A Taste of the Kawarthas Spring 2023 issue

A Taste of the KAWARTHAS

Peter

Sheri

A note From the Editor

It’s Spring! I’m looking forward to sitting out side with my morning coffee listening to the birds chirp. This issue we had fun with Moonshine creator Sheri Elwood and one of our favourite people, Peter MacNeill. We featured Peter two years ago when The Good Witch was still shooting. Alas, all good things come to an end, but Peter was quick find another great show in Moonshine. Another interview is with Myles Goodwyn, lead singer/songwriter for the iconic band April Wine. Their music brings back so many memories of where I was when I first heard their songs! Myles has semi-retired now after playing his last gig at the beginning of March. He’s no longer playing the live shows, but he is still involved with the band writing new tunes and going in the studio with them. We wish him the best of luck in his retirement!

I’m so glad that things have opened up more with Covid not being so prevalent. We still need to keep our guard up, but it’s a start! Covid has changed things so much! I’ve seen so many places close down, but so many who have persevered and are hanging in. We wish everyone the best in 2023.

As usual, we welcome your input and comments and love to hear from you! Keep sending us your emails! We love to hear from our readers. You are the reason we keep publishing. We pride ourselves on not being an advertorial publication - we feature PEOPLE who are making a difference in this beautiful place we all call Home.

Karen Irvine - Editor, Video Editor, Print Editor, Videographer, Photographer & Social Media Diva

Email - atasteofthekawarthas@gmail.com

Facebook - A Taste of the Kawarthas Magazine

Margaret Swaine

Author, Travel, Wine, Golf, Spas & Spirits Columnist Travel &

Spirits

Editor

Karen Laws

Ontario Dog Trainer

Danielle French South Pond Farms

Dr. Kelly Wasylciw

Veterinarian

Dianne Guzik

The Art of Home Inspections

Website - www.atasteofthekawarthas.com

Twitter - @atasteofthekaw1

Contributors

Carol Turner

Carol’s Kitchen

Angela Beal

Health & Safety

Dana Longhurst Main + Marsh Design Co.

Instagram - @atasteofthekawarthas

Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor

Jay Lough Hayes

Real Estate Broker

Jay Cooper Musician, Photographer Graphics Designer

Nicole Cooke

Organized by Design

Carolyn Richards

Kawartha ATV Association

Publisher - Slither Productions

Editor - Karen Irvine

Creative Director - Jay Cooper

Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com

Photographers

Karen Irvine, KATVA, Jay Cooper, Paul Reid, Tom Powers, Kim Magee

© 2022 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 an reprinted, we require that prior permission be obtained in writing.

by Chef Brian Henry Culinary Editor

IF GENGHIS KHAN, YOU KHAN

T he 70’s SNL skit with Belushi, Akroyd and Murray running the Olympia Café flogging ‘Cheeseburger, Cheeseburger, no Coke, Pepsi’ is an iconic moment in the history of SNL and burgers.

If we flashback a bit further to the 12th century Genghis Khan set out to conquer the world and some thousand years later, he accomplished that, not on the battlefield but in the kitchen. Bare with me while I piece this together for you and give you a glimpse into how my brain works.

Khan’s army carried raw meat under their saddles, which was seasoned and shredded by their horses sweat and movement. When Khan invaded Moscow, Russian people adopted this Mongolian recipe for meat and morphed it into the dignified Steak Tartar, minced raw beef with onions, capers and raw egg to the recipe. Tartar is a Chinese word that was commonly used for Mongolians and other groups of people.

A few centuries pass and sailors from the German port of Hamburg find themselves in Russian ports. They bring Steak Tartar back to Germany where it evolved into the cooked meat patty called Hamburg Steak.

Hamburg steak made its way across the Atlantic and landed in the port of New York in the 1800’s with German immigrants. Hamburg steak was traditionally served with a couple of pieces of bread as the hamburger bun didn’t exist until the early 1900’s which is when it became a sandwich known as the Hamburger. World War I North America’s anti-German sentiments lead to the Hamburg Steak to become known as Salisbury Steak.

Burgers are synonymous with outdoor gatherings and barbeque season. Whether you prefer thin diner style or thick steak house style patties, cooked on a griddle or grilled over charcoal the following recipe will bring out your inner Belushi and Akroyd impersonations.

BURGER

1 ½ pounds lean ground beef

½ lb ground pork

1 egg

2 tbsp. Worcestershire

¼ cup. minced green onion

2 tbsp. milk

2 tbsp. Italian Scallion Spice Blend

METHOD

In a large bowl, mix together all of the ingredients. Form the mixture into patties of uniform size and thickness.

Store the hamburger patties in the refrigerator until ready to use separated by wax paper.

Preheat your barbeque or griddle on a medium to high setting.

Once your gridle/grill comes up to temp, lightly oil it and grill the patties for about 5 minutes per side or until well done.

Serve on onion or sourdough buns with your favourite cheese and condiments.

Chef Brian Henry is Owner of Angle Iron Kitchen in Lakefield, and The Spice Co. Best Damned Chef in The Kawarthas!

Chefs of the kawarthas

Chef Jordan Rusk

Chef Jordan is the owner of Nights In Catering based out of Peterborough. He is a most interesting man who has led an exciting life so far! Read on and you will understand.

ers. “It was a great experience,” says Jordan, “It was hard work and long days for six days a week. My day off was wonderful since I was in such a beautiful place. But it was time for a change.” While there, he met and fell in love with three beautiful dogs that he rescued and brought back to Canada.

Jordan once again found himself drawn back to Peterborough. “I had to decide whether to settle in Turks and Caicos for good or move home while I’m still young enough to continue being a Chef and to be around friends and family.”

Jordan worked in Port Hope for a couple of

Jordan grew up in Peterborough and went on to Brock University for Film and Communications. He says, “My dad was a business guy, so I grew up thinking that’s what I should do.”

After graduating, he rode his motorcycle across Canada. He says, “It was amazing and kind of a reset. I took my time, met great people and just enjoyed the ride. He stayed in Vancouver for a couple of years working for a motorcycle shop and high end butcher shop. He sold his bike and moved home to be closer to family and friends.

When he returned, he changed direction and enrolled in Fleming College Culinary School. He says, “I have cooked forever and worked in restaurants. So I thought, I like doing this and I’m good at it.”

Chef Brian Henry recommended Jordan for work at Magnolia Restaurant in Turks and Caicos where he spent 5 years. The year before he left, he was featured in Forbes Magazine with the Magnolia own-

“I had to decide whether to settle down (in Turks & Caicos) for good or move home.”

years and got laid off during Covid. He says, “I was just so bored during Covid that I started cooking for friends and it just spiralled by word of mouth into a great career.”

That’s when Jordan started Nights In Catering. He has one menu each week, delivers it to you, reheats and plates it for you. He is conscious about food allergies and works with clients to ensure their meal is within their limitations. This service works that in a way that he can be in and out of your home in 30 minutes. “I spend a lot of time in people’s homes. I come in, chat a bit, get the oven going and reheat everything. Sometimes I will stay and clean up and some people just have me plate the meal and leave. Meals are cooked from scratch. “Other times I stay for two hours if requested. I love catering dinner parties.” If you are unsure which wine would pair with the meal, Jordan can offer suggestions. “I’m not a sommelier, but I can recommend a good choice.” It’s an affordable, delicous experience.

“I’m grateful that I can do my own thing. When I moved back home I found out pretty quickly that it would be hard to find a similar kind of opportunity.”

What better way to spend an evening being catered to by your own personal Chef? Having experienced it first hand, we highly recommend it!

You can order by emailing nightsincatering@gmail.com To see each weeks menu, go to Nights In Facebook and Instagram @nightsin_

Green Goddess Salad

Dan Dan Beef Noodles

Kansas style pork back ribs

Farm to Fork

Lamb and Beef Kofta Kebab served with Spring Tabouli

By Chef Connie Powers

This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection. Make this the first grill of the Spring season!

INGREDIENTS:

980g Leahy Farms ground sirloin

250g Mariposa Farms ground lamb

1 peeled small diced yellow onion

5 finely minced garlic cloves

1/3 cup finely minced parsley

2 tablespoons finely minced mint

1 tablespoon sumac

1 teaspoon allspice

1 ½ teaspoons cinnamon

1 teaspoon ground cardamom

1 tablespoon cumin

1 teaspoon paprika

1 tablespoon sea salt

DIRECTIONS:

• Add all the ingredients into a large bowl and thoroughly mix everything together until completely combined.

• Place in the refrigerator covered for at least 30 minutes or up to overnight.

• Remove the meat mixture and take out a large chunk and form it into a tight cylinder.

• Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all the meat has been used.

• Preheat your grill to 450F to 550F

• Place the kofta kebabs right on the grill and cook for 5-6 minutes and cooked throughout.

Grilled kofta or any kind of grilled meat.

Serves 4-6 Prep Time: 15 min. Cook Time: 15 min.

