SUMMER 2012
PUBLISHER KATIE BURCHELL CREATIVE DIRECTOR & PRINCIPAL PHOTOGRAPHER SIMON BURN EDITORIAL TEAM KEVIN “CRASH” CORRIGAN KIRA DORWARD HEATHER GHEY BROADBENT RIC KITOWSKI JOCELYN KLEMM DIANA JANOSIK-WRONSKI CONTRIBUTORS JIM CONNELLY PETER DE SOUSA TRUDY GENTILE ANDREW HIND NATALIE NEAL PROOFREADER SALLY MORELL EDITORIAL DESIGN SDB CREATIVE GROUP INC. ADVERTISING DESIGN & PRODUCTION CAROLINE SWEET, SKY CREATIVE GROUP LTD. ADVERTISING SALES KATIE BURCHELL BARRIE BURCHELL TRUDY GENTILE frontlinemedia1@sympatico.ca Tel: 905 857 2536 While every effort has been made to ensure that advertisements and articles appear correctly, Frontline Media cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for information purposes only. The views expressed in this magazine are not necessarily those of its publisher or editor. All rights reserved. Reproduction in whole or part prohibited without written permission from the publisher. Owned & published by Frontline Media, P. O. Box 340, Caledon, Ontario L7E 5T3 Tel: 905 857 2536 Email: frontlinemedia1@sympatico.ca Caledon Living is published 4 times a year (January, April, July, October)
and delivered via Canada Post.
www.CaledonLiving.com © 2012 1735715 Ontario Inc. Caledon Living is a Registered Trademark PRINTED IN CANADA ON PAPER FROM A SUSTAINABLE SOURCE, USING VEGETABLE-BASED INKS. PLEASE SHARE MAGAZINE WITH A FRIEND, AND THEN RECYCLE.
CONTACT US Readers are invited to contribute comments and views. Stories and ideas are always welcome for consideration. Write to us at: Caledon Living, P.O.Box 340, Caledon, Ontario L7E 5T3 Or email: frontlinemedia1@sympatico.ca
from the publisher
Busy as bees The past few months have been very busy for us at Frontline Media. Back in May we published the Hills of Headwaters Visitor Guide, working in partnership with the Hills of Headwaters Tourism Association. So impressed were we with the work they are doing in promoting our region, we invited them to share their regular updates and news in the pages of Caledon Living. Summer is the time to enjoy the abundance of local food we have available, so it is fitting that in this issue they interview three local food industry businesses. Talking of food, we’ve recently spent a great deal of time learning about the health benefits of eating raw food and we invited local raw food expert Natalie Neal to share some of her recipes (page 38). Our very own Trudy Gentile is also a highly knowledgeable raw foody, and she shares her expertise on sprouting (page 30). This past month we relocated our office. We chose what we believe is the most beautiful and creative spot in Caledon for our new home, Alton Mill Arts Centre. If you haven’t had an opportunity to visit the Arts Centre yet, summer is the perfect time to do so. There’s always a lot going on and, if you so desire, drop by studio 216 to say hello. I would love to meet you!
Katie Burchell Publisher
Alton Mills Arts Centre, our new home.
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contents
summer 2012 garden 12 Water-wise gardening home 17 Old world charm in a
new space
heritage 22 Caledon’s precious
175 year old church
community 47 Local insight:
Wat Lao Veluwanaram
people 28 Natalie Neal:
Natural health evangelist
55
Gail Grant: Conquering Kilimanjaro
food 30 Sprouts: Nature’s
miracle food
38
Food in the raw RECIPES
wine connoisseur 44 Wine for the grill motoring 61 Road Test:
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Mazda CX-5
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gardening
Water-wise gardening WORDS ANDREW HIND
Here in Canada, a nation blessed with fresh water, we often take water for granted. Dry summers become a wake-up call, shocking us into reality. Municipalities institute water bans, wells run low, lawns turn brown and gardens wilt. Water, it seems, is not a limitless resource, even here in Canada, and we can no longer run our lives as if it were.
As water rates rise, summers grow hotter and drier, and people become increasingly aware of environmental issues. Water-wise gardening, also known as xeriscaping (xeri is Greek for dry), is becoming more popular. Simply put, many gardeners are searching for ways to have beautiful yards while using less water. The idea behind water-wise gardening is, in essence, to retain vibrancy while using less water and it’s easy to do. It begins with plant selection. Many of the more popular landscape plants, as well as the verdant Kentucky bluegrass lawns we admire so much, demand well-moistened roots. They’re wasteful. But there are alternatives, plants that are hardier and require less water to thrive. By using a lot of these drought tolerant plants and planning correctly, you may get away with watering your garden as little as once a month. Lawns are the first area to be targeted because the ubiquitous Kentucky bluegrass is actually one of the least hardy varieties available. When well-fed it’s gorgeous, but it rapidly dries out and becomes unsightly in dry conditions. Try using hardier grasses instead, such as Buffalo grass, annual rye grass, or blue grama grass. All are drought resistant because they’re native to the prairies and, as a result, use as much as 60% less water than the average lawn. If you do have Kentucky bluegrass, it’s best to limit the lawn area. Replace some grass with a patio, deck or other landscape features, or make use of ground covers. 12
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When it comes to selecting plants for gardens and landscaping purposes, the best options will generally have broad roots, small leaf sizes, and waxy coatings on the leaves, all of which help them thrive in dry conditions and survive otherwise debilitating droughts. Bobbie Bennett, a member of the Caledon Horticultural Society, has to always be conscious of water use in the garden because her property depends on a well for all its needs. As a result, over years of trial and error, she’s found a number of plants that thrive in her yard, even with very little water. “We have planted coneflowers in large areas around the garden, as well as coreopsis, both of which are drought tolerant. I plant lavender in clumps. Geraniums, both perennial and annual, do well in a water restricted garden. Hollyhock, sunflowers, and butterfly bush all flourish in our garden. Marigolds are my favourite plant as they don’t seem to need a lot of water, are easy to grow from seed, which means I can get a lot for a small investment, and there is a good variety of colours,” she says. “There are a lot of hostas in the garden and they seem to be quite happy as we use mulch around them and we have several large trees to add shade. When the heat is really a problem, I spot water.” There are a lot of other plants appropriate for a waterconscious garden as well. Annuals might include cosmos and nasturtium, while among perennials you can choose from daylilies, evening primrose, gayfeather, gaillardia,
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The use of rain barrels to collect precious rainfall and direct water runoff into planting beds is becoming more and more popular.
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penstemon, and sage. A lot of shrubs do well with very little water, but cotoneaster and junipers are particularly good choices. “Don’t overlook native plants.” recommends Verna Jesperson, also a member of the Caledon Horticultural Society who, like Bennett, has to be water conscious because her property draws from a well. “Native plants are more adapted to our growing conditions and are available at Sheridan Nurseries, Plant Paradise Country Gardens, and Glen Echo Nurseries, where the staff can help with growing information. The ones I have in my garden are various lilies, black-eyed Susan, blazing star, bleeding hearts, coneflowers, bergamot, columbines, lupine, coral bells, iris, lady’s mantle, lungwort, Solomon’s seal, jack-in-the-pulpit, trillium, violets, bloodroot, cohosh, milkweed, joe-pye weed, hens & chickens (various succulent plants), and ferns. Something is blooming throughout the seasons.” Jesperson tries to stay away from ‘needy’ plants like roses and tropicals, and limits her use of containers and hanging baskets since both dry out quickly and therefore require more frequent, heavier watering. In addition to selecting the correct plants, water-wise gardening requires effort which begins even before planting. Plan your gardens so that there are groupings of plants with similar water, sun, and soil requirements. This will cut down on your work in the long run by ensuring the plants
Lavender (ABOVE LEFT) and coneflowers (ABOVE) are very drought tolerant and provide wonderful splashes of colour in the garden.
