ATOTK FALL 2025 ONLINE by A Taste of the Kawarthas ATOTK

A Taste of the KAWARTHAS

Editor’s Note - A Season of Gratitude and Growth

Time seems to fly faster as we age. Fall has always been my favourite season — a time of rejuvenation and renewed energy. The world becomes more vibrant, the temperatures more manageable, and our air conditioners (and hydro bills!) finally get a break.

Living in Peterborough, we’re no strangers to high property taxes. Just outside city limits, taxes drop significantly — something you think about more as retirement nears and pensions become your main income. Paying $4,200 a year feels steep, especially when those tax dollars fund things like a concrete park downtown with heated sidewalks, a Zamboni and, yes, pickleball courts (a great idea, just a questionable location!)

ATOTK is now 7 years old! That said, we had an absolute blast putting together this issue! Publishing a magazine is one of the best jobs ever. We get to connect with incredible people and share their stories. I mean, it’s friggin’ Holly Cole! Pause for a moment and let that sink in. What an amazing interview! Even more special is that her photographer lives right here in Campbellford — a man whose career spans from the punk era to the present. So much local talent to celebrate!

Your continued support is what makes A Taste of the Kawarthas possible. We don’t just choose our stories with care — we also choose our advertisers based on how well they align with our mission. Without them, this magazine wouldn’t exist. Please support the advertisers and contributors who help bring this publication to life. And finally, thank you for your kind messages following the Seventeen Awards ATOTK received in 2025! We are both humbled and proud — it’s a wonderful pat on the back and inspires us to keep pushing forward.

With gratitude, Karen Irvine, Editor

Margaret Swaine

Author, Travel, Wine, Golf, Spas & Spirits Columnist Travel & Spirits Editor

Karen Laws

Ontario Dog Trainer

Danielle French South Pond Home

CONTRIBUTORS

Carol Turner Chef

Angela Beal Health & Safety Specialist

Angela Jones Principle Designer

Jennifer Boksman

Wine Specialist

Vikki Whitney Gardening

Publisher - Slither Productions Editor - Karen Irvine

Creative Director - Jay Cooper

Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor

Kelli Lovell Real Estate Broker

Jay Cooper Musician, Photographer , Interviewer & Graphics Designer

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

Photo Credits

Kawartha Conservation, Northumberland Tourism, Kawartha Lakes Tourism, Rodney Bowes (Including Cover), Margaret Swaine

© 2025 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 and reprinted, we require that prior permission be obtained in writing.

by Chef Brian Henry Culinary Editor

www.thespiceco.ca

www.chefbrianhenry.com

Owner of The Spice Co.

CGETTING ALL FIRED UP!

ook Until Bubbly - The singular most feared menu item that I have personally avoided stems from my childhood.

I remember sitting down at the dinner table and spending the next three hours staring down plates of food in utter disgust waiting for my bedtime so as I could be forcibly excused from the table in mutual surrender to the parental battle cry – “you can’t leave the table until you have cleaned up your plate”. I even made-up songs as I sat there pronouncing casserole with a silent “C”. “It’s a casserole not a finger bowl, give me patience, give me strength, to make it to the toilet bowl”. This was at a time when casseroles were celebrating a renaissance and were often made using cans of soup, macaroni and tuna. All recipe instructions ended with the same “Cook until Bubbly”.

The word casserole is a singular word with an endless list of possibilities as to what could exactly end up on your dinner plate and is appropriately described as a cooking vessel or a deep dish pan used for cooking foods in the oven, typically used for preparing one-pot or pan style meals that are either created from fresh ingredients or perfect for managing leftovers like those from the recent holidays feasts and gatherings.

Shepherd’s Pie, lasagna, cassoulet, paella, and pot pies fall into the casserole category which was a. Casserole’s also fall into the comfort food category which are easy to prepare crowd pleasers.

The following recipe for Cheesy Beer and Bacon Casserole makes for a hearty meal or side dish, it is like scalloped potatoes but with some variations. It calls for beer which can be replaced with water, milk, or chicken stock.

Kick Ass Cajun Bacon Casserole

INGREDIENTS:

2 lb. white potatoes

1 lb. smoked bacon

6 oz. shredded Applewood smoked cheddar cheese

1 bunch green onions, chopped fine

6 large eggs

METHOD:

1 tsp. Kick Ass Cajun Seasoning (The Spice Co) ¼ c. real maple syrup

1/2 c. light beer

1/2 c. whole milk

Butter to grease baking dish

Season with salt and pepper to taste

In a large pot cover the potatoes with cold water and bring to a boil over high heat. Reduce the temperature to allow the potatoes to simmer until tender, about 20 minutes. Drain potatoes and let rest until cool enough to handle.

Cut each potato into quarters, wedges, lengthwise and set aside.

In a large skillet over medium-high heat, cook bacon until semi-crisp, then transfer it to a paper towel lined plate to drain.

In a mixing bowl whisk together the eggs, milk, beer and maple syrup then reserve.

To assemble the casserole, butter the pan or dish. Next layout the potato wedges to cover the bottom, crumble the bacon over the potatoes, and top with the green onions. Carefully pour the beer mixture over the potatoes and bacon.

Top this with the grated cheese and bake in a preheated 350 °f oven and cook until bubbly and the top is golden, about 50 minutes. Let the casserole rest for 15-minutes before serving.

Carol’s Kitchen

Gnocchi with Bacon, Cremini Mushrooms & Leeks in White Wine Sauce

TBy Carol Turner Instagram @carolturner9319

his hearty and comforting dish showcases earthy cremini mushrooms and savoury bacon combined with a creamy rich leek and onion cream sauce. Gnocchi is often a forgotten starch that is both filling and inexpensive. Feel free to substitute your favourite blend of wild mushrooms for the cremini and substitute any pasta shape for the gnocchi if you prefer! Serves 4.

INGREDIENTS:

11 lb gnocchi, homemade or store-bought

3 strips bacon, finely chopped

1 tablespoon olive oil

½ medium Spanish onion, thinly sliced

1 small leek, cut in half lengthwise and thinly sliced

1 teaspoon chopped garlic

½ lb sliced cremini mushrooms

½ teaspoon fresh sage, minced, plus whole leaves for garnish

1/3 cup white wine

DIRECTIONS:

1 ½ cups chicken stock

¼ cup whipping cream

¼ cup grated Parmesan cheese, plus extra for serving

2 cups tightly packed baby spinach, washed and roughly chopped

1 tablespoon lemon juice

1/8th teaspoon black pepper (or to taste)

½ teaspoon fine sea salt (or to taste)

1. Sauté bacon in a large skillet over medium heat, stirring occasionally, until bacon is crisp and fat has rendered. Remove bacon with slotted spoon and reserve.

2. Remove excess bacon fat from pan, leaving 1 teaspoon in skillet. Add one tablespoon of olive oil.

3. Add Spanish onion, cremini mushrooms and leeks to pan and cook over medium heat, stirring occasionally, until mushrooms are cooked through and onions are translucent. (I like my mushrooms well cooked so this can take up to 20 minutes)

4. Add garlic, salt and pepper and cook another minute until garlic is fragrant.

5. Add wine and cook to slightly reduce, 1-2 minutes.

6. Add stock and cream then bring to a boil. Reduce heat immediately and simmer for 10 minutes until sauce is reduced but still fluid.

