FOOD, SHOPPING & CULTURAL EXPERIENCE
A Taste of the KAWARTHAS
Jonny Harris STILL STANDING IN THE FACE OF ADVERSITY
Have You Been Ninjaâ&#x20AC;&#x2122;d?
Breaking Old Habits
Organize your Life Getting Rid of Stress
Riding the Trails
KATVA and KORMA
Theatre, Movie, TV
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For Online Interactive magazine go to www.atasteofthekawarthas.com
Features 14 Coping with COVID-19
24 Jonny Harris
Organize Your Life
28 Peter MacNeill
From a Restaurant’s perspective Still Standing, Murdoch Mysteries The Good Witch, Call Me Fitz
Have you been Ninja’d? Help for working from home Stage and Television Actor
Columns Palatable Pleasures 6 Kickin’ Recipes 8 Chefs of the Kawarthas 9 Cottage Cocktails 10 Chocolatiers of the Kawarthas 12 Coffee Roasters 16 The Habit of Dining Out 17 Empire Cheese 18 Where to Eat in Lindsay 19 Where to Eat in Peterborough 22 The Sugar Cookie Craze
Real Estate 44 Real Estate News 45 Home Inspections Page 4
Lifestyle 20 Wine Ninjas 32 Global Getaways - Day Tripping 34 Angels of Flight 35 Home - The Herb Garden 36 Ecological Gardening 37 Organize your Life
Pets 42 The Story of Gracie 43 Vet’s Corner with Dr. Kelly Get Out and Play 38 Off Road Riding KATVA 40 Women & Motorcycles
A note From the Editor Where do I begin? This year has been difficult to say the least. COVID-19 has turned all our lives upside
down. This is the first issue we have put out since February. We have seen some businesses falter and some thrive. We are celebrating the wins and mourning the losses. Having Jonny Harris on the cover just made perfect sense - “Still Standing in the Face of Adversity.” Now, some exciting news! We started shooting ALL FIRED UP! cooking show with Chef Brian Henry. You can watch them on the website. On an uplifting note, we have an article on Wine Ninjas, who have successfully given people something to be happy about. So enjoy reading and stay safe! Karen Irvine - Editor, Video Editor, Videographer, Photographer, Social Media Diva & Motorcycle Enthusiast
Email - email@example.com Website - www.atasteofthekawarthas. com Facebook - A Taste of the Kawarthas Magazine Instagram - @atasteofthekawarthas Twitter - @atasteofthekaw1 Margaret Swaine, Author, Travel, Wine, Golf, Spas and Spirits Columnist
Chef Brian Henry, Chef Extraordinaire & ATOTK Food Editor
Elwood Jones, Historian Trent Valley Archives & Newspaper Journalist
Jay Lough Hayes, Real Estate Broker Jay Cooper, Musician, Graphics Designer, Motorcycle Enthusiast
Heather Jackson, Boating Enthusiast Fenelon Falls Marina
Nadene Nicholas, Twin Mountains Snowmobile Club
Bonnie Moore Kitchen Designer Patefacio Design
Carolyn Richards, Kawartha ATV Association
Susan Porter Dunkley, Pet Enthusiast Danielle French, South Pond Farms
Dr. Kelly Wasylciw Veterinarian
Justine Primo Coffee Lover
Steve Irvine, Home Sweet Home Inspections
Publisher - Slither Productions Editor - Karen Irvine Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Email - firstname.lastname@example.org Contributors
Real Estate - Jay Lough Hayes Rockin’ Musicians - Jay Cooper Boating - Heather Jackson Kickin’ Recipes - Chef Brian Henry Cover Story Interviews - Jay Cooper Chefs - Karen Irvine Global Getaways - Margaret Swaine Pets - Derek McGrath Home - Danielle French Snowmobiling - Nadene Nicholas Historian - Elwood Jones Home Inspections - Steve Irvine ATV - Carolyn Richards Renovations - Bonnie Moore Vet’s Corner - Dr. Kelly Wasylciw Restaurant Reviews - Courtney Crough
Karen Irvine, KATVA, Margaret Swaine (Global Getaway), Cover story photos by Kristine Hannah 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. © 2020 Published by Slither Productions www.slitherproductions.com
by Chef Brian Henry Food Editor www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
When Butter Tart Goddess Diane Rogers of Doo Doo’s Bakery joined me in the kitchen to do A Taste of the Kawarthas cooking show, I asked her what her go to favourite recipe was; without hesitation Diane said Chicken Parmesan. Naturally I asked her to share her recipe for the show, she didn’t have one, she doesn’t make it, and doesn’t really care to make it. You must understand that chefs, cooks and bakers do not cook the same at home as they do at work. In fact, the last thing most of us want to do at home is cook, especially on our day off if we get one, because we just spent the last week or two cooking for hundreds if not thousands of other people. It was for this reason or maybe that Diane just wanted someone else to cook .a decent meal for her that we cooked up a version of Chicken Parmesan which kind of goes like this…
BUTT KICKIN’ CHICKEN PARMESAN INGREDIENTS:
2 Chicken breasts 1 cup of flour seasoned with a bit of salt, pepper 2 eggs, whisked for egg wash Cooking oil Grated parmesan Fresh basil Page 6
On a firm surface, cover chicken breasts with plastic and pound them out with a smooth surfaced meat mallet so that they are of an even thickness to ensure even cooking. Next dredge chicken in flour, dusting off the excess, then dip in the egg wash before placing chicken into the parmesan cheese. Ensure the chicken is well coated by pressing it into the cheese. Once all chicken is prepped, heat a large non-stick pan over medium heat, with enough oil to lightly coat the pan’s bottom. Cook the chicken 3-4 minutes per side until it reaches an internal temperature of 75°c. Pour half the marinara sauce in a casserole dish. Arrange chicken pieces over the sauce in a single layer. Spoon remaining marinara sauce over the chicken and top with mozzarella and more parmesan cheese or add feta or smoked Gouda. Bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling. Top with freshly chopped basil and serve with your favourite pasta.
B UT T KI C K I N’ CHIC K EN PA RM ESA N MARINARA SAUCE 3 ¼ cups sliced button mushrooms 1-¼ cups diced onions 1-2 tbsp. Italian Scallion 2 bay leaves 2 tablespoons of minced garlic ¼ cup cooking oil Blacks Distillery Vodka Sautee all the above items in cooking oil. Add ¼ cup of flour to form roux. Next stir in a cup of water, 1 small tin tomato paste, 2 med sized tins of diced tomatoes and ½ cup vodka. Let simmer for 20-minutes then remove from heat and let it cool. Stir in 1 bunch of coarsely chopped parsley and 1 ½ cups of green onion cut into 1 inch pieces.
Watch ATOTK ALL FIRED UP! Cooking Shows now on
CHEFS OF THE KAWARTHAS
By Karen Irvine Editor, ATOTK
I met up with Junior Wray at The Cat & Fiddle in Lindsay. He is a Red Seal Chef and his enthusiasm for life is contagious.
Junior realized he wanted to be a Chef while growing up in Jamaica at the young age of 8 helping his Grandma in the kitchen. He went to culinary school in Jamaica at the Heart Trust School for 3 ½ years, and also at Brownstown Community College. In 2010 Junior left Jamaica. He was working at the Jamaican Grand when a guest offered him a job in the Kawarthas. He fell in love with the area. “I really like it here because it’s small, quiet towns. Where I come from in Jamaica it’s the same. So it didn’t take me long to adjust, and I love it here.” He worked at a local restaurant for 2 years. After that, Junior took a job as Head Chef at The Cat & Fiddle Lindsay. He has always wanted to work with kids with disabilities, so he took a break from that to cook at a children’s camp for 4 years. “Working at the camp was awesome. The kids would tell me how much they appreciated my cooking. It’s a good feeling.” After that, Junior went back to The Cat and Fiddle and plans to stay there for the long run. His specialty is Jamaican and, surprisingly, Italian. “I fell in love with Italian style cooking because they cook from scratch. Italians cook with a lot of passion,” he says. Junior’s favourite meal is Jamaican seafood and curried goat. He says, “It makes me feel at home.”
Grilled Salmon, vegetables, Chicken Mango Avacado garlic dill butter Salad
day at a time. We decided to do takeout until we could open inside”, he says. With the Stage 3 opening, Junior can once again enjoy cooking to the fullest.
Junior summed up the interview, saying, “My passion never changes, it never fades. I get Life has changed with Covid Protocols. “You excited when I get in the kitchen. I can’t stop can’t do as much as you’d like, but we take it one cooking, because it’s my life, it’s what I do.” Page 8
By Bonnie Moore Woodland North
W ith increased home time, many are getting creative and relaxing while sharing a cocktail on face time! While not counting calories, we are going to give you an ‘experience’ when it comes to sipping a smile, tipping the sunshine and chillin’ like a villain! First up is Ocean Dream. Combining a few mixing blunders and a few hangovers, we arrived at a cute little drink that is blue, cool and looking to make you drool! With a sweet mix of coconut, rum and Curacao, this little number will make you sip by the pool with a smile on your face, dreaming dipping your feet in the ocean. 1 oz. canned coconut cream 2 oz. Pineapple juice 2 oz. 18% Cream 1 cup Ice 1 oz. Coconut Rum 1 oz Curacao Blue Top Rim with Sugar, add a blue paper straw Dip rim of glass in lemon juice then rim with sugar Ocean Dream
Gin Rose Petal Cocktail
Gin Rose Petal Cocktail, made with organic rose petals, gin, sparking water and some really neat floral ice cubes, this brings the elegant and romance of everything we want in a drink right to A play on summer is Mermaid Rum Punch (my our palm. This last low carb drink made with a favourite)! With a hint of pineapple and banana, splash of rose water and topped with a bit of edthis drink brings a nice way to cool off at the pool, ible glitter, it just makes the perfect ending to a without diving in. My favourite! day while you relax. Mermaid Rum Punch
In blender combine: 1 banana 4 oz coconut cream 1- 12 oz can of frozen Lemonade 2 oz. Pineapple juice 1 cup ice 4 oz. Curacao Blue Liquer 5 oz. White Rum Garnish with pineapple, kiwi and gold paper straw.
