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Fish Tacos! Recipe on p.102
Vol 31 • No 03
$4.99
August 2018
NL’s First Dark Sky Preserve
Interview with Kevin Major The Gory Story of Barber Poles
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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 Associate Editor Ashley Miller Assistant Editor Elizabeth Whitten Special Publications Editor Tobias Romaniuk Art and Production Art Director Vince Marsh Graphic and Web Designer Cory Way Graphic Designer Jeff Cave Illustrator Mel D’Souza Illustrator Snowden Walters Advertising Sales Senior Account Manager Robert Saunders Account Manager Barbara Young Account Manager Tiffany Boone Finance and Administration Senior Accountant Karen Critch Junior Accountant Marlena Grant Operations Manager Alicia Brennan Operations Manager, Twillingate Nicole Mehaney
Warehouse Operations Warehouse Operator Josephine Leyte Distribution Sales & Merchandising Joseph Reddy Sr. Customer Service Associate Sharon Muise Inventory Control Clerk Heather Lane Warehouse Associate Anthony Sparrow Retail Operations Retail Floor Manager, Water Street Jackie Rice Retail Floor Manager, Avalon Mall Carol Howell Retail Floor Manager, Twillingate Donna Keefe Retail Sales Associates Crystal Rose, Emma Goodyear, Ciara Hodge, Lauren Courage, Jonathon Organ, Megan Thomey, Nicole French, Elizabeth Gleason, Janet Watkins, Melissa Wheeler, Drew Ennis, Rebecca Ford, Darlene Burton, Natalie Engram
Subscriptions Sr. Administrative Assistant Amanda Ricks Customer Service Associate Michelle O’Toole Founding Editor Ron Young Chief Executive Officer / Publisher Grant Young President Todd Goodyear 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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paint the town
Contents
AUGUST 2018
52 A World of Good An interview with General Brian Peddle, Norman’s Cove native and now global leader of The Salvation Army Janice Stuckless
72 The Regatta Boats How they evolved over 200 years to modernize and, at the same time, preserve tradition Tobias Romaniuk
86 State of the Art All eyes will be on Botwood as the Global Mural Conference comes to town. Ashley Miller
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winning heritage www.downhomelife.com
92 Park in the Dark Why preserving the night sky is important for both astronomers and animals Elizabeth Whitten August 2018
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Contents
AUGUST 2018
homefront 10 I Dare Say A note from the editor 11 Contributors Meet the people behind the magazine
12 Letters From Our Readers Birthday wishes for Downhome, a thankyou to hospital volunteers, and Newfoundland dogs steal the show
12 reading & writing
22 Downhome Tours Explore Thailand with Downhome
24 That’s Amazing Wild news from around the world
26 Life’s Funny Funny Train of Thought Chris Duncan 27 Say What A contest that puts words in someone else’s mouth
28 Lil Charmers Farm Friends 30 Pets of the Month Berries &
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trendy tracks
Buddies
32 Blast from the Past Remember Neighbourhood Stores?
34 Why is That? Where did the iconic, striped barber pole come from? Katherine Hudson 36 Reviewed Denise Flint interviews Kevin Major and reviews his latest book, One for the Rock. 4
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berry barkers 1-888-588-6353
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40 cool contest
38 What Odds It’s a dog’s life for Paul Warford, but for how long? 40 Iceberg Photo Contest It’s our “coolest” contest of the year!
features 46 It IS Easy Being Green Simple tips for reducing your environmental footprint
48 Powered by Nature An innovative device developed right here is prized by outdoors enthusiasts around the world. Elizabeth Whitten
58 Catch and Relief Changes to
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outdoor tech www.downhomelife.com
salmon fishing regulations are being applauded by conservationists and derided by anglers. Todd Hollett
64 Sure Shots Featuring photographer Mark Gray August 2018
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Contents
AUGUST 2018
102
pondside snacks
explore 70 What’s on the Go Exciting events happening in Atlantic Canada
82 come on home
80 10 Ways to Celebrate the Royal St. John’s Regatta 82 Come Home to New Perlican Baccalieu Trail town beckons former residents. Elizabeth Whitten
96 Stuff About… What do Gordon Pinsent, Walt Disney and starfish have in common?
98 Hare Bay Adventures A new tour company offers excursions on land and at sea. Ashley Miller
96 star gaze
food and leisure 102 The Everyday Gourmet Regatta Food Andrea Maunder
106 Everyday Recipes 8 pesto dishes 6
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130 Earhart excitement
114 Down to Earth Back to Gardening Basics Ross Traverse
reminiscing 118 Flashbacks Classic photos of people and places
119 This Month in History A Sanatorium for St. John’s
120 Between the Boulevard and the Bay Downhome Places Ron Young 124 Visions & Vignettes Gnat, do About the cover Twillingate photographer Julian Earle captured this unique perspective of an iceberg that drifted by his hometown a few years ago. See more awe-inspiring iceberg photos on p. 40, plus find out how to enter your own images in our “coolest” contest of the year!
