Kitchissippi Times July 2019 by Great River Media inc.

LIVING

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Jeff Leiper

The Early Days of pizza parlours Page 12

City Councillor conseiller municipal

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The ultimate guide to

Pizza

in Kitchissippi This issue is a deep dive into pizza. If youâ&#x20AC;&#x2122;re hungry, do not proceed.

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Break out the grill and fire it up! Whether itâ&#x20AC;&#x2122;s steak, sausages, corn or zucchini, nothing beats the taste of local produce and meats from the butcher. Visit our Carling location for only the freshest produce to throw on your grill.

1855 Carling Ave.

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EDITOR’S LETTER

Your top pizza picks in Kitchissippi We asked our Facebook followers about their favourite pizza places and here’s what some of you told us: GABBY KHALIL: “Hands down Napoli’s special (bacon, pep, green pep, mushroom and onion)!!” FRAOCH SHEPHERD: “Anthony’s. We always order both calzones. The Simplice is simply the best.” MARLA ISRAEL: “Two places: Carlos for combination (fab!) or Anthony’s for Margarita with hot salami - yum!” JEN CONSTABLE STELZER: “Napoli’s: because Ray and his family are wonderful and they greet their customers like they’re family! Napoli Special for the win!” XILA CNAMYLC: “Georgie’s Pizza & Subs is our fav. I like pineapple, bacon, and hot peppers. And now I want pizza for lunch”

DEBBIE DANNEHL: “Domino’s - Brooklyn Pizza is the best!” BOB LEDREW: “NAPOLI SPECIAL PLEASE”

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SHA PILOTE: “Anthony’s Pizza Napoletana, and I always order the Bianca (ricotta, fior di latte, fresh basil) and add caramelized onions. Mmmm.”

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3 • July 2019

This is my last issue of Kitchissippi Times. To say that I’ve enjoyed the last five (almost six!) years as editor is an understatement. In many ways it’s been my dream job. I have met so many amazing people and learned so much about the community we call home. There are so many people I need to thank – the sales team, the design and production team, and of course the writers, photographers, and proofreaders I’ve worked with over the years. I am very grateful to KT’s owner-publishers – Mark Sutcliffe and Mike Curran – for their trust, support, and their dedication to local news in a rapidly changing media landscape. I

a resident. I am moving on to a new role at The Royal Ottawa Mental Health Centre and am excited to be writing and sharing many new stories that are just waiting to be told. Best regards,

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We decided to cook up something completely different for this edition of Kitchissippi Times. As you’ve probably seen by the cover, we’ve dedicated this issue almost entirely to pizza. The idea for a summertime pizza edition was actually born out of a Twitter storm that was started by @suzyQdoughnuts, who wrote what they later described as “flippant” tweet in December 2018 about the Domino’s pizza franchise that was just opening in Hintonburg. A backlash ensued, and understandably so, but it also served as a good reminder of the amazing diversity we have here in our community. Pizza is a very good reflection of that diversity. There is a slice for everyone here. Pizza itself is pretty humble fare when you think about it – dough, sauce, toppings. You can make and eat it on the cheap. I often make homemade dough, with jarred sauce, topped with leftover roast chicken and whatever cheese we have kicking around in the fridge. Alternately, you can go all out with premium ingredients, but it’s still a pizza. Is it the perfect food? When we served it

would be remiss if I didn’t extend my thanks to the many businesses that support KT as well. Community newspapers like KT would not exist without them. And of course I must thank you, the readers, for your emails, story ideas, submissions, words of wisdom and friendly hellos. I look forward to seeing what’s around the corner for the new Kitchissippi Times both as a reader and

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It’s been a slice, Kitchissippi

to our kids when they were young we took some comfort in the fact they were getting multiple food groups. Cold pizza also makes a decent breakfast, although I like it warmed in the frying pan and topped with a fried egg. Of course, we couldn’t have done a food-related issue without the expertise of Paula Roy. She provides the big picture on page 6, and shares her own tried and true recipe (page 16) as well as some tips and recommendations about sourcing good ingredients locally. Flip to page 20-21 for our pizza map. It’s sure to give you a good sense of the number of pizza purveyors there are in the ward! We tried to include everyone who sells a slice on our pizza map, but please let us know if we missed any Kitchissippi businesses who fit the profile. History buffs and long-time residents will enjoy Dave Allston’s column about the earliest pizza parlours in the area. I had no idea that pizza was a relatively new addition to local menus and had a good laugh about the fact that some individuals had to learn how to carry it home. I really enjoyed meeting Andrew Casey and learning all about the wood-burning pizza oven he had installed in his backyard. He’s a real aficionado, and I’m looking forward to trying some of his suggestions for our own family pizza night. (Sadly I’ll have to make it the usual way, on a pizza stone in the oven!)

HUMANS OF KITCHISSIPPI Humans of Kitchissippi is a special street photography project designed to introduce readers to some of the people who live, work, and play in Kitchissippi. Each instalment of HOK contains three elements: a photo, a name, and a quote from the subject that reveals a little bit about who they are. Go to kitchissippi.com to view our ongoing collection of humans.

July 2019 • 4

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Meet Gabriel Khater “I was born in Lebanon, and I came to Canada in 1991. I came here for a better opportunity. There was a war back home and not much opportunity there. It was safer here and my brother was here, so I came to be with him, and decided to stay. I started making pizza back home, and when I came to Canada I started working at a pizza place in Bells Corners in 1992. I started my own pizza place [House of Pizza] three years later. I learned how to make sauce and have added to the original recipe over the years. I make my own sauce and I make my own dough, and that is the secret to good pizza. I’ve been in the pizza business for almost 24 years. “Every pizza is my favourite pizza, but my favourite is the Gabby’s special which is a combination with added tomatoes and onions. My favourite pizza to make is the easiest one… pepperoni and cheese! I’ve eaten pizza in lots of different countries… Australia, London, England,in lots of cities in the USA, Houston, Boston, Cleveland, Tampa and Chicago. I always try the pizza everywhere I go to take back some ideas on how to make it better or to see if it is better than ours, but the country with the best pizza is Canada!” Collected by Ellen Bond

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250 City Centre Ave., Suite 500 Ottawa ON K1R 6K7 www.kitchissippi.com Kitchissippi, meaning “the Grand River,” is the former Algonquin name for the Ottawa River. The name now identifies the urban community to the west of downtown Ottawa. EDITOR/ASSOCIATE PUBLISHER Andrea Tomkins editor@kitchissippi.com twitter.com/kitchissippi CONTRIBUTORS Dave Allston, Judith van Berkom, Ellen Bond, Hollie Grace James, Paula Roy, Charlie Senack PROOFREADER Judith van Berkom ADVERTISING SALES Eric Dupuis 613-238-1818 x273 eric@kitchissippi.com CREATIVE DIRECTOR Tanya Connolly-Holmes creative@greatriver.ca GRAPHIC DESIGNER Celine Paquette celine@greatriver.ca FINANCE Jackie Whalen 613-238-1818 x250 jackie@greatriver.ca All other enquiries 613-238-1818 info@kitchissippi.com Distribution A minimum of 15,000 copies are distributed from the Ottawa River to Carling Avenue between the O-Train tracks and Sherbourne Road. Most residents in this area will receive the Kitchissippi Times directly to their door. If you did not receive your copy, or would like additional copies, please contact us. Bulk copies are delivered to multi-unit dwellings and retail locations. Copies are available at Dovercourt Recreation Centre and Hintonburg Community Centre. distribution@kitchissippi.com 613-238-1818 The Kitchissippi Times is published by

PUBLISHER Mark Sutcliffe PRESIDENT Michael Curran The next issue of your Kitchissippi Times: August 1 Advertising deadline: Reserve by July 17

LETTER TO THE EDITOR

Building a healthy, active and engaged community through recreation

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613.798.8950

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SUMMER CAMPS Options for every age. No matter where you live in Westboro, the quality of life in your neighbourhood is at risk from excessive infill intensification, writes Eric Milligan. PHOTO BY ANDREA TOMKINS

SUBMITTED BY ERIC MILLIGAN

BE WATER-WISE THIS SUMMER Rent a Dovercourt lifeguard or instructor for your pool or event.

NEED AFTER SCHOOL CARE? Register now for our extended day recreation after school program for 2019-2020.

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ROCK THE SCHOOL When school’s out, it’s time to rock!

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This summer, kids aged 11-16 can act and sing in the world premiere of Rock The School written by renowned Ottawa author Kate Jaimet. Register now for this two-week Musical Theatre Intensive camp at BSOMA.

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evelopers are continuing their efforts to introduce high intensification infills in the Westboro residential neighbourhood. In February, largely due to a massive display of opposition by affected neighbours, the Committee of Adjustment rejected developers’ infill proposals to build a total of 16 residential units (four “long” semidetached buildings with secondary units) at 508 and 514 Roosevelt Ave. Currently, each of these properties has a single family home. In March, again largely due to the opposition of a very determined group of Westboro neighbours and the Westboro Community Association, the Committee of Adjustment refused to approve a developer’s proposal to replace a single family home at 694 Roosevelt with two triplexes. In all of these cases, the Committee of Adjustment concluded that the requested variances from the City’s zoning bylaw were not “minor.” Neighbours voiced concerns about the loss of trees, greenspace, a significant increase in paved areas,

inadequate parking, issues with garbage storage and collection, and an inappropriate level of intensification. Virtually the entire rear of the each property was to be paved for tenant parking. Neighbours on Roosevelt Avenue, and those in behind, on Cole Avenue, made it clear that they were not opposed to infills or to moderate levels of intensification. However, they were united in their opposition to developments that resulted in an inappropriately large increase in residences and in buildings that were entirely out of character with the surrounding properties. The developers, however, are not taking “no” for an answer. In all three cases, they have now appealed the Committee of Adjustment decisions to the Local Planning Appeal Tribunal (formerly known as the Ontario Municipal Board). They have hired experienced lawyers who specialize in landuse law and professional planners who will appear as expert witnesses in the appeal hearings. It is expected that the City planners will continue to support the infill proposals as they did at the Committee of Adjustment. Continued on page 17

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Westboro developers won’t take “no” for an answer

SUMMER SWIM LESSONS

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THE PIZZA ISSUE

Like many people, food writer Paula Roy’s love affair with pizza dates back to her childhood. Her taste buds have matured since then! She’s pictured here with her portable backyard pizza oven. PHOTO BY ANDREA TOMKINS

Kitchissippi says ‘that’s amore’ to pizza Our food writer reflects on the “perfect” food BY PAULA ROY

onduct an informal poll of your friends or neighbours and you’ll likely find very few among them who don’t love pizza. With over two dozen pizza places in Kitchissippi, summer just seems like the perfect time to investigate our enduring fondness for this culinary staple. My own love affair with pizza dates back – like most people’s – to my childhood. But

ours was not a home where takeout food was consumed; almost everything we ate was made in-house from scratch and pizza was not going to be an exception. My mother’s eventual concession when it came to pizza was to buy boxes of Chef Boyardee mix, which contained just-add-water dough, a tin of sauce and a packet of grated Parmesan. It seemed quite exotic at the time to be crafting dough and shaping it on our newly-purchased pizza pans and we progressed rapidly from “just cheese” to a more exciting array of toppings.

To this day, the Chef Boyardee pizza sauce lingers in my mind as an all-time favourite. I can’t begin to estimate how many hundreds of boxes of these pizza mixes our family of eight went through over the years, but it was a long time before I ever tasted the takeout variety and even when I did, I remember thinking that it didn’t vastly surpass our homemade version. You can still find these kits today – now made by Kraft. I may have to try one soon, just for old times’ sake. I became a real pizza aficionado after a

trip to Italy several decades ago, a portion of which was spent at a Tuscan culinary school. That’s where I learned a few secrets to making really good dough, including adding a generous amount of olive oil to the mixture and letting it rise at least 90 minutes, but better yet, a couple of hours. Subsequent to that trip, I invested in pizza stones and that was a game-changer as the consistent heat of the stone makes for a faster, more even bake and crispier crust. Continued on page 10

Crafting the perfect pizza at home BY PAULA ROY

just a few ‘clean out the fridge’ successes. You can also add toppings after the pizza is cooked – sliced fresh basil is great; so are a few leaves of arugula for a peppery pop. My family loves a dash of spicy oil and – believe it or not – a few drops of white vinegar for a tangy twist. We may be blessed with hundreds of different pizza possibilities here in Kitchissippi thanks to our many professional pizzaiolos (a.k.a. pizza makers), but making pizza at home can also yield fantastic results, plus it’s a fun and deliciously rewarding activity to enjoy with friends and family.

