A Taste of the Kawarthas December 2019/January 2020 Issue

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A taste of the KAWARTHAS Dan Duran Actor & Broadcaster Extraordinaire

Blues Christmas

Rick Fines & Jimmy Bowskill

Hot & Spicy The Kawarthas are HOT!

Through the Lens Photo Spread

What’s Your Beef? Motorcycles, ATVs & Snowmobiles FREE PUBLICATION - PLEASE TAKE ONE

What is Blue Light?

By Tim Mak Licenced Optician

Have you ever wondered why in the 21st Century, on coming traffic headlights look like a giant star burst instead of just a normal light? Or why you have problems going to sleep at night after watching tv or playing on your smart phone? This has all to do with blue light. You may be asking yourself right now, what is blue light? Blue Light, or more specifically High Energy Visible Light (HEV) is a portion of the light spectrum and it is everywhere. Blue light actually represents about a third of all visible light. Blue light is the same, whether it’s coming from the sun or a smartphone, the difference is the intensity and exposure. All Digital devices and even head lights emit blue light but it doesn’t match the intensity of sunlight. Can blue light cause permanent damage to the eyes? Yes, it can, but major eye diseases such as Macular Degeneration or cataracts are not likely to be affected. Blue light has been proven to cause disruption in your sleep, mostly because it confused our eyes to think that it is still day light. I recommend either using “night mode” on your phone or just take a break from your phone before bed. How can we protect ourselves from blue light? We can easily protect our eyes from blue light with a proper blue light filter on our glasses. Ask your local optician, or come see us at EyeTech VisionCare (705) 760-9693.

A Taste of the Kawarthas Food Tours Walking Culinary Tours in Peterborough READY, SET, GO! Explore local restaurants with a behind the scenes experience in food,

drink, boutique shops, chefs & community. “During the food tour Karen expertly introduced us to a variety of local establishments. At each location we were greeted and made to feel welcome. We were provided with an abundance of delicious and varied food samples. Karen provided background not only about each locale, but also shared interesting historical facts.� A 5-Star AIR BNB Experience www.atasteofthekawarthas.com/booking-dates www.airbnb.ca/experiences/197292



For the Online Interactive magazine go to www.atasteofthekawarthas.

Features 30 Dan Duran

16 Hot & Spicy in the Kawarthas

10 What’s your Beef?

42 Santas for Peterborough Seniors

22 Through the Lens

44 A Blues Christmas Special

Actor , Broadcaster & Voiceover Kawartha Beef Suppliers Strut their Stuff Of a Peterborough Newbie


Things are Heating Up!

Helping Seniors this Holiday

Talking to Rick Fines and Jimmy Bowskill




Columns Palatable Pleasures 6 Kickin’ Recipes 8 Chefs of the Kawarthas 10 What’s Your Beef? 12 The Spirit of the Season 13 Royal Agricultural Fair Winners 14 Thumb Print Cookies Recipe 16 Hot & Spicy in the Kawarthas 18 Where to Eat in Peterborough 19 Tucking in for the Winter Global Getaways 20 A Very Victorian Cape May Real Estate 40 Renovation Talk 41 Home Inspections Page 4

Lifestyle & Music 22 Through the Lens 29 Magic Under The Stars Festival 30 Dan Duran 34 Fashion Files 37 Paving with Recycled Plastic 42 Santas for Peterborough Seniors 44 Jimmy Bowskill 46 Rick Fines Get 23 24 27

Out and Play Women & their Motorcycles ATV riding in the Kawarthas Snowmobiling

Pets 38 Recipes for Pet Treats 39 Poisonous Foods with Dr. Kelly

A note From the Editor As we ran screaming into Winter very early this year, I find myself yearning for mild weather

again. Not being a Winter person, it’s been interesting creating content that embraces the snow and chill. I know that someday I will be a Snowbird, so I grab onto that thought and hold tight while I sit by the fire sipping hot chocolate. BUT, the Kawarthas has an abundance of things to do during this season. Snowmobilers and skiers are whooping it up and gratefully accepting this additional time to play in the snow. Enjoy reading! And, as always, send me your feedback! I love getting them and we appreciate you taking the time to write! Karen Irvine - ATOTK Editor, Video Editor, Videographer, Social Media Diva & Motorcycle Enthusiast

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

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

Website - www.atasteofthekawarthas.com Instagram - @atasteofthekawarthas

Contributors & Columnists

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, Snowmobile Enthusiast, Twin Mountains Snowmobile Club

Bonnie Moore Kitchen Designer Patefacio Design

Carolyn Richards, ATV Enthusiast, Kawartha ATV Association

Susan Porter Dunkley, Pet Enthusiast Danielle French, South Pond Farms

Dr. Kelly Wasylciw Veterinarian

Steve Irvine, Home Sweet Home Inspections

Publisher - Slither Productions Magazine Editor - Karen Irvine Food Editor - Chef Brian Henry Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com


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. Š 2019

Published by Slither Productions www.slitherproductions.com

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Kickin’ Recipes

by Chef Brian Henry Food Editor www.thespiceco.ca www.chefbrianhenry.com

Owner of Angle Iron Kitchens & The Spice Co.



Offal rhymes with awful and the irony is that offal is the culinary term used to

describe the glandular organs and entrails of animals. Liver, heart, spleen and tripe are various forms of offal and their mention often leads to the loss of one’s appetite. Animal livers are rich in iron, copper, B vitamins and vitamin A. They can be baked, boiled, broiled or fried. Often pieces of liver are combined with a variety of meats in a mixed grill. Liver haters might become liver lovers if they first soak liver in milk or diluted . soften cider vinegar for an hour to help the membranes and remove impurities. Do not over work or handle the liver while cooking and never over cook it as mediumrare to medium is a preferred doneness. I served the following liver recipe thinly sliced over Mashed Potatoes with Candied Pickled Onions and truffle oil for added moisture and a variety of textures at the A Taste of Kawarthas writers’ team building event. I didn’t tell anyone what it was until after they tried it and most agreed that if they had known it was liver they would have passed on this course Page 6

but they discovered that they do like liver when it is properly cooked.

PAN-FRIED LIVER INGREDIENTS: 2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup clarified butter Flour as needed Salt and pepper to taste Candied red onions Truffle Oil Mashed Potatoes

METHOD: Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand for an hour or two.

LI VE R I S LOV E LY Melt butter in a large skillet over medium heat. Season the flour with salt and pepper, and put it in a shallow dish. Drain milk from liver, and dredge liver in the flour. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Reduce heat to medium and cook to desired doneness. Serve over mashed potatoes, topped with candied onions and drizzle with truffle oil.


By Karen Irvine


T ammy

Laroche is well k nown in Peterborough. As the owner of the now closed Parkway Banquet Hall, I’m sure you have all, at one time, tasted her delicious dinners and sweet deserts. Nowadays, Tammy is serving much more important people - the seniors at Kawartha Heights Retirement Living - and is loving it. What got Tammy to start cooking? Life . ‘I started cooking at 5 when mom helped me bake my first cake. My sister was sick for years and years and I had to cook meals for my family when I was nine years old. I ended up being the cook because my brother didn’t, and my dad worked 3 jobs. I’ve always loved food, my family has always been centered around food.’ Her first real job was cooking at 15. Tammy worked for the two previous owners of The Parkway Banquet Hall, and took it over in 2005. She hired an amazing cook, Alec Miliaris, and learned many of her skills from him over the years he was with her. When he retired, she found no one could do it the way he did except her, so she took over the cooking and hired soux chefs to help out. ‘I loved the Parkway. It was the best of both worlds. I’m a people person and a foodie, so what better way to do it than to help people celebrate their weddings and anniversaries.’ The Parkway was well known for the sweets that they baked. Everything was from scratch. That has carried forward to her job at Kawartha Page 8

Tammy with one of the residents in the Dining Room

Heights Retirement Living, having started there in March 2018. Everything is done in house, and the deserts are all from scratch. That is part of why Tammy loves working there. But the main reason is the residents. ‘They are phenomenal,

“I’ve always loved food, my family has always been centered around food.”

actually. They were very grateful to have me come here. These are people who cooked every meal themselves. They didn’t do fancy meals. They just want good meat and potatoes. Every once in awhile they like it when we go off kilter a little bit and experiment. If they ask what’s in it, I tell them to trust me. I know what they like,’ she laughs. The menu is usually about a four week rotation. A mission that Tammy has undertaken is to keep healthy choices on the menu. She works closely with the residents to ensure they get the best nutrition. The only complaint Tammy receives from the residents is that they are gaining weight because the food is too good.

One of the residents, Jean, has (jokingly) threatened to throat punch Tammy. She even has her own paddle and her nickname is Mean Jean. I had the chance to meet Jean during dinner hour. I have to say, she is spunky and sweet all in a little bundle of Scottish accent. I can see why Tammy loves her residents. And again, it’s the best of both worlds. She gets to do what she loves best socialize and cook. I can tell you from experience, having tasted Tammy’s meals, I would be very happy at Kawartha Heights Retirement Living knowing that she is in charge of the food program.

