December/January 2014

DECEMBER 2013 / JANUARY 2014

S E R V I N G C O M M U N I T I E S I N F O R E S T H I L L , L E A S I D E , R O S E D A L E A N D L AW R E N C E PA R K

Upper Crust

Pizza Banfi a Forest Hill tradition for 25 years

Hats Off!

Form and function unite in artist’s millinery creations

TOM MIHALIK: ALWAYS IN STYLE Sweet Charity

Chocolate lovers gather in support of cancer research

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contents 34

22 18

45 6 | Goodlife - December 2013 – January 2014

56

10

shopping

13

always in style

18

in the kitchen

22

crazy for cocoa

26

a head for business

34

at home

45

getaways

52

goodwill

56

social

Try these skin-saving selections all winter long

Tom Mihalik: downtown clothier puts fashion in focus

Nino Turano toasts the success of Pizza Banfi

Warm up with our trio of hot chocolate recipes

Sharon Snitman brings a world of creativity to her hats

Big plans and bright ideas make for a better kitchen

Paris: city of love, shopping, art and history

Lawyers Feed the Hungry serves 100,000 meals a year

Eighth annual Chocolate Ball a sweet success

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anish Bah & Humbug with Festive Flowers

Banish Bah & Humbug with an elegant holiday centerpiece! Bring in your own vases or containers and we will custom design a gorgeous fresh arrangement perfect for every party and family celebration.

Stop in and browse our selection of New Yorker greeting cards and cocktail napkins, guaranteed to tickle funny bones!

Create your own spa with our new line of Thymes body and bath products.

Fresh, crisp and festive, Frasier Fir candles, room spray and diffusers scentsational for the Hostess or home.

Open Sundays in December 11am till 4pm

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• EDITOR’S NOTE •

Festivals, food, and friendship

ON THE COVER: Photo of Tom Mihalic taken at his store, Tom’s Place, in Kensington Market, by staff photographer Nick Perry.

8 | Goodlife - December 2013 – January 2014

by Peter Haggert

of Lawyers Feed the Hungry (Page 52).

You may not have known about it, but certainly a large number of people in need do. Each year the foundation serves about 100,000 meals, served out of the Upper Canada Law Society’s cafeteria.

And oh what fun was the Chocolate Ball! In it’s eighth year, the ball raised funds for breast and prostate cancer initiatives. Take a look and mark your calendar for next year. Enjoy our photo spread on Pages 56 and 57.

Enjoy the transition to 2014 (where does the time go?) with family and friends.

Try a family exercise in cooking. Pick a recipe everyone can own because they contributed to the making. Maybe it’s the start of a family tradition!

As always, please let us know what you think of our magazine – and thank you for your support during our successful first year of publication.

Contact GoodLife magazine Editor-in-Chief Peter Haggert at phaggert@insidetoronto.com

CONTACT US

H

ere we are, preparing to head into a busy season of festivals, food and friendship.

So it’s appropriate in preparation for this edition of GoodLife magazine we spent a good deal of time in the kitchen, learning about great recipes, wonderful places to eat and enjoying fascinating tales of entrepreneurial perseverance.

You’ve got to cook with passion and you’ve got to cook with love.

But first the simple stuff. You thought you knew cocoa? Well guess again with our fabulous trio of recipes on Page 22.

The time spent in creation should well be worth the time spent enjoying these feature recipes.

Then get treated like a gem at Forest Hill’s Pizza Banfi, where owner Nino Turano aims to please with his authentic Italian cuisine, as he has for 25 years.

“In the 900 square feet, ‘no’ does not exist” he says. No may not exist, but you might be enlightened to know he doesn’t have Caesar salad on his menu – ‘cause it’s not authentic Italian cuisine! Visit with Nino on Page 18.

Back to your own kitchen, try our selection of recipes (Page 20) from seared duck breast with grape sauce to an irresistible saffron yellow bell soup.

One more note – we applaud the efforts

Publisher Ian Proudfoot

Mailing address: Metroland Media Toronto 175 Gordon Baker Rd. Toronto, ON, M2H 0A2 For further information regarding all our products, please call us at 416-493-4400

General Manager Marg Middleton Editors Julie Caspersen Alan Shackleton Antoine Tedesco Advertising Director Rob Falbo Regional Director of Production Katherine Porcheron Graphic Design Julie Caspersen Story Contributors Warren Cartwright Hilary Caton Rebecca Field Erin Lukas Daniela Piteo Photography Contributors Peter C. McCusker Dan Pearce Nick Perry

GoodLife is a lifestyle magazine published six times per year: February/March, April/May, June/July, August/September, October/November, December/January by Metroland Media Toronto, a division of Metroland Media Group Ltd. It is delivered to 20,000 households in the Forest Hill, Leaside, Rosedale and Lawrence Park neighbourhoods of Toronto, to households served by The City Centre Mirror or The East York Mirror. GoodLife magazine is also available at select retail locations in these areas. Statements, opinions and points of view expressed are those of the writer and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. All rights reserved. Any reproduction of this publication in whole or in part must be approved by the publisher.

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Ian Proudfoot Publisher Marg Middleton General Manager Peter Haggert Editor-in-Chief Warren Elder Director of Advertising Debra Weller Regional Director of Classified, Real Estate Mike Banville Director of Circulation Katherine Porcheron Regional Director of Production

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• FEATURE •

Tom’s Place has been pointing men in the right fashion direction for 50 years

Tom Mihalic, right, with his son, Tom Jr.

resse D D E

BY daniela piteo photography by nick perry

SuccesS

ven soaking wet, Gene Kelly had style.

Suited in a well-tailored charcoal grey herringbone jacket with matching slacks, a crisp light blue shirt and sleek black tie, Kelly epitomized the fashionable American man – especially to one young Hungarian boy watching Singin’ in the Rain from his home in Budapest.

Tom Mihalik, the owner of Tom’s Place in Kensington Market, was that young Hungarian boy watching Kelly tap, Sinatra croon and Bogart smolder on the silver screen, each one of them with impeccable style he was determined to mimic.

“I grew up on American movies in Hungary. We always wanted to go to America,” Mihalik says. “In all the movies, I saw how well people dressed and I wanted to be one of them. Clothing is an equalizer. When you are poor and you started to wear >> GoodLifeMagazine.ca | 13

• FEATURE •

Tom’s Place is at 190 Baldwin St. Tom’s Place is at 190 Baldwin St. Visit www.toms-place.com

TOM’S TOP TRENDS THE DOUBLE-BREASTED SUIT A staple in the 1970s, the bold and brash suit is slated to make its return.

NARROW PANTS The slim leg in pants is a popular trend that will continue.

CUFFS The cuff can accentuate a man’s height and add an element of refinement to an outfit.

14 | Goodlife - December 2013 – January 2014

SLEEVELESS SWEATERS AND VESTS The sleeveless sweater and vest is a great addition that can either add a casual element to an outfit, or on the other hand, dress it up.

THE THREE-PIECE SUIT In addition to the double-breasted suit, we will see men wearing the classic and elegant threepiece suit. “We are going to see a lot of patterns, stripes and checks, as well as the English country look with heavier fabrics,” Mihalik said.

>> started to wear better clothing, you felt like the rest of the population.”

Mihalik’s father would pave the way for his family to immigrate to Canada, settling in one of Toronto’s most unique neighbourhoods, Kensington Market.

“My dad came from Hungary in 1956 and he worked as a dishwasher and a chef for about a year and a half. A lot of his friends settled around the Kensington Market area and they opened up businesses in the area,” Mihalik says.

It would be another 12 years until Mihalik’s father, William, was joined by the rest of his family.

During the 12 years while William readied the way for his wife, son and daughter to join him, stories made their way back about the successes Kensington Market bestowed upon Mihalik’s father.

“Everyone told me that my father had become a multi-millionaire,” Mihalik says. “I was finally going to go to America. I was going to dress like the Americans do, and I am going to look just as smart as they did.”

It wasn’t easy growing up without his dad for over a decade, but as Mihalik says, that was life.

“To us, (Canada) was America. Everyone told me that there was money on the ground and all you had to do was pick it up. We didn’t pick up money, but I picked up pennies. To this day, when I am walking down the street, if I see any pennies on the ground, I will bend down and pick them up out of respect, because I knew how hard my family worked to get here and you can never forget that.”

It was late at night when Mihalik arrived with his family in Toronto. His father, who didn’t have a car, asked a friend to accompany him to the airport to pick up his wife and children.

“It was the middle of the night and my dad brought us to the store because he was proud of it. I thought, ‘No, this can’t be it. My dad is a millionaire,’” Mihalik says. “No one told me that my dad has a used clothing store in Kensington.”

As soon as Mihalik had settled into his new home, he began working alongside his father and learning the business.

“I worked for my dad every day before and after school and every weekend we went to the flea markets. I really enjoyed it. They were the best years of my life,” Mihalik recalls. “I always wanted to be like my father. I dreamed that one day I would have my own store and now I am living my dream.”

The transition from second-hand apparel to high-end clothing was neither quick nor easy, but one Mihalik endured with the simple motto >>

• FEATURE •

his father taught him: Always give the customer a good deal.

By the 1980s, Mihalik’s father was ready to relinquish the business to his son.

“I always had a dream, that I would one day sell designer clothes in Kensington Market, and people laughed at me,” Mihalik says.

“The first year was very tough for me. I started to put price tags on the clothing and I was bringing in better, slightly more expensive merchandise and I couldn’t sell it.”

Shoppers would come into the store and began questioning him.

“Why are there price tags on the clothes? When your father was here, there were no price tags and we would haggle with him,” they asked.

“Well, you can still haggle, nothing is written in

>>

stone,” Mihalik replied.

“It was a difficult transition. The first year was awful. I was losing my mind and I didn’t have a lot of money. It was hard to pay the rent and hydro.

I couldn’t make it happen. It was very hard and I almost lost my dream.”

Around the same time, a friend, also in the garment industry, was eager to liquidate a number of women’s suits. Despite Mihalik’s dire financial situation, he urged his friend to take 50 pieces on consignment – and good faith.

The apparel came from reputable retailer Jones New York, which at the time carried suits from designer Norma Kamali, a native New Yorker credited with introducing shoulder pads into the lady’s power suit, a staple of 1980s fashion.

Women recognized the Kamali suits in the win-

dow and they began to sell rapidly.

“It was an instant success,” Mihalik says.

At the same time, Mihalik was contending with the early 1980s recession, poor sales and the challenge of finding quality clothing at a reasonable cost. He was also beginning a new life of his own with a wife and young children.