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7 • July 2019

2183 Carling Ave. Ottawa ON K2B 7E8

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Gus’s Kitchen and Bath

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and Spice, the Ottawa Bagelshop and Deli, Il Negozio Nicastro, Farm Boy, and Produce Depot. Find Bella Casara mozzarella di bufala at the Superstore. MEAT Why limit yourself to pepperoni when there are so many other possibilities? Visit the deli counter at Farm Boy to find some creative alternatives such as Rosette de Lyon, a French-style dried salami or Seed to Sausage’s delicious bleu d’Elizabeth jalapeno sausage. Duck confit and spicy Soppresatta are available at Il Negozio Nicastro; Hintonburg Market offers bison and lamb sausage (precook and slice thinly to use as a pizza topping) and the Ottawa Bagelshop and Deli also has a great selection of cured meats. For a fancy treat, indulge in a little Iberico ham from the Piggy Market and use it to top your pizza after it comes out of the oven. ADDITIONAL TOPPINGS AND WINNING COMBOS It’s a good idea not to go overboard with toppings as too many makes it hard for the dough to cook properly. Consider dicing all the toppings, so they cook evenly. Get creative! How about brie and poached figs from Il Negozio Nicastro? My fave combo: shredded prosciutto, sliced pickled artichokes, caramelized onion and mushrooms on top of a blend of goat cheese and mozzarella. Pizza is also a great way to use up leftovers. I’ve added potatoes, steak, chicken and broccoli, to name

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oregano (and hot pepper flakes, if desired) – blitzed together until smooth in a blender or food processor. Pesto – basil, sundried tomato, or other varieties – is a great alternative to tomato-based sauces, as is thick alfredo-style sauce for a pizza bianco. CHEESE Mozzarella is the traditional pizza-topper and which kind you choose depends upon your preference. Many swear by the saltier, low-moisture mozzarella because it melts more quickly and has that stretchy, stringy texture we typically associate with pizza. It comes pre-shredded in bags or in firm, shrinkwrapped spheres which you can slice thinly or grate. Fresh, high-moisture mozzarella has a shorter shelf life and is usually sold packed in liquid; it can be made with cow’s milk or pasteurized water buffalo milk (mozzarella di bufala). It’s best to slice fresh mozzarella thinly and pat the slices dry with paper towel before adding them to the pizza. Some claim that a mixture of low-moisture and high-moisture is the ideal combination. Others add a little shredded provolone to their mozzarella for a bit more flavour. Crumbled feta and goat cheese are also delicious and BC-based Daiya makes shredded vegan ‘mozzarella’ from cassava and arrowroot that melts well on pizza and is widely available. Here in Kitchissippi you can easily locate the pizza cheese of your preference - including lactose-free mozzarella - at many different shops including the Herb

Stretch your dough by hand or use a rolling pin, with the dough placed between two sheets of parchment paper. You can cook pizza on a baking tray or round pizza pans, but pizza stones are even better, offering consistent heat and serving to draw moisture out of the dough for a crisper crust. You can transfer your shaped pizza dough by hand to the preheated stone (remove it from the oven) and then top it. Alternatively, prep the pizza for the oven on a pizza paddle (peel) and slide it onto the stone. Another option is to assemble the dough and toppings on parchment paper and transfer the whole thing to the preheated stone. Halfway through the cooking time, sneak the parchment out from under the pizza and let it finish cooking directly on the stone. Find pizza stones, peels and cutters at Kitchenalia.

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f you are interested in adding a little pizzazz to your homemade pizza, we are fortunate to have a lot of local spots where you can purchase excellent ingredients. Here are a few tips regarding pizza-making components and techniques: CRUST Pizza dough is surprisingly easy to prepare and doesn’t require special equipment. My tried-and-true recipe is on page 16. You can also purchase premade dough at local shops including Nicastro’s, Metro, the Superstore, and Parma Ravioli. For gluten-free options, be sure to check out Farm Boy’s cauliflower crusts or the “Caulipower” brand crusts available at Metro. SAUCE A few of my favourites include Parma Ravioli’s arrabiata sauce for a spicy kick as well as Farm Boy’s house-brand jarred pizza sauce. It’s not the same as the sauce they put on their takeout pizzas, but it’s pretty good! If you’re keen to make your own sauce, start with San Marzano or Roma tomatoes and add in what you like, such as minced onions, garlic, and fresh herbs, plus a pinch of baking soda to neutralize the acid in the tomatoes. Authentic Neapolitan pizza sauce is not cooked – it typically consists of tomatoes, olive oil, salt,

TOOLS OF THE TRADE

HOMES & FAMILY cooks here:

WHO LIVES HERE? Which Kitchissippi-area

homes are you most curious about? It could be an old home, a new one, a big one, or a small one. Send an email to editor@kitchissippi.com and we’ll make some inquiries.

Who lives the house with the wood-burning pizza oven Ever dreamed of making pizza at home in your backyard? This is how it’s done STORY AND PHOTO BY ANDREA TOMKINS

July 2019 • 8

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hen planning backyard landscaping projects, many families typically consider adding wooden decks, flagstone patios, flower beds, or maybe a hot tub or swimming pool. A rare few would build a permanent woodburning pizza oven, but that’s exactly what Andrew Casey’s family did. Andrew, his spouse Nancy, and their son Flynn (13) have lived in their Wellington Village home for about 11 years. The pizza oven was installed seven years ago as part of a larger landscaping project that also included an in-ground pool. Drainage issues and deep shade had prevented much from growing, so the overhaul was a good solution for this family. A mix of trees around the perimeter of the yard now creates a tranquil setting both for lazy dips in the pool as well as backyard entertaining, which they do often. So how did a permanent pizza oven become part of their landscaping plan? It is an unusual fixture, especially in Ottawa. The answer is simple. “Cooking is my passion,” says Andrew. When he was in university, Andrew worked as a waiter at the Ritz in the Byward Market, which had a wood-fired pizza oven. “I used to hang out with the chef there,” he says. “I’d go in early and watch them do the prep so I could figure out how they were cooking certain stuff and I sort of fell in love.” This passion for cooking, as well as a memorable dinner party at a friend’s place who had an indoor pizza oven, essentially fuelled those landscaping plans. Their backyard wood-burning pizza oven, as he

says, was a “dream come true.” He did some research and purchased a kit online from a vendor in Italy. The pizza oven kit is sort of an “igloo” made out of the same material as a pizza stone, only thicker. It was delivered in pieces and assembled on a cement base by the company that installed their swimming pool. Andrew guesstimates he makes 5-6 pizzas every week, which are mostly consumed on Saturday nights. It’s a bit of a process, but he insists that it’s worth it. First, the crust. A good pizza begins with a great crust and Andrew prefers sourdough for this step. Sourdough is not made with yeast, rather, it uses a “starter” made from flour and water. Naturally occurring yeast and bacteria ferments the dough, which results in a tangy flavour. It takes about four days to make sourdough for the pizzas, although Andrew has been known to buy premade dough from Il Negozio Nicastro if he doesn’t have a batch ready to go or has suffered a catastrophic sourdough failure. Nicastro’s is not a sourdough, but Andrew insists it’s an exceptional pizza dough. “The dough is really elastic… the perfect size so they come out nice and thin,” he says. It comes frozen but it thaws in about an hour, which is ideal for a spontaneous pizza party. He admits that dough preference is a really personal thing – some like a thicker, bready pizza while others prefer a crisper, thinner crust – but thinner crusts are the best option for his pizza oven because the temperature is so high and the pizzas cook very quickly. You don’t want the crust to burn before it cooks all the way though. Pizza party planning actually starts

a few days ahead as the sourdough starter as it has to be “reinvigorated” on a Tuesday or Wednesday. He makes the dough Wednesday night and then after kneading it a few times he divides it into smaller portions on Saturday morning and lets them rest in the fridge until later that day. (Worth noting: He usually makes extra dough for calzones for Flynn’s lunches.) The reason why pizza parties take place on Saturday nights is because it takes a couple of hours to get the fire burning and the temperature right. The wood is split into smaller pieces that can easily be fed into the oven. The fire is started in the front and middle and then pushed to the back and sides before sliding in the raw pizza. (Andrew recommends apple and cherry woods because they burn well and can hold their heat for longer and impart a nice flavour. ) The pizzas bake for three minutes at a very high temperature – 800-850F – and two can be made at a time. The result is a super thin crust that comes out charred and bubbly; crisp on the outside but tender on the inside. A happy side effect of pizza oven ownership is that it creates a dinner event. It’s the perfect opportunity to invite friends and neighbours. Sometimes Andrew supplies the dough and the dinner guests bring the pizza toppings. The kids usually opt for Hawaiian or meaty pizzas, but for the adults he uses different combinations of cured meats and fresh mozzarella. His fave pizza this season is a rosemary-olive oil chilli pepper base topped with thinly-sliced potato, red onion, and parmesan cheese. Sometimes

Kitchissippi pizza aficionado Andrew Casey and the family dog, Abby. he’ll add pancetta, but really, “the simpler, the better” is his motto, and of course, freshness. Fresh basil, homemade sauce, and fresh mozzarella come together to make a simple yet sophisticated dinner. Nicastro’s is one of the family’s favourite places to shop for pizza-related ingredients such as meats, fresh cheeses, and the flour he adds to his sourdough starter (he uses double zero flour, which is finely ground and stretches out nicely). The beauty of the wood-burning pizza oven is that it is more versatile than people think. Other foods can be made while the oven is heating up or cooling down. Andrew describes frying batches

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for pizza sometimes, usually during the colder months when the pizza oven is not in use. Roberto’s on Preston is their top pick, but it can’t be take-out. “The challenge in my mind [with regards to restaurant or take out pizza] is that you have to eat the pizzas on site because once you put them into a box, they’re so thin they get soggy,” says Andrew, who also strongly recommends Roberto’s kale caesar salad. Of course, pizza night is about more than just feeding people. It’s an opportunity for friends and families to join together. “Everybody looks forward to pizza night, it’s a great social thing,” says Andrew. “[The pizza oven] becomes a place of gathering, and everybody likes to help turning the pizzas and pulling them out. Kids love it too. If you like cooking, it’s a lot of fun.”

I think maybe just maybe, summer has finally arrived and sunny days are here again. School is out, families go away on summer vacation, restaurant patios are open, outdoor festivals are on and it’s time to relax and enjoy the outdoors. Fortunately, real estate doesn’t take a holiday. The resale real estate market is open 24/7, 365 days a year. Traditionally, peak sales periods for the resale housing market are spring and fall, but the times they are a changing. According to the Ottawa Real Estate Board (OREB), the month of May’s figures show the average sale price for a condo at $297,731—up 5.8 per cent from last year—and the average residential-class property was $493,691—a rise of 6.4 per cent from a year ago. Year-to-date numbers show a 6.6 per cent and 7.9 per cent increase in average prices for residential and condominiums, respectively. OREB president Dwight Delahunt points out that, “Home prices are steadily increasing at a

reasonable rate, and the fact that they are not spiking confirms that our market is healthy and sustainable.” With these statistics in mind, resale housing activity continues to be strong through the summer. If one is looking to buy or sell a property, don’t be fooled by the nice summer weather and think real estate sales are on summer holidays, too. It actually may be one of the best times to buy or invest in a property. Buyers may have less competition when looking at a property, and sellers’ properties may stand out even more with less activity. So don’t be fooled by the nice summer weather: Real estate doesn’t go on summer break. Have a happy and safe summer, everyone!

dean.caillier@evrealestate.com 613-422-8688 – deancaillier.com

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of King Oyster mushrooms in cast iron pans with butter, salt and pepper and a little fresh lemon juice as a pre-pizza appetizer: “They get some of that wood smokey flavour and char so beautifully in the cast iron, which gets super hot.” Once the pizzas have been eaten and the oven is cooling down it can be used to make dessert, such as chopped fresh pineapple and cherries, caramelized with some rum and poured over ice cream. What’s more, the oven retains the heat so well, he can also cook in it overnight (think, slow roasted meats). Andrew uses his outdoor oven between Easter and Halloween. “After that, it’s too risky,” he says, because it gets too cold and the dome construction could crack with the extreme temperature variations. Believe it or not, the family does go out

By Dean Caillier, Sales Representative, Engel & Völkers Ottawa

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9 • July 2019

THE PIZZA ISSUE

July 2019 • 10

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Kitchissippi says ‘that’s amore’ to pizza Continued from page 6 Recently, we took our at-home pizza game to lofty new heights with the acquisition of an outdoor, wood-fired pizza oven. The ooni (formerly called uuni) oven is compact and portable; in less than 15 minutes (20 in the dead of winter) heats up to a blistering 800F, cooking a thin crust pizza to perfection in less than 60 seconds. This oven – available right here in Kitchissippi at MEC – has turned our traditional Friday night pizza parties into the ultimate interactive experience, where all guests get involved not only in assembling the pizzas, but also taking a turn at the oven to cook up a pie. It’s so fun, fast and flavourful that we find ourselves eating a lot more pizza these days! We’re not the only ones, it seems. According to a 2018 study, pizza is a $3.89 billion a year industry in Canada, with 75% of Canadians reporting that they eat it at least once per month. Here’s some interesting math: given that the population of Kitchissippi was 44,594 at the end of 2018, if 75% of us ate pizza once per month that equates to at least 401,346 pizzas consumed annually by those living in our area alone. Factor in all the hungry pizza-lovers who come to Kitchissippi’s twenty-seven pizza places from elsewhere in Ottawa and beyond likely puts the number of pizzas prepared and consumed in our ‘hood at well over half a million annually. That’s a lot of dough (pun intended). So why does Kitchissippi – and much of the rest of the world – love pizza so much? Maybe it’s because it covers all the food groups. Plus, it’s easily customizable

to accommodate picky eaters or dietary restrictions. Best of all, it’s enjoyable any time of the day or night, is perfectly packable for lunchboxes and can be eaten at any temperature. Leftover cold pizza for breakfast is fantastic, but what about topping it with a sizzling fried egg for a special morning treat? Pizza’s versatility extends to the many different ways it can be made – humble or fancy, thick crust or thin, vegetarian or meaty – the possibilities are endless. It’s safe to say there is also a pizza for everyone right here in Kitchissippi. Not only is there an impressive number of pizzerias here; there is also a tremendous diversity to the style of pizza available in our ‘hood, as our pizza map on pages 20-21 demonstrates. Sure, we’ve got the triedand-true chains like Pizza Pizza, Domino’s, and the founded-in-Ottawa Gabriel Pizza, but many other pizza purveyors are offering up unique slices and whole pies. From thin to thick crusts to signature sauces to creative toppings and even vegan and gluten-free options, it’s safe to say there’s a pizza for every preference in Kitchissippi, and some for every price point as well. A slice – or even a whole pie – can be had for a few bucks when the craving hits. On the flip side, gourmet pizzas with premium toppings at finer dining establishments will be attractive to local foodies. For example, Tennessy Willem’s personal-sized duck confit pizza with caramelized onions, white truffle oil and Riopelle cheese, for $22.00, is a perennial best-seller. Meanwhile, at Pizza Pizza, you can pick up a medium, singletopping pizza for as little as $6.99.