What’s Your Beef?

by Chef Brian Henry ATOTK Food Editor

Beef tastes so damn good because it contains glutamic acid, glutamates and nucleotides, which are

amino acids and these define the taste of protein known as Umami. Beef’s flavour can be strengthened by matching the proper cooking method for the cut of beef while giving consideration to the marbling, quality, degree of doneness, breed, feeding practices and knowing that well exercised muscles have more umami. Dry-aged beef has the most umami because of the enzymatic action that takes place during postmortem aging that naturally tenderize the meat and concentrate the flavors as the water evaporates. Let me start by saying all the beef supplied was locally raised. The beef came from from Sweet Beast Butcher Shop, Traynor Farms, One Fine Food and Artisan Farms (butcherbox.ca). We were pleasantly surprised to find that the Artisan beef actually comes from Merrylynd Farms here in the Kawarthas! It is purchased online and delivered to your door. We put all of these dynamics into practice at the Taste of the Kawarthas writers “Meat, Greet & Eat”. We kicked it off with Ontario pasture raised Wagyu Beef Sliders infused with smoked bacon from Sweet Beast Butcher Shop that were grilled over high-heat with apple wood smoke resulting in a juicy flavour packed punch to the palate. Next up we hunkered down on an Ontario Tri-tip Roast from One Fine Food that was given a generous rubbing with Angle Iron Steak Spice from The Spice Co. and slow roasted at 250 °F for an hour in a cherry wood fired smoker. The combination of the fine texture flesh laden with its high fat content absorbed the chocolate and coffee flavours of the rub while allowing the smoke to adhere to the meat. Pow another one to the kisser that paired perfectly with both the Shiro Plum and Black & Dry wines that we were quaffing from Kawartha Country Wines.

Beef Sliders

Prime Rib Steaks

Grass Fed Flank Steak

We ventured off into meatier tastes with NY Strip Steaks from Artisan Farms (Butcherbox.ca). I cooked these leaner cuts of beef by pan frying them over Page 10

Pan Fried Liver

“All beef suppied is local grown from four Butcher Shops & farms.” high heat in a substantial amount of clarified butter 2-3 minutes per side yielding the true essence of this great cut of cow seasoned only with Kosher salt and cracked black pepper. The added fat from the butter ramped up the taste profile and mouth feel to new levels oral pleasure. We went back to the grill with a couple of 45 day, dry aged, bone-in Prime Rib Steaks from Sweet Beast Butcher Shop that were given a bit of rubbing and loving with Plate O’s Greek Seasoning from The Spice Co. and grilled medium-rare over high heat. These meat mallets got a quick squeeze of lemon juice before serving allowing their beefed up flavour to ravage our palates while being quickly dismissed with the acid from the lemon. Next up, a Grass Fed Flank Steak from Traynor Farms that was marinated in a Caribbean-style barbecue sauce made with our own Reggae Rub Jerk Seasoning, Kyoto Coffee and lime juice for 12 hours before grilling it over high-heat for 5 minutes. We served it sliced thin against the grain with sautéed peppers and onions with a bit of The Spice Co. Curry in a Hurry Seasoning over soba yielding a meaty bite in comparison to the delicate noodles.

Ontario Tri Tip Roast

New York Strip Steak

We closed off the evening with Pan fried Liver from Artisan Farms (Butcherbox.ca) that was paired off with creamy mashed potatoes, candied red onions and truffle oil giving a delicate blend of contrasting flavours and textures to compliment the lean and meaty characteristics of the liver. Spices courtesy of The Spice Co. Accoutrements & Delicious Cuisine courtesy of Chef Brian Henry & Angle Iron Kitchen in Lakefield

Front Row (l-r) Kristine Hannah (ATOTK Photographer), Delia Senra (Cork & Bean), Carolyn Richards, Bonnie Moore, Dr. Kelly Wasylciw, Jay Lough Hayes, Diane Rogers (Doo Doo’s Bakery) Back Row (l-r) Chef Brian Henry and his wife Geri-Lynn Cajindos

Gob smacked and satiated, the writing team of Taste of the Kawarthas magazine learned that all cuts of locally raised beef, regardless of how they were raised, fed and their breed, are just as important as how you handle and prepare them if you want to truly enjoy a feast of the beast. To see more of the fun, go to www.atasteofthekawarthas.com magazine bonus page. Page 11

the Spirt of the Season BLACK’S DISTILLERY

By Karen Irvine

Robert Black,the owner of the Black’s Distillery has been hosting some exciting events, from Jazz to comedy to cocktail making classes. It’s the perfect way to unwind and relax. I attended their Festive Cocktail Class where I tasted their award winning spirits and learned some fun bartending secrets. Robert and Barb were amazing hosts and everyone feel right at home. I laughed and enjoying charcuterie with 16 other like-minded people. Black’s Distillery won a Gold Medal at the World Spirits Competition in San Francisco, and a Bronze at the London Spirits Competition in England. And we are very proud to have them in Peterborough. Watch for upcoming events on FaceBook. It is the perfect date night. Black’s Distillery Tasting Room - 99 Hunter St. E, Peterborough - 705-745-1500

BOBCAYGEON BREWING CO. If you haven’t been to the Bobcaygeon Brewing Co. yet, it should be on your list of fun excursions. We are lucky to have their Innovation Lab here in Peterborough, where the focus is on unique offerings, with plenty of one off’s and different beers to try. They are brewing on site, and you can try the beers in their tasting room and gift shop. Once you find THE beer that you love best, you can purchase it while you are there. Check out their award winning Northern Lights and Firefly Belcian White beer. Bring your friends and make an evening of it as they are open until 8 PM Thursday to Saturday. You can also rent the tasting room, so I will definitely be hosting my next birthday party there. Bobcaygeon Brewing Co. enrich the spirit of Peterborough. Bobcaygeon Brewing Co. - 649 The Parkway Unit 4, Peterborough - 705-243-7077

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By Karen Irvine

The Kawarthas were well represented at the Royal Agricultural Winter Fair this year. Mariposa Dairy and Doo Doo’s Bakery cleaned up in their categories. Well deserved! DOO DOO’S BAKERY Doo Doo’s Bakery owner Diane Rogers, cleaned up with 14 Placings, including 2 First Prizes. To see them all, go to http://assistexpo.ca/results/rawf/2/830P. Doo Doo’s has been featured in the LCBO Food & Drink magazine, Global Television, Toronto Life magazine, Travel Life magazine, and so many more! Doug Ford has even tweeted about her butter tarts! “I’ve kind of got a knack for pairing flavours with butter tart filling,” Rogers said. “We’re always experimenting in our kitchen – even down to the last minute,” says Diane. And we agree! MARIPOSA DAIRY In a statement from Mariposa Dairy, “We are pleased to announce that we make award winning cheese! Our newest Cheddar Thea (Tay-ya), a sheep milk clothbound Cheddar, is Grand Champion. And our goat milk clothbound Cheddar ‘Lindsay Bandaged Goat Cheddar’ is right on its heels in second place (and has been Grand Champion for 4 of the past 9 years). Tania, our sheep milk ‘Toscano – style’ cheese, placed first (and has previously been Grand Champion as well). Our Plain Chevre, (the base of all our flavoured Chevre) placed first.Both our Plain Light and Garlic & Herb placed third. All these ‘wins’ gave Mariposa Dairy the ‘Silver Trier Award’ for the highest aggregate, the most points.” Congratulations and well done!

The Royal Champion Luncheon Diane Rogers, Owner, Doo Doo’s Bakery, and Nancy Brown Anderson, Chairperson Ag Food Committee for Royal Agricultural Winter Fair

The Royal Champion Luncheon Pieter van Oudenaren, Mariposa Dairy Artisan Cheesemaker, and Nancy Brown Anderson, Chairperson Ag Food Committee for Royal Agricultural Winter Fair


by Diane Rogers Doo Doo’s Bakery doodoos.ca

One of my favourite cookies to make during the holiday season is Swedish Tea Cakes. I personally

make these delicious treats for my family. As a Baker, I need to be creative and offer unique butter tarts and deserts - especially at this time of year. I hope you enjoy them as much as we do. Happy Holidays from Doo Doo’s Bakery to you! Ready in 40 Minutes Makes 20 tea cakes


½ C Butter, softened ¼ C Brown Sugar, packed 1 Large Egg Yoke 1 C Flour ½ Tsp Baking Powder ½ Tsp Salt 1 Large Egg White, fork beaten 2/3 C Nuts, finely chopped (your favourite) 6 Tbsp Red Jam (your favourite flavour)


Preheat the oven to 325 degrees F Cream butter and brown sugar in a large bowl. Add egg yolk and beat well. Combine flour, baking powder and salt in a small bowl. Add to butter mixture, stirring until stiff dough forms. Roll dough into balls, using 2 Tsp for each. Dip the balls into the egg white, then roll in nuts. Arrange balls, about 2 inches apart, on a greased cookie sheet. Dent each one with your thumb. Bake for 5 minutes, then remove from the oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on the cookie sheet for 5 minutes before moving to racks. Fill each dent with 1 Tsp of jam – if storing, store without the jam, and just fill the dents before serving. Enjoy! I hope you enjoy them as much as we do. From my family to yours, Happy Holidays!

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By Susan Irwin

Things are really heating up in the Kawarthas. But I must confess, I’m in for an education because I don’t like hot and spicy. I’m the bland meat and potatoes kind of girl. So, I posed the questions, is it the spice you are looking for, or the heat? And what is the difference? We headed out to speak to local businesses who have vast knowledge on the subject and were willing to share.

So what is the difference between hot and spicy? I spoke to John Rufa, owner of Kawartha Country Wines, who sells many different hot sauces. He says, ‘Hot means Hot. Pepper, nutmeg and salt are a spice but they’re not hot. Spices tend to link more flavour to the food. Hot sauces lend heat with flavour being a secondary consideration. Food with a lot of heat loses on the flavour side.’ He continued, ‘What we try to do is, we have a variety of sauces for everybody. Right up to extremely hot, but we try to specialize in getting sauces that are really flavourful and different. We have sauces made with our own wines and vinegars. (Shroom of Doom, Hillbilly Hick Up, DO Fear the Reaper and Berried Alive). They really give a distinctive taste. Something that’s unique and you can’t get anywhere else.’

