Lauren Ash
Actor, TV Host, Musician
Recipes
Sweet Desserts
Purging for the Holidays
Porch Pirates Rallying the Community
Design Trends
Creating a Winter Wonderland Kawarthalicious Kawartha’s Best Sweets & Bakeries
Global Getway Keeping it Canadian
As we say goodbye to another year, we can only hope that the one ahead brings a little less chaos and a lot more calm. One thing we know for certain is that supporting local businesses matters now more than ever. Lakefield, in particular, suffered a terrible blow with the recent fire, and the community would greatly appreciate your support. So take a drive, explore their wonderful shops, and remember—every purchase makes a real difference. And as always, keep those Elbows Up and continue to buy Canadian. Your support goes a long way!
This issue is filled with heartwarming community stories. One story that we have already covered in past years, is the incredible work of my friend Jay Lough Hayes, who curates Santas for Peterborough Seniors. This annual initiative brings gifts—and joy—to seniors in need. Follow the Facebook page to find participating locations with trees and tags. Pick one or two wishes from a senior’s list, wrap your gifts, and return them before December 15th so Santa can make the delivery. It’s a simple act of kindness that will brighten someone’s holiday—and leave you feeling the true spirit of giving.
Your continued support is what makes A Taste of the Kawarthas possible. We don’t just choose our stories with care — we also choose our advertisers based on how well they align with our mission. Please support them, because without them, this magazine wouldn’t exist.
And finally, thank you for your kind messages following the Seventeen Awards ATOTK received in 2025! We are both humbled and proud — it’s a wonderful pat on the back and inspires us to keep pushing forward.
With gratitude,
Karen Irvine - Editor, Videographer, Photographer & Social Media Diva
Margaret Swaine
Author, Travel, Wine, Golf, Spas & Spirits Columnist
Travel & Spirits Editor
Karen Laws
Ontario Dog Trainer
Danielle French
South Pond Home
Lisa Dixon
Chef
Carol Turner Chef
Angela Beal Health & Safety Specialist
Angela Jones Principle Designer
Jennifer Boksman Wine Specialist
Vikki Whitney Gardening
Publisher - Slither Productions Editor - Karen Irvine
Creative Director - Jay Cooper
Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor
Kelli Lovell Real Estate Broker
Jay Cooper Musician, Photographer , Interviewer & Graphics Designer
Advertising Sales - (705) 772-8074 E-mail - atasteofthekawarthas@gmail.com
Karen Irvine, Lauren Ash, HOME Network, Karen Laws, Carol Turner, Angela Beal, Angela Jones, Danielle French, Margaret Swaine
© 2025 by A Taste of the Kawarthas Magazine (ATOTK) is a free publication distributed locally an is supported by our advertisers. A Taste of the Kawarthas Magazine or Slither Productions do not necessarily endorse the views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. All rights reserved. Although some parts of this publication may be reproduced and reprinted, we require that prior permission be obtained in writing.
by Chef Brian Henry Culinary Editor
www.thespiceco.ca
www.chefbrianhenry.com
Owner of The Spice Co.
T here’s “ holiday spirit ,” and then there’s holiday spirits, and frankly only one of them helps me get through December with any semblance my sanity intact. Somewhere between the office potluck you forgot about and the eleventh request to “just bring a small dessert,” you hit a point where you need a snack that carries the same energy you do: a little messy, a little spicy, possibly drunk, and absolutely done with pretending.
Introducing Boozy Chaotic Spicy Nuts—could describe a relative who behaves like an unchecked raccoon or a great holiday snack that can be used for gifting, brought as a side dish to a potluck, used as a topping on sweet potatoes or added to your stuffing recipe. These tasty nuggets are sweet, salty, smoky, spiked, and have zero interest in playing by the rules of respectable holiday baking. They are the spiritual opposite of sugar cookies shaped like mittens with a dash of “oh screw it, it’s the holidays”.
Just imagine roasted nutty buttery pecans spooning with crispy bacon, a shot of bourbon (or rum—dealer’s choice), maple syrup, and a generous sprinkle of Kick Ass Cajun Seasoning because at this point, we’re already mixing flavours like children. The result is a dangerously addictive snack with the chaotic confidence of a bleary eyed someone wrapping gifts at 2 a.m. on Christmas morning while marveling at your life choices.
The recipe is boozy on purpose as the alcohol cooks off, leaving all that smoky bourbon flavour behind, giving the pecans a warm, slow-burn holiday glow. The recipe and flavours might sound a bit chaotic but when it’s the holidays, nothing is too much chaos.
Please note if you have an aversion to or struggle with alcohol, omit the bourbon and replace it with a tbsp. or two of pure vanilla extract.
BOOZY CAJUN BACON PECANS
INGREDIENTS:
3 cups pecan halves
6 slices thick-cut bacon
¼ cup pure maple syrup
METHOD:
2 tbsp brown sugar
3 tbsp bourbon 1 tbsp Kick Ass Cajun Seasoning
½ tsp. kosher salt
Cook bacon at 350°F in a pre-heated oven until its medium, not crisp but browned up and still soft as it will be cooked again later in the recipe. Drain and chop the bacon, set aside and reserve 2 tbsp of the bacon fat. Reduce oven temperature to 300°F.
Separately, in a bowl, combine maple syrup, brown sugar, bourbon, bacon fat, Kick Ass Cajun seasoning and salt, using a wooden spoon stir well until all ingredients are evenly incorporated. Next, dump in the chopped bacon and pecans, stirring mixture until the pecans are evenly coated. Spread the pecan mixture out evenly on a parchment lined baking sheet.
Bake at 300°F for 15–20 minutes, or until the pecans are lightly toasted. You must stir the pecans about the tray occasionally while baking them, so nothing burns including your patience.
Remove pan from oven and allow to cool, again giving them an occasional stirring. Once cooled serve immediately or they can be stored in resealable bags or mason jars and refrigerated within 2 hours.
By Carol Turner Instagram @carolcooks9319
The classic ingredients of a Denver Omelet come together with pasta coated in a rich and savoury old cheddar cheese sauce. Topped with spicy Everything Bagel Panko Bread crumbs. This dish satisfies on the coldest of winter nights! Make extra to freeze and enjoy all winter long. Serves 4-6 people.
INGREDIENTS:
1 cup chopped Spanish or yellow onion
1 cup chopped green pepper
1 cup chopped cooked ham (deli ham is fine)
1 tablespoon olive or avocado oil
8 oz macaroni, cooked according to package directions
3 cups grated old cheddar, white or orange
¼ cup finely grated Parmesan cheese
3 tablespoons butter
3 tablespoons all purpose flour
DIRECTIONS:
1 ½ cups 2% milk
½ cup 18% cream
Salt and pepper to taste
Pinch cayenne pepper (optional)
¾ cup Panko bread crumbs
2 tablespoons melted butter
1 ½ teaspoon spicy Everything Bagel Seasoning (I use The Hub Sauce Co. Pixie Dust)
1. Preheat oven to 375 degrees F and lightly coat ramekins with non-stick spray.
2. Heat olive oil over medium heat and sauté onion and green pepper, stirring frequently, for 12 minutes or until vegetables are tender but not browned. Remove to a medium size bowl, add ham and set aside.
3. In a large pot over medium heat melt butter then add flour and cook until mixture is starting to bubble, stirring constantly.
4. Add milk and cream gradually while continuing to stir until fully combined and beginning to thicken.
5. Add cheddar and Parmesan cheese and stir until cheese has melted and sauce is smooth and creamy. Taste and season with salt and pepper. If you want a bit of a kick, cayenne pepper can be added at this point.
6. Remove from heat and stir in cooked macaroni and vegetable/ham mixture.
7. Combine Panko bread crumbs, melted butter and Everything Bagel Seasoning in a small bowl. Mix well.
8. Divide macaroni mixture between ramekin dishes then evenly top with seasoned bread crumb. 9. Bake for 10-15 minutes, until heated through and bubbling.
Can be prepared ahead of time and refrigerated. If making ahead, add 20 minutes to cook time. Can also be frozen. When cooking from frozen, do not thaw and allow 45 minutes cook time.