The collection of rain water is a hot topic for conservation minded gardeners. Rain water is healthier for plants, and a very easy thing to set up. We like the Eco Options Raincatcher 4000 available at www.homedepot.ca for $89.99. SUMMER 2012 CALEDON LIVING
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are healthier and allowing you to treat entire gardens at one time, rather than laboriously tending to the needs of individual plants. In addition, mass plant so that there is very little open ground; this technique reduces weeds by eliminating places for them to grow, and helps to limit loss of soil moisture through evaporation. It’s important to be vigilant about controlling damaging pests and weeds that put a strain on plants, and to enrich the soil with compost and other organic matter to ensure plants are strong enough to resist periods of drought. Among the best things a gardener can do to conserve moisture is to mulch their gardens. “We use mulch to keep the weeds down and cool the earth so it will not dry out as quickly. All the leaves from last fall are chopped up using our leaf vacuum / shredder and put on the gardens. At the front, we use a mulch of pine needles which we gather from a very old tree in our back garden,” explains Bennett. When watering, it’s most effective to do so thoroughly to encourage the development of deep roots. A light watering, even if done daily, does more harm than good because it encourages roots to grow towards the surface where they become vulnerable to heat. Shallow roots are vulnerable roots. Instead, aim to thoroughly soak plants once a week. Irrigating with a watering can will help conserve water because you’ll target individual plants rather than large areas. The use of rain barrels to collect precious rainfall and direct water runoff into planting beds is becoming more and more popular. Both Jesperson and Bennett have them in their yards. “We have 3 rain barrels,” explains Bennett. “One I keep next to a raised bed growing strawberries. It’s on blocks so gravity waters the plants and I have attached a weeping hose which winds through the bed. The other rain barrel is attached to the downspout and overflows to the next barrel, and all the excess of this is put through a short hose to the garden bed, and attached to that is another weeping hose. This one is used in my native garden bed, which is mostly in shade.” Any article can only begin to touch on the subject of waterwise gardening. Thankfully, there is a wealth of resources available including magazines, books, horticultural societies and experts at garden centres, where one can turn to for tips, plant listings, and garden design suggestions specific to your own needs, desires and conditions. Water conservation and sustainable landscapes are not merely environmental issues, but rather practices that can help homeowners more fully enjoy their yards. Xeriscaping creates a more balanced and ecological garden that not only requires less water, but is also more resistant to insect and disease infestation, requires far less maintenance, and can result in significant financial savings. Best of all, a water-wise garden can be every bit as attractive as a conventional garden. Most casual observers wouldn’t even know the difference. By using the right plants and taking a few easy steps, you can have a beautiful garden that thrives in even the driest of conditions. It’s well worth the effort. 14
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home
Old world charm in a
WORDS JIM CONNELLY & PETER DE SOUSA
new space
We love working in the beautiful homes of Caledon. Our latest clients live in the country on a large property. The front entrance is framed by two large columns on either side of the front door. The house looks out to a beautiful garden with a very grand water fountain and fabulous large statues. The interior artwork and furniture are in the style of an old chateau. SUMMER 2012 CALEDON LIVING
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home
The fireplace surround was finished in a faux marble. The walls were treated to a crinkled silk finish. The crown moldings were antiqued with a pewter leaf and soft umber glaze.
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The first thing you see when entering the home is a fireplace that faces the front door. The home is open concept with the walls painted a light grey shade and white trim on the windows, doors and baseboards. The flooring throughout is a grey marble. Natural lighting in this home is just amazing as large windows flood the interior with sunlight, making the marble floor sparkle. Our clients wanted to inject more warmth into the interior space but were not sure how to go about it. Peter and I came up with a plan to transform this new space into an elegant Old World charm. We started with the exterior and applied a textured plaster onto the surface of the two large columns that frame the front entrance. Our clients suggested that we add architectural grout lines for character. Moving to the interior, the first thing that came to mind was to redo the fireplace finish. It had a lovely design but it was too stark and the beautiful detailing was almost invisible. The fireplace had to be more sophisticated, so we started by antiquing it with a warm umber glaze. We shaded the ornamental detailing with a darker stone coloured glaze and applied Pewter Leaf to accent all of the decorative details and softened everything with a warm patina. A Faux Marble finish was applied to the fire insert, similar to what we’ve done on commercial projects such as the Pillar and Post in Niagara on the Lake. The grey walls were blank canvases asking to be transformed so we treated them with a crinkled silk finish called Frottage. This is a negative finish in which you apply a tinted glaze onto the surface of the wall and remove it with crinkled paper. The dining room and formal sitting room walls were treated the same, only a darker glaze was applied for more drama. All of the walls now look softer and have a warm energy with the Frottage finish, making the large space appear less stark. The crown moldings were white and, with the high ceilings, you couldn’t see them. In most of the home we antiqued them with a soft umber glaze, applied and then wiped back with a soft cloth to highlight the decorative detailing. The crown moldings in the dining and formal sitting rooms were leafed with Pewter Leaf and softly antiqued. The kitchen was extremely large with a centre island and a lot of cabinetry. The colour had faded on some of the cabinets and our clients wanted them refinished to look new. The cabinets and island were repaired where necessary and an antique glaze was hand applied to the surface, adding a warm aged patina and making all of the cabinetry the same pristine colour again. Now for the major prize!!!! The guest powder room‌
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We love a wee bit of bling!
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home
Our clients don’t like ‘bling’ in their home but were willing to take a risk and let us make the powder room dazzling. BONUS … we love a wee bit of bling! Most clients may be more conservative about wall treatments in the principal rooms but will let us go over the top in the powder room! Peter and I are authorized dealers of Swarovski Crystals and, as such, can use the crystals on wall treatments and in our abstract artwork. We developed a finish with Swarovski Crystals and raised Venetian Plaster decorative designs, presenting a sample to our clients. Mrs. Client loved it; Mr. Client was not so sure about the crystals. To cut a long story short, the crystals won. We design and make our own stencils in our studio with new ideas on an ongoing basis. For this powder room project, we were inspired by an antique piece of lace. The finish that we created is very labour intensive and extremely difficult to do. The design was applied to the wall surface by pushing Venetian Plaster through our handmade stencil. Once the plaster was dry, we painted the walls with a silver metallic paint. After it dried, we applied Pewter
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Leaf to the surface of the raised design and then antiqued the walls with a warm cognac coloured glaze. The mirror frame was restyled by applying pewter leaf and a soft tinted glaze. The Grand Finale was added by applying the Swarovski Crystals by hand, one at a time. We use special glue that is made specifically for the application of jewels and crystals. Although we had originally planned on applying about 2,500 crystals, we kept going and now the powder room shimmers with over 4,000 Swarovski Crystals. Our motto is, “Go big or go home!” The completed powder room is stunning with its unique, custom “One of a Kind” wall treatment. Just when our clients thought we had finished transforming their space from stark to magnificent, we presented them with more samples from our extensive portfolio of ideas, suggesting that the handrail, the two main posts at the top and bottom of the staircase, and the decorative details on the pickets could all be leafed with the beautiful Pewter Leaf and softly antiqued. If all goes well, we will be back soon … stay tuned.
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heritage
Caledon’s precious
175 year old church WORDS HEATHER GHEY BROADBENT PHOTOS SIMON BURN
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When the residents of Caledon consider that our very large municipality belonged to the First Nations people until October 1818, to have a church that was constructed less than twenty years later still standing today is very noteworthy.
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heritage
Cemetery monuments read like a directory of the early Rochside pioneers.
Interesting, too, is that it was built in the same year that eighteen-year-old Queen Victoria came to the throne. Five monarchs (and one mishap) later, and sixty years into the reign of H.M. Queen Elizabeth II, we celebrate the longevity of the dear, to many hearts, little frame church on Mississauga Road. Melville White Church can still be used for religious services, but is no longer a ‘full time’ church. Its cemetery is still receiving ‘already booked’ interments in spite of efforts by Credit Valley Conservation (who owned it in the past) to officially close the graveyard. They did, however, do some maintenance work on the building while it was in their ownership, during a period when several municipalities were creating ‘Pioneer Villages’ (like Black Creek), but eventually the cost of relocation, reconstruction and maintenance of older buildings became prohibitive and the Authority asked the Town for a demolition permit. Although ‘heritage building listing’ was not a legal part of municipal heritage conservation at the time, the Caledon Heritage Committee (now Heritage Caledon) did have the White Church on a list of buildings to be considered for recommendation to Council for protection under the earlier Ontario Heritage Act. As there was an expense associated with the legal aspects of Designation (minor compared with today), the Committee was doing the necessary research as budget permitted. However, the demolition permit application accelerated the process, in spite of suspicion that it was a calculated method to ultimately save the church. The final result was that the Town assumed ownership and legal cemetery responsibilities for $1.00. As with other heritage buildings and cemeteries that come into Caledon’s care, and because Caledon is so enormous but population and tax base poor, a local group of dedicated people took over care of the building and cemetery on Caledon’s behalf. As years have gone by the committee members have often changed, but I personally 24
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remember, with pleasure, working with past Councillors, Norm and Maureen Wrycraft, Myfanwe and James Douglas, and Ted Titterton, and lots of valuable input from the Trimble family. The Belfountain Heritage Society has also held events and found other ways to raise funds for maintenance of the property. So many important Scottish settlers of West Caledon are at rest in the cemetery that the monuments read like a local directory. Their histories are the history of the community still known as Rockside. Perhaps there is a touch of irony in the fact that, in an area known so well for its stone hedges, houses, barns, and later churches, plus all the buried stone in the region, White Church should be such a modest little wooden frame building. Its architect was reportedly the well-known local mill builder Charles Haines. With the preponderance of Scots here in the early days, it is not surprising that they would want a place for Gaelic worship. First a log building, which also served as a school, was constructed on the other side of the road. The congregation then received about an acre for a more permanent building and cemetery. It seems, however, that the land was not formally deeded to the trustees until 1866, not at all unusual in the 19th century. The first Minister was Rev. Duncan McMillan who stayed for eight years and later returned to Caledon after local Presbyterian congregations joined the Free Church of Canada. Often part of other parishes, the White Church remained open until October 24th 1964, when it was officially closed. Now it is used for a variety of community events and occasional weddings. The building has received much care and attention over the years with only rare periods of neglect. The siding has been replaced several times and was recently repainted. Earlier square-topped windows were replaced with more ecclesiastical Gothic headed windows many years ago. A front porch was added, with robust shelves on either side
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heritage
Sarah Bohan is President of the Belfountain Heritage Society that is currently managing and restoring the Church for the Town of Caledon.