The Food Shop hot sauces

Chef Brian Henry, ATOTK Food Editor, owner of Angle Iron Kitchen in Lakefield and The Spice Co. says, ‘Spices are either the bark or the seed. They have more intensity and aren’t always hot. Some give heat – peppers, cayenne and cinnamon stick contain heat. We want to be able to taste our food and balance with a subtle amount of heat coming in. If you get too spicy, all you will get is a bunch of heat and won’t be able to taste your food. And remember that spices can burn on both ends after you eat them,’ he laughs. The Spice Co. have a variety of spices from Reggae Rub, Italian Stallion, Kick Ass Cajun, Mexican Kitchen Cartel, Plate O’s Greek plus more. Anthony Lennan, owner of The Food Shop in Peterborough, says, ‘I personally love them. They are a great addition to every meal because we have it locally.’ His hot sauces are from local companies. ‘All my producers either have farms that grow or they grow the hot peppers themselves.’ The Food Shop sells locally packaged spices, creating their The Spice Co. spices Page 16

“A subculture of people are fascinated with hot sauces.”

own blends. The hottest spice blends they sell is the Twisted Tongue and Spice of Life Million Plus Pepper Hot Sauce. Glen Ford, owner of Island Cream Caribbean Cuisine, grew up in Trinidad. He says, ‘I don’t think most people like hot and spicy. From a Canadian’s point of view, they ask Is it spicy? But Spicy means full of seasoning. Canadians mistake spicy food for hot food. I can make it hot, but it is the different spices that make it feel hot. I like a bit of heat that enhances the flavour, but I don’t like to burn my tongue. The spices Glen uses are coriander, onion, cumin, green seasoning (curry), cilantro, garlic, hot sauce and a few more. They blend it together for their magic seasoning. Island Cream also sell their own special blend of hot sauce in their restaurant. Terry & Phred from Jus’ Jellin’ say, ‘People just love that heat experience with their foods. In a jelly form (their Hot Pepper Jelly), it’s something that hasn’t been explored much. There are red and ghost peppers our jellies. The ghost pepper gives you that little bite in the back of your throat after you eat it. It’s not really, really hot. It’s good to pair with cheese or use in cooking or as a condiment.’ They have recipes on their website, www.jus-jellin.com.

Island Cream Caribbean Cuisine’s famous Oxtail Dinner

Why are people drawn to hot sauces? John Rufa says, ‘It has a subculture of people that are just absolutely fascinated and enthralled with hot sauces. There are two things they are looking for. First, they want heat. Nobody comes in and says what’s mild or what’s medium. They always ask what is the hottest sauce. Then in confliction with this, they ask what’s the most flavourful’. (he laughs)

The Food Shop hot sauces

Kawartha Country Wines have hot sauces made specifically for them

A lot of businesses are making their own brand of hot sauces. But I get confused cooking with spices things can go very wrong, very fast. Thankfully, help is just a click away - The Spice Co. YouTube Channel is very helpful and has recipes you can use with their spices. You can link to their channel directly from their website, www.thespiceco.ca Page 17

Where to Eat In Downtown Peterborough Always fresh. Always homemade. Authentic Spanish cuisine. Simply different. Local products. Affordable. Catering. Personalized service. Downtown. 373 Queen St. (705) 559-7731

NaKeD Chocolate Professional Chocolatier, Warren Eley and Jazmin Slocum craft 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

The Food Shop

Island Cream Caribbean Cuisine Dine in, Take out and Catering. Downtown. Glen and Theresa will treat you like family. Making homemade, authentic Caribbean food. 227 Hunter St. (705) 743-8398

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

Kit Coffee

Upscale Casual Dining Located in the lively Hunter Street Cafe District. Enjoy this warm and relaxing atmosphere with a beautiful patio. 224 Hunter St. W (705) 874-1500

A Great place to have a coffee or meal and relax Coffeehouse, delicious breakfast and Lunch plus Bakery and Catering Services. Gluten free options available

Authentic Mexican Cuisine

Espresso Bar & Bake Shop. It’s fresh, delicious, simple and grounded. It’s familial, calm, and warm. It’s about people eating, sharing, breaking bread together, and the connection between them. 144 Hunter St. W (705) 927-6703

Plant Based, Gluten Free 100% plant based cafe. Containing no meat, dairy or eggs (Vegan). Downtown at 135 Hunter St. W www.foodforestcafe.com (705) 874-1888

Healthy Gourmet Bakery Experience the most delicious deserts from this gourmet and healthy bakery offering a wide variety of choices for every lifestyle - gluten free, vegan, low calorie, regular plus more! maison-du-chocolat.negocio.site (705) 761-1089

Brew Pub Atmosphere Warm, rich pub atmosphere with simple yet delicious food and a perfectly hand-crafted selection of ales. 380 George St. N, Peterborough (705) 745-0495 www.oldestone.ca

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The Cheese Shop The Cheese Shop is located in the heart of downtown Peterborough and offers more than 200 imported and domestic cheeses, and a fantastic selection of specialty foods. Known for its fabulous selection of specialty foods and great homemade hot meals to go, catering and lunches. Downtown. 158 Brock Street www.thecheeseshop.ca (705) 745-9221


Tucking in for the Winter

by Danielle French South Pond Farms www.southpondfarms.ca

I fell in love with this farmland when we drove up the laneway in 2006. The traditional Ontario red

brick farm house was set back from the road and there were the slopes to the roof and the door at the side like so many of these homes built in the 1860’s. The house looked a little run down in parts and over time additions had been made with various types of construction materials here and there. It was an early fall day and the girls were packed in the car with our dog, Molly. I remember it being hot and we had been driving for a distance returning from a cottage up north. We got out of the car and I felt a rush of country air hit me like it does when I go home to Vermont. It smells like leaves and warm earth. I felt like I was home. We moved to the Kawarthas after school finished for the girls at the beginning of summer. It was a beautiful time, we planted a garden, harvested vegetables, gathered eggs from our laying hens and I researched heritage varieties of seeds where I could put a flower garden around the house. The wood stove that I found replicating my grandmother’s cookstove was happily ensconced in the kitchen. On rainy days, I would start it up to get the dampness out of the house. I loved cooking with my cast iron skillet on top of the cookstove. The girls started the new schools, the darkness set in earlier, the temperatures cooled and we began to realize how drafty the house was. It I remembered my grandparents house with their wood stove in the kitchen but the upstairs did not have any heat. It certainly seemed like we didn’t have any heat either so I investigated. It didn’t take long to figure out that there was no insulation in walls - typical for these houses - and with half of the house sitting on an earthen crawl space, the cold air found its way up through the floor. The heating ducts were old and ill placed so it didn’t matter much or how far we turned the heat up - it wasn’t going to get any warmer. I had ordered wood to feed the cook stove but, at that time, there was no wood shed. With my time running the girls in all different directions, settling into our new lives, and all the issues that one faces with young children, I didn’t cover the wood up in time for the rain rendering it nearly useless for burning. We froze that first year. I’m not sure the girls being so little realized it but I certainly did. I learned my lesson and we piled wood every fall or spring to get ahead of the cold. Once I started my business, South Pond Farms, I wanted to

stack the wood in different formations so it would be a feature on the property - my favorite being a holzhausen. I abandoned that method after a few years, realizing it was too difficult to keep the pile covered from the elements. Tucking into winter is a pleasurable task. It sounds strange but it’s like the satisfaction you might feel filling your pantry with preserves, making stock for the freezer, re-organizing a cupboard to allow room for winter sweaters. For me, it means knowing we will be warm with enough wood to keep the stove going around the clock. We have more than one stove now, but the cook stove in the kitchen is the main source of heat and keeps us well fed with stews slow cooking in the oven all day. One of my favorite dishes is a simple onion and beef stew braised with white wine, salt, pepper and a sprig of thyme. The trick is to have lots of onions on hand to saute beforehand. I think my girls know that when the stew is on the table, winter is about to set in. Interestingly, I just made that stew today as we find ourselves under a few inches of fresh snow. I may just get my cross-country skis out early this year and before I head out - throw another log on the fire! Page 19




by Margaret Swaine Columnist and Author www.margaretswaine.com

Cape May, America’s first seaside resort, is at the very

southern end of the Jersey Shore. The coastal region of New Jersey encompasses about 227 km of oceanfront bordering the Atlantic Ocean starting from Perth Amboy in the north. So why drive all the way down the coast to exit zero of the Garden State Parkway? To view and enjoy the Cape May’s amazing historic preservation of Victorian properties. There are now about 600 restored Victorian structures in Cape May. The entire city has been designated a National Historic Landmark. It didn’t come easy though. The Mid-Atlantic Center for the Arts and Humanities (MAC) set up in 1970 as a nonprofit to promote the preservation of Cape May and manage several historic sites came about because of a struggle between historic preservationists in the area and developers keen to tear down for new builds. Susan Krysiak, Director of Media Relations for MAC, filled me in on the back story. In the mid century Cape May had a long period of not much happening and many of its Victorian buildings were neglected and run down. This came to a head in the sixties when the 1879 Emlen Physick Estate was slated for demolition. That galvanized preservationist residents to save the city’s historic structures. First they applied for historic status for the city and then received a grant to help with preservation efforts. Then they managed in a tight race to get a pro-preservation mayor, Bruce Minnix elected. His first act on the job was to accept the grant and get things rolling. He had a strong hand in shifting the focus in Cape May to the idea “Our Future is in our Past,” and was a founding member of MAC. The city today has been voted one of ‘America’s 20 Prettiest Towns’, named one of the ‘1000 Places to See Before You Die’ and one of America’s ‘Prettiest Painted Places’. Restored Victorian era inns, B&B’s and houses line the streets of this ‘Queen of Seaside Resorts’ which first attracted visitors in the late 1700’s.

Delaware Bay Breeze cocktail at Nauti Spirits

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MAC runs trolley tours throughout the day with guides who give insight into the buildings and Victorian architecture. You learn about second floor sleeping porches, Mansard roofs, Gothic arched windows, Italianate horizontal cornices and

“There are now about 600 restored Victorian structures in Cape May.”

