ATOTK Fall 2023

A note From the Editor

Fall is here again! Is it just me, or did summer fly by faster than usual this year? I think all the storms and rain made it feel that way. We definitely had fewer days to sit by the pool and just relax. But, (sigh) it is what it is and there’s always next summer. It’s time to close the pool, put away the outdoor furniture and rake the leaves. Scott McGillivray is one of the last HGTV stars that we haven’t interviewed. So now we can say we’ve had most of them! We’ve been trying to get to Scott for about two years now, but we did it! We certainly understand what a busy life he leads, so I didn’t feel slighted. We just had to wait until the time was right.

Alan Frew is one of my favourite features. Glass Tiger was part of the sound track of my life, so it has special meaning for me. I actually knew Alan back in the early 2000’s when I was a booking agent in the Toronto area, so it’s great to see he’s continuing to live his best life! We met one day to discussed a prodigy band he was working with over lunch and I have to admit, out of all the musicians l’ve worked with, I was a bit star struck by Alan at the time. He is super talented and has a great sense of business. Very few bands from back in the day are fully intact with original members like Glass Tiger is! A true band of brothers. As usual, we welcome your input and comments and love to hear from you! Keep on sending those emails! We pride ourselves on not being an advertorial publication. We feature the PEOPLE who are connected to the Kawarthas.

Karen Irvine - Editor, Video Editor, Print Editor, Videographer, Photographer & Social Media Diva

Email - atasteofthekawarthas@gmail.com

Facebook - A Taste of the Kawarthas Magazine

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

Robin Murray Home Inspections

Website - www.atasteofthekawarthas.com

Twitter - @atasteofthekaw1

Contributors

Carol Turner

Carol’s Kitchen

Angela Beal

Health & Safety

Angela Jones

Home Designer

Chef Connie Powers

Farm to Fork

Jennifer Boksman

Wine Specialist

Publisher - Slither Productions

Editor - Karen Irvine

Creative Director - Jay Cooper

Instagram - @atasteofthekawarthas

Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor

Keeley Ward Real Estate Broker

Jay Cooper Musician, Photographer & Graphics Designer

Nicole Cooke

Organized by Design

Carolyn Richards

Kawartha ATV Association

Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com

Photo Credits

Karen Irvine, KATVA, Jay Cooper, Jodi Puge Photography, Alan Frew, Mark Ervin, HGTV Canada

© 2023 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.

by Chef Brian Henry Culinary Editor www.thespiceco.ca

www.chefbrianhenry.com

VENISON DUMPLINGS

UP!

A side from everything being served up with pumpkin spice, autumn is my favourite time of year. The cooler days, longer shadows, the cavalcade of colours and of course the sound of gunfire in the distance.

As a kid I never understood why my father would travel to northern Ontario every year to go deer hunting. Besides the time spent “in camp” with his buddies, I just never figured out why anyone would expend so much energy on bringing home venison and forcing others to eat it. I feared having to choke down dinner when venison was served, all covered with an unpalatable pile of fried onions to cover up its gamey flavour and cooked beyond recognition in an attempt to make it tender or ground up into sausage with bacon to compensate for venison’s exceptionally lean characteristics.

Now that I have an understanding of foods, I appreciate venison and how to properly prepare it. Of all the big game meats, the most extreme variation in flavour occurs in venison. Depending on the species, age, how and where the animal is harvested from all influence its flavour. Deer that graze in farmers fields on corn and apples tend to have a more mellow flavour opposed to those that grow up eating twigs, bark and cedar as they tend to taste like twigs, bark and cedar.

Hunters give away venison like gardeners hand out zucchini. If you have a hunter friend ask them for some ground venison and give it a try in the following recipe.

INGREDIENTS

2 cups Napa cabbage shredded

1tsp salt

1 lb ground venison, or pork

4 green onions minced

2 cloves garlic minced

1 egg beaten

1tbsp ginger grated

1 tbsp soy sauce

1 tsp sesame oil

¼ tsp pepper

Owner of Angle Iron Kitchens & The Spice Co.

FILLING:

In a medium sized bowl toss together the cabbage with the salt. Allow the cabbage to rest for 20 minutes. Squeeze the excess liquid out of the cabbage, allowing it to remain moist but not wet. In a large bowl combine the cabbage with remaining ingredients. Mix the ingredients together by hand. This yields enough filling for 5 dozen dumplings.

DUMPLINGS:

2 packages of Chinese dumpling wrappers

¼ cup cornstarch

1 cup of water

DIRECTIONS:

Lightly dust a baking sheet with the cornstarch. Using your finger, wet the edge of the wrapper with water. Place 2 tsp. of the filling in the centre, fold the wrapper over and pinch the edges together. Pleat the edge by pinching the wrapper a few times around its edge. Stand the finished dumplings on the dusted baking sheet. Cover with a tea towel.

Dumplings can be stored covered in the refrigerator for up to six hours. You may choose to freeze the dumplings uncovered on a tray, once frozen transfer them to an airtight container and store frozen for up to three months.

The dumplings may be cooked fresh or from frozen by steaming, boiling or frying. My preference is to fry them. Pre-heat a cast iron or non-stick pan over medium-high heat. Add 3 tbsp of vegetable oil and fill the pan with dumplings but do not allow them to touch. After 2-3 minutes of frying, pour ½ cup of water into pan and cover with a tight fitting lid. Cook covered until dry and all splattering ceases. Remove lid and fry until bottoms are golden brown. Serve with rice vinegar, soy and chilli sauces for dipping.

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

meet the chefS

Chefs Susan Tung & Morgan Bell

By Karen Irvine

I have been following Susan Tung since 2019 when she opened Hanoi House, a Vietnamese restaurant on Hunter Street in downtown Peterborough. I have eaten there on numerous occasions and love the fresh tastes. Oh, and the Vietnamese coffee is exceptional! Susan Tung has been in the restaurant industry all her life - her family owned the Golden Wheel in Cavan until they retired in 2018. Thought she was only going to be back for a couple of years and go back to Toronto, but it didn’t work that way. She met her husband, who was a customer at the Golden Wheel and ended up staying. Susan felt there was a lot of opportunity in Peterborough in terms of cultural diversity in cuisine here.

During Covid, Susan opened another location for Hanoi House on Lansdowne Street and kept Hunter Street as a second restaurant called NAKA, a trendy Japanese restaurant. She says, ‘I actually had my eye on the Lansdowne Street location for a while, and when I saw the ‘for lease’ sign I jumped on it. It was very challenging during Covid to open a restaurant. The Lansdowne location is bigger with good parking and better wheelchair accessibility than the space on Hunter Street.

Morgan Bell is the Head Chef and explained the difference between Hanoi House and Naka. She said, ‘The biggest difference is the ingredients used and the flavours. Vietnamese food is very light, fresh, healthy, lots of herbs and more casual with an additional dinner menu with bigger, more entre items to appeal to the dinner crowd. Vermicelli, pho, etc.’

Naka is more Izakaya, which means gastropub in Japanese. Its heavier, deep fried, comfort foodstempura, fresh shucked oysters, karaage, udon, ramen, etc - more of a late night, cocktail vibe. Naka has a bigger cocktail menu, Japanese liquors, so it’s more of a bar vibe.’

Morgan is born and raised in Peterborough. Cooking was always a family thing for her. She learned

cooking at the George Brown Culinary program and the business side with menu building and admin at the Fleming Culinary program. Prior to Covid, Morgan worked for 7 years at Kettle Drums with the past owners, then at the Casino in the restaurant.

The atmosphere is very upbeat and the staff work well together. Morgan said, ‘My favourite part of the food industry is the comraderie you build with the people you work with – it’s amazing. It’s not an easy job, you work really hard and going through the hard parts makes you a stronger team.’

If you haven’t tried Hanoi House or Naka, I suggest you try both. You won’t be disappointed and you will keep it on your Best Restaurants list.

Photo by Megan Vincent

Susan Tung (l) & Morgan Bell (r)

1. Hanoi House Fresh Shrimp Rolls with rice paper wraps, shrimp, lettuce, vermicelli noodles, pickled vegetables, cucumber, mint in a peanut dipping sauce.

2. Hanoi House Vermicelli – chicken marinated in lemon grass, mint, lettuce, bean sprouts, cucumber, pickled vegetables, peanuts and green onions with sweet fish sauce on the side.

3. Naka - Tonkotsu Ramen with pork bone broth, chashu pork, marinated egg, woodear mushrooms, green onion, bean sprouts and nori

Carol’s Kitchen

Eggs Benedict with Pumpkin Pie Spice

By Carol Turner Instagram @carolturner9319

This fall inspired Eggs Benedict is a nice change from the traditional version and can be modified using any fall vegetables you have on hand. It can easily be made vegetarian by omitting the bacon. Serves 4.

