ClubWest e-edition September/October 2018

SEPTEMBER/OCTOBER EDITION 2018

RehabbeR Gives biRds of PRey Second Chance to Take Flight if home is WheRe The heaRT is, Gleaners' Home is in Smithville No boaT? No PRoblem Try a fishing charter

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Carol Ricciuto and her husband, Frank, help out a raptor in distress. For full details on the care they provide not only raptors but a wide variety of creatures turn to Page 6.

Page 6 – Helping Raptors take flight...again Page 12 – Fishing novice? A charter is a great way to go!

Page 16 – Travelling out of one’s comfort zone does not have to be uncomfortable Page 20 – Niagara Christian Gleaners: Serving the hungry one bowl of soup at a time Page 23 – Food: Chef Stulp has the coffee on!

SEPTEMBER/OCTOBER EDITION 2018

Safety is not a Slogan ...

It’s a way of Life

ON THE COVER Carol Ricciuto has made a career of caring for all kinds of creatures, but the raptors have a special place in her heart and home. McDonald - Photo

RehabbeR Gives biRds of PRey Second Chance to Take Flight if home is WheRe The heaRT is, Gleaners' Home is in Smithville No boaT? No PRoblem Try a fishing charter

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September/October 2018 | clubwest.ca

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Sometimes, when stars align, things can come together and it all just feels right.

As I was touring the still-under-construction location for the new Niagara Christian Gleaners facility in Smithville that certainly was the feeling I got - warm and fuzzy to be sure.

What a fantastic program!

Congratulations to all involved on the whole endeavour and to the Twp. of West Lincoln for fostering the idea of locating in the community. With the tasks they have at hand, as they do their best to feed the world’s hungry, it certainly makes sense for them to be located in the heart of Ontario’s agriculture centre.

The grand opening for the Springcreek Road plant is set for Saturday, Sept. 29. They still have a great deal of work to do to be ready for that, but all is running on schedule. Best of luck to all involved.

From one organization which is trying to do something good, we turn to an individual (and her husband) who has been working away for decades caring for area (and beyond) wildlife – Carol Ricciuto.

Many will recognize her name. I have done stories with Carol going back into the 90s.

A tireless crusader for all things breathing, she has developed a come-and-go-as-you-please type of operation for the birds she repairs. They stay in a flight cage until they can get off the ground and after that they go into a pen allowing them to venture out and return if they choose. That encourages longer flight allowing them to build stamina before they take off for good.

There are many people doing truly unique things and Carol certainly is one who fits that bill. Our community needs these folks who end up making Niagara West greater than the sum of its parts.

Those who live here in our little “club” in West Niagara know it is a great place. We have it all right here and if it is not right under our collective noses, we certainly have access to it close by.

Lake Ontario is yet another example of that. In this week’s edition, good reader, you can check out some of the ins and outs if you want to get out on that lake and try a fishing charter. A unique service right in town and you may never have thought about it. And that is why we are here – to find these gems, polish them up and deliver them to your door.

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Saving the raptors Birds of prey find refuge at Open Sky

To an ailing raptor, Open Sky is nothing short of heaven. This corridor, 120 ft. in length, 12x12 ft. high and wide, to Carol Ricciuto’s knowledge, is the longest rehabilitation flight cage in Ontario. McDonald - Photo

By Joanne McDonald eleasing raptors to the open skies is a thrill that has never diminished for longtime rehabber Carol Ricciuto. The birds of prey arrive injured, broken, orphaned - they heal, convalesce and then leave without even a

R

thanks - but for Ricciuto, whose professional skill and passion have launched many a flight in the past 22 years, the reward is in being a good steward of wildlife, and protecting and returning the birds, if they can be healed, to their natural habitat.

A long laneway crosses a bridge over a creek and leads to the expansive Open Sky Raptor Foundation in Grimsby, home to a menagerie of very happy animals, cats and dogs, chickens and turf-protecting roosters, goats and geese, domestic ducks, a madcap Muscovy, a speedy Indian Runner, a rambunctious Rouen, the largest-ever affable Great Dane, Jethro, and a pig called Della, short for Mortadella. And those are just the permanent residents.

The Foundation opens further to fields of expansive cages and corridors, where magnificent raptors rest and exercise the returning strength in their wings.

The wildlife rescue centre is in full swing long before the interview begins.

There is much work to do, and Ricciuto, a natural-born story teller, expertly triages a recently-arrived Red-tailed hawk that has suffered a head injury as she reaches back to the beginning of what most would consider to be a very unconventional life.

One gloved hand holds a pair of razorsharp talons, these are not easy patients, the other probes gently across the bird’s prone body. One blood-filled eye is a mess and he’s too weak to move.

Ricciuto talks softly and applies an ointment to ease the bird’s pain.

The story of a Golden Eagle comes to mind. Its release from the top of a

Carol Ricciuto triages a red-tailed hawk that has arrived with a head trauma at the Open Sky Raptor Foundation. McDonald - Photo September/October 2018 | clubwest.ca

7

PASSIONS Nature Continued From Page 7 cliff-side hill is a pinnacle in Ricciuto’s trove of raptor reminisces.

“I got a call from a woman in Boston, a little place where they grow ginger, about an hour away in Norfolk County.

She had picked up an injured Turkey Vulture and had it in the back of her truck. Not knowing what to do she called the MNR (Ministry of Natural Resources) and was told to put the bird back and let nature takes its course.”

She put the bird back on the ground and made her next call to Ricciuto who loaded up a carrier, blanket and gloves and together with husband Frank, drove to Boston.

The bird had made its way back into the bush when Ricciuto caught a first glimpse. “It was a Golden Eagle. I was enthralled.” Leaving the blanket and armed only with gloves, she ran to the bird, pulling off her own hoodie to use as a cover. Remember, these birds have killing talons and can have up to an eight-inch span between the front and rear digits.

Frank and another man helped form a three-point circle around the eagle. It weighed about 14 pounds. Riccuito had the hoodie over it, was holding on to

both feet and holding on for dear life.

The bird had been shot. “Why would anybody shoot a bird of prey. I have such disgust for people who use guns stupidly.”

“This is where rehabilitators working together is so fantastic,” Ricciuto said.

Back in Grimsby, she called on help from zoologist and wildlife rehabilitator Annick Gionet Rollick and Kara Kristianson at The Owl Foundation in Vineland to help debride the dead tissue from the wound. “They would tend to the wound while I held the bird as I wanted to protect them.” Their safety was her priority.