Dutch Colonial gabled roofs. You’ll see Shingle Style and Stick Style houses, two styles of wooden architecture that weren’t historical revivals. A house that’s a mishmash of style forms is called “Drunken Style”. I stayed at the Henry Sawyer, a 1877 gable-roofed cottage-style Victorian Bed and Breakfast inn in the heart of the Historic District. Along with a hearty home cooked breakfast, the inn also offered guests complimentary tea with home baked pastries in the afternoon. This tradition seemed to be widespread among the B&B inns in town. At Leith Hall B&B, when I met up with owners Suzie and Elan Zingman-Leith, Elan had just baked scones which he filled with whipped cream and jam and chocolate cupcakes for his guests. At Queen Victoria, a subtle Mansard style B&B inn built in 1881-82, owners Doug and Anna Marie McMain use recipes from Anna Marie’s family to serve up a savoury and a sweet at tea time for guests. The bigger inns and hotels have full service restaurants, such as The Mad Batter at the 19 room Carroll Villa Hotel, circa 1882. Cocktails were delicious, as was my perfectly cooked blackened scallops on a bed of mashed sweet potato. Congress Hall, a large and impressive building that is America’s oldest seaside hotel, has several dining options. At their Blue Pig Tavern I had local oysters, clams, shrimp and blue crab claws. I learned from Chef Michael Greenstein that their number one seller is the local scallops – they go through 300 pounds of them a week. (Cape May is the second largest scallop fishery on the coast.) Congress Hall is part of the Cape Resorts Group of local properties owned by Curtis Bashaw. He and his partner Will Riccio also own Beach Plum Farm where they grow food for the Cape Resort restaurants. This 62 acre farm grows more than 100 crops, has free range chickens roaming about that provide eggs for the restaurants and heritage pigs. The Kitchen at the Beach Plum Farm is open for breakfast and lunch – offering farm raised bacon and egg on a fluffy brioche for example. Special farm to table dinners are offered once or twice a week depending upon the season. There are even beautiful cottages on the property available for a weekend or longer stay.

The Ocean Club Hotel, a newly built beachfront boutique hotel, has the excellent SeaSalt Restaurant. The food here was the best of all. The steamer clams I ate and the Maryland crab cakes on sautéed spinach were perfection. Also first-rate were their specialty cocktails such as the cherry bourbon sour. Not far from the historic downtown you can find wineries such as Willow Creek which offers tasting flights of wines from grapes grown on their property along with cheeses, charcuterie plates, sandwiches and other dishes to pair with them. Fairly new to the area is Nauti Spirits, in Cape May’s coastal farm distillery. They grow sweet potatoes on their 60 acre farm which are then distilled into a very smooth and gentle vodka. They also make a rum from southern American molasses and a nicely aromatic and botanical forward gin. You can try the spirits straight at their bar or order them in a cocktail. While Jersey laws don’t allow distilleries to serve food (huh!?), food trucks are on property in the summer and you can order in from nearby restaurants. Every month MAC organizes different events and activities in Cape May. Late September is the annual Food & Wine Celebration. In October it’s Halloween Happenings. Christmas sees the whole town light up. There are holiday lights tours, Charles Dickens lectures, breakfast with Santa and Christmas extravaganzas. MAC has made sure Cape May’s future is its past. www.capemaymac.org


of a Peterborough Newbie

Celeste Uson-Martignetti

Sometimes we take for granted what a beautiful place the Kawarthas are and we need a reminder. Celest Uson-Martignetti is a new Canadian from the Philippines. She met her husband, Tony, while living in Toronto. Tony was born in Peterborough so they relocated here to be near his parents. They have been making memories with this beautiful city as a backdrop, perhaps the most important of which was their wedding at the Sacred Heart Church. Celeste’s photos are mostly spur-of-the-moment shots. Celeste says, ‘Peterborough is like a little present waiting to be unwrapped. Every layer peeled away is a delightful surprise.’ We agree. Follow Celeste on Instagram @ptbo.newbie.


Keeley Ward

Contributed by Susy Silverman

She is intelligent, whitty and beautiful. When I met Keeley, I instantly felt a kinship with her. She’s no newbie rider - this year is her 50th anniversary riding motorcycles. Keeley has been riding since she was five years old. ‘From the time I could hold myself upright, my dad would put me on the back of his bike and take me to Kindergarten. He would put a bungie cord around me and him and put my hands in his pockets so he could feel if I had fallen asleep,‘ she says. She got her first Honda mini trail with Harley Davidson stickers on it when she was 5. ‘I was the tomboy of the neighbourhood (she laughs). When I was 13, I was working at a golf course and I would ride my motorcycle on the road to my job. It was a 350 Honda CB – gold with the big long gold seat on it. We were in the country so you never got caught (she laughs). When I was 16, I rode my motorcycle to high school. That’s where it all started, and it just never stopped.’ Keeley taught at riding schools for 10 years and was one of the first female instructors in 1997. ‘I had the opportunity to help people get that ‘AHA’ moment and watch their faces light up. I really enjoyed that.’ What started Keeley on this life long love of riding? ‘My family all rode. My mom and dad raced sidecar motorcycles in England. They would take my two sisters to the beach in England every weekend on the bike. Dad would box for grocery money and then they rode home.’ She does a lot of charity rides and sponsors the Riders Group, supporting their efforts towards PTSD. She also supports the Kawartha Charity Riders, Ride for Sick Kids and Ride for Dads. ‘Anything we can do to help someone else and we’re in’, says Keeley.

‘My bike’s name is Klide the Glide. Everyone knows Klide, he’s pretty famous.’ (she laughs) This past summer, Keeley and her husband, Robin, rode to the East Coast, riding for exactly 5,300 kms in 11 days through Nova Scotia, PEI and back again. Their purpose was to attend the Wharf Rat Rally. ‘Riding down was 12 to 15 hours a day in pouring rain. But it got better after that,’ she says. Keeley was a Road Captain for the International Female Riders Day this year, leading a group of women riders to Guelph for the celebration. She also participated in the Worlds Largest All Female Burn Out Event in Smith Falls. Why does Keeley ride? ‘It’s a part of me, it grounds me. I get on my bike, and I can’t hear the world. I don’t think about anything when I’m on the bike. I love riding with Robin because it’s our time. When we take a day to ride, we will go all day,’ she says. Page 23

ATV TrailS

By Carolyn Richards President, Kawartha ATV Association katva.ca

Conflict Over ATV Around this time last year our team was invited to a private Road gathering by a group of residents who live within Cavan Monaghan township. This group consists of farmers and families who have Use lived their entire lives in the area and people both young and old


who have moved to the area to enjoy a rural lifestyle. Page 24

“The majority of ATV accidents in Ontario happen on private property.” The goal of the meeting was to discuss their interest in opening roads and trails in the township to ATVs and SxS so that they could travel from their homes to the trails just as the residents of many other municipalities are allowed to do throughout Ontario. The group had vetted a number of ATV clubs but decided that KATVA was the best fit for them due to our reputation for promoting safe and responsible riding. It was determined early on that the township doesn’t really have many resources to build ATV trails and we never once considered asking to use the existing non-motorized trails such as the Millbrook Valley trails because we respect the desire for the community to maintain some trails for walkers and cyclists. The only alternative was to ask for road access to let the local residents who own ATVs and SxS to get to the closest trail systems which happen to be the Ganaraska Forest and the Victoria Rail Trail Corridor, but also to get to local gas stations and stores for food and other shopping. This proposal has been met with the expected opposition from local residents which is where the community is often unfortunately divided due to misleading information. One of the most frequent arguments we hear is the noise caused by ATVs. They often refer to decibel levels to make their point so we decided to do some testing of our own recently on real ATVs and we found that a 2017 Arctic Cat ATV gives off an average of 66dB at a distance of 50ft (the estimated distance from a house to the road in a rural setting) for the 10 seconds or less it takes to drive by a home, but did you know that a power lawnmower averages 107dB at a distance of 3 feet during the 30 minutes or more that you push it around your lawn and a telephone dial tone is 80dB? A vacuum cleaner averages 75dB and a normal conversation is approximately 60dB. Give that some thought.

oppose ATVs when they in fact own one the first thing they will say is that they only use it around their own home or farm to do work and don’t ride it on the trails or roads. Interesting enough, if you look at the accident statistics in the Province of Ontario involving ATVs and SxS, the majority of accidents don’t happen on trails or even roads, they happen on private property where inexperienced riders don’t wear safety gear such as helmets. In the end ATVs and SxS are an integral part of our rural lifestyle whether you use them for farming or recreational riding. Ask your local real estate agent and they’ll tell you that people looking to move to the country are looking for homes close to the trails because they want to be able to ride. All we want to do is get them to the trails in a safe and responsible manner. We all have to learn to respect our each other and our neighbours and while maybe we don’t enjoy a particular sport or pastime, we also don’t have the right to stop others from enjoying it.

The most interesting part to all of this is that many of the people who are arguing against the use of ATVs in the community actually own an ATV or a SxS. When asked why would they Page 25

SNOWMOBILING Getting all revved up!

