A Taste of the Kawarthas - ATOTK magazine Winter 2021-22

Winter 2021

FOOD, SHOPPING & CULTURAL EXPERIENCE

A Taste of the KAWARTHAS Dean McDermott Actor, Chef

Chef to Chef Lynn Crawford

Globe Trotting Cocktails

Sebastian Clovis

Save My Reno

Redecorating

Shop Your Home

Real Estate

Elvis Stojko

World Figure Skating Champion

FREE PUBLICATION - PLEASE TAKE ONE

Let’s Talk Property Taxes

Contents

WINTER 2021

For Online Interactive magazine go to www.atasteofthekawarthas.com

Features 8

Chef Lynn Crawford

26

Kawartha ATV Association

14 Screamingly Good

28

Dean McDermott

20 Elvis Stojko

32

Sebastian Clovis

Chef and Best Selling Author Culinary Delights by Chef Signe Langford World Figure Skating Champion

8

Columns

20

Palatable Pleasures 6 Kickin’ Recipes - Chef Brian Henry 8 Chef to Chef - with Chef Lynn Crawford 12 Carol’s Kitchen - Bacon Risotto 13 Mediterrean Diet - Is It for Me? 14 Screamingly Good - Dining at Haute Goat 16 Global Getaways - Global Cocktails

Connecting Communities Through Trails Actor and Chef

HGTV Reno Host

28

32

Lifestyle 20 Elvis Stojko - World Champion Figure Skater 28 Dean McDermott - Actor & Chef 32 Sebastian Clovis - Tackle My Reno, Save my Reno 36 Organize Your Life - Easing into Entertaining 37 Home - Habits 42 Navigating Memory Loss - A Road Map 45 The Auto Industry - Things Have Changed

Get Out and Play Real Estate 20 Elvis Stojko - World Champion Figure Skater 32 Sebastian Clovis - Tackle My Reno, Save my Reno 26 Off Road Riding with KATVA 35 Redecorating - Shop Your Home Connecting Communities Through Trails 38 Real Estate - Let’s Talk Property Taxes 41 Home Inspections - How Important Are They?

Pets 46 Pets - 10 Tips for For a Solid Recall 47 Vets - Covid - Through the Eyes of a Vet 4

A note From the Editor

Winter. Some love it, some hate it. I personally love the change of seasons, but bitter cold isn’t my happy

place. As I look forward optimistically I can only hope that the pandemic will soon be over and we can get back to a semi-normal life. It’s been very interesting to see how creative the world has become, so at least we can take something positive from this. We will continue to fight for local small businesses by featuring them in the magazine. We pride ourselves on not being an advertorial publication.

Danielle French is our writer for the column HOME. She and her four young daughters spent the last 12 plus years bringing love and life back to a sadly neglected farm, South Pond Farm. It starting as a small food delivery business to become a vibrant, working event space and destination for authentic culinary experiences, weddings, celebrations, workshops and homemade food products. Danielle was also host of the Netflix series, Taste of the Country. In 2021, after many hard working years to build the business into the success that it became, she was ready to move away from the farm, passing the property on to a new family under a new name. Danielle now lives in Peterborough, Ontario and will continue to share her experiences as South Pond Home about the things she loves: cooking and entertaining, exploring, training her dog and offering advice for those wanting to begin their own event based business. We wish Danielle all the best in her new venture!

Karen Irvine - Editor, Video Editor, Videographer, Photographer, Social Media Diva & Motorcycle Enthusiast Email - atasteofthekawarthas@gmail.com Website - www.atasteofthekawarthas.com Facebook - A Taste of the Kawarthas Magazine Instagram - @atasteofthekawarthas Twitter - @atasteofthekaw1

Contributors Margaret Swaine Author, Travel, Wine, Golf, Spas & Spirits Columnist Travel & Spirits Editor Karen Laws Ontario Dog Trainer Danielle French South Pond Farms Dr. Kelly Wasylciw Veterinarian

Susan Carboni The Mediterranean Lifestyle Rino Andreoli The Auto Industry Carol Turner Carol’s Kitchen Signe Langford Signe’s Kitchen

Dianne Guzik The Art of Home Inspections

Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor Jay Lough Hayes Real Estate Broker Jay Cooper Musician, Graphics Designer Nicole Cooke Organized by Design Carolyn Richards Kawartha ATV Association

Michelle Savage Home Staging

Dr. Ingram Dementia Series

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

Photographers

Karen Irvine, KATVA, Dean & Tori supplied by Dean McDermott, Kristine Hannah, Penguin Random House Cda © 2021 by A Taste of the Kawarthas Magazine (ATOTK) is a free publication distributed locally an is supported by our advertisers. A Taste of the Kawarthas Magazine or Slither Productions do not necessarily endorse the views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. All rights reserved. Although some parts of this publication may be reproduced an reprinted, we require that prior permission be obtained in writing.

5

Kickin’ Recipes

GETTING ALL

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

Owner of Angle Iron Kitchens & The Spice Co.

FIRED UP!

Most people’s go-to comfort food says something about where they grew up and provides a feeling of contentment, typically associated with one’s childhood.

You can expect most comfort foods to be loaded with carbs, fats, sugar, and salt.

Potatoes do this for me, in particular mashed potatoes, boiled with the skin off, mashed with a ricer and served with gobs of salted butter that melt and form rivers that flow into pools of gravy that picks up bits of horseradish left on the plate accented with the gentle bite of green onions.

Yup, the lowly potato discovered in South America which was eaten mashed by the Inca’s quickly became a dietary mainstay of the poor and downtrodden throughout the world has become a culinary mainstay.

A common request at caterings is a Potato Bar which includes a base of garlic mashed, tater tots, and sweet potato mash. These are then garnished in a self-serve manner from an assortment of condiments. Our most requested condiments are beef gravy, bacon bits, butter, scallions, cheese curd, sour cream, marshmallows, brown sugar, candied pecans, maple syrup, fried onion straws, candied bacon, assorted cheese, bacon bourbon jam, truffle oil, roasted garlic, asparagus, broccoli, and other stuff.

I use a blend of starchy and waxy potatoes in the following recipe which can be served up with whatever your favorite toppings are or try some new ones as mentioned.

6

COMFORT FOOD MASHED POTATOES

INGREDIENTS: 2.5 lbs. Yukon Gold potatoes 2.5 lbs. Russet potatoes 2 large cloves garlic, minced Kosher salt 6 tbsp. butter 1 cup milk 4 ounces cream cheese, room temperature Salt and pepper to taste METHOD: Peel or don’t peel your potatoes. Cut the potatoes in half and ensure that they are all relatively the same size so that they cook evenly. Place potatoes in a large stock pot and fill until the potatoes are just covered with cold water. Add about a tablespoon of kosher salt to the water and bring potatoes to a boil over med-high heat. Boil potatoes until you can insert a knife without resistance but the potato is still firmly intact. Carefully drain out all of the water then pan-dry the

potatoes returning them to the hot stockpot and placing it back on the still hot burner, which is now turned off to help cook off some of the remaining steam within the potatoes.

Separately heat the butter, milk and garlic either in a saucepan or in the microwave until the butter is just melted.

Mash the potatoes with your preferred kind of masher to your desired consistency.

Next, pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid.

Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing and gluey potatoes.

Season to taste with salt and pepper.

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

7

Chef to Chef A conversation with

Chef Lynn Crawford

By Chef Brian Henry The Spice Co. & Angle Iron Kitchen

I recently was able to connect with Canadian celebrity chef Lynn Crawford, whose culinary

journey includes owning restaurants, hosting a menu of shows on the Food Network while being a Best-Selling author and brand ambassador.

Chef Brian (CB) So why did you choose to be a chef?

Chef Lynn (CL): Well I’ve always had a love of cooking. Certainly as a young kid growing up it was very much a part of our lives preparing a family meal together, sitting around the table and sharing our day with one another with heart felt conversation and great delicious recipes. The Crawford’s were and are lovers of food.

CB: Are you a culinary school grad or a chef from the streets that worked their way through kitchens?

CL: I went to George Brown College and attended their culinary program. After completing college I moved to Montreal to cook.

CB: When did things start to take off for you in your career?

CL: Well after Montreal I joined the Four Seasons Hotels and Resorts and that was really the start of my wonderful career. I was with them for 24 years and worked at 5 properties and 7 postings. It was just an amazing time.

CB: I’ve had a few restaurants over the years, never more than one at a time. I learned at a young age that if nothing else it can be can be a punishingly stressful endeavor, but you have two. How does that work?

CL: Well we had Ruby Watchco for 10 years and was recently closed as our lifestyle changed as we moved to the country but I still have one at Pearson International Airport “The Hearth and the Hearth Market”.

CB: This might come off as a bit cheesy but have to ask if there is a chef you admire the most?

CL: There are so many that I admire but I think Alice Waters really laid the foundation of the importance of sustainability and supporting local farmers, growers, fishermen and ranchers.

8

“I want to inspire people to cook well and have fun in the kitchen” CB: How did you get involved in television shows?

CL: I would say being the Executive Chef at the Four Seasons in Toronto and I was approached by one of the producers of the Christine Cushing Live show. I cooked with her a couple of times on the show and it was amazing and I still hang out with Christine. We just filmed for Wall of Chefs season 2 recently and had a great time. She is extremely talented CB: Got any favorite foods, and inspirational. I didn’t go out cuisines or go to recipes? searching to get on TV, it just CL: I think that would be sort of presented itself. a similar answer as it’s I’m extremely grateful pretty wide open but for and one of the I do take requests RESTAURANTS first ones was (laughs).

