Fall 2021
FOOD, SHOPPING & CULTURAL EXPERIENCE
A Taste of the KAWARTHAS Bryan & Sarah Baeumler Island of Bryan Chefs
Marc Shier
Real Estate
Selling your Home?
Scott McFadden
The Man behind the Mayor
Global Getaways
Keeping it Close to Home
Coffee Roasters
Kyoto Coffee
Help!
Kitchen Clutter Tips
Memory Loss
What to Do?
ATV Trails
FREE PUBLICATION - PLEASE TAKE ONE
Kawartha ATV Association
Contents
FALL 2021
For Online Interactive magazine go to www.atasteofthekawarthas.com
Features 18 Sarah & Bryan Baeumler
39
Ôasis accommodations
13 Keto Living
42
Photos of the Kawarthas
16 Global Getaways
44
Scott McFadden
Leave It To Bryan, Island of Bryan Is it for Me?
Zoom Online Tasting around the World
18
Columns
39
On the Trent Severn Waterways
Our Readers show us their beautiful scenery The Man behind the Mayor
42
44
Palatable Pleasures 6 Kickin’ Recipes - Chef Brian Henry 8 Chefs - Marc Shier 10 Coffee Roasters - Kyoto Coffee 12 Recipe - Reggae Rub Jerk Chicken 13 Keto Living - Is It for Me? 14 Recipe - Rich & Dark Eggy Iced Dream 16 Global Getaways - Zoom Online Tasting
Lifestyle 18 Sarah & Bryan Baeumler - Island of Bryan 25 Working from Home - Making your office work 26 Organize your Life - Kitchen Clutter 32 Navigating Memory Loss 39 Ôasis accommodations on the TSW 40 Home - Saying Goodbye 42 The Kawarthas - Photos by our Readers 44 Scott McFadden - The Man behind the Mayor
Get Out and Play 36 Off Road Riding with KATVA 38 Powell Powersports Segway ATVs
Real Estate 28 Real Estate - What helps sell your home? 30 Home Inspections - Buying renovated homes 31 Renovations - Investing in your Space
Pets 46 Pets - Preparing for Back to Work 47 Vets - Pet Insurance - Do I need it? 4
A note From the Editor
As the seasons change, I find myself wishing that Summer would stay a bit longer. And I can only hope that there will be no more shutdowns. Since the magazine is free to the public, we need to put our advertisers first and ensure we reach the largest audience possible. During shutdowns this isn’t possible and that is why our publications have been restricted to when businesses are open and we can place the magazine where you, the readers, can easily find it. We pride ourselves on not being an advertorial publication.
On a happy note, please welcome Dianne Guzik from The Art Of Home Inspection to our contributors list. Dianne completed her Home Inspection training in 2007 at Certified Adult Training Services including several shadow inspections with different inspectors. She taught the Carson Dunlop program at the Canadian College of Business, Science, and Technology 2014-2015. Dianne is a Member of the Board of Directors of Ontario Association of Certified Home Inspectors (OntarioACHI) 2016+ President of the Millbrook and District Chamber of Commerce. Feel free to email me with your favourite articles and what you would like to see in future issues. Enjoy reading and stay safe! Karen Irvine - Editor, Video Editor, Videographer, Photographer, Social Media Diva & Motorcycle Enthusiast
Email - atasteofthekawarthas@gmail.com Website - www.atasteofthekawarthas.com Facebook - A Taste of the Kawarthas Magazine Instagram - @atasteofthekawarthas Twitter - @atasteofthekaw1 Contributors
Margaret Swaine Author, Travel, Wine, Golf, Spas & Spirits Columnist Travel & Spirits Editor
Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor Jay Lough Hayes Real Estate Broker
Karen Laws Ontario Dog Trainer
Jay Cooper Musician, Graphics Designer
Danielle French South Pond Farms Dr. Kelly Wasylciw Veterinarian
Nicole Cooke Organized by Design
Dianne Guzik The Art of Home Inspections
Carolyn Richards Kawartha ATV Association
Michelle Savage Home Staging Signe Langford Signe’s Kitchen
Dr. Ingram Dementia Series Photo by Shelley Fine
Carol Turner Carol’s Kitchen
Publisher - Slither Productions Editor - Karen Irvine Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com Coffee Roasters - Gina Jones
Special Contributors
Home Renos - Susan Summers
Photographers
Keto - Susan Carboni
Karen Irvine, KATVA, Bryan & Sarah Baeumler cover - Adrian Smith A Taste of the Kawarthas Magazine is published bimonthly. Articles do not necessarily reflect A Taste of the Kawarthas Magazine or Slither Productions policy. All rights reserved. Reproduction in part or whole without permission is prohibited. © 2021
5
Kickin’ Recipes
GETTING ALL
by Chef Brian Henry Culinary Editor www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
FIRED UP!
Whenever the seasons change so do our eating habits and as summer shadows grow longer it won’t be long until everything smells and tastes like pumpkin pie spice. As the outdoors begin to cool down its time to heat things up in the kitchen with braises, roasts and stews.
Now before you get too cozy in your plaid and flannels I’m going to take you out of your comfort zone by introducing you to my favourite braise – Curry Goat. Mere mention of goat meat can cause reflux in some while others succumb to images of He-Goats at the Witches’ Sabbath. A bit of useless knowledge to impress your dinner guests with is that goat meat is the most consumed red meat in the world and goats were domesticated over 12 000 years ago right after dogs. Goat meat has a reputation for being tough in texture with a strong, gamey flavour but breeding, feeding and harvesting practices have changed greatly over the years and today’s menus see goat meat being served in a variety of ways which include braising, stewing, grilling, roasting and consumed raw similar to beef in tartar and Carpaccio. INGREDIENTS: 3 lb. Goat Meat cut into bite sized pieces 2 tbsp. cider vinegar 6 whole allspice berries ½ tsp. thyme leaves 1 ½ cups diced yellow onion 2 cloves Garlic minced 6
1 Scotch Bonnet pepper, seeded and minced (optional) 2-3 tbsp. Curry in a Hurry (from The Spice Co.) 2 tbsp. Canola oil 2 cups potato cut into bite size pieces Salt and pepper to taste
CURRY GOAT METHOD: In a non-reactive metal bowl combine together the vinegar with the allspice, thyme, onion, garlic, and Scotch bonnet pepper. Toss the goat meat in the vinegar mixture and let it marinate, covered in the refrigerator for 2-4 hours. In a deep saucepan or large cast iron skillet heat the oil with the Curry in a Hurry over med-high heat, stirring frequently until it becomes fragrant. Add the goat meat to the pan. Stir the meat while its cooking until it begins to brown. 3-5 minutes.
Reduce the heat to medium- low setting and stir in 3 cups of water. Cover the pot and let it simmer for 30 minutes. Add the potatoes and let the mixture simmer for another 20-30 minutes until both the meat and potatoes soften. Serve immediately with fresh bread. Serves 6-8 people. Chef Brian Henry is Owner of Angle Iron Kitchen in Lakefield, and also The Spice Co. spices. Best Damned Chef in The Kawarthas!
7
CHEFS OF THE KAWARTHAS
By Karen Irvine Editor, ATOTK
Marc Shier - Executive Chef
I met up with Chef Marc Shier to chat. Marc has been at Pie Eyed Monk since the beginning in 2018. Starting there as Assistant Kitchen Manager, he stayed because he felt he could make an impact. He says, “It’s a challenge, especially in the period we are in now. I have the passion for the food, and you don’t want to lose that in this business for sure”. Chef Marc creates the menu, “The past two menus I have created myself with some input from the General Manager. The partners look them over, but they are primarily my vision.” He started working in bars and grills in Hamilton. He relocated to Haliburton to take his culinary skills to the next level,working at resorts. So why did Marc become a Chef? “I went to school for computer electronics. But I worked in restaurants while I was in school. I enjoy the creativity – there’s nothing really creative about computer electronics (laughs). I enjoy the fact that you are learning all the time.” “That’s what I like about working at the resorts. The same guests come back every year, so you really get to know them. Farm to table is one of my favourite things. I worked at Viamede Resort where they raised the chickens, turkeys and got the eggs from there.” I asked Marc what is his favourite part of being a Chef is. “Creating dishes and being able to see the customer’s satisfaction. I enjoy 8
the interaction with them and their feedback. I love coming up with new ideas and working with other chefs, because everybody has their strengths. We bounce ideas off each other and with some really great things come from these collaborations,” he says.