“It has to be.”

Ricciuto cared for the bird throughout 2007 and in July 2008, it was ready for release.

They travelled to Manitoulin Island, where members of the Wiikwemkoong First Nation met together in a sunrise ceremonial gathering for the release.

Ricciuto was instructed to carry the eagle to a platform that had been prepared at the top of the hill. The eagle was strong and it was calm. “As I walked through the crowd,

each person reached out and touched the bird and said ‘meegwetch’ which means thank you. There was such a spiritual connection with everybody who was there. They were gentle.”

Ricciuto climbed onto the platform and with the shaman at her side, pushed forward and released the eagle. “It took off, disappeared over the cliff, then soared back in all its majesty flying circles around us and then it was gone.” For weeks and months and into years, Ricciuto got calls when there was a sighting of the bird.

The golden reverie is broken, it’s back to business. A woman is in the laneway with a mourning dove, felled from a tree, Ricciuto suspects by an insippitor, a raptor that hunts and ambushes other birds.

As the woman reports, there was one bird in a tree, then a second and a flutter of wings. Ricciuto can’t find any breaks.

There’s swelling and the bird is stressed and in shock. The dove is treated with

Good-natured ‘Butch’ the goat steps up for some attention. McDonald - Photo

PASSIONS Nature Continued From Page 8 medication and it’s a matter of waiting for the swelling to come down. It will stay in the carrier until it’s stronger, move to a larger cage and be released when it’s ready. It could be a couple of weeks Ricciuto predicts. The woman leaves $20 to help with the bird’s care.

“Every little bit helps,” says Ricciuto, who is not compensated in any way by government funding. The rescue centre runs with the help of volunteers and receives no government financial support.

The phone continues to ring as we talk

Carol Ricciuto and husband Frank help a raptor that has arrived with a head injury at the Open Sky Raptor Foundation in Grimsby. McDonald - Photo

about the work.

The rescue centre relies on volunteers, Kara Kristenson, Lisa Marleau and Erin Stuart. “They come up and help out.

They’re awesome people. Kara used to work at the Owl Foundation and knows her raptors, she is very smart, a zoologist.”

Ricciuto’s husband Frank is an equal and perfect half of this raptor team.

“Long suffering,” she jokes, he works alongside his wife, feeding the animals, holding the birds while she doctors their ills and building all the cages. They call the set up ‘Shantytown’. The WD cage,

named for Ricciuto’s parents William and Winnifred Dunbar, measures 40x40 ft., with 10x20 ft. cages in the centre, allowing the birds 160 feet of continuous flight.

Another corridor, 120 ft. in length, 12x12 ft. high and wide, to Ricciuto’s knowledge, is the longest rehabilitation flight cage in Ontario. The weather takes its toll on the wood slat cages and repairs are constantly underway.

Frank’s been on releases but he’s quite content building cages. There really are only two choices - go with Carol or stay home.

“When we got married I had four dogs and three cats, I think Frank knew then, and after 37 years, I know it’s a cliché, he could’ve been out on good behaviour a long time ago, but we’re still running raptors.”

It’s more than a partnership. It goes a lot deeper: “it’s love me, love my animals.”

And the family has grown to include two daughters, Jessica and Laura, son Jonathan and three grandchildren, Ethan, Emma and Nathan.

Rehabbers for the most part are selftaught through experience. There isn’t a course that can teach how an individual animal will react - some will curl up and accept help, others call for extreme safety measures with heavy duty gloves.

Ricciuto was just 17 when she began studies in Animal Care Technology at St. Lawrence College in Kingston. They studied rats and were instructed to kill them.

“I made pets of them,” she recalled.

They were told to take a gram of their livers.

“I just couldn’t do it. I taught mine tricks.”

It just didn’t make sense to kill animals without reason.

“I thought maybe this isn’t the life for me.”

She attended a talk at a raptor rehab centre in 1996, started volunteering September/October 2018 | clubwest.ca

9

“She said you do your best and when you don’t have all the Continued From Page 9 knowledge and all the funds to get into surgery, you have to there and within a couple of years had taken over operations, do what is best for the bird.” There isn’t a bird euthanized they bringing the birds who were in enclosed cages at the Stoney haven’t cried for internally or externally.

Creek site to the outdoor cages in Grimsby.

Ricciuto said some local vets are a great support and will It was Kay McKeever, the fascinating and internationally help with a splinting, give discounts for surgery or donate respected founder of The Owl Foundation who would become extra gauze and tapes, naming Dr. Ricciuto’s mentor.

“She (Kay McKeever) said Mayanna Bermeister at the Livingston Anne Yagi, a biologist who worked with the MNR out of Vineland, set up you do your best and when you Animal Clinic in Grimsby and the West Niagara Animal Hospital in Vineland. a meeting with Kay. It was only supdon’t have all the knowledge “I think all vets should help out with posed to last an hour, but four or five hours in, “I was totally in awe of this and all the funds to get into wildlife.”

Ricciuto holds four type of permits. woman. I had known Kay by reputasurgery, you have to do what is tion. She is just one fabulous woman.”

She is an authorized wildlife custodian which allows her to take in animals Ricciuto started building cages. She best for the bird,” by the legislation; has a CWS turned to a book McKeever had writCarol Ricciuto permitted Canadian Wildlife Service permit which ten on the care of owls. “From there allows her take in migratory birds, and a permit for protected it kept going. I’m a scrounger. I would go to building sites for species. A wildlife in captivity permit covers an eagle that is scraps of wood. Frank would cut them to size and make the unreleasable, and a zoo permit, which is renewed annually and cages.” has allowed her to keep the bird permanently.

“I leaned heavily on Kay’s experience and intelligence with The Foundation is not open to the public, it is not a zoo. It’s the birds. I would phone her and ask what to do. She would a hospital setting and Ricciuto goes into schools and commusay bring the bird here and we will look at it.”

“In some cases, the bird would have to be put down and Kay nity groups to speak about her work. Any proceeds go to the birds for food, medical supplies and building cages. would say, ‘I will do the dirty deed.’ She was teaching me. I “Each and every one of us is at fault for habitat destruction. had gone into it with the foolish idea - if I could just save them all.”

Some raptor humour....

10 clubwest.ca | July/August 2018

PASSIONS Nature animal control….” Don’t feed or treat it.

Ricciuto recalls one good-intentioned man mixing Jack Daniels with oatmeal and pushing it down the throat of a suffering raptor.

