have three airports close by, and the States, is amazing. I’m not going anywhere. And I think there’s going to be a lot more change for Niagara over the next 15 years.”

Wine, Food & Cosy Vibes

The proposition is pretty simple; the full name — “The Olive Board Charcuterie & Wine Bar” — says it all. What sets it apart is the laid-back feel that Larose has cultivated. It’s her personality. Putting people at ease is what Larose does best, and that comes through in the atmosphere at The Olive Board, at both its Ancaster and Grimsby on the Lake locations (the latter is moving this spring — more on that in a bit).

“I think people find it cozy and welcoming, but casual. I always use the term ‘casual sophistication,’ ” Larose says. “You could come as you are. You want to dress up? Dress up. If you want to come casually, wear jeans. We want people to enjoy how they feel most comfortable.”

Hanging out at The Olive Board is like a wine and cheese party in your living room, except someone is doing all the assembling of wine and cheese for you. “There’s spaces within the restaurant that people almost feel like they’re sitting at home with friends, which is kind of the vibe that we wanted to create,” Larose says.

That same philosophy guides her food curations: She makes choices that she thinks

will help patrons feel at ease. “I find sometimes people are a little more hesitant when it comes to charcuterie. They’re not so open to trying different cheeses and different meats,” she says.

That means the menu isn’t riddled with stinky or otherwise challenging cheeses. “Our craziest cheese board is probably our ‘Bon Appetit’ board; it’s got four cheeses from Quebec, and three of them are very mild [while] one is a little more potent,” Larose says. “But honestly, for the boards, I don’t have anything wild” that would put a lot of people off.

Larose finds Italian cheeses are the most popular. “One

of the things that people absolutely love is our burrata. And I mean, the burrata is simple. It’s what goes with it [that makes it amazing]. We make roasted tomatoes using simple ingredients, garlic, oregano, olive oil and salt. And with our crostini, the burrata is just a whole dish of deliciousness.”

As for wines, Larose follows her muse to select wines that she thinks will click with patrons. “It’s something that I get excited about, I like to share it,” she says. For those who want to explore, The Olive Board offers a number of tasting flights — of reds, whites. The full wine list runs from light- to medium-bodied wines like pinot noir and Aussie shiraz to “rich and powerful” flavour and tannin bombs like Bordeaux, Super Tuscans and California cabernets. (And that’s just the reds.) The Olive Board also serves alcohol-free wines — a rising trend for wine bars.

Speaking of things Larose is keen to share, the Grimsby on the Lake location of The Olive Board is moving this June — but just across the street. “I’m really excited. We are expanding our menu, we will have a larger space and the patio will be incredible. Our patio’s always been super popular, just because we’re one of the few patios down here, but when we move, it’s going to be even better,” she says. “In summertime, it is bumping down here and I want our new patio to be the place to be.”

This Niagara design studio is defining the look of modern business.

QQuite Alright, an emerging commercial art and graphic design studio situated in the heart of Niagara, has made significant and tangible contributions to the aesthetic of the storefront landscapes both in the local Niagara Region and beyond. They offer their expertise to a diverse clientele, ranging from small, mid local businesses to large corporations. Their approach is strategic; creating compelling and effective visual designs that not only attract attention but also align seamlessly with their clients’ objectives.

Their success hinges largely on their ability to understand the needs, objectives, and limitations of their clients. They take the time to perform thorough industry analyses and focus on understanding the target audience’s preferences and behaviour. This method ensures that their designs are not only visually appealing but also effective in communicating the intended message.

Quite Alright firmly believes that merely following design trends provides only a transient solution. In contrast, they strive to create iconic and recognizable brands that possess durability and the ability to adapt to the ever-changing times. Their ability to forge a connection with an audience or client base is not accidental or random. Rather, it is the result of a thorough understanding of their clients’ business, industry, and target audience.

To witness firsthand the effectiveness of their work, one can visit any of their local clients. Quite Alright handles a wide array of services, including but not limited to brand visual creation, art direction, asset and collateral design, digital content creation (including websites), and illustration. Their clients span across various industries, from corporate entities to startups.

