JULY/AUGUST EDITION 2019
Prevention key For Fire Chief of The Year - Mike Cain
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opinion STAYING CONNECTED
“Either write something worth reading or do something worth writing.”
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- Benjamin Franklin
n three-decades-plus in the news business, I have seen a lot of things I would love to un-see. Life does not work that way, unfortunately. Having covered many fires and motor vehicle accidents, I can guarantee all readers firefighters and police officers have seen much more and much worse. When Grimsby Fire Chief Mike Cain pleads for residents to pay attention to preventative measures as the best manner in which to “fight fires”, he means it. As well, he speaks from experience. His analogies can be stark, but there should be no doubt they escalate as years of frustration mount and incidents continue to materialize which do harm to people and property, but could often have been avoided through increased awareness and education. The success of Grimsby Fire’s effort is unparalleled as they have seen calls drop from more than 900 to south of 600 from 2004 to 2018. When one stops to think about all the reduced hours of time, less interruption of family and work functions and huge cost savings by seeing a reduction of 300 calls in a year the positive impact on the department is immeasurable. This is nothing to say of the lives undoubtedly saved and property preserved as the prevention message clearly continues to permeate into the community. And that is a great thing! Keep on keepin’ on, Mr. Cain. Job well done. Now, with Joanne McDonald’s excellent piece into the history of our three Niagara West municipality’s high schools, it is interesting to see the origins of these institutions. Residents donating property, or selling parcels of land for what would have been a handsome sum back in the day – but would be an expensive lunch by today’s standard of living – to get these schools off the ground is intriguing. When Grimsby Secondary and Beamsville District go the way of the dodo as South Lincoln has, their lands should go to the local municipalities for $1. It has been many times, these facilities have already been bought with taxpayer dollars. Why buy it twice? But that is another matter. Yes, the legacies of these three institutions will live on in the memory and municipal archives. It unfortunate that a huge whole will be cut in the fabric of each town and that is something which is irreparable. Mike Williscraft Publisher, ClubWest Magazine
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July/August 2019 | clubwest.ca
5
Prevention: The Best Way To Avoid News Nobody Wants
This fire - in downtown Grimsby in July 2017 - came under the “preventable” category. Wiilliscraft Photo
By Mike Williscraft t’s not easy bucking a 100-year trend, but Grimsby Fire Chief Mike Cain has been doing exactly that. Not only has he been going against the grain of traditional beliefs and traditional views of firefighting, he had significant success. This success drew the attention of the Ontario Municipal Fire Prevention Officers Association, which bestowed the 2019 Fire Chief of the Year Award on Cain during its annual convention last month. “I was very surprised,” said Cain from his office at Grimsby Fire Station 1. The question is, though, should he have been? Granted, there are 440 municipalities in the Province of Ontario with fire departments, so there was plenty of competition, but few, if any, have the varied background, employment history and intensely consistent history of driving
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home the point that prevention is THE way to go when it comes to firefighting. For Cain, it is not about the great things firefighters do when actually battling intense flames and smoke-enveloped buildings – although he is quick to heap kudos to his dedicated crew. It is about education, awareness and planning which can prevent fires, injury and death. He has seen all that in his decades of service to Grimsby Fire, which goes back 30 years to when he started as a volunteer firefighter. While most people in town would recognize Cain through his work with the department, the fact is he had several careers before getting into senior roles with Grimsby Fire. After growing up in St. Catharines and graduating from Sir Winston Secondary School, Cain graduating from Fanshawe College (Construction Engineering Technology); Dalhousie University (Certificate in Fire Service Leadership, a
Grimsby Fire Chief Mike Cain with some of his reading material. Williscraft - Photo
Specialty in Human Resource Management), and; Brock University (Certificate in NextGen Municipal Leadership Program). These do not include the plethora or one-off courses related to firefighting. When just out of school, Cain started his own home renovation company, which operated from 1983-1989, then he took a position with Town of Lincoln as a building and plumbing inspector. After working for one year as a consultant in Toronto, Cain returned to a Town of Grimsby job, again as a building and plumbing inspector. When a position at a prestigious consulting firm came up – the firm which develops the fire safety codes which Cain now lives by – Cain had to take the shot, and he did, going to work as a technical consultant there for two years. Two more years of the Toronto commute proved enough, and Cain seized the opportunity to return to Grimsby
Continued From Page 7 as the chief fire prevention officer. After two years in that position it was on to the Deputy Fire Chief position (20042009) and was promoted to Fire Chief in 2009. That education and work history barely scratches the surface of his six-page resume but it gives one an understanding of just how long the road to knowledge can be. Cain’s varied background in the building trade gives him an excellent understanding of how structures are put together and, by extension, how to strategize when fighting an active blaze. But all the knowledge in the world, on occasion, still does not help. Case in point, the infamous blaze which destroyed three buildings in downtown Grimsby in 2017. “That was preventable,” said Cain. And prevention was the only way that fire could have been stopped given the century old construction with which they were built. That fire burned from a
fence in the rear of one building expanding its way up into the roof and walls in no time. Once it accessed those locations, it proved impossible for firefighters to get ahead of it and the operation became damage control as the structures were reduced to rubble over the course of an afternoon. “Emergency respone, suppression has a 100-year tradition unimpeded by change,” said Cain. “We have great suppression crews, highly respected, and as well they should be, but the best way to improve fire safety is through prevention.” While it may seem like simple common sense, it is a bumpy road to navigate since the reputation of firefighters generally precedes them in the community. “Firefighters are heroes by reacting to circumstance,” said Cain, “and, on occasion, they do amazing things.” “But far more lives can be saved through prevention. It has taken a long time to get this belief embraced.”
Firefighters Tom Jamison, left, and Aaron Crawford show a youngster some kitchen safety tips during a Fire Prevention Week demo at Station 2. Williscraft - File Photo
This difficulty comes from the general public, those in the industry and even in municipal governments. “When budgets are set, typically, money goes into suppression. We have tried to reverse the traditional paradigm. Fire code enforcement and prevention are key,” notes Cain. When completing a nomination for Chief of The Year, Grimsby’s fire prevention officer, Paul Kucharuk, cited 24 different programs the department utilizes all to raise awareness and drive home the need for prevention to young and old alike. As well, it is noted that Cain implemented a policy under which all volunteer firefighters are trained as fire and life safety educators so no matter which firefighter gets asked a question - whether it be during their presence at the Grimsby Farmers’ Market or at a stop in a grocery store, everyone in the department would be able to field questions in a knowledgable manner.