“When was the last time you saw a raptor sitting outside an LCBO? They don’t eat oatmeal. They’re meat eaters.”

If you call the Foundation, leave a message and wait for a return call.

In the case of an injured bird, put it into a towel-lined box and keep it out of the way in a dark quiet room to protect it from further harm.

Attributing a quote to Chief Seattle ‘Si’ahl’, 18th century leader of the Suquamish and Duwamish Native American tribes in Washington State, Ricciuto says, “What is man without beasts? If all the beasts were gone, men would die from great loneliness of spirit, for whatever happens to the beasts also happens to the man.”

To contact Carol Ricciuto at the Open Sky Raptor Foundation, call 905-643-1391.

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Continued From Page 9 In the process of building homes, we are taking wildlife homes away.”

And as we’ve destroyed natural habitat, animals have moved into our communities.

People don’t understand they have to live somewhere too. We don’t adapt to them we’re domesticated - they’ve adapted to us, to a certain degree.

They can’t adapt to the poisons in our water, the bio accumulation of one animal eating another tainted animal. Putting out garbage at night, leaving out dogs, cats, rabbits, are all invitations to a meal.

About 95 per cent of injuries to wildlife is caused by humans - poisoned, trapped, hit by cars, flying into windows. That leaves about 5 per cent attributable to lack of food, water, predators other than man and bacterial diseases.

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No boat? No problem!

Local charters can help with all needs for a fishing expedition

Some happy Fish NV charter clients with their catch of the day.

12 clubwest.ca | September/October 2018

PASTIMES Fishing

By Brent Bochek s you drive along Lake Street in Grimsby, you can’t help but notice all the boats in Forans Marine.

Some are pleasure boats meant for cruising and enjoying a leisurely day on the water, while others are meant for speed. But if you look closer, you’ll see some are loaded with fishing rods and equipment geared for tackling the Salmon and Trout that swim in our Great Lake.

For those that want to try their luck and don’t have a boat, fortunately there are a number of Guides / Charter Boat operators who can put you on to the fish for a nominal fee.

Hiring one of these operators is a great way to get in on the action. Whether it’s you and a couple friends or a family adventure, their experience will put you where the fish are.

An average trip runs 5-6 hours and cost will vary on the operator. All equipment will be supplied and all one needs to bring is appropriate clothing for the weather along with any food and drinks required (nonleaded...meaning no alcohol). A valid fishing license is also needed for those between the ages of 18 & 65.

It’s a trolling game for the Salmon and Trout, so Downriggers, Divers and Planer Boards are terms you are going to hear. The operators listed at the bottom will explain all of these to you. They will explain why they run certain baits and what depth they will be at as well as.

Chinook Salmon, Coho Salmon, Rainbow Trout, Brown Trout and Lake Trout are all species that are available to catch.

Chinooks can grow to 30 lbs plus, but any fish over 20 lbs is a big fish. Lake trout are plentiful and can keep your rods moving, even on the toughest days.

The Rainbows and Coho can be acrobatic and jump out of the water numerous times when hooked.

The Niagara escarpment is an interest-

A

ing view from the water. It’s amazing how green the trees are and how far the eye can see. Turn around on a clear day and you can see the CN Tower in Toronto.

There are always lots of different birds to observe while on the lake. There are plenty of ducks, geese and even the odd loon. You even have the chance of seeing a Monarch butterfly, miles from shore.

Don’t forget to bring a cooler with ice so you can take your catch home.

Salmon and Trout are great table fare and there are a variety of ways it can be prepared. One of my family’s favourite, is to take Salmon steaks and season with Dill and crushed Red Pepper.

Fry it in a bit of oil on the stove and then squeeze a bit of lemon on it. Plate it with a bit of parsley and some rice and you have a delicious meal.

Another favourite of mine is smoking your fish. Take your salmon or trout fillets and soak them over night in a brine made up of 1 cup brown sugar and 1 cup coarse salt mixed into 1 gallon of water.

The next day, put them in a smoker, such as a Bradley Smoker, (available at Grimsby Tackle) for approximately 4 hrs at 275 degrees. (cooking length may vary) These tasty treats are great are a hit during the holiday season.

Guide/Charter Boats in Grimsby area.

• Fish NV – Brent Bochek fishnv.ca – 905-961-3474 • Fishin Clinician Mike Genest fishinclinician.ca - 905-515-9802 • Grand Sportfishing – James Houtby grandsportfishing.com – 289-331-6133 • Fintastic Sportfishing – Shane Thombs fintasticsportfishing.com – 289-690-4221

September/October 2018 | clubwest.ca

13

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Magical Myanmar out of comfort zone but worth it Balloons over Bagan.

By Lorraine Simpson ’m a passionate traveler.

I find almost childish excitement from every new place visited, even if it isn’t too far from home.

It is easy to delight in a new discovery: the hidden restaurant or a new item found handmade by a local vendor.

As a travel agency owner I often get invited to places which seem even out of my comfort zone and Myanmar earlier this year was exactly one of those invitations.

I happened to be visiting a travel trade event in Thailand and the person who owns the Strand Cruise asked if I had time for a last-minute adventure to go to Myanmar.

Myanmar, formerly known as Burma,

I

is one of the least known countries in Asia. So, feeling a little trepidation although not one to pass up an adventure, I said, “yes, I would love to.”

I then embarked on one of my most surprising and uplifting travel experiences of my life.

There was a direct and comfortable flight for just one hour and 10 minutes from Bangkok to the capital, Yangon.

Yangon originated as a small town called Dagon on the outskirts of the ancient kingdom of Okkalapa.

In 1755 the founder of the Third Myanmar Empire, King Alaungpaya – who reigned from upper Myanmar – conquered the southern parts of the country and renamed the town Yangon, meaning End of Strife.

After the British colonised the south, they turned the town it into a busy port.

The British have long-since departed but they left a legacy of beautiful colonial architecture and tradition.

After driving through comfortable streets dotted with old colonial houses mostly left to ruin during the years of military rule I arrived at truly one of the best hotels I have ever stayed in.

The charm and elegance of this old colonial style hotel was breathtaking.

The welcome was warm but this became a trend throughout this fascinating country.

Besides being a land of spectacular landscapes and buildings, Myanmar boasts a fierce, proud, and kind September/October 2018 | clubwest.ca

15

PURSUITS Travel Continued From Page 15 population who will go to almost any lengths to make you feel welcome.

This country is as you would imagine most South East Asian countries to have been like hundreds of years ago before tourism became the currency of choice.

