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Deliciously
Vol 35 • No 09
$4.99
February 2023
Saucy Recipes
A chat with Kaetlyn Osmond
Where do pets come from?
Tree-way calling
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life is better Published monthly in St. John’s by Downhome Publishing Inc. 43 James Lane, St. John’s, NL, A1E 3H3 Tel: 709-726-5113 • Fax: 709-726-2135 • Toll Free: 1-888-588-6353 E-mail: mail@downhomelife.com Website: www.downhomelife.com Editorial Editor-in-Chief Janice Stuckless Assistant Editor Nicola Ryan Editor Lila Young
Warehouse Operations Warehouse / Inventory Manager Carol Howell Warehouse Operator Josephine Collins Shipping/Receiving Clerk Jacinta Squires
Art and Production Art Director Vince Marsh Illustrator Mel D’Souza Illustrator Snowden Walters
Retail Operations Retail Floor Manager, St. John’s Jackie Rice Retail Floor Manager, Twillingate Donna Keefe Retail Sales Associates Crystal Rose, Jonathon
Advertising Sales Account Manager Barbara Young Account Manager Ashley O’Keefe Marketing Director Tiffany Brett Finance and Administration Accountant Marlena Grant Accountant Sandra Gosse
Organ, Erin McCarthy, Marissa Little, Kim Tucker, Heather Stuckless, Katrina Hynes, Destinee Rogers, Amy Young, Emily Snelgrove, Brandy Rideout, Alexandria Skinner, Emily Power, Ella Coggins, Colleen Giovannini
Subscriptions Customer Service Associate Cathy Blundon Customer Service Associate Lisa Tiller Founding Editor Ron Young
Operations Manager, Twillingate Nicole Mehaney Chief Executive Officer/Publisher Grant Young President & Associate Publisher Todd Goodyear General Manager/Assistant Publisher Tina Bromley
To subscribe, renew or change address use the contact information above. Subscriptions total inc. taxes, postage and handling: for residents in NL, NS, NB, PE $45.99; ON $45.19; QC, SK, MB, AB, BC, NU, NT, YT $41.99. US and International mailing price for a 1-year term is $49.99.
Canada Post Canadian Publications Mail Sales Product Agreement #40062919 The advertiser agrees that the publisher shall not be liable for damages arising out of errors in advertisements beyond the amount paid for the space actually occupied by the portion of the advertisement in which the error occurred, whether such error is due to the negligence of the servants or otherwise, and there shall be no liability beyond the amount of such advertisement. The Letters to the Editor section is open to all letter writers providing the letters are in good taste, not libelous, and can be verified as true, correct and written by the person signing the letter. Pen names and anonymous letters will not be published. The publisher reserves the right to edit, revise, classify, or reject any advertisement or letter. © Downhome Publishing Inc. No part of this publication may be reproduced in any form without permission of the publisher. We acknowledge the financial support of the Government of Canada.
Printed in Canada Official onboard magazine of
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escape routes
Contents
FEBRUARY 2023
48 Love Through the Ages Finding true love may take longer for some couples, but it’s worth the wait. Pam Pardy
62 Get Away from the Everyday You don’t have to travel far or wait for summer to take a mini vacation. Nicola Ryan
88 Feels Like Home
88 the art of being cosy
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Julie Brocklehurst crochets cosy works of art from her home in Logy Bay. Nicola Ryan
100 Everyday Recipes You’ll be getting right saucy with these selections! February 2023
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Contents
FEBRUARY 2023
homefront 8 I Dare Say A note from the Editor
10 Letters From Our Readers A snapshot and a story, encouraging words and a wonderful wife.
10 a shared moment
16 Downhome Tours Downhome readers explore central Europe 18 Why is That? Why do pharmacists stand on raised platforms? And where does the saying “batten down the hatches” come from? Linda Browne 20 Life’s Funny Hospital Humour Joan (Prior) Gilks
21 Say What? A contest that puts words in someone else’s mouth
22 Lil Charmers Snack Pack 24 Pets of the Month Cuddle Buddies
26 Reviewed Denise Flint reviews Quiet Time by Katherine Alexandra Harvey 28 What Odds Paul Warford is back in the dating scene
20 the cup overfloweth
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pooped pups
30 Fresh Tracks Wendy Rose reviews Jake Nicoll’s newest release, Pool House
34 Adventures Outdoors Cuttin’ ’er Close Gord Follett
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70 best days of winter
54 wild to mild
features 40 Game for a Change Wild game donations bring much needed variety and quality to food bank offerings. Kim Ploughman 44 Keeping up with Kaetlyn Dillon Collins sits down with Olympian Kaetlyn Osmond. 54 Where do Pets Come From? Todd Hollett traces the evolution of wild animals to domesticated pets.
explore 70 Happy Trails! Reader photos showcase how the best days on snowmobile are spent.
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Contents
FEBRUARY 2023
106 wild things!
78 What’s In a Name The Blind Date Dale Jarvis
80 Travel Diary Home to Red Island Jerry Stewart
home and cabin
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espresso yourself
86 Stuff We Love Coffee Break Nicola Ryan
92 Ask Marie Anything Interior designer Marie Bishop takes your questions.
96 The Everyday Gourmet Master of Mayonnaise Andrea Maunder
106 Down to Earth Wildflower Gardening Kim Thistle 6
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postcards from the past
reminiscing 112 Flashbacks Classic photos of people and places.
114 This Month in Downhome History 116 Tree-Way Calling A Bay Roberts senior recalls an ingenious phone system rigged up in the woods. Dennis Flynn
About the cover This dreamy winter scene was taken in Burgeo, NL, by Julie Baggs. It sets the perfect mood for our winter getaways (p. 62 ) and snowmobiling (p. 70) stories.