(used as coffin stands when the ground was too frozen for burials), and a balcony was built in the rear. Over the years there have been several types of pews; some had been sold and then replacements found. Some older homes reportedly still have one or two pews from an early period. Wood rot at ground level necessitated replacement of some old footings and floor joists. CVC had replaced the interior plaster but, as the building is largely unheated in winter, there have been problems with ‘rising damp’ which needed remedial action. The floors and choir platform have been beautifully restored to a gleaming finish and recent installation of an ultra modern chemical version of a “Johnny on the Spot” has made the building even more usable. Acquisition of an organ sent care committee members on an interesting journey. Myfanwe and the late Jimmy Douglas were contacted about one that was available. They learned that it had come from a church in Cheltenham, was now in Weston, and that the donor had originally played it when he was a schoolteacher at the Rockside School. He had dismantled it and taken it away in his VW Beetle, then reassembled it in his home where, with the help of his sister or son pumping away, he had entertained his family. Once again it was dismantled, fitted into the Douglas’ car and taken to the White Church. John Milligan of Palgrave, who had already restored an organ at St. Andrew’s Church for that group of volunteers, was asked for his advice. 26
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Noting the manufacturer, John contacted Rodney Janzi, an expert restorer. He inspected the dismantled organ and said that it could be rebuilt but that it was far too large, in both size and sound, for the little White Church. But he would entertain a swap—the rescued organ for an already restored one of suitable size and volume, plus a sum of money. Agreement was reached and the little organ was installed. Rodney did a talk on the restoration and played the organ at an event in the Church this May. It should also be noted, sadly, that the original donor of the larger organ, Alvin Townsend, is now buried in the cemetery beside his brother, Clendon. During the 175th Anniversary celebrations from September 15th to 23rd this year, there will be a display and sale of local art at both the Church and the Belfountain Community Hall. Some of the proceeds will benefit the Church. The big event on Sunday September 16th will be the Anniversary Tea Party with a book launch of the Commemorative 175th Anniversary book, featuring all the art on display in the two locations, and an Artist’s Reception. There will be tea and scones provided by Tintagels Tea Room and More (from Erin) and The Golden Classics Country Classic Band will entertain. Tickets are required for this event. Further information on the Church and the Anniversary celebration can be found at www.heritagebelfountain.com
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Natalie Neal Natural health evangelist WORDS TRUDY GENTILE
PHOTO: SIMON BURN
Meet Caledon resident Natalie Neal, a Child, Youth & Family Counselor who has spent the last twelve years working among three school boards in Ontario as well as the Ontario Justice System and Children’s Aid.
Try one of Natalie’s RAW recipes on page 38
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people
Trained in several philosophies of Natural Health, Natalie currently has a program called urbest which highlights Master Choa Kok Sui’s SuperBrain Yoga (SBY), scientifically validated by Yale University. SBY is a simple and effective natural technique to energize and recharge the brain and is quite successful at improving one’s thinking and mental function. Improved grades and increased mental focus among people who practice SBY are being reported, even among those with disabilities. As Natalie’s passion for natural health evolved, she came to the undeniable realization that the link between what the body and the developing brain require to grow and function properly stems directly from proper nutrition and the foods we eat. “A healthy body includes a healthy mind.” Not to oversimplify mental health, as it has so many considerations, however a major influence on mental and emotional health is chemical imbalance, which can be a direct result of the nutritional balance of the body. Research shows that proper nutrition and moderate exercise, as part of a healthy lifestyle, greatly impact those chemicals in a positive way. As Natalie has experienced firsthand, cases of physiological disorders in children and adolescents are much more prevalent than ever before. ADHD, ADD, depression, bipolar, panic and anxiety disorders, the list goes on and she states the research supports that (some of these) disorders may be directly linked to the lack of proper nutrition and a diet void of whole living foods. Mental and emotional health aside, Natalie goes on to point out how proper nutrition also plays a huge role in the body’s overall health and disease prevention. “But let’s take proper nutrition to the next level,” she says, “and introduce RAW foods to one’s diet.” Natalie admits that when she suggests RAW food to people she sometimes gets a strange look. Most people just don’t understand what it truly means to eat RAW and the thought that first comes to mind is RAW meat! Obviously that is not the case, as Natalie goes on to explain, “The basic principle of eating RAW is to consume a diet of uncooked, whole plant food and is centred on fruits, vegetables, nuts and seeds.” Natalie elaborates on the importance of these RAW foods. “All living foods contain the essential enzymes our body needs. Enzymes are the key to life. No enzymes, no life.” The immune system depends heavily on these enzymes to conduct its protective function. They serve as the labour force to perform every single function required for daily activities including digestion, absorption of nutrients, the ability to see, hear, smell, taste, breathe and move, as well as aiding in the elimination of toxins from the body. Unfortunately, all of these essential enzymes are destroyed when food is cooked, which leaves cooked food lacking in nutrients and can result in one’s malnourishment. In today’s society, where cooked, processed and fast foods are a way of life for many, it is not surprising that disease,
mental and emotional health disorders and a wide variety of health problems are quite common. It is Natalie’s background in counseling and her studies in natural health, coupled with becoming a mother, which led to the creation of Rawlly Rawlly Delicious (RRD) Gourmet Super Food Treats, along with the support of her husband and cofounder, Derek Neal. Like the name says, these gourmet treats are RAW, delicious and, of course, highly nutritious. The ingredients and preparation are what make them quite unique and why they are truly considered a super food. A super food yields nutrient levels that go beyond the basics to help your body stay healthy and fight off diseases. RRD Gourmet Treats are organic, non-GMO, vegan and gluten-free, with no artificial flavours, colours, or preservatives, and they are full of antioxidants, phyto-nutrients, protein, vitamins, minerals and living nutrients that keep you fit, healthy and feeling great. RRD Gourmet Treats are handmade, not processed, and are predigested. Part of the preparation for making these delicious treats, Natalie points out, is to soak and sprout. Raw nuts and seeds have natural enzyme inhibitors on the surface that protect them while they grow. Soaking releases the inhibitors and significantly boosts the nutrition and digestibility of nuts and seeds. By soaking and sprouting, the nuts and seeds become living foods. RRD is dense nutrition, meaning absolutely no fillers. Every ingredient is carefully chosen to be properly combined or synergized, and all are designed to repair, replenish and rejuvenate the body, making each of these delicious gourmet treats a super food powerhouse. With 100% organic raw cocoa containing high levels of antioxidants being one of the ingredients used in some of the treats, chocolate lovers can really indulge and not feel guilty about it. The official launch of RRD was hosted live on CTV back in the fall of 2011, and was received so well by the audience that Natalie was invited back for another feature segment, teaching people how to incorporate raw eating into daily life. In addition, RRD recently teamed up with George Brown College, Culinary Management Nutrition Class, where the students will assist with the nutrition facts of all RRD Gourmet Super Food Treats. Natalie admits that, while it may be challenging to completely change to a raw diet overnight, it is not hard to incorporate raw super foods a little at a time, especially in the form of a gourmet treat. One feels a noticeable difference in energy, clarity and overall well-being. It is hard to believe that something so healthy can taste so good!
For more information on RRD Gourmet Super Food Treats, or to be involved in educational seminars to help adapt to a RAW diet, visit www.rawllyrawllydelicious.com
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food
Sprouts Nature’s miracle food
WORDS TRUDY GENTILE
Known as nutritional superstars, sprouts have been grown by many civilizations over the past 5,000 years. This continues to be a common practice in today’s society, and for very good reasons. Sprouts are baby plants in their prime and are considered nature’s miracle food. Full of energy, high in antioxidants, rich in essential ‘life’ vitamins, minerals, proteins and enzymes, sprouts will fuel, nourish, detoxify and replenish every cell in your body making sprouts the most nutrient dense foods we can eat.
