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APRIL / MAY 2019

A taste of the KAWARTHAS FOOD, SHOPPING & CULTURAL EXPERIENCE

Linda Kash ACTOR, TEACHER DIRECTOR, Producer, Funny Girl

CheFs of the kawarthas Chef Scott Hudson

Craft Breweries Pie Eyed Monk

ATV TRAILS

Where to go

Jade Eagleson

Hottest New Country Singer

Women & Their Motorcycles

FREE PUBLICATION - PLEASE TAKE ONE

BOATING Are you Ready?


The Gardens of Peterborough Retirement Residences Enjoy our Chef Prepared Meals!

Mealtimes are a bright spot of the day for all of us. After a busy, active day at work or play a highlight for everyone is a relaxed meal with great food and conversation and even a nice glass of wine. At The Gardens of Peterborough Retirement Residences our talented staff caters to our residents and their guests with our broad, seasonal menu options full of flavour, variety and local ingredients, all brought to your table by a friendly server who knows them by name and their personal preferences. We keep our menus exciting with new dishes incorporated into each seasonal menu change. To assist with this, each April our Chefs vie for the trophy at the company’s Ready, Set, Cook Competition that not only showcases our culinary teams but also introduces new and exciting menu options that are not only nutritious but delicious! Together we raise funds for a local charity. This year our guests will be given the opportunity to taste test seven unique entree style salads. Each dish will be judged by professional industry Chefs from Fleming College, Sysco Central Ontario and Complete Purchasing Services. All of the successful dishes are then incorporated into the menu! From gourmet meals to taste testing international cuisine, specialized diets, knowledgeable and professional culinary experts have your nutritional needs as our top priority. At The Gardens of Peterborough Retirement Residences we believe that the food you eat can be the most powerful medicine. By Vicki Coppins, Certified Nutrition Manager, Director of Dining Services, AON Inc.

The most retirement lifestyle choices and the best care

Locally Owned & Managed

705-741-6036

705-750-1234

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705-876-1314

705-876-1414


A Taste of the Kawarthas Culinary Tours Walking Culinary Tours in Peterborough READY, SET, GO!

We are food enthusiasts who have always loved cooking and dining out. We love Peterborough Ontario, as every corner has something delicious waiting for you. We love food, fun & friends, and you will make many new foodie friends by the end of your tour. We would love you to experience what makes Peterborough so special and will introduce you to our foodie & boutique shop owners. Book your food tasting tour TODAY! We are a 5 Star AIRbnb Experience. www.atasteofthekawarthas.com/booking-dates

www.airbnb.ca/experiences/197292

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Contents

APRIL-MAY 2019

For Online Interactive magazine go to www.atasteofthekawarthas.com

Features 18 Linda Kash

32 Women & Motorcycles

17 Drag Queen Bingo

37 Gardening

44 Jade Eagleson

45 Trish’s Wish Foundation

Actor, Producer, Comedian, Teacher & Mom Really? What the heck is it?

Spring Gardening Tips

Country’s Newest Star

18

Featuring Women who ride

A worthy cause

26

44

32

Columns Liquid Treasures 8 Wine Pairing 14 Craft Brewers in the Kawarthas

Real Estate 42 Real Estate in the Kawarthas 43 Home Inspections

Palitable Pleasures 6 Kicken’ Recipes 10 Chefs of the Kawarthas 16 Cooking Classes

Health & Wellness 38 The scale - friend or foe?

Get Out and Play 26 ATV Trails 24 ATV Regulations 30 Boating 32 Women & Motorcycles

Pets of the Kawarthas 23 Back Yard Breeders Global Getaways 34 Hitting the Links in England Where to Eat 40 Where are the best restaurants?

Rockin’ Musicians 47 Musicians of the Kawarthas Published by Slither Productions

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www.slitherproductions.com


A note From the Editor Going into the April/May print of the magazine, I admit to being very excited to finally be on the spring

issue. After all, the Kawarthas are Cottage Country, and a playground for some amazing people. I can’t wait to get back on my motorcycle and dust off the cobwebs of Old Man Winter. I’m not sure about the rest of you, but I’ve had enough of the snow and cold. I’d like to thank my amazing husband, Jay Cooper, for being so supportive and jumping in with his graphics acumen. Without him, we wouldn’t be here. So please enjoy! And send me your feedback! We’d love to hear from you! Tell us your stories! Karen Irvine - Editor, Video Editor, Videographer, Photographer, Social Media Diva & Motorcycle Enthusiast

Email - atasteofthekawarthas@gmail.com Facebook - A Taste of the Kawarthas

Website - www.atasteofthekawarthas.com Instagram - @atasteofthekawarthas

Of course, this wouldn’t be possible without these amazing contributors! Shari Darling, Sommelier, Owner of Fresh DOH & Newspaper Journalist

Chef Brian Henry, Chef Extraordinaire & Newspaper Journalist

Margaret Swaine, Author, Travel, Wine, Spas and Spirits Columnist

Jay Lough Hayes, Real Estate Broker Jay Cooper, Musician, Graphics Designer, Motorcycle Enthusiast

Elwood Jones, Historian Trent Valley Archives & Newspaper Journalist Heather Jackson Boating Enthusiast Fenelon Falls Marina

Steve Irvine, Home Sweet Home Inspections

Nadene Nicholas - Snowmobile Enthusiast, Twin Mountains Snowmobile Club

Sandy Bird Motorcycle Enthusiast & Blogger Gina Livy, Personal Coach & Weight Loss Guru

Susan Porter Dunkley - Manager, Development & Outreach, Peterborough Humane Socienty

Publisher - Slither Productions Editor - Karen Irvine Creative Director - Jay Cooper Advertising Sales - (705) 772-8074

Carolyn Richards ATV & Motorcycle Enthusiast, Kawartha ATV Association

Contributors

Wine Pairing - Shari Darling Real Estate - Jay Lough Hayes Rockin’ Musicians - Jay Cooper Kickin’ Recipes - Chef Brian Henry Interviews - Jay Cooper Global Getaways - Margaret Swaine Health & Wellness - Gina Livy Pets - Susan Porter Dunkley Snowmobiling - Nadene Nicholas Historian - Elwood Jones Home Inspections - Steve Irvine ATV - Carolyn Richards Women & Motorcycles - Sandy Bird Boating - Heather Jackson

Photographers

Kristine Hannah, Carolyn Richards, Karen Irvine, Jennifer Boksman The opinions expressed in this magazine are not of this magazine, but are those of the writer or columnist

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by Chef Brian Henry

www.thespiceco.ca www.chefbrianhenry.com

Kickin’ Recipes

GE T T I N G A L L

FIRED UP! Chef Brian Henry has been a Chef for 35 years. He is the owner of Angle Iron Kitchens and The Spice Co.

BBQ season is here!

With the relentless weather we have experienced, firing up the BBQ is a welcomed change for sure. It’s time to get cooking outdoors again and to do this you should give your barbecue a good cleaning and tune up before firing it up for the season.

Once you have done this and are ready to get cooking, you need to recognize two important things; never leave your barbecue when cooking, and your barbecue has variable temperature control dials; therefore you should not always have your barbecue cranked on high. To do this you need to assemble all of the items that you will need to get the job done. Including a squirt bottle of water to put out any small flare-ups as well as a fire extinguisher for large flare-ups!

.

Cuts of beef to utilize are striploin, rib eye, tenderloin, or sirloin. About 5-10 minutes prior to cooking the steaks lightly drizzle them with cooking oil and sprinkle with sea salt and pepper. Cook steaks on a hot barbecue. Do not keep flipping them or turning them. You will only need to touch your steaks five times when cooking them. 1) Place steaks on hot barbecue. 2) After the flesh has been seared and marked, give the steak a quarter turn. This ensures the crisscrossed grill marks you get in restaurants. 3) Flip the steak over. 4) Repeat step 2, and finally remove the steaks from the barbecue.

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This process is the same for chicken; lightly oil the chicken prior to BBQing it as this will ensure that the chicken will not stick to the grill. For grilling fish, choose firm fleshed fish such as salmon or tuna. Grilling fish reqires everything to get a light coating of oil, your flipper, tongs the heated grill and the fish. This will allow you to cook the fish just like a steak. You also can cook the fish with the skin on it. Lightly oil the skin and cook it skin side down on the BBQ. This technique will allow you to cook your fish without it breaking or flaking apart on the BBQ. For grilling veggies such as zucchini, eggplant and Portobello’s, lightly marinate the veg in olive oil with balsamic vinegar in a ratio of two-parts vinegar to one-part oil. The vegetables do not need to be soaked in this mixture, just a light drizzled will do. Cedar planking… Make sure when you purchase your planks that they are untreated. Also, you must soak the planks for at least two to three hours prior to cooking with them. When cedar planking foods, I recommend that you keep a bucket full of water close at hand, as this will allow you to gracefully dunk any burning planks into the water safely to douse any unwanted fires.


BBQ M EALS AR E A CELEBRATION OF S PR I N G CEDAR PLANK BRIE WITH CHARRED PINAPPLE SALSA 1 pineapple peeled and quartered 1 medium red onion peeled and diced 1 red bell pepper seeded and diced Two mini-wheels of Brie or Camembert 1 cedar plank soaked in water for 2-3 hours Method: Toss pineapple in a little olive oil, enough to lightly coat it. Grill pineapple on barbecue until golden brown. Place cheese onto a pre-soaked cedar plank and cook on the barbecue, with the lid closed, until golden brown. While the cheese is cooking, make the salsa by chopping up the pineapple, red pepper and onion into small pieces and mix together. If you choose, you may want to add chopped basil or cilantro as well. When the cheese is soft and golden, remove it from the barbecue and serve with the salsa over top with baguette or crackers.