INGREDIENTS:

8 large eggs

4 toasted English muffins

1 package Hollandaise Sauce, prepared as directed (or your favourite homemade Hollandaise Sauce)

3/4 teaspoon Pumpkin Pie Spice

7 slices chopped side bacon

1 tablespoon olive oil

3 cups Acorn or Butternut Squash, peeled and diced in 1/2 in cubes (or pumpkin if you prefer)

1/2 red or yellow bell pepper, diced

1 small red onion, chopped

1 teaspoon maple syrup pinch each of ground cinnamon and red chili flakes (optional)

1/4 teaspoon sea salt

1/2 teaspoon finely chopped fresh sage

Sage leaves for garnish

DIRECTIONS:

1. 1. Sauté chopped bacon in a large skillet until cooked to your liking then remove from pan and place on absorbent paper towel to drain. Measure out 1 tablespoon bacon fat and reserve. Discard remaining fat and wipe skillet clean.

2. Combine reserved bacon fat and olive oil in pan and cook over medium heat.

3. Add squash, red onion and bell pepper and sauté until vegetables are tender and slightly browned, stirring occasionally. Add maple syrup, sea salt, cinnamon and chili flakes and heat through. Stir in chopped sage and reserved bacon. Remove and keep warm.

4. Bring a large pot of water to a gentle simmer and add a splash of white vinegar. Gently slide 4 eggs into the water and poach for 3-4 minutes (3 for a runny yolk) until whites are cooked.

5. Prepare Hollandaise sauce and add Pumpkin Pie spice, allowing the spice blend to cook in the sauce for a couple of minutes. Keep warm.

6. To serve, place two toasted English Muffin halves on each plate and top with a generous spoonful of bacon/vegetable hash. Place poached eggs on top of the vegetables then drizzle with spiced Hollandaise.

7. Garnish with fresh sage leaves.

8. Repeat process for 2nd two servings.

For more delicious recipes, follow Carol Turner on Instagram @carolturner9319

Photo credit: Valerie Wilcox

Farm to Fork

Kale, Fennel and Apple Pork Roulade

By Chef Connie Powers Rude Awaking TV

Awalk through the Bobcaygeon Farmer’s Market and a trip to Three Forks Farm reminds us that fall is here and brings a glorious harvest of food. Elicia and Jarrod Chinnick are busy preparing for the October 7th Farm Fest. They will join 9 other farms opening to the public to celebrate fall harvest. To attend the 2023 Farm Fest, go to www.kawarthafarmfest.com.

INGREDIENTS:

For the Filling

2 tbsp unsalted butter

1 medium diced onion

1 bulb diced fennel

1/2 tsp kosher salt

1/2 tsp black pepper

1 apple peeled and diced

4 cloves minced garlic

1 tbsp minced rosemary

2 tsp thyme leaves

1/4 cup white wine

8 oz frozen kale

2 tsp lemon zest

1 tsp lemon juice

INSTRUCTIONS:

Filling

Melt butter in a large skillet over medium heat.

Add the onion, fennel, salt and pepper. Saute until onion is translucent.

For the Pork

3-4 lb center cut pork roast

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp neutral oil

Add the garlic, apple, rosemary and thyme. Saute until apple has softened. Pour in the white wine. Bring the wine to a simmer and cook until wine has mostly evaporated. Add the frozen kale and cook until the kale is soft and liquid has cooked off.

The Pork

1. Preheat oven to 375° F.

2. Butterfly the pork loin. Place the loin vertically on the counter with flat side down. Make a center cut in the middle without cutting through the loin. Leave a 1/2 inch uncut portion so the loin halves hold together. Open the loin like a book. On each side, place the knife at the center and cut each half in half again, opening each like a book. cover with plastic wrap and use a meat pounder to pound the meat to an even layer.

3. Sprinkle the salt and pepper over the butterflied meat. Spread the filling on top.

4. Starting with the short side, roll the meat up like a spiral. Tie each piece with butcher’s twine to create an even roulade.

5. Wipe the skillet out and heat the neutral oil over medium heat. Add the roulade and sear until browned on all sides.

6. Roast the roulade in the preheated oven until it reaches 140°F.

7. Remove the roulade from the oven and let rest for 10-15 minutes to finish cooking.

Charcuterie

A Great Way to Entertain!

Charcuterie is a culinary art that revolves around the preparation, arrangement, and presentation of a delectable assortment of cured meats, cheeses, fruits, nuts, bread, and other accompaniments. It’s a celebration of flavors, textures, and aesthetics creating a visually appealing and delicious spread and has become a global culinary phenomenon. Let’s face it – it makes us classy. Various types of charcuterie boards cater to diverse palates - meat-centric, cheese-focused, vegetarian and sweet (a modern twist that adds desserts to the mix for a delightful finish).

Charcuterie is the perfect snack board with something for everyone! It has evolved into a creative outlet for food enthusiasts to experiment with flavors, textures, and presentations, making it a sensory experience that brings people together to savor and share. It’s the perfect option for a picnic!

You can either create a board yourself, or purchase one already prepared by local shops. Either option is great. It really depends on how creative you are! Locally, there are many great places to purchase a premade board.

ONE FINE FOOD, Peterborough

Our One Fine Food Charcuterie boards feature a selection of only the finest imported and local cured meat, Italian Salami, cheese, olives, sweet and savoury preserves, fresh fruit, nuts and crackers. Their Charcuterie is perfectly curated in a ready to serve wood board!

With their very own in-house Deli, Market and Bakery be assured that your board is prepared fresh using only the finest of ingredients. Their Cheesemonger prepares each board, selecting inspired combinations that offer a unique taste experience with every board.

One Fine Food offer both small and large boards that serves 6-8 and 10 and up! Of course, you can customize your board to showcase your favourites and they can accommodate any food restrictions you or your guest may have, including gluten free.

For the Foodie who wants to impress, visit their Bakery for our fresh daily focaccia bread and sourdough baguette that are the perfect accompaniment to your Charcuterie.

Get inspired in their Market! Choose from an impressive selection of balsamic vinegar, glaze, balsamic caviar and infused olive oil to create the perfect dippers for your focaccia. Mangia!

#charcuterie

For more photos and videos, read online at w ww. atasteofthekawarthas.com/magazine

THE GRAPE AND WEDGE, Apsley

Charcuterie is one of those words that until recently most of us not only didn’t know what it was but a lot of us couldn’t even pronounce it. Now it is the focal point of many a get together but few know the true origins.

Charcuterie is a French term for the culinary art of the preparation of cured meats specifically pork. This would mean fermenting, salting, smoking, curing and drying pork to create salamis, prosciutto, pates ect. Often this is accompanied by cheese, cornichon, olives, baguette and mustard.

Today charcuterie has expended to a broader range of meats and an equal number of cheeses, nuts, fruit and even chocolate. Pretty much anything goes that’s snacky on todays charcuterie boards even vegan cheese offerings.

At the Grape and Wedge, you will find a generous selection of these unique meats from around the world such as hand carved Jamon from Spain or Saucisson from Ontario and France. The store proudly features a large variety of delicious cheeses for every palate, pickled products like Kimchi Brussel sprouts, olives, crackers and compotes for cheese blended with wines, liquors and herbs. Not only can we provide you with the opportunity to sample some of these quality items but Lonnie is always willing to offer a little education on the origins of many of her products and even wine and beer pairing suggestions.

The Grape and Wedge features a large selection of locally crafted wooden charcuterie and wine flight tasting boards and can personalize your charcuterie board for everyone’s tastes and dietary needs. We love the Art of Charcuterie!

CENTRE & MAIN CHOCOLATE, Warkworth

Yes, chocolate can provide a welcome and delicious contrast to other elements of a charcuterie board. Angela Roest, the owner, has led cheese and chocolate pairings classes and the participants were surprised and impressed by how the flavours complemented each other. She says, “Because of chocolate’s intensity, I find that harder, aged cheeses (such as aged cheddar, gouda, parmesan) tend to pair better with chocolate than younger, softer ones. But taste is profoundly subjective, so this might not be everyone’s experience.

I chose these particular chocolates because of the unique flavours that will complement a savoury charcuterie selection.

Deeply Seedy - with 6 different seeds, including a house-made toasted black sesame seed paste, this bar is full of texture. The seeds impart a nutty flavour that would be amazing paired with dried fruits and cheeses.

Dark & Salty - a simple and classic combination that is already a savoury-sweet pairing in itself. Plus, its flavour is uncomplicated, lending itself to being a great accompaniment for fresh fruit.

Blackcurrant - this one is on the tart side and would be a great match for a port-infused stilton, blue cheese and cured meats.

Picante - dark chocolate with a kick to add a little fiery sweetness to the board.

Tarragon & Toffee - with the gentle ainise-like flavour of tarragon and the crunch of butter toffee, this would be my go-to bar if you are pairing it with goat or sheep’s milk cheeses.

Rose & White Pepper - I originally created this flavour as one to pair with wine, and yes, it would also be ideal on a charcuterie board.”

#charcuterie

For more photos and videos, read online at w ww. atasteofthekawarthas.com/magazine

THE CHEESY FROMAGE CHEESE SHOP & WINE BAR, Lakefield

Enjoy a charcuterie board with their fresh cheeses and charcuterie meats paired with the best artisan Ontario wines and craft beer, available for dine in or take out. And check out their cocktail corner featuring glassware, wine wands, sugar rimmer, bitters, cocktail glitter, and much more!