On the off chance you can’t find what you need in Kitchissippi to satisfy your own unique pizza cravings, check out my dough recipe on page 16. I’ve also put together some tips, tricks and tools for making great pizza at home, and a guide to local shops offering primo ingredients on page 7. To say pizza enjoys enduring popularity is a bit of an understatement as it’s been around for millennia! Pizza’s origins trace back to ancient times when topped flatbreads were consumed by many different cultures. The first documented use of the word pizza was in 997 CE and the precursor to the modern pizza first appeared in the 1700s in Naples, Italy, when starving peasants topped their focaccia with fresh tomatoes. Italian immigrants began making and serving pizza in New York City at the turn of the last century. Non-Italians took note that pizza had similarities to a pie – it was round, had a crust and was sliced into triangles – so they called it tomato pie, which quickly morphed into pizza pie. Today, a staggering five billion pizzas are consumed worldwide each year. The aforementioned pizza study noted that quality of dough is apparently the most important factor when choosing a provider, followed by quality of toppings then quality of sauce. While pizza preference is certainly subjective, it’s interesting to note that a Reddit thread on best pizza in Ottawa reveals multiple shout-outs for Carlos, Napoli’s, Anthony’s, Tennessy Willem’s and Georgie’s, with many weighing in from outside Kitchissippi. Our pizzas are getting noticed

by experts too. The Food Network Canada rated Anthony’s number one on its 12 great pizza places in Canada worth travelling for, noting that, “If you’re in the country’s capital, you won’t find a better wood-fired pizza than at Anthony’s. Traditionally prepared, Neapolitan-style crust topped with Italian ingredients we all know and love, including fior de latte and basil, spicy salami and more.” Big 7 Travel’s recently published article entitled ‘21 Pizzas in Canada you have to eat in Canada before you die’ lists Fiazza Fresh Fired as number 5, one of only two from Ottawa to make the grade. Their recommendation: “choose from either your own creation or their signature pies, with healthy gourmet ingredients such as truffle oil, Fior di Latte or roasted garlic.” While I certainly can’t find fault in either of those recommendations, I have a few of my own favourites to share. On the rare occasions that we are not making pizza at home, Carlo’s has been my family’s go-to for at least 25 years. I love that I can order half vegetarian, half Carlo’s Special, to satisfy everyone. I also have to give a shout out to Farm Boy for being the first to bring bespoke pizza to the neighbourhood. I love watching the dough being prepped, selecting my own unique combination of toppings and then having it cooked in their blazing hot oven in mere moments. If only they would sell their magical pizza sauce so us home cooks could use it! Last but not least, a summertime staple for me involves savouring one of Moe Atallah’s famous pizzas at the Westboro Beach Cafe, preferably at sunset, when there’s live music happening.

”Humble or fancy, thick crust or thin, vegetarian or meaty

– pizza in Kitchissippi is as diverse as the people who live here.”

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Award-Winning Classic Theatre Festival Features

Comedy, Mystery, History, Lunchtime/Dinner Theatre

Nicholas Rice, Anna Burkholder, Mrs. Warren’s Profession, 2018

July 2019 • 14

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Lana Sugarman, Douglas Walker, The Voice of the Turtle, Until July 14, 2019

Scott Clarkson, Victoria Houser, There’s Always Juliet, 2018

or thousands of Ottawa residents, no summer calendar is complete without a trip to the Classic Theatre Festival in Perth. This award-winning professional company – celebrating its 10th anniversary – hosts some of Canada’s top theatrical talent performing timeless hits from the golden age of Broadway and the London stage along with historic walking plays and a lunchtime/dinner theatre. Perth – voted Ontario’s prettiest town by TVO viewers – is only a short hour out of Ottawa, yet a world away, with gorgeous, tree-lined heritage streets, unique shops and galleries, 5-star dining, and stunning bed and breakfasts and boutique hotels. With 17 shows a week, visitors have no trouble finding memory-making, family-friendly entertainment. With their focus on a warm, small-town welcome and topnotch professionalism, audiences quickly discover why one of Canada’s leading theatre reviewers, Jamie Portman, enthuses: “One of the pleasures of an Ottawa Valley summer is Perth’s Classic Theatre Festival, which has an impressive track record for mounting quality fare.” LEGENDARY WORLD WAR 2-ERA ROMANTIC COMEDY

That tradition continues this summer with three of the longest-running shows ever to grace the Broadway stage. The Festival’s mainstage theatre opened with the The Voice of the Turtle (running to July 14). Written by John Van Druten (I Am a Camera, Bell, Book & Candle), it’s the 9thlongest running play in Broadway history, one reflecting the passions and excitement of World War II-era New York City. It was an era when young people from across the nation converged on the Big Apple to discover new loves, share their dreams, and navigate the challenges of rapidly changing moral codes. A swinging 1940s soundtrack helps set the mood, while the storyline recalls the best of Hollywood’s golden age romantic comedies. It’s followed by George Bernard Shaw’s most popular play, Pygmalion (July 19 to August 11), the source material for the ever-popular musical that made Julie Andrews an international superstar, My Fair Lady. Audiences will be laughing all the way home recalling memorable moments from this remarkable play, in which a bombastic professor of dialects tries to turn a working-class flower girl into an upper-class lady. Unforgettable Shavian characters – Henry Higgins, Eliza Doolittle, Colonel Pickering, and Alfred Doolittle, among others – enliven this legendary satire on class, gender, and particularly British mannerisms, all served up with gentle and loving humour. The Festival’s annual edge-of-your-seat mystery thriller, Deathtrap (August 16 to September 8), follows the

story of a formerly successful playwright who engages in a deadly game to steal a “killer script.” Filled with ingenious plot twists, quirky characters, and a string of bodies, it’s the product of playwright Ira Levin’s creative imagination. One of the top writers of the post-WW2 era, Levin also wrote the memorable Rosemary’s Baby, The Boys from Brazil, and The Stepford Wives.

“One of the pleasures of an Ottawa Valley summer is Perth’s Classic Theatre Festival, which has an impressive track record for mounting quality fare.” — Jamie Portman, Capital Critics Circle All mainstage shows run Tuesday to Sunday at 2 pm, with 8 pm shows every Wednesday and Saturday at 54 Beckwith Street East (free parking, wheelchair accessible, air conditioned, audio-assist available). A pre-show chat takes place 30 minutes before curtain, explaining the history and context of the play and the playwright. Audiences can savour an ice cream sandwich and coffee at intermission as they browse thousands of loonie and toonie book titles at the Festival’s popular book sale. The annual Perth through the Ages historic walking play (running Wednesday to Sunday from 11 am to 12 noon and Thursday and Friday from 7 to 8 pm) features Laurel Smith’s The Forgotten Ones. It’s a family-friendly, hour-long, Depression-era Perth mystery about a recently evicted farm girl arriving in town to search for her missing grandmother. NEW LUNCHTIME SITTINGS FOR DINNER THEATRE

Those seeking a most entertaining meal will enjoy the Classic Dinner and Lunchtime Theatre’s production of Androcles and the Lion, Laurel Smith’s adaptation of G.B. Shaw’s hilarious satire on the Roman Empire, as seen through the eyes of a Christian slave and a very different “king of the forest.” It runs every Tuesday at Michael’s Table, a downtown Perth 5-star favourite featuring home cooking at its best, 11 am to 1 pm (show first, then lunch) and 5 to 7 pm (dinner, then show), but seats are limited and tickets go fast, so best to book in advance. Plan a getaway to Perth this summer and see why the Classic Theatre Festival has become an annual summer tradition for thousands of tourists and residents alike. Grab your calendars, give them a call, and they’ll get you prepared for a summer of wonderful memories. Reach them toll-free at 1-877-283-1283 or anytime at www.classictheatre.ca (Show Photography: Jean-Denis Labelle)

THE PIZZA ISSUE Perfect pairings for pizza Let’s not forget our other fave fruity beverage

Pour yourself a glass COMPILED BY ANDREA TOMKINS

t goes without saying that a good slice of pizza deserves to be paired with an equally good beverage. We asked Kristin Perrin, a WSET Level 3 Certified Sommelier since 2007, to share her top picks for something to sip with a slice, and here’s what she recommended:

BEER PAIRINGS FOR MEATIER PIZZAS

ROSÉ: Domaine des Nugues BeaujolaisVillages Rosé 2017 (grape: Gamay Noir) Mixed-berry-licious! Beautiful minerals, rounded acidity, medium bodied, clean dry finish, simply delightful!

CELEBRATE AND SAMPLE CIDERS In July, Savvy Company will introduce consumers to the cidermakers at the 2nd annual Ottawa Craft Cider Celebration on the evening of Thursday July 18 at Canada Agricultural & Food Museum at the Central Experimental Farm. Collaborating with the Canada Agriculture & Food Museum. It’s the perfect setting for an outdoor summertime event. Cider fans of all kinds will enjoy sampling Ontario craft cider while the sun sets over the farm. For more information and to buy tickets go to savvycompany.ca.

15 • July 2019

RED WINES: Damilano, Barbera D’Asti 2015 (grape: Barbera) Raspberry delight, earth, pepper, red liquorice, violet, minerals, bright acidity, medium tannins & body, lengthy finish. E. Guigal Côtes du Rhône (grapes: Syrah, Grenache and Mourvèdre) Smoky dark plum, cassis, earthy, woody, espresso-mocha, peppery spicy, plush tannins, full-bodied.

FIELDING CRAFT CIDER This is a new cider that is made at Fielding Estates Winery in Niagara. It’s a recent trend to find winemakers stretching their talent to make small batch cider – be on the lookout. Made with a variety of Ontario apples, this cider has bright aromas of ripe tree fruit (apples of course, apricot, pear... even peach). It is light, fresh and thirst quenching. (4-can pack $18. Available by ordering from Savvy Company, 613-SAVVYCO.)

FLYING CANOE HARD CIDER Made right here in Ottawa, this pours into the glass as a bright gold colour loaded with fresh apple aromas & tastes. The light carbonation combined with a touch of sweetness makes this a versatile crowd-pleasing cider for a pizza pool party. ($3.35 per can at the LCBO.)

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HAWAIIAN-STYLE: Dominion City Paper Salesman APA: FREAKING DELICIOUS! Fun, tropicalfruity, herbal-hoppy with a clean, crisp, dry finish. Beyond The Pale Pink Fuzz: Grapefruit Zest Wheat Ale (need I say more?!) zesty-sweet citrus, wheaty, grapefruitfinish that packs a punch. Spearhead Hawaiian Style Pale Ale: (for obvious reasons!) Rich, malty,

WHITE WINES: Mouton Cadet Bordeaux White AOC (grapes: Sauvignon Blanc, Semillon) lemony-snicket, rounded texture, medium-bodied, dry minerally finish. Marques De Riscal Rueda DO (grapes: Verdejo, Viura, Sauvignon Blanc) punchy tropical fruits, citrus, mediumfull bodied, a dry fruit salad in your glass!

And... one more!

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PEPPERONI-TYPE: Vimy Cream Ale: slightly malty biscuit, earthy, creamy, doughy, spicy hop finish. Toque de Broue La Cavalerie D’Houblon IPA: peachy, pear, watermelon, apricot with lime and bitterness to balance (but not too much IPA-pine-needles, nor ‘A Christmas-tree-full-of-mangossmashing-you-in-the-face!’)

BUBBLY WHITE WINE: Fiol Prossecco: Non-vintage (grape: Glera, formerly “Prosecco”): green apple, pear, citrus, slight floral & banana, doughy, nutty dry finish, soft persistent bubbles, easy-peezy, PALATE CLEANSING!

PEAR CIDER BY COUNTY CIDER This would be a delicious drink with the wood fired pizza with interesting toppings such as sausage, cheese & onions. The natural pear flavour will make the pizza topping combo go pop in your mouth! This cider is made in Prince Edward County using locally grown Ontario apple and pears to create a refreshing, crisp & dry craft cider that has a hint of nutmeg and vanilla. ($7.95 available at many grocery stores.)