7. Add reserved bacon, parmesan cheese, chopped sage, spinach and lemon juice. Cook until spinach is slightly wilted but still bright green.

8. Meanwhile, cook gnocchi in salted water according to package directions. (this will only take a few minutes so have your sauce prepared) Reserve ½ a cup of pasta water.

9. Drain cooked gnocchi and add to sauté pan. Mix well and add reserved pasta water if necessary.

10. Divide gnocchi into four bowls and garnish with extra Parmesan cheese and whole sage leaves.

Crema Catalana

Spanish Dessert

By Chef Matt Chi

Crema Catalana, a Spanish custard flavored with citrus and cinnamon and finished with caramelized sugar, is a lighter and easier version of crème brûlée. Make this gluten-free dessert to wow a crowd at your next dinner party, holiday, or special occasion. MAKES 3 RAMAKINS.

INGREDIENTS:

5 Egg Yolks

1 C Sugar

2 Tbsp Corn Starch/ 2Tbsp Water

2 1/2 C Whole Milk

Peel Of 1 Orange (Any Citrus)

1/2 Cinnamon Sticks (Char)

DIRECTIONS:

1. Whisk 5 egg yolks and 1 C sugar.

2. Make 2 tbsp cornstarch equal parts water to make a slurry.

3. Add slurry to egg yolk mixture.

4. Next, in a pot add 2 1/2 C whole milk, mix in citrus peels and charred cinnamon sticks (I use a blow torch).

5 Simmer on low for 3 minutes. Do not boil, remove peels and cinnamon.

6. Temper milk into egg mixture slowly (little by little).

7. Bring back to heat until it forms pudding texture.

8. Run thru skimmer to remove any lumps.

9. Pour into ramakin and chill over night.

10. Top with Sugar, Torch, orange zest.

OLYMPIA

CHEFS OF THE KAWARTHAS

Cooking as Art: The Many Passions of Chef Matt Chi

By Karen Irvine

F or Chef Matt Chi, food has always been more than sustenance — it’s an art form, a craft, and a way of connecting with people. With 13 years in the kitchen and a passion for exploring global cuisines, he has carved out a career defined not by culinary school, but by hands-on experience, curiosity, and creativity.

“I feel like every chef should know a different kind of cuisine,” Chi explains. “It shouldn’t just be one. You learn the history, the background of the food — that’s what makes it great.”

Chi has cooked his way through a remarkable range of kitchens: Caribbean Trinidadian, Thai, Italian, and even Grenadian. One of his early posts was at Capers in Campbellford, a restaurant fondly remembered for its inventive dishes. Each stop, he says, has added a new layer to his repertoire.

Learning Beyond the Classroom

Unlike many in his field, Chi never attended culinary school. Instead, he credits his formative years at the now-closed Woodlawn Inn in Cobourg, where Red Seal chefs took him under their wing. “They just showed me everything for three years,” he recalls. “I felt like I didn’t need to go to school — I already had that knowledge.”

That foundation gave him not just the technical know-how, but an appreciation for the science behind the stove. “They’ll teach you all the chemistry,” he says. “But cooking — that’s more art. If you mess something up, you can fix it. Baking, though, that’s pure science. You mess up, you start over.”

The Creativity of Cooking

Chi’s passion lies in experimentation — taking dishes he’s seen elsewhere and giving them a personal twist. “You add one ingredient and suddenly it’s something new,” he says. “Even different spices — you can just create something of your own.”

For him, plating is as important as taste. “The way the dish looks is just art right there,” he says with a smile. “That’s what makes it so worthy of giving to customers — they look at it and say, ‘Wow, this is amazing.’”

That approach earned him recognition at Campbellford’s Chef and Doctor’s Cookoff, where he and his team took home plaques for “Most Innovative.” Their winning dish: a Thai-inspired sticky coconut rice with mango slices and coconut syrup.

A Life Beyond the Kitchen

Cooking isn’t Chi’s only passion. Away from the stove, he’s equally committed to fitness, studying to become a certified personal trainer and training in Muay Thai. “I’ve done martial arts all my life,” he says. “This is just something new I wanted to look into — it’s more combat, more hands-on than karate. And the people at the gym are great.”

Recently, he’s even picked up a guitar, exploring

“The way the dish looks is just art right there.”

music through hip hop and R&B. “It opens up more opportunities for creativity,” he says. “Kind of like cooking — it’s another art form.”

Roots and Family

Chi’s story began in Windsor, before his family moved to Toronto, then Oshawa, and finally Campbellford when his father joined the OPP. The transition from city life to a small town was an adjustment. “I didn’t like it at first,” he admits. “But once I met the community, it was great.”

Today, he lives in Durham Region, commuting to Port Hope, where he cooks at Gusto, an Italian restaurant known for homemade dishes and a lively summer patio scene. “This place gets packed,” he says. “Tour-

ists come down for the fishing, then stop in to eat. Everything’s made from scratch here — nothing frozen, lots of local produce. It’s very home-cooked food.”

Family remains central to his life. Chi is the proud father of a 17-year-old son who lives in Waterloo. “We were very young when we had him,” he says. “But he’s an amazing boy. We keep a close connection — he comes down often, and we hang out.”

Looking Ahead

At 35, Chi still looks boyish — something he laughs about when people guess his age. “Everyone thinks I’m 24 or 25,” he says. “I used to get ID’d all the time. Not anymore.”

Continued on next page

MATT VIDEO

CHEFS OF THE KAWARTHAS

Cooking as Art: The Many Passions of Chef Matt Chi

With his energy, passion, and drive, Chi is focused on building his skills both in and out of the kitchen. Whether experimenting with spices, mastering Muay Thai, or strumming a guitar, he approaches life much the same way he approaches cooking: with creativity, discipline, and a willingness to keep learning.

“Cooking is art,” he says simply. “It’s passion. And it’s something everyone can enjoy.”

CHEMONG LODGE

I N T E R N A T I O N A L A W A R D -

W I N N I N G C H O C O L A T E

M A D E R I G H T H E R E . VISIT OUR STUDIO AT:

5 0 C E N T R E A V E W A R K W O R T H

NEEDFUL THINGS

FALL INTO A CABERNET

Well, it is that time again! Fall! ‘What happened to the summer’, I am sure you are asking? For me, the months of June, July and August just flew by. Is it because, as Canadians, we are trying to enjoy every single second of the fantastic, albeit extremely hot, Ontario summer? Well it’s over, kids are back in school, our fall routines are in place and there is nothing we can do about it, so let’s settle into fall and all it has to offer!

Fall means refreshing, cooler nights, campfires with blankies, charcuterie boards, s’mores and a fine wine! This time of the year I prefer full bodied Cabernet Sauvignons and Shiraz/ Syrahs. I also like to throw in the odd glass of Port. These heavier, bolder wines pair well with our fall fare of root vegetables, stews, chilis and BBQ’s with more robust meats (beef short ribs, venison, duck etc.).

As I have mentioned before, wine tastes and smells differently outside than inside, add to that the smell of fall with it’s crispness in the air and the smell of decaying leaves, a wonderful smell indeed, but one does require a wine that is able to stand up to that scent. And I have some ideas to share with you. So breathe it all in, sit back, relax, chill, settle into those autumn sights, sounds and smells. You cannot stop it, so you might as well enjoy it!!

complexity rather than New Zealands Sauvignon Blancs with their tropical fruit flavours, which are fantastic for summer only nine short months away. Sancerre is perfect for fall!!