ARE HANGING Restaurant ON BY THREADS. THEY CB: Our proARE COLLAPSING, LOSING Makeover. fession sees EVERTHING. IT’S Then Pitchin the flavor of BRUTAL. In, Top Chef, Top the week, trends Chef Masters, WalI and fads that come of Chefs, Iron Chef, Iron and go, the very naChef Canada, Junior Chef ture of which motivates Showdown and Great Canaour industry, how do you dian Cookbook. I’ve done quite keep things real and balance a few and loved to participate in it out with a contemporary all of them. approach?

CB: So if I came by your home for dinner, what might be on the menu?

CL: Well I think it just depends on where you are and the time of year as I love so many different cuisines (laughs). I love a variety and in our home we could be making a Vietnamese Pho or Jerk Chicken on the bbq or cheese soufflé so it depends on the season and what you feel like eating.

CL: Oh I think every fine chef has to keep up on the trends.

I’m always reading cookbooks as they are a passion of mine.

Visiting and supporting your local restaurants to find what’s out there, as it’s always been a huge inspiration to me with the different cuisines, tastes and flavours of places I visit. There is a wonderful world of food out there you just have to embrace all of it.

Continued on page 10

9

Chef to Chef A conversation with

Chef Lynn Crawford

CB: It’s no secret that Covid has kicked the shit out of the hospitality industry as well as many others’ businesses. Many are still reeling and on the brink of closure. What effects are you seeing with our industry and the commercial kitchen?

CL: Well my heart goes out to all those in the restaurant and hospitality industry. They have to endure the restrictions, lockdowns and the mental fatigue constantly battling and pivoting and trying to get through the day, the week, the month. It’s been absolutely grueling. For the staff not being able to go to work or be on leave and then start up again then stop again and still can’t have full capacity, yet major sporting events have full capacity, so where is the rationale here? It makes no sense and I don’t get it. I really don’t get it. Hopefully when we get back to some sense of normality there will be more attention and support for our local restaurants to make them whole again. Restaurants are hanging on by a thread, they are collapsing, losing everything from their business to their homes and bank accounts, it’s brutal.

CB: What makes being a chef worthwhile for you ?

CL: When the table is set and there are lots of hungry people, good music, good conversation with friends and family.

CB: What fires you up in the kitchen?

CL: Lack of respect for products and ingredients. Don’t be wasteful.

CB: So Martha Stewart did that thing with Snoop Dog. Any chance we could see you and Drake do something similar?

CL: (Laughs) Well yeah if you could just phone him for me and set that up, that would be fantastic (Laughs).

10

Chef Lynn and her wife Lora Kirk Photo by Ryan Szulc

“Hopefully we will get back to some normality & support local restaurants”

CB: I will see what I can do with that for you. I’ve got pots on the stove and something in the oven as I’m sure you do, so what closing thoughts can you leave us with?

CL: I want to inspire people how to cook and cook well and have fun in the kitchen and to enjoy it and navigate yourself through your own home kitchen so that you will be a shining star, is what gives me the most satisfaction. It’s not rocket science (laughs).

Chef Lynn has a new cookbook ‘Hearth & Home’ now available at Indigo. Written with her wife, Lora Kirk, it is filled with their favourite family-style recipes for everyday cooking and casual celebrations at home. It has been chosen as one of the Most Anticipated Canadian Books. To order, go to www.penguinrandomhouse.ca/ books/622760.

FaceBook - Lynn Crawford www.cheflynncrawford.com Instagram @chef_lynn

Carol’s Kitchen

By Carol Turner @carolturner9319

Creamy Bacon Risotto with Roasted Winter Vegetables Sweet roasted winter vegetables pair beautifully with this rich and savoury risotto. Feel free to try other vegetables such as celery root or fennel in this comforting cold weather dish.

Any dry white wine will be a nice compliment but I like it served with a chilled Viognier.

Serves 4 INGREDIENTS: 1 medium butternut squash, cut into 1 inch cubes 1 medium red onion, cut into eighths 4 parsnips, peeled and cut into 1/2 inch diagonal slices 6 shallots, peeled and halved 1 large head of garlic, separated and peeled 1/3 cup olive oil 1 tablespoon chopped fresh sage Salt and Pepper BACON RISOTTO 4 slices side bacon, chopped in 1/4 inch pieces 1 small yellow onion, finely chopped 1 cup Arborio rice 1/4 cup dry white wine 4 cups chicken stock (kept at a low simmer) 1 1/2 tablespoons butter 1/2 cup Parmesan cheese, grated 1 cup plain goat cheese, crumbled and extra Parmesan cheese DIRECTIONS Roasted vegetables 1. Preheat oven (rack in middle) to 400 F then combine all chopped vegetables, EXCEPT garlic, in a large bowl with olive oil, salt and pepper (season generously). Transfer to a large baking sheet in a single layer (use two pans if necessary).

2. Roast the vegetables for 15 minutes then remove pan and add garlic, mixing well. Continue to bake roughly 30 more minutes stirring occasionally to prevent burning. Vegetables should be softened and lightly browned. Remove and stir in chopped sage.

Meanwhile, prepare risotto 1. In a large heavy-bottomed saucepan over medium heat, sauté bacon until lightly browned, approxi12

mately 6 minutes. Add onions and cook, stirring, until softened but not browned, approximately 5 more minutes.

2. Add rice and sauté until it is coated and looks glossy. Add wine and cook, stirring, until it is almost completely absorbed. Add about 1 cup of stock to the rice and cook for about 2 minutes, stirring constantly, until the stock is almost completely absorbed. Gradually add more stock, a cup at a time, stirring gently until absorbed by the rice before adding the next cup. After about 15 minutes begin tasting the rice and adding more stock in smaller quantity until the rice is firm yet cooked through. When the risotto is done it will be creamy but still slightly firm to the bite.

3. Stir in butter and Parmesan cheese then taste and add salt and pepper to taste.

To Serve Spoon risotto into bowls and top with roasted vegetables and crumbled goat cheese. Serve with additional grated Parmesan cheese and garnish with fresh sage.

Follow Carol on Instagram @carolturner9319

Mediterranean Diet

By Susan Carbono Healthy Lifestyles

Is it for you?

Continuing on my journey to find my happy place with food and to lose weight, I am happy to report that I have lost 30 pounds while following Keto (from the Fall 2021 issue).

Ok, so Keto is definetly not for me! I will continue my quest with the Mediterranean Diet. I think this will work better for me as I like more variety. It’s natural, unprocessed foods, fruits, whole grains and nuts.

Pretty much the opposite of Keto, which is based on protein. The other reason for trying Mediterranean is that it’s heart healthy, controls blood sugars, improves bone health and brain health.

I decided to order from Butcher Box for my meats and fish. They use local farmers and suppliers who believe in the goodness of naturally, ethically and humanely raising their animals. I have to say, the meat is as tasty as any I’ve had from a local butcher. The best part about buying their products is that it’s delivered to

your door and the price is excellent. Plus, the fish is delicious!

For fruits and vegetables, I’m going with seasonal, local and organic from local farms. One of the benefits of living in the Kawarthas is the bounty available here.

With Keto, although the results are there, I still felt like I was missing something. Maybe it’s the freedom to just eat what I want, when I want?

Maybe it’s the rebel in me.

Without addressing the psychological side of it, is it possible to keep weight off? I guess I will see. Let the journey continue!

S C R E A M I N G LY G O O D !

At Ha u t e G o a t , C h e f Si g n e L a n g f o rd’s Fa r m t o Fo r k Cuisine hits a High Note

By Karen Irvine

Signe Langford is one of my favourite Chefs. Her culinary skills exceed my highest expectations, so

when I heard she was heading up the kitchen at Haute Goat on Friday and Saturday nights, I just had to go.

I called my friend and our photographer, Kristine Hannah, and we hopped in the car for a drive to Haute Goat.

As the name implies, Haute Goat is the coolest goat farm around. Just north of Port Hope, the farm – home to alpacas, horses, guardian dogs, goats and chickens – is surrounded by beautiful meadows and rolling hills. It’s a fun and unique place to visit, and so is the Screaming Goat Café’s Supper Club. With a huge vegetable garden only steps away from the kitchen, Chef Signe picks the freshest vegetables, herbs, and edible flowers to cook with. It truly is Farm to Fork.

It was a beautiful balmy evening so we dined on the patio. We ordered, then sat back listening to Lucille Mae Belle, the mule, braying and the crickets singing.

Chef Signe Langford Photo by Kristine Hannah

The decor is shabby chic, featuring a collection of vintage china from Signe’s personal collection. Kristine is a wife and mom of two amazing girls. That means she’s uberbusy, so I was happy to have her to myself and to talk about anything other than the magazine for a change.

We shared a grazing board loaded with goat cheeses, charcuterie, house-smoked meats, house-made seasonal pickles and preserves, and Happenstance Bakery sourdough bread. All of the cheeses and preserves can be purchased in the café’s shop. The rustic wooden board is made by Chef Signe, and although it’s listed as a “Starter” on the menu, it really is a meal in itself – just add your favourite tipple!

We tasted three dishes: pan-seared Ontario rainbow trout, on goat cheese mashed potatoes and seasonal vegetables (straight from the garden!) with a buttery pan sauce; Bishop goat brie and roasted pear crepes with house-made cherry tomato confit; and pan-grilled sirloin.