120 My Stormy Valentine
Cover Index
124 Puzzles
Deliciously Saucy Recipes • 100 Rekindled Romance • 48 Moose on the Menu • 40 Plan Your Escape • 62 & 70 A Chat with Kaetlyn Osmond • 44 Where do Pets Come From? • 54 Tree-Way Calling • 116 www.downhomelife.com
Stranded on Oderin Island on Valentine’s Day. Elizabeth Lake
136 Colouring Page 138 Classifieds 140 Mail Order 144 Photo Finish February 2023
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i dare say I wonder if Cupid knows how much we need a little love come February. A little heat in our core, a flush to our cheeks, a warm embrace to melt the snow and ice. I know it’s not everyone’s cup of tea, but I love the sweetness that is Valentine’s Day. It’s not about the all-consuming, breathlessness of a Harlequin romance – honestly, that’s more the realm of Christmas movies, for some reason. No, it’s the hopefulness and willingness to take a chance on something, someone, that comes through in a cute Valentine card with the saccharine pun. It’s the charm of the pink and red hearts strung here, there and everywhere. It’s the stuffed animals, the heart-shaped chocolate boxes, the sweetheart candies. It’s a time when, commercialized or not, the world is focused on messages of love. There’s a special, universal message in a certain song on the soundtrack to the 1990s movie My Best Friend’s Wedding (a favourite rom-com of mine), starring Julia Roberts and Dermot Mulroney. The song is “What the World Needs Now Is Love,” first recorded by Jackie DeShannon in 1965. These words get me every time: What the world needs now is love, sweet love It’s the only thing that there’s just too little of What the world needs now is love, sweet love No not just for some, but for everyone True in 1965, true in 1997 when the movie came out, and true today. This Valentine’s Day, spread a little love. Thanks for reading,
Janice Stuckless, Editor-in-chief janice@downhomelife.com
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Submission Guidelines and Prize Rules
You could WIN $100! Every reader whose PHOTO, STORY, JOKE or POEM appears next to this yellow “from our readers” stamp in a current issue receives $10 and a chance at being drawn for the monthly prize: $100 for one photo submission and $100 for one written submission. Prizes are awarded in Downhome Dollars certificates, which can be spent like cash in our retail stores and online at shopDownhome.com.*
Submit Today! Send your photo, story, joke or poem to
Downhome, 43 James Lane, St. John’s, NL, A1E 3H3 or submit online at: www.downhomelife.com *Only 1 prize per submitter per month. To receive their prize, submitters must provide with their submission COMPLETE contact information: full name, mailing address, phone number and email address (if you have one). Mailed submissions will only be returned to those who include a self-addressed, stamped envelope. Downhome Inc. reserves the right to publish submissions in future print and/or electronic media campaigns. Downhome Inc. is not responsible for unsolicited material.
Hidden somewhere in this issue is Corky Sly Conner.
Can you find him? Look carefully at all the photographs and in the text of the stories. If you spot Corky, send us your name, address and phone number, along with a note telling us where he’s located. Your name will be entered in a draw and the winner will receive a coupon worth 25 Downhome Dollars redeemable at our store, or through our website.
Send your replies to: Corky Contest 43 James Lane St. John’s, NL, A1E 3H3
mail@downhomelife.com www.downhomelife.com Deadline for replies is the 25th of each month.
Congratulations to Jack Budden of Stephenville, NL, who found Corky on page 91, and to Emery Angus Mosher of Mount Hanley, NS, who found Corky on page 92 of the December issue (oops)!
*No Phone Calls Please. One entry per person
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life is better The view from Marble Mountain Gail Rideout, Corner Brook, NL
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features
Wild game donations bring much needed variety and quality to food bank offerings. BY KIM PLOUGHMAN
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A legislative change
in late 2022 to the Wildlife Act means that fresh moose meat can finally be distributed through food banks. Patrons who normally wouldn’t get a share of their favourite wild game can now “get me moose, b’y,” or even caribou or rabbit. The groundbreaking policy change in Newfoundland and Labrador follows a hard-fought battle leading to a two-year pilot project distributing raw meat. And with the rapid rise in food bank usage, the timing couldn’t be better. As with any policy change, the effort evolved from a vision and a desire, and then heaps of advocacy, persistence and even nagging. Barry Fordham has been gaming for this change for over a decade. This passionate hunter has always shared his wild harvest with family and friends, but for a long time it was illegal to gift any wild meat to a third party. He and his daughter Chloe (now 24, but 10 at the time) were inspired by programs in the United States and in Nova Scotia that allowed such gifting of wild game and they both asked, “Why not in Newfoundland and Labrador?” So began Boyd’s advocacy work, going through a long string of ministers. “They all liked the idea, but no movement took place on their part. They were more worried about liability than food security,” says Boyd, adding he wasn’t easily deterred. “I wouldn’t take no for an answer.” A petition was also launched by a supporting group, Social Justice Co-op, to put pressure on for the change. A big milestone came in 2020, when Boyd and Debbie Wiseman of Social Justice Co-op kickstarted a group called Sharing the Harvest NL, to boost their moose campaign. Lucas Roberts from The Newfoundland Outdoor Heritage Coalition joined as director.
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By then, government flicked the green light by permitting a pilot project. Special permits were granted to registered food banks that allowed them to accept and distribute donations of wild meat. The meat was required to be processed by a government-licensed meat processing
Boyd is proud to share that it was his son, Shane, only 17 at the time, who donated the first moose under the pilot project. Incidentally, that was in part made possible because Boyd had lobbied for lowering the big game hunting age from 18 to 16 (from 16 to 12 for small game), which was made official in 2017.
Sharing the Harvest
Barry Fordham donated almost two quarters of a moose he hunted in Bay d’Espoir to Sharing the Harvest. facility, or they could simply donate it to Sharing the Harvest NL. More than 400 packages of moose meat were distributed that first year, despite a late start. Donations of large freezers by the Newfoundland and Labrador Outfitters Association allowed food banks in Gander, Deer Lake and Happy Valley-Goose Bay to participate. 42
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One of the food banks benefitting from the new source of protein is Bridges to Hope, which has been helping stem hunger for more than 30 years in St. John’s. For its executive director, Jody Williams, it has been a game changer. To begin with, he points out that it is a nutritious and organic protein source, and “the clients love it!” Fresh protein of any kind is not normally available at food banks, given the cost. The wild game meat comes in ground form, which makes it easy to turn into a nutritious meal, such as shepherd’s pie or spaghetti. “For many of our seniors, it’s also a comfort food, as it is a traditional meal they remember from years gone by,” Jody adds. A 2021 report on food insecurity in Newfoundland and Labrador revealed that 17.9 per cent of provincial households (over 90,000 residents) struggle to afford food. Not surprising to Jody is that the data also shows that most people dealing with food insecurity are working adults and their families. He laments that in the six years he has been with the organization, he has seen the demographics change, especially recently with the “insane” price of food and gas, he says. “We have had to open at least one night a week, 1-888-588-6353
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Barry Fordham (left) stands with Bridges to Hope executive director, Jody Williams, in front of a freezer donated by the Newfoundland and Labrador Outfitters Association. The freezers allow meat to be distributed to locations that normally could not accept such donations.
