AUGUST / SEPTEMBER 2019
FOOD, SHOPPING & CULTURAL EXPERIENCE
A taste of the KAWARTHAS
Dan O’Toole Sports Broadcast Icon
Trent-Severn Waterways Parks Canada
Chefs of the Kawarthas Chef Brian Henry
Zac Bierk
Peterborough Petes Alumni
FREE PUBLICATION - PLEASE TAKE ONE
Pete Dalliday
The Voice of Radio
Golf, Eat and Sip
A review by M. Swaine
Motorcycles & ATVs
There are BIG changes at The Bobcaygeon Inn! The Bobcaygeon Inn has some BIG changes! The Inn was bought by Daniel & Joan Reid, who took ownership on May 15th. Both Daniel and Joan are very excited to move to Bobcaygeon, although they still have a residence in Dorset, Ontario. “We plan to sell our home in Dorset this fall and move into the house at the Bobcaygeon Inn,” says Joan. “This is exactly what we were looking for,” says the couple. “Which is an under-marketed place that needs some TLC”. Both are avid renovators and expect to be busy over the next couple of years bringing the Inn back to its former glory. “For us, it’s all about creating the best possible experience for our customers. We want to be become THE boutique hotel in the Kawarthas and the destination of choice when looking to stay in the area”. Many people in the region are excited to see the Bobcaygeon Inn getting new ownership and a facelift. “The reception we have received from local residents, cottagers and other business owners has been incredible! They look forward to seeing what we can make of it.” says Daniel. Since taking over the inn and restaurant, business has soared as people renew their love affair with the grand old Inn.
of this popular restaurant and also share your ideas of what name you think it should have. We love community input.”
One of the changes they are contemplating is the return of The Big Tomato, which is how many of the residence and cottagers in the area still refer to the restaurant. “But we may change the name. We want to bring back that excitement with an updated feel. So please drop by and share your memories
On the Inn side of the business, the couple are planning some renovations during the off season to make it a much more comfortable stay. “We are very excited and proud to be the owners of such an incredible place! And thank you to everyone who has welcomed us into this community!”
Joan and Daniel Reid, the new owners of The Bobcaygeon Inn
www.bobcaygeoninn.com 31 Main Street, Bobcaygeon, ON K0M 1A0 705-738-5433
A Taste of the Kawarthas Food Tours Walking Culinary Tours in Peterborough
READY, SET, GO! Explore local restaurants with a behind the scenes experience in food,
drink, boutique shops, chefs & community. 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 and fun! You will experience what makes Peterborough so special and will introduce you to our restaurant & boutique shop owners. Come with us on a delicious fun filled afternoon tasting the best food! Book your food tasting tour TODAY! We are a 5 Star AIR BNB Experience www.atasteofthekawarthas.com/booking-dates www.airbnb.ca/experiences/197292
Contents
AUGUST - SEPTEMBER 2019
For Online Interactive magazine go to www.atasteofthekawarthas.com
Features 24 Dan O’Toole
20 Amazing Cottages
22 ZimArt
29 Zac Bierk
46 Highlands Opera Studio
32 Pete Dalliday
Sports Broadcast Icon The Jay & Dan Show
Beautiful Stoney Lake entertainers dream property
Outdoor Stone Sculpture Gallery In Haliburton, Ontario
24
NHL & Petes Alumni Radio & Sports Announcer
20
22
29
Columns Liquid Treasures 12 Craft Breweries - Olde Stone Brewing 13 Wineries - Rolling Grape Winery
The Arts 31 Oriental Hotel - 1896 Banquet 46 Highlands Opera Studio
Palatable Pleasures 6 Kicken’ Recipes 8 Chefs of the Kawarthas 10 Where to eat in Peterborough 11 Baking Foccacia Bread
Real Estate 44 Real Estate in the Kawarthas 45 Home Inspections
Get Out and Play 34 ATV riding in the Kawarthas 36 The Trent-Severn Waterways 38 Women & their Motorcycles
Global Getaways 14 Sips, Eats & Golf in the Kawarthas Pets of the Kawarthas 42 Dog Days of Summer 43 Vet’s Corner with Dr. Kelly
Published by Slither Productions www.slitherproductions.com Page 4
A note From the Editor I can’t believe that’s it’s been one year since we started the magazine! As a person who moved here from
the GTA 15 years ago I have learned to love this beautiful area that I call home. Hopefully, this magazine reflects my love for The Kawarthas. It is gaining recognition and our efforts are being noticed. This year I was nominated for Business Woman of the Year through the Women’s Business Network and was also nominated for Marketing and Promotions with the Peterborough Chamber of Commerce. The accolades spur me on to continue sharing who the People of the Kawarthas are. So please enjoy! 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
Nadene Nicholas - Snowmobile Enthusiast, Twin Mountains Snowmobile Club
Heather Jackson Boating Enthusiast Fenelon Falls Marina
Carolyn Richards ATV Enthusiast, Kawartha ATV Association
Sandy Bird Motorcycle Enthusiast & Blogger Gina Livy, Personal Coach & Weight Loss Guru
Steve Irvine, Home Sweet Home Inspections
Susan Porter Dunkley - Manager, Development & Outreach, Peterborough Humane Socienty
Publisher - Slither Productions Editor - Karen Irvine atasteofthekawarthas@gmail.com Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Contributors
Wine Pairing - Shari Darling Real Estate - Jay Lough Hayes Rockin’ Musicians - Jay Cooper Kickin’ Recipes - Chef Brian Henry Cover Story Interviews - Jay Cooper Chefs - Karen Irvine 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 - Aarin Crawford
Photographers
Karen Irvine, Jay Cooper, Kristine Hannah (cottage showcase article), Cover photo courtesy of Bell Media A Taste of the Kawarthas Magazine is published bimonthly. Articles do not necessarily reflect A Taste of the Kawarthas Magazine or Slither Productions policy. All rights reserved. Reproduction in part or whole without permission is prohibited. © 2019
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by Chef Brian Henry
www.thespiceco.ca www.chefbrianhenry.com
Kickin’ Recipes
G ET 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.
Smoking is a flavorful way to dry and preserve foods that has been used since prehistoric times. The smoking process involves holding our foods for long periods of time at warm temperatures. This can become problematic as it greatly increases the risk of food poisoning due to time and temperature abuse promoting the growth of bacteria, which is why the first rule of smoking is not to smoke any meat, poultry, or seafood that has not first been cured in brine. Brine is simply a solution of salt, sugar and other curing ingredients dissolved in water. Foods will then be submerged in the brine for 10-12 hours. The brining process forces . water into the muscle tissues of the meat by the processes known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. This excess water in the muscle tissues will make the meat more moist and tender. Any spices, herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water. The meat is then removed from the brine and rinsed off to remove the excess salt and allowed to dry, uncovered for a few hours in a refrigerator before smoking. This will allow for a sticky film to develop on the meats surface called pellicle. It is important that the pellicle is allowed to develop on the surface because it Page 6
acts like Velcro for the smoke to adhere to the surface of the food. When you smoke foods it is best to keep the temperature as low as possible. I like to keep my smoker around 90° C / 190°F. If you see a white substance forming on the surface of the meat you have exceeded the temperature and over cooked the meat, at which point it will no longer take any more smoke. SMOKED CHICKEN Place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 8 hours for whole chickens. Drain the brine and discard. Quickly rinse the chicken with cold water and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts. Fire up your smoker using mild woods like cherry or apple and allow the temperature to reach 90° C / 190°F. Place chicken on the smoker racks. Let chicken smoke/cook until it reaches a minimum internal temperature of 74°C /165°F for pieces or 82°C /180°F for whole bird. Remove chicken from the smoker and serve immediately.
S M O KE ‘E M I F YO U’ VE GOT ‘EM! BRINE RECIPE: 1 litre 100g 30g 2 5g 2g 1g 1g
Water Salt Brown sugar Bay leaves Black peppercorns Coriander seed Allspice berries Dry mustard
METHOD: Prepare the brine by combining all ingredients and simmering until all the salt and sugar is dissolved. Let cool.
CHEFS OF THE KAWARTHAS
By Karen Irvine Reprinting for our One Year Anniversary and Chef Brian is AWESOME!
CHEF BRIAN HENRY I sat down with Chef Brian Henry at his new restaurant, Angle Iron Kitchen, in Lakefield.
I heard that Brian was a Deadhead and, of course, that intrigued me. A Deadhead is a hard core fan who shadows the band, The Grateful Dead, selling tie-dyes and beads. But in Brian’s case, it was selling pizza. Brian elaborated, “I had a restaurant, I was in my early 20’s, and it was pretty stressful. I was probably in a little bit over my head for my age at the time, and the stress got to me. So I tagged out on the restaurant, bought a school bus, started traveling around, and before I knew it I was following The Grateful Dead on tour across the States selling pizzas out of a big old schoolbus.” He did this for a few years. Brian continued, “And then the bus broke down, so I hitchhiked down to Mexico. I was in Tijuana for awhile.” Ok, so now you get why I am so intrigued by Brian. We continued the interview. “I travelled further into Baja to Agua Caliente and Santiago, and spent a lot of time learning proper Mexican cuisine from the villagers. The Village Elder, Oscar, would send his son to get supplies for me. I would get these beautiful wheels of cheese. One day Oscar sent me with his son, and I exchanged items with the cheese maker and he taught me how to make the cheese. That’s also how I learned to make Mexican cuisine. It was a lot of fun. We were doing a lot of adobe style cooking using the large clay ovens. It was a great experience. I spent my spare Page 8
time making leather things and would walk up and down the beaches selling it to tourists. I did that on and off for a year or so.” Chef Brian has worked in the Caribbean, Bahamas, the Gulf Islands and Turks & Cacos. Brian and his father got involved in a project getting medical equipment and supplies to a nursing home in Belize. The building was in dire need of a new roof, so they did a fund raiser called “Raising the Roof”. They ended up building such a great roof that the facility became a hurricane refuge and still is to this day. So what was Brian like as a child? “I was raised by my father, and we ate out quite a bit. So I spent a lot of time
“I bought a bus and followed The Grateful Dead for a few years selling pizzas.” in kitchens as a kid. In grade one, I would make breakfast for my father, and I would make him an invoice to get money.” Brian was being groomed by his father to take over the family jewelry store, but it wasn’t what Brian wanted to do. While in Grade 5 for a Geography project, he presented a 3-course Chinese cuisine lunch for the class. At the age of 13, Brian’s father got him a summer job at Deerhurst Resort working in the kitchen. “Cooking was just happening”, says Chef Brian. “It was always very easy for me, and I was able to see peoples reactions – how they enjoyed food that I created. Growing up alone with my dad, cooking helped create a sense of family and gathering around the table.” Brian has lived in Lakefield for the past 17 years. He worked at a couple of resorts seasonally. Elemental Embrace, a private spa was where Chef Brian got noticed. There were a lot of celebrities and media people there and his career took off. Brian has owned 4 restaurants around the country. He opened his first kitchen in the Kawarthas with the Angle Iron Kitchen Food Truck at Youngs Point and is now in Lakefield. Chef Brian prefers to call it a kitchen. He says, “The party always ends up in the kitchen, so there are lunches in a kitchen with seating and a place to pick up premade meals on one side. It’s a small, quaint little space and is the production kitchen for our retail product lines for Spice Co. and Fully Baked”. Chef Brian also hosts cooking classes. As for the food at this kitchen, menus change and rotate. He covers different cuisines including culture and presentation styles. Another use for the space is his catering. If you want a private cooking class, Brian will come to you. In addition to this incredibly busy life, he also does Emergenc y Food Ser vices work for evacuated Indigenous communities from the Reser ves in Northern Canada during disasters – forest fires, floods, social services and emergencies. Kapuskasing is the host community and where he sets up. In five years he has served 1.5 million meals. Chef Brian is a renowned food writer having written
200 or more publications for Rogers and The Peterborough Examiner as well as teaching cuisine at Durham College. Brian is a fourth generation Chef. He has been with his wife for 18 years and has 4 children. Kira Maya, 23, who cooks and enjoys it. Sequoia River, 22, is an absolutely mad cook but doesn’t enjoy it so much. Rasi Shai, 9, loves cooking and bakes with Brian and his wife but she wants to be a vet. His youngest child, Eliza Blue, 7, loves to help out in the kitchen but prefers to eat and satisfy her sweet tooth.