It has the look of old Asia that has been preserved by its harshly imposed self-isolation.

Today’s Yangon appears lost in time and you almost feel like you have been given an early entry pass to an amazing place that will soon be overrun with tourists.

Here life seems to have gone on largely

unchanged for the past 2,500 years: peasants, oxcarts, the same kinds of food and clothes yet they are surrounded by beautiful gold pagodas and shrines everywhere you look.

The garden city of Yangon maintains its charm with wide, tree-lined avenues, tranquil lakes and majestic colonial architecture.

It is home to one of the ancient wonders of the world, Shwedagon Pagoda, a 98-metre-high stupa whose golden glow can be seen from throughout the city.

The greenery of Yangon provides an enchanting backdrop to the beautiful shrine.

According to legend, the pagoda was built 2500 years ago and was enshrined with hair relics of the Buddha.

Over the centuries, kings and commoners alike sought merit by donating gold and jewels to the stupa and the umbrella at its apex, which is now decorated with more than 80,000 pieces of jewellery and topped with a diamond-studded orb.

The platform at the base of the towering pagoda is packed with about 100 pavilions and shrines, where pilgrims from all over the country show their reverence for the Buddha.

Here, visitors can see into the heart of Myanmar’s Buddhists as they pray and offer flowers, incense and candles.

After two days of utter luxury in this city lost in time I traveled to Bagan where I was greeted and taken on an action-packed day of excursions before boarding the Strand Cruise on the Irrawaddy River.

Having seen the poverty along the drive during the day my expectations were low for my cruise but oh how wrong I was.

Its cabins are elegant, the food is divine, and the crew are so coddling that you’re surprised that they don’t tie your

The Shwezigon Pagoda in Bagan.

Continued From Page 16 shoes. The top deck is a teak platform with straw chairs and a small swimming pool and elegant bar; there is enough space so that you can have reasonable privacy even when many other passengers are up there.

The Strand Cruise is the height of luxury yet at a very reasonable price.

I noticed along the way the culture of giving continued as the staff pooled their tips to give to the people a gift each week such as a goat or other useful thing however this was never made public and I only discovered this when I witnessed the arrival of the goat and a bicycle and asked what it was for.

On the leisurely four-day cruise on this luxury boat we were taken to visit many sights that you would not otherwise have an opportunity to see.

Each day we were greeted with grateful thanks from the people for coming to visit their country and we were made to feel very welcome and special.

The area of Bagan to Mandalay has over 230,000 ancient pagodas. These vary in size from just a few feet tall to towering gold and marble structures housing giant Buddha sculptures.

On one morning, many of my fellow passengers chose to take a hot air balloon ride over the temples and pagodas to take in one of the most spectacular sights anywhere.

Looking down from the matching red balloons as you float gently along at dawn will be forever burned into my memory as one of my life highlights!

The streets of Mayanmar.

This colonnade is part of the Shwezigon Pagoda in Bagan.

For many years, Myanmar disappeared behind a wall of self-isolation, and only recently did it reopen its doors to the

outside world, revealing the country’s unique culture and stunning scenery to new generations of visitors.

With a diversity of terrain which ranges from ice-capped mountains in the north, to pagoda-filled plains in the centre, to miles of pristine beaches along the coast, Myanmar has something to offer at all times of the year.

Any political unrest in the country is in an isolated small pocket to the far north and does not at all affect the rest of the country.

The people are hurting from the lower tourism numbers and really need your help as they rely heavily on any tourism September/October 2018 | clubwest.ca

17

PURSUITS Travel Continued From Page 17 in this very poor country.

Now is the time to go. “Go before the people in remote villages grow accustomed to tourists and lose their curiosity about you, before people switch to global ways of dressing and thinking. Go before they fix the English on the menus and signs. Go before the place gets wealthy and ugly, because if one can generalize from the little pockets of prosperity there, economic miracles are not going to make for an attractive sight. Go before everyone else goes.�

Quote from Travel and Leisure I will be escorting a very special journey to Myanmar and Thailand on March 23, 2019. I will be there every step of the way from the airport and throughout the entire adventure. The trip will be very high-end, luxury properties and exceptional food and excursions.

To be one of a very small group and for more information, check our website www.conciergetravelgroup and look for Myanmar Thailand.

A typical house.

18 clubwest.ca | September/October 2018

Burmese fishermen have mastered an unusual technique when it comes to paddling their boats. Carefully balancing on one leg, wrapping their second leg around the oar to guide the vessel.

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September/October 2018 | clubwest.ca

19

Pete Wierenga, Niagara Christian Gleaners general manager, with the dehydration unit which will be the backbone of their new Smithville operation. Williscraft - Photo

Feeding the masses ...one bowl of soup at a time

By Mike Williscraft illions of people around the world will soon have nutritious food to eat and they will have Smithville to thank.

More specifically, they will have the Niagara Christian Gleaners, who are in the process of constructing their new home on Springcreek Road.

The Gleaners are a non-profit charitable organization whose core goal is feed the hungry of the world.

Their endeavour to attain that goal started with a search for a location.

“The township was very interested in having us in West Lincoln and we were able to work out a deal for this piece of property,” said NCG’s general manager Peter Wierenga, while looking around at what is still a full-on construction site.

While the plant and Smithville system

M

20 clubwest.ca | September/October 2018

will be all brand new, the prototype for dehydrating donated vegetables and mixing them into a soup mix has been established through other Gleaners locations – three of which are in Ontario.

“The other operations, the closest being in Cambridge, operate with a belt-driven system. The food continuously flows through,” said Wierenga.

“We are installing a batch dryer, which will give us more flexibility and be more efficient. With fruit, for example, we can set the unit for specific materials. Fruit can gum up the inside, too, so ours will be easier for cleaning and maintenance.”

It sounds like, and is, an impressive machine. Like with any piece of equipment, you get what you pay for and the new dryer is not cheap.

In fact, the whole set-up has a capital budget of $2.2 million. When the plant

is officially ready to open in October, that entire sum will have been generated via fundraising and the organization will start its endeavour debt free.

So, that is one part of the equation. The other is ongoing production and operation of the plant.

“We have a business model that is missing one half of the equation, money,” said Wierenga.

He noted that the plant will be completely driven by a base of volunteers with expenses covered by ongoing contributions.

“There are a lot of generous donors out there,” he added.

And not just for operating funds but also for the raw materials which will hopefully allow the plant to generate between 15-20 million meals per year.