Cover Index Fish Tacos! • 102 200 Years of Regatta Boats • 72 Scotties Chips & Jaw Breakers • 32 Icebergs • 40 NL’s First Dark Sky Preserve • 92 Interview with Kevin Major • 36 The Gory Story of Barber Poles • 34
you mind…Fin Keels? Harold N. Walters
130 Amelia Earhart in Newfoundland Determined to set a new flying record, Amelia heads to Harbour Grace. Heather Stemp
136 Mail Order 143 Real Estate 144 Marketplace 148 Puzzles 160 Photo Finish
www.downhomelife.com
August 2018
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homefront lil charmers
Farm Friends Moove a Little Closer
The littlest cow whisperer, Annalise, visits her Poppy Gulliver’s farm in the Goulds. Mandy Gulliver-Brown St. John’s, NL
Shepherd in Training Young Henry tends to the flock at Sandy Cove on Fogo Island, NL. Mary Willmott Marystown, NL
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My Little Pony Cassie Thorne is tickled pink to meet a new friend in the Codroy Valley, NL. Joyce Meade Port aux Basques, NL
Couple of Kids Paisley Herridge greets a friendly goat in Tides Cove on the Burin Peninsula. Alisha Power Marystown, NL
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August 2018
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homefront
pets of the month
Dog Tired Abbie is all tuckered out after a day of picking partridgeberries. Connie Cole Bonavista, NL
Berries & Buddies Fruit Fetcher This cute pooch is hoping to exchange these blueberries for biscuits. Nancy Osmond Paradise, NL
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Sniffing Out Sweets Birchy’s nose always leads straight to the raspberry patch. Hannah Lane Gander, NL
Blueberry Fields Forever Keani takes it easy while her owner picks berries. Amanda M. Kelly Fox Harbour, NL
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August 2018
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features
Changes to salmon fishing regulations in Newfoundland and Labrador this year are being applauded by conservationists and derided by anglers. Wildlife technician Todd Hollett wades into the issue for us.
EVERY SUMMER many Newfoundlanders
and Labradorians head out to our fine scheduled salmon rivers hoping to bring home the king of the game fish, the Atlantic Salmon (Salmo salar). In the past, fishers were permitted to catch and retain six salmon per season, and anglers were permitted to catch and release fish providing they had one valid tag. However that has changed this year, and the changes have created a stir. Earlier in 2018, Fisheries and Oceans Canada (DFO) and the Newfoundland and Labrador Department of Fisheries and Land Resources implemented new regulations designed to conserve and protect declining salmon numbers. This season, all scheduled rivers in insular Newfoundland are open to angling from
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Todd Hollett photo
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June 15 to September 7, and Labrador region rivers from June 15 to September 15. Regulations allow the retention of one salmon on all rivers that currently allow retention up until one hour after sunset on July 30, with a midseason review deciding the management approach for the remainder of the summer. There are also limitations placed on catch and release fishing: fishers are limited to three fish per day, and a maximum of 10 fish per licence, for all rivers. In previous years, licenced anglers could retain salmon caught in nonscheduled waters, provided they had a valid retention tag; this year retention is not permitted in these areas. These new regulations will help ensure that fishing practices are regulated and conducted in a safe, sustainable manner. Meanwhile, resident licence fees are lower this year. In the past, resiwww.downhomelife.com
dents paid $23 plus HST and a $3 vendors fee per licence; this year residents pay $5 plus HST. Non-residents will continue to pay $80 plus a revised vendor fee of $5. The provincial minister of Fisheries and Land Resources Gerry Byrne stated in a recent press release, “This salmon season we encourage anglers to get out and enjoy the activity they love while maintaining a strong and vigilant presence on our province’s rivers. We remind anglers engaging in catch-and-release activities to use safe and sustainable practices to ensure salmon survival.�
DIFFERENT STREAMS OF THOUGHT Many salmon conservation groups are applauding the new management measures. The Atlantic Salmon Federation (ASF) has called it an August 2018
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10 Amazing Salmon Facts
Mature female salmon carry 22% of their body weight in eggs. For every million eggs spawned, one albino fish is produced. Salmon are one of only 87 species of fish that migrates between salt and fresh water. Largest Atlantic salmon caught in North America weighed 25 kg (55 lbs). Salmon will swim up to 4,000 km (2,500 miles) to feeding grounds. Wild Atlantic salmon lose all their teeth and grow new ones when they return to freshwater from the ocean. The scales of a salmon can specify its age, and when and how many times it migrated. Salmon have a really strong sense of smell and use it to guide them near shore as they ascend a river. No one is certain how salmon navigate at sea, but they may use the earth’s magnetic field. Large salmon weighing more than 23 kg (50 lbs) can be more than 20 years old.