4 tsp fresh lemon juice sparkling water to top up Pre-made 4 floral ice cubes(organic flowers only) 90 ml of Gin 1 tbsp dried organic Rose Petals 2 tsp of Rose water ( see directions on how to make Rose Water ) 1/3 cup Water Top with Edible Glitter, add a pink paper straw. Page 9
Chocolatiers of the Kawarthas Warren Eley - NaKeD Chocolate
By Gina Jones Chocolate Lover
NaKeD Chocolate is one of the stops on A Taste of the Kawarthas Food Tours in downtown Peterborough. When you walk in, you are surprised at the beauty and aroma of artful pieces of chocolate. SO many flavours to choose from! Warren is very passionate about chocolate. He says, “I guess it’s something I knew I wanted to do even as a little boy. I remember seeing Willy Wonka (the original with Gene Wilder) and I was enamored by that movie. I loved bright colours. And I would see Porky Pig with a cake melting all over. I was fascinated by that look and just had this thing about sweets and candies. My uncle was one of the best Master Bakers and Confectioners in Scotland. When I was 11, I spent the summer there, and watched all these big, burley, tough men covered in tattoos pounding dough, making small, dainty pastries. They struck me as these big scary men in a dungeon-like bakery doing a guys job. It didn’t strike me as light and fancy. It was an aggressive place, and that was my first introduction to bakeries. He joined the Military at 17 with the 1st Battalion Royal Canadian Regiment Special Service Forces. “I was involved from a young age in a rather aggressive world. Then, I was a correctional officer for almost 12 years. But it wasn’t me. I was different. I had military experience, business experience. I couldn’t take courses to advance my career. At 9 years in, I thought, this isn’t going anywhere and I’m not happy, so I’m going to take a chance and open my own chocolate shop. So for three years while working 12 hour night shifts, and in between my patrols, I would sit down and develop recipes. It was trial and error.” Warren says it’s difficult to come up with ideas. He says, “I think it’s an advantage that I’m not trained, so there are no rules in my creations. When I started in 2006, I wanted to make chocolate that looked like Page 10
“It’s hard to express how much I love coming to work every day.” colourful jewels and no one was doing it. So when social media came out, I followed other Chocolatiers and found I was doing it right. I’m doing things they probably wouldn’t dare to do because they have been trained. It helps me to think outside the box.” As for the beautiful artistic designs, Warren says, “I’m a car guy. I always wanted to do custom paint on cars. And I thought, why can’t I apply that to chocolate? A lot of my colour schemes have a 70s & 80s hot rod vibe to them. It’s like painting a work of art.” Warren says, “To me, it’s never ending. I love this. It’s hard to express how much I love coming to work every day. I’ve never felt this happy before. I’m not done! I feel like I haven’t even scratched the surface of what I can do and what I want to do. There’s so much more! I plan to do more sculpt work this year. I want to do a rendition of the Peterborough Lift Lock. Lovers, modern abstract art - a sexier, risque appeal. Hence the name - NaKeD Chocolate.” 142 Hunter Street, Peterborough www.nakedchocolate.ca
Fall 2020 Exhibitions at The Peterborough Museum & Archives
Barrier-Free Access • Playground Free Parking • Air Conditioning
Decipher Cipher | Decipher is all about secret keeping, code breaking and encryption throughout modern history! This exhibit is on loan from the Canada Science and Technology Museum until Sept. 27, 2020.
s Sleuth r e h p i C k! at wor
There are stories that go beyond the edge of the photograph, tales that are outside of a moment captured in time. This exhibit displays an incredible range of images from the Peterborough Museum & Archives’ beloved Balsillie Collection of Roy Studio Images, each with their own hidden stories to tell. On display Oct. 3 to Dec. 13, 2020. Prebook your time slot on our website. Timeslots are 50 minutes each. Spaces and touch points are sanitized between groups.
300 Hunter Street East, Peterborough Telephone: (705) 743-5180 www.peterboroughmuseumandarchives.ca
Coffee Roasters Daniel Biro - Rapids End Coffee Roastery
By Justine Primo Coffee Lover
The Kawarthas offer an abundance of coffee roasters. I met up with Daniel Biro, who is the owner of Rapids End Coffee Roastery at 721 Rye Street in Peterborough. Daniel didn’t start out roasting coffee. In fact, a Roastery was far from what he was doing. He was a musician in a pop punk band, Hawk Nelson. The band toured around the world for 15-20 years racking up many awards from the GMA and the Junos. They also had a Grammy nomination in 2009. Daniel says his love of coffee came while touring. “Along that journey, I fell in love with coffee. On tour, one of my favourite things to do was to explore little coffee shops. The kind of places where people are and things are happening. We did our first two albums in Seattle, which is a big coffee hub.” As their music career wound down, Daniel says, “I thought, could I do this someday? My wife supported me. It’s all risk but I encourage people to do something that you love. I don’t think money or status is going to fulfill you at the end of the day. But I would trade it all to do something I love,” he says. Daniel started roasting in 2019. He says, “Quantity is not really the name of the game for Rapids End. It’s about quality. I only want to serve coffee that I believe in. I want to trace it back to the farms. I want to know their practices, if it’s organic, that they are paid fair and that I’m paying fair. A lot of farmers are being taken advantage of and that’s not cool. Fair trade has helped some with that. Micro roasteries are taking it one step further and working directly with farmers. If I invest in you and your family, you can actually do a better job and get better coffee to market, thus making customers happier with better tasting coffee. So that’s what we are trying to do.” The name Rapids End comes from the aboriginal Page 12
name for the area, which is Nogojiwanong. It means ‘Place at the end of the rapids’. He says, “Other than honouring that traditional name, I feel it’s something we all have in our lives. We all experience turbulence and rapids. So Rapids End is about taking a moment.
“I only want to serve coffee that I believe in.” Daniel loves the Kawarthas. “It has everything you need. I love nature and parks, so I love getting out. I’m a bee keeper and have bees in the backyard (he laughs). You are close enough to (Toronto) if you need it. The Kawarthas is like a breath of fresh air. People actually talk to each other and there is a sense of community here, which is a fleeting thing in society.” Daniel’s dream someday is “probably a little roaster café, maybe more central in the core, maybe East City. I don’t know? You tell me.” (he laughs) Not only is Rapids End coffee delicious but his passion is contagious. FaceBook Rapids End Coffee IG @rapidsendcoffee (705) 262-7678
Coping with Covid-19 How are Restaurants Doing?
By Delia Senra Cork & Bean
When my business partner, Steve Francis, called and told me our café was shutting down due to Covid-19, I was in Australia visiting my daughters and frantically rushed to get a flight home while I still could. I will never forget it. Who could have imagined what was occurring around the world? I got home, isolated for 14 days, and we had many discussions on how to generate income while being closed. We had to rethink how we did business. How could we fit our business into these new regulations? Would anyone come? We knew we wouldn’t be able to deliver lattes to people’s homes. How were we going to pay 10 employees and our bills? With no customers or cash flow coming in, our reserve would be gone within 6 weeks. Were we going to survive this? These questions weren’t new to us, as we survived a fire in 2017 when we owned Natas Café. It better prepared us for what was coming. In a strange way it was also comforting to know that we were not alone. ‘We are all in this together’ rang true - every business was feeling the same and many may not survive. We knew that government funding was coming, but would we have access to it fast enough? The Peterborough DBIA created a gift card program to help the downtown businesses. That program and the customers who supported it helped us get through those first 6 weeks.
With only myself and Steve running the business, we simplified our menu. We created Covid protocols to keep everyone safe. We had to advertise that we were opening, as we had been closed for a month. I have always been a bit challenged when it comes to social media and now we depended on it to do our business. I created daily posts, took pictures of everything and posted them hoping to entice customers. Our business is so dependent on foot traffic and students and they were all gone! Slowly customers trickled in. Seeing 25 customers a day (normally 200-250) and hearing how happy they were to see us open gave us hope that just maybe things would be OK. We advertised deliveries for birthdays and then Mothers Day. People who didn’t know we existed were coming. We posted on the PTBO Food To Go Facebook page created by Wade Hamblin, created to help promote businesses. It was great to see businesses supporting each other, sharing each others posts. We are in this together. Downtown Peterborough would not be the same unless we all survived. Page 14
“Every business was feeling the same, and many may not survive.” Then came the great news. We could extend our business to patios! Our landlord and neighbour donated a parking space each to make a patio possible. Steve built planter boxes to separate the space, and built picnic tables. We added planters and in 24 hours our back patio became one of the coziest spaces in Peterborough. Things were starting to look up! Covid numbers were on the decline. The city announced a plan for front patios and more social distancing for pedestrian traffic. We were just a little more tired than 4 weeks ago, but still appreciated the opportunity to expand our business just a bit further. A few days later we had a front patio. I can’t help but smile as I drive down George Street and watch people enjoying food and wine on the patios. Bringing people in and creating foot traffic helps all businesses in the downtown core. I can’t help but smile when I deliver food to our patios and see people enjoying small moments of their day during a very stressful time. It reminds me of the alley ways and street cafes I visited in Lisbon, Portugal and I can’t help thinking that we have brought a little bit of Europe onto our Canadian streets. As I hear that Black Honey Café have opened up their doors, I can’t help but smile and think, although we are not out of the woods yet, maybe …. just maybe, we are going to be OK “All Together.”
The Habit of Dining Out Break the Habit and Try Something New !