If I had just one word to sum up Chef Brian Henry, it would be ‘fearless’. He has lived his life around the world doing whatever he wants to do and enjoying life to the fullest. A must stop at 15 Charlotte Street in Lakefield.
Instagram @thespicecompany Twitter @TheSpiceCo1 Facebook The Spice Co. Website www.thespiceco.ca Phone (705) 875-0428 Page 9
Where to Eat Downtown Peterborough Always fresh. Always homemade. Authentic Spanish cuisine. Simply different. Local products. Affordable. Catering. Personalized service. Downtown. 373 Queen St. (705) 559-7731
Gerti’s Gerti’s prides itself on providing high quality cuisine balanced with a superb selection of beer and wine. Our gastro pub allows the freedom to enjoy an intimate dining experience or to indulge in a pint and one of our delicious appetizers. 225 Hunter Street West, Peterborough (705) 743-7212 www.gertis.ca
Tiny Greens Plant Cafe
Authentic Caribbean Cuisine Dine in, Take out and Catering. Downtown. Making homemade, authentic Caribbean food. 427 George St. N (705) 743-9320
Upscale Casual Dining Located in the lively Hunter Street Cafe District. Enjoy this warm and relaxing atmosphere with a beautiful patio. 224 Hunter St. W (705) 874-1500
A Great place to have a coffee or meal and relax Coffeehouse, delicious breakfast and Lunch plus Bakery and Catering Services. Gluten free options available
Authentic Mexican Cuisine
Vegan, Gluten-Free Cafe located Downtown. We harvest greens daily from our microgreen gardens. Downtown. 431 George St. N. (705) 874-7554 www.tinygreens.ca
Charlotte Anne’s Restaurant Open for Breakfast, lunch or dinner, you’ll find plenty of delicious food options at Charlotte Anne’s Restaurant. 390 Queen St. (705) 742-2944
Plant Based, Gluten Free 100% plant based cafe. Containing no meat, dairy or eggs (Vegan). Downtown at 135 Hunter St. W www.foodforestcafe.com (705) 874-1888
Healthy Gourmet Bakery Experience the most delicious deserts from this gourmet and healthy bakery offering a wide variety of choices for every lifestyle - gluten free, vegan, low calorie, regular plus more! maison-du-chocolat.negocio.site (705) 761-1089
Brew Pub Atmosphere Warm, rich pub atmosphere with simple yet delicious food and a perfectly hand-crafted selection of ales. 380 George St. N, Peterborough (705) 745-0495 www.oldestone.ca
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The Cheese Shop The Cheese Shop is located in the heart of downtown Peterborough and offers more than 200 imported and domestic cheeses, and a fantastic selection of specialty foods. Known for its fabulous selection of specialty foods and great homemade hot meals to go, catering and lunches. Downtown. 158 Brock Street www.thecheeseshop.ca (705) 745-9221
Baking Bread
Focaccia is Versatile
by Danielle French South Pond Farms www.southpondfarms.ca
I
believe that bread is a fundamental tradition and a cornerstone of good meals. In some form, it is part of every culture - leavened or unleavened, fried or baked, flat or formed into loaves. Made with wholesome grains, bread is an important part of our nutrition. Making this bread for a meal is certainly not a requirement, but I think you’ll find the process deeply satisfying and it will be appreciated by your family or guests. Focaccia dough is versatile. You can use it to make flat breads and pizza, you can freeze it and you can make it the night before you need it. The dough only gets better the longer it is left to rise (air bubbles enhance the loaf). Julia Child said that when you push the dough down, you should be able to hear it squeak as the air bubbles pop, and that is a good thing. Top your focaccia bread with anything you like. My favorite is rosemary with a liberal amount of coarse salt. Add thinly sliced onions and a drizzle of olive oil; press olives or cranberries into the dough; or add other herbs like chives or thyme. Consider it a clean palette, and add whatever color you wish. This bread speed for 5 minutes, until the dough is smooth and is not a high-rise bread. I cut it into strips and spread elastic, adding more flour or water as necessary.) Place dough in an oiled bowl, cover with a damp with butter or dip in olive oil infused with a few herbs. kitchen towel or plastic wrap, and let rest for at least 5 3⁄4 cups all-purpose flour 1 hour or ideally overnight. 2 tsp quick-rising (instant) yeast The dough should be light and airy, fluffy to the 2 tsp kosher salt touch, with lots of bubbles. (I prefer letting the 1⁄4 cup olive oil dough rest overnight, as it yields a lighter bread, full 2 1⁄2 cups water (more or less), at room temperature of holes, once baked.) Topping: When ready to bake, gently knead dough once or 3 tbsp olive oil 1 tbsp dried rosemary or 3 tbsp chopped fresh rose- twice, being careful not to push all the air out, and flatten the dough gently with your palms, shaping it mary Coarse sea salt, to taste into a rectangle about 1 inch thick. Transfer dough 1. In a large bowl, using a wooden spoon, stir together to a greased or parchment-lined baking sheet. Fold flour, yeast, and salt. Add olive oil and stir into the flour dough in half lengthwise. Cover loosely with plastic mixture. While stirring, gradually add just enough wrap or a damp kitchen towel and let rise for about water to make a loose (or shaggy) dough. Stir well. 1 hour or until doubled in size. At this point the dough needs to be mixed enough that you can handle it with your hands. It should not 1. Preheat the oven to 450°F. 2. Using a sharp knife, score dough crosswise in be so wet that you can’t touch it. 2. Turn the dough out onto a lightly floured board and 2-inch intervals and set aside. knead until it is smooth and elastic. If it is too moist, 3. In a small bowl, combine oil and rosemary. Using you can add flour about a tablespoon at a time until it a pastry brush, brush mixture evenly overtop dough. reaches the right consistency. Ideally, when you pull 4. Sprinkle liberally with coarse salt. the dough apart, it should stretch without breaking. 5. Bake for 25 to 35 minutes, until brown on top and This may take up to 10 minutes. (Alternatively, you loaf sounds hollow when you tap it. can combine all the ingredients in the bowl of a stand 6. Transfer focaccia to a wire rack and let cool until mixer fitted with the dough hook. Mix on medium you are ready to eat it.
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Craft Beer Breweries By Jay Cooper
I had the pleasure of sitting down with owner Travis Smith and Brewmaster Aaron O’Neill at their wildly successful Olde Stone Brewery on George Street in Peterborough. This is the perfect spot to enjoy the delicious food, atmosphere and of course their hand craft ale. Established in 1996 by Scott Wood, it was one of the first craft breweries in Ontario. Travis came on board in 2000 and eventually purchased the business. The five staple beers they create are; their Red Fife Wheat Ale (a blonde ale), Pickwick’s Best Bitter (based on a traditional English bitter ale), Wild Old Ale (nice dark English ale), Dubh Stout and Cask Ale. The beer is hand pumped through a beer engine so there’s no carbonation through gas, just a slight carbonation in the cask itself and is hand pumped out with a tap. It has different flavours depending on the demand. In addition, they have at least two seasonal beers which change throughout the year. Their beer can only be purchased on site as they are a brew pub, but as Travis points out, “If we make it, they do come,” he laughs. To sell off site they would need to expand the brewery and bring in bottling and canning capabilities. But what they can create on site keeps the business running perfectly. Brewmaster Aaron gained his expertise as an apprentice under Brewmaster Doug Ward. He expanded his skills by brewing at Church Key in Campbellford and Publican House and then found his home at The Olde Stone twelve years ago. The quality of his brew is top notch. As Aaron explains, “The more you move beer, the more it slowly leachs flavour from the beer; they call it stripping. Every time the beer is moved it is agitated and loses a bit of flavour; for instance when you put it in kegs or cans. Ours goes right from the serving tank to the tap”, says Aaron. Travis expanded by saying, “The big companies mass produce to people for a monetary value and that’s not what we are doing here. We are passionate about the beer.” Hot Belly Momma’s, which is located next door to The Olde Stone Brewing Co., also serves Olde Stone brew. As a proud member of the craft brewing community they only have other craft beers on site. As Travis says, “We only Page 12
Owner Travis Smith (L) & Brewmaster Aaron O’Neill (R)
support other craft brews here. “I started here in 2000. I love The Olde Stone, it’s my home, it’s my family and it’s part of downtown Peterborough.” Do yourself a flavour and stop in at The Olde Stone Brewery. For a full list of brands, go to http://www.oldestone.ca/#!/our-beer Instagram - @oldstonebrewingco Twitter @OldeStoneBrew
Local Wineries Rolling Grape Winery The Kawarthas are fast becoming a wine destination. Jonathan Drew and Katie Dickson
have created a beautiful winery where you can taste excellent wine. The atmosphere is relaxing on the patio where the scenery is breathtaking. Located just outside of Bailieboro it is close to surrounding towns. Jon is a second generation farmer and he and his partner Katie run the winery together. “We started planting 8 years ago, and opened the winery on June 1st 2018”, says Jon. After working in wineries in Prince Edward County (PEC), Jon wondered why there wasn’t anything like it here. ‘“I thought why not start one. I wouldn’t say it was a plan, it was more of an idea. We first started test plots of vines and they did well, so we added some more, and the next year we added some more. All of a sudden we were getting really close to getting a lot of grapes and volume, so it started to become a more feasible plan.” Jon continued, “I’ve always liked wine and the business, but I’ve always loved the agricultural side. I was in the food industry in Toronto, and I wanted to get back to the farm and grow something, but I didn’t feel the connection with cash crop. After working in PEC I started thinking can I translate that here. We have different soil, lots of minerality, but the biggest thing for us here is drainage. The grapes don’t like to sit in water, so everything is tile drained.” They grow Frontenc and Marquette (their signature) grapes. Jon explains, “It’s a really nice red that is relative to a Pino Noir and you get a medium body wine (their signature red). We are still looking for that signature white that really produces well for us, and it might be the Vidal. For us, it was picking the right varieties that are going to suit this grow climate. We have already started planting Vidal, Petite Pearl and Cab Franc grapes.” “We have just added food, and hired a graduate Chef from Sir Sanford College. We have a pizza oven and also offer charcuterie boards. And we have added more wines as well. Last year we did really well. When we first opened, we had an unfinished building, wine and a gravel parking lot!”, laughs Jon.