PASSIONS Prevention
Continued From Page 8 Cain sees the prevention initiatives as akin to the ancient Chinese proverb, “Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime.” If prevention programming is working, it should result in a reduced call workload on the department. Simply: 2004 – more than 900 calls 2018 – less than 600 calls “We will never stop fires. As long as people occupy buildings, stuff will happen,” noted Cain. “It’s what you do about it that will ultimately determine long-term successes.” Among the initiatives Grimsby has implemented is a detailed awareness program as part of its annual open house during Fire Prevention Week in October. As noted in Cain’s nomination: “Grimsby holds a Fire Safety Day annually in September and it is a huge success with 800 plus in attendance. The entire fire department participates! Children learn fire safety through various stations such as Get Out Safely, Stop Drop and Roll, Calling 9-1-1. Adults learn kitchen safety, escape plans, importance of working smoke and CO alarms and fire extinguishing training. A live burn demonstrates how quickly fire
spreads. Fire safety materials promoting the NFPA prevention week theme are available to the children and adults. A Fire Safety Day is not complete without a BBQ. All free to our citizens sponsored by the Grimsby Fire Department! Local news media advertises the event and attends taking photos for print media.” It should not be lost on the community that the Fire Safety Day is held within the confines of Grimsby’s Station 2 – another aspect of the chief ’s planning. “Fire Chief Cain had a vision. His vision of building a Training Facility began in 2007 when he was Deputy Chief. He endlessly pursued this vision and finally gained the support of Town Council in 2015 when they committed to sharing in his vision. In May 2017, Chief Cain’s vision became reality with the grand opening of the Grimsby Regional Training Centre (GRTC). The GRTC was designed with Fire Station 2 on one side and training facility on the other. The interior training side houses four classrooms, commercial kitchen and a lab, while the exterior training facilities include a training tower and eight burn cells with an additional area for vehicle extrication and vehicle fire investigation. GRTC is referred to as the ‘Centre of Fire Prevention and Public Education Excellence’. Based on Chief Cain’s belief
that fire prevention is the future of our industry, GRTC (and for 2 years before its establishment) has been offering training to the fire services and Grimsby’s community partners and organizations,” reads his nomination form. “It’s about modifying people’s behaviour reprioritization, just as we did with the blue box programs,” Cain pointed out, adding it was many years before recycling efforts had any support, but now there are grey and green boxes added to the program for cardboard/boxes and compostable materials respectively. Part of the problem is people can be somewhat lazy in their consideration of implementing fire safety measures, often due to historic successes of firefighters. “People are very confident in their suppression crews, and they should be. They think, ‘they’ll save me’,” said Cain. But just as times change and it would be wise to shift focus to prevention, this thinking should be magnified by the knowledge of how today’s buildings are constructed. Bringing his vast knowledge of building structure to the fore, Cain cited many design elements and changes in materials which make fighting fires in modern structures much more difficult and even a relatively small fire potentially deadly. July/August 2019 | clubwest.ca
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life & a passion for fashion! Roseanna, has been in the fashion industry for almost 30 years and, with her new store, she is hoping to bring her expertise to Niagara West. “It’s not just about the clothes, it’s about empowering woman through fashion, boosting their confidence and embracing their bodies and mind,” says Roseanna. The store carry’s all sizes from XS to XXL and a panoply for great European and
Canadian quality brands. Roseanna has an amazing sense of style and adopts a no-pressure selling attitude. She also does private consultations where clients can bring in some of their own clothing to create great outfits or accessorize. Roseanna believes fashion comes from the connection we have with our soul. “It’s about embracing our self-worth, inner beauty, creative passions and uniqueness,” she added with a giant smile. This lady boss is also very active in the community as a member of the DIA board of directors and participant in many area events. Visit the store! Even if it’s just to say “hello” or to try on her amazing yoga jeans, you will discover a great new local place to shop. Also, check out her Facebook and Instagram for many great promotions and inspirational quotes.
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Lake Erie’s Gold Rush
James Houtby with a couple of happy fishermen on Lake Erie. Photo courtesy Brent Bochek.
12 clubwest.ca | July/August 2019
By Brent Bochek rom the Detroit River to the Niagara River and all ports in between, Lake Erie has become what may be considered the best walleye fishing in the world. A world class fishery that has exploded in the past few years, the 2019 forecast is looking great. Lake Erie is the fourth largest of our five Great Lakes with an average depth of 62 ft and is 210 ft at its deepest point. It has a surface area of 9,990 square miles and is 241 miles long and 57 miles wide at its widest point. It is primarily fed from the Detroit River at the western end and drains via the Niagara River at the east end. To navigate from Lake Erie to Lake Ontario, you must use the Welland Canal. Walleye fishing on Lake Erie is somewhat like salmon fishing on Lake Ontario. It’s mostly a trolling Brent Bochek shows off a “decent” walleye. game with downriggers, divers and more than five colours of lead core line, you may planer boards, combined with lead core want to upsize your reels to a 30 size to allow for and wire line set ups. You can also use the the capacity. same spoons for the walleye as you do for If you don’t have a boat, or want to learn firstsalmon. One major difference is the speed hand about Lake Erie walleye, there are several that you’re trolling. charters you can hire. While 2.5 –2.9 mph is a typical trolling The nice thing about hiring one of these speed for salmon, you will want to get down experienced guides is not only will they put you to 1.5-2 mph for the walleye. Another difonto fish but they will teach you about all the ference is the addition of worm harnesses in different set ups and how they are utilized. your arsenal. The thumping spinning blades with a tasty (to the fish) worm trailing behind is a staple for most Lake Erie walleye fishermen. Unlike a worm harness you may use in A typical “diver” set up with northern lakes, these blades are much larger a worm harness. which enable them to call fish in from a farther distance. Hard body baits such as the Berkley Flicker Shad will also help you put fish in the boat. EQUIPMENT A quality line counter reel such as a Penn Squall or an Abu Garcia Altum, combined with an Abu Garcia Altum trolling rod will work nicely. Having a line counter on your reel allows you to duplicate your setups exactly once you contact fish. A size 20 in these reels will work fine with a 15-lb Berkley Trilene monofilament line for your downriggers and for 30-lb braided line for your diver set ups. If spooling up with
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Paying attention and asking questions can shorten the learning curve. These charter captains have years of experience and are usually happy to share their knowledge. If you just want to catch fish, they are more than happy to help you do that. There are various size charter boats on the lake varying from 19-ft. to 40-ft. in length. Both have their advantages. Do your research on the captains. A couple charters which jump to the front of the line for me are Grand Sportfishing operated by James Houtby and Fintastic Sportfishing operated by Shane Thombs. Both are great guys full of knowledge and always seem to be on the fish. Both James and Shane operate 20ft. boats, which allows them to follow the fish around easier. Being mobile lets them put their boats in various ports which keeps them on top of the migrating walleye. James and Shane can be reached through the respective websites www.grandsportfishing.com and www.fintasticsportfishing.com (Editor’s Note: Brent Bochek is a multi-species guide and can be reached through his website at www.brentbochek.com or www.fishnv.ca. Follow Brent on Instagram @fish_nv and Brent Bochek on Facebook)
July/August 2019 | clubwest.ca
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Learn How Hearing Loss Influences your Overall Health AGING Age-related loss is permanent but treatable with hearing devices.
