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Vol 31 • No 05
$4.99
October 2018
How to Read the Clouds p. 88
Handy Halloween Hints A Father’s Haunting Goodbye
Fighting Fast Fashion
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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 Graphic Designer Jeff Cave Illustrator Mel D’Souza Illustrator Snowden Walters
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
Advertising Sales Senior Account Manager Robert Saunders Account Manager Barbara Young Marketing Director Tiffany Boone
Goodyear, Ciara Hodge, Jonathon Organ, Megan Thomey, Nicole French, Elizabeth Gleason, Janet Watkins, Melissa Wheeler, Drew Ennis, Rebecca Ford, Darlene Burton, Natalie Engram, Erin McCarthy
Finance and Administration Senior Accountant Karen Critch Junior Accountant Marlena Grant Operations Manager Alicia Brennan Operations Manager, Twillingate Nicole Mehaney
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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102 berry time
Contents
OCTOBER 2018
46 Son of a Critch Comedian Mark Critch explains how, in writing his memoir, he got to be a kid again. Stacey Seward
60 What if the Doctor is Out? Linda Browne investigates other options to health care open to most people in the province.
60 health help
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84 Farm and Farmers Markets Roundup A province-wide guide to farm-to-table shopping
102 Readers’ Best Berry Recipes Tasty treats featuring wild NL berries – plus a bonus rhubarb recipe!
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Contents
OCTOBER 2018
homefront 10 I Dare Say A note from the editor 11 Contributors Meet the people behind the magazine
12 Letters from Our Readers A reader’s plea for help, a monument to crash victims, and mural memories
22 Downhome Tours Explore France
24
strange but true
with Downhome
24 That’s Amazing Wild news from around the world
26 Life’s Funny Soup from Scratch Vera Mullins
27 Say What A contest that puts words in someone else’s mouth
28 Lil Charmers Pumpkin Patch Kids
26
serving up laughs
30 Pets of the Month All Hallows’ Pets 32 Blast from the Past Remember Halloween Kisses?
33 Halloween Hosting Check List 36 Poetic Licence Sea Dog Doreen Parmiter Canning 38 Reviewed Denise Flint interviews Maura Hanrahan and reviews her latest book, Unchained Man: The Arctic Life and Times of Captain Robert Abram Bartlett. 4
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30 critters in costume
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life in pictures
40 What Odds Paul Warford closes a chapter
42 In Your Words One Final Visit Ed Power
features 50 Fighting Fast Fashion This young entrepreneur wears his environmental activism on his sleeve. Elizabeth Whitten 54 Newfoundlanders By Choice Three couples who weren’t born in NL, but have made a life here, and made a difference. Marie-Beth Wright
50 eco fashion
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66 Sure Shots Featuring photographer Harry Bryan
explore 82 What’s on the Go Exciting events happening in Atlantic Canada October 2018
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Contents
OCTOBER 2018
88 sky signs
88 Get Your Head in the Clouds How to forecast the weather by reading the sky Tobias Romaniuk
92 On the Road to Little Paradise G. Tod Slone
food and leisure 98 Everyday Gourmet Pickled Mushrooms Andrea Maunder
112 Stuff About What does a breakfast cereal, Canadian singersongwriter Neil Young and Star Wars have in common?
98
quite the pickle
114 Down to Earth Gardening on a Tight Budget Ross Traverse
reminiscing 120 Flashback Classic photos of people and places 121 This Month in History Fairy lore’s place in the courts 6
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114 frugal garden
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122 harvest hiccup
122 Visions & Vignettes Gnat, do you mind … Harvest Scoffs? Harold N. Walters
126 Goats of New Perlican A walk with goats, with resident Ron Peddle Terra Barrett
About the cover This blueberry cheesecake is one of 10 irresistible recipes for wild NL berries you'll find in this issue – plus a bonus one for rhubarb! – sent to us by readers. Recipes start on page 102.