www.rollinggrape.com Instagram & Twitter @rollinggrape FaceBook Rolling Grape Vineyard 260 County Rd 2, Bailieboro, Keene, Ontario (705) 741-9758
global
GETAWAY by Margaret Swaine Columnist and Author www.margaretswaine.com
EAT, DRINK AND GOLF IN THE KAWARTHAS When Karen Irvine, Editor of this magazine, suggested
I do my summer column on golf in the Kawarthas area, little did I imagine how delicious the task would be. Not only did I play some great tracks, but I was also introduced to excellent local food and drink produced by talented entrepreneurs in the region.
Wildfire Golf Club 18th Hole
Hobart’s Lighthouse Rib Eye Steak dinner
Chicken Dinner at Wildfire
First on my itinerary was to check into Burleigh Falls Inn. It was originally built in 1857 by a Mr. Holmes to offer a welcome bed to tired lumbermen driving logs through the lakes and rivers southward on their way to the lumber mills in Lakefield and Peterborough. After a devastating fire in 1899 it was rebuilt as a summer destination for fishermen. Over the years it evolved to include lodging, a market for supplies, a marina and a restaurant. When I arrived on Monday of the July Canada Day long weekend the inn staff was busy cleaning up after their influx of guests had departed. I checked into my large, comfortable room with a balcony and found it well equipped with a fridge, kettle, coffee machine and snacks. As I headed out to dinner, I learned that the inn’s restaurant was closing until Wednesday evening and I was alone in the inn for the night. For reasons I’ll reveal later, I was in for a restless sleep. www.burleighfallsinn.com I was off to meet Karen at Hobart’s Lighthouse at McCracken’s Landing on beautiful Stoney Lake for a meal and to have a chat with owner Wesley Found. The original Hobart’s, a steakhouse in Lindsay, was founded 20 years ago by Wesley’s father Ken and Frank Peters. It was named it after Frank’s father, Dr. Hobart F. Peters, an agrarian researcher with a distinguished career in beef cattle. A second Hobart’s Steakhouse was opened in 2013 in downtown Peterborough on Hunter Street. This latest restaurant (Hobart’s Lighthouse) opened this May and is aiming for uncompromising service and product with a lakeside twist, according to Wesley who now oversees all three locations. Wesley has a Master of Arts degree in Economics.) Chef Scott Hudson who helms the kitchen at Hobart’s
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Peterborough Golf and Country Club
Margaret Swaine & Dan O’Toole
Wildfire Clubhouse
Lighthouse has 35 years of experience in the industry opening multiple restaurants. His deft hand shows not only in the delicious tender ribeye meal but also in the lighter vegan dishes and salads. My chili lime and avocado greens salad starter was super tasty and artfully plated. www.hobartslighthouse.ca After dinner we headed to Kawartha Country Wines for a tasting with owner and vintner John Rufa. Rufa, a former teacher who had been cottaging in the Kawarthas for years, comes from a long tradition of family winemaking. His skill shows in his products of which there are 52 selections currently on the shelf. He sources largely from growers in the area offering everything from the more common fruit wines such as apple, pear, wild blueberry and raspberry, to the more rare saskatoon berry, shiro plum, gooseberry, barley and pumpkin. www.kawarthacountrywines.ca He produces about 60,000 litres a year of wines in styles ranging from dry, to off-dry (which he calls ‘social’) to dessert sweet. He also makes some lovely ciders. I was really impressed by all his products and especially liked the shiro plum, off-dry raspberry, blackcurrant mead and gooseberry. To pair with the wines we sampled local goat and sheep cheeses from Mariposa Dairy in Lindsay (some hand rolled in blueberry, cranberry and other flavourings) and savoury hand crafted aged cheddars from Empire Cheese in Northumberland County. On Tuesday I headed out for a game of golf at Wildfire Golf and Country Club, a private club on the shores of Stoney Lake. Opened in August 2003, it features a gorgeous 18-hole layout designed by Canadian golf architect Tom McBroom. Joining me on the course was Canadian television sports anchor Dan O’Toole of the SC With Jay and Dan show on TSN. We had a blast – which started on the first hole when O’Toole broke the head off his seven iron with a hard hit.
www.golfwildfire.com Wildfire’s clubhouse, designed by Richard Wengle Architect Inc, is a stylish cedar shake cottage-styled building overlooking both the forested parkland of the course and picturesque Gilchrist Bay. We grabbed a drink on the patio and then headed in for dinner. Food under Chef Heather Robb is rightfully delicious here. President and founder Glenn Stonehouse is also president of One Fine Food in Peterborough, an Italian-themed, marketstyle, fine food store and restaurant where Robb has Continued on Page 16 worked in the past.
global GETAWAY
Black Diamond Golf Course
While Wildfire is private and the equity membership fee is a steep $22,600, golf and stay packages are available for guests of Village Inn and Pine Vistas with access to the course offered at certain times of the day. Dining Club memberships are available for $500 plus HST. After our meal, we headed with Karen to Black’s Distillery in Peterborough. Head distiller Robert Black, a born and raised local, aims to craft the spirit of Peterborough county in his products starting with the personality packed Heritage Vodka made with red fife wheat, a grain that Dave Fife and family began to grow in 1842 at their farm in Peterborough. (Its name is derived from the original red colour of the wheat kernel and the name of the farmer.) He also uses the red fife wheat spirit as a base for his gin, which he flavours with cubeb, coriander, sage, lavender, cardamom, angelica and juniper. I loved the gin’s layers of flavour and good solid hit of juniper. Black’s also makes a white rye that’s very aromatic with nice rye spice intensity, an aged rye Miller’s Toll with a minimum of nine months in custom casks and an unoaked barley spirit that’s sweetly smooth. www.blacksdistillery.com
EAT, DRINK AND GOLF IN THE KAWARTHAS course in Pontypool. Set on rolling terrain this pretty track cuts through some dense forest and has multiple elevation changes. Ponds and wetlands come into play on a number of holes and sharp doglegs add to the challenge of keeping shots on target. One caveat - this public course takes tournaments and you could be faced with slow play. I had a good number of geriatric foursomes in front of me who defeated the course marshal’s attempts to manage the flow. On the plus side, deals to play here can be as little as $35 a person. www.blackdiamondgolfclub.ca After a hot, slow day on the links, I was delighted to meet up with Karen at Bobcaygeon Brewing Company for a sample of their suds and a chat with president and co-founder Richard Wood. The brewery started just over four years ago with under contract brewing and now finally has their own facility in Peterborough which they opened on June 27 of this year. (They also have a site in Bobcaygeon which is still a work in progress. Construction is expected to start this fall.) On tap when I visited was Firefly, a Belgian witbier with orange peel and coriander in the mix, Northern Lights a deliberately hazy fruity IPA with heavy dry hopping, Big Bob’s Brut IPA a dry and hoppy refresher which I loved, and Common Loon, an American Pale Ale which was the first beer they launched and their flagship easy drinking best seller. The brewery also produces seasonal beers and one of a kind specialties. We tried a sample of their sweet ginger molasses cookies beer – almost like a liquid dessert – and a German Weissbier style to which they had added 30 kilos of fresh strawberries. www. bobcaygeonbrewing.ca For dinner we stopped at Black Honey Café to sample the flank steak meal that owner Lisa Dixon offers in her catering business and her excellent butter tarts. Dixon told us that Black Honey has won awards for their butter tarts and is one of the top ten of the 50 stops on the Kawarthas Northumberland Butter Tart Tour – a sinfully sweet tour that started in 2011.
Wednesday I golfed on my own at Black Diamond Golf
My last day in the area, I golfed at Peterborough Golf
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Continued on Page 18
Great Eats, Atmosphere. Visit Hobart’s Lighthouse on Stoney Lake or Hobart’s Steakhouse on Hunter Street in Peterborough.
hobartslighthouse.ca
hobarts.ca
705.652.0557 2281 McCracken’s Landing Road (at Harbour Town)
705.775.4000 139 Hunter Street West, Peterborough
global
EAT, DRINK AND GOLF IN THE KAWARTHAS
GETAWAY and Country Club with members Dr. Bill Rogers and his wife Deborah a senior travel consultant with Merit Travel. The course, designed by Stanley Thompson, Canada’s premier golf architect of the 1920’s has a tremendous history featuring many of Ontario’s greatest golfers including Thompson himself, holder of the course record. Golfing at the club began in 1897 and curling in 1959. The 71 par golf course, fun to play and very walkable, features lovely mature trees, the Trent Canal along a number of holes and pretty vistas. It was a delight to play and while private, offers fabulous membership packages that seemed a real steal to a Toronto girl like me. General Manager Michael Gillan showed me a fee schedule that offered many levels of membership with a one time initiation fee of $1,000 and as low as $1202 annual dues for a “30 points” category level. Weekend play costs one point and weekday three for 18 holes which means for example you could play 30 times a year on weekends annually, or about $40 a round. It’s even less for adults under 40, ladies evening league, social memberships and juniors. After golf I had lunch with the Rogers and with Carol Wilton, the fourth woman in 122 years to be president of the club. Under executive Chef Blair Walker the food and beverage at the club is really excellent. My cobb salad with freshly grilled tender chicken breast was about the best rendition of this dish that I’ve eaten. Chef Walker came out at the end to present us all with her house made angel food cake with fresh strawberries. www.ptbogolf. com As a final treat to bring home with me, Karen gave me a dozen of Doo Doo’s Bakery butter tarts which have won “Ontario’s Best Butter Tarts” at Midlands Annual Butter Tart Festival. Diane Rogers, the baker and owner of Doo Doo’s Bakery in Bailieboro, also won Royal Winter Fair Royal Reserve Grand Champion and the Kawartha Butter Tart Taste Off (classic and gluten free) plus multiple other awards for her tarts over the years. Now about my restless nights at the Burleigh Inn. Even in its own literature, the inn confesses to be haunted by spirits of the Page 18
Salmon Dinner at Wildfire
past. Karen confirmed this by showing me a spooky video of a séance held there one night. Every creak of the old building had me jumping up reaching for the light switch. However while my imagination ran wild, I never did catch sight of a ghost. And in the end, my memories of my Kawarthas and Peterborough trip are sweet indeed.