“It was hard on everyone in the early days. I spent all of my time in the store and working was my life,” Mihalik says, recalling many workdays began before his children woke and ended long after they were back in bed.

His eldest son, Tom Mihalik Jr., remembers missing his dad at dinner time, but never resenting his absence.

“My dad worked a lot and he did it for his family,” Mihalik Jr. says. “Sure, he didn’t teach me >>

GoodLifeMagazine.ca | 15

• FEATURE •

>> how to throw a ball, but he taught me the value of a good work ethic and the importance of taking care of family. I tossed a ball around with my friends.”

The hard work didn’t ease up following the Kamali suits, but retailers began calling Mihalik offering overstock or slightly damaged items and in a short time he went from almost closing shop to taking in merchandise from Hugo Boss and Armani.

“Italians know good design. The Italian production of suits and clothing is still at such a high level and even though they might not have a lot of money in the bank, they always look successful,” Mihalik says. “The Italian immigrants that came to Canada always put on their best when they went out – never mind this sweat pants nonsense we see today.”

Mihalik recalls the tradition of putting on your best outfit every Sunday and enjoying the town, a custom many Europeans brought with them to Toronto from their homelands.

“That shouldn’t be a tradition that we let go of easily. We are all born with taste,” Mihalik says.

“We’re too interested in our smart phones. Frank Sinatra never had a smart phone and he still looked good. Looking good is still important.”

Fashion isn’t just for the Rat Pack, Mihalik says, and notes the importance and ritual of putting together an outfit for the day ahead.

“One of my customers has been shopping here for years and now he is getting up in age,” Mihalik says. “His wife told me that no matter how long it takes him, he still gets dressed each day with a button-down shirt, slacks and a sports coat.

‘We’re not dead yet and we want to look good. It makes us feel better,’ she told me.”

Mihalik admits the fashion industry can be shallow, but notes the recent trend amongst young generations to dress better than their fashion-assassin predecessors of the 1990s grunge era.

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That value is never compromised in Tom’s Place, where Mihalik is always on hand to help someone – young or old – find the perfect suit or stylish sport jacket. GL

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GoodLifeMagazine.ca | 17

• IN THE KITCHEN •

Pizza Paradise

Nino Turano opened Pizza Banfi in Forest Hill 25 years ago.

BY hilary caton photography by dan pearce

N

ino Turano is classic Italian. Authentic, if you will, in more ways than one and it shows in his restaurant and menu.

Nestled in Forest Hill Village, Pizza Banfi has stood the test of time. Originally opening its doors in 1988, Turano was just 27 years old and quickly became well known in the area for his gourmet thin crust pizza. Now, with Head Chef Ravi Mahathevan and a handful of dedicated staff, Turano serves up a little slice of Italy with a variety of Italian pasta and pizza dishes, done Turano style as he’d been doing for 25 years.

GoodLife: How has your vision for your restaurant changed since you opened?

Nino Turano: Twenty-five years we’re doing very 18 | Goodlife - December 2013 – January 2014

well, it’s a good neighbourhood. It’s a small restaurant. And I love it. I was in the restaurant business in Italy and when I came here I wanted to open 200 or more and I stopped at one because one is enough for me. I concentrated on this restaurant. We serve 100 to 250 people every single day without counting catering and takeout.

GoodLife: Why not expand?

Nino Turano: Not that I’m not interested in expanding, but you have to have a good team and for me, you have to be there. I’ve had the opportunity to open restaurants in Vegas and New York, but it’s not the money. You have to be there. I want to be at the restaurant and oversee what’s happening. I mean, people do it, but you

have to know what you’re doing.

GoodLife: How did the name Pizza Banfi come to be?

Nino Turano: My wife and I, 25 years ago, were watching a movie and then this name came up on the television – Banfi – and she said to me why don’t you name it Banfi? I was like, ‘Yeah, sure sure, Banfi’ in a sort of ‘yeah, right’ way. But Banfi is a very successful winery in Italy, there’s Lorenzo Banfi shoes, the actor-comedian, and now a Banfi in Forest Hill Village. I named it after the actor Lino Banfi. He sent me a picture of himself with an autograph, like a blessing. He’s a very famous actor-comedian in Italy. It was nice.

So I got the idea from my wife, really. >>

• IN THE KITCHEN •

>> GoodLife: Was it important for you to keep it authentic Italian and add trendy items?

tomato, onion and garlic and I go from there. It’s just like an artist, when you design you make it up as you go.

Nino Turano: Yes, we do our best to keep it Italian. The only thing non-Italian on my menu is the Caesar salad. It doesn’t exist in Italy. We try to do authentic Italian because it’s all I know how to do. I can’t cook Chinese, I can’t cook Japanese, I’m Italian – it’s what I know. I stick to what I know.

GoodLife: Do you have anything special planned in honour of your 25 years in Forest Hill?

Nino Turano: Maybe we’ll pop some champagne? Honestly, I knew we had to work hard

but I didn’t know we’d stay here 25 years and let’s hope another 15 or 20 years and that’s it.

I’m going to play more golf after that. But it’s beautiful to be here 25 years, but something special? Special is what I give my customers for the past 25 years and vice versa. GL Pizza Banfi is at 333B Lonsdale Rd. Visit www.pizzabanfi.ca

GoodLife: What’s the best investment you’ve made in your restaurant?

Nino Turano: In these 25 years, this beautiful old lady came in maybe 10 or 15 years ago, she ordered fettuccine with pesto. We make it and she was talking to the waiter for a while and he comes to me and said she asked me for ketchup.

So I went over there and I said, ‘Ma’am, if you like ketchup there’s no problem for me to buy ketchup.’ She said, ‘No no, no need, I just like to have a little bit of ketchup.’ I said no problem.

I went to the store, bought a little bit of ketchup. And she was coming every single day for 10 years. Just for the little bit of ketchup, can you imagine? Now, her daughter, her son, they still come. The way I do business is the reason why I’m in business 25 years. If it was somebody else the majority would say, ‘Ah, ketchup? In my Italian restaurant? No way.’ But I do what the customer wants. You want some cappuccino with a little bit of ketchup? I do it for you. If I can do it I will never say no. In this 900 square feet ‘no’ does not exist.

GoodLife: What was your first food-related job?

Nino Turano: I worked in a kitchen at a restaurant and I was going to school. I hated it. I couldn’t stand it, I was like: ‘me? This job? No way!’ I didn’t want to do it because you have to work Saturday, Sunday, your day off is Monday, when everybody is at work.

GoodLife: When and how did you learn to cook?

Nino Turano: I learned to cook in Italy at the age of 13. I learned mostly from my family. I was born in the north (of Italy), my family is from the south so I got everything, a mix of both cooking styles and tastes. I go with the Italian basics: the

Clockwise from top left: Spaghetti with seafood in a tomato sauce; Prosciutto Di Parma D.O.P 22 months aged served with buffalo mozzarella; Canadese pizza: tomato sauce, mozzarella cheese, green peppers, pepperoni and mushrooms; the classic interior of midtown’s Pizza Banfi.

GoodLifeMagazine.ca | 19

• RECIPES •

step out of your food comfort zone with these recipes, from starter to dessert

COMFORT

&

joy

saffron yellow bell pepper soup 4 large Ontario greenhouse yellow bell peppers, roasted, peeled and seeded* 1 tbsp butter 1 white onion, diced

*Roasting method

1/4 cup vegetable oil

Coat bell peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a barbecue or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice peppers in half and remove the core, seeds and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest 15 minutes. Peel off the black skin.

1 garlic clove, minced 2 cups chicken stock 1 large carrot, sliced 1 small jalapeño 1/4 tsp saffron threads 1 cup half and half cream salt and white pepper to taste

In a large sauce pan, melt the butter over medium heat, then add garlic and onions. Saute for five minutes.

Stir in the stock, carrot, roasted Ontario greenhouse yellow bell peppers and jalapeno pepper.

Crumble in saffron. Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender.

Puree in food processor until mixture is smooth. Strain, add cream and season to taste.

Serve immediately with sprigs of cilantro.

Serves four.

Chef’s trick: To obtain an even colour with saffron, soak the threads in hot liquid for 15 minutes before adding another ingredient.

Recipe courtesy of Ontario Greenhouse Vegetable Growers

ontario brussels sprouts casserole 3 lb Brussels sprouts, sliced across (slice from top to bottom leaving out bottom part of stem) 300 g bacon, cut into thin strips 2 medium onions, thinly sliced 6 cloves garlic, finely chopped 1 head fennel, quartered lengthwise and thinly sliced (optional) 2 cups dry white wine 500 ml 35 per cent cream 1/2 bunch herbs chopped (fresh thyme, oregano, sage or savoury) 3/4 cup freshly grated Parmesan cheese (old white cheddar can be substituted) 1/4 cup canola oil Salt and pepper In a large heavy bottomed sauce pot cook bacon in canola oil over medium low heat (ba-

20 | Goodlife - December 2013 – January 2014

con actually gets crispier when cooked in some oil), stirring occasionally.

When bacon is crisp, add onions, garlic and fennel if using, and sweat, stirring occasionally until soft.

Add Brussels sprouts and a large pinch of salt.

Turn heat up to medium and cover for about 30 seconds.

Stir sprouts, when they are a bright green, turn heat up to high and add wine.

When wine has reduced, add cream (sprouts do not need to be fully cooked at this point because they will finish cooking in the oven), add salt and pepper to taste keeping in mind the cheese is salty.

Let cream reduce by a 1/4, then remove from heat and cool slightly.

Add chopped herbs and some of the cheese (keep some cheese for sprinkling on top before baking).

Transfer to a casserole dish, sprinkle remain-

ing cheese on top. You can do it up to this point a day or even two in advance. If you are serving it right away place in a 350 F oven uncovered, until cheese starts to brown.

If you are baking it from cold, wrap in foil and put in a 325 F oven for 10 to 15 minutes, then turn oven to 350 F, uncover, and bake until cheese browns Note: In December when Ontario Brussels sprouts are no longer available, you can substitute green cabbage.

Recipe courtesy of Chef Tawfik Shehata

• RECIPES •

seared duck breast with grape sauce 1 large duck breast 1/4 tsp Kosher salt 1/4 tsp pepper 1/2 tsp garam masala 1/4 tsp cinnamon 1/3 cup red seedless grapes 2 tbsp balsamic vinegar 1/2 tsp honey potatoes for mashing

score the duck breast by cutting a crosshatch pattern into the fat (do not cut through the meat, only the fat).