Kristine took her first bite of her rare sirloin and, I had to laugh. The look on her face - she was in heaven! Chef Signe marinates the steak in pineapple juice for a minimum of 24 hours, then with nothing more than a liberal 14

Pan-seared Ontario Rainbow Trout

“Having a garden right outside the kitchen door is a Chef’s dream!”

Pan Grilled Sirloin

Bishop Brie & Roasted Pear Crepes

sprinkling of Kosher salt and pepper, it’s cast iron grilled in a splash of olive oil. The trout is very fresh and locally farmed; and the crepes practically melt in your mouth.

To compliment the meal, we had Kawartha Country Wines Golden Russet Cider, which went beautifully with the goat cheeses and trout.

The Supper Club at Haute Goat will run to the end of December, 2021. In the meantime, you can experience Chef Signe’s private dinners, catering and events by contacting her at www.signelangford.com and following her on Instagram @signelangford64

Grazing Board

global

GETAWAY

by Margaret Swaine Columnist and Author www.margaretswaine.com

GLOBE-TROTTING COCKTAILS As Canadians, we love our unique cocktail the Bloody Caesar, but when in Rome…you know the cliché. Here, ideas for toasting the New Year with festive cocktails from around the globe.

Some of the most famous of all cocktails are also the simplest: Harry’s Bar in Venice is legendary for its Bellini, a three to one blend of white peach purée with the Italian sparkling wine Prosecco. Puerto Rico’s Piña Colada is a tropical punch of cream of coconut, pineapple and rum. And, what would a Kentucky Derby be without sipping a Mint Julep? About 80,000 of these bourbon and crushed mint drinks are served at the racetrack during the derby. Off to the races, we say.

Dark and Stormy

In some countries specific recipes have been declared official national drinks defended and promoted by their nations. Others boast a cocktail so world renowned that where it originated becomes a tourist mecca such as the Singapore Sling.

Bermuda - The Dark and Stormy Today just about every bar in Bermuda has a version of their national cocktail. The original recipe is the first modern classic cocktail inducted into the US based Institute for Cocktail Excellence “Mixology Hall of Fame” which honours the best-of-the-best drinks.

The best ever result of becalmed at sea. www.goslingsrum.com

French 75

It’s a beautiful looking drink that’s surprisingly simple to make. You fill a glass with ice and ginger beer and float Gosling’s Black Seal (or any good dark rum) on top. “The cocktail looks like a dark, stormy night with the colour of a cloud that only a fool or dead man would sail under,” says seventh generation owner of the rum company Malcolm Gosling. Stir it well before you drink it or your first gulp will be straight rum.

The Dark and Stormy 6 oz ginger beer 2 oz Gosling’s Black Seal rum Fill glass with crushed ice. Add ginger beer. Pour rum gently on top so it floats. Stir until it looks like a storm cloud, then drink.

Pumpkin Hot Toddy 16

Mexico - The Margarita Many people claim to have invented or named the Margarita cocktail. For example, the Agua Caliente Racetrack in Tijuana claims their bartender Danny Negrete created it there in the early 1930s and Pancho Morales said he created it while at Tommy’s Place in Ciudad Juarez in 1942. Whatever, the drink is thoroughly Mexican

“I’m a big fan of the cocktail “dark and stormy” made with ginger beer topped with rum..” with the star ingredient, tequila made from fermented and distilled agave, only produced in that country.

Margarita 1 ½ oz tequila ½ oz orange liqueur such as Cointreau 1 oz lime juice Rub rim of cocktail glass with a rind of lime, drip rim in salt. Shake the ingredients with ice and strain into the glass.

In winter weather, I like to spice the cocktail up.

Spicy Margarita 2 oz tequila ½ oz orange liqueur 1 oz lime juice ½ oz agave syrup (or other sweetener) 2 jalapeno coins, seeds removed Rub rim of glass with lime wedge or rind, dip in salt.

Add jalapeno coins to a shaker and gently muddle. Add tequila, orange liqueur, lime juice, agave syrup, plus ice and shake until well chilled. Strain into a glass over fresh ice. Garnish with a jalapeno coin.

France - French 75 There’s constant drinking in Rick’s Bar in the movie Casablanca but the most swish cocktails are the French 75s ordered by Yvonne and her Nazi suitor. A number of years ago when I was in England that cocktail was enjoying a revival in the hot clubs and bars despite the fact it’s named after a 75mm field gun that French forces and the American National Guard used during the First World War. I love it for its refreshing taste. The officers it is said enjoyed it pre-battle for a kick of Dutch courage (the nickname for gin at the time) it added. A citrus twist, a splash of lemon juice, and a top up of bonafide Champagne is all that’s needed to complete the drink.

Some versions, which are my preferred ones, add a splash of orange liqueur or another type of sweetener to mellow the tartness.

To celebrate their 75th Anniversary, Intercontinental hotels and resorts are serving a reimagined French 75, called the Intercontinental 75 in over 130 of their properties around the world. Their version uses The Botanist Islay Dry Gin, Piper-Heidsieck Brut Champagne, lemon juice and honey water.

I use Cantarelle Gin from Provence France which has nice lime peel and grapefruit notes, and my favourite

orange liqueur Pierre Ferrand Dry Curacao which is a blend of bitter peels of Curacao oranges and spices with brandy and cognac.

The French 75 ½ oz gin ¼ oz fresh lemon juice ¼ oz orange liqueur 4 oz Champagne Put the gin, lemon juice and liqueur into a flute glass.

Top up with 4oz or so of good French Champagne.

Country: India Cocktail: The Toddy The toddy was first recorded in British-controlled India. Toddy is a corruption of the Hindi tari for palm sap. By 1786 it was officially defined as a “beverage made of alcoholic liquor with hot water, sugar and spices.

Our frosty Canadian nights are tailor made for snuggling by a fire, hands wrapped around a hot drink like this. A hot toddy was the one alcoholic drink my mother would allow when I was a kid as a cure for a cold. She’d put a squeeze of lemon juice, a heaping spoon of brown sugar, a dollop of butter and a shot of dark rum into a mug and fill it up with boiling water.

The lemon was my vitamin C, the butter and sugar soothed my throat and the rum? Well it helped me happily forget about sickness.

A hot toddy can be made with any spirit whether it be brandy, rum, whiskey or even gin mixed with hot water, a sweetener and spices. There are dozens of versions of toddies and current twists often replace the water with hot tea or hot cider.

The Pumpkin Hot Toddy 1 sachet of DAVIDs TEA pumpkin crème brulée tea ¾ cup boiling water ¼ tsp maple syrup 1 oz The Glenlivet 12 Year Old 2 dashes orange bitters Cinnamon stick & orange slice for garnish Seep the tea sachet in hot water in a double walled glass cup or coffee mug for about 5 minutes. Remove sachet and stir in maple syrup. Pour The Glenlivet into the cup, add orange bitters and stir. Garnish with cinnamon stick and orange slice.

17

- A DREAM WARKWORTH, ON

20

Photo by Adrian Smith

E LV I S S T O J K O Wo r l d C h a m p i o n F i g u r e S k a t e r

By Jay Cooper

I seriously believe that Mr. Stojko is the King. So many accomplishments! Figure skating championships, Olympic medals, Kung Fu Championship, Hall of fame inductee, TV commentator, Racing Championship, Actor, Husband (to figure skater/model Gladys Orozco) and Activist. Even doubled for Robin Williams in the movie ‘Death to Smoochy’.

Jay Cooper(JC):Would Elvis be in the building?

I always wanted to say that.

Elvis Stojko (ES): (laughs) Elvis would be here but he’s in his truck right now.

JC: Where are you heading my friend?

ES: I am going to Aurora to teach at St. Andrews College. I just trained for 4 hours, then taught 3 hours of hockey and now fit you in for a chat before my next teaching.

JC: Thank you for taking the time. I know you’re a huge fan of off roading in our area.

ES: My pleasure. You know ATV’s, dirt bikes and off roading, which I’ve done my whole life, and absolutely love and why we love living where we do. We are just down the road from you, near the Ganaraska Forest. It’s great to be a part of and to support the Kawarthas. Working with Carolyn Richards from KATVA is awesome. I did dirt tracks about a month ago, having fun and promoting off roading and family. All the good stuff.

JC: I talked with your buddy Dean McDermott yesterday and he says he is much more skilled and faster than you are with ATV’s and bikes.

ES: (Laughs) Ah, ok no problem (laughs).

JC: He did say that as a joke, but his real take on you is, “Elvis is one of the most solid people I’ve ever met. Never seen him lose his temper, very even keeled, level headed and spiritual.

No wonder he’s won all those championships and medals as he is a great competitor but his mind set is amazing. Sum it up as a Spiritual competitor.”

ES: Wow I’ve never heard him say that, but that’s

really cool. Dean and I connected over a year ago and became really close right away. We bonded, like kindred spirits. At first it was just working on his hockey but then it bloomed into the off roading. We talk and text a couple times a week. He’s a great guy and close friend and I’m glad he feels the same.

JC: Why do you love the Kawarthas so much?

ES: Well, I love nature and we have 114 acres of bush and land, trails and wildlife. My wife of 11 years is Mexican and has been an animal lover since she was a child. When we lived in Mexico, we helped a lot of stray dogs. It’s a big problem there.

We have 3 rescues of our own and love living in the outskirts. I have always been a fan of the east side of the GTA. It’s a great place to live and right on the cusp of cottage country, which I love.

JC: I’m talking to a gear head - your love of motor sports. What’s the allure to dirt riding?

ES: The change of scenery and terrain. I love being on a racetrack and perfecting corners. I’ve raced in Las Vegas, Florida, Mexico and here. I love technical rocks and mud and feeling the machine work underneath you.