Cover Index How to Read the Clouds • 88 Mark, My Words • 46 Rerooted • 54 Berry Bake-off • 102 Handy Halloween Tips • 33 A Father’s Haunting Goodbye • 42 Fighting Fast Fashion • 50 www.downhomelife.com
130 A Close Call John Gillett has spent a lifetime on the water, but this one daytrip to get a few turrs is the near tragedy he’ll never forget. 134 Between the Boulevard and the Bay The Execution of John Byng Ron Young
136 Mail Order 142 Real Estate 143 Marketplace 148 Puzzles 160 Photo Finish October 2018
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MARK CRITCH HAS LIVED an extraordinary life. His role on CBC’s “This Hour Has 22 Minutes” has brought him to places that few townies could even imagine. He’s reported from Russia, China and a war zone in Afghanistan. In a secret room in the White House basement, where John F. Kennedy’s swimming pool used to be, Mark’s signature is scribbled next to Frank Sinatra’s. Last year, he accompanied the prime minister, on his personal plane, on an official trip to Vietnam. For his first book, however, the 44 year-old writer, actor and comedian decided to write about something closer to home. Son of a Critch is a tremendously funny memoir that recounts the growing pains of Mark’s childhood in St. John’s, NL, during the 1980s and up to the end of Mark’s high school days, when he decided he wanted to be an actor. “I kind of grew up as a little old man,” says Mark. Raised on the outskirts of town (Kenmount Road wasn’t always the bustling strip of car dealerships that we know today), he refers to himself as a “free-range kid.” His father, Mike Critch, a well-known journalist for VOCM in his day, was well into his 50s when Mark was born, and aside from his brother, Mark had little to no interaction with other children until his first year of kindergarten. Prior to that, his best friend and closest companion was Nan. “I felt like an astronaut who’d been knocked off course and landed on a strange alien planet where people had all these customs and I had no idea what was going on, so it takes me through those formative years,” he says. “The more I focused on my childhood, the more I kind of realwww.downhomelife.com
ized how unusual and weird it was, and I started to work through some of that in a way I hadn’t really thought about.” The scenes play out like the script of a comedy movie because the everyday life of a kid can be pretty absurd, Mark says. “If you write through the lens of a kid who doesn’t understand any of what’s going on, it’s just naturally funny, because it’s ridiculous. But it’s truthful.” Of the book-writing process, Mark says, “They kind of chose themselves, the stories, as opposed to me sitting down and trying to be super witty, which I assume is the right way to do it – to know what you’re doing – but I just kind of went down my little path through the woods.” Mark has always been a writer – he began his career at “22 Minutes” in the writing room and had a newspaper column prior to that – but he says that writing a book was a totally different experience. “With a sketch, if you’re not getting a laugh, two laughs, a minute, at least, you’re dying. You’re writing more for the reaction. But with this, it’s longer; you can put more thought into it, be more descriptive, [you] October 2018
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don’t have to worry to myself.” about getting a laugh all Son of a Critch isn’t just a recollection of the time. You want Mark’s childhood expethere to be a few laughs riences. It’s ripe with per chapter, but you tidbits of “townie trivia” don’t have that nagging and stories about the monkey on your back social and political hisgoing: ‘Be sillier! Be tory of Newfoundland funnier! Be quicker!’” and Labrador, along And while the book is with plenty of stories undeniably hilarious, it from the Critch family isn’t without some seritree. Mark has been a ous themes and underlongtime history buff, tones. Mark doesn’t Mark Critch’s memoir, but researching his present St. John’s as the published by Viking idyllic, charming city Canada (Penguin Random family history for the from the tourism com- House Canada), lands in book was a journey of bookstores this month. its own, he says. mercials. He writes Mark didn’t know much about about his St. John’s: the good, the where he came from before writing bad and the ugly, and how it all came the book. The research, he says, was together to shape him into the perone of his favourite parts of the son he is today. whole experience. He learned about The ’80s were a strange time in how his great-grandfather drowned Newfoundland and Labrador, as Mark while fishing, never to be found, and would be the first to tell you. Now a how his son, Mark’s grandfather, “recovering Catholic,” as the book’s would later risk his life to retrieve the back cover describes him, he attended body of a friend who went overboard, a religious denominational school (as not wanting his family to live without did most everybody else at the time), closure like he did, Mark suspects. under the cloud of the Mount Cashel “I was learning a lot about these abuse scandal. He stresses that he had people who I never knew existed,” a great childhood and positive experiMark says. “That was a bit of a reveences with the priests and nuns and lation to me, and I feel like I kind of school, but the aftershock of the news came away from this with a family stayed with him, and he’s had trouble history that my dad didn’t even know trusting people in positions of power about, or very little of it, if at all. ever since. “But really,” he says, “I liked reliv“It’s sort of like collateral damage, ing those years again. It was nice, where the fallout from that really because they say that you can’t go affected our faith at a time when home again, but I kind of feel like I you’re supposed to be developing it, did, in a weird way. I mean, the and I felt like that definitely changed house isn’t there anymore, it’s long how I viewed the world,” Mark says. gone. My parents are gone. So, it was “So I thought not to talk about it nice to be a kid again, for a while.” would be very much disingenuous 48
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RAPID-FIRE Q&A with Mark Critch
Downhome: What do you suppose you might have been in a past life?
DH: If there were a roast of Mark Critch, who would be first in line to come at you?