PHOTO: SIMON BURN
Sprouts are bursting with complete nutrition and as a ‘living food’ they provide cell factors and phytochemicals that enrich our health and longevity in ways that can never be captured in a pill. The rejuvenating and life-giving properties of sprouts are, by far, one of the greatest health secrets of all time. Sprouts offer many essential things to our diet, two of which are vital—an abundant source of vitamins and a high concentration of live food enzymes. Both keep the body’s enzyme activity very high. Enzymes are extremely important, as they are the foundation of every action in our body, from digestion and strengthening the immune system, to the repair of cell tissues. Without enzymes, efficient nutrient absorption is unattainable and all metabolic functions slow down, making the body age faster and become more susceptible to disease. Food Enzymes are only found in raw foods, thus it is important to know that cooking will destroy them. Staying biologically young and healthy is a matter of keeping enzyme activity in our bodies at a maximum. That is exactly what sprouts do, which is why they are often called the fountain of youth. So how does one include fresh organic sprouts in their daily diet? Sprouting, that’s how. Sprouting at home takes only a few moments a day and, since much of our food supply is contaminated with pesticides and pollutants, it’s nice to know you can grow your own organic sprouts in the comfort of your own home. It is also a very effective and inexpensive way to add a steady year-round source of raw living foods to your diet, making you more self-sufficient. The process of sprouting is simple, and it begins with soaking. Soaking eliminates the nutrient blocking enzymes and releases dormant energy, the source of life and growth potential in the seed which, essentially, is the plant’s form of reproduction. Finally, the germination process effectively predigests the seed, making digestion and assimilation of its nutrients easy. The end result is a super food with enormous levels of vitamins, minerals, proteins, fibre and enzymes in the most easily digestible form. By sprouting, you not only gain the benefits of the raw food, but also dramatically increase the nutrient content of these seeds. 30
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Let your kitchen be your garden. It’s easy! No soil. No green thumb necessary. Sprouts are living food and they need to be fresh. When freshly picked from your own sprout garden, their ‘life force’ is at its peak. Sprouting does not require any fancy equipment. However, you will find that some mediums for growing may work better than others, depending on your lifestyle and what you are planning to sprout. A common, old practice for home sprouting is to use a wide-mouthed glass jar with a mesh screen or cheesecloth cover. Place a couple tablespoons of seeds in the jar, fill it with fresh filtered water, and let it soak overnight. Rinse and drain the seeds very well, twice a day, until the seeds have germinated into small green leafy plants. Harvest time can take from 4-6 days, depending on the sprouting seed of choice. A more advanced and modern way of home sprouting is to use an automatic sprouter like the EasyGreen® MikroFarm. (www.easygreen.com) This machine works extremely well and it literally does all the work for you. It comes with five trays and lets you grow different kinds of sprouts, like alfalfa, broccoli and garlic chives to name a few, at different stages, thus allowing you to have fresh sprouts continuously. Though you can grow just about any sprouting seed in the EasyGreen® MikroFarm, greens such as pea and sunflower shoots prefer to anchor their roots. In this case, two soilless growing mediums that will work well are the SproutMASTER sprouting trays or jute grass, a felted grass material referred to as Baby Blanket which holds moisture around the roots for more even growing conditions. When using either of these soilless mediums for growing soil type greens, it is recommended that you use an organic fertilizer such as Kelpman® Specialty Fertilizer. This liquid kelp feeds additional nutrients to the plant. While most sprouts can and should be consumed root and all, it is important to know that grasses and greens should be harvested by cutting close to the base, for their roots are not meant for consumption. Sprouts are one of the most enzyme-rich, ‘live’ foods on the planet. Almost any raw seed, nut, grain or legume can be sprouted and brought to life. It takes very little time, effort and space, and the benefits are quite rewarding. Two recommended websites to visit for complete detailed instructions on the above and other growing mediums, as well as everything you need to know about sprouting, are www.sproutpeople.org and a Canadian supplier, Mumm’s Sprouting Seeds, at www.sprouting.com. The EasyGreen® MikroFarm Automatic Sprouter is available locally at some health food stores as well as at www.upayanaturals.com Sprouts are simply the best food you can add to your daily diet. Reward yourself! Fuel your body with these miracles of life!
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Broadway Farm’s Market Belfountain Inn
Caledon Burger Co. Terence Landriault, Bobbie Filipetto and Anthony Filipetto
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Now is the time to visit the Hills of Headwaters, and experience a sophisticated country getaway, just a short drive from the city! In this issue of Summer: The Hills of Headwaters, we celebrate the importance of our regional food culture and the bounty of the season—from the farm directly to the table of our area restaurants, or your own kitchen table—a piece of the hills that is as important as it is delicious! At Broadway Farms Market, the Livingston family has been a proponent of local for generations. Now they’ve taken their farm and turned it into one of the region’s best marketplaces for local food. Chef Thorntin MacDonald, owner of both Bistro Riviere in Erin and the Belfountain Inn has returned home, because local matters to his food philosophy, and he can find it here, virtually in his own backyard. One of the newest kids on the block is the Caledon Burger Co, where Bobbie Filipetto and Terence Landriault have taken fast food to a new level with an eco-local-health conscious focus. And it appears to be working, based on the number of regulars who line up to get a taste of their fabulous menu. These businesses showcase the abundance and growth of an eat local food culture in Headwaters. Welcome to the Hills of Headwaters, just steps outside Toronto’s back door, yet worlds away from life in the city!
The Hills of Headwaters Tourism Association Executive Director: Michele Harris Writing: Rodney Barnes Photography: Simon Burn
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Caledon Burger Co. Bobbie Filipetto is secretly trying to run a healthy fast-food burger joint out of Caledon East. When the Caledon Burger Co. opened last September, Bobbie, her husband Anthony and their four business partners, who all co-own the restaurant, didn’t advertise. “We just turned that OPEN sign on and it was crazy,” Bobbie recalls. “We had 300 people line up out the door.” The restaurant came about as Bobbie struggled with an illness her doctors finally pinned down to diet. The former L.A. actress had just moved to Caledon after seven years in Costa Rica with her husband, running a hotel and restaurant that provided other celebrities respite from the spotlight. She thought it was likely the processed foods she was eating here that were making her sick. In the jungle, Bobbie says, she had to rely solely on produce from local farms and her own garden. While she was looking into healthy local food options, a building came up for lease that used to house a cheese store in Caledon East. Passing by it one day, her friend, and now business partner, turned to Bobbie and said, “What do you think? We should open something. Let’s do healthier fast food.” The restaurant would serve burgers made from fresh ground steak, bought from the butcher that day, with hand-cut chips and fries, plus dips and sauces made from scratch using healthy rice bran oil. A separate fryer would be used for all gluten-free foods. What at first seemed like a contradiction had become a work in earnest by the time Terence Landriault, head cook and general manager, came on board. “When I came here, I saw that they were on the same page I was on,” says Terence, who honed his talents in the kitchen at Credit Valley Country Club. He had happened upon cooking through an elective course in school that had kindled a previously unknown passion in him. Now Terence works hard to ensure everything coming in and leaving the restaurant is as eco-local-conscious as possible while remaining affordable. “It takes a lot of effort and prep, but it all pays off,” he says. “You can taste the difference, and you can tell the difference when people care.” “It’s mindful from before it hits the restaurant,” Bobbie affirms. “It comes from respecting nature and respecting our food. You have to do what you have to do with the integrity you set out to do it.” Caledon Burger Co. is heading into its first summer and already the restaurant has a lot of regulars. “They’re like friends,” says Terence. “They feel like we’re really family to them.” And local farmers have also thrown in their support. “They’re saying to us, ‘Listen, we’re there for you,’ ” says Bobbie. “Community help and involvement has been amazing.”
Broadway Farm’s Market When Broadway Farm’s Market opened ten years ago the Livingston farm had been in the business of dairy, having a history of owning the largest milking Holstein herd in Ontario. The barn had housed a milking parlour and a shack in the driveway sold eggs, jams and beef on the honour system. Today the barn has been converted into a storefront, housing delights tempting to anyone serious about food: gourmet preserves, sauces and jams made in-house, fine cheese, baked goods, entrées and soups all made from scratch, and its centrepiece, a meat display showcasing lamb from north of Shelburne, beef from Norwich, chicken from Sharon, pork from Arthur, and ducks grown by local Mennonites. This sort of redirection is familiar to Janine Livingston, who had studied fashion at Seneca College before marrying into a farmer’s family. The plucky entrepreneur with country origins was certainly no fish out of water, however. “When people say our meat tastes so much different than what’s at the grocery store, well I don’t know what grocery store meat tastes like,” she says. Janine says it’s a nice life, and it’s comforting knowing how her food is produced. She aspires to the European model of grocery shopping—buying a little bit, mostly
just what you need, but shopping more often, and all locally. “It’s really about eating as close to home as possible, and eating in season,” she says. “You’re not meant to eat out of season, you’re meant to eat what’s growing.” Janine is heartened by the growing support for local farmers. “10 years ago people just wanted instant gratification,” she says. “But there’s a lot more young people getting into farming, and a lot more farmers in fruits and vegetables. So we opened at the perfect time.” There are some challenges still, the price being a sticking point. “People have to realize if they want to eat well they have to pay the price,” Janine says. “But the people that want to, and will, are committed to paying the price. They get it. They understand.” Eating local helps the local economy, she points out, and the food has better nutritional value. “You should treat your farmer and your local producer like you treat your doctor,” Janine says. “Farmers are professionals. They’re full of information. They know how the land works, how the soil works.” “So eat local,” Janine implores. “Get to know your producers. Know how it’s grown. And enjoy it.”