SHINY CIDER WITH PINOT NOIR Can’t decide whether to have wine or cider with your pizza? Grab a can of this! Made with fresh apple cider with a splash of pinot noir wine to amp up the flavour and to give a dash of colour. Be ready to enjoy aromas and tastes of cranberry, strawberry, roses with a hint of vanilla. There is a touch of sweetness balanced with the usual cider acidity that makes you wish you had a couple of cans in the fridge. ($3.25 per can at the LCBO.)

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Tooth & Nail, Vim & Vigor Pilsner: clean, crisp, beautifully refreshing. Beyond The Pale Clean Cut German Inspired Kolsch: also deliciously grainy, snappy and refreshing!

VERSATILE WINES TO GO WITH ANY PIZZA

e asked Debbie Trenholm, founder of Savvy Company to recommend her top three craft ciders to pair with pizzas. (She gave us four!)

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BEER PAIRINGS FOR SIMPLER VEGGIE OR PLAIN CHEESE PIZZA (OR MY FAVE, MARGHERITA!)

sweet pineapple-y, dry-hopped citrus-y). Salty ham + sweet pineapple = #nomnomnomnom

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ASK THE EXPERT

WHAT SHOULD I DO ABOUT MY PARGING?

July 2019 • 16

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Q: Parging! Is it necessary? Parging is not necessary around a home or building for any structural purposes. It does however provide the residential/commercial dwelling with a very nice finished look upon its completion. It also does provide an extra layer of protection for your foundation. Q: How does parging get done? Parging is not something that the home owner should be concerned about every 4-5 years if done correctly. If the parging is done correctly, its longevity should range from 15-25 years. Preparing the wall (s) is the key component. All the loose parging and hollow sounding areas of the wall need to be chipped away. Even the area where the parging appears to be cracked needs to be chipped away to remove any loose parging or concrete. If the foundation wall is flaky, it needs to be scraped to remove any loose concrete. Then we apply a strong commercial bonding agent to the wall with a paint brush (soak the wall) and we also apply this bonding agent to the parging mix. The new parging mix is applied to the wall and depending on the wall, it may require two coats. The wall is then brushed properly with special brushes. If the home owner has interlocking stones that go to the wall, the row of stones closest to wall should be removed in order for the parging to go down 3-4 inches and then when the stone is placed back, the parging appears to go into the ground. The same process needs to happen if there is soil along the wall. This soil needs to be dug 2-3 inches deep, the parging going down and then the soil put back. This way if the soil or interlocking stone sink, you do not see a gap where the parging ended and top of the soil or the stone begins. New parging should not be put on old parging if the above steps are not done. The customer will experience cracking and the popping off of the parging 3-5 years later. This is a labor intensive process and this is the difference between the more expensive quotation and the less expensive quotation. It boils down to the proper preparation of the wall. Luciano Sicoli l.a.sicoli_masonry@bell.net 613-859-4684

THE PIZZA ISSUE Paula Roy’s tried-and-true pizza dough

f you’ve never baked your own bread, making your own pizza dough might sound intimidating, but it’s surprisingly easy. If you make a double batch of dough you can pop the extra portion in the freezer for when you need it. If you’re planning on pizza for dinner, just make sure you remember to take your frozen dough out of the freezer and leave it on the counter to defrost in the morning! This recipe makes enough for two 12” thin crust pizzas. INGREDIENTS: 1 cup warm water (110F) 1 teaspoon yeast granules (regular or instant) Pinch white sugar 2 1/2 – 3 cups all-purpose flour 1 1/2 teaspoons salt 2 teaspoons white sugar 5 tablespoons olive oil plus more to lightly grease bowl METHOD: Dissolve yeast in warm water (use a stand mixer if you have it). Add a pinch of sugar. Let sit 5 minutes. Add 2 cups of flour, salt, remaining sugar and olive oil. Mix thoroughly, adding another 1/2 cup of flour as the mixture comes together. Keep mixing, adding more flour one tablespoon at a time, until the dough pulls away from the sides of the bowl without sticking. Knead in stand mixer for 3 minutes or turn out onto a lightly floured counter and knead by hand for 5 minutes, adding a bit more flour as needed if it is sticking to counter. Put dough in a large, lightly oiled bowl; cover with a clean towel. It’s best to go for a longer, slower rise at a cooler temperature to allow the

dough time to develop better flavour. I usually put the bowl in the refrigerator for 4 to 6 hours before punching down, turning edges towards the middle to reform a ball shape and flipping dough over in bowl. At this point the dough can sit, covered, at room temperature for 1 to 2 hours before pizza assembly starts. You can also mix the dough the night before and leave it in the fridge • If you don’t have time for lowand-slow dough, let it rise at room temperature for 1 hour. After it has doubled in volume, punch down, turn edges towards the middle to reform a ball shape and flip dough over in bowl. Repeat for one more hour if you have time; otherwise proceed to assembling the pizza. • When ready to assemble, remove punched dough from bowl. Cut into two equal portions and place each one on a sheet of parchment paper. With your hands or a rolling pin, spread each portion of dough into a rough circle, approximately 12 inches in diameter. • Spread with sauce, sprinkle with cheese and add toppings then bake in 450F preheated oven. (If you’re using a pizza stone, preheat it for at least 30 minutes at 450F. Place rolled dough on the stone and then quickly add toppings.) Bake for 12 - 14 minutes, rotating once halfway through cooking.

TOP TOPPINGS Today’s consumers tend to consider themselves adventurous eaters, but when it comes to pizza, the classics still come out on top. According to Pizza Magazine, the 10 most popular toppings are: 1. Pepperoni 2. Mozzarella 3. Mushrooms 4. Cheese blend 5. Green peppers 6. Onions 7. Bacon/back bacon 8. Ham 9. Pineapple 10. Italian sausage Despite their affinity for old favourites, some consumers are expanding their gastronomic horizons. The following toppings have a small but growing presence atop the country’s pies: 1. Anchovies 2. Zucchini 3. Provolone 4. Feta 5. Non-Italian sausage 6. Roasted garlic 7. Spinach 8. Sun-dried tomato

PINEAPPLE ON PIZZA? Some Kitchissippi readers have strong feelings about pineapple as a pizza topping! According to a recent poll on the Kitchissippi Times Facebook page, 78% of readers who participated in the poll say pineapple on pizza “is allowed” while 22% of readers say: “it is an abomination.” Follow KT on Facebook at facebook.com/kitchissippitimes for local stories, photos, and occasional contests and polls.

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No matter where you live in Westboro, the quality of life in your neighbourhood is at risk from excessive infill intensification. If you are concerned about the future of your community, reach out to your neighbours and join the resistance. Eric Milligan is a Westboro resident.

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Continued from page 5 The hearings of the three appeals are likely to take place in late July/early August and early September. The Local Planning Appeal Tribunal (LPAT) is a quasi-judicial tribunal. The entire process for LPAT appeals is very legally oriented. The outcome is highly dependent on the professional opinions of expert planners and on the skill of the lawyers who represent the parties. The neighbours affected by the long semis at 508 and 514 Roosevelt are organizing and addressing the need to raise up to $30,000 for lawyers and planners who would support their case before the Tribunal. The neighbours affected by the proposed triplexes at 694 Roosevelt are faced with the same challenges. There is actually a fourth appeal underway. In February, the Committee of Adjustment approved a development involving two long

semis with secondary units (a total of eight residences) at 582 Churchill. The adverse impacts are largely similar to those of the Roosevelt developments. Two neighbours have appealed the decision approving this infill development. Time is short, and the developers and their hired professionals have a clear advantage in this new stage of the intensification fight in Westboro. The decisions taken by the LPAT in these appeals will have impacts in Westboro far beyond the immediate neighbours. If this type of development is approved it will set a precedent. Other properties with older homes throughout Westboro will become targets for developers. Competition among developers is driving up the prices of properties. This means they increase the number of dwelling units per lot in order to generate the profit they desire. It is a recipe for rampant intensification and transformation of the Westboro neighbourhood: lot, by lot, by lot.

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17 • July 2019

FOOD AND DRINK

July 2019 • 18

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Welcome to the Witches Thicket

This vegan coffee shop comes with a side of the metaphysical PHOTO AND STORY BY HOLLIE GRACE JAMES

esireah Lascelles and her partner Jacques Hardy aren’t your typical new business owners. A shaman and warlock from Sudbury and Northern Quebec respectively, they’ve recently taken over the space recently occupied by Hintonburger (1066 Somerset St. W.) and have been spending the past few months transforming the former restaurant into “a forever growing and evolving witch’s paradise.” They don’t want you to think that you have to be associated with a certain lifestyle to fit in though – this is a space for everyone. Picture a vegan coffee shop combined with a metaphysical library and mystical vendors and tarot card readers, and you’ve got the concept of The Witches Thicket. After a trip to Gaspesie, spending some quality time together up in the mountains, Desireah and Jacques were discussing where in life they wanted to go and what exactly they wanted to do. Although they were offering healing and cleansing services from their home, they wanted to do more. And on this trip is precisely

Jacques Hardy and Desireah Lascelles are brewing something new at the former location of the Hintonburger. when the name Witches Thicket was born, although they didn’t yet have a clue how exactly it would turn out. It wasn’t until Christmas that they decided on the future of The Witches Thicket and by January they were on the hunt for realtors. So what exactly are shamans and warlocks anyways? According to Desireah, shamans are simply translators of language between the biological world and beyond the veil, while the term warlock translates directly to male witch. But this isn’t something that one can simply learn, there are no courses or certifications. “I was born with a sacred contract,” says Desireah. Although shamanism is typically related to indigenous groups and Desireah was adopted into a French Canadian family, she feels that her “soul is actually more than 2000 years old.” “My love of shamanism is the medical aspect,” she says. And her specific duty in this lifetime is to heal. When asked about a friend’s health issues, she was able to pinpoint persistent emotional issues linked to physical ailments. And that’s precisely the skill set that she was born to provide, addressing any issues or concerns and crafting things that help with wellbeing such as teas, salves, and ointments. But it isn’t easy – it’s “a life that bears you pain

“In order to create a community of spirituality, you need to go the extra step to get out there...”

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the third week of July, this vegan cafe isn’t pay by weight. There is none of that here. And they’re going to be avoiding too much kale because “everything vegan has kale – it’s so predictable.” What’s more, they’re also working on some gluten-free recipes and all of their packaging is eco-friendly. Once you’ve ordered your coffee and food and taken a seat (there’s a patio!), you can browse the metaphysical library, have your cards read on Friday and Saturday nights, browse the jars of herbs and voodoo/ hoodoo dolls, as well as an altar, sub altar, and meditation space. Or you can just sit and enjoy the new energy this place brings to the neighborhood.

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and learning and solitude,” she says. Originally Desireah studied in the food industry and although she pursued a variety of different career paths, including hair, sculpted nails, and natural health consulting she says her life “has come full circle back to food again and we’re just adding that metaphysical aspect to it.” Their main goal is really to bring together the community. “In order to create a community of spirituality, you need to go the extra step to get out there, and we’re using vegan food to invite people in since there’s such a high demand for it.” Once inside, customers can also spend their time exploring the spot, which doubles as a metaphysical boutique. Desireah has only been vegan herself going on three years, and Jacques for a little bit less. They’re experimenting, using trial and error to figure out those “soothing, comforting and satisfying foods” like, gravy (Jacque says he misses that the most), as well as pizza, lasagna, poutine, and donairs. They will also be selling take home frozen foods like vegan butters and spaghetti sauce, and will be heavily concentrating on pastries, including an orange creamsicle cake and another that they’ve named “crack cake.” Hoping for an opening date during

INFO: GATINEAULAKES.COM 819-334-4847 INFO: GATINEAULAKES.COM oror 819-334-4847

Love

July 2019 • 20

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1) Lorenzo Bar and Grill 911 Richmond Rd. lorenzobarandgrill.com Fun fact - This familyowned restaurant is known for their homemade traditional pizzas – prepared with fresh housemade dough and sauce. Also available with a gluten-free crust. Sample slice - Lorenzo’s Favorite: Thin crust, steak, mushrooms, green peppers, onions, pesto sauce, oregano, parmesan cheese.

2) House of Pizza 747 Richmond Rd. (moving this summer to 160 Richmond Rd.) houseofpizza.ca Fun fact - Owned and operated by Gabby and Nadine Khater since 1995, it’s the kind of place where you’ll get a warm welcome and after your first visit, will be greeted by name. Sample slice - Capicollo: spicy Capicollo ham, artichoke hearts, red peppers, black olives, sundried tomatoes and pesto.

Save this handy map! The next time you’re hit with a pizza craving, we’ve got you covered. No matter where you live in Kitchissippi there is surely a slice or two near you.

at first slice

3) and 24) Pizza Pizza 1779 Carling Ave. 1197 Wellington St W. pizzapizza.ca Fun fact - Two of over 750 locations in Canada are located in Kitchissippi. The chain was founded in 1967. Sample slice - Big bacon bonanza: bacon strips, bacon crumble and four-cheese blend.