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wine pairing: Savoury spring wines There are lots of lovely wines to sip this spring with a wide variety of dishes. For example, Anselmi 2017 San Vincenzo, (CSPC 948158), $17.95, is a crisp, dry white from Veneto, Italy. Vinified from a Garganega blend, this white shows big aromas of peach and pineapple with some herbaceous notes. The palate is full bodied with crisp acidity, ripe pear and herbaceous notes here too, with pleasant bitterness on the back palate. Anselmi San Vincenzo is a nice alternative to Sauvignon Blanc. My girlfriend, Cathy, prepared a Chevre-based dip, which we enjoyed with crackers and a glass of this crisp white. A stunning pairing, indeed! To the cheese she added diced Kalamata olives, diced sun dried tomatoes, fresh garlic, and fresh basil. Chevre has natural acidity that harmonzed extremely well with the wine’s crisp acidity. Kalamata olives are salt. This saltiness complemented the wine’s pleasant bitterness. If it is too much work or too hot to barbecue, consider pairing this wine with take out pizza, highlighting Chevre. The tangy Chevre acts as a bridging ingredient, bringing the dish and wine into partnership. Some of its best matches

NEW AT THE LCBO

include chicken and artichoke pizza with Chevre and Parmigiano; arugula and Chevre pizza with Parmigiano; zucchini and Chevre and Parmigiano pizza; chicken, pesto, and Chevre pizza; and lastly prosciutto and Chevre pizza. I’ve included the Parmigiano in many of the pizza choices as it is salty. This saltiness actually softens the wine’s natural bitterness. I served to my girlfriend, Teresa, a glass of 2013 La Pieve Barolo 2013, (CSPC 213132), $39.95. Boy, oh boy, was this an outstanding red! The nose brimmed with flavours of fresh raspberries, currants and earthiness, like wet soil. Wet soil in this context is a good thing! The palate had mid-weight with firm, but not over bearing tannins, dark berry fruit and a long finish. This wine is elegant and bold at the same time. We enjoyed this wine with baked grain free gnudi tossed with fresh tomatoes, basil, Parmigiano, and smothered in mozzarella. This red has enough weight to stand up to ribs and grilled steak. Stay away from sweet sauces that will corrupt the wine’s lovely tannin. La Pieve Barolo works with any pizza highlighting pepperoni, bacon, chorizo, and Italian sausage.

ALL YOU NEED IS The soul of the name SangIOVEse Pronounced: i-yo-ve

Please drink responsibly

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by Shari Darling

Journalist, ‘The Sophisticated Wino’ CEO , FRESH DOH

E N H A N CI NG YOUR MEA L If you prefer to sip this wine while enjoying a plant based meal, there are lots of dishes to consider. Just because you are vegetarian doesn’t mean you have to give up red wine with dinner. Meat-free dishes can easily stand up to this mid weight Barolo or even a full bodied Cabernet Sauvignon. How about Ratatouille Tart highlighting eggplant, zucchini, red peppers and black olives? Eggplant and Porcini Meatballs with tomato sauce also complements this Barolo.

TASTING ROOM | TOURS | RETAIL STORE 99 Hunter St. E. Peterborough, ON K9H 1G4 1 705 745 1500

BLACKSDISTILLERY.COM


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CHEFS OF THE KAWARTHAS CHEF SCOTT HUDSON Meet Scott Hudson, Head Chef at Hobart’s Steakhouse in Lindsay and Peterborough. Not only is Scott an amazing Chef, he is also very passionate about the meals they serve. Scott has been a Chef since 1989. He was born and raised in Peterborough and went to Adam Scott Collegiate School. Scott’s career started as a dishwasher at the Holiday Inn and he just never left the kitchen. When he quit high school, did his basic apprenticeship at Georgian College in Barrie, his advanced at Algonquin College in Ottawa, and started his Economic Business Degree at Brock University.

of the business gives Scott an edge. And he loves doing it. It’s about coaching and development. He teaches consistency in the menu and food. Scott feels that Lindsay’s restaurant businesses are evolving and growing. “There are more restaurants

Chef Scott relocated to Burlington for 15 years where he worked at the Pig & Whistle Inn. He also taught the apprenticeship program at Liaison College in Hamilton. After teaching, he worked at Hearthstone by the Lake, which was ironically the same location of the torn down Pig & Whistle Inn. He has traveled to Nunivak NWT as a GM Consultant to run two restaurants - Waters Edge Seafood Steakhouse and the Kicking Caribou Pub. Scott is at Hobart’s now. He likes it there, and has decided to set his roots in Lindsay to be close to his family - his parents and youngest son live there. So what does Scott love about being a chef? “The guests. Bar none - the guests. When you walk in the door, I want to WOW you from the moment you get there until the time you leave. If we haven’t done that, then we haven’t done our job.” What makes Scott tick? “Being a chef is the pride and passion of every ounce of product you put on a plate, and the WOW factor of guests enjoying a meal.” That’s what makes him get up and do it tomorrow. His advantage of understanding the numbers side

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Chef Scott Hudson back home to his roots in The kawarthas in Lindsay than there has ever been”, he says. Not only does he pride himself on teaching, but also it has to be the freshest ingredients and as local as possible. With Scott’s gypsy-like personality, surprisingly, he never gets bored with being a Chef. “Cooking to me is like putting your shoes on in the morning”, he says, “It becomes a habit. What keeps you interested is constantly developing a new weekly feature program or making next season’s menus. And at Hobart’s there isn’t a high turn over of staff, so we become a team, and that makes it much more enjoyable. Their program is the best I’ve seen in 30 years.” Chef Scott is a pivotal part of Hobart’s opening their third location – Hobart’s Lighthouse. It is located on Stony Lake at Harbourtown McCracken’s Landing, and will open on May 15th through October 15th. Some people may remember it as The Lantern. It will be an upscale, casual pub with an all day menu, right on the water with seating for 56. There are 83 boat slips there, and transients are welcome to dock and eat.

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Make it a point to head to Hobart’s Lighthouse, and say ‘Hey!’ to Chef Scott Hudson. And tell him we sent you!


Introducing our newest beer, Northern Lights Hazy IPA. Intense mango and papaya notes with little bitterness. Find it now at your local LCBO

www.bobcaygeonbrewing.ca


Craft Beer Breweries Pie Eyed Monk Brewing Co. There is a brewery in Lindsay, Ontario that is kicking ass.

By Karen Irvine

The Pie Eyed Monk has been brewing for 9 months now, and they are definitely getting a lot of attention. The Pie Eyed Monk Brewery is located in Lindsay Ontario in the historic C.L.Baker building. C.L.Baker came from Quebec to Lindsay in 1861. He was one of Lindsay’s pioneer businessmen and builder. It is a beautiful building that has been revitalized and treated with tender loving care to become the brewery. Jennifer Boksman and Aaron Young are the owners of the Pie Eyed Monk Brewery. This power couple had a chat 30 years ago in St. Lucia, while on vacation. Their conversation morphed over the years and became a dream that got bigger and bigger. Finally, in 2017, along with a few investors they bought the famous C.L. Baker building. What started out as just a brewery quickly became a restaurant, patio and a second floor event space. Jennifer came up with the name Pie Eyed Monk while vacuuming on a rainy Sunday morning. The name is “Pie” for pizza pie. For “Monk”, Jennifer did her research, and found that Monks were the first to take production to a commercial level. The name is fun, much like their branding design of all their beers. Jennifer says, “This place is personal to us and it is the biggest venture of our lives! We were determined to make something to enhance our gorgeous downtown Lindsay. We want to show people that Lindsay is a terrific place to shop, dine, relax and unwind. We live in a fantastic town, and we hope that you enjoy our brewery and discover all the delights Lindsay has to offer.” Page 14


“This place is personal to us, and it is the biggest venture of our lives!” Pie Eyed Monk has been brewing for 9 months now. From their light Blonde to their incredible Stout, there is something for every taste. All their beers are brewed on site. They also have limited releases of the Peppermint Porter, which is available at Christmas time. Their newest, absolutely incredible Angry Viking Black Lagered Ale (which has notes of chocolate, sweet black cherries and raspberries) will be available soon. For now, you can try it on tap at the Pie Eyed Monk. Pie Eyed Monk Brewery beer is available in 7 beer stores from Pickering to Peterborough, Lindsay, Coboconk and Minden. It’s also available in select restaurants, and are looking to expand to more. To see a full list of all their brands, go to www.pieeyedmonkbrewery.com/beer-menu www.facebook.com/pieeyedmonkbrewery @pieeyedmonk - Twitter & Instagram Photos by Jennifer Boksman


Cooking Classes Something for Everyone

By Karen Irvine

I admit to being uncomfortable in the kitchen; it’s just something I’m not good at. But there is a solution for that! There are so many amazing cooking classes right here in the Kawarthas. The diversity of the classes surprised me. I highly recommend them! Centre & Main Chocolate - $65 Create your own personal chocolate artwork. Chocolatier Angela Roest will tantalize your palate and guide you on your own sweet artistic journey. Participants create a trio of hand painted chocolate bars. Sign up by calling 705-868-2068. Seasoned Spoon Café - $5 A variety of different classes. Sophie Spiridis teaches the Greek cooking classes. Learn how to make tzatziki, briam, and other fun dishes. Great value for your money. www.seasonedspoon.ca

Centre and Main

Seasoned Spoon Cafe

South Pond Farms

PC Cooking School for Kids

Tiny Greens Plant Café - $55 Plant, Grow and Dine Party Learn microgreen basics. Make a Super Tiny Greens salad harvested right there, appetizer, smoothies and juice. Plant different varieties to take home. Go to www. tinygreens.ca/events PC Cooking School & Camp for Kids – $Various Kids shop for the ingredients, then make at the Peterborough Super Store. All dishes are made from scratch. The kids even do the dishes after! What a great way for kids to spend the day! There is something for everyone. Go to www.pccookingschool.ca South Pond Farms - $85 Pastry Chef Dylan Smith teaches traditional bread-making using his 18 year old ‘starter’. Make your own sourdough starter and learn how to use and care for it. Bring home two loaves of bread - a flatbread and a kettle bread. Other cooking classes available. www.southpondfarms.ca Angle Iron Kitchen - $45 A variety of classes – Ragin’ Caygeon, Hecho en Mexico, Caribbean & Floridian, The Thrilla’ in Manilla, Sugar Shack and Gone to Pot. Chef Brian Henry teaches you how to make dishes that will WOW your family and friends. www.facebook.com/Angle-Iron-Kitchen, or call 705-875-0428. Page 16

Angle Iron Kitchen

Tiny Greens Cafe


Drag Queen Bingo Looking for something different to do?