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July/August 2019 | clubwest.ca
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ADVERTORIAL
Customers valued at Mountaineer Movers When Mountaineer Movers celebrated 41 years of business in 2019, the team looked back into its past to remind ourselves of the history the company has drawn from. In 1951, Harry Mans immigrate to Canada from Holland with his family. Harry’s first job was to work on the farm that sponsored them when they came to Canada. “As our family got older, Harry saw the need for his family to work together. The family started delivering mail routes, then a newspaper routes and soon flowers, as well, said co-owner Wendy Mans-Keddie. “One day Harry saw an advertisement for a moving business that was up for sale. After some careful deliberation, he purchased the business name Mountaineer Movers. Thus, the ‘family’ business began!” Their consideration of their customers is what sets them apart. “As a family, we understand and realize that moving can be one of the MOST stressful times in a person’s life,” said Wendy, who is now the company president and worked along side Harry for 47 years. “We strive to remember that we are servicing a wide variety of people and demographics and they are confronting a major change in their life. They are leaving a place they have called home for a new and unfamiliar place that will soon become their new haven.” Wendy’s husband Andrew, who has 40 years of experience, does all in-home estimates as well as Tom Ensign, an employee of several years. Their daughter Sarah oversees the office administration. “We would not be a moving company without out movers – our ‘guys’. These men make Mountaineer a continuing success. ,” noted Wendy. The company’s philosophy is simple, she noted, success is
16 clubwest.ca | July/August 2019
honesty. “All in all – trust your instincts and treat all those around you, whether they are family, customers, or employees with respect, dignity and encouragement. This is our philosophy on running a successful and prosperous busi- Andrew Keddie (holding Lola), with his daughter Sarah ness,” said Wendy. Mans-Keddie (holding Abby), wife Wendy Mans-Keddie.
A new landscape for learning
While GSS, BDSS and SLHS are slated to close, their legacies in the community will live on Beamsville District Secondary School. McDonald - Photo
By Joanne McDonald hilosophers have long recognized that a sense of place fundamentally structures the human experience. We think in terms of ‘place’ where we find meaning, identity and community. And nowhere is that more evident than inside the four pillars of learning during the high school years. Studies done more than a decade ago by Douglas Willms, then Professor and Director of the Canadian Research Institute for Social Policy showed that student environments in their schools and communities, their sense of belonging and participation, have a very strong effect on their cognitive and behavioural development. Grade 12 Grimsby Secondary School
P
student Chloe Sloan saw the disconnect when South Lincoln High School closed and the Smithville students were transferred to GSS in 2017. She followed her intuition to find a project not only to bring the student body together in a shared cause, but to create a legacy for her own school, also slated for closure along with Beamsville District Secondary School when a new school to serve all West Niagara students opens in 2022. “There wasn’t the integration that we needed as a student body to process and move forward together,” said Chloe. “There was a clear divide between the two student bodies, it was just a matter these students had lost their school. They came to GSS but it felt like two separate schools.”
“Since our school will also be closing I was thinking just how cool it would be to work together as a school to fundraise, to create another educational platform – somewhere in the world where they really need it and to leave a GSS legacy… so as to plant another tree, as a collective student body, when ours are cut down,” Chloe said. A vibrant personality, Chloe takes the lead and sets the bar high with her enthusiasm. Together with student and teacher support, she planned the ‘Legacy Race’ last month, an Amazing Race-inspired event to raise funds for a STEAM (Science, Technology, Engineering, Arts and Math) project, a makerspace classroom in a developing community in South Africa. July/August 2019 | clubwest.ca
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PURSUITS Education Continued From Page 17 “We had a great turnout. The students were amazing and from all communities that feed into GSS. It paved a new path and connected us together.” The Legacy Race, which saw student teams take on STEAM challenges on a circuit set up at the school, raised upwards of $4,000 which Toronto-based Leacock Foundation will put into buying STEAM materials for a classroom in South Africa. It was the perfect project. “We (GSS) are closing down and we are a school that celebrates all kinds of learning. I had the best four years at GSS. Every interest I had going into high school was nurtured and the skills I learned help
develop those interests. So many opportunities opened up for me when I went to GSS,” she said. A competitive improvisor, Chloe was on the school’s improv team and participated in the Canadian Improv Games. Heading to McMaster University this fall she has long term plans to become a paediatrician or obstetrician. “The experiences were unforgettable at a small school where you know everybody in the hallway. All the teachers know your name. I’m going to miss that for sure,” she noted. Chloe credits GSS teachers including Ms Ebert and Mr. McBride. “They helped shape the person I am today. I hope the
Chloe Sloan, with the megaphone, and her GSS Legacy Race squad.... McDonald - Photo
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new school has that same sense of strong community where everybody knows everybody’s name,” she said. The Niagara West education system is going through major change as the three local high schools will be amalgamated into one new school scheduled to open in 2022. September 2016 the District School Board of Niagara approved a recommendation to consider the amalgamation. October 2016, trustees said the closure of the schools was not a foregone conclusion and they encouraged the public to voice their opinion, which they did both at home and at Queen’s Park.