Season the duck with salt, pepper and garam masala on both sides. Let sit until ready to cook.

Check potatoes as you want them cooked at the same time as the duck or even before. It is always easy to re-heat potatoes but for your duck, you want it rare. Start cooking your duck when your potatoes are close to tender.

Heat oven to 350 F. Peel and chop potatoes into large chunks.

Cook until fork tender in medium-sized pot of salted water (about 15 minutes once at a boil).

Slice grapes in half.

Finely chop green onion, reserve white section for your salad dressing, green for your potatoes.

Place salad greens in a bowl.

Sear duck: Heat an ovenproof skillet, the heavier the better, (do not use a non-stick pan) on medium heat for 1-1/2 to two minutes.

Place the duck, fat side down, in the pan, and turn your heat down a touch as you do not want to burn the skin (you want to hear a sizzle as soon as it hits the pan).

Do not touch the duck, but let it cook for two to three minutes at medium. You will see the duck fat start to melt, which is what we want and why we don’t use oil to start.

Using tongs flip the duck breast. You want it to be a beautiful deep brown colour. If you see any white, cook a little longer but be careful not to burn the skin.

Once the fat has rendered, place the pan in the oven for eight to 10 minutes, or until it reaches an internal temperature of 120 F (rare) or 130 F (med rare).

Prepare duck: Using a sharp paring knife,

Prepare salad dressing: In a small jar with a

2 to 3 tbsp low-fat sour cream 1 green onion organic spring salad 1 to 1-1/2 tbsp red wine vinegar olive oil (pantry) 1/2 tsp mayo 1/2 tsp Dijon mustard

baklava When you visit a Greek home, expect only the warmest hospitality and an abundant array of food. “Eat, my friend, we have lots of food”, is the suggestion. This is the norm during a visit most of the year, but when Christmas arrives, loosen your belt and expect to eat a little extra.

I love making baklava during the holidays because there are so many ways to prepare it: layered, rolled, daisies or even pinwheels. I can play with the filling by switching up the combination of nuts or adding some dried fruits into the mix.

The best part about baklava is that it stores well in a cool, dry spot like in your cellar, ideal in case last-minute family or friends drop by.

2 1/4 cups sugar, divided 1 cup water 1/2 cup honey 1 tbsp fresh lemon juice 2 cups walnuts 2 cups blanched almonds 1/2 tsp ground cloves 2 tsp ground cinnamon 3/4 cup white bread crumbs or ground melba toast

1 cup unsalted butter, melted 1 package phyllo, thawed, at room temperature Put two cups of sugar, water and honey into a medium pot over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and cook for 10 minutes. Add the lemon juice and cook for another 10 minutes. Allow the syrup to cool to room temperature.

In a food processor, pulse the walnuts and almonds until they are finely crumbled.

Transfer the nuts to a bowl and add the cloves, cinnamon, remaining sugar and bread crumbs. Stir to combine and set it aside.

Heat the oven to 300 F. Brush the bottom and sides of a 9x13-inch baking pan with the melted butter.

tight-fitting lid, combine 1 to 1-1/2 tbsp red wine vinegar (add only 1 tbsp if you like it a little less tart), 3 tbsp olive oil, 1/2 tsp minced green onion (white part), mayo and Dijon, salt and pepper, shake and set aside.

Remove duck from the oven, plate and let rest.

Finish potatoes and salad: Drain potatoes, add sour cream (and butter if you want your potatoes rich and even more delicious). Season with salt and pepper, sprinkle with green onion.

Dress your salad.

Pour off the duck fat. (Do not discard: save it and roast some potatoes in it the next day).

Add 1 tbsp of butter to the pan, melt and add grapes and cinnamon, cook for one minute.

Deglaze your pan with the balsamic vinegar and honey, stir for one minute, take off the heat.

Thinly slice the duck on the diagonal, plate, spoon the sauce with grapes on top and add a scoop of potatoes.

Enjoy with a salad on the side.

Recipe courtesy of www.freshcanteen.com

Cover the phyllo sheets with a damp towel so they don’t dry out. Take a sheet, brush one side with butter, and lay it in the pan with a quarter of it hanging off the top edge.

Repeat for the bottom, left and right edges of the pan. Place a fifth buttered sheet directly into the pan, so the entire bottom of the pan is covered.

Sprinkle a third of the filling over the phyllo.

Place four buttered sheets over the filling.

Sprinkle another third of the filling over the sheets. Top the filling with another four buttered sheets. Sprinkle the remaining filling over the sheets. Top with four more buttered sheets.

Fold in the hanging edges from the first four sheets and brush the entire surface with butter.

With a sharp knife, score the top layers of phyllo, about 1/4-inch deep into serving squares.

The scoring will make the baklava easier to cut after it is baked.

Bake the baklava for 90 minutes or until the phyllo is golden.

Immediately after baking, ladle the syrup over the entire surface of the baklava. Use all the syrup. Let the baklava absorb the syrup as it comes to room temperature.

Cut the baklava and serve at room temperature. Cover and store at room temperature.

Serves 16.

Recipe courtesy Peter Minaki; http://kalofagas.ca

GoodLifeMagazine.ca | 21

• RECIPES •

COZY UP to

cocoa

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300 to 325 ml hot water 3 tbsp plus 1 tsp extra virgin coconut oil 3 tbsp plus 1 tsp Organic Fair Trade raw cacao powder (raw, untreated cocoa) 3 tbsp plus 1 tsp agave nectar generous pinch ground allspice generous pinch ground chili

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22 | Goodlife - December 2013 – January 2014

1/2 tsp Organic orange zest Place all ingredients into a blender, and pour the hot water on top. Carefully blend, with the blender small cap slightly open/tilted (to allow for hot steam to escape).

Blend on a slow speed, increasing speed for about 30 seconds. Make sure the main lid is secure. To avoid chocolate explosions, I like to place a towel on top, while holding the lid down firmly.

Recipe courtesy of www.LiveOnChocolate.ca

homemade hot cocoa mix

classic hot cocoa

Makes 22 servings using 1/3 cup mix or 30 servings using 1/4 cup mix

1/2 cup sugar

4 cups non-fat dry milk powder

1/3 cup unsweetened cocoa powder

1 1/2 cups sugar

1/8 tsp salt

1 cup non-dairy powdered coffee creamer

1/3 cup half and half cream

2/3 cup unsweetened cocoa powder

whipped cream or mini marshmallows

1 (4 oz) package instant chocolate pudding Place all of the above ingredients together in a large bowl. Whisk together until well combined.

Store in an airtight container.

To prepare a cup of hot cocoa: add 1/4 to 1/3 cup of mix (I like 1/3 cup) to eight ounces of hot water. Stir until blended.

Note: Different flavours of non-dairy powdered coffee creamers can be used to make a gourmet flavoured version.

Recipe courtesy of Laura Powell, www.realmomkitchen.com

Makes 5 servings

4 cups whole milk

In medium saucepan, whisk together sugar, cocoa and salt until blended. Then whisk in the half and half.

Cook over medium heat, stirring constantly, until mixture comes to a boil.

Simmer one to two minutes, stirring constantly. Add milk; stirring constantly, heat until warm. Do not boil.

Remove cocoa from heat; whisk or beat until frothy.

Pour into mugs and top with whipped cream or marshmallows.

Recipe courtesy of Laura Powell, www.realmomkitchen.com

• SHOPPING •

1

2

spree

studded sensations BY erin lukas

1

Take a walk on the wild side by carrying this satchel by popular footwear designer Christian Louboutin, known for his exquisite red-soled heels. Gold studs over leopard-print calf hair will not go unnoticed in a sea of black bags. Spiked Leopard-Print Satchel Bag, $2,395 at Holt Renfrew. holtrenfrew.com

7

3

2

Stack this silver bangle by Eddie Borgo or wear it alone to add some attitude to your favourite outfits. As one of the designer’s signature pieces, the bracelet is adored by trendsetters and jewelry lovers alike. Bangle, $510 at Holt Renfrew. holtrenfrew.com Stand out in a far-from-average pencil skirt. The metal eyelet grommets on this soft leather skirt by Burberry give the timeless ladylike silhouette a total refresh and is a sophisticated way to channel your inner punk. Leather Eyelet Skirt, $3,595 at Burberry, ca.burberry.com

3

4

6

5

Kids can channel their inner rock star with a studded graphic top like this long-sleeve navy shirt by Ralph Lauren Childrenswear. Metallic accents on the punk-inspired motif provide a youthful take on one of this season’s biggest trends. Long-sleeve jersey top, $40 at The Bay. thebay.com

5

Leave your baggage at home and keep your essentials close in a stylish pouch by the Canadian-based design duo behind Ela. Pyramid studs toughen up blush leather to add an element of cool to your wardrobe. Editor’s Pouch in Vintage Pink Stud, $218 at eLuxe. eluxe.ca

4

6

A tried and true men’s footwear classic, the leather loafer gets an edgy update by way of allover gold studs and matching hardware. Pair these statement shoes by Gucci with casual weekend outfits or if you’re daring, your best business wear. The 1953 Horsebit Loafer, $895 at Holt Renfrew. holtrenfrew.com Instead of playing it safe in run-of-the-mill basic sweaters, upgrade your cool weather staples with subtle studs. This crewneck Topshop jumper is trendy, yet refined enough to wear to work or in the evening. Knitted embellished jumper, $76 at Topshop at Hudson’s Bay. thebay.com

7

GoodLifeMagazine.ca | 23

CONSUMER FEATURE

Stacey Sniderman,Vice President of Update TV & Stereo

UPDATE TV & STEREO V I C E P R E S I D E N T, S TA C E Y S N I D E R M A N

“We are currently one of the only stores in Toronto that are embracing Sony’s 4K technology for TV, which is the way of the future for television.”

When it comes to home electronics, Sony is a leader in creativity, innovation and design— and as a dealer of new, exciting, never-before-seen products, Update TV & Stereo knows a good brand when it sees one.

“Anything that is changing and evolving in technology, we are embracing it,” says Stacey Sniderman, Vice President of Update TV & Stereo.

“We’ve dealt Sony products since we opened 21 years ago, starting with their CD player. Their products have evolved into higher end, top-ofthe-line, and today we sell Sony as lifestyle electronics for our clients.”

Update TV & Stereo is on the cutting edge of technology, offering a 2,000 sq.ft. showroom dedicated to the future of home electronics.

“We are currently one of the only stores in

Toronto that are embracing Sony’s 4K technology for TV, which is the way of the future for television,” says Sniderman. “4K format is not yet supported by cable providers – but it will be in a few years – which is why it’s beneficial to upscale to 4K when looking to upgrade yourTV or projector.”

