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to pure green
©2011 Bess Callard
Don’t miss an issue! puregreenmag.com/subscribe
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16 open house
46 at home
64 organic kitchen
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vol. 1/issue 7 winter 2011
Eco events across the country
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The edited choice for chic entertaining
PRACTICALLY ECO Ideas for being a green host
Stylish selections for his and hers
Chic, non-toxic nail polish
Winter drink cozies
Yvette van Bovenâ€™s Hand Made
A closer look at how we recycle paper
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in the bag
editor's note As I sit down to write this, I’m having trouble keeping my excitement in check. This issue is full of joy; I am proud beyond measure of the Pure Green team and I feel incomparably lucky to have such wonderful people to work alongside. And for the first time, you will be reading these words in print, on gorgeous, uncoated, 100 percent post-consumer recycled paper. So whether we arrived in your mailbox or you picked up a copy at a local shop, I hope you’ll pull up a chair, pick a quiet moment, and just… enjoy. When creating this issue, we were inspired by our love of good food, a good laugh, and the joy of being seated comfortably around a harvest table with family and friends. If you love throwing a party as much as we do, get started with this issue’s Practically Eco column on page 24. Follow that with An Open House (page 16), where you’ll find expert styling advice from Susan and William Brinson; they show you how to flawlessly incorporate vintage elements into your parties. The menu is perhaps the most important element to a great dinner party, and we’ve equipped you with a mouth-watering, five-course meal in the Organic Kitchen (page 64). Jonathan helps you create dishes that will not only delight your guests but that are also easy to prepare ahead—so you can enjoy the fun when your guests are there. Share a good glass of biodynamic wine with friends, or at least learn more about a winery that uses biodynamic methods in our Destination feature on page 82.
Photo: Erin Monett
What others are saying about Pure Green Magazine: "Pure Green Magazine is a standout in a sea of webbased titles for the quality of its photography and its keen ability to combine substantive content with beautiful images." - Apartment Therapy, New York One of my favourite online magazines. Seriously, I love this magazine. - @layersandlayers How gorgeous was your last issue!! Can't wait for it to be in print... and for us to stock it?! - @sewlounge Issue 6 is great, made the cilantro pork loin over the weekend. A fantastic find! - @fforchwen
Before you dive into this inaugural issue, I just want to take a moment to say thank you. Your support of the magazine means more than you’ll ever know. As an independent publication, we face many challenges and daunting tasks, but nothing compares to the reward of sharing it with you. I ask that you help us as we forge ahead by introducing the magazine to your family and friends. Subscribers make a big difference in the delicate business of operating a magazine; they help us manage costs and bring you new, fabulous issues every quarter. Your trust and investment in the future of this magazine and in an independent publication have created something truly special. If reading the pages of Pure Green inspires you, I’d love for you to get involved! If you think your home, project, or business is a perfect fit for the magazine, we’d love to hear more. The diversity that comes from community is part of creating a dynamic experience, both for readers and for us at the magazine. So don’t be shy, drop us a line!
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PURE GREEN MAGAZINE VOL. 1/ISSUE 7 EDITOR-IN-CHIEF CELINE MACKAY @puregreenmag
DESIGN DIRECTOR ANILE PRAKASH @anile
DIRECTOR OF PHOTOGRAPHY ERIN MONETT @everimages
STYLE DIRECTOR MICHELLE CARANGI @holleyandgill
FOOD EDITOR JONATHAN MACKAY @puregreenkitchn
ILLUSTRATOR BESS CALLARD @besscallard
WRITERS CHARLES NOCK @charlesnock, JESSE & MELANIE SENKO @crackersblog, SAPNA CHHITTA @sapnachhitta COPY EDITOR ERICA MIDKIFF @dearingford
CONTRIBUTING WRITERS Doug & Sharon Monett, Lesley Stenning, Lindsay Smith, Susan Brinson
COVER, INSIDE COVER & PAGE 5 PHOTOGRAPHS by ERIN MONETT
CONTRIBUTING PHOTOGRAPHERS William Brinson, Doug & Sharon Monett, Christian Mouzard
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THANKS TO Rachel Riordan, Cherie Federau, Benziger Winery, Jennifer Hill, Gus Terziano, Phil & Catherine Montgomery
PURE GREEN MAGAZINE is published quarterly by Pure Green Media Incorporated, 8 Crescent Road, Unit B2, Huntsville, Ontario. Printed in Canada on FSC Certified, 100% Post-Consumer recycled, chlorine-free paper, manufactured in Canada, using vegetable based ink. All content produced in this magazine is ÂŠ Pure Green Magazine, 2011. Reproduction in whole or in part without written permission is strictly prohibited.