PURSUITS Education Continued From Page 18 March 2017, the DSBN voted in favour of the motion to close Niagara West’s local high schools. June 2017, the first of the three, South Lincoln was closed and students were transferred to GSS and E.L. Crossley Secondary School in Fonthill. January 2018, the DSBN announced the site for the new school, a 20-acre parcel of land on the border of Grimsby and Lincoln at Durham Road and Reg. Rd. 81 (Hwy. 8). The GSS Legacy Race can be a reminder to educators of their opportunities and responsibilities in the construction of new classrooms and courses to support positive identities for students. As we look back at the history of the three community high schools, there will also be more milestones and new stories to write under the auspices of a new alma mater. SOUTH LINCOLN HIGH SCHOOL “History defines where we come from and the many influences that have affected us. Our past links us to the places and people that have moulded us into the present.”
The author is unknown but the message highlights the commitment by the West Lincoln Historical Society through its work to preserve the past. Joan Martin, archive coordinator quickly finds her way to an original Deed of Land dated May 2, 1888. It outlines a sale of land from Catharine French and husband John N. French to the Smithville High School Board - $150 “of lawful money of Canada” paid for 1.5 acres of land. The location was described as, “Commencing at a post planted at the North West angle of Village Lot now owned and occupied by Gilbert Wrong, at a distance of Four Chains and Ten Links more or less from St. Catharines Street; Thence South, Seventy-two degrees, East, Thirtyone rods, and nine feet along Gilbert Wrong’s line; Thence North eighteen degrees east, Seven Rods ten and one half feet; Thence North Seventy-two degrees West Thirty-one Rods, nine feet more or less to Henry Couse’s boundary line; and thence along the boundary of the Couse Lots Seven Rods ten and one half feet to
the place of beginning….together with a right-of-way the width of the Alley, from Brock Street; a distance of Forty Feet along the North side of the High School Grounds for all persons, horses, and carriages.” The first school in Smithville was a single-room log school house erected in 1795 and used until the mid-1800s. A three-room school house was built around 1830. W.W. (Willard) Lane writes in a paper stored in the archives, “Ontario has a strange educational history; the Grammar (High) School Act was passed in 1807, which was the first educational legislation in the province; it provided for a grammar school in each of the eight large districts into which the province was divided. To understand why provision was made for secondary schools before there was a provision for elementary schools, one must look at the ruling class in Ontario. The government was aristocratic and education was not for all people but for the ‘upper class’ only and the lower classes
The building on the right was constructed in 1906. The building on the right had to be added in 1910 to alleviate overcrowding. Further overcrowding necessitated the current GSS location be built in 1925. Both the 1906 and 1910 buildings were incorporated into the present-day Central Public School on Livingston Avenue. Photo courtesy of Grimsby Historical Society Archives. July/August 2019 | clubwest.ca
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Continued From Page 19 were better, in the eyes of the government if they were left uneducated.” Students used the three-room school – elementary classes in two rooms on the first floor and a single room for high school on the second floor until the Smithville High School was built on the land from the French family. At the time, Smithville had the only high school in the area and students from Welland and Haldimand counties were enrolled there. In 1898, the high school had two teachers who were paid $80 and $60 a month. The students paid fees of $2 per month for their education. They were boarded in town throughout the week. The Smithville High School remained in the same building until 1954 when the South Lincoln High School was built on Canborough St., on land donated by the Murgatroyd family. A time capsule buried by the main entrance during renovations in 1999 was proposed to be unearthed in 2049. GRIMSBY SECONDARY SCHOOL “I always thought of the high school as the heart of our community along with our churches and other schools,” said Carol Mazur, a volunteer at the Grimsby Historical Society Archives. “It’s really important for young people to be connected to their community and to have experiences within that community. We are losing a part of our heritage with the closing of GSS.” Margaret Chase Gibson’s 1999 book ‘The Life and Times of Grimsby High School’ should be required reading for all local students. A former teacher at GSS, and avid historian, Gibson’s book chronicles a century of education, political and social change in the community. From her book: “The first arrivals on the Forty had to direct every effort toward daily living. Yet as early as 1794, the adherents of the Church of England had constructed a log building for composite church gathering place and school – eloquent evidence that their interests lay beyond mere survival.” “Common schooling in the first half of the 19th century was a ‘curious jumble’ of public and private, of fee-paying and tax-assisted, of generally unqualified teachers – ‘a drop in and out’ – affair dependent upon the seasons and the need for the child’s labour.” In 1906 a combined elementary and high school for students in the Grimsby area was built on Livingston Avenue. When it became overcrowded, land was 20 clubwest.ca | July/August 2019
GSS circa 1925. Photo courtesy Grimsby Historical Society Archives. BEAMSVILLE DISTRICT purchased for a new building. SECONDARY SCHOOL From The Life and Times: “The high school In 1912 the Board Education of Beamsville had barely settled into its new quarters, when was searching for a space to build a ‘four-room ‘the Imperial Link’ that Canadian school texts high school.’ had fostered for a century was tested by the Information provided by the Friends of outbreak of the European War of 1914….. Lincoln’s History Archives, notes three sites Boys in the senior year of high school were were offered including Smith/Prudhomme site granted their departmental exams without on east King Street.; Armstrong site (Crescent writing, on condition that they work on farms or enlist. Girls were recruited as Farmerettes to Ave. subdivision); and the Fleming site on the east side of North Street, opposite May Street. help in the fruit harvest.” By December 1915, the members of the May 20, 1926, 200 students entered the board could not come to a decision, a plebinewly built Grimsby High School on Bolton scite was ordered – the taxpayers picked the Avenue. The building comprised an auditorium that seated 450, a basement, gym, one lab, Fleming site by a vote of 199-25. Three and a half acres of open land were purchased from two business classrooms, an art room and five other classrooms. There were six staff members Aubrey Dewitt Fleming on the east side of the plus a teaching principal in the beginning, and end of May Street and North Street. Tenders were let with an estimated $25,500 in 1916. music instruction did not begin at the school The controversy around the new high school until three years later, in 1929. By 1955, the student population had grown stirred interest beyond Beamsville. The Thorold Post editor commented, “Beamsville Board to 445 so an expansion was completed which of Education has at last advertised for tenders added six more classrooms and another lab. In for a new high school. If the contractor moves 1957 Phase 2 of the expansion was completed as fast as the village, all the babies born this with two more classrooms, another washroom year are quite sure to find the school ready for and a locker room added. them when they pass the entrance exams.” A vocational wing was added between 1961 Plans were drawn by W.W. LaChance of and 1964. Another gym, a Home Economics room, Industrial Arts shops and a new cafeteria Grimsby Beach. He felt that every high school building ought to contain laboratories for sciwere built, plus two staff rooms, seven classences, rooms for manual training, drawing, art, rooms, another lab, and a music room. library, office and especially an assembly hall The last addition to the building was completed in 1967. A large wing was added at the in addition to ordinary class rooms. Very few high schools offered such services in 1915. east end of the school that included the new library.