They say, “We share pride in the success of our clients.” This statement truly encapsulates their commitment to their clients’ success and their passion for their craft.

Get a regular slice of Niagara with Sweetie’s Pie Club

Have you ever tried a Pina Colada Pie? How about a Mango one? A Blueberry Corn Clafoutis Pie?

And just what the heck is an “Opera Pie”?

To find out, you have to join a club. But don’t worry; This club is neither exclusive nor secretive. It’s Sweetie’s Pie of the Month Club, which gives subscribers pies that are not only delicious, they’re often unusual one-offs that one may never get to try again. (Because really, when are you going to be offered a Cheddar Thyme Apple Pie again?)

Available as a three, six or 12-month subscription, the Pie Club is an offshoot of the Niagara Food Company; subscribers pick up their monthly treat at its headquarters in St. Catharines. Now celebrating 14 years in business, Niagara Food Company is a bakery and purveyor of delicious, prepared foods, primarily focused on wholesale but with a storefront that sells fresh baked goods and savoury prepared meals and dishes to the public as well.

Owner Beth McIntee started the Pie Club around five years ago as a way to rejuvenate

her interest in the business. “I was just getting a little — not bored, but I wasn’t feeling challenged creatively,” she recalls.

“We started really just being obsessive about Niagara fruit pies and just using the incredible variety of Niagara fruit that we’re able to get right outside our door front basically. I have my set farms that I buy from, and I just open up the back of the truck and they just load it full of fresh peaches or apples or plums or pears, or whatever it is that I’m messing around with that day and drive back to the bakery and make it into stuff. It’s perfect.”

For the Pastry:

2 ½ cups all purpose flour

1 teaspoon salt

1 teaspoon brown sugar

1 cup cold unsalted butter

4 to 6 tablespoons of cold water

In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until it resembles coarse meal, with a few pea-size pieces of butter remaining. Add in ice water

1 tablespoon at a time and pulse until dough is crumbly but holds together when squeezed. Add more water as needed just until it holds together. Divide pie dough into 4 equal portions, wrap in plastic wrap and allow to chill in the fridge until you’re ready to assemble everything.

For the Fruit Filling:

2 cups washed and sliced strawberries

1 cup washed and thinly sliced rhubarb

1 tablespoon of flour

1 tablespoon of white sugar

1 tablespoon of brown sugar

Mix together strawberries, rhubarb, flour and sugars and set aside.

For the Cream:

1 can of sweetened condensed milk

1 teaspoon vanilla extract

1 ½ tablespoons lemon juice

1 egg

Mix the milk, vanilla, lemon juice and egg together until fully mixed and set aside.

For the Almond Crumble:

The Almond Crumble is optional, but encouraged because it’s delicious!

2 ½ tablespoons butter

4 tablespoons white sugar

1/8 teaspoon salt

6 tablespoons all-purpose flour

4 tablespoons ground almonds splash of vanilla

Mix the butter and sugar until smooth and add salt and vanilla. Stir in flour and ground almonds until fully incorporated. Refrigerate the dough until firm.

Assembly:

Preheat oven to 350°F. Form each portion of dough into a small disc and then gently roll them into about an 8” round shape with a rolling pin. Roll the dough out to ¼ inch thickness. Place your pastry rounds onto a parchment paper lined baking tray. In the center of each scoop about a ¾ cup of the fruit filling onto the pastry. Then gently start folding up the edges of the pastry to form a little basket to hold the fruit. Pinch closed any cracks that may form. Pour ¼ cup of the cream mixture over the fruit and it should settle into the pastry basket. Do not over fill. Break the almond crumble dough into little chunks on top of the galettes. Brush the edges of the pastry with an egg wash or some milk. Bake for 25- 30 minutes or until the pastry is golden brown. Allow the galettes to cool and serve with a generous scoop of vanilla ice cream.

Strawberry Rhubarb Almond Galettes

Preserving the past of locals’ lives

Why are photo studios still going strong in the age of the smartphone? Because while an iPhone may work well enough to meet the fleeting demands of social media, it often takes a professional’s touch to create — and, if necessary, preserve — an image for posterity.