STICKLINGS BAKERY, Peterborough

All epic charcuterie boards have some bread. Sticklings Bakery have everything you need – from their Soft Biscotti - Basler “Leckerli” Honey Slices to their Sourdough Dark, Light and mixed Rye Bread. Throw in some bio-sunflax bread and you are all set!

EMPIRE CHEESE, Campbellford

Empire Cheese is owned by local dairy farmers who vote in a Board of Directors to run the factory.

At Empire, the cheese is made in the traditional way in open-style vats which, in our opinion, gives the cheese and curd a better flavour. They use no additives to boost production and there are no flavours added to our Cheddar. It is all-natual, with no preservatives added.

There are many cheeses to choose from, and all of them will enhance your charcuterie board beautifully!

KAWARTHA COUNTRY WINES, Buckhorn

Kawartha Country Wines have made-in-house jellies, preserves, sauces and vinegars. Along with these excellent products, we can’t forget the wine! Not only do they have many different wines, but their ciders and coolers are light and compliment any charcuterie board!

I’m feeling a Fall picnic coming on!

#charcuterie

For more photos and videos, read online at w ww. atasteofthekawarthas.com/magazine

Photo: Glory Days Home

Fall-ing Into Wine

Hi everyone, Jennifer from Needful Things in Lindsay here!

Fall is upon us (not sure where the summer went, but alas it has gone). What does that mean here in the Kawartha Lakes region? Mist rising from the lakes and rivers in the early morning, chipmunks and squirrels running around like mad little creatures trying to seek out and remember where and why they are hiding their winter stash, the smell of leaves as they turn colors in the cool nights and the thought of "what's for dinner?" to take away the chill

In Ontario, the fall harvest consists of apples, carrots, Brussels sprouts, potatoes, mushrooms, squash, and pumpkins just to name a few. For all the great cooks out there that harvest fills your kitchens with pasta and pumpkin brown butter sauce, pork loin braised with mushrooms, delicious chicken pot pies, hearty stews, curried apple and carrot soup, pumpkin soup, pork chops with sage butter and beet puree topped with swiss chard (just to name a few delicious recipes). I am drooling already!

For those of you who know me, you are aware the kitchen is not my territory. I am not a cook, I can cook, but do not like to and therefore avoid it at all costs Although somehow I always end up on cleaning duty! However, I do love to eat and I do love to pair a lovely wine with those beautiful fall dishes that make you feel warm and cozy inside Add to the feel of that slight chill of fall and the lovely warmth of the fireplace you may be sitting in front of by including the best thing in the whole world.... a wine that matches the spicy scents of fall with just a hint of the forthcoming crispness that winter will bring.

For that apple and carrot or pumpkin soup a beautiful chardonnay will do the trick. For heavier dishes such as stews with beef or game try that amazing Italian Barolo or that spicy Australian Shiraz, even a red Zinfandel from California with its spicy berry and pepper flavors will enhance the dish and have your taste buds dancing with delight! Making a mushroom recipe? A Pinot Noir is a perfect choice. Pork on the menu tonight? A lighterbody Pinot Noir or a Chardonnay from California is your best bet

If I am on the porch wrapped up in a blanket watching the setting sun, I like to sip on a Merlot with its hints of berry, plum and currant. The fresh air outside brings out a different side to any glass of wine (try it, no matter which wine you are drinking, go outside for a while, smell the wine, sip it tenderly, and after an hour take the glass inside, sit down, sniff its aromas and taste the difference!) Outside is also a great spot for a Shiraz and its spiciness to take over your senses.

Our four seasons in Ontario offer a titillating thrill to the senses Fall in my opinion being the best for your sense of smell Follow your nose (it always knows) into the world of wines and the aromas of fall

If you are not sure what wine to choose I am always happy to help.

Until next time, enjoy the season!!!

- Jennifer

Jennifer Boksman

HOME Cooking From Scratch

by Danielle French South Pond Home www.southpondfarms.ca @howyouplaythegame Podcast

I love food. I love to cook and I like to eat but mostly, I like to prepare meals for others. I learned to cook from three women in my life — my mother, my godmother, and my grandmother — and none of them really followed a recipe. It was a little bit of this and a little bit of that and, most important, tasting through-out the whole process. Cooking in the fall is loaded with abundance of the harvest, apples, root vegetables and everything is so delicious. Cooking and entertaining doesn’t have to be complicated, and it shouldn’t be stressful.

I like to prepare simple, fresh meals from scratch using ingredients from my local community, especially the amazing farmers markets we have in so many communities but particularly the abundance of local food here in Peterborough. Peterborough was founded in the 1850’s based around a sawmill on Little Lake but the markets where food was traded was not far away and was the centre of the community. It was from this premise, I started my business at the farm. Preparing food for others. We hosted farm dinners, workshops, and weddings for well over 12 years.

I also loved the idea of serving food in different spots around the farm for example in the herb garden, in the field. It’s fun to move around and do something different. Even in a small space you can picnic on the living room floor, sit near a window or at the kitchen table. Here in town, there used to be an event called Under Water Dining at Lock 21. The experience took visitors on a historical dining experience through, inside and under the world’s highest hydraulic lift lock. Someone that worked at our farm helped prepare the meals for this event - simple, fresh local food sourced here from our community and cooked from scratch. Cooking from scratch, going to markets to pick up ingredients does foster stronger relationships and, I believe, builds community. I’m pretty new here in town, but I’ve come to know and talk to the vendors and store owners, getting to know them and arriving home with a bag of food, one might gather at the kitchen and share those stories. Shawn’s favourite time of day is when we cook together (he stirs) but nevertheless, memories happen and I truly believe he has a deeper appreciation for

When the girls were young, they often chastised me for only having ingredients in the pantry and not prepared food. “Oh well” I told them. I know how much they appreciate it today that cooking from these ingredients preserves our family traditions and builds their future and if I think about it, preserves the heritage passed down from the important women in my life.

Peterborough is surrounded by farms that bring their products into the markets each week and there are local stores that cater and promote local food. It is a great way to experiment with what is fresh and build up your own repertoire of dishes. Gather your ingredients and those you love, roll up your sleeves and create your own delicious meal to nourish your friends and family.

Photo by Jodi Pudge Photography

Danielle French is the founder of South Pond Farms, writer, small business consultant, podcaster and co-host of How You Play the Game.

SCOTT MCGILLIVRAY

Television Personality, Contractor

By Jay Cooper

I got the chance to catch up with Scott McGillivray and get him to answer some questions about his HGTV success over the years and the newest addition to his resume, Scott’s Vacation House Rules.

JAY COOPER (ATOTK): How are you, my friend?

SCOTT (SM): I’m good, and you?

ATOTK: I walked the Great Dane and now I’m talking to you, so a wonderful start to the day.

SM: Perfect morning, I love it.

ATOTK: I have to say, this interview is 2 years in the making and I have the email rejections to prove that (laughs).

SM: No! That’s crazy! It was probably a timing thing as I love The Kawarthas. I have my cottage there so it is a great place.

ATOTK: I have had the great pleasure to feature many HGTV personalities and you are one that was missing.

SM: Ah, the last piece of the puzzle, I love it. Well, I hope it was worth the wait (laughs).

ATOTK: I’ll be chatting with Bryan Beaumler later today about Renovation Resort and you, so if you have something to say about Bryan, lets get that out of way.

SM: Well, that’s unfortunate and too bad, so your starting your day nicely and going to end well (laughs). You know the saying, ‘If you can’t say anything nice about someone, don’t say anything at all’ (laughs). Well, on Renovation Resort we were RV neighbours and he wasn’t a bad neighbour. Bryan and I are Frenemies, perhaps is the right word. We’ve worked together in a lot of capacities but we’re very different, that’s for sure. Sometimes when you are different, it’s a little easier to get things done as we take our own approach to renovations. Living beside

Bryan for six weeks was interesting. It was intense but not too long. If it was six months, I never would have made it (laughs).

ATOTK: History lesson, you were student council president in High School, you were in a boy band, graduated from University of Guelph, property developer, entrepreneur, contractor. How did you take all of those achievements and end up on HGTV?

SM: That’s a story that isn’t as obvious as the rest. It was never my intention to be on TV, it was never part of the plan. However, after getting into the real estate investing space in my early 20’s, a friend of mine who worked at a production company asked if I could help on a renovation show she was working on. She said, ‘I know you have your contractor license and I have to help cast for this show and thought you might be interested’. My answer was maybe, as I was pretty skeptical about the whole thing. It was funny because that night I turned on HGTV to find out what these renovation shows were all about, as at that age I really didn’t know much about the network. I thought, I could do that and doesn’t look that difficult, so I agreed to do it. It wasn’t what I expected as it was a lot of hard work and intense. The time lines were short and everything had to be done as fast as possible. I enjoyed it and the show was called Debbie Travis’ Facelift in the early days of HGTV. I worked behind the scenes and partially on camera for 2 seasons

before I explained to the network what I do. I mentioned that the one thing you don’t have is a real estate investing show. You have decorating and renovations, but investing is really interesting. And that’s where the idea for Income Property came from. Tons of other shows spun out of that. It’s been quite the journey but started organically really.

ATOTK: Are you a Realtor?

SM: No, although I got my real estate license years ago. But I’m not a practicing realtor.

