Kitchissippi Times | August 4, 2016

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Your Community Newspaper

Jeff Leiper City Councillor conseiller municipal

613-580-2485 kitchissippiward.ca

kitchissippi.com

It’s an unknown future for former monastery

Find a business in

Take a book, leave a book! Check out some mini libraries

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WELLINGTON VILLAGE • HINTONBURG

directory.wellingtonwest.ca

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The Spirit of Kitchissippi

August 4, 2016

Tallie Doyle scoops a frozen treat for her mom, Andrea Stokes. Cardinal Ice Cream is one of many new shops and services now open for business in Kitchissippi. Photo by Jacob Hoytema

One scoop or two?

DOG DAYS

ROAD TO RIO

Frozen treats for our furry friends

Tony Walby sets his sights on gold

A cool new shop is serving up the sweet stuff By Jacob Hoytema

No longer will Wellington West have to go through a long, hot summer without a cool refreshment: Cardinal Ice Cream, the neighbourhood’s first locally owned ice cream stand, is open for business on Wellington West. The new enterprise is co-founded and co-owned

by Andrea Stokes, formerly of the Wellington West BIA, and Thomas Williams, owner of Hintonburger. Before its current incarnation, the shack that houses Cardinal was used by Hintonburger for product storage and refrigeration. Andrea and Thomas had been talking about starting an ice cream business for years and figured that the shack

would make the perfect location. With the addition of a porch, a cutout of a cardinal, and some colourful lawn chairs, the shack took on a positively beach-y feel. Thomas says that the neighbourhood had been lacking a local ice cream vendor for too long. Continued on page 2

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Jamming with Peach & Jalapeño fresher than fresh!

1855 Carling @ Maitland 613.722.6106

In a large colander, toss peaches and sugar until well mixed. Set over a large bowl and let stand for 30 minutes. Reserve accumulated juices for anything you’d like, for example, tea, dessert, or cocktails. In a large saucepan, bring peaches, jalapeño, lemon peel and juice, and salt to a boil. Adjust heat to simmer and cook for 30 minutes. With a potato masher, lightly mash fruit. Discard lemon peel. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months. For weekly specials, recipes, nutrition, preparation tips and more, visit us online at PRODUCEDEPOT.CA

STORE HOURS: MON.–FRI: 8AM–9PM ; SAT: 8AM–7PM ; SUN: 8AM–6PM


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