JC: What was your first bike?

ES: I had a 1979 Yamaha MX 80 when I was 7 years old, but I was so small that I looked 5. I was so short that I had a cinder block to get on the bike, and when I was done riding I would drive right up to the block, put my foot down and then drop kick stand (Laughs). Next it was a YZ80, then a KDX 200. Then I started promoting KTM’s and have been on them ever since.

Continued on page 22

21

ELVIS STOJKO JC: So what was your childhood like?

I was born in Newmarket but, for my first 9 years, I lived in Queensville on a 50 acre hobby farm that my parents had. My father had a landscaping business and most of his contracts were in Richmond Hill. So I started skating in Newmarket as they had the only rink around. By the time I was 8 the Coach said I should go to a skating school that is much better where I could improve. So we went to The Toronto Cricket Skating and Curling Club and started working with the legendary Ellen Burka - she worked with many champions. But the drive down took too much time, so we moved to Richmond Hill and that’s really where my career began and blossomed.

JC: Were your parents into figure skating?

ES: Both are from Europe. My Mom was a dancer and my Dad was a singer and they loved figure skating and sort of guided me in that direction.

But I loved it. I have always enjoyed singular sports.

Hence my other love of racing.

JC: When did Karate come into the picture?

ES: My Dad got me involved. I was a little kid, you get picked on in school and if you were a guy, you played hockey and figure skating was for girls. He thought it would be good for defense but also for my skating. I did that for 6 years until the age of 16.

Then I met an instructor who taught me Chinese Kung Fu. That’s what really changed my skating for me and where we came up with the program in 1994, which was a tribute to Bruce Lee. I also went on to compete and won a sliver medal in the World Kung Fu Championships in 2005.

JC: Seems to me that 1994 was the start of huge things in the world of Figure Skating for you - a World title, Canadian title and Olympic Silver medal. Must have been an amazing experience.

ES: Within 3 months my life completely flipped. I was ranked #2 in the world and having no sponsor22

ships the year before. And now I had them with my accomplishments. That Kung Fu program kind of put skating on it’s head as I did it differently and had a lot of followers. But there were a lot that were against it because they didn’t like the status quo being changed. Blue collar guys at the watering hole started watching skating because of it.

I still get people come up to me and say “Hey we don’t watch skating anymore since you stopped, just wanted to let you know” (laughs).

JC: Was there push back from coaches that tried to change you?

ES: I had a lot of support. Russian coaches have said they model their students after me because

“I had to find Elvis the human being not Elvis the skater” they loved what I did. But my own Federation at the time wanted me to change Coaches and use different choreography. They didn’t like the fact that I was more masculine. They wanted a more softer, feminine skating and I’m like, sorry but that’s not how I skate. I’m just going to be who I am and do what I like doing. Doing some rock ‘n roll, kung fu and techno. And the fans loved it, as it wasn’t main street stuff. I did train a little bit with Toller Cranston, who was amazing at what he did, but I wasn’t a fan of his style.

JC: What skaters did you look up to?

ES: Brian Orser who I trained with for many years, Kurt Browning who was a few years ahead of me, Brian Boitano and Scott Hamilton. I took all of the masculine aspects of them and put together kind of what I wanted to be. Eventually I realized just be me not anyone else.

JC: The judging in the sport sometimes appears unfair, unlike other singular sports?

ES: There’s always politics in the judging and that’s why I had to make sure I was consistent because if I made a mistake - that would be like someone else making two and they would dock me a little more.

I tried not to get involved in the politics and got dinged a number of times, but it would just piss me off and I would work harder. You can beat politics if your 20% better. They can’t deny you.

JC: Since you turned pro and are doing skating tours, what’s the feel with former competitors?

ES: Kurt and I get along great and Todd Eldredge whom I had a lot of great rivalries with. We just skate and put on a great show for everyone. When we toured back in the 90’s we toured for 6 months and trained together everyday. It just made you better and still so much fun.

Continued on page 24

ELVIS STOJKO JC: The terms in figure skating do confuse me like Salchow and Lutz. Can you clarify?

ES: (Laughs) Axel comes from a skater named Axel Paulsen from early 1900’s. Salchow comes from Ulrich Salchow (another skater, same era) and Lutz comes from skater Alois Lutz. The Toe Loop, the Loop and the Flip were not named after anyone.

There are 6 different jumps, three are edge jumps where you launch into the air and 3 are toe jumps and the evolution in the sport expanded on those.

JC: You lived in Mexico?

ES: Yes, I needed to get away. I couldn’t go anywhere as everyone knew me. There’s post Olympic depression, whether you win or not. Not just skaters, but

www.elvisstojko.ca

Elvis and his rescue dog 24

other athletes having done a sport for most of their lives. I had to find Elvis the human being not Elvis the skater and what was the next journey for me. I back packed and road dirt bikes and had friends that lived down there and I liked the warmer climate.

It all came together when I met my wife there, but once again we are now back here.

JC: Final words, to your fans and supporters?

ES: Oh my gosh, just a big thank you to all my supporters and all the people that were against me who made me stronger. You can’t get stronger without resistance and it allowed me to look inside myself to become better, so I have to thank both sides as they were both integral part of the learning process.

Instagram @elvistojko

Elvis with his wife, Gladys Orozco

Elvis with his wife, Gladys Orozco 25

ATV TrailS IN THE KAWARTHAS

By Carolyn Richards, President, Kawartha ATV Association katva.ca

Connecting Communities through Trails

Some people call KATVA a special interest group and others call us lobbyists.

What we really are is a community-based group of volunteers that not only enjoy the beautiful trails our area has to offer, but we also give back to our community.

We may have members whose primary homes are outside of the Kawartha Lakes but when it comes to off road riding, they call the Kawartha Lakes their home and they are invested in the well being and success of our community.

26

“We are a community based group of volunteers” Building stronger, healthier, more connected communities through trails is at the heart of what we do through trail maintenance, volunteer recognition and partnerships.

Our goal has always been to work with partners of every type, from landowners and other trail users to municipal staff and public officials.

For the last several months we’ve been working with the City of Kawartha Lakes ORV Task Force to try to find solutions to connect the ATV riders in the outlying communities with the existing trail systems throughout the municipality. This is a twoyear trial project to determine if it’s suitable for ORVs to have access to designated public roadways to connect with the trails. Many rural towns and villages such as Janetville, Pontypool, Omemee and Bobcaygeon have seen a tremendous growth in ATV ownership amongst their residents. It has become common for real estate agents to include the proximity to ATV and snowmobile trails in their listing because there’s a large group of new home buyers who are looking for homes based on their proximity to the trails.

“Riding the KATVA trails was one of the best rides I’ve had.

Lots of diverse terrain that go on and never seem to end, which I absolutely love!”

Elvis Stojko

With this influx of new residents comes riders new to our trail systems. We’ve had the pleasure of hosting a few familiar faces on our trails over the years. In 2019 we introduced Actor/Comedian Jonny Harris of Murdoch Mysteries and Still Standing to our trails in the 5 points. He was gracious enough to take the time to film a short promotional video of the trails for KATVA. In 2020, World Championship Skater Elvis Stojko and Actor Dean McDermott also enjoyed riding the trails.

27

Dean McDermott

By Jay Cooper

28

Dean is an actor known for a multitude of television shows and

movies. Winner of season two Celebrity Cook-Off, Santa Baby, Santa Baby 2, My Fake Boyfriend, the host of Chopped Canada, Hell’s Kitchen, Tori and Dean Home Sweet Hollywood, Tori & Dean Cabin Fever, True Tori, Tori and Dean Storybook Weddings, Tori and Dean Inn Love, Pretty Hard Cases plus SO much more! He is a Canadian through and through. I had the chance to catch up with Dean.

Jay Cooper (JC): Would Dean be there?

Dean McDermott (DM): That’s me! I’m very excited for our chat today.

JC: My pleasure and I’ve been looking forward to it. How’s the weather in California today?

DM: It’s actually very nice in the high 60’s low 70’s. Fall is so beautiful in Ontario and I miss that so much. Chili or stew on a cold day, especially at the cottage. We used to have one on lower Stoney Lake.

JC: What a wonderful opportunity by Carolyn Richards from the Kawartha ATV Association (KATVA). She’s also a writer for this magazine. How did you get involved?

DM: It came from Elvis Stojko in the summer of 2019. I was up there for five months shooting ‘Pretty Hard Cases’. My friend owns The Skating Lab in Toronto and knew I was in town. He asked if I brought my hockey gear, which I hadn’t. He got me outfitted with True Temper Hockey gear and said “Oh by the way you have skating lessons with Elvis Stojko next Wednesday”, and I’m like WHAT? Turned out Elvis wears True Skates, and they were friends so he told Elvis I was in town. I went and met Elvis and we hit it off immediately and became fast friends. He has a great property in Pontypool and introduced me to side by sides. He took me out for a rip on his Polaris XP1000 and I was hooked. By the end of the summer that machine was mine since he bought a Can Am. KATVA took us out one day and that’s how we met Carolyn and it was just the best time, it was amazing riding trails for 75 kms and stopping by a lake for lunch. So thanks to Elvis I’m a huge side by side guy and got to meet great people from KATVA.