Mark Critch: In a past life, I think I would have been a deserter of some kind, in some kind of a military thing. It could have been anything – it could have been an army deserter, or maybe somebody who just jumped [off] a ship and swam to shore. I think something cowardly.
MC: First in line to come at me would probably be either Shaun Majumder or Danny Williams.
DH: What’s your favourite Newfoundland expression? MC: “Who knit you?” DH: If you could have a dinner date with anybody, living or dead, who would it be and where would you go? MC: I would have dinner with Jesus, and we’d go to Raymond’s restaurant downtown, and we would just order some water and a breadstick. DH: What’s your drink of choice? MC: A Manhattan, if I can, but a rum and Coke at the cabin. DH: If you weren’t living in St. John’s, where would you be? MC: Trinity. www.downhomelife.com
DH: Choose three bands for your dream concert lineup. MC: Three bands for my dream concert lineup…. I would have the Beach Boys, the Dardanelles and Joan Morrissey. DH: What’s your favourite part of town? MC: My favourite part of town is Water Street. DH: What’s an instrument you’d like to play? MC: The mandolin. DH: What’s your guiltiest pleasure? MC: My guiltiest pleasure is hiding in the bathtub. DH: If you weren’t a comedian/writer, what would you be at? MC: I would be a reporter for the Downhome magazine. October 2018
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of the 200th Royal St. John’s Regatta drew thousands of people to Quidi Vidi Lake. And at 30°C, it was a stifling hot day. The air was filled with the scent of food and the excited sounds of the delighted crowd. Some were there to compete, some as spectators, and others to promote charities or just enjoy the festivities. Trevor Bessette was there, but not on holiday. He was working the crowd from his booth, trying to raise awareness and support for his unique clothing line, Seaside Apparel.
Charlotte Leese photo
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Behind their trendy designs, fun colours and comfy fits, these t-shirts and hoodies are the products of a deep-rooted philosophy – sustainability. The clothes are environmentally friendly, made from recycled plastic bottles as well as cotton scraps that would otherwise have been tossed in the trash. Reducing waste is something that was top of mind for Trevor, a 21-year-old Memorial University student, when he started this company a year ago.
Nethmini Hapuarachchige photo
“Sustainable consumption is what it’s really about,” he says, “but it started off initially as a furniture brand, actually.” In 2017, he had just moved into a new place and needed a table, but instead of heading to a store he went out back and saw a broken fence. With his landlord’s permission, Trevor used that wood to build a makeshift table that didn’t look too bad. “And I kind of fell in love with the idea of taking old materials and giving them new life,” he says. 52
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Soon after, Trevor started looking into fast fashion: trendy clothes that are produced extremely cheaply, making them easy to discard at the end of the season when they are no longer in style. It encourages overconsumption and contributes to plastic pollution. “Now it’s, ‘Oh well, a T-shirt costs $10 and jeans cost $20: I may as well throw out this old pair and get a new pair.’ And along with that, the trends are coming out with new styles
Colin Leese photo
almost every week, so that people feel like they need to buy new things,” Trevor explains. He’d rather use high quality materials that cost a bit more but are meant to last, which will encourage people to mend their clothes rather than toss them in the trash. Also cheap clothing is often made by poorly paid people in unsafe working conditions. In preparation for launching his Seaside Apparel line, Trevor sketched out the lighthouse logo, bought thrift-store shirts and paid a 1-888-588-6353
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Charlotte Leese photo
local company to print sample tshirts with them. Next, “I found a company in North Carolina that was able to create the fabrics [from recycled plastics], and then the garments are cut and sewn in co-op manufacturing facilities in Haiti and Guatemala, which is great ’cause it gives employment down that way and fair wages,” he says. Trevor calls Seaside Apparel a social enterprise, which he describes as neither for-profit nor non-profit.
MUN student Trevor Bessette (above) launched a social enterprise around clothing made from recycled plastic (examples left and middle).