Wednesday, just to meet the demand of those getting off work...” He continues, “There is certainly a public health crisis across the country when it comes to food.” Over at Connections for Seniors, also in St. John’s, executive director Mohamed Abdallah is also thankful for the sharing of the wild meat. “It’s something that will provide a big dose of benefit, especially access to good quality, healthy and clean meat,” he says, adding, “It will certainly lift some of the burdens” presented by the high costs of food. “A lot of people appreciate these donations.” Boyd says it gives him a great feeling of satisfaction and accomplishment knowing the value of the program to charitable organizations and their clients. “Not to mention, when I go to the food banks to make a www.downhomelife.com
delivery, I always get goosebumps to provide this special treat.” Describing himself as “busier than a feller with three wood stoves going,” Boyd and others have been hustling so food banks can have all kinds of country food, including caribou, rabbits, blueberries, partridgeberries and capelin. “I also like how these foods take time to prepare and, likely, families will all sit at the table, providing precious bonding time.” The final word goes to Jody at Bridges to Hope, who reminds us that with donations on the decline and usage on the rise in this struggling economy, food banks can use all the help they can get (monetary or wild game). With community support they can continue to assist families struggling with food insecurity and malnutrition, while also affording them hope and dignity. February 2023
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features
Finding true love may take longer for some couples, and that’s perfectly fine for those who’ve discovered it’s worth the wait.
By Pam Pardy
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When I first laid eyes on the man I’m now engaged to, I knew something was different, though meeting the love of my life wasn’t the plan that particular evening. I was doing research for a story I was writing about a new dating company in St. John’s, NL, called Dress Shoes Events. Dress Shoes takes a unique approach to dating, taking it offline to in-person encounters between like-minded single men and women for dining or dancing at different locations throughout the city. That evening’s event was held at the Gypsy Tea Room, and as I was taking pictures and conducting interviews, one gentleman caught my attention. His voice was deep and soothing, and he was obviously incredibly intelligent. As we chatted, I noted his seafoam coloured shirt, his perfectly tailored suit jacket and the way these wild grey-black curls sprung freely and playfully beneath his jauntily placed leather cap. I was intrigued – but I was working and not out looking for love. Besides, this man was nearing 65 and I was not yet 52. He had grandchildren and I had a 12-year-old at home. We were not destined to be one another’s happily ever after – or so we thought. A random encounter a month later, a lunch that turned into supper that turned into pretty much every meal that followed, totally changed our lives. Falling in love was quick, and though there were challenges to overcome, it’s been worth it. www.downhomelife.com
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Violet Browne (right), who started Dress Shoes Events, says she isn’t surprised to hear how happy my partner and I are together. “The older we get, the more we value love and treasure the time we have together. We start making ourselves a priority for once. We trust our decision-making more, too, and we know better what we want as well as what we don’t want,” she explains. That was certainly true for Diane Wiseman and Calvin Byrd. “He was 59. I was 52. We had both lost our partners and were widowed, and when we met online and started
chatting, there was just something there instantly,” Diane shares. “I lived in St. John’s and he lived in English Harbour East, and I got on a taxi and just threw caution to the wind and went with my heart, and I showed up at his door and never left.” That was 13 years ago, and Diane says, “Calvin’s charming. He’s funny. And we’re still so in love. I wouldn’t change a thing.” Sometimes the love we find later in life has long been there, it’s just taken a while to rediscover it. Just ask Ann Marie and Hubert “Buck” Goulding. Ann Marie has been in love with Hubert since she first saw him at a roller skating rink when she was 13 years old. “It was at the old Memorial Stadium and he strolled in through those doors with roller skates in hand, and I said to myself, ‘I’m going to like that guy.’” Anne Marie laughs at the sweet memory. “I fell in love with Buck in Grade 7, and he went to my Grade 9 graduation with me, and then we became a serious couple Diane Wiseman and Calvin Byrd have been together for 13 years, meeting when they were in their 50s
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in Grade 10 and his name was written all over my school books that year.” As often happens with high school romances, the two drifted apart after that. But in the summer of 2003, they ran into one another and sparks flew. “I feel like I’m that 15-year-old girl again,” Anne Marie confesses. “It’s exciting and fun and romantic and beautiful. We both went on with our lives and grew up, I guess you’d say, but how we always cared about one another never changed.” Beverley and Michael Barry know the feeling. The two met – and fell in love – on a ferris wheel in Clarenville, NL, back in 1981. “We were at Thomas Amusements and none of my friends would ride with me. And I saw Michael there with his group of buddies and I just out and asked him to ride the ferris wheel with me – and he did,” Beverley recalls with a chuckle. A year later, Michael unexpectedly left the province to attend school and a then 16-year-old Beverley was devastated. “Our young, innocent love was blossoming; and then the last night we were together, he kissed me goodnight, walked out the door and I never saw him again for years. I was heartbroken.” They both went on to marry others, but admit they wondered often how the other was doing. Finally, 30some years later, Michael finally www.downhomelife.com
High school sweethearts Anne Marie and Buck Goulding drifted apart over the years but were reunited in 2003. picked up the phone and called Beverley to wish her a happy birthday. “He told me that he had made a promise to himself that he was going to reach out to me on my 50th birthday, and I’m so glad he did,” she says. Both had been married twice before and those relationships hadn’t worked out, but they knew this time was different. “There’s something about your first love. We were both single when he called me
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that day [on her birthday] and it was like, ‘Let’s not waste one more precious day.’” Beverley was living in Newfoundland and Labrador, and Michael was in Ontario, but that didn’t stop the two reacquainted love birds. “Michael said, ‘You know we are going to be together for the rest of our lives, so let’s just do this,’ and so we did.” Beverley shares what many who find love later in life say: “Ours is a love that others can see and feel. It’s the kind of love that makes people say they believe in true love again. Once they see us together and hear our story, they’re invested. It’s special. We know it, and those who meet us know it.” Diane agrees. “The laughter is sweeter. Love is stronger. The bad times are not as tough. There’s something special about finding that perfect someone at a time in your life when you thought it couldn’t or wouldn’t happen.” Violet smiles, inspired by the many late-inlife love stories
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Michael and Beverley Barry rekindled their teenage romance 30 years later. she’s heard. “Love needs to be appreciated to be truly valued, and as we get older, we know that. Young love can be selfish – what’s in it for us, type thing. Finding love at an age and time when we’ve been through many of life’s ups and downs, then it’s more about giving of ourselves,” she says. Ann Marie gets the last word. “I was never a romantic, but now I believe in true love. I believe we all have that one someone we are supposed to find, or maybe we found them and just have to find our way back. Hang in there. Don’t give up hope. True love is worth the wait.”