By Karen Irvine Editor, ATOTK
We all have that one spot we automatically gravitate to for a meal out. Routine is a simple thing. It requires no thought process. But what if you stepped out of your comfort zone and ventured to a new restaurant? I know, I know! It’s hard earned money and you don’t want to risk spending it somewhere that won’t be worthy of the work it took to earn. This is exactly why I started A Taste of the Kawarthas Food Tours. I didn’t want to spend money at an unknown restaurant. Now I can recommend who have amazing food, atmosphere and service in the downtown Peterborough area. Here are some tips on how to choose a new culinary spot. Ask your friends. Most people have an opinion about food so it’s easy to get a list of potential new stops. And then ask your friends on social media. Google it. You would be surprised what you can find when you Google something. Most likely there will be a ton of reviews to read. Search on Trip Advisor. People love to review on Trip Advisor. Try something small. Go to a restaurant you normally wouldn’t visit and just have an appetizer. That will give you the chance to look at what others are ordering. Ask other diners what they think.
Delicious Shrimp Cocktail, Hobart’s Lighthouse
Eat Great Again. We look forward to serving you soon. Check out our great new take-out menu, Hobart’s@Home Meal Kits, and Lighthouse dining room and patio hours online.
Check out social media. You can see how many followers the restaurant has, what type of photos they post and what response they get. Read ATOTK Chefs of the Kawarthas articles. These are the people cooking your meal. You may just find that they worked in Europe at a high-end restaurant. Once you decide where you are going, ask the waiter what their signature dish is. They know the menu and should be able to guide you according to your preferences.
This may seem like a lot of work, but in the end you will be glad you took the time. Be adventurous and start exploring! You will be pleasantly surprised by the culinary delights that the Kawarthas have to offer. Page 16
EMPIRE CHEESE FACTORY In Business Since the 1870’s
Empire Cheese has roots in Northumberland County dating back to the late 1870’s when the first factory was built outside of Campbellford.
In the 1870’s there were 17 cheese factories located in Seymour Township. Local farmers brought their milk by horse and buggy to the factory, where it was produced into cheese and then sent by train to Belleville where it was graded and sold. In the fall of 1952 a neighbouring cheese factory, Kimberly Cheese Factory, burned down. In 1953 the members from Kimberly and Empire amalgamated and formed Empire Cheese Butter Co-operative. Today, this plant still remains the home of the Empire Cheese Cooperative with the addition of a retail store. It is the last remaining cheese factory in Northumberland County. It is still a co-op, with 7 farm families remaining. In order to remain part of the co-op, members must be milking a dairy herd. There are thirty employees. Empire Cheese produces cheddar and mozzarella cheese. All of our cheese is produced in open style vats using whole milk, with no preservatives or additives added to the cheddar, and is aged naturally. Let’s not forget the fresh curd! All of the milk used to produce cheese, is purchased from Dairy Farmers of Ontario. Our commitment to quality has helped us to slowly increase our customer base while maintaining a loyal relationship with our existing customers. The growth of tourism in Northumberland County has brought more and more visitors into our retail store each year, and the movement towards knowledgeable consumers wishing to eat locally produced food has helped us to steadily grow our business.
Lindsay, Ontario A Great Place to Live, Eat & Play! If you havenâ&#x20AC;&#x2122;t visited Lindsay lately, we highly recommend you do. It has matured into a culinary scene rivaling major cities. Historic downtown Lindsay is known for having one of the widest downtown streets in Ontario and, to my delight, parking is ample and easy to find. You will find the people are friendly wherever you go and you will feel right at home.
d i n e - i n | p a t i o | t a ke - o u t 70 5 -3 2 8 -1 4 4 4 | o l y m p i a re s t a u r a nt . c a Ol y m p i a Re s t a u r a nt
Photo Credit - Tom Worsley
Where to Eat
Always fresh. Always homemade. Authentic Spanish cuisine. Simply different. Local products. Affordable. Catering. Personalized service. 373 Queen St. (705) 559-7731
NaKeD Chocolate Professional Chocolatier, Warren Eley crafts each recipe to ensure that every bite is a memorable delight. Discover his inspired flavor combinations using fruits, flowers, spices and herbs from around the world. 142 Hunter Street West, Peterborough (705) 775-6253 www.nakedchocolate.ca
Island Cream Caribbean Cuisine Dine in, Take out and Catering. Glen and Theresa will treat you like family. Homemade delicious authentic Caribbean cuisine. 227 Hunter St. West (705) 743-8398
The Food Shop Focusing on local produce and products, you will find what you need here! Also featuring inhouse made Kombucha, eco friendly products. Downtown. 372 Water Street, PTBO (705) 775-7467 Find us on FaceBook Instagram @PtboFoodShop
Kettle Drums Restaurant & Bar Located in the lively Hunter Street Cafe District. Enjoy this warm and relaxing atmosphere with a beautiful patio. 224 Hunter St. West (705) 874-1500
Espresso Bar & Bake Shop. Fresh, delicious, simple and grounded. Familial, calm and warm. Itâ&#x20AC;&#x2122;s about people eating, sharing, breaking bread together, and the connection between them. 144 Hunter St. West (705) 927-6703
Black Honey Cafe & Bakery Coffeehouse, delicious breakfast and Lunch plus Bakery and Catering Services. Gluten free options available
La Mesita Restaurante
Hanoi House Authentic Vietnamese Kitchen and Oyster Bar. We offer dine in and take out as well as catering services. 213 Hunter St West (705) 775-5888 www.hanoihouseptbo.com
Maison du Chocolat 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! Call to order. maison-du-chocolat.negocio.site (705) 761-1089
The Olde Stone Brewing Company 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
The Cheese Shop The Cheese Shop offers more than 200 imported and domestic cheeses and is known for a fabulous selection of specialty foods and great homemade hot meals to go, catering and lunches. 158 Brock Street www.thecheeseshop.ca (705) 745-9221
Wine Ninjas Have You Been Ninja’d ?
By Judy Slither
I got Wine Ninja’d! You may ask what the heck is that? It brightened my day more than I can say.
Imagine this: The doorbell rings. You answer it and there is a wine fairy standing there with a basket of goodies for you. So how surprised are you? Very! And if it’s not a wine fairy, it’s a giant inflatable T-Rex standing there. It all started with the FaceBook page Peterborough Wine Ninja Exchange, created by Michelle LaRoche. It is a campaign to bring joy to people’s lives during Covid-19, the hardest time most of us have ever gone through. Michelle and her friend Samantha started the page. “But it snowballed so fast that we had to recruit help from other friends, Robynne and Aimee,” says Michelle. “We are probably having more fun then we should. I do my deliveries in a giant inflatable T-Rex and the amount of people that stop and smile just honestly makes my whole day! Knowing you have made someone smile is one of the greatest feelings in the world. It is both amazing and stressful. (she laughs) We rocketed to 800 members very fast, but we have successfully been a part of over 1,200 smiles, and that’s pretty darned incredible,” she says. “On top of those deliveries, we have done 340 gift bags for essential employees. We received donations from the ladies in the group. For the next few bags, we revived a cash donation from a local grocery owner (who didn’t want credit for their donation). Publican House Brewery donated beer and we got a wicked deal on the rest. But most of it has been through us,” she says.
Eliana, The Wine Ninja Fairy spreading happiness
“We are not like other FaceBook groups that are posting addresses and personal information publicly. We, as the Admins, receive all information and the address is only given out to each ninja!” So has it been smooth sailing? “We have only had a few hiccups with a couple of things, but we seem to have it all straightened out and things are going extremely great!”
PTBO Police having fun with the Ninja Fairy
Michelle says, “This has brought hope and joy to so, so many people. And we have even managed to raise just about enough money to Ninja all the First Responders in Peterborough! ♥️ But Shhhh....” Page 20
“Wine Ninjas have brought hope and joy to so, SO many people.”
Getting hosed by Firemen
Part of the gift basket, even something for my dogs!
Getting Ninja’d by a Dinasour
The Sugar Cookie Craze Everyone Loves Personalized Sugar Cookies!
By Karen Irvine Editor, ATOTK
There is a sugar cookie craze going on in the Kawarthas. I see friends ordering personalized
sugar cookies for special occasions. Graduation, birthday parties, retirement, babies, weddings and every other milestone. You name it, people are eating this craze up. We spoke to some of the creators of these beautiful, personalized cookies. Are you getting hungry yet? Need a sugar rush? Holly Bohnsack, April and August Bakery, has been baking for 2 years. She says, “I became obsessed watching cookie decorating videos on YouTube. My husband bought me a ton of decorating supplies as a creative outlet. I had no idea what I was doing but I had fun doing it. People started asking for custom orders and it just snowballed into a full time job. I had no idea this would happen and I wouldn’t have even considered myself artistic before any of this. I guess you do what you love and it shows.” Holly has had a challenging year. She says, “When COVID hit, my two kids no longer had school or daycare and I was overwhelmed. I have faithful customers that honestly made it possible to open back up in June, but it’s been tough. With restrictions on gatherings, I’m not getting any large orders. I think any event based businesses are hurting right now.” To top it off, Holly broke her back on April 9th. “But I’m not ready to give up - this is what I want to do, to grow, to nourish.” Another bakery is Emily Mae’s Cookies & Sweets owned by Jen Wight for the past 4 years. Jen says, “As a culinary kid, I’ve always had an interest in food, so I gave cookie decorating a go. I came across a tutorial on facebook on how to decorate sugar cookies!”