Instead, it’s in the middle, where the business needs to make enough of a profit to do green initiatives, like clean-up drives and recycling promotions. (For example, a portion of the profits made on Regatta Day will be used to buy recyclable bags, trash bags and gloves to use in a clean-up initiative.) “The business is based around/created to serve the purpose of sustainable consumption, helping people and the planet every step of the way. At the core of our values is protecting www.downhomelife.com
the planet, but also protecting the people who are creating the products in the first place,” he explains. In the next year he hopes to launch the Take Back Program, which recycles used clothing. “So I want to get, take back, those textiles at the end of their life and then upcycle them into new products and do that whole thing where you’re giving new life once again.” Seaside Apparel’s zero-waste philosophy goes beyond the recycled material in the clothing. Trevor uses recycled cardboard boxes, paper bags, paper tape and even seed paper, which has seeds embedded in the paper that, if planted in the garden, will grow flowers that attract bees. Currently Seaside Apparel is only sold online at Seasideapparelnl.com or at pop-up shops like the one at the Regatta. So far, orders have come in from as far away as British Columbia and the United States. At the moment, Trevor is completing his Bachelor of Business Administration at MUN, but last year he was an Earth Sciences major before switching, and now he merges his interests in business and the planet. While he’s running the business on top of his studies, once he graduates he’d like to work on it full-time. “I’d like to be able to live off a meagre salary but be making a big difference in my province – that’s the ultimate goal,” he says. Trevor also hopes to bring more of the manufacturing side of the business to Newfoundland and Labrador, saying, “It’s definitely something I have on my mind and it’s a future goal and an important one I’d like people to know. I’d like to be able to bring jobs here to the province.” October 2018
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food & leisure
readers’
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A favourite pastime in Newfoundland and Labrador is berrypicking. Our land is carpeted with colourful, juicy, sweet wild berries every summer and fall – who could resist? Right up there with berrypicking is the pleasure of making berry-filled delights, and cooks are always looking for new ideas. The following are some tested and loved recipes shared by our readers. These should keep you in sweet treats until berrypicking season rolls around again!
Blueberry Coffee Cake Submitted by Alisa Kettle
Streusel Topping
Cake
6 tbsp brown sugar 1/2 cup flour 1 tsp cinnamon 1/4 tsp salt 4 tbsp cold butter
1/2 cup soft butter 3/4 cup sugar 2 large eggs 1 1/2 tsp vanilla 1 tsp lemon zest 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 cups frozen blueberries
Preheat oven to 375°F and grease a 9" square pan.
Streusel Combine brown sugar, flour, cinnamon and salt in a small bowl. Using fingers, mix until no big lumps of brown sugar remain. Cut in butter. You want this in a crumbly state. Refrigerate until ready to use.
Cake In a medium bowl and using electric mixer, beat butter and sugar until creamy, around 2 minutes. Add eggs one at a time, scraping down sides of bowl each time so everything is worked in. Beat in vanilla and lemon zest. Sift together flour, baking powder and salt. Gradually add flour mixture to wet mixture, alternating with milk. Beat on low speed when combining. Use a spatula to lightly fold in blueberries. Pour batter into pan. Add cold streusel topping over top of batter, covering it completely. Bake 35-45 min. (start checking for doneness at 25-30 min. as oven temperatures vary). Test doneness with toothpick in middle of cake – it should come out clean. www.downhomelife.com
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Blueberry Grand Marnier Preserves
Partridgeberry Slush
Submitted by Roslyn Dominey
Submitted by Sherry Riggs
5 1/2 cups cleaned and stemmed blueberries 1/2 cup water 2 tbsp lemon juice 7 cups sugar 2 pouches liquid fruit pectin 1/4 cup Grand Marnier liqueur
8 cups partridgeberries 8 cups water 1 can pink lemonade concentrate 1 can orange juice concentrate 2 tbsp lemon juice 8 cups water 2 cups sugar Vodka, between flask and 26 oz (375 ml – 750 ml), according to desired strength
In a large saucepan, add berries, water and lemon juice. Let stand 10 minutes. Add sugar; mix well. Place over high heat and bring to a full boil. Boil hard for one minute, stirring constantly. Remove from heat and immediately stir in pectin and liqueur. Skim off foam with metal spoon. Continue stirring and skimming for 5 minutes. Let cool slightly to prevent floating fruit. Pour quickly into sterilized jars, cover with new lids and seal. Yield: 8 cups
Boil berries in 8 cups water. When berries are boiled down, strain through fine strainer to remove berry skins and save all the juice (squash juice through strainer with a spatula or spoon). Discard pulp. Let juice cool and add the remaining ingredients. Put in freezer overnight. Stir again in the morning to mix vodka throughout. Takes approximately 2 days to freeze. Serve mixed with ginger ale or 7-Up.