Cottages in the Kawarthas
The view of Stoney Lake
The Dockside Marine Facility
WHEN SCOTT CARMICHAEL ISN’T JET SETTING
i
AROUND
THE
WORLD
AS
AN
INDEPENDENT
PRODUCTION MANAGER, STONEY LAKE IS HOME.
n the past, Scott’s career has been exciting to say the least, “I was a tour manager and it was The Spoons that got me into that business. Sandy Horne used to be my bookkeeper when I owned a couple of Pet Food stores, Scotty’s Pet Food. One day I fired myself for telling someone to get out of my store” He laughs. “I walked back to Sandy and said I fired myself, find us a manager. So Sandy said you should be our tour manager. So I tour managed a number of bands
after that. Alannah Myles was probably the biggest, with numerous trips to Europe. I remember coming home and my twins were under the age of two. I walked in the door and they ran away. So I thought maybe I should think about staying closer BAD MANORS HAS HOSTED MANY CELEBRITIES & ROCKSTARS
to home. So from 1996 to 2000 I was the Production Manager for The Casino Rama Summer Concert Tent Series. I’ve been a Production Manager ever since.” I wouldn’t call
3D Wall Art in the loft inside Bad Manors
Bad Manors
Scott’s place a cottage – it’s a property built for entertaining. There are two buildings and are aptly named ‘The Scottage’ (the cottage) and ‘Bad Manors’ (where artists stay and record), and has been a revolving door for rock stars and celebrities. Some of the celebs that have done pre-production for tours and written and recorded albums there are The Sheep Dogs (recorded Future Nostalgia), Micheal Kaeshammer, I MOTHER EARTH (wrote and recorded Blue Green Orange), Tea Party (wrote and recorded Tangents), Ian Thornley (Preproduction), and Burton Cummings stayed here numerous times while touring. Scott says, “Tom Cochrane shot
Scott’s Office
Bad Manors
The Bar area Bad Manors
his last video ‘Sunday Afternoon Hang’ down on the dock.” Denise Donlon and Murray McLauchlan have been treated to Scott’s delicious culinary skills more times than he can count, as have Laura Hubert (Leslie Spit Trio), Lorraine Segato (Parachute Club), The Cliks, Splash ‘n Boots and Ronnie Hawkins. Scott says, “Just a lot of friends come here before and after they play in the area.” In 2002, the property was the secret Molson House Party location with The Red Hot Chili Peppers performing. 400 National Winners were flown and bussed in for the event, with staff, crew, security and neighbours totalling another 400 people.
Scott and partner Deborah Garreau
Memory Wall
Livingroom in the Cottage
Coca-Cola washroom Bad Manors
Red Hot Chili Peppers Set Up
Bad Manors
Bad Manors Showing the many levels
One of the Lounge areas inside Bad Manors
hoto by ZimArt
Zimbabwean Sculpture
By Karen Irvine
When
you visit ZimArt, you won’t believe your eyes as you approach this magical oasis of stone carvings. I met up with Fran Fearnley, Owner and Curator of ZimArt’s Rice Lake Gallery. In 1998 Fran was volunteering at the University of Kwa-Zulu Natal in Durban South Africa when she first discovered and fell in love with Zimbabwean stone sculpture. Zimbabwean sculptors have over 200 varieties of stone, of all hardness levels, to carve in. The stone all comes from the 500 km long Great Dyke which runs like a spine through Zimbabwe. Fran describes the property as a “gallery waiting to happen”, although that’s not what she had in mind when she bought the place back in 1990. Sited between two farms it’s so peaceful that visitors often comment on the tranquility. This year is the 20th Anniversary of the Gallery. Everything is for sale, with the exception of a few pieces that are part of Fran’s collection. They also have a piece in the Haliburton Sculpture Forest. Every year a sculptor from Zimbabwe spends the summer at the gallery as part of ZimArt’s programming. They offer sculpting workshops teaching traditional Zimbabwean techniques. The Artists teach the Zimbabwean way of carving, mirroring the way they work. It is a very collaborative environment, and participants come from as far as Mexico and the UK. “It’s a great way for people to see and really understand the skill and culture of the Artist,” says Fran. “No one comes to the Gallery who is totally neutral about their experience. Everybody is moved in some way. Isn’t it great to provide an experience for people where they are really getting to appreciate aspects of Zimbabwean culture? I love it. There are not many places where you can work and everybody is really happy”, she laughs. Page 22
Photo by ZimArt
Fran says, “I call it my little piece of paradise. I’m still pinching myself as to how lucky I am to have found this place. Every view from every window in the farmhouse I see sculptures.” There are constantly new things to see. For instance, John Shaw Reming- ton (President of the Dry Stone Wall Association of Canada) ran a dry stone wall workshop at the gallery in June. Now there’s a beautiful structure hiding the portable toilets. While speaking about what a great community ZimArt is in, Fran says, “The community overall is incredibly supportive. It’s what I love about living here. It’s a whole different level of relationship building that happens, and it’s acknowledging the synergy and everybody being comfortable with each other.” When I asked Fran what her future looks like, she said, “My plan is to keep going until I’m 75, but that’s 8 years away,” she laughs. “Who knows whether I might be able to find somebody to continue the gallery. I have no idea.” It’s a great place to visit, and you may just find that stone sculpture you’ve been looking for. www.zimart.ca 855 2nd Line, Bailieboro, Ontario K0L 1B0 (705) 939-6144
Outdoor Gallery
Photo by ZimArt
Photo by ZimArt
Photo by ZimArt
Dan O’Toole
National television Sportscaster
I met up with Dan O’Toole in Peterborough.
By Jay Cooper Contributor, Graphic Designer, & Musican
Dan O’Toole - photos by Karen Irvine
You will know him from the Jay and Dan Show on SportsCentre in the morning. Dan is an avid supporter of the Kawarthas and all it has to offer. A Taste of the Kawarthas (ATOTK): Good afternoon my friend! I hope your cold is getting better. Dan O’Toole (DO): I know, this summer cold it’s driving me nuts. You wake up and it’s just AH! Page 24
“It’s one of the most rewarding, but most difficult things to do.” ATOTK: Maybe you should take a sick day. (laughs) DO: (laughs) Yah. I haven’t taken one since around 2002. ATOTK: Sorry we didn’t hook up for golfing last week, but the (Raptors) Parade stopped that. DO: I know. I was looking forward to that but then I realized The Raptors Parade was that day. I had a delivery coming and had to go to work early. It really was a combination of a lot of stuff. And last year at this time I had golfed at least 10 times. This year so far - Zero. But we will get out there. (laughs) ATOTK: You grew up close to Peterborough near Keene. DO: Yes. From the 115 you hang a right away from town and the farm was just kilometers from the turn. ATOTK: What was it like growing up on the farm? DO: It was a typically farm life. Meaning, a family with many kids because it was basically slave labour. (laughs) Back then, every day I had a ham sandwich in my lunch to support the industry we were in. We had hay and 1000 head of pigs, we picked stones and fed the pigs. Friends would be going away for the weekend having fun while we were working. One thing a farm does, is that it gives you a good work ethic. We would go into the woods, play for hours and no one checked on us until we heard the dinner bell. (laughs) ATOTK: You had better hear that dinner bell, I remember. (laughs) DO: Oh Exactly! Nowadays if you have a kid out in the woods for 5 hours with no bug spray or sunscreen and never checked on them you’d probably be put in jail. (laughs) ATOTK: I grew up building forts and helping on farms, so I get it. DO: Yeah. I’m in Orono now, so we kind of have a piece of that. We back onto conservation land and it’s amazing. We go into the woods every single day and build forts and no one is ever back there. It’s like it’s our own little forest. ATOTK: I pass by Orono all the time but haven’t stopped there in years. DO: I told them, on the Orono sign the slogan should be, “Orono: Why have you never stopped?” (laughs)
ATOTK: Maybe they should add your name underneath the Orono sign and more people will come. (laughs) DO: (laughs) No, that’s my buddy Brian Bickell. He’s from Orono and won the Stanley Cup with the Hawks, so it’s the home of Brian Bickell. And he’s helping me build my deck right now. ATOTK: Wow! How cool is that! DO: He was the first person to greet me when I moved here. ATOTK: What other things do you love about the Kawarthas that keeps you a local boy? DO: Well, because you feature so many food related articles and I’m not just pandering to the audience, Peterborough is my favourite place to go for lunch. I eat there all the time. I just made plans with my mother on Friday and the kids are out of school, so we will be going to Sam’s Deli and getting their delicious sandwiches. I’ve got about 5 favourites on that menu. The lunch choices in general are top notch in Peterborough. It’s a little hidden gem that people are starting to discover. ATOTK: We have 52 restaurants in the downtown core alone. DO: And I can’t believe the longevity of those restaurants! I mean, how long has Hot Belly Mama’s been open? The band, The Arkells, were on our show the Continued on Page 26 Page 25
Dan O’Toole
national television Sportscaster other night. When they are in Peterborough, Hot Belly Mama’s is their go to spot every time. And Gerti’s! It seems if you open a restaurant there and do a great job you are going to be there for 20 plus years.