By Nadene Nicholas Twin Mountains Snowmobile Club

The dawn of a new snowmobiling season is fast approaching and the early November snow-

falls have sledders everywhere chomping at the bit to get the new season underway. Sleds and trailers are all tuned up and ready to go and most riders have taken advantage of the preDecember 1st trail permit savings and have already purchased their trail passes. Compared to the same time last year, early indications suggest that permit sales are up for the 2020 season, and this is great news as the 2019 season will be a hard act to follow. Although last season got off to a slow start in some districts, province wide the numbers were fantastic. The first trails of the 2019 season opened on December 7th, 2018 in District 2, right here in the heart of the Kawarthas. The overall Ontario riding season lasted 19 weeks, with trails in District 15 (Cochrane, Kapuskasing, Hearst area) being the last to close on April 25th 2019. Over the course of the 2019 season, 83% of Ontario Federation of Snowmobile (OFSC) trails were available for sledders to enjoy. As is the norm, the OFSC, individual member clubs, and many dedicated volunteers have been working nonstop throughout the summer months to improve the way organized snowmobiling functions in Ontario, and to prepare for the upcoming season. One thinks of ongoing trail and groomer maintenance as the mainstay of preseason preparations, and they are, but many other initiatives have been going on behind the scenes in order to ensure and improve rider experience for the 2020 season. The OFSC held numerous townhall meetings throughout Ontario this past summer in order to hear from local club representatives to better understand individual issues and assist with improvements at the club level. Groomer issues were looked at and decisions were made regarding the assignment of new grooming units, groomer redeployment, and other groomer priorities based on traffic levels, season length, known history, etc. Technological improvements were made in order to provide riders with the most up-to-date information in the most userfriendly format possible. The OFSC’s website was updated to include a club events page and safety information. Numerous trail segment changes were updated on the interactive trail guide (ITG), and many bugs have been ironed out. The mobile app now has enhanced features such as increased zoomability, streamlined updates, local club details included under trail info, and total kilometres of available trails. New to the app this year are profile add-ons, photos, in-app user feedback, and position sharing. Perhaps the OFSC’s most exciting and long-awaited technological change for the 2020 snowmobiling season is the launch of the online driver training/safety course for operators who are 12 years of age and under 16, or 16 years and older who are not in possession of a valid Ontario drivers licence. While traditional in-class driver training sessions are still offered by some clubs and districts, online training is welcome news for many, espeContinued on Page 28

Page 27

SNOWMOBILING Getting all revved up!

cially those in more remote locations. More information on this initiative can be found at https://www.snowmobilecourse.com/canada/ontario. Other exciting news items for 2020 include: -$500,000 in provincial funding for snowmobile trail maintenance announced by Minister of Transportation Caroline Mulroney at the OFSC AGM held in September 2019 -The launch of a new online OFSC apparel store with a portion of the proceeds going towards the landowner and volunteer recognition program -The availability of gift cards for the purchase of seasonal or classic snowmobile trail permits for the upcoming snowmobile season. The 2020 season is shaping up to be a great one, not just here in the Kawarthas, but all across Ontario. Club volunteers have been working diligently to get trails and machinery ready for the snow, and new OFSC initiatives have everyone excited about the future of snowmobiling in the Province. If the November snowfall accumulation is any indication, riders can look forward to another 19 weeks of the best trail riding in Canada.

MAGIC UNDER THE STARS Festival in Warkworth Visit the charming village of Warkworth for the 3rd Annual Magic Under the Stars Festival held Friday December 13 and 20 from 6pm to 9pm. The street is closed to traffic during this winter wonderland. Our shops will be open for all your last minute gift shopping. On the 13th of December Magic Under the Stars is hosting “The Makers Market” in the Town Hall Centre for the Arts. This is a showcase of many local artists and crafters. There is an assortment of products - something to catch everyone’s eye! Santa will be visiting the Town Hall as well. He will be checking his list twice, it’s up to you if you’re naughty or nice! Get your photos with Santa and each family will be emailed a keepsake picture. Take a complimentary horse and wagon ride down Main Street. Serendipitous Old Stuff Lounge will be serving adult libations in our licensed warming station equipped with seating, heaters and a cozy little camp fire. Sit a spell and listen to Christmas carols played by CKOL Radio. And Oliebollen is returning too! Visit one of our shops and enter your name in the raffle for a “Yule Love Warkworth” Basket. Tickets are $2 ea or 3 for $5. All funds raised from the raffle go directly into funding Magic Under the Stars. Total in prizes is valued over $800! The draw will take place at the Mews (27 Main St) December 20th at 8pm. Winners will be notified via email and telephone. Main Street will be closed from Church St intersection to Centre Avenue. In addition to other designated street parking spots, there is parking available at the Millennium Trail entrance on Main St past Centre Ave, the arena located at 24 East St and at Percy Centennial School.

See you in Warkworth!

Page 29

Dan Duran

Actor, broadcaster & voiceover

By Jay Cooper Contributor, Graphic Designer, & Musican

ATOTK: Good Early Winter Eve, Dan. It came a little early I think. DD: It is. We’re ahead of the curve on this one, but when it does warm up to 5 degrees it will help us acclimatize and think it’s warm out. (he laughs) ATOTK: So what should I refer to you as? DD: Weather Analyst was my title at CHEX. ATOTK: You have a home here. How did your connection to the Kawarthas come about? DD: When I ended up in Toronto and was on the Humble and Fred Show, Fred always talked about going to the area since he grew up going to Love Sick Lake. That started 30 years of coming to the area and finding a home here. We are blessed to have so many lakes and nature. The whole area is just awesome. ATOTK: Where did you grow up? DD: I was born in North Vancouver and that was before I remember anything. The strange part is I remember nothing before the age of six. I would see all these slides my father took and I don’t remember any of it. (he laughs) The next place I do remember, and I’ve lived in a lot of places, was Didsbury Alberta and at twelve ended up in Edmonton. That’s where my interest in broadcast and radio happened. It was within the walls of my high school with their radio station. In my last year I got a job at the local radio station CFRN. From there I did a tour of other stations in Lloydminster, Calgary, Moose Photo by Kristine Hannah Jaw, and that’s where I met Humble Howard actually. Then, from there back to Edmonton, Calgary, San Francisco, Vancouver and then Toronto. So roughly 15 radio stations, I believe. Funny, I wanted to be television director in junior high, which I’ve never done. (he laughs) ATOTK: Did your roles changed at every job? DD: Yes, I did everything really but was the production director for a few. That’s what I did in San Francisco although still on the air. In San Francisco, I also got to do more on air, voice work and on camera stuff. I mean I did San Francisco, Vancouver and Toronto all in one year. Page 30

“I worked on a film called Driven with Sylvester Stallone and I liked that one.”

ATOTK: You have close to 100 acting credits. We started watching Designated Survivor because of you. Love the show and always waiting for you to be the Anchor. (laughs) DD: (laughs) Yah, that’s fun and I really enjoy it. You know, I get type cast all the time by being the News Anchor, Sports Anchor or Game Show Host which is broadcast related. A few are different, but it’s one of those things you get into and it works out for you. ATOTK: Are you a trained actor or is it just natural? DD: It’s kind of natural although I did do some workshop training, but it’s people I’ve been around and worked with that makes me comfortable on camera. Of course I’ve done live TV but there’s something about film that works for me. Working with a huge team of people and seeing how things come together. ATOTK: But you still love radio? DD: Oh yeah, radio I love because it’s relatively simple compared to television. You don’t have to get dressed up. You can transport yourself from one place to another with sound effects or just your imagination. ATOTK: You were on The Dini Petty Show from 1991 to 1996 and with Carla Collins on ENow then Robo Cop, Street Legal and then The Red Green Show. There is not a Canadian alive that doesn’t like that show. (laughs) DD: (laughs) Yah, that was awesome. Steve Smith is great, I was on the show and in The Red Green Movie. ATOTK: I’ve always been a fan (personally) of horror films and you were in The Dawn of the Dead, which predates The Walking Dead TV series. DD: Yah, I was in a few of the Saw movies as well. When you’re in those kind of movies with a huge fan base, you’re always signing non-disclosure agreements because the fans want to know what’s going on. ATOTK: Do you ever watch yourself in your film work or do the gig and that’s it? DD: Ah, it’s about 50/50 on that. I think it’s more fun doing it and kind of awkward watching myself or listening to myself. I don’t know why but there are actors like that. And yet others are like, cool, I can see myself. I always feel I want to do better or different at whatever I

Photo by Kristine Hannah

do, or afraid that could have done better, I don’t know. I’m very self-critical when I see myself and I’m sure I’m not alone. ATOTK: What are some of your favourite roles you’ve played? DD: I worked on a film called Driven with Sylvester Stallone and I liked that one as it was an OK movie, but Renny Harlin was the director and likes to shoot lots of coverage. I was playing a Sportscaster with another actor and they put us up in the tower at The Molson Indy and had 3 cameras on us. We would go through the script and then ad-lib through the whole Indy with an incredible amount of footage. This was before digital so it was all film, and such an expensive process. An amazing experience to have a chance to adlib on expensive film as we were just riffing and having a good time. They flew us down to Chicago where we did exactly the same thing, so it was pretty cool. Working on The Humble and Fred show is and was one of the greatest things I’ve done and do. I’m doing the weather now on there Monday to Thursday at 7:15 AM. They are extremely talented guys that have worked together for so long. It’s an extreme pleasure to be involved with the show. ATOTK: You are a true professional, my friend, by adapting to Radio, TV, Movies etc. Continued on Page 32 Page 31

Dan Duran

Actor, broadcaster & voiceover DD: It has a lot to do with passion, and in my career I was, and am, able to do a lot of different things. I always promised myself to never get into a long-term job situation that I didn’t want to do and it’s a guiding principle for me. ATOTK: Now, on the Weather Analyst side of things. Were you trained for it or is it just a script? DD: I was set up at CHEX with the training and there are different levels. Had I continued there I would have loved to grow in that area of knowledge, as they were very generous with it and had all the equipment and gear that it would succeed. It’s a huge learning curve, not just about the understanding how weather works, but also how the graphics work for the weather computer that manages all that. You can run it from a simple point of view or it’s extremely complicated (laughs). It’s a computer with a powerful graphic engine that translates all the information. When you’re telling your weather story, there is so many ways to do it. The weather is extremely complicated and that’s why it’s not as accurate as people would like it. ATOTK: When you’re on the green screen doing the weather, and everything is backwards to you from what the viewer sees, that has to be a challenge? DD: (laughs) When I first started out I didn’t think about it at all but when you get in front of it, it’s not a mirror image, it’s a reverse image. Meaning, your pointing to the right but you see yourself pointing to the left. It takes time to get that into your brain trying to figure it out. ATOTK: What aspect of media is the most rewarding? DD: To be in a really big movie that feels cool or a TV show like Designated Survivor or a film like Molly’s Game. Working on another series on Amazon Prime called The Boys where there’s an unbelievable amount of money and resources, being there to create the show. It’s fascinating to me to see the sets and the creativity of the people in a situation, it’s astounding. How many people are involved, the effort it takes to put together a show like that with the organization is an amazing thing to watch and be around. Page 32