Sniderman calls it “future proofing.”

With four times the resolution of regular TV, Sony’s 4K TV is ultra HD—and it’s creating a lot of buzz. Proudly displayed in the showroom, the TV shows the impeccable upgrade in display clarity thanks to the latest Reality Creation database and Super Resolution processing— as is the case with the Sony 4K projector.

“We are also one of the first retailers to sell the Sony 4K projector in North America,” says Sniderman. “Many people think you can’t get the same picture quality from a projector as you can a TV, but with Sony, the projectors traditionally have a film-like quality, as opposed to something that looks computer animated.”

Another first is Sony’s curved LED TV. The only one of its kind, Update TV & Stereo is the first showroom in Toronto to have it on display.

“A lot of retailers shy away from displaying it on the floor due to the slight premium in cost that comes with the unique curvature feature,” says Sniderman. “But we want to give our customers the whole experience.”

U P D AT E T VA N D S T E R E O . C O M 24 | Goodlife - December 2013 – January 2014

1 0 7 5 5 L E S L I E S T. I

The screen is curved to give viewers a very immersed, realistic experience with a great field of depth. With four speakers built into the sides and virtually no glare, it offers a true theatre experience like no other.

“The experience is beyond watching TV, it’s like you’re there.”

But what is picture quality without superior sound? A leader in sound for many years, Sony is bringing TV and movies to life with its sound bar while maintaining a sleek, modern design— discretely displayed in your media room. Sony’s sound bar is a true 7.1 and has a built in receiver which can be placed between a mantel and TV and includes a wireless sub woofer.

“Sony is the best when it comes to digital sound creation,” assures Sniderman.“We tested it against other units that are true surround sound, and they came out on top.”

As a full-service home AV and solutions company, UpdateTV & Stereo takes care of everything from providing the products to pre-installation of home entertainment and smart-home technology, to post calibration.

“We set up entire homes with a free consultation to the schematics and optimization,” says Sniderman. “We are THX system certified, and can bring our own crew to pull wires in a new home before we install.”

With smart-home AV technology being top priority in new home builds and renovations, Update TV & Stereo recommends Sony ES receivers.

“The receiver is Control4 certified and is the first AV receiver with built in home automation,” says Sniderman. “It has stunning 4K audio video quality, and allows you to stream music and video with easy home control capability.”

Update TV & Stereo is dedicated to improving the lifestyle at home with the best in home entertainment solutions. Sony’s Xperia Tablet is a universal infrared remote with one-touch connectivity with NFC. It allows you to control theTV, radio, DVR boxes and much more with a few taps.

The world’s thinnest 0.1 inch tablet is water and dust resistance allowing you to take it anywhere from the living room to the pool side.

“Whatever your lifestyle in the home, we want to enhance it and offer the best home entertainment experience possible,” says Sniderman.“And that involves Sony’s innovative home entertainment products. Come and have a look for yourself.”

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S T O R E . S O N Y. C A GoodLifeMagazine.ca | 25

• PORTFOLIO •

ARTISTprofile

BY hilary caton photography by nick perry

Sharon Snitman

T

here are two types of people in this world: people who wear hats and people who don’t and Sharon Snitman, a Toronto-based hat maker, is on a mission to change that — one cloche at a time.

“I wanted to make hats that would enhance women’s beauty,” says Snitman, in her home on St. Clair Ave. E. “So I thought if you want to look better or more sophisticated or whatever you want to look, a hat can help you with that.”

Snitman’s collection is designed with only women in mind (sorry guys). The nine hat styles for the 2012/2013 season are made from imported fabrics from Europe and are handmade in her home studio. Each hat is steamed, stretched, trimmed and accessorized – in that order – by hand. In total, it takes about three hours for one hat.

Snitman says she’s always had the creative gene. It’s in her DNA; her mother is a painter, as is her grandfather.

“I studied drawing, painting, enameling, felting, dyeing. I’m always in love with creativity,” says Snitman of her studies at the Museum of Fine Arts in Boston, MA. “But I’ve never done anything that I could take to the next level, it’s always something that I put in a box. And I’m done with it.”

26 | Goodlife - December 2013 – January 2014

Sharon Snitman finds happiness in hat making, in her home studio on St. Clair Avenue East.

She hadn’t found a craft that spoke to her, so Snitman chose a different path.

“I put it aside because I had to make money and have a profession,” says Snitman, who works on developing and designing creative housing and services for seniors.

“So I put my creativity in my back pocket and sometimes I pulled it out for work, but not as much as I would like.”

Wanting to put her creativity in the forefront of her life and follow her passion, Snitman made a bold move.

“Everyone said to me, you’re creative, why haven’t you done anything with your creativity all these years?” says Snitman.

“So I thought, ‘Ok, Sharon, this is it.’”

She decided to take millinery courses at Penland School of Crafts in the United States and loved it, so much she wanted to learn even more once the course was over and took a private course from the professor Wayne Wichern.

When she returned to Toronto, she noticed there were no hats on the market that she was particularly fond of, especially winter hats, and decided to make her own, many of them with a fleece lining. From there she took that leap of faith and began selling her hats.

“I didn’t want to wake up tomorrow thinking I wish I did this, I should have done that, and I didn’t do it,” says Snitman.

Fast-forward two years and her passion for hat fashion has grown. Canadian fashion designer Linda Lundstrom is her mentor and Snitson has been jetting off to San Fransciso, Paris and Italy.

She brought back millinery techniques from San Francisco, supplies and the finest materials from Paris, which is strictly Angora wool from the Czech Republic, and then there was Italy: “I actually saw how you could keep a look very classic with a little bit of flair with not too much going on and still look exquisite.”

Snitman also seeks inspiration for her hats from the 1920s and ’30s.

“I like looking at old black and white movies and old fashion books to put a twist on an >>

• PORTFOLIO •

older style.”

She also takes some masculine styles, like fedoras, and “feminizes them” with embellishments such as beading, crystals or feathers, while adding them to her other nine styles of hats, which can cost anywhere between $125 to $150.

In the future Snitman would like to provide a particular style of hat to the Canadian Cancer Society – she’s thinking the Little Venus with the velvet band – and donate those hats to women who have survived cancer. >>

“I’ve had people buy them for that reason,” says Snitman, who is thinking about including them in a gift bag or care package for survivors.

“It enhances the person’s look no matter what, hair or no hair.”

Although Snitman has only been making hats for two years, she has big dreams for her business. Having participated in the One of a Kind Show in Toronto and Chicago, she hopes to teach people how to make their own hats.

“I found a way to make hat-making into a

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business,” says Snitman.

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GoodLifeMagazine.ca | 27

• WINE •

tried and true Everyone needs a few house wines to warm the heart and get you through the work week.

Not to mention the long painful winter ahead.

These are not weekend wow wines to curl your toes. Alas, those generally cost a bit more. We will mention a few luxury level ones

once the snow hits and you truly need salvation and escape.

Here are my winners for sheer value from around 50 wines tasted recently from the massive 2,000-plus wines widely available on the LCBO’s “General List.”

Enjoy.

BY GORD STIMMELL

Casal Thaulero 2012 Merlot Cabernet Sauvignon $7.95 (Italy) Aromas of spicy plum and ripe black cherry, and flavours of mulberry, spicy cherry and a hint of black pepper. There are also hints of vanilla-laced spicy black cherry.

LCBO #621953 Food suggestion: penne with tomatoes and spicy sausages Rating: 89

JP Azieto 2012 Tintoretto Red $8.95 (Portugal) A top value from Portugal, with a bouquet of plum, clove, sage and blackberry. The finish is very mellow, with lingering sage and clove notes. A terrific party red.

LCBO #286195 Food suggestion: pepperoni pizza or chevre burgers Rating: 89

Concilio 2011 Pinot Grigio $12.45 (Italy) Here’s a great one, with a bouquet of lovely lemony pear, and pert flavours of candied pear, apple spice and lime slices. It’s clean, brimming with fruitiness, and very satisfying.

LCBO #637595 Food suggestion: crab cakes Rating: 89+

28 | Goodlife - December 2013 – January 2014

HAPPY HOLIDAYS

��� ��� �������� � humbertown.com

• BEER •

warm up to

Beer

N

estled inside our warm homes, beers with enough body to warm you to the bone await at the LCBO. Another great collection of Ontario craft beers arrived including the bold and hoppy Plowman’s Ale (Grand River Brewing, Cambridge) with its five kinds of hops and chocolate, toffee, molasses sweetness. (3 out of 5). Black Oak Oaktoberfest (Black Oak Brewing Co., Toronto) is creamy smooth with a silk mouthfeel, which works nicely with the malty, oaken notes. (3 out of 5).

The head on the Bolshevik Bastard Russian Imperial Stout (Better Bitters Brewing Co., Burlington) quickly recedes leaving behind a lovely taste of roasted malts, dark chocolate and bitter coffee. The cloudy, pale golden colour of the Kissmeyer Nordic Pale Ale (Beau’s All Natural Brewing, Vankleek Hill) is augmented nicely with botanicals such as rose hips and dried heather flowers that are quite apparent in the floral aroma. (3 out of 5).

All that said, there were a few noticeable standouts:

1

2

3

4

5

Vanilla Porter Mill Street Brewery (Toronto, ON)

Russian Gun Imperial Stout Grand River Brewing (Cambridge, ON)

Winter Beard Double Chocolate Cranberry Stout Muskoka Brewery (Bracebridge, ON)

Lake Effect IPA Great Lakes Brewery (Toronto, ON)

Weizenbock Mill Street Brewery (Toronto, ON)

It’s no surprise Mill St. Brewery’s Vanilla Porter is a cult classic at the Brewpub.

This English-style dark ale greets the glass with caramel malt and continues to fascinate with its dark amber colour. It pours with a tight thick head, is smooth from the first sip and remains that way with its pure vanilla extract adding a warm, captivating flavour. There’s also a hint of chocolate, which mixes well with the spicy aromas of dried fruit.

Russian Gun Imperial Stout pours with a noticeable thickness and offers a slight, dark tan head atop the opaque near-black liquid. The flavours – primarily dark chocolate and molasses with a hint of coffee – are distinct but not overpowering. The brew offers a roasted malty bitterness with some staying power.

It’s thickness remains in the mouthfeel, with the stout highly drinkable, but also heavy and filling. It’s definitely a solid beer for earlywinter, with richness and its 8.5% alcohol content making it a beverage to be savoured.