By Karen Irvine

When I heard about the Drag Queen Bingo show at Delta Bingo, I wasn’t sure what to expect. I have to tell you, it was fun! It was $20 a ticket, included bingo cards - and it was sold out.

Miss Diva Licious and Ms. Madge Enthat strutted their stuff, sang and told jokes all night long - in 6 inch heals. Hell, I can’t wear 6 inch heals! I asked Madge how she survived walking in them all evening, to which she replied, “stand up straight, keep your core tight and bend those knees”. They do a birthday segment, bring all the birthday boys and girls on stage, and play games with them. 80 year old Jim was hesitant to get up, but once on stage, he danced up a storm while his whole family clapped and cheered him on. They do 3 shows in between sets of Bingo. Speaking to some of the guests, I found out that most of them are repeat Drag Bingo goers. The money raised from Drag Queen Bingo goes to local charities. While this event is such a great fundraiser, it is also entertaining and you could, possibly, win some money at the same time. A worthwhile evening out. Even though I didn’t win any money, I felt like I had won. You can find Miss Diva Licious and Ms. Madge Enthat performing every other month during the fall and winter at Delta Bingo.

Ms. Madge Enthat on the left and Miss Diva Licious on the right


Linda Kash life in Peterborough and around the world

By Jay Cooper Contributor, Graphic Designer, & Musican

Linda Kash - photo by Kristine Hannah

I

had the chance to catch up with Linda Kash, amazing Actor, Director, Producer, Voiceover, Mom and Teacher. You will remember her for playing the angel in the Philadelphia Cream Cheese ads. But she is so much more! Acting Credits: Seinfeld, Cinderella Man, Ellen, Sabrina the Teenage Witch, Best in Show, Second City, Degrassi High, Ernest Movies, Waiting for Guffman, Fargo, Manic Mansion, Everybody loves Raymond, Wedding Wars, Hallmark movies plus so much more! Page 18


“It’s one of the most rewarding, but most difficult things to do.” LK (Linda Kash): Good Morning how are you my friend? ATOTK (Jay Cooper, A Taste of the Kawarthas): Very well and thank you so much for coming to the Party for the magazine! LK: It was really good and I absolutely love Red Wine but I don’t know how to drink it. I just know I like to drink it. (laughs) ATOTK: Well your half way there then. (laughs) So you are a Gemini, Actra Award winning Actress. LK: I am. Lucky me, eh? (laughs) ATOTK: Movies, TV, commercials best known as the Philledepha Cream Cheese Angel, Radio Host and your acting school is here in Peterborough. LK: I think from a pretty early age I realized I wanted to keep it diverse. I know a handful of actors in Canada do one thing. They either just do theatre, they just do cartoons, or they just do film. But I just have to keep it moving. I couldn’t just be a full time teacher. I give my heart and soul to my classes, but if I was full time I would drink more wine than I probably should. (laughs) I absolutely don’t know how teachers do it full time. It’s one of the most rewarding, but most difficult things to do. And I kind of feel the same thing about stage actors that give their life, working their asses off for 200 people in the audience 8 shows a week. They work really, really hard for not much money and dedicate their life to it. I love theatre and if I had to choose, I would say theatre is my first love. But there’s no flippin’ way I could have my life style if I just did theatre. (laughs) I like travel and I like restaurants and I need that. ATOTK: You are a very diverse actor. LK: I am, but maybe that’s the best of hyperactivity. I’m not sure. I don’t know if I have a choice as I like to keep it moving. My flying time in film and on stage has given me the gift of confidence. So although I enter a project with innocence, ultimately, I know what I’m doing. But I don’t get cocky about it. And I think that’s why I take so much pleasure in what I do, because I don’t know what the fuck I’m doing. And I’m enjoying the navigation. I’m not afraid to not know what I’m doing. I like to take every experience and go, okay, we’re holding hands and jumping into the pool together. Let’s just make this the best it can be.

ATOTK: Not a surprise, as you come from an extremely talented, creative family. Lets go a little into that. LK: For sure. My Mom was a world famous Contralto Opera Singer who never saw Grade 9 and helped to support her family at a very young age. She came from Montreal, and had a total fluke weird talent for singing that she worked on various projects. But she didn’t work like other opera singers from my observation. She hummed a bit in the dressing room, then went on stage and blew everyone away. My Dad, on the other hand, was a violinist and a conductor and somewhat of a child prodigy. He didn’t play baseball or he didn’t ride a bike, because he didn’t want to fall. My Dad played violin from a very early age. My greatest memories of my Dad were of him practicing. He worked his craft for hours every single day and never, ever took it for granted. He never reached the stratosphere that my mother did, but loved his instrument like it was an appendage. It never left his side, that violin. So I had this great vantage point of seeing a woman who received this gift, and did the best she could with the gift, but didn’t necessarily work her craft. And my father worked his craft because he lived and breathed music. And I am somewhere in the middle. (laughs) I didn’t reach what I thought I would as a kid, but I also tried to never miss a birthday party or miss anything my kids were doing because my mother missed a shit load of my childhood and I have 4 other siblings. She was a very, very important visitor but she wasn’t full time. I was brought up by nannies and by my Dad. My Dad was a frustrated musician. He didn’t get to where he ultimately wanted to be, but had an ego the size of the CN Tower, and was 20 years older than my Mom. He was a confirmed bachelor into his 40’s. But he never missed a concert, never missed our brothers football games or basketball games; he was always there. So the idea of success has a very different definition for me. My priority is my kids and the rest is Page 19


Linda Kash

life in Peterborough and around the world great fun and gravy. I found myself in LA really close to getting huge jobs and at the very last minute kind of sabotaging them because some part of me really didn’t want it. ATOTK: Your brother, Daniel, is also an actor. LK: My brother was in (the movie) Aliens and he went to England to study. At the same time I went to Pasedena to study in California and then I did Second City for 4 years. So my brother and I learned our craft in a very different way, but we kind of ended up in the same place. He does lots of film and TV, and also teaches. Every one of my siblings have teaching skills, as my Mom was a teacher as well. ATOTK: Being a teacher you have to be very creative, I believe. LK: I think to be a great teacher is a very rare thing. I think you have to be a lot of things to make it work. As I say, I am a very, very committed teacher. It’s because I don’t do it all the time. And how many teachers do you really remember as having a huge influence on you? Ironically, it’s some of the toughest teachers that were the best for me, but it’s pretty rare. Like in theatre school, maybe two teachers I got a lot out of. When a teacher resonates, it affects your whole life and the rest of your life. And although I love it, I am not ever going to do it full time. (laughs) ATOTK: My favourite TV show of all time is SCTV. Still is, just saying. LK: Isn’t that so incredible! So much fun to watch! And those first episodes were shot in Edmonton on a shoestring budget. They had no money at all but it was incredible. ATOTK: The live shows are a complete pleasure. I also just loved the improv. LK: Yeah, I started to waitress there, spilling beer on people, then I became an understudy, and then with the touring company. SCTV was just winding down and I got to work with a lot of SCTV people in their specials and their films. The TV show was no longer an option, but many of those players would come down to the Firehall and work out with the cast. In those days,

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Photos by Kristine Hannah


“I really loved being in Cinderella Man, because I loved working with Ron Howard.”

it didn’t take two to three years to get on the touring company. I was in theatre school for a year in California, came back for the summer, and I took a workshop with a guy named Jeff Ellis. Within months I was in the touring company. So I learned most of my skill in front of an audience. That was truly fantastic, because improv is a wonderful skill and a rehearsal tool. But you really don’t know what your doing until you have an audience. I’m also convinced I can teach almost anyone to do improv, and I wish it was in the mainstream of the school system because it transforms kids. ATOTK: You have appeared in many movies and TV shows, but on the movie side, Best in Show hands down is my favourite. LK: Isn’t it a fun movie? I mean, some of the character work is so spectacular and such a great menagerie of people. The nice part about Christopher Guest is he gave you pretty free rein. You had to get your act together before you got on set, but then you improvised. It was whatever that groups dynamic was what the dialogue was gonna be. And don’t kid yourself, there was 55 hours of film he shot to edit. It’s an editing feat of genius. ATOTK: What is your favourite movie project? LK: I really loved being in Cinderella Man, because I loved working with Ron Howard. I’ve done quite a few films that are all heart and wonderful to be a part of, but that was a really fun set to be on. It was very interesting to watch Russell Crowe work, and it was very interesting to watch how Ron Howard got a performance out of Renee Zellweger. It was many days at Maple Leaf Gardens with 1000 extras and blow up dolls. Before CGI there were blow up dolls in the audience. It was just a really cool experience. ATOTK: Now, on the TV side, you’ve been on Ellen, Sabrina the Teenage Witch, Everybody Loves Raymond, 3rd Rock from the Sun, etc. But to get a part on Seinfeld must have been a pretty big thing? LK: It was huge. It was my first real job in LA. I was body surfing in Malibu and it was before cell phones. I went to a phone booth and checked my messages. It

said you’ve got to be in the Valley in 45 minutes for a Seinfeld audition. So I literally changed in the car, had sand in my hair and elsewhere, and got to the audition on time. I wasn’t nervous, just happy I made it. Everybody else were freaking out that they were at a Seinfeld audition. But I got the part because I was so relaxed and happy because I had gotten there in time. (laughs) There is an audience of 400 people and Jerry goes out and does 40 minutes of stand up before the show. They just loved him and had been laughing for almost an hour. After every one of my lines, there were crickets. No one laughed at all. I looked at a technician and said OMG I’m in the worst Seinfeld ever and I’m bombing out there. He said what are you talking about. You are a classic. This is a really good episode. (laughs) But then you watch the show where there’s the laugh track and OMG it’s all about the post production. (laughs) Everyone was really, really nice to me. Page 21