Continued From Page 20 Beamsville High School, designed to hold 100 students was built by Lution E. Huntsman, a local contractor. The corner stone of the red brick school with impressive pillars was laid in June 1917 and in September 1918 the students walked to the new high school carrying their books from the old high school on King St. west beside Jacob Beam Public School. This new school was said to have cost $29,600. The official opening was held on 14 February 1919. Thomas Marshall, MPP said, “This is a red-letter day for Beamsville, your splendid building is beyond anything I have seen in any town of this size.” An estimated 1,500 people attended the opening, more people than the 1,000 who lived in Beamsville at that time. The high school consisted of three floors, the gymnasium, agriculture classroom, locker and change rooms and toilets were in the basement (known as the first floor). On the second floor were two classrooms, a museum between them at the back of the building and an assembly Hall at the front
Smithville High School circa 1854. Photo courtesy West Lincoln Historical Society. which was accessed up the front stairs as well as by interior stairs on the north and south ends of the building at the front of the school.
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The third floor contained the principal’s office and library a teachers’ room, a household science room with a pantry, a commercial room with a combined typewriter, work room, lunch room and a combined physical and chemical laboratory science room with tables for experiments and a dark room. But by 1920 there were 175 students. Young men and women returning from the WW I were interested in furthering their education. There was a need for night classes and in 1921 five different classes were offered. In December 1921, additional land was purchased from Walter Claude Tufford and in 1924 a 700-seat community hall was added to the south side of the school at a cost of $90,000. A two-storey addition was built 35 years later on the north side of the original building. Beamsville High School became Beamsville High and Vocational School. Today the school consists of three separate buildings - Wing 1 constructed in 1917 with additions in 1924, 1958 and 1963.
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How Does Your Garden Grow? By Jan-Willem Stulp n the last century, significant effort has gone into eradicating world hunger (or at least putting a serious dent in it). That this has not yet been achieved is a sobering, but real lesson for all of us; our food sources are to be treasured and protected. Of course, there are several ‘forces’ that put pressure on this- on the one hand, we don’t want to ‘change’ the fundamentals, and purists will argue that organic, pesticide-free food is the only way to sustainability. And, based on what we have learned from DDT, and now, the neonicotinoids, it seems there are many unknowns, and there’s certainly a reason for skepticism about GMOs. In Europe, genetically modified organisms are largely banned. However, that’s cold comfort to someone who is faced with food shortages, sometimes critical. Not being able to feed your family has to be one of the most terrifying prospects to contemplate. When an opportunity is made available to help hungry millions, it becomes a daunting decision to say yes or no, even when faced with a possible negative fall-out, down the road. Wheat, for instance, has been modified, and re-modified to the point where it grows an abundance of kernels, on a very short stalk, with a minimum of water, and a high disease-resistance. What’s not to love about that? Well, it’s the unknown that is the problem. Celiac disease and gluten allergies are more and more being attributed to ‘new-world wheat’, and although a direct cause-effect has yet to be established, many people who are allergic in North America, have no symptoms in Europe. And this has many people calling for more stringent measures and controls. We know that to be effective globally, we need to act locally – so can we make an impact here? Well, in short, yes. It’s no secret that at the Grand Oak, here in Vineland, we actively engage with local growers to have the best ingredients, vegetables and fruit we can source. Our berries, asparagus, rhubarb and herbs come from close by, sometimes as close as our own garden. And, speaking as a Chef, there’s something inherently wholesome about that. I’ve always had a bit of a green thumb, and a pretty keen interest in gardening. Invariably, my garden was always too small for everything I crammed into it. Space, obviously, is something that is required for a garden. The gardens our ancestors kept were massive, in order to accommodate
I
all the produce required to see them through the winters, and frankly, Canada has an abundance of land. In the infant days of our country, people came from everywhere for just that; land. Admittedly, much of Canada is not arable, or suited to farming crops. But where we live, in the Golden Horseshoe, not only is the land excellent, the climate is very well suited to growing. In our day and age of subdivisions and condos, kitchen gardens have become a rarity, although in many cities, initiatives are being made to have communal gardens. These have had a significant impact, not only for the fresh vegetables and herbs they provide, but the sense of community they create. My encouragement would be for all of you cooks out there to engage on a personal level. It is so rewarding to have something available when you are cooking! Even in a condo, a few wellthought out planters, or hanging baskets can yield a great variety of herbs, vegetables, and even fruit. Here are some great ideas for your kitchen garden, regardless of what