Photo by Kristine Hannah

ATOTK: When you’re in one of these big projects what do you do while waiting for your take? Do you get a trailer? DD: You know what? It’s interesting. If it’s your first time, you’re looking around going, what the beep is happening here? (laughs) I remember the early days where you just didn’t know what was going on and everything is brand new. However, after you do a few, you understand there is a system to making movies. The way the scripts are done are all the same, the way the entire show is organized, all shows are organized in almost exactly the same way. There’s always a truck where you can get some food, there are dressing rooms and trailers and the call sheet, which talks about the day ahead. There’s another thing called ‘sides’, which is basically the portion of the script they’re shooting that day and is all in the little booklet. And all of that’s done the same exact way for every production. So when you show up to a new shoot and have never been there before, you’ve got a

“I was fired by the same guy twice, on two different radio stations, he laughs.”

really good idea of the procedure that’s going to happen. You get there, you know your going to get your ’sides’, your dressing room, go into hair and makeup and then wait around until it’s your turn. Usually they try to bring you in an hour or two in advance but there have been times when I’ve waited 12 hours before I actually end up on camera. Weather changes, things change, that’s just the way it is. It’s very different than your average 9 to 5 job. (laughs) ATOTK: You’ve worked in so many different places with so many different roles, most recently with Global. Do you ever get upset about how a situation ends? DD: You know, I’ve been let go a few times in my career. I don’t think I ever got angry about it as they were all done for different reasons. It’s just totally out of my control. I was fired by the same guy twice, on two different radio stations (laughs). It was in San Francisco, and there was some politics behind the scenes with nepotism and a guy that was in charge. His son and I didn’t get along very well. So when a new Program Director came along he was told basically to fire me. So within a week he fired me. Right after that I went to work at another radio station, which was a better one anyway. I was at the new station and the acting Program Director called me to his office and says ‘Hey, your not going to like this very much, but the guy that just fired you over at your last station just got hired here’ (laughs). Within a week he called me in and said ‘I hate to do this to you but because I fired you once, I can’t have you working for me, so I have to let you go again’. I barely knew the guy but he was told to fire me the first time and the second time he fired me because he fired me the first time (laughs). ATOTK: Best Radio Gig? DD: The Humble and Fred Show. ATOTK: Best Television Gig? DD: Probably The Dini Petty Show for 5 years. It was very cool. And ENow, which is ETalk today. Working with Carla Collins was an amazing experience. Working at CHEX was also a great experience, with so much talent and people that care about what they do. Unfortu-

nately, it was a Corporate decision about dollars and I was laid off. I wasn’t angry, just really disappointed as I liked my job and working there. ATOTK: Worst gig ever? DD: A long time ago there was a Jean-Claude Van Damme movie called Double Impact, I believe. I was a newscaster and we shot on Yonge Street. This was back in the day. But back then they housed me along with a bunch of other people in this closed bar which was stinky and smelly with wood benches. I got there at four in the afternoon and for whatever reason they didn’t get to me. I was drowsing because I worked on the morning show with Humble and Fred. They called on me at four in the morning as I was trying to sleep a bit in this beer soaked, scuzzy, smelly bar with my coat as a pillow. (laughs) After that, I started asking for a dressing room as part of my contract. ATOTK: What advise would you give to people that want to pursue this kind of life path? DD: Ah, I would say don’t bother unless you have a passion for it. It is a very difficult road. The landscape is changing with the world of digital, people are doing way more with way less. Margins of profits aren’t there like they use to be and a lot of what use to be the normal is no longer needed with the advent of superior technology. The key is to be passionate and have great patience. ATOTK: Are you active on social media? DD: Yes, Facebook and Twitter and ramping it up again. ATOTK: So what will you do now and in future? DD: Working on Humble and Fred Monday to Thursday and a couple of productions that I’m in, but due to the non-disclosure agreement I can’t talk about them. A few productions of my own I’m working on and always looking for new ways to engage in the whole business. Twitter & Instagram @imdanduran FaceBook Dan Duran Page 33

Fashion Files

a Casual holiday Blend

By Evelyne Derkinderen Tragically Hipp Fashion Gallery

Christmas is just around the corner and as women we look forward to dressing up. However, hav-

ing been in the Fashion Industry for more than 10 years, some major fashion changes have occurred and I can safely say that most women are looking to dress casually. The how-so is simple. Casual is comfortable and makes us feel good. It’s a bonus if it is flattering, pretty and has pockets. When we are comfortable, we fit in and blend. People around the world are doing the ‘casual blend’ trend. Go to any airport and watch people wearing similar clothing. But blending doesn’t mean blanding. We CAN create a unique style wearing those favourite jeans, shirt or sweater. It is easy to add some key pieces to your outfit that will spiff up your casual to admirable. It’s all about putting in a little effort to that bland. It’s like adding pepper on your meal! The photos show some simple yet powerful little add ons that make the outfit stand out. Like a shoulder cape, a faux fur vest, a pearl necklace, funky shoes and boots, a brooch, a scarf, a cute hat! It’s all in pulling a look together and making the ordinary extraordinary for your casual yet merry Christmas.

This Plaid Scarf ($18.95) adds the perfect touch to take this outfit from bland to blend

Canadian made shoulder cape adds just the right pop of colour $44.95 Necklace - black leather rope & medallion $18.95. Because every girl loves bling!

HOHOHO Page 34

“When you look good, you feel good. When you feel good, you look Great!”

Wool hat $23.95 Handmade pearlesque 3 strand necklace $40 adds just the right touch of class

Dragonfly Broach $14.95 It’s all you need

This Holiday season stand out from a crowd. You can do it!

Faux fur vest 44.95 Silver chain with pendant 28.95 For the soft yet edgy look

Page 36

ECO RASTER PAVING Recycled Paving Materials

By Derek Moore Kawartha Eco Paving

Permeable surfaces are crucial to reduce flooding. The benefits of permeable paving go beyond an easy install, being weatherproof and unbreakable beyond the 20 year warranty. Ecoraster grids are made up of recycled materials. It provides an accessible base for walking paths, parking lots, roads, road shoulders and it also has equine and agricultural applications. Ecoraster is UV resistant, frostproof and low maintenance. It can go around trees for architectural appeal. Our Bloxx™ is excellent for any area you wish to add beauty and still have a permeable solution. The Bloxx™ product allows quick ground reinforcement with a modern paver design in a fully permeable manner. This prevents clogging and no grouted joints are needed! Bloxx™ and E40 or E50 can be used in combination and can be installed on a slope to assist in prevention of erosion. Ecoraster and its manufacturer are dedicated to assisting future generations. Many municipalities are demanding the use of permeable surfaces, as they see the need for prevention of water accumulation. This easy to install product is now proudly displayed at Peterborough Green Up, we “Depaved” a boulevard for a greener boulevard with plants and edible herbs. It is able to withstand salt, brooms, snow plows, brush rollers, tractor trailers and more. For a free consultation please contact Derek Moore at 705-312-ECOP or Bonnie Moore at 905-717-7937 Email us at Kawarthaecopaving@gmail.com and follow us on FaceBook. We hope to make your location, cottage, home or business more green!

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YOU WON’T BEAT OUR RATES! Ad creation, video ads for the online magazine, and social media support.

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Pets of the Kawarthas Pet treats for the holidays PEANUT BUTTER DOG TREATS 2/3 cup pumpkin puree 1/4 cup peanut butter 2 large eggs 3 cups whole wheat flour

- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. - Beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. - Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet. - Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.

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By Susan Porter Dunkley, Peterborough’s Well Known Pet Lover


10 oz canned salmon undrained 1 egg beaten 2 cups whole wheat flour - Heat oven to 350°. Pulse 10 oz canned salmon (undrained) in a food processor to chop as finely as possible. - Combine salmon, 1 egg (beaten) and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup water. If dough is too wet or sticky, add a bit more flour. Dough should be tacky but not sticky. - Roll out dough on a floured surface until about 1/4 inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats. - Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they’re slightly browned and crunchy, they’re done. - Allow to cool before serving. - Store in an airtight container for up to 2 weeks. Your Pets will thoroughly enjoy the holiday season!