“We have a team which has been

Continued From Page 20 developing a network with farmers, distributors and transportation companies so we can take in any produce which is not up to grade. There is certainly nothing wrong with it, sometimes there is just something like size or colour isn’t what they want,” said Wierenga.

“We will also take in smaller contributions, but those three will be the main suppliers. Everything will be donations.

Once the produce comes in the door, it will work its way by many of the crew – which will be about 75 on average – per shift.

There will be a cutting room, a dicing operation (which will have trained staff operating a machine), mixing line and flowing all through the dryer.

As well is a fellowship room in the new building which will accommodate daily breaks for volunteers, so volunteers will also help out there with snacks, cleaning and maintenance.

In addition to that, several landscape firms have donated time and materials to landscape the site and construct a pavilion to allow for some fresh air in downtime.

“I can’t say enough about all the people who have helped make the build happen.

We had a small landscaping budget, but a group of local companies all got together and took on different tasks to really do something special and we appreciate that greatly,” said Wierenga.

As noted, the core goal of the Gleaners to feed people. Wierenga pointed out that eight people die in the world every 90 seconds of hunger, while one-third of the world’s food goes to waste.

Overall numbers seem daunting, but he is confident they will reach all their goals, which are: • to provide 17,000 with daily meals • collect 1.32 million lbs of food annually to go into the soup mix • receive and process 4,000-7,000 lbs of fresh produce daily • generate 6.2 million servings of dried fruit and vegetables, and; • ship all this to 26 countries around the world “We’ll get a rhythm to it all. Once we get going on the dehydration and build

up a stock pile of the 12-plus different ingredients we need – plus a protein – we can start mixing,” said Wierenga.

“The whole process will happen in synch to get up to our 15-cup bags which will be packed, labelled, and readied for shipping. That is the end of our work to some degree, at the warehouse dock.”

Wierenga explained the Gleaners will work with various other shipping partners to get the fruits of their labour to the people in need.

“We have a team of people who have processed applicants for donations. Our products are not to be monetized at any point. Many organizations have a long history of credibility,” noted Wierenga of the applicants.

“But they don’t have to be large organizations. Donations can be as small as a suitcase full. They just have to apply and let us know where it is going.”

Members of the Gleaners team have been researching how to get a donation for Indigenous communities as transportation costs can be an obstacle, but “we are exploring that opportunity, too.”

The notion of devloping a Niagarabased operation originated with some members of the local group who had been travelling up to the Cambridge

Gleaners’ location to volunteer.

“That is the closest location,” said Wierenga.

“They are fully aware of what we are doing and have been very supportive.

They recognize we are in a fabulous spot for this kind of operation. We have their blessing.”

Having the opportunity to work with and assess the Cambridge operation has also allowed developers of the Smithville site to choose what they want to incorporate into the local formula and what they have chosen to do differently.

The “batch” system is a major difference in processes and one which Wierenga says will enable them to reach their production goals.

As well, the dryer will also allow them to take some donations which Cambridge turns away.

“Fruit is very different to dry, so things that are difficult for them to work with can come to us and we can deal with it,” he said.

As noted, to make this all happen will take ongoing support. To help the Gleaners with their cause, check their website: niagaragleaners.org

Members of the Niagara Christian Gleaners board of directors (L to R) Pete Wierenga, Fenwich, Adrian Dieleman, Grimsby; Otto Bulk, Dunnville; Klaas Zeldenrust, Smithville; Joe Bok, Jordan; Ed Bouman, Dunnville; Arthur Struyk, Dunnville. Missing from photo: Theresa Van Oenen and Ed Feenstra, both of Dunnville. Williscraft - Photo

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22 clubwest.ca | September/October 2018

On Coffee....

By Jan-Willem Stulp hen I was a young lad, prior to being married, I did not drink coffee; tea, on occasion and milk, often, but never coffee.

This was simply a case of dis-interest as well as a dislike for the taste, and not due to any ‘decision’ per se. Once I began seriously working in kitchens, though, this changed.

In many kitchens, iced coffee was the only beverage available, other than water, and it was consumed by all the cooks in vast quantities.

I worked for an Italian chef for years, and among other things, he taught me about proper coffee etiquette and preparation. This led to a rather serious affinity for coffee (sounds much better than addiction) and strong coffee, espresso and cappuccino became go-to beverages in my house and at work.

Coffee, as we Canadians are very aware of, is as important and impactful as any commodity, and we are known the world over for our coffee shops, (particularly Tim’s) and our per-capita consumption. Incidentally, these trends are becoming more global, with various brands getting in on the action and setting ever-higher prices.

The per-capita consumption has actually never been as high in Canada as other countries, particularly in Europe.

Coffee is native to Africa, yet relatively ‘new’ in that it became popular in the mid-to late 1700s. It wasn’t even described until the 1500s, although then, already, it was a morning beverage.

Coffee’s popularity during the colonial era was increased

W

as various nations gained access to climates where it thrived, and demand for it grew.

The Boston Tea Party, in the States, gave many people reason to stop drinking tea, either due to the price, or for patriotic reasons, but in any case, the demand for coffee increased dramatically.

Coffee is still a darling in the news-media world, where every other week, it is discussed in one of two ways; from a business perspective, or within a health-wellness setting. And oddly, it seems that these two are inversely affected by each other. The coffee consumption in the world is insatiable, and yet, regularly, there are completely contradictory claims made about its effects on humans.

Regularly, it is identified as the cause for any number of medical conditions, in ‘studies’, which are debunked again, within a few months.

Overall, coffee consumption has a net-positive affect on people’s health, mostly on a long-term basis, such as lower risks for certain diseases, and greater cognitive skills while aging.

From a culinary perspective, coffee factors remarkably little in kitchens, other than keeping chefs and cooks caffeinated.

Some recent recipes work with coffee, or espresso, (such as Tiramisu, and mocha ) There are, however, some recipes and methods which I have worked with and tasted, and which ought be explored.

I’ll also share the method for proper Cappuccino, in a glass. So, take a coffee break, and read on….

(Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)

July/August 2018 | clubwest.ca

23

Chef In Residence CUISINE

Coffee BBQ sauce When I first tried this sauce, years ago, it totally changed how I thought of coffee as an ingredient.

The sauce was much more ‘food-friendly than I anticipated, and I’ve worked with it ever since.

Make the full amount, as you’ll surely want to use this on various dishes.