Janine Livingston, Broadway Farm’s Market
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Belfountain Inn It was during a stay in Rome that Thorntin MacDonald, head chef and owner of both the Belfountain Inn and Bistro Riviere, was shown how using fresh ingredients can often trump culinary acrobatics. “It doesn’t have to be so fancy,” he says. “It just has to be good.” He got his start as a dishwasher, watching the cooks sling food and laugh as 15-year-old Thorntin looked on in awe. “It was crazy busy, but they were loving every minute of it,” he says. “And the food coming out was incredible.” His admiration transformed into passion when he took over management of the restaurant in Erin in 2007, and then the second in Belfountain last August. He had grown up in the area but left because there was nowhere to train. He returned when, looking to make his start in Toronto, his parents said to him, “Erin needs a really good restaurant.” So he set out to make it. Today the Belfountain Inn and Bistro Riviere serve a selection of casual fine dining cuisine with some exotic offerings. For instance, you can have your P.E.I. mussels steamed in a roasted tomato butter sauce or a mild Thai coconut and curry sauce. And while the Belfountain Inn offers flatbread pizzas, there’s no pepperoni and cheese here. “No,” Thorntin says, “I’m doing something unique.” Toronto would not have given him the same freedom he has here. “It’s hard to define yourself in the city,” he says. You have to work for your reputation in competition against every other chef, whereas in the Hills of Headwaters, “We’re all unique; we’re all different.”
EVENTS July 20 to 22 ORANGEVILLE RAM RODEO TOUR Orangeville Fairgrounds www.orangevilleramrodeo.com July 20 to 22 ORANGEVILLE ROTARY RIBFEST www.orangevilleribfest.com July 21 and 22 CUISINE-ART Alton Mill www.altonmill.ca August 6 LE TOUR DE TERRA COTTA www.letourdeterracotta.com
The bounty he has here is like nowhere else. “Toronto is dying for local food,” Thorntin says. “But for me, it’s in my backyard.” Every week fresh produce is brought in to him, giving him inspiration for that week’s features. “It’s brought to me the day it’s picked,” he says. “I never know what I’m getting, so I just create.” And the community here is incredible. “I know 75 to 80 percent of the people who come through the door,” Thorntin says. “Here you’re feeding friends and family.”
Thorntin MacDonald, Belfountain Inn
August 18 & 19 GRAND VALLEY RODEO www.grandvalleyrodeo.ca August 15 to 19 ORANGEVILLE SHOW JUMPING TOURNAMENTS Orangeville Agricultural Society www.orangevillefairgrounds.ca August 25 MUD HERO Albion Hills Conservation Area www.mudhero.com August 30 to September 3 ORANGEVILLE FALL FAIR www.orangevillefairgrounds.ca
August 8 ERIN SUMMERFEST www.erin.ca
September 14 to 16 146th SHELBURNE DISTRICT FALL FAIR www.shelburnefair.com
August 8 to 12 62nd CANADIAN OPEN OLD TIME FIDDLE CHAMPIONSHIP www.shelburnefiddlecontest.on.ca
September 15 18th ANNUAL HEADWATERS HOSPITAL AUXILARY HOUSE TOUR www.headwatershousetour.com
Aug 12 ERIN OPTIMISTS ANNUAL RHYTHM AND RIBS WEEKEND www.erin.ca
September 15,16 HILLS OF ERIN STUDIO TOUR www.hillsoferinstudiotour.com
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September 19 to 23 CANADIAN SHOW JUMPING TOURNAMENT Caledon Equestrian Park www.equiman.com September 20 to October 8 HEADWATERS ARTS FESTIVAL Throughout the Hills of Headwaters www.headwatersartsfestival.com September 21 to 23 BOLTON FALL FAIR Albion Bolton Fairgrounds www.boltonfair.ca September 21 to 23 GRAND VALLEY FALL FAIR www.grandvalleyfair.ca September 22 ORANGEVILLE CAR & MOTORCYCLE RIDE www.braverypark.ca September 22, 23, 29, 30 CALEDON HILLS STUDIO TOUR Tour throughout the Caledon Hills www.caledonhillsstudiotour.com
For the latest event updates and details visit www.thehillsofheadwaters.com
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food I recipes
Food in the RAW The concept of eating raw food isn’t new by any means, however it has gained considerable popularity over the past few years owing to the undeniable benefits to health, energy and overall vitality. Unprocessed plant-based foods, in their original unheated (uncooked) state, are considered raw and alive. Raw foods may include fruits and vegetables, as well as nuts, seeds, grains and legumes in their sprouted form. These are best if organic and locally grown. Prepare to satisfy your gourmet palate with these highly nutritious, yet very simple, RAW food recipes. WORDS + RECIPES NATALIE NEAL PHOTOS SIMON BURN
Zebra zucchini lasagna with heirloom tomatoes & macadamia nut ‘ricotta’ Recipe on page 42 38
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I have given a few options and beneficial points in the recipes. The focus on nuts runs through all the recipes. There is a lot of confusion about the health of nuts in one’s diet, so feel free to choose what you like. Nuts and seeds got a bad rap for being fattening and dangerous to heart & cholesterol health, entirely because of how they are processed/prepared. When roasted, fried, or cooked, all healthy fatty acids are turned into free radicals and bad cholesterol. When nuts or seeds are not soaked or sprouted, they all contain digestive inhibitors which are the main cause of nut & seed allergies. Scientific evidence suggests that eating nuts (soaks or sprouts) cuts the risk of heart disease, helps lower blood pressure and cholesterol, and they are a good source of dietary proteins with fine quality amino acids that are essential for growth, especially in children.
Nuts are a balanced food and are high in energy, containing many healthy nutrients, antioxidants (known to diffuse free radicals/cancer cells) and vitamins that are essential for wellness. Research supports that diets rich in nuts, like Mediterranean diets (which are rich in mono-unsaturated fats), help to prevent coronary artery disease and stroke by fostering a healthy lipid profile. Most calories from nuts & seeds are from fatty acids which make them aid in lowering LDL or ‘bad cholesterol’ and increasing HDL or ‘good cholesterol’. Researchers found that nut eaters weighed less and had a lower waist circumference and BMI than those who didn’t eat nuts.
Don’t forget to make the tamarind dipping sauce!
Spicy Thai veggie wraps with tamarind dipping sauce Recipe on page 42
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Red beet ‘ravioli’ with creamy macadamia ‘ricotta’ & pepper puree Recipe on page 43
Beauty tip Beets are known to enhance the skin and remove darkness from under the eyes
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Diets rich in nuts help to prevent coronary artery disease and stroke by fostering a healthy lipid profile.
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food I recipes
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food I recipes Zebra zucchini Lasagna with heirloom tomatoes & macadamia nut ‘ricotta’ MACADAMIA RICOTTA 2 cups raw macadamia nuts, soaked for 1 hr or more 2 tbsp lemon juice 2 tbsp nutritional yeast 1 tsp sea salt or Himalayan pink salt (considered the purest form of salt on earth) Combine all the ingredients in a food processor and pulse a few times, until thoroughly mixed. Gradually add water and process until fluffy and texture becomes like ricotta. TOMATO SAUCE 2 cups sun-dried tomatoes, soaked for 2 hrs or more 1 small to medium tomato, diced ¼ small onion, chopped 2 tbsp lemon juice ¼ cup extra virgin olive oil 2 tbsp raw agave sweetener 2 tsp sea salt or Himalayan pink salt Pinch of hot chili flakes (to liking) Squeeze the tomatoes and drain off as much water as you can. Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend to the consistency you like for your tomato sauce. BASIL-PISTACHIO PESTO 2 cups packed basil leaves ¼ cup raw pistachios (soaked & drained) ¼ cup plus 2 tbsp extra virgin olive oil 1 tsp sea salt Pinch of freshly ground black pepper Place all the ingredients in a food processor and blend until well combined but still slightly crunchy. ASSEMBLY 3 medium zucchini, ends trimmed 2 tbsp extra virgin olive oil 1 tbsp fresh oregano, finely chopped 1 tbsp fresh thyme Pinch sea salt 3 medium green zebra tomatoes (or other heirloom variety), cut in half and then sliced 1. Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the zucchini lengthwise into very thin slices. In a bowl, toss the zucchini slices with the olive oil, oregano, thyme and salt. 2. Make individual servings: Place 3–4 zucchini slices, slightly overlapping, in the centre of each plate, to make a square shape. Spread tomato sauce over the zucchini, top with the ‘ricotta’ & pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves. Any leftovers taste great if kept in the refrigerator for at least a day or two. May not look as good but doesn’t matter if you are standing eating it right from the fridge. 42 42
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Spicy Thai veggie wraps with tamarind dipping sauce
¼ cup raw macadamia nuts (soaked and dehydrated if preferred), chopped 1 tbsp sesame oil ½ tsp sea salt ¼ cup raw sweetener, such as coconut palm nectar or agave ½ cup lemon juice 2 tbsp ginger, chopped 1 tbsp red chili, chopped, seeds included ½ tbsp nama shoyu (organic, unpasteurized soya sauce) 1 cup raw almond butter ½ head savoy cabbage, shredded 6 very large collard green leaves 1 large carrot, cut into matchstick pieces 1 large ripe mango, cut lengthwise into strips about ¼ inch thick 2 cups bean sprouts (micro greens) 1 handful cilantro leaves 1 handful basil leaves, torn ½ handful mint leaves (torn or cut if leaves are large) ASSEMBLY 1. In a small bowl, mix the macadamias, sesame oil and salt, and set aside. 2. In a Vita-Mix or high-speed blender, puree the raw sweetener, lemon juice, ginger, red chili, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter consistency. 3. In a medium bowl, add the shredded cabbage and almond butter mixture. Toss well to combine—easiest if done by hand. 4. Cut the centre rib of each collard green leaf, dividing the leaf in half. Place one half leaf on a cutting board with the under-side facing up. Arrange a few tbsp of the cabbage mixture evenly across the bottom third of the leaf, leaving about ½ inch clear at the bottom. Sprinkle some of the chopped macadamias over the cabbage. Lay a few sticks of carrots, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll, seam side down, on a serving dish. Repeat with the remaining collard leaves. Serve with tamarind dipping sauce. TAMARIND DIPPING SAUCE 1 cup tamarind pulp, soaked and strained, no seeds 3 tbsp raw sweetener, such as coconut palm nectar or agave 1 tbsp extra virgin olive oil Pinch sea salt Place the strained tamarind pulp, raw sweetener, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made in advance and refrigerated for up to two days, or frozen if you have leftovers.