Age has been very kind to this bottle of 2011 vintage Stout from Bracebridge’s Muskoka Brewery. The dark black, nearly opaque, beer has a subtle but very pleasant aroma. It smells of dried fruit and dark malt. The thick creamy head has lasting power.

Cranberry and chocolate are obviously present in the flavour. It’s well balanced between bitter and sweet, with just a hint of tartness in the aftertaste.

This beer is perfect for chillier temperatures.

The beer is a cloudy, pale golden colour with a slight orange hue. The off-white head is thick and frothy, with a layer of foam lacing the glass from top to bottom as you enjoy the beer. The aroma is pine and citrus classic markers of North American hops. Malt flavours don’t stand out, but it has enough sweetness to back up the strong bitterness. Bitter is the key word in describing an IPA and this beer is no exception.

The bite isn’t overly harsh though and if you enjoy the style, you’re in for a treat.

Mill Street Brewery’s Weizenbock hits you up front on the nose with the sweetness of bubble gum and banana, backed up by subtle notes of clove and cinnamon. This unfiltered beer is hazy from the high wheat content and residual yeast. It’s hazelnut in colour with a frothy offwhite head that settles to a thin ring around the edge of the glass. The use of wheat also adds a distinct silkiness to the mouthfeel.

Definitely not a dry beer; the sweetness is matched with some warming character from the alcohol.

Pairing suggestions: hearty cuisine such as butternut squash soup, baked apples and slow cooker stews Rating: 4.5 out of 5

Pairing suggestions: dark meat or game

Pairing suggestions: savoury snacks such as toasted pumpkin seeds, or try it with vanilla ice cream as dessert

Rating: 4 out of 5

Rating: 4 out of 5

30 | Goodlife - December 2013 – January 2014

Pairing suggestions: spicy dishes such as jambalaya or Indian curries Rating: 3.5 out of 5

Pairing suggestions: roast beef for a hearty winter supper Rating: 3.5 out of 5

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• SHOPPING •



FESTIVE FLAIR

Give your guests a glittering entrance with this set of outdoor ornaments from Pottery Barn. Available in a set of three, each uniquely shaped ornament is lit from within and brushed with an antique mercury finish for the prettiest glow.

Lit Mercury Glass Outdoor Ornaments, $89 for a set of three at Pottery Barn. potterybarn.com

BY ERIN LUKAS

spree

  Add a touch of elegance to your Holiday trimming with pre-lit garland from Pier 1 Imports. Adorned with warm gold beads and sparkling ornaments of various sizes, hang it on your staircase or doorway for a sophisticated touch that’s still warm and welcoming. Pre-Lit Garland in Gold, $69.95 at Pier 1 Imports, pier1.ca





Liven up your holiday display with a sophisticated reindeer from Pottery Barn. This cast aluminum statue with a bronze finish of the popular fabled animal is a regal way to greet visitors at your doorway throughout the season. Bronze Reindeer, $300 at Pottery Barn. potterybarn. com

Dress up your front door with a wreath from HomeSense that’s traditional with a twist. Although it may be garnished with classic Holiday favourites like berries and pinecones, the addition of wood antlers make this wreath standout from the rest. Berry and Pinecone Wreath with Wood Antler Detail (24’), $39.99 at HomeSense. homesense.ca

Fake a fresh snowfall to really get in the Holiday spirit with this frosted topiary and wreath from Canadian Tire. Conveniently prelit and battery operated for endless placement possibilities, the two pieces in this matching set make decorating easy. Pre-lit Topiary with Battery Operated Wreath, $124.99 at Canadian Tire. canadiantire.ca GoodLifeMagazine.ca | 33

Accent on

• AT HOME •

Redesign brings function & light to family kitchen BY hilary caton photography by dan pearce

F

or a family that’s constantly entertaining guests, Jodi Shuster and Jeff Sniderman knew they needed a better, bigger and brighter kitchen.

“It (the kitchen) is the centre of all activity in the home,” says Shelley Kirsch, the interior designer for Shuster’s dream kitchen.

“The space morphs as per what the need is.

It’s a party space, it’s a family space and it’s a cooking space.”

When Shuster and Sniderman bought the turn-of-the-century home in the Yonge Street and St. Clair Avenue West neighbourhood, the house already had some minor upgrades from its previous owners, but the kitchen remained lim34 | Goodlife - December 2013 – January 2014

ited in light and space. And Shuster, who likes to cook for friends and family, knew it was in need of an upgrade.

Five months and two contractors later, it was out with the old and in with the new.

The revamped $125,000 kitchen is fully equipped to entertain guests in a modern and welcoming atmosphere with ample space.

“There have been parties where the whole back area becomes a dance floor,” Kirsch says.

“It’s really fantastic.”

Kirsch had free reign on the project and created an itemized list from which Shuster and her husband could choose what they wanted to make their dream kitchen a reality. But first they

needed a concept they could agree on and Kirsch says that took no time at all.

“I don’t do kitchens that look like period pieces. I don’t do ornate. I’m more of a modernist, and function is the most important thing,” says Kirsch, who specializes in modern interior design.

“The idea was to create a space that was very comfortable, but also low maintenance.”

Kirsch selected surface materials that could be easily cleaned and maintained. For example, she says white marble surfaces weren’t an option because of the risk of red wine spilling and marble’s porous nature. There are no mirrors on the backsplash “because you don’t want to constantly >>

• AT HOME •

constantly be there with a Windex bottle.”

The tomato red accents around the room are meant to create warmth in the kitchen and dining area. The pops of colour framed with white cabinets are “a great diffuser,” Kirsch says.

From the backsplash to the back wall, red was going to be incorporated in the kitchen if Shuster had anything to do with it. Luckily, Kirsch had no objections.

“People need colour in their life,” Kirsch says.

In order to tie in the kitchen with the dining area, Kirsch had the dining room chairs, which had belonged to Shuster’s parents, reupholstered in red as well.

“That’s where we splurged,” Shuster says.

“We knew how comfortable they were, how fabulous, how durable and it’s good quality. And when people sit down there, we barely go to the living room – people don’t want to get out of their chairs. They’re super comfortable.”

To have both the cooking and the dining area in the same space can make a room feel cramped.

This dilemma was solved with the removal of the walls that enclosed the mudroom in front of the entrance to the backyard.

This helped open up the kitchen and dining room to more natural light and views of the backyard.

“The idea was to create this horizontal sweep and make this room feel big and spacious,” Kirsch says.

The glass dining room table, designed in the 1930s by Charles-Édouard Jeanneret-Gris, also known as Le Corbusier, a French designer/architect, was the piece that added the extra oomph the updated room needed.

Shuster, who says she is all about easy clean up and low maintenance, says she was initially concerned the table would show fingerprints.

However, Kirsch convinced her that it was a much-needed piece in the space if she wanted a spacious feel.

“Having the glass shows so much refraction in the space, it just opens it up,” Kirsch says.

“To have a heavy wood table there wouldn’t have worked.”

The functionality of the space is the feature that Shuster loves the most about her kitchen.

It’s not only her place to cook, but it’s a gathering spot for family and friends and it also functions as a mini office where she can get some work done.

Kirsch had a small work station specifically created for Shuster near the sliding doors leading to the backyard. The cabinets and drawers >> >>

Homeowner Jodi Shuster, above, relaxes at the island in her new kitchen.

Left, the chandelier over the kitchen table. Below, a cozy nook with seating for one.

To learn more about Shelley Kirsch, visit www. shelleykirsch. com

GoodLifeMagazine.ca | 35

• AT HOME •

>> above

and beside the nook store office supplies, books, dictionaries, stationary and a printer.

“I just knew that I need that, it was very important to me,” Shuster says. “Why should I have to run up to the third floor to print something when I’m in the kitchen, when I can just print it here?”

The ample cupboard and countertop space is also exactly what Shuster wanted. She now has a nine-foot island, complete with storage, a second sink (the first is on the back counter) and Shuster’s favourite function, the surface garbage disposal, which facilitates easy cleanup when she’s prepping food on the island.

“It gets used for triple the function – the island is a prep surface, then it becomes a buffet and a work surface,” Kirsch says.

Since the renovations, the kitchen has become a major gathering spot. Shuster’s children have even taken up more of an interest in cooking.

It’s not only the biggest room in the house, it’s also the family’s favourite, Shuster says.

“It’s our dream kitchen. Every day, I come down and I’m in love with it.” GL

A view of the expanded kitchen/dining area.

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GoodLifeMagazine.ca | 37

CONSUMER FEATURE: KEATING ROOFING & EXTERIORS

Brothers Justin (l) and John Keating are the third-generation owners of Keating Roofing & Exteriors.

The expert Keating Roofing & Exteriors team responsible for rescuing a west end roof.

KEATING ROOFING & EXTERIORS J O H N K E AT I N G , CO-OWNER AND PROJECT C O N S U LTA N T

Trust the experts at Keating Roofing & Exteriors, and get the job done right - the first time.

Roofs are perhaps one of the most major components of our homes. We tend to take them for granted, and rarely think about them until there’s a serious problem - especially if the roof or home in question is relatively new. You trust that it will stand up to all sorts of weather, keeping you and your family safe, warm, and dry. So imagine the frustration involved in discovering your 10-year-

38 | Goodlife - December 2013 – January 2014

old roof has sprung several leaks.

That’s exactly what happened to one west end family. Unbeknownst to them, their roof had been improperly installed - leading to leaks and costly damages.

They called Keating for help.

“Our senior exterior consultant, Vlad Blazanin, met with the clients to discuss why the flat roof was leaking on their 10-year-old house, and why it required replacement so early in its life,” says John Keating, co-owner and project consultant for Keating Roofing & Exteriors.

“Upon Vlad’s inspection and review of the home’s architectural drawings, he found that the architect originally had specified to have a builtup tar and gravel roof system roof installed on the home.”

Commonly used in commercial buildings where roofs have drainage issues and residual ponding water several days after a rain storm, this type of roof normally stands up quite well under those conditions.

“However, during the construction of this home, the roofer and builder switched products and installed a modified Bitumen membrane system, or a rubber roof,” says Keating. “This type of

roof is a good system, but, as per manufacture’s specifications, it does require positive water flow – or sloping – towards the drain locations.”

The original roofer failed to follow those specifications, which resulted in a roof that didn’t drain properly, with large pools of water collecting after every rainfall. Because the positive water flow was not achieved the roof failed prematurely, and the warranty didn’t cover the improper installation, leaving the homeowners on the hook.