CONTACT US email@example.com SUBMISSIONS firstname.lastname@example.org ADVERTISE email@example.com SUBSCRIBE firstname.lastname@example.org STOCK THE MAGAZINE email@example.com ISSN 1927-5676 (Print) ISSN 1927-5684 (Online)
JESSE & MELANIE SENKO In this issue of Pure Green, regular columnists Jesse and Melanie Senko walk us through creating apple cider (page 58), making use of less-than-perfect apples and creating something delightful in the process. “Opening our first bottle of hard cider, probably around the holidays, will be an exciting event, and it will be the first of many we open to get us through the cold days ahead.” The couple lives and raises their three children in rural Ontario. Follow them at homemadecrackers.blogspot.com; @crackersblog
LESLEY STENNING Lesley is our regular events coordinator in Vancouver; she keeps her ear to the ground and updates us on fun events in her native city. Leslie owns and operates Smidgebox Design, where she sells her handmade creations. “My mom taught me to sew as a child, and it has been an on-off love affair ever since. My first child was born six years ago and I renewed my interest in the craft and haven’t looked back since.” You can see her work at etsy.com/shop/smidgebox; @smidgeboxdesign
CHARLES NOCK Charles spent his youth romping around the forests of Bolton, Ontario. Early activities included experimenting with the effects of gravity on an object on a sled, and exploring how to dam a small creek. He went on to study Biology and Forest Ecology at U of T, and then earned a PhD studying tropical forests while based in Vienna, Austria. Charles is currently a post-doc at UQAM. In this issue’s installation of Eco-Logical, Charles celebrates Pure Green’s inaugural print issue with a piece on the ins and outs of recycled paper. You can find him at charlesnock.ca; @charlesnock
SAPNA CHHITTA Sapna created this issue’s feature DIY, “Winter Drink Cozies,” on page 41. When Sapna isn’t busy stitching and creating, she operates Field and Gather, a small business that focuses on handmade and vintage goods. Her wares can be found at Tabula Rasa in Toronto. She resides with her family in Toronto, Ontario. Find out more at successisastateofmind.tumblr.com; @sapnachhitta
LINDSAY SMITH Lindsay is a writer at a Montreal ad agency by day and professional shenaniganer by night. When she’s not writing witty headlines to sell computers or cars or circus shows, she’s filling up the pages of two blogs. Because two blogs is the new one blog. Everyone knows that. She writes about funny things and pretty things. Mostly fancy manicures. She owns more nail polish than she cares to admit, and lives with her cat, Henry. Find her at sometimesicing.com and sometimesfancy.com; @sometimesicing
DOUG & SHARON MONETT Doug and Sharon’s favourite pastime is to see the world. When we received their submission for our Destination feature (page 82), we couldn’t resist their honest account of exploring the biodynamic winemaking practices at Benziger Winery in Sonoma Valley, California. Living green is often about discovery that sparks a desire to do things differently. When not in a car, plane, or train, the couple resides in Toronto, Ontario.