ATOTK: Did you come up with the concept for Scott’s Vacation House Rules or was it presented to you?

SM: It was a combination of myself and the network. We were looking at a natural progression

from the shows I had done in the past and I knew that the short term vacation rental market was the fastest growing segment of the investing market. We all said it’s appealing, exciting, flashy and educational, so we agreed it was the right path.

ATOTK: You started filming at the same time the pandemic started?

SM: Ironically, yes. And it became really appropriate. We would ask ‘Who wants to get out of the city and live at a vacation property and you don’t have to stay in a hotel with other people’ (laughs). It turns out it was the perfect time and it’s only gained momentum over the 4 seasons and we are working on season 5 now.

SCOTT MCGILLIVRAY

Continued from page 21

ATOTK: Is it a show that you really love doing?

SM: Yes, it’s fun and authentic since I have many vacation rentals myself. It’s something that can help the average person who might not be able to afford something in the city to find a smaller community that is still affordable and get some cash flow in the meantime.

ATOTK: We featured your co-host, Debra Salmoni, last summer. How would you describe your chemistry between the two of you?

SM: You know, it’s funny. I’ve worked with a lot of designers in the past and it’s hard for a contractor and designer to find the right rhythm. Typically the relationship can be push and pull between what needs to be done and priority. I worked with Debra in the past and we just have this fluidity where I could say ‘I think this would work better’ and she says ‘I can make that happen’ and it works both ways. We really have a respectful relationship. We help each other out and have similar personalities. We love our jokes, we like to have fun when we work, we always want to try new things and a brother sister relationship is probably the best way to describe it. We like to goof around and we get distracted easily but we know the assignment and get the job done.

ATOTK: We see you ripping down walls or railings, but you’re going from site to site so there has to be quite a large crew involved?

SM: Yes, the show is an evolution. Typically, a contractor will work in a certain geographical area. I’ve had to partner up with many local trades as we do an episode in The Kawarthas and the next day an episode in Niagara Falls. You can’t travel your crew 4 hours every day to different sites. There is a lot of local talent but finding them can be a challenge, so I do travel with a couple core members.

ATOTK: So if someone was interested, what is the process to be part of Scott’s Vacation House Rules?

SM: It’s called casting. You can go through my website www.scottmcgillivray.com or HGTV www.hgtv.ca, fill out your application and see if you qualify to take part. What I will say about casting is that every time we start a new episode and I’m talking to the property owners they always say ‘I can’t believe we’re on the show. We filled out the application and what are the odds that they’re gonna pick us’. You might think it’s a long shot but if you’re in the geographical area we’re looking at and the timing works out, you could be next.

ATOTK: In the four seasons so far are the home owners over welled with the final results?

SM: We have different types of owners. You have people that are there that want to rent out, it’s a real estate investment for them. Their concerns are, is it getting rented out, am I getting the rates that I want and are the guests happy. Other people already owned the property or are 2nd generation inheriting it in ruff shape or they didn’t expect to inherit it so quickly or buy out a sibling or aunt or uncle. It’s more of a financial burden to them but they want to keep it. So renting it out is more of a preservation strategy and is highly emotional for them. All that said, and I’m being honest with you Jay, we have about one a year that is not exactly where they want to be or they have trouble accepting all the changes that have been made.

ATOTK: Do you help them with this new opportunity they have when it’s uncharted waters for them?

SM: Yes. Part of the show that you don’t see, is that I work with the home owners to become rental hosts. We have a deal to put them on

Blues Brothers

Stay App and cover all of their host fees so they have the best opportunity to monetize these properties in the first few years. Most are renting for more than we anticipated. So being on the show does help showcase beautiful, interesting vacation options.

ATOTK: Do you have a favorite reno so far on the show? Mine is the Boat House.

SM: That was a good one. I thought it was a little exotic, and it was floating, which was wild. On a windy day with a lot of waves you could feel the place moving. For me, I love the water or beach front properties as I find them super exciting. And they do rent the fastest for the most.

ATOTK: How do you keep the show fresh from season to season? Is there a story board for this?

SM: Yeah, so before we start a season we do a lot of prep in office and casting. We might go see 200 properties and pick maybe a dozen. Then we do story boards and mood boards for the design, work on themes and I’ll bring in thoughtstarters, like it has a big beach so let’s do a surf vibe or this one has a camp feel to it with the whispering pines. Debra, myself and the production team discuss all of those things. Including what are we going to call this project and what are we going to get the owners to do for the ‘roll up your sleaves’ segment of the show.

ATOTK: So with all this pre-planning, is your dialogue scripted?

SM: (laughs) No, we don’t know what we’re going to say. There’s no script on this show. When people meet me, maybe at a grocery store or Homedepot, and they say wow you’re just like you are on your show and I say, ‘Yeah I play myself’ (laughs). Family and friends from school say ‘It’s funny to watch you on TV because it’s like hanging out with you, with the same terrible jokes’ (laughs).

ATOTK: What would you like to say to all your Kawartha friends?

SM: I think the Kawarthas is a hidden gem. Not only for the vacation rental market but for the experiences that can be had. Don’t be shy to share it with family and friends because The Kawarthas has so much variety and so many interesting places. And go through the Trent Waterways system - you will not regret it!

www.scottmcgillivray.com

Instagram @scott_mcgillivray

Facebook scott.mcgillivray.75

Twitter @smcgillivray

BRYAN BAEUMLER CHIMES IN ABOUT SCOTT MCGILLIVRAY!

‘Scott and I partnered on Renovation Resort, it was a great concept and we lived in vans down by the river.

It was a lot of fun and work, more work for the contestants but a lot of fun. Now, six weeks was my limit to spend time with Scott and that was pushing it. It was like being at summer camp and when you’re at summer camp there’s always one weird kid and that was Scott.

Scott owned the property so it was great for me to stand back and watch him stress about all the things I’ve been through and spend his own money. (laughs) Renovation Resort was a success, so you never know I may have to put myself through another show with my little brother I never wanted. (laughs) I hate to abandon him now after his 15 minutes of fame.’

COMING SOON! Watch for Bryan’s new show, BRYAN’S ALL IN. Stay tuned in a future issue!

EMBRACING

THE NEW WAVE OF DECORATING AND DESIGN: A STYLISH BLEND OF NEUTRALS AND ACCENTS

By Angela Jones, Lakeshore Designs www.lakeshorehd.ca

Welcome to the world of decorating and design, where colors, styles, and choices come together to create captivating living spaces. In this article, we’ll explore the latest trends in interior design, focusing on the timeless beauty of neutral colors and how they can be accentuated with a splash of your favorite hue. Join us as we delve into the diverse styles, from Lakehouse to Rustic Farmhouse, and discover how to infuse your decor with personality through accessories, lighting fixtures, and finishing details.

The Power of Neutrals

Neutral colors have long been favored for their versatility and ability to create a serene ambiance. In today’s design landscape, neutral walls provide the perfect backdrop for showcasing your unique style. Whether you prefer the understated elegance of whites and grays or the warmth of earth tones, neutral palettes offer a canvas that allows your personality to shine through. But how can you add a touch of excitement without overwhelming the space? That’s where accent colors come into play.

Accentuating with Color

Imagine a serene lakehouse retreat adorned with neutral hues, where a vibrant blue or cheerful yellow breathes life into the space. By strategically incorporating accent colors, you can infuse your decor with energy and create focal points that draw the eye. Think accent walls, vibrant artwork, or statement furniture pieces in your chosen color. Remember, it’s the careful balance between neutrals and accents that truly brings a room to life.

Exploring Different Styles:

Whether you’re captivated by the charm of a rustic lakehouse or the timeless allure of a farmhouse aesthetic, a neutral palette can provide a versatile foundation. The secret lies in the details. For a rustic lakehouse vibe, think natural textures, weathered wood, and cozy textiles. Meanwhile, a farmhouse style embraces vintage elements, wrought iron accents, and distressed finishes. By carefully curating accessories, lighting fixtures, and finishing details, you can create a tailored design that complements your chosen style.

In the world of decorating and design, the possibilities are endless. Embracing a neutral palette sets the stage for a variety of styles, from the tranquil simplicity of a lakehouse to the rustic charm of a farmhouse. By cleverly incorporating accent colors and paying attention to the finer details, you can create a space that reflects your unique personality. So go ahead, let your imagination run wild, and transform your home into a haven of style and comfort.

“

Neutral colours have long been favourted for their versatility and ability to create a serene ambiance”

Photo: Lakeshore Designs

“By strategically incorporating accent colors, you can infuse your decor with energy and create focal points that draw the eye”

Photo: Lakeshore Designs

GARDENING Putting Your Garden to Bed

By Vikki Whitney Griffin’s Greenhouses

Most perennials require a cut back before the next year’s growth emerges in the Spring. You can choose to cut them down and remove all foliage debris in the Fall or Early Spring. It’s your call.

Our Display Garden at Griffin’s Greenhouses is cut in the Fall because we don’t have time to do it in the Spring (busy in the greenhouse). You may choose to leave up all perennials or even just certain ones (ornamental grasses and hydrangeas, for example) and deal with them in the Spring. Offering a haven for pollinators to over winter and bird species to ride out Winter storms is a strong argument for leaving the clean up until mid-Spring.