VETS corner Foods that are poisonous to your pet

As the holiday season is fast approaching, here is

a friendly reminder of some of the foods, that if consumed, can be very dangerous for your pets. Sometimes even the smallest amount of some of these foods can be toxic for your pet. Once again, if you aren’t sure how much they ate, call your Vet and ask! Vets would rather take their time to figure out if the animal needs to be seen to induce vomiting to help ensure the pet doesn’t get sick, rather than trying to deal with a potentially very sick animal. The list of foods below is by no means a complete list, however it does cover a lot of the foods that tend to be seen around the holiday season. Chocolate & Caffeine - Chocolate contains theobromine. The amount of theobromine varies depending on the type of chocolate. Always call your Vet if your dog has eaten chocolate since the type (darkness) of chocolate and how much they ate compared to their size will indicate if they will become symptomatic. Symptoms can be mild such as vomiting and diarrhea, but they can be quite severe and include damage to the central nervous system and kidneys. Caffeine, when ingested, has similar symptoms as chocolate. Most severe signs usually occur if your animal eats coffee beans or tea bags. Grapes and Raisins - Grapes and raisins have an unknown toxin which can cause kidney failure in some sensitive individuals. While some animals are fine ingesting a few grapes, there are recorded instances where a dog that ate just a single grape went into kidney failure and passed away. If you even suspect that your animal has eaten any grapes or raisins, let your Vet know as soon as possible! Onions, Garlic and Spices - Onions, garlic and other spices can cause some gastrointestinal upsets in animals. In cases where too much is ingested, the toxins in these products can cause the red blood cells in the animal’s body to break down causing anemia. It can be very severe and your pet may require a blood transfusion in order to get their levels back up to normal. This effect can be very delayed (even up to a week after in-

By Dr. Kelly Wasylciw, Veterinary Services

gestion), so no immediate correlation may be identified as the cause for your pet’s sickness. Xylitol - While it isn’t an individual food, is an artificial sweetener used in a lot of foods (most commonly found in gum). If your dog is chewing on something sweet and you aren’t sure, check the ingredients of the product to see if it includes xylitol. If enough xylitol is ingested it can cause an animal’s blood sugar levels to drop dangerously low. Xylitol can cause damage to the liver, so sometimes there are no obvious symptoms shown immediately. If your pet has ingested a product with Xylitol, your Veterinarian should always be contacted as soon as possible. Your pet may require bloodwork to check on liver enzymes every few weeks until levels return to normal. Macadamia Nuts - When ingested by animals (especially dogs who seem to like to chew on them) can cause the animal to experience weakness, depression, tremors, vomiting and increased body temperatures depending on how many nuts are ingested. These symptoms can be delayed and may not start until 24 hours after ingestion. Thankfully, the symptoms don’t tend to last more than 24-48 hours. A Veterinarian should still be contacted in case your animal needs some supportive care while the toxin is in their system. Poinsettia Plants - With the holidays being right around the corner, I know a lot of people bring beautiful large poinsettia plants into their homes. Remember that the flowers, leaves and even the seeds of the poinsettia are poisonous for all of our four-legged friends at home. During the holiday season, the safest place for your fourlegged friend to be while any cooking or baking is being done is away from the kitchen. As always, if you are not 100% sure if something is safe for your pet to eat, ask your Veterinarian before feeding them. Remember to also call your Vet as soon as possible after ingestion of any of the foods above to find out what the next steps are (if any) that need to be taken for your pet’s well-being. Wishing a safe and happy holiday season to all of our four-legged friends! Page 39

Renovation Talk Advice You Want to Hear

Contributed by Bonnie Moore Patefacio Design Inc.

Renovating: you either love this process or want to run from it! I often refer to home renovations

as a marriage with your Contractor. It can be a very emotional situation when you see parts of your home being removed, changed, or demolished. Having a large renovation completed on my own home, I remember the stress when I saw a mess as the project began: dumpster in the driveway, lumber piled high, garage contents filling my front porch. It was a hive of activity, and an organized chaos for several months. I have amassed many valuable tips that will help you have the best stress-less renovation experience possible. One particular area that I encourage all clients to take advantage of is to purchasing products ahead of time, storing them in your basement or with the manufacturer. This can guarantee what you need will be there when you need it. This also assists in the budgeting of your project, if products are ordered and paid for, you know exactly what money you have left to work with. Create a renovation checklist. This begins with the items you know you will need but can be edited and updated. A checklist will give you a picture of the work that needs to be tackled, as well as a potential timeline. Example Checklist: · Set the budget for the full renovation. · Visit bank for Line of Credit or funds transfer. · Create a file for colour concepts, ideas. Pinterest is great for gathering ideas. · Visit your town office and ask about permits and how long they will take to receive. For example, does your septic need to be improved if you are adding a bedroom or bathroom? · Designer. Ask for referrals from friends. · Floor plans/blueprints/engineered drawings? · Dumpster for delivery - ask about disposal fees. · Use recycled materials that may reduce product costs: upcycling, offcuts, stock items? · Evaluation by a Realtor. If your home is worth $400,000 and you are planning a renovation budget at $100,000 is your home in an area that will get a Page 40

$500,000 value at the end of the project? · Hire a cleaner for before, during and after · Have prepared meals/ freezer foods ready. Add a 15% contingency with your finances for items that cannot be foreseen and for change order fees. When you have a signed agreement with your Contractor and you make a change to the plan, installation or product, there will most likely be additional change order costs. Most Contractors are flexible and easy to work with and may make changes for you free of charge, but there is no guarantee. For example, once a kitchen is ordered, if changes to cabinets are made there will definitely be an up charge for additional cabinets or changes during manufacturing. Once in production, manufacturers will not make changes to the plans, colours of cabinet type or measurement. The main cost of a renovation is usually Contractor fees. I suggest asking your Contractor to provide a list of items you may be able to do in terms of labour. For example, is there drywall, cabinets, or flooring you can remove? If drywall is being removed, I often refer an idea that is met with curiosity, which is, to spatter a few paint splotches of colours and see how you feel about the colours! Have fun! FaceBook - Patefaciodesign

Home Inspections

Beware the cascade effect on renovations.

By Steve Irvine Home Sweet Home Inspections

It’s the old opening a can of worms theory. You decide you don’t like your kitchen floor and want a change. The problems is that once you open things up, you need to come up to current codes. To remove the flooring you need to take out the cabinets. If you remove the lower cabinets, you are supposed to update the counter plugs from split circuit 15 amp to alternating 20 amp plugs. This means replacing the wires from the panel to the plugs. If your basement ceiling is drywall and the panel is not close to the kitchen you may be opening up the basement ceiling. Ask questions before the job starts. You have a leak in your bathroom but don’t think it’s that bad. Then you see the stain on the ceiling below. You’ve waited too long. Now there’s a possibility that the sub-floor has water damage. If you need to fix sub-floor, the tiles have to come up. The tub, vanity & toilet need to be removed to pull tiles. Now you’re into a complete bathroom renovation. Make sure you do regular maintenance & avoid the cascade effect. Steve Irvine has been a Home Inspector for 17 years and has an Engineering Degree. When he’s not working, you will probably see him on the road riding his Triumph Storm or on the ice pretending to be a goalie. You can reach Steve at www.steveirvine.ca or by Email steve.irvine.1960@gmail.com Follow Steve on Facebook at Steve Irvine’s Home Sweet Home Inspections Inc. Page 41


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

With a career in Real Estate spanning 30 plus years, I feel the need to give back to the

community that gives me so much. I have my own charity that gives me the pleasure of helping seniors - Santas for Peterborough Seniors. Everyone remembers the children at Christmas but what about the child within our seniors? Too many seniors in our community, through no fault of their own, will not have a gift to open this Christmas morning. They never had children of their own, they have out lived their family members, they just never had family or they are not in touch with their family. With this in mind, my Elf, Jean, and I contact as many venues as possible to collect the names of these seniors. As you can imagine, the word gets out. At Christmas 2018, I received a phone call from a member of the Lakefield Lions Club explaining she had got a phone call from a senior in the outlying area. This senior had one Christmas wish - new teeth. She had been without teeth for too many years because she could never save up enough money to purchase them on her own. So she reached out to the Lions Club for help. This Club member told her they didn’t have the funds but she would see what she could do. With skepticism in her voice, she told me what she needed and asked if Santa’s for Peterborough Seniors could Christmas wish just in time for her to enjoy her turhelp. I said I would give it a try. key dinner on Christmas Day. I contacted Paget Denture Clinic and they offered to help if I could provide a certain amount of the cost to have the teeth made. Santas for Peterborough Seniors receives hundreds of gift donations as well as a few dollars but nothing like I needed. So I called community minded people throughout the Peterborough area asking for a cash donation. They generously obliged. I drove the money to the denture clinic and they made the call to the senior lady. She was shocked with the good news! Paget Denture Clinic completed their part of this gals Page 42

The Thank You card we received from her brought tears to our eyes as she explained how much she enjoyed chewing and thoroughly enjoyed her Christmas dinner for the first time in years. There was another senior lady who told me that she is confined to a wheelchair. She explained that without a lot of exercise (she was a larger lady), she was having no luck finding a winter coat in her size. So I contacted Penningtons on Lansdowne St E. and they gave me the phone number for Head

Office. I called, explained what I needed, and within days I received a brand new coat for my lady. She was overwhelmed. Another tear filled thank you! Christmas is for everyone. We take a lot for granted, but really, all we need is love. Family and friends are everything, but without them we all turn to Santa. Santas for Peterborough Seniors Charity needs your help. If you would like to donate please go to one of the following locations where the donation trees are: Peterborough Police Station, Sherbrooke St. Fire Department, Fernado Eye Care on Chemong Rd., Active Living on Lansdowne St. There you can pick a card with a gift suggestion. Deliver the wrapped gift back to that same location. Santa’s Elves will pick up them and deliver to the designated senior.

What a beautiful way to feel the spirit of Christmas this year! And in return, you will receive the gift of knowing you are helping someone who has no one this year. Page 43

A Blues Christmas Jimmy Bowskill

By Jay Cooper Contributor / Musican

Jimmy Bowskill is an icon here in the Kawarthas. Born in Toronto, at the age of three Jimmy and his family moved to Bailieboro where he grew up.