4) and (21) Gabriel Pizza 1679 Carling Ave. Holland Cross Food Court (1620 Scott St.) gabrielpizza.com Fun fact - Founded in Orleans in 1977, there are now almost 40 Gabriel locations across Eastern Ontario and West Quebec. Sample slice - The RBC Bluesfest pizza (only available until July 14): bacon strips, buffalo chicken, red onion, mushrooms, and smoky BBQ sauce base. A portion of all proceeds will go to the RBC Bluesfest Blues in the Schools program. 5) The Original Georgie’s Pizza & Subs 1661 Carling Ave. originalgeorgies.com Fun fact - This is one of the area’s oldest pizzerias and is celebrating its 35th anniversary this year. Sample slice - Georgie’s Special: bacon, mushrooms, green peppers, tomatoes, green olives, onions. 6) East Side Mario’s 675 Kirkwood Ave. eastsidemarios.com Fun fact - This chain has “gluten-friendly” options for pizzas, although diners are warned that cross contamination with gluten containing products may occur. New this summer: the

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roasted garlic BLT cauliflower crust pizza. Sample slice - The Buffalo Chicken Pizza: grilled seasoned chicken breast atop pizza mozzarella and topped with gorgonzola cheese, roasted grape tomatoes, and garnished with green onions and spicy buffalo pizza sauce.

Fun fact - The Wellington Street location is the former home of KFC and Hintonburger and it’s one of the newest places in the ‘hood to get a cheap slice. Sample slice - Hawaiian: pineapple and slices of ham topped with an extra layer of cheese.

7) and 26) Domino’s Pizza 1096 Wellington St. W. 1393 Carling Ave. dominoes.ca

8) Monkey Joe’s Bar and Grill 1265 Carling Ave. monkeyjoesottawa.com Fun fact - Monkey Joe’s has been serving up

pizza made with homemade sauce and dough for the past 37 years. Sample slice - Mighty Meat Lover: homemade sauce, pepperoni, ham, bacon, ground beef and cheese. 9) Westboro Beach Cafe Westboro Beach (745 Ottawa River Parkway) westborobeachcafe.ca Fun fact - Of all of the pizza-related destinations on this map, this one probably has the best view.

Sample slice - Vittoria Flatbread: tomato sauce, prosciutto, goat’s cheese, mozzarella cheese and baby arugula with a balsamic reduction. 12) Fratelli 275 Richmond Rd. westboro.fratelli.ca Fun fact - Fratelli means “brothers” in Italian; the Valente brothers Richard and Robert (now deceased) have had successful restaurants in many Ottawa neighbourhoods including this one. Sample slice - The Roberto: wild mushrooms, mozzarella, parmigiano, porcini, panette, black truffle paste. 13) Farm Boy 317 McRae Ave. farmboy.ca Fun fact - Hand-stretched dough made from imported “double zero” flour; pizzas are cooked in just minutes thanks to an authentic Neapolitan pizza oven. Sample slice - The pizzas are fully customizable; BBQ chicken is just one of their tasty topping combinations.

11) Vittoria in the Village 309 Richmond Rd. vittoriainthevillage.com Fun fact - While the menu calls them flatbreads, they are fully-loaded treats that shine thanks to freshness and flavour.

18) Pubblico Eatery 1331 Wellington St W. pubblico1331.com

25) The Carleton Tavern 223 Armstrong St. Fun fact - This old-school, family friendly tavern has been a neighbourhood institution since 1935 and boasts a (now-defunct) Ladies and Escorts entrance. Sample slice - The Carleton: mushrooms, onions, green pepper, pepperoni and bacon. (Watch for fresh pizza creations with a new menu coming this summer.) 27) Tennessy Willems 1082 Wellington St W. twpizza.com Fun fact - The restaurant is named for the owner’s children and is home to a wood-fired pizza oven. Sample slice - The Elmdale: fire-roasted tomato sauce, spicy or mild Genoa salami, roasted red peppers, cremini mushrooms, fior di latte.

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10) Newport Restaurant a.k.a Moe’s World Famous / Donna’s Express 322 Churchill Ave N. newportrestaurant.com Fun fact - The restaurant is celebrating its 75th anniversary this year; 31 years since Moe Atallah purchased the business. The original location

used to be where the Westboro Freshii is now. Sample slice - Donna’s Creation: tomato sauce, feta cheese, artichoke hearts, black olives and tomatoes.

23) Fil’s Diner 1209 Wellington St. W. filsdiner.ca Fun fact - Pizza and bowling (Fil’s is co-located with West Park Bowling) makes for a great birthday party! Sample slice - Choose your toppings for a personal-sized pizza. How about a milkshake to go with it? They’re made by hand with three scoops of ice cream and 2% milk.

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Pizza is available by the slice or as a whole pie. Sample slice - Combination: tomato sauce, pepperoni, mushroom, and green pepper.

17) Caffe Mio 1379 Wellington St. W. caffemio.ca Fun fact - Housed in a 95-year-old building that has served as a convenience store, restaurant, and deli over the years. Sample slice - San Marzano tomatoes, grilled chicken, soppressata, roasted red peppers, mushrooms and goat cheese on a thin crust.

22) Anthony’s Pizza 1218 Wellington St. W. anthonysonwellington.com Fun fact - The wood-fired Neapolitan oven is fired up for summer hours until 10 p.m. Sunday through Thursday and until 11 p.m. on Fridays and Saturdays. Sample slice - Ortolano: roasted red peppers, eggplant, caramelized onions, mozzarella.

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16) Metro 345 Carleton Ave. metro.ca Fun fact - Rumor has it that Metro is selling more pizza slices than ever thanks to the opening of the nearby Superette cannabis store. Sample slice - Pepperoni

20) Carlo’s Pizzeria 60 Harmer Ave N. carlospizzeria.ca Fun fact - Drinks are thrown in at no extra charge with every pizza order. Sample slice - Carlo’s Special: fresh tomatoes, onions, mushrooms, green peppers, bacon and pepperoni.

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15) Napoli’s Restaurant Pizza & Pasta 81 Richmond Rd. napoliswestboro.ca Fun fact - Opened in 1993 by the Khalil brothers; their parents had opened one of Ottawa’s first pizzerias in 1973, in the west end. Sample slice - Napoli Special: pepperoni, mushrooms, green peppers, onions, bacon.

19) Parma Ravioli 1314 Wellington St. W. parmaravioli.ca Fun fact - While pasta is their main game, Parma’s artisan-style focaccia pizza - in 3 varieties - is always a hot seller at their X-press food counter. Sample slice - Roasted vegetables and feta: zucchini, eggplant, red onion, red/green/yellow bell pepper, tomato & roasted garlic.

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14) Fiazza Fresh Fired 205 Richmond Rd. fiazza.ca Fun fact - Pizzas are topped to order and cooked in just three minutes; vegetarian, vegan and gluten-free options are available. Sample slice - Build your own pizza or opt for specialty pies such as the Bella Prosciutto: Rose sauce (Les Fougeres alfredo & Fiazza red sauce), with blue cheese, fresh rosemary, Fiazza cheese blend, natural prosciutto and wild arugula.

Fun fact - It’s the only authentic foldover, Brooklyn-style pizza in the area. Buy it by the slice or by the pie. Sample slice - Pick your toppings! Pepperoni, chicken, bacon, ham, sausage, beef, spinach, mushrooms, green pepper, olive, onion, basil, tomatoes, pineapple.

ADVERTISING FEATURE

ASK THE EXPERT

July 2019 • 22

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BY: DR. SARAH BRILL-MORGAN, BSc, ND Q: I have been diagnosed with a concussion, what do I do now? A: Depending on the intensity of the concussion, and the symptoms you may or may not be experiencing, there are different things you can do. Decreasing inflammation, helping to heal the brain, addressing any deficiencies and hormonal concerns are the main areas I concentrate on when a patient is looking to recover from a concussion. Ensuring you get proper testing, supplementation and support during the time right after a concussion can be crucial to proper recovery. With any concussion, diagnosed or not, treatment is critical to your long-term brain health. Q: I have suffered a concussion in the past, how do I know if I am experiencing signs of post-concussion syndrome? A:Post-concussion syndrome has become increasingly popular as we learn about brain health and recovery. Research is now finding that even minor trauma to the brain repeatedly can cause quite serious effects to long term brain health. For post-concussion syndrome, everyone presents differently and therefore it can be left undiagnosed for years. The main symptoms to look for are: increased headaches after your head trauma, mood changes (harder to deal with stress, more anxiety – or anxiety that comes out of nowhere, lower moods, irritability etc), changes in your vision, issues with sleep, fatigue, noise and light sensitivity and issues with concentration and/or memory. Also, I find most of my post-concussion syndrome patients present with a form of hypochondriasis- a knowing that something is wrong and an anxiety around their health and wellbeing.

Dr. Sarah Brill-Morgan, ND Naturopathic Doctor NutriChem Compounding Pharmacy & Clinic 613-721-3669 | clinic@nutrichem.com NEW LOCATION: 2599 Carling Ave. Ottawa, ON K2B 7H7

HEALTHY ACTIVE LIVING Perfect balance

Kitchissippi’s Paul Hope has been a Tai Chi instructor for 30 years BY JUDITH VAN BERKOM “

knew from the very first class, that Tai Chi was something I was going to love,” says Paul. “I knew within the first 20 minutes. The thing just clicked. It was wonderful. And that is the way with everyone; you either like Tai Chi – ranging anywhere from like, like a lot, am passionate about – or it’s just not for you.” Paul Hope, Tai Chi instructor of 30 years at Dovercourt Community Centre in Westboro, studied Chinese philosophy before he started to learn Tai Chi. Where as you can train and become a certified aqua fitness or aerobic instructor, there is no such training for Tai Chi – it is passed on. Paul studied under a master of Tai Chi for 10 years at which time his instructor felt he was ready to teach a class under supervision. That’s how it works. It’s handed over, very gently, from one generation to the next. “I’m the seventh generation from the master who codified the Yang style. It’s a very different kind of training. It’s not something you sign up for, it’s something that happens,” he says. Paul started teaching in the late 1980s when Tai Chi was very popular. It was seen as a way of treating stress and a number of stress-related disorders – and it still is. Research shows it’s good for stress, good for memory – there are cognitive as well as physiological benefits, such as treating insomnia, stress, or anxiety. Tai Chi is mild cardiovascular exercise so it’s good for your heart. There’s a lot of stretching and it’s good for balance. Class sizes in the 1980s and 1990s were upwards of 25 people and Paul taught in three different locations in the city. Now class sizes are 12 to 15 people.

“It’s a great

way to get some exercise and gain stability.” Because it takes time to learn, people are less inclined. Given the wide variety of exercise available where you don’t have to exert cognitive effort and still get some benefit, for some those might be more attractive than spending 12 weeks to learn two-and-a-half minutes of exercise. Students learning Tai Chi under Paul today describe the experience as “great fun” and “very relaxing, meditative but also superb for balance, memory and posture.” John is one of Paul’s students. He’s had Paul as an instructor for several years. “It’s a great way to get some exercise and gain stability,” he says, adding that Paul brings many things to his practice: “patience, patience, patience, a lot of humor and a tremendous amount of skill. He’s fun to be with and this has become a great part of my life.” Marilyn has been taking Tai Chi with Paul now for two years but first practiced with him 12 years ago. Back then, life got busy, but she has recently found Tai Chi to be a great way to reconnect. “Paul focuses on what you are doing well and if there’s something you feel you can’t do, he works with you on that. That adaptation makes it accessible for everyone. His approach is so warm, supportive and encouraging.” Tai Chi movements flow one into another. Participants set their height from the beginning and maintain that height, giving the muscles in the thighs a

Paul Hope and John Rapp, Executive Director of Dovercourt Recreation Association. PHOTO BY ANNE BOYS-HOPE good workout. As you practice, you have to concentrate on executing the moves correctly – 88 moves make up the long program, which takes 10 minutes to do. It’s challenging yet rewarding, calming and meditative while providing strength and stability. Paul teaches all levels at the same time and goes from one level to the next in one class. “The different levels tend to help one another to a certain extent. So the more advanced group will help the beginners and also they tend to learn from one another,” he says. “They tend to watch and see what the more advanced group is doing and pick up what they are learning within the context.” Paul has recently wound up the recent session and resumes teaching in September. If you seek fitness and balance, sign up for classes at dovercourt.org.

COMMUNITY SNAPSHOT

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Photos by Ellen Bond

KitchissippiTimes

Here are a few of the folks we met at Westfest 2019! Send your favourite festival photo to editor@kitchissippi.com and you may see it in a future issue of KT.

COUNCILLOR’S CORNER

City Hall update for July SUBMITTED BY JEFF LEIPER, KITCHISSIPPI WARD COUNCILLOR

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elcome to summer Kitchissippi! I know we’re all looking forward to the long sunny days ahead. Read on to find out more about what’s coming up in our ward this month. I’m thrilled to be hosting a ribbon cutting at Reid Park on Saturday, July 6 from 1:30 to 2:30. Many will recall that Reid Park was redeveloped with Cash-inLieu funds after extensive community consultation. The community created a vision for the renewed park and the City of Ottawa brought it to life, with

significant input from the Civic Hospital Neighbourhood Association’s History & Heritage group who paid close attention to the treatment of the Reid family farmhouse. Join us in celebration of this improved community hub on July 6 – we’ll have cake! A Zoning By-Law Amendment Application has been submitted for the property at 87 Stirling Ave to permit a three-storey low-rise apartment building with seven dwelling units. The proposal seeks to retain a portion of the existing building on-site and provide extension in height and length of the building. There are two communal entrances that serve multiple units and two private entrances.