Cathy Plentai, daughter-in-law of founder Nerses Semerjian, says if you’re like most people, “you’ve taken photos with your phone. Some are great, some are not so great.” Nerses Photo Studio in St.

Catharines is where to turn when the picture has to be great. That means weddings, family portraits and professional headshots, all of which are among the studio’s services.

“We do portraits, passports, ID photos, international ID photos, because people are from all over. We had somebody from Sudan here this morning who needed different photos, different sizes, so it’s tricky. Graduations, events, maternity, reunions ...” Cathy continues.

Nerses has its own exclusive private garden, “the Secret Cedars,” to host photoshoots in. But what she likes to talk about most are the restoration services.

Nerses specializes in restoring old family photographs and slides to preserve images and memories so they can be passed on to future generations. The studio can add or adjust colours, collate wedding photos so that more of the bride’s dress can be seen in a single image, and fix images that have become distorted — for example, if they’ve taken on the convex oval shape of a wall frame. Because these visual memories are so precious to families, Cathy and her family crew won’t undertake a “restoration” that could alter the original image beyond retrieval.

“The most challenging part of restoring a photo is making sure that you’re not changing any aspect of it,” she says.

(Cathy’s first piece of advice for anyone who has old photos they’d like to preserve: Keep them out of sunlight. She’s seen old photos turn blank within hours of being exposed to light for the first time after being stored away for years.)

As for the studio’s own family history, it started in 1966 when Nerses founded it after moving from Canada to Egypt. When he passed away in 1972, Cathy and her husband Haig took it over. “Now our daughter is in the business with us.”

Cathy often faces interesting challenges — and even little mysteries —- thanks to Nerses Photo Studio’s deep roots in the community. For example, there was the woman who emailed from Australia who was trying to track down her dying father’s niece in Canada with only a small photo of a blond Polish girl from the late ’60s as a clue — it had Nerses’ stamp on the back. Cathy took the photo to St. Joseph Bakery around the corner on Facer Street, where the staff recognized the woman — her brother is still a regular customer all these years later. “So we managed to get them in touch with each other, which to me was really amazing.”

Restoration is Cathy’s favourite part of her job because it gives her the chance to get these little snapshots of people’s lives. “It’s the stories behind the photos. They’re so interesting.”

Restored photo.

Original photo.

Bella Buddha Beads keeps on rolling

“I didn’t expect to be here now,” says Jessica Silvestri, jewellery maker and owner-operator of Bella Buddha Beads.

TThe business has faced a series of misfortunes in recent years, including a fire, a pandemic, and the loss of a crucial social media account. But Silvestri has overcome it all — thanks especially to her family, she says. “Without them believing in me, and their unwavering support, their love, and their dedication, I would not have been able to do this.”

Jessica started her business in early 2014. “I started making jewellery. I loved working on personal pieces and I wore them myself,” she recalls. “People started asking me where I got them, what stores I could buy them from.”

She started selling her cre ations at events like craft and jewellery shows (she now does more than 100 markets a year), and online at bellabuddhabeads.

com, which promises the “prettiest things made for beautiful souls, with the best intentions.”

“People have started saying, my stuff is affordable luxury. I’ve used that as kind of a tagline,” Silvestri says.

How did she get here despite the setbacks?

Third, and above all, Silvestri credits the support of her family for enabling Bella Buddha Beads to survive and thrive. The business has always been a family affair, really. Her mother helps her stay on trend. “My mom is very trendy too. Everyone loves mom at the craft shows.”

First, a strong online presence, which kept the orders coming in even during the depths of the pandemic. “I worked harder during those two years of COVID than I’ve ever worked in the 10 years of having this business,” she says.

Second, Silvestri says support from the community in Niagara has always helped. The pandemic increased Niagara residents’ enthusiasm for buying local, which had already been strong. “Thank goodness people wanted to support us, because if they didn’t, I don’t think I would’ve survived.” she says.