Jennifer Boksman @needfulthings2021 15 Cambridge St S Lindsay 705-878-2001

Wine is a fantastic accompaniment to all foods and seasons as we are very much aware. Now it is time to step out of your comfort box, skip the summer Pinot Grigio, and try that Sancerre from France. With its crisp acidity, subtle herbal notes and flinty minerality (not sure what that is? Go outside and lick a rock, seriously!!) ,aromas of citrus and green apples, Oohh what a delight! A perfect fall wine for you diehard white wine drinkers. Remember Sancerre is made with the Sauvignon Blanc grape, but offers elegance and

Your supply of California Cabs has run dry? Oh well, onward and upward! Try an Italian Cabernet Sauvignon. It is known for its bold structure, rich dark fruit flavours (like blackcurrant, blackberry and cherry) and earthy notes, sometimes with hints of tobacco and spice. Don’t forget about the land down under, Australia. Their Shiraz is spectacular on the nose, with aromas of blackberry, plum and black cherry along with black pepper and other spices like mint, licorice, chocolate, tobacco and just a hint of eucalyptus. A wonderful wine for fall.

In my opinion, (having done many tastings and food pairings) the wines I have suggested should help you transition from summer to winter. Fall is a beautiful time of year! Enjoy the colour of the Kawarthas and enjoy the bounty of our many gardens and farmers markets. Please come and visit me at my shoppe Needful Things, I have many labels (over 50) to share with you. There is a wine for you, I guarantee it!

Until we meet again, enjoy the season, breathe the air, chill and bask in the glory around you. thanks for reading- Jennifer

HOME Finding the Joy

by Danielle French South Pond Home www.southpondfarms.ca

eptember, not January, has always felt like the new year to me. I can’t recall a September that didn’t bring a sense of rejuvenation, almost like a reset button in the calendar. I’m no longer sending children off to school, nor am I starting classes myself, yet that “back-to-school” rhythm still lingers with me all these years later. It’s a natural time for making plans, like starting house projects, rethinking an exercise routine, setting out chapters of a book I’ve wanted to write, reorganizing the pantry, or purging the closet.

When we lived on the farm, September meant something more urgent: harvesting and tucking the garden in before the ground was hard. It was the season of “putting food by” jars lining the pantry shelves, freezers filling, herbs drying in bundles. I remember that very first year so vividly. The house smelled of vinegar and spices every day. My mornings were a blur of school dropoffs and farm chores, followed by endless slicing, peeling, washing jars, mixing brines, stuffing jars, boiling them and then racing off again to collect the girls and start dinner. Every surface was covered. I loved those times and I remember how connected I felt to nature just being outside to pull plants, cut and trim. I know that those tasks guided me well through a difficult time in my life. I do miss the sight of shelves stacked with jars of beautiful coloured tomatoes, pickles, spreads, chutneys and preserves waiting to be opened throughout the year. But I don’t miss the relentless work. That chapter has closed and I learned so much from it. I’m content with my smallerscale garden now: a few flowers for beauty and some herbs I’ll dry for tea.

What I love about the perspective I have now is that I seem to find more gratitude in each day than I ever did before. Age surely has something to do with it, along with the realization that perfection isn’t necessary and honestly, is it ever even possible? For so many years, I carried the weight of needing to organize everything and everyone, always trying to appear as though I had my life neatly together. But really, how much stress do we need to take on?

I’ve been learning to step off the treadmill of constant busyness, to let go of the endless lists,

and simply breathe. This summer’s weather shifted almost overnight, from sweltering heat to days that are soft, cool, and refreshing. It is a reminder that joy doesn’t have to be dramatic. More often than not, it arrives quietly, when we, when I, create the space to notice it.

I recently listened to a podcast about the importance of children being allowed to play freely, without the clock ticking, without structure. I’ve always believed in this. I believe it applies just as much to adults. Children’s lives are often packed with school, lessons, sports, and programs which all wonderful opportunities we want for them. I was no different; I wanted my girls to experience everything available. But I also recognized the value of unstructured time, the chance to simply play with friends, or in our case, with each other.

I loved it when the girls would say, “I’m bored.” Perfect. You should be bored sometimes, because boredom is the space where imagination begins. That’s where invention, creativity, and simple joy have room to grow.

The other day I watched my youngest daughter playing pickleball. She wasn’t scoring all the points, but she laughed, she smiled, the only way I can describe it was that she was joyful. She was just happy to be there. And it reminded me that joy doesn’t only come when we’re winning or at our best. Sometimes it comes simply from being present, from playing for the sake of it.

It’s tomato season, one of my favourite things to eat. I have bought so many baskets of perfect tomatoes this fall and they just aren’t that tasty. I buy another, and sure enough, just not full of flavour. I’m not sure if that was the extreme heat of the summer or most

“Find that joy right now in whatever it is you are doing.”

likely, how they were grown and nurtured. The best tomatoes I’ve had this year are the ones that were given to me by a friend, rejected by her family because they weren’t perfect. There might be a mark or two, a soft spot, discoloration. But they had the most taste and depth of any tomato I’ve eaten this year. I know making an analogy from imperfect tomatoes to life might be extremely corny, but lately, I believe it. I see it in my daughters who some days struggle with their life, jobs, but all of them are incredibly successful women. They are happy that the sun is shining but also recognize that the sun isn’t always out, that things are heavy and may not mold to our control. They always surprise me with their view on life and the ordinary that becomes extraordinary. My friend is going through a breakup right now, and there are few things heavier than losing a partner or a close companion. Another friend is struggling with cancer. How do you find joy in each day when you are carrying grief, fear, or the weight of an uncertain future? I know this is not easy. We all face these challenges for some of us, far more difficult than for others. I know that my path to joy is found in the small

things: cleaning my house or even just a drawer, stepping outside to feel the air and notice the trees, being close to water, reading a few pages, or simply listening to the sounds around me. This kind of quiet, ordinary joy is what sustains me. Life challenges remind me to dig deep, to gather the energy I need to move forward and face the unknown.

And here’s what I’ve come to believe: when I do find that spark, whether in nature, in my family, or in the comfort of a tidy kitchen, that I don’t keep it to myself. Joy spreads. It radiates outward to our families and friends, a small light that catches and reflects back to us all.

So here it is, my invitation to you to find that joy right now in whatever it is you are doing. Look for it. Maybe it is as simple as sitting on a bench and looking at the water or petting your dog or seeing your child for who they are. It’s a ripple or it’s the tomato effect. People will feel it from you. There may be marks and overall imperfection, but the depth is beautifully delicious.

Photo: Rodney Bowes

Holly Cole

Canadian Music Icon

HBy Jay Cooper

olly Cole is a Canadian jazz singer known for her unique interpretations of songs across a wide range of genres. She blends elements of jazz, pop, and blues, often reinventing well-known songs with a smoky, sultry, and sometimes playful vocal style. Holly’s latest release is her 13th studio album, ‘Dark Moon’. Japanese Grand Prix Gold Disc Award, Juno Award, Gemini Award, and Ella Fitzgerald Award. One of jazz’s most prestigious honours, presented to a singer with exceptional talent and international impact. Holly is one of only two Canadians ever to receive this.