INGREDIENTS • 1 cup Crushed Tomatoes • 1 cup Dark Roast coffee • 2 cloves roasted Garlic • 1 ½ teaspoon chili powder • 2 tablespoons balsamic vinegar • Salt and pepper to taste thicken; be careful not to scorch it, keep the DIRECTIONS heat low.

Combine these and allow Apply liberally to ribs (as I’ve done) or to simmer until it begins to

wings, even vegetables, for roasting. Keeps in a fridge for up to two weeks, (if it lasts that long….)

For Autumn Cheer, Go West

September 2018 • 13th Street’s Burger Day - Sept. 1, 11am-3:30pm. Join us for Burgers, Burger Blend wines by the glass and live music.13th Street Winery, 1776 Fourth Ave., St. Phone 905-984-8463 • Fire Pit Friday @ Stoney Ridge - Sept.

7, 6-9pm. Family friendly, relaxing Friday night. Enjoy a personal, gourmet pizza from Avella’s wood fired oven, wines served by the glass in a souvenir GoVino glass and specialty s’mores. Limited seating available and is based upon a first come, first serve basis. We encourage patrons to bring their own chairs/blankets for the lawn. Stoney Ridge Estate Winery, 3201 King St. Phone 905-562-1324.

• Cornhusk Wreath Workshop – Saturday, Sept.8. 1-3 pm. Kick off the Fall Season with a beautiful craft! Decorate your door or wall with this unique wreath. $30pp. All supplies included. Call

24 clubwest.ca | September/October 2018

to register, space is limited. Erland Lee Museum, 552 Ridge Rd, Stoney Creek.

Phone 905-662-2691.

• Rosewood Bee Experience – Sept. 9 @ Noon. A unique Rosewood experience allowing you to visit the Estate Apiary (bee yard) with one of our Beekeeper’s; where you’ll get up close and personal with our bee hives.This tour is seasonal between May and October. Includes bee yard tour, winery tour and flight of wines, meads & honey – $40pp. Payment in advance to secure reservation. To avoid overcrowding the bees there is a 4 person min. and 10 person max. per group visit. Rosewood Estates Winery, 4352 Mountainview Rd, Beamsville. Phone 905-563-4383.

• Wine Wednesdays - Sept.12, 6-9 pm.

The Ultimate wine and cheese experience can be enjoyed every-other Wednesday.

Join us for live music on the patio, wine by the glass, and the featured cheese

board of the week (25% off) courtesy of the Cheese Cellar. Come wine and unWINEd with us on Wednesdays, make some new friends or meet some old ones at the ridge. Stoney Ridge Estate Winery, 3201 King Street, Vineland. Phone 905562-1324.

• Fall Harvest Planter – Sept.12-13 & 15. Price: $65 ($15 non-refundable deposit required). Length: 90 minutes.

Plant up an immense poly planter insert, to welcome in the Autumn season. This impressive planter is brimming with a combination of ivy, garden mums, cabbages, ornamental peppers, cypress, plus, a host of other fall plants and decor, will be used. A large, grape vine wreath is used as a back drop and is the completion, to the grandeur display. This planter will be suitable for an outdoor setting. There is an option for you to plant two smaller

Chef In Residence CUISINE

Coffee crème anglaise on rich, coffee torte The trick here is to cook the sauce, but not so much that it cooks the egg yolks; keep the temperature low, and stay with it, until the sauce is thickened; then cool quickly.

INGREDIENTS • 1/2 cup Dark Coffee • 1/2 cup whipping cream • 1 2-inch piece vanilla bean, split (optional, but delicious) • 3 large egg yolks • 3 tablespoons sugar DIRECTIONS Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend.

Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.

Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-8 minutes (do not boil). Strain sauce into bowl.

Cover and chill. (Can be made 1 day ahead.)

COFFEE TORTE This decadent torte gives an awesome, dense dessert, (well-served by the Crème Anglaise sauce) which keeps well, and freezes well, too.

INGREDIENTS • 7 oz good, semi-sweet chocolate • 1/2 Cup of dark brown sugar • 3/4 Cup of butter, cubed up • 4 eggs • 2 short espressos DIRECTIONS

Melt the chocolate and butter together with the espresso, over a pan of water on the stove. Wisk the sugar with the egg yolks in a stand mixer, until pale, and thickened; carefully fold the chocolate-espresso mix into the sugar-egg mix, in a different bowl.

Clean the mixing bowl, and whip the eggwhites to thick peaks, and fold this into the chocolate mixture.

Place all this into a greased 7”cake pan, and bake in a 325F oven for about 25 to 30 min. Depending on your preference, a longer bake time results in a firmer cake, and shorter bake time, a softer, richer texture. Serve chilled.

For Autumn Cheer, Go West

Continued From Page 24 containers instead of one large. The Watering Can, 3711 King Street, Vineland.

Phone 905-562-0088.

• Pretzel Logic - Thursday, Sept. 13th. At the nexus of jazz, blues and rock lies Steely Dan, the musicians’ band. Pretzel Logic is a 10 piece band of talented musicians, many of whom have enjoyed success with Juno award-winning Canadian artists.

They are dedicated to playing those lavish chords, those sexy grooves and singing those unmatched lyrics that comprise the music of Steely Dan. Tickets are $79 pp + HST. Redstone Winery 4245 King Street, Beamsville. Phone: 905-563-9463 • Fall Handmade Market - Sept. 14-15.

The 8th Annual Fall HandMade Market will present 140 curated artisans from across Ontario, Québec and Canada’s East Coast offering hand-crafted Jewellery, Bags, Fashion Accessories, Home Décor,

Canning & Preserves, Natural Bath & Body Products, Original Art, Designer & Children’s Clothing, Textiles, Wood and Leather, Hand Bound Books, Ceramics, Candles, Food and so much more!

Be unique. Shop local. Feel good! Held outside at 13th Street Winery. Entry $6 Adults (Under 16 Free). Free field parking. Cash only. ATM on site. 13th Street Winery, 1776 Fourth Ave. Phone 905984-8463.

• Roast Beef Dinner – Sept. 16. Join us around the table for some traditional London fare, roast beef with seasonal veg, spuds and Yorkshire pudding all draped with a Viognier Jus. $30pp. London Born Wine Co., 3749 Walker Road, Beamsville, ON. Phone 905-563-7256.

• myCave Club Harvest Party - Sept.

