editors note March is the official month of “getting stuff done”. At least it is in my home. This issue of GoodLife is full of inspiration and ideas to add to your list. For further ideas, we invite you to visit our Spring Home Show, presented by our sister company MBM Shows, taking place at the Molson Centre the first weekend in April.
ELISEALLAIN
General Manager
I love learning new things. After assembling this edition of GoodLife, I have been thinking a lot about pulses.
LORIMARTIN
Editor-in-chief
“Pulses will be huge this year,” Day predicts in our article on food trends. In fact, 2016 has been declared the International Year of Pulses.
If your home protects are complete, then explore the Spring Art Tour taking place April 23-24 in Barrie. Check out the Art and Soul of Barrie in our profiles of participating artists on page 67.
Always wanting to know more, I Googled pulses and found Pulse Canada – a site by the national industry association that represents growers, processors and traders of pulse crops in Canada. Even though this is all new to me, Pulse Canada was created in 1997.
In addition to home and art, we have lots of fabulous recipes focused on food trends for 2016. Welcome Spring!
I hope you too learn something new in this edition of GoodLife.
Elise Allain
goodlife@simcoe.com
follow us@goodlifebarrie | www.goodlifemagazine.ca
Contributors
This month’s food section is full of tasty tales, including a trip to downtown Barrie’s ripe Juicery to learn about the delicious benefits of organic cold pressed juices. Moving on, several local chefs and food producers revealed the latest food trends for 2016. watch out for pulses, sustainable fish and more local food to name a few.
BArTCARD
KAThErInEELPHICK
travel writer
food writer
In this issue, local chefs shared their forecast for the upcoming food trends for 2016. It seems like getting your greens and enjoying root vegetables are what’s hot. Adding lots of colour to your diet is never a bad idea so dive into these delicious recipes and enjoy a healthier new you.
ELLIEKISTEMAKER food photographer
12 | GoodLife Barrie Edition March April 2016 ■
I’m not talking about a heartbeat. Pulses is a term that foodies, like executive sous chef James Day of the Nottawasaga Inn Resort and Conference Centre, use to describe dried seeds. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. They are very high in protein and fibre, and are low in fat.
originally made solely from malted barley, scotch whisky must be made in a particular manner, specified by law, in order to be called scotch whisky”. “we started our day at GlenGrant, then made our way over to cardhu and finished the day at the Glenlivet distillery. Although most scotch whisky is made in a similar fashion it was wonderful to visit distilleries that ranged in size and location.
how extraordinary it is, the simple secrets a structure can reveal about its occupants. Like the need for minimalism and order, a passion for recreation, or the deep love of the natural world, which is the case for the residents of 4072 second Line in schomberg. In this executive log home, filled with artifacts of field and fowl, even the windows are etched with images of the wildlife that populate the home’s woodsy property.
MIKEGUILBAULT
home photographer
Photographing beautiful homes is wonderful for gathering ideas for upgrades to my own home. You know that feeling that you can’t quite find what you’re looking for until you see it? Well, I’ve been looking for ideas for a new fireplace and this month’s Dendor home had exactly what I’ve been looking for. Vision accomplished!
DawnRITCHIE home writer