Jay Cooper (ATOTK): I have to apologize for the other day, as you were telling me about unloading the firewood and your electrical problems, and what did I do? Never helped you out. I went to the park and walked the dog. I mean, that’s just wrong. I’m a 60-year-old self-absorbed ass. (Laughs)

Holly Cole (HC): Well, you’re admitting it. (Laughs)

ATOTK: So, a little history lesson for those who may not know your beginnings? The creative bug bit you as a youth, as your family were all musicians.

HC: We all sang from the get-go. We all became piano players because that’s what my parents did. Piano and voice were always there, and it was a good thing for me because I didn’t have the same hurdles that I see a lot of young singers have.

My peers at the time had to simply get over their own voice. Like not being afraid of their own voice or afraid of it sounding bad or something. That was totally an alien idea to me because we had always sung, in my family, all the time, and it was just such a natural thing to do.

ATOTK: When did you get serious about music?

HC: I didn’t get serious about music. It’s interesting what you said about your dad giving you drums and a guitar, because I had a sort of an epiphany like that too, as I had grown up with classical music mostly.

So, what happened, all the old people are gonna love this story (Laughs), when I was 15, my poor parents, I hitchhiked from Frederickton, New Brunswick to Boston. I hitchhiked over to another country (Laughs).

I had 20 bucks. My brother was studying jazz at Berklee College of Music in Boston. I hitchhiked there to visit him and also just to hitchhike and be a free spirit and whatever. I got completely immersed in the cul-

ture of jazz and in the culture of jazz in that school, where people were so dedicated to it.

I listened to all that music, and I tell you, my jaw just dropped, and I was swept off my feet by it. I had no idea that would happen and wasn’t anticipating it at all, but it did. Honestly, Jay, I feel fortunate because I was only 15 and I knew exactly what I wanted to do. You know that doesn’t happen for everyone. Something I’m passionate about, something I’m already pretty good at. All that classic music was training my ears. It was educating my ears, you know? When I heard jazz, it had all the complexity, richness and intelligence and subtlety of classical music, but it seemed sort of like classical music for people who were bad or something. (Laughs)

ATOTK: Was there a time when you thought this was the turning point, now you’re a true professional?

HC: There wasn’t really one; there was a whole series, really. Like, it’s not the destination, it’s the journey. There was a series of little things, and some of them were big. Getting signed internationally was a big thing. You sometimes don’t know that something’s big or seems big.

Other things that didn’t seem big became, in hindsight, huge. Like our success in Japan. I can tell you that story ‘cause it’s a really nice kind of grassroots story.

ATOTK: Absolutely. Yes, of course.

HC: We got signed internationally. You make the record and then the record company shops it to the various territories. Germany, do you wanna release this record? And they say yes or no. Australia, blah blah blah, and Japan.

And you hope they say yes. And if they say no, they

Holly Cole

always say the same thing. They always say we love it. But it’s just not for our market.

Japan said we love it, but it’s just not for our market. What happened was the record came out in the US back when they still had record stores.

They had listening booths. The record came out, and it went to Japan. It was at a store in Japan with a listening booth. Just so happens that this DJ had a national Japanese show that was very popular.

He heard the song ‘Calling You’ on my record. He bought the CD, and he played it on his show, and he got deluged with phone calls, letters and emails. People loved it.

Before I knew it or anyone knew it, I had a hit song. The only reason we found out, the American record company contacted us here and said, I don’t know what’s happening, but thousands and thousands of CDs are being exported to Japan.

It was completely grassroots in every way. I just love that story because it had nothing to do with the music machine and everything to do with people liking the music.

That record ended up becoming the biggest-selling record on Toshiba EMI that year, and we won two awards, like Japan’s versions of Grammys or Junos. We won best jazz record, best new artists, and we

played on the award show, and it was the biggestselling record, not just a jazz record.

ATOTK: Oh, that is great. That’s when things were so organic back then, where it just came out of the blue.

HC: It’s almost despite the record company, it got successful, the record became a hit. It’s nice to know that that can actually occur at all. It would be hardpressed for that to happen now.

ATOTK: That excitement to take my lawn cutting money down to the record store and surfing through the bins and finding that album and then getting home and can’t wait to hear it.

Now we have Spotify, Apple Music, etc. Listen for 30 seconds and swipe on.

HC: Yes. That’s true. Not digesting music is one thing. Just like what you just finished saying. That’s too bad because it’s way better to take a small amount of music and really dive into it. Good music. You know, and really dive into it and really learn about it.

I’m especially talking about people, young musicians who are trying to learn the stuff rather than listen to, in a superficial way. Pick things that are quality, that you really love and not a whole lot of them. It’s like speed reading a whole bunch of textbooks. Then, I expect to be able to understand really how something works and appreciate it. The other thing you said is saving your money to go and buy a record or a CD. People just have too much music now because they didn’t really have to work hard for it. You just got it.

I used to love it when I would save my money. It would be like, I really, really, really, really want this record. Then I would have enough money, and I would buy it, and it’d be like, I am going to listen to it until it’s completely worn out.

ATOTK: You were listening, but you were also reading the lyrics, knowing where it was recorded, who was performing it, who produced it, who engineered it, all of it. It was a magical, magical time.

HC: It makes you understand the value of it. I mean, the value of the art and what goes into it when you invest a lot, and you feel a little bit of ownership of it.

Photo: & Design: Rodney Bowes

ATOTK: I was a little unnerved, to be honest, speaking with you because your voice is the closest to perfection I have ever heard. It is unbelievable.

HC: Well, thank you.

ATOTK: Has your voice changed throughout your career, and how have you adapted?

HC: Sure. Everyone’s voice changes, and it means that new things, new sounds come with it. They come gradually, so it isn’t like one day I wake up and I have a whole other octave or something, but they come gradually. I love the fact that my instrument is changing all the time. It offers me new options.

I can sing really low, which I couldn’t do so much before. So, do I change? Just my mind is different. We live and we learn, and hopefully for the better.

ATOTK: Let’s talk about the newest album, Dark Moon. I don’t know if you’ve done this, but if you want to purchase it and look it up on Amazon. They always give you, at the end, a suggestion of something you would also like.

It suggests a book called ‘Dark Desires After Dusk’. The description of that book is ‘Raised as a human. Holly never

knew that some frightening legends were real until she encountered a brutal demon who guards her like a treasure, thrust into an essential new world of myth and power. With him as her protector, she begins to crave the demon’s wicked touch, surrender to dark desires’ (Laughs).

HC: You’ve got to be kidding me. Oh my God. (Laughs) Well, I guess it could be worse, I guess, but like, what the fuck? I guess because it says dark and Holly, and that’s connecting it. Maybe I could do the audio version of that book. I’m getting the feeling that it might delve into areas that might make me start to feel a little bit uncomfortable about my craving the demon (Laughs).

ATOTK: Dark Moon. This album is so damn good. Full stop. The musicianship and your voice are just so perfect. How did you pick these songs?

HC: I’ve wanted to sing them for a long time, but I didn’t think I had the right group of musicians together. But on this record, I really have my dream team and I felt like we could do whatever we wanted.