One vehicle parking space and seven bicycle parking spaces are proposed. My office is hosting a public information session for this development on Wednesday July 10 from 6:30-8:30 at the Hintonburg Community Centre. You can also send in comments about this proposal to the lead planner on file Ann O’Connor (Ann.O’Connor@ Ottawa.ca) and to my office. I’m trying something a little different for our summer pop-ups this year: I’ll be joining in the special events being hosted at the Champlain Park and Iona Park wading pools. We’ll be at Champlain Park on July 19 from 1-4 pm, and at Iona Park on July 24 from 1-4 pm. Bring the kids to have some fun and take the opportunity to chat with me about

all things Kitchissippi, no appointment necessary. There’s still time to register for the Hintonburg 5k on July 14; arguably the best race in the city as all runners get cake at the finish line. You can register online at hintonburg5k. ca. Westboro Fuse is also coming up fast, and you can volunteer to help out with this amazing street festival celebrating all the wonderful things about Westboro. Register to volunteer at westborovillage. com. Last but not least, Capital Pop-Up Cinema is showing Napoleon Dynamite in Parkdale Park on July 20. Stay cool, Kitchissippi!

An experience they will never forget! Ages 4Y-16Y Y Neighbourhood Day Camps Camp Otonabee – Outdoor Day & Overnight Camps

ymcaywca.ca | 613-832-1234

YMCA-YWCA of the National Capital Region

LIVING

Healthyfor eating tips seniorss

r e v e r fo on fashi

FOREVER FASHION: Timeless style tips for men and women

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By Tracy Noble

ge is a trivial matter when you’re wearing classic pieces of clothing that never go out of style. But what makes an outfit timeless? Timeless men’s and women’s fashion does not focus on trends – take the black shirt and jeans, for example. Classic style also appears effortless yet polished. A timeless outfit is often accompanied by a classic shoe style and can easily be dressed up or dressed down. Finally, a truly timeless outfit doesn’t need to be over-accessorized and is very versatile. If you’re intrigued to learn more about what it means to achieve timeless fashion, you don’t have to look further than Ottawa’s Richmond Road. Since 2005, Three Wild Women (263 Richmond Rd.) has offered shoppers versatile fashion staples including

wardrobe-building pieces from Vancouver company, Sympli. With sizes from two to 22, availability in over 30 colours, as well as comfortable elastic waists and easy care, it’s no surprise that this bestselling line is considered highly addictive by Three Wild Women clients. Helen Aikenhead, the owner of Three Wild Women, believes finding timeless clothing is easy. “We usually start our clients with a three-piece outfit. A cardigan or jacket, a tank and either a pair of pants or a skirt. From there they can add a coloured tank under the cardigan, a colourful scarf or a fabulous piece of jewellery.” Fashion and style are all about knowing yourself as well as knowing the value of comfort. While some clothing may seem more expensive, invest in quality that will last. If you’re a jet-setter, select clothing that travels well and doesn’t need a lot of

care or maintenance. These tips apply to both men and women. Men’s clothing essentials often include a couple of white t-shirts and black t-shirts as well as a classic white collared shirt that can be worn dressed up with a tie or open-necked for more casual occasions. Paired with solid coloured chinos or indigo jeans, these men’s staples are not only timeless but also very versatile. Family owned and operated, E.R. Fisher (199 Richmond d.) offers classic styles with a twist.

Their classic cap-toe dress shoe made in Wisconsin by Allen Edmonds pairs with almost any formal or relaxed style. Available in a variety of

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For Fitness, Count on Dovercourt (Not the Weather) Every Canadian yearns for the end of winter and the opportunity to get outside and play, but the reality for Ottawans is that summer weather is no more predictable than the winter. Extreme weather can derail your outdoor summer activities. Rain or shine, tornado or flood, Dovercourt Recreation Centre lets you enjoy climate-controlled fitness with group fitness classes, Gold club classes, and the Summer Specialty Fitness Pass. Group Fitness and Gold Club passes offer a variety of early morning, daytime and after work options, with a summer schedule of 28 classes. Level up with a Summer Specialty Fitness pass, with over 32 weekly fitness classes including the newest trends

in fitness: TRX, Barre, Pound®, Aquatic Exercise, Pre/Postnatal and more. Try something new every day, and book a week in advance. The Summer Specialty Fitness pass is available for $149, or as an upgrade to the Group Fitness pass or Gold Club pass, for $57 and $77 respectively. Summer classes run July 2 to August 30. Phone or drop by to set up your pass now. This summer, hit up a fitness class before you hit up a patio. Rain or shine, you can stay active and healthy all summer long.

dovercourt.org 411 DOVERCOURT AVE., OTTAWA ON 613.798.8950

else wears or likes. Before heading out to shop, think carefully about what you want to wear and what you think you look best in. You’ve earned the right to value versatility and comfort over the latest trends. If you never want to wear dress shoes or heels again, don’t. If tight pants make you squirm all day long, choose a looser fit. Regardless of your age, your wardrobe will go further if you invest in a few essential items that not only feel good and look great, but can also be mixed and matched into different outfits.

Seniors get a move on at the airport

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(NC) Anyone who’s flown before knows that the plane doesn’t do all the moving, and for anyone with mobility issues, that can be a problem. Apart from getting to the airport and getting to your gate, one of the things you have to move through is security screening. But there are a few things to know that can make that part of the process easier. To start, when you arrive at security you can check if there’s a Family/ Special Needs line available. This line features screening equipment that can accommodate larger items like mobility aids and screening officers who can offer additional assistance to people needing more time or help with their belongings. Speaking of mobility aids, did you know they aren’t counted towards your two-item carry-on limit? Things like

walkers and canes, as well as medical equipment such as CPAP machines, are permitted over and above your hand luggage. If you’re not able to walk through the metal detector without assistance, there are non-metallic canes you can borrow. You can also bypass the walkthrough and be screened with a handheld detector or opt for a full-body scan or physical search. Pre-flight security screening is provided by the Canadian Air Transport Security Authority. Find more travel tips and information at catsa-acsta.gc.ca. www.newscanada.com

NOW AT INTEGRATED TOUCH 2148 Carling Ave Suite 201 integratedtouchphysiotherapy.ca

For over 40 years, Ottawa West Community Support has been serving seniors in Kitchissippi Ward and throughout west end Ottawa. OWCS is a registered charity founded in Kitchissippi ward. Services include:

· In Home Respite Care · Personal Support Services · Transportation to Medical Appointments · Adult Day Programs · Social Programs

For more information please call 613-728-6016 or visit www.owcs.ca

27 • July 2019 KITCHISSIPPI RETIREMENT LIVING

613-722-2148

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THERAPEUTIC YOGA PHYSIOTHERAPY

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colours these shoes are not only modern, but the slightly different tones in each pair add to their versatility. When it comes to the classic collared shirt, E.R. Fisher suggests a white two-fold cotton dress shirt with contrast buttons and undercollar by Stenstroms, Sweden. If you like to wear collared shirts with a tie, this shirt covers the contrast buttons and looks like a typical dress shirt, but it can also be worn open neck for a more casual look. And what man’s wardrobe is complete without a versatile sports jacket or blazer? The 9-Pocket Travel blazer, made in Montreal by Samuelsohn, is less formal than a traditional blazer and it looks just as good with jeans as it does with dress pants. As a mature adult, you’ve probably tried out different styles over the years, so you’re in the perfect position to know which styles feel and look the most like you. Your fashion tastes should never be based on what anyone

What’s on the menu? Eating well can help seniors stay healthy in their golden years By Tracy Noble

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s we get older, our nutritional needs change, and so can our taste buds. Many people also need to adjust what they eat to manage chronic health problems and conditions. Whether you’re newly retired, empty nesters, or a senior citizen, knowing how to shop and eat healthy for one or two people can be challenging. What’s more, many boxed prepared meals are for multiple people and often high in sodium and preservatives. Healthy eating in your senior years doesn’t have to be difficult. Registered Dietitian, Keren Reiser, specializes in meal planning and healthy eating solutions for people of all ages. When it comes to eating, Reiser finds seniors struggle with lower energy needs due to reduced activity levels as well as a diminished sense of taste. She recommends seniors and couples meal plan whenever possible, “keep a grocery list of foods that are in your pantry, fridge and freezer. As well, always buy less and do not buy in bulk because the food will expire and go bad before you get a chance to use them.” Home cooked meals are usually preferable, and many recipes can be halved for one or two people. But, if regular trips to the grocery store or cooking are hard, Reiser recommends a home delivery service or freshly prepared ready-to-go meals. “Prepared meals or meal kits may seem more expensive at first glance, but overall, there is less food waste, and they are easy to prepare and clean up.” Both Thyme & Again locations (1845 Carling Ave. and 1255 Wellington St. W.) offer eat-in or take-away options that are seasonally inspired, and packaged individually or in portions for two. At their Wellington location, they have their Thyme Table, which changes monthly so that customers can meal plan at a glance.

At their Carling location, they feature a transitional fresh menu that brings back Thyme & Again favourites, as well as new dishes. These come in oven- and microwaveable-safe containers with detailed heating instructions to take out all the guesswork. They also offer a variety of frozen casseroles and tasty hors d’oeuvres, and they can always be found stocked in their fridges and freezers. Small batch meals are also made easy at Farm Boy (317 McRae Ave.) thanks to their salad and hot bar offering fresh greens, cut up fruit and salads, grains, grilled proteins and an array of hot and tasty meals like their butter chicken in a mild and creamy curry sauce. You can also try their freshly

made dips, salsa and new “kale-a-mole” (guacamole with kale). There are also many varieties of fresh soups. Farm Boy makes shopping in smaller quantities easy every day of the week, and they also carry a range of frozen

fruits, which are great for quick snacks and healthier desserts. Of course, eating out is always a nice treat too! Whenever possible, Reiser recommends seniors combat isolation by planning social times around meals and inviting a friend to eat together. The Kitchissippi area is home to many local restaurants that offer healthy meals, including Pure Kitchen (257 Richmond Rd.) known for their scratch kitchen creations. Everything on the menu is made fresh, using whole natural ingredients – including their Radical Cauliflower Wings and Divine Dumplings made from shiitake mushrooms, tofu, scallions, and tamari. Dine in or place a takeout order and bring the freshness home. In addition to eating well and ensuring nutritional needs are met, seniors should also make sure they are focusing on hydration. With advancing years, seniors can lose their sense of thirst and tend not to drink enough, and because people don’t eat as much as they age, they get less fluids from solid food sources too. So, always plan on washing down your food with a fresh glass of water – especially during these warmer summer months.

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Whether you are seeking treatment due to pain, lack of mobility, balance, reliance on medication, or thinking there’s nothing else that can be done – Back on Track can help. They understand that it can be challenging to find the time for treatments and appointments. It’s why they have convenient clinic hours and occasionally see clients on Saturdays. Access to treatment (physiotherapy, chiropractic, massage therapy, acupuncture, concussion management, laser therapy, dietitian services, personal training/ kinesiologist) is available within 24-48 hours of a request, especially if it is urgent. Back On Track Westboro is also highly involved with the local community. They are a member of the Westboro BIA, take part in the Westboro Fuse Festival, provide free

therapy coverage at charity events such as Lap the Gats cycling event in Gatineau Park for Parkinson’s, Stokes for Stroke Golf Tournament, as well as various running events. As an active member in the community and healthcare, people know and trust that Back on Track is there for them to treat injuries, for maintenance of ongoing issues, to answer questions, and to give guidance.

Back On Track Physiotherapy 411 Roosevelt Avenue, Unit 309 613-792-1166 backontrackphysio.com

29 • July 2019 KITCHISSIPPI RETIREMENT LIVING

“We pride ourselves on providing excellent customer service and true one-on-one, hands-on therapy with the focus on ‘injury proofing’ the client through specific exercise programs and

in-depth education on their condition,” says Mike Gaynor, owner of Back On Track Physiotherapy and Health Centres. “We spend quality time with our patients. They never feel rushed out the door.” Assessment and treatment appointments are booked with plenty of time to focus on each clients’ needs without interruption. Therapists do not run from client-to-client, and always have the time to fully investigate a client’s injury and get to the root of the symptoms, or to re-evaluate a client’s progress and modify their program each visit so that the client can make gains. Back On Track understands that people want to be able to play with their kids or grandkids pain-free; they want to run their first 5 km race without injury or have started exercising and want to know if what they are doing is safe.

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Back On Track Physiotherapy and Health Centres have been a leading healthcare provider in the Ottawa region for 25 years with expert treatment from highly trained professionals. The Back on Track team treats their clients like family. Their goal is to make sure their clients feel comfortable and confident with their treatments, as well as to promote healthy, injury free living, allowing people to optimize their mobility and improve their quality of life.