‘I love the area. I love the rolling hills and there’s always been a great music scene here and a great place to grow up as a musician,’ he said. ‘I played hockey, as most kids do, but at the age of ten I got a guitar and that was pretty much it (he laughs). There was no turning back once I got a guitar.’ Jimmy continued, ‘My father taught me the basic chords and then I took lessons from others throughout the years. I took lessons from Rick Fines to learn how to finger pick as I was developing as an artist.’ Jimmy with Jeff Healey

Jimmy with Dickie Betts of The Alman Brothers

I asked Jimmy if his father is his biggest fan. He laughed, ‘You think so? Yeah, man, it was amazing to have that support system. My parents managed me, because I was so young when I started, working with people I trust. Because in this business it can go either way, you know.’ The story is legendary. Jimmy’s father took him to Jeff Healey’s club in Toronto to play. ‘Yeah, dad phoned ahead because he heard they had an open mic night on Thursdays. But it wasn’t - it was a guest spot night. That evening it was Chuck Jackson from Downchild Blues Band. They said, no, you’re 10 year old son can’t come into the bar. But I talked dad into taking me there anyway and sat out front and busked. I met the band as they came through the door and then met Jeff. They invited me in and on stage. That was my first time on a stage. It was a magic night and started my career really,’ he said. Jimmy made his first record ‘Old Soul’ when he was 11 years old. ‘Jeff Healy’s bass player, Alec Fraser, offered me studio time that night. He called in some favours and got great players on it. I made my first album for free.’ He had a Juno nomination at the age of 14 for the album Soap Bars and Dog Ears. Jimmy says, ‘The meaning is not about dogs. It’s pickups, P90’s. Soap bars are the ones you see in a Les Paul,’ he laughed. Touring at such a young age, he still went to school. But it

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Jimmy with Billy Gibbons of ZZ Top

“I took lessons from Rick Fines to learn how to finger pick.”

wasn’t easy. ‘I did have a lot of help from teachers giving me assignments to take on the road. Playing stages with Dickie Betts, ZZ Top, Deep Purple, Buddy Guy and Jeff Beck, I have to say I’ve been fortunate over the years. I’m thankful every day that I get to play music for a living. It’s so much fun,’ Jimmy said. What was it like being a teen playing with older musicians? Jimmy laughed, ‘You know, I had to sit in a lot of kitchens. You play your set then sit in the kitchen. But they fed me (he laughs). I’ve always kind of played with musicians that are older than me, growing up in the blues world. But I have friends of all ages because of that too.’ How does Jimmy like travelling? ‘Travel is difficult although it’s a lot of fun. I feel fortunate to see the places I go and do the things I do, but it’s always really nice to come home. There is nothing like home and that’s always a pretty damn good feeling.’ How did he get into playing with Blue Rodeo? ‘I played mandoline at a Blue Grass brunch when I first moved to Port Hope. A good friend of the band was working at the restaurant and they needed a mandolin solo on their album. I got the call, went to the city and played on the track and a couple of others. Bob Egan was looking to retire. They were looking for a multi instrumentalist and I got the gig,’ he said. Jimmy joined The Sheep Dogs in 2015. ‘They had a guitar player leave half way through a big American tour and I’m good friends with their Guitar Tech. He bet a weeks wages that I’d be a good fit in the band (he laughed). So they flew me down to Richmond Virginia. We had a quick rehearsal and I’ve been with the band ever since. It’s a blast - the tunes are great, along with the band members,’ he explained. Does he like being front man or side musician better? ‘I like it all. I really like being a sideman, it’s quite enjoyable as there is a lot involved with running your own band. It’s nice to do that and do my own shows once in awhile.’ Jimmy played at The Slab in Peterborough on November 27th. ‘It’s an intimate evening, and I love the close interaction amongst the audience,’ he said.

The Sheep Dogs

(photo credit Mat Dunlap)

So having played with all the great musicians, what is his favourite gig so far? ‘I played with Blue Rodeo at Massey Hall. We did two nights and Gordon Pinsent was there with Gordon Lightfoot in the front row. Then Gord Downie came on stage and sang Lost Together with us. That was his last time on a stage. That was an amazing night. The Sheep Dogs played Massey Hall as well and it was also magic.’ Last thoughts from Jimmy? ‘I’m 29 and just keep doing what I’m doing. Playing in a band, doing my own thing more and more, but I’m just gonna keep on trucking, man. I’m releasing an album soon and I have my band Jimmy Bowskill and the Hometown Beauts. We will be out there doing shows in the new year. It’s inspiring with this group. I usually listen to the old school stuff and just get inspired by it.’ Twitter @JimBowskill Instagram @JimmyBowskill Facebook Jimmy Bowskill We reached out to Alec Fraser (Producer and bass player) to comment. ‘Jimmy is one of my favourite people on the planet. He hasn’t changed one bit. He is someone that is not effected by the music business, and remains to be the nice person he was when he was ten years old. And that is very rare.’ Page 45

A Blues Christmas Rick Fines

By Jay Cooper Contributor / Musican

Rick Fines was born and raised in Peterborough, to parents that loved music but were not musicians. The jazz of Ella Fitzgerald, Louis Armstrong and soul music by Ray Charles could always be heard being played in the house. So why does he still love the Kawarthas so much to this day?

‘Peterborough is the perfect place for me to settle. I moved to Toronto three times, people always told me to make it in music you have to be in the city (he laughs). I loved it there but man, I couldn’t make a living in music. I always left the city to make money so I could go back and pay my overpriced rent. The last time I moved back to Peterborough, I met an old friend and married her and she had no intention of leaving. I love it because in ten minutes I’m out in nature from the downtown core. The Kawarthas is as good as it gets and we’re lucky. We are the hub of the wheel here to go to Kingston, Toronto, Ottawa or head north,’ he says. He continued, ‘I’m the second youngest of five kids and my two older brothers (5 & 6 years older than Rick) both played guitar. I would hear music from their room. Reverend Ken/Washboard Hank would come over and hang out with my brothers. I would lean up against the door and listen to them playing. More times

than not I would fall asleep, they would open the 1957 canary yellow Bel Air that had been hacked door and I would fall into the room,’ he laughed. up into a El Camino style ‘57 Chevy. I saw a guy ‘They played old blues, rock and hillbilly music. get out with a handle bar mustache and a tweed When I was a teenager, they would take me to these hat. He pulled out a tweed Fender case and a blue grass festivals with their band. I loved the soul brown-faced amp and went into his house. He music and the R & B. I would hang around the back looked to me like Duane Allman. The next day I door when I was underage, at the Trent Inn, to hear sat on his step with my Gibson SG and waited for Buzz Thompson, Max Mouse and the Gorillas and him to show up. He did and I asked him if I could Bobby Watson. I would step in on the back steps play some music with him (he laughs). So he inuntil people would give me a signal that the server vited me in and we played music and that was was coming and then duck back out,’ he laughed. Gary Peeples. We have been playing together for years after that, along with Al Black.’ ‘Then I started playing with high school buddies that were older, already had jobs and had rented a ‘When we all got together and played old blues, house. In the house, in what would be the dinning it felt like there was no one in the world. We all room, there was Marshall and Traynor amps and played rock music, but were looking for where it a drum kit. I watched out the window and saw a came from, the whole blues revival in Britain, as Page 46

“We were shocked that we got radio play for music that was obscure at the time.” Al Black was originally from Scotland. We heard what Johnny Winter and Eric Clapton were doing and there was that direct connection from rock music to old blues. The Rolling Stones first album was a direct link to Chuck Berry and the blues. I mean, they took the name from a Muddy Waters tune,’ he says. Their first album, Delta Sunshine, was released in 1989 and recorded in Memphis at Sun Studios. ‘We were shocked that we got radio play for music that was obscure at the time. We were touring in 1990/91 and people already knew us, because CBC was playing our music. We played with Pinetop Perkins and Colleen Peterson.’ says Rick. This is the 30th Anniversary of Jackson Delta. Rick still has great success with his solo music. ‘‘I’ve been blessed playing with others during my solo career.’ Suzie Vinnick showed up in Ottawa at the Downstairs Club. I went to see the show and I have never had seen a woman play bass so well. She started singing and blew me away. I went over the next day and jammed, got on the phone and booked a gig that day. I’ve been playing with Suzie since 1993 and we’ve played on each others albums.’ He has played internationally and plays in the Canadian Arctic? He laughs, ‘Yes, I will be up there again next April and I’ve been going there for 11 years now. The biggest problem there in the winter with your guitars is the dryness. I check the humidity and it’s like 10% and that’s brutal on your guitar. When you bring your acoustic guitar in from freezing cold, the case sort of keeps the humidity in. Opening it up at low humidity causes problems.’

the next is always different. I play mostly acoustic and bluesy, but I grew up with the Rolling Stones and Neil Young and I think some of my influences come out on that album. I put memos in my phone and my phone is always full of ideas so I don’t forget how the melody went,’ he says. He continues, ‘I still teach. But more as workshops now because the time to prepare with an individual is too much and I would have to charge too much money. I also do workshops in schools for song writing and with a school band with improvisation. Teaching is a great way for me to forget about myself, as guitar and songwriting is pretty self indulgent. It’s a lot of me, me, me, so I find teaching very rewarding.’ What’s Rick’s best gig? He says, ‘Being a Dad. Musically, it’s working with others when everything is firing on all pistons, from Delta to the afore mentioned musicians, and feeling like you’re in another world.’ Webite www.rickfines.ca Instagram @rickfines Facebook Rick Fines We reached out to Alec Fraser (Producer and bass player) to comment. ‘Rick Fines is one of the nicest and the most talented guys I’ve ever met and is a very close friend. He’s the first guy to help anyone - just a wonderful human being. Musically, he is a joy to play with. His writing is spectacular, and he’s a very funny guy. I’m currently working with Rick on his next album.’

Rick has recorded an amazing amount of music and still writes and records. Driving Home was a brilliant release with a lot of rock/blues feel to it. ‘Yes, I’m working on my next release right now. Jimmy Bowskill will be playing on it, and Alec Fraser is producing it. I hope it will be out by the end of the year. Driving Home - I agree, and that’s what was in my head. I don’t fit well with the music industry so to speak, (he laughs) I just like music. What I do from one song to Jackson Delta Band

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