Photo: Rodney Bowes

I knew that they totally understand my minimalist kind of thing, that I really like to focus a lot on the meaning of the words and leave space so people can digest things. I also wanted on this record, the spirit of spontaneity.

That’s hard to do when you are arranging, making complex arrangements. Because you can’t do those two things as they don’t jive really. I figured go to the studio and under-rehearse and rehearse arrangements on the fly.

That was a risky thing, as it can fall flat and also cost a lot of money. I felt that with these people, we would be able to do it. The thing that makes me so happy now about the record is that what you hear is like the moment when the penny dropped. You hear the moment on tape where we discover the essence of a song, where the light goes on, you know?

These versions are where the light went on. There’s really an edgy, spontaneous, kind of sense of excitement within the musicians.

ATOTK: Do you have any pre-show rituals, and what’s on your rider? Decadent stuff?

HC: No, there’s not a lot of decadent stuff; it’s not exactly sex, drugs, and rock and roll. (Laughs) The worst vice that people have in this band is that they play Scrabble too much. We were in Germany, we toured there quite a bit, and the people in my band are really good Scrabble players. Really good, not me, but the others. They’re very competitive. People were playing on the bus, playing in the hotel room, playing at the gig and everything. At this one gig I’m off in my own dressing room, getting ready and stuff.

I do a vocal ritual, I try to get my dressing room far away from anyone because it sounds like meow, meow, meow, which stretches your mouth.

They go on stage first and play a vamp, then I go on stage, and after the second song, I knew exactly who won the Scrabble game (Laughs). I knew Aaron didn’t win because his piano solo was all within one octave. Like all constrained and uptight and restricted and everything.

George, the bass player, during his bass solo, was all bow, back, back. He was all trumpeting. It was like George won.

Mark, the drummer, was playing so loudly during his bass solo because he had lost. Mark never played loudly. He’s always a supportive player. He was thrashing around during Georgia’s solo. We got off stage after that set, and I said. ‘Okay, guys, I know who won and who lost the Scrabble. I have to make a rule that one hour before the show, NO SCRABBLE!’ (Laughs).

ATOTK: Best gig you ever had.

HC: We played an amazing gig on a barge in the middle of a gorge. It’s like a lake in the middle of a cliff area. It was so amazing. It was nighttime, and we floated on this big raft and played music for the people who were all watching at the top of the cliff. It was fantastic. The sound was amazing in there.

ATOTK: Worst gig ever?

HC: Oh, boy. I used to sing in wedding bands. If somebody in the audience wanted to sing with the band, you had to sing a duet with me; I’m paid to do it.

This one gig, this guy who was American, which is perfect for the climate nowadays and how we feel about Americans. This American guy was an exbodybuilder, an older guy, who was like bright orange and drunk, and he wanted to sing. ‘Tonight I Celebrate My Love For You’ as a duet with me.

I ended up singing it, but he was grossing me out ‘cause he was just staring at me and saying, Tonight to celebrate my love for you and singing it right to me.

He was nauseating and drunk and touchy-feely and stuff. I had my mic cable pinned across the stage from where it was plugged into the board. It was a straight line because I wanted to be as far away from him as I could go. That was one of the less pleasant gigs. (Laughs)

ATOTK: (Laughs) Well, he was orange, right? Just like another American we know.

HOLLY COLE

HC: Yeah, that guy’s even grosser. I’m wearing my t-shirt, which says Canada is already great right now!

ATOTK: Things we don’t know about you, Holly?

HC: I’m a Chef. I make chocolates. I make sugarless chocolates. I’m keto and I like to make really delicious sugarless chocolates with unusual flavours, like blue cheese. Yeah, if you like blue cheese, you’ll like it - and Brandy and raspberry. I’ve been doing that for quite a while, for about 10 years.

I also know how to fix my house and stuff. I’m pretty good at it. I installed 22 recessed lights in my house. Yesterday, I installed two little tiny chandeliers in my rustic cottage here. They look fantastic, and they’re real crystals. I love them.

I’ve got tips up the yin-yang, and especially how to use women’s products in your house to fix things. Fill the holes in wood, and it’s perfect. You can’t even see the wood holes at all.

ATOTK: It’s been a pleasure. Have a wonderful time at your rustic palace.

HC: It’s been really nice talking to you, too, Jay. Thank you very much.

THANKS TO BARRY KILLEN FOR THESE GORGEOUS FALL PHOTOS

DESIGN TIPS & TRENDS

HEAL YOUR HOME, HEAL YOUR LIFE - What To Do This Fall To Boost Your Health

As the leaves begin to change and autumn settles in, it’s the perfect time to focus on creating a nurturing environment in your home. Fall isn’t just about cozy sweaters and pumpkin spice; it’s also an opportunity to cultivate abundance and good health within your living space. By taking some simple yet impactful steps this season, you can enhance the energy in your home, promote wellness, and invite prosperity into your life. So, let’s dive into some of the best things you can do for your home this fall to ensure it’s a sanctuary that supports you and your loved ones!

1. INCORPORATE NATURE

Bring the vibrant colours of fall indoors with seasonal elements—cozy pinecones, acorns, and colourful leaves. The benefits of nature can lower cortisol levels, promoting relaxation. Have candles that have these scents adds the cozy comforts of a warm hug. Surrounding yourself with elements from nature encourages mindfulness, grounding you during seasonal transitions.

2. DECLUTTER FOR CLARITY

Dedicate a weekend to decluttering—focus on one room at a time, deciding what to keep, donate, or toss. The benefit of a tidy space promotes mental clarity and creativity, making it easier to focus. A clutter-free home can reduce feelings of overwhelm and anxiety, contributing to a more positive mindset. Letting go of items tied to negative memories can create emotional space for healing and growth, you will feel lighter and more empowered-a personal victory that rekindles joy in your space!

3. WARM UP WITH TEXTILES

Swap light summer fabrics for cozy, rich textiles— think chunky knits, soft throws, and warm pillows. Textiles offer a sense of comfort, creating a warm, inviting atmosphere. Warm fabrics can help insulate your space, making it physically and emotionally warmer, while textures stimulate our senses positively, enhancing feelings of safety and serenity. Envision curling up with a great book, cozy in your space, feeling enveloped in comfort!

4. CREATE A COZY READING NOOK

Designate a comfy corner filled with books, a cozy

chair, and soft lighting. Reading enhances relaxation, soothing the mind and providing a welcome escape from everyday worries. A dedicated space encourages creative thought and inspires new ideas when you need it most. Immersing yourself in a good book promotes mindfulness and can help reduce symptoms of anxiety. Your nook becomes a personal retreat—a secret getaway to enjoy stories or ideas while the world cools down!

5. SEASONAL AROMAS

Use candles, essential oils, or simmer spices to create delightful fall scents—think cinnamon and nutmeg. Aromas can evoke positive emotions, lifting your spirits and infusing warmth into your environment. Certain scents help relax the brain, reducing anxiety and promoting calmness. Familiar scents can trigger joyful memories, connecting you to cherished moments. Your guests will be greeted by heavenly fragrances that instantly make them feel at home!