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Finding Solutions and Solving Problems with Trusted Treatment at Back on Track Westboro

SCAMS

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Dwindling Resources What do you do when you are 92 years of age and know that your financial resources are quickly running out? The plans you and your partner made so many years ago took a hit from the financial crisis in 2008. Since then, it has been a difficult time – first your husband passed away in 2012, and you had to move to an assisted living situation from your independent living apartment. Though in relatively good health, you now need a walker and some other assistance. Fortunately, you had the foresight to move into Unitarian House. You are somewhat surprised to still be here! So, what to do? Your children are themselves either retired or soon to be so and have their own retirement to finance, or perhaps you are alone, never having had children and no close relatives to count on. Will you be forced to leave the tight knit, caring community you have come to call home - the place you have contributed to in so many ways- the friends you have? If you are fortunate to live at Unitarian House, and do not require heavy medical

care, then you can receive help through the Financial Assistance Program here. This community looks after its own and one of the ways we do it is by projects such as The Naked Truth Calendar 2020 – Sports Revealed. This fun-loving group of seniors is up for anything! Our eldest participant is 99. We have a Kickstarter campaign to finance the production/printing costs for the calendar. Our goal is $5,000 by July 12, 2019. The calendar will be printed In August. Help us out with a pledge and receive a discount. Go to Kickstarter.com and search Unitarian House. A Message from the Unitarian House of Ottawa, Residents’ Association

Unitarian House 613-722-6690

Some brave residents at Unitarian House have done it again! They are baring it all for the Naked Truth Calendar 2020 - Sports Revealed! MakeSome a pledge to support this andHouse receivehave your calendar brave residents atproject Unitarian done it early!

again!

They are baring it all for The Naked Truth Calendar

1 Go to www.kickstarter.com 2020—Sports Revealed!

Make “Unitarian a pledge toHouse” support this project and 2 Search receive your calendar early!

3 Make a pledge

Go to www.kickstarter.com

Search “Unitarian House”

Make a pledge

For more information call (613) 722-6690

that target seniors

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donations or home maintenance services. In many cases, the product or service is never received while in others they are of poor quality or not as represented. Seniors can protect themselves against these scams by not feeling pressured to make a quick decision and taking time to do some research on the seller and the products first. It’s a good idea to ask for photo ID, get the name of the person and of the company or charity they represent.

EMERGENCY SCAMS. The typical scam starts with a grandparent receiving a phone call from someone claiming to be their grandchild, who says they’re in trouble and need money immediately. Worried grandparents will act quickly out of concern and have their money or financial information stolen. To guard against these scams, anyone receiving this type of call should take time to verify the story by asking questions and calling the child’s parents or friends to find out about their whereabouts.

TAX SCAMS. There are a couple of variations on this scam – an email, text or phone call supposedly from the CRA claims the receiver is entitled to an extra refund and all that’s needed are their banking details. Another version is a call that says the receiver owes CRA money right away, or else the caller will file a police report. In either case, it’s not a government agency calling. Here, it’s important to remember that the CRA will never use aggressive or threatening language, ask for payments via prepaid credit cards or gift cards, or collect or distribute payments through e-transfers.

any fraudsters target their scams at seniors, believing that they are more vulnerable and easier to trick. This isn’t always true of course, but seniors remain one of the most targeted groups, so it pays to be cautious. Whether you’re a senior or are hoping to keep your parents safe, learn some of the most popular scams and how to protect against them.

DOOR-TO-DOOR SCAMS. With this

For more call use hightrick, information door-to-door salespeople pressure tactics to convince homeowners (613) 722-6690 to buy a product or sign up for a service they don’t want or need. These aggressive pitches can be for charitable

Find more information at www.competitionbureau.gc.ca/fraud. www.newscanada.com

OCDSB TRUSTEE UPDATE

July report SUBMITTED BY ERICA BRAUNOVAN, OTTAWA-CARLETON DISTRICT SCHOOL BOARD TRUSTEE

as there is a timing conflict with two graduations in Zone 10 scheduled for the same date and time. Please know that I do everything I can to attend as many graduation ceremonies as possible. The OCDSB crew will be marching with a big yellow bus at Pride again this August, and you are welcome to join us. Stay tuned to social media for details. Everyone is welcome here, and that includes

marching with us at Pride. I am not sure if I will write another column between now and September. Summer has traditionally been a slower time for me, however with labour negotiations starting and a somewhat unpredictable provincial government, I may find myself wanting to update people over the summer if there are significant happenings. If you don’t hear from me, it is probably a good sign of smooth sailing. I hope you all have an enjoyable, sunny summer break.

“The OCDSB crew will be marching

31 • July 2019

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Bar and Grill

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with a big yellow bus at Pride again this August, and you are welcome to join us. Stay tuned to social media for details. Everyone is welcome here, and that includes marching with us at Pride.”

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une is upon us and we are in the final stretch of the school year. While it would be tempting to slow down for this last little while, it is inevitably one of the busiest times of the year for me as a Trustee. June brings with it a lot of activity in the board room and across the district. On June 10th we passed the 20192020 budget consisting of $980.2 million in operating costs, the bulk of which is spent in Special Education and Instruction and $82.8 million in capital investments. We are in a better position than many of the boards around the province this year, but are bracing for difficulties in the years to come. The changes to our funding from the ministry due to new class sizes means that we received less money per student than we did in previous years, however, due to an increase in enrollment our overall budget did not go down. To be clear this means that we need to do more with the same amount of money. Although the funding for class size averages went up significantly in the secondary panel, we are not able to actually change the size of all classes. We have collective

agreements that direct the size of many classes, and there are types of classes that can’t run at larger numbers due to space or safety issues. It is hard to imagine 28 students in a wood working or auto shop class. This means offering less of some classes, and putting more students in to some of the classes that can still function at larger numbers. We did receive some additional funding to bridge the gap this year, but that funding will not be in place indefinitely. The last big piece of business we have to complete is the passing of our strategic plan. We began the debate at the Committee of the Whole meeting on Tuesday, June 18th and will finalize it at the Board meeting on Monday, June 24th. A link to the plan can be found on our website at ocdsb.ca. The new plan was designed with the understanding that student learning, well-being and equity are the core areas of our work and our job is to create a culture which fosters the conditions for students to thrive. The plan is built on three objectives – creating a culture of innovation, culture of caring and culture of social responsibility. Graduation ceremonies will start happening around the district in the coming days. I will be honoured to attend 5 of the 6 happening in Zone 10, but as with past years I will need one of my colleagues to attend at least one

FEDERAL UPDATE

Budget 2019: Strengthening the middle class for the benefit of all Canadians SUBMITTED BY CATHERINE MCKENNA, MP OTTAWA CENTRE

July 2019 • 32

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Dear residents, Recently, our government tabled Investing in the Middle Class, the federal budget for 2019. We’ve created some exciting opportunities that will help build a better Ottawa Centre. With Budget 2019, the government is continuing to invest to grow the economy for the long term, in a fiscally responsible way. Budget 2019 will: Lower Canadians’ energy costs by investing $1 billion in increasing energy

efficiency in homes, and city buildings such as community centers and arenas. This helps cut pollution, create green initiatives and give Ottawa Centre residents more sustainable and affordable places to call home. Support local municipalities by proposing a one-time top up of $2.2 billion through the federal Gas Tax Fund that will double the government’s commitment in 2018-2019. It ensures that municipalities have the funds they need to cover crucial repairs and ongoing infrastructure projects. With

a contribution of $57 million to the City of Ottawa, this will support transit, local priorities, and benefit residents. Support lower income seniors who choose to stay in the workforce by enhancing the Guaranteed Income Supplement earnings exemption so they can keep more of their hard-earned money. Prepare young Canadians for good jobs by lowering the interest rates on Canada Student Loans to make education more affordable and making the six-month grace period interest free.

Our government aims to create 84,000 new students work placements per year by 2023-24 to help young people build the skills they need for meaningful and bright careers. I am proud of what we’ve been able to achieve together since 2015. We’ve created 1 million jobs and the lowest unemployment rate in four decades, we’ve raised 300,000 children out of poverty, and a typical family is $2,000 better off per year. Together, we can continue to grow and strengthen our economy and help build a more inclusive, prosperous and sustainable Ottawa Centre. Catherine

PROVINCIAL UPDATE

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CUTS TO OTTAWA FESTIVALS TAKING ACTION ON ACCESSIBILITY MOTION Ottawa is a city of festivals. These events Accessibility is a non-partisan issue. bring tourists to Ottawa, support local As a province, we’re required by the jobs, and enrich our community Accessibility for Ontarians with through the arts. Disabilities Act (AODA) to That’s why the achieve full accessibility by government’s decision to the year 2025, but we have pull funding from several no hope of meeting this ★Chimney Repairs ★Window sills ★Custom StoneWork Ottawa festivals at the last target at our current pace minute is so wrong. of change. We need to see ★Repointing ★Parging ★Interlocking Stone The list of festivals left much greater urgency in ★Flagstone ★Cultured Stone ★Stone Foundation Our office is here for you with: off the list of 2019 Celebrate eliminating barriers. Wall Repairs Ontario grant recipients includes That’s why on MayMonthly 30, the Town Halls Italian Week, Jazzfest, Glowfair, house debated a motion I introduced FREE Estimates Canvasses Escapade, the Ottawa International calling on the government to Community release an Organizing Luciano Sicoli, Company Owner • 613-859-4684 Busker Festival and the Canadian Tulip accessibility action plan, and Help act onAccessing key Government Services Festival. recommendations from David Onley’s Our official opposition caucus is report including new standards for sounding the alarm about these changes, the built environment, stronger AODA P: 613-722-6414 109 Catherine St. / rue Catherine E: JHarden-CO@ndp.on.ca and I’ve reached out to local festival enforcement, Ottawa,training ON K2Pfor 0P4 MPP / Député provincial, accessibility www.joelharden.ca Ottawa Centre directors to offer my support and provide design professions and making sure any information we can about the public money is never again used to changes. create new barriers. Shamefully, members of the PC caucus Our office is here for you with: EDUCATION TOWN HALL voted our motion down, and argued that Monthly Town Halls On June 1, our office hosted a town hall moving forward on accessibility will Canvasses bringing teachers, education workers, create “red tape” and “confusion”. Community Organizing Help Accessing Government Services parents and community members People with disabilities are not red together to discuss the future of public tape, and they deserve to live in an equal education. opportunity society where their human P: 613-722-6414 109 Catherine St. / rue Catherine E: JHarden-CO@ndp.on.ca Participants were gravely concerned rights are respected. Ottawa, ON K2P 0P4 MPP / Député provincial, www.joelharden.ca

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common thread linking decisions of the Ford government during its first year is an understanding of the price of everything and the value of nothing. Whether it’s cuts to festivals, education, or inaction on accessibility, they’re prepared to balance the budget on the backs of communities and vulnerable people.

with the impact of the province’s changes to our education system. Larger class sizes, teacher layoffs and fewer course offerings will harm both students’ learning conditions, and educators’ working conditions. You can’t do public education on the cheap: it’s one of the most important investments a government can make. We’ll continue working with teachers, parents and education workers to push back against cuts that undermine our community schools.

Y L U J Bluesfest n! Meet me on Presto

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WESTBORO VILLAGER CHANGES COMING TO THE GATEWAY OF WESTBORO VILLAGE Summer is officially here and we are excited to have our main street and sidewalks come to life. If you come via bike, there are plenty of bike bollards and racks located on every block. Stop and savour something cool and refreshing and sit outside at Winston Square. Stroll through Westboro Village and check out our new installation of photographer Michelle Valberg’s local nature photography covering every traffic box between Golden Avenue and Island Park Drive (Featured in the June issue Kitchissippi Times). Observe the many murals of Westboro Village, both new and old. CHURCHILL MURAL ON CHURCHILL AVENUE Whether you are new to Westboro or have lived here for decades, you will have seen the Churchill mural on Churchill Avenue. It is located on a retaining wall at the corner of Richmond Road and Churchill Avenue (at Danforth Avenue). For over 20 years it has acted as the gateway into Westboro Village.

The mural is over 20 years old... The Churchill mural was one of the first to be installed in the city of Ottawa. The Westboro BIA Executive Director at the time, Christine Leadman, led the project with Councillor Shawn Little

Churchill mural circa 2012 who pushed for the city’s approval. Mural artist Shaun McInnis was commissioned to paint the mural, which led to several other murals painted by him in Westboro over the decade. He has been residing in Nova Scotia, and has virtually advised and supported the BIA and the city in the upkeep of the mural. The mural is over 20 years old and the surface it sits on has been damaged through graffiti removal and erosion from time and weather, and it has extended beyond touch-ups and repair.

Churchill mural circa 2019 We have requested the city to keep the mural in place until a solution is found for a new mural and the residents have been consulted. Westboro Village BIA has informed the Westboro Community Association board of a plan to reach out to the community for feedback and for residents to participate in a consultation survey. This is part of the process: a solicitation to all community members who want to have their say in the future mural artwork on Churchill. We ask that

you please subscribe to the Westboro Village newsletter at westborovillage. com. By subscribing, you will receive updates on our process and direct access to a survey specifically about the mural. WE WANT TO HEAR FROM YOU! And most importantly we want to ensure that this gateway into Westboro Village represents those who live here and work here every day. Again, please subscribe to the Westboro Village newsletter. Michelle Groulx Executive Director Westboro Village Business Improvement Area

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PACK A PERFECT PICNIC IN WESTBORO VILLAGE

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Westboro Village is full of yummy destinations to grab handy snacks for outdoor grazing. Catch a sunset at Westboro Beach, Maplelawn, Dovercourt or Clare Gardens park with a comfy blanket while you enjoy a peaceful meal with family, friends or even solo with a good book with your lazy gourmet grub.