Linda Kash ATOTK: Now, lets talk about your School. LK: We moved here Post 9/11 to a farm in Cavan. My late husband, Paul, and I both taught at Second City. He was a comedian as well. We decided to open a school because there were a lot of kids teaching kids, but very few professionals teaching kids. So we opened the school and started teaching camps in the summer. Paul did a lot more because he worked less in the business. He taught voice over, musical theatre; he was a real mentor even to adults who had never done improv. He worked during the week and I worked on the weekend. In 2012, he died in a car accident and I thought of closing it as it was our retirement dream to run a school in the area. But I decided there were a lot of kids that still needed it, and I still needed to teach so I just kept it going. A lot of students who were just babies at the beginning became assistants and help me teach and keep it going. It’s now in the 11th year and going on to honour what he created as well.

life in Peterborough and around the world

Philadelphia Cream Cheese Commercial

ATOTK: What would you like to say to all your fans and stalkers like me (laughs) LK: (laughs) Stop stalking and come improvise with me! (laughs) I think I have yet to do my best work, and I’ve got more to learn and further to go. And I’m so excited to be in the magazine! It’s the perfect time for it. I love magazines and I’m so sad that they’re going away or getting thinner. I so appreciate the hard copy in my hands and especially locally produced, with local people and stories and getting to know the Kawarthas. For more interviews by Jay Cooper go to www.slitherproductions.com/Musicmag

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Photo by Kristine Hannah


Pets of the Kawarthas Back Yard Breeders

By Susan Porter Dunkley, Peterborough Humane Society

While we at the Peterborough Humane Society actively promote #Adoptdontshop, we recognize that there are many options for people looking to add that special someone (furry) in their lives. We often get asked, what does it mean to shop from a “backyard breeder”? The term “backyard breeder” is often used to describe dog breeders who intentionally breed one or a few dogs but have very little knowledge or who accidently litter because they hadn’t got around to spaying their female dog yet. They may seem harmless, but there are so many of them that they are making a substantial contribution to Canada’s pet overpopulation crisis. In many cases, the animals involved are not tested for health or genetic problems and typically there is no thought to where the puppies will go. If you care about dogs, one of the worst things you can do is purchase a dog from a bad breeder. When you find a dog breeder, it is essential that you check references. Talk to other families that have purchased dogs from that breeder. Check that the breeder is affiliated with the local and national breed clubs. Most importantly, make sure you visit the breeding facility and meet the puppies’ parents (mother at least). QUESTIONS TO ASK A DOG BREEDER: The breeder should be able to give you detailed answers that confirm what you have learned from your own research on the breed. What type of care is required for this specific breed? Does the breed have specific needs I should be aware of? How long have you been breeding dogs? Do you sell your dogs to pet stores, puppy brokers, wholesalers, or online? Can I visit the facilities where you breed and house your dogs? Can I meet the litter of puppies and their mother? What is the health and behavior history of this line (parents, grandparents, etc)? Can I see the breed registration papers for the puppies and their parents?

THINGS TO BE CONCERNED ABOUT: If the dogs in the facility appear to be in poor health, or the facility is poorly kept, walk away. Is there is mandatory spaying/neutering of pet quality animals? Do they always have puppies for sale, sometimes two or three litters at a time? Did the breeder screen you or ask questions about your home environment and the life you can provide for the puppy? Are the puppies are ready to go before the proper age (under eight weeks of age)? Can they provide references from previous clients. Responsible breeders will take back the dog, and/or refund all or part of the fee you paid for the dog, and/ or work with you to have the dog treated (if you want to keep the dog). A good breeder wants to know if the puppies remain in good health. The breeder should tell you that you can return the dog if at any time in the dog’s lifetime you determine you cannot keep it They will want to be aware that the puppies stay in good health. When talking to or meeting with a dog breeder, you must look at the facts, but also go with your gut. If something does not feel right, ask questions or consider visiting your local Humane Society or rescue shelter and give a chance to one of the many dogs that come in to their care on a regular basis.

If the breeder cannot produce these, leave without buying a puppy. Can I see the veterinary records of the puppies and their parents? What happens if my dog is diagnosed with a hereditary disease? Does the puppy I buy come with a guarantee? What happens if I can no longer keep my dog?

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ATV Riding

What you need to know

So you got a new ATV. Here are some things you need to know before hoping on it for a fun adven-

ture. There are very few Provincal laws governing riding. Most of the rules are set out by each individual Municipality. They decide which roads, time of day and season they are permitted, so check the Municipality bylaws before you ride. I met up with Constable Joe Ayotte at the OPP Peterborough Division to talk about the dos and don’ts of riding ATVs in the Kawarthas.

OFF ROAD

- Must be registered with a rear licence plate - Insured under a motor vehicle liability policy - Cannot directly cross a highway until they have a valid driver’s licence (G1, M1 or greater) - Must be at least 8 years old to be a passenger on a sideby-side, UTV, and must also be able to reach and use the footrests on a 2-up ATV when on-road - Must be at least 12 years of age unless they are under direct supervision of an adult - No passengers allowed on a single rider ATV

ON ROAD

- Driver must hold a valid G2, M2 - No passengers under the age of 8 - Driver and passenger must wear an approved motorcycle helmet securely fastened under the chin by the chin strap - Must occupy a seating position with a seat belt worn properly - Passengers on 2-up ATVs must be able to reach and use the footrests provided - ATV/ORV must be registered, have a rear licence plate and must be insured under a motor vehicle liability plate - ATVs cannot exceed the manufacturer’s overloading warning label - Side-by-Sides and UTVs must not exceed the width and weight requirements of the manufacturer - Must be driven the same direction of traffic on the shoulder of the road with all lights on. If the shoulder is unsafe, impassable or not wide enough so all tires can be completely on the shoulder, then the traveled portion of the road may be used - Can travel on Highways 500 to 899, many 7000 series and low traffic highways - Prohibited from the 400 series highways, QEW & sections of the Trans-Canada Highway.

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ON YOUR OWN PROPERTY

ATV and ORVs are exempt from the following: - Insurance - Driver must be at least 12 years of age, unless they are under direct supervision of an adult - Wearing a helmet (it is strongly recommended).

SPEED LIMITS

- Posted speed limit of 50 km/h or less – Maximum speed is 20 km/h - Posted speed limit of more than 50 km/h – Maximum speed is 50 km/h. For a complete list, refer to the Ontario Highway Traffic Act Regulation 316/03, Schedules A & B.


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ATV TrailS

By Carolyn Richards President, Kawartha ATV Association katva.ca

IN THE KAWARTHAS The Kawarthas are home to some of the most desirable trails in off-road motorsports. We have something for everyone, from a beginner new to the sport looking for a nice leisurely scenic ride to those looking for a challenge riding on rocky ridges or waste deep water and mud holes. Page 26

did you know that some of the best atv trails in ontario are right here in the kawarthas? yes, that’s right!


“You can even ride into Fenelon Falls on your ATV for lunch or dinner.�

Every year thousands of people travel to the Kawarthas to ride the Kawartha ATV Association (KATVA) trail systems. KATVA is the largest ATV club in Ontario with over 1500 annual members and have two unique trail systems they manage. The first is in the City of Kawartha Lakes. These trails include the Victoria Rail Trail Corridor, which is 84 kms of railway bed stretching from Bethany north to Kinmount. There is also the Somerville Forest Tract, which is a 6000 acre block of pine compartments and dense bush that are actively forested by the Municipality. These trails are very popular with the local residents and cottagers, and you can even ride into Fenelon Falls on your ATV for lunch or dinner. The village of Kinmount is also very ATV friendly, and even went so far as to build a parking area for recreational vehicles only. The second trail system is best known as the 5 Points. This riding area in the municipality of Trent Lakes, just north of Bobcaygeon, extends to Kinmount and Gooderham. These trails are located on a mix of crown land and private land. They vary in type, from abandoned logging roads to rocky ridges, and are the most popular trails in the Kawarthas. They are so popular in fact, that KATVA made an unprecedented move by purchasing a section of this trail system in January 2019, thereby securing Continued on page 28

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“All motorized trail users including off-road trucks, off-road motorcycles and snowmobilers” access to these trails for their members for many years to come. The benefits to their club members and other trail user groups are significant. These trails are a main attraction to all motorized trail users, including offroad trucks, off-road motorcycles and snowmobilers. KATVA has a plan to work with these groups to build trails on their land for everyone to enjoy. This multi-use trail plan will be the first of it’s kind in Ontario, and will only enhance the tourism opportunities for the area. Trail permits are required on all KATVA trails with the exception of crown land only trails, which are very scarce as most crown land trails cross over private property at some point. The revenue from trail permits goes back into the development and maintenance of the trails, as well as promotion of the sport throughout Ontario. KATVA has a long standing reciprocal agreement with Haliburton ATV Association (including their chapter clubs), Algonquin West ATV Club and Lake of Bays ATV Club, or as they call themselves the “Family of Clubs”. The most recent addition to the family was Quad Niagara, which operates a trail system in the Welland area. This reciprocal agreement means that members of these organizations have the benefit of enjoying each others trails, at no additional costs.