size you have; asparagus, (these are perennial, together with rhubarb, which is also a great addition) strawberries, either in a planter or the ground, beans, which grow tall but don’t need much space, radishes, a quick and fresh crop, peas, beautiful flowers, and a few in a stirfry are awesome, a tomato plant, (I usually get cherry tomatoes; abundant and quick-ripening) a pepper, or hot-pepper plant, and of course, herbs; you can source your own, or purchase a ready-made planter; basil, in a dizzying array of varieties, and mint, ditto; thyme, rosemary, green onions, nasturtiums, (great for in a hanging basket) marjoram (easily my favorite herb to smell), curry plant, perhaps a bay-leaf for those adventurous among you, (will need to come in, in the winter), oregano and chives, (these last two are very invasive; keep them in a pot), various lettuces and flowers also are welcome additions, and rewarding to grow. A single zucchini plant will yield enough for your family! I’ll give you some ideas to help you in choosing your plants, and your garden style. These recipes rely on things from your own garden, (act locally!) but are infinitely variable, and so simple to make. And in a pinch, you can swap things with your neighbours and friends, or purchase at a farmers’ market; at the Grand Oak, local and in season is our expertise! (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.) July/August 2019 | clubwest.ca
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Chef In Residence CUISINE
Strawberry/Rhubarb Gazpacho A cold soup originating in Spain, it consists of vegetables, usually uncooked, in a broth of water, vinegar or wine, and herbs. It’s then thickened with bread crusts, and drizzled with olive oil….(and if all that doesn’t sound totally Mediterranean, I don’t know what does!) Often based on cucumbers or tomatoes, our spin on this soup has been to make it with fruit. In the summer, our customers LOVE our cold soups. We make somewhat traditional gazpacho, as well as berry, cherry, apricot and peach varieties! This particular one is made with strawberries and rhubarb, a bit of vanilla, and honey; it’s delicious! INGREDIENTS • 1 qt strawberries, washed and hulled; • 3 large rhubarb stems, washed
and tipped • 2 Tbsp local honey • 1 Tsp real vanilla • mint (optional) DIRECTIONS The berries this year are really sweet, but the rhubarb negates the need for much acid; for some of the fruit
gazpachos we make, we use lemon juice. In a blender, puree the berries, rhubarb, honey and vanilla, adding the mint at the very end, so it doesn’t disappear. You could strain the seeds out, but I don’t usually do that. Served very cold, this is great on its own, and very chic, for an alfresco dinner.
To make Summer Special, Go West
July 2019 • Concert Series Basia Bulat ~ Thursday, July 4. Juno nominated and shortlisted for the prestigious Polaris Music Prize, Basia Bulat often appears solo in gigantic halls, seducing audiences with her autoharp, stomping feet and mesmerizing vocals. A diverse talent whose work has been adapted for symphonic performances, has also been called upon to pay tribute with song to the legendary likes of Canadian giants such as Leonard Cohen and The Band. Since the release of her debut album in 2007, she has shared stages with artists including Arcade Fire, The National, the Bad Seeds and Daniel Lanois to name only a few. Tickets are $79 per guest + fees + HST. Red Stone Winery, 4245 King St., Beamsville. Phone 905-563-9463 • Muddy Paws Wine Festival – July 6-7. Noon-5 pm. This festival presents a unique opportunity to celebrate excellent wine and food in Niagara – and bring along your best (four-legged) friend. On this weekend, Vineland Estates Winery and Featherstone Estate
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Winery will open their doors to well-behaved dogs on a leash who wish to accompany their owners. New and favourite wines will be available by the glass and renowned chefs will be serving delicious fare all afternoon. There will be a canine theme to the weekend, with special events at each winery and a portion of wine sales will support National Service Dogs. Tickets are $25 (incl HST) and include access to the Festival area at both wineries; one glass of wine and one commemorative glass. Please note: Your ticket will be valid for either Saturday or Sunday, please specify which day you would like to visit when you purchase your ticket. Tickets are available online at www. muddypawswine.com. Featherstone Estate Winery, 3678 Victoria Ave., Vineland. Phone 905-562-1949. • Tacos & Tunes - July 6-7. Join us for Tacos, Wine and Live Music at Fielding Estate Winery all weekend long! Chef Mitchell Lamb from Revalee Brunch Café will be here serving tacos from 12-4:30 pm, accompanied by live acoustic music from Ryan DeFoe. We
will be serving our wine by the glass as well as our Fielding Craft Cider! Here’s what’s on the menu: BBQ Brisket Taco- Smoked Brisket + Sweet and Smokey BBQ + Kale and Cabbage Slaw + Aged White Cheddar + Crispy Fried Onions, Garlic-Lime Chicken Taco- Refried Beans, Pico and a Mango + Avocado salsa, Buffalo Cauliflower Taco (Vegan) - MapleChili Fried Cauliflower + Kale and Cabbage Slaw + Bread and Butter Pickles + Cilantro. $5 per taco or $13 for three! Fielding Estate Winery - 4020 Locust Lane, Beamsville,. Phone 905-563-0668 • A Note For Every Grape – July 7. A delightful summer afternoon featuring wine, food & great music. Join us on the Niagara Excarpment at the award winning Sue-Ann Staff Estate Winery on the family’s 200+ year old estate. Event includes wine and cheese tasting stations, food by N’ata Cosa, National Academy Orchestra Concert. $99 General Admision.Tickets available at: tickets.brottmusic.com or call 905-525-7664.