April and August
When COVID struck, Jen got creative. She started selling a DIY cookie decorating kit to give children an activity that offered something for them to look forward to (with a livestream video tutorial for them to decorate along with!) Jen also started a livestream tutorial called ‘Cookie Lookie’, where she decorates a set of cookies ‘live’ on Facebook. “We’d have viewers join in and they spend Friday nights with us (or Saturday afternoon in Australia!),” she says. Being the smart ‘cookie’ that she is, Jen participating in community programs such as ‘Starter Company Plus’ and ‘Bear’s Lair’, becoming finalists in both, while gaining knowledge and experience. Emily Boyko, owner of Butter Love Baking in Minden, has been baking sugar cookies since 2016. She says, “Before I started selling cookies my anxiety had peaked, I was having a really tough time, but it became a lot easier to manage after I started Butter Love. It turns Emily Mae’s Page 22
“Cookiecon is a thing and it’s like getting tickets to a rock concert.” out baking and having a creative outlet had an incredibly calming effect on me. In February 2018 I had my third baby and by the first week in March I was making cookies again, passing out packages with my baby on my hip. I am so grateful for the opportunity to do what I love, do what calms me and build a business all in one.“ Lisa Dixon, owner of Black Honey Bakery, has been baking sugar cookies for much longer. She says, “Traditionally cookies were exchanged at the Holidays, mainly Christmas and needed a shelf life of many weeks so a Royal Icing was a perfect preservation technique. In the last couple of decades sugar cookies have become popular for Weddings, Wedding Showers, Baby Showers & Parties.” The process is not a fast one. “We find the best way to create the ideal design are cookies rolled and baked. Then the icing after it is applied needs two days to cure.” Jen Wight says, “Our business is more than decorated sugar cookies, they create experiences and memories, and we take part in some of the biggest days of our customers lives. The cookie world is an incredibly unique place to be in, it’s HUGE! Cookiecon is a thing and it’s like getting tickets to your favourite rock concert, selling out in minutes!” April and August 705-868-4857 FB & Instagram @april_and_august2
Emily Mae’s 705-745-1161 www.emilymaes.com
Butter Love Baking 905-484-5642 www.butterlovebaking.com
Black Honey Deserts & Coffeehouse www.blackhoneycafe.ca 705-750-0024
Butter Love Baking
Black Honey Bakery
Actor, comedian, writer, producer
By Jay Cooper Contributor, Graphic Designer, & Musican
Jonny Harris is a Canadian actor and comedian. He is best known for his roles in the television
series Murdoch Mysteries, Still Standing and Hatching, Matching and Dispatching, as well as the films Young Triffie, Moving Day, and Grown Up Movie Star. He has been nominated for multiple Canadian Screen Awards and has won 3 for best writing, 2 for best host and a couple for best factual show. ATOTK (Jay Cooper): Hey Jonny, thank you for the invite to the cottage. You guys are enjoying beautiful summer weather. JONNY: We are, I can’t believe how hot it’s been. Going for a swim in the lake is like swimming in bath water. Also, I was checking out ATOTK magazines, which are just great. I really enjoyed the articles on off road trails, as I have been doing some off road riding around here over the last few summers. ATOTK: Kaitlin Kozell, your fiancé is so lovely and wow, what a talent. Lucky man and congratulations on the engagement. JONNY: Thank you very much and yeah she is very talented, very gifted.
ATOTK: Have you ever been mistaken for Billie Joe Armstrong from Green Day? JONNY: (he laughs) You know I’ve gotten that a couple of times so it’s funny you say that. When Green Day were really big back in the 90’s I would get that but you know, I’ll take it. ATOTK: What do you love so much about the Kawarthas? JONNY: You know I’ve been very fortunate to explore the area since Kaitlin and I started seeing each other. Her family has 2 cottages. Her grandparents, whom are both Slovenian, were Jonny, fiancé Kaitlin Kozell and their dog Macy looking for cottage property back in the sixties and bought a place on Coon Lake for less than 2 grand. Then some land came up for sale on Big Cedar, where we are now. It’s so cool to go out and explore the area and do some offroad riding with Kaitlin’s brother. I have these back road map books that show you all these interesting old roads and trails, neat little discoveries. It’s a beautiful area to explore. Page 24
“I landed the role of George Crabtree, which turned out to be life changing.” ATOTK: You were raised in Newfoundland and is that the way I should say it? JONNY: Yes, if you hit ‘New’ and ‘Land’ you can’t go wrong. ‘Found’ gets buried - I would spell it like this: Newfndland - if that makes sense. Odd pronunciation - like my hometown, Pouch Cove is pronounced ‘Pooch’. ATOTK: What sparked you to get into the business? JONNY: I got into theatre in high school. Towards the end, my grades were dropping off and I wasn’t interested in much else, but I started getting into more theatre and Improv. Memorial University has a smaller campus in Corner Brook (Sir Wilfred Grenfell College) that had a theatre school, and my parents were aware of me not being interested in much else besides smoking cigarettes and riding dirt bikes - I wasn’t showing too much promise (he laughs). I sometimes joke that my parents were the first in history to suggest theatre school to their child. I went there for 4 years. Just a great program. ATOTK: After that you’ve done so many things I can’t quite piece it all together. JONNY: I worked in a lot of tourism-driven, summer theatre festivals around the island - a great education in Newfoundland history and culture but in the off-season there wasn’t much work. I did a one man show called “Out of the Bog” and was doing some writing for This Hour has 22 Minutes. Then Mary Walsh created a show called Hatching Matching and Dispatching. ATOTK: I loved that show. It was a mix between Trailer Park Boys and Schitt’s Creek to me. JONNY: Yeah, I absolutely see that (he laughs). Thank you for that, we had a lot of fun with that project. People who loved it really loved it. Maybe for some it was a lot to take, or too risqué or cheeky (he laughs). ATOTK: Then you had a reputation of a very funny actor/comedian to build on. JONNY: Yeah, so then I got work with CBC with
George Crabtree, Murdoch Mysteries
Madly Off in all Directions and The Debaters, Halifax Comedy Festival, Winnipeg Comedy Festival, Just for Laughs. Then I made the move to Toronto and got really lucky. I had a meeting with Mary Walsh’s agent. He took me on and within a month I had an audition for Murdoch Mysteries and landed the role of George Crabtree, which turned out to be life changing. ATOTK: Should I refer to you as a writer, producer, actor, comedian and host or wrong order? JONNY: No, I don’t think there is any specific order I’m just happy to be a part of all those titles. As far as acting goes, to be a stand up comedian and yet be cast in a period piece drama like Murdoch is uncommon. I mean, if I had of come to Toronto and signed with a comedy agency I don’t know if I would have ever got that gig. I was surprised that they were two separate worlds where you had the comedians and then the actors. Comedians don’t always get auditions for dramatic projects, so I’m very lucky with the way it all worked out. I like to get goofy in Murdoch Mysteries but they write a lot of dramatic scenes for me and I just love doing that. With Stilling Standing I get to write and be a comedian surrounded by an amazing team, so I am very lucky to be able to do both. Continued on Page 26
Murdoch Mysteries, still standing and more
ATOTK: You’ve been nominated and won some very impressive awards. JONNY: I’ve been nominated for Murdoch, they were called Geminis back then, now Canadian Screen Awards. Still Standing has won a bunch of CSAs awards. I did not win best host this year, although nominated, that went to the guy from Amazing Race Canada. But we won best writing again this year which was great. ATOTK: What’s a day on the set for Murdoch Mysteries and Still Standing like? JONNY: Murdoch, I have a much more narrow responsibility as I play George Crabtree which I’ve been doing for awhile now so I’m long past the point where actors question themselves about it. I used to worry about if I was playing George properly, I would wonder ‘is this guy smart or dumb because at various times he seems to be both’ (laughs). Eventually you just stop thinking about it and play him the way you have. And it’s nice that that’s your sole responsibility. You’re only responsible for your acting. Someone else is responsible for your face, hair, wardrobe, dialogue and then the director tells you how things should move and flow.
Jonny at the cottage on Big Cedar Lake
night. We do a couple interviews a day and an event, then the crew take some beauty shots of the town while me and the writers sit down in the evening and start writing some funny bits to compliment the day. It’s a huge effort as the stand up comedy show is 45 minutes for a town and only about 7 minutes of that make it into the show. It breaks my heart every time when so many of the great stories and jokes end up on the editing floor, but that’s just the nature of the beast so to speak. ATOTK: How has COVID-19 affected you? JONNY: Well it’s been months of wait and see. I feel I’m very fortunate as I have Kaitlin and our dog, so I sort of look at it as some down time, which I usually don’t get a lot of. We were supposed to do a couple of episodes of Still Standing in July but CBC didn’t think that was a wise idea to hit the road. So first up is Murdoch starting in August, then Still Standing then back and forth between the two.
ATOTK: I would believe less controlled with Still Standing? JONNY: With Still Standing we have an excellent team who research towns and select them, then story producers that will go to the town and talk to the residents, bring it back and the producers will talk about it. Then myself and the writers come in, go over the town, they’ve already chosen who we’re going to talk to, the angle we’re going to As an actor it will be interesting getting back on take, what part of the history to focus on. So we set during Covid protocols because you’re algo on the road and it’s shoot all day and write all ways getting physically touched by everybody. Page 26
“I wasn’t interested in much else besides smoking cigarettes and riding dirt bikes.” Your wardrobe touched, makeup touched up, hair etc. Will the actors have to be six feet apart? Will Murdoch live in a kiss-less world from here on in? (laughs) I don’t know. ATOTK: Best Gig Ever? JONNY: That is so difficult. Hard to pick a favourite but the longest stand up set I did for Still Standing was on Fogo Island, NL which lasted about 57 minutes. It was our first episode in Newfoundland and the audience was fantastic, great room, great energy and the show went off really well.
ATOTK: Last words for your public? JONNY: Well, I think we all have to be patient and see how things go, but we will start shooting Murdoch in August and Still Standing season six is already done and we go back on the road for season 7 in the fall. But, Jay, we have to get out on the bikes together before that so you can show me some good Kawarthas riding roads I’m not aware of yet.. ATOTK: Done deal my friend, thank you and stay safe.