WILLIAM & SUSAN BRINSON “Think about buying vintage or using what you already have.” A quick word of entertaining advice from Susan and William Brinson, who created “An Open House” on page 16. Together the husbandand-wife team operates House of Brinson, a popular photography blog with a penchant for good food. For “An Open House,” Susan shares her advice for hosting a casual party, offering secrets for incorporating vintage finds (as well as a few tasty treats!), all brought to vivid life on the pages of Pure Green by photographer William. The couple resides in New York City. You can follow them at houseofbrinson.com; @studiobrinson
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DISHING IT UP
Serve up more than dinner with this eclectic collection of plates PRODUCED by MICHELLE CARANGI | ILLUSTRATED by BESS CALLARD
CLOCKWISE FROM LEFT: Hand Built Porcelain Crochet Doily Round Dish, $42, Raquel Masri - Porcelain Home Decor and Tableware. Siirtolapuutarha plate, $34, Marimekko Vancouver. Hungry Dinner Plate Confetti by Tse & Tse, $49 USD, Horne. Rehabilitated Dinner Plate, $60, Sarah Cihat. Dinner Plate by Areaware, $130 USD (set of 4), econsciousmarket.com. Pink and Gray Plate, $78, Emily Schroeder Studios.
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CLOCKWISE FROM TOP LEFT: Dinner Plate by Areaware, $130 USD (set of 4), econsciousmarket.com. Round Lace Imprint Jewelry Plate S Dish, $30, And O Design. Quirky Polka Dot Dish Set Blue and White Japanese Ironstone, $40, Gallivanting Girls. Blue Fluted Mega Dinner Plate by Royal Copenhagen, $115 USD, Hor ne. Large Upcycled Vintage Butterfly Plate, $60, Night Owl. Under Blue Skies (price not available), Caroline Slotte.
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AN OPEN HOUSE A guide to a relaxed holiday brunch featuring some of our favourite recipes and vintage pieces TEXT & PHOTOGRAPHS by SUSAN & WILLIAM BRINSON
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PHOTOGRAPHS by ERIN MONETT INTERVIEWED by CELINE MACKAY
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“I absolutely feel that vintage has an air of and intrigue.”
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Stepping into Cherie’s studio for the first time was a little like falling down the rabbit hole, only this version of wonderland was filled with dresses! Racks and racks of dresses, packed so tightly we had to “swim” between them. It wasn’t until after the shoot that the experience began to sink in and I knew I had to know more. Enter books, research and the beginnings of my own exploration to find my ‘vintage style’. In a rare glimpse behind the scenes of Shrimpton Couture, Cherie introduces us to yesteryear’s high fashion. And its a darn good read. Cherie, based on our conversations, what you do is less like work and more like a love affair. How did you become so interested in vintage clothing? When did it all begin for you? I have never had anyone describe it like that but in many ways you are right! I do love what I do. I sometimes think the marker for knowing that you have found what you love is to think about what you would do if someone suddenly handed you a million dollars in cash – me I would just go on a tremendous vintage shopping spree and expand on what I already do! I guess that makes me addicted. I started as a young girl growing up in a small Canadian Northern town where the only access to fashion was my precious monthly Vogue. I was the only girl I knew who read it and certainly the only one who was trying to emulate the looks I saw there. I turned to thrift shops and raiding the closets of just about anyone who would let me. I quickly learned that vintage garments had the look and quality that I was after. I think I am a natural born fabric and stitching snob – it’s a gift! How did that love grow to become Shrimpton Couture? And I have to ask: what is the significance of the name Shrimpton? Was it the model Jean Shrimpton? For the longest time I just collected, and like anyone with a passion, I devoured everything I could find on who made the clothing and what their influence has been. I began collecting for me and things I could wear, and learned the hard way—by lots of trial and error—how to distinguish the good stuff from the bad. I made tons of mistakes but it didn’t really matter—if you got something that didn’t work for you, you could send it back into the mix for another girl to grab one day. The switch happens when you start buying stuff that does not fit. And then your girlfriends start borrowing. And then they start asking you to find stuff. Then your type A business side pops its lovely head into the picture and the next thing you know you are in business. That is really how it happened. When I decided to go from a hobby that happened to be generating money and make it official, I needed a name. When I was growing up I used to get teased that I was a little Jean Shrimpton because I wore a lot of ’60s and ’70s garb, and the name stuck—I decided to turn a tease into a positive! What’s a day in the life like for you? It can be so different from day to day! I work with buyers scattered all over the country—in Canada and abroad—so they will send me pictures of items they have sourced. I might go visit a collector to see what they are
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A small, historical home on the main street of a sleepy rural Ontario town undergoes a loving restoration from a family looking for a change of pace.