INGREDIENTS:

1 cup dry quinoa

1 ½ cup water

Pinch of salt

1 bunch asparagus, chopped into 1-inch pieces

2 cups shelled fresh English peas (can substitute shelled edamame, radishes, cucumber, snow peas or spring greens)

3 scallions – thinly sliced at a diagonal

½ cup fresh dill chopped

½ cup fresh parsley chopped

¼ cup slivered almonds or other nut/seed

1/3 cup olive oil

Zest from 1 lemon

1/3 cup fresh lemon juice (1-2 lemons)

1 tsp kosher salt

Pepper to taste

*Optional garnishes are crumbled goat cheese or feta, sliced avocado, or spring pea shoots

DIRECTIONS:

1. Rinse the quinoa and place it in a pot with the water and a pinch of salt. Bring to a boil, cover, lower the heat and allow to simmer on low heat for 12-15 minutes. Turn off heat, and let it sit covered for 5-10 minutes, then uncover, fluff with a fork and let it cool.

2. While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.

3. Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.

4. Serve with optional avocado, feta, goat cheese and spring sprouts.

Connie Powers is a teacher and chef who lives and plays in the Kawartha Lakes. She hones both of those crafts into a live stream cooking series that she hosts every Sunday on the TwitchTV Network. Connie and her husband Tom, team up to produce content that takes them to many farms in the Kawartha Lakes which then becomes Culinary Content for their cooking series “Straight to the Source.” You can find Connie at the Bobcaygeon Farmers’ Market as a vendor.

Instagram @rudeawakeningtv

Twitch: twitch.tv/rudeawakeningtv

Spring Asparagus & Quinoa Salad (Spring Tabouli)

Carol’s Kitchen

Roasted Asparagus and Three Cheese Wonton Ravioli

By Carol Turner

Just as flavourful as ravioli prepared with fresh pasta, this comes together in a fraction of the time. The asparagus and cheese filling is nice and light for spring but any filling or sauce can be used for Wonton Ravioli. Just be sure each is well sealed with no air pockets. Serves 4.

INGREDIENTS:

1 lb asparagus, well cleaned, tough ends removed and cut in 1 1/2 inch pieces

2 large shallots, peeled and cut lengthwise into 8ths.

2 tablespoons olive oil

3/4 teaspoon fine sea salt, 1/8 teaspoon black pepper 5 ounces plain goat cheese (roughly half a large package)

1/4 cup ricotta cheese (not light)

DIRECTIONS:

1. With rack on middle shelf preheat oven to 425 F . Pat asparagus dry and combine with shallots, olive oil, salt and pepper in a large bowl, mixing well.

2. Transfer to large baking dish and roast vegetables for roughly 15 minutes, stirring occasionally.

3. Remove from oven and let cool. Reserve a few asparagus tips for garnish.

4. Pulse mixture in food processor until finely chopped and remove to a large bowl.

5. Add goat, ricotta and Parmesan cheese along with one beaten egg and lemon zest. Season with more salt and pepper if desired.

6. Mix well, cover and refrigerate until cold. (can be prepared a day ahead)

7. Combine 1 beaten egg and a teaspoon of water in a small bowl.

8. On a large work surface or cutting board lay 8 wrappers and place one level tablespoon of filling on each square. Brush edges with egg wash and place another wrapper over top. Push out all air

1/4 cup finely grated Parmesan cheese, plus additional (optional) for serving

1/2 teaspoon fresh lemon zest

1 package Wonton Wrappers

2 eggs (one lightly beaten for sealing wontons)

I cup chicken stock

1/2 cup Parmesan cheese

3/4 cup heavy cream (35%)

1 teaspoon lemon juice

pockets and press with fingertips to seal making sure there isn’t any filling on sealed area. For presentation you can cut wontons into circles with a cookie cutter or use prongs of a fork to seal.

9. Continue until all wrappers are used. Set aside while you prepare sauce.

10. Combine all sauce ingredients in a large sauté pan and bring to a gentle simmer. Continue cooking 5-7 minutes until sauce has reduced slightly. Season with salt and pepper.

11. Bring a large pot of salted water to a low boil and add ravioli, stirring gently to separate. Cook for 2-3 minutes until ravioli puff slightly and rise to the surface.

12. Remove with a slotted spoon and add to cream sauce. Toss gently then divide into 4 shallow bowls.

13. Garnish with reserved asparagus tips and serve with additional Parmesan cheese.

For more delicious recipes, follow Carol Turner on Instagram @carolturner9319

Wine & Cheese Pairing

By Janice Brieser

Idon’t know about you, but pairing the best wine with cheese is very overwhelming to me. So we asked the experts for some advice. Here’s what they had to say.

Jennifer Boksman, owner of Needful Things, an eclectic wine shop and espresso bar in Lindsay says, Wine and food are two of my greatest passions in life. Wine can appear daunting and overwhelming to most of us first starting out. With so many varieties to choose from, where does one start? Keep in mind that it’s not rocket science.

Start with the basic ‘rules’ of wine and food pairing. Spicy food needs spicy wine (Syrah), serve a wine at least as sweet as the food (milk chocolate with Merlot or Gewurtztraminer), pair food with wine that have similar flavours (fish in lemon sauce and Pinot Gris which has citrus flavours), oily foods like a vinegar dressed salad needs a crisp dry Pinot Grigio. And let’s not forget about that wonderful Chardonnay, pair that with mild and creamy cheese like Brie or Monterey Jack.

Have fun with food and wine pairing as it is one of life’s great pleasures.

Next, we asked Lonita Reed, owner of The Grape and Wedge - a unique event company and gourmet food and home goods store in Apsley. She says, One of the world’s most popular and wellknown couples are wine and cheese. They on their own can be extremely interesting, worldly, fun and even a little intimidating. When paired together, we know this is a long-lasting true love relationship.

One of the growing categories of vineyards produce fruit wines that either use berries and various regional fruits on their own or combined with wine grapes to give us some very unique and lush wines and crisp ciders. With some of these fruity wines I use a simple method. Think sweet with salty, so a more aged cheddar such as Empire Cheese’s award winning extra old cheddar. Pair with Kawartha Country Wine’s Autumn Sunset. A blend of seven berries and fruit is sure to compliment those little tyrosine crunchy crystals found in a well aged cheese.

Lush creamy brie cheeses need something bubbly to offset the richness, so a sparkling wine, champagne, dry pear or apple cider pair wonderfully. Empire Cheese makes a buttery Havarti that will also pair nicely with your favourite fruit cider.

Lenberg Farms has created the fantastic awardwinning Lindsay bandaged goat cheddar and Thea sheep milk cheddar (both are my faves). The cheddars have a crumbly texture with an earthy and toasted nuttiness that call out for off

Sharpen Your Pairing Skills

dry white wines such as Kawartha Country Wineries Shiro Plum or Peachy Keen. Enjoy spice? Then pair one of Empire Cheeses Red Chille selections with a well chilled sweet strawberry wine for an amazing taste combination. Blue cheeses can be quite intimidating but I encourage you to try it with a wild blueberry fruit wine. It’s a game changer and a perfect combination. Back to my sweet and salty method, the salty robust flavours of a blue cheese can also meld perfectly with a dessert wine. So, if you love a sweet chocolatey end to a meal try a raspberry chocolate fruit wine with your favourite blue cheese or even back to brie.

We also spoke to Danielle Malcolm from Muster Point located in both Bobcaygeon and Lindsay. Danielle and her partner Kyle Wolsky have a wealth of hospitality experience, having spent the last 10 years travelling and working in various restaurants, pubs, cafes and eateries in British Columbia and Australia. She is a cheese and charcuterie connoisseur and tells us, The key to a good cheese plate is selecting a variety of aged and textured cheeses. This variety goes hand in hand with wine pairing. A rule of thumb is to match light with light, and strong with strong. Younger, lighter wines will work best with younger, milder cheeses while long-aged cheeses need a well-aged wine. Think a citrusy young Sauvignon Blanc with a fresh chèvre or a full bodied Cabernet Sauvignon with an aged Cheddar.

Very sweet wines like a dessert wine, Moscato, or late harvest wines pair well with a salty creamy cheese like Blue. We can’t forget about sparkling

wines or champagne. These would be the most diverse when pairing with cheese. The bubbles cleanse the palate which makes it great for creamy cheeses like Brie, Blue, and Camembert. Muster Point makes a perfect bundle of different textured and aged cheeses for you to try and enjoy. With these handpicked selections there is sure to be a cheese that will pair beautifully with whatever wine you happen to be drinking. With

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Sharpen Your Pairing Skills

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the wine we offer for delivery through our website, there are cheese pairing descriptions under each one so you can choose accordingly.

Christel Rumgay, owner of Delectable Fine Foods in Peterborough. You will find many choices both local and international. She says, Have you ever noticed that in most LCBO stores the wine selection is half, if not more than the entire store? We have three display cases of fine cheese, mostly all imported. It’s not hard to understand why picking a wine and cheese to pair together can be challenging. Start with personal likes and dislikes. Consider things like different milks (cow, goat, sheep, and buffalo) textures, flavours, and style of cheese. Some people love soft creamy cheeses but dislike goats milk cheese. So not all the soft creamy selections work with them. Blue cheese tends to evoke strong emotions of love or dislike. For others the additions of truffles or peppercorns can take the tasting to the next level. When putting together a cheese plate, I like to include at least one cheese that is made from milk other than cow so people who are lactose intolerant can enjoy goat and sheep milk cheeses. Next, I include one soft and one hard or aged cheese. Lastly, I add one that adds colour to the plate, like Blue cheese.