Even Silvestri’s grandma helps, with tasks like ticketing, stickering and tagging items. And she’s gained adoring fans via Bella Buddha Beads’ social media. “It’s just cool to see an 85-year-old grandma being revered on social media,” Silvestri says.

Silvestri’s dad was instrumental in helping her roll out a new ride for Bella Buddha Beads: A restored vintage Chevrolet that she’ll use as a portable shop for public events and private parties. “We’re going to do private shopping parties. So you book with us, we come to you, you bring all your friends, they can shop, and then you’ll get a kickback of sales. So basically a Tupperware party, but jewellery.”

Fixing up vintage cars is an old hobby of Jessica’s dad’s, and restoring the truck from a dilapidated state was a father-daughter job. “We thought this would be an incredible project to embark on and work on together,” she says.

What started as a rusty old husk of a van is “now absolutely stunning and clean. My dad’s been working on it night and day, which is incredible,” she says. “It’s my pride and joy.”

Uncork the Chef’s secrets

The classes that Christine Flynn and her executive chef Andrew Thorne put on at The Good Earth Food & Wine Co. are essentially a watch-and-learn (and eat and drink) experience.

“It’s demonstration-style,” Flynn explains. For about two hours, up to 10 guests watch and eat and ask questions, all at the same time. “It’s a really interactive way to go to a cooking class and not have to cook anything. We cook for our guests and we prepare the food and we provide them with guidance.”

This makes the classes relaxed for people who aren’t pros in the kitchen — not to mention safer. “We don’t give anyone any sharp objects, because we’re also giving you a healthy amount of wine,” she laughs.

The Good Earth Food & Wine Co. isn’t just a winery. With its bistro and regular cooking classes, Good Earth is all about integrating local ingredients and wine into meals that show Niagara’s gastronomic excellence.

The cooking classes reinforce that philosophy. “I believe in bringing a very high level of cuisine that really highlights and showcases the amazing produce and wines that we have right here in Niagara,” says the proprietor, who trained as a chef herself, in New York and France.

“If you come to one of these cooking classes, you can taste the world. But you can taste it using Niagara peaches, Niagara asparagus. A lot of times if you’re coming in July and August, what you’re eating, we’ve grown two steps away. You can’t get much more local than that.”

For an example of the style of cuisine that Flynn champions, check out the recipe on this page — be sure to make it with the most local ingredients possible, and of course The Good Earth’s wines.

ASPARAGUS, POACHED EGGS, AND CRISPY PROSCIUTTO

SERVES 4 TO 6

6 slices prosciutto

2 bunches asparagus

¼ cup (60 mL) white vinegar

6 eggs

¼ cup (60 mL) extra-virgin olive oil

Juice of 1 lemon

½ cup (125 mL) Bread Crumbs (page 289)

Salt and cracked black pepper

Looking at the ingredients list, it doesn’t seem like there’s much to this dish. But the more you eat it, the more you will find reasons to keep eating it. There are a lot of lovely textures, eggs that begin to sauce the dish when you poke their yolks, and just enough acidity to keep things lively.

Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.

Place the prosciutto slices on the prepared baking sheet. Bake for 15 minutes, until crispy. Transfer the prosciutto to a wire rack to cool.

Bring a large saucepan of salted water to a boil. While you’re waiting for the water to boil, fill a medium bowl halfway with water and ice.

Working in batches, drop about a quarter of the asparagus into the boiling water and stir once to make sure all the spears are submerged. Blanch the asparagus until bright green and crisp-tender, about 3 to 5 minutes depending on the thickness of the asparagus. Using tongs, lift the spears out of the saucepan and immediately plunge them into the prepared bowl of ice water to chill. Bring the water back to a boil and repeat until all of the asparagus has been blanched. Do not discard the water. You can use it to poach the eggs.

Drain the asparagus, then use a clean kitchen towel to dry it. Transfer the asparagus to a large plate or platter.