The agreement has been in place for almost 10 years, and continues to be the most successful partnership between ATV clubs in Ontario.

As the sport of ATVing continues to grow, so will Kawartha ATV Association and their trail systems. New trails are opened every year for their riders and they continue to work with adjacent municipalities to create access for their riders. There is really no end in sight.

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boating

in the kawarthas

by Heather Jackson Fenelon Falls Marina

What Every Boater Needs to Know about the Effects of Ethanol (E10) The largest source of trouble with marine engines these days lies with the fuel and fuel system. By being aware and proactive, boaters can eliminate the need for costly repairs and headaches. WHAT IS ETHANOL?

Ethanol has been added to most of the today’s fuel supply as an oxygenate to help reduce emissions into our atmosphere. Ethanol is alcohol, and alcohol is “hygroscopic” which means it attracts water molecules.

Why is Ethanol so bad for marine engines? REASON #1 Ethanol is not a big problem in the sealed fuel system of a modern car, but most boats have an open-vented fuel tank that breaths and introduces humid air to the fuel tank. This can create the formation of strong organic acids as water combines with Ethanol and other elements in the fuel, forming sludge and corrosive compounds. This process is known as fuel phase separation. Marine fuel intakes are located at the bottom of the tank, so the result is this separated sludge will be pushed through your engine causing running issues to occur. Beyond this level of water, phase separation could cause most of the Ethanol to separate from the fuel and drop to the bottom of the tank, leaving gasoline with a significantly reduced level of Ethanol in the upper phase. REASON #2 Ethanol, being alcohol, is a powerful solvent that can loosen debris in your fuel tank and all the components and lines it runs through. While on the topic of tanks, this is where your fuel system Page 30

begins and the first point where Ethanol has a chance to deteriorate your equipment. Most boat manufacturers don’t use fibreglass tanks anymore, however, there are still several in use today. Ethanol will break down certain resins that hold the glass fibres together, allowing debris to potentially reach your motor. Fibreglass is just one of the materials that Ethanol will deteriorate. What about rubber, plastic, even some types of metal? It is true, it can deteriorate all these materials, all of which are a part of your fuel system. As the Ethanol cleans, it leaves behind the debris which will travel through your fuel, creating more headaches for all boat owners.

What can Boaters do to protect their engines from the potentially damaging effects of Ethanol? 1. ADD FUEL STABILIZER AND CONDITIONER TO EVERY TANK OF FUEL Make sure to add a quality, marine-specific nonalcohol-based formula. Read the ingredients of


“Ethanol will break down certain resins that hold the glass fibers together.”

the products, as additives for fuel may contain Ethanol or other alcohol products. You can’t fix an alcohol problem by adding more alcohol. We highly recommend the non-alcohol based Yamalube Fuel Stabilizer and Conditioner Plus for winter storage, as well as for regular season use. This blend is specifically designed to work effectively in the moisture rich environments common to watercrafts. This blend needs to be used in all makes and models of marine and powersport equipment. 2. INSTALL A FUEL / WATER SEPARATING FILTER This should be installed between the fuel tank and the engine. It will filter the gas and allow any water (which is heavier than gas) to safely sink to the bottom of the filter and out of the fuel. These filters are manufacturer specific and can be installed by any marine mechanic or by yourself.

Remember, no matter what you add to bad gas, it’s still bad gas. No additive will restore stale fuel, remove water, or cure Ethanol-related issues. Boating season is short and all of us love to be on the water every chance we get. Don’t let Ethanol issues ruin your summer. These easy steps can help you to avoid costly repairs, unnecessary service bills and missed time on the water. Remember to be preventative and protect your boat’s engine and fuel system each time you fill up. For more information please give us a call or e-mail us at info@fenelonmarina.com.

Happy Boating Season 2019!

3. USE A CARBON REMOVER ADDITIVE IN YOUR FUEL ON A REGULAR BASIS The cleansing additives in most of today’s gas are formulated for automobile engines, so an additional additive will help your marine engine to perform more effectively. We recommend Yamaha Ring Free Plus. This formula means performance robbing carbon chemically unable to adhere to internal engine components. It cleans gum and deposits off the internal engine and fuel system components. Also, it contains synthetic anti-corrosion additives that protect the metals in your fuel system from corrosion. 4. KEEP YOUR TANK FULL AND BUY YOUR GAS WHERE THEY SELL A LOT OF IT There is a lot of controversy about what is better. Through the summer keeping a full tank of fuel allows for less room for condensation to occur, which lessens the chance of water in the fuel. Through the winter, stabilizing the fuel correctly is key to eliminating issues in the Spring. If you don’t stabilize the fuel, remove all the fuel from the tank. Page 31


Women and Motorcycles Featuring

Karen Irvine

by Sandy Bird The Frozen Canuck www.thefrozencanuck.ca

Karen lives in Peterborough Ontario and if you haven’t already guessed, also happens to be the editor of A Taste of the Kawarthas magazine that she started with her husband in 2018. So it’s only fitting that Karen be the first riding story to kick off the new series, Women and Motorcycles. It will be an ongoing feature in the magazine. Karen had a very unusual introduction to motorcycles back in 1984. She was owed some money and instead of getting the expected cash to pay the debt, it was paid with a 1983 Yamaha Seca motorcycle. She figured she should at least learn to ride it and make use of the unique form of payment. “I remember listening to John Mellencamp on the radio, and would sing “I ride a Seca in the USA” instead of “R-O-C-K in the USA”. Motorcycling got into her blood and the 80’s also kicked off Karen’s desire for drag racing motorcycles at Cayuga. She loved the rush she got from bracket racing and was really good at it with an impressive reaction time from .501 to .505. As the years rolled by Karen moved on to riding a 1997 Harley Dyna Convertible in 1998. It was around the same time she got her Harley that she started a women’s motorcycle club with a friend. Quite a rare sight to see, as women on their own motorcycles were still a rarity at this time. All in good fun they took on the name “The Fallen Angles MC” and made up wacky rules. Besides all the shenanigans that these women liked to get into, they were dedicated to raising funds for charity by holding Show N’ Shine events. The club eventually ran its course and they disbanded in 2004. Over two decades later she used her Harley as currency for a kitchen renovation. Her contractor, Kevin Corp, still has her bike to this day. Unfortunately for Karen that exchange left her bike-less for the next 3 years. But her desire to ride still burned strong and in 2010 Karen was back on two wheels with her Yamaha Raider 1900cc. “Riding has always been my ‘AH’ spot. It’s the place I go when I want to clear my head.” Originally a city girl from Brampton, Karen loves riding the highways. She has a tendency for the need for speed. Might have something to do with being a drag racer in her younger days. Her favorite route is heading up Hwy 10 to

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Collingwood or to Wasaga Beach. She also likes heading north on Hwy 11 to North Bay. But since moving to the Kawarthas in 2005 she has settled into enjoying the laid-back country roads while taking in the spectacular lake views.


Don’t depend on luck. Depend on skill. Fleming’s motorcycle courses give you the techniques you need to ride safely. Take the training that consistently receives high praise from experienced and novice riders alike. With these skills you won’t need luck. Become a better rider. Register now for a weekend workshop in Peterborough or Lindsay. • Introductory Motorcycle Course • Motorcycle Training Course • M2 Exit course • Refresher course • Spyder Motorcycle Course Continuing Education

1-888-269-6929 flemingcollege.ca/continuing-education


global

by Margaret Swaine Columnist and Author

GETAWAY ENGLAND Kent, the oldest county in England, is known as the Garden

of England for its abundance of farms, wineries, beer making from the locally grown hops and fresh from the sea Dover sole and Whitstable oysters. It also has over one hundred golf courses, some of them spectacular links that naturally follow the coast line. A chance to indulge all my passions in one place was irresistible. I booked a trip with my friend and golfing buddy Anita to check out the bounty of Kent while working off the calories by golfing.

Sunset at Prince’s Golf Club

We took the fast train to Gatwick and rented a car from there. Our first stop, Hever Castle, was just half an hour away from that airport. Kent is also known for its historic homes and castles and this one has the distinction of being the childhood home of Anne Boleyn, Henry VIII’s second wife. Lodging is in historic buildings close to the castle. www.hevercastle.co.uk Golf was first introduced at Hever in the 1920s for the personal enjoyment of the owners at that time, the wealthy American Astor family. Today Hever Castle Golf Club consists of a par-72 championship parkland course. We played the championship course, a 7,002-yard layout, with the 644-yard, par-five 17th regarded as its signature. The holes from the 11th to the 13th offered carries over water onto slick greens – and lots of opportunities to lose our balls.

Frasers

After golf, a visit to the romantic double-moated 13th century castle and a stroll around the property’s spectacular gardens, our stomachs were calling out for food. King Henry VIII is a charming pub with a wood fireplace and cosy atmosphere. Crowned pub Food of the Year in the 2016 Shepherd Neame Pub Awards it was a deservedly popular joint. www. kinghenryviiihever.co.uk Kent is famous for its hops, a key ingredient in beer. Oast Houses – purpose built stores to dry freshly picked hops – dot the district. Micro-breweries and traditional British pubs serving ale can be found everywhere. (England’s oldest brewer Shepherd Neame is in Kent.) The Henry’s was a classic serving up the likes of bangers (made with Lincolnshire pork) and mash, Kentish beer-battered fish ‘n chips, pastry pie of the day, hand made burgers and fish curry.