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life is better A winter hike to Cedar Cove. Connie Boland, Corner Brook, NL
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features
Todd Hollett traces the evolution of wild animals to domesticated pets
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Pets are an integral part of human life: as companions, hunting partners or pest control. In ancient times, many cultures even viewed them as demigods. My son, Charlie, asked me a while ago, while admiring his pet bearded dragon, Dudley, when did people start keeping lizards as pets? That got me wondering when we decided to bring any animals into our homes and make them part of the family. Here are the results of my recent dive into the history and evolution of pets.
Dogs It is thought that dogs were the first animals to be domesticated; however, not as the companions we consider them today. These first canines were wolf pups domesticated for hunting, not cuddling. First attracted to human camps to scavenge, over time some packs started following nomadic people and a sort of natural selection for domestication occurred. Archeological evidence supports that some grey wolves experienced domestication in western Eurasia. There is also evidence suggesting that dogs were domesticated twice: once in Europe about 16,000 years ago, and again in Asia some 14,000 years ago. While dogs were indeed the first domestic animal, nobody really knows if they were the first animals kept as pets for companionship. The www.downhomelife.com
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idea of dogs being a man’s best friend is a very old concept, with archaeological evidence from at least 15,000 years ago showing dogs buried alongside their owners. Romans valued dogs particularly highly, as evidenced by the Nereid Monument – built in 390 BC, it features a dog resting at the feet of a wealthy aristocrat. They also kept small “toy dog” breeds some 2,000 years ago. In Greece, dogs were kept as co-therapists in healing temples; it was believed they warded off death and cured illness, a precursor of our modern therapy dogs. Britain was the centre of dog breeding since early Roman times, holding what is believed to be the first competitive dog show in Newcastle in 1859, for Pointers and Setters. In 13th to 15th century medieval Europe, the keeping of dogs became popular with clergy and aristocrats, lap dogs were fashionable with noble ladies,
and male nobility sought “useful animals” such as hunting hounds and falcons. Little was known about the inheritance of various desirable characteristics until Charles Darwin published The Origin of Species in 1859. Though people have used selective breeding on dogs since very early times. The Romans bred their sheep dogs to be white so they were not confused with wolves at night, and their desired guard dogs were black to scare away thieves. Their shapes have also been changed throughout history, and small dogs are not a newer thing: a dog similar to the Pekingese was found in China from the 1st century AD. Dogs have also been bred for desired behaviours and aesthetics. Genetic studies indicate that most modern domestic breeds originated in China, the Middle East and Eastern Europe.
Cats It’s often said that nobody “owns” a cat, but cat domestication is thought to have started around 12,000 years ago with the first agricultural societies. When humans settled in place and began to store grain, that attracted mice. The mice provided an endless food supply for cats, who in turn provided pest control for the farmers. Thus began a beautiful, mutually beneficial relationship. This partnership soon developed into reverence in some cultures, particularly the Egyptians, whose feline fondness is famous and where killing a cat was a crime punishable by death! A cat cemetery at Ben Hassan contains the mummified bodies of 300,000 cats. Few societies today are more obsessed with cats than Japan, though, as 56
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evidenced by the Hello Kitty franchise. It is believed that cats arrived in Japan from China with Buddhism in the 6th century, to guard ancient manuscripts from rodents. This connection to holiness made them status symbols. Cats have had some rocky relationships with humans, such as during the witch trials of the 16th and 17th centuries. Possession of an “animal familiar” was considered a symbol of Satan and evidence of guilt. The accused witches were often elderly women who kept cats as companions. While it has taken quite some time to piece together, the first evidence of domesticated cats was found in Cyprus in 1983, when an 8,000-yearold cat jawbone was discovered.
Then in 2004, more evidence was unearthed pushing the date back another 1,500 years. In this era, Egyptians often mummified cats and placed them in luxurious chambers within pyramids. They even worshipped three feline goddesses. Archeologists and biologists alike think that, unlike dogs, cats descended from five different types of wildcats and sort of domesticated themselves, in typical cat fashion, at their own pace. Despite adapting to these new environments and establishing the many cat breeds we see today, they have changed very little from their roots as wildcats. They are just a little less solitary and a little more tolerant of us humans in exchange for room and board.
Fish Fish have been raised in pools and ponds by many cultures for thousands of years, for both functional and decorative purposes. Ancient Sumerians (2500 BC) and Babylonians (500 BC) first kept wild fish in ponds until they landed on the menu. Ancient Egyptian art depicts a sacred African freshwater fish, Oxyrhynchus, being kept in temple pools. The Egyptians considered fish sacred, worshipping the Nile perch. Asian societies have been known to stock rice paddies with freshwater fish suitable for eating. The Chinese brought goldfish indoors during the Song Dynasty from 960-1279, began breeding goldfish in the 10th century and introduced them to Europe in 1691. This led to Robert Warrington studying the cycling of water in tanks to keep fish alive
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longer, and in 1853, the London Zoological Society opened the first public aquarium. Siamese fighting fish, or Bettas, were first successfully bred in France in 1893. Up until the 1920s, most fish kept in tanks were wild caught and only the wealthy could afford to take up the hobby of fishkeeping. The first commercial breeding was started in Florida and in the 1950s, breeders used former WWII pilots to transport their much cheaper fish by air. That, and the invention of the goldfish bowl, opened up the hobby to the
masses. In the 1960s, the hobby was further improved by sealed glass tanks, then acrylic tanks and better filtration systems. Now many breeders are controversially modifying fish to make them more attractive, and campaigns have sprung up against it. Genetically modified fish, such as Glofish, are popular and are illegal in some places. The 1960s-80s saw many developments in saltwater aquariums. However, with their specialized needs these have not become so popular. The fish are generally harder to obtain, less diverse and more expensive.