You should like both the wine and the cheese on their own. Neither one should be stronger than the other - they should work together. Think fresh and crisp like a Pinot Grigio and fresh Chevre. Bold and spicy like a Tempranillo and an aged Manchego or my favourite combo, sweet and salty like Roquefort and Amarone!

If you dislike one wine variety, the typical suggested pairing is not going to be your ideal choice. If you love rich triple cream style cheeses

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and dislike bubbly wines or champagne then the ideal suggested pairing for you is going to be a Bordeaux or fruity Amarone instead.

Another excellent specialty shop to purchase a large variety of cheeses is One Fine Food in Peterborough. Designed to be welcoming as only an Italian-style market can be, but with modern enhancements you are going to love, they offer an extensive collection of local and imported cheese and chocolate. From complex, beautifully aged cheddar and house-made ricotta to locally hand crafted chocolate, One Fine Food has the perfect flavours to pair with your wine.

My Favourite Wines

By Jennifer Boksman

Needful Things is an eclectic little shoppe in downtown Lindsay featuring over 40 different wines from around the world. Pairing wines with food is an amazing experience. Whether you are choosing a wine that will complement the dish (complementary pairing) or choosing a wine to enhance a dish (congruent pairing), we have a wine for you.

We have the perfect wine for you to accompany or enhance chocolate, cheese or meat dishes. One of my favourite wines in the shoppe is our Cascina Delaide Barolo. This beautiful Italian wine has wild cherry notes on the nose and sottobosco fruit and delicate wood on the palate. This wine pairs well with meat and game dishes, truffle based recipes, marbled and strong cheeses like classic blues and long-aged goudas and cheddars.

That brings me to another favourite wine found in my shoppe. Provenance Merlot 2017 is from the Napa Valley. With red ripe and blue fruit, spice and a focused acidity, due to deeper soils. This little gem pairs well with Swiss cheese and it’s mild nutty taste as well as offsetting the acidity of the wine. Gruyere brings out the boldest flavours in Merlot.

Our French, unoaked Chardonnay, Pot de Vin Blanc is a lovely wine from a family run estate in the south of France. Full of fruit, yet dry, crisp and incredibly thirst quenching, this wine has turned Chardonnay haters into fans. White chocolate and mild, semi-soft cheese, like gouda or a mild blue cheese are wonderful accompaniments to this wine. With so many wines in the shoppe I could ramble on for pages about food, chocolate, cheese and wine.

Follow Needful Things on Instagram at NeedfulThings2021 or call/text 705-878-2001

SHERI ELWOOD

Creator, Director, Producer Moonshine

By Jay Cooper

Sheri Elwood is a force to be reckoned with. She is a Writer, Creator, Director and Producer and is best known for the shows Deeply, Call me Fitz, Lucifer, Whiskey Caviler and now Moonshine.

JAY COOPER (ATOTK): How did you come to be so creative?

SE (SHERI ELWOOD): I think I always had it, whether a blessing or a curse. I was always a writer and painter. So when it was time to figure out a career path, both visual and written, it naturally drew me to TV and film. I went to York University for fine art, and then transferred to Ryerson where I received my BSA (Bachelor of Science and Arts) degree.

ATOTK: What was your first big break?

SE: I was at Ryerson and won an award that gave me a 6-month paid apprenticeship. I was approached by John Brunton from Insight Productions to work on the show ‘Ready or Not’, which was just sold to Showtime. So right out of college I started writing for the show.

ATOTK: ‘Call me Fitz’ was a great show with Jason Priestly and Peter MacNeill. How do you come up with these ideas?

SE: A lot of my work is autobiographical, for better or worse. My brother is a car salesman and runs a Toyota dealership. I went to lunch with my grandmother one day - my brother was going through a phase in his life - and she said, ‘You know, that boy needs to sit down and have a drink with his conscience.’ I thought, WOW what a great idea for a show. I wrote the pilot and HBO picked it up. I have received many projects because of it.

ATOTK: ‘Call Me Fritz’ is one of Peter MacNeill’s favorite roles and he told me that he loves working with you to this day.

SE: He just crushed that role, which was so far away from his actual demur. Oh god, he’s my favorite. He’s my go to for any new project. He was given the lifetime achievement award recently, which is incredible. I will work with him anytime,

as long as he can put up with me (laughs).

ATOTK: Moonshine is your most recent hit show. You can watch it on CBC and Netflix. Once again, it is somewhat autobiographical?

SE: That is correct. My family runs a summer resort campground in Nova Scotia and I always thought it would be a great backdrop for a show. We’re a big blended family and when my parents got closer to retirement, I thought it’s kind of a white trash succession and I could do that.

ATOTK: The working title of the show was ‘Feudal’. Why and when did it change to ‘Moonshine’?

SE: Yes, that was the original name. A large family (clan) fighting for land rights, but CBC came to me close to launch and said, “A lot of people don’t know what Feudal means”. We had a list of names and ‘Moonshine’ was the one. I’m so happy we did - now I just love it.

ATOTK: Another interesting tie into this issue is that we have Myles Goodwyn from April Wine and the theme song for Moonshine is their version of ‘Bad Side of the Moon’. Did you also have a hand at picking that tune?

SE: Yes. We have CanCon (refers to the Canadian Radiotelevision and Telecommunications Commission (CRTC) requirements, that radio and television broadcasters must produce and/or broadcast a certain percentage of content that was at least partly contributed to by persons from Canada). But Nova Scotia, in particular in the summer has the same 20 songs on rotation. They’re all classic rock. I knew that music had to be a part of the show. I made sure we could afford the rights to all these amazing songs, because it’s Canadian TV and hard to stretch a budget to go in a different direction. Our soundtrack is really fantastic.

ATOTK: Although you say it’s a contemporary setting, I was a little confused with the use of cassette tapes and boom boxes.

SE: There’s something very ramshackle about the south shore of Nova Scotia. It feels like you’re going back in time. The show gives you a timeless feel and not just with the music but the characters. It’s about summers past that we all have as Canadians because we really value our summers.

ATOTK: For people that do watch the show and many more that will after this, I want to point out the amazing cinematography and music levels because everything is done top notch.

SE: We really wanted to make it cinematic and spent a lot of time with lighting and the visual feel of the show. The people that are involved in all those aspects, whether filming, directors or sound engineers, are the very best in the business.

ATOTK: The show started shooting in 2020. How did you pull it off during a pandemic?

SE: Well, we created our own little bubble. We had each other; we had a Covid checkpoint everyday as our crew was traveling back and forth from Halifax. We just kept a tight reign on things and over the 3 seasons we only had one case. All the other shows that I know of got shut down at certain points during that time.

ATOTK: You have the green light for season 3 of ‘Moonshine’. Are you shooting that this summer? And will there be a fourth season?

SE: It’s already shot. We are a season ahead at this point and it’s in post-production now. We’re not shooting this summer but we’ll see what happens. One piece of fantastic news is we have been bought into the US market and will be premiering on American Primetime this year. I will say, Season 3 is fantastic - it’s our best yet!

Watch Moonshine on CBC GEM, NetFlix, Amazon Prime, Apple TV or CBC Cable TV Instagram @moonshineseries

Peter MacNeill

Actor - Moonshine television series

Peter MacNeill is the 2023 recipient of the Earle Grey Award presented by the Canadian Screen Awards. It is the lifetime achievement award presented to a Canadian individual for their extraordinary impact on the growth of the Canadian media industry. He is a Canadian icon best know for his acting roles in Call Me Fitz, Good Witch, Captain Power and the Soldier of Fortune, This Life, PSI Factor, Katts and Dog, The Hanging Garden (a Genie Award winning role) plus so much more! We can now add CBC’s Moonshine to the extensive list as the show heads into its 3rd season.

We caught up with Peter to talk about what’s been happening since we featured him in 2020. We asked Peter how is it working with Sheri Elwood. He said, “Thinking back to pre ‘Fitz’, I had never met Sheri Elwood, and I am pretty sure meeting her the first time was through an audition process. I knew straight away I had met a kindred spirit, and that being hired by her for ‘Call Me Fitz’ was going to be a very special happening in my life!

We clicked right away ... Having trust in someone goes a long way to becoming a solid working relationship and that trust blossomed between us.”

The last time we spoke with Peter was in 2020 while he was working on The Good Witch, (in its 10th season at that time) when the pandemic was on everyone’s mind. So how did you audition for Moonshine? Peter said, “We wondered how the film and TV business would go forward and I got a call from Sheri asking if I was up for a Zoom call with her and the Director, Scott Smith, to discuss a project. On that call they asked some curious questions like ‘Could I grow a decent mustache?’, ‘How busy was I?’ and ‘Could I travel?’. The next call was from Sheri asking ‘Hey, Pete. Do you want to come to Nova Scotia’?”