Chef In Residence CUISINE
Grill Pizza with Herb Pesto & Cherry Tomatoes It’s amazing how many of the alfresco meals originate in the garden. This pizza is easy to make, and it’s baked on the grill! Make the dough a day in advance; it rolls nicer when it’s cool; once the crust is grilled, it needs only a re-heat with the ingredients added. PIZZA DOUGH INGREDIENTS • 7 gr yeast, dry active • 400 ml water, luke warm • pinch of sugar • 80 gr cornmeal • 650 gr all-purpose flour • 12 gr salt • 15 ml olive oil DIRECTIONS In a mixer, combine the yeast, sugar and water, and give a good mix, to dissolve the sugar and get the yeast wet. Allow to begin bubbling, (7 or 8 minutes) and add the other ingredients. Mix for 8 minutes. This dough should be slightly sticky, more flour may be added if you think it’s too wet. Portion into six even-sized portions. Place on a cookie sheet and cover with plastic wrap. Refrigerate. When ready, roll out (I make mine long,
but feel free to make round pizzas) nice and thin, and brush with Olive oil. Just preheat your grill and place the dough on, just long enough to mark it, then carefully flip. Both sides should take 4-5 min in total. You can hold these for a couple of days in the fridge. PESTO With allergies what they are, we tend to use fewer nuts and work more with seeds; this pesto is based on sunflower seeds, and herbs, and is dairyfree. You’ll notice that the price of the seeds is also significantly more approachable. INGREDIENTS • 2 cups basil leaves • parsley, a handful, leaves only (stems are bitter) • 2 cloves of garlic, peeled
• 1-1/2 cups toasted sunflower seeds • 1 tsp lemon juice • olive oil • Salt, pepper to taste DIRECTIONS Pulse the herbs in a food processor, and add the garlic, and sunflower seeds; pulse to a coarse texture; add the lemon juice and turn processor on, drizzling in oil until it’s at the consistency you like. Adjust seasoning, and then spread this on the crust; add cherry tomatoes, fresh basil, cheese, whatever you like; all this can be pre-done, with you just finishing it on the (low-temp) grill in about 6 or 7 minutes! And, for what it’s worth, you might just eat this at the barbecue, while you’re finishing the next ones…
To make Summer Special, Go West
Continued From Page 26 • Sparkling Super Series – Aug. 10-11 from
Noon-5 pm. Your Sparkling Wine Super Series Passport allows you access to six premium wineries and a gourmet food and sparkling wine offering at each. At Featherstone, enjoy our 2012 Cuvée Joy blanc de blanc, made in the traditional methode champenoise of Champagne, paired with fresh oysters on the half shell & assorted sauces. At Flat Rock Cellars: 2010 Riddled, paired with cured trout on fennel cracker with citrus cream. At Vineland Esatates Wienry: 2015 Sparkling Pinot Meunier, paired with a mini cheese board of 2018 National Champions At RedStone Winery: 2016 Rosé Sparkling, paired with Strawberry Gazpacho with black pepper and basil. At Tawse Winery: 2015 Limestone Ridge Sparkling Riesling, paired with chicken liver mousse with crispy crostini. At Malivore Wine: Bisous Brut NV, paired with lobster salad on a profiterole with smoked mayon-
naise. Passports are $35 pp (+hst) and includes tastings & pairings at all 6 participating wineries: Vineland Estates, Flat Rock Cellars, Malivoire Wine, Red Stone, Tawse Winery, and yours truly…Featherstone. To purchase tickets, call the winery (905-562-1949) • Movie Under the Stars - Aug. 17, 6-10 pm. Reserve your seat to attend this evening of elegant wine and summer entertainment. The evening begins with a reception then dinner, paired expertly with Foreign Affair wines. At sun-set, the movie (film to be determined) begins! Bring your own lawn chair and we will do the rest! $75pp (Includes HST) The Foreign Affair Winery, 4890 Victoria Ave N., Vineland Station. Phone 905-562-9898 • Concert Series - Terra Lightfoot ~ Thurs, Aug. 22. Probably best known for her bluesyrock power ballads, Hamilton native SingerSongwriter Terra Lightfoot can do it all. A powerful vocalist whose multi-octave range is oft compared to Dusty Springfield is also a
guitar virtuoso whose style fuses expert picking and catchy melodic arrangements. Lightfoot has shared international stages with iconic musician Emmylou Harris, Ron Sexsmith, Gordon Lightfoot, Sloan, Arkells, and Daniel Lanois to name just a few. Terra released her latest studio album New Mistakes in September of 2017. Tickets are $79 per guest + fees + HST. Red Stone Winery, 4245 King St., Beamsville. Phone 905-563-9463 • Street Eats” Summer Supper Series – Ghee Spot – Friday, Aug. 30, 5:30-7:30 pm. Enjoy a super casual alfresco dining experience as we explore the street foods of India. Join Chef Tarrah for an interactive evening of her take on India’s popular street eats using the best local ingredients. Unpretentious fare, prepared with care and enjoyed with friends and like minded culinary adventurers. Dishes will be shared family style. All events will be held outdoors in the garden, weather July/August 2019 | clubwest.ca
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Chef In Residence CUISINE
Herb-Crusted Chicken Parmesan Chicken parmesan is universally liked, even most kids like this! The challenge is to add fresh herbs to this dish, although the sauce was liberally laced with thyme and basil. I rarely use processed products, but in this case, I did resort to using panko, a Japanese, wonderfully crisp breading crumb. There are several reasons why we at the Grand Oak rarely bread anything; a) we serve healthy food; b)it’s very labour intensive c) I dislike deepfrying. Having said that, though, a couple of little changes can make a huge difference. First off, I do not use flour or egg; simply brushing the chicken with 35 per cent cream, herbs and then panko, gives a beautiful crust, with no burnt herbs: they’re under the crust, our little surprise! INGREDIENTS • 2 boneless skinless chicken breasts, sliced in half, lengthwise • 1 tbsp 35 per cent cream
• 1 cup panko crumbs • herbs (I used thyme, parsley, savoury and oregano) chopped fine • 1 tbsp parmesan cheese, grated • salt and pepper to taste • oil for panfrying, (I used sunflower oil) DIRECTIONS Lots of people advocate pounding the chicken, ostensibly for an even thickness. I feel it’s more so that the piece looks bigger and cooks faster. I’m a big fan of under-processing, where possible. Here, I simply slice the breast in half, so
I have two pieces of 1/2 the thickness. Season lightly with salt and pepper, and brush these with the 35 per cent cream. Sprinkle with herbs, and then coat in panko. In a non-stick frying pan, put about 1/4 “ of oil, and allow to heat, over medium heat, until it shimmers. Carefully lower the chicken into the pan, and panfry until golden, 4-5 minutes, turn and do the other side. Allow to cool slightly, then top with parmesan, and sauce; finish in an oven until heated through, about eight minutes. Serve immediately. Bon Appetit!