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It isn’t often that one can say a life-altering decision was made while floating in the Caribbean, rum in hand, dreaming out loud, soaking in sunshine and good vibes. Sure, we can dream—I have had many such conversations only to be crushed by reality moments after stepping off a plane, my phone dinging email alerts after I finally cajole myself into turning it on. And yet, for Rachel and Paul Riordan, (an Illustrator/Entrepreneur and an Art Director/ Associate Creative Director for an advertising firm in Toronto) that casual, dreamy question put forth by Paul—“Hey honey, let’s move to the country”—actually set off a string of events that resulted in the family (three-year-old twins Shep and Georgia and two pets) uprooting and changing gears entirely.
TEXT by CELINE MACKAY PHOTOGRAPHS by ERIN MONETT
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A time to
Gather TEXT by jonathan mackay PHOTOGRAPHS by erin monett
I love entertaining. Nothing gets my creative juices flowing like having a bunch of good folks to cook for. In my world, every social occasion calls for a food pairing. If it’s an after-ski party, maybe it’s chili with fresh crusty bread or baked beans and hot mulled cider; if it’s New Year’s Eve, it’s likely tapas and champagne; if it’s a birthday party, that means a special request; and if it’s a corn roast, well, you get the idea. This issue is all about entertaining, which can be so delectably simple and yet so incredibly complex. My task? Come up with a rad dinner party menu. When I’m planning, there are a number of factors that influence my choices. Normally, I want to know how many to expect, the occasion, likes and dislikes, allergies and intolerances, my budget, and how much time I will have to prepare. But this time it was carte blanche. Of course, the hardest thing for me to make up when it comes to food is…my mind. Uhhh…ok. Fine. Here we go. I knew I wanted complimentary recipes that would each provide a smooth transition into the next course. I knew I wanted something that seemed sophisticated and gourmet at the table but that was truthfully simple and non-complex to prepare, and that was not outrageously expensive. And finally, I knew I wanted seasonally relevant ingredients that would be healthy and flavourful and likely to please most palates. As usual, whenever possible I use good quality, organic, local, and ethical ingredients. Organic ingredients are becoming more widely available and cost-effective due to the growing consumer support of healthier food, which from an environmental perspective is a huge success, and from a chef’s perspective, means better flavour. So here was my process. First, I chose a theme: Southern European. A pinch of France, a dollop of Italy, and a smattering of Greece. Next, I thought of items that would be well balanced, both rich and savoury, satisfying but not too heavy. (Gotta keep everyone lucid for an after-dinner round of Catch Phrase!) Finally, as the cook, I tend to miss the party, so I focused on dishes that that could largely be prepared ahead of time, and then warmed or assembled at the appropriate time. In the following pages you will find a menu that has a bit of table service, a bit of family style, self-serve, and a nice flow to keep everyone engaged at the table. The recipes are simple but require some time and effort, which will earn you the gratitude of your guests. Finally, while it’s a feast fit for kings, there is no higher station than that of a friend. Happy cooking!
the MENU APPETIZER seared duck and baby arugula with smoked cheddar and apple risotto PAUSE concord grape and apple sorbet MAIN COURSE stifado with roasted potatoes DESSERT glazed figs with pistachio marscapone and honey butter tuiles
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At our house, life revolves around DELICIOUS FOOD and GREAT COMPANY. Enjoy the little things, have a good laugh and keep it CASUAL.
the modern table We wanted the table decor to be modern, simple and easy. Simple white plates are classic and provide the perfect backdrop for the food. We used rosemary and thistle as decoration - both are hardy, easy to find and inexpensive.