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Hush Heath Winery

The next day we went to Hush Heath Winery. There are now over 500 commercial vineyards in the UK (England and Wales)


Hole 6 at Hever Castle Championship Course

and some 165 wineries. Over 50 of them are in Kent. The majority of the production in Kent (about 66%) is sparkling wine, about a quarter is still white and the rest is red or rosé. Staplehurst’s Hush Heath Winery is renowned for its awardwinning Balfour Brut Rosé (available at the LCBO for $41.50), a bubbly made in the champagne method using the same grape varieties as in Champagne, namely chardonnay, pinot noir and pinot meunier. The family owned 400 acre estate has vineyards, apple orchards and ancient oak woodlands which visitors may tour followed by a tutored tasting of their wines and ciders. I found the Balfour Brut Rosé elegantly worthy of its awards but also enjoyed trying the winery’s still wines from chardonnay and pinot noir varietals and sparkling ciders made from Cox, Russet and Bramley apples. www.hushheath.com Chapel Down in Kent is one of Britain’s best-known wineries. Fans of their world-class range of sparkling (also made in the champagne method) and still wines include Gordon Ramsey and Jamie Oliver. Chapel Down has even delivered to No 10 Downing Street, as well as Ascot Racecourse. After taking one of their daily guided tours, one can finish the day in The Swan, Chapel Down’s two AA Rosette and Michelin Bib Gourmand restaurant specializing in modern British cuisine. www. chapeldown.com We continued on to do a tour of Sissinghurst Castle Garden. Kent has world renowned flower gardens and this one is among the most famous. Sissinghurst’s garden was created by poet and gardening writer Vita Sackville-West and her husband author and diplomat Harold Nicolson. At the on premises casual café/restaurant, Anita and I sampled their home-grown chicken pot pie and tomato soup.

The Lodge at Prince’s from its championship links

which started with truffled artichoke soup, followed by pigeon with wild mushroom, sole with sweetcorn and cauliflower and roast partridge with juniper reduction, bacon and parsnips. The meal ended with a pressed apple with cobnut crumb and cider sorbet and then Kentish cheese. www.frasers-events.co.uk Back to the links the next day – this time hitting the undulating fairways of Littlestone, located between the Romney Marsh and the English Channel in the southeast corner of Kent. Founded in 1888, it’s home to The Championship Links and The Warren courses. Playing here was like a step back in time. www.littlestonegolfclub. org.uk Then we drove past the white cliffs of Dover to the medieval town of Sandwich where Pieter Van Zyl of Chequers Cooking School had invited us to dinner. Pieter converted a pub that he owned and ran on Golf Road in Deal (near Sandwich) into the school, but kept a small bar area so customers can still pop in for a drink. Pieter treated Anita and me to an amazing seafood paella cooked at the historic home he shares with his spouse, Gary Rose, in Sandwich. www.chequersdeal.co.uk Time to work off the eating again. We spent the next two nights at The Lodge at Prince’s in Sandwich Bay amidst the golf courses of Prince’s Golf Club. The Club has three ninehole loops: The Shore, The Dunes and The Himalayas. My

We ended our day at Frasers, a private guest house and restaurant nestled deep in the countryside at the end of a long private drive. As we neared the guest houses, the countryside opened up to reveal green pastoral vistas. Their luxurious accommodation was offered in three period buildings- a Kentish Ragstone Oast house, a converted former stable block and a former cart-barn. The rooms were lovely, but the best part was dining in the 2 AA Rosette winning restaurant in a traditionally constructed oak-framed Kentish Barn. We both went for the tasting menu

Chef Pieter Van Zyl from Chequers Cooking School

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global

GETAWAY ENGLAND Our most challenging game was at Royal St. George’s, often called by pundits the greatest seaside golf course in the world. In 1894 it hosted the first Open Championship played outside Scotland: in all there have been 14 Open Championships at St. George’s more than any course outside of Scotland. In 2020 it will play host to the 149th Open. www.royalstgeorges.com

12th Hole Royal St. George’s Golf Course

St. George’s legendary member, Ian Fleming, author of the James Bond books used the course (thinly disguised as the fictional “Royal St. Mark’s) as the setting for the tense match between Bond and Auric Goldfinger in his 1959 novel “Goldfinger”. Fleming maintained a weekend house in Sandwich which it is said was formerly owned by Noel Coward. At night the town of Sandwich, the most medieval town in the UK lured us in with its charm and its fine dining. Sandwich means “market-town-on-the-sand” and the village next door Ham, was named for the old English word for village. The road sign Ham-Sandwich has been stolen so many times that the council stopped replacing it. Sandwich is where the Romans launched their first successful invasion of England, where in 1192 Richard the Lionhearted landed on his return from the Crusades and where the curfew bell still rings every night at 8pm, just as it always has. And yes it gave its name to the sandwich, named after the 4th Earl of Sandwich who invented the convenient meal.

Salutation Restaurant

room overlooked the fairways – the other side of the hotel had a view to the English Channel. Prince’s has hosted many Amateur and Professional Championships since its first course was opened in 1907 and we found the golf quite challenging but fair. That is except for some of the bunkers, especially the enormous one on the ninth fairway of Himalayas named in honour of American pro golfer Gene Sarazen who used the golf world’s first sand wedge during The Open in 1932 (which he won). When I landed in the giant bunker, I resorted to the ‘hand wedge’ to finally get out. www.princesgolfclub.co.uk

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That night we ate at Salutation Restaurant that we enjoyed an awesome tasting menu prepared by Chef Shane Hughes, who has cooked at Michelin starred restaurants including Whatley Manor, Ynyshir Hall and Thackeray’s. Every dish we bit into was memorable including the smoked langoustine with celeriac, pigeon breast with chestnut gnocchi, diver scallops with smoked haddock sauce, quail and bacon sausage with black truffle and pork cheek in cider. www.the-salutation.com We played one more course before heading home: the London Golf Club, situated just 40 km from the capital with 36 holes of championship golf designed by Jack Nicklaus. We played the International considered one of the finest downland courses in Europe with fast, undulating fairways. www.londongolf.co.uk If I’ve tempted you to visit Kent, you can find stay and play offerings, attractions and other useful information at www.golfinkent.co.uk.


Gardening My own Beginnings with Gardening

by Danielle French South Pond Farms www.southpondfarms.ca

When our family moved from the city to the farm in 2006, there were no gardens. After settling in, we put our first vegetable garden in. We worked that patch tirelessly trying to grow as many of our own vegetables as possible. The next addition to the farm were laying hens and they lived in a small coop near the garden. They loved the weeds we threw over the fence. A perfect Sunday morning was fried green tomatoes, fried eggs, topped with fresh chives, homemade sourdough toast and jam. Everything was as a result of our own efforts and was so satisfying!

Over time, I added gardens around the house, digging up all the earth by shovel and hoe. My mom saved Irises from my Grandmother’s garden and I distributed them where we would see them best. The rest of the plants I picked up from new found friends and garden shops. When we restored the barn and began to have events here at the farm, we moved the chicken coop further from the house and turned the patch of grass into the strawberry bed. A few years later, the strawberries had taken over and needed more space, so the Dahlia’s moved in. And so it went; adding more and more gardens.

meant more flowers to fulfill the demand for bouquets and table arrangements. I added more flowers, vegetables and herbs. The hoop house now grows tomatoes, in the lower garden are annual flowers and salad greens. The first vegetable garden is again transitioning to medicinal herbs and flowering herbs. It’s always changing and I think that is a good thing. I believe it’s appropriate when starting out to have a plan for your garden, look at how the light falls onto your plot or where containers will be and what you want to grow. Then think about the future, when your garden cannot hold your plants any longer, what are your expansion plans? That might have been a good idea for me to think about that! Every year, I find I’m inspired by new things and I figure out a way to incorporate the inspirations into my gardens and if that doesn’t work - create a new one. Happy Gardening this year and please come visit our gardens at South Pond farm.

When the barn restoration was nearly complete, I used the opportunity of newly laid top soil to surround the structures with peonies, roses, poppies, pollinator plants, wild grasses, foxglove, ladies mantle, hollyhock, phlox - so many varieties of plants. Over the years, we have added gardens everywhere. I don’t think I ever had a “big picture” of how the farm should be or what it should look like. Our business evolved over time. More people came out to enjoy the gardens and our food. Holding more events

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Weight Loss

by Gina

by Gina Livy Health & Welllness Coach www.ginalivy.com

If you have been trying to lose weight then you know stepping on the scale everyday can be downright

frustrating. But before you toss it out the window and let it side track you, here are some Tips how to use it to your advantage. As frustrating as it is, the scale can be a very useful tool based on how it is responding in conjunction with the foods you are eating, the water you are drinking and any supplements you are taking, along with how you are feeling from day to day. It is key to understand that weight loss doesn’t happen over night, it is based on momentum and the days leading up to your weight dropping, NOT on how you ate the day before. It’s more complicated than that. The same with weight gain, any Increasing on the scale while you are trying to lose weight is usually what I call superficial weight gain. So you when you say “I gained weight last night or why is my weight up even tho I’m doing everything right?!” This helps to explain why: When you drop fat what fills the fat cells comes out but those fat cells will fill up with water before they have time to shrink. This can have you feeling like you have lost weight but the scale is showing the same or even up Or it can have you feeling bloated and gross and have your weight up the day before it shows a drop on scale. This is also why the scale goes up after you have lost and then goes back down again. Most people think that the scale should look like a consistent downward slope when In fact it is more up and down than that. Which is why the scale is not the be all end all measurement of success or indication things are working or not working. If you are going to weigh yourself, make sure it is in the morning after you go to the bathroom. Also try to understand that the body doesn’t care about how much you wish and want the scale to move, it has not concept of time or your desire to lose weight as fast as possible, so try to be patient with it.