Add the vinegar to the boiling water. Reduce the heat to low so that it holds a simmer. Gently crack each egg into its own small dish or ramekin to ensure that the yolk does not break and there are no loose bits of shell. Carefully lower the eggs into the water and cook for 4 minutes. Using a slotted spoon, transfer the eggs to the plate with the asparagus.

Drizzle the asparagus and eggs with the olive oil and lemon juice. Break apart the prosciutto and place it on top. Sprinkle the bread crumbs overtop. Season with salt and pepper to taste.

Serve immediately.

Store leftovers in an airtight container in the fridge for up to 2 days.

Listen to your Feet

How BioPed Grimsby walks the walk

By the time most people arrive for an appointment at BioPed Grimsby, they’re already in pain, and they’ve been in pain for a while. Pain in one’s feet, knees, legs, hips and back — which may be most noticeable after resting for a while (like after sleeping or taking a lunch break) — can be a sign that it’s time to see a footcare specialist.

“Your body’s smart,” says Jackie Van Der Marel, co-owner of BioPed Grimsby. “It’s trying to give you a signal.”

Other signs that you may need the services of a certified pedorthist like Van Der Marel or her fellow ownermanager, Lindsay Fraser (who is also a certified pedorthist), include uneven shoe wear and unusual skin patterns, like ingrown toenails and “weird” calluses.

advised by a doctor to consult the expertise of a pedorthist.

What sets BioPed Grimsby apart from similar services, they say, is their commitment to a high level of personal care — notably custom treatments and orthotics that consider the whole individual.

“The special thing about our location is that we hand-make our devices on site, so they’re truly custom to the individual,” Fraser says. “A lot of orthotic clinics don’t make their own orthotics. They go to a lab where they’re created by people [you don’t know], so you lose the personal touch. We see it through from assessment throughout the entire manufacture to the dispensing to the follow-up.”

She notes that BioPed also has off-the-shelf options that the clinic can customize, which can be a more affordable solution.

footcare is really whole-body care. “When we do a biomechanical exam, we start by looking at the head. Is their head tilted? Is their shoulder up? What angle is their hip? Is one knee coming in more than the other?” The examination progresses “literally head to toe” from there. “You start to think [about] what’s happening all the way throughout the entire body.”

Fraser, Van Der Marel and their team help people with issues that originate in the feet and lower legs; they see everyone from athletes who need a brace to children whose parents are trying to address their unusual gaits — and anyone who’s been

Either way, the orthotic should be comfortable. Van Der Marel says it’s a myth that orthotics are not. “They shouldn’t be uncomfortable. And if they are, they need to be adjusted. A lot of patients don’t realize that. If the body is not reacting well to how much pressure is being put on the foot, [we say] let’s reduce that pressure.”

In the bigger picture, Fraser explains that

That’s why a visit to a footcare clinic is often just the first step in the patient’s path to an easier, more pain-free life. “We’re a population of people that are reactive to pain as opposed to proactive,” Fraser says. “I think in some ways we should be more proactive in our health, from toes and feet to head.”

It’s BioPed Grimsby’s goal to help people “do more in life, to do more as a person,” she says. “It’s all about your whole body being able to do more.”

Sustainable Luxury: Redefining estate jewellery

I“If someone says “estate jewellery,” it might make you think about grandma’s antiques, or other heirlooms passed down for generations. Estate jewellery can mean that. But it can also mean a fashionably modern diamond ring. Or a lightly used luxury watch.

Estate jewellery is much more than what people often assume it is, says Julia Marmora, sales team lead at Harmony Jewellers’ flagship store in Grimsby. “People assume ‘estate’ only means antique or vintage,” she explains. “It’s more of an umbrella term for a previously owned item. That can be something that’s 100 years old or 15 years old — or two years old.”

But why buy jewellery that has been previously enjoyed, whether it was created five years ago or 105? Marmora offers a few reasons.

First, quality. “The craftsmanship on a lot of estate pieces is something that you don’t see a lot in big box stores,” she says. With estate jewellery, “you’re getting a really well-made item with really high-quality materials.”

Second, estate jewellery can be truly unique.