To cut back herbaceous perennials, use sharp cutters or shears and chop each plant to four to six inches in height, taking all excess foliage and leaving short stems or stalks. Your compost bags or pile will be full! Perennials that don’t need cutting back include low growing ground covers such as sedum, ground phlox and hens n’ chicks. Unsure if your flowering shrubs (i.e. hydrangeas) can be cut back? Do call a good garden centre for advice.

Tender Summer bulbous/tuberous plants such as dahlias and cannas are cut to soil level, bulbs removed, scrubbed free of excess soil and left in the outdoor sun to dry for about a week. Once com-

pletely dry, do store in a paper bag in a cool location indoors. Tropical plants can be sprayed with preventative insecticidal soap and gradually brought to a sunny window inside your home and away from frosty nights.

When beds are empty of annuals and excess perennial foliage, spots to plant Spring flowering bulbs can be decided. Tucking in tulips, crocus and daffodils that will bloom in April and early May while other perennials are leafing up is a fabulous way to add a succession of bloom to your garden. Garlic is planted in the Fall, for harvesting the following Summer.

Once Spring flowering bulbs are planted, shredded leaves can be raked into the bed as extra covering and protection in case we get a winter without snow – yes, snow is our friend as it insulates all below it!

Leaf mulch should also be hilled up around the base of roses and tender perennials (Rose of Sharon and perennial hibiscus) around mid-November, as one of the last tasks of the season.

Real Estate Talk Supply

& Demand

By Keeley Ward, EXP Realty Brokerage 905-449-0784

It’s no surprise to anyone that the real estate market has been affected by the Bank of Canada’s rate increases, causing many buyers to pause the search for a home and stopping many sellers from entering the market because they don’t want to lose the rate they currently have!

But even with this, our markets remain strong… why is this you ask? SUPPLY AND DEMAND. There is an overwhelming demand for housing in Kawartha Lakes and the surrounding areas, but the supply simply cannot fulfil this demand. Therefore, we are still seeing many properties selling with multiple offers or bidding wars if you will, where the sale price exceeds the asking price. The market values for homes in Kawartha Lakes are still on the rise with the influx of “out of area” buyers that are taking advantage of our beautiful scenery, lakefront opportunities and bang for their buck!

The City of Kawartha Lakes has invested $280 million into new buildings, renovations and enhancements to property over the last 12 months, and in fact, as of June there were 549 new construction units under construction and a further 7,140 units either approved or under current review!

Many perspective buyers are considering preconstruction purchases as opposed to the “move-in ready” resale offerings for many reasons. Pricing of preconstruction is competitive with resale, and they are getting a brand new home with the finishes they desire, added is the hope that interest rates will cool by the time they are required to close with mortgage financing, and in some cases the deposit struc-

ture is staggered allowing them to keep some of their money in their account longer.

So you want to buy a home, what should you do? Your first steps will be to align yourself with a professional realtor, who will take the time to learn about you, your needs and wants and is familiar with the area that you hope to purchase in and next, a mortgage preapproval with a recommended mortgage broker to determine your budget.

Sit down with your realtor to discuss the process, determine your need-to-haves vs your nice-tohaves and learn what types of homes will provide you with what you need, within your budget. A professional realtor will be able to make recommendations about certain upgrades that won’t be extremely costly, but may make a “not so perfect” house, look more like the perfect home! You will learn about the value of a home inspection, what conditions your offer should have, and the market value of the homes that you are looking at to ensure that you make an informed, educated and qualified purchase that you will be happy with not only on closing day, but for years to come!

There is a saying in real estate that says: “Don’t wait to buy real estate….buy real estate and wait!” Even in a somewhat slower market, this still holds true. If you want to buy a home now, and you are able to, let’s have a conversation!

www.keeleyward.com

Keeley Ward is a Broker with EXP Realty Brokerage serving Durham Region, Kawartha Lakes, Peterborough and the GTA. Keely believes in service, results, family and giving back. Her passions are her dogs and riding her motorcycle.

Home Inspections

Air Quality In Your Home

By Robin Murray Homespect Home & Property Inspections

We have all experienced poor air quality across the province this summer from wildfires. Wildfire smoke is a complex mixture of gases, particles and water vapour that get into our lungs and bloodstreams. There is no safe level of exposure for these pollutants, which means that smoke can impact your health even at low levels. Air pollution may be present even when you can’t see or smell smoke.

These outdoor factors can get into your home, as well as other possible contributors such as asbestos, mold, carbon monoxide and radon, to name a few. Quite often you can’t see it or smell it, but if you suspect that the air quality within your home may be affected, what can you do?

Air Quality Testing. One method is equipment brought in to take samples at various locations. Initially an outside sample is taken to create a comparison base, then in different regions within the home.

Mold and asbestos testing is spore traps to capture the particles in the air and then forwarded to a lab for analysis. In many cases I can identify the possibility of mold, types and the amount that may be floating around your home.

Radon is a naturally occurring radioactive gas which comes from uranium in the ground and is the second leading cause of lung cancer. Radon testing is somewhat different. A Radon Gas Detector is set up in your home (for up to several months) to identify radon levels. The detector indicates the levels so I can discuss them with you, comparing them to Health Canada guidelines and identifying the pursuet of remediation.

If you are concerned about air quality or just want to have peace of mind, contact Robin at Homespect to discuss how he can help you.

Robin is a Certified Master Inspector serving Kawartha Lakes & surrounding areas for 15+ years, specializing in residential, waterfront homes, cottages & multi-residential/investment properties providing Air Quality & radon testing, water sampling & asbestos/mold analysis.

TRENDS FALL 2023

The cooler air is here and that means it's time to throw on a pot of apple cider and take a walk through the changing Decorating for fall is always one of my favourites. We get a bit cozier with the sweater weather arriving and our homes follow suit! Fall 2023 trends are just that - so cozy! This sea is less about perfectly curated rooms with crisp white finishe

Glass, M

For shelving or table gold tones and beig and used throughout the year which is a bonus

Statement Lamps

With shorter days ahead - why not add a new statement lamp to brighten your evenings

Unique shapes & texture enhance and create an new dimension in your space

Thrifted Items + Reclaimed Wood

avy linens, burlaps, wool & boucle. alloped features and ornate shapes. in as pillows or an accent ottoman.

Written by Dana Albright of Main + Marsh Design Co

Photography by: Main + Marsh Design Co + Ash Adams Follow main+marsh on instagram for all product details

ORGANIZE YOUR LIFE

Autumn Chores

Nicole Cooke Organized by Design

This is the time of year when we get back into routines after the busy summer. We tend to relax and enjoy the last few days of warm weather. However, autumn can be a tricky season. Some days can feel warmer than July, but the next can see early snow flurries! Don’t let the warm days lull you into a false sense of security that you have lots of time to prepare for winter. Take 1 or 2 days to do your winter preparation so that you don’t get caught racing with the Mother Nature! Here are some common tasks to be completed in the fall. Use this checklist to make sure you are ready to welcome the snow and the busy Christmas season!

FALL ORGANIZING CHECKLIST

☐ Switch out summer clothes for winter – Store offseason clothing under beds, if possible.

☐ Put away pool/yard toys - Be sure to clean and dry them first to help prolong their life.

☐ Switch out garden tools for snow shovels and brushes – Off-season items should not be stored in “prime real estate”.

☐ Clean out gardens – You will thank me in the spring, trust me!!

☐ Screen compost and put in bins – This will be perfect for early planting in the spring.

☐ Switch out lawnmower for snowblower – Build a 2-level stand to store one on top and one on the bottom!

☐ Ensure items needed this winter will be accessible. Don’t let things get trapped in the shed behind three feet of snow blocking the door.

☐ Bring outdoor plants in – Be sure to check for spiders!

☐ Book appointment to install winter tires – Don’t wait until the first snowfall!

☐ Book appointment for vehicle undercoating –Same as above.

☐ Winterize outdoor equipment – Remove or stabilize fuel in lawnmower, weed whacker, chainsaw.

☐ Put up outdoor Christmas lights – Much easier now in the warmer weather than during a snowstorm!

☐ Sell or donate items you did not use this summer – Outdoor toys, lawn furniture, clothing, etc. Now that the work is done you can treat yourself to a warm pumpkin spice drink! If you need help getting through this list, just give me a call!

Happy Organizing!

An Inspired Getaway in the Kawarthas global GETAWAY

by Margaret Swaine Columnist and Author www.margaretswaine.com

T

here’s a lot to like about a simple road trip a few hours from home. No airport hassles, no need to pack carefully and no time change. When my husband and I pulled into Inspire Beach Resort, an adult only boutique resort on 6 acres overlooking Shadow Lake in the Kawarthas, we were still full of energy and ready to explore.

First, we checked out our luxury ‘beach’ themed, two-bedroom cabin. It was charming and comfortable with the added bonus of a box of welcome treats from the local M’s bakeshop. At this stage of development, there are just three cabins on the lakefront property. Each has a different theme and all come with a completely equipped full kitchen, a private hot tub and deck.

There’s a shared sauna, beach, dock and firepit on the property though we never saw the other guests when we used them. It was a tranquil escape set in nature yet close by to towns and attractions.