Exotics Exotic pets such as reptiles, amphibians and invertebrates are becoming much more popular in today’s world. Arachnids are among the most unique exotics currently on the market, with 1,264 species currently in the pet trade. More than one million emperor scorpions, as well as flat rock, desert hairy and Asian forest scorpions, and more than 600,000 Grammostola tarantula (including the most popular, Chilean Rose and Mexican red-legged tarantula) are imported annually to North America. And then there are the hissing cockroaches, millipedes, centipedes, mantises, and rhinoceros and goliath beetles. It is thought that the first tarantula to make its way into the pet trade was possibly sometime in the late 1960s. As interest rose in the 1970s, poaching became a problem, so people began legally breeding and trading the spiders. Interest in scorpions later developed because they are easy to care for, live well in recreated habitats and tolerate handling. Starting in the 1940s, the primary reptiles being sold in pet stores were wild caught red-eared slider turtles and green anole lizards. Then
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in the 1950-60s, turtle farming became popular. During the latter half of the 20th century, imported reptiles from Australia, Africa, South and Central America, and Asia began to appear. An explosion in reptile ownership came in the 1980s and 1990s, much of it over green iguanas, boas and pythons. In 1997 alone, about 566,000 iguanas, 94,000 ball pythons and 29,000 boa constrictors were imported for sale. These days, the trend is towards the more “designer” reptiles such as corn snakes, leopard geckos, bearded dragons and ball pythons, which have been captive bred and derived from specialized genetic linages. Birds, especially parrots, may represent the class of exotic pets that have been kept in captivity the longest. Records indicate that the Egyptians – they really like pets, have you noticed? – have been keeping birds since 4000 BC. During the 15th to 18th centuries, sailing made the movement of birds more commonplace and their popularity as pets grew. Many of the pet birds today are canaries,
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parakeets, parrots and zebra finches that have been captive bred since the 18th and 19th centuries. Many other exotic and native species are also being kept as pets today, including ferrets, rabbits, hedgehogs, chinchillas, guinea pigs, hamsters, tegu lizards, caiman, tigers – even the common house pest we call carpenters, sow bugs or boat builders. Perhaps I’ll tell their story another time.
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Available at NLC locations province wide
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Three Sheets to the Wind Red Blueberry-Blackberry
This full-bodied dry red wine combines the Newfoundland wild blueberry with the grape-like qualities of the Newfoundland wild blackberry in a delightful table wine that pairs well with cheese, steak, wild game, beef and chocolate. Medium
Three Sheets to the Wind White Rhubarb
Dandy
Rhubarb-Dandelion With its delicious blend of local rhubarb and wild dandelion, this medium white wine is, well, just Dandy, especially when paired with chicken or fish. Semi-Sweet
Funky Puffin
Blueberry-Rhubarb A name that brings to mind a sparkling sea whipped up by fresh, cool breezes. This subtle wine is crafted from locally grown rhubarb, lending it a refreshing, crisp flavour with a hint of tartness. Pairs finely with traditional Newfoundland dishes, poultry and pork. Medium
Moose Joose
Blueberry-Partridgeberry A blend of blueberry and partridgeberry, two of Newfoundland's most popular berries. Full of antioxidants and flavonoids, this wine could be called a health juice - but it contains alcohol, so we'll just say it's berry good for you! Medium-Sweet
www.aukislandwinery.com 1-877-639-4637
Shipping not available to Newfoundland and Labrador and Nunavut. Please visit your local NLC location.
A blend of Newfoundland and Labrador blueberries and rhubarb creates a wine that is fun, delightful and well balanced. It is a great sipping wine and goes well with cheese and crackers. Semi-Sweet
Frig-Off
Strawberry-Raspberry A refreshing strawberryraspberry wine is just what you need. And it makes a delicious way to tell someone else to chill out, or even Frig-Off! Semi-Sweet
AUK ISLAND
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explore
Winter getaways are the ideal way to relax and recharge, and explore new places during the snowy months. This February, whether you’re a solo traveller, part of a loving couple, or a group of friends looking for a weekend break, there are loads of places and activities to check out all across Newfoundland and Labrador. Here are three perfect examples of what makes a really great escape.
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PLACENTIA
Rosedale Manor Solo travellers looking for quiet, quality “me time,”
might want to book a stay at Rosedale Manor. Located in Placentia, just a quick hour outside St. John’s, Rosedale is a beautiful, historic waterfront home dating back to 1893. Locals Christopher Newhook and Lori Pretty have recently taken over as hosts, creating a getaway perfect for anyone seeking a peaceful haven. Antique furniture, handcrafted quilts and Christopher’s original artwork decorate the bedrooms, and guests are welcome to enjoy morning coffee in the dining room, to nose around in the library of Newfoundland literature, or, in the warmer months, to sit in the flower garden and savour the character of old Placentia. “What a place to come and get inspired, to relax, to disappear, to unwind,” says Christopher, noting that those of us who live in Newfoundland and Labrador often take our relative isolation and quietness for granted. “People are looking for a place to just find themselves, and also to find purpose and direction.” A stay at Rosedale Manor will appeal to curious travellers looking for a personal connection – Christopher works with Parks Canada and has a wealth of knowledge about the local area. Let Rosedale serve as your home base while you check out Castle Hill National Historic Site, where the French and the English duked it out with cannons and stone forts in the 1600s. Wander along coastal hikes and birdwatch at Cape St. Mary’s Ecological Reserve, or head over
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to the Three Sisters pub for a hot meal or some live music. “I say the pub’s within stumbling distance,” Christopher quips. Christopher and Lori are now in the early stages of development of weekend packages for various seasons, where you might pick apples or berries and bake them into fresh muffins; stroll around the town’s oldfashioned streets and learn about the Basque, French, English and American cultures that intertwined here, or head out with Christopher for an art experience en plein air. “I’m a trained visual artist,” he explains, “so you take your art kit and we’ll go for a little adventure. We’ll disappear into the forest or down by the ocean, and you just sketch or draw for an hour or two.”