ATOTK: Worst Gig Ever? JONNY: I was doing a gig for a men’s organization, which I won’t name, and it went terrible. Picture 300 guys that had a lot to drink and what they normally did every year was have a lodge dinner then get on these chartered buses and go to a strip club. So the wives didn’t like that so they decided to hire a comedian instead. I have all these men wanting to see strippers and I show up telling goofy jokes about my cat. 10 minutes in, it was going very badly and a dinner roll comes flying by my head (he laughs). I was supposed to do 2 sets and I get back to my waiting room and a guy comes in and says ‘we don’t want the 2nd set’. So yeah that would be the worst (laughs). When stuff like that happens I just think ‘cry all the way to the bank and deposit the check’ (he laughs). ATOTK: Anything else you’re into in your spare time? JOHNNY: Yeah, motorbikes, which I’ve mentioned, and guitars are probably the main two. I’ve been playing a lot of guitar lately. I started taking these intermediate online lessons. It’s funny, the guy is teaching major scales and I’m thinking ‘this is a waste of time I am way past this’. Then he plays the scale with a slightly different fingering that I had never used - suddenly I’m like a kindergarten student that picked up a guitar for the first time (he laughs). Page 27
Peter MacNeill Canadian Actor
By Jay Cooper
We are so very fortunate to have yet another talented professional live here in the
Kawarthas. Peter MacNeill is not only an amazing talent in TV, Film and Theatre, but also a very kind, wise and inviting soul and graciously allowed ATOTK into his home, life and, of course, his beautiful garden. He is Canadian Royalty. I asked Peter why he chose the Kawarthas. He said, “Well it started with the cottage by Apsley on Loukes Lake many years ago. I was invited to go stay at a dear friend’s place for the weekend. He picked me up at the marina and we were driving down the lake. I was looking around and thought, Wow this is so beautiful. I took his canoe for a paddle around the shore and there was a cottage for sale. I purchased it and that became our Kawartha connection. I can walk for miles and miles in the woods. We’ve had bears on the porch and deer in the yard. It’s heaven on earth. Coming from Toronto, we never really stopped, except at Leahy’s Farm on Hwy 28 to get some supplies, which is always a fun thing to do”. Peter and his wife now reside in beautiful Millbrook. He says, “When we started looking for a home in the area, we looked at many different places from Lindsay to Warkworth, but fell in love with our place here in Millbrook”. As of this interview, Peter has over 200 acting credits in Film, TV and Theatre. Awards including 2 Gemini awards and a Genie. He said, “Yes, I’ve won 3 awards. It feels nice because your peers vote and you’re in good company. The nomination is almost as good as winning. I was sitting in the audience for an award and I didn’t win. Another actor, Wayne Robson, won. He gets up to walk, looks at me and says HaHa (laughs). I couldn’t believe it. You son of a bitch, let’s keep it professional, Wayne. (laughs) A lot of people are watching”. The Good Witch is our Editor’s favourite show Page 28
Peter at his home in Millbrook
and has been entertaining the audiences for a decade. I also watch it, but mainly to see Catherine Bell. Peter plays George O’Hanarhan. “Catherine Bell (he laughs) I don’t blame you a bit and she’s such a great gal. The show is shot in Toronto and the exterior shots are taken in Dundas (just outside of Hamilton) at the Foxbar residence. We used to use the interior there, but the set designer replicated it in the studio with wider hallways and bigger rooms to accommodate the camera tracks and dollies. It’s an exact replica. Truly amazing, you have to
The Good Witch, Call Me Fitz, Murdoch Mysteries, Tom Clancy’s Splinter Cell, Crash, The Hanging Garden, Geraldine’s Fortune, Dog Park, Open Range plus much, much more. See Page 41 for full listing.
come see it sometime. Good Witch is a great little show. I’ve been working on it for 11 years now. We started out doing one TV movie a year for 4 years, then they said let’s do another one and then, why don’t we take this to a series? So we did another movie and then 10 episodes. So, yeah, it’s great to have that in your back pocket to last so long”. Born in New Brunswick, Peter lived in Montreal as a youngster. That was the start for his very successful, welltraveled acting career. “I grew up in Verdon Montreal and after high school took off and became this hippy dippy character. I hitch hiked across the country, made my way to San Francisco and stayed there for quite awhile. I came home and went back to school at Sir George Williams University. Having been away for 5 years, I was having problems writing papers. My Professor suggested I check out this new program they had with film and video to see if I could put something together on video. I edited down J.B. by Archibald MacLeish, but took all the philosophical grain from it and had other students involved. They were thrilled to have us, a project, a real project. I directed it and played the voice of God and laid in some Ravi Shankar music. I thought to myself, this is so much fun and so cool, I would really like to do this. I got an A on the project, quit school and joined a theatre
Peter painting in his studio
One of Peter’s paintings
company. I had no training at all and cut my teeth with theatre of the absurd, but it was fun. Then, I started studying with other people and landed on my feet”. Peter never had to do anything other than acting. He says, “It seemed like a miracle to me. I’m incredibly grateful and lucky to have such an amazing career”. With so many acting credits, does Peter have Gardening is one of Peter’s favourite passtimes
Continued on Page 30
Peter MacNeill Canadian Actor a preferred medium - TV, Film or Theatre? “If I could still do theatre, I would. Theatre is where my heart is and where your real soul comes out for the audience. There’s nothing like it in the world. When you have the audience in the palm of your hand, delivering a line, whether tragic or funny, it’s like magic really”. With the deep catalogue of achievements, I asked what Peter’s favorite acting gig was. “I have to say ‘Call Me Fitz’. I had more fun then anything. I would go to work in the morning and start to On set for the movie Open Range with Peter, Robert Duvall, laugh and we wouldn’t stop working and laughKevin Costner & Annette Bening ing until the end of the day. You don’t often get a gig like that. Jason Priestly was super to work so long to do everything. You’ve got 200 people with and the show runner was awesome”. working doing different jobs. You show up in So which peers were a bit of a challenge to work the morning and it’s freezing cold out and rainwith and which were great? Peter explains, “It’s ing, go to your trailer for wardrobe and someone so surprising sometimes. I’ve had horrible expe- asked if you want breakfast and they bring you riences with people that have ego problems and a breakfast roll. But they don’t get it to you until trying to be in charge of everything, trying to di- you’re in hair and makeup because they’re runrect other actors and get in their face and it’s aw- ning around doing 5 other things. You can’t eat ful. And then I’ve worked with wonderful people it because they’re doing your makeup. Then get like Linda Kash, who is just so great and so much you in your costume and you can’t eat it because energy. Her brother Daniel and the whole family you could get it on your shirt. Then you go on have that trait. Jason Priestly is a champ to work set and they don’t allow food on set, so you park with too, absolutely fabulous, amongst so many your breakfast roll somewhere and you’ll find it others”. later. It’s just so fn glamorous.” (he laughs) Peter is an amazing actor and has no solid ties to Peter is also an incredible artist. His paintings and a specific role, so he isn’t pigeon holed into one his love for creating them make them very specharacter. He says, “Very true. I couldn’t imagine cial. “When I was a kid, I always loved to sketch. being locked in. One of the worst examples of My wife has a degree in fine arts and wanted to that would be playing to race or type, like body go back to painting, and I said I’d like to do that shape. Being able to do different roles has only too. So we started painting and taking classes expanded my opportunities”. and having a great time with it in our studio. You What’s a day on the set like? “Oh god, the only start looking at things in a different way with thing I don’t like about the business, is it takes light and shadows. Like when your driving as the Page 30
I’m incredibly grateful and lucky to have such an amazing career”.
light changes, the interests change and opens up a whole new world. I can’t explain how wonderful it is.” What is Peter’s favourite project? A favorite project whether it be TV, Film or theatre? “I gotta go back to theatre. It was a show out of Montreal called Balconville. It’s a little time in the life of people that live in these triplexes in Montreal. The play was such a hit that we toured Canada and then England and Ireland. My second favourite would be Call Me Fitz and a third would be Eleventh Hour, which I won an award for.” Peter is a man that loves the Kawarthas and his beautiful home. With his wife, they do painting
and gardening and enjoy their cottage every chance they get. This year has given more spare time, each day is living their lives to the fullest. Peter is filming a new TV show in Nova Scotia. We asked Linda Kash to comment for this article. “When you see Peter MacNeill’s name on a call sheet, you know it’s gonna be a good gig. Peter played my dad in my very first film, The Events Leading Up to My Death. Since then, we’ve crossed paths working together a few times across the country. I’ve enjoyed his work over the years. He’s Canadian Royalty and I’m ever so pleased that he and his wife have chosen to move to our neck of the woods”.
DAY TRIPPING IN ONTARIO
by Margaret Swaine Columnist and Author www.margaretswaine.com
Readers of this column will know that I typically write
about travel. However these days life is anything but typical or normal. At least for this year and likely into next, travel and routines will stay significantly altered. For the remainder of 2020 a majority of Canadians will chose more local, drive vacations over flights overseas. Europe may have opened her doors to Canada, but with the risk of flying and a two week quarantine upon return, I expect most of us won’t be rushing there anytime soon. That’s not all bad. Our hotels, restaurants, resorts, spas and attractions are in desperate need of our support. A vacation close to home is safer, more economical and helps support our tourism industry in its hours of desperate need. Shelter Valley Golf Course
Ste. Anne’s Spa
I’ve been pretty much house bound since mid-March. Normally I’d be travelling at least two weeks out of every four. I was more than ready to go somewhere, anywhere as long as it was safe, when my friend Anita suggested an overnight stay at Ste. Anne’s Spa in Haldimand Hills at the end of June. Toronto, where I live, was still in stage two shutdown, but other areas of Ontario were faring better and allowed to open spas and resorts. We selected their golf and spa package, drove ourselves in separate cars, and met up at Shelter Valley Pines Golf Club. We enjoyed a delightful game on this heavily wooded country course with its multiple elevation changes. Then we checked into our spacious two bedroom, two bathroom, accommodation in Maison Santé Nook, part of the Ste. Anne’s property. We were able to comfortably social distance there and on the patio where we had tea and later dinner. The next day we both went for a Swedish massage – our therapists wore masks as did we. I added on a much needed foot therapy
after the massage. We wrapped up our mini-escape with a nutritious lunch and then headed back to our homes and husbands. It was a lovely wellness break that felt safe and it was. That trip was over two weeks ago and I’ve had no repercussions. All sectors in the hospitality biz are adjusting to COVID-19 restrictions and this has led to some excellent opportunities for everyone. My husband and I have ordered meals from top restaurants that never before offered Page 32
“Hotels, restaurants, resorts, spas and attractions are in desparate need of our support.” meal delivery. I paired a sushi meal from Shoushin in Toronto with a sake flight curated by Michael Tremblay, Head National Sake Sommelier for Ki Modern Japanese that was delivered to our home. The Culinary Adventure Co., unable to do their culinary tours of Toronto due to current restrictions, packaged their food tours in a box of goodies. I’ve purchased their Chinatown/Kensington Market “food tour in a box”, Little India/Gerrard East box, Riverside/Leslieville box and others. Fun, delicious and I’ve been delighted to discover restaurants and food purveyors that I’ve continued to order from. I recommended their Cheese and Cheers, online wine and cheese pairing experience (with the product delivered in advance), to a friend looking for a way to celebrate a birthday, to great success. The number of wineries and wine agents offering free delivery of wine by the case in Canada is staggering and wonderful. I’ve been ordering from across the country. Previously unavailable wines from Benjamin Bridge in Nova Scotia, one of Canada’s best producers of traditional method sparkling wine can now be purchased and delivered to Ontario for example. Agents are now able to offer mixed cases of wines – so you can experiment with a ‘discovery pack’ of wines from a region or a producer. At last count over 50 agencies and 130 wineries were offering free delivery in Ontario. Southbrook in Niagara is one of the wineries I’ve purchase from recently. Owner Bill Redelmeier, who personally delivers the wines along with his son, points out in his current newsletter how important it is to support our home industry. He writes, “I have been worried for a while at the unease among Ontario Grape Growers and Wineries about how they are going to sell all of the wine that will be made in the 2020 vintage, as well as the inventory already in bottle from previous years…. Our sales channels are fairly limited. Direct to consumer has been fantastic (thanks to you all) and it continues to be a big focus for us.” For those in the Peterborough area, Kawartha County Wines is offering free local delivery and contactless porch pick up. Many wineries in nearby Prince Edward County are offering complimentary delivery and some are preferring this to other forms of sale. Richard Johnston of By Chadsey’s Cairn winery writes
in his newsletter, “Frankly, I feel safer doing the deliveries (Vida drives) than I do welcoming newcomers to the property who might not be as committed to viral safety as we are.” So for the sake of all Canadians, vacation close to home this year, buy local and take pleasure in enjoying the bounty of Canada.