Partridgeberry Crumble Submitted by Alice Smith 1 cup all purpose flour 1/2 cup brown sugar 1 cup rolled oats 1/2 cup butter 1 1/2 cups partridgeberry jam
Preheat oven to 350°F. Combine flour, brown sugar and oats. Cut in butter until it resembles coarse meal. Press half of the mixture into 8" x 8" pan. Spread partridgeberry jam over crust. Cover with remaining crumbs. Bake for 35 minutes or until golden brown. Let it cool, then cut into squares. Serve with whipped topping or ice cream. 104
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Blueberry Cheesecake Submitted by Alice Smith
Crust
Cheese filling
Blueberry topping
2 cups graham cracker crumbs 1/2 cup soft butter
8 oz cream cheese 1/4 cup white sugar 2 tsp vanilla 1 pkg Dream Whip, prepared
6 cups blueberries 1/2 cup sugar 1/4 cup custard powder mixed with 1/4 cup water
Crust Combine graham crumbs and butter and press mixture into a 9"x 9" pan. Bake at 350°F for 10 minutes. Remove from oven and let crust cool.
Cheese Filling Soften the cream cheese. Gradually beat in sugar and vanilla until smooth and creamy. Prepare Dream Whip according to package directions and mix into cheese filling. Spread cream cheese filling over cooled crust. Blueberry Topping Cook berries and sugar over low heat, until berries soften and it takes on a thin jam texture. Stir in custard powder-water mix and cook until jam thickens. Remove from heat and cool before spreading over cream cheese layer. Place cheesecake in the fridge for a few hours to set. Slice and serve.
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Old-Fashioned Blueberry Cake Submitted by Marie Caines 1 1 1 1 4 1
cup white sugar cup butter egg cup molasses cups flour tsp baking soda
1 tsp baking powder 1 tsp vanilla 1/2 tsp cinnamon 1 1/4 cups milk 2-3 cups fresh blueberries
Preheat oven to 325°F. Cream together the sugar, butter and egg. Add molasses and mix well. Add flour, baking soda, baking powder, vanilla, cinnamon and milk. Combine well. Fold in 2-3 cups of blueberries. Pour batter into a greased bundt pan. Bake at 325°F for 1 1/2 to 2 hours, until toothpick poked near the centre comes out clean. Remove from oven and let cake cool for about 20 minutes. Delicious on its own, or served with custard or hard sauce.
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Blueberry, Partridgeberry & Bakeapple Party
Blueberry Meringue Cookies
Submitted by Yuvadee Feltham
Submitted by Sherry Riggs
First Layer
3 tbsp butter 1/3 cup white sugar 2 egg yolks 1/4 tsp vanilla 1 cup flour 1/8 tsp baking powder 1/4 tsp salt 1/4 cup milk
12 Purity Cream Crackers 1 packet orange jelly powder 1 cup boiling water 1 can mandarin oranges
Second Layer 3 tbsp custard powder 3 cups milk
Top Layer
Topping
250 ml Nutriwhip 2 cups blueberries, partridgeberries and bakeapples
2 egg whites 6 tbsp sugar 1 cup fresh blueberries
In a 9" x 7" x 3" dish, place two layers of cream crackers. Combine jelly powder, boiling water and mandarin oranges, and pour over crackers. Put dish in refrigerator to chill. Cook custard powder and milk in a pot on the stove until custard thickens, then let cool before pouring over the cracker layer. Mix Nutriwhip according to the directions and spread it over the custard layer. Top with berries. Keep refrigerated until ready to serve.
Separate two eggs. Cream butter and sugar. Add egg yolks and vanilla; combine well. Add flour, baking powder, salt and milk; mix. Pour batter into greased 8" pan and bake at 350°F for 15-20 minutes. Remove from oven and cool. Topping: Beat egg whites and sugar into a meringue with stiff peaks. Fold in blueberries. Spread over baked cake. Bake at 300°F until meringue is light brown. Let cool. Cut into small squares to serve.
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Partridgeberry Squares Submitted by Paulette McNeil 1 1/2 cups white sugar 1/2 cup butter 2 eggs 2 tsp vanilla 2 cups flour 2 cups fine coconut 1 cup skim milk 1 1/2 cups partridgeberries 1 tub cream cheese frosting
Cream sugar, butter, eggs and vanilla. Add flour and coconut, mixing together with milk. Stir in berries. Spread batter into a 9" x 13" greased pan. Bake at 350°F for 30-45 minutes (oven temperatures vary). Ice with 1 tub of cream cheese frosting. (No, there is no baking powder required for this recipe.)
Bakeapple Crumble Submitted by Judy Hotton
1 1 2 1 2 1
quart (1 L) bakeapples cup sugar cups flour cup butter cups rolled oats tsp cinnamon
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Boil bakeapples in just enough water to cover them until softened and thickened. Add sugar. Combine remaining ingredients in a bowl. Cover bottom of greased 9" x 9" pan with half of crumble mixture. Cover with cooked bakeapples and top with remaining crumble mixture. Bake at 350°F for about 30 minutes or until browned. Serve warm with ice cream or whipped cream. 1-888-588-6353
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