GEORGE’S BROOK-MILTON
Milton Inn
If your dream winter weekend includes
frosty days on the trails and amazing meals, grab your sweetie and set a course for the Milton Inn. Located just outside Clarenville and not far from White Hills Ski Resort, the inn is a hidden gem with an incredible dining room operated by chef Trevor Adams. Trevor, who grew up in Milton, studied French and Italian cooking at George Brown Culinary School in Toronto, ON. He cooks everything from scratch on-site in a classic style with a uniquely local flair.
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“We’re very different than your typical restaurant,” he says. “We do classic French and Italian dishes, but we use Newfoundland ingredients like moose and rabbit, caribou… and as much locally foraged or harvested food as possible. Our fish is caught by either me and my son, or a close friend of ours, in the waters just out from Random Island.” The Milton Inn’s focus is on relaxed fine dining. “We want you to stop,” Trevor says, “We want you to stay.” While the dining room is small, it feels cosy and intimate; the tables are comfortably spaced so you can flirt with your date without being overheard. For added romance, the curated wine cellar is one of the best in the province, with nearly 140 kinds of fine wine to choose from. Be sure to make a reservation though, as the dining room can be booked up months in advance. George’s Brook-Milton is conveniently located near the White Hills Resort, Terra Nova National Park, Thorburn Lake and Port Blandford. White Hills offers winter fun for everyone – try a downhill skiing lesson, or follow a snowmobile trail into the backcountry. The surrounding White Hills have 40 kilometres of groomed Nordic trails for cross-country skiing or snowshoeing, and some are lighted so you can ski under the stars. Trevor is keen to mention that no trip out this way would be complete without a couple of additional stops: Cabin 6 Pizza for a freshly made stone-baked pie; and the Newfoundland Cider Company, the province’s first craft cidery, for a small-batch craft cider. “It’s like we’re a little three-hub spot to hit, and we really thrive and feed off each other,” he says.
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CORMACK
Upper Humber Settlement If you’re part of a gaggle looking for a winter wonderland on the west coast, head to the Upper Humber Settlement B&B in the tiny historic community of Cormack. Mark and Lauralee Ledrew purchased the six-acre property in 2012, and have been hard at work since creating a sustainable homestead and a new FarmStay Bed and Breakfast. Mark cleared the land and built the rustic, charming B&B himself with locally sourced lumber and repurposed materials. “It’s a cosy and intimate location for a winter destination,” says Lauralee, “with Canadian maple flooring, Newfoundland wood trim and 18-foot ceilings. There’s plenty of room for up to eight guests, so bring along your friends or family and make some memories!” Cormack is an ideal spot for travellers – just 20 minutes from the Deer Lake airport and about 30 minutes from Gros Morne National Park. “We’re also around 45 minutes outside Corner Brook,” Lauralee says, “making us the ideal halfway point to see some of the west coast’s finest attractions.” Skiers and snowshoers can check out the trails in Gros Morne or at Pasadena’s Ski and Nature Park. Marble Mountain Ski Resort – Atlantic Canada’s biggest peak, with 230 acres of skiable terrain and almost 40 trails – is just 45 minutes away in Steady Brook. www.downhomelife.com
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Try out one of the winter experience packages the Upper Humber is offering, such as a Farm and Forage Cultural Snowshoe Cook Up where you can take a trek and have a boil-up using foraged flavours and tastes from the farm. Or head out on a snowmobile excursion on groomed trails, leaving right from the driveway. Snowmobile rentals are available nearby at Rugged Edge in Corner Brook – they have backcountry guides who can take you to Western Brook Gorge and the Lomond Sinkhole. “We’ll make all the arrangements for you and can even include a fully catered meal package for during the day and a hot meal prepared for your return,” Lauralee says. “We use many of the vegetables and meats from our farm to bring the FarmStay experience to your plate.”
Discover For Yourself Castle Hill • Placentia www.pc.gc.ca/castlehill The Three Sisters Pub and Restaurant • Placentia TheThreeSisters.ca Cabin 6 Pizza • Milton CabinSixPizza.com Newfoundland Cider Company• Milton NewfoundlandCiderCo.com Terra Nova Resort & Golf Community • Port Blandford TerraNovaGolfNL.com 68
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White Hills Resort • Clarenville WhiteHillsResort.com Rugged Edge Outdoor Lifestyle Emporium • Corner Brook RuggedEdge.ca Gros Morne National Park Parks.Canada.ca/pn-np/nl/ grosmorne Pasadena Ski and Nature Park PasadenaSkiPark.org Marble Mountain Resort • Steady Brook SkiMarble.com 1-888-588-6353
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life is better Winter sunrise at Cape Spear Sheldon Hicks, Bonavista, NL
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explore travel diary
By Jerry Stewart
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day started with the sun shining and light winds, which made for a great boat ride. We got to go back in time and visit Red Island in Placentia Bay, NL, my nan’s home. Nan, Bernardine Synard, left Red Island in 1957, at the age of 17. She went to college and became a teacher. She ended up teaching on Oderin Island, also in Placentia Bay, but would only return home to Red Island for holidays when school was over. In 1968, Nan’s mother and her siblings who were still on the island resettled to Placentia. I’m 35 years old and I’ve heard so many wonderful stories about Red Island from Nan. She talked about her parents, how wonderful they were, about how strong her mom was, about all the hard work she endured – but said she would do it all over again because it made her the person she is today. She talked about the school, church, the herring factory, Sand Pond, Wild Cove, motorboat rides every Sunday, and makeand-break engines. She talked about their home-grown vegetables, and their cows and Bernardine Synard on the boat to Red Island www.downhomelife.com
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sheep. She talked about stages, fish out to dry, no lights (only kerosene lamps), and shared some funny stories about her siblings. Nan could talk about Red Island for hours, and she would be so descriptive when telling you stories you could almost close your eyes and picture it all. Nan can sit down and tell you from the top of her head everyone’s name and where they lived in Red Island. She always said she would love to return some day. So, 54 years later, at the ripe age of 82
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81, Nan got to get back to Red Island today. Although it was so different from when she left in 1957, she said, “I’ll never forget where I was born and raised. Red Island will always be home to me.” To be able to make this trip with Nan is a memory we will cherish close to our hearts. We had a great day. There are no words to explain how much today meant to Nan. I’m 1-888-588-6353
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sure you’ll be able to see from our photos! Big thank-you to Tom Whittle and his crew for taking us there. You’ll never be forgotten. The last words Nan said when she was getting out of the boat were, “If I dies tonight, I’ll die happy.” We hope she has many more years left so we can continue to make beautiful memories. Nan, you truly are a beautiful soul. www.downhomelife.com
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Submit your favourite photos of scenery, activities and icons that best illustrate the down-home lifestyle. We’re looking for a variety of colourful subjects – outports, wildlife, laundry lines, historic sites, seascapes, hilltop views, and so much more – and photos from all four seasons. This is your chance to get in on our most popular reader contest and try to woo the judges into choosing your photo for the 2024 Downhome Calendar. These calendars are seen by tens of thousands of subscribers and displayed all year long.