Angels of Flight Gail Courneyea
By Karen Irvine Editor, ATOTK
If you know Gail Courneyea, you know that she has more energy than people half her age. She
has a heart of gold, is incredibly intelligent and has an infectious laugh. Just speaking with her makes you feel like anything is possible. If asked to describe her, I would say she is a spitfire. A situation that would paralyze anyone else is just a problem that needs solving to Gail. Gail founded Angels of Flight in 1988. This specialized health care service provider was created in response to the need for transportation to get to treatment, both locally and around the world. Global Angel Charitable Organization (GACO), was founded in 2007 to help the people who were falling through the cracks. “A lot of people who buy insurance are not covered when something happens. We recently picked up the cost of someone needing to go from Toronto to Windsor to stay with a family member, but it was going to cost $1000 for a ground ambulance. There really isn’t anywhere else to turn Gail Courneyea to when they need assistance.” Gail’s starting her business for an important reason. “If we could free up a bed in a facility in Toronto, that means we have one more bed in the province,” she says. Global Angel Charity Organization (GACO) is in memory of Gail’s daughter, Carole, who passed away from leukemia. She was a student nurse and worked with Angels of Flight. “She had to be transported by air, so it was fitting that we carried on her legacy of giving through volunteering and caring deeply for others,” says Gail. How is the Charity funded? Gail says, “We don’t get grants in Ontario, but we are grateful to receive an annual grant that comes from Alberta. For the rest of the donations, we do fund raisers. Is it enough? No. Global Angel Charity is the only Charity helping people who can’t afford the cost of medical transportation. If it was just Angels of Flight, we couldn’t do that part.” GACO is associated with Canada Helps (similar to Go Fund Me). When you donate, you get a charitable receipt right away. With Go Fund Me, there are no tax receipts. Angels of Flight created the Halo Med Card. Gail says, “This card enables us to get information we need right away. You can’t fly on an air ambulance without your health card number, and you won’t get a bed. A portion of the sale of the card goes to Global Angel Charity. We encourage everyone - don’t leave it up to your children to deal with this, buy a Halo Med Card.” There is also a free App for your phone and it instantly tells us your GPS location. You can also type in what the problem is and within 30 seconds we have that message,” she says. Fund raising events have been cancelled due to Covid-19, so if you can find it in your heart to help, donations would be greatly appreciated. You can go online where there is a donate button on the home page. When you donate, you will immediately get a tax receipt. You can also use your credit card or send a cheque. I asked Gail if she will ever retire. “It’s a passion that you get in your blood. Do I need to retire?” (She laughs) “I used to do the flying, but I’m not out there anymore. Gail was once in an air ambulance accident with Elaine, one of her Nurses. We were flying in to pick up a patient, and the landing gear wasn’t down on the plane. But we were good, because we learned safety training. I tell my staff to take what we tell you seriously, accidents happen.” Page 34
The Herb Garden
by Danielle French South Pond Farms www.southpondfarms.ca
The herb garden has become one of my passions. I moved to this farm and one of the first things
we did to plant a garden for vegetables, flowers and herbs. I added a patch for raspberry bushes and blueberries later that first year. I spent many summers at my grandparentâ&#x20AC;&#x2122;s farm in Michigan and they had a beautiful vegetable garden but with many more fruit varieties. My grandmother canned and preserved everything that was grown. I remember having a little white ironstone bowl of fresh or canned fruits to start our day at their farm. I have those dishes in my cupboard today and I, too, serve fruits in them. I learned so much from my grandmother even though I was no more than 12 or 13 years old. The memory of her providing for us in a simple and country way, baking bread, being very much connected to the land and soil stayed with me and I believe, I have passed this onto my own girls. For centuries, productive gardens have been the focal point of family, community and survival. Growing food was critical to the well-being of the family and the community. During this pandemic, I believe we have come to appreciate and understand this value, as food supply seems to be short on occasion and the usual plentiful aisles and butcher counters are not as full as we knew them to be. Many people are cooking and growing pots of herbs or vegetable plants in containers inside apartments or on small patios. This direct connection to food has become important and meaningful to our existence today for many who have not necessarily been thinking this way. At our farm, the vegetables and herb gardens have expanded over the years allowing a bounty for not just my family but for visitors who have come out to enjoy a meal. With events not in our immediate future, I am drawn back to the kitchen garden where I have a variety of herbs and fruits, elderberry, gooseberry, black and red currants, strawberries. The animals have been moved to another part of the farm leaving a nutritious rich patch of soil behind and me an opportunity to grow all the herbs that I want! Herbs interest me on many levels. My cooking is not complicated. I cook produce and meats in similar ways - fresh herbs, garlic, grill over fire. The Fines Herbes medley of chervil, tarragon, chives
and parsley is one of my favorites, blended and infused in salt or in a vinaigrette - but try to find chervil in the store! Fresh herbs also add a dimension to cooking that is difficult to replace with dried - sprinkling fresh chives in a salad, over steamed beans or peas, fresh tarragon with grapes and butter lettuce, or steeping mint in water for a fresh summer drink. I plan to post a recipe or tip about my garden that you may find useful! Covid-19 may have some very positive effects on the way we cook and think about food. Hopefully the views about where our food comes from and the value we place on delicious, farm grown food will perhaps shift. Having a little plot or pot with a few fresh herbs and vegetables makes it simple to prepare dinner or make do with what is in the pantry. I am looking forward to a quiet summer thinking through ideas. It isnâ&#x20AC;&#x2122;t often we get this opportunity to pause and reflect. Iâ&#x20AC;&#x2122;m going to enjoy it and relish in teaching myself as much as I can. Page 35
Part one Ecological Gardening is simply the idea of mimicking natural ecosystems in your garBy Gillian di Petta, Acting Natural Heritage Coordinator Alderville First Nation Black Oak Savanna
den beds, while ensuring you are doing no harm to the environment.