“Our solution was to remove the old roofing entirely, down to the original structure, and reconstruct the roof deck with positive drainage towards all drain locations. It’s not about getting the job done, It’s about getting the jobdone right with a long term soloution!”

This involved a strategy to create multiple slope areas which drained in five different locations, ensuring there wasn’t any residual or ponding water 48 hours after a rain storm. This provided maximum roof life and a manufacturer’s warranty, giving the homeowners peace of mind in the process.

Chances are, many homeowners who have undertaken improvement projects on their abodes have one or two stories like this to share.

Brothers Justin (left) and John Keating of Keating Roofing & Exteriors.

Finding dependable, honest, trusted and reliable contractors can be a daunting task, especially when it comes to respecting the unique character and charm of historic West Toronto homes.

Over the last 13 years, John Keating, co-owner and project consultant for Keating Roofing & Exteriors, has helped many customers recapture their home’s curb appeal and beauty through experienced, invested and quality exterior remodeling work.

Today, Keating Roofing & Exteriors has 27 inhouse full time employees – a team of several different crews, each consisting of five to six professionals, including a licensed carpenter, a cabinet finisher to handled detailed mouldings, an aluminum crew, flat roofers, shinglers, a stucco and stone crew, and door and window installation professionals.

“There’s a lot of skill, a lot of knowledge, and everybody really does care,” says Keating. “When they finish a job, they stand back and admire the work they’ve done. There’s a great appreciation for what they do.”

The company is so committed to quality workmanship that they have created a full training facility in their warehouse that contains an entire model home. Keating welcomes prospective customers to the facility and gives them the opportunity to see products and installations in person, instead of in pictures alone.

Three generations of the Keating family have created something special in West Toronto, fostering relationships with their clients that extend far beyond the remodeling job.

“I have had families invite me in for dinner and a glass of wine to thank me for the work our company has done. Nothing beats the feeling of satisfaction, knowing that not only are your customers pleased with the work, but they have also gotten to know us on a personal level, and have the same appreciation for our family business as we do.”

From top: 1. Additional sloping towards drain locations. 2. Carpentry started.

3. Completed roof sloped to drain locations. 4. Completed roof slope in six directions.

W W W. K E AT I N G R O O F I N G . C O M ( 9 0 5 ) 2 7 0 - 4 1 0 0 GoodLifeMagazine.ca | 39

TO MAKE TRAVEL EASIER, WE DESIGNED THIS LUGGAGE FROM THE GROUND UP. SO WE STARTED BY REINVENTING THE WHEEL.

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YONGE STREET MISSION:

THE FACE OF CHANGE

#EXCITED

Seeing is Believing Program

When Prince Charles visited the Yonge Street Mission he, and a panel of like-minded philanthropists, discussed finding radical intervention strategies to impact youth employment.

Kadeem Reid, who frequented the Mission’s Evergreen Centre for Street-Involved Youth benefitted from its Connecting Youth to Work (CYTW) program. Like the Prince’s Seeing is Believing program set up by the Prince’s Charities Canada (PCC), the CYTW program focuses on the well-being of disadvantaged youth through employment training and job preparation. After training, successful candidates are placed in internships that may lead to full-time work.

The Prince’s visit had an impact on the youth as he showed a genuine interest in their stories. When Kadeem addressed the Prince, he humbly spoke of school issues, criminal charges, and being shot seven times. This nearly life-ending moment proved to be Kadeem’s most life-changing.

40 | Goodlife - December 2013 – January 2014

Kadeem went on to complete the CYTW program, and then participated in the African Canadian Legal Clinic’s Youth Justice Education Program. In February 2013, he secured a position as a Youth Justice Worker.

At the Yonge Street Mission, our goal is to see change and transformation in the lives of our community members.

Kadeem wanted the opportunity to seek change when he spoke in front of the Prince. We are thrilled that he will now have that opportunity and are very proud of what Kadeem has been able to accomplish!

By supporting the Mission, you become the face of change for thousands of vulnerable people who can’t face poverty alone.

We need you to eradicate poverty!

To donate and transform lives, call us at 416-929-9614 or 1-800-416-5111 visit www.ysm.ca to learn more.

To invest in lives visit www.ysm.ca/donate

• CALENDAR •

december

& january

what’s happening in the communities of forest hill, leaside, rosedale & lawrence park

DEC. 7, 14 & 21 Carolers and Santa Yonge Lawrence Village Time: 11:30 a.m. to 2:30 p.m.

Carolers and Santa visit the Village to hand out treats to the kids. When you see Santa on the street, don’t forget to ask for a free, reusable Yonge Lawrence Village enviro-friendly shopping bag.

DEC. 7 French Bonbons Glenn Gould Studio, 250 Front St. W.

Time: 8 to 10 p.m.

Tickets: $39 adults, $33 seniors and $12 students Call: Margaret, 416-499-0403 Email: sinfoniatoronto@sympatico.ca Website: www.sinfoniatoronto. com Sinfonia Toronto’s music director Nurhan Arman will conduct a festive and varied program.

DEC. 7 Vocem Resurgentis’ Journey into a Medieval Christmas The Church of St. Mary Magdalene, 477 Manning Ave. Time: 8 to 9:30 p.m.

Call: 416-871-5132 Website: www.vocemresurgentis. blogspot.com Cost: by donation This performance will take you through Western Europe from Finland, to Germany and Spain.

Enjoy this rare opportunity to experience the rich and harmonious sounds of Medieval Europe in the resonant performing space of The Church of St. Mary Magdalene.

UNTIL DEC. 22 The Artisans Gift Fair The Tranzac Club, 292 Brunswick Ave. Time: Saturdays and Sundays, noon to 6 p.m.

Website: www.artisansgiftfair.com Email: artisan_shows@yahoo.ca This annual Christmas craft show has more than 40 vendors.

Browse through a maze of handmade, high-quality gift items.

DEC. 10 Great Soloist Series Koerner Hall, Royal Conservatory, 273 Bloor St. W. Time: 8 p.m.

Cost: $40 and up Call: 416-443-9737 Website: www.ontariophil.ca/ index.php?ID=1#subscript Ontario Philharmonic presents Canadian tenor Richard Margison who will perform Italian songs and arias.

DEC. 13 TO 15 Toronto Potters Winter Show and Sale

Photo/HARRY BENSON

DEC. 4 Christmas Tuba Festival and Choir Singalong Nathan Phillips Square, Bay Street and Queen Street West Time: Noon to 12:45 p.m., tuba players can set up between 10:30 and 11:45 a.m.

Website: www.musicmakesus.ca/ celebrate/tubafest Call: 416-298-2871 Low brass players are invited to join in the festival, which attracts more than 200 performers in Nathan Phillips Square. Participants are encouraged to decorate their instruments and singers are invited to wear colourful seasonal attire. Orin Isaacs is the master of ceremonies. Instrumentalists should come with a music stand, wind clips and a cushion on which to sit. Presented by The Coalition for Music Education in Canada.

DEC. 6 The Christmas Story The Church of the Holy Trinity (beside the Eaton Centre), 19 Trinity Sq. Time: 4:30 and 7:30 p.m. various dates until Dec. 22 Cost: suggested donation $20 for adults, $5 for those 17 and under or pay what you can Call: 416-598-8979 to reserve Website: http://holytrinitytoronto. org/thechristmasstory/ The Church of the Holy Trinity hosts a cast of angels, shepherds, kings, singers and even a baby Jesus, ready to remind people about the most important message of Christmas.

The Liss Gallery presents Harry Benson: The Beatles 50th Anniversary exhibit with pieces such as this one featuring The Beatles with Muhammad Ali. ARTA Gallery in the Distillery Historic District, 14 Distillery Lane Time: various Website: www.torontopotters. com/home Toronto Potters hosts its annual Winter Show and Sale featuring one-of-a-kind, functional pottery and sculptural works. A portion of the proceeds will be donated to Red Door.

UNTIL DEC. 16 Harry Benson Exhibit Liss Gallery, 140 Yorkville Ave. Time: 10 a.m. to 6 p.m.

Call: 416-787-9872 to reserve.

Cost: Free Email: info@lissgallery.com Website: www.lissgallery.com Harry Benson: The Beatles 50th Anniversary, a collection of contemporary artwork by legendary photojournalist Harry Benson.

DEC. 17 A Christmas Carol Casa Loma, 1 Austin Terrace Time: 7 p.m.

Tickets: $10 for children and $20 for adults Humber River Shakespeare presents a show that features five actors. Limited tickets.

JAN. 29 The KAMA Reading Series; Feminist Writing and Living

Park Hyatt Toronto, 4 Avenue Rd. Time: 6:30 to 8:30 p.m.

Cost: $60 to $69 Call: 416-977-0008 Website: www.worldlit.ca The reading series provides World Literacy Canada with opportunities to raise awareness about the challenges of global development and world issues.

Guests are treated to supper, wine and the opportunity to bid on the silent auction. The highlight of the evening is the spectacular lineup of authors who provide inspired readings and thought-provoking discussion.

Visit website for other upcoming reading series.

FEB. 1 & 2 Toronto Tea Festival Toronto Reference Library, Appel Salon, second floor, 789 Yonge St. Time: 10 a.m. to 5 p.m.

Call: 647-878-6934 Cost: $10 to $19 Website: www.teafestivaltoronto. com Sample hundreds of teas and learn from experts in the industry at one of the complimentary presentations. The event includes a raffle, gifts and more.

To get your event in the February / March edition of GoodLife, email letters@insidetoronto.com

GoodLifeMagazine.ca | 41

• CALENDAR •

out

& about

Toronto has plenty of events, destinations and attractions; here is a sampling of what’s on around town

HARBOURFRONT CENTRE – NATREL RINK Behind York Quay Centre and set against the shore of Lake Ontario, the city’s most scenic rink awaits.

DJ Skate Nights are Saturdays from Dec. 17 to Feb. 23 from 8 to 11 p.m. Various DJs. There is a heated indoor change room with lockers and washrooms. Hot food and drinks are available at the rink-side restaurant. Skating is free.

235 Queens Quay W. Call 416973-4000. Visit www.harbourfrontcentre.com/venues/natrelrink ONE OF A KIND CHRISTMAS SHOW The One of a Kind Christmas Show features unique products from more than 800 artisans including ceramics, jewelry, furniture, clothing and accessories. Browse through art galleries, watch a fashion show, take part in artistic holiday activities and participate in workshops.

Now on until Dec. 8 at the Direct Energy Centre. Call 416-960-3680.