6. COLOUR THERAPY

Add splashes of warm, earthy colours through accents—burnt orange, mustard yellow, and deep reds. Colours can elevate your mood; warm tones foster comfort, while cool tones promote tranquility. Certain colours stimulate energy, helping you feel more motivated during the shorter days. A cohesive colour palette creates visual harmony, contributing to a balanced and serene environment. Watch as your mood lifts with vibrant colours! Your space can become a joyful backdrop for gatherings and quiet evenings alike.

By Angela Jones, Owner & Principal Designer of Lakeshore Designs

705-748-3875 | 2968 Lakefield Rd, Selwyn, ON www.lakeshorehd.ca

7. MINDFULNESS SPACES

Carve out a corner for mindfulness practices, including an altar and hidden gems that uplift you. A dedicated mindfulness area encourages routine self-care and stress management. Regular use can improve focus and emotional resilience during challenging times. Creating a sacred space fosters a sense of safety, enhancing spiritual connection and reflection, whether it be a comfy chair or a yoga space, this area becomes your sanctuary, inviting moments of tranquility and nurture in a hectic world.

8. INVITE ABUNDANCE

Utilize decor that symbolizes abundance—like bowls of fresh produce, crystals, or prosperity symbols. Surrounding yourself with abundance visuals can shift your mindset toward gratitude and positivity. Symbolism can help attract positive energy and abundance in your life, reinforcing your desires. Recognizing abundance can foster feelings of security and well-being, helping combat scarcity mindset. A home filled with symbols of abundance creates a vibrant, hopeful atmosphere—it’s like inviting good fortune through your decor!

9. ENGAGE THE SENSES

Create a sensory experience through soft music and soothing sounds, along with varied textures and scents. Calming sounds can lower heart rate and blood pressure, promoting relaxation after a stressful day. Engaging multiple senses encourages living in the moment, enhancing your overall sense of wellbeing. A rich sensory environment can elevate mood and stimulate joy, making home feel even more like a retreat. Your home transforms into a harmonious refuge—your personal oasis that feels perfectly tailored to you!

10. CONNECT WITH OTHERS

Design your space for social interactions—create warm dining areas and cozy gathering spots to foster connections. Social interactions improve mental wellness and increase feelings of belonging. Celebrating together promotes happiness and fosters an inviting energy in your home. Being surrounded by loved ones can provide emotional support and a shared sense of purpose. Your home becomes a hub for laughter, love, and cherished memories—transforming it into a celebration of connection and community!

Reflect on how your surroundings influence your well-being and embrace these tips as you prepare for the cozy fall season. Creating a home that nurtures can help cultivate a life overflowing with abundance and joy. Remember to start at the front door of your home, adding those fresh fall mums, and sunflowers which will set the tone every time you enter! Happy decorating!

LAKESHORE DESIGNS

SLOW DOWN THIS FALL

With a Fresh Kitchen or Bath from KITCHENS DEPOT

There’s something magical about fall in the Kawarthas. The air cools, the colours turn rich and golden, and life seems to settle into a gentler rhythm. It’s a season for gathering with loved ones, for cooking slow meals, and for finding comfort indoors. As Holly Cole’s music so beautifully reminds us, there’s joy in slowing down and savoring the simple things.

This Fall, why not bring that same philosophy into your home? At Kitchens Depot, we believe your kitchen and bathroom should be spaces that reflect not only your style but also the pace of life you want to live.

Imagine a kitchen that makes holiday baking effortless, where everything has its place and you can move with ease. Picture a bathroom that feels like a retreat, where you can slip into a warm bath after a long walk through crisp autumn air. These aren’t just renovations—they’re ways of investing in your well-being, creating spaces that invite you to slow down and enjoy the season.

FALL IS THE PERFECT TIME TO RENOVATE

The busyness of summer is behind us, yet the holidays are still ahead. Refreshing your kitchen or bathroom now means you’ll be ready to welcome family and friends into a home that feels both functional and beautiful. Whether you’re drawn to the cozy tones of autumn woods or the sleek elegance of modern stone, our design team will help craft a space that feels uniquely yours.

At Kitchens Depot, we combine quality cabinetry, premium surfaces, and thoughtful design to create kitchens and baths that stand the test of time. More importantly, we design with comfort in mind—because the best homes are the ones that make life easier and more enjoyable every day.

TAKE A CUE FROM THE SEASON

—and from Holly Cole’s soulful sound—and embrace the art of slowing down. Step into a kitchen or bath that inspires calm, connection, and joy. Visit Kitchens Depot Peterborough and let’s start planning the space where your best memories will be made.

Visit Kitchens Depot’s premier 5,000 SQ FT showroom today and explore the ELEVATE Brand Collection.

“Because your perfect kitchen starts now!”

KITCHENS DEPOT

Real Estate Talk

Discover your Kawarthas Dream Home

KBy Kelli Lovell, Kawartha Kelli & Company

awartha Lakes is a hidden gem that blends natural beauty, vibrant community life, and affordable living. Whether you’re dreaming of a peaceful retreat or a family-friendly haven, this region has it all. Fall fairs, farmers markets and social activities at the Locks, there’s a lot going on in the small towns and villages that dot our waterways.

Embrace Nature’s Playground

Kawartha Lakes is a paradise for outdoor enthusiasts, with over 250 lakes, including Balsam and Sturgeon, offering endless opportunities for boating, fishing, and kayaking. Trails like the Victoria Rail Trail invite hiking and cycling through stunning forests, while parks such as Ken Reid Conservation Area are perfect for family picnics or quiet walks. Winter brings snowmobiling and ice fishing, ensuring year-round adventure. The clean air and serene landscapes make every day feel like a vacation.

Thrive

in a Welcoming Community

The heart of Kawartha Lakes lies in its tight-knit communities such as Lindsay, Fenelon Falls and Bobcaygeon. Residents come together for events like the Lindsay Agricultural Fair and Kawartha Arts Festival, fostering a sense of belonging. Local shops, cozy cafes, and cultural spots like the Boyd Heritage Museum add charm and character. Families love our safe neighborhoods and qual-

ity schools, while retirees enjoy the warm, smalltown vibe.

Enjoy Affordable, Connected Living

Kawartha Lakes offers a cost of living that’s hard to beat, especially compared to urban hubs like Toronto, just a 90-minute drive away. From charming cottages to spacious family homes, housing options suit every budget, with lower property taxes to boot. High-speed internet supports remote work, and local farmers’ markets provide fresh, affordable produce. This balance of affordability and accessibility makes Kawartha Lakes ideal for all walks of life.

You’ll enjoy an unbeatable mix of natural beauty, community warmth, and affordable living, making this area the perfect place to call home. With Kawartha Kelli & Company as your trusted real estate partner, finding your dream home is easier than ever. Ready to make the move? Visit our website or give us a call to begin your journey to Kawartha Lakes today! Visit kawarthakelli.ca or Call Kawartha Kelli & Co. to list (705) 738-2110

Jo Pillon listing

$1,599,000

124 FIRE ROUTE 66, Trent Lakes, Ontario

Jo Pillon, Frank Real Estate, Royal LePage (705) 875-4958

Spectacular million dollar view, weed-free swimming off the dock, gorgeous Confederation log home on Pigeon Lake on the Historic Trent Severn Waterway. Check out this lovely private setting, through the impressive gates to a lovely fully fenced, landscaped back yard with stone patio and perennial gardens. Extensive armour stone adds to the wow factor of the welcoming post and beam covered deck and entranceway. Enter to a lovely updated kitchen with island, dining room and a central two sided floor to ceiling stone fireplace. The living room, opens to a huge waterside deck, showcasing spectacular sunsets. The East Wing features the primary bedroom with walk-in closet and four piece ensuite. The West Wing has another 4 piece bath, lakeside guest room and third main floor bedroom, presently used as an office. The lower level presents a large family room with walkout, two more bedrooms, third bath and laundry, and a fabulous home gym. There is an abundance of storage room throughout this home. Step into the hot tub room with a wonderful view of the lake, the stairs lead to the clean and deep swimmable waterfront, with dock and boat lift, but don’t forget to stop along the way at the tikihut and bar. Double detached garage, two sheds, easy access to Buckhorn and all amenities. 1.5 hours from the GTA.