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Honey Butter Tuiles with Caramelized Figs AND Roasted Pistachio Mascarpone Tuiles 1/2 cup butter, softened to room temperature 1/2 cup runny honey 1 egg 1 tsp. vanilla 1 tsp. baking powder 1 1/2 cups all-purpose flour honey for garnish
Mascarpone 2 cups unsalted pistachios, shelled 475 g. mascarpone cheese Figs 6 fresh figs 1 tbsp. butter 1 tsp. runny honey
Yield: approximately 18 cookies
Preheat oven to 325 degrees.
Remove pistachios from shells, then roll in a folded kitchen towel to remove all the skins.
In a separate bowl, mix flour and baking powder. Mash butter and honey together in a large bowl using a fork or hand blender. Add egg and vanilla and whisk together until combined. Add flour to bowl 1/4 cup at a time, thoroughly mixing into wet ingredients until smooth. Drop mixture by tablespoon onto cookie sheet and squash down flat. Weâ€™re not looking for perfection here; a little rustic will be just the ticket. *Tip: I love my stoneware baking tray. It is naturally nonstick and the clay provides a wonderfully even heat. Bake for 10 minutes, or just until the outer rim of the cookie begins to brown. Remove from oven and turn the oven temperature down to 350 degrees. Using your rolling pin (or a bottle) as a mould, quickly drape the warm cookies over the rounded surface and gently press into a slightly curved shape. Allow to cool and harden.
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Place on a baking pan and roast in the 350 degrees oven for about 7â€“10 minutes. Remove pan from oven and allow nuts to cool slightly, then crush the pistachios (I like a mortar and pestle) leaving 1/3 slightly coarse and the rest fairly fine. Set aside 2 tbsp. of the finest-ground pistachios and stir the rest of the nuts thoroughly into the cheese. Let cheese come to room temperature before serving. Figs Slice figs in half. In a frying pan, melt butter at medium-high temperature and drizzle in the honey. Add fig halves face down and allow to caramelize for about 2 minutes or until they turn a rich copper-brown. Add 1 heaping tbsp. of pistachio mascarpone to each tuile, slightly to one side, and add a pinch of pistachio powder. Place figs on the tuile to the side of the mascarpone and drizzle the entire thing with honey.
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PURE GREEN WORKSHEET Match the environmental benefit to its corresponding image ILLUSTRATED by BESS CALLARD
Pure Green Magazine is printed on 100 percent post consumer recycled paper. Below are the environmental savings* from printing on this recycled paper compared to printing on 100 percent virgin fibre paper.
4. A) 20 trees 1 tennis court
B) 1,102 kg of waste 22 waste containers
C) 32 GJ
149,837 60W light bulbs for one hour
D) 72,781 L of water 208 days of water consumption
E) 2,866 kg CO2 3.
19,168 km driven
F) 9 kg NOx emissions of one truck during 26 days
ANSWERS: Image 1 + A) 20 trees, 1 tennis court, Image 2 + E) 2,866 kg CO2, 19,168 km driven, Image 3 + B) 1,102 kg of waste, 22 waste containers, Image 4 + D) 72,781 L of water, 208 days of water consumption, Image 5 + F) 9 kg NOx, emissions of one truck during 26 days, Image 6 + C) 32 GJ, 149,837 60W light bulbs for one hour
*based on every 2000 copies printed
SOURCE: Cascades Environmental Calculator
NEXT ISSUE: SPRING 2012
The urban farm
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Published on Dec 14, 2011
FULL ISSUE IN PRINT - This is a special web sneak peek. The issue centers on entertaining - during the winter months it's great to gather ro...