Ecological gardens attract many at-risk pollinators including bumble bees and butterflies, as well as a larger variety of wildlife overall – simply because your garden has become natural habitat. Further, ecological gardening reduces the risk of spreading invasive species. Did you know that the majority of invasive plant species taking over our local ecosystems are escapees from home gardens? Last but not least: once established, ecological gardens require little to no human maintenance, just like nature! Choose Native Plants You don’t have to replace all of your plants with native species to have an ecologically friendly garden. Consciously choosing 2 or 3 native plants per year and adding them to your garden-scape. Plants such as Wild
- Anise Hyssop
Black Eyed-Susan -
Bergamot, Anise Hyssop, Black Eyed-Susan and Butterfly Weed are striking flowers that add aesthetic interest to a home garden while providing natural, native habitat. Look for plants with an “In The Zone” tag at garden centers. This tag indicates plants that are native to your area AND locally grown! Get in touch at aldervillesavanna.ca or email@example.com
Organize your life this summer Nicole Cooke Organized by Design
It’s SUMMER!!! We wait all winter for the long days and warmer temperatures that sum-
mer brings. What did you have planned this summer? Vacationing at the beach? Sipping a chilled glass of chardonnay on the deck with friends? Well, 2020 had other plans for us! We have had to adapt and it hasn’t been easy! Many have had time on their hands to tackle new recipes or projects around the house. If you haven’t had the motivation, or the energy, to repaint the kitchen or build that new deck, here are a few tips for quick home organizing projects that you’ll be proud to show off to your friends …. when we’re allowed to invite them over! Working From Home: A Blessing and a Curse The key is to have an appropriate place to work and the space to store the materials you require. The ideal space is a spare bedroom or den with a desk where you can have your “office” set up permanently. If this is not an option, use portable storage solutions that can be put away and retrieved easily while working. Plastic drawers (either 3 or 5 drawer versions) are excellent options as they have wheels and can be moved out of the way at the end of the day, and can be labelled. Portable plastic filing systems are also very useful for keeping files at your fingertips and fit on a shelf in a cupboard or closet when not in use. If you use the dining room table to work, these systems can be stored away at the end of changeover. Folding clothes in drawers vertically the day when it’s time to serve dinner. instead of stacking saves space and allows for easy Flip Flops….The Ultimate Front Door Trip Hazard access to all items in the drawer, rather than having A dual-purpose summer/winter storage trick has kept to dig through for items underneath. our front entrance tidy. Use a plastic hanging shoe orgaLaden with Linens nizer and tie it to a hanger using two zip ties (trim ends An easy trick for your linen closet: fold sets of sheets once fastened). Hang this in your hall closet (on the together, with the flat sheet on the outside and the rod or inside the door using Command Hooks) to store fitted sheet and pillow cases folded neatly on the your flip flops and sandals! For a shorter cupboard, cut inside. Clip a wooden clothespin to the edge indicatthe shoe organizer in half and use two hangers, one for ing the size (twin, double, queen, king). This makes it each side of the cupboard. In the fall, switch out the flip easy to find the right size every time! flops for hats, mitts, and scarves! These projects can each be completed in 30-60 minShorts and Sweaters Switcheroo utes so they can provide instant gratification! Happy Sort by season. Only keep spring/summer or fall/winter organizing! clothes out at one time. Store off-season clothes under beds in shallow bins or large Ziploc clothing bags. Find us on FB & Instagram: Organized by Design Keeping off-season clothing close by makes for an easy www.organizedbydesign.co Page 37
off road trails
By Carolyn Richards President, Kawartha ATV Association katva.ca
IN THE KAWARTHAS
Thinking of trying two wheels instead of four? We have
exactly what you’re looking for right here in the Kawartha’s. Whether you’re a seasoned dirt bike rider looking for some challenging single track or a little newer to the sport and want to learn on the double track trails, we have something for everyone. Page 38
KORMA Off road Riding
“Our members are now also members of the OFTR” In 2019 Kawartha ATV Association (KATVA) saw an opportunity to officially share the ATV trails we manage with the off road motorcycle enthusiasts. We noticed how many families have both ATVs and dirt bikes in their household and they were looking for places to ride together. Under the umbrella of Kawartha ATV Association we formed a new chapter club called the Kawartha Off Road Motorcycle Association (KORMA). This is the first time that the two sports have come together under one organization in Ontario but we see a bright future for this type of a partnership between the two sports. We knew right away that to best way to promote the sport of dirt biking would be to be a part of the Ontario Federation of Trail Riders (OFTR) so we formed a partnership with them and our members are now also members of the OFTR which allows them to ride all OFTR trails in Ontario. Dirt bike riders come from all walks of life. I can honestly say that I’ve met everyone from 6 year olds who ride the trails with training wheels to CEOs of large corporations riding our trails. Regardless of who you are there we have something to offer everyone here in the Kawarthas. We have over 200 kms of double track multi use trails for those who are looking for an easier ride or to build their skill level. The Victoria Rail Trail from Burnt River north to Kinmount is open to dirt bikes and it’s a great place to begin journey ride. There’s even a special parking area in Kinmount for recreational vehicles only so that you have a safe place to stop and park your bike while you grab some lunch in the village.
For those of you who want a real challenge, head on over to our 5 points trail system. The 5 points is well known in the riding community as home of the Corduroy Enduro race that has run every September for the last 66 years. The race starts in Gooderham and runs through areas of Haliburton County, the 5 points and over to the Somerville Forest. The terrain in the 5 points is a little more rock and in some areas there’s some water but they are some of the best trails you’ll find in southern Ontario. Every year we build new trails and reopen old abandoned trails that were once used for the Cord. There’s lots of double track and single track and it’s worth the drive to check out what we have to offer, you won’t be disappointed. If you have any questions, feel free to contact us at firstname.lastname@example.org or check out our KORMA facebook page.
If you want a little more adventure take a tour through the Somerville Forest. Most of these trails are again multi-use trails and riders have been known to see a moose or deer in their travels. Within the forest is some great single track trails for those who want to take that next step. The single track in the Somerville Forest have some of the most scenic views in the area. Page 39
Women & Motorcycles Gypsy Hugz
By Karen Irvine
Gypsy has been riding for 15 years. “I was 15 years old when I lived on a farm and saw this
bike go by. I had no clue what a Harley was or about the culture. I just fell in love with that bike,” she says. “I used to ride behind my ex, but I always wanted to ride my own. About 15 years ago he taught me how to ride. I actually got my license on Friday the 13th” (she laughs). Her first bike was a 2007 750 Honda Spirit. In 2013, she bought a 2009 Harley Davidson Deluxe Softtail. She says, “I didn’t know much about it, but I thought it looked pretty.” (she laughs). It had 3600 kms on it, and now it has about 115,000 kms. Man, did I ride it!” Last year, Gypsy bought a 2012 Harley Davidson Road King. “A month after I got it, I rode around Lake Huron by myself.” At one point, over the course of 28 days, Gypsy says, “I only slept in my own bed for four nights.” (she laughs) That summer she rode down East a couple of times, PEI, Cape Breton twice, Nova Scotia, New Brunswick and Maine. “I can’t get enough of riding. I’ve ridden around Lake Superior, Texas, San Francisco and the Florida Keys. I’ve ridden in bad weather in Texas, through the storm Oliver. It was so cold and we were riding with 5 layers of clothes on. I rode both coasts in 9 months. There are so many places!” she says. Gypsy explains, “There’s a high to riding. I can’t believe the freedom you get, and how independent I’ve grown. Especially when you are riding on your own. It’s wild! Sometimes I put myself out of my comfort zone and I think, wait a minute. I know where my limits are and I push them a little bit or I wouldn’t grow. I have a tattoo that says, ‘Do one thing everyday that scares you’. It’s a huge empowerment. I still get butterflies riding for the first time every year. I have a very healthy respect for motorcycles and I would be absolutely lost without my bike.” Four and a half years ago, Gypsy’s job was downsized after 28 years. “I sat on the couch for a week and thought, now what? So I got on my bike and thought, Oh Wow, they just gave me a gift. So I rode as much as I could, and the following summer I rode over 28,000 kms. I always wore a bandana riding, so I bought a sewing machine and started making custom bandanas. It gives me the freedom to ride when I want. I believe in giving back, so a portion of my sales go to charity.” What is Gypsy’s next target? Arizona. Page 40
Peter MacNeill Filmography Movies The Good Witch Series The Hanging Garden Geraldine’s Fortune Cinderella Man An Audience of Chairs My Secret Valentine Double Jeopardy First Round Down Let’s Rap Renegades The Exorcism of Molly Hartley Midnight Sun True Love Hunting Season 12 Dates of Christmas Salem Falls John A.: Birth of a Country Leslie, My Name is Evil The Cry of the Owl Kit Kittredge: An American Girl
Celine Mayerthorpe The House Next Door The Stone Angel Something Beneath Trump Unauthorized Evil Knievel Open Range plus more TV Series The Kennedys (Mini Series) Sea Wolf (Mini Series) The Path to 9/11 (Mini Series) Good Witch Murdoch Mysteries Call Me Fitz Katts and Dog Maniac Mansion My Secret Identity Defiance
Earth: Final Conflict War of the Worlds Star Wars: Droids Doc The Firm Republic Of Doyle Flashpoint Road to Avonlea E.N.G. PSI Factor: Chronicles of the Paranormal Titans Private Eyes Star Trek: Discovery The Secret Life of Marilyn Monroe Mr. D Naked Josh XIII: The Series Puppets Who Kill plus more
Pets of the Kawarthas The Story of Gracie & the 100 strokes
Derek McGrath, Actor, rescued Gracie from Egypt. This is his story.
By Derek McGrath
My golden retriever, Blaarsten, passed a few years ago. He was near and dear to my heart. I always considered him the perfect dog for me, gentle, beautiful and loving. People would tell me “you have to have a dog, you’re a dog person”. After much thought I called Golden Rescue. I liked Gracie’s pictures so I reached out to them. I thought, WOW, what did I just do? It just came out of me. But I knew it was the right choice. She was in Cairo, Egypt. I went to pick Gracie up at the airport. She had been traveling for 22 hours, poor thing, but she was beautiful and had such a gorgeous face. Her name was Gracie when I got her and I just loved that name. At nighttime I say, just like the late George Burns, “Goodnight Gracie”. She loves snow and hates the summer heat, which is really bizarre. I think “Your from Cairo Egypt for God’s sake!” She just loves it here, loves people and is very sweet and gentle. We have a ritual that started off as the 100 strokes. She’ll come and ask to be petted by putting her head on my lap. I lie on the floor and pet her 100 times then think, OK now we can just visit for a while. It turned into the ritual of the 200 strokes, then 300 and I just said that’s enough, I can’t spend my whole evening petting you. (laughs) I couldn’t be happier with Gracie in my life. She has a calming influence on me. I’m not really a patient person but even with the 100 stroke petting, I have to take my time and enjoy the ritual with her. Also, the walking part everyday is good for me and, of course, she loves her daily walks. She loves me, and there is a comfort in feeling appreciated, as she appreciates everything I do for her.
VETS corner Ticks ... EWW ... GET THEM OFF
There are many different types of ticks that can
be found throughout North America. This article lends its focus to Ixodes scapularis and Dermacentor variabilis, which are two specific types of ticks that can be commonly found within the Peterborough and Kawartha Lakes regions. Type of Ticks Ixodes Scapularis is most commonly known as the ‘Deer Tick’. Do not let the name fool you, because these ticks can attach to you or your pets just as easily as a deer for a tasty feast. All ticks will attach to any type of mammal they can in order to feed. This type of tick is one that many people find the scariest when it is discovered, as it is the one that most commonly carries Lyme Disease. Dermacentor Variabilis is commonly known as the ‘Brown Dog Tick’. It usually does not carry Lyme Disease, so if it is found attached on your pet, there is a much lower risk of any infection to our four-legged companions. Keep in mind, these types of ticks can carry other diseases that can affect the well being of humans, so if discovered attached to ones self, please contact your medical professional for an expert opinion. How do I check for ticks? A tick, if it is not attached yet, has a round/oval back and 8 little legs (yes, they are in the same family as spiders!) The best way I find to check for unattached ticks on clothing or your pet, is by using a sticky lint roller. The ticks, if they are not located down near the skin, are usually picked up with ease and can be disposed of from there. If your dog has thick hair, then running your hands through their hair coat and feeling for new bumps can be the best way to find a tick. The most common areas for ticks to attach are between the toes, top of the head and around (or inside) the ears. The skin is the thinnest in these areas which makes it easiest for ticks to attach. This does not mean you cannot find a tick attached in other places on your pet, so always check thoroughly.