KAWARTHA KELLI

$1,399,900

126 Mitchell Crescent, Granite Ridge Estates, Buckhorn, Ontario

Kawartha Kelli & Co, Bobcaygeon Real Estate (705) 738-2110

This home offers the perfect blend of luxury, comfort, and natural charm. With over $100,000 in upgrades and all the big-ticket items complete, this home is truly move-in ready. Step into the inviting foyer and experience a seamless transition into the family room featuring soaring vaulted ceilings, a stunning stone fireplace, and walls of windows capturing Buckhorn’s natural splendor. The chef’s kitchen is magazine-worthy, with a farmhouse sink, stone countertops, black stainless steel appliances, and a stylish dining island. The dining room flows to a screened Muskoka Room with a cozy woodstove — perfect for year-round enjoyment. The spacious primary bedroom offers a private walkout to the deck, a walk-in closet with custom organizers, and a luxurious ensuite bath designed for relaxation. Additional bedrooms and baths provide comfortable spaces for family and guests, the main floor also includes a dedicated office space, ideal for working from home. Downstairs, the walk out lower level boasts a massive recreation room, 2 additional bedrooms, a full bath, and flex spaces for a gym and music room — perfect for entertaining or quiet downtime. Car and motorcycle enthusiasts will love the attached triple car garage with secure home entry. Enjoy limestone landscaping, a classic front porch, a full rear deck, and the serenity of the surrounding woods. This is Kawartha living at its finest. Don’t miss your opportunity to make this extraordinary home your own.

GRIFFINS

GARDENING - Fall Displays

WBy Vikki Whitney Griffin’s Greenhouses

eather-wise the Summer of 2025 was a challenge. It was overwhelmingly sunny and hot and lent itself to long, lazy days lounging pool-side or on the dock of the lake with a Spritz in hand. That’s super for vacationers and sun-seekers, but for gardeners it was not a bed of roses – literally.

Actually, roses did beautifully early in the season during the few weeks in June when weather was dry and temperate - for a blink of an eye. Once our days turned to endless dryness and heat, roses became stressed and lackluster, just like most of our Summer annuals and perennials. July and August brought incessant heat, angry bouts of humidity and relentless drought and our gardens have struggled. Please give yourself some grace this year; gardening was hard given these circumstances. Knowing this, we will need to plan accordingly for next year, just in case this is the new normal.

Until then, what can we do to ensure pretty Fall displays in our gardens and flanking our entrance-ways? We suggest cutting back perennial foliage that is burnt or dead. It will look nicer for you and your guests and allow the plant to strengthen and prepare for the Winter. If you can provide water consistently, you can plant new perennials prior to Thanksgiving, allowing you to fill in flower beds with now discounted stock that will bloom next Spring or Summer. If you’d

rather not plant, empty spaces in your garden can have a pot of pretty Fall mums plunked on the soil, for a hit of seasonal colour. You can plant mums in your garden, but the modern mum varieties struggle to perennialize and are not sold with that promise any longer. If you plant them and they return, it’s a bonus!

Planters at the front door or on the patio can be renovated for the season by removing delicate or expired plants, leaving the rugged, cool-weather varieties (like ornamental grass, ivy, verbena, alyssum) and adding in mums, ornamental kale and cabbage, rudbeckia, hot peppers, calluna (heather)and pansies. If some plants still look healthy, you do not need to start from scratch. Fluffy ferns even do well in the colder temperatures of October, often tipping black on the ends of fronds, giving a spooky look. This especially effective when playfully coated in faux cobwebs with a witches broom sitting alongside the planter – of course, completed a pumpkin and a few gourds.

Fall Into Colour

The Kawarthas’ Best Autumn Views

“From rugged trails to golden lakeshores, the Kawarthas shine brightest in autumn.”

There is a certain magic in the Kawarthas when summer finally loosens its grip and fall starts to brush the landscape with colour. Roads that felt ordinary during the summer months suddenly become experiences of brilliant splashes of orange, red and yellow. The air is crisper, the sun dances off the lakes, and every bend in the road promises another postcard view. For day trippers and weekend explorers alike, there are few better places in Ontario to witness autumn’s full splendour.

TIPS:

Bring a camera: Lakes like Stony and Cameron create perfect mirrored shots. Layer up: Crisp mornings give way to warm afternoons.

Begin your adventure in Lindsay, where coffee shops and boutiques line Kent Street. Stop by Needful Things and Curiousities for some Espresso, coffee or wine. For lunch, Olympia Restaurant is our go-to place! After a stroll downtown or along the Scugog River from the Old Mill, head north toward Fenelon Falls, following a route of rolling countryside and bursts of colour. This stretch takes you past quiet farmland and into Fenelon Falls, where coffee shops, restaurants and boutique shopping experiences sit just steps from the water. From Lock 34 you get two distinct views - Cameron Lake stretching above and Sturgeon Lake opening below - and a short walk brings you to the waterfall cascading through the centre of town.

Fall Into Colour

The Kawarthas’ Best Autumn Views

Continued from previous page

After leaving Fenelon Falls, follow the road east to Bobcaygeon, crossing the Trent-Severn at Lock 32 where boats slip through under changing leaves. Together, Fenelon Falls, Bobcaygeon, and Lindsay form a triangle of colour, each with its own character, riverside walks, and cafés that invite you to linger.

Northwest of Bobcaygeon, Balsam Lake awaits. Around Balsam Lake Provincial Park the trees press close to the water, their autumn colours spilling across the surface, while other stretches open to wide views of cottages and fields. Cameron Lake offers the same seasonal magic, with wooded slopes rising above the water. Shadow and Four Mile Lakes, tucked further north near Coboconk, are smaller and more intimate. Winding backroads hug the shoreline, and in fall it feels as though the forest leans right over the lake.

Head northeast toward Kinmount, where the Burnt River winds through town. The road runs alongside the river for long stretches, with maples arching overhead and golden leaves fluttering down onto the water. It’s a place you will want to pull over often, just to take it in.

South of Lindsay, the highlands of Bethany and Pontypool offer a different kind of drive. The Oak Ridges Moraine brings sweeping views of valleys and ridges blanketed in autumn hues. Here, backroads lead to farm stands piled with apples and pumpkins, and main streets perfect for a warm coffee or an antique browse.

Some of the best views come when you step out of the car. The Kawarthas’ conservation areas are perfect for short hikes and long vistas.