Red beet ‘Ravioli’ with creamy macadamia ‘ricotta’ & pepper puree FILLING 3 cups raw macadamia nuts, soaked for 2 hrs or more ¼ cup lemon juice 1 tbsp lemon zest, grated ¼ cup nutritional yeast ¼ to 2 tsp salt 2 green onions, use white and 1 inch of green, minced 3 tsp tarragon, minced 2 tbsp parsley, minced In a food processor, blend the soaked macadamia nuts, then add in the rest of the ingredients and blend until the consistency of ricotta. Store it covered in the refrigerator if not serving right way. Tastes best if you bring it back to room temperature before serving. PEPPER PUREE 2 yellow or orange bell peppers, cored and cleaned 1 tbsp lemon juice 1 green onion, white part only ½ tsp salt 1 tbsp olive oil ½ cup raw pine nuts (plus 2 tbsp, if needed), soaked 30 min to 1 hr 1 small pinch ground or fresh turmeric— optional for added colour In a high-powered blender, blend all the ingredients until smooth. If the sauce is too liquid, add an additional 1–2 tbsp of soaked pine nuts. Place in a squeeze bottle or covered container and store in refrigerator if not serving right away. BEETS 1 large bunch of beets (2 inches diameter or more) 2–3 tbsp macadamia oil, or other nut oil, or extra virgin olive oil 1–2 tbsp lemon juice Coarse sea salt PISTACHIOS 1 handful raw pistachios, chopped 1 tsp pistachio oil 1 small handful fresh tarragon leaves, torn or left whole Micro greens for garnish (optional but highly recommended) ASSEMBLY 1. Using a mandolin, slice the beets very thin (about 1/16 inch or less). Make stacks and cut into 2-inch squares (approx. 50 slices). Size doesn’t matter much, as long as they are all roughly the same. In a bowl add the beet slices, macadamia oil, lemon juice and pinch of sea salt. Toss and coat covering all the slices in liquid, but not dripping. 2. Squeeze or spoon the puree sauce decoratively onto the serving plate, reserving some to drizzle over the ravioli. Arrange the beet slices flat and place a generous amount of filling on each slice. Drizzle with remaining puree and garnish with baby micro greens. 3. In a small bowl, toss the chopped pistachios in the pistachio oil and top with the tarragon. Add to the micro greens garnish.
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wine connoisseur
Wine for the grill WORDS RIC KITOWSKI & JOCELYN KLEMM
Firing up the grill makes us think about new food and wine combinations. But cooking outdoors doesn’t mean we abandon our basic principles of matching, adjusting, and mirroring. They still apply; we’re just more flexible. Summertime is for relaxing! The way food is prepared determines the intensity of its flavour, and grilling shifts the intensity up a notch or two. Add your secret sauce or spice rub and you’ve changed the balance again. Summertime grilling presents a lot of different food combinations, and many opportunities to put our pairing principles into practice.
Summer weights All foods have body and texture, a sense of how they feel in the mouth. The wines you choose should match the weight and texture of the food, neither overpowering the other. Steak, for example, overpowers light-bodied wines, especially light-bodied white wines. Fullbodied, full-flavoured wines like Shiraz or Cabernet Sauvignon offer a more even match. However, the same wines would overpower grilled chicken, for example, which pairs better with light- to mediumbodied white wines like Albariño from Spain or dry Ontario VQA Riesling. Grilled shrimps or scallops are excellent paired with these whites, as well as sparkling wines like Prosecco from Italy. 44
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When grilling vegetables, mirror their natural earthiness with wines like Pinot Noir or slightly oaked Chardonnay.
PHOTO: SIMON BURN
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In general, summer meals tend to be lighter than what we eat in the cooler months. For a change, look for lighter-style red wines or even rosé wines from regions—for example the south of France or Sicily—that enjoy the summer temperatures all year long.
Sauces and rubs Sauces, rubs, and marinades change the dynamics of a dish, and can become more dominant than what’s actually being grilled. Sauces and marinades can be light or rich, savoury or fruity, and creamy or zippy. Rubs can run the gamut from citrous, to smoky, to spicy. With a delicate sauce like olive oil, lemon and herbs on grilled chicken, choose a lighter-style (more delicate) wine like Pinot Grigio. With a more robust sauce like soy, ginger and garlic, pick a heartier wine like Primitivo from southern Italy. If the sauce is fruitier, as some barbeque sauces tend to be, similar elements can be found in wines like Merlot or Malbec from New World. Grilled fish or seafood with fruity marinades like a papaya salsa match wines with equally tropical aromas like Australian Sauvignon/Semillon blend or Grillo from Italy. When grilling vegetables, mirror their natural earthiness with wines like Pinot Noir or slightly oaked Chardonnay, or add fresh herbs and match with Ontario VQA Sauvignon Blanc or dry Rosé. Hot sauces are a challenge, as higher alcohol wines will increase the sensation of heat. It’s better to go with fruitier-style red wines like Gamay (Beaujolais) or Valpolicella for beef or off-dry white wines like Gewürztraminer if you are grilling chicken or fish.
Up to the challenge The more elements there are in a meal, the more latitude you have for picking a wine. When grilling a simple burger or steak, for example, with a fresh tomato salad and bread on the side, an equally simple wine will be fine, perhaps a light-bodied red wine like Chianti. But if the meal is spicy barbecued ribs, served with a fully loaded baked potato and grilled vegetables, opt for wines like Shiraz blends (for example, Shiraz Grenache Mourvedre or SGM or GSM). Multi-grape blends offer a broader flavour profile and are equal to the stronger elements in these dishes.
Chill Your wine selections, white or red, won’t like the summer heat. It may seem obvious to keep your whites on ice, but do the same for the reds as well. It will accentuate the tannins slightly in the reds, but it’s better than serving warm, unbalanced wine. Whether your tastes run to still or sparkling, red or white or rosé, there’s lots to choose from when you fire up the grill. Richard Kitowski and Jocelyn Klemm are The Wine Coaches and authors of the best-selling guide to the basics: Clueless About Wine. Sign up for their newsletter at www.thewinecoaches.com
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community
Local insight:
Wat Lao Veluwanaram WORDS KIRA DORWARD
PHOTOS SIMON BURN
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community Have you ever wondered, when driving up Airport Road North of Caledon East, about the origin and purpose of the distinct white, yellow and gold temple complex and pond on your right hand side? Caledon Living can answer those questions after meeting with Vilaysith Sanoubane, Chairman of the Board of Directors for Wat Lao Veluwanaram. After the hard struggles many new immigrants face, he works as an electrical engineer, living in Brampton, and serves as a volunteer for the temple. He was kind enough to give me a tour and brief history of this fascinating example of Laotian culture, built in our beloved Caledon countryside. The complex, actually a Laotian Buddhist temple, is named Wat Lao Veluwanaram of Ontario, which can be broken down as follows: Wat means temple and Lao indicates the origin of the people, while Veluwanaram is the name of the temple itself. Located on seventy-three acres of land at the intersection of Airport Road and Finnerty Sideroad, the temple is the residence of five Laotian monks. The Town of Caledon was chosen to allow quiet reflection and worship for those seeking enlightenment, as well as to be close to the natural world, much like Buddha himself came to enlightenment under the proverbial Fig Tree in Buddhist writings. Wat Lao Veluwanaram of Ontario is much more than a place to exercise the Buddhist faith; it is committed to keeping Laotian culture alive in Canada. Laotians have been a welcome immigrant group in our country since 1979. In that initial year, Vilaysith was actually on the second flight to Montreal from Southeast Asia. We are very lucky that people like Vilaysith chose Canada and Caledon as their country and place of worship, adding a unique element of diversity to our colourful mosaic. The monk council, together with the Laotian community, purchased the property on Airport Road in November of 1997. The temple received its building permit in October of 2003. Officially opened on July 1st 2006, Canada Day, Vilaysith explains that they chose Canada’s patriotic holiday to express their wishes and prayers for a place with very special connections to Canada and its growing future as a multicultural society. The opening ceremony was attended by the Mayor of the Town of Caledon, Ms. Marolyn Morrison, as well as Councilman Richard Paterak, Mark Frawley, Director of the Niagara Escarpment Commission, and the late Dr. Chris Cameron who, before his tragic automobile accident, provided the monks with free medical services. In addition, there were over forty Laotian monks and many other dignitary guests. The Monk’s Council is presided over by the Master Monk, who has been a practising Laotian Buddhist monk for over sixty years. All five of the current monks were recruited directly from Laos. Laotian Buddhist monks are of the Theravada sect, the oldest surviving Buddhist school, generally conservative and closer to early Buddhism. 48
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community The duty of the monks at the Wat is to preside over the religious ceremonies servicing the Laotian-Canadian community of over three hundred families in the GTA. In ceremonies, which typically last two hours, men and women sit cross-legged on the floor with the Master Monk providing the sermon from a slightly elevated dais located below a golden statue of Lord Buddha. From this focal point of the room, at the highest elevation, Buddha presides over all of the congregants. Chanting begins in Bali, an ancient Balinese tongue, the original language of Buddhism, and is followed by the sermon spoken in the Lao language by the presiding monk. The ceremony ends with three hits of the large ceremonial gong and three bows to the statue of Buddha. The recurring symbolism of three, including the threepart ceremonial robe worn by the monks, represents the “Three Jewels” of the Buddhist faith. These “Three Jewels” include the Buddha himself, either the historical prophet or the Buddha ideal that is the highest spiritual potential that exists within all beings, the Dharma or Teachings of the Buddha and, lastly, the Sangha, the community of those who have attained enlightenment, generally the monks themselves. Aside from delivering sermons on designated Sundays of significant importance in the Laotian
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calendar, the monks interact with their community outside of the Wat itself by performing blessings for new houses and making special trips to bless those who are ill, as well as providing aid and services to people dealing with the recent death of a loved one. All religious rites are performed at an individual’s request.