By Dr. Kelly Wasylciw, Veterinary Services
make sure it is a tick and that you are not trying to remove a skin mass or nipple on your pet. If you take a moment to look at an attached tick, you will notice that the head is buried within the skin, while 8 little legs still remain visible above the surface. The easiest and best way to remove a tick is to use a tick twister. These are handy little tools, which can hook around the area between the tick’s head and body. Once hooked, all you do is simply twist until the head of the tick pops out. Ticks should never be pulled out because most of the time the head will still remain under the skin, which can cause irritation or potentially infection in that area. What type of tick is it? Telling these two species apart is fairly straight forward. The easiest way to tell them apart is to look at what is called the scutum of the tick. This is located around their head as sort of a ‘shield’ for their head when they are biting someone or something. The deer tick will always be brown/black and very plain looking. Sometimes it may be hard to tell it is there on a tick that is very full from feeding. The brown dog tick has a scutum that is white and usually has a pattern on it, which is described as ornate. It is usually very easy to see, even if the tick is full. It will look as though it has a white collar around its head. Please remember that these two species are not the only ones that exist in our area. If you are unsure of what type of tick you have discovered, please contact your veterinarian. They can usually aid in identifying the tick discovered, if you bring it into the clinic. the better for the animal and its overall health. As always, if you aren’t sure ask your veterinarian!
I found a tick, now what do I do? *VET DISCLAMER* before removing a ‘tick’ please Page 43
Real Estate Talk Covid 19 - The changing face of Real Estate
Contributed by: Jay Lough Hayes, Sales Representative Re/Max Rouge River Realty Ltd. 705-772-1025
“Wear gloves, masks and use hand sanitizer provided on the table at the front door.
Please sanitize the door handle on your way out.” Physical distancing! Leave the lights on, keep your hands in your pockets, only your immediate buyers are allowed in the house. “Pre-screening questions will be asked of Sales Representative and potential Buyer(s), prior to confirmation of your appointment to reduce the potential risk of exposure of COVID-19, to all parties involved in viewing this property.” This is the new norm for Real Estate Agents showing homes, not just in Peterborough and county, but I believe, worldwide. Open Houses are a thing of the past. As many buyers are now working from home while starting or continuing their next home search, there’s been a 500% increase in online virtual home tours. Buyers anywhere in the world can take a walk through your house and never leave their living room. ‘Economic Fallout Erodes Confidence’ … ’Canada’s housing market will slow to a crawl this spring’ … ’Surging Unemployment’ … ’Market Illiquidity’ … ’Housing Pullback’ … ’price decline’ … This was the headline in the Financial Post on March 13, 2020. “Prices are not going to go higher: COVID19 expected to put chill on spring housing market. Impact of virus on economy, self isolation measures may keep buyers home and make them more cautious about taking on a large mortgage.” BUT … Since January to June 30,2020, 1,045 homes have sold. The most expensive at $2,685,000 and the least expensive at $124,900. The average home price in Peterborough and area stands at $546,000. Compare that to January 2019 through June 30, 2019, when only 1038 homes sold, the average home price this time last year was $433,000; in 2018 - $395,000. Why such a strong, unpredicted market now??? Inventory levels are very low and bank mortgage Page 44
rates remain at an all time low. Buying or refinancing a home has never been so affordable. We still see multiple offers on most listings. Thinking of selling? Think NOW! Pre-pandemic, buyers were looking at smaller homes and smaller yards, assuming they would be spending more time at the gym, eating out, just being out! Now, after being stuck at home with the family, buyers want bigger houses, more land and more space. Prices have gone up so much for our next door neighbours in Toronto, buyers have more equity to come to our area and SPEND. With interest rates remaining
low, buyers are purchasing that big home with an even bigger smile. Covid or no Covid, people still age out and pass away, get divorced, want a change, need a change, or just move for the sake of moving. Thanks to a community dedicated to 0 new Covid-19 infections, Peterborough remains a hot spot to buy and live.
By Steve Irvine Home Sweet Home Inspections
I’ve been inspecting homes for almost 20 years. Sometimes there are problems from the builder. I saw a 14 foot metal turret roof framed with 2”x6” boards supported by a 2”x3” truss board. No nails, no fasteners. A good wind and it’s coming down. These mistakes from builders happen, but are fortunately not common.
Much more often it’s the ‘Harry Homeowner’ repairs that cause bigger problems. Some mistakes are just a lack of knowledge and some are just overly brave. My favourites are the ridiculously silly repairs that temporarily work. I saw a Band-aide repair on a sink. A real Band-aide! It wasn’t leaking yet, but I wouldn’t recommend it. I’ve had people rave about a completely open concept basement. My thoughts were, who took out all the posts and why is this house still standing? On the bright side, I knew why all the floors sloped toward the stairs in the middle of the house.
A Band-aid to stop a leaky sink
On a regular basis, I see grading higher than the foundation. It’s always easier to add gardens or walkways without removing the dirt below, than to dig and have to get rid of waste. The problem is that the connection from the foundation to the wood framing is a potential leak spot. I often see water coming over the foundation into the basement. There should always be at least 3” of foundation visible on the exterior of the house to prevent this from happening. Homeowner electrical repairs can be scary and dangerous. Small problems can cause big repairs over time. Less than 100% knowledge usually leads to less than 100% results. If you don’t know what you are doing, research well before you start. Otherwise hire a good contractor. www.steveirvine.ca
Holding up a house?
FB Steve Irvine’s Home Sweet Home Inspections Inc.
Tom McCamus Theatre, Movie & TV Actor
By Jay Cooper Contributor / Musican
Tom is an amazing talent with stage and screen credits in the hundreds and accolades
and awards for his brilliant performances. Born in Winnipeg and moving to London Ontario at a young age he found his calling in the arts. Tom grew up in Winnipeg. He says, “My father worked for Labatt’s and we lived there for about 10 years. It’s a great city and every time I go back there and do shows it still feels like home. Although I never lived there that long I have many fond, youthful memories of it. We moved to London and, while I was in public school, I met a fantastic Canadian playwright named James Reaney. He had a workshop/studio downtown and he had written a play that I and many others were in and that’s where I got the bug to pursue further into acting. In high school I got into the Theatre Arts Program and that’s when it cemented it for me.” While formal training at a recognized academic institution sometimes is the next step, Tom took a more organic approach before making that leap. “I didn’t go to University right after high school, I worked in a bookstore for a while and while I was there I got involved in a group that was involved with Theatre in London. I did a couple of professional productions, although I wasn’t a professional at the time. I was told that if I really wanted to do this they recommended the University of Windsor, which I got into, and that’s when I knew I wanted to act for the rest of my life.” Tom settled near Warkworth nearly 20 years ago, and loves the Kawarthas. What was the path that led a Toronto actor to plant roots here? “We have a cottage that we bought a long time ago just south of Stony Lake and that’s when we became enamored with the area. My wife’s family lived near Ennismore and her sister in Peterborough, so we are familiar with the area. We lived in Toronto at the time, so every Page 46
trip back from the cottage we would take different routes. That’s where we discovered the Trent Hills area and we moved here almost 20 years ago. We love the countryside and rolling hills and the people are friendly, as the community of Warkworth is quite extraordinary. When we work, we have to go away but when we come back all the stress of work goes away and it’s just total relaxation.“ Tom is an award winning Theatre, Movie and TV actor. I Love a Man in Uniform, is a personal favorite of mine, but also Mutant X and Street Legal. “Thank you. I Love A Man in Uniform made me like making movies. David Wellington who was the director and is an extraordinary man, and he taught me how to love making movies as it’s not an easy thing to do as there’s a lot of waiting and sitting around and kind
“The community of Warkworth is quite extraordinary.” of feel your lost in the big machine but he made it a joy,” says Tom. Is there a preference between Theatre/Film and movies? “I always said, while I was doing one I wish I was doing the other one (he laughs). They’re different crafts. The thing with film or television, once you get the scene you never have to do that again, where in the theatre you’re constantly trying to get it right. However, in theatre you have the time to explore and find the depth of the scene that you may not find in TV or Film because you’re only doing it one time. At this time, I’m a theatre actor, as that’s how I make my living and don’t work that much in Film/TV anymore. Part of that is I’m getting older and you see yourself on the screen and go, I don’t look like that (he laughs). Maybe it’s just vanity that I pretend I look younger on the stage.” What’s a day like at home for Tom? “We have 50 acres of land and Robert Glover farms 30 acres of it. The rest has a stream running through it and a hardwood forest. My wife, Chick Reid, breeds dogs, so we have four Nova Scotia Duck Tolling Retrievers. We spend a lot of our time walking around with the dogs on the property and it’s just beautiful.” What is Tom’s favourite gig so far? “I did a film called Cairo Time which we shot in Egypt. I had one scene left to shoot and they were having a hard time figuring out the location. So I asked, why don’t you send me home? They said no, because I’d be all jet lagged, so they said
we’ll just fly you and Chick to a city in Europe and you can wait there. They flew us to Paris and we stayed there until they called me back. It was the best gig ever and a beautiful film.” “One thing that is interesting, is when I moved to this area I felt very comfortable and I never knew quite why. Then I realized that many of my relatives from the 1800’s, that came from Ireland settled in the Bailieboro area and my grandfather was actually born in Gores Landing. That is something I never knew growing up until I came here and went, this is where my family comes from, so in a sense I’m coming back to the area.”