Ken Reid Conservation Area, just outside of Lindsay, is a perfect setting to enjoy the views of Sturgeon Lake and McLarens Marsh. Trails wind through stands of pine and cedar forests, where flashes of birch and tamarack shine against the deep green backdrop. The boardwalk across the marsh is a perfect spot to visit in fall, offering wide skies and the sound of geese on the move.

Norland

Ken Reid Conservation Area

Windy Ridge Conservation Area, near Omemee, is a favourite for photographers. From the ridge, the landscape rolls on, with brilliant splashes of colour with Fleetwood Creek beneath you.

Fleetwood Creek, tucked into the Oak Ridges Moraine, is another highlight. Its rugged trails climb through hardwood forest to a brilliant lookout where the valley below is a spectacular autumn scene. For hikers seeking a quiet reward, few spots compare.

The Kawarthas’ charm lies not only in its landscapes but also in the towns and villages that punctuate the journey. The lakes themselves, Balsam, Sturgeon, Cameron, Shadow, Four Mile, Scugog, and Pigeon, are the region’s heart. They draw visitors year-round and anchor communities built on natural beauty and small-town spirit.

In the Kawarthas, fall isn’t just a season, it is a celebration of place. It’s the sound of geese rising from a marsh, the crunch of leaves on a ridge trail, and the sight of golden hills mirrored in still water.

Buckhorn

While winding your way through Buckhorn off Hwy 36, stop in at the Boat House Boutique across from the lock and grab a coffee and snack. Head on up Hwy 36 to Kawartha Country Wines, just north of Buckhorn. Sit back, relax and enjoy their wine and ciders amongst the fruit trees. Pick up a bottle or two while you are there! If you aren’t sure which one to get, tasting is free. You can also prebook a tour of the winery.

Continued on next page

Fenelon Falls

Fall Into Colour

The Kawarthas’ Best Autumn Views

Rice Lake

Around Close Point Rd. you’ll see Fall colours with a backdrop of Rice Lake. (With a special view from our drone, you can see the islands blanketed in reds, oranges and yellows.)

Warkworth Area & Trent Hills

Shopping in Warkworth is a must! Visit Centre and Main Chocolate - you won’t be disappointed! From Warkworth, head south to Concession Rd. 2 and take the short loop back to Warkworth via Hwy. 29. This includes a drive by an elk and bison farm. (From Concession Rd. 2, you may see them grazing in the fields as you drive past.)

From Warkworth, you can also drive north on County Rd. 24 up to Dartford then north to Ward Rd., then follow Richardson Rd.

From Campbellford, head south on Hwy. 8, curve around the bend on the English Line, drive north on Devil Valley Rd. and then Loucks Rd. Take the 6th Line east to Burnbrae, then straight north on Wingfield Rd. Head west on Hwy. 38 past Petherick Corners and along the river until you’re back on Hwy. 8. This puts you on some back roads, but that’s where you will find yourself under beautiful leaf canopies.

The Ranney Gorge Suspension Bridge in Campbellford is a must-visit! Open daily yearround, this family-friendly destination is perfect for all ages. Located inside Ferris Provincial Park, the bridge hovers 30 feet above the stunning Ranney Gorge, just south of the falls. Stretching 300 feet across, you’ll feel a gentle sway as you walk, adding to the thrill.

It’s an easy hike to reach the bridge, and you’ll be rewarded with incredible views of the gorge and surrounding nature. From here, you can easily stroll into downtown Campbellford for a bite to eat or some shopping.

Stop at Empire Cheese, have a picnic and treat yourself to the best cheese around!

Whether you’re a local looking for a scenic walk, a nature lover, or a family searching for a fun day out, the Ranney Gorge Suspension Bridge offers an unforgettable experience. If

Rice Lake

Raney Gorge Suspension Bridge

Warkworth

Continued

KAWARTHA COUNTRY WINES

Burnt River

Rice Lake

Around Close Point Rd. you’ll see Fall colours with a backdrop of Rice Lake. (With a special view from our drone, you can see the islands blanketed in reds, oranges and yellows.)

Warkworth Area & Trent Hills

From Warkworth, you can also drive north on County Rd. 24 up to Dartford then north to Ward Rd., then follow Richardson Rd.

Fall Into Colour The Kawarthas’ Best Autumn Views

Stop at Empire Cheese, have a picnic and treat yourself to the best cheese around!

Whether you’re a local looking for a scenic walk, a nature lover, or a family searching for a fun day out, the Ranney Gorge Suspension Bridge offers an unforgettable experience.

Rice Lake

Raney Gorge Suspension Bridge

Warkworth

ANGELA JOHNSON NORTHUMBERLAND TOURISM

Fall Into Colour The Kawarthas’ Best Autumn Views

If you are planning to make your colours tour a weekend, we suggest The Forest Hill Lodge in Selwyn to rest your head after your long day of driving. It has been totally renovated and it is the perfect place to stay.

So, this year, don’t rush it. Let one route lead you past lakes that shimmer with colour, then return another day to discover a different perspective. Autumn doesn’t have to be squeezed into a single drive. Its beauty lingers, waiting to be enjoyed. Follow the roads, follow the colours, and the Kawarthas will do the rest.

PLAN YOUR FALL ADVENTURE -- Looking to map out your own fall drive?

Find Fall Driving Maps at the Explore Kawartha Lakes website www.explorekawarthalakes.com/en/explore/fall-in-kawartha-lakes.aspx

For details on trails, boardwalks, and forests to explore year-round, visit Kawartha Conservation Areas www.kawarthaconservation.com/conservation-areas/

For more on Trent Hills, Warkworth and Campbellford, go to Northumberland Tourism www.northumberlandtourism.com

FOREST HILL LODGE

JOHN CHAMBERS #1 CONSERVATION

Photo Credit: Barry Killen

JOHN CHAMBERS #2

CONSERVATION

Photo Credit: Barry Killen

A Vision in Focus:

Rodney Bowes and the Art of the Album Cover

By Jay Cooper

Rodney Bowes’ name might not ring out like the artists he’s photographed, but his work certainly does. With a career spanning decades, a Juno Award, and a rich portfolio of iconic album covers, Bowes has quietly shaped the visual language of Canadian music. From the gritty clubs of Toronto to the punk heart of New York City, and now in the quiet town of Campbellford, Bowes’ lens has always found a way to tell stories — even before the music starts.

“I was about 10 years old in boarding school in England,” Bowes recalls. “They gave me a Kodak Brownie, and I started shooting pictures of kids jumping out of windows, trying to do that kind of crap.” Even then, he was experimenting — angling the camera from a soccer ball’s point of view, trying to see the world differently. People noticed. Encouraged by early reactions, he never stopped shooting.

Bowes’ creative journey took shape at the Ontario College of Art in Toronto, where he became embedded in the burgeoning music scene. “A lot of bands came out of OCA,” he says. “They’d say, ‘Rodney, will you shoot us for our single?’” That led to one of his first major projects: working with punk band The Diodes. His initial photo shoot — a police lineup concept — now makes him cringe. “It wouldn’t fly today,” he laughs, “but that was the beginning.”

In 1980, Bowes received a Juno Award for his work on The Wives’ album, Cigarettes. It was a careerdefining moment. “One thing led to another — taking photos of bands, designing sleeves — and suddenly, I had a Juno,” he says modestly. But his real satisfaction came from connecting with music through its visuals. Like many fans