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effective response to significant population declines. “DFO has taken a proactive approach to risk management for the 2018 salmon angling season,” said ASF president Bill Taylor in a public statement. “We don’t know what will transpire this year, and by limiting the recreational harvest to a single fish until a mid-season assessment, DFO has made a decision in the interest of conservation.” Adds Steve Sutton, ASF coordinator of community outreach and engagement, “DFO’s plan strikes a balance between the need to take a cautious approach, the need to keep anglers engaged and the need to support jobs associated with the fishery in rural Newfoundland and Labrador.” The Salmonid Association of Eastern Newfoundland (SAEN) called it a very difficult, but necessary decision. There are anglers who feel that the catch-and-release fishery should have been stopped completely. When interviewed, Amos Hollett, an avid fishermen for 20 plus years, stated that he had personally seen dead and dying salmon float down the river after being incorrectly released or “played-out” to exhaustion. Another angler has witnessed eels, a natural predator of fin-fish, kill and eat salmon that were injured or tired from being caught, hauled ashore and released back into the river system. Still there are anglers who express support for catch-and-release, stating that they believe the salmon can easily handle proper catch-andrelease fishing. Some go so far as to say that catch-and-release is the only 1-888-588-6353
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In addition to lowering the number of salmon that may be retained, there are also limitations on catch and release fishing this year: three salmon per day and a maximum of 10 per licence for all rivers. Todd Hollett photo
hope for the future. I personally have mixed feelings for catch and release. I agree that the practice does indeed keep anglers on the rivers, which helps prevent poaching; however, I have seen salmon released by anglers that have died in the river due to mishandling, poor catch-and-release practices and salmon being driven to exhaustion because of being caught, not landed quickly enough and released before they are ready.
SALMON BIOLOGY AND ECOLOGY The Atlantic salmon is in the family Salmonidae. A native game fish of the northern Atlantic Ocean and rivers that flow into it, Atlantic salmon have been introduced to the north Pacific Ocean. Young salmon www.downhomelife.com
spend one to four years in their natal river before heading out to sea. They are referred to by many different names, including bay salmon, black salmon, caplin-scull salmon, Sebago salmon, silver salmon, fiddler and outside salmon. At different points in their development they are known as parr, smolt, grilse, grilt, kelt, slink and spring salmon. Individuals that call freshwater systems their permanent home are called landlocked salmon or ouananiche. They are the largest fish of the genus Salmo, with adults averaging 71-76 cm (28-30 in) in length and 3.6-5.4 kg (7.9-11.9 lbs) in weight. They can be much larger if they spend four or more winters foraging at sea. The record weight is from an individual netted in Scotland in 1960, weighing 49.44 kg (109 lbs). The longest on record was caught in August 2018
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Norway in 1925 and measured 160.65 cm (63.25 in). The colouration of young fish does not match the adults. While living in freshwater systems, they have blue and red spots on a silvery background. When they are large enough (15 cm or 5.9 in) the parr smoltify, changing from stream-adapted camouflage to sea adapted with shiny sides. At maturity, they develop a silver-blue sheen. When reproducing, the males take on a slight green or red colouration. The fins, except the adipose fin, are bordered in black. Juvenile salmon eat tiny invertebrates including caddisflies, blackflies, mayflies and stoneflies, eating small fish as they mature. Adults are more aggressive feeders, taking Arctic squid, sand eels, amphipods, Arctic shrimp and sometimes herring. Salmon are anadromous fish: they undergo their greatest feeding and growth in saltwater, but return to spawn in native streams and rivers where the eggs hatch and juveniles grow through distinct developmental stages. Landlocked salmon carry out all life processes in freshwater systems. The first phase of development is known as alevin – newly hatched salmon that stay in their breeding ground and use the remaining nutrients in their yolk sacs. The next phase is the fry, where they grow and go out in search of food. The final stage is parr, when they prepare to head downstream to the ocean. During these times they are susceptible to predation, with nearly 40 per cent of the young salmon being eaten by trout alone. The smolt’s journey to the ocean 62
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happens between March and June, when they are faced with a barrage of predators from humans to seals, birds, sharks, skate, cod and halibut. Dolphins have also been observed playing with dead salmon; however, it is unclear if they consume them. Once large enough, they change into the grilse phase and prepare to return to the same freshwater tributary they left as smolt.