Laotian Buddhism’s Key Vilaysith stated that Buddhists strive from an early age to be better people by following the five Basic Principles of Buddhism. These principles seem remarkably similar to basic principles espoused by many of the world’s great religions: To refrain from killing sentient beings To refrain from stealing To refrain from committing adultery To refrain from telling lies To refrain from taking intoxicants Buddhism is a way of achieving “nirvana,” not the early 1960s’ or 1990s’ grunge phenomenon, but by the alleviation of personal suffering through compassion, kindness and meditation. It is the state of ultimate enlightenment, free from suffering. Predating Christianity by more than 540 years, Buddhists begin their calendar from the year 563 B.C.E.,
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community making April 15 the start of year 2555 according to Laotian tradition. 563 B.C.E. was the year of Siddhartha’s (later the Lord Buddha’s) birth to royalty in what is now Nepal. His mother’s dream, on the night that marked his miraculous conception, foretold his fate as a great holy man who would practise self-denial and share his acquired knowledge with others, so that all souls would be able to end the cycles of their own suffering. Buddha’s knowledge extends to Four Noble Truths, an Eightfold Path, and Five Basic Principles. For Buddhists at Wat Lao Veluwanaram of Ontario, these tenets characterize the ceremonies taking place within the temple.
All are welcome to visit Buddhists, by the nature of their beliefs, are warm and welcoming, and their Wat Lao Veluwanaram extends an invitation to all residents of Caledon and beyond to visit their place of worship and broaden their cultural horizons while trying, as we all do, to become better people. May they, and all of us, succeed in that noble goal.
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The recurring symbolism of three, including the three-part ceremonial robe worn by the monks, represents the “Three Jewels” of the Buddhist faith.
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people
Conquering
Kilimanjaro
WORDS GAIL GRANT
How had this happened? I am staring up at the imposing cliff which guards the highest reaches of Mount Kilimanjaro, in Tanzania. We are at 16,000 feet. Tomorrow we will be tracking across an active landslide area capable of swallowing us into the mountain, then scaling a massive jumble of truck sized rocks on the way to the summit. Each breath is a workout, squeezing like an elastic band around my chest. How much of that is caused by the altitude, and how much by fear? I am an ordinary Caledon retiree. I stay active with biking, tennis and volunteering in the community. My daughter Jen and I had been talking about taking a special trip together, but climb Kilimanjaro? Really? The highest I’d ever travelled was to the top of Whistler-Blackcomb at a measly 7,500 feet, and that was by gondola. But once the idea was out there, it stuck. The choice was simple—try it or stay home. I scheduled an appointment with my doctor to make sure that someone closing in on 70 with high blood pressure could safely make her mountain climbing debut, and then embarked on a whirlwind of preparations: vaccinations, anti-malaria and high altitude meds, visa for Tanzania, gear shopping, flight arranging, and in between all of that, flattening out the hills of Caledon on training hikes. The pressure of the departure date loomed, but I was too busy for misgivings—a blessing, since the idea of climbing to 19,341 feet provided plenty of opportunities for second thoughts. On a grey autumn day, Jen and I embarked from Toronto on a flight halfway around the world. We landed after nightfall in East Africa where we were met by Wilbert, the head
guide of a full service outfitter specializing in leading novices like us safely up their mountain. We were joined by Americans Laura, Charles and Jane, whom I was relieved to see were in their 50s and 60s, and only slightly closer to the standard image of a mountaineer than I. The tallest free-standing mountain in the world, Mount Kilimanjaro is an imposing wall, so massive that the thought of simply walking to the top of it seemed utterly ridiculous. Yet that’s what we were about to do and, three days after seeing the mountain for the first time, we began our journey to its peak. A bumpy three-hour ride in a weatherworn, all-wheeldrive vehicle took us to Kilimanjaro National Park and, when the road dwindled to a rough track, pockmarked by long stretches of muddy potholes, the vehicle stopped and we disembarked into a bustling campsite. SUMMER 2012 CALEDON CALEDONLIVING LIVING
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people With no roads or stores in Kilimanjaro National Park, everything needed for nine days on the mountain—tents, clothing, cooking utensils, heating fuel, food—had to be packed and carried on the backs of our climbing staff. All told, there were 32 Tanzanians—guides, cooks, tent managers, general porters, personal porters and even a man whose sole responsibility was to keep a tidy latrine tent—all charged with the task of getting us five North Americans up their mountain! Jen and I had chosen our summit attempt of Kilimanjaro to coincide with what would have been my mother’s 100th birthday, had she still been with us. It was our plan to take her along with us in spirit, as a way of honouring her memory. On the first day of our trek, which began with a steep but leisurely two-hour walk along a soft forest trail, Jen picked up a heart shaped stone which she pocketed, intending to leave it near Kilimanjaro’s famous summit sign. The real climb started at 7,775 feet. The summit is 19,341 feet. I had lingering doubts whether that little stone would make it to its intended destination. But the sun sparkled through the treetops that day and Colobus monkeys, looking like skunks on steroids, munched on leaves way up in the canopy. We were surrounded by verdant jungle, masses of gray moss hung from the trees, and we marvelled at three-foot tall impatiens, a rain forest version of the three-inch tall shade plant we tuck into our Caledon gardens in the springtime.