Photo by Helen Tansey, Sundari Photography

JC: I’m interviewing Elvis tomorrow. Anything I should be aware of? (Laughs) DM: You know, he is one of the most solid people I’ve ever met. Never seen him lose his temper, very even keeled, level headed and spiritual. No wonder he’s won all those championships and medals as he is a great competitor. But his

“I almost killed myself in a crash. I collapsed my lung ... and ended up in ICU.” mind set is amazing. I got him a part on ‘Pretty Hard Cases’. He’s a really good actor and good at comedy too, just an awesome dude.

JC: We have Chef Lynn Crawford in this issue as well, so I’m coming at you from different angles.

You also worked with her.

DM: Oh my god! Too cool! I was up there shooting ‘My Fake Boyfriend’. I went to Ruby Watchco and was shocked that it is closed but I always eat at The Hearth at Pearson International Airport. It’s so good.

JC: What do you love about riding motorcycles?

You’ve have had some serious crashes.

DM: I don’t ride dirt bikes anymore as I almost killed myself in a crash. I’ve been road racing for years and had get-off’s, but very minor injuries The tracks are designed for mistakes and you’re all leathered up.

But dirt tracks are constantly changing. I collapsed my lung amongst other injuries and ended up in ICU. When I went to Elvis’s house he said we could take the dirt bikes out and I’m like, well I don’t think so. So he said we’ll take the side by side and I was like, what the hell is that? He showed me and I realized that’s what Bruce Jenner, now Caitlyn, always had on the trailer but I never knew what they were called. I just love it. The terrain changes, you’ve got 4 wheels and a roll cage and I just feel more secure in a side by side now.

JC: You are a Chef, Actor, Director, motorsports enthusiast, father and husband….not in any order. Should I expand on that?

DM: Ice hockey player, golfer, scuba diver, I do a little of everything and I’m a master of none (laughs).

Continued on page 30

Dean McDermott he said no, you’re in the right place . I loved it. About half way through, I started a website called Gourmet Dad and it took off. Then Rachael vs Guy came knocking, then I did a cookbook, shows for Food Network, the Cooking Channel and I didn’t have time for school anymore. So sadly I never finished my Associate Degree. Then Chopped Canada came along. What an amazing experience to watch these young chefs under pressure, cooking incredibly strange things. To work with Chef Lynn Crawford, Chef Susur, Chef John Higgins and Chef Michael Smith was such a learning experience. I’m hosting this fun show, getting an education and getting paid for it. What could be better than that?

JC: You were the winner on season 2 of Rachael vs. Guy: Celebrity Cook-Off and the host of Chopped Canada, so you are a serious contender to beat me at cooking. Where did you train to be a chef?

DM: I started at home at around 9 years old with my mom. She believed that a well-rounded gentleman should know how to cook and clean, so she taught me both. We started off simple and then we would watch Carol Burnett together. It started this wonderful memory for me of how cooking brought people together. At 16, I got a job at The Keg and started as a dishwasher then worked my way up to the position of first cook and I loved it, cranking out hundreds of steaks a night. I also worked the prep kitchen during the day and learned a lot there. The big game changer was when I bought one of Jamie Oliver’s cookbooks and made every recipe in it and really got the bug. Cooking all the time and flash forward, I went to culinary school at the age of 45 at the Art Institute of California and seriously thought it was the biggest mistake of my life. I walk into my first class and everyone is 18 - 19 years old and they’re going who the hell is this old fart? I hadn’t been in a classroom since 1983 (Laughs) but the head instructor convinced me to stay. I said Chef, I made a huge mistake and 30

JC: As everyone well knows you are married to Tori Spelling from 90210 fame and you produced many shows that you starred in together. How is it working with your wife on camera?

DM: It’s so easy and wonderful. We get along so well, same sense of humor, very in-tune creatively and together we are a force behind the camera and in front. We work really well together and have fun and it translates on screen. We spend most of our time together as we have 5 children. We pretty much just hang out together as a family unit. So working together is a natural transition.

JC: When did you get interested in acting?

DM: I always had a flare for drama where you just didn’t play cops and robbers. I would come up with these elaborate scripts where we were moving cocaine to Miami and going to take down the cartel with my partner dying in my arms vowing revenge.

A little intense and mature for our age, but I loved immersing myself into those roles. In high school I came into my own and discovered I was funny. I got that from my parents who had a great sense of humor. I got a headshot and bullshitted the resume. I got an agent, got some work in commercials and one liners and 36 years later here I am.

JC: Roles that you auditioned for and didn’t get - are you aware of who did get them?

“The Kawarthas is a magical place.”

DM: (laughs) You know, that happens. I see it on social media where there were 2 roles that I knew I wasn’t right for and then 2 of my friends got them and I was like yup, that makes sense. It’s like thanks for the audition but I am so wrong for this, maybe I should be a casting director next (laughs).

JC: Our Editor, Karen Irvine, says her favourite Christmas show is Santa Baby with you and Jenny McCarthy. She looks forward to it every year.

Will there be a new one?

DM: There was talk a few years ago but it never came about. Now with the success of The Masked Singer, not sure if Jenny would do another Christmas movie but it was a blast. I love Calgary and dog sledding so I got to do both. I should text Jenny and ask her. This is a great idea. Funny story from that is, she was dating Jim Carey at the time and I was like can’t wait to meet him. I look at the call sheet and see we have a kissing scene and I thought, great, he’ll show up. But he wasn’t coming until the evening. We’re shooting the scene and Jim pops his head up and says, “That was great! Can I get another one?” and that’s how I met Jim - kissing his girlfriend (laughs).

JC: Why do you love the Kawarthas so much?

DM: The water and lakes. I’m a water person, the countryside is just beautiful. I kick myself everyday as I almost bought a 200 acre farm in Roseneath 20 years ago. Nice house and barn, so yeah I still think about that to this day. The Kawarthas are a magical

place.

Photos by Helen Tansey, Sundari Photography

JC: Well, we just have to get you back up here to stay this time.

DM: I would love to have a show like Tori and Dean move to Canada (laughs). Just to bring the whole family up is a problem as they are used to California but I am looking all the time and if they were ever to come and see what’s up here, they would fall in love with it.

JC: My choice would be “Tori and Dean Bought the Farm Canada”.

DM: That’s a great name for it! (laughs) JC: What’s your favorite show that you were in?

DM: Due South for sure. I loved that show, it was so great to work on and so funny. My character, Constable Turnbull, was a lovable duffus, I would love to be there if it was still on. It was a great show.

JC: Thank you so much for your time. I’ve really enjoyed our conversation.

DM: My pleasure! I had a great time! Let’s get Elvis Stojko and hit the KATVA trails when I’m back in Canada.

FOLLOW DEAN ON SOCIAL MEDIA @imdeanmcdermott 31

Sebastian Clovis B

Y

J

A

Y

C

O

O

P

E

R

Pro Football Player turned Contractor

Sebastian Clovis didn’t start as a renovator - he was a pro football player with the BC Lions and was with them when they won the Grey Cup in 2006. He helped carry his University team to 3 national championships in 4 years, winning 2 of them. Having pivoted after football, Sebastian created another winning career renovating homes. He is the host of HGTV’s popular shows ‘Tackle my Reno’, ‘Save my Reno’ and ‘Home to Win’. Watch for his new show ‘Gut Job’ coming up in Spring 2022.

Sebastian loves the Kawarthas and says, “I have a long history of visiting friends cottages in the Kawarthas. It is a destination on my list every year and I always look forward to it.” Visiting friends often means being asked for advice. Sebastian says, “As my skills have been developing I get more invites but every time I show up, and even before we jump in the lake, there’s always the question ‘Would you mind looking at the shingles?’ So these lake side swims come at a different price for me now,” he laughs.

Getting involved with HGTV was a series of serendipitous events. He says, “I was renovating a project when a neighbor pulled up to the house and asked me to do a job, which ended up being for HGTV working behind the scenes. I did the project, but I wasn’t filmed. People on set noticed me and I built a lot of friendships. A few years later I randomly reconnected with the director of that show. They were just starting a new show and unsure of who the host would be. The energy kicked up immediately and 7 days later they shot a sizzle reel with me. A few days later I was filming my own show and I’ve been with them ever since.”

Clovis is not a stranger to reno shows and admits to watching them on television. “I’m a person that dives head long into whatever I’m doing.

When I was playing football I would eat, breathe, live it and watch it. Part of being in the trades is 32

to continually sharpen your skills. A great way to do that is by watching those gurus’ shows.

Whether it was Scott, Bryan, Holmes, This Old House, or whatever, I would learn things that I didn’t know,” he says.

Sebastian inherited his athletic talents from his parents. He says, “I come from an athletic family. My father was a rugby player until he was 66 years old so we grew up watching him play. It was natural for all 5 kids to excel at sports. My brother Tristan also played in the CFL and won the Grey Cup with the Saskatchewan Roughriders in 2007. My sister is a rugby player and my other brother is also a football player. We all have the athletic gene.”

Sebastian’s up-bringing nurtured his career choice. “My father and mother both have DIY skills with lots of home projects to their credit.

My parents were well-rounded which allowed us the greatest potential for a bright future.”

His first passion was track and field. He says, “I actually received more scholarship offers for track and field than I did for football (he laughs).

But there was no professional track and field so I put my hopes in playing pro football.”

Sebastian has a new show coming up called ‘Gut Job.’ He says the amount of challenges in this series is mind blowing. “One of the projects was to gut a house with a two floor reno but

the foundation was completely falling apart and the house was sinking. We tore down two of the brick walls from the basement up, braced all of the joists and rebuilt the foundation and exterior. It wasn’t even part of the interior renovation which was the only focus at first. This is the biggest job I have ever seen on any other shows and definitely in my career.

Check it out in Spring 2022!”