16 @ 1 pm. Join Cave Spring oenologist and viticulturist Gabriel Demarco and hospitality manager Dee Dee Cowan for

an unforgettable harvest experience. With glass of sparkling in hand, take a journey through one of Canada’s most esteemed vineyards on the Beamsville Bench. Learn about the unique terroir and why it plays such an essential role in the crafting of the elegant and exceptional wines Cave Spring has earned a reputation for producing.

Head back to Cave Spring’s rustic retreat for a relaxed and casual wine tasting paired with a selection of fine charcuterie.

Here, we’ll explore the delights of our fabulous Niagara wines and farm-to-table culinary---the ultimate epicurean adventure. This exclusive member event is complimentary with your Wine Club Membership. Cave Spring Cellars, 3836 Main Street, Jordan. Phone 905-562-3581 • Yoga in the Vineyards @ Westcott – Sept. 20. Join us in practicing Yoga on the lawn at Westcott Vineyards, with views September/October 2018 | clubwest.ca

25

Chef In Residence CUISINE

Coffee braised plum I came across this dessert when researching for a menu, and I was very curious as to its final result; the finished product was totally unexpected!

In season now, plums are not as popular as peaches and nectarines, but this is certainly a delightful way of serving them!

INGREDIENTS • 2 Cups strong coffee • 2 lbs Plums, halved, pitted • 1/2 Cup dark sugar • 2 shots brandy DIRECTIONS In a saucepan, combine 2 cups of strong coffee, ½ a cup of dark sugar and 2 shots of brandy; Add 2 lb of plums, halved and stones out.

Gently simmer this for 15 minutes or so until the plums are tender.

Spoon over Coffee cake or into dessert sponge cakes.

For Autumn Cheer, Go West

Continued From Page 25 of the sun setting over the vineyards.

Every Thursday night from 7-8pm one of the Moksha Yoga St. Catharines instructors will lead us through a one-hour yoga sequence followed by a glass of wine of your choosing. Purchase a 10 pass (which you will find at the end of the tickets) and enjoy 10% off and drop in any Thursday between June and the end of September.

Cost: $25 + HST, includes one hour yoga, a glass of wine & $5 credit towards a bottle of wine purchased the same evening.

Bring your own mat. Rain or Shine! If it rains, we’ll move under the Bedouin tent.

Please dress for the weather and bring layers. Westcott tends to have a breeze and can feel a bit chilly as the sun sets.

Westcott Vineyards, 3180 Seventeenth St., Jordan. Phone 905-562-7517 • Chef Parsons’ BBQ Series – Sept. 22, A Peller Pig Roast. Nothing says summer

26 clubwest.ca | September/October 2018

like a backyard BBQ and we can’t think of anyone who enjoys firing up the grill more than our very own Chef, Jason Parsons.

His themed BBQ dinners are hosted on our backyard lawn and include a sparkling wine reception, gourmet food stations and mouthwatering desserts. Our vineyard bar will have wine and cocktails available for purchase, including our award-winning Ice Cuvée, winery-exclusive wines, and Icewine. $99pp plus taxes and gratuities.

Peller Estates Winery & Restaurant, 290 John Street East, Niagara-on-the-Lake.

Phone 888.673.5537 • Harvest Supper – Good Girth Saturday Sept. 22. Join us as we celebrate the harvest at the end of a long and fruitful summer. Reservations available from 5:30 pm.

Last reservation is 8 pm. $60pp (HST, gratuity and beverages extra). Appetizers: Pumpkin Soup, Pork Belly & Beet Salad, Tomato Salad

Main Courses: Chipotle Rib Eye, Atlantic Halibut, Summer Squash Ratatouille.

Dessert: Peach & Blueberry Cobbler. The Good Earth Food & Wine Co., 4556 Lincoln Avenue, Beamsville. Phone 905563-6333 • Wine Education Series #5 – Harvest Experience. Sept. 23 @ 11am-1 pm. Join winemaker Paul Pender and hospitality manager Vicki Smyth to learn about harvest from picking to press. Discover what factors determine when to pick and to experience the sorting process that ensures only the best quality grapes go into our award-winning wines. Tour the winery to see the stages of our winemaking process first-hand. Afterwards, enjoy a harvest lunch paired with delicious Tawse Wines!.

Tickets are limited, get yours today! Tawse Winery, 3955 Cherry Avenue, Vineland.

Phone 905-562-9500.

Chef In Residence CUISINE

A REAL cappuccino….

Not to knock the Brand-name chains with their over-priced designer coffees, but I learned how to make coffee without the pushbutton pre-programmed technology.

These coffees were a delight to make, and delicious, with real beans, just ground, hand-tamped and pumped out of a grand old espresso maker. The challenge was often how many I could do at a time. In the kitchen, our first coffee was this one, I think my record was 13 or 14 at a time. I was spoiled, I know, but if you’re going to have coffee, better to have a great one.

To put this together as pictured, let the milk stand for a few minutes now-stabilized froth, into a heat-resistant glass. after frothing; homogenized milk Make your long espresso in pre-heated creamer, works the best. (so it pours easier) and very carefully pour it through Pour the milk, with the the froth; as it filters down, it will begin to show as

a thin line at first, until the espresso is all poured through.

Serve with a sprinkle of turbinado sugar, and some biscotti. Salut!

For Autumn Cheer, Go West

Continued From Page 26 OCTOBER • Ball’s Falls Thanksgiving Festival – Oct. 5-8. In its 44th year, the Ball’s Falls Thanksgiving Festival is a Niagara Tradition. With over 150 juried artisans, food vendors, demonstrators & entertainers participating in this four-day long annual tradition, there is always plenty to do, see, and explore at the Niagara Peninsula Conservation Authority‘s most popular conservation area. You’ll also want to be sure to stop at the Farmers’ Market where you can pick up local produce, VQA Wines, and local brews. Ball’s Falls, 3292 Sixth Ave., Lincoln. Phone 905-562-5235.

• Stars on Stage @ Rockway – Friday, Oct. 12. Will Chalmers is Neil Diamond, Sylvain Leduc is Elvis Presley, and Dave Lefame is Tom Jones at the Stars on Stage Dinner & Show at Rockway Vineyards!

Doors open at 5:45 pm, dinner is served

at 6:30 pm, and the show begins at 8:30 pm. Tickets for the dinner & show are $64.95 + taxes and fees. To order, call 905-641-1030 ext. 224. Rockway Vineyards, 3290 Ninth St. Phone 905-6411030.