It was only a couple of minutes drive to the quaint village of Coboconk located on Balsam Lake, the highest point of the Trent-Severn Waterway, the highest body of freshwater in Canada and the third highest in the world. In June, the 2-day Canada’s Fresh Water Summit Festival is held each year celebrating that Coboconk is the highest point in North America from which you can circumnavigate the world by boat. The Trent-Severn Waterway is a historic canal system that stretches over 386 kilometres, connecting Lake Ontario to Lake Huron.

Among its other distinguishing landmarks, “Coby” has one of the smallest jails in North America, at just 4.57 metres by 8.8 metres. Its walls are 2-footthick limestone, mined from the local quarry, and unchanged since the construction of the jail in 1884, as are the iron bars. Local legend tells of the builder Albert Ryckman, who left several bricks in place without mortar with the foresight that should he be caught after a raucous night, he could escape unnoticed. It is said he made use of this several times over the years.

A lot of boaters stop in Coby and sure enough we found a pack of them lined up for Kawartha Dairy ice-cream cones at the local outlet. We did the same with the cheerful knowledge that we would head to the original dairy in Bobcaygeon, in two days to sample more. Then to complete our reverse order meal, we stopped for top notch fish, chips and slaw at The Coby Chipper, run by George.

The next day we drove all of ten minutes to The Links at Monck’s Landing for an enjoyable nine holes of golf. A couple we chatted with at The Coby Chipper praised the “links style” golf course and rightly so. A unique

View from our Cabin

Inspire Beach Resort Cabin

There’s a shared sauna, beach, dock & firepit

stone barn serves as the pro shop and a central vantage point of the course. It features 2-foot thick locally quarried stone walls up to the gables, and a “flying- buttress” type roof. According to local lore the Stephens family who were the original owners of the farm upon which Monck’s Landing was built, commissioned a local stonemason named Ed Valentine to build them an indestructible barn after its wooden predecessor had blown down during a windstorm. The stonemason had recently returned from duty during World War 1 and was influenced by the structures he had seen in Scotland during time off. An earthquake in the 1930’s failed to dislodge a stone.

That night we enjoyed a fantastic meal at The Rockcliffe Moore Falls on Lois Lane in Minden, about half an hour from our cabin. The smoked pork ribs were fall off the bone, the pan roasted pickerel ultra fresh, but the star of the meal was the smoked beef tartar served in a hot beef marrow bone. It was so good I’d consider driving up from Toronto just for that dish.

The next day we drove the half hour to the famous Kawartha Dairy in Bobcaygeon. Founded by Jack and Ila Crowe who lived in the house next door to the dairy they bought in 1937, it is still family owned and operated by second, third and fourth generations. Fans of the ice cream have made it a tradition to stop on the way to cottage country at the dairy for a treat. It has earned the highest brand loyalty in the Ontario ice cream industry and has been a part of so many family memories for over 85 years. It is now the leading premium and leading regional ice cream brand in Ontario. (My husband and I are fans too.) Fresh milk and cream is bought from local farms within a 100 mile radius. In the past ten years business has boomed, new stores have opened in Barrie, Orillia and Peterborough bringing the total to nine and major grocery stores across Canada now carry it.

There are at present 47 flavours made including two seasonals such as pumpkin pie and candy cane. Their marketing and public relations person, Alina Golden told me the top five are moose tracks, vanilla, french vanilla, salty caramel and mint chip. She said they will consider consumer requests and have recently added Moon Mist (an East Coast favourite with banana, grape and bubble gum flavours) and Campfire S’more. The latter was so popular, it was out of stock and I couldn’t sample it.

There was so much to do and see all within a half hour drive of our cabin, we eventually ran out of time. Balsam

Lake Provincial Park offered hiking trails and bird watching, Kawartha Settlers’ Village has a collection of 20 historic homes and buildings and go-karting and mini-putt was just two minutes up the road. At Rosie’s Dockside Bar and Grill (if I remember right) I could choose from 37 flavours of chicken wings.

Sarah Larbi, one of the owners of Inspire Beach Resort told me this fall they have introduced an exclusive club membership at their resort. Limited to 50 members, a monthly fee of $197 per couple gives members open access to the Beach Resort with five included nights of accommodation for up to four people in one of the luxury two-bedroom cabins, members-only events, 20% off vendor prices and 25% off additional nightly rates. Seems like a bargain to me.

Kitchen in our ‘Beach’ Cabin

Beef Tartar at Rockcliffe Moore Falls

PHOTOS BY STEPHANIE LAKE PHOTOGRAPHY WWW.LAKEPHOTOGRAPHY.CA

STEPHANIE WAS GIVEN A CAMERA AND STARTED ENJOYING THE PROCESS OF CAPTURING IMAGES.

NOW OWNING A COTTAGE IN THE KAWARTHAS, SHE & HER HUSBAND HAVE A NEW WORLD TO EXPLORE WITH THEIR CAMERAS. SHE SAYS, “I SEE MY WORLD THROUGH PICTURES AND DAILY AM OFFERED A NEW CHALLENGE TO CAPTURE WHEN VISITING THE KAWARTHAS AND ENJOYING IT WITH FAMILY AND FRIENDS.”

HER PROFESSIONAL CAREER SPANS ABOUT 40 YEARS! IT SEEMS HARD TO BELIEVE, BUT IT’S A GIFT TO HAVE SUCH A LONG AND WONDERFUL CAREER WHICH REMAINS HER HOBBY. STEPHANIE CONTINUES TO WORK AS A FREELANCER FOR CANADIAN PRESS AND HER OWN CLIENTS - SHE MAINLY COVERS A VARIETY OF EVENT AND PORTRAIT-BASED JOBS IN THE GTA AND NOW ALSO OPPORTUNITIES IN THE KAWARTHAS.

SINGLE TRACK TRAILS

An adrenaline-pumping experience

By Carolyn Richards katva.ca

What happens when you let a dirt bike rider loose on 100 acres with some equipment and tell him to have some fun? You get new single track trails!

We know it’s getting later in the year and there’s only a few months left to the riding season but get ready to rev up your engines and embrace the thrill of off-road adventure, because we are thrilled to announce the grand opening of our brand-new Dirt Bike Trails! Whether you’re an experienced rider or a newcomer to the world of dirt biking, our trails offer an adrenaline-pumping experience amidst breathtaking natural beauty.

The team at KATVA and KORMA have opened up new single track trails in the 5 points trail system in Peterborough County. A short drive from Crystal Lake, the property owned by Kawartha ATV Association (KATVA) only had one small trail that was built previously for the Corduroy Enduro, otherwise the property has been left untouched since we purchased it in 2019. Described by the trail builder “I am amazed on the size and beauty of it”, this property is perfect for off-road trails.

Last year the team at KATVA decided it was time to invest some funds into our property and build some new trails for our Kawartha Off Road Motorcycle (KORMA) members to ride. In fact, since KORMA is an associate club of the OFTR this means that all OFTR members in Ontario benefit and get to enjoy these new trails.

Built on Canadian Shield in a remote and dense forest surrounded by crown land, these trails will be a challenge even to some of the most seasoned riders. These trails provide an exhilarating and immersive riding experience through natural landscapes. These trails are designed to cater to offroad enthusiasts and offer a thrilling adventure amidst the beauty of the wilderness. Expect a mix of rugged terrain features such as rocks, tree roots, mud puddles, and uneven ground. Riders must navigate these obstacles skillfully, making forest trails more challenging than smooth, groomed double track trails.

Portions of the trails in the forest feature technical sections, which demand advanced riding skills. These may include tight turns, rocky passages, log crossings, and elevation changes. As you ride through the forest, you’ll likely encounter scenic viewpoints where you can pause to take in and enjoy serene moments in the wilderness. These trails will provide you with an opportunity to take a timeout and connect with nature. You might even encounter some wildlife in your travels.

You have to be a member of the OFTR to enjoy these trails. As a member you have access to the RideOFTR app and these new trails have already been downloaded to the app so they should be easy to find. Just look for the fire access road that heads south from Crystal Lake road and you can’t miss the parking area.

Don’t forget to gear up with the appropriate safety equipment, including helmets, gloves, and protective clothing. Your safety is essential, and as always we recommend that you ride with at least one buddy.

For more information about ATV, SxS and dirt bike trails, reach out to us www.katva.ca.

Photos:KATVA

The Greater Loop

Mark Ervin paddles his kayak 11,000 km

By Karen Irvine

ark Ervin got in a kayak in Halifax to do what he calls The Greater Loop and paddled 11,000 km round trip. To put it in perspective, that’s like paddling from Norway to Peru.

Before Mark left, he sold his house. He says, ‘I wanted to get rid of some of the cares in this world. So I sold my house and bought an apartment, moved all my things into a container.’

Although Mark is Canadian, he met his Norwegian wife and has lived in Norway for 25 years. She passed from brain cancer 11 years ago.