DECLINE IN RETURNS Geoff Veinott, a DFO research scientist, states, “As scientists, we are deeply concerned. We’ve never seen anything like this. [First] 2016 was a low year [and] we sort of thought maybe that was it, that was the bottom. Then 2017 turned around and it was worse.” In 2017, 19 salmon rivers were monitored in this province. Eighty per cent of those rivers showed a decline of more than 30 per cent compared to average populations of the last five or six years. Veinott says researchers haven’t seen this steep of a decline since 1992, when a commercial salmon moratorium was introduced. “Declines of this magnitude are highly unusual, especially over such a wide geographic range; and again, this is the second year in a row this has happened.” It is not completely clear why Atlantic salmon populations have experienced such a drastic decline. Veinott says that only five out of every 100 smolts return after migrating to the ocean. “That’s where the loss is taking place: the juveniles going out are not returning. So www.downhomelife.com
mortality at sea is where we are losing our fish.” It appears that there are healthy numbers of juvenile salmon leaving the rivers, but fewer are returning each year. Heavy ice off the coast of the province last year could have possibly played a role in the declines. “When we have heavy ice, we tend to get later returns,” he says, adding, “When salmon are late, that’s usually not a good sign.” Open-net pen salmon farming and aquaculture can also pose a risk. There is evidence that escapees are mating with wild fish in southern Newfoundland and producing offspring. The longterm effects of interbreeding include a loss of genetic diversity, potential for genetically altered native populations, reduced local adaptation and negatively affected population viability and character. The loss of a large number of smolts to predation when leaving the rivers should also be taken into consideration. Recent reductions in capelin stocks may have significantly increased pressure on young salmon as many predators, including whales, seabirds and seals, may be turning to the smolts as replacement prey. A spokesperson for the ASF, Neville Crabbe, says that salmon are an indicator species of overall environmental health, and declines tell us a lot about climate change, ocean acidification and changing food webs. Meanwhile, Veinott warns, “We keep hitting lower and lower bottoms. So we may see a recovery in 2018, but the longterm outlook seems to be in a declining direction.” August 2018
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explore
Royal St. John’s Regatta Museum
How they evolved over 200 years to modernize and, at the same time, preserve tradition BY TOBIAS ROMANIUK
Tobias Romaniuk photo
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Feet strapped in,
oars ready, the teams of six rowers plus coxswain wait for the starting gun at the Royal St. John’s Regatta. It’s a scene that, with a few interruptions for war and whatnot, has played out for the past 200 years. For more than half that time, the race has looked remarkably similar to the way it does today, with sixrower teams in long, narrow boats reserved exclusively for Regatta practice, training and racing. www.downhomelife.com
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Tracing the Evolution of the Regatta Boats 1818-1843
Regatta race boats are the working boats of the day (gigs, jolly rigs, whaleboats etc.)
1830s-1840s Local Sam
Loveys builds boats for the St. John’s Regatta – but organizers are ordering boats from Halifax in an attempt to win the races. Loveys aims to design a boat that will best the Halifax-built boats, including the 36-foot Lucy Long, a model meant purely for racing.
1877
Fishermen from Placentia build a boat in their hometown, then walk to St. John’s with it on their shoulders. They win their race and walk back home, leaving the boat behind. (The story has grown to legend since then, and some versions have the men riding a cart or boat part of the way. Regardless of exactly how it went down, it was a remarkable feat.)
1881
Regatta racing boats continue to get bigger. The Dora is built, measuring 40 feet long and weighing 800 pounds.