TO RECAP

As frustrating as it is, the scale Is just a tool and not something that needs to be feared. So have faith that scale is going to move and do everything you can to keep it moving!

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Where to Eat and Shop Downtown Peterborough Always fresh. Always homemade.

Tiny Greens Plant Cafe

Simply different. Local products. Affordable.

Vegan Gluten-Free Cafe in downtown Peterboroug.

Caterer. Authentic Spanish cuisine. Personalized

We harvest greens daily from our micro-

service. Affordable. Downtown. 373 Queen St,

green gardens. 431 George St N, Peterborough

Peterborough (705) 559-7731

(705) 874-7554 tinygreens.ca

Serving Premium quality steaks & dishes

Authentic Caribbean Cuisine Dine in, Take Out, and Catering. Downtown Peterborough. Making home made, authentic

139 Hunter Street West, Peterborough (705) 775-4000 189 Kent Street West, Lindsay (705) 328·1219 www.hobarts.ca

Caribbean food. 427 George St. N 705-743-9320

Upscale Casual Dining in Downtown Peterborough

Boutique shopping at it’s best

Located in the lively Hunter St. Cafe

Unique items for sale. Workshops / classes. Find

district of downtown Peterborough.

the perfect present for that perfect someone.

Enjoy a warm and relaxing atmosphere.

383 Water St, Peterborough (705) 775-7568

224 Hunter St.W (705) 874-1500

Cork & Bean Coffee, Wine & Craft Beer

A Great place to have a coffee or meal and relax

Discover Peterborough’s finest coffee, wine, and craft beer in the heart of downtown. All in one place. 383 George Street N, Peterborough

Authentic Mexican Cuisine

Island Cream Carribean Cuisine Authentic Caribbean and Halal Food. “The mixture of spices and robust flavour in this food is like poetry for the taste buds.” “Best Roti I’ve ever had! Might be here a few times a week now.” 227 Hunter Street West, Peterborough (705) 743-8398

Healthy Gourmet Bakery

Charlotte Anne’s Restaurant

Catering for all events, A chocolatier with impecable

Open for Breakfast, lunch or dinner, you’ll find

taste. www.maison-du-chocolat.negocio.site

plenty of delicious food options at Charlotte

(705) 761-1089 460 Gordon Avenue, Peterborough

Anne’s Restaurant. 390 Queen St. Peterborough (705) 742-2944

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Trish’s Wish Foundation What it is and why it’s important

Trish’s Wish Foundation is a grass roots organization that provides support and financial assistance to families residing in the City of Kawartha Lakes, who are in crisis as a result of a serious illness or injury to a family member who is between the ages of 17 and 25. The medical attention these young adults require is often far located far from their homes. It generally requires families to pay out of pocket for such things as accommodations, parking and gas, while continuing to manage the responsibilities of everyday life.

Foundation continues to hold an Annual WalkA-Thon in June. This year it will talk place on June 1st, at Victoria Park in Lindsay.

To date, 79 families have benefited with over $325,000 in support. This ranges from wheel chairs, modified beds, other assistive devices, medications and procedures not covered by In March of 2000, Trish Peter, 17 years old, health insurance. was diagnosed with Osteo Sarcoma, the Thanks to the volunteer support, fundraising same type of cancer Terry Fox had. Living efforts and public and corporate sponsorship, in Little Britain at the time, she had to travel the Foundation has been able to meet these to hospitals in Toronto for treatments on a needs. regular basis. In 2018, Trish’s Wish partnered with CommuIn May of 2004, the Community of Little nity Living. Our commitment is to assist some Britain organized a very successful 12 Km of their clients in areas beyond the scope of Walk-A-Thon, which helped out Trish’s famtheir organization. ily. Unfortunately, she died soon after. It was Trish’s wish to carry on this event to To assist Trish’s Wish Foundation, as a volunhelp others. So Trish’s Wish Foundation teer, donor, or participant in the Walk-A-Thon, was formed in her honour. To this day, the please go to www.trishswish.ca.

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TODAYS REAL ESTATE IN A NUTSHELL

Contributed by: Jay Lough Hayes, Sales Representative Re/Max Rouge River Realty Ltd. 705-772-1025

“Average home price in Peterborough soars 32.5% in a year to $398,734.” (March 2017) “Average home price in Peterborough is $433,902.” (February 2019) (Peterborough Examiner) This had to stop. Prices were running ramped with a dozen multiple offers on just about every property listed. Even though prices have slowed, the multiple offers have not. Peterborough, unlike most of Canada, realizes a property listed is a property SOLD. Real estate agents have realized a clean, staged and well presented home isn’t enough. Pricing a property below what the home should sell for is now normal. This low price, accompanied by location and staging, nets an over asking sale, selling for around what the house should have been priced at to start. We are seeing fewer listings asking good, qualified buyers to wait a week to submit offers. Many buyers simply won’t wait, they are tired of playing that game. Buyers will pay top dollar since there is such a shortage of new inventory. Peterborough has a unique problem with very little new home builds coming to market. The buyers who want the new home either go out of the market or buy a resale. This incline, which happens when someone buys a new home leaving behind their resale to be purchased, just isn’t happening here. The reasons are varied, with a large pile of dirt left waiting on Lily Lake Rd slated for nearly 3,000 new homes. With the 407 nearing completion, and the influx of new immigrants needing homes, Peterborough remains the fastest growing community in Canada. People older than 65 make up 22.2% of Peterborough population. Peterborough’s current housing vacancy rate is just 0.4%, while the cost of real estate continues to climb. No new highrise apartment buildings are Page 42

on the books to be built, and if any, developers are building and then converting to condos. As the city realized the affordable housing shortage, plans and bylaws came in to allow basement apartments. Toronto buyers swooped in with money to spend and purchased bungalows, usually the easiest to convert into two homes. All is well, except to cover all the costs of mortgage for a property they may have overpaid for, the cost to rent one a renovated apartment remains out of reach for many tenants. We see these tenants either move to a nearby, more affordable towns, or stay and struggle to pay their rent. On a brighter note, our jobless rate fell to 4.9% in December. As real estate agents, we too often hear from the Peterborough seller, “We’ll just wait for a Toronto buyer to give us our asking price or more”, leaving the local buyers just staying put. The Toronto buyer isn’t moving here, the local would-be buyer would have moved, offering a new listing to perhaps another local buyer. In September, the average sale price of a house in the city and County of Peterborough soared to an all-time high of $448,993. In February, sales are up 5.1%, the average home price is $433,902 with 233 new residential listings. This is well below the long-term average of around 350 listings for the month. But is home ownership attainable here? In the new federal budget, buyers will be able to tap up to $35,000 of their RRSP (up from $25,000) for a home purchase. But how does this apply to the Bank of Canada “Stress Test” created to slow


“Peterborough has a unique problem with very little new home builds coming to market.” down our runaway real estate market? If the bank rate today is 3.75%, you must qualify at 2% higher (5.75%). Many borrowers find themselves unable to meet this demand, so they continue to rent. First-time buyers will be able to finance a portion of a purchase through a shared equity mortgage with Canada Mortgage and Housing Corporation (CMHC), helping to lower monthly mortgage payments. Not all the bugs are ironed out yet. You can find out more at www.globalnews.ca/ news/5075888/federal-budget-2019-cmhc-sharedequity-mortgage.

$65,000. Too many new forms to fill out and too many new rules. But every day presents a new challenge and isn’t that what living is all about?

It certainly has been fun selling real estate over the past 34 years. Mortgage rates as high as 20% and home priced at an average low of

Home Inspections You bought a new home and it comes with a warranty. Congratulations!

You did the Pre-Delivery Inspection (PDI). So why would you pay $400 to an Inspector? The PDI is performed by a builder representative and Terrion warranty is operated by the builders. But who represents YOU?

By Steve Irvine Home Sweet Home Inspections

An independent third party Inspector is looking out for you. If the builder’s Inspector misses something and you don’t notice it until your warranty expires (one year for most things), nobody but YOU pays for the repair. That is, if you notice. If the independent Inspector misses issues or is wrong about things, they are legally liable. There is a financial incentive to be thorough. The PDI mostly finds cosmetic problems such as drywall dings & cracks, floor scratches, etc. They don’t look in the attic, test all the plumbing, look in the electrical panel or test every heat register for flow. The final grading on the exterior of the house is not done. Do you know proper building codes? Remember, the first word of building code is Minimum. You have three times to report defects to Terrion. Those times are: The PDI, at one month and at one year. The best time for the inspection is at the ten month mark. One year warranty papers are filed at the eleven month mark. The house settles approximately 85% in the first year. You have lived in the house for all four seasons and have probably noticed things. The final grading is usually done, you have used the plumbing and the house is at least a little lived in. You are going to find more. I have found way too many deficiencies on new homes to think they are all built properly. Poor attic framing, missing insulation, roof flashings installed wrong, plumbing problems, missing window wells, not using tempered glass where required, etc. If you don’t know what to look for and how to recognize it, do yourself a favour and hire someone who does. Page 43


Jade Eagleson Canada’s Top Emerging Country Music Artist

By Jay Cooper Contributor / Musican

Jade Eagleson is one of Canada’s top emerging Country music Artists.