Visit www.oneofakindshow.com/ toronto/index.php LOWE’S TORONTO CHRISTMAS MARKET Experience a traditional Old World European Christmas market at The Distillery District with hundreds of unique and local handcrafted items. Family-friendly children’s activities include storytelling, Santa’s Elves Workshop 42 | Goodlife - December 2013 – January 2014

Photo by Nancy Paiva

BIG at the ROM The Royal Ontario Museum goes BIG with Fashion and Textiles in an exhibition showcasing textiles and costume that are each in their own remarkable ways BIG: big in size, big in historical importance, big in the news, perhaps created by a big name, and often carrying a big price tag. They range from Egyptian clothing to 18th- and 19th-century Western costumes to 20th-century Haute Couture.

Until Jan. 26 at Royal Ontario Museum, 100 Queen’s Park, in the Patricia Harris Gallery of Textiles and Costume, Level 4. Visit www. rom.on.ca

Visitors take in the Christmas tree at the Lowe’s Toronto Christmas Market in the Distillery District in 2012. This year’s event is on until Dec. 15. and Santa himself.

On until Dec. 15 at the Distillery Historic District, 55 Mill St. Visit TorontoChristmasMarket.com

Now on until Jan. 4 at Elgin & Winter Garden Theatre Centre, 189 Yonge St. Call 1-855-9852787. Visit www.rosspetty.com

CHRISTMAS AT BLACK CREEK On December weekends, participants visit with Santa and take a ride on a horse-drawn wagon.

Black Creek also hosts its annual Christmas by Lamplight event, where people can wander the village lit by lanterns, sample traditional foods and create crafts Dec. 7, 14, 21. Dinner is also available.

Visit http://christmasbylamplight. ca/dinner.shtml to order tickets.

Now on until Dec. 23 at 1000 Murray Ross Pkwy. Call 416-7361733. Visit www.blackcreek.ca/v2/ events/glance.dot

ALADDIN The Ed Mirvish Theatre hosts the world premiere of Aladdin, based on the Disney animated movie about a boy and his magical lamp.

Now on until Jan. 5 at Ed Mirvish Theatre, 244 Victoria St. Call 416872-1212. Visit www.mirvish.com/ shows/aladdin for details about this show.

THE LITTLE MERMAID Ross Petty’s annual production is back, and this year features The Little Mermaid. Taking after the Hans Christian Andersen tale more than the popular Disney movie, this production promises to be the less common version of the fairy tale and offers a little more fun and music.

THE NUTCRACKER The National Ballet of Canada presents its annual Christmas show, The Nutcracker. The show also includes an interactive telling of the magical holiday story designed to enhance children’s experience of the ballet. The story takes place 45 minutes before every performance in the Richard Bradshaw Amphitheatre at the Four Seasons Centre.

Takes place Dec. 14 to Jan. 4 at the Four Seasons Centre for the Performing Arts, 145 Queen St. W. Call 416-345-9595.

Visit http://national.ballet.ca/ performances/season1314/The_ Nutcracker/#StoryTime-tab DISNEY ON ICE: PRINCESSES AND HEROES Families of all ages will enter a world of wonder where heroes and hearts prevail. Join Ariel, Maleficent, Prince Eric and others in this show where believing is just the beginning.

Dec. 20 to 29 at various times and prices at Rogers Centre, 1 Blue Jays Way. Visit www.avcommunications.ca/disneyonice CHRISTMAS TREATS TREK Visit the Toronto Zoo on Boxing Day to see the seasonal treats animals are enjoying. Bring a nonperishable item for the food bank.

Half price admission for everyone all day. The zoo also hosts a New Year’s Eve family countdown with entertainment and animal visitors from 5 to 8 p.m. Dec. 31. Countdown begins at 8 p.m.

Dec. 26 from 9:30 a.m. to 3:30 p.m., Toronto Zoo, 361A Old Finch Ave. Visit www.torontozoo. com

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• GETAWAYS •

Paris For Art, history or shopping, in springtime or anytime, paris is a traveller’s paradise story and photography By warren cartwright

From every angle, the Eiffel Tower is an iconic symbol.

GoodLifeMagazine.ca | 45

• GETAWAYS •

Arrête! C’est ici l’empire de la Mort (‘Stop! Here lies the Empire of Death”); the inscription on the ossuary entry, as you enter this most unusual museum.

P

aris in the springtime evokes scenes from some of Hollywood’s greatest movies and while the expectations are set high, it is one of the few places that can live up to the hype.

Paris draws around 27 million visitors each year, making it by some accounts the third-most visited city in the world. As the city and its region contain more than 3,800 historical monuments and four UNESCO World Heritage Sites, there is no shortage of attractions for visitors to experience.

For many that come, Paris is about the arts, and some of the world’s greatest collections are housed within the walls of The Musée du Louvre (arguably the world’s greatest art collection), The Musée d’Orsay (Impressionists) and the Dalí Espace Montmartre (for those more Surrealistically inclined).

Architecture lovers will be drawn to the iconic Eiffel Tower, the Panthéon and the Arc de Triomphe. And of course one cannot forget the majestic sites of some of Paris’ famed cathedrals, Notre Dame and Sacre Coeur. And one should check out the back of both of these magnificent buildings, rather than just the front where most of the tourists will stay.

For a change of pace, one of the most unique attractions of Paris is underground – Les Catacomb46 | Goodlife - December 2013 – January 2014

‘When spring comes to Paris the humblest mortal alive must feel that he dwells in paradise.’

– Henry Miller, Tropic of Cancer es de Paris. This museum, while not for everyone, is one of the most fascinating attractions in Paris.

The two-kilometre-long series of underground tunnels is an ossuary (a site made to serve as the final resting place of human skeletal remains) near Place Denfert-Rochereau.

The ossuary holds the remains of about six million people and fills a renovated section of caverns and tunnels situated in the remains of Paris’s stone mines.

As the city grew in the late 1700s and early 1800s, the cemeteries filled up and the need for space to accommodate the growing city resulted in the use of the old mines as the new resting place for the remains.

While originally opened in the late 18th century, the underground cemetery has been open to the public on a regular basis from 1874. The tour takes about 45 minutes to complete, and requires good mobility.

In the spring, Paris’ parks offer many locations to enjoy the outdoors and the explosion of colour that comes with the blossoms. Both the Tuileries and the Jardin du Luxembourg are must-sees for visitors, but some of Paris’ lesser know parks will delight just as much. Buttes-Chaumont, at the north end of the city, is a sweeping, romantic-style park with rolling green hills and dramatic waterfalls.

At the south end of the city, not far from Montparnasse, the Parc Montsouris is a peaceful retreat from the crowds of museum-goers and shoppers.

Like the Eiffel Tower and the Louvre, no trip to Paris is complete without a stroll along the Champs-Elysées. Whether you are a window shopper, a people-watcher, or searching for a one-of-akind designer piece, you can find it all along Paris’ famous tree-lined shopping avenue.

A visit to the Louis Vuitton store, with its constantly changing facade, is definitely a must for every visitor. A sunny spring day in Paris will result in packed cafes, where you can rest your feet and take in the sights and sounds.

Whether you have come for the arts scene, the history, the shopping or just a little bit of everything, Paris is a special city that will touch your soul, and leave you with a lifetime of memories.

• getaways •

when to go?

There’s never a bad time to be in Paris as its superb selection of attractions allows you to be inside when the weather is poor or outside when the sun is shining.

Spring is a magical time in Paris: the leaves are coming out, there are blossoms on the trees, and there is a freshness in the air that is missing at other times.

April to June are some of the best months as you will avoid both the crush of tourists that come to Paris in the summer, along with heat that can border on unpleasant.

WHERE TO STAY? The Arc de Triomphe de l’Étoile sits at the western end of the ChampsÉlysées. Beneath the Arc is the Tomb of the Unknown Soldier from the First World War, and is one of the most moving memorials to the Great Wars.

While Paris offers an incredible range of standard accommodations, the best way to really get a feel for the city is

to become a local for a time and rent an apartment in a residential neighbourhood.

Paris is a city that needs much more than a week or two to explore, and by renting an apartment you can extend your stay and give yourself more time to enjoy all that Paris has to offer.

You can frequent the local cafés and get to know the baker as you stop in for fresh croissants for your morning breakfast.

There are many services offering access to a selection of different, high-end apartments throughout Paris.

A good place to start is Paris Luxury Rentals (www.parisluxuryrentals.com). They have a range of properties from a one bedroom in the Latin Quarter overlooking Notre Dame to a 4,500-square-foot loft that sleeps eight in the Opera-Vendome District.

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GoodLifeMagazine.ca | 47

• GETAWAYS •

1 3

1 The Basilica of the Sacred Heart of Paris is at the summit of the butte Montmartre, the highest point in the city. There are spectacular views from the steps leading up to the cathedral. 2 In the springtime, the leaves burst forth from their long dormancy, and a freshness envelopes the city. 3 Throughout the two-kilometre long tour of the Catacombs, the carefully arranged walls of bones are used to artistic effect. 4 The detail in the façade of Notre Dame de Paris is spectacular. The building is generally considered to be one of the best examples of French Gothic architecture. 5 I. M. Pei’s iconic glass pyramid has become as much a part of the Musée du Louvre as the original Louvre Palace. It is the world’s most visited museum.

Warren Cartwright is a nature and landscape photographer. Visit www. warrencartwright. com

5

48 | Goodlife - December 2013 – January 2014

2

4

CONSUMER FEATURE

DOUBLETREE FALLSVIEW RESORT & SPA BY HILTON There’s always an excuse to get away.

Whether it’s a last minute or planned escape,The DoubleTree Fallsview Resort and Spa by Hilton in Niagara Falls is only one hour away from the city—where a relaxing winter retreat awaits.

With the rustic architecture of a Grand National Park Lodge, and the elegance of the Frank Lloyd Wright era, the four diamond CAA rated Resort and Spa isn’t like anywhere else in Niagara Falls. The grand lobby fire place offers an ideal lodge setting, perfect for lounging by the fire after a walk by the Falls or returning from the Fallsview Casino Resort located just 400 yards from the hotel.

Located two blocks from the Horseshoe Falls and American Falls,The Resort and Spa’s 224 spacious guest rooms and suites feature signature bedding, complimentary high-speed internet access, mini-refrigerators, and 37-inch flatscreenTVs. Most guest rooms and suites offer panoramic views of the Upper Niagara River and top floors offer views of the American Falls. A great place to relax with a friend or a loved one, DoubleTree

Fallsview offers a variety of one and two night hotel getaway packages including a spa package with overnight accommodations, dinner at the delicious steak house, Buchanans Chophouse, as well as a $75 spa credit.