What are you waiting for? Submit today, using one of these ways:
by mail: Downhome Calendar Contest 43 James Lane St. John’s, NL A1E 3H3 online: www.downhomelife.com/calendar Must be original photos or high quality copies. Digital photos must be at least 300 dpi, files sizes of about 1MB. We can’t accept photocopies or photos that are blurry, too dark or washed out. Include a self-addressed stamped envelope if you want your photos returned.
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HOME and Cabin
the everyday gourmet
Master of Mayonnaise
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the everyday gourmet By Andrea Maunder
Andrea Maunder is the owner and creative force behind Saucy & Sweet – Homemade Specialty Foods & Catering.
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Can you imagine how excited I was to learn the theme of this issue’s Everyday Recipes is Some Saucy?! My preserve business is called Saucy & Sweet by Andrea Maunder, so it feels like a pretty natural connection. But even more, I sincerely believe that the balance and depth of flavour of a sauce can make a dish. It can elevate something that is already exquisitely cooked, or turn what would be a quick, potentially boring, weeknight meal into something that makes you pause and savour the moment as you raise the fork. Culinary students learn about the five “mother sauces” that form the basis of French cuisine (tomato, hollandaise etc.), but it comes as a surprise that mayonnaise is not considered one of them – despite having become perhaps the most widely used in the world. It’s become habit for most people to pick up a jar of commercially prepared mayonnaise. But nothing beats the satisfaction – and flavour – of homemade. Many home cooks have heard about a sauce “breaking.” That is to say, instead of the oil and liquids emulsifying, they separate like an oldfashioned oil and vinegar dressing, rather than the creamy, luscious result we are after. It sounds intimidating, but a few tips will make you a master of mayonnaise. Oil and water (or vinegar or lemon juice etc.) don’t want to mix – kind of like strangers at a party. So we need something to help them be friends. In this case, the lecithin found in egg yolks (also found in mustard) is a natural binder and, like a good host at a party, introduces them to each other. The other secret is to bring the ingredients together slowly – like starting with small talk, so they have time to bind. You should make it by hand the first time you try this. The process really helps you understand how the ingredients come together, and it’s truly fascinating to see. It’s kinda magical. Once you get the process down, it’s much quicker in a food processor – but depending on the size of your machine, you will need to do a larger batch. (Otherwise, the blade will just chuck the ingredients around the bowl and your mayo will break.) February 2023
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If your machine is smaller, or has a smaller workbowl attachment, you can make the single batch below. I don’t recommend using a blender. Here’s the method that will yield success. Use a medium-sized mixing bowl and a good whisk. Create a little nest with a tea towel to keep your bowl steady, so you can use both hands – one to dribble in the oil and one to whisk. Begin with the yolks in the bowl and add the mustard. (It can help, but is not necessary, to have the yolks at room temperature before starting.) Don’t add salt or other flavourings yet. Add a tiny bit of lemon juice or vinegar, 1/2 tsp or so, barely enough to loosen the egg yolks. Begin dribbling in the oil, practically drop by drop, as you whisk fairly vigorously. Almost immediately, you’ll see the colour start to change, becoming creamy and lighter. Continue dribbling in the oil until the mixture looks more stable (it’s emulsifying!) and looks like thick salad dressing. Season with salt and pepper (and other flavourings, if you like), and add a little more lemon juice or vinegar – be sure to keep whisking as you do. (Adding salt at the same time as vinegar or lemon juice allows it to dissolve; salt does not dissolve in oil.) Then go back to dribbling in the oil. As the mixture becomes more stable, you can go a little more quickly with the oil. Keep going until you have the thickness and lightness you like. A good vigorous whisking at the end will lighten it a lot. It will thicken more in the fridge. Taste and adjust seasonings. Now comes the creative part: you can flavour your mayonnaise however you like. A pinch of sugar to balance the acidity. Garlic and lemon are the additions that turn mayonnaise into aioli. Add a little anchovy and a drop of Worcestershire (and more lemon juice) to that and it’s Caesar dressing. Malt vinegar instead of lemon makes a deadly dip for fries. Steeping a little saffron in the lemon juice creates a delicious sauce – really gorgeous with fish. You can add chopped herbs or capers, or a little minced sun-dried tomato. You get the idea. The important part is the balance of acidity 98
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and getting to the stable point before gettin’ jiggy with flavours. Turn mayo into salad dressing. Some sour cream and herbs make it Green Goddess dressing. Crumble in some blue cheese, and add a little sour cream (or cream) and red wine vinegar for Blue Cheese dressing.
Lemon zest and juice, plus honey and poppy seeds. Add some Saucy & Sweet Partridgeberry Chutney for a chicken or turkey sandwich or a burger. Add some of my Better than Sriracha hot sauce for wing dip. Get right saucy and you’ll never have a boring meal again.