For more delicious recipes, follow Carol Turner on Instagram @carolcooks9319
This delicious recipe comes to us from Flavour Network’s Halloween Bakeshop winner Lawrence Vourtzoumis, Pastry Chef, cake artist, owner of Patisserie Lawrence. At the time of printing, the winner of the Holiday Bakeshop show (hosted by Lauren Ash) was yet to be announced. Yields 12 cookies
DRY INGREDIENTS:
2/3 cup Flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
TOPPINGS & MIX-INS
2 tablespoons crushed candy canes
1/2 teaspoon Flaky sea salt
1/2 cup chocolate chips, optional
DIRECTIONS:
1. Mix the dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder & salt
Set aside
2. Melt chocolate & butter
- In a heatproof bowl combine semisweet chocolate & butter.
- Melt over a double boiler OR microwave in 20–30 second intervals, stirring each time.
- Let cool slightly (warm is fine, not hot).
3. Beat the eggs + sugars
- In a large bowl beat together Eggs, Granulated sugar, Brown sugar.
-Beat 2–3 minutes until thickened, pale, and slightly ribbony.
- Mix in Vanilla extract & Peppermint extract.
4. Add the melted chocolate
- Pour the melted chocolate mixture into the egg mixture and whisk until fully combined.
WET INGREDIENTS:
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
CHOCOLATE MIXTURE
• 8 ounces semisweet chocolate
• 1/4 cup unsalted butter, room temperature
5. Add dry ingredients
- Fold the dry ingredients into the wet mixture until just combined - don’t overmix.
- Fold in Chocolate chips (optional).
- The dough will be soft and sticky this is normal.
6. Chill
- Cover and refrigerate the dough for 30 mins
7. Shape
- Preheat oven to 350°F (175°C).
- Line a baking tray with parchment paper
- Scoop dough with an ice cream scooper, leave space in between as they will slightly flatten slightly
8. Bake
- Bake 10–12 minutes until the tops are crackly.
- Edges should be set but centres soft.
- Let cool 5 minutes on the tray before moving.
9. Garnish
Garnish baked cookies with flaky sea salt and crushed candy canes.
Enjoy :)
By
This is the featured dessert at Chemong Lodge’s ‘Pardon My French: Encore!’ Supper Club in October. If you haven’t had a chance to attend a Supper Club, it isn’t just a dinner - it’s an incredible experience and will impress for date night. You will win brownie points! (pun intended!)
INGREDIENTS:
PASTRY
250g pastry flour
115g butter
100g sugar
Pinch salt
1 egg
1 tsp vanilla
DIRECTIONS:
1. Prepare the pastry
FILLING
230 Lindt chocolate
300ml cream
60g sugar
Pinch salt
2 eggs Vanilla GENACHE
90 ml cream
30ml corn syrup
60g Lindt chocolate
30 ml hot water
- In a stand mixer, combine butter (cut in cubes) and sugar till smooth
- Add egg and vanilla
- Sift in flour and salt just mix till combined
- Form a disk with your hands and chill overnight
- Roll out and bake at 350 for 10 min
2. Make the Filling
- In a saucepan, heat the cream, sugar, and salt over medium heat until just simmering.
- Remove from heat and pour the hot cream over the chopped chocolate. Let sit for 1 minute.
- Stir until the chocolate is fully melted and smooth.
- In a small bowl, lightly beat the eggs and vanilla.
- Gradually whisk the eggs into the warm chocolate mixture.
3. Bake the Tart
- Pour the chocolate filling into the pre-baked tart shell.
- Bake at 350F for about 20 minutes, or until the filling is just set but still slightly wobbly in the center.
- Allow to cool completely at room temperature.
4. Prepare the Ganache
- In a small saucepan, bring the cream and corn syrup to a gentle simmer.
- Remove from heat and pour over the chopped chocolate.
- Add in hot water and whisk well.
- Pour over tart and let sit till cooled.
Thanks to Chef Paul for sharing!
Well it’s almost that time, the big guy with the white beard is eating his way to fitting into that big red suit.... what a great job and before you know it that sweet, little, chubby cherub will be shooting his arrows in February. This is a busy time of year and no matter which holiday you celebrate with your loved ones, there is a common theme. Food and drink. The drinking of wine goes back many, many years and so do the scrumptious holiday sweets and treats that accompany this holiday season. Since there are so many traditional desserts, I thought I would touch on the ones that were most popular in my household (as a kid growing up and even now). I do not profess to know how to make these tasty desserts. You see I am an eater not a baker!
However, I do love wine and all it has to offer, so let’s match them up so that each time you have a treat a wonderful wine will make it even better. I am going to start with my favourite sweet and work my way through a list.
Ahhh, the classic Yule Log, I can taste it now, one of my favourites. Whether you make one yourself (if you do you are a genius baker in my eyes) or purchase a store bought one, with its’ classic chocolate ganache, mascarpone whipped cream and sponge cake, the best wine to sip with this is a Sherry. It is a fortified wine and there are many different wonderful styles to choose from. Although most people think Sherry is sweet, most varieties are dry, with notes of nuts and dried fruit making it a great drink to accompany the Yule Log.
Ranking #2 on my ‘I don’t enjoy, but everyone else loves it’ list is Peppermint Bark! It requires a bold wine to stand up to the intensity of peppermint. Your best choice is a Barossa Shiraz. This wine hailing from the Barossa Valley in Australia has distinctive flavours of ripe black fruits like plum and blackberry, often accompanied by notes of dark chocolate, coffee and black pepper. Also a Zinfandel will work with its’ bold jammy character.
Jennifer Boksman
@needfulthings2021 15 Cambridge St S Lindsay 705-878-2001
Last, and the ‘least’ on my list is the traditional cake/doorstop, the heavy brick, the one you re-gift, you know what I mean.. the dreaded Fruit Cake! I like my nanny’s cake part yet despise the fruit. My mom, bless her, picked out all the fruit for me when I was a kid, and only then could I enjoy nanny’s cake and icing. If you don’t re-gift it and actually enjoy it, or those who make it from scratch, I applaud you!! Chardonnay, Riesling, Shiraz and even a Pinot Noir will add to the beautiful flavour profiles of this famous cake.
Next up is Gingerbread, whether it’s individual cookies or a house, Gingerbread with it’s snappy spices that make your tongue tingle with delight, deserves a great wine and believe it or not, because of the spices, many wines go with it. Zinfandel, Pinot Noir, Grenache, Ruby Port, late harvest Riesling, dessert wines like Muscat and Sauternes. I suggest you try them all to see what suits your palate!
Let’s take a look at my 2 least favourite. Some of you are going to think I am nuts, but here we go.
Within a blink of an eye, New Years Eve and Valentines Day will be upon us. Dark chocolate, milk chocolate and white chocolate are the best dessert for these holidays. Dark chocolate requires a Cabernet Sauvignon or a Shiraz, just slightly sweeter to balance the bitterness. Milk chocolate pairs well with Pinot Noir and Merlot, these two wines match the chocolates’ sweetness. White chocolate pairs well with Prosecco as the acidity and bubbles balance the richness!
Well there you have it, my list of holiday treats and wines that accompany them. I wish you and yours all the best! Come see me at my shoppe Needful Things in downtown Lindsay. Until next time, thanks for reading - Jennifer
In the rolling landscape of the Kawarthas, where lakes glint between forested ridges and small towns hum with quiet charm, the sweet scene is as rich and layered as a perfectly laminated pastry. Whether you’re on a lazy cottage-country drive, or pausing in village downtowns, local bakeries, chocolatiers and curious cafés offer more than sugar — they deliver a sense of place, a taste of community.
Centre & Main Chocolate – Warkworth
Drive a little east to Warkworth and you’ll find Centre & Main Chocolate, an artisanal chocolatier turning ethically sourced chocolate into bonbons, bars and sponge toffee. The shop’s approachable tasting mindset — samples offered freely and inventive local flavors — makes it a highlight for chocolate lovers exploring the Kawarthas’ quieter towns. Sampling here feels like an expedition — each bite connects to the land around you.
The Chocolate Rabbit, Peterborough, Lakefield & Bancroft
The Chocolate Rabbit, is a family-run chocolatier serving Swiss-inspired creations, from hand-poured pralines to seasonal gift boxes offers a more classic, sweet indulgence. Their store on Erskine Avenue in Peterborough is the kind of place that lures you in with its warm windows and friendly staff, then wins you over with Swiss-style truffles, creamy fudges, and elegantly boxed pralines. It’s a destination for gifting, or simply treating yourself after a day of exploring the city.
December is here and so are the warm-and-fuzzy moments. From curling-stone mugs to glass teapots, they have the sweetest gifts for the tea lovers, cocoa sippers and cozy-night-in people on your list.
Continued on page 18
Needful Things & Curiosities – Lindsay
Lindsay’s downtown also hides charming curiosities. Needful Things and Curiosities blends a wine shoppe, espresso bar and boutique oddities into one friendly storefront — the sort of place where you can take home a bottle, a caffeinated pick-me-up, and a small, strange treasure all in the same visit. The mood is intimate and curated, perfect for visitors who like their sweets paired with atmosphere.
At the heart of Lindsay, In Lindsay, Kawartha Wholesale Bakery anchors the local scene with a steady stream of bread, buns and pastries that stock farmers’ markets, cafés and home kitchens across the region. Family-run and Canadian-owned, the wholesale bakery has been supplying fresh-baked goods for decades and is a reliable stop for anyone chasing authentic, everyday baking in the Kawarthas.
Chemong Lodge – Bridgenorth
Chemong Lodge offers lakeside hospitality that pairs rustic charm with home-baked comfort. Visitors remember the welcoming atmosphere and the simple pleasures — warm cookies, pie slices, and the calming view of the water — turns into a sweet escape. The Lodge serves a country-gourmet menu inspired by seasonal, local ingredients — and their Sunday brunch in particular is beloved for its spread of freshly baked breads, waffles, pastries, and decadent desserts. Inside, the atmosphere is relaxed and cozy, with a lakeside view that makes any dessert feel like an event.
Kawartha Country Wines - Buckhorn
Kawartha Country Wines brings a unique, flavour-forward twist to the world of sweets, treats, and baking. Known primarily for its handcrafted fruit wines and ciders, the Buckhorn boutique winery also doubles as a destination for gourmet indulgence. Shelves lined with small-batch jams, jellies, dessert sauces, and preserves—each one crafted from locally sourced fruits. These creations elevate everyday baking, adding depth to pastries, glazes, cakes, and breakfast favourites. Whether it’s a dollop of their raspberry chocolate sauce over a warm brownie or a spoonful of wild blueberry jam swirled into muffin batter, Kawartha Country Wines transforms simple home baking into something truly special.
The Chocolate Rabbit, Peterborough, Lakefield & Bancroft
The Chocolate Rabbit, is a family-run chocolatier serving Swiss-inspired creations, from hand-poured pralines to seasonal gift boxes offers a more classic, sweet indulgence. Their store on Erskine Avenue in Peterborough is the kind of place that lures you in with its warm windows and friendly staff, then wins you over with Swiss-style truffles, creamy fudges, and elegantly boxed pralines. It’s a destination for gifting, or simply treating yourself after a day of exploring the city.
The Grape & Wedge – Apsley
In the cottage-country feel of Apsley, The Grape & Wedge brings together a love of local ingredients and community conviviality; think cheese plates that match beautifully with a pastry or a slab of chocolate sourced from regional makers. While its name suggests wine and charcuterie, it’s also a haven for sweet lovers: shelves are stocked with locally made preserves, baked goods, and artisan treats — a perfect place to pick up a jar of jam or a slice of torte to bring back to your cottage. These stops make for easy detours between cottage country excursions.
Whether you’re pulling over for a morning bun, tasting a new bonbon, or buying a boxed collection to bring home, sweets and treats in the Kawarthas taste a little like summer on the lakes — generous, comforting, and made with care. The Kawarthas rewards slow tasting and unhurried, small discoveries that stick with you long after the last bite.
LBy Jay Cooper
auren Ash has built a career on fearlessness, versatility, and laughter. Best known for her breakout role as the hilariously confident Dina Fox on Superstore, the Canadian-born actor, comedian, and writer has become a powerhouse in both comedy and television. From her early days with Second City to her starring turn in the hit series Not Dead Yet, Ash continues to prove that her comedic instincts are as sharp as her dramatic range. Beyond her on-screen success, Lauren is the co-host of the successful podcast True Crimes & Cocktails, host of Halloween Bakeshop & Holiday Bakeshop and is now a bona fide rock star with her hit album, Call Me When You Get This. I covered it all and laughed most of the time!
Jay Cooper (ATOTK): They have no Kings protests in the States, but here we all bow to Queen Ash. (laughs) Lauren Ash (LA): Ah, that’s very kind. That feels like way too much power. But also, I’ll take it. (laughs)
ATOTK: You’re originally from Belleville. In 1983, I was enrolled in the radio broadcasting program at Loyalist College in Belleville. You were starting this whole life thing out at that time.
LA: That is correct. Oh my gosh, that’s too funny. Small world. I love that.
ATOTK: All I ever wanted to be was a rock star growing up. I believe you were of the same mindset?
LA: It was always my dream. Much more so. I also wanted to be an actor, of course, by the time I was about 12, 13, I really wanted to be a rock star, playing in a rock band. Really, my big focus. Ironically, I didn’t go that way. But that’s why it’s so fun to come back around to it now.
ATOTK: Did you play and/or was the family atmosphere a creative environment?
LA: I feel like I was the outlier in terms of music. My
mother is also an actor, and I grew up watching her do community theatre plays, and I was around the Belleville Theatre Guild a lot, as a little kid. But in terms of music, it really came out of nowhere. I was very interested in being in the choir as a little kid and stuff like that. Then I got into more solo vocal music stuff. As I got into high school, I started playing the guitar when I was about 13. I played the bass guitar in my high school band. That was also because I really wanted to go on the school trip to Disney World. I knew if I’d joined the concert band, I could go. Learned bass guitar to do that. Which was great.
ATOTK: My favourite TV show of all time is SCTV, and Second City is a subject I love to hear about from other alumni. So, I reached out to our friend Linda Kash about you, and Linda conveyed this about you.
Continued on page 44
by Danielle French South Pond Home www.southpondfarms.ca
This early November snowfall we experienced in Peterborough got me thinking about the big storms of winter’s past. I was caught off guard by this one, my winter tires still in storage. I had planned to drive into Toronto to visit my daughter, but when I woke up, the air was white with snow and wind. The forecast was snow ending but an oncoming blizzard seemed more likely. I opted out. Highway driving felt both tedious and potentially dangerous. Shawn always says, “That first snowfall of the year” and now Carlyle, my eldest, was saying it to me. Good to pay attention. A found day.
Staying home instead of following through with my plans reminded me of when the girls were babies and a huge snowstorm hit Toronto. Everything shut down for days. The nursery school closed for the week, the streets went unplowed, and we were properly snowed in. Whatever plans anyone had were immediately cancelled. We loved it. The girls were far too young to appreciate a “found day,” but for me it was the best time. It was more than 25 years ago now and I remember those days like yesterday. We followed our own rhythm with no schedule to keep: painting, playing with clay and dolls, reorganizing rooms. It felt like complete freedom, and I’ve never forgotten it.
This cancellation of a lovely luncheon with my daughter, thwarted by snow, made me reflect on how being caught off guard without a tidy Plan B, can land you into something unexpectedly good. As Liv says, “Mom, just make a new Plan A.”
The sudden cold and snow fell over a garden I hadn’t fully tucked in for winter, my rose bush still clinging to its trellis, a few buds frozen in place. Sure, there are chores one can always find to get done, but the found time allowed me to shift gears and focus on the moment. Sometimes we need permission to choose what we want instead of what we feel we should do. Visiting my daughter never feels like a chore, of course, but I made more coffee, flicked on the fire, lit a candle and let the
chores go. In the afternoon, I pulled out ingredients for a stew, made a holiday list, and braved the wind for a walk with the dogs.
Sometimes it’s perfectly fine to pivot and create a new Plan A. There will be another time for an easy, relaxed drive into the city, without the threat of getting stranded on icy roads. Instead, I found myself with a whole day to think about what’s ahead, setting goals for the week, planning, and reading. The change in seasons usually feels more gradual than it has this year. We were spoiled by beautiful warm weather all fall and then abruptly, it’s cold, winter jackets and crampons. Maybe I wanted to shift into winter more gently.
Deep down, I’m a planner. While I adjust to change easily and am not often thrown off course, I like knowing what’s ahead. I am a list maker, a little compulsively I admit. I rewrite yesterday’s list each morning, and revisit whatever didn’t get done. I’m sure this sounds very odd, but I sometimes use a red pencil to mark what is most urgent just to stay on course. The older I get, the more dependent I am on my lists! The list is my guide. It helps me set goals and stay focused. It’s a good thing, for me. As we end this year and look ahead to 2026, setting goals feels like a grounding thing to do. I’m sure there will be another storm on the horizon to free up a day to relax and enjoy and maybe make a list or two. Happy list making and goal setting to all of you and dig into the found days when they unexpectedly come your way.
As winter settles in, it’s the perfect time to transform your living space into a sumptuous retreat that evokes warmth and elegance. Drawing inspiration from timeless design styles, particularly the rich sophistication of Ralph Lauren, here are exquisite decorating ideas that will not only enhance your home for the holidays but also carry a luxurious atmosphere throughout the winter months.
Your foyer sets the scene as soon as guests arrive. Install a grand mirror above a console table. This reflects light and opens up the space, creating an inviting entryway. Decorate it with a statement piece such as a sculptural vase filled with seasonal greenery or elegant branches. Place a plush, textured rug beneath your feet. Opt for warm hues or patterned designs that evoke the richness of winter.
Textiles play a crucial role in creating a sumptuous atmosphere. Invest in high-quality throws and cushions in deep colours like burgundy or navy. Consider mixing fabrics like velvet and wool for added texture. Mix and match patterns and textures: think geometric patterns paired with florals or stripes with solids. This brings visual interest and a luxurious feel. Introduce a faux fur blanket draped over a chair or the edge of your sofa for added comfort and style.
Lighting is essential for creating a warm and luxurious ambience. Replace your standard light fixtures with elegant chandeliers or pendant lights in brass or antique finishes. Use layered lighting: combine table lamps, floor lamps, and wall sconces. Soft, warm bulbs can evoke a sense of luxury and comfort. Add candles of varying heights to create a warm glow. Consider using decorative candle holders made of gold or glass for added glam.
Integrating natural elements brings warmth and life to your decor. Create stunning centre pieces with seasonal greenery such as pine, cedar, or eucalyptus. Mix in some pinecones and decorative berries for colour and texture. Use a large statement bowl or vase in your entryway or dining area to showcase these natural elements, creating a connection with the outdoors. Consider hanging greenery garlands across mantels or door frames to infuse your space with a fresh, earthy scent.
Choosing the right colour palette is vital for reflecting the season’s elegance. Opt for a colour palette that includes deep jewel tones like emerald, sapphire, or amethyst. Pair them with neutrals like cream or taupe for balance. Use bold accent walls painted in these rich colours to create depth and warmth in your living spaces. Incorporate these hues in your decorative accessories for cohesion, from picture frames to vases and throws.
By Angela Jones, Owner & Principal Designer
Designs
“Choosing the right colour palette is vital for reflecting the season’s elegance.”
Transform your bedroom into a winter sanctuary. Invest in high-thread-count sheets and a plush duvet in a rich colour. Layer it with a textured blanket and decorative pillows in complementary shades. Add a bed canopy or a stylish throw over your headboard to create an inviting focal point that exudes luxury. Enhance your lighting with dimmer switches for a soft, relaxing glow at night.
Incorporate art into your winter decor to reflect personal style. Create a gallery wall using a mix of framed art pieces, mirrors, and decorative items. This adds depth and character to the space. Choose artwork that resonates with winter themes or inspires warmth, such as landscapes or abstract pieces in warm colours. Utilize floating shelves to display smaller art or sculptures, creating an artistic vignette.
Your kitchen deserves to shine during the winter months. Update your dinnerware with elegant, classic white plates accented with a pop of colour for the holidays. Layer plates with stylish chargers for a chic look. Create a charming display on open shelves with glass jars filled with nuts, spices, or holiday treats, adding both functionality and flair. Use a plush runner on the dining table, paired with chic place mats that echo the season’s colours.
Never underestimate the power of scent in creating a luxurious atmosphere. Introduce scented candles or diffusers with winter-inspired fragrances like pine, cinnamon, or vanilla. Keep a potpourri bowl filled with dried fruits, spices, and winter florals nearby to enhance the scent experience. Consider making seasonal potpourri or simmers for your stovetop with a blend of citrus peels, herbs, and spices that fill your home with warmth.
Your dining room is where luxurious winter gatherings are made. Create an elongated centrepiece with layers of decorative elements. Use a table runner that reflects your style, paired with wood elements, glamorous gold candlesticks, and seasonal greenery. Layer your table settings with beautiful placemats or chargers, featuring classic white plates accented with colours that complement the season. Finish the look with elegant napkins, silverware, and perhaps a small favour or decorative item at each place setting to delight your guests.
These luxurious touches will not only elevate your home decor but also make winter a season of warmth, comfort, and style. By incorporating these thoughtful ideas, you can create a space that embodies both elegance and a welcoming atmosphere, perfect for hosting family and friends throughout the winter months, and let the festivities begin!
As the snow begins to fall and the aroma of fresh bread and sugar cookies fills the air, there’s nothing quite like the joy of holiday baking. But if your kitchen feels more cramped than cozy, it might be time for a change.
At Kitchens Depot, we believe every great holiday starts in a great kitchen — one that inspires creativity, brings family together, and makes baking those festive treats a true pleasure. From the first whiff of cinnamon rolls on a Sunday morning to the latenight laughter over gingerbread dough, your kitchen is where the season’s sweetest memories are made.
Whether you dream of a classic white shaker kitchen with warm butcher-block counters or a modern space with clean lines and bold accents, Kitchens Depot offers beautiful, solid wood cabinetry that’s built to last — and ready to install before the holidays. Our design experts can help you plan the perfect layout for baking, entertaining, and everything in between.
This winter, treat yourself to more than just sweets and breads from Sticklings Bakery — treat yourself to the kitchen you’ve always wanted.
“Because the best recipes start with the right ingredients — and the perfect kitchen!” Visit our website at KitchensDepot.ca or come see us at our newly renovated Kitchens Depot’s premier 5,000 SQ FT showroom today and explore the ELEVATE Brand Collection.
As the cold weather approaches, I reflect on a burning question that is top of mind for anyone thinking of making a move to Cottage Country. “What restaurants stay open all year long?” Everyone hears that small towns roll up their sidewalks in the Winter and that there’s nowhere to go for a bite. Not true if you’re considering making Bobcaygeon your stomping grounds. The town is active all year long whether you’re looking for dinner out, watching a game on the big screen or joining in on local winter sports and activities. Having personally enjoyed a bite and a beverage at each of these locations I can safely say Bobcaygeon is open for business all year long.
The Bobcaygeon Inn –Royal Moose Grill & Waterfront Patio
The Royal Moose Grill offers hearty comfort food with a view that’s hard to beat. Signature plates include beer-battered fish & chips, AAA burgers, and the house-smoked ribs. This historic 1873 inn blends old-world charm with casual lakeside luxury. It’s where locals gather for lunch, and visitors linger for the sunsets.
Just for the Halibut Taphouse & Grill
A mainstay of the Bobcaygeon food scene, this taphouse specializes in fresh seafood and hand-crafted pub fare. The Maple-Glazed Salmon and Halibut & Chips are local legends, complemented by an impressive list of Ontario craft beers. The perfect balance of refined and relaxed.
Amici Pasta Bar
Amici brings an Italian soul to cottage country. Expect house-made pastas, rich risottos, and woodfired pizzas topped with locally sourced ingredients. Intimate and authentic, Amici is the spot for romantic dinners or special occasions. It feels like a little slice of Tuscany, right in the Kawarthas.
Grāz Restobar
This modern restobar blends global inspiration with local sensibility. Signature dishes like Smoked Meat Poutine, Grilled Octopus, and Steak Frites showcase the kitchen’s creative flair. Lively, eclectic, and family-owned — Grāz is where the energy of a city meets the friendliness of a small town.
Muster Point
Muster Point is owned and operated by couple Danielle Malcolm and Kyle Wolsky. The pair have a wealth of hospitality experience between them. Muster Point offers beautiful artisan sandwiches to go and grazing boards set up at the location of your choice for all your catering needs.
Most homeowners don’t realize how much dust, dirt, and debris can build up inside their home’s air ducts over time. Each time your heating or cooling system runs, it circulates air—and with it, any contaminants that have settled in the ductwork. Over months and years, this buildup can affect indoor air quality, your family’s health, and your energy bills. Regular duct cleaning helps maintain a cleaner, healthier living environment while improving comfort and efficiency.
Clean air ducts can significantly improve indoor air quality. Ducts naturally collect dust, pet dander, pollen, and even mold, all of which are blown into your home when the system operates. Removing these irritants reduces allergy and asthma triggers, helping everyone breathe easier. Duct cleaning also eliminates odors caused by pets, cooking, smoke, or moisture, leaving
your air fresher and cleaner. In older homes, it can even help remove harmful substances such as mold spores, bacteria, and traces of lead dust.
There are also key efficiency and cost benefits. Dust and debris restrict airflow, forcing your HVAC system to work harder to maintain comfortable temperatures. Clean ducts improve air circulation, reducing wear on components like blower motors and coils. This extends the lifespan of your equipment and lowers monthly energy costs.
Finally, scheduling dryer vent cleaning along with duct cleaning prevents dangerous lint buildup— a common cause of household fires. Together, these services create a safer, healthier, and more energy-efficient home for your family.
$499,000
200 East Street Suite 405 Bobcaygeon, Ontario
Kawartha Kelli & Co, Bobcaygeon Real Estate (705) 738-2110
This beautiful waterfront Condo in Bobcaygeon is just steps to Downtown shops and amenities on 11 manicured acres with a private Club House, inground swimming pool, docking on the Trent Severn and more!
Move in ready bungalow features an updated kitchen, fresh paint throughout and easy care laminate flooring. Open concept living/diningroom is filled with natural light and boasts a commanding view of the back patio and gardens. Updated 3 pc. bath is adjacent to the Primary Bedroom and second bedroom/den off the livingroom overlooks the rear patio.
Located in beautiful Bobcaygeon 90 mins. to the GTA, steps to Downtown Bobcaygeon for all of your daily needs. Low maintenance fees and excellent property management company.
Escape the City and enjoy life in a small town surrounded by the Lakes of the Trent Severn!
544 Fortye Dr, Peterborough $899,000
Jo Pillon, Frank Real Estate, Royal LePage (705) 875-4958
Prestigious executive home in desired neighbourhood. This 6+ bedroom, 4 bath home is awaiting a designer touch to bring it to its full potential. Ideal for a large family or extended family. Welcoming foyer with hardwood floor opens to large living room, dining room and bright office or sitting room and convenient powder room. Through the large open kitchen with walkout to deck, is another large main floor family room with gas fireplace. Main floor laundry with entrance to garage and side entrance to lower level. Upstairs are four large bedrooms, main 4 piece bath and primary with walk-in closet and 5 piece ensuite. The lower level with walkout includes a large living room, 4 piece bath, kitchen and dining room and 2 extra bedrooms. Lots of storage throughout, attached double garage. This well constructed brick home is built up high on Fortye Dr., presenting a beautiful panoramic view to the south. Home Inspection available.
DBy Vikki Whitney Griffin’s Greenhouses
ecor and indoor plants for the holiday season are traditionally “merry and bright”, but does bright necessarily mean rich red, vibrant burgundy, and layered jewel tones? No, it can be as simple as crisp white, creamy beige or soft hues of green, even lime green! What seasonal plants can be added to your indoor décor that would be in this popular, soft and simple colour pallet?
Most seasonal plants do have varieties with white blooms or variegated foliage. A favourited option is cyclamen as the white blooms of this beauty are pure white, paper thin and often frilly in texture. They enjoy a cool location in your home; they are not good plants to have if you run a warm home or heat with wood, creating a dry atmosphere. Place them in a bright location that is 10-20 degrees daytime temps and 5 -10 degrees night time temps. Water as needed, never allowing them to sit in excess water. They may seem fussy, but are just specific in their care. Once their care is mastered, cyclamen will bloom for months and, if still doing well, can go outdoors in the cool Spring to become part of your Spring planters with pansies.
Paperwhites are bulbs that are part of the narcissus/daffodil family. They are forcing bulbs that will bloom within 3-4 weeks of being planted in pots in soil or nestled amid decorative pebbles
and a small well of water. With pure white blooms on long stems, Paperwhites are loved by many for their very floral “fragrance”, but disliked by just as many with scent sensitivities for the same reason.
Amaryllis are a classic seasonal plant that amaze. A good quality bulb will slowly send up multiple tall stalks which will separate at the top into numerous buds, each opening, in turn, to a massive, beautiful bloom. White versions of this plant, “Mont Blanc” or “White Amadeus” are especially lovely when they bloom first for the holidays and then again in cold, snowy days of January. Amaryllis bulbs come as naked bulbs for you to plant, pre-spouted potted plants or table top bulbs encased in wax. To hold off planting an amaryllis bulb until after the holidays, produces beautiful blooms in the dreary days of February as bulbs typically require 6-8 weeks to set root, grow and bloom.
A
By Susan Dunkley Owner, Suzi Home Maker
s the holidays approach, there’s no better time to refresh your home and prepare for a season of comfort, joy, and connection. At Suzi Home Maker, we know that a tidy, wellorganized space can make all the difference in reducing holiday stress and creating room for what truly matters — family, laughter, and memories.
Start by decluttering key areas. In the kitchen, toss expired food, duplicate gadgets, and broken appliances. A clean, organized kitchen makes cooking and entertaining a joy. Move to the entryway, where clearing away clutter sets a welcoming tone for guests. Store off-season footwear and coats in labeled bins or vacuum-sealed bags.
If you’re expecting visitors, refresh guest areas by donating unused linens and toiletries, and make space in closets for your guests’ belongings. For clothing, go through winter wear — coats, scarves, and boots — and donate anything that no longer fits or feels right. Don’t forget the kids’
rooms! Encourage children to part with toys they’ve outgrown, teaching them the spirit of giving in the process.
Use simple strategies like the 12-12-12 rule — find 12 items to throw away, 12 to donate, and 12 to put back where they belong. Tackling one area at a time keeps the process manageable and rewarding.
Finally, turn your attention to holiday décor. As you unpack boxes, keep only what brings you joy and discard or donate the rest. Broken ornaments, worn-out garlands, and faded wrapping paper can go. Organize what you keep in clearly labeled bins for next year.
At Suzi Home Maker, we believe a clutter-free home creates space for calm, creativity, and celebration. Let this season be your opportunity to simplify, refresh, and truly enjoy the magic of home.
AFootnote to Freedom is a musical produced by Beau Dixon of Peterborough Ontario. Beau is a multiple award winning playwright, musician, composer and actor, who has worked with many great artists at both Shaw Festival and Stratford Festival. In producing A Footnote to Freedom, Beau had the opportunity to work with his own brother, Lance Dixon, who showed his own true colours as a first time actor and singer!
Lance, a teacher and former pastor, was at first inspired to capture the story of their grandfather, George Richard Dixon, and his role in the historic black battalion of the Great War. On July 9th, 2022, the government of Canada recognized the systemic anti-Black racism and discrimination faced by George and six hundred other black men during and after their service in World War I. Lance’s account of this historic event, and the role his grandfather played, will be published by Dundurn Press in February 2026. In the meantime, Lance and Beau collaborated in adapting the manuscript into a musical play, delivering a layered and powerful presentation of their grandfather’s life and legacy.
By Lisa Dixon
Beau, an award winning playwright and musician, feels that Footnote is a theatre piece that can help educators bring a diverse perspective not only to the meaning of Remembrance Day, but an important addition to the stories we learn through Black History Month. He and Lance would like to present Footnote to schools and community theatres across the country over the next couple of years.
The two men play multiple characters, such as Justin Trudeau, a sailor and ferry porter, their father as the narrating voice in the play, and their grandfather George as the main character. Throughout the play, George confronts many obstacles as he navigates his orphaned life amidst racism and poverty. As creators, Lance and Beau do an excellent job presenting a touching story of their father and grandfather, while also providing a rich and layered perception of life out East for a young black man in the early 1900’s.
Overall, the play depicts Canada’s involvement in the Great War, but also the shameful truth that some were still fighting for equality in our own country. Today, Beau and Lance are fathers themselves, and sensitively address the affects of generational trauma.
What a special tribute to both Blair Dixon and George Dixon. Blair Dixon recently passed away at the age of 89. Stay tuned for future performances in the area, as well as the book version on sale by Dundurn Press this coming February 2026.
Tby Margaret Swaine Columnist and Author www.margaretswaine.com
hanks to Trump it’s time to explore more of Canada for many Canadians, me included. It’s been a number of years since I’ve been to Vancouver and my aunt Deborah’s 97th birthday gave me the perfect impetus. This gorgeous waterfront city offers so much to see, taste, do and experience. Here’s some of my recommendations if you decide to take the trip.
I stayed at the Fairmont Waterfront in a room with sweeping views of the harbour, cruise terminal, Stanley Island and Canada Place with a frame of mountains in the distance. Every morning was a joy as I sat soaking in the scenery and activity that surrounded me, while I sipped my tea. www.fairmont.com/en/hotels/vancouver/fairmont-waterfront.html
Cruise ships came and went daily dispersing tourists by the thousands into the streets below. (The 2025 cruise season ended in late October but not before Vancouver welcome 301 ships and 1.2 millions passengers.) Float planes took off morning to nightfall sharing the harbour waters with sail and row boats. Attendees from the 49th Annual First Nations Elders Gathering, being held in the Vancouver Conference Centre across the street from the hotel, intermingled with the tourists. One day a parade of marching bands in support of Falun Gong filled the streets and every day there was at least a few musicians with boom boxes blaring in the hope that passers by would toss some coins their way.
The Fairmont had bicycles available for their guests to take advantage of the nearby bike path which circled around Stanley Park and far beyond to Spanish Banks Park. I was tempted but chose instead to walk a section of that 28 kilometre
“Every morning was a joy as I sat soaking in the scenery and activity that surrounded me...”
Seaside Greenway, the world’s largest uninterrupted waterfront path. The walkers’ lane was closest to the water and the cyclists got the inside path.
I took a break at Carderos Restaurant by the marina in Coal Harbour to snack on a bowl of mussels with frites. It’s a busy spot with live music everyday, a good bar and great views. Later I joined a group tour of Stanley Park led by Talaysay Campo. Talaysay Tours founded in 2002 is run by Talaysay and her mother Candice who are Sechelt and Squamish Nation members. As we strolled about, she pointed out trees, plants and bushes used by her ancestors for medicines, foods and clothing. She shared stories about Indigenous life in this part of Canada in a most heartfelt and poignant way. www.talaysay.com
Back at the Fairmont, I took part in the hotel’s signature Sip & Shuck experience at ARC restaurant. We sampled oysters from three different bays in PEI and one from Cortes Island in BC along with a glass of bubbly. ARC’s Province to Plate dinner which focuses on seasonal, local and the best of the Pacific Northwest was superb: grilled asparagus, halibut and clams in cider broth and cherry cobbler for dessert, all paired with top BC wines.
Another day I headed to Granville Island to tour the food stalls, try their free samples and buy what tasted good. There were so many great vendors, I came away with bags of goodies from the likes of Hobbs Pickles, Lemon Bar, La Bise Bakery (canales), Bon Macaron, Siegel’s bagels, Bon Mano Bon nuts and Northern Bars. granvilleisland.com/directory
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My aunt lives close to Granville Island and within walking distance to her is Salmon n’ Bannock, Vancouver’s only Indigenous owned and run restaurant. Inez Cook, owner of the bistro, was on hand to explain her First Nations dishes and the Indigenous products she sells on the spot. She also mentioned she just opened a new restaurant in the Vancouver Airport – an eatery I’ll have to check out next time I have a layover there. For my main dish I had smoked sablefish on Haudenosaunee corn polenta, full of flavour and deliciousness. A true joy was my sunset cocktail which came with a wonderful soapberry foam topping. (Soapberry when crushed and whipped foams up like soap – but it doesn’t have a soapy taste – rather it’s tart and fruity with a pleasantly bitter note.)
That taste reminded me of the first Indigenous restaurant I ate at in Canada, the fantastic Liliget Feast House, a Vancouver fine dining spot that opened in 1995 in a space designed by Arthur Erickson. Sadly it was ahead of its time and closed in in 2007 after 12 years. While Ms. Cook’s eatery is not as fancy, it’s as authentic and a nice addition to the city’s dining options. www.salmonandbannock.net
I went to some of my old favourites too. At Miku, located across the street from my hotel, I enjoyed their Waterfront Kaiseki menu paired with special sakes. Miku first introduced Aburi style cuisine to the city in 2008 when they opened on West Hastings Street. Their current location boasts beautiful harbourfront views, a wrap around patio and a full sushi bar. Hawksworth, under celebrated Canadian Chef David Hawksworth, in the Rosewood Hotel Georgia burst on the scene in 2011 to great accolades. I’ve been a long time fan and went for cocktail hour ceviche and bar bites paired with specialty drinks in his elegant lounge.
I also enjoyed some really great cocktails and bar snacks at Lila, a restaurant I learned about through members of Les Dames d’Escoffier BC Chapter that was an Air Canada Best New Restaurant nominee in 2024. Award winning Chef Meeru Dhalwala and restaurateur Shira Blustein have created a modern Indian restaurant with dishes to be shared family style. It’s a fun place to meet a group for happy hour.
I didn’t get to it this trip but Din Tai Fung, a globally renowned Taiwanese restaurant is a newcomer to the city. I ate in one of their spots in Taipei and their soup dumplings were a wow.
As for shopping I always check out the sale rack at Holt Renfrew when in Vancouver and found another good shop nearby called Dyanna Fine Clothing. Not for me but certainly for others is Aritzia which was having their warehouse sale during the time I was in town (August 26 – September 1, in 2025). From my hotel window I could see hundreds of people lining up to wait for the doors to open every morning. Many more joined the line, which stretched as far as I could see, until the doors closed in the evening. This is just a snapshot of what Vancouver offers. I’d happily extend my next visit into a feature film version and I probably could since the US is a no-go zone for me for at least a few more years.
(without losing your mind!)
By Karen Laws
Every year it happens. The decorations go up, routines go out the window, and suddenly your dog forgets how to behave. The holidays are exciting for humans, but often chaotic for pets. Here’s how to survive it without ending up on your trainer’s “what not to do” list.
1. Keep the Structure
When your schedule changes, your dog’s world tilts. Meals get late, walks get skipped, and “just this once” becomes a free-for-all. Keep feeding, walking, and rest times as routine as possible. A quick 10-minute structured leash-walking session before guests arrive can drain enough energy to prevent chaos later.
2. Guest Management 101
Your dog doesn’t need to love everyone. If Uncle Bob insists on forcing affection, set boundaries. Teach your dog a solid “place” cue and create a quiet retreat zone like a crate or calm room so they can escape the chaos and well-intentioned guests like Uncle Bob. This isn’t punishment; it’s peace.
3. Food Hazards Are Everywhere
Chocolate, onions, turkey skin, and Grandma’s gravy boat are not dog snacks. Don’t rely on “they know better.” They don’t. Keep food out of reach and brief your guests: Feed the dog is NOT allowed, no matter how pleading those eyes may seem.
4. Decorations Are Traps
Tinsel, cords, glass ornaments, hooks and ribbons all look like toys to dogs. Anchor trees, unplug cords when unsupervised, and skip toxic plants. Candles are better saved for quiet evenings when tails aren’t flying by.
5. Travel Without Drama
Update ID tags, pack familiar food and bedding, and leash your dog during pit stops. One loose dog in a strange place can ruin Christmas faster than a burnt turkey.
Bottom line: your dog’s calmness depends on your consistency. Don’t trade structure for sentimentality. Keep boundaries clear, routines steady, and expectations realistic. Your dog will handle the holidays better than most humans. If keeping up with all of it seems too overwhelming, consider sending Fido to a boarding kennel for a week or so to allow everyone to get through the holidays without losing their minds.
By Susan Porter Dunkley
This fall, the Porch Pirates once again demonstrated the power of community spirit by collecting over 24,000 pounds of food in support of Kawartha Food Share. The initiative brought together more than 150 volunteers, all working tirelessly to help local families facing food insecurity.
“According to Peterborough Public Health, between 2021 and 2023, nearly 19% of households in Peterborough City and County experienced food insecurity—the highest rate ever recorded in the region. That means almost one in five households have faced uncertainty about whether they could afford enough to eat. Even more concerning, many reported having to skip meals or cut back on food due to rising costs.
The Porch Pirates’ community food drive offers a beacon of hope in challenging times. What started as a simple way to help has grown into a vital local movement—one that proves how much difference a group of caring neighbours can make.
As someone who has proudly supported the Porch Pirates for over five years, I have seen firsthand the impact of their dedication and compassion. Each can collected, each porch visited, represents a shared commitment to making life a little easier for our neighbours.
This year, I was honoured to receive a Pathway of Fame Award for Community Betterment, an acknowledgment I share with the many incredible volunteers who keep local initiatives like the Porch Pirates thriving. Together, we’re helping ensure that fewer families in our community go hungry—and that kindness continues to shine in Peterborough.
Sunny Malik has lived in Peterborough since 2019, but it’s their work with Community Fridge Peterborough that has most clearly defined an impact on the city. What began as a simple idea— creating a space where neighbours could take or leave food freely—has grown into a hyper-local, community-powered project that addresses food insecurity while strengthening neighborhood connections. They are located at 225 Dublin St in Peterborough.
The concept emerged in early 2021, when group member Sam Murphy approached Sunny after seeing similar fridges in other cities responding to rising food insecurity. Inspired by how mutual aid initiatives could make immediate, tangible differences, Sunny and a small group began planning. For months they sought a host location downtown, approaching numerous businesses and organizations. Despite enthusiasm for the idea, liability concerns, limited space, and logistical challenges resulted in a steady stream of ‘No.’ Recognizing that location had become the bottleneck, Sunny chose to place the fridge on their own property—an act that allowed the project to launch and demonstrated their personal commitment to community care.
The first pantry shed was completed in September 2021. A second, larger shed containing a community fridge followed in January 2023, funded through a City of Peterborough community grant and substantial in-kind donations from residents. Since then, Community Fridge Peterborough has operated as a hyper-local resource. Because items can disappear quickly, the fridge primarily serves
people living on the block or in the surrounding neighbourhood—those who pass by multiple times a day and can access food before it’s gone. Sunny and the team are now focused on expansion that remains true to the project’s grassroots nature. A recently awarded Trent Impact Microgrant will help launch an end-of-day food reclamation program, partnering with local restaurants to divert edible food from landfills and redirect it into the fridge. Their goal is to increase the volume and consistency of ready-to-eat items, which are most needed by individuals who lack full kitchen access.
Beyond Peterborough, Sunny is developing a new nonprofit to support Community Fridge groups across Ontario. They hope to build a flexible mentorship model—one that avoids a onesize-fits-all approach and instead respects each community’s unique needs. Ultimately, the vision is simple: empower communities to support each other through small, everyday acts that collectively create lasting change.
ABy Angela Beal HRS Group (705) 749-1259
t HRSGroup, we are thrilled to have been named in the top eleven safety providers in Canada! We were nominated for this prestigious honour and short listed by a panel of judges. The other companies who were short listed were 4S Consulting Services, Canadian Safety Group, HSE Elements, Humanology Partners, Journey to Zero Safety Solutions Inc. Ontario Petroleum Contractors Association, SafeContrator, Safety First Training, VISDPro Inc., and the winner was Canadian Standards Association (CSA Group). Congratulations to all of these deserving partners in safety. It was all very exciting to be included with such an amazing group of people.
Last year we were honoured to have our General Manager, Jay Hennessy, receive an award for the one of the best twenty-five safety professionals in Canada under the age of forty. We all had an amazing time talking to other safety professionals and hearing their stories from various sectors.
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“Four short auditions later, I booked Dina on Superstore ...”
“She’s amazing. I knew she was a star the first time I saw her, and she was just a kid. I just knew beyond a shadow of a doubt, much like Mike Myers, that she had it, that rare quality that you just know this woman is going to be a household name. There was always a special kind of confidence. This is who I am, I’m the real deal. She had that from the start”.
LA: Oh my gosh, this is gonna make me cry. That’s like the kindest, coming from her. That’s so meaningful to me. Oh my gosh. She’s incredible. I mean, that’s just like, so beyond meaningful to me. She’s Second City royalty. The fact that she would say that is like just incredible. That’s truly like bringing tears to my eyes. It’s beautiful. That’s such a lovely thing to hear from someone that you deeply respect.
ATOTK: I’m glad that made your day.
LA: Absolutely did. Without a question. My God. What a gem. She’s the best!
ATOTK: You played in bands and acted, then you received a scholarship to a theatre or acting school. Is that correct?
LA: Yeah, so I was very deeply into the music, I was playing all the coffee houses, I was singing at all the assemblies. Making my schoolmates sit through my eternally long, very emotional songs I wrote on my acoustic guitar. But I was also very interested in acting, and so I got a scholarship. That was a merit scholarship, so I could take it anywhere I wanted to go. It didn’t have to be an acting school. I got it based on extracurricular community service grades. I was a really good student. I had really great marks and I was very involved in the organizing of different events and clubs and teams. I chose to go to George Brown College for the theatre program, which was a highly respected and coveted theatre program at that time. I had an absolutely terrible experience, and I dropped out after about three and a half months. I kind of forwent the rest of the scholarship. Which was crazy based on anybody who knew me. I was my high school valedictorian. I was the best all-around student. The idea that I would drop out of post-secondary school was not something anybody saw coming.
ATOTK: Wow!
LA: The one component that I loved in my time at that theatre school was the improv component. I thought, I’m really good at this. So, I took the subway, I dropped out, and cleaned out my locker. Took the subway down to Second City. I signed up for improv classes, and I was hired 10 months later. I was the youngest woman ever hired to the Second City touring company in Toronto. Mike Myers was the youngest male. It was not a typical path, but a kind of deep schooling through my time at the Second City.
ATOTK: So, was there ever a backup plan involved, like family said, ‘Okay, if this doesn’t work out, you should look at this’, I don’t know, a firefighter, a vet?
LA: I always felt like if I had a backup plan, I might use it. I always kind of had in the back of my mind, if things don’t work out, maybe I’ll go back to school and become a veterinary assistant. So, it’s funny that you bring up vet. But I actually have a funny, weird story about that. (laughs)
My mom won in a silent auction to be a Vet Assistant for a day experience. I was still very young, touring with the Second City at the time. I went that day to be a veterinary assistant for the day experience
and was absolutely not prepared to assist in surgeries, which I did. I remember feeling my body get hot from my toes, like all the way up to my body. Like, am I gonna pass out! It was a full-day experience. I’ll tell you, by lunchtime, I said, thank you all so very much. I’m going to leave now. I’ve seen enough. I called my
mother and I said, Guess what? There’s no backup plan anymore. It’s over. I can’t do that job. (laughs)
ATOTK: (laughs) Oh my God, I just pulled the word ‘Vet‘ out of nowhere.
LA: That’s so funny. What are the chances? I really had to refocus and put all my energy back into the acting choice.
ATOTK: Second City was your home for several years. When did things start shifting into more mainstream projects like network television in Canada?
LA: I toured with the Second City for three years in Toronto. Then I did the main stage in Toronto for two years, and that’s kind of when I started booking, smaller roles on TV and films here. Then I got offered to do the Second City Chicago main stage, which is a huge deal because Canadians don’t typically get asked to do it.
I’m one of four, I believe in history. It was Mike Meyers, John Candy, I and a very talented woman named Lisa Brook. I did that for two years. So yeah, that’s seven years. I basically have a master’s de -
Continued from previous page
“For the first time I felt like I really experienced true heartbreak.”
gree in comedy at this point. (laughs) I came back to Toronto, and I was a lead on a series called Almost Heroes. I did a show called Scare Tactics for two years, but that’s when I started getting the bug, do I go down to LA? I went down to LA and I auditioned for a TV show and got very close to getting it. Didn’t get it. So, I came back home, and then I said, You know what? Forget it. I’m not gonna do LA right now. I’m working enough in television in Canada. I make a decent living. I’m gonna just put down roots. I’m gonna buy a condo in Toronto. I’m gonna stay here. The ink wasn’t even dry on the condo purchase, and of course, I get a phone call, ‘Hey, you remember that TV show you got really close to getting in LA? Well, they wanna see you again.’ I was like, Oh my God, you’ve gotta be kidding me.
I went down and I auditioned, then I booked it. That show was called Super Fun Night, starring Rebel Wilson, who of course, was famous from Bridesmaids and Pitch Perfect. That was what took me down there. It was a Murphy’s law situation. I buy a place in Toronto, I immediately get a gig in LA. Sadly, Super Fun Night only lasted for one season. I then received another script, read it, and went crazy. This is the best pilot I’ve ever read. I finally got the audition. Four short auditions later, I booked Dina on Superstore, which became the show I did for six years. It was on NBC in the States and Netflix around the world, including Canada. That was the big one. You know, it’s funny because when that show was originally airing, we did okay. But when that show went on to Netflix, that was when my life changed.
ATOTK: Personal favorite roles? Maybe something we wouldn’t expect?
LA: Well, what’s interesting is, the Dina character is actually very close to a character that I used to do at Second City. It came out of an improv set, very kind of over-the-top butch, stern character. I think part of what was so fun for me was playing that character, as it really did feel like a full-circle moment because it was a character that I had created out of nothing. To work every day at Universal Studios and get to
earn currency, and to improvise with Mark McKinney every day, I don’t know that anything will ever top that.
ATOTK: When did the Bakeshop opportunities come about?
LA: Well, you know what’s interesting about Bakeshop is I had literally been saying, I really wanna host a baking show. This is what’s so ironic. I put these things out there, and sometimes the universe listens. I love the genre. I’m a genuine fan; my mom and I like to watch those shows together. Just came off two seasons on a show called Not Dead Yet, which was also an amazing, wonderful experience. We had a lovely time, but I was kind of like, it would be nice to host.
I feel it’s something that, for me personally, is natural. It’s something that I felt I would really excel at. I have a very specific set of skills and feel I can use a lot of those skills, hosting one of these kinds of shows.
I had gotten this call that was like, “Hey, there’s this Holiday Bakeshop show and they want you to host in Toronto.” The team asked if maybe I could wear a different costume every episode. I could not be more enthusiastic about that. I’m the person who has eight-foot inflatables on the lawn at Christmas. I love that stuff, and we had the best time.
ATOTK: It’s much better than a Vet Assistant show for you. (laughs)
LA: Never gonna happen! (laughs) I will say that the one challenge of doing Bakeshop was, of course,
eating all the cake. People keep telling me that’s a good problem to have. But when you really think about how much cake it is, it’s a lot of cake. I had to kind of get into a system where I had to eat very specific things at specific times to kind of balance out the sugar and rich intakes that my body was like, Why are you doing this every single day? Why are you eating? 30 to 40 bites of cake in an hour. (laughs) I did get to eat some of the most truly delicious baking. These people are so talented. It’s absolutely crazy. It all made for great TV.
ATOTK: You also have a podcast, True Crimes & Cocktails. Two adult women who like to wear matching shirts while they get buzzed and talk about true crime. Where did this idea come from?
LA: That’s crazy. You know what’s funny is I host the show with my cousin, Christie Oxborrow. It all started in the pandemic. I was doing a different podcast in the early days of the pandemic. I said to her, ‘Hey, we both love Unsolved Mysteries, do you wanna come on my show and just talk about Unsolved Mysteries?’ I talked her into it, and it was the best episode I’d ever done of that other podcast. I said, ‘This is the show. This is the dynamic.’ It’s done very well and we just celebrated our five-year anniversary.
We’ve done hundreds of episodes at this point, and it’s amazing. Christy is absolutely unmatched in terms of her researching skills. It’s so fun to get to do it with her because she’s my cousin by blood, but she’s my sister by life. The fans of that podcast are so supportive.
We calmed down the drinking a bit. We started this in the pandemic when everyone was doing nothing but drinking. (laughs)
ATOTK: Improv queen, actor, and now rockstar. You’re a true triple threat. You’re ‘Queen Ash’ as far as I’m concerned. I haven’t enjoyed a Pop/Punk album this much in years! ‘Call Me When You Get This’. How did this come to be?
LA: Well, it’s interesting. I started pursuing music a couple of years ago. It was my childhood dream, what’s stopping me? So, for my birthday two years ago, I hired a band in LA and we put on a concert of cover songs. I made merch, and I did a fake Rolling Stone cover shoot. I invited all my friends and family and forced them to watch me perform. It was the best night of my life! I’ve always written music, since I was a kid. I’ve just never shared it, since my teens. I’d get home from filming a day on Superstore, and I’d unwind by like getting out my guitar and writing songs. I did that show in 2023, I thought, why don’t I do this? One of the guys in the band is a music producer. So I went into his studio, I was absolutely terrified.
This is the most vulnerable thing I’ve ever done. Put me in a character, put me on a stage, give me a microphone, I feel no fear, but going into a studio with my acoustic guitar to sit five feet from someone and play my emotional feeling songs was very nerve-racking.
We picked one of my songs, and we had a band come in and record it, and we released it. That song was ‘Now I Know’, it charted on Billboard, which was unbelievable.
It really kind of started this whole journey. I kept writing, but I really wanted to write an album. Last summer, 2024, I had been connected with these producers and writers. Aaron Verdonk and Jesse Colburn, Aaron’s from the band Stereos, and Jesse used to play with Avril Lavigne.
We started writing music before I went through a breakup. I called them and I said, ‘Guess what? Buckle in. We’re riding my jagged little pill, it’s let’s go time. We’re gonna dust off that Alanis gem, and we’re gonna use that as info.’ Then I kind of just dove in, and the last song I wrote was in February of this year. It was ‘The Day I Got Over You’ and I said, That’s it. That’s the end of the record.
I’ve been through breakups before, but this was the first time I felt like I really experienced true heartbreak. I remember saying to my friends, I was like God, this is awful. I get it now. This is terrible. There’s no wonder people write songs about this.
I just felt compelled to kind of document it. What I was going through ‘cause it was also kind of a blur, and I wanna remember what this was like.
I really wanted this record to feel as authentic and real and close to me as possible.
I felt like that was a way to amplify the rawness and the vulnerability. Some of those songs are also very playful and tongue-in-cheek, but it was important to me to feel like they were getting an authentic experi-
ence. This isn’t me playing Rockstar. This isn’t me playing heartbroken. The coolest thing I’ve ever done.
ATOTK: I’m thinking you’re influenced by Blink182, Sum 41, and maybe a Bif Naked kind of angst?
LA: Well, you’ve hit them on the head pretty well. Blink 182 is my biggest. Bif Naked is one of my absolute favourites. My idol in high school. I thought she was the coolest and still think she is the coolest. I remember seeing her live and my mind being blown. That’s gonna get me as emotional as the Linda Kash stuff!
Huge fan of hers, she’s so ballsy and she’s so herself, I just love her to death. I will say that also my favourite genre of music is late nineties Canadian alt rock, like Age of Electric is one of my favourite bands.
ATOTK: How is touring going so far?
LA: Well, you know, what’s interesting is I started my professional career as a very young woman at age 19. Getting in a van and touring around
Ontario with Second City. I’m like, how is it that I’ve done all the things and accomplished all the things, and now 20 plus years later, I’m getting back in a van. (laughs) What is happening? Very full circle.
ATOTK: But is the van better now than back then? (laughs)
LA: You know, great question. Not really. (laughs) It’s around the same, but honestly, it’s the most fun. It’s the most joyful. I’ve been thrown into the deep end of this music industry, which is a wild, wild world. I’ve learned very quickly, and there’s a lot that goes into releasing music and planning a tour and executing all these things. And I’ve done so much of it, literally myself. Live performance is amazing and I certainly have a lot of experience performing live improv and sketch comedy. The crowd is singing, they’re dancing, they’re standing, they’re shouting at you. They’re excited, there’s just such an amazing energy that happens. I just think there’s nothing better.
ATOTK: What’s on your rider? Diet Coke and Lexapro? (laughs)
LA: I bring my own Lexapro. (laughs) There’s definitely Diet Coke on the rider. Ketchup chips. Granny Smith Apples. We like to have a beer after the show. The rider’s pretty small, to be honest with you. It’s not
like super nuts. Protein Shakes, it’s the rider for people who are responsible in their lives. (laughs) Celebrated the last show by having a beer and watching Dumb and Dumber in my hotel room. Pretty tame with this group for sure.
ATOTK: Now I have to ask, what about groupies?
LA: You know what’s funny is I think that there’s a couple, but really that’s such an oddly gendered thing. I feel like it’s not the same for women, if that makes sense. I feel like male rock stars, it’s a different thing than women. There’s been a handful, let’s put it that way. (laughs).
ATOTK: What’s next for Queen Ash?
LA: Much like I wanted to host a baking show and then it happened, I’m trying to kind of use that to my mindset again. I loved doing the bake shop. We would love to do more of that. I would also love to keep playing music. My hope for 2026 is to play some cool festivals, hopefully get across the pond and write more music. There’s no rest for the wicked, so I’m just gonna keep moving forward and see what happens.
ATOTK: I can’t thank you enough for your time!
LA: It’s a pleasure. It’s been a great convo, Jay!