Youareinvitedtounwindandreplenish your winter skin at the renowned Five Lakes Spa. Utilizing AVEDA products, the spa facials, massages, hand & foot therapies, and body treatments reconnect you to the earth through the power of touch and the life force of plants. Through an AVEDA Elemental Nature Questionnaire, the spa technician determine the appropriate service and products that are right for you. All massages are performed by Registered Massage Therapists. Enjoy a Duet Massage offering side-by-side treatment in the duet room.

Continue relaxing throughout the day—your wellness includes full use of the on-site hotel indoor pool, whirlpool, cedar sauna, and fitness facility. Finish your spa service with a Tazo tea in the relaxation room.

Though summer attractions in Niag-

ara Falls attract many crowds, the winter offers a breathtaking display of lights at the annual Ontario Power Generation Winter Festival of Lights on display until January 31. Grab a Starbucks coffee in the lobby’s Moose and Squirrel Coffee Bar, bundle up and head out to the Niagara Parkway’s Winter Wonderland to view the palette of stunning colours with three million sparkling tree lights

and over 120 animated displays. As of late Disney has been the main focus of the displays, but this year you won’t find Mickey Mouse, instead you will be treated to a beautifully-ornate, hand painted lantern display called Tunnel of Wish Lanterns, which will take your breath away.

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GoodLifeMagazine.ca | 49

50 | Goodlife - December 2013 – January 2014

Help prevent injury Reduce muscle tension Increase range of movement in the joints Increase circulation of blood to various parts of the body Help overall energy, which will improve circulation

my top 5 stretches

To stretch or not...that is the question.

There is no proof that stretching will improve performance, however, everyone should learn to stretch regardless of age or flexibility.

Stretching should be a part of your daily routine, but don’t over stretch.

By adding a foam roller to your daily stretching routine, you will help avoid IT band syndrome, a persistent knee injury that causes pain mainly on the side of the knee, and other flare ups due to tight muscles.

The foam roller also helps people de-stress by its relaxing movement and tension release.

Therefore, the answer is find time to stretch and make it a regular part of your daily routine.

Your body and mind will thank you.

And remember, to never stretch a cold muscle.

Make sure to first raise your heart rate and blood flow with some light movements such as walking or jogging on the spot.

rewards

• FITNESS •

1

downward dog

2

low lunge

3

hanging from a bar

4

lying piriformis

5

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Larry Track is owner and founder of Track Fitness, 328 Lonsdale Rd. Visit www.trackfitness.com

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• GOODWILL •

Photo/Courtesy

Volunteers with Lawyers Feed the Hungry prepare meals.

Class Lawyers Feed the Hungry four times a week BY rebecca field

I

t’s 5 p.m on a Friday evening at Osgoode Hall. Most members of the Law Society of Upper Canada are gearing up for the weekend and heading home.

Around 20 lawyers, clerks and other administrative staff, however, have already trickled down to the cafeteria to the smell of food fit for visiting diplomats and lawmakers.

Tonight, however, they’re serving 450 of a different type of client.

Friday dinner is one of four weekly meals

52 | Goodlife - December 2013 – January 2014

served as a part of the Law Society Foundation’s program Lawyers Feed the Hungry.

Guests are not directed by any organization, and are simply people from the community who are in need and aware of the Lawyers Feed the Hungry program.

Each year the foundation serves more than 100,000 meals – about 2,500 weekly – with more than $500,000 raised annually through the foundation. The funds go directly to paying the expenses of running the program, which

operates in the Law Society’s cafeteria.

Expenses are related primarily to the food, as well as necessary supplies. Less than 10 per cent of funds raised go toward fundraising costs or administration.

“I’m a lawyer and I’m a very lucky person,” says Ian Hull, a Law Society Foundation trustee. “I’m not taking that for granted in many ways. One of them is the fact that we can give back directly in a situation that is so tangible >> for lawyers.”

Photo/Courtesy

• GOODWILL •

Lawyer Ian Hull is a trustee with the Law Society Foundation, and a volunteer with Lawyers Feed the Hungry, which has provided hot, healthy community meals to Toronto residents in need since 1998.

>> Hull says many of the helpers involved in Lawyers Feed the Hungry work at the Law Society of Upper Canada and saw the program in action before deciding to volunteer themselves.

“The Toronto program itself is run right out of the heart and soul of our profession – and that attracted me,” says Hull, who runs a law firm that deals with estates and trusts. His experience allows him to help handle in excess of half a million dollars donated each year to the program.

“It’s a fantastic opportunity for lawyers and people in the legal community to be hands on preparing, cooking and delivering the meals. That in its own right is its own experience,” says Hull, who sent his son to volunteer in the program.

“It’s like any great food bank experience in a sense for him,” says Hull, who mentions that resident chef, Adam Foley, has revolutionized the meals over the past five years to make the menu both delicious and nutritious for both the law society volunteers and those who attend the program.

“It’s a fascinating environment because you really are in the core of the courts. You’re directly from the legal community giving back.”

The program started with civil litigation lawyer Martin Teplitsky and a mix of lawyers and non-lawyers he knew from various volunteer communities.

“The actual core of the early days of the volunteers came from a mix, which has allowed it to grow,” Hull says.

The program now runs out of Toronto, Ottawa, Windsor and London with Lawyers Feed the Hungry teaming up with established food banks to provide funding, volunteers and community support in locations outside of Toronto.

The meals run year round Wednesday and Friday evenings for dinner, and Thursday and Sunday mornings for breakfast. Attendees also have the option of taking away brown-bag lunches.

Hull was also attracted by the fundraising done by the program that has kept Lawyers Feed the Hungry running since 1998. Most of the donations are solicited from lawyers and through outreach from the Toronto Lawyers Association. GL Check out www.lawyersfeedthehungry.ca for details or to help support needy residents of the city.

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GoodLifeMagazine.ca | 53

• PETS •

seasonal safety Keep cords tucked under rugs, taped to baseboards and out of the way to prevent any playful teeth from getting a shock from biting them.

7

Keep your pet away from ribbon and shiny wrapping paper. It also fits into the tummy trouble category if ingested.

7

Put noisy (unbreakable) ornaments on the bottom of the tree or crinkly material such as tin foil under the tree skirt so you can hear when disaster is about to strike.

If you have a real Christmas tree, clean up the needles daily so no one swallows them. Also, particularly for cats, consider tethering the tree to the ceiling if you think kitty might decide to make it a jungle gym.

7

7 7

Pia Lauretti is volunteer president of the Etobicoke Humane Society. Visit www. etobicokehumanesociety. com

And while you’re at it, toss the tinsel.

It can cause intestinal blockages, and no one wants to feel those pains, particularly at this time of the year.

7

Since animals explore the world partly through their mouths, Christmas tree lights and ornaments might as well be blinking the

7

It may not be right to put Baby in the corner (Dirty Dancing...anyone?), but consider putting your Christmas tree there. It’ll be out of the way of any playful activities and less tempting for your four-legged friends.

message “Chomp on me!” Keep lights and breakable ornaments off of the bottom part of your tree.

7

Christmas trees, presents and food are all part of the holidays and traditions we hold dear.

Each of them, however, can mean trouble for your pets. While you’re busy with shopping and party planning, add these reminders to your holiday to-do list to keep your pets happy and healthy.

If you’re expecting guests, remember your pets may experience each person the same way you do. They might enjoy the attention from your BFF, but they probably won’t be crazy about being chased around the house by your cousin’s toddler or mauled by your Aunt Gertrude. Consider either giving your pet a secluded safe haven for the evening or sharing with guests how your pet prefers to be treated.

7

Keep your eye on all of the edibles.

Holiday plants such as poinsettias, decadent food and those edible Martha Stewart-inspired ornaments you stayed up late making can all be poisonous to their digestive systems.

Our pets undoubtedly add to the warmth and love to the holidays. Pack the festive season with family, friends and memories to cherish, and keep it safe for everyone.

54 | Goodlife - December 2013 – January 2014

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Registration, insurance, PPSA, fees, levies, charges, license fees and all applicable taxes are excluded. ♦Price for model shown: 2013 Genesis 5.0L GDI R-Spec is $55,259 and includes Delivery and Destination charge of $1,760. Registration, insurance, PPSA, fees, levies, charges, license fees and all applicable taxes are excluded. ‡2013 Canadian Black Book Best Retained Value Award winner – Full-size Car category. Based on value retained from original MSRP for 2009 model year vehicles as published by CBB, as of 1 January 2013. See CanadianBlackBook.com for complete details. ††Hyundai’s Comprehensive Limited Warranty coverage covers most vehicle components against defects in workmanship under normal use and maintenance conditions. *Using Premium Fuel.

• SOCIAL •

2

1

3

4

cocoa grande The 8th annual chocolate ball enticed chocolate lovers to indulge in a buffet of sweet treats, at a gala event held Oct. 17 at the eglinton grand in support of prostate and breast cancer initiatives. photography by Peter C. McCusker

5 56 | Goodlife - December 2013 – January 2014

6

7

• SOCIAL •

8 1 2 3 4 5 6 7 8 9 10 11 12 13

9

Sweet treats are offered to Chocolate Ball guests at The Eglinton Grand by greeters Valentina Cimmino, Danielle Gnidec and Gregory Dawson.

Chocolate is good for you, exclaimed Marla Stoch and Everett and Janet Hurley of Xophoria.

Chocolate Ball patrons Grace Tartaglia, Alicia Price and Irina Selezen.

Sweet samplings with Pina Aloia and her daughter Daniela and Angie Kerzner.

Melody and Sam Najafi.

Jasmine and Jarrett Rusnak and Susie Showers.

A family affair at The Chocolate Ball with Dominic Humphrey, Avery Donkin, Alexandra Donkin, Rex Verschuren, Andriene Verschuren and Cameron Passera.

Amy Osterhout of Purdy’s Chocolates serves treats to Adri-Anna Aloia.

10

Carol Weiner, Jennifer Monteith, Joanne McGarvey, Vinnie Coluccio and, at rear, Liz and Colin Camilleri.

Lynda Bernardi-Wray and Bill Wereha on the dance floor.

Peter Cole looks over some items in the silent auction.

The Golden Apple Confectionery Inc. with Stephanie Waites and Alexandra Waites.

TDC Entertainment dancers perform the cancan.

11

13

12 GoodLifeMagazine.ca | 57

PROFILE & INTERPLAY Dance Companies present Mixed Program and excerpts from The Nutcracker Sunday, December 15, 2013 at 1:00 p.m.

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