Royal St. John’s Regatta Museum photo
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The boats used today, handmade from wood and coated in fibreglass and epoxy, are based on a design from the early 1900s. But there was a time before that when the boats looked quite different from the modern shells, and even from each other.
At Work & Play The 19th century was the waning of the golden age of sailing, and shipping was an important part of the St. John’s economy. This was before engines propelled boats – the first transatlantic steamship crossing happened after the first Regatta – so rowing was how sailors got to and from their ships, how they brought in fish, how they caught whales, and how people living in outports travelled their harbours. Rowing was part of daily life for the working sailor. And, like you would, the sailors wanted to know who was the fastest rower. So they raced, using whatever boat they had. The Regatta grew out of this workrelated competition, explains Regatta board of directors president Chris Neary during a recent chat in the Regatta boathouse office. The boats were the working boats of the day – punts, jolly rigs, gigs, whaleboats and even sailboats. “They were all working at this day in and day out. Anyone else at the time was like, ‘Who’s the best at it? Let’s go prove it. Let’s go down to the harbour, let’s go to Quidi Vidi Lake, let’s take these boats that we use every single day and let’s see who’s the best, the fastest at doing it,’” says Chris. From the first official Regatta race of 1818 until the 1840s, they raced 1-888-588-6353
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these work boats. In those days, the race was as much about the boat and its builder as it was the crew – perhaps even more so. The recorded history of the Regatta, available on the Newfoundland and Labrador Public Libraries (NLPL) website, tells of a rivalry between Halifax and Newfoundland builders. It leaves the impression that building a winning Regatta boat was a matter of Newfoundland national pride as much as it was about winning races. In the 1830s, boatbuilder Samuel Loveys was making boats for the Regatta, but they tended to be working boats. Race organizers at the time were ordering boats from Halifax in an attempt to win races. This didn’t sit well with Loveys, who took it upon himself to build a boat that would best the Halifax boats on the waters of Quidi Vidi Lake. (The Regatta started as a St. John’s harbour race, but by this time it had relocated to Quidi Vidi Lake.) Loveys based his new racing boat on the whaleboat, a double-ended design that generally held a crew of five rowers and a helmsman. Whaleboats were designed to be fast to keep up with whales. He named his boat the Ripple, and it was indeed a quick rower. But by 1843, the Halifax-built Lalla Rookh – a modified whaleboat design – was proving to be the better boat, with the Ripple placing second in every race against the Lalla Rookh that year. Loveys again took the challenge to his workshop, where he designed a longer, narrower boat intended purely for racing. He called his 36-footlong craft the Lucy Long. “This changed the style of boats used in our www.downhomelife.com
Royal St. John’s Regatta Museum photo
1895 Locals Bob Sexton (above
left) and H.H. Rendell design and build the 49-foot Glance, based on racing boats in England. It wins 13 of the 14 races it enters. The Regatta Committee requests they not enter the boat again, fearing loss of interest among spectators. The following year they remake builder Phil Mahoney’s boat, Iris, and again win the majority of races.
1901
Rendell and Sexton design and build the 50-foot Blue Peter. The boat is used to set a course record of 9:13 that would stand for 80 years.
1944 Sexton dies without
passing on his knowledge to another builder.
1948-1967
The Regatta Committee looks far and wide for the perfect racing shell. But boats ordered from as far away as B.C. and the U.K. don’t live up to Sexton’s Blue Peter.
1991, 1994
The Regatta Committee orders boats from Hudson Boat Works in Ontario. Built from plans for the 1901 boat Blue Peter, these wooden racing shells are still in use today.
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These Regatta boats in the boathouse at Quidi Vidi Lake are ready to launch on their big day. Tobias Romaniuk photo derby day forever,” states the NLPL’s Regatta history. “By the conclusion of the two-day event, Sam Loveys’ Lucy Long emerged as the fastest boat ever seen on the pond. It became the model which both local and Halifax builders tried to emulate thereafter.” For the next 50 years, the boats would follow Loveys’ design. Then everything changed again, thanks to H.H. Rendell, who borrowed the ideas of English racing boats and, partnering with boat builder Bob Sexton, produced the Glance, a 49-foot boat that ushered in the modern era of racing shells in the Regatta. In 1895, it won 13 out of the 14 races it entered, proving its superior design. Further proof of their boatbuilding mastery, the duo next produced the Blue Peter. 76
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The Blue Peter changed everything. Again. It was longer, at 50 feet plus a few inches, and it was faster than any boat yet seen on the lake. In 1901, the Blue Peter was used by the Outer Cove team to set a race record of 9 minutes 13 seconds. For the next 80 years, there was not another boat built, nor another team assembled, that could beat the time.