Mayonnaise 2 egg yolks 1 tsp Dijon mustard (you can omit mustard, but proceed extra slowly at first) 1 tbsp red or white wine vinegar or lemon juice 1 cup vegetable oil Salt and pepper to taste
Use the hand-method above or the following food processor method: If you have a large food processor, use the smaller bowl attachment. If you do not have the smaller bowl attachment, double the recipe to make a larger batch. Add egg yolks to the small bowl of a food processor and process for 20 seconds. Add the mustard and half the vinegar (or lemon juice). Process for another 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on, then begin to slowly dribble in the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification). When you notice the mixture beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add oil slowly in a very thin stream. When all the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning, then add salt, pepper, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick. If too thick but you are happy with the flavour, you can add a little cold water. Makes about 1 1/2 cups. www.downhomelife.com
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life is better Tranquil day at George Coomb’s Steady Denita Myers, Bird Cove, NL
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reminiscing
The Downhomer • February 1989
Skiing Marble “Just Fantastic” by Ron Young
Winnie Pye of Corner Brook learned to ski on Marble Moun-
tain. That was back in 1962, when the first ski slope opened above the scenic Humber River. “We used to have to walk all the way up, but coming back down was worth it all,” Winnie said in a recent interview. Winnie left Newfoundland in 1964 and moved to Ontario. “They just had a tow rope then,” she said. Ski lifts were added some time later, and just recently a new quad-lift was installed.
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Winnie has gone back to Marble Mountain for the last three winters in a row on skiing expeditions. When asked why she goes back to ski there, Winnie replied, “Because the skiing on Marble Mountain is just fantastic. The slopes are longer, steeper and better than anything I’ve seen in Ontario. I’ve skied Blue Mountain, Barrie, Peterborough and Camp Fortune in Ottawa, but none can compare to skiing Marble. As you go up the lift you can see Corner Brook all the way to BlowMe-Down. The view is breathtaking, and the trip back down is an exhilarating experience.” The former native says that each slope has its own name. One is simply OMJ (Oh My Jesus) and tells well the feeling you get as you stand poised at the top looking all the way down at the Humber River. Winnie, who now makes her home in Pickering, Ontario, says that more and more people from all over the world are finding this unique part of Newfoundland. Michael Lavasseur, owner of Mitour, an agency that books skiing tours for the mountain, as well
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as helicopter and hiking tours for skiers to other parts of the west coast of Newfoundland, says that the number of people from outside the province using his services is growing yearly. Michael sees Newfoundland as one day becoming the place to ski in Canada. Winnie will be there for the Winter Carnival this year. Winnie has never been back at Carnival time before, although she took part in the “Torchlight Parade” down the mountain back in 1962. This run down the slopes by a group of people carrying lighted torches was the forerunner of today’s Winter Carnival, according to Winnie. The Carnival, although not as big as the Quebec Carnival yet, is similar except that it has a Newfoundland flavour. In 1971, “Lief the Lucky,” the happy Viking, was revived as king of winter revelry at Marble Mountain. The Carnival features parties, parades, dancing, costume races, fireworks, freestyle skiing, the torchlight parade, snow sculptures and, of course, Newfoundland music and food.
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Downhome 25 Years : The Highlights of our Journey So Far - Softcover #48748 | $19.95 $9.97
TO ORDER CALL: 1-888-588-6353
East Coast Crafted: Guide to Beers, Breweries, and Brewpubs of Atlantic Canada Reynolds and Moran
#73475 | $39.95 $19.88
Prices subject to change without notice. Prices listed do not include taxes and shipping. While quantities last.
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GREAT GIFT IDEAS! Spice Things Up for Valentine’s Day!
The Hangry Chef Seasoning 140 g
The Hangry Chef Seasoning 100 g
Duck Spice
Taste of Home Spice #77378 | $8.99
#77375 | $7.99
Steak & Burger Spice
Ragin’ Bayman Spicy BBQ
Atlantic Ocean Salt
#81309 | $12.50
#77374 | $8.99
#77377 | $7.99
Cod Spice
#77379 | $8.99
#81308 | $10.50
#79465 | $7.99
Moose Spice
#79802 | $7.99
ORDER ONLINE: www.shopdownhome.com
Prices subject to change without notice. Prices listed do not include taxes and shipping. While quantities last.
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MORE SELECTION ONLINE www.shopdownhome.com
Some Sweets for Your Sweetheart
Newfoundland Chocolate Bars - $5.99 each | 42g Blueberry #50684 | Coffee Hazelnut #75356 | Dark Orange #75359 | Dark Wildberry #50687 Fruit and Nut #75358 | Hazelnut #50688 | 54% Dark - Low Sugar #47303 | Dark Mint #50686 54% Dark #47096 | Cookies & Cream #82964 | Extra Smooth Milk #47092 | Island Almond #47095 Toasted Coconut #82968 | Happy Birthday #82965 | S’Mores #82966 | Thank You #82967
NL Sayings Chocolate Bars - $6.99 Each | 50g
Oh Me Nerves #60023 | Whadda Ya At? #60026 | Yes B’y #60027 | Some Shockin’ Good #82963 Shag It #75255 | God Love Your Cotton Socks #75256 | Arse on Dat #77728 | Havin’ a Time #75360 Got Me Drove #82957 | Hard Ticket #82959 | How Ya Gettin’ On? #82960 | Loves It #82961
Assorted Chocolates 15 Piece Box - $29.99 Each | 200g
Jigs’n’Reels
Smiling Land
Explorer
Quiet Cove
Assorted
Wildberry Chocolates
Nut & Caramel
Milk Chocolate Assorted
#38954 | $29.99
#38955 | $29.99
#37750 | $29.99
TO ORDER CALL: 1-888-588-6353
#38957 | $29.99
Prices subject to change without notice. Prices listed do not include taxes and shipping. While quantities last.
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photo finish
Birds of a
Feather
Bohemian waxwings feast on dogberries in Labrador City. Tim Collins Labrador City, NL
Do you have an amazing or funny photo to share? Turn to page 9 to find out how to submit. 144
February 2023
1-888-588-6353
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