The food is a classic pub menu that compliments our in-house Lindsay Brewing Company. “We have foods that compliment the beer. One of the reasons I came here is that we smoke our pork and brisket in-house. It’s my new favourite thing.” Chef Marc says, “My personal pride and joy is our pizzas. One in particular is the hawaiian smoked with house smoked pulled pork, prosciutto, pineapple, chili flakes, mozzerella and sauce”. Drop by, have a delicious meal, and say ‘Hi’ to Chef Marc. Pie Eyed Monk | 8 Cambrige St N, Lindsay
Coffee Roasters
of the Kawarthas
Tracy Cosburn
By Gina Jones Coffee Lover
Tracy Cosburn is one of those people I gravitate to. She speaks her mind and does it eloquently. I was impressed with her knowledge and passion for the coffee bean. It’s hard to believe, but Tracy’s career started as a Stock Broker. She says, “I used to be a bean counter, and now I’m a bean counter,” she laughs. It started as a hobby roasting coffee 16 years ago, and “everyone loved it,” she says. After selling out at the farmers market, she knew she was on to something. Tracy realized she couldn’t do both jobs, so she quit her Stock Broker career. Tracy says, “My business was born at the farmers market”. Being a single mom, Tracy has worked hard to support her family. It started with making a roasting room in her house because she says she “didn’t want her first partner to be debt.” When she bought her first 132 lb bag of coffee Tracy felt like the Queen of the world. Her company is named after the Capital of Japan and the Kyoto Accord. “The Kyoto Accord talked about carbon footprint and about being environmentally responsible. I started my business about 16 years ago, and at the time, it was on everyone’s lips. I wanted to do something I’ve never seen before, so I started purchasing coffee in corners of the world that I had never heard of that were doing environmentally responsible things. So I decided to lead with that,” she says. She bought the property for the business in 2012 and the rest is history. “I’m proud to have resurrected this building. We don’t have 47 menu items, what we do have is an honest, honorable business. We are doing what we can to support locals who use local products,” Tracy says. Kyoto also does catering and wholesale. There is also a pastry chef and a chef to make meat pies. “I was born and raised in farm country so I believe 10
in having a relationship with your farmer. The less steps between farmer and consumer the better. There’s less opportunity for corruption,” she explains. “The packaging industry of Canada tells me that up to 30% of what’s in the bag does not have to be on the label. I don’t do that. When I roast and package the coffee bean, it’s 100% of that coffee bean in that bag. Single Origin – I tell you where it was grown and processed and the name of the farmer and town. Every bag in my shop I can tell you literally everything there is to know about it. Guns and drugs and slave trade is a big problem. When
“It’s not coffee from the region you may not like, it’s the grade.” you don’t know the ethics and origin of what coffee you are buying, you could be supporting them without even being aware of it,” she says. There are different grades of coffee. Tracy buys the top grade beans from the farmers, “It’s about the quality, not the pedigree. It’s nice to have the pedigree, but the quality is most important. So it’s not coffee from the region you may not like, it’s the grade. It’s similar to wine, where the beans are affected by weather.” If the farmers have a bad year, the industrial roasters will create a dark roast. Some roasters will use fillers such as corn and chickpeas, because when it’s roasted, it looks exactly the same as coffee. We don’t do that.” Kyoto have a Lug-a-Mug price. “When people buy from us with their reusable mugs, we give them
back the cost of the cup, lids & sleeve. I’m an environmentalist at heart. Our cups have no polypropylene liners, our sleeves are not just compostable but biodegradable and our lids are recyclable. So we are doing everything we can to be environmentally responsible. Tracy says, “We were well supported during Covid, and we would like to thank everyone. We keep our coffee affordable - we don’t want to be everybody’s Sunday best coffee, we want to be everybody’s everyday coffee.” During Covid, Kyoto gave free coffee to all the front line workers. They also delivered free coffee as a community outreach. Tasting is believing. Try a cup and you will be hooked.
Carol’s Kitchen
By Carol Turner @carolturner9319
Reggae Rub Jerk Chicken with Banana Salsa & Coconut Rice Missing your annual trip to the Caribbean and craving fresh and spicy island food? Bring the taste of the tropics to your table with this easy Jerk Chicken recipe where the chicken is coating with Reggae Rub from The Spice Co then served with a crisp, creamy banana salsa. Serves 4 INGREDIENTS: 2 large boneless skinless chicken breasts split horizontally 3 tablespoons Reggae Rub Seasoning (The Spice Co.) 1 tablespoon vegetable oil SALSA 2 cups sliced banana (or diced fresh pineapple if preferred) 1/4 cup chopped orange pepper 1/4 cup chopped red pepper 1 Jalapeno chili finely chopped 1 tablespoon finely chopped red onion 1 1/2 tablespoons packed brown sugar 3 tablespoons lime juice Salt and Pepper to taste RICE 1 tablespoon butter 1 cup Basmati rice 1 cup water 2/3 cup shaken coconut milk GARNISH 1 tablespoon chopped green onion 1 tablespoon toasted flaked coconut (optional) Coat chicken breasts with vegetable oil and Reggae Rub then refrigerate until ready to cook. (remove from fridge 15 minutes before cooking). Stir together all ingredients for salsa and refrigerate (reserve banana until just before serving). Rinse rice under cold water until water runs
12
clear then set aside to drain. Sauté butter in large pot with lid until melted and add rice. Cook until rice is well coated in butter (2-3 minutes) then add water and coconut milk. Bring to a boil, stir, then reduce heat and cover. Cook for 15-18 minutes over very low heat. Remove and let sit for 5 minutes then fluff with fork. Cover until ready to serve. Meanwhile, pan fry or grill chicken until just cooked through, 4-5 minutes per side. For serving, place chicken breast over a mound of coconut rice then top with salsa and sprinkle with garnishes if using. Delicious with Rum Punch or a cold Red Stripe!
Follow Carol on Instagram @carolturner9319
Keto Lifestyle
By Susan Carbono Keto Lifestyle
Is it for you?
Have you ever thought that maybe, just maybe, the Keto lifestyle would work for you? I thought I would give it a try since my Doctor keeps telling me to lose weight. To learn more about Keto, I hired Ketogenic Lifestyle Coach Dan Quibell. Dan started The Bacon Experiment in 2015 and lost 20 pounds in 30 days. I’m not sure whether this is for me or not, but, hey, anything is worth a shot! I also decided to buy TruLocal meat boxes for my sourcing of organic, grass fed meat. I chose TruLocal because they buy truly local meat - their beef comes from Heritage Cattle Company, a family farm operating in Keene, Ontario. Ok, so now I’m set. I have all the support I need to give this my best. The first week Dan set me up on the carnivor diet. So it was easy, I love meat and I love fats. I ate fish, beef, buffalo, chicken, sausages, eggs and bacon. I lost 8 pounds. Feeling good now! The second week I started to feel lethargic and Dan suggested taking potassium. It definitely worked. The other issue I encountered, which I honestly never thought about, is keto breath. You may think it’s funny, but try wearing a mask and dealing with it! Not so funny anymore! But some sugar free gum quickly rectified the problem! I also started adding in vegetables. One thing I didn’t count on was that I actually started craving salads! Believe me, that’s a first! In the second week I lost another 8 pounds. So now I’m in my third week, and I’m getting tired of eating so much meat! My veggie intake has definitely stepped up, and I’m eating a lot more eggs as well. I used to drink lots of pop, and now it’s water with sugar-free flavour in it. Surprisingly I don’t miss the pop. I’m curious whether Keto works for my lifestyle. But we shall see! I will keep you updated on my journey. 13
Signe’s Kitchen
By Signe Langford Signe’s Kitchen www.signelangford.com
Rich & Dark Eggy Iced Dream
I adore ice cream but live a life of ice cream deprivation. I have to, because if I didn’t, I’d happily eat the stuff morning, noon and night, seven days a week. I make this brilliant recipe with chocolate almond “milk” - good dark cocoa and my ladies’ eggs to make it super-rich and velvety. I prefer Almond Breeze Chocolate Almond Milk; it works well, doesn’t separate and has a nice amount of chocolatey flavour to start with. As a bonus, this stuff is versatile. When first made and still warm, it makes an amazing hot fudge sauce, and poured into little cups and chilled, it’s the richest chocolate pudding ever. INGREDIENTS 3 free-run egg yolks 1 free-run egg 21⁄2 cups (600 mL) chocolate almond milk 2 Tbsp (30 mL) butter or coconut butter 1⁄2 cup (120 mL) maple syrup 1⁄4 tsp (1 mL) fine sea salt 1⁄2 cup (120 mL) dark cocoa powder (I like fair trade cocoa) DIRECTIONS 1. In a large bowl, whisk the egg yolks and egg until well beaten; set aside. 2. In a medium saucepan over medium-low heat, add the almond milk, butter, maple syrup, salt, and sift in the cocoa powder (to eliminate any lumps). Bring to a gentle simmer, stirring often to prevent sticking and burning. Simmer for about 5 minutes, stirring often, then remove from heat. 3. Temper the eggs: add a tiny bit of the hot almond milk to the beaten eggs a few drops at a time, while whisking like mad. If you add the hot almond milk too fast or don’t whisk fast enough, you’ll end up with sweet scrambled eggs. Keep at this until you’ve added about half of the hot almond milk mixture to the eggs. 4. Pour the tempered eggs back into the saucepan with the rest of the almond milk mixture while whisking. Return to low heat and simmer for 5 minutes, stirring constantly, until the custard has thickened a fair bit. Remove from heat. It may seem too liquid, but it will thicken further as it cools. 5. If you want to be sure to remove any small pieces of cooked egg, set a fine sieve over a bowl and pour in the 14
custard. Personally, I never bother (I like to live on the edge!), but some folk would insist! Put the lovely, satiny custard into the fridge to chill for at least 3 hours or up to 24 hours. This is important; you need to start with icecold ingredients or your home ice-cream maker might not be able to cope and you’ll have runny ice cream. 6. When custard is cold, add to your machine and follow the manufacturer’s directions. The one I have just takes a few minutes of elbow grease and some patience—no need to scream—for ice cream!
EXCLUSIVE WINTER WEDDINGS Couples choose Burleigh Falls Inn for its scenic grounds, exquisite banquet space & personal service
“You were so amazing to work with and made our dreams come true so beautiful & seamless” Gateway The Buckleys to the Kawarthas ~ Come Stay With Us Book Your Tour Today www.burleighfallsinn.com
705-654-3441
4791 HWY 28 • North Kawartha • 705-654-3441 www.BurleighFallsInn.com Photo provided by Crystal Whitehead Photography
FREE STEAK
Shop for clean, locally sourced meat products online. Use code “KAWARTHASMAGSTEAK” for two free striploin steaks on your first regular box order.
KAWARTHASMAGSTEAK VISIT OUR WEBSITE
www.trulocal.ca
global
GETAWAY by Margaret Swaine Columnist and Author www.margaretswaine.com
IT’S BEEN FUN - ZOOM ONLINE TASTINGS The pandemic has encouraged many businesses to get very
creative in how they promote and sell their wares. The drink industry is no exception and I have been the fortunate recipient of their innovations. I’ve had Zoom powered tastings where wines have been sent to me in miniature bottles, food grade plastic pouches, or even full bottles and more often accompanied with food pairings. I’ve enjoyed spirits sent along with all the ingredients to make several cocktails. As summer heated up, I’ve found multiple types of hard sodas in my delivery box. It’s been fun. Here are my recommendations on what to drink based on my home office tastings.
Cuban Smoky
Gin
The aperitivo spritz (a mix of sparkling wine and red hued bitter aperitif such as Italy’s Campari) before dinner is all the rage in Europe. In Canada we can now make a native version using Amalfi Aperitivo created by Davide and Bruno Codispoti of Vaughn. Flavoured with hibiscus, chamomile, rose hips, lemon peel, quinine and more it’s got lots of character. Mix it with a value priced sparkler such as Toro Bravo Secco from Spain ($11.95) or the lovely Fiol Prosecco, which scored 92 points at this year’s New York international wine competition and is a bargain $13.95 (Limited Time Offer until August 15 at the LCBO). If you want to keep it simple Amalfi Spritz is available in 355mL bottles (four pack for $12.95). I’m a big fan of the cocktail “dark and stormy” made with ginger beer topped with rum. Havana Club’s new Cuban Smoky (LTO $42.50 at the LCBO) made with rum aged in former Islay whisky casks, has rich, sweet caramel rum flavours enhanced by a smokiness that’s perfect for this cocktail. Use a good quality ginger beer brand such as fever-tree in the mix. If you want to really up the experience, Appleton Estates Black River Cask 15-year-old ($79.95) is a smooth sipper that’s spicy, fruity and zesty. If you’re budgeting, their standard mixer rum, Kingston 62 Gold ($28.25) re-named in honour of the year of Jamaican independence is bold flavoured and lively.
A number of lovely new Canadian whiskies have emerged recently. Canada’s whisky blending rules allow for a 9.09% addition of wine or other spirits aged at least two years in wood. This can lead to such exceptional creations as Forty Creek Foxheart whisky ($44.95) infused with 12 year old Caribbean rum. It’s named after master blender Bill Ashburn’s other passion, the home of his world champion wire fox terriers. On the palate 16
“I’m a big fan of the cocktail “dark and stormy” made with ginger beer topped with rum..” it’s creamy smooth with hints of molasses, tropical fruit such as banana, and wood. Multi layered and ultra smooth it maintains a structure and elegance that is divine. The Forager Whisky ($34.95) is Canada’s first whisky infused with wild botanicals; namely juniper, spruce tips, mugwort, Labrador tea and sweet fern. It was sent to me with delicious pairing dishes from Antler Kitchen and Bar in Toronto. This whisky is perfect to add an edge to cocktails. Even a simple Forager and tonic was elevated to a more full and layered experience. Durham’s own Howitzer ($36.95) is a Canadian whisky brand started by hockey teammates and small town lads Mike Brown and Craig de Blois. Corn based, aged for five years and finished in bourbon barrels, it’s velvety smooth and bold enough to be great in a cocktail or as a sipper. There’s a sweetly aromatic note of vanilla, caramel and dried apricot that carries through on the palate. Howitzer is the hockey term for a booming slapshot and the name of a retired artillery gun. Georgian Bay released their first barrel aged spirit that’s 96% corn based with the rest rye, Georgian Bay Whisky ($34.95). It has spiced nose with light vanilla, char notes and hints of ginger. Not sweet, it’s dry, spiced uplifting and clean – perfect mixed with ginger ale. There has been lots happening in gins, a still wildly popular category. I found my new favourite cocktail gin in UK’s Ableforth’s Bathtub Gin ($59.95). Crafted in a copper pot still, using a host of traditional botanicals namely juniper, cardamom, orange peel, cassia bark, coriander seed and clove, it’s bold, clean and fresh with vibrant flavours. It stands its ground in a Negroni, makes a perfect G&T and shines in pretty much any other gin drink. Glendalough Rose Gin ($35.85) from Ireland is infused with local wild botanicals and three varieties of rose petals: hence its pretty pink hue and lovely overlay of roses in aroma and taste. Juniper is there as a solid undertone augmented with suggestions of Turkish delight and pink peppercorn. It makes a fun twist on a G&T.
Romeo’s X Pink Gin ($39.95) adds watermelon extract, cucumber, dill, lavender, lemon and almond along with the obligatory juniper to produce its distinctive character. Slightly sweet (there is added cane sugar), the melon and cucumber dominate on the palate. There is so much going on, I drank this simply chilled as a martini. Just add a melon or cucumber slice to garnish. One of my favourite persons in the drink business is Sandro Bottega. Bottega is a fourth generation family company in Italy that is a leading producer of Prosecco but also make delicious liqueurs, grappas, gin and more. You can’t go wrong with any of their products. Two of their newest liqueurs are Pomegranate ($24.80) made with a minimum of 25% Sicilian pomegranate juice and Ginger made with root grown in Vietnam. Bottega Gin Bacur ($44.05) is made from Tuscan juniper berries, Veneto sage leaves, lemon zest from Sicily and mineral water from the Italian Alps. On the wine side of things, the Austrians organized an incredible “home edition” tasting sending me four select wines from 10 different producers. Those 40 wines came in small bottles holding about three ounces each – an incredible experience which reinforced my love for Austrian grüner veltliner in particular. There’s almost always availability of this Austrian white grape variety wine at the LCBO. Some of my favourites in the under $20 price range are from Rabl, Domain Wachau and Allram. Cavinona, an Ontario based wine agency specializing in indigenous Italian wines, has over 70 producers in their portfolio. I was so impressed by the quality that I’m now a devoted customer. The Rueda wine region of Spain organized a virtual class with master sommelier Bruce Wallner leading the tasting, and the wines sent ahead in food grade plastic pouches. The native verdejo grape really shines in this area. Available now at the LCBO is the medium bodied, fresh, fruity/floral Marques de Riscal Rueda ($14.95). Cheers to all!
17
18
Photo by Adrian Smith
S A R A H & B RY A N B A E U M L E R I s l a n d o f B r y a n & L e a v e I t To B r y a n By Jay Cooper
One of my favourite TV shows on HGTV is Island of Bryan. It didn’t start there, as I’ve been following Bryan’s decade plus television career with other shows. This lastest extremely entertaining show has you on the edge of your seat wondering what will happen next. But the Baeulmers are still a family standing solid and proud. Watch for Season 4 coming soon. Jay Cooper (JC): Good Morning you two! So excited to have a chat. Bryan Baeumler (B): No worries this is great. JC: Have to say up front I know next to zero about reno’s or building although I did put our new dishwasher in which took a lot of you tube videos and a lot of swearing (laughs). B: I mean, that’s how we renovated the hotel (laughs). JC: Have you had a chance to check the magazine out? B: Yes of course. We love it, it’s great and the Kawarthas is home to my favorite ice cream of all time, Kawartha Diary. Chocolate Chip and Chocolate Peanut Butter. If I could live on that stuff that would be it. We also have been all over your cottage country there and it’s just such a beautiful area. JC: Where are you guys right now? B: We are at home right now outside of Milton. We flew in for meetings next week in Toronto. JC: You come back from your island, which in itself is a bit of isolation, and stranded at times. B: Exactly. I think a lot of people in Ontario are feeling like they’re on their own island at this point (laughs). JC: Bryan, your bio reads like something out of a fiction story. At 14 you were a handyman, then you graduated University for Political Science &
Business. Then you started an air cargo brokerage. Next, beloved TV star, Gemini Award winner, husband and father of 4. And you continue? B: Well, so far (laughs). I’m going to add pilot to that very shortly. It’s been an interesting and winding kind of journey to get to where we are. Some days I look in the mirror and go, how the hell did this happen with the kids and the shows, really everything, but it’s been fun. S: I think we know how the kids happened sweetie, as that’s a whole different kind of thing (laughs). JC: Now Sarah you were a camp counselor, yoga instructor and a designer? S: I’m not a yoga instructor. It was dance, actually classical ballet. I owned a dance studio in Oakville for years and it was and is my passion. Now that I’m getting older I do yoga and pilates but put a ballet bar in front of me and that’s when I’m the most happy. JC: How did you two meet? B: We don’t want to go there and we don’t have any photos of that either (laughs). We actually met in high school and saw each other in the neighborhood and it was ten years later that we reconnected through an email. S: Wasn’t quite ten years, sweetie. We’ve been together a long time. I met Bryan when I was 14 (laughs). B: No, but we met 10 years later. There was no Continued on page 20
19
SARAH & BRYAN BAEUMLER canoodling back then. She was a minor-niner and I was a senior. JC: Bryan, how did you progress into the world of TV from air cargo? B: I took a year off and moved to Vancouver and was planning on going to law school. I had done my apprenticeship hours from contractors in Ontario. I was doing some work on houses and condos out there while still seeing a need for the sea/road cargo, which could be moved much quicker by air. So I started my brokerage company while waiting to go to school. I just decided the office life wasn’t working and the hammer and tool belt kept calling me back, so I abandoned my law school aspirations and moved back to Toronto to take Renovation Technology at George Brown. I went to school and hung my own shingle out with Baeumler Quality Construction, with myself and one helper and never looked back, it just grew from there. B: The TV opportunity came 5 years later as we had grown the company to 6 employees. I was watching reno shows and seeing trades work on them for the host and thought they’re getting advertising, and it’s a great marketing vehicle, so I started reaching out to production companies. I offered all the construction labour for free in exchange for advertising on the show. I then had a meeting with a producer and they must have recognized my handy, smart ass mentality. And the next thing I knew I was sitting across the desk with the head of network content and was asked, “How would you like to have your own show”. The idea that they would hand me work, pay me to do it, film it, edit it to make me look good to my target audience was too hard to pass up. B: After 3 seasons of Disaster DIY, the show was going well and they wanted to renew but I hadn’t had a chance to capitalize on the advertising from the show. We were living in a
1950’s bungalow, full of mold with a 1960’s furnace and we had 2 children by that time and I thought, if I don’t build my own house or fix this one I’m like a shoe maker with bad shoes. This incredibly popular show has a host that lives in a dump and I need to focus on that and expand the business. I pitched the idea to the network to film through the build of our new home, which became House of Bryan. B: Then, more Disaster DIY, then Leave it to Bryan, then House of Bryan 2, Bryan Inc., House of Bryan 3, more Leave it to Bryan (laughs). S: I think the interesting thing sweetie, when we started House of Bryan, there was this thought from the network, because it was very new and filming someone’s personal home wasn’t what HGTV was at the time. Coming in and doing a kitchen or bathroom is one thing but a whole house was more of a documentary. We just said shoot it how it happens with the good, the bad and the ugly as it does get stressful at times and of course the budget. I look at HGTV now and the content has changed, as that show was a step in a different direction for the network and us. JC: Working with your spouse on TV has got to have its challenges? B: It adds another level that’s for sure (laughs).
Photo by Adrian Smith 20
Continued on page 22
SARAH & BRYAN BAEUMLER Multiple levels of complexity when you live together, work together, film together and broadcast your life to the world. It’s been an interesting path to navigate for sure. But it’s not all unicorn’s and rainbows, is it sweetie? Both: (laughs) JC: I would think that these experiences have made you a stronger couple? B: They say it’s a razor thin line from one side to the other and I think it helps sharpen the blade a little bit, right Sarah? (laughs) S: (laughs) I think back to our childhoods. Both of us have parents that work with their spouse in the same business and I think there is a different level that does help strengthen and solidify your marriage. Both our parents have been happily married for over 50 years and we understand you can weather those bumps which makes you stronger when you do that together.
JC: On Leave it to Bryan at times it was a little unnerving to watch as the guest weren’t that pleased with what you picked to fix. (Both laugh) B: I think we only had one homeowner that was very unhappy. People say to me, that was allfake, but not a single homeowner knew what we were going to do. They pitched us 3 rooms, their budget and what they wanted most and if it made sense I did it. I had no choice and went with the bathroom and when she came home she was not happy. We have to do what we can afford. I think everyone going into a reno has a devil on one shoulder and an angel on the other. The devil is saying you need a home theatre and the angel says your roof leaks or there is mold in the basement. People know what makes sense but we don’t always make the best decisions.
“We felt this amazing energy there and asked ourselves should we do this?” think partially because people slow down to see a car wreck on the side of the road. Some people watch to see how far this goes before they fall on their faces while others watch because it’s aspirational and who doesn’t want to throw their life in the air and move to a beautiful island. JC: You have had a ton of unexpected surprises that were not in the plan. B: Way more things were against us then we thought. Like location, logistics, the weather, hurricanes, the pandemic, you name it. A project like this is death by a thousand cuts and get to the finish line before that last cut. We’re in the high 900’s now (both laugh).
Photo by Adrian Smith
JC: On to Island of Bryan. What in bloody hell were you guys thinking? (laughs) B: It was Sarah’s idea. (laughs) S: It was not. Once again, it was an organic idea where we spent time traveling with the kids in the Bahamas and venture a little farther to a new island to find a new place that’s quiet and remote. We decided to explore South Andros. One of the stops was a dilapidated hotel called the Emerald Palms with a little wooden for sale sign out front. We toured the property and we felt this amazing energy there and asked ourselves “should we do this” and there really wasn’t a good answer, so why not? And that was day one. B: You know, it was one of those things where we’re just staying on the treadmill and yes, it was a crazy idea but lets upset the apple cart, move to a beautiful spot and bring a film crew with us. We pitched it to the network and they said “you are crazy” and we’re not interested, but our response was “well we’re doing it anyway”. They begrudgingly agreed and it became wildly popular and I
www.caerulamar.com
JC: Is it really you’re money for this project? B: (Both laugh)I wish the answer was no but we self financed and leveraged. This is us as we don’t have other investors. People have said HGTV bought you a resort, must be nice and yes that would have been nice but not true. JC: It’s your own Gilligan’s island - literally? S: We have debates of who’s who from that show. B: Well, Sarah, you’re Mrs. Howell… S: Careful (laughs) B: Some days I’m the professor, skipper, Gilligan or Mr. Howell. I think it’s more like Fantasy Island. (laughs) JC: Are there any other shows on the network that you critique? B: I didn’t realize there were any other shows but ours on HGTV anymore. (Both laugh) JC: Because there all named Bryan. (laughs) JC: Any last words? B: It’s been a rough couple of years for people and we’re no different as we have our shit days too. We are very grateful for the viewers that follow our journey and hope they continue to do so. To book your vacations go to www.caerulamar.com It’s as close as you can get while feeling you’re as far away as you can get.
Instagram @bryanbaeumler @sarahbaeumler
23
Working from home make your home office work for you
By Michele Savage Our Uncluttered House
When working from home meant rotating from the couch to the kitchen, it was time to do
something about it. We decided to turn the landing at the bottom of the basement stairs into my home office. We installed vinyl plank flooring, painted, hung a wall mural with skulls and flowers, wired for extra lighting and added a barn door. I furnished this space with an upcycled desk, that I am told came from the Fairmont Hotel in Toronto, and some inexpensive Ikea cabinets. One thing I love to share with my audience is how you can always “shop your house” to style a space and my home office was no exception. Moving décor pieces from room to room is sometimes all it takes. Now this small, awkward landing has quickly become a cozy warm little nook where I begin most of my days. Transforming a space such as this one is what I love to do. Think outside the box. I often get asked to describe my design style and I always say the same thing, “I do what I love, I don’t worry about trends ever”. It’s more of a feeling I am looking for when I decorate a space and three words always come to mind ,“warm, cozy and inviting”. That can mean very different things for each room in our home but the feeling is always the same. Our Uncluttered House was born in early 2018 out of boredom, an illness and an empty nest and has grown more than I ever imagined. I wanted an outlet to share my love of affordable DIY’s and home décor. I wanted to be able to be my authentic self, keep it real. I always stay true to my belief that you don’t have to spend a fortune to transform your home into a place that you love. I believe my authenticity, my desire to help and inspire others is what keeps people coming back, especially during this pandemic. Being stuck at home for months and months had so many of us replacing travel and adventure with DIY projects. For me, the pandemic gave me the push I needed to finally launch my Design Consulting Services. Whether you need help working with what you have or you want to redecorate a room or three, we have a package for everyone. This has become the best part of my journey, helping and inspiring others. Home takes time. Follow Michele Instagram @unclutteredhouse www.ourunclutteredhouse.com Serving Durham Region & The Kawarthas 25
Organize your life
kitchen clutter - solutions made simple Nicole Cooke Organized by Design
The kitchen is one of the most critical rooms in our home. It has the most traffic, the most
“moving parts” and typically collects the most “clutter”. It is the area that people find the most frustrating and yet it’s usually the last one they tackle on the organizing project list because it is such a big job! But guess what? There is hope! Below are a few easy and inexpensive ways to declutter and organize your cupboards that will help you to enjoy cooking again! keep storage bags handy Generally I find people have their disposable storage bags (i.e. Ziploc bags) in a drawer or a lower cupboard. Instead of tying up valuable drawer space, poke 2 small holes in the back of each box and hang them inside a pantry cupboard on hooks (I like the swivel-wire Command Hooks the best for this purpose). This leaves drawers for utensils and cooking gadgets. peek-a-boo packets Have you ever tried to whip up some gravy to go with those fluffy mashed potatoes but you cannot find that little packet of gravy mix if your life depended on it? Small packets of gravy; dressings get lost in the shuffle in the cupboard among larger boxes and you usually find them after they have expired! The solution? Use Command Hooks on the inside of your cupboard doors and hang packets using binder clips. This also works very well for snacks that come in bags and not boxes. keep crisper drawers tidy Fresh produce is one of the most costly items on our grocery list. Unfortunately, we often throw much of it out because it gets buried under other items in our refrigerator crisper drawers. The easier way to see everything is to make compartments within the drawer. Use the plastic storage containers from berries, tomatoes, etc. to line the drawers. Each compartment can contain a difference fruit or vegetable so it’s easy to see what you have and doesn’t cost an extra penny to design! un-nest is best If you’re like me, whenever you get a casserole or serving dish from the cupboard, you always seem to need the one on the bottom of 26
the stack! Make your life easier by adding additional shelving so that each bowl has its own shelf. Simply take the measurements of the existing shelves to the home improvement store and they will usually cut them to size for you. Use office supplies - in your drawers! Plastic pencil holders, paper clips cups and other office supplies found at the dollar store work very well in kitchen drawers to separate items so they aren’t a chaotic mess!. By thinking outside of the box, you can design many creative ways to keep your kitchen tidy and organized using items not normally found in the kitchen. Let your imagination flow!
Happy Organizing! Follow Nicole FaceBook & Instagram @organizedbydesign www.organizedbydesign.co
Keep Crisper Drawers Tidy
Peek-A-Boo Packets
Un-Nest is Best
Use Office Supplies for Drawer Organizers
Real Estate Talk SELLING YOUR HOUSE? What are the best renovations for your buck?
Contributed by: Jay Lough Hayes, Sales Representative Peterborough Realty Inc. 705-772-1025
Six Muskoka chairs draped with Hudson Bay blankets on each chair, the chairs surrounding a
decorative fire pit located at the water’s edge, a Canadian flag hung from a nearby tree as did a comfortable looking hammock. One cottage I showed a few days ago had gone all out in cottage decorating and staging. Waterfront cottages are selling for, well, the sky’s the limit. Especially when the seller takes the time to set the stage. A simple 3 bedroom north end, brick bungalow - I’ve showed a hundred that are all the same. A well thought out bungalow now offers 2 units. The renovations included 2 new kitchens with new appliances, 3 bedrooms up, 2 bedrooms down and 4 of the 5 bedrooms host an ensuite bathroom. Furniture had been brought in and set up to create that homey feel. It worked. Listed at $499,900 & selling at $751,000.
Today, most families spend half the time their parents did in that kitchen. Thankfully the pandemic brought families back to their kitchen as we waited for our favourite restaurants to reopen, but we spend less than 2 hours per day enjoying the main room in the house. Food delivery is the new norm. Who has time to cook with both parents working while house prices over the past year and a half skyrocket.
It’s the kitchen, bathrooms and primary bedroom that have the biggest impact.
The inviting primary bedroom - we are not likely ever going to have the clean white walls, the big comfy down duvet and the perfect throw pillows on our bed ever again once the house closes. But, when it comes to setting the stage, buyers want to see a bedroom right out of a magazine. They get excited about what they could do for themselves. The less furniture the better making the room appear more spacious. Most buyers don’t even notice there wasn’t a dresser in the room. Buyers will pay for that dreamy bedroom.
Buyers are looking for: The Kitchen - open concept, clean, clutter free, granite countertops, the latest backsplash, the newest colour for appliances and they all must match. Many prospective homebuyers are looking for modern, updated kitchens. You can expect to recoup 75% to 100% of your investment on a kitchen remodel. But don’t go overboard. Adding an $80,000 kitchen to a $125,000 home isn’t a smart move. If your appliances don’t match, consider ordering new doors and face panels from the manufacturer. This will give your kitchen a more cohesive look without the high costs of replacing the appliances. Consider replacing older appliances with new energy-efficient models, which are better for the environment and use less energy. Buyers like saving money. High end homes now offer an outdoor kitchen and the cost of this item pays off very well. 28
The Bathroom - spa like. Put out Big, thick, heavy towels, clean the floors and corners, new bathtub re-grout, classy tile, flushed toilet – a must, washed window and if there are California Shutters, all the better. A bathroom remodel will recoup 87% to 94% of your investment. Buyers are looking for new fixtures, bright room with newest paint colour. A new mirror and light fixtures can easily transform the look of your bathroom. If a couple or family can move into their new home and not start ripping out the main rooms the day after closing, buyers will pay for that luxury of time.
“You can expect to recoup 75% to 100% of your investment on a kitchen remodel.” According to the Appraisal Institute of Canada, most home owners can expect the following recovery rates on their renovations: Project Return on Investment
Kitchen renovation 75% to 100% Bathroom upgrade 75% to 100% Interior painting 50% to 100% Roof replacement 50% to 80% New furnace or heating system 50% to 80% Doors and windows 50% to 75% Installation of hardwood floors 50% to 75% Finished basement 50% to 75% Garage door replacement 98% Exterior stone veneer 97% Entry door with steel 91% Deck addition 82% Minor kitchen remodel 81% In Peterborough, In-law suite 100% Call me anytime, no obligation, to find out what your home is worth in today’s market.
Home Inspections
By Dianne Guzik The Art of Home Inspection
Buying a Renovated home? So you bought a renovated home. What can you expect from an inspection? Home Inspectors want 705-741-8692 taohi2007@gmailcom
to be sure the work has been done with safety in mind.
To start, windows should be installed so water can drain away from the envelope and function easily - not only for convenience, but for safety. Fire safety plans need an alternative escape route (other than the door) if smoke and fire are barring your way to safely get out. It’s popular to install a basement dwelling for added income. Things to look for - are the kitchen and bathroom fans vented out properly? Are electrical outlets far enough from the water source and GFCI and ACF protected? Do bedrooms have accessible, functional windows large enough to use as a fire escape? Is there a separate entrance? Are there safety handrails on the stairs? Unfortunately it is impossible to see plumbing and wiring through the walls but your inspector will check for working drains and leaks under sinks and around toilets and outlets for wiring issues. Do the smoke and carbon monoxide detectors work? We look at the base of the walls for high moisture readings. Is there a dehumidifier running? Is there a smell of gas or mustiness? Is the sump pump functional? This is only scratching the surface and each situation is unique. I always recommend a short term radon test designed specifically for real estate transactions for basement apartments. Unfortunately this very important issue is almost always over looked. Ref. www.hc-sc.gc.ca or www.canada.ca/radon.
Home Renovations
A Time to Invest in our Spaces One of the many lessons learned over the past year is the impor-
By Sandy Summer
tance of the spaces we occupy for work, living, business and play. And with that awareness, has come a surge in demand for building and renovating. Kevin and Adele Mooney, owners of Peterborough-based Kevin Mooney Construction (KMC) Ltd., urge clients to take the time to be thoughtful about their projects. Choosing a contractor who is transparent about their process and pricing is critical during a time when demand for materials is driving up costs. “Most clients come to us with a vision of what the project looks like,” Kevin explains. “ My job as a contractor is to work through the structure of the project in detail to ensure it is sound and well done. This includes not only what you see aesthetically but also what you don’t see - the roof, HVAC, mechanical, plumbing and electrical. Success is in the details.” “Transparency is key”, adds Kevin. Clients should fully understand the process, the methods, any existing issues that need to be resolved and the costs. Upfront costing should be as accurate as possible. Kevin works through a 16-category construction model showing all known work before starting a project. In addition to their dedicated and skilled team, KMC draws on longstanding relationships with consultants, city planners, subcontractors, architects, landscapers, interior designers and suppliers. Pricing is a clear “cost + fee” model. “We build the project on paper in advance. We identify and address mistakes on paper before construction begins, so costly surprises can be avoided. We do our homework,” he says. Kevin says it’s import to enable the client’s vision, especially when it comes to renovations or custom build projects, whether residential or commercial, “I’m not the one who dreams this up, I’m just the one who puts the pieces together and makes it a reality! It has to come from the client, this is personal to them. I can show samples to generate ideas, but I don’t pick for them, the client decides. My job is to enable the client’s vision.” “Renovating or building space is an investment of your time and money”, says Kevin, “In the end you want a contractor who makes sure every detail is done correctly and cost-effectively, and is what you imagined. You should love it, there’s no better compliment to a contractor.”
www.kevinmooneyconstruction.ca
KMC has been providing Construction Management, General Contracting, Building Restoration, Custom Homes, Renovations and Additions for private and public clients in the Peterborough-Kawartha region for over 30 years. 31
NAVIGATING MEMORY LOSS What Did I Have For Breakfast?
By Dr. K. Jennifer Ingram, MD FRCPC Founder and Medical Director Kawartha Centre - Redefining Healthy Aging
Including your family member with dementia in your summer activities, although challenging, can provide priceless family memories.
To ensure your vacation is dementia friendly, the planning begins while still at home. I encourage families to schedule meetings both with and without the person with dementia. While together, set expectations, discuss past activities that have worked well, and try to incorporate these into your plans. My fondest memories of summer vacations include morning coffee on the dock, a relaxing paddle, beach time, and quiet evenings. Gatherings with family and friends, music, campfires, boisterous meals, and watersports may be your preference. For a family member with dementia, especially in the initial years, these activities are still possible since the vast majority retain their social skills throughout the course of the disease. With advance planning, recreational activities can be pleasurable and memorable for everyone involved. Vacation activities will work best with small group or one-on-one gatherings. With dementia, a person’s brain requires focus, quiet, and simplicity so eliminate distractions where possible, encourage more personalized interactions, and reduce ambient noise. For boisterous gatherings try a series of shorter visits in a quiet nook away from music volumes turned on high. A scheduled buddy system works very well for a family member with memory issues. Assign one person to gently “buddy up” for specific periods or activities each day. This ensures the person with memory issues participates and is a chance for meaningful and focussed connections. Creating a schedule of morning, afternoon, and evening activities with the assigned buddy works very 32
well. It can also minimize feelings of isolation which can aggravate confusion and frustration. Asking someone if they “want” to do an activity may result in a refusal - not because they are disinterested but because it is too difficult to plan. Folks with dementia lose organizational and executive skills. Instead, set the activity up and those with dementia often gladly join in. Vacation time for a person with memory concerns should be organized like summer camp. While an unstructured summer schedule appeals to most of us, for someone with dementia, a consistent sleeping, activity, and meal schedule is very important. Naps are not a bad thing but finding your family member repeatedly snoozing usually reflects the need for more structure in their day, not more sleep. If you are vacationing at a cottage, try to have the cottage opened and stocked before the individual with memory concerns arrives. There is always a lot to do, and it can be confusing to expose them to the disarray of setting up. If you have a large event planned such as a family wedding, birthday, or anniversary celebration, try to schedule the arrival of your family member with dementia several days in advance. This provides them with time to acclimatize to the new environment before the over- stimulation of a large gathering. The first few days in a new location can be rough. When those with dementia move from one place to another, it sometimes takes a few days for their brain to catch up to the change. Continued on page 34
A life well lived should continue at home. Home Instead® offers customized services, from personal care to memory care, so older adults can stay safe at home.
Call (705) 243-5697 or visit HomeInstead.com/3048 Each Home Instead® franchise is independently owned and operated. © 2021 Home Instead, Inc.
NAVIGATING MEMORY LOSS
Continued from page 32
If wandering is a worry, it is usually driven by curiosity, a need for exercise, or too much time alone. The buddy system will help with this. You can also consider an unobtrusive GPS monitoring device. Alcohol consumption should be avoided or minimized as it frequently creates inappropriate reactions and confusion. Many families agonize over how to manage non-alcoholic beverages for their family member, especially if alcohol consumption was their usual. I recommend the current “buddy” act unobtrusively as server for nonalcoholic beverages. This substitution without discussion is usually accepted without question. We all need purpose. Include your family member with dementia in chores and activities such as meal preparation, table setting, collecting wood, making beds, and doing dishes. You will find that a person with advanced dementia needs much more succinct instruction involving immediate tasks that can be easily performed or are self evident. Asking someone with a moderate or severe dementia to make a salad may result in distress, anxiety, and tears, while placing each salad item one at a time on their cutting board should result in a wonderful creation. This dementia friendly strategy is called an “abilities-based approach”.
GAIN CLINICS Peterborough Regional Health Centre 705-743-2121 x5021 Port Hope Community Health Centre 905-885-2626 x254 Community Care City of Kawartha Lakes 705-879-4112 Trent Hills Community Team 705-653-1140 x2139 Haliburton Highlands Health Services 705-286-2140 x3400 ALZHEIMER’S SOCIETY PETERBOROUGH, KL, NORTHUMBERLAND & HALIBURTON 1-800-561-2588
Their willingness to participate as part of the group provides them with purpose. The family needs to structure every activity with instructions that are simple and immediate.
COMMUNITY CARE Peterborough 705-742-7067 City of Kawartha Lakes 1-800-461-0327 Northumberland 1-866-514-5774 Haliburton County 705-457-1392 Kawartha Centre ~ Redefining Healthy Aging (Clinical Trials and Geriatric Medical Clinic) 705-749-3350
Vacations are for reminiscing and rekindling old pastimes while building precious memories for the future. Including your loved one with dementia provides a priceless opportunity to add depth and meaning to everyone’s experience. Learn to live in the present. Treasure your time together. 34
ATV TrailS
By Carolyn Richards, President, Kawartha ATV Association katva.ca
IN THE KAWARTHAS
The Kawarthas are home to some of the best ATV trails The Best in Ontario but it’s not limited to just our area. The City of Kawartha Lakes borders Haliburton County to the north and with that comes a direct link to more amazing offroad trails. In fact, the Victoria Rail Trail continues into Haliburton County just north of Kinmount and becomes the Haliburton County Rail Trail. 36
ATV/Dirt bike Trails
“We are now a family of clubs who work together..” While there is still some restrictions for the use of the Haliburton rail trail such as no Side by Sides or dirt bikes, ATVs can continue north on the trail and enjoy what Haliburton has to offer. You can take a detour into Minden or continue to the village of Haliburton for lunch. The trip from Fenelon Falls to Haliburton village is a nice leisurely ride and can easily be done in one day. Add a stop at Ritchie Falls to your itinerary, you won’t be disappointed. The falls are just a short detour off of the Haliburton rail trail. If you want to ride some more technical trails you can also ride from Fenelon Falls on through the 5 Points trail system up to Gooderham. There are places to stop in town for lunch or you can continue on through to access some more challenging trails in the area such as the Goats trail. On your way to Gooderham you can check out Greens Mountain. Greens is a well known destination for ATVs, SxS, dirt bikes and jeeps. Only the most experienced and skilled off-road enthusiasts attempt Greens as it’s Canadian Shield terrain is not for the faint of heart. It’s the most technically challenging trail in the area due to the rock formations. This area is also home to the world famous Corduroy Enduro which is held in September of every year and brings over 500 riders from all parts of the world to compete.
trails to each others membership. Over the years we’ve brought other clubs on board including Algonquin West ATV Club, Lake of Bays ATV Club and Quad Niagara. We are now a family of clubs who work together to give all our members the best riding experience we can without having to buy additional trail permits. We welcome each other’s members to our organized club rides and events and often see them helping out on other club trails. We truly are a family of clubs and our members riding experience is our priority.
If you’re looking for something a little less intense you can stay in the 5 points or head towards Eels Lake. The area is made up of numerous logging roads and trails that were built to access hunt camps and smaller lakes for fishing. Regardless of which area you want to ride in or what type of riding you prefer, you can do it all with the convenience of one trail pass. A number of years ago Kawartha ATV Association and Haliburton ATV Association signed a reciprocal agreement to open our 37
Ôasis accommodations
By Dan Post, Parks Canada
Discover an Ôasis on the Trent-Severn
Boaters and paddlers cruising the Trent-Severn Waterway National Historic Site this season
may notice something a little out of this world on the banks of the river just south of Campbellford. At first glance, the mind is made to think: alien spacecraft. But then the door slowly opens, and instead of a grey being or stately mage, a human family emerges. Now you notice the firepit crackling, the smoke rising from the barbecue. You wave to the visitors on shore, and they wave back, as you continue drifting into the lock, dumbfounded by this pleasantly puzzling scene. This is all part of Parks Canada’s new Ôasis accommodations. This season, these beguiling pods can be reserved for overnight stays at two different Parks Canada lockstation sites (Lock 9 - Meyers and Lock 10 - Hagues Reach) about 10 mins south of Campbellford. They make a cool story for boaters looking to get off the water for the night. But both sites are also easily accessible to roadtrippers and cyclists, with basic facilities and services on-site, and food and supplies just a short drive into town. Being rather cozy, the Ôasis pods aren’t suitable for a huge group, but are perfect for small families and solo trekkers. It’s only when you get up close you see the well-engineered enclosure with a boardwalk entrance worthy of Peter Pan’s lost boys. From high above, you’re overlooking a spacious private campsite with waterfront views, a picnic shelter, and ready-to-use BBQ. The firepit and deck chairs top off this perfectly Canadian experience, complete with equal parts quaint and quirk.
Inside, the pods are every bit as enchanting as they look. The beautifully crafted 6m 2 interior houses a table that converts into a comfy bed for 2 adults, and the hammock loft above, suitable for 2 kiddos, is the work of an inspired creator. 360 degree floor-toceiling windows give you a panoramic view of the countryside and you’ll see shooting stars above you while drifting off to sleep. During the day, spend your time watching the boats and paddlers go through. Cast a line from shore or bring your kayak and take a little day trip further down the water. The Ranney Gorge Suspension Bridge and the World’s Tallest toonie are within striking distance. Make an Ôasis stay part of your next trip and be sure to bring your camera. For more information about the Ôasis experience, and to reserve your stay, visit www.pc.gc.ca/en/lhn-nhs/on/trentsevern/ activ/camping/oasis 39
HOME
Saying Goodbye
by Danielle French South Pond Farms www.southpondfarms.ca
I love this time of year. Vegetables are in the garden, the herb garden is full, the flowers with all the
rain are lush and radiant with colour. It seems like a full time job simply to keep the weeds at bay. This year is bittersweet. It’s my last few days at this beautiful farm before a new adventure begins. Olivia has returned from the Tokyo Olympics, the other girls returning from their apartments to take some time, cook together and share memories of our home for the past 16 years. When we came to 1020 Gray Road there were no gardens, herbs or vegetables. I spent years carving out beds around the house and barn, the stone oven and out in the fields. I loved looking at the seed catalogs and finding old fashion varieties, carefully planting in composted soil. Now there are gardens everywhere, mature and overflowing with fruits, flowers and herbs. The barn that Shawn restored and the land we both improved has never looked so good. It’s a perfect time to leave the farm for someone new. I’m spending these last days with my daughters and enjoying everything we have built together to its fullest. We’ll eat around the campfire, harvest the abundance of garlic (250 bulbs! What was I thinking!), make pizzas in the stone oven, walk the trails and remember when they were young and we first moved here. Even though I had grown up in a rural area, I really didn’t know much about living in the country. I gardened but it’s different when you are young gardening for yourself versus for many. There were so many things I had to learn like how to store wood properly, using the cook stove, and finding creative ways to keep the heat inside. All of us have learned and become resourceful. These experiences are things that we keep with us and become useful later in life, when the girls have their own families. But for now, we are taking some time to remember the farm over the years we have lived on this land, loving it, hating the chores that went along with it and now knowing how much we will miss it - chores and all. I’m looking forward to sitting around the fire or kitchen table talking about the barn before it was restored. The girls used the bottom of the silo to playing hide and seek, even though I told them how dangerous that was. Not to mention, it was creepy! There were years of pigeon manure on the floor, broken floor boards. How do you start cleaning it out? The girls were reluctant to get in and do that job. They were much happier playing games, making rope swings, pretending to be pioneers. But they did help me clean it out so we could come up with a plan. We could then see the vision and the way that the barn was meant to be. 40
We were just recently reminiscing about when we first got Millie, Olivia’s goat. The only place we had for her was a little area in the barn. The first day she cried all night. The second night we put the dog out with her. The third night neither of them would go in. We literally had to push them inside and shut the door and then we all looked at each other, listening to Millie crying and the dog whimpering. Ok. in the house we all go - goat and dog - to figure out a better plan. I never told anyone that I agreed to let the goat into the house. Who does that? How embarrassing. We’ve moved ahead a little bit over the years and have built up some sort of knowledge but no doubt, would do it all over again given the opportunity. Change is hard but change is also good and keeps us moving forward to embrace new things. We will all shed a lot of tears saying goodby, it’s been an incredible place for me to raise a family and for us to build this business. I am grateful and proud. The girls have had a wonderful start to their own lives and a deep connection to the land which is really what I wanted from the beginning. A simpler life; and I think we found it.
Shelley Fine
The Kawarthas Minnie Chillingworth
42
Shelley Fine
Kristy Rene Stokker
Shelley Fine Michelle Caldwell
EVERY DAY WE ARE AMAZED AT THE BEAUTY OF THIS PLACE WE CALL HOME. WATCHING THE FIRST BLOOMS OF SPRING, SEEING NEW LIFE APPEAR, AS THE SUMMER WINDS DOWN, AND THE QUIET OF THE WINTER. THESE TREASURES ARE COURTESY OF OUR READERS.
Kathy Braznick
Pat Broadbent
43 43
Scott McFadden
The Man Behind The Mayor
by Karen Irvine Editor
You know him as the Mayor of Cavan Monaghan, but how well do you actually know him? I had the chance to sit down with Scott McFadden in an honest, refreshing discussion. Mayor McFadden’s ancestry goes way back in Cavan-Monaghan. “My great great grandparents settled back in early 1800’s on Larmer Line and Zion Line.” In 1984, Scott’s parents built on a one-acre lot severed from Zion Line and it was where he grew up. He went to South Monaghan School and then on the Crestwood High School. On the other side of the family, Scott’s dad ‘s ancestors settled in Lakefield in the 1800’s. Scott went to Queen’s University for Electrical Engineering. After graduating, he worked building the billing system for the 407 Highway in Ottawa. “It was the first highway in the world for being completely autonomous license plate billing. I really enjoyed it, but with the workload, it led to burnout.” After that project was complete in the late 90’s, he moved to Durham, New Hampshire in the US where he says the lifestyle better suited his young family - two of Scott’s children were born in the US. “I attribute that part of my life as living in adult daycare,” he laughs. “It was a really fun environment, and they were very supportive of family.” Scott and his family came back to Canada in 2003. Scott and his family came back to Canada in 2003. Before going to the States, he started a business with his brothers doing web design and putting newspapers online starting with Peterborough This Week. Their web design business morphed into real estate websites across Canada. It was a true family business, including having his mom work there. He no longer owns it, but sold to family members. Does Scott run his office here in the same fun environment as the New Hampshire office? “At the township office, it’s more difficult because I didn’t have the support for it - they didn’t under44
stand the concept. My political career from 2010 - 2014 left me asking ‘do I really want to do this?’, because I didn’t enjoy it. It was a really rough four years at the Municipality. It was demoralizing, and that was reflective in the staff and how they felt about their work. But we’ve changed it around and it’s come a long way. People enjoy their jobs, there’s not much turnover because people are happy. It’s been really productive since 2016.“ Why run for council? Scott felt it was important to focus on recreation and youth. He ran for Deputy Reeve and won in 2010. He was also coaching minor hockey for his son’s team and was on the Millbrook minor hockey Executive. His focus was on a new community centre and arena, but couldn’t get enough support during that first four years. The Council of 2014 supported it, and in March 2018 voted it in. A year and a half later, the community centre was built. Scott included members of the community in the design and planning. To get their input, he rented buses and invited residents to look at
“I’m really impressed with those around me, everything we have built together.” other arenas in Ontario. The developer for the subdivision behind the Community Centre contributed the land (10 acres), so there is room to easily expand to a second pad. Keeping the ice cold is designed to heat the building, the roof is built so solar can be adapted and there is lots of natural lighting throughout. Unfortunately, you won’t see Scott McFadden on the ballot next election. “I’m really impressed with those around me, everything we have built together. The only scary part is walking away and hoping it can transition to another council that will respect it and carry on. At the end of the day, it comes down to (not just here, I mean no disrespect) a lack of respect and understanding of what’s truly involved for a municipal politician to be effective. It’s very limiting on the individuals that can do it, especially in rural municipalities, because there is low pay. I love the position of Mayor, but I’m paid $46,000 a year. At County
Council, we are dealing with a one hundred million dollar budget and my annual salary is $14,000. Quite frankly, it should be a full time job.” All the CAO’s make $120,000 to $130,000. All of the Directors at the county are all mid-hundred thousands. Those that have a business or law degree aren’t going to give up their career to get $14,000 to make hundred million dollar decisions.” At the end of his term, what is Scott’s plan? “I don’t have one. (laughs) And actually that’s good. I’ve declared early that I’m leaving, so I can explore what’s out there for me. I can guarantee it won’t be a clock-in clock-out 9-5 job (he laughs), it will be something leading edge. It’s exciting and freaks me out at the same time.” Scott tells it like it is, and is a true leader instead of just saying what people want to hear. Wherever Scott lands, we wish him the best. It will be fun to see what’s next for him. He will be missed!
45
Pets of the Kawarthas preparing for Back to work
By Karen Laws www.ontariodogtrainer.com
Who could have imagined at that time that we would be in a ‘stay-at-home’ mode for
16 months?! Sixteen months is a lifetime to your pet. Your COVID daily routine is now ‘normal’ for your pet. Working from home, home schooling and minimal social interaction have become a lifestyle for many over the past sixteen months. With most of the country in the process of returning to work, ‘life-after-COVID’ is about to look and feel drastically different – especially for your pet. The best time to prepare your pet for postpandemic life is now. The Animal Medical Center – Institute for Animal Health recommends the following tips to make the transition as seamless as possible for your pet: 1. Encourage Independence – Set up a comfortable space where your pet can go for quiet relaxing time alone. Crates work best for this. 2. Practice Separation: Leave your dog home alone for short periods at first and gradually increase the time you are away. Start by going out one door and coming in another. Repeat several times per day, gradually increasing the time that you away and leaving/entering the house at times that reflect your return-to-work schedule. 3. Re-think Your Exit Strategy: Give your dog a toy or Kong stuffed with favourite treats as you are leaving to create a more positive association with your departure.
4. Mask Outside Noise: Even if your dog is not normally startled by outside noise, soothing music or a white-noise machine may help to mask or to soften outside noise or inside sounds such as the phone ringing. If you think of it, turn off the ringer on your land line and disconnect your doorbell. 5. Reward calm behaviour – and be calm yourself when leaving and returning home. Don’t fuss over your dog when you return. If you are calm, your dog will be calm. As difficult as it will be, you want to convey that it was no big deal that you were away. Give attention only when your dog is calm. 6. Change of scenery – Hire a trusted dog walker to come for a midday visit to break up the day. Alternatively, enroll your dog in a 5-Star Doggy Daycare. Be sure to check out the Daycare so that you are comfortable leaving your pet. 7. Live a life of inclusion – most importantly re-connect with your dog by going for a relaxing walk together before you leave for the day and as soon as you return from work. Even though you may be tired from your day, walking time is quality time with your dog. For more tips on living with your dog, check us out on Facebook @karendogtrainer (Ontario Dog Trainer) or visit our website at www.ontariodogtrainer.com
46
VETS corner Pet Insurance - do I need it?
By Dr. Kelly Wasylciw, Veterinary Services
Getting insurance for a pet can be a great way to relieve one of the stresses that comes along with pet ownership. There are many options for pet owners to consider with regards to the types of insurances available. There are different levels of protection for a pet including getting their annual checkup, vaccines, preventative care and even dental care covered. There are different options offered by different companies as to how much a deductible is and also how deductibles work (most commonly they can be based on a yearly deductible vs. a deductible for each new medical condition). Conducting research, getting quotes and reaching out to each insurance company to chat with an associate regarding coverage offered can be very advantageous to find the right fit for you and your pet’s needs. A lot of pet owners ask me if they should get insurance. I always encourage new puppy and kitten owners to purchase insurance. Most insurance companies will offer at least a few weeks of a free trial if there has been a visit to their veterinarian. This can allow owners to go over coverage options, compare costs, look at finances to see what works best for them, while still knowing that their new pet is protected. When animals are young they are most prone to having problems, which can cause large unexpected vet bills. At younger ages, animals are more prone to ingesting things they shouldn’t which could cause sickness and even a need for surgery. Pets at this age may also be more prone to run out a door or away from an owner unexpectedly, which can sometime lead to an unexpected injury, such as being struck by a vehicle. This could lead to emergency vet visits that cost more than an owner had counted on all at once.
One rule I let people know if they ask about insurance is this: “If a person doesn’t have $5000.00 they are able to spend all at one time for each pet they own, potentially in the same day, then insurance is likely the best route.” Depending on the situation of an owner and animal, and even the specific breed of animal, sometimes it is wise to keep insurance for the life of a pet. Some breeds are more pre-disposed to having ongoing health issues than others and as pet’s age, there can be more health issues and costs than anticipated. Overall there are a lot of factors to consider when getting insurance for a pet, but there are thankfully a lot of great resources and companies to choose from to find the one that best suits each owner’s needs. 47