What led Mark to tackle this monumental trip? He said, ‘I really believe that life is seasons of time. When you marry and have children, when you have a career, and somewhere along the line when you get a bit older. The window of opportunity opened up and I wanted to see and experience things I’ve never done before. I wanted to be alone just to rethink life, self awareness, self acceptance and self caring. Just try to reboot some of the things in my life that might prepare me for this next stage I’m entering into. Sometimes it’s difficult to redefine direction when you are caught up in everyday things. So I said, Mark, you’re gonna go on a long, long holiday (laughs). And that’s exactly what I did.’

‘When you take on a trip of this magnitude, you leave one type of stress and get into another one (laughs). I didn’t know what would happen each day – I didn’t know where I would sleep. I didn’t know what would happen. It could be a nice day and within 15 seconds it can get dangerous. It’s definitely the unknown’, he told me.

I asked how the Kawarthas compared to the rest of his trip. ‘The Trent Severn Waterways in the Kawartha area was the most beautiful paddles of the whole trip. It was far more beautiful than the Rideau Canal. It was further in nature and there wasn’t a lot of civilization around it. It was

serenity that engulfed me. And I loved Georgian Bay, the soft windswept rocks and the clear water you can just drink out of’.

What did Mark find out about himself that he didn’t know before? ‘You’re exposed to pure nature for such a long period of time and are exposed to people who are honest with no agenda. We live in a staged reality. In our relationships with people there’s always some who want a piece of you. But meeting people along the way, there was no agenda. That authenticity has really affected me. I have a much more drive to be authentic with myself and to be more honest with my relationships and myself. It’s been a purification, where I think genuine things. I want to be more in touch with genuine people.I want to downsize in a big big way and it’s driving me to a more simplistic life.

Did this trip satisfy his adventurous mind? Mark answered, ‘I think it comes down to who you are

“The Kawartha area was the most beautiful paddles of the whole trip.”

as an individual. How you interact with society is dependant on you. I’m not going to be a hermit. I will live in society but not allow society to take a piece of me. I haven’t really digested it all yet. Thankfully, I’m finished with the trip. I don’t miss it as it was a tremendous mental strain’. When you do something like this, you are exposed to a different type of lifestyle and adventure. Suddenly the idea that the world is open in a way that it never has before. I have more ambition to explore than every before,’ he said.

Was the trip dangerous? He said, ‘The last 10 kms before Halifax, I was on my

Continued on page 30

Photos:Mark Ervin

The Greater Loop

home stretch and encountered a great white shark that was only 9 feet from my kayak. I just stopped and didn’t move and just let it pass. In Alabama, I woke up to what sounded like a dinasaur with dentures (laughs). I got out of my tent and there was a huge bore. I blew on my whistle and it sauntered off. I paddled through Lake Okeechobee in Florida and it has 31,000 alligators. Right before I started to cross, I got torpedoed by alligators on both sides of me. I looked behind and saw a huge one following me. I paddled as hard as I could for 3 minutes full out. It got to a metre from me and it just gave up. That really scared the hell out of me. We’re not on their food chain, but sometimes we get in their way.’

‘When you do something like this, you are ex-

Continued from page 29

posed to a different type of lifestyle and adventure, so suddenly the idea that the world is open in a way that it never has before. I have more ambition to explore than every before’, he said.

He filmed the whole trip. Unfortunately, he lost five months worth of footage when the front hatch wasn’t locked down properly and water got into the boat ruining his computer and cameras.

Mark has written two books that are being edited right now. Toilet Training the Mind, Rethinking Life While You Sit, and his second book, Fifteen Meters Down – chapters about what you would think about in your last minutes in life when you are dying.

Follow Mark’s YouTube channel at https://www.youtube.com/@markervin9141

Photo by Stephanie Lake Photogramphy

Photo: Mark Ervin

workplace safety

Respirators

By Angela Beal HRS Group (705) 749-1259

After the past few years, most people are familiar with wearing a mask or respirator. However, many are not aware of the various types and uses of respirators. In this article I would like to explain why they are necessary, who should be using them, and the proper way to wear them.

TYPES OF RESPIRATORS

Include - Disposable ones, like the N95. They protect against 95% of airborne particles. Reusable ones, called half masks and full-face respirators, use filter cartridges designed to protect against specific hazards in the environment.

Anyone working in an environment where they could be exposed to a respiratory hazard must wear a respirator. For instance, healthcare workers, firefighters, paint sprayers, and some construction workers would be included in this group.

The CSA Z94.9.1.6 requires any worker who wears a respirator to be fit tested. The fit testing procedure ensures the individual is wearing the respirator correctly and will be protected from the hazard associated with the type of work being performed. There are two types of fit testing, Quantitative and Qualitative. Quantitative uses a

machine, which measures the air inside and outside the respirator to determine the proper fit. Qualitative is the process of using a testing solution to determine the respirators’ seal. If the person can taste the solution the mask is not fitting properly. It is important to understand that certification for a fit test is valid for only two years, as facial features can change due to diet, illness or dental work. Men must also be aware that facial hair can be very problematic for a proper fit. If a respirator is not fitting correctly there is little to no protection, leaving the person at risk of respiratory issues.

If you would like more information about respirators and fit testing call HRS Group Inc. at 705749-1259 and speak to our inhouse expert on Qualitative Respirator Fit Testing.

For more information about Occupational Health and Safety, call our professional team.

ALAN FREW

Glass Tiger

By Jay Cooper

Caught up to the multi-talented Alan Frew recently to chat about his achievements with Glass Tiger and much more! Singer, Song writer, Actor, Author, 5 time Juno award winner, Motivational speaker, painter and Grammy nominated artist. He hasn’t slowed down over the years and the future is very exciting.

JAY COOPER (JC): You have a connection to the Kawarthas and specifically Peterborough, which goes back a long way.

ALAN FREW (AF): There’s a couple of things come to mind. Growing up in the bar scene and playing Peterborough. And then coming back to headline MusicFest. It’s just a lovely place. I never take it for granted. When someone says ‘I saw you the first time you played here’ I take the time to chat and it never grows old. Coming back to Peterborough this year with the huge crowd was incredible. My old buddy Ronnie Hawkins was from here. I remember I had a tv show in the 90’s and Ronnie was the most amazing guesthe was such a character. I thought the world of him. And I remember coming up to Stoney Lake and how lovely it was.

JC: You are a singer, song writer, actor, author, 5 time Juno award winner, motivational speaker, grammy nominated, and I think you were in the medical field? Anything I don’t know about you? Are you a chef too?

AF: (laughs) I’m not bad in the kitchen. Yes, thank you for that. It sounds a little over the top. I’m an artist as well. I paint.

JC: You paint? Do you have shows?

AF: Yes, I paint, but I haven’t had shows yet. It started quite humbly during Covid. I paint, dare I say, an Andy Warhol-esque approach to life. I tell stories in my paintings. I did this one particular painting that had everything in it from Heinz beans to Juno awards to a space shuttle. And this lady in Montreal asked if she could commission it. I said ok and before you know it, that’s what I did through Covid. I was commissioned

Photos: Alan Frew

“Coming back to Peterborough this year with a huge crowd was incredible.” on all of these paintings. It kept me sane and kept me busy. It’s a labour of love and I enjoy it. I’m getting paid for what I used to get the strap for in school. (laughs) I used to doodle on everything.

JC: You moved from Scotland to Newmarket when you were 16. Were you in bands back in Scotland as a young person?

AF: No. When I was about 12 a neighbour started making acoustic guitars. I wish I still had mine. I got this acoustic guitar and learned a few chords. When I came to Canada that all kind of shut off. It wasn’t until a guy, Martin, taught me a few more chords and we started singing for weddings and parties. Five long haired scruffy guys heard me sing at a party and asked would I like to join their band and invited me to audition. They asked me what I know and I said anything by the Beatles. I sang ‘Get Back’ and I could see them say we’ve got to get this guy. So, I joined and we playing the bar scene and we all ended up broke. (laughs) So the band broke up and I became an Orderly in a hospital. I worked in autopsies for 4 years with the dream of becoming a doctor. That was my focus. Another local band invited the bass player, Wayne, from my band to join them. He said ‘if you want me, you should check out Alan Frew’. I told him I wasn’t doing it, I’m done, but he convinced me to meet them. They asked ‘what songs do you know’, and I said anything by the Beatles (laughs). I sang Get Back and the rest is history. But I said I would only do it as a hobby. I’m not going on the road. Well, how did that work out? (laughs)

JC: It’s hard for me to wrap my head around that Glass Tiger’s first album had Jim Vallance* cowrite and Bryan Adams sing on it. How did that happen?

AF: When we started playing the bar scene it was fairly obvious that we were really good at what we were doing. The bars were filled with people. I was still a registered nurse at the time and worked the

gigs around my job. The record labels started com ing to the gigs and once that happened, it took a serious turn. Our Manager called Styx’s Manager who flew up to see us and he was blown away. Capitol Records called me in and when I got there, the band wasn’t there. They said ‘we are signing YOU - we are going to make you a star. They offered me a signing bonus that was a fortune back then. I said I would get back to him but never did. He was furious and said that I’d never work in this town again. (laughs) So we went back to playing the bars. But Capitol kept coming to the gigs. When we opened for Culture Club at Maple Leaf Gardens, I think we were the only unsigned band to ever do that. I was still working midnights at the hospital. We performed to 20,000 people and then I would jump in my car and be slinging bedpans by midnight. The next day, we did it again. After that, the phone rang and this voice said, ‘you’re a star’. It was Capitol Records - the same ones who said I’d never work in this town again. (laughs) And they signed the whole band. Jim Vallance was a producer with Capitol and they thought it would be a good match. On the very first day working with him, we listened to Tears For Fears, ‘Everyone Wants to Rule the World’. It was the shuffle beat, so he started dabbling, and at the chorus I sang ‘Don’t Forget Me When I’m Gone’. That first day we wrote Don’t Forget Me AND Someday.