Jade is signed by Universal Music Canada, and has toured with Gord Bamford. His first single, Got Your Name on It, has had almost nine million views on YouTube. Winning Boots and Hearts Emerging Artist Showcase in 2017 propelled him into the fast lane. Jade is a true country boy at heart. This is Jay Cooper’s conversation with Jade. A Taste of the Kawarthas (ATOTK): How are you, my friend? Jade Eagleson (JE): Really Good. And excited to be chatting with you. ATOTK: Likewise. And yet another huge talent from the Kawarthas. You come from Bailieboro Ontario, and things are really taking off for you. JE: Yeah, it’s pretty crazy, man, it’s something I never really expected. It’s just been one step at a time and amazing things keep happening and I’m super grateful. ATOTK: And you have DooDoo’s bakery right there near you. Best Butter Tarts in the Land. (laughs) JE: Oh heck yah, man! I go there whenever I can. Go for breakfast or lunch, which is fantastic. But the main reason is the Butter Tarts and Diane (owner) is just a sweetheart. ATOTK: Looking at your video for “Got Your Name On It”, you have nearly 9 million views. JE: Really? I haven’t checked in awhile but that is crazy! (laughs) ATOTK: I love the song and the video. Did you write or co-write the song? JE: I got to go down and write with some incredible writers like Travis Wood, Todd Clarke and Gavin Slate in Nashville, and we really lucked out, because the 3 songs we wrote all ended up on the EP and thought (the song) “Got Your Name on It” was the strongest. So we released it hoping to catch people’s attention. It’s been really, really amazing so far. ATOTK: How did you get even the opportunity to go to Nashville and write with all of these other amazing songwriters ? JE: Well, I won the Boots and Hearts Emerging Artist Showcase. So I flew down as I’m with Universal Music and started working with them. We sat down and started working on “Got Your Name on It”, which we did in a day, and then made a demo which went back and forth. Yeah, it’s been pretty crazy.

Page 44

Photo by Ryan Nolan


“It’s still like a daydream, really. Very humbling and a super big honour.”

ATOTK: I loved the fact that you filmed the video on the farm, and your parents are both in it. JE: Yeah I know, and it was actually directed by a guy that went to Crestwood Secondary School too. His name is Ben Knechtel and he’s done most of the videos for my Label mates. And, both of us coming from Crestwood, the best high school football team in the area. (laughs) I can definitely attest to that, as I was super privileged to play for the Crestwood Mustangs. I played outside linebacker, defensive end and defensive halfback. And great coaching staff. Just really great Team building, and everyone is just like a family. Even when I see them now it’s still the same, just like when everyone was playing. Have to say definitely my favourite part of High School.

much amazing talent around here. Jimmy Bowskill, he’s a Bailieboro guy. He played with the Sheep Dogs and with Blue Rodeo. ATOTK: So many talented musicians in our area. Quite unbelievable. JE: Yeah it’s like the Canadian version of Nashville almost. ATOTK: Universal Music Canada is treating you well? JE: Absolutely. The whole label is just like you walk in and you instantly become friends with everyone. Everyone plays a huge part. Like plugging in numbers and designing the graphics, to the ones that are calling into radio. They are just an amazing team. Super grateful to have them.

ATOTK: Your roots are Bailieboro, Millbrook and Peterborough. The whole area is totally awesome. JE: It totally is man! It’s such a beautiful place to be in, and so many different things to see and do. The blessing is you’re close to the city, and you also have so much country that you can literally walk out your door in Peterborough, drive 10 minutes and you’re in the country. ATOTK: Do you find yourself adaptable to city life like Toronto? JE: I hate the city. (laughs) I can maybe stay there for like a day, then I get really tired of it. So I’m blessed to be in Millbrook here and be able to have piece and quiet, and go out and farm. It’s just a huge blessing for me. ATOTK: Are you back home now? JE: Yeah, I actually just got home from the tour last night. ATOTK: And where did your travels take you this time? JE: Well it was mostly in Ontario and a show in Montreal and Ottawa. So not too far but it was a ton of fun. ATOTK: Did you start playing on an electric guitar? JE: I did, yeah. I started playing songs from Def Leppard and Van Halen. But I always went to the acoustic guitar when trying to write and sing songs, and found myself gravitating to Country Music all my life. I actually played the electric last night and it’s still a lot of fun. ATOTK: Millbook is such a cool little town, and as you drive in Serena Ryder’s name is right underneath the sign. Maybe in the middle of the night you should go out there and put YOUR name under it? And in Bailieboro too, of course. (laughs) JE: (laughs) That would be funny, yeah. There is so

Photo by Ryan Nolan

Page 45


Jade Eagleson Canada’s Top Emerging Country Music Artist ATOTK: In a musical landscape with very few labels now, you are one of the chosen ones. JE: It’s still like a daydream really. I can remember signing the papers with the lawyer and have to go through it all. And it’s a huge contract, and I just wanted to sign it. But in the end when I did, it was just a crazy, amazing moment with everything you worked so hard for and all your dreams coming true. Very humbling and a super big honour. ATOTK: So you are dating a Super Model. JE: Yes I’m engaged to her, she finally said yes. She’s a big sweetheart. She’s in the video and she’s down here in Millbrook now. She drives to Toronto to work doing modeling stuff. So a lot of blessings have come into my life all at once. Super grateful for all and her. ATOTK: There is a promo shot of you holding a Pabst Blue Ribbon can. So is that your beer of choice? JE: (laughs) No, I’m a Molson guy. That’s just what they bought for the shoot. And the sad part is, we didn’t even get to drink them. It was just a set up. And they poured them out, which was sad, because I hate to see good beer go to waste. (laughs) ATOTK: So for all that don’t know, how did you get to where you are? JE: I started playing in different bars and at an open mic for a number of years in Peterborough. I’d go there and play and kind of get my chops up. Then I got involved with a guy named Clayton Yates, and he took me under his wing. He taught me how to work the stage and play with the rhythm better. It really was a huge help to me in my development. I played in a classic country band with him for 2 years. Then I got with some guys from Bobcaygeon, who were amazing musicians and great people. We went to Boots and Hearts and won that. Just super crazy. It was just supposed to be a single, but then I got into Universal and they offered me a full contract. Of course, I took it. This was my dream and it’s coming true.

quite emotional with all the wonderful people coming out to support. Very humbling, amazing experience really. It’s just this really cool thing. ATOTK: Worst Gig you ever had? JE: Probably Port Hope. It was just an acoustic gig, and no one was there but 2 people that came in for dinner and left shortly afterwards. (laughs) But they fed me, so all was OK, really. ATOTK: Five of your favourite Country Bands or Artsits and Five of your favourite Rock Bands? JE: Country wise, Keith Whitely, Randy Travis, Shania Twain, Garth Brooks and George Strait, for sure. On the Rock side, I love Def Leppard, Van Halen, White Lion. I loved those guys, Motley Crue and AC/DC.

ATOTK: What would you like to say to all your fans? JE: Thank you so much. The support I get is just really incredible. I’m extremely grateful for all your support. Website: www.jadeeagleson.com Facebook: Jade Eagleson Twitter: @JadeEagleson Instagram: @jadeeaglesonmusic YouTube: Jade Eagleson

ATOTK: Can people connect with you on social media? JE: Yeah, absolutely. Although I’m not very good at the internet thing. But I do try to respond when I get a chance on Facebook or Instragram or Twitter. ATOTK: Best Gig you ever had? JE: I would have to say recent one in Peterborough. Everyone was singing along and knew the words. It was

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Photo by Ryan Nolan


Slither SPEAKS

By JAY COOPER SLITHER PRODUCTIONS

Musicians of the Kawarthas

Featuring Michael Bell Music has been Michael’s calling since the days he danced to the Jackson 5 as a toddler.

Grade school choirs and high school bands introduced him to the audience. Attending Adam Scott HS, he joined the music program, playing a variety of instruments and music styles. Standup bass in the dixie band, baritone sax and percussion in the concert band, when and where he was needed. His music teacher, Greg Knox, put an electric bass in Michael’s hands and invited him to play in his swing band. That introduction kindled a life long love of swing music. At the same time, he was fronting what was to go on to be the local cult success Strobic Axe, a new wave punk outfit touring an indie LP and packing venues. (They were the first band to ever play Crary Park, setting up on the grass and using a makeshift hydro connection!)

away to the US to pursue bigger opportunities. Michael hunkered down in Peterborough, produced the city’s first homegrown LP with CKPT Radio, opened a small performance coffee-shop (Afterwards at the Aloha) and started the The Wire newspaper. He wrote and recorded his fourth CD as Number One World, and staged Changes All Bowie, a multimedia musical fascination of the artist. He also played around the area with Felix & the Swing Cats with now musical partner and drummer Michael Beauclerc.

After highschool, the band imploded with members heading out on their own. Michael took to busking the streets of Toronto and Canada, developing his songwriting and survival skills. On a return home, performing at a small coffee shop on Charlotte St, Michael met the band playing at the Grand Hotel. He and their guitarist would go on to form the band Eye Eye and win the 1984 Q107 Homegrown Contest.

Thirty years later, The Wire is still on the streets, he’s still married to that same woman. And now, with time on their hands, Michael has begun marketing himself as a musician again. Three years ago, Michael was singing Buble and Sinatra and playing the resorts. In 2017, Michael produced and now performs Bowie Lives: A tribute to David Bowie. He’s currently touring that show throughout Ontario, and looks forward to performing in Peterborough this year.

A few months later, he meet his wife and left the band and performing on the road. Instead, Michael began to write and record. He received the FACTOR New Talent Award and went into the studio to record a number of tracks with Greg Wells. But as they say in the biz, timing is everything and Greg was whisked

A most interesting life, Michael Bell had the chance to meet some of the biggest personalities, volunteer in his community on some of the most interesting projects, travel, enjoy his family, his daughters and grandchildren. Did I mention that he also ran for Parliament ... twice?

To listen to some of Jay Cooper’s songs, go to http://slitherproductions.com/JayCooper

Page 47


GET OUT AND PLAY

Karen Irvine Editor

“The Kawarthas are a fun place to play, live and work. Enjoy your time here and be Adventurous!”

Profile for Karen Irvine

A Taste of the Kawarthas April 2019