During the lockdown, how did the cast travel to Nova Scotia? “The travel process was complicated during Covid. We needed permission to cross Provincial borders at Quebec, New Brunswick, and only certain people were allowed into Nova Scotia! All our vaccinations had to be in place with the paperwork sent to authorities in each prov-

ince and as soon as we arrived we had to go into quarantine for 14 days. The production company had a system for testing and assigning zones where only certain people were allowed in order to avoid contamination and they figured out the level of protective gear we all needed to wear. It was a huge undertaking that needed everyone’s cooperation completely - the production company worked miracles. And we were back working in our chosen profession!!” he said.

We asked Peter what it was like when they got there, to which he said, “There we were - my wife Maggi and I - in beautiful Nova Scotia every summer working on a show that I really love! And I did not have to grow a mustache after all - they provided one for me that they could better control! I knew all along what the look of the character was going to be. And what could be better than taking off your character at the end of the day and go sit on the small beach near our house to hang with the locals for a chat and a swim! I was a very happy actor working with a cast that are incredibly talented, with Directors who were so tuned into the cast and the writing - which always pushed us to be better and to reach for aspects of ourselves, in some cases untried, until Sheri and her merry band of writers put pen to paper.”

Corrine Koslo’s character is Peter’s wife in Moonshine. We asked him how it was to work with her. “Well, I just thank my lucky stars I had her to play off. She’s a wonderful actor, so accomplished!”

“We stayed in a renovated farmhouse that looked out over St. Margaret’s Bay, just a few miles outside Hubbards, Nova Scotia. Moonshine had a

great story to tell - one that all the locals appreciated. They were very happy we were there telling it, because the story and its history was theirs.“ But happiness can’t always go on forever. As Peter says, “We get the news that the third season was the best yet, (airs in 2023) and then we got news that CBC will not be picking up the show next summer. I hope Moonshine will be rescued somehow and that CBC will change their minds or that another company will reach out.

Until then I will wait to get a call from Sheri Elwood asking me to go - anywhere!”

So what does Peter do when he’s not acting? He says, “In the meantime, I continue on with my new passion which is painting the scenes in places I visit and enjoying our Millbrook home with its very large and challenging garden!”

We are so happy for Peter to receive the 2023 Earle Grey Award. He says, “Thanks for mentioning the Earle Grey Award. I am so grateful to the Academy and my peers for this honor!” Well deserved, Peter! We can’t wait to see what’s next for you!

www.petermacneill.com

Peter MacNeill as Ken Finley-Cullen

ORGANIZE YOUR PANTRY Organize Your Life

Recently, I partnered with A Taste of the Kawarthas magazine and the Canadian Tire store on Lansdowne Street in Peterborough to redesign a residential food/small appliance pantry. In this article I walk through the steps I used to create an organized pantry!

Step #1 - Purge

This first step is the “make-or-break” step. It’s where you gain control by prioritizing items as important or useful and which ones aren’t. Remove expired food. Remove any food or items that you no longer use and donate them. Also donate excess or overstocked food. This helps to declutter and creates “prime real estate” space for more frequently used items.

Step #2 – Plan Your Space

Plan where things go. Things can go sideways later on if this step is missed! Create zones for food, small appliances, roast pans, etc. Group items by category (breakfast, lunch, dinner, baking) and then sub-category (grains, soups, beverages, condiments, etc.) so you won’t need to search and can grab items quickly. Store extras (backstock) separately away from every day items. Put backstock on a separate shelf and “shop” here before grocery shopping. Use middle shelves to store frequently used items for easy reach. Rarely used items (like fondue pots) should be stored up high and out of the way. The door is great for hanging packets of gravy/seasonings, brooms, etc.

Step #3 – Plan Your Storage

Plan how you will store your items. Maximize the space on each shelf, but also your vertical space. Similarly-shaped items are easier to store together - buy spices and dry goods at bulk food stores and put in clear containers. Square containers work best - they maximize shelf space better than round and are stackable, (eg. iDesign PopTop Containers). Add space using free-standing wire shelves or installing more shelves. Store items in straight lines so it’s neat and easy to see.

Facebook: Organized by Design nicole@organizedbydesign.co

Instagram: @organized_by_design_ www.organizedbydesign.space

Step #4 - Don’t Let Food Get Trapped in the Back!

Use turntables for bottles, oils & vinegars. Put items like crackers, macaroni & cheese and baking items in labelled bins so you can reach what is in the back. iDesign has a wonderful assortment of turntables & bins.

Step #5 – Label Everything

Label bins and shelves so you can see what’s inside and know where things go. This keeps the zones organized (no randomly shoving items in) and shows where crockpots, roasting pans, etc. go.

Step #6 – Maintenance is Key

If you organize their pantry but it never stays neat it’s because you didn’t plan enough space for zones, didn’t use labels and you bought too much volume (buy enough to get to the next sale, generally every 8-12 weeks).

Happy Organizing!

Nicole Cooke Organized by Design

COMMON RULES for Public Holidays

in Ontario

By Angela Beal HRS Group (705) 749-1259

There appears to be some confusion about statutory holidays for some employers. This may have been caused by Christmas and New Years Day falling on the weekend this past season. Therefore, I thought it a good idea to talk about some of the rules that apply to most Ontario workers. Aside from some workers being required due to their jobs and work on holidays, most of us are fortunate enough to have the time off with pay.

The Holidays that are to be paid are as follows:

New Years Day – Sun, January 1, 2023

Labour Day – Mon, September 4, 2023

Family Day – Mon, February 20, 2023

Thanksgiving – Mon, October 9, 2023

Good Friday – Fri, April 7, 2023

Christmas Day – Mon, December 25, 2023

Victoria Day – Mon, May 22, 2023

Boxing Day – Tues, December 26, 2023

July 1 st – Sat, July 1, 2023

A day off in lieu must be given if they are worked, or are on a non-working day. Other Holidays

Not Considered Statutory are:

Easter Monday – Mon, April 10, 2023

Civic Holiday – Mon, August 7, 2023

Remembrance Day – Sat, November 11, 2023

The Newest One is the Day of Reconciliation to be observed on Sat, September 30, 2023.

Christmas and New Years Day both fell on Sunday, this past season. Although many workers normally have the weekend off, that did not

give the employer a pass. The holidays should have been given and paid the next normal workday, in this case it should have been the Monday and Tuesday for Christmas and Boxing Day, and Monday for New Years Day.

There is also a rule for employers that if the worker does not report for work, without permission, the scheduled day before and/or the scheduled day after the holiday they do not have to pay the worker for the statutory holiday. Be very careful though, the wording is scheduled day, so if they are not scheduled the actual day before or after that also doesn’t give the employer a pass.

There are calculations for paying people statuary holiday pay, for anyone who doesn’t work a regular shift each week. For more information concerning statuary public holidays and proper payments, go to www.ontario.ca and search Public Holidays.

For more information about Occupational Health and Safety, call our professional team.

Home Inspections

Do You Have Gas?

By Dianne Guzik The Art of Home Inspection

It’s time to reflect on how your house faired this past winter. Indoor air quality is becoming a hot topic these days. Awareness of fossil burning fuels and how this affects our air and climate is happening.

Fossil fuel burning appliances need air to provide combustion but also need to vent the spent combustion gases that contain carbon monoxide, nitrogen dioxide, formaldehyde, fine particulate matter and other pollutants. Older homes may not have much insulation. If there is mechanical or draft venting it will depressurize the house - including kitchen & bathroom fans, wood or gas stoves and fire places.

Vented air can create negative pressure and air from outside will be pulled in from the space that provides the least resistance. Doors and windows with poor seals, sill plate around the top of foundations, electrical outlets, uninsulated walls, basement floor cracks, drain openings and combustion appliance back draft. The latter is the big issue - as the appliance is trying to vent the combustion air, some air

can get sucked back in. Thus, carbon monoxide detectors are essential. Home inspectors use a gas sniffer with homes with natural gas furnace and appliances to detect gas leaks. The opposite issue is positive pressure. When leaks are sealed around doors, windows, cracks & penetrations through the envelope, pressure can build and no air comes in. Stale ambient air can’t escape as easily.

Moisture builds and moist stale air can lead to window condensation & mold. You need a good balance. Consider a Heat Recovery Ventilator or Energy Recovery Ventilator. Even if you have a newer home with an HRV/ERV be mindful to maintain this appliance to keep it working at optimal performance. Otherwise you may notice excessive moisture on north facing windows and in the attic. For more information go to www.cmhc.ca

Real Estate Talk

Movement is a Mindset

By Jay Lough Hayes, Peterborough Realty Inc. 705-772-1025

You can do so much more than you tell yourself! Instead of A’s for Arthritis, B’s for Backache, C’s for Chest pains, etc. Try this alphabet...