JC: That’s crazy!

AF: So we started working on the rest of Thin Red Line. Much of which we had without Jim. We were in full blown recording mode when Bryan Adams called Jim. Bryan was coming in town for the Junos (1985) and Jim said to swing by the studio and meet the guys. Bryan came in and we had a great chat and a few Heineken’s and Jim said ‘why don’t the two of you get on the microphone for fun’. Never thought much of it after that, the rest is history and the song went screaming up the charts.

ALAN FREW

Continued from page 43

ATOTK: For you guys to go from a bar band to that is pretty impressive.

AF: It’s like a speeding train. You go from being a bar band to flying into Germany, then the UK and coming back. Our first two major tours were Germany, then America, to the Grammys and then back to Europe with Tina Turner. It was a head trip.

JC: I couldn’t even imagine. I’m glad you guys kept it together. It would be overwhelming.

AF: It was wild.

JC: So you’ve had that success and then the second and third album and now there’s a shift in time. You had Simple Mission in 1991 and a few years after that you all parted ways. Was it the grunge movement or the audiences reaction to you that you decided to pause?

AF: There’s a lot of convoluted stuff. Glass Tiger talent wise, in my opinion, were equal to Duran Duran and Simple Minds. There’s many elements that go into making you international that’s way above actually recording songs and singing them. There’s no doubt in my mind that Glass Tiger should have been internationally recognized on a grander scale. But that’s the way it goes. Things started to wane a little bit and some discontent gets in. By the time we did Simple Mission and the duet with Rod Stewart, the label wanted us to come out with Animal Heart. I was getting a little disgruntled and I thought when this plays itself out, I would like to try other stuff. We remained friends. Up until 4 or 5 years ago, Glass Tiger only did 3 major albums. Thin Red Line, Diamond’s Son and Simple Mission. From those three albums we had 11 hits and some international hits, 5 juno awards and 7 or 8 million albums sold. One can only wonder if we’d been that kind of band like Blue Rodeo who had 20 albums or whatever it is. We took that big hiatus and I did some solo stuff that I’m very proud of. It didn’t get the recognition I thought it should have, but that’s ok. I still did some co-writing with the guys. The industry itself kept asking us to

come out and play so we agreed. So here we are today, still doing it.

JC: All 80’s music stations are huge now. So, when they had a pause, the resurgence and interest just went through the roof and it’s still there.

AF: When we do concerts like Peterborough, there were 14000 people in that park. It was beautiful. The resurgence has caught up with people in their late 30’s and younger. They couldn’t possibly have seen us first time around and some weren’t even born yet.

JC: The band is still playing gigs. But you are still excited to perform. Everyone in the band is still friends?

AF: We enjoy it immensely. We still do a fair bit of touring. We had some gigs in Europe but got stopped by Covid. The thing that hurt us the most was the long hiatus and it took us off the radar in the UK, Germany and America. So, to go over there now we have to re-establish because we didn’t stay year after year. We definitely paid a price for that. We did a festival in England and it was a little bit of a harder rock festival than I would have thought we would have done but the reviews were absolutely outstanding. They said Glass Tiger stole the show. It was very encouraging.

JC: Outside of music, you wrote the book The Action Sandwich and you’ve done some acting. Did you have a background in either one of these fields?

AF: No. I think I’d be better at acting if I was playing myself or someone like myself. The audition process is extremely difficult and can be demeaning. I’ve always liked it as more of a hobby. The Action Sandwich is a bit different. I’ve always been a student of life, wondering why and how and where and when. I used to listen to

Continued on page 46

“Rod (Stewart) and I ended up sitting for about 3 hours just ... talking football.”

ALAN FREW

Continued from page 44

Tony Robbins etc. And then one day I said, I’m the story I could tell. Public speaking followed from that and did well. I’m writing a fiction based novel on my rock and roll life. I’m also working on an online course built around The Action Sandwich. It’s going to be for like-minded entrepreneurs. And I continue to paint.

JC: You’ve met some amazing people - Rod Stewart and Paul McCartney. Were they introduced to you or were you mates because of soccer?

AF: Rod’s manager, Randy, was at the Junos and told me Rod would like to say hello. He said I might get 5 or 10 minutes, and I said sure. Rod and I ended up sitting for about 3 hours just talking football and gave me his number. We talked for a couple of years. I watched his team play and we’d kick a ball around. Rod heard My Town and asked why I didn’t ask him to sing on it. I told him I didn’t want to play that card. He said he wanted to sing on it so I said OK.

JC: And Mr. McCartney?

AF: I went to a press conference to see Paul McCartney and got invited back to meet him. That was just unbelievable. And Julian Lennon and I have been pals for years. He’s still doing music and he’s a brilliant photographer. He has a Foundation called White Feather. Anything he can do to help this planet, he does it. He’s just a great human.

JC: Best gig?

AF: They all vary for different reasons, but we did Canada Day in Ottawa to 120,000 people and that was our first experience looking out at that many people. We did Gage Park in Hamilton to 80,000 people. And touring with Tina Turner where we played Paris for 5 nights, Munich for 7 nights, Amsterdam for 5 nights. So we got to be in these cities for multiple nights. It was just incredible. We played in Barcelona where we thought no one would know us and from the moment we hit the stage, they just went crazy and had an amazing time. I remember thinking, wow, this is Barce -

lona. And then when we did a club in Montreal that holds 900 people but it was fantastic. And recently, Peterborough for MusicFest. I kid you not, it was unbelievable. Whether it’s a free concert or if people pay for it, taking the time out to come from their homes. It’s humbling.

JC: Worst gig ever?

AF: One was a gig but the other was a record company thing. The record company wanted us to do an album signing in the furniture department of Sears - two people showed up. It was so embarrassing that I had a lamp shade on my head in the furniture department and stood still. (laughs) But the worst gig was probably in Dryden in our bar days. A couple of drunk guys and a dog showed up. (laughs)

JC: (laughs) Is there anything you’d like to say to your fans and supporters here in the Kawarthas?

AF: When we come to the Kawarthas, I can’t tell you enough how amazing it is. Some of you have followed us since day one, some are newer fans. You never let us down. You come out every time and I just need you to know that it’s a humbling experience and we don’t take it lightly. I’m happy to meet as many people as I can when I come out. I’m very reachable. We will come back anytime we are asked.

JC: Thank you so much for your time. It’s wonderful and insightful. I hope you enjoyed our conversation.

AF: I did. Thank you, Jay.

Instagram @Alan_Frew @glasstiger

www.glasstiger.ca

FB Glass Tiger

*Jim Vallance is songwriting partner for Bryan Adams. He has written songs for Bonnie Raitt, Aerosmith, Carly Simon, Rod Stewart, Roger Daltry, Tina Turner, Alice Cooper, Ozzy Osbourne, Europe, Kiss, Scorpions, Anne Murray, Joe Cocker and Heart. He has won the Juno award for Composer of the Year 4 times and is a Member of the Order of Canada.

Pets CORNER

THE POWER OF HAND FEEDING

By Karen Laws www.ontariodogtrainer.com

If you have ever yearned for a more focused and confident canine companion, look no further than a simple adjustment in your mealtime routine. Picture a world where your dog is engaged, making eye contact, and confidently navigating life’s challenges. This transformation is within your grasp by shifting from a traditional bowl to the practice of hand feeding.

Beyond Routine

Hand feeding isn’t just about meals; it’s a powerful tool that reshapes behaviour and deepens your connection. It’s not about carelessly tossing food on the ground, but a method that fosters closeness. If you’ve felt frustrated by your dog’s scattered attention, this could be your gamechanger.

The Bonding Power

Hand feeding transcends routine, tapping into the unique connection between you and your dog. This approach builds trust, solidifies your bond, and creates a focused training environment. From mastering commands to promoting calm behaviour, hand feeding is your paw-some ally.

Focus and Confidence

Imagine your dog maintaining attention despite distractions, exuding newfound confidence. Rewarding eye contact through hand feeding cultivates strong communication and unwavering focus. With consistent practice, your dog’s confidence blossoms.

Transitioning with Care

Avoid the common pitfall of over-reliance on treats. As your dog grows in focus and confidence, a seamless transition away from constant rewards is crucial. Gradual reduction and intermittent reinforcement techniques nurture skills without solely depending on treats. A return to bowl feeding your dog from a bowl begins with games that build on the basics, such as the Delinquent Water Game -https://youtu.be/I0cF35-O8V

Hand feeding isn’t just an approach; it’s a thoughtful practice to shape behaviour and connection. Invest time, patience, and a dash of creativity to uncover a world where your dog’s focus shines, their confidence soars, and the bond between you strengthens like never before.