Some customers visit Harmony Jewellers as sellers, too. “Sometimes people just come into jewellery from family estates, or it could be their own personal pieces from years ago that may just no longer suit their style. Or they just no longer have a use for it.”

Potential sellers should know that Harmony Jewellers doesn’t just buy everything that comes through the door. “The estate selection is very curated,” Marmora notes. “The owner, Kevin [Luttjehuizen], is a second generation jeweller in this industry and he does a really great job finding unique items for the store.

Everything is looked at individually for the craftsmanship, for the quality, and for the value that we can bring to our customers.”

“Oftentimes estate pieces are someone’s custom piece,” Marmora says. “So it’s a way to get something oneof-a-kind.”

Third reason: sustainability. Buying second-hand means being mindful of the resources and environmental impact involved in producing jewellery. “Whether you have concerns about [the production of] diamonds or gold, or you have concerns about the environment, it’s a way to be able to enjoy something really luxurious and feel good about it at the same time,” Marmora says.

Some sellers choose to trade their jewellery in for new items. Harmony also sells newly made pieces, including a large bridal collection. And it’s a dealer for several brands of watches, including Rado, Tissot and Citizen.

Finally, some customers aren’t buying or selling — just seeking expertise. “If you have any pieces yourself that might be passed down to you from an estate that you want to hold on to, we can help you out in getting a formalized appraisal done for them,” Marmora says.

“We can help you repair them, clean them, and even if you don’t really know what you have and you’ve gotten a few pieces from an estate yourself, you can bring them on in and we can let you know what you’re working with,” she says. The Harmony team can give you guidance and lend their expert advise to help you with your pieces, they have of course been doing this since 1975.

$1,195.00

STYLE #: 201-00331

STYLE #: 001-201-00500

$1,680.00

STYLE #: 001-130-00739

How to spend the perfect day at 13th Street Winery

“Visitors are surprised at how much there is to do,” says Karen Whitty, one of three partners behind 13th Street Winery.

TTogether with her husband Doug and their friend and business partner John Mann, their vision has always been to build more than just a winery but a place to spend the best part of a day. “Our goal is to provide guests with a complete sensory experience, not just a wine tasting,” Karen says. “In addition to the wine bar, our bakery features delicious baked goods and culinary items plus giftware and home decor. Our outdoor Bistro features a seasonally inspired menu with live music on Thursday and Friday evenings, and our outdoor art collection offers an opportunity for visual exploration.”

How would the trio behind 13th Street suggest you spend your day here? Start in the morning at the Bakery Farmhouse, where you can enjoy a latte or cappuccino with a freshly baked muffin — or indulge in one of the bakery’s famous butter tarts.

Next it’s time for wine. Choose from a seated, guided tasting or just have a glass to enjoy from the covered veranda. And get ready to enjoy wines that show off what Niagara is all about. 13th Street focuses on still and sparkling wines made with Gamay Noir, Pinot Noir, Chardonnay and Riesling — all grapes that thrive in the region’s soil and climate. Niagara Gamay has seen its profile rise among wine lovers in recent years thanks to its medium-bodied and foodfriendliness as a red wine. 13th Street has playfully pushed the bar on Gamay by turning it into a delicious traditional method sparkling wine, the highly acclaimed Gamay Blanc de Noir

and a

Savour your wine choices while wandering the sculpture garden on the grounds. Art is a big focus for 13th Street; as Mann notes, it’s in their tagline: “Discover our unique blend of wine, food and art.”

“The Mann Gallery showcases many of Canada’s most celebrated contemporary artists,” he says. Its collection includes works by The Automatistes and Painters Eleven. 13th Street also supports young Canadian artists using the proceeds from its Expression Series wines.

Are you feeling a bit peckish again? Time for lunch at the Bistro. Chef Josh Berry serves up a frequently changing local and seasonally inspired menu using ingredients that (like the chef himself) are from within a 100-kilometre radius. And of course, because 13th Street makes a popular Burger Blend red and white wine, the winery hosts burger days, too.

