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Vol 32 • No 05
$4.99
October 2019
Curious about cannabis edibles?
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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 Elizabeth Whitten Special Publications Editor Tobias Romaniuk Art and Production Art Director Vince Marsh Graphic and Web Designer Cory Way Illustrator Mel D’Souza Illustrator Snowden Walters Advertising Sales Senior Account Manager Robert Saunders Account Manager Barbara Young Marketing Director Tiffany Brett Finance and Administration Junior Accountant Marlena Grant Accounting Assistant Sandra Gosse Operations Manager, Twillingate Nicole Mehaney
Warehouse Operations Warehouse / Inventory Manger Carol Howell Warehouse Operator Josephine Collins Distribution Sales & Marketing Amanda Ricks Sr. Customer Service Associate Sharon Muise Inventory Control Clerk Heather Lane Warehouse Associate Anthony Sparrow Retail Operations Retail Floor Manager, St. John’s Jackie Rice Retail Floor Manager, Twillingate Donna Keefe Retail Sales Associates Crystal Rose, Emma Goodyear, Jonathon Organ, Nicole French, Elizabeth Gleason, Rebecca Ford, Erin McCarthy, Mackenzie Stockley, Marlene Burt, Marissa Little, Hayley Fitzgerald, Elizabeth Gauci, Rachel Ryan, Beth Colbert, Kim Tucker, Heather Stuckless, Katrina Hynes
Subscriptions Sr. Administrative Assistant Ciara Hodge
Founding Editor Ron Young
President Todd Goodyear
Chief Executive Officer / Publisher Grant Young
Chief Financial Officer Tina Bromley
To subscribe, renew or change address use the contact information above. Subscriptions total inc. taxes, postage and handling: for residents in NL $39; AB, BC, MB, NU, NT, QC, SK, YT $40.95; ON $44.07; NB, NS, PE $44.85. US and International mailing price for a 1-year term is $49.00.
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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106 just desserts
Contents
OCTOBER 2019
46 Man of Characters Comedian, actor, writer, now member of the Order of Canada, Andy Jones reflects on his incredible career. Wendy Rose
52 Fishing and the Future After the cod collapse, is cod jigging still a rite of passage? Jenn Thornhill Verma
70 Beware These Beasts
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Folklorist Dale Jarvis has an important message to share about some mythical beasts in our midst.
106 Readers’ Best Berry Recipes Tasty treats filled with partridgeberries, blueberries, cranberries and more.
creep sheet
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Contents
OCTOBER 2019
homefront 10 I Dare Say A note from the editor 11 Contributors Meet the people behind the magazine
12 Letters A St. Shotts expat turns 107, a quilt to mark the spot, and treasures found where trash would be
20 Downhome Tours Explore Hawaii with Downhome
24
one man tour
22 Why is That? Where does the phrase “skeletons in the closet” come from, and why does pepper make us sneeze? Linda Browne
24 That’s Amazing Wild news from around the world
26 Life’s Funny Something Funny Brewing Norma Noel 27 Say What A contest that puts words in someone else’s mouth
27 lip service
28 Lil Charmers Sweet Treats 30 Pets of the Month Halloween Hounds
32 Blast from The Past Remember library card catalogues?
34 Reviewed Denise Flint interviews Susie Taylor and reviews her latest book, Even Weirder Than Before.
36 What Odds Paul Warford vacations on that other island 4
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38 In Your Words Good Friends Bruce Roberts
42 In Your Words A
growing concern Newfoundland Time Michelle Barrett
features 58 Putting Food First The final installment of our three-part series on NL agriculture looks at how we make food security a community affair. Elizabeth Whitten
66 Salute to Service The Canadian Forces 56 Engineer Squadron, better known for community projects and big gun salutes, turns 70 this month. Dennis Flynn
explore 78 What’s on the Go Exciting events happening around Atlantic Canada
80 Hunting for a Haunt? In the spirit of the season, Tobias Romaniuk seeks expert tips on where to look for a ghost. 84 Spirits on the Rocks Three tales of tokens from old Conception Bay, NL Dennis Flynn
88 Strike While the Iron is Hot
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The Brigus Historical Society and a new generation of artisan blacksmiths have forged a rewarding partnership. Dennis Flynn
92 More Than Just a Pretty Place Marie-Beth Wright travels to Greenspond to see what’s new in this historic area. October 2019
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Contents
OCTOBER 2019
102 recipe for greatness
96 The Slow Road to Monkstown G. Tod Slone
food and leisure 102 Everyday Gourmet Carrot Cake Andrea Maunder
116 First Timers’ Guide to Cannabis Edibles Tobias Romaniuk 118 Q&A with Ross Traverse Advice for Gardeners
reminiscing 122 Flashbacks Classic photos of people and places
123 This Month in History Remembering the hospital ship Strathcona 6
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126 autumn antics
124 Downhome Memories Colonial Times and Cordage Randolph Toope
126 Visions and Vignettes Gnat, do you mind… Autumn Leaves? Harold N. Walters 130 Mulleys Cove Treasure Hunt A reader shares an 80-year-old mystery from his hometown Dennis Flynn About the cover These partridgeberry squares were among the reader submitted recipes that were made, photographed and eaten by Downhome staff in preparation for this issue. Get this recipe and more, beginning on page 106.
Cover Index Curious About Cannabis Edibles? • 116 Andy Jones • 46 Where to Look for Ghosts • 80 & 84 Berry Tasty • 106 Monsters Ink • 70 www.downhomelife.com
134 Between the Boulevard and the Bay Ron Young recalls squid-jigging days
136 Newfoundlandia Our Lost Monuments Chad Bennett 139 Mail Order 144 Marketplace 148 Puzzles 160 Photo Finish October 2019
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homefront lil charmers
Sweet Treats Caught Red Clawed This lobster is too cute to eat! Jacinta Loder St. Lawrence, NL
Gotta Get Yer Moose
Three-year-old Aubrey Joyce wanted to be Morris the Moose for Halloween. Kelly Baker-Joyce Burin, NL
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Stay Puft
Baby Levi’s enjoying his second Halloween and playing with treats he isn’t old enough to eat. Amy Humphries Gander, NL
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homefront pets of the month
halloween hounds
Don’t Be a Grinch
When asked “Trick or treat?” this doggo wants a treat, please! Kylie Goodyear St. John’s, NL
Puppy Pirate Gang
Can you spot Frasier, Ralph and Nigel under their clever disguises? Jodi Brewer Cambridge, ON
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Someone Order a Doggy Bag?
Dinner is served! Twila LaFitte Mount Pearl, NL
Dressed for a Night Out
Maggie gets right into the spirit of the season. Noelle Lebas Fort McMurray, AB
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features
About a mile-and-a-half
off the coast of Petty Harbour, NL, we’re dropping anchor, 26 fathoms deep. The fishfinder, an instrument for locating schools of fish, confirms what captains Leo Hearn and Kimberly Orren already know: the cod are plentiful. In their 22-footer, we have everything we need for an afternoon of cod jigging. We’re suited in head-to-toe raingear, rubber boots, wool hats, waterproof gloves and life-jackets – clothing signalling late summer in a place accustomed to late, short summers. We also have a bucket of freshly caught capelin we’ll use for bait; a few single-hook jiggers with steel weights on 250-pound test lines; and an empty fish tub for today’s catch. 52
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This third Sunday of July 2019 marks the first cod-jigging trip for two of the five of us on board. At 20 months, not surprisingly, my daughter, Navya, has never fished a day in her life. I’ll consider the “fishing” she does today an activity best placed in air quotes, much like when she plays “soccer” or goes “swimming.” And yet, Navya gets what’s happening, bright-eyed and repeating “fish” whenever we show her the capelin. My 39-year-old husband, Raman, is the other newbie. Raman is a firstgeneration Canadian; his parents emigrated to Canada from India. While I spent my childhood in Newfoundland running freely outdoors, Raman tells me he often spent his in New Brunswick running mathematical equations indoors. He thinks summertime math is a rite of passage, but we’ll start Navya off with cod jigging today. As the boat bounces on the Atlantic, Raman holds Navya tightly. I smirk, thinking it looks like he’s hugging an ocean buoy; only Navya’s face is visible, the rest of her body swallowed up in bright red gear, perhaps a size or two too big, her hood and her life jacket. I turn my attention to Leo, who offers a quick lesson on baiting. One can jig a cod without bait. In fact, that’s why the jigger, designed to look like capelin, was introduced by merchants – so fishers could catch cod no longer taking bait. If fishers could guarantee catch, then merchants could guarantee incomes. But fishing without bait eliminates a natural equilibrium between fishers and fish. It’s one of the reasons I chose Kimberly and Leo’s non-profit, Fishing for Success, for today’s family 54
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fishing excursion. They teach families like mine our ancestral and traditional fishing knowledge and skills, and they do it in a way that conserves the fish and protects the environment. “There are no gill nets here for three miles,” Kimberly had told us as we headed out to the fishing grounds. Petty Harbour-Maddox Cove has a protected fishing area, having first banned trawls (longlines) in 1961, then gill nets in 1964. I follow Leo’s instruction, holding the capelin in my left hand, then piercing its eye with the jigger’s hook in my right. I guide the hook along the capelin’s spine until the fish curls around the hook. Then I drop the jigger in the water, allowing the line to pass over my open hands, as the steel weight helps the jigger plummet to the depths below the deep blue rug. Then, I gently hold the line, awaiting that distinctive tug. Within seconds, the line is taut against the gunwale (sometimes called gunnel, the rail of the boat). I pass my one hand over the other pulling in the line, at the same time noticing marks along the gunwale, evidence of many lines pulled many times. Then, a glint emerges to the surface. I haul my cod up and over the gunwale. “Fish, fish!” Navya says excitedly, emphasizing the shh the way toddlers do, awkwardly making their way around new word sounds, uncertain where to place the emphasis. Raman tries his hand at jigging and before we know it, we are hauling in cod for cod, in a way that’s almost comical. Just as one of us catches one, the other has one on their line. Navya’s “fish, fish” repetition becomes the perfect narration. The unfolding scene reminds me of an 1-888-588-6353
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Ernie and Bert sketch from Sesame Street when Ernie calls “Here fishy, fishy, fishy” and fish come flying into the boat.
Should we fish cod at all?
It’s easy to get caught up in the excitement, but I know cod aren’t as plentiful in the Northwest Atlantic as they appear to be today. It’s 27 years www.downhomelife.com
after the collapse of northern cod and the July 1992 shutdown of its fishery, better known as the cod moratorium. That moratorium remains in effect today, but the federal government, which manages the fishery, allows a small commercial and recreational cod fishery (a.k.a. the food fishery). October 2019
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In August, a new union hoping to represent inshore fishers, the Federation of Independent Sea Harvesters of Newfoundland and Labrador (or FISH-NL), called for an end to all cod fishing apart from the commercial fishery. The call comes after a new paper by fisheries scientists George Rose and Carl Walters finds overfishing played a greater role in the collapse of cod and its slow rebuilding than originally thought. A few years ago, other work by Rose and Sherrylynn Rowe found cod making a comeback (in an area called the Bonavista Corridor on the northeast coast of Newfoundland), but that comeback didn’t play out. And yet, Fisheries and Oceans Canada continued to increase the landing limits for cod in the years that followed. More recently, a federal fisheries scientist reported a “highly probable” near future extinction of cod in the Gulf of St. Lawrence. This information might lead one to reasonably ask: Why fish Newfoundland and Labrador cod at all? But I don’t think the route to conservation is an outright fishing ban. To protect and preserve the fish, or any species, I believe we need a healthy relationship with them. History tells us that traditional fishing approaches like baited hook and line are sustainable (the fish bite when they’re hungry) and ecological (this approach leaves no “ghost fishing gear” or microplastics behind). Of course, we must fish within reasonable limits – something we hadn’t done a particularly good job at leading up to the moratorium. Two fisheries scientists hypothesized that more cod were commercially fished 56
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from the Northwest Atlantic in the 15 years between 1960 and 1975, than during the 250 years between 1500 and 1750. Social enterprises like Fishing for Success, a small-scale fishery operation, help maintain links with history while allowing us to enjoy the benefits of fishing for generations to come.
The end of the day
Back in the boat, we have our 15 fish – the daily limit for a boat of three or more recreational fishers – so Leo hauls up anchor and Kimberly sets a course for harbour. I’m sitting at the stern, my arms wrapped around our living ocean buoy. This vantage point allows Navya to see a female fishing captain at the helm. While there are fewer fish and fewer harvesters and processors, the fishery has never been more profitable. A commercial fishing career remains viable, though there are more hoops to jump through than ever before – being female in a male-dominated industry is only one of them. We pull up next to the red ochre fishing stage. Inside, the Fishing for Success crew have prepared a pot of coffee, ginger cookies, partridgeberry loaf and partridgeberry jam. The coffee helps, but real warmth will come 1-888-588-6353
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with the salt beef and cod fish stew simmering on the stove in the back corner of the stage. Yet another reason to enjoy the food fishery: to put fresh, local food on our plates. In a province accustomed to shipping most of its food in from elsewhere, this feels like a luxury, but it need not be the case. Newfoundlanders and Labradorians have fresh seafood at our oceanfront doorsteps. So long as we pay respect to the fish through sustainable fishing approaches, we can enjoy these simple luxuries for generations. As Leo fillets the cod, I try my hand at a traditional Japanese fish print. Before photography, fishers made www.downhomelife.com
prints like this to record their catch. Using acrylic paints that can be washed off so the cod may be used for food, I paint my canvas in bold shades. The resulting prints appear as magic cod – and they ought to be, given it marks Navya’s first cod jigging trip at a time when one can’t help but wonder how many more trips we’ll have like this. We hold up the print for a family photo. Before we can pour a bowl of soup, Navya is already fast asleep in Raman’s arms. Jenn Thornhill Verma is the author of a new book, Cod Collapse: The Rise and Fall of Newfoundland’s Saltwater Cowboys. October 2019
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features
sed near, I amthple ea s w a r d rte n in e e As Halloiswmythical monster manual in
to present th chilsafety. d Labrador est of public foundland an the ew N in f of of r ns de Generatio to not wan d ne ar w y tl an en righ fairies, d dren have be ed up by the ch at sn g in of be leep on the woods for fear never fall as ld ou sh u yo ows Hag perch everyone kn , lest the Old ed fe t g bi y rt a di zed. But wha couch after you immobili e av e le m d so an ar t fe es with upon your ch by creatures s if confronted do agical power u m yo n, ld io ou ct w of destru t ns no po ht ea ig w m g , in ntle reader teeth, bear ge , ou Y ? er laught and terrifying . ce some of the an ch stand a eld guide to fi l fu lp t he a is ids who haun What follows es and homin rs ho g in le ib rn rr tu ho or lesser-known your pockets ince. Bread in e beasts ov ng pr ra e st m e es ho our ’t keep th on w t out of ou m de st stay ho e your cap insi caution or ju h it w r. d he ee ot oc your M away, so pr ber to listen to em m re s ay it. And alw
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Placentia Bay Sea Horse osus
Hippocampus tractu
Features Distinguishing Sea Horse The Placentia Bay and head has the upper body a short g tin of a horse, spor e neck, th of ck mane at the ba sharp d an es ey large black long, and fangs about an inch fish. Its huge the lower body of a with thick fur paws are covered hooves simiand end in broad horse, but lar to those of a ng. While mi webbed for swim ance, it ar pe ap frightening in reat to th us rio se does not pose a attack when food sailors, but may d. urces are threatene
so
acentia Range Primarily Pl
ng and other small
Typical Diet Herri
ar Great Paradise.
Bay, last spotted ne fish.
tia Bay found r men from Placen fou , 00 19 In s te g monster” that Historical No ugly, mouth frothin n “a by ed nt ro nf their boat. It prothemselves co lete destruction of mp co e th on up t ten nding splinters of seemed in und on the craft, se po d an ll pu and , aw gn ceeded to with axes and oars, rmen fought back he fis ed e sh Th ni va g. t in as fly wood e the be over an hour befor for isim ted is las e rse ttl Ho ba a the Bay Se waves. The Placentia e ied th od or blo e e lpi th ke h ath tis ne be such as the Scot s, re atu cre ke -li lar to other horse Welsh Ceffyl Dŵr.
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Crust Man
Homo panem
shape of an res Crust Man takes the Distinguishing Featu He carries a s. eye big and arms, and two s leg g lon h wit n ma y ugl powers is st Man’s exact range of sack upon his back. Cru to enter any oured to have the ability unknown, but he is rum to fall out, or are asleep, cause teeth bedroom where children wl after the supernatural power to cra even endow crusts with the them. person who does not eat guage Archive rsity’s Folklore and Lan Range Memorial Unive least 24 comat m fro the Crust Man contains references about luding Twillparts of the province, inc munities in many different He prefers to Lord’s Cove and Buchans. ingate, Brunette Island, with access to outside of town limits, live in the hilly regions ngsters. caves for storing stolen you plemented by marily on margarine, sup Typical Diet Lives pri nt child. the occasional disobedie lized in the Crust Man was immorta Historical Notes The Bishop’s Cove: following folk poem from bread-crust man “Oh I’m the ghost of the enever I can I scare young children wh to another I scare them all from one ts and listen to mother.” Who do not eat breadcrus
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Old Smiley Risus gargantua
Distinguishing Features At first glance, Old Smiley generally appears in a form that is indistinguishable from that of a normal human being. When the creature smiles, however, its lower jaw unhinges, the smile spreading from ear to ear, to reveal row upon row of tiny, sharp, shark-like teeth. Range Western side of Trinity Bay. ntickles, river mint (for Typical Diet Spring water, spa better breath) and fear. n if this figure is a ghost or Historical Notes It is unknow reported in the early 20th a type of fairy creature, but it was man who had a run-in with century to a local minister by a n of Trinity, Trinity Bay. it while walking towards the tow behind him on the path The man had seen a stranger far of water. When he looked and stopped to drink at a pool reflecdown into the water, he saw the ents mom tion of the stranger who only ance. dist the in before had been far off hed his flas r nge stra the When he looked up, ing the man vinc con ng, ishi van re terrifying smile befo in. to never walk that path alone aga
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Red Eyes
Oculus vermiculus
Distinguishing Features Red eyes. Only appears at night. Small but spooky. Range Glovertown area, with most sightings reported at the abandoned 1923 ruin of an old concr ete pulp and paper mill constructed by the Terra Nova Sulphite Company. Typical Diet Cement dust, shadows and teenagers doing things they should not. Historical Notes Stories that someone had died during the mill’s construction began to circulate in the 1950s. One rumour spread that a worker had fallen into a vat of lead; later tales said that a man had fallen from a tower or had been buried alive in concrete. Some locals maintain that the man’s red eyes haunt the plant, and that if you dare to visit, you might encounter Red Eyes following you around. While Red Eyes is a highly localized species, he is possibly related to Cement Sam who haun ts the Deer Lake Dam, and the Riveter who haunted the SS Great Eastern, all of whom were entombed alive.
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Springlegs
Prodigium ferventis
Distinguishing Features Hum an-shaped with unusually long legs, usually seen wea ring a dark suit coat and high boots. Range Bonavista Peninsula, cent red around Elliston and Little Catalina, with a possible sigh ting in the Rabbittown area of St. John’s in the 1930s. Typical Diet Bread and molasse
s; sugar candy.
Historical Notes The Springl egs is an intriguing creature, either formed directly from the collective energy generated by mass panic, as an offshoot of local fairy species, or possibly a descendant of Springheeled Jack, who terrified Victorian-era London. The Springlegs was known to bound around with great leaps, as if it had iron springs for feet. Equally at home in the woods or jumping from rooftop to rooftop along Merrymeeting Road, the Springlegs can be identified by its highpitched, sinister laugh. Bystanders should beware of flying sparks caused by its supernatural leaping.
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Traverspine Gorilla rspinus
Pseudogorilla trave
rk-haired, gorillaatures A large, da Fe g in ish gu in st Di resembling a shaggy fringe of white hair ), like creature, with a equally large teeth large mouth (with d an el he e th mane. It features a at rrow and 12-inch feet, na It s. toe d de human-like hands en dun into two broad, ro forking at the front ent of its footes, and from the ind tre r de un sts ne its makes ll over 500 pounds. prints may weigh we ador
Range Central Labr
, grubs, insects and
Typical Diet Roots
flummies.
pine River, a d after the Travers me Na s te No l ica Histor this beast has ver (Grand River), Ri ill ch ur Ch of y tributar rassed the Michelin on since 1913. It ha d-an off r ed ott sp been rs. Michelin fired he winters until old M o tw for en bin be ca s ha ily It fam g it. , potentially woundin gun at the ape-man ch with caution. oa pr ap so b, es as a clu known to use branch
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Uniped
Skiapodes vinlandia
ghly human-sized, with only one Distinguishing Features Rou . The Norse referred to the Uniped leg ending in one jeezly big foot ellers report that the Uniped may as an einfĂŚtingur, and other trav an back and use its giant foot as sometimes lie down upon its ed. umbrella. Warning: May be arm la, though in historical times may Range Great Northern Peninsu d. have spread as far as the Holy Lan d and Viking tears.
Typical Diet Wild grapes, mea
has not been spotted in several Historical Notes The Uniped der of Norse centuries, but is linked to the mur the son of n, ksso explorer Thorvald Eric of Greenrer ove disc the Eirik the Red, ky. While Luc the Lief of ther land, and bro a group exploring Vinland circa 1009 AD, ng glitterof Norsemen spotted somethi . It proved ing on the far side of a clearing bounding e cam to be a Uniped, which rvald was Tho re down towards the ship whe shot an ped Uni The sitting at the helm. s groin, ing’ Vik nate ortu arrow into the unf rwards. afte n soo died d rval and poor Tho h. roac Do not app creatures, If you have spotted one of these l oddities gica or know of other cryptozoolo st Dale lori folk tact in your area, please con tedaun @h info at Jarvis immediately hike.com.
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food & leisure the everyday gourmet
Carrot Cake
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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.
www.downhomelife.com
People often say to me they could
never be baking all the time because they’d be too tempted to eat too many sweets. And I always reply that the funny thing is that when you’re around baked goods all the time, you feel less tempted to overindulge simply because they become part of the scenery for you. Usually, the occasions I make something new or something I haven’t made in a while are when I simply must have a serving for myself. There are a couple of exceptions. I never get tired of my scones (even though I made about 15,000 of them this summer!). My coconut cream pie is another – light and barely sweet with flaky pastry (I’ve been making it since 1995, and I promise that recipe soon). I’ve been perfecting my carrot cake for nearly four decades, and I have to say, I have never tasted one that I like better than my own. It might be the only dessert I make that I’m unwilling to share my slice. I will unapologetically sit down and slowly savour every morsel, with perhaps only a most fleeting pang of guilt that I didn’t offer anyone a forkful. I’m not gonna lie, or apologize… it’s a bit of a process. There are a few steps that I think make my carrot cake exceptional. I toast the walnuts, plump the raisins and grind the spices from whole. If you don’t have a spice mill (or coffee mill), I’ve provided alternative measurements for ground spices. My frosting is a little different, too. I begin with Italian buttercream frosting (that’s the one where you boil a sugar syrup that you pour into whipping egg whites, and then carefully incorporate the butter), and then I add cream cheese. It makes for a gorgeous frosting that delivers that tangy cream cheese flavour, but with a lighter texture, less sweetness, and better piping and holding power. You will need a candy thermometer. A stand mixer will make the frosting process a lot easier – but it can be done with a hand mixer if you can recruit a volunteer pair of hands. October 2019
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Carrot Cake 1 cup walnuts 1 cup golden raisins 3 (3") cinnamon sticks (or 5 tsp ground cinnamon) 3/4 tsp allspice berries (or 1 tsp ground allspice) 1/3 tsp whole cloves (or 1/2 tsp ground cloves) 1/2 a whole nutmeg, finely grated (or 1/2 tsp ground nutmeg) 1 tsp ground ginger 1 tsp ground cardamom 3/4 cup vegetable oil
1 3/4 cups white sugar 4 eggs 1 tsp vanilla 1/4 tsp almond extract 2 cups flour 2 tsp baking powder 3/4 tsp baking soda Pinch salt 3/4 cup water 1 1/2 cups grated carrot (on largest shredding side of a box grater)
Preheat oven to 350°F and prepare two 8-inch round cake pans. Spray them with nonstick spray and line each with a round of parchment paper. Spread walnuts on a parchment-lined sheet, toast 5-8 minutes until fragrant and beginning to brown a little. Remove from pan to cool and then chop medium coarse. Soak raisins in hottest tap water to allow to plump. Combine whole spices in a spice mill and grind until fine. (Cinnamon can be a little hard; run it through a sieve to remove any unground bits.) In a large mixing bowl, hand whisk oil, sugar, spices, eggs, vanilla and almond extract until incorporated. In a separate small bowl, dry whisk to combine flour, baking powder, baking soda and salt. Add the flour mixture and water to the large mixing bowl; use a silicone spatula or wooden spoon to combine wet and dry. Add drained raisins, chopped toasted nuts and shredded carrots. Stir to combine. Divide mixture evenly between prepared pans and bake for 35-40 minutes, rotating pans halfway through the baking to ensure even doneness. Cakes are done when an inserted toothpick comes out clean. Allow to cool 5 minutes before inverting onto cooling racks. Allow to cool completely. 104
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Cream Cheese Italian Buttercream Frosting 2 cups white sugar, divided 1/2 cup water Pinch salt 6 egg whites 1 1/2 cups unsalted butter, cut into 2-inch cubes and allowed to come to room temperature 1/2 cup vegetable shortening
1/2 tsp vanilla extract 1/4 tsp almond extract 500 g cream cheese (full fat, room temperature – two 250 g packages), cut into 2-inch cubes 1 tbsp lemon juice 1 cup (or so) toasted coconut, if desired, for garnishing the sides
Clip a candy thermometer to a medium-sized saucepot. Add 1/2 cup water and 1 1/2 cups sugar. Boil until it reaches 240°F. Meanwhile, in a stand mixer fitted with whisk attachment, on high speed, whip egg whites with a pinch of salt until they become frothy. Slowly add remaining 1/2 cup sugar and whip on high speed until light and fluffy. When sugar syrup reaches 240°F, remove thermometer and remove pot from heat. Drizzle hot syrup down the side of the mixing bowl slowly, avoiding the whisk (so it doesn’t spatter and burn you), while you continue whipping on high speed until frosting is fluffy and firm. Keep whipping until sides and bottom of mixing bowl are no longer warm. Then, still on high speed, slowly incorporate butter cubes, one at a time. To be sure cubes aren’t too cold to mix in properly, squeeze one between your fingers and make sure it squishes without too much resistance. If it’s still cold, either wait longer or carefully microwave to soften it, but be sure not to melt it. Butter temperature is important for
buttercream. If melted or too cold, your buttercream could separate or curdle. Continue until all the butter, and then the shortening, is incorporated. The meringue will deflate a little; this is normal. It helps to stop the mixer every so often and scrape down the sides. Whip in the extracts. Stop the mixer, lower the bowl and remove 2/3 of the buttercream to another bowl and set aside. Incorporate the cream cheese the way you did the butter into the remaining 1/3 of the buttercream. Add the lemon juice. Then, in three or four additions, add back the buttercream you removed and beat together after each addition until fully incorporated and fluffy. If it’s warm in your kitchen, you might need to refrigerate the frosting before icing the cake. Frost the middle, top and sides of the cake, reserving some of the frosting to place in a piping bag to add some flourish to the top, if you like. I sometimes press toasted coconut into the sides of the cake. This is optional. Refrigerate a couple of hours to set the frosting. Cut into 12 or 16 wedges and enjoy.
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food & leisure
Edible marijuana products
–
baked goods, so to speak – are set to become legal in October, with public availability expected by December. For all of you who remain weed-curious, but don’t want to inhale smoke or swallow a pill to get your buzz on, this is what you’ve been waiting for. While details on product availability remains somewhat foggy – we’re not sure if there will actually be legal pot brownies for sale – companies like Canopy Growth, the parent company of weed retailer Tweed, has stated that they will have THC-infused chocolates for sale, as well as beverages. The choice to make mind-altering chocolates is somewhat apt, as Canopy Growth’s head offices in Ontario are in the former Hershey chocolate factory. With a bit of retooling and renovation, they are now putting the former candy factory to a, ahem, higher purpose. But aside from there being chocolates, the company is keeping exact details under wraps. 116
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“Taking more because you don’t feel the effects can lead to the unpleasant experience of getting too high once the edible’s effects do kick in.” In St. John’s, NL, licensed cannabis retailer Healthy Vibe has met their share of first-time consumers. Although some of these customers may be old enough to remember the 1960s, they didn’t get “the ’60s experience” and, with legalization, they are now wanting to try cannabis. Salesperson Ainslee Gosse helps these customers with a gentle, understanding approach. For a first-timer trying a cannabis edible, she says a cautious, slow approach is best – in part because it takes an hour or more to feel the effects of edible cannabis. Taking more because you don’t feel the effects can lead to the unpleasant experience of getting too high once the edible’s effects do kick in. “The first time, if you get an edible, cut it in half and see where that takes you,” she says. The next time (not the same day) you can judge the effects and adjust your dose accordingly. The way cannabis affects a person depends on several variables, including how your body metabolizes cannabinoids. Every person is different, and it’s important to remember that recreational use is about enjoyment: if it doesn’t feel good, don’t do it, and definitely don’t judge your consumption amounts based on another person’s consumption level. “People’s experiences with it are different,” says Ainslee. Cannabis comes in two strains: indica and sativa. The sativa strain www.downhomelife.com
tends to be more cerebral, while indica affects the body. If you’re prone to anxiety or nervousness, indica may be a better option, says Ainslee, adding that this advice is meant purely for recreational enjoyment, not as medical advice. As for the feeling of a cannabis high, it can be a bit hard to describe to the inexperienced. “It’s hard to explain it,” says Ainslee. “If it’s sativa or indica you’re going to get a completely different feeling. If it’s indica, you’re going to get a heaviness in your limbs; you’re probably not going to want to do a whole lot. I find with edibles, it really knocks me out. If it’s an indica, it makes me want to sit on the couch. The sativas are a more cerebral sort of deal, so it’s more in your head than it is in your body.” Healthy Vibe is a recreational cannabis retailer, but many of their customers are looking to cannabis for its purported therapeutic benefits. If you fall into this category, it’s best to ask a medical professional about how cannabis products may alleviate what ails you. The two common acronyms you’ll hear when talking about cannabis are THC and CBD. THC is the psychoactive component of cannabis – the stuff that gets you high. CBD is non psychoactive and is marketed as a way to reduce pain, amongst other things. If you eat a bit of CBD-only edible, you won’t get high at all. October 2019
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* Valid in Canada on a 1-year term. Total inc. taxes, postage and handling: for residents in NL $39; AB, BC, MB, NU, NT, QC, SK, YT $40.95; ON $44.07; NB, NS, PE $44.85. US and International mailing price for a 1-year term is $49.00. ** Valid in Canada on a 3-year term. Total inc. taxes, postage and handling: for residents in NL $99; AB, BC, MB, NU, NT, QC, SK, YT $103.95; ON $111.87; NB, NS, PE $113.85. US and International mailing price for a 3-year term is $140.00.
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reminiscing
Our Lost Monuments by Chad Bennett
Newfoundland fed half the western world
for half a millennium. In 1815 alone, we delivered approximately 122 million pounds of fish to market – nearly 12 pounds for every man, woman and child then living in Great Britain. And that staggering figure doesn’t include the fish taken by the fleets of Spain, France, Portugal etc. In monetary terms, per capita we earned between 12 to 15 pounds sterling for the British Empire. In comparison, the highest earning American colony, South Carolina, earned only four pounds sterling and they used slave labour. So where are the monuments to that past?
William Faulkner wrote, “The past is never dead. It’s not even past.” It can, however, be difficult to see the way in which it’s carried forward. Most of our centuries have faded to fallow fields, lost orchards and forgotten cemeteries. To discover one monument, which speaks louder than others, we head back to 1816 and to Poole, Dorset, England. The Poole quay thrummed with the energy of Newfoundland. Eighty per cent of all residents were employed supporting the Newfoundland trade, from the tanners to the anchor smiths. On nearby High Street, 136
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Christopher Spurrier stood in front of the Beech Hurst building, built in 1798 by one of the many Newfoundland merchant princes. “I will do better,” he thought, scuffing his feet over the pavement just a few times for luck as he made his way over to his carriage. Luck ruled Christopher Spurrier’s life; it was his joy, his madness and ultimately his undoing. Christopher inherited one of the largest fortunes in South West England. His grandfather, William Spurrier, four times mayor of Poole, amassed vast holdings including the Upton Estate: 930 acres previously 1-888-588-6353
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The Poole quay thrummed with the energy of Newfoundland. Eighty per cent of all residents were employed supporting the Newfoundland trade, from the tanners to the anchor smiths. owned by the most powerful people in England. Everything was paid for with Newfoundland earnings. Christopher spent with the risk and abandon of a man at war with his own reflection. At a whim he purchased 500 acres in nearby Compton Abbas, had a major public highway moved miles from his property just to impress his father-in-law, and gambled the most grotesque sums of money on anything and everything. He also began building a massive country house on his estate, called Upton House. Parklands were created, as well as walled gardens. If a hill was in the wrong spot, the hill moved. Maybe the Queen would have thought it a lovely, cozy home, but to everyone else it was lavish and palatial in the extreme. Butlers, valets, footmen, maids, cooks – the full English family country seat to last forever. Christopher Spurrier first ran for office in 1818, despite his father-inlaw’s attempts to buy him off, wanting the position for himself. Spurrier would lose this election, but not without torpedoing his father-inlaw’s campaign at a cost of a sizable fortune. Thankfully, for Spurrier, he 1-888-588-6353
had other fortunes to spend. In 1820 he ran again. If it was money they wanted, he would make sure that everyone choked on it. He sold his Compton Abbas estate, mortgaged Upton and drained his bank accounts. He bet everything to win. Did he scuff his feet along the pavement before the vote? Did he rub a lucky coin? It’s unknown, but his luck held and he won. He would stand as the member for Bridgport in the British Parliament. A vast estate, a dream country house, incomes best described as torrents of money, and now he had a position of power. Christopher Spurrier, in this brief window of time, had it all. But the ground was shifting beneath his feet, and no amount of scuffing the pavement would set it right. The back rooms of politics were churning. Someone, possibly a political rival, but much more likely his father-in-law, wanted him gone. Either way, Spurrier was made the subject of an opposition petition of bribery. These charges originated within Parliament itself. This was a personal attack. On the 20th of June October 2019
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It is said that while entertaining guests, Spurrier cracked open a walnut and two maggots fell out. Right then and there, Spurrier bet his household silver and last remaining silver teapot on a race between the two maggots. 1820, Spurrier was voted out of Parliament (including by members of his own party), removed from office after only six months. It is darkly comic that the charges against Spurrier were ones of bribery, as money undoubtedly needed to change hands to make it happen. The fall had begun with no lack of speed. Spurrier departed for France, where his gambling and excess increased a hundredfold. If money had been his life’s blood, he hemorrhaged as though speared through the back; the damage was done. Year over year spending increased, already greatly in excess of earnings. Yet in 1825, Christopher Spurrier built a west wing addition to his Upton estate. Whether in defiance or denial, it would be his last stand. He held out for another three years. But in 1828 the debts shifted, sands moved and the ground began to swallow him up. Spurrier sold the furniture, the paintings, the porcelain, before finally selling Upton Estate itself. It is said that while entertaining 138
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guests, Spurrier cracked open a walnut and two maggots fell out. Right then and there, he bet his household silver and last remaining silver teapot on a race between the two maggots. Did he believe even then that luck would save him? It didn’t. Christopher Spurrier lost everything and, in 1876, he died penniless. Upton House, however, would go on with a succession of new owners – lords, barons and princes – enduring to become a monument not to the partly grotesque, partly tragic figure of Christopher Spurrier, but rather to Newfoundland’s forebears. Upton House is today Upton Country Park, opened to the public and truly one of the most striking monuments to the industry and ingenuity of our blood. Upton House is only one of dozens of such lost monuments to be found throughout southwest England and southeast Ireland. This has been a re-imagining based on real events. Sources Prowse: A History of Newfoundland; Major: As Near to Heaven by Sea, Upton Country Park) 1-888-588-6353
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Puffer Jackets
Ladies’ Black #77749 | Ladies’ Teal #77763 | Adult Black #77756
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PRICES IN EFFECT FOR OCTOBER 2019
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FOR MORE SELECTION VISIT: www.shopdownhome.com
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pg. 34
The Heart’s Obsession - An Intimate Biography of Newfoundland Songstress Georgina Stirling - T.E. Cianciulli and C.D. Evans #77945 | $24.95
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GREAT GIFT IDEAS!
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Santa's Sleigh is on its way to Newfoundland: A Christmas Adventure Eric James/Robert Dunn - Hard Cover #60835 | $17.95
I Saw Santa in Newfoundland - J.D. Green, Nadja Sarell, Srimalie Bassani Hard Cover #75853 | $17.99
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3D Ornaments Mummer - 3” round #76316 Rowhouses - 3”x2.5” #76315
$6.99 each
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CODROY VALLEY FOR SALE
Near Howley West Coast
Bungalow with beautiful view of mountains & river. 3 Bed • Full Basement 2 Sheds • 11.5 Acres
1700 Sq. Ft. Home & 2200 Sq. Ft. Garage on 1 Acre, 2 Bed, 1.5 Bath, Electric & Wood
lorna-pike@hotmail.com Or 1-587-435-0587
$179,000
LAND FOR SALE Woody Point
Call 709-422-4590
FOR SALE BY OWNER
Bonne Bay
Beautiful view of the bay & Gros Morne Mountain • Water & Sewage Hook up • Sold as is
Contact 416-948-8191 For Sale House/Cottage Old Mill Road Goobies 3 bdrm 1.5 bath. Fully developed basement. Shed on property. Electric heat with propane fireplace. Artesian well. $174,000
709-427-6906
Building in Town Square Gander, Newfoundland 1st Floor, Commercial 1700 Sq.Ft. 2nd Floor, Residential 1700 Sq.Ft. 2 bedroom apartment with separate entrance. More pictures on request
709-221-8757 709-424-0757 f.tizzard@nl.rogers.com
Discount Storage St. John's, NL
8x20 unheated storage units. 709-726-6800
Downhome Real Estate Ad prices start at $50 for a 1 column x 1 inch colour advertisement. This size fits approximately 20 words. The smallest size of advertisement with a picture is $100 for a 1 column x 2 inch advertisement.
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FOR SALE
GLENBURNIE • BONNE BAY
House & Land, Furnished, 6 Room Bungalow, $67,000 For further info contact:
709-634-7492
Waterfront Property
One story ranch/colonial style home. Beautiful view of Halls Bay. 3 bdrm, living rm, kitchen/dinette, family room, 4 pc. bath, garage/workshop, basement, large verandah, patio, beautifully landscaped. 2700 sq. ft. total. Exceeds R2000, Electric heat , propane fireplace, water softener, HRV w/HEPA filter, hardwood flooring, new built in appliances, plus more. Information package can be provided. $375,000 BAYVIEW ROAD • SPRINGDALE Pat or Carl: 709-673-2000 or cgillard@nf.sympatico.ca
November 2019 Downhome Ad Booking Deadline September 20, 2019
Marketplace
Announcements
Jenny Thornhill
Happy 40th Birthday It’s the happiest thing for every parent to see the healthy growth of their child. And the pleasure becomes unbounded when this child makes you feel proud of their success. We are so thankful to have a daughter like you. We wish you a very happy birthday, my child!
Love Mom & Dad www.downhomelife.com
October 2019
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Movers & Shippers A&K Moving Covering all Eastern & Western Provinces and Returning Based from Toronto, Ontario Discount Prices Out of NL, NS & NB Newfoundland Owned & Operated 35 Years in the Moving Industry
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Moving you from Ontario and Newfoundland... or any STOP along the way!
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November 2019 Downhome Ad Booking Deadline September 20, 2019 146
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1910photo Finish_0609 Photo Finish 8/29/19 9:23 AM Page 160
photo finish
A Quiet
Moment
Autumn is the season and the reason for this Cape Ray panorama that leaves us breathless. Wayne Osmond Cape Ray, NL
Do you have an amazing or funny photo to share? Turn to page 9 to find out how to submit. 160
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