Budgets can be blown right out the window. He says, “Yes, that’s the reality sometimes. In one episode I walked the homeowners through the reno. There was a lot of tension on set. I knew they had a very healthy budget of $300,000 but I knew I needed another $110,000 to fix all the problems. I can fix it but can’t change the fact that it’s expensive, especially Continued on page 34

Sebastian Clovis now with material costs and a shortage of labour.”

Sebastian admits he can’t do vehicle mechanics and says, “It’s almost embarrassing but my skills are not under the hood of a truck or car. I’m not mechanical. I never took a class or had anyone mentor me. It’s a skill I don’t have, but one day I will.”

His most memorable experience was in 2019. He flew to Saint Lucia to install solar panels on the roof for his 96 year old grandfather, who was an electrician by trade in a home he built by himself 40 years ago. “Watching him smile as I mounted the panels on the roof was very special.”

Sebastian Clovis is easy to talk to. He really cares about his clients and does a beautiful job making their dreams come true. His favourite place is the Kawarthas, “One hundred percent my favourite spot is the Kawarthas in the summer.” We hope to see you next year hanging with friends and giving great advice!

Follow Sebastian on Instagram @sebclovis

REDECORATING or staging?

SHOP YOUR HOME

By Michele Savage Our Uncluttered House

Decorating or redecorating your home for the changing seasons doesn’t have to mean holiday decor and doesn’t mean breaking the bank. In fact I love the change in seasons at this time of year. I love to embrace the calm and cozy feeling of “home”.

I’m well known on my social platforms for encouraging people to “shop their homes”. In fact, as a Design Consultant, it’s one of my Signature Packages.

Around here, it’s things as simple as adding layers and textures with blankets and throw pillows. Books, candles, swapping out faux greenery, changing light bulbs to warmer hues, adding throw rugs and family photos.

If you are on a budget and can’t find what you’re looking for in your own home, an affordable way to achieve a new look is to to hit up your local thrift stores and buy and sells. Blankets and scarves are always in abundance and when you can bring them home and wash them, suddenly they become new again.

Update your throw pillows with inexpensive pillows covers.

You can always find affordable ones at IKEA, Amazon, even Dollarama! I also love to pull out my “faux sheepskin” rugs and throws. Layering them on chairs, sofas and beds can add the most perfect cozy touches.

Another affordable way to change your decor for the seasons is to swap out your curtains. Go from light to dark or vice versa. If you don’t have extra curtains, they are also affordable at Ikea, Homesense or Winners, Giant Tiger or the thrift store.

Having company for the holidays? Don’t forget to cozy up your guest room using the same ideas, extra pillows, blankets, maybe a rug beside the bed. Leaving some space in the closet for your guests to use is always a nice touch too.

Moving items from one room to another is the best way to breath new life into a space that has become a little boring.

Incorporating budget friendly decor that you can repurpose year after year and season after season,is the best way to shop, other than shopping your home.

Home takes time!

For more Home and Home Decor related tips, follow me on Instagram @unclutteredhouse OR if you need help shopping your house, visit my website at www.ourunclutteredhouse.com to book a Design Consultation. I’d love to help you make your house a home.

35

Organize your life EASING INTO ENTERTAINING - solutions made simple

Nicole Cooke Organized by Design

It has been a long time since many of us have had guests in our homes. I am looking forward to

having a “normal” holiday season this year, which includes lots of entertaining! Inviting guests usually means extra work, but today we also need to recognize people’s comfort levels (or lack of comfort) being outside of their “bubble”. Below are some ideas to help keep the stress of entertaining to a minimum by being organized, as well as helping you and your guests feel relaxed. load up your linens Expecting overnight guests? Prep linens ahead.

If they have been stored for a long time, launder to freshen them. Next, put a pillow, flat sheet & fitted sheet inside a pillow case and store in the closet. Prepare one set for each guest/visit. When it’s time to make beds, you’re ready to go! When guests leave, follow my brother Warren’s advice: strip beds and take linens to the laundromat for cleaning. In less than 2 hours all sets are cleaned, folded and ready for the next guests!

COVID-STYLE COCKTAIL PARTIES Give each guest an individual set of acrylic tongs from the dollar store to get food from trays or platters. This works well for chicken wings & pizza, too! You could also prepare individual snacks for your guests. Mini charcuterie boards (or “cheese cocktails” as my friend Chef Lori calls them) are a great idea! Put cubes of cheese or curds, grapes, pepperettes, olives, etc. in clear plastic cups. Place a mini cucumber slice on the edge of the cup to look like a lime wheel and add a breadstick for the “straw”. Easy hand-held hors d’oeuvres!

Bring Outdoor Dinners In We recently had dinner with friends and the host made individual foil-wrapped dinners for each guest on the bbq. Chicken slices, onion, zucchini & rice covered in tomato sauce and sprinkled with cheese is so easy and tasty! These can also be baked in the oven and cleanup is a snap.

Experiment with different combinations…turkey, gravy, corn and potatoes maybe?

36

Keeping Hands Clean Put a pretty box of disposable hand towels in the bathroom for guests to use. You can also roll dollar store face cloths into a basket to use as individual hand towels (your guests will feel like they are in a fancy hotel!). Just have a separate basket handy for the soiled cloths.

With a little effort and pre-planning, entertaining this holiday season can be enjoyable!

Enjoy the Winter Season!

Follow Nicole FaceBook & Instagram @organizedbydesign www.organizedbydesign.co

Acrylic Tongs for Each Guest

Keeping Hands Clean with Personal Towels

Personal Hand Towels

Individual Foil-Wrapped Dinners

Prepare Bed Linens Ahead of Time

HOME

Habits

by Danielle French South Pond Farms www.southpondfarms.ca

I felt the weather change this morning. Our mitts and hats are still packed away in a container, but pulling them out and finding a spot for them is on my to do list for today.

It has been a wonderful warm fall but I am ready for cooler temperatures and watching the leaves turn.

Pulling on a hat and heading outside is the same for me as pulling out my heavy pots making up stews and slow cooking vegetables simmered in tomato sauce, picking the last herbs out of the garden to throw into the mixture. Cooking and breathing in the cool air on a morning walk is as much part of the change in seasons as lilacs in Spring. Habits and constancy in my life. I realize how much I will miss the smell of the fire and lighting the cook stove every morning to take the dampness out of the house.

I will not miss stacking chords of wood. Change is a good thing and I’m happy to embrace new habits.

I purchased a candle called Fireside and while it’s not quite the same, it smells cozy almost like a bit of smoke in the air.

The weather certainly plays a part in my mood most days and I frequently check it on my phone before even my morning coffee to see what I’m up against for a walk. I wonder if that is a true sign of age that weather becomes a critical factor in deciding what to do. A new goal is to simply go and never mind what it is like outside. Although I still love the rainy days and am happy to stay in and organize things or to finish some sort of project needing to get done.

Without daily farm chores, my days are often rudderless which is not a bad thing. Being thrown off course is something we have all experienced these past two years with the pandemic. While it was scary and devastating for so many it brought me into a place where I am more aware of what I do and how it affects others. I am sure that it will take some time to make the adjustment of not feeding the chickens and goats, no organizing events and generally being in my own space versus with others.

When we change course it is not going to be instan-

taneous. I am generally someone who likes to tick things off a to do list and while I may procrastinate, I eventually get it done. Adjusting to new habits takes concentration and commitment to make them a daily part of my routine. I am sure that so many of us are coming out of the pandemic with this dilemma. Work is no longer as it was, going into an office is possibly not happening still for a time.

Routines are muddled and difficult to re-establish.

One constant part of my life that is still the same is getting out for walks and enjoying nature. It’s a habit well formed and a regular aspect of my day.

Here in Peterborough there are so many options.

There are trails throughout the city and outside its boundaries, well marked, easy to find and navigate.

My favourite walk is along the canal and lock system. With the smell of the water I am transcended to Europe walking along manicured paths and watching the boats go by. The Kawartha Land Trust trails, specifically the Ballyduff Trails, are still my favourite for their diversity in landscape- poplars, birch, pines, oak, maple, and prairie grasses. Having this outlet to just check out of worries, clears the mind.

The pandemic affected my business and so many others, couples getting married not able to have what they envisioned, my employees to whom I could no longer provide employment, even things that I thought would always be there such as broken food supply chains. As we head into the holiday season, those things are still problems and we need to adjust. Instant is not as it used to be. I believe that we all need to be ready for changes all around us with our work, our food, consumer goods and even our environment. Change keeps us on our toes, flexible and maybe even younger. Enjoy the season change and maybe don’t check the temperature so often (a message to myself!). Pull on a hat, go outdoors and just breathe.

37

Real Estate Talk LET’S TALK PROPERTY TAXES

Do you know where your tax dollars are going?

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

Years ago, I watched a great movie named ‘Dave’. If you haven’t seen it, take 2 hours and watch

it. A 1993 film starring Kevin Kline, who is the president of the USA. There’s a scene in the movie where Dave has his friend, an accountant, come over for a visit. As they’re going over the budget for America, the accountant looks at Dave and asks, “Geez Dave, who’s doing your books?”

We all pay taxes of some kind. For homeowners, when you buy a house, Municipal Property Assessment Corporation (MPAC) assesses the value of all properties in Ontario. Through direction provided by City Council, the City drafts a budget that reflects community priorities, expected service levels and legislated responsibilities. For the most part, the 2020 Budget maintained existing service levels. The 2021 budget includes $292.2 million in spending on municipal services and $70.7 million in capital investments.