Beyond the Bistro’s 100-kilometre certification, you may notice that 13th Street engages in sustainable practices, including a rainwater collection and irrigation system, a water treatment centre that filters the winery’s wastewater, and a geothermal heating system. There’s a charging station on site for electric vehicles.

For Doug Whitty these initiatives are part of “a diligent commitment to the simple, time-honoured agricultural principles of responsible stewardship of all that is entrusted to our care.”

Before you depart with a few bottles of wine (of course), Karen suggests also circling back to the bakery to pick up treats to take home.

Finally, get one last look. “Climb to the top of the mound for a view of our grounds and vineyards,” Karen recommends. It’s a great spot to take a photo — to remember your beautiful day at 13th Street.

delightful summer rosé Gamay Vin Gris.

Where houses become communities

DDeSantis Homes has been building places for people to live across Niagara Region, Hamilton and Halton since Peter DeSantis started the company in 1959. Today, his son Gabriel DeSantis — who’s now its president — describes his company as a “diversified developer” that builds single-family homes as well as condominiums and commercial spaces.

And despite the family-owned company’s long history, its focus now is on the future. DeSantis Homes thinks about how people’s homes, jobs, and lifestyles connect. The goal is to create projects that won’t just be homes and offices, they’ll be the cornerstones of communities.

Casablanca Corporate Centre, for example, offers finished and unfinished commercial office spaces up to 12,000 square feet, with quick access to the QEW, as well as walkable local amenities and proximity to transit connections. What makes Gabriel DeSantis beam with pride is the office building’s sense

of connectedness — the way it will create a gathering space with a rooftop kitchen, and its close proximity to the lake, so office workers will be able to go for beach walks on their lunch breaks.

Auburn Condos — Refined Rentals is a new purpose-built rental development — the first that DeSantis Homes has worked on since 1971, DeSantis says. Governments and market conditions have aligned for the first time since then to create an opportunity for DeSantis Homes to create rental units that meet the standards of its condominiums. “When I say ‘refined,’ we’re taking the type of product that we build with the amenities and the standard features that we put in place for a condo buyer, and we’re going to do exactly the same for our rental tenant,” DeSantis says — amenities will include a party room, modern cabinetry and quartz counters.

Livingway, meanwhile, is based on a Dutch concept known as a “woonerf.” It’s a community oriented around a central courtyard area that will be free of vehicular traffic (parking will be concentrated underground). Its 454 stacked townhomes will start in the mid-$500,000s, filling a gap in the Hamilton market, DeSantis says.

The central courtyard will be the beating heart of the project, with a splash pad that transforms into an ice rink, community garden plots and barbecue pits. “People want to feel safe walking out their front door, not worrying about cars speeding,” DeSantis says, noting that this is a reassuring feature for parents.

Another DeSantis Homes project with an urban, community-oriented outlook is Century Condos, Grimsby, a boutique four-storey condo that DeSantis calls it the “pinnacle” of the company’s current developments. It’s one he had to fight for — against an initial wave of local opposition. One of the buyers, he says, even originally opposed the project at City Hall and online before confessing to DeSantis that she changed her mind “once we really understood and educated ourselves.” Now, the project is widely recognized for its design, which draws inspiration from — and contributes to — the heritage of Main Street in downtown Grimsby. Century Condos won the Ontario Home Builders’ Association Project of the Year award for its category in 2022, among other accolades.

DeSantis says he’s proud to be creating a residence that will not only beautify downtown Grimsby, but also provide an environmentally conscious option for workers at the adjacent West Lincoln Memorial Hospital, now under construction. Says DeSantis,

“That’s how you build a stronger community.”

This first issue of Benchside is in remembrance of Ben’s Uncle Rob who passed away earlier this spring and his Grandmother who passed away 18 years ago, both from pancreatic cancer. Rob had a deep love for photography, loud music, travel and fast cars. While his grandmother was an avid reader with a creative mind and warming soul. If you are able, please scan the QR code below and make a donation to Pancreatic Cancer Canada.

“We’ll take a cup o’kindness yet for auld lang syne” - Robert Burns (Scottish Poet)