A is for Aquatics, Axe Throwing

B is for Bowling, BINGO, Biking. Baseball, Boating

C is for Cards, Curling, Croquet, Crafts, Church

D is for Dance, Darts, Disc Golf

E is for Euchre

F is for Fishing, Football

G is for Gardening, Golf

H is for Hockey, Handball, Horse Riding

I is for Ice Skating

J is for Jogging, Judo, Jiu-Jitsu

K is for Kickboxing, Karate, Kayaking

L is for Line Dancing

M is for Mini Golf, Motorsports, Music

N is for Nine Pin Bowling

O is for Osteo-Fit

P is for Paint and Sip, Pickleball, Pool, PingPong

R is for Rowing, Reading, Running, Roller Skating

S is for Skiing, Singing, Swimming, Surfing

T is for T’ai Chi, Theatre, Tennis, Travel

V is for Volunteering, Volleyball

W is for Walking, Wind Surfing

Y is for Yoga, Yachting

Z is for Zoo, Zumba

If we do nothing, we get nothing. Get out and enjoy the real estate around you! You may live longer, healthier, and sexier! It’s up to you. Get active, meet a new friend.

These are just a few ideas to get you started. Fill in the blanks yourself!

Jay Lough Hayes has been a real estate sales representative for 36 years and services the Peterborough, Victoria, Durham, Northumberland Counties and all points in between.

Sign Up Details on page 57

A company without a vision will perish

be inspired

Are you looking to bring your small company to the next level?

Before you say you are too busy... the fact is sometimes you have to slow down to speed up. Studies show you get a 1000% return from stepping back and properly planning your course.

The most powerful breakthroughs, explosive ideas and creative solutions come from getting away so you can be Inspired.

Inspire Beach Resort is that special place for your boutique company to connect with your key players, plan and visualize the next exciting chapter of your journey.

Inspire Beach Resort could be your competitive edge.

inspirebeachresort.com

The inspire beach resort business planning office in session.

The Kawarthas

SPRING IS HERE AND IT’S THE PERFECT TIME TO ADMIRE THE BEAUTY AROUND YOU.

PHOTOS BY ERIN SHANNON

FOLLOW ERIN ON INSTAGRAM

@KAWARTHA_GIRL

HOME New Light

by Danielle French South Pond Home www.southpondfarms.ca @southpondome

Who isn’t grateful for Spring? Its arrival is the reward of having four seasons. Stepping out from months of darkness to light, fragrant smells in the air from warming earth. My mood is affected by light and as it brightens so do we all. Winter wouldn’t be as difficult to navigate if it wasn’t so dark in the mornings, so dark early in the evenings. And then, by the end of January things begin to change and a few more minutes of light edge into the days and before we know it, it’s still light at 5:30 pm!

Light inside our space and home is equally important for our state of mind. The first year that I started my business, South Pond Farms, I didn’t have electricity in the barn yet, so I had real candle light chandeliers. Candles on the tables weren’t bright enough for people to see what was going on. That does seem incredible now that I think about itbut I designed and had 6 metal chandeliers made each with 6 arms that allowed for a candle inside a glass jar. The candle had to be sizable to give off decent lighting below. At every event, I climbed up on a 14’ ladder to light the candles for the evening.

That job became tiresome very quickly and two years later, I made the plunge and brought electricity inside the barn and replaced the candelabras with real chandeliers. I collected a variety of different ones that added an eclectic feeling to the barn. I also added 4 spot lights that pointed up into the ceiling illuminating the beautiful beams and 1960’s structure. I put everything on dimmers so as to be able to keep the lighting soft at night. It really was beautiful.

One thing that I made sure to do myself for every single event right up until the end when I sold the farm was to come in just after sunset and adjust the lighting lower. It made such a difference to the atmosphere. I never got tired of helping to create this evening scene. It took my breath away, candles on the tables and lighting up in the rafters, it was such a lovely feeling, romantic, and warm. It was one of those details that you might not notice, but it completely changed the atmosphere and vibe of the event. If the lighting was too bright after dinner, hardly anyone went onto the dance floor. That little adjustment made all the difference.

Here at home, creating this feeling is just as important to my well being. All my lighting is on dimmers and I always have candle light on the table and on my counter for when friends come over or it’s just me at home in my kitchen cooking. I recently bought smart bulbs to put in the lights that @ShawnCameron built out of iron and spare boiler parts. I can adjust the glow, control the time and do it from my phone. I love this!

Soft lighting sets a mood, invites conversation and puts people at ease. As the season changes, more and more natural lighting comes inside. It feels like we’ve all shed a wintery skin and bask in what nature gives. Patio dinners by candlelight, we have six more months to enjoy it! I’m not wasting any time.

Danielle French is the founder of South Pond Farms. She hosted the tv series Taste of the Country on Netflix. She has a new adventure called Design your Escape offering help for those starting event based business.

Photo by kimmageephotography.com

Photo by kimmageephotography.com

HANGING BASKET care

By Vikki Whitney Griffin’s Greenhouses

Hanging Basket, Patio Pot or Window Box care is not difficult, but it IS specific. Your arrangement is ‘contained’ so it requires you to provide water and food to nourish. Unlike plants in the ground which can send their roots deep in the earth looking for water, container plants need your diligence to keep them healthy, growing and blooming.

Assess when your plant requires water; in most cases container arrangements in the sun will require daily watering. Shade arrangements may need water less frequently. Water thoroughly and deeply and until the container feels heavy and water drips from the drainage hole in the pot. If the plant is too dry, water will run out quickly. In this case, the soil is stressed and shrunken from the side of the pot allowing the water to run out quickly. Water it, then re-water again a short time later when the soil has relaxed and expanded. It should feel heavy with water weight.

If using liquid or water soluble fertilizer, fertilizer is required at least every two weeks. If using slow release pellets, reapply mid-summer. Be sure to not fertilize when the soil is dry as the fertilizer may burn the roots. Dampen first with clear water, then use fertilized water.

Environmental factors providing intense extremes like frosty nights, cool, whipping winds or relentless heat can damage your arrangement. Be aware of weather conditions and set down out of wind or sun or inside overnight if needed to protect. Most outdoor container arrangements cannot, however, live in your home permanently in the summer. They require the sun and outdoor environment to properly thrive. Some, like ferns, may be happy in a screened-in porch as long as there is ample light and air flow.

Seek professional advice if you wish to carry over specific outdoor arrangement indoors for the winter.

This information is suitable for May or June.

Contact Griffin’s Greenhouses for more information Instagram @griffensgreenhouses FaceBook Griffin’s Greenhouses

Becoming a Kittitian RumMaster global

GETAWAYS

B

by Margaret Swaine

Columnist and Author www.margaretswaine.com

on Jovi greeted me with a smile and a rum cocktail. He’s the general manager of Old Road Rum Company in St. Kitts, not the America singer, though likely his mother who gave him that first name was a fan of the rock band. I was in his hands for the next hour or so to learn the history of Caribbean rum and its huge impact on the tiny Federation of St. Kitts and Nevis.

This was the start of the new Kittitian RumMaster program, launched on January 19 of this year, coincidentally my birthday, so I just had to sign up. St. Kitts is the home of the oldest surviving rum distillery in the Caribbean, a recently excavated and restored distillery found on the 18th century sugar cane plantation owned by a direct descendant of Thomas Jefferson, the third US president.

We were standing on that property and Bon Jovi took me around to learn about the rum that first flowed from the Old Road Distillery in 1681. I saw the preserved aqueduct which brought water to the distillery and the old lead stills (the British solders occupying the island, and drinking the rum had a mysteriously short life). At the boiling house, I visited the underground tunnel where slaves shovelled bagasse – the fibre left over after sugarcane was crushed to extract the juice – onto a fire whose heat travelled under cauldrons that kept the cane juice boiling, up a tall chimney.

I felt like I had stepped back in time and could imagine how hot it must have been in that tunnel and how bewildered the rum drinkers must have been as they slowly went mad from lead poisoning. And then Bon Jovi pointed out the towering sandbox tree, its trunk covered in deadly thorns and its sap poisonous. I asked why that was there and he said it was nic-named the ‘torture tree’ as slaves would be tied to it and whipped. That brought home the awfulness of the colonization of the Caribbean islands.

The exploitation of St. Kitts goes back a long way to 1493 when Christopher Columbus claimed the island for Spain. The first English colony was established in 1623, followed by a French colony in 1625. The English and French briefly united to massacre the local Kalinago and then partitioned the island between them. Bloody Point, situated to the west of Challengers Village, which I passed by on my way to Old Road on the island gets its name from this horrific event.

View from Sir Timothy’s Hill

Bon Jovi leads Rum tasting at Old Road Rum

The first group of enslaved Africans was brought to the island in 1626. Tobacco was the first money crop for the colonizers and then in 1640 sugar cane was introduced. A by-product of sugar production is molasses and that was small batch pot distilled to make British style rum, the version found on St. Kitts. Rhum, spelled with the French spelling is made from fresh sugarcane juice. Ron, the Spanish style is made from molasses but using a continuous still.

The French islands of the Caribbean such as Martinique and Haiti make rhum, the Spanish islands such as Cuba and Dominican Republic make ron, and the British islands such as Barbados and Jamaica make rum. While Bon Jovi was explaining all this, I sipped on Old Road Rum Company’s rum, aged 12 years in ex-bourbon casks. It had smooth sweet butterscotch, vanilla and tropical fruit tastes with some almond in the finish.