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Mamie Clafoutis (400 Richmond Rd.) always has fresh baked artisan breads and buttery pastries ready to go. Try gourmet sandwiches like brie and pear, or a chef salad to go. Mamie’s “handy” smoked meat ficelles are perfect picnic partners, as are their rustic olive focaccias with holes you can use to pick up, or simply tear it apart for sharing. Don’t forget to try one their delicious blueberry, cherry or apricot clafoutis, it’s their specialty! Get more than one; you might not want to share!

WESTBORO VILLAGE • July 2019 • 36

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The Piggy Market (400 Winston Ave.) really delivers when it comes to lazy gourmet picnic items. New to their lineup: Scotch Eggs! These are a perfect hand-held, three-bite snack. Breaded and deep-fried to golden perfection with a soft-to-medium-boiled-yolk consistency, try to eat just one, we dare you. If you haven’t tried one of their prepared rustic sandwiches to go, such as their house roast beef with caramelized onions, pulled pork with blue cheese or warm, fresh Jamaican patties, now is your chance!

Sophie Gourves has the perfect picnic ideas for you at Mamie Clafoutis. Photo by Ellen Bond

Check out the Westboro Farmers’ Market at Byron and Golden for loads of picnic necessities. Marketing Coordinator Melanie Anderson recommends a fresh sourdough baguette from Pure Bread Ottawa. It’s “arguably one of the best in town,” she says. Meander down the path and pick up fresh tomatoes and greens from the numerous produce vendors for salad fare. Then swing by La Bergerie des Sables for sheep's cheese, JolyJam Farm for sliced ham, and Habit Food co. for dips. Pick up wine from Chadsey Cairns or kombucha from Carlington Booch. Try 5 Cupcakes for gluten-free sweets, and White Paws to treat your furry friends. End the tour with a gorgeous bouquet of flowers from Linda's Garden and you are all set for a great picnic!

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It’s an urban oasis at Churchill’s rooftop patio in Westboro Village. Photo by Kevin Daly to go if you have non-alcoholic drinkers onboard. There are plenty of options to choose from when you’re perusing Pure’s raw juice and smoothie bar. Kombucha anyone? You’ll feel healthier just by walking through their doors with their warm, inviting, zen hospitality.

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Learning The Fun Of Dance At Dovercourt

whether it’s their first time or they’re ready to dance again. Registration for the Fall session began on June 18, so see the details in the Fall 2019 guide and register now. The fun begins when classes start in September.

411 DOVERCOURT AVE. dovercourt.org 613.798.8950

37 • July 2019 • WESTBORO VILLAGE

Dancing builds confidence, coordination, musicality, and social skills. At Dovercourt, the dance program offers ballet, contemporary, and hip hop dance, and encourages movement, exploration, and creativity in all its dancers! Individuality is celebrated, and specific attire and hairstyles are not dictated. As a grassroots, community-based dance program, Dovercourt offers a flexible and inclusive dance program, with a class format that provides a balance between fun and learning.

When you register for Dovercourt’s winter dance session, the all-in-one-pricing includes the classes, recital, as well as costumes! Parents call the dance program friendly, fun, encouraging, casual, supportive, and non-competitive —perfect for the child who wants to learn the art of dance without pressure. Dance coordinator Barbara Diaz is rewriting the curriculum for the fall 2019 classes with a focus on the joy of movement and proper technique. Barbara strongly believes, “movement and dance are attainable for whoever wishes to explore and develop themselves. It does not matter what background one has, as long as there is an imaginative and expressive spirit and a desire to learn.” From fitness and friendships to fun and pure joy, your child will love having dance in their lives,

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Dovercourt Recreation Centre’s Dance School just wrapped up its annual dance recital in June. This highly anticipated event is a culmination of the dance season for dancers aged three to teen. It’s always a joyful event, as the young dancers show off their skills, hard work and dazzling costumes to family and friends on stage. Dovercourt staff is involved, including the management team acting as stage moms, ticket sellers and ushers, and Senior Director Steve Nason, as emcee.

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Need a healthy patio pick-me-up to recharge your batteries? Try Pure Kitchen’s heavenly rooftop patio (357 Richmond Rd.). It has a lovely view of its neighbouring church courtyard. Take a long, deep, conscious breath while sauntering up the stairs to their quaint patio. This is the perfect patio

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As a local favourite, Churchill’s patio oasis (356 Richmond Rd.), offers a variety of liquid libations to satisfy all. A healthy selection of rotating local craft brews, and crowd-pleasing white and red wines allows you to be picky or choosy. Try one of their innovative, fresh cocktails with pre-smoked glasses (yes they infuse real smoke into their rocks glasses!) or a mouth-puckering ice-cold margarita to wet your whistle on a hot day. A refreshing new edition to the menu: red or white Sangria! You have a great excuse to check out Churchill’s

new patio furniture and décor, not that you needed one. Owner Brenda boasts: “The patio is really pretty at night with its sparkly lights!” Take a vacation during the afternoon or evening to chill on their roof—you might just feel renewed. Sweet dreams are made of this! Walk past the pretty pink walls and luxurious colourful section of delectable macarons (arguably the best in the city), ascend the stairs, and you’ll find yourself in Quelque Chose’s cozy patio (379 Richmond Rd.) The haven offers a quiet little sanctuary to enjoy your afternoon tea, or cappuccino to sip slowly with soft serve ice cream. What’s so special about their soft serve? Toppings such as Salted Caramel or decadent Brownie Macarons sprinkles will hit it out of the park. Go ahead, sink your teeth into these divine treats while tackling that book you’ve been meaning to read.

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ROOFTOP PATIO DREAMIN’

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WESTBORO VILLAGER

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This feature is a paid advertisement sponsored in part by the Westboro Village Business Improvement Area. For more information, please see westborovillage.com. PUBLISHED BY:

Great River Media CONTRIBUTORS:

WESTBORO VILLAGE • July 2019 • 38

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Kristin Perrin Ellen Bond Kevin Daly FOR ADVERTISING INFORMATION, PLEASE CONTACT:

Eric Dupuis eric@kitchissippi.com 613-266-5598

Shop The Village Quire this summer for Made in Canada gifts & souvenirs. 312 Richmond Rd, Westboro 613-695-2287

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COMMUNITY CALENDAR JULY 6 - HIGHLAND PARK LAWN BOWLING CLUB STRAWBERRY SOCIAL You are cordially invited to the Highland Park Lawn Bowling Club’s annual Strawberry Social and fund raiser (strawberry shortcake, tea, coffee and lemonade). Corner of Golden and Byron in Westboro on Saturday July 6 from 1 p.m. to 3 p.m. Adults: $8, children under 12: $5. For information go to highlandparklawnbowling.ca.

JULY 17 – CODING CLUB Learn the basic skills needed to create your own game from scratch at the Carlingwood branch of the Ottawa Public Library on Wednesday July 17 from 2 p.m. to 3 p.m. Registration is required. For ages 11-12. For more information go to biblioottawalibrary.ca.

JULY 18 - PURE KITCHEN BASIC SMOOTHIES Learn the basics of making a yummy smoothie at the Carlingwood branch of the Ottawa Public Library on Thursday July 18 from 1 p.m. until 2 p.m. Offered in partnership with Pure Kitchen. Registration is required. For Ages 12 – 18. For more information go to biblioottawalibrary.ca. JULY 23 - TEEN COOKING 101 Jacklyn Villeneuve, a registered dietitian from Loblaws will be teaching teens how to make a quick and easy one pot meal that they can make at home. Gain kitchen skills at the Carlingwood branch of the Ottawa Public Library on Wednesday July 17 from 2 p.m. until 3 p.m. Registration is required. For ages 12 to 18. For more information go to biblioottawalibrary.ca. JULY 28 – JAZZ GUITARISTS – GYPSY MUSE Gypsy Muse duo Justin Duhamine and Nabil Yaghi will perform in the Westboro Legion’s Upstairs Bar & Lounge (391 Richmond Rd.) from 7 p.m. to 9:30 p.m. $10 advance tickets available at the branch. At the door: $15. Call 613-725-2778 for information. AUGUST 13 - TEEN CREATIVE WRITING WORKSHOP Join YA author Amelinda Bérubé for some fun writing exercises to spark your creativity! Offered at the Carlingwood branch of the Ottawa Public Library on Tuesday August 13 from 5 p.m. to 6:30 p.m. Registration is required. For ages 12 to 18. For more information go to biblioottawalibrary.ca. AUGUST 24 - ESCAPE THE LIBRARY The library is turning into an escape room! Can you and your team solve all the clues and escape before time runs out? Let us know if you are registering as a team or individually. Offered at the Carlingwood branch of the Ottawa Public Library on Saturday, August 24 from 2 p.m. until 4 p.m. Registration is required. For Ages 12-18 For more information go to biblioottawalibrary.ca.

WESTBORO LEGION’S SATURDAY AND SUNDAY POOL Free pool from noon to closing upstairs at the Westboro Legion on Saturdays and Sundays. Everyone is welcome. For more information visit our website at rcl480.com or call 613-725-2778.

Hintonburg Community Association hintonburg.com

Civic Hospital Neighbourhood Association Chnaottawa.ca Friends of Churchill Seniors Centre friendsofchurchill.com

Hampton-Iona Community Group hamptoniona.wordpress.com

TOASTMASTERS Learn confidence and hone your leadership skills. Above and Beyond Toastmasters will help you get there. We meet every Monday at 7 p.m. except holidays at the Civic campus of The Ottawa Hospital in the Bickell Room on the main floor (across from Tim Hortons). Everyone is welcome. For more information, please see abottawa. toastmastersclubs.org or contact toastmasters. iwona.bm@gmail.com. DROP-IN PROGRAMS AT CHURCHILL SENIOR RECREATION CENTER: Folk Song Circle is now meeting on the fourth Thursday of the month at 7 p.m. Open lounge, Tuesday and Thursday, 12:15 to 4 p.m., meet others and play chess, Scrabble or cribbage. Play Pickleball Tuesdays at 8:30 a.m. or Fridays at 11:15 a.m. Come play ukulele on Wednesdays at 11:30 a.m. and/or Friday at 9 a.m. Weight & Cardio Agility on Mon/Wed/Fri 1 p.m. to 4 p.m. and there’s open use of the fitness center. Fees are nominal. For more information call 613-798-8872 or email Anita. Findlay@ottawa.ca. YOUR COMMUNITY ASSOCIATIONS For up-to-date news on your neighbourhood, stay in touch with your community association. Information about events, traffic changes, development, neighbourhood clubs, volunteer opportunities and board meetings is available from the following Community Association websites.

Island Park Community Association islandpark.wordpress.com McKellar Park Community Association mckellarparkcommunity.wordpress.com Mechanicsville Community Association facebook.com/MechanicsvilleCA Wellington Village Community Association wvca.ca Westboro Beach Community Association westborobeach.ca Westboro Community Association lovewestboro.wordpress.com

For the full list of events please go to kitchissippi.com.

Deadline for submissions:

JULY 25

editor@kitchissippi.com Please include “Community Calendar” in the subject line of your email.

To place a Classified or Marketplace ad, please call 613.238.1818

Dave Rennie’s Autocare Quality Service & Repairs Since 1980 801 Richmond Road Ottawa, ON K2A 0G7

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39 • July 2019

KITCHISSIPPI MARKET PLACE

Champlain Park Community Association champlainpark.org

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WESTBORO LEGION’S BINGO AND LEAGUES Bingo every Wednesday night at the Westboro Legion. Doors open at 4:30 p.m. for Ric’s@480 food

service. Bingo games begin at 6:30 p.m. Everyone is welcome. Join us with your friends, or come and meet new friends. Funds raised are donated back to community organizations. We also have bid euchre, darts, pool and sandbag Leagues on a weekly basis starting in the fall. For more information visit our website at rcl480.com or call 613-725-2778.

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JULY 13 – LIVE BAND: FULLSTEAM Dance to rock ‘n’ roll and country music from 7 p.m. to 11 p.m. in the Westboro Legion’s Upstairs Bar & Lounge (391 Richmond Rd.). Public admission: $5. (Legion and Ladies Auxiliary members: $2). For more information: 613-725-2778.

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JULY 11 - SUMMER BBQ Join us at Amica Westboro Park (491 Richmond Rd.) on Thursday, July 11th for lunch on our patio. We will be grilling your summer favourites like beef and veggie burgers and sausages, served with fresh toppings and lemonade. Please RSVP to Julia by July 6th at 613-728-9274.

WHAT’S HAPPENING EVERY WEDNESDAY

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JULY 11 - WOODROFFE UNITED CHURCH STRAWBERRY SOCIAL Please join us at 207 Woodroffe Avenue for our annual strawberry social on Thursday, July 11 between 5 and 7 p.m. We’ll be serving ham, salads, rolls and, of course, scrumptious strawberry shortcake. $15/person, 10 and under free, $40 max for a family. Tickets are available through the church office (613-722-9250), at woodroffeunited. org or at the door. Proceeds from the social will support the life and work of the church.

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THANK YOU TO ALL THE ATTENDEES, SPONSORS, ARTISTS AND VOLUNTEERS FOR MAKING WESTFEST 2019 A PARTY LIKE NO OTHER!

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The new Albert at Bay Suites Hotel Logo - November 15, 2005

Jeff Leiper

Kichissippi Ward Councillor

TOM BROWN ARENA PARK

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