• Kids Pumpkin and Lolly Workshop The Watering Can Workshop - Sat, Oct 20, 9:30 am. Kids join us for some fun designing an arrangement from a selection of foliage and floral plants. Create a tiny critter who will love to hide out in his new home, that’s if you can resist eating him. As always, snacks and juice boxes will be provided. Please Note: Workshop is appropriate for children aged 3-8. The Watering Can, 3711 King Street, Vineland. Phone 905-794-0088 • Murder Mystery Dinner & Show Oct. 27. 5-7 pm. We’re bringing a little Sherlock Holmes mystery to the winery this fall with a themed 3-course din-

ner and wine pairings. The evening will begin with a dark and mysterious cocktail reception before settling into the Vineyard Pavilion for dinner. You’ll put your detective skills to the test in deliciously sly “whodunit” mystery experience! $149 pp, plus taxes and gratuity. Trius Winery & Restaurant, 1249 Niagara Stone Road Niagara-on-the-Lake. Phone 905-4687123 • Wine Education Series #6 – Blind Terroir Tasting – Oct. 28 @ 1pm. Learn about the unique terriors of Ontario, Burgundy & Oregon and why Chardonnay and Pinot Noir grow so well in these areas. Then engage in a blind tasting competition of wines from each of the three regions and see if you can correctly guess which is which. Prizes will be awarded to the winner. Tickets are $75 pp.

Tawse Winery, 3955 Cherry Avenue, September/October 2018 | clubwest.ca

27

For Autumn Cheer, Go West

Continued From Page 27

Vineland ON, Phone 905-562-9500 Multi-Date Events • The Colossal Cab & Balsamic Beef Experience - Weekend I - Sept.15-16, Weekend II - Sept. 22-23, Weekend III - Sept. 29-30. Experience Kacaba’s colossal Cabernet / Syrah red blend paired with Zooma Caters savoury rosemary balsamic beef skewers and warm vegetable, orzo salad. An extraordinary wine and food match not to be missed. Vegetarian option available. $10 Food & Wine Match. Kacaba Vineyards Winery, 3550 King St., Vineland.

Phone 905-562-5625.

• Niagara Grape & Wine Festival - In Niagara, we celebrate the harvest by throwing the largest wine festival & street parade in Canada! Enjoy 100+ events at the 67th Niagara Grape and Wine Festival. Niagara Grape & Wine Festival Montebello Park Experience Sept. 21–23 & 28–30. Historic Montebello Park comes alive as the festival hub. Celebrate in relaxed style where most featured events take place, including live all-Canadian entertainment & activities for the whole family. Get your Grape & Wine Festival Discovery Pass.

Explore Niagara at its most colourful with the Discovery Pass. Sip & savour local cuisine paired with local wines at wineries across the Niagara Region.

Montebello Park, 64 Ontario Street, St. Catharines.

• Golf and Wine for 2 – Valid for tee times Monday-Friday or weekends after 1 pm through 2018. You receive 18 holes of golf with cart, practice on our driving range, wine tasting for two with admission for the wine museum and a $20 wine store voucher. This is a $198 value, for $99. Rockway Vineyards, 3290 Ninth Stree, St. Catharines.

Phone 905-641-1030.

• A Master Class Of Wine, Cheese &

Charcuterie - Learn to wine and dine like a pro! Available Friday, Saturday and Sunday 1pm & 3 pm. $40pp Minimum of two guests (gratuity not included). Reservations Only. Join us as we embark on a tutored tasting of iconic wines, champion cheeses and meats of the highest calibre. You will learn how to evaluate wines and how they form synergistic relationship with cheeses and a variety of cured meats.

This guided sensory experience will demonstrate match and balance pairings and showcase the versatility of contrasting options. Once complete, you will have a broader appreciation for pairing as well as the tools required to duplicate the process for friends and family at home. Vineland Estates Winery Ltd., 3620 Moyer Road, Vineland. Phone 905-562-307.

• Small Lots, Small Bites - Wine & Food Pairing. Saturdays at Noon & 2 pm, Sundays at 2 pm. Soak in the sweeping vineyard views from our cozy, seated tasting room to savour our award-winning wines perfectly paired with delectable bites. This experience showcases four wine and food pairings to entice your senses, and gives you time to sit back and enjoy your time in wine country. No reservations required. The food pairings are available on a firstcome, first-served basis on Saturdays and Sundays to enjoy with a tasting flight. Thirty Bench Wine Makers 4281 Mountainview Road, Beamsville. Phone 905-563-1698.

• Friends And Neighbours Night Bring your friends, family or even your coworkers to The Restaurant at Redstone for some great food and drink. Each week we are serving stone oven pizzas from $13. Chef Sider also creates a weekly feature showcasing the seasonal bounty of Niagara. Wash down your snacks with an ice cold pint, cider or glass of tap wine for $6 extra. Friends

and Neighbours Night continues every Tuesday & Thursday evenings till Sept.

30. This is a popular weekly event so reservations are highly recommended.

Redstone Winery, 4245 King Street, Beamsville. Phone: 905-563-9463.

• Yoga in the Vineyards @ Westcott Join us in practicing Yoga on the lawn at Westcott Vineyards, with views of the sun setting over the vineyards. Every Thursday night from 7-8pm one of the Moksha Yoga St. Catharines instructors will lead us through a one-hour yoga sequence followed by a glass of wine of your choosing. Purchase a 10 pass (which you will find at the end of the tickets) and enjoy 10% off and drop in any Thursday between June and the end of September. Cost: $25 + HST, includes one hour yoga, a glass of wine & $5 credit towards a bottle of wine purchased the same evening. Please bring your own mat. A limited number of extra yoga mats will be available for rental. Moksha Yoga St Catharines Members & Westcott Wine Club Members: Be sure to use your discount code.

Contact Moksha or Westcott for your code if you don’t already know it. Rain or Shine! If it rains, we’ll move under the Bedouin tent. Please dress for the weather and bring layers. Westcott tends to have a breeze and can feel a bit chilly as the sun sets.

Westcott Vineyards, 3180 Seventeenth St., Jordan. Phone 905-562-7517.

• Inniskillin Market Grill & Smokehouse (Weekends Only). 11am-4 pm Monday, Sept. 3, - Sunday, Sept. 30.

Relax and unwind on our sunny piazza with a glass of wine and executive chef Tim Mackiddie’s house-smoked meats and locally sourced cheeses. Reservations not required. Inniskillin Niagara Estate 1499 Line 3 at the Niagara Parkway, Niagara-on-the-Lake. Phone 905-468-2187.

28 clubwest.ca | September/October 2018

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