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I was feeling rather smug after that relatively easy first day, but on day two we awoke to the sound of rainfall and, by the time we started hiking, a relentless downpour had begun. Steep trails had become greasy waterfalls, the footing slick and treacherous. There is no rain gear waterproof enough to keep you dry in conditions like that. Raindrops wormed their way down behind my ears, under my collar, and chilled me to the core. But there was literally nowhere to go but up. And up we went. Our guides encouraged us with determined good cheer until camp at 11,000 feet. After a solemn dinner we fell into our tents—wet, cold, miserable, and feeling the first affects of the altitude. (Pilots are routinely issued oxygen at 10,000 feet.) The following two mornings were a sunny reprieve as we continued our journey ever upward. We had left the rain forest behind, making our way into a landscape dotted with spindly trees, then through one of semi arid scrub. Finally, leaving all vegetation behind, we went on, ever upward, through harsh volcanic fields littered with chunks of obsidian and pumice. Our guides regulated our mood and our pace. They told us stories, sang to us and taught us a few Swahili words, most notably “pole-eh, pole-eh” meaning “slowly, slowly.” By day five we were climbing well above the clouds. When we arrived at Arrow Glacier Camp, our last stop before making the treacherous push through the notorious Western Breach, the nights had become bitterly cold. So much so, that a roaring, glacier-fed waterfall near our camp froze into silence after nightfall. We all knew that tomorrow was our biggest test. Jen took this opportunity to tell me that the Western Breach route is well known as the most difficult. Gazing up at what lay ahead for tomorrow, I understood why, and had to stamp hard on my rising panic. A restless few hours of sleep, 4 a.m. wake up call, and we were out into a harsh, cold and very dark morning. We wore hardhats and headlamps and could feel the tension in the guides as we embarked at 5 a.m., across the frozen scree. We could see the tiny bobbing headlamps of another group that had departed camp some five hours earlier. They were still climbing. Three hours of steady ascension and we were safely through the avalanche area. Ancient seismic activity had caused a breach in the rock face that guards the upper reaches of Kilimanjaro. The violent eruption sent enormous boulders down the mountainside in a jumbled heap, just wide enough apart for climbers to get through. Shivers of doubt shot through me as I gazed up at this massive tumble of rocks. Well, if I hadn’t wanted a challenge, I would have stayed home. “Don’t look down,” was the advice from our guides. No problem. Down was a dizzying descent into clouds and I didn’t need to dwell on that. “Don’t look up,” followed. More difficult, but the reason became clear when I did just that. “Up” was a very long way away and, way up there, the group ahead of us was still climbing. Without looking up, or down, we climbed. Scaling boulders the size of transport trucks, one outsized obstacle
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people after another, we finally arrived at the top of the ridge where our crew waited with hot tea and cashews. From there, it was another hour along a reasonably easy path to our final stop on the upward journey, Crater Camp. Our team greeted us with the ultimate comfort food— chicken noodle soup, made with water chipped from the glaciers surrounding our camp. It was just after noon, and we had been up and moving since 4 a.m. We stared dully at the soup. Simply breathing at 18,400 feet was a huge effort. Lead guide Wilbert laid out our options. The summit was 90 minutes away on a relatively easy switchback trail. We could push for it now, while we still had light, or wait until morning. “Decide, and let me know.” We were all beyond exhaustion. Jane had upchucked what little soup she had forced down. Laura stared numbly into the distance, Charles was the colour of stone, Jen had refused to eat anything, and my breathing was audible for a quarter of a mile. But it wasn’t going to be any easier tomorrow, and the thought of being able to start our descent at dawn tipped the balance. Unanimously, we opted to go for it. The air was bitterly cold, thick with moisture, and we struggled for each breath. One foot in front of the other, one foot in front of the other, one foot … Ice pellets mercilessly pelted us from every direction. Pole-eh, pole-eh. The clouds were so dense that I could see nothing but Wilbert, a few paces in front of me. Numb from cold exhaustion, and straining to breathe, we laboured ever upward. Eventually Wilbert stepped off to the side, leaned toward me and said, “Just follow along, pole-eh pole-eh.” I barely
looked up, unable to process anything more than trudging straight ahead. A sound I had trouble identifying penetrated my foggy brain, but I pushed it aside, eyes blearily fixed on the path in the fog spiralling around me. And then, out of the whirling mist, appeared the famous Kilimanjaro summit marker. In that moment of clarity, I realized that the sound I heard was my daughter crying. She had broken into tears as she watched her mum trudging toward the summit of Kilimanjaro. Jen took the little heart shaped stone from her pocket and, together, we placed it on the summit marker.
Gail Grant lives in Palgrave, and spends her time hiking, biking, volunteering in her community and traveling. Her daughter, Jen Horsey, has turned her passion for fast cars into a career as a competitor, commentator, writer and marketing rep in the world of auto-sport.
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The air was bitterly cold, thick with moisture, and we struggled for each breath.
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motoring
Mazda CX-5 review
The CX-5 is Mazda’s new compact SUV and the first vehicle to fully reap the benefits of the company’s SKYACTIV fuel-saving technologies. This combines ultra-efficient engines, weight-saving reduced friction gearboxes/transmissions and free-flowing exhaust systems, together with some rather impressive lightweight body and chassis design. WORDS KEVIN “CRASH” CORRIGAN PHOTOS GEORGE CHURCH
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motoring The vehicle replaces the well-loved, but rather long-inthe-tooth, Mazda Tribute which was the company’s badgeengineered version of the Ford Escape. Personally, although it sold quite well for a number of years, I never truly liked the Tribute. For me it was the odd man out in the lineup and simply didn’t mesh with the company’s zoom-zoom policy. Of course, Mazda is now stating quite categorically that its all new CX-5 is a totally Ford-free product and bears absolutely no resemblance to any current model in Ford’s lineup. No offence to the blue oval, who make some fine products, but I’m pleased to see Mazda back in charge of its entire DNA. The new CX-5 is a pretty stylish looking vehicle. Perhaps not as sporty in stance as its closest relative, the CX-7, but the added height dimensions allow for some pretty impressive interior space for a vehicle of its size. The cabin area appears well thought out and employs a considerable amount of pleasant soft-touch materials. The cockpit follows along with this by demonstrating Mazda’s commitment to providing a true driver’s feel to its products. The CX-5 also features several owner-friendly niceties such as the quickpull rear seat fold-down releases on the sides of the rear compartment. These make gaining access to the full load capacity (966 litres) a breeze. Now some may feel that there are already enough pintsized SUVs on the market today and, in many ways, I would agree with that assessment. However, this new offering from Mazda brings something slightly different to the table by delivering affordable/impressive agility to an otherwise rather mundane section of the market! The CX-5 comes in three levels of trim, the GS and the GX (both available in front- or all-wheel drive), and the topof-the-line GT which comes only in all-wheel-drive. Pricing starts at $22,995 for the base GS with the stick shift (a great
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deal in my book), whilst the GT starts at $32,495. All models are powered by a 155hp 2.0L engine. This power plant, although perfectly adequate, can hardly be described as high-performance—it’s aimed more at good fuel economy. The figures quoted are 8.0L/100km in the city and 6.4 on the highway and, tooling around in Dufferin and Caledon, I had no problem achieving a respectable average between those two. I’d term that pretty impressive and, although I might perhaps have wished for a tad more power at times, the CX-5 more than makes up for this with its astonishing handling characteristics. After making that rather bold claim, especially when speaking of a small SUV, I feel I should perhaps expand on my reasoning behind it. You see, this was not my first ever experience behind the wheel of the new Mazda CX-5. As some of you know, a few weeks back, I was invited to Laguna Seca Raceway in California for the North American launch of the CX-5. Now that’s the home of the famous Corkscrew (a devilish section of the track which has caught out many a renowned racer), and at first I thought it a tad strange to be introducing a new sports utility vehicle at such a venue. After all, we’re not talking of a Porsche Cayenne or a Range Rover Sport here! Boy, was I in for a surprise because, along with piloting several CX-5 models around the course myself (one more epic race track ticked off my do-before-I-die list!), I was also treated to an amazing shotgun ride alongside a gentleman named Dave Coleman. Dave, as he likes to be known, is the company’s Director of Technobabble. Yes, you read that right! Mazda, being the rather cool, hip manufacturer on the block, decided to tag its man in charge of explaining the technical aspects of its new vehicles with that perfect job title. I like their way of thinking! Anyway, Dave is much, much more than a technically
The figures quoted are 8.0L/100km in the city and 6.4 on the highway and, tooling around in Dufferin and Caledon, I had no problem achieving a respectable average between those two.
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educated mouthpiece. He has been extensively involved with the development of the CX-5 and, in particular, the underpinnings of the vehicle and its suspension setup. In many ways, Dave was the perfect man for the job as he boasts a rather extensive background in road racing and rallying—the man can drive! Adding the fact that most of his suspension assessment trials were carried out at Laguna Seca, you probably couldn’t find a better guy to ride shotgun with around such a challenging course. Of course, it might have helped a little if I had known all of this when I first slid in beside him. I simply thought he was a technically well educated man in a suit! As many of you know, I’ve had my fair share of driving experiences. I hold a national race licence and can lay claim to taking third place in the toughest class at one of the most gruelling rally events in Canada, the weeklong Targa Newfoundland Rally in 2010, so I don’t exactly scare easily. However on this occasion, not fully cognizant of Dave’s credentials, I was just about ready to open the door and bail out by the second corner. Dave had the little SUV four-wheel drifting into corners and I swear we went airborne as we dropped down into the Corkscrew. I thought the guy was doing his best to kill us both, yet by the halfway point I began to realize that I was perhaps sitting alongside a possible contender for Top Gear’s next Stig. So I settled down and started to marvel at what this little pint-sized SUV could actually do. Yes, a tad more power would have made things slightly better climbing the hills out of the corners, but it wouldn’t have made a scrap of difference to the speeds in which we actually took those corners, that’s for sure! Now this probably means very little to those of you out there contemplating the purchase of a new SUV. However it should, because phenomenal (and I mean precisely that!) handling on a track translates into exceptional maneuverability on the road, and especially when you need it most, like when you need to avoid one of those numerous idiots out there. (Yeah, we all know, there are enough of them out on the road today!) So, if you are looking for a fun-to-drive SUV at some time in the future, I urge you to try out a CX-5. Don’t be shy, drive responsibly, but do throw it into a corner or two. Or even better yet, find yourself an empty parking lot away from all other traffic and practise a few collision avoidance maneuvers. Do this, and you’ll get a better understanding of what zoom-zoom is truly all about.
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The Directory
BARRISTER & SOLICITOR
CATERING
COLLISION & TOWING
INTERIOR DESIGN
NURSERY
PEST CONTROL
PHOTOGRAPHY
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motoring I first impressions
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