To make Summer Special, Go West
Continued From Page 27
permitting. Rain contingencies are in place so this is a rain or shine event. Recipes will be provided for the dishes enjoyed. A welcome beverage is included. Additional wine and beer may be purchased for your enjoyment. Please let us know about your dietary needs at time of booking to ensure we can accommodate them. Please note that tickets are non-refundable. $95pp plus gratuity and HST. Beverages are purchased separately. Limited to 24 attendees. The Good Earth, 4556 Lincoln Avenue, Beamsville. Phone 905-563-6333 Multi-Date Events • A Weekly Summer Event - Sundays in July & August, 11am-3 pm. Remember to bring cash! Dillon’s is pleased to present our Sunday Brunch series again this summer. We are excited to welcome Revalee Brunch Cafe as our Sunday Brunch partner for the 2019 season. Event Dates: July 7, July 28, August 11th, Aug.18. Note that dates are subject to change and are weather dependent. Dillon’s Distillers, 4833 Tufford Rd., Beamsville. Phone 905-
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563-4833. • Summer Garden Dining - Sue-Ann Staff Estate Winery is delighted to announce our onsite 2019 Summer Garden Dining Partner, N’ata Cosa of St. Catharines, Ontario. Lead by the talented Cristoforo Calabrese, N’ata Cosa represents the same values and traditions as Sue-Ann Staff Estate Winery: commitment to quality products, great customer experiences and international accreditation, all with a nod to tradition. Discover delicious culinary creations Fridays thru Sundays starting June 7 to Sept. 22 from 11 am-3 pm. Relax in the ambiance of the family’s 200 year-old farm setting. Sue-Ann Staff Estate Winery, 3210 Staff Avenue, Jordan. Phone 905-562-1719. • Terroir Tasting - Daily, 10 am-5 pm. Experience four of our very limited Terroir Series wines in appropriate stemware at our tasting bar. One of our tasting associates will be on hand to share with you, as much or as little (you choose), about our wine and our winemaking style. One tasting fee is waived with each purchase of three bottles. Hidden Bench is a small lot estate winery and our tasting area
is equally intimate. To make a reservation call us at 905-563-8700 ext. 24. Hidden Bench Estate Winery, 4152 Locust Lane, Beamsville. • Music Series On The Rock - Flat Rock Cellars. Join us Saturdays on the Green Roof at the winery.We’ll have wine, beer, snacks and live music. July 6 – Joe Sacco. July 13 – Dubble Trubble. July 20 – Wilson Hadfield. July 27 – Katey Gatta. Aug. 3 – Dually Noted Jazz Trio. Aug. 10 – Laural and Hulley. Aug. 17 Dubble Trubble. Aug. 24 – Wilson Hadfield. Aug. 31 – Katey Gatta. Flat Rock Cellars, 2727 Seventh Ave., Lincoln. Phone 905-562-8994. • Flights and Bites – Daily between 11:00 and 5:30. Whether it’s with engaging conversation or a yummy culinary experience, each Cave Spring tasting is, fundamentally, a pairing. Enhance the experience with a locally sourced charcuterie plate. Artisan meats and cheeses from Niagara Food Specialties are accompanied by savoury nibbles and crunchy crostini from our friends at de la terre Bakery. Cost: $8-$15 + hst. Cave Spring Cellars, 3836 Main Street, Jordan. Phone: 905-562-3581 ext. 302.
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Natural Light Patio Covers from VanAm Construction
A
ll year round we crave the warmth of the sun, and then by about this time each summer, we’re working hard to avoid its harmful effects. That’s particularly true in our backyards, where too much direct sunlight can transform an idyllic oasis into a spot too hot to enjoy at certain parts of the day. Every solution has its challenges, from umbrellas that blow away during storms to awnings that cast a permanent shadow and have to be taken down each fall. The ideal solution is a Natural Light Patio Cover, available from VanAm Construction. Seemingly magic, the covers block all U.V. rays and 75 per cent of infrared rays, while letting through most of the light. The result is a cool setting that is still filled with natural light. Because there are no U.V. rays, it’s impossible to get a sunburn sitting under the cover. And the air under the cover is cool because so much of the infrared heat is filtered out. All that’s left to enjoy is the sunlight – the perfect solution for any backyard. Natural Light Patio Covers use Acrylite panels, made from 100% acrylic guaranteed not to fade or discolour for 30 years. They can be configured to work in any setting, attached to homes to cover decks and patios, or built as stand-alone covers detached from the house. They are permanent structures that stay in place year-round. Homeowners have two primary choices – aluminum or wood. Aluminum structures come in white, sandalwood or brown. Each order is custom-made to fit perfectly with an existing deck or patio. The other option reflects VanAm’s expertise as a homebuilder and renovation contractor. “We also offer the covers built into beautiful Timberlite pergolas,”
“Seemingly magic,
the covers block all U.V. rays and 75 per cent of infrared rays, while letting through most of the light. The result is a cool setting that is still filled with natural light.
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says Ken Blokker, director of sales. They are made with Douglas Fir timbers and can be stained in a variety of colours to suit any backyard décor. “The timbers are really very beautiful, and the Natural Light Cover transforms the pergola into the perfect place to relax all summer long.” VanAm Construction has a sterling reputation across Southern Ontario for building homes and doing renovations and backyard projects of all kinds. Owner Dave Vanamerongen is based in Grimsby. The company services customers across Southwestern Ontario. “I’ve been installing Natural Light Patio Covers for many years for customers in and around London,” Blokker says. “Now that I’ve teamed up with VanAm, I can offer a wider selection of solutions for every backyard set-up.” In addition to the 30-year warranty on the Acrylite panels, there is a lifetime guarantee on the structures themselves, along with a one-year
labour warranty. “People really can’t believe it until they’re standing under the cover, looking up at the blue sky but not feeling the heat of the sun on their skin,” Blokker says. “By filtering the sunshine, we give people the best of the sun without any of the downside. It transforms backyards.” There’s plenty of time to get a Natural Light Patio Cover installed this year. There’s a turnaround time of only two or three weeks for aluminum structures, and a little bit longer for Timberlite options. Van Am does installations all year round.
Dealer for
n For more information contact
Ken Blokker 905-517-0461 www.vanamconstruction.com
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