I was finding this RumMaster tour to be a fascinating history lesson. As I found out later, it was also a great way to tour this small 29 kilometre long island. St. Kitts and the smaller Nevis have just 261 square kilometers of territory, and roughly 50,000 inhabitants, making it the smallest sovereign state in the Western Hemisphere, in both area and population, as well as the world’s smallest sovereign federation.

The next rum destination was at the southern end of the island, a beautiful drive that showcased the island’s volcanic green mountain ranges and stunning blue waters. My driver stopped so I could take photos at Sir Timothy’s Hill. It’s 360 degree view of the hilly peninsula is awe inspiring. It snakes along like a humped green lizard with the Atlantic Ocean on one side, the Caribbean Sea on the other, and Nevis in the distance. When I arrived at the lively Spice Mill Restaurant on Cockleshell Bay, owner Roger Brisbane introduced me to his Hibiscus Spirits products. His distillery which he launched in April 2019 is tiny but mighty in flavour. Hibiscus, which is locally known as sorrel, grows on the island but traditionally had only been harvested around Christmas time, when it was turned into a festive drink.

Roger hired three farmers to grown and harvest it year round for him. Hibiscus is a flowering plant known to be high in antioxidants. Other believed benefits

include that it may help promote weight loss, reduce the growth of bacteria and cancer cells, and support the health of the heart and liver. Roger uses the red Roselle Hibiscus Calyx to flavour and colour the rum. For his Hibiscus Island Spiced Rum, he adds additional flavourings. As part of the RumMaster program, he had me make my own version, adding extract of vanilla, orange, ginger, clove, cinnamon and black pepper to a base of hibiscus infused rum and sugar syrup. The end result was delicious. Then under his tutelage he had me make a two classic rum cocktails. I also got to sample his tasty Hibiscus Coconut Rum, made with toasted coconut flavour.

The official RumMaster experience was over, but I decided to stay on for lunch. The Spice Mill is right on a white sand beach with magnificent views across turquoise and cyan water to Nevis.

As I bit into my wrap of curried local fish, I savoured the food and the experience I just had. The Old Road Rum Company exists to bring rum production back to the island and regenerate the Old Road Town community. Hibiscus Island Spiced Rums enabled hibiscus farming and created a rum product unique to the world. Both came together to make a one-ofa-kind travellers experience. Tourism not sugarcane is now the economic driver of the islands’ economy and the future in the very capable hands of Kittitians is bright. www.stkittstourism.kn

“I visited the underground tunnel where slaves shovelled bagasse”

Chimney at Old Road Rum Roger Brisbane-Hibiscus Spirits

VRTC

Victoria Rail Trail Corridor

By Carolyn Richards katva.ca

If you’ve ever ridden the Kawartha trails then you’re familiar with the Victoria Rail Trail Corridor (VRTC).

The VRTC is one of the most popular and scenic trails in the Kawarthas. On any given day in summer, you will see everyone from cyclists and hikers to ATVs and horseback riders enjoying this trail. The VRTC starts in Bethany and connects with the Haliburton Rail Trail (HRT) just north of Kinmount. In total it’s 85 kms of reclaimed CN rail bed that has been converted to a multi-use recreational trail. There are some restrictions as to where dirt bikes and SxS can use the trail but other than that the entire trail is open to all users including our equestrian friends. In winter you will see snowmobiles, cross country skiers and if you’re lucky you’ll see dog sledders using the trail.

One of the most scenic sections of the trail is between Garnet Graham Park and Northline Road in Fenelon Falls. This stretch of trail runs past some of the most historic cottages in the area as well as some of the largest and most beautiful waterfront homes. In some sections the trail is covered by a beautiful canopy of trees that are stunning in fall when the leaves change colour. Once you get a little north of the park the trail opens to an unobstructed view of Cameron Lake. This section of the trail is breathtaking.

As you continue to head north, you’ll come to the iron bridge that crosses over the Burnt River. The bridge is about 100 feet above the river which allows for a stunning view of the river in

both directions.

As you keep heading north you pass all types of terrain and wetlands. This area is home to an abundance of wildlife including deer, moose, and bears. It’s been a common occurrence over the years for trail users to see a bear crossing the trail in front of them.

As you approach Kinmount you will first cross the Crego Creek bridge. Another scenic spot for taking lots of pictures but watch out for the snakes sunning themselves on the wooden bridge.

The next stop is the village of Kinmount. On a Saturday morning in summer, you’ll catch the farmers market that’s set up right on the trail as you enter the village. Make sure you stop for some home baked goodies, farm fresh veggies and homemade crafts.

Another must see is the Austin Sawmill and the dam, both just off the trail, you can’t miss them. If you still have energy and time to spare keep heading north and you’ll soon be on the Haliburton Rail Trail which has it’s own beautiful scenery.

Regardless of how far up the VRTC you decide to venture there’s always lots to see and do so make sure that you add this destination to your list of things to do whether you live here or are just visiting.

Myles Goodwyn

Singer/Songwriter of April Wine

By Jay Cooper

Myles Goodwyn graciously granted me some of his time for this interview. I am such an admirer and fan of his work from April Wine to his new projects. April Wine’s version of ‘Bad Side of the Moon’ is the theme song for the hit series Moonshine. We needed to get a few things cleared up from the get go, as some interviews can become misconstrued and piss off the person that you interview. This is Myles Goodwyn approved!

ATOTK: Hi Myles. So nice to speak with you. You’ve played here in the Kawarthas many times.

MG: Yes, many times and I know the area very well. It is a beautiful area. My son lived in Peterborough.

ATOTK: The band will keep on touring without you on the stage and the successor; Marc Parent must have a similar voice to yours?

MG: Yes, he can sound like me. Obviously, he has his own voice. When you sing a certain song that everybody knows, you try and sing it that way. With Marc, I’ve heard him sing a lot of different songs and he sings them all effortlessly. He has a really great range. I never had a whole lot of range myself, but what’s interesting about Marc is when he accepted the challenge, he thought he was going to sound like me and cover my vocals. It was quite amazing that within a week he sent me a demo recorded on his cell phone singing April Wine songs. And it sounded like me. I was with someone when I received it and I said ‘what do you think of this’? And he said that sounds great. I asked him who’s singing and he said that’s you. I laughed and said no, that’s not me. It’s eerie – he nailed it. Marc is a wonderful guy. He’s very funny, very smart, a great singer and guitar player. It’s all very positive.

ATOTK: When you started on this journey to make great music and entertain people, it had to be organic. How did a kid from Nova Scotia actually make a dent into Canadian music back then?

MG: My musical influences go back so, so far. I saw Elvis on the Ed Sullivan in 1956 but I remember seeing that live at home on a black and white TV, so everything I saw was absorbed. In our house country music ruled so I heard all these great country songs back when country was country. I was at the perfect age to be totally swept away by such brilliant songs. I was very fortunate to be around at the best of times. I went through the Beatles, Led Zeppelin and rockabilly.

ATOTK: REO or Lover Boy thirty years ago would be playing on a smaller stage, but now in concerts with Styx and that era of bands are killing it with people going to see it, and young people too.

MG: April Wine was around before all those bands. They’re doing great and out there touring and never really stopped doing it. And that’s really important too about longevity. People have short memories and it’s important to always be there, doing something. The music was so good that you never get tired of it. The difference with April Wine is that we didn’t continue working. We broke up for about 9 years. And that’s a long time to be gone. After our last tour in 1984-85 we didn’t get together again until the early 90’s. And when you come back, it’s all changed. It’s moved on without you. Had we kept going, giving the fans what they want, we would be touring a lot more in the US than we are.

ATOTK: As far as instruments go, with the country influence in your house, did you pick up a guitar first?

MG: Yes. My mother’s family was very musical. My uncle played in a country band. They toured the East Coast. Music in our house was an influence as well, but the biggest source was from the radio. I would hear a Hank Snow song that I liked and would figure out how to play it. It was an acoustic guitar so I asked my dad for an electric guitar and he bought me one.

ATOTK: When April Wine skyrocketed to fame, did you have any control or say about where the profits were going. I’ve interviewed people who got screwed and they never recovered.

MG: When we arrived in Montreal in 1970 we didn’t have any contracts, but we hoped to get one. We got a show from Donald K Donald who was a promoter and manager and had just started Aquarius Records when they heard us. In 1968 the CRTC ruled that Canadian music would be 30 percent in programming (CanCon). Because of that there was more opportunities that weren’t there before. Labels started up, and management and the promotional side grew. We got caught up in that and were able to make a record. Consequently, our song ‘Fast Train’ did regionally well across the country. Aquarius Records signed us and other bands that didn’t have a lawyer so we signed away too much. We had to live with it.

M ylesGoodwyn

But they didn’t take everything. We got out of some parts of the contract that weren’t favorable to us and we turned around as years went on. I can’t complain too much. Mistakes were made, but when everybody is new at something, that will happen. They saw the opportunity to grab all the publishing, but I was able to get that back. We believed in their vision for us but it was misdirected and misguided. They signed us with a deal that made no sense then or now. There was a lot of stuff that I wish hadn’t gone down, but we survived it.