Just hanging out in Peterorough
ATOTK: And that’s why A Taste of the Kawarthas Food Tours are a great experience, tasting from different establishments. And the history of the area is part of the experience. They are both stops on the tour. DO: I know! We talked about that! Book me in. I can’t wait! Exactly! Back in the day, my first job off the farm was at the original location of the Parkhill Cafe. I was a dishwasher and then worked my way up to helping prepare food. I worked with Conrad and Marnie for a lot of years. ATOTK: Switching gears, hockey is a huge part of Canadians’ lives but I think Peterborough has to be on top for the love and support of the sport and, of course, the Peterborough Petes. DO: My favourite part of my job is that we cover the Olympics. We’ve covered the last four. It doesn’t matter if I’m in Russia, London England, or South Korea, when I mention Peterborough people immediately say “Oh! The Petes!” It’s an international greeting card to the world. Everyone knows The Petes. It’s kind of neat and kind of makes your heart feel full when no matter where you are in the world people know exactly the town that you’re from. There’s nothing wrong with being famous for a hockey team that puts us on the map.
Finding railway nails by the river
ATOTK: You played and you were a goalie, right? DO: I did. I played in Keene. You know the size of me, I didn’t stop a lot of pucks. (laughs) But it was fun. We had jerseys that were just Orange and Black with no name. And now it’s the Otonobee Wolves. (Dan is going through a drive-thru, and says “What? It went up 10 cents? Game changer!”) (laughs) He continues, DO: So yeah, I played in all the other small rinks like Hastings, Norwood, Warkworth and Campbellford. And whenever I talk about it, it always starts talks about the canteens and what each one specialized in. Like one makes great hot chocolate, one makes great fries and one makes great hot dogs. I want someone to write a
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“Some of my favourite shows are the ones we do at the Olympics” book on cross Canada rink food because it’s the first smell you smell when you walk into the rink. ATOTK: What made you want to get into Broadcast Journalism? DO: Well, I realized I didn’t want to be a farmer because that’s way too much work, so at St. Peters High School I did a co-op course and tried my hand at teaching. I thought, “I can’t put up with these kids, I’ll lose it on them.” (laughs) So I didn’t have the patience to be a teacher. Next I did a co-op at Trent Radio and they let me do whatever I wanted. It didn’t seem like a lot of work, just a lot of fun. So I went to Algonquin College in Ottawa and things all fell into place. ATOTK: You worked in Vancouver and Fort McMurray. DO: Yeah, my first job was an airborne traffic reporter flying around Vancouver. The company was based out of Toronto so I drove from Ottawa to Toronto for the interview and they hired me because I agreed to work for like $13,000 a year and move across the country with no payment for moving. They were like, “This is our guy”. (laughs) So I did 501 flights in a little 1972 Cesna. I had to drive the pilot’s car out. The speedometer, the heat and the radio didn’t work so it was an adventure. (laughs) ATOTK: You started at TSN in 2002. When did Jay Onrait come into the picture? DO: Changes in personal and professional situations with Blake Price, Darren Dutchyshen and Jennifer Hedger came and they paired me beside this big dork. (laughs) And it’s been 15 years now. Luck of the draw we hit it off, laughed at the same things and never had a fight. We know when to stay away, when to pick each other up and we have lasted longer than our first marriages. (laughs) ATOTK: In 2013 you took an opportunity in the United States with Fox Sports. DO: It was a great experience. A four year deal for an upstart Network. The pitch was a three hour show nightly with Andy Roddick, Jonathan McNabb, Gary Payton, and hosted by Charissa Thompson doing the sports highlights. And we’re thinking this is a disaster but your paying how much?? WHAT?? OK, we’re in. (laughs) That show lasted a year as pitched and then
Golfing at Wildfire Golf Club
it was just Jay and myself. So we out lasted all those others plus the bosses as the network brought in new people. When we saw that they probably aren’t going to extend the deal, TSN flew down, gave us an amazing pitch and we said yes, we’d love to come home. Our California adventure had come to an end. ATOTK: I’m so glad you’re back, I watch everyday. It’s my morning staple. DO: Thank you. When we came back we wanted to make it different because there is a million Sports Centres all day long. So it is more of our Podcast style. We do the Podcast once a week and people can see a different side to us. The reception is phenomenal. The greatest feeling is when families say they watch us while they are getting ready for their day. And the show loops so they see the whole show. Kids to older people comment all the time. Back handed compliments like “I watched you guys growing up” Thanks a lot. (laughs) Continued on Page 28
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Dan O’Toole
national television Sportscaster ATOTK: Is Producer Tim a real person? DO: He is. And he’s the biggest (bleep) on earth. But he is the perfect foil for us. He tells us when we’ve gone too far and we push back but he stands by his convictions and makes sure we don’t get fired. (laughs) So it’s good to have a non-yes man in place. ATOTK: Now, you shoot the show at night so what’s your daily routine? DO: Yes, we’re live at midnight. I get up around noon, do stuff around the house, have a great dinner and then take off around 8 o’clock for the show. We’re at work from about 9 until 1 AM and back in our cars. I have bartender hours; it’s a short shift but you still walk around some days like a zombie. In retirement I will be in bed by 8 PM. (laughs) ATOTK: Best show you have had? DO: We try to make each show the best show. We’re never really satisfied leaving thinking everything went right. If you had a perfect show what’s the motivation to go back the next day? But some of my favourite shows are the ones we do at the Olympics where they just won Gold and they’re on our show and we bask in their glow. ATOTK: Worst show you ever had? DO: (laughs) Well, probably at Fox Sports. We were there for 3 hours and I got home and timed how long they showed us on television. One night it was two and a half minutes. So why are we here? What’s the point? You have to understand, there were about 10 Producers working on it, each with their own vision. So that’s never going to work. There were too many cooks in the kitchen. And Jay would say the same where we would leave and never want to go back but we were under contract. But you are doing TV. You’re not digging ditches or graves or going to war and most people would pay to have my complaints. I tried not to voice my complaints because we were pretty lucky and blessed. ATOTK: Social Media? DO: I’m on Instragram and Twitter @tsnotoole. We also have our Podcast which we’ve been doing for 10 years and it has a nice following. We are doing a Podcast tour coming up so we will be hitting Peterborough or maybe Orono. I have the town hall in Orono right across the Page 28
street. That would be great to walk across the street to work. (laughs) ATOTK: If you could do anything else for a career what would it be? DO: I would have been a Chef. I love cooking. My greatest compliment a month ago came when I was buying these boxes of food that show up with directions in the mail. The kids said “can you just cook your own food, we love your specialty better” and I was like “Thank you, OK, I will”. My specialty is peameal bacon chopped in small cubes, a little butter, BBQ sauce, crisp it up, cook linguine and put it together with olive oil and fresh parmesan cheese on top. My kids love it SO much! ATOTK: Last shout out to all your friends and fans in the Kawarthas. DO: Can I give you my favourite lunch spot? ATOTK: Of Course. (laughs) DO: My cousin, Nadine, owns The Pin and they have the best burger in town. And great tea. ATOTK: Thank you so much Dan! Now enjoy your vacation, my friend! DO: I will and thank you for your time! I can’t wait to have the next issue in hand!
Twitter & Instagram @tsnotoole FaceBook Dan O’Toole Jay and Dan on TSN www.tsn.ca/jay-and-dan
Peterborough Petes Alumni Featuring Zac Bierk I’m having a great time interviewing for the Sports section of ATOTK. I had the pleasure to speak with Dan O’Toole and Pete Dalliday and they both mentioned Zac Bierk in their interviews. This is a trifecta of very impressive people for this issue. The Bierk family are all very talented and creative with diverse career paths. So I wanted to know why Zac chose hockey. He responded, “Yeah, we have a very eclectic family. I know most people think this is an exaggeration but my Dad literally couldn’t skate. He never skated a day in his life. My brother (Sebastian Bach) was born in the Bahamas, my sister (Dylan Bierk) was born in California and I was born in Peterborough. So I think it was really the geography that steered me into hockey.” Zac’s favourite goaltender was Grant Fuhr while growing up. “He was one of the first reasons I wanted to be a goaltender. Later in life when I was playing for The Petes Patrick Roy became my guy,” he says. He talked about his path to becoming the Peterborough Petes star goaltender, “I wasn’t the typical story when it came to getting drafted. I was actually playing hockey at Trinity College in Port Hope, but not necessarily focused on how far I could go with hockey at that point in my life. Jeff Twohey who was the General Manager of The Petes, saw me play a game in a tournament and they needed an extra goalie for training camp. So he asked me to come in as a walk on, undrafted player for the camp. I guess I did enough at the camp to hang around and be the third goalie. So that’s how I got my foot in the door. I think after my first year I had zero wins and probably the worst goals against in the entire League. I heard of a goalie coach in Quebec named Francois Allaire who was Patrick Roy’s goalie coach and decided to get in with him. He gave me the path to be a starting goalie in the OHL and to this day there are certain aspects of his teachings that I use.” Zac played for the Petes in the Memorial Cup in 1996 in Peterborough. I asked him what that was like. He answered, “Oh man! It was just the energy of the whole city
Zac goaltending for the Phoenix Coyotes
and our group. It was an electric atmosphere. At the semi-final game against Guelph, it was just crazy energy. Being in the crease for the National Anthem while my brother (Sebastian Bach) was singing, everyone was staring at the painting of the Queen that my father had painted and I was about to play the biggest hockey game of my life. After our game Darren Dutchyshen from TSN interviewed both me and my brother. It was just a magical week and I wish we could’ve won just one more game, but it was so special for the city and the fans and the organization.” And what was Zac’s least favourite memory? “Jeff Twohey was focused on the product on the ice and the same with making sure we were responsible citizens with curfews. My brother (Sebastian) was playing a show in Toronto and I asked Jeff to let me go to the show and I would be late getting back. He allowed it, but said you’ve got a big game next so get back as soon as you can. I went to the show, then played the worst game I have ever played. (he laughed) We lost 11-1.” Zac was drafted into the NHL by the Tampa Bay Lightening. “I was one of the last picks but Tony and Phil Esposito (they ran the team) had seen me and it was a bit of an up hill battle but that’s where I spent my first year in the NHL.” Continued on Page 30 Page 29
Peterborough Petes Alumni Featuring Zac Bierk After Tampa, Zac went to the Minnesota Wild as part of the expansion draft. “I was picked up by the Wild. I was unprotected and it was out of my hands. I was there for one year and played one game and got hammered by Martin Brodeur and the Devils. That was pretty much my career in Minnesota.” Finally, Zac went to the Phoenix Coyotes. He says, “It was great, but I had gone through a lot at the time. My father passed away, I had two hip surgeries and I was playing in the East Coast Hockey league. So it was just a very difficult time in my life. But the Coyotes offered me a contract and I played my best hockey as a pro in the NHL and felt at home there.” Zac’s career ended when he had his third hip surgery. He says, “The last one was pretty extensive, so I wasn’t able to return to the elite level of play required to continue as an NHL goaltender. That was it. I retired and moved on to goalie coaching as a career.” He went on to win a Memorial Cup with the Generals in 2015 and is now the Goaltending Development Coach with the Arizona Coyotes. Zac also has a business, Armour Goaltending, in North York. He says, “My partner Dave Kennedy and I struck up a friendship through the rinks and he was busy doing his own coaching clinics. We teamed up together and we are now in our second season. It’s so enjoyable and rewarding to see these younger players improve and have fun at the same time.”