Where does the City get money?

Your property taxes include Municipal and Education taxes and go to both the city and the provincial government: - Tipping fees (city dump fees), - Engineering capital Recoveries, - Transfer from Provincial gas tax reserve, - Conditional grants from the Municipal, Federal and Provincial government, - Casino Revenues (what did we do before the casino moved in 3 years ago?), - Sewer Surcharge portion of your property taxes go to the City for municipal services and infrastructure. Remember flushing your toilet?

Water in – water out.

- Other fees and service charges, - Transfers from other reserves, - Other corporate revenues, - COPHI dividends (City of Peterborough Holdings Inc.), - Parking, - The education portion goes to the province, - Federal Gas Tax Fund ($4,916,411 in 2020).

38

How does the city spend that money?

Your tax dollars go toward City services and infrastructure such as plowing roads, paths & sidewalks in the winter, collecting garbage, maintaining the landfill, picking up and processing recyclable items from your blue boxes, building and operating the sanitary sewer and sewage treatment systems to protect public health and the environment, providing social services, supporting affordable housing, running recreation programs, maintaining playing fields and arenas, Implementing sustainability initiatives, Peterborough Transit, Peterborough County/City Police, fire and paramedics, City council, transfers to organizations, community services, Fairhaven long-term care, Otonabee Conservation, parks and forestry, Peterborough Public Health, Peterborough and the Kawarthas Economic Development, Peterborough Humane Society, Downtown Business Improvement area, Greater Peterborough Innovation Cluster, Arts, Culture & Heritage, Social Services, City Planning, Legal, City Clerk’s office, financial services, Peterborough Airport, Transportation Planning & Traffic Operations, plus half a dozen more that can be found on the City of Peterborough website.

Every day, you use community services or infrastructure in some way. Have you tried to find two roads that are not dug up every summer? That’s our infrastructure tax dollars at work.

In 2020 the City of Peterborough paid 258 people over $100,000/year to work for you. Some are over $200,000/year+benefits+pension. That falls under Public Sector Salary Disclosure and our tax dollars at work. This is all on the city website.

“Your property taxes are going to up and could double with provincial reassessment.”

Very few of the services we enjoy are selfsustaining. The Art Gallery had a shortfall of $565,906. Peterborough Library had a shortfall of $3,071,295. YIKES! Didn’t Peterborough taxpayers just pay $12 million while the structure underwent renovation? Wait! Wasn’t there a $600,000 renovation in 2014 by +VG Architects – The Ventin Group from Brantford? Jennifer Jones, CEO, admits there aren’t any more books or DVD’s in our new library but, “There’s so much light coming in here, it’s open, there’s such a vast visual line to everything, it’s just a wide open space”. It just can’t pay it’s own way.

Read the 2021 City Budget highlights.

Because 2020 and 2021 were such boom years for real estate, I was concerned for every homebuyer. As a realtor, when we list a home, we use the city of Peterborough’s website (www.peterborough.ca/Modules/Tax/PropertyTax.aspx), calculate your property taxes and include this information as part of your listing. Because municipalities are still using the 2016 assessment value, property taxes appear to be pretty reasonable. BUT, as the province has postponed property reassessment because of Covid19, this too will change, predicted in 2022. I asked an employee at MPAC Peterborough office if the province could increase the property taxes to reflect the purchase price. He explained the province would defer that decision to each city and, based on that city’s budget, the city or county decides how much to increase taxes. To support services and infrastructure, the City Draft 2022 Budget includes a 2.75% all-inclusive property tax increase per $100,000 which equates to an increase of $45.17 annually.

So, you bought a house here in Peterborough and paid $600,000. The property taxes provided by your realtor indicate taxes based on the province’s property value assessment from 2016, likely about $235,000. Your property taxes

are going to go up and COULD double with province reassessment.

All the homes in the city purchased and renovated into 2 units now with 4 cars in each driveway double the strain on the infrastructure, water usage, sewage facilities, garbage, policing, roads, schools, the system, all requiring constant upkeep, in need of tax dollars. Yes, there’s a housing shortage but that’s another story.

The former YMCA building, purchased from the City of Peterborough for $1 in 2007 (appraised at $2 million), hit the 2014 real estate market at $1,475,000. In 2007, the city turned down an offer on that building from a Toronto developer for $2.5 million. That’s a lot of tax dollars. As of December 2019, Peterborough City Councillors planned to give $1 million in grants, under the Central Area Community Improvement Plan, toward the $50-million conversion of the former YMCA building downtown into upscale apartments called Y Lofts. The project is also eligible for $30,000 under the city’s facade improvement program, plus $55,945 in waived building permit fees. Tax payers dollars at work. And this will not help the housing shortage. Leasing rates are $1,520 up to $5,500 (prices on rentcafe.com). Just imagine taking that $1,085,594 + the $2.5 million that the city turned down in 2007 and building our own apartment building that really is affordable housing. Will $1,085,594 of tax dollars really make a difference to this Toronto developer?

Reading the 2021 recommended budget, Housing and Homelessness = a shortfall of $5,679,574. And we just gave a land developer $1,085,594 tax payers dollars.

To continue enjoying the city/county services, we all have to pay property taxes. So, who is doing your personal household budget?

Call me anytime, no obligation to find out what your home is worth in today’s market.

39

Home Inspections How important are they?

By Dianne Guzik The Art of Home Inspection 705-741-8692 aohi2007@gmailcom

You have been pounding the pavement to get a home. You may have gone through the offer process

several times only to face another disappointment. You’ve over bid, waived conditions ( including a home inspection) got your parents to co-sign and even fork over a chunk of their retirement, resorted to writing the seller a letter in the hopes they’ll consider you. It’s all heart breaking.

But let’s consider what a home inspection is and why it’s important. Its primary purpose is to give the purchaser the information needed to make an informed decision to buy or not. Yes, a home inspection looks at the condition and functionality of the home and property, but it also looks at safety, maintenance issues and service life of appliances.

Ask if the inspector belongs to a professional association - there are provincial, national and international associations. Provincial is a first standard and national a plus. Does the association require a police check, continuing annual education and E & O insurance? This is the inspector’s greatest cost and the reason for the price of an inspection.

homes that have been upgraded and brand new builds where the installed system needed adjusting.

Quick Inspections: Also called walk and talks, walk through, four or five point inspections, single issue inspection. They are allowed for insurance inspections “only”. No, they are not better than nothing and any inspector caught doing so risks the loss of his/ her insurance and being kicked out of the association.

Don’t get taken and don’t waste your money. A good Home Inspector works for you, their client and no one else.

The comment I hear often is, “that’s a lot of money for three hours work.” There are other associated costs. The report usually takes twice the time of the inspection or longer. Added research may be necessary. With new construction materials, building code changes and product fails, continued education is a must. That means taking time from your business, the cost of the course, added travel etc. Another point - having a trade is good but that does not make the inspector good. Remember, there is more than one trade involved to build a house so there is a need for all of the above.

One thing that doesn’t get enough attention is building science: how do the home systems work together. What may be working fine right now may not be fine when you make a change. For example, adding insulation can change conditions on the inside, like excess moisture issues. The warm moist air no longer escapes the way it used to. An HVAC adjustment can remedy this. I’ve seen this in older 41

NAVIGATING MEMORY LOSS A Roadmap There is usually a moment, an incident, or an event when we suddenly recognize that the issues of short-term memory loss in a friend or family member are a definite problem.

I hear the stories. A gourmet cook asking three times if you would like chicken for dinner, then serving hamburgers. Or an accountant racking up credit card debt on lost and unpaid bills. A friend forgetting the details of recent celebrations. These are lightbulb moments. You know it’s not dad’s hearing loss or mom’s sadness over her friend’s death. You know it is more. We are often taken aback by these incidents, yet the person with the memory challenges may be unconcerned or become defensive at the suggestion of a problem. Is this situation familiar?

As outlined in “Navigating Memory Loss” (A Taste of the Kawarthas, Spring/Summer 2021), this is the time to turn to your GP for a reliable diagnosis or a referral to a memory service, geriatrician, or neurologist. A medical diagnosis is the beginning of a journey. As friends and care partners, you are the navigators of the future. Learning what to expect and when to change tactics will become day-to-day considerations. This article provides a brief roadmap, and a nudge toward upcoming concerns that require consideration now.

We recognize four stages in the usual progression of Alzheimer’s disease – mild, moderate, severe, and very severe - each lasting about 2-3 years. There are predictable signs in each of these stages that, when observed, should be communicated to your medical team.

In the first or mild stage, difficulties are noticed in some household activities such as cooking, shopping, paying bills, or organizing medications. These may be poorly performed or need 42

guidance to complete. Initially you will notice that reminders are required. Over time, all these activities become challenging. During this stage, driving will also become precarious.

In the second or moderate stage, issues with personal care gradually creep in. Shower frequency decreases, clothes are worn repeatedly while stained. You may be shocked by the seeming indifference to these issues shown by your once meticulous family member or friend. Simple cues such as a verbal reminder in the moment, or practical cues such as laying out clothes the night before usually work to address these issues. “Today is your spa day! Your bath is waiting, Mom.” is likely to reap good results. “Why didn’t you have a shower today, Dad? You haven’t had a shower all week.” will generally lead to upset feelings and distress for all.

Language deficits and memory loss are a toxic mix in dementia. Mentioning lack of attention to personal care can be perceived as shaming and often backfires into an argument, escalating the problem. If you continue to feel angry and frustrated, keep in mind that these interactions are quickly forgotten by the memory impaired individual - a good lesson for us all.