ATOTK: You will still be writing and producing April Wine without being on stage? Is there anything that’s already been predetermined (an album or song) to reintroduce April Wine?

MG: The only thing that’s changed is that I’m no longer touring. We are in the writing process and will co-write a brand new song to introduce the new band to our fans. I know our fans won’t be disappointed.

ATOTK: I listened to your blues recordings. I find them extremely well written and performed. You have a new blues album coming out this summer. Why the blues?

MG: It’s a good question because I kind of didn’t see it coming. I was a fan like many rock musicians and was

heavily influenced by the blues. My inspiration for chords and songwriting were Taj Mahal and BB King. They always had great songs. I decided I would like to write some blues songs and wondered if I can. I agonized over every line, chord change. I believe in real details. So I wrote a song and thought, this is good. I sent it to some great blues players. They agreed that it was a great song, so I asked if they would play on it. I called it Myles Goodwyn and Friends. It worked out beautifully. It was nominated for Blues Album of the Year at the Junos. So for my first effort, that’s pretty good. It was accepted internationally and did really well. I was on a blues label and also won the East Coast Music Award for Blues Album of the Year. That was nice.

ATOTK: I can imagine the phone calls you were making to people you didn’t even know and they say who is on the phone? Myles Goodwyn from April Wine, will you play on my blues album lol. MG: Yah, I imagine there was probably a lot of that (Laughs), I met a lot of great guys. I did a second album the next year and it was very well received again called Myles Goodwyn and Friends 2. Now I have a new one coming out this year. So far I’m very happy with it. It will be a different format – I will have more

of a band and a few guests. It’s called I Dream in Blue.

ATOTK: Let’s go into the writing of your song, which you had huge accolades – For Ukraine. MG: I was watching the war in Ukraine like the rest of the world at that time and it was hard to watch. Hard to understand how Russia could do such a thing. I watched it and I didn’t want to say anything but I felt so bad for the people of Ukraine. I just had to say something. I released it, which led to me getting the Best Social Impact Music/Art Award. It’s a gorgeous crystal worldwide award. I’m very honored to receive it. I was able to partake in some events here and got to meet some of the Ukrainian families, which was such an honor. It was emotional being with the families.

ATOTK: There truly is no type of music you won’t tackle.

MG: I’ve been releasing songs all of my life and wanted to do a Christmas song. But I always think of it around the first weekend of December (laughs). It’s a little bit late. So I say next year I’m going to start in July (laughs). Two years ago an original April Wine bandmate, Jim Henman & I wrote Ring The Bells It’s Christmas Time. So I finally did it. This past year I was asked to partake in a Christmas daddy show which I’ve been part of since I’ve been back home. I wrote them a song, On the Road to Bethlehem. To write something so serious as For Ukraine and then to write something about children and the bells at Christmas time is such a positive thing and then to write about the journey that Mary and Joseph made. As far as I’m aware that’s never been done from Mary and Josephs point of view. I’m not a religious person so I did a lot of research to understand what they went through. And that’s fun as a songwriter – that’s a challenge for me. So that’s what I’ve been doing. A friend said to me, I keep doing something so people know I’m still alive (Laughs). Writing and recording has always been what I like most like about the business and gives me such immense joy. As a matter of fact, I never liked being on stage at all. I’m very shy and introverted. I would rather be Bernie Taupin than Elton John. I’m now more of a Taupin than I ever was (laughs). I spent my entire life on the stage. It’s been a long road over

50 years. Highways, byways, hotels, I’ve seen so much. I’ve done all that. I’m blessed and it was a lot of hard work. As golf pro Lee Trevino says, ‘The more I practice the luckier I get’ (laughs). It really is about working hard and it pays off.

ATOTK: You also released a solo record entitled ‘Long Pants’.

MG: I did release a brand new solo recording last year called Long Pants. Long pants means adults and short pants means children. It’s a collection of 13 songs. These songs took years to write and record. There’s a song called Forever Amber which I wrote the morning my daughter was born 42 years ago and I finally recorded it. My family would say, ‘You need to record it’. I would answer, ‘April Wine can’t do that song but one of these days I’ll find a place for it.’ There is also one for my youngest son who was diagnosed with Type 1 Diabetes at age six and how difficult that is. The song for him is called Over The Moon and another for my other son called Talk To Me. So it’s a very personal record. For Ukraine is also on that recording.

ATOTK: I can’t thank you enough and will be awaiting a new April Wine song and the new blues album!

MG: Thank you for reaching out Jay. I really enjoyed our conversation.

w ww.aprilwine.ca

www.mylesgoodwyn.com

www.facebook.com/mylesf.goodwyn

Instagram @myles.goodwyn

“For Ukraine ... led to me getting the Best Social Impact Music/Art Award. I’ve very honoured...”

VETS CORNER

Water Intoxication

C

By Dr. Kelly Wasylciw Norwood Veterinary Services

oming into spring, I thought we could discuss a few things that can occur when your furry canine friends love to spend time in the water!

It is possible for your dog to drink too much water. This occurrence is known as ‘water intoxication’ and can affect all mammals, but it is more common in dogs due to their love of swimming and diving. The smaller the dog, the less water they need to ingest before they can get to a toxic level of ingestion in their system. The more a dog dives and retrieves things in the water, the more water they accidentally ingest, which slowly builds up in their system.

A dogs body is made up of mostly water, but too much of a good thing can cause the body to create an imbalance of the electrolytes, specifically sodium. When they have too much water outside of their cells, the sodium is pulled out. The cells then allow more water into them, which causes a lot of severe affects that can be fatal!

Symptoms include: ataxia (lack of coordination), lethargy, a bloated looking stomach, vomiting, unfocused eyes, ptyalism (excessive slobber) and even seizures.

There are also other things that can cause some or all of these symptoms, but if your dog has been swimming or playing with a hose and you are seeing these symptoms, it is important to get them to a veterinarian as soon as possible.

There are no at home treatments to help with these symptoms once they start - IV electrolytes, drugs to help get the water out of their body (diuretics) and sometimes drugs to help protect the brain.

The best way to prevent water intoxication from occurring is to ensure that your dog takes breaks from being in the water, especially those that are more prone to ingest more water. Playing in the shallows and jumping in puddles aren’t at much of a risk of this toxicity.

Caudal Myopathy

When your dog loves to swim for long periods of time, watch for acute caudal myopathy or commonly known as ‘dead tail’. Most commonly in the evening after swimming or sometimes the next morning, your dog can’t lift their tail or wag it. It will be straight down behind them.

This is only due to an inflammation of the muscles at the base of the tail from overexertion. It is self-limiting and usually doesn’t require a veterinarian visit or any intervention. Dogs use their tails a lot during swimming. If you notice that their tail isn’t working well, they should not be swimming any longer, as they would likely find it very difficult or impossible to do so properly.

Water Safety

Always make sure to have a lifejacket on your dogs if they love to swim but don’t know their own limit, or any time on a boat. Even if you think you have time to put a lifejacket on in an emergency, it is better to be prepared and have it on them at all times while on or in the water. Sometimes things happen quickly, dogs can panic and start swimming away from you or away from shore if startled, so having a life jacket on them can save their life.

Pets CORNER

FIVE WAYS TO BE YOUR DOG’S HERO

By Karen Laws www.ontariodogtrainer.com

Your relationship with your dog is the primary influence on building your bond together. Earning your dog’s trust will motivate him or her to want to learn from you. When trust is earned, learning will happen. Before asking your dog to ‘do’ a task or perform a behaviour, put yourself in your dog’s paws to help you better understand if your request will enhance or detract from your relationship. When you see the world through your dog’s eyes you will see how truly amazing these creatures are in their ability to co-exist with humans. Not only will you be your dog’s hero, but your dog will be yours.

LIVING IN HARMONY with your dog is a two-way endeavour. Your role is to provide a safe space and predictable leadership to advocate for your dog when needed. Your dog’s role is to trust that you have their back.

Five Ways To BE YOUR DOG’S HERO

1. BE QUIET – If You Want Your Dog to Hear You

The most effective way to connect with your dog, or to ‘speak DOG’ is to BE QUIET!! The less you speak to your dog, the more they will hear you. Body language/movement, eye contact and facial expression are how dogs communicate effectively with each other. Connecting with your dog in this way will demonstrate to your dog that you ‘get it’. The outcome is that your dog will trust that you have their back and will want to be with you.

2. BE INTERESTING – for your dog

Dogs just want to get through each day without conflict. They are natural followers and want to follow a calm, assertive leader. They will avoid weak or negative energy.

If you want your dog to be interested in you, you must be interesting to your dog. When you are interesting to them, they will naturally want to ‘be with’ you. If something else is more interesting or perceived as a threat (e.g., an approaching stranger or another dog) and your influence and presence are not foremost in your dog’s mind, they will dismiss you. When you are ‘out of mind’, your dog may shift into fight or flight for their own selfpreservation. This is when bad stuff can happen!