Zac goalie coaching for Arizona Coyotes
Facebook - Zac Bierk Instagram - @armourgoaltending Website - www.armourgoaltending.com
What advice would Zac give to kids and their parents to get to the big time in an incredibly competitive hockey market? “You have to separate it into three components - technical, mental and physical. Too many people focus solely on the technical but a lot of work on the mental elements like managing the emotions, and getting in a good mind set are key to get full potential.”
I have to say, I really enjoyed talking to Zac. He’s living life to the fullest.
Page 30
Zac’s Armour Goaltending Camp in Toronto Photo credit: Jeff Bierk
Oriental Hotel
During the years between 1890 and 1920, Peter-
borough hosted several banquets to honour distinguished people who were moving to Winnipeg and elsewhere to share the wisdom of Peterborough. The Hon. George A. Cox who had recently become a Senator was honoured in December 1896 with an impressive banquet at the Oriental Hotel.
By Elwood Jones Trent Valley Archives
Peterborough Banquet for the Hon. George A. Cox, Senator 17 December 1896 Oriental Hotel, Peterborough
MENU
ROAST Sirloin of Beef au Jus Goose and Apple Marmalade Young Turkey (dressed), Cranberry Sauce Domestic Duck, Red Currant Jelly
“What say you to a piece of beef and mustard” – Taming of the Shrew
GAME Haunch of Bear, Grape Jelly Roast Loin of Venison, Port Wine Sauce Golden Plover, Black Currant Jelly Imperial Punch, Claret The Oriental Hotel lobby 1800’s
“Let’s serve him as a dish fit for the Gods, Not hew him as a carcass” – Julius Caesar
VEGETABLES Boiled Potatoes, Mashed Turnips Petite Pois a l’ Anglaise Succotash. Escalloped Tomatoes
“The common growth of Mother earth suffices me” Wordsworth
SALADS Lobster, Chicken, Fresh Shrimp, Mayonnaise “Of five evils, the less is always to be chosen” – Thomas A. Kempis
PASTRY Plum Pudding (hard) and Brandy Sauce Lemon Meringue Pudding, Wine Cream Apple Pie, Mince Pie, Peach Tart, Washington Cream Tart “To give satiety a fresh appetite” – Othello DESSERT Elderwine Jelly, Jamaica Rum Jelly, Charlotte Rum Decorse, Assorted Cake, Pineapple Trifle, Whipped Cream “Can one desire too much of a good thing” – As you like it
Fraise, Cheese, Crackers, Tea, Coffee, Milk
Serenely full, the epicure would say, “Fate cannot harm me, I have dined to-day” – Sidney Smith Page 31
Pete Dalliday
By Jay Cooper
Radio Broadcaster Extraordinaire! Pete Dalliday is on radio at FRESH Radio 100.5, Fresh Mornings with Pete and Dani. Radio is nothing new to Pete - he’s been in the business for the past 25 years. His father, Gary Dalliday, was a staple on CHEX and announcing for the Peterborough Petes hockey team. When Pete was young, he would go to work with his dad at CHEX. Pete attended Adam Scott High School, went on to co-op at CHEX and after that to Loyalist College in Belleville where he took Broadcast Journalism. During his last year of college, he did his internship at Country 105 and then at CKPT radio, where he started with News Sports and the Peterborough Petes Colour Commentary. Pete says, “I ended up with the Colour job and never missed a game for about 12 years. (he laughs) I did over 1000 games without missing one. Sometimes I wasn’t feeling my best after a few pops up North in the Sault or you just get run down on the road with a junior hockey team, but you work through it. Then after 1000 games they gave me a plaque and made a big deal of it. Two weeks later I missed my first game to do a couple of Toronto Rocks (lacrosse) games. Looking back at 25 years of it, I got paid $50 a game in the beginning. I should have asked for more. (he laughs). But I was just happy to be in the game at the time. Now I’m on full time on Fresh Radio doing mornings and still do the play by play for The Pete’s on YourTV for the home games only and Lakers Lacrosse in the summer time.”
Pete and his dad calling the game at Maple Leaf Gardens Page 32
Pete has aspirations to take his career to bigger heights. He says, “I never really wanted to do the Sports Anchoring per say but thought about it early on in my career. I did have a brief stint with TSN doing The Toronto Rock games and that was a thrill to be a part of the big production. I have always wanted to get to the next level with my play by play and get to the NHL. Whether it’s still possible, I apply for jobs in Boston, Montreal, Ottawa, and Vegas when those jobs come up and I’ll probably throw my hat in the ring for the Seattle job. You never know. Just keeping that dream alive. Don’t get me wrong; I have a great job in my hometown and doing The Petes games.” Pete has a cottage on Buckhorn Lake. “I love the Kawarthas. My cottage is 25 minutes from the house and it feels like I’m hours away. I love that Peterborough is not too big and people help each other out as a good community. The area is so beautiful. We have Little Lake in the middle of Peterborough and the Kawartha Lakes. Just a gorgeous area. The restaurants are just incredible with so
“My cottage is 25 minutes from the house, and it feels like I’m hours away”
many choices. We are very lucky”, says Pete. A memorable moment in Pete’s career was when The Peterborough Petes hosted the Memorial Cup. He says, “You had Sebastain Bach (Bierk) swinging the microphone around and his brother Zak, our star goaltender, in net with their father’s (David Bierk) painting of the Queen at the end of the rink. Other great memories would be doing The Rock games in Toronto and my father and I did a few Petes games in Maple Leaf Gardens.” There are some Spinal Tapish moments as well. Pete says, “There was a few not so pleasing moments when I was doing news on the video side with stories that I wasn’t excited to really do and didn’t feel was a good mix with the sports side. Some hard news stories with disturbing stuff and I didn’t love doing those, as I didn’t think I was the guy for that really. Also being the MC at a gig in a bar when the band didn’t go on until 1:15 AM - for a band that literally had seen better days. (he laughs). I did a Wolf road show one time and it took a long time to get the people in the mood on a Saturday Night. It just started getting rocking about 12:30 AM and we’d been there since 9 PM. Now they’re dancing and drinking and we were packing up at 1 AM. Having to go up and say ‘thanks for coming out we have to get going’, and they just started freaking out and booing. I told the driver to get the van ready - we have to get out of here, I’m feeling a riot coming on.” (he laughs)
one else. Volunteer at Trent Radio or YourTV to get more experience. I was spinning 80’s tunes years ago on Trent and funny enough, now I’m spinning 80’s tunes sometimes here. The difference is now it’s called Classic Rock then it was Hits.” (he laughs)
Listen to Pete - 1005freshradio.ca/show/ fresh-mornings-with-pete-and-dani/ Instagram - @PeteDalliday77 FaceBook - Pete Dalliday Twitter - @petedalliday
To stay in contact with Pete, Twitter is his go-to more than Facebook or Instagram, but he always tries to reply to people that have a question or just a shout out. “On the morning show we are always texting to interact and the same with the play by play on YourTV.” For those of you thinking of broadcasting as a career, Pete offers this advice; “Podcasting is huge. Just be you. Don’t try to be any-
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ATV TrailS
By Carolyn Richards President, Kawartha ATV Association katva.ca
IN THE KAWARTHAS Upcoming changes to Municipal By-Laws for ATVs and SxS on roads. Bill 107, which would ease restrictions on driving off-road vehicles on municipal roads, passed second reading at Queen’s Park in May 2019 only weeks after being announced by the Provincial government.
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Bill 107 Getting Ontario Moving Again (the Act)
“Sections of the Act ... have not yet been proclaimed into law.” While the Act received Royal Assent under Statutes of Ontario 2019, Chapter 8 in June 2019, sections of the Act including those that deal with the operation of off-road vehicles on Municipal roads have not yet been proclaimed into law. Any changes that the Act may allow are still 18-24 months away. This will provide Municipalities time to review their networks and put By-Laws in place to restrict access where they feel it’s necessary. Currently the Highway Traffic Act allows regulations and Municipal By-Laws to be made permitting the operation of off-road vehicles on roads. The Act is being amended to specify that such Regulations and By-Laws may also prohibit the operation of offroad vehicles. The current rules prohibit the use of off-road vehicles on municipal roads unless the Municipality passes a By-Law for their use. The upcoming changes will simplify things by allowing them to operate on municipal roads unless specifically prohibited. The current changes being proposed in Bill 107 to offroad vehicle Regulations is in response to calls from Tourism and off-road vehicle sectors. What does this mean for our communities? If made into law and embraced by local Municipalities, many riders will be able to not only ride from their homes to the trails but also into local towns for food and gas. Tour operators, such as motels and cottage rentals, that are not directly connected with trail systems will be able to attract more off-road enthusiasts as more people will be willing to venture north for a weekend of riding if they can park their vehicles Friday night and travel by ATV or SxS all weekend while enjoying the trails or venturing into the towns for meals and supplies. We already see this happening successfully in many Municipalities such as Haliburton County, Trent Lakes and the northern portion of the City of Kawartha Lakes. Hopefully this will encourage more Municipalities across Ontario to open their roads to off-road vehicles and reap the benefits of the Tourism dollars.
the Highway Traffic Act, ATVs can travel no more than 20 km/h on roads with a speed limit of 50 km/h or less, and no more than 50 km/h on roads with speed limits greater than 50 km/h. Whenever a vehicle approaches, the ATV user is required to move the vehicle onto the shoulder. For further information regarding the use of off-road vehicles on roads in Ontario refer to Reg. 316/03: Operation of Off-Road Vehicles on Highways. On a final note, the most important point to take from this is as you read this article is that this change is NOT in effect yet. It will be another 18 to 24 months before it is, so you still CANNOT ride your ATV or SxS on any road in Ontario unless there is a By-Law in place in that particular Municipality that says you can. Always check with your local club for a list of the roads you can legally ride, and if there is no club then contact your Municipal ByLaw Department.
What this Act does NOT do is change the laws as they pertain to Provincial Highways such as Highway 35 and Highway 7. Off-road vehicles are not allowed to operate on these Provincial Highways. Also, under Page 35
boating
in the kawarthas
By Aarin Crawford Parks Canada
ENJOYING THE TRENT - SEVERN WATERWAYS Welcome
to the Trent-Severn Waterway, a unique National Historic Site where you will engage in experiences that foster life long memories. The Trent-Severn is 386 km of lakes, rivers, historic canals and locks that connect the boating playgrounds of Lake Ontario and Lake Huron. This waterway is a true salute to human ingenuity.
Peterborough Lift Lock
When you embark on a boating voyage on the TrentSevern Waterway, at each lockstation you will encounter friendly Parks Canada staff who embody the true spirit of Canada with their friendly welcome and their passion for sharing the stories of the TrentSevern. Moor your vessel at one of our lockstations and discover a number of communities with their own unique qualities. Explore lumber and mill towns, farm villages, cottage country, and city centers each offering a large variety of accommodations; festivals; events; artisans; cuisine; breweries; and their own distinct history. Follow the stepping stones of Canadian history and travel the same route Champlain did in 1615. Stop in to visit some of the local merchants in the Indigenous communities that have called this land their home since time immemorial. Take a moment to experience the Big Chute Marine Railway in action at Lock 44. Gaze upon a starry sky around a campfire at some of our more remote sites or stare up at the towering Peterborough Lift Lock.
Big Chute Marine Railway Page 36
Motorized boating is not the only way to experience this beautiful waterway. In fact, we welcome and encourage paddlers. Paddling the Trent-Severn provides long distance paddlers a backcountry experience while offering the modern convenience of urban areas such as grocery stores, vendors and evening All Photos courtesy of Š Parks Canada
“You will find yourself surrounded by the beautiful landscapes”
Taste of the Kawarthas - Lock & Paddle 2019 - PRINT.pdf 1 02/08/2019 3:53:22 PM
entertainment. You won’t even need to portage. Imagine riding Big Chute in your canoe or kayak, an experience you will never have elsewhere. Add the Trent-Severn to your “must paddle” list. When boating the Trent-Severn system you will find yourself surrounded by the spectacular landscapes of the pre-Cambrian and the Canadian Shield. Throw a line into any of the lakes along the system and see what bites. And with any luck, you will have the opportunity to encounter wildlife on your journey. C
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We offer first-come-first-served camping, available at the majority of our lockstations, oTENTik accommodations, reservable camping at select locations, and the unique experience of staying in a rustic cabin at Lock 35 - Rosedale. K
Come find memories you will carry with you for many years to come. For more information visit parkscanada.gc.ca/trent
Women and Motorcycles Featuring
Pat New
by Sandy Bird The Frozen Canuck www.thefrozencanuck.ca
You could say that Pat New was practically born into motorcycling. It started in her birth
country of Germany where she recalls fond memories as a young child. She was snuggled up to her older brother as her Dad motored throughout Europe with them in tow. When her parents immigrated to Canada, Pat got a mini bike. She continued to ride off and on but as a passenger. Like a lot of women, getting her motorcycle license would come a little later in her life. When Pat turned 32, she took the plunge and became a licensed rider, exchanging the backseat for full control in the rider’s seat. It is not surprising that it was her first motorcycle, a Suzuki 750 Intruder, stole her heart. In those early years she rode with the Christian Riders and enjoyed participating in their many charity rides. Her favorite group ride was the Ride for Site because of the large crowds it drew and the close-knit community feeling it projected.“I love the big crowds, and the motorcycle family. The feeling of belonging to something bigger than myself. It really was and still is a wonderful feeling.” As life intervened, Pat was forced to sell her beloved motorcycle and left the motorcycling scene for a time but the thrill of the open road was forever ingrained in her. Now at 63 years young, Pat is still putting on the miles every chance she gets and is a testament to the saying “age is just a number”. She explains that she encounters many younger people that are quite surprised to learn that she is a motorcyclist at her age. “I guess many don’t expect someone my age to be riding.” Now Pat’s ride is a 2007 Suzuki Boulevard C50T, one that she claims has a tendency to have a spirited temperament and doesn’t always behave. Originally her Suzuki was silver but Pat got a little ribbing that it looked like a police bike. To remedy the situation and add a customized touch to her ride she repainted her bike in her favorite colour of Purple with a ghost flame running throughout it. In memory of her late brother a silhouetted dragonfly was added to the tank. When her bikes transformation was complete Pat bestowed a fitting name to it - “Purple Sass”. Living in the Kawartha Lakes area Pat enjoys leisurely cruising the picturesque countryside. Recently she participated in the Women Riders World Relay (WRWR) Page 38
Pat holding the medallion at the Women Riders World Relay
and had the honor of handing off the medallion to Quebec. Next on Pat’s bike-it list is a trip that she had originally planned 25 years ago with her brother. This long over-due journey has finally come to fruition this summer and has her riding to PEI and Nova Scotia with friends and her brother’s spirit. Connect with Pat: https://www.facebook.com/PatNew https://www.instagram.com/petranew/
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Helping People Overcome Financial Obstacles to Critical Medical Transportation We envision even those with the most complex medical conditions get to treatment, appointments, palliative care, return home to be with family regardless of age or illness.
Founded by Canadian Healthcare Professionals in 2007, THE GLOBAL ANGEL CHARITABLE ORGANIZATION makes a difference in the lives of people during a very traumatic time in their life. HELPING FAMILIES IN A MEDICAL CRISIS: We receive requests and referrals from across the country including from Children’s Centers, Mental Health Organizations, Cancer Centers, Hospitals, Physicians, and Family Members. We support individuals and families to access lifesaving treatments who have geographical challenges and lack financial means to cover Critical Medical Transportation expenses.
UPCOMING EVENTS:
1. “CRUSHING FOR A CAUSE” rd th This 3 Annual event is launching Monday July 8 , until th Saturday September 7 , 2019. Please deliver/donate whatever you may have to
For more information, please visit our website at www.globalangelcharity.com
VOLUNTEERS NEEDED.... Without the generous help of our volunteers, we couldn’t reach our goals. It is because of each of you, we will be able to assist more families during at a time of a medical crisis. These families could be your neighbors, your friends or your family – we never know when any of us could be in this situation.
Time is never on the side of a seriously ill or injured person. While precious time is being lost, patients in time-‐sensitive situations simply cannot afford to wait for donations through crowd funding to reach a financial goal.
Phone: 705 740 2645 www.globalangelcharity.com (Charitable Registration # 847123817RR0001)
We need volunteers to help plan and participate in our upcoming events. An online form can be submitted with your information and interest.
311 George St. N Suite LL5 Peterborough, ON K9J 3H3
NURSE SCRAP METAL at 700 Erskine Ave., in Peterborough 705-‐742-‐0488 Donate metal – from cans, bicycles, vacuums, or lawnmowers, small or large appliances, inoperable vehicles, parts, -‐ anything metal for that matter, even electronics would help us raise funds for the charity. Call our office if you need a pick up. Please share this message with family, friends, neighbours and colleagues. 2. “SCOTIABANK TORONTO WATERFRONT MARATHON” October 20, 2019 Register for our charity, donate or volunteer! Call us for details or email our organizer, Sylvia Cashmore, a Registered Nurse, Marathoner and 2019 Senior Athlete of the Year An IAAF Gold Label race, the Scotiabank Toronto Waterfront Marathon, Half-‐Marathon is Canada’s premier running event and the grand finale of the Canada Running Series – October 20, 2019
rd
3. “3 AMAZING TANK PULL FOR CHARITY” being held in May 2020 at the Ontario Regiment RCAC Regimental Museum. Page 41
Pets of the Kawarthas The Dog Days of Summer As we enter the Dog Days of summer, it is impor-
tant to remember to leave your pets at home if you can’t keep them safe. It can’t be stressed enough that it can be fatal to leave your pet in a hot car, even for 10 minutes. Dogs have no sweat glands, so they can only cool themselves by panting and by releasing heat through their paws. A dog’s normal body temperature is about 39C. A temperature of 41C can only be withstood for a very short time before irreparable brain damage or even death can occur. If you see an animal you think is in distress, note the license plate and vehicle information and ask managers of nearby businesses to page the owner to return to their vehicle immediately. Then call the police (911). It is illegal for the public to break a window to access the vehicle. Only the Peterborough Police
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By Susan Porter Dunkley, Peterborough Humane Society
or the OPP can do so. Symptoms of heatstroke in pets include exaggerated panting (or the sudden stopping of panting), rapid or erratic pulse, salivation, anxious or staring expression, weakness and muscle tremors, lack of coordination, convulsions, vomiting and collapsing. If your pet shows symptoms of heatstroke. Immediately move them to a cool, shady place, wet your dog or cat with cool water and fan vigorously to promote evaporation. This will cool the blood, which reduces the animal’s core temperature. Do not apply ice (this constricts blood flow, which will inhibit cooling) but allow the animal to drink some cool water or to lick ice cream if no water is available. Take your animal to a veterinarian as soon as possible for further treatment. The summer is a wonderful time to enjoy your pet and the beautiful Kawarthas. Make sure to do it in a way that is safe for both you and your pet!
VETS corner
What exactly is GDV (Bloat)? Most large breed dog owners have heard of something called GDV and know it is quite scary, but do you know what actually happens in your dog?
There are two different events that happen during a gastric dilation and volvulus (GDV). First a gastric dilation (GD) needs to occur. Gastric dilation means that the stomach is filled up with gas and becomes quite distended and ‘bloated’, which can be all that actually happens in some cases. This is still quite painful for a dog and can cause them to appear sore, stand with their legs quite far apart. Picture a dog standing with its front and back feet more like a rocking horse. Or it could lead to vomiting and dry retching. If this is all that occurs, and if the dog is taken to a veterinarian promptly, the air can be let out of the stomach and can help them feel better quite quickly. This can be done without surgery, which is great news for dog owners! The second more scary part that can occur is when the air-filled stomach twists on itself and causes what is called a volvulus (V). The twist occurs around the blood vessels which are supplying the stomach as well as part of the small intestine with blood and becomes an emergency because part of the abdomen doesn’t have normal blood supply. This can become fatal quickly!
By Dr. Kelly Wasylciw, Veterinary Services
This procedure of attaching the stomach to the inside wall of the abdomen of a dog can be done before they ever have any problems, as an attempt to prevent an occurrence in their lifetime. A gastropexy is mostly done in large breed dogs that have deep chests. Great Danes, Standard Poodles and German Shepherds are some of the most ‘at risk’ dog breeds because of their genetics. However, genetics are not the only factor for a dog having a GD or a GDV and while we know it is more common in these larger breed dogs, it doesn’t mean that they are the only ones at risk. Sadly, all the factors that can cause and contribute to a GDV occurring are not known. One of the best tips I can give to owners is to watch how active their dogs are right after having a meal or drinking a lot of water. Owners should let their dogs have a break after this occurs and before doing a lot of activity. Sometimes having meals that are too big all at once or eating too quickly can be other contributing factors that can lead to a GD or GDV. There are many other factors that cause an increased risk for a GDV occurring. If you have more questions about what they are I would encourage you to talk to your veterinarian and figure out the best plan of action to prevent a GDV.
In order to correct a full GDV, surgery is needed. The stomach is untwisted and then the gas is released from the stomach and everything in the abdomen is checked to ensure that nothing else has happened because of the twist in the blood vessels. Along with untwisting the stomach and checking the rest of the abdomen, the veterinarian will do one last very important procedure called a ‘gastropexy’. The common layman’s term for a gastropexy is ‘tacking the stomach’. This means that the veterinarian will actually take the stomach and attach it to the inside wall of the abdomen using sutures. This will help ensure that a dog’s stomach, even if they become bloated again, cannot twist and cause another emergency situation for that dog. Viking, Dr. Kelly’s Great Dane
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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
Stony, Stoney Lake or Stony Lake, depending on the sweatshirt you buy, is a short but
worthwhile drive just 2 hours northeast of Toronto. Stoney is part of the Trent Severn Waterway, which was built in the early 20th century as an integral part of the commercial highway for moving logs to the sawmills downriver. The region, inhabited for thousands of years, is evidenced by a remarkable collection of prehistoric rock carvings to be seen at the east end of the lake in Petroglyphs Provincial Park. If you’re boating on Stoney, you could boat all the way to the Atlantic Ocean. Offering beautiful geography of rugged granite on the lakes north side with more gentle, heavier forested land on the south side, the lake, about 20 miles long from Young’s Point to the eastern tip, boasts some 1,000 islands and too many shoals to mention and, great fishing. Stoney Lake was known to early European settlers as Salmon Trout Lake but salmon trout are no longer evident. Today, good sport fishing includes smallmouth and largemouth bass, pickerel and musky. From early camping expeditions on many of the islands by locals and Americans along our border, Stoney Lake evolved from simple cabins with few amenities to the large luxury cottages and homes along the beautiful shoreline today. Steve Martin starred in the movies, ‘Cheaper by the Dozen’ as well as ‘The In-Laws’ and then proceeded to purchase a cottage himself on Stoney. Ronnie Hawkins just sold his Stony home in 2017. Enjoyed by its many seasonal residents, by an increasing number of year-round residents, by boaters using the Trent Severn Waterway System, by sport fishermen and many others, Stoney Lake represents the classic Ontario ‘cottage country’. In the first 6 months of 2019, 7 Waterfront properties between 380,000 to $1,900,000, sold at an average $688,000, which should just about double by year end. In 2018, 31 waterfront properties sold between $379,000 to $2,500,000 at an average of $949,322. Page 44
In 2017, 42 waterfront properties sold between $430,000 to $4,500,000 at an average of $999,333. In 2016, 50 waterfront properties sold between $185,000 to $4,425,000 at an average of $762.000. In 2015, 36 waterfront properties sold between $80,000 to $3,800,000 at an average of $869,694. In 2010, 30 waterfront properties sold between $210,000 to $1,500,000 at an average of $514.600. In 2005, 31 waterfront properties sold between $133,000 to $975,000 at an average of $471,581. In 2000, 26 waterfront properties sold between $62,000 to $1,550,000 at an average of $260,961. What a difference 20 years in real estate has made on Stoney. As anyone enjoying property here in the Kawarthas will tell you, if you’re lucky enough to be on Stony Lake, you’re lucky enough. Thinking of Buying or Selling in the Kawartha area? Call Peterborough Realty Inc. 705-745-4704.
“Waterfront properties sold between $380,000 and $1,900,000 to date in 2019.”
Home Inspections
Getting a Home Inspection is always a smart idea when you make a home or
cottage purchase. Having a better understanding of what you just bought is By Steve Irvine smart, but there are things that are not normally included in the process. This Home Sweet Home is especially true for a rural property. These are usually extra costs that may not Inspections be expected. Make sure you ask what’s covered. A septic system can only be checked when it is cleaned out. Pumping the tank or checking the results from the last service (if it was recent) is important. You don’t want a problem there. Water quality and flow rates are also important. A well flow test & a water quality test can keep you hydrated & healthy. A water softener will primarily cycle through in the wee hours of the morning so there is ample soft water available for those early showers. This makes inspecting them unlikely during the available time. Wood burning fireplaces make heat & great atmosphere, but most insurance companies require a WETT test to ensure your fireplace is safe or you can’t use it. These tests must meet current standards and the standards may have changed since the original install. Metal chimneys used to be an inner pipe with a 1” insulated outer pipe. Current codes require a 2” insulated pipe, which may require that you replace it, but that there may not be room for the larger pipe in a wall. Knowing is important. There are things that Home Inspectors generally do not take on liability for, such as mould, asbestos & termites. I always look for them & report on findings, but a contract usually exempts repercussions for the Inspector. Not every property has these items, but if yours does, ask questions. Stay informed. Steve Irvine has been a Home Inspector in Brampton for 17 years, and has an Engineering Degree. When he’s not working, you will probably see him on the road riding his Triumph Storm or on the ice pretending to be a goalie. You can reach Steve Irvine at www.steveirvine.ca or by email at steve.irvine.1960@gmail.com. Follow Steve on Facebook at Steve Irvines Home Sweet Home Inspections Inc https://www.facebook.com/Steve-Irvines-Home-Sweet-Home-Inspections-Inc Page 45
Highlands Opera Studio Valerie Kuinka & Richard Margison By Jay Cooper Contributor / Musican
Valerie Kuinka and Richard Margison spend their summers in the Haliburton area
where they operate Highlands Opera Studio. It is a 5-week intensive program providing advanced professional training, highly specialized coaching, and international networking opportunities. Valerie brings a wealth of experience and unique creativity. The list of artists who she has collaborated with is extensive: Placido Domingo, Anna Netrebko, Roberto Alagna, Richard Margison, Jose Cura, Nathan Gunn, Matthew Polenzani, Veronica Tennant, Rex Harrington, Quartetto Gelato, Alannah Myles, Frank Moore and Shauna Rolston. Richard is one of the most critically acclaimed opera singers from Canada. An Officer of the Order of Canada, the recipient of three honorary doctorates, two life-time achievement awards and the Royal Conservatory of Music’s highest honour, the Honorary Fellowship. Richard has performed as a principal artist over the past 3 decades in the worlds leading opera houses including 15 consecutive years at the Metropolitan Opera, La Scala, the Royal Opera House Covent Garden, Deutsche Opera Berlin, Vienna Staatsoper, San Francisco Opera, Opera Australia (Sydney Opera House), the Liceu (Barcelona), La Monnaie (Brussels), Opera de Montreal, Opera de Quebec, Vancouver Opera, Calgary Opera, Manitoba Opera, Edmonton Opera and the Canadian Opera Company. Valerie and Richard love the Kawarthas. “The natural beauty of the lakes and hills, we enjoy it all while making music,” says Richard. Valerie adds, “We bought the property and originally thought of it as a sanctuary to rest from our busy schedules, but we set up the Studio and have never worked harder.” Page 46
Photo by David Sweeney
Valerie working in the Studio
Richard got his start in music playing rock and roll. “I was always mimicking opera and rock and roll singers. I had my first voice lessons in high school and became the Tenor soloist in the church choir. I gave up rock and roll and went to the University of Victoria and auditioned for the performance major in voice.
“Richard got his start in music playing rock and roll.” pal violist in the Saskatoon Symphony. I moved back to Toronto, worked in multiple orchestras like Canadian Opera Company, National Ballet Orchestra and many more. I always had an interest in the stage as you’re usually playing in the pit. So from a visual standpoint I had an eye on directing. I worked at The Metropolitan Opera for several years with the likes of Placido and other stars. Eventually Richard and I decided to create the Highland Opera Studio to help young aspiring singers. We bring in top professionals to work with these young people and it’s wonderful to see the students come through our program and enjoy careers all around the world.” Valerie Kuinka & Richard Margison Photos by Brenden Friesen
After the first year, I wanted to go straight into the vocal program but was turned down as they said I wasn’t good enough. So I left there and went to the Victoria Conservatory,” he says. Valerie adds, “THEY SAID HE WASN’T GOOD ENOUGH! (she laughs) He also started off with a big career in Pop. His group performed for the Queen and all kinds of high profile events in their teens and it’s such a cool start to such an illustrious operatic career. I mean singing is singing.” Richard continues, “On my 16th birthday I sang for the Royal Family in Victoria and sang for the Queen quite a few times both as a Pop singer and an Operatic singer, which is kind of cool. I was The Folk Singing Opera Star (a documentary available on Youtube), which is the story of my life. I also worked with Bruce Cockburn and did a video of his tune Lovers in a Dangerous Time.” Their daughter, Lauren, works with the Canadian Opera Company, and sings with her father in a show called Back to Back. Richard says, “We don’t do that very much as she is busy with the Canadian Opera Company but she also started from the Pop culture and ended up in the Operatic world, which is ironic. I always told her there’s more money in Pop” (he laughs). Valerie is equally as interesting. She says, “I’ve had various incarnations, so to speak. I started my career as a professional classical violist and princi-
The Program is offered to Canadian candidates free of charge. They rely on fund raising to continue with the Studio. Richard says, “We sort of fall through the cracks of the grants from government sources. With program costs at around $10,000 per student. The funding is huge and the concerts that we provide also help raise money.” Valerie adds, “When we put on these performances and people from the area show up they are excitedly surprised. They are so moved by the beauty and power of the human voice.” Balance between parents and younger talented singers that would like to have an early start on a career should be viewed with a bit of caution. Val says, “Yes, our daughter was offered to sing on the Jay Leno Show when she was 12, as an agent had seen her perform and I said No.” I asked Valerie and Richard if they ever go to sleep, and if not, what is their secret? “Well, we have several clones we use,” laughs Valerie. If you would like to support the Arts right here in the Kawarthas this is the perfect place to do so. Valerie and Richard are doing amazing work at their registered charity. There are Government funding cutbacks to the Arts in rural areas, such as the Kawarthas, and we need to protect this important Program. To donate please go to their website. www.highlandsoperastudio.com Phone: 1-855-455-5533: toll free Instagram: @HighlandsOpera Facebook: @HighlandsOperaStudio
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now open in peterborough! Come check out our Innovation Lab Brewery at 649 The Parkway. Try our beers in the tasting room, or grab some to go in our gift shop. Follow us on social media to stay up to date on beer releases and events!
www.bobcaygeonbrewing.ca