The third stage of Alzheimer’s disease, the severe stage, is identified when the tactic of carefully crafted cues no longer works. Getting ready for the day seems to take forever and you find your dad struggling with both legs in the same pantleg, or your mom donning multiple layers of T-shirts. You know verbal cues are no longer enough and hands-on care is needed. Gradually

By Dr. K. Jennifer Ingram, MD FRCPC Founder and Medical Director Kawartha Centre - Redefining Healthy Aging

over the next 3 years, assistance in ALL aspects of dressing, showering, and hygiene become a necessity. Help with toileting may also be required.

The need for hands-on help may exceed what you are able or prepared to provide – physically, mentally, or emotionally. Don’t wait until things are severe to think about these difficult choices.

Use your Alzheimer Society support groups as a sounding board for timing. In-home help and long-term care options should be discussed with your GP and care team. With waiting lists of 2-10 years for government funded long term care, and with an erratic homecare system (also government funded), careful and mindful planning is required. I advise those with the financial means to hire private in-home companions, PSWs, care assistants, and housekeepers in the earliest stages. There is comfort in familiarity.

Others will need to depend on friends and family while awaiting publicly funded in-home care or longterm care options. Plan ahead.

Looking to the future of this disease is hard but necessary. Knowing how to navigate the stages of the disease through our disjointed healthcare system requires care partners to be proactive. Knowing what to expect may also give you the gift of living in the moment and appreciating the past.

Enjoy and document the good times.

Resources for Caregivers: Alzheimer’s Society https://alzheimer.ca/en UCLA Health Caregiver Training Videos https://www.uclahealth.org/dementia/caregiver-education-videos Reitman Centre CARERS Program https://www.dementiacarers.ca/resources/ Dementia Dialogue Podcast https://www.dementiadialogue.ca/ Dementia Friends Canada https://dementiafriends.ca/dementia-101/ 43

OTHER RESOURSES FOR CAREGIVERS: GAIN CLINICS Peterborough Regional Health Centre 705-743-2121 x5021 Port Hope Community Health Centre 905-885-2626 x254 Community Care City of Kawartha Lakes 705-879-4112 Trent Hills Community Team 705-653-1140 x2139 Haliburton Highlands Health Services 705-286-2140 x3400 ALZHEIMER’S SOCIETY PETERBOROUGH, KL, NORTHUMBERLAND & HALIBURTON 1-800-561-2588

44

COMMUNITY CARE Peterborough 705-742-7067 City of Kawartha Lakes 1-800-461-0327 Northumberland 1-866-514-5774 Haliburton County 705-457-1392 Kawartha Centre ~ Redefining Healthy Aging (Clinical Trials and Geriatric Medical Clinic) 705-749-3350

THE AUTO INDUSTRY

THINGS HAVE CHANGED BY RINO ANDRIOLI

As we navigate through this pandemic, many

industries feel the effects in different ways. First labour lay-offs and then labor shortage, supply chain issues, transport cost, transport delays, increasing fuel costs and increased costs due to lost revenues. These are a few of the things really happening out there. As we near the pandemics end (if that is even happening?) we thought things would get back to normal. However, as we start moving forward with the pandemic’s control within reach, let’s start thinking that normal may not look the same, as we once knew. I think we should begin to embrace the new normal but will be hard because we don’t quite know what that looks like. In the past 20 plus months I’ve learnt some new buzz words, social-distancing, normal, new normal, moving target, Zoom meetings, herd immunity to name a few. Many in the medical fields knew these terms and since the pandemic many of us came to know and understand them.

The auto industry is no different. Purchasers now face many mandated protocols as they are out looking to make their next vehicle purchase.

Appointments with representatives are most encouraged. Close tracking of who our visitors are and why they came are also important for reporting purposes and contact tracing. This has made things different but that’s not all bad.

Some things will be better for the industry and more importantly for the customer (consumer).

Appointments, for instance, will assure customers that when they show up their time is valued and that they are given the attention and prompt service they should expect and appreciate. With time being allotted, the representative then plans the amount of time to spend with a particular customer and therefore gives their full attention and best service possible.

Another change that will be around for some time and may be end up being the way of the future is inventory. Prior to the pandemic manufacturers filled dealers’ lots to capacity with dozens, if not hundreds, of vehicles at any given time. With the current shortage of available vehicles and slowdown of production, dealerships have been making do with little inventory. Manufacturers are now building vehicles according to sold orders for the most part and sending out inventory in limited numbers as all dealers are screaming for vehicles. All things considered, the future for consumers looks good even with inventory levels low. Dealers are keen on keeping consumers’ needs a priority. We can’t forget the way things were, but we must embrace and welcome the way things will be.

Rino Andreoli has been serving the auto industry in the Peterborough area since 1985.

45

Pets of the Kawarthas 10 Tips to Build a Solid Recall

By Karen Laws www.ontariodogtrainer.com

Do you call your dog to attach the leash, bring him inside or even worse, for punish-

ment? If yes, you may be unknowingly teaching your dog to avoid you. Try these tips so that your dog is excited to come every time you call!

1. Trust with Touch. Load kibble between your fingers, present your flat palm to your dog’s nose and draw your hand to your side to encourage your dog to chase the food.

He learns that he earns a reward when he touches your flat palm. (https://youtu.be/ NC6qxTcpxsk) 2. Build Success. Keep a long line attached inside and outside. Pick up the handle, or step on the line before you present your hand to be assured that your dog will come to you.

3. Teach Eye Contact. For some dogs, direct eye contact is a threat. Teach your dog that looking at you is safe and may earn a reward. (https://youtu.be/hchHPOiIWT0) 4. Keep it simple. Start inside at a close distance until your dog comes when he sees your flat palm at your side. Gradually extend the distance. Take a few steps back if needed to draw your dog towards you.

5. Label it when they love it. Once your dog is reliably touching your hand, add verbal commands. Clearly say your dog’s name followed by the command “come” in a cheerful voice.

6. Add Distractions. Add distractions and repeat Step 5.

7. Go Outside. Once your dog is enthusiastically coming to you inside when called, regardless of distractions, move outside to a safe area with low distractions. Keep the line attached. Repeat the above process.

8. Practice Daily in a variety of different lo46

cations until coming to you is a habit for your dog.

9. Ask for more. When your dog is reliable to ‘come’ when called, gradually reduce the frequency of food rewards and replace with genuine praise.

10. Have Fun! Never call your dog to you for punishment. Engaging with your dog should be enjoyable! If you aren’t having fun, neither is your dog.

The Bottom Line Building a 100% reliable recall strengthens your bond and could save your dog’s life.

Take your time to train so that he’ll obey at all times. Be consistent, stay positive, and reinforce the behaviour you want, and you’ll see results.

Training Time is ALL the Time – either you are training your dog, or your dog is training you!

These few words barely cover the details of teaching a reliable recall. For more tips on living with your dog, check us out on Facebook @karendogtrainer or visit our website.

VETS corner COVID - through the eyes of a vet

By Dr. Kelly Wasylciw, Veterinary Services

COVID-19 really changed how we view everything in our lives. This was especially hard at the beginning of the pandemic because of how sudden everything came to a standstill. I want to share my experience as a vet going through those times.

It began as a storm. People trying to avoid other people, wearing masks, washing hands, keeping things as clean as possible. It was supposed to be temporary, we were told 2 weeks. Just 2 weeks.

Suddenly we had to deal with closing everything ‘non-essential’. Veterinary clinics were not listed as ‘essential’ businesses. We feared the absolute worst, that we would be unable to provide care to our patients!

Finally, we were told we could stay open - but only for ‘emergency care’. However, we weren’t told what that actually meant. Veterinarians had to make our own decisions as to what cases we would see. We started asking clients to stay outside and have their furry family members come in alone to the office. We were only talking to our clients about their loved ones over the phone. It was absolutely draining!! Suddenly, we were talking to people on the phone before seeing their animals, then looking over their animals and then calling them back to talk to them. It felt so impersonal, it felt cold. It was hard!!

At first, it was impossible to be anything but professional. We used to talk about the weather, how we are feeling, about trips and other things to create a bond between us as a client and Vet. That stopped, because there was no time for us to do that. Prior to Covid-19, when clients were coming into the building I could ask about the animal’s history and chat with the owner, all while I was looking at the animal, observing them, checking them over, looking at their eyes, ears, body condition, etc. Now I get the history over the phone, examine any needed care, then talk to the owner again

to discuss the next steps and possible further diagnostics that may be needed. This strain to our schedules made it more difficult to find any time to write our records.

Instead of coming in for medications and food, everything is over the phone. Our receptionists go outside to do billing and bring medications & food outside to owners. It means they can’t answer the phone during that time, so sometimes it rings busy because our lines are on hold waiting until someone can answer the phone.

Let us add in people who were now at home and decided to get a new addition to their family.

This added an even BIGGER strain to our work.

Finally, we were told to see ‘emergency’ cases only. All those pets in that first few months due for vaccines were told to reschedule and still potentially have not been seen up until this point.

There has been a large backlog of appointments. We still aren’t fully caught up with those patients, let alone the addition of new patients.

Overall, the whole industry has changed. It is stressful, overwhelming and we will have to go through large changes at least one more time.

All the adaptations we made to keep everyone safe during this pandemic will shift back to the way things once were.

Sometimes I dread the change back to our routine pre-pandemic because we, as vets, will have to adjust again. Change brings many challenges. It will be stressful and tiring, even if that change is what we were doing prior to the Covid-19 pandemic.

47