Tip – “If you want your dog to stop chasing rabbits, you had better have (or be) a bigger rabbit” to keep your dog focused on you!

3. BE THE LEADER

Be the Leader that your dog needs and wants. Dogs do not bite ‘up’ the food chain. Other than in play, dogs will NEVER bite a ‘leader’ of their pack or any living being that they trust and respect! Leadership Matters.

Note – The exception to this rule is – When a dog is in pain it may bite as a reaction to avoid further pain. This is an instinctive reaction and should never be perceived as a personal attack on you.

4. BE AWARE – of the subtle messages your dog is receiving from you

Dogs live in the now or exact moment of time. They think about what is and not what was and do not live in the past. However, they may have deep-rooted experiences that trigger behaviours based on past treatment.

‘Living in the MICRO’ means that your dog continuously watches for and processes the smallest of movements, facial expressions, and sounds. Your dog is WATCHING everything little move in its world and is continuously processing its relevance to determine their next move – fight, flight, fool around or relax.

Your dog knows you better than you know yourself. Pay attention to what ‘messages’ you may be unknowingly sending to your dog.

Routine and Structure

Follow a consistent daily routine to calm your dog’s mind. Dogs, like humans, thrive on a consistent daily routine to help them to know what to expect each day. A consistent routine for your dog can be similar to your daily schedule and may include simple activities such as –

- Beginning and ending their day at approximately the same time

- One or more walks at the same time each day, meals fed on a schedule after each morning and afternoon walk,

- Regardless of how long your dog has lived with you

NOW is the first day of the rest of your dog’s life with you!

- Your dog is always willing to change if you are.

- Your dog will be happy to do what you want when you want.

aries combined with a consistent, predictable daily structure and routine applied in a fair way to create a stable and safe environment.

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Continued from page 32

Movement is a Mindset - Where Do I Sign Up?

Aquatics:

Peterborough Sport and Wellness Centre offers Aqua Fitness

705-742-0050 ext 2201 jbell@peterborough.ca.and ask for the current schedule.

YMCA 705-748-9622 123 Aylmer St

Bowling League: Lakeview Bowl in the Market Plaza 705 743-4461

Have you tried Lawn Bowling? 577 McDonnel St. 705 874-1301 www.peterboroughlawnbowlingclub.org

BINGO: Delta Bingo & Gaming 1019 Clonsilla Ave.

Biking: Green Street, check out the E bikes. Great service, great prices and this is something even I can do. You have miles of bike paths in and around the city to enjoy, The Rotary Trail is a favourite of mine.

Bridge: Peterborough Bridge Club, 184-9 Marina Blvd. 705 745-2331

Baseball: Ladies Senior Slo Pitch, contact Darlene Charlton, 705 768 7971 or Men’s Senior Slo Pitch League, contact John Holmes at 705 745-2794 or email: holmestead@cogeco.ca

Curling: Bring your broom out to Peterborough Curling Club, Lansdowne St W 705-745-8252

Crochet: The Seasoned Spoon Café • Peterborough, ON, Starts at CA$5.83

Crafts: Join with the groups at Activity Haven or Mapleridge Recreation Centre offering many wonderful activities for seniors to choose from. A great place for seniors to meet, play games and get active

Dance: Meet someone nice at a Singles Dance, hosted by the Peterborough Unattached Adults Club Inc. every Saturday night at Mapleridge Recreation Centre 8-12 www.peterboroughdanceclub.com

Premiere Studio of Dance info@premieredance.ca 705 741-6545

Imagine Studios 1135 Lansdowne St W 705 742-6909 info@imaginedance.ca

Studio 505, 505 Sherbrooke St 705 876-9505 beverley@studio505.ca

Revolutions Dance Studio Adult Stretch & Strength, Adult Tap, Adult Ballet/Pre Pointe, 705 760-4757 revdanceinfo@gmail.com

Belly Dancing with Sarah Rudnicki 705 768-0358 – Now, this is FUN!!!

Euchre: Call Betty Clark, 705 742-2803, Euchre in the church hall in Assumption

Fishing: Well, you already live in the Kawarthas. Get you rod and reel and head out to some of the best fishing anywhere!

Gardening: get down, get dirty! Consider joining the Peterborough Horticultural Society, active since 1861. Email ptbohortsoc@gmail.com

Golf: there are literally 2 dozen golf courses in our immediate area. Peterborough Golf and Country Club, 1030 Armour Rd. 705 743-5010

Liftlock Golf Club, 2320 Ashburnham Dr. Ptbo 705 874-1300

Hockey: is there anything better than watching the live action of our very own Peterborough Pete’s? I think not! Memorial Centre, 705 743-3561 for your tickets.

Ice Skating: Adult Learn to Skate on Wednesdays at Healthy Planet Arena, 911 Monaghan Rd. 705 876 8121, Monday-Friday 9-11am.

Same arena, Kawartha Quarks, short track speed skating, www.peterboroughspeedskating.com

Free Skate downtown on Peterborough’s newest rink, Quaker Food City Square and/or the Peterborough Canal.

Jogging

Judo

Jiu-Jitsu at Trent U, 1600 West Bank Dr 1-855-MY-TRENT

Kickboxing and Karate: there are no less than a dozen+ places in Peterborough. World Championship Martial Arts will accommodate self defense classes for seniors.

Line Dancing: Activity Haven, 705 876 1670, 180 Barnardo Ave, Mapleridge Recreation Centre, 1085 Brealey Dr. 705 742-1491, + more venues available. Friends don’t let friends line dance alone!

Market: Every Saturday, 7-1pm at Morrow Park AND/OR Peterborough Regional Farmer’s Market Saturday 8-1pm, year round, Peterborough Regional Farmer’s Market, for just about all your food needs. Peterborough Square Courtyard, Outdoors - May to October 8am-1pm, indoors, October – April.

Music: Join the Peterborough Symphony Orchestra, 159 King St Ste 200, 705 742-1992 info@thepso.org or music lessons, AND/OR Musicfest: FREE for all

Osteo-Fit: contact Trent U Orienteering

Oil Wrestling: you’re on your own here

Paint and Sip: Wednesday nights at 7:00 PM St. Louis Bar & Grill Peterborough • Starts at CA$40.00

Pickleball: The Peterborough Pickleball Association has scheduled times for different levels of play within Peterborough City. 705 742-0050 rec@peterborough.ca

NFL Football: Armchair this one with healthy snacks

Rowing: Join Adult learn to row with Peterborough Rowing Club, 3599 Nassau Mills Rd. 705 748-0462

Reading: join the book club at our new Peterborough Public Library, 345 Aylmer St N. 705 745-5382

Running: to join in with others, contact the Runner’s Life, 174 Charlotte St 705 876 8960

Skiing: Oshawa Ski Club o/a Brimacombe 905 983-5983 in Orono

Cross Country Skiing: Nordic Club, 705 876-8960 skiing the Trans Canada Trail from Jackson Park out 4.5 km and Singing: Aces of Harmony, all men’s chorus getting together Monday nights, 300 Sunset Blvd. 289 251-6886 OR Sweet Adelines, all ladies A Capella Chorus practicing Monday nights 6:45–8:30 at Master’s College & Seminary 780 Argyle St. 705 772 1025. Sing with The AMAZING Peterborough Singers Singers@peterboroughsingers.com

T’ai Chi: there’s a few clubs, check online at Tai Chi Peterborough ON - for balance, flexibility, general health improvement and relaxation, Canadian Tai Chi Academy, 317 Hunter St W 705 874 3045

Theatre: St James Players, 705 743-9901, 221 Romaine St, check out 4th Line Theatre, 4th 779 Zion Line, Millbrook, Ont, 705 932-4445 or Peterborough Theatre Guild on Rogers St. East City 705 745-4211

Tennis: 425 Driscoll Terrace located at the bottom of the hill next to the Quaker Oats factory. 705 743-7099 offering lessons in the spring, summer and fall

Travel: my favourite, but make sure you see Canada from one coast to the other first!

Volunteer: Great opportunities for volunteering. Check it out online at www.ptbocanada.com/volunteer

Walking: Trent U Nature Areas 705 748-1011 Jackson Park, 610 Parkhill Rd W. referred to as “The Piece de resistance in hiking, walking and biking. Consider driving out to the Parkway Trail starting on Hilliard St. Well groomed, safe and family friendly walking/biking trail. Crawford Trail, Peterborough Canal Trail, Rotary Greenway Trail at Trent U and TransCanada Trail at Maria St

Yoga: Peterborough Yoga Wellness Centre, 107 Hunter St E. 705-930-0838 or Salti Yoga, 242 Hunter St. W 705-7438490, Trent U for chair yoga and senior’s yoga.

Zoo: Did you know Peterborough offers young and old, our very own zoo to visit with friends and family and it’s free. Water St N

ZUMBA: Goodlife Fitness 705 743-9439, Peterborough Sport & Wellness 705 742-0050, Orangetheory Fitness 705 616-0707

If we do nothing, we get nothing. Get out and enjoy the real estate around you! You may live longer, healthier, and sexier! It’s up to you.