Building on History While the boats of today look the same as those rowed in 1901, the boats’ evolution continued. After Sexton died in the 1940s, the Regatta Committee looked elsewhere for boats. Although they were all of a similar low, long racing shell design, the boats immediately following Sexton’s were slower. The Regatta Committee ordered boats from various builders through the years whenever 1-888-588-6353
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The Royal St. John’ s Regatta racing shells have fixed seats (unable to slide) – a feature that was new to the Ontario company tasked with building them in the 1990s. Tobias Romaniuk photo they needed to restock their fleet. In the 1980s, the committee was once again looking to replenish their stock. One of its members, Terry Lindstrom, was a rower at the time and employed by the National Research Council. He was also interested in boats and woodworking. Now retired, Terry vividly recalls those days. There was, he recounts over the phone from his current home in Ottawa, a search for someone local to build wooden racing shells, but they couldn’t find anyone. The discussion turned to replicating an existing boat, and they settled on the Blue Peter, believing it to be the best racing shell ever produced. The 1901 boat, it so happened, was hung up in the rafters of the CLB Armoury. Terry brought it to his lab at work, where he built a jig for it and lifted www.downhomelife.com
the lines off the boat by hand. (Lifting lines involves carefully measuring an existing boat at various points and recording those numbers in preparation for making plans from which another boat can be built.) With a lines plan of the Blue Peter, the Regatta Committee then searched out a capable builder. Hudson Boat Works of London, Ontario, was eventually chosen. The company was already building winning wooden racing shells for Olympic teams. Today, they continue to make some of the world’s best racing shells for Olympic competition. Jack Coughlan, head of research and development at Hudson Boat Works, remembers working on the project, saying, “They wanted a boat that would last.” The Blue Peter, he says, was a good shape. The replicas were made in ’91 and ’94, and August 2018
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although they could have built a lighter boat, the Regatta Committee wanted the new boats to be as close to the original Blue Peter as possible in all aspects, including weight. Jack hired boat designer and builder Skip Izon, of Shadow River Boats, to oversee the build. The boat, they decided, would be built using thin sheets of wood (veneers) glued together with epoxy and covered in more epoxy and fibreglass fabric. The result looks like plywood, but isn’t. Skip, speaking on the phone from his workshop in Ontario, explains how the boats were built. First, he built a mould for the boats using the plans that Terry had drawn up. He remembers being impressed by the boat he saw in the plans. It was unlike boats he had seen before, he says, and the only racing shell he had seen with fixed seats. Using that mould, he laid four layers of mahogany veneer, offsetting the grain direction of each layer to maximize the hull’s strength. The 78
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shell was then sheathed in 10-ounce fibreglass fabric and epoxy. It’s a bit heavier than necessary, but knowing they had to hit a certain weight, Skip figured it made sense to have all the weight contributing to the strength of the boat. In keeping with the Regatta’s focus on tradition, the finished product was the same length, size and weight as the original. But there is more than just adherence to tradition at work here – the Blue Peter was, as Skip says, an impressive boat. At 50 feet, and made for a six-person rowing crew, it was a near-perfect match of length to potential speed. The top speed of any displacement hull – sailboats, canoes, punts and racing shells, among others – can be calculated with a formula that includes the waterline of the boat. For a given length of boat, there’s an optimum power needed to make it reach its potential top speed, after which the boat’s design begins to work against itself. For the power output of six rowers, 50 feet is about 1-888-588-6353
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The modern shells that now race on Quidi Vidi Lake are replicas of the boat that was used to set the 9:13 record way back in 1901. Courtesy stjohnsregatta.ca
right. “Whoever figured it out got it close,” says Skip, complimenting the skills of Sexton and reinforcing the wisdom of selecting the Blue Peter of all the boats to replicate. Once built, the boats were delivered to St. John’s, where Terry put them in the testing tank to compare the results to similar tests done with the original Blue Peter. They were incredibly close, says Terry. In testing, where they were towed by a controlled machine in calm water and ideal lab conditions, the replica boats had the same drag as the original Blue Peter, and the committee had verifiable, scientific proof that these boats were similar to each other and the Blue Peter. In theory, each of the boats that Hudson Boat Works built (12 in all) was exactly the same as the original Blue Peter, but there are small differences, given that each boat was made by hand, as opposed to being made by robots and popped out of a mould in a factory. Out on the water, 20-some years after they were built, each boat has www.downhomelife.com
idiosyncrasies that an experienced rower can identify, says Chris Neary, back in the office of the Regatta boathouse. But, practically speaking, these boats are the same as the ones rowed back in the early 1900s. From the early work boats to the work of Samuel Loveys to Bob Sexton and H.H. Rendell, to Hudson Boat Works and Skip Izon, Regatta boats evolved to become, first, the ideal shape for racing; then the ideal length for six rowers; and, finally, an evolution in materials that made a classic design into something durable. The result is a combination that allows that original record of 9:13, set in the original Blue Peter, to still mean something today. “In theory,” says Chris, “you’re rowing in a boat very similar to what your grandfather rowed in or what that 1901 team did. Even today, if a team comes down and breaks that 9:13, it’s still significant because it’s such a milestone. Even 100 years later, it’s still a note of pride and accomplishment to break the 9:13.” August 2018
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explore
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Support your favourite charity.
Many not-for-profit groups set up booths along the shore for one of their biggest fundraising events of the year.
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Enjoy the dogs. Lots of pets take in the Regatta with their families, and you’ll get to see (and probably pet!) all kinds of furry friendlies. Or bring your own dog to the lake or nearby dog park to make new friends.
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Happy reunions. The festivities bring in people from all over town, around the province and beyond, so it’s a great opportunity for a chance encounter with an old friend you haven’t seen in years!
Bouncy castles. Really, there aren’t many occasions in St. John’s that include so many bouncy castles in one place.
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tta.ca Courtesy stjohnsrega
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Regatta Roulette. You stay out late, you take your chances. Tuesday night is often the big party night, as townies hope the Regatta holiday goes ahead on Wednesday. Otherwise, they’ll have to suffer through the workday with a hangover (but the fun the night before could make it worth it!).
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The sales! While the Regatta is a St. John’s municipal holiday, in neighbouring communities it’s business as usual and often there are “Regatta Day sales” for those who would choose to celebrate the day with some shopping.
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Eat your way around the pond. Just thinking about all the food vendors and concession stands in one place can make the mouth water. From fries to cotton candy to pizza, and international cuisine to gourmet snacks – there’s a treat for every taste. Be a part of history. This year especially, as it is the 200th running of the Royal St. John’s Regatta, it would be cool to say you were there. To really steep yourself in the history, visit the Regatta Museum in the boathouse.
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Take advantage of public transit discounts. On Regatta Day only, Metrobus offers $1 rides to Quidi Vidi Lake from all over the city.
Enjoy the day your way. If you’re a St. John’s resident with a sunny day off, enjoy it on your patio with a BBQ, some beverages and a few of your buddies. August 2018
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everyday recipes.ca
Pesto is the simplest Italian paste that adds zing to so many dishes, from dips to pastas, chicken to fish, and much more. You’ll want to clip and save this first recipe for a basic pesto. You’ll quickly discover it has so many uses!
Pesto 1 cup pine nuts, toasted and cooled 3 pkg fresh basil (all leaves, no stem) 4 tbsp fresh garlic, chopped 3 tbsp extra virgin olive oil 2/3 cup fresh Parmesan cheese, grated 1/2 tsp black pepper 1/2 tsp salt
Blend all ingredients in a food processor fitted with an S-blade, until smooth. Scrape down the sides of the bowl and blend once more. Yield: 1 1/2 cups
All of our recipes are brought to you by the fantastic foodies in Academy Canada’s Culinary Arts program, led by instructor Bernie-Ann Ezekiel.
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Pesto Biscuits 3 tbsp pesto 1/2 cup butter 1 cup all-purpose flour 1 1/2 cups pastry flour 1 tbsp white sugar
2 tbsp baking powder 1/4 tsp salt 1 tbsp dried chives 1/4 cup Parmesan cheese, grated 1/2 cup cold milk
Preheat oven to 350°F. Mix pesto and butter together and place in the freezer. Sift all the dry ingredients together. Add chives and cheese. Add the cold pesto butter, cutting it into the dry mixture until it is the size of green peas. Add milk and mix together until it’s all just combined and equally wet. This will not be a smooth mixture. Resist the urge to mix further or it will get tough. Either portion the biscuits with a large scoop or roll it out 3/4" thick and cut into rounds. Place biscuits on a parchment-lined pan and bake for about 15 minutes, until golden/light brown and the middle springs back to the touch. Yield: 8 large biscuits/12 small biscuits
For printable recipe cards visit
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Pesto Cream Pasta 4 cups penne pasta, cooked 1/4 cup butter 1/4 cup shallots, small dice 1 red pepper, julienne
3 tbsp pesto 1/2 cup white wine 1 cup whipping cream
Melt butter over medium high heat in a large frying pan. SautĂŠ shallots until they just start to become golden. Add red pepper and pesto. Once pepper starts to sizzle, deglaze the pan with wine. Add cream and cook until mixture is reduced by about 25%, then toss with pasta and serve immediately. Yield: 2-4 servings
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Stuffed Chicken Breast 4 chicken breasts 1/3 cup leeks, minced 2 tbsp celery, minced 1 tbsp sundried tomato, minced
2 tbsp extra virgin olive oil 3 tbsp pesto 1 cup Panko breadcrumbs
Preheat oven to 350°F. Sauté leeks, celery and sundried tomato in oil in a frying pan over medium-high heat until vegetables just start to soften. Remove pan from heat, stir in pesto and mix in Panko. Cut a pocket in each breast, fill with the mixture and “sew” it together with a toothpick. Roast until the internal temperature reaches 165°F (20-30 minutes). Rest the chicken on a cutting board for 5 minutes, remove toothpicks and slice. Yield: 4 servings
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Pesto Mussels 2 lbs mussels, washed 1/4 cup butter 1/4 cup shallots, small dice 1 tsp dried parsley
1/2 cup tomatoes, small dice 3 tbsp pesto 2 tbsp lemon juice 3/4 cup white wine
Heat butter in a large saucepan (big enough to hold the mussels) over high heat and sautĂŠ shallots in butter until they just start to change colour. Add the parsley, tomatoes and pesto. When tomatoes start to sizzle, add the mussels, lemon juice and wine. Cover immediately. Gently shake the pot occasionally and cook until all the mussels have opened (less than 10 minutes). Pour the mussels out into a large serving dish and pour the pot contents over top. Serve immediately. Yield: 4 servings
For printa recipe ca ble rds visit
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Broiled Tilapia 4 tilapia fillets Extra virgin olive oil/avocado oil 2 tbsp pesto 1 tbsp tomato paste
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tsp white sugar tbsp lemon juice tbsp chives, minced tsp balsamic vinegar
Mix everything except the fish and oil together, and set aside. Heat the broiler in your oven with the top rack moved up as close to the burner as possible. Place a sheet pan on the rack so that it, too, heats up. Brush both sides of the fish with olive/avocado oil. Once oven is heated, place the fish on the hot pan (it should sizzle) and return it to the oven for 5-7 minutes. Flip fish over and put a thin layer of the pesto mixture on the cooked side. Return to the oven for another 5-7 minutes. The fish should be cooked through at this point. If not, add five minutes. But, watch it carefully so the sauce doesn’t burn. Serve immediately. Yield: 8 servings
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Pumpernickel Pesto Dip Bread 1 5 6 4
round pumpernickel loaf tbsp pesto tbsp sour cream oz cream cheese (the tub is easier to mix)
1 tbsp lemon juice 1/2 cup Parmesan cheese, grated
Preheat oven to 350°F. Cut the top off the loaf of bread and carve out the middle to create a bread bowl. Cut the trimmed bread into 2" pieces and set aside to toast. Mix rest of ingredients together until they are fully combined. Fill the cavity in the bread with dip, place it on a sheet pan and bake in the oven for 20 minutes. (About 10 minutes into the bake time, lay the trimmed bread pieces on the pan to toast for the remaining 10 minutes.) Serve warm with toast points, more bread or crackers. Yield: 6-8 servings For prin table recipe cards visit
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Grilled Corn with Pesto Butter 6 ears of fresh corn 2 tbsp pesto 1 cup butter
1 tbsp parsley, chopped 1/2 tsp chili flakes 1 tsp lemon juice
Mix everything except the corn together. Wrap each ear of corn in a piece of foil and place on the BBQ/grill to cook, turning it over about every five minutes, so that it cooks evenly. Once the corn starts to get some colour and char marks, unwrap it and place about a tablespoon of the pesto butter on the ear. Wrap it back up and place it on the grill for another 5 minutes. Remove it from the foil and serve hot, with more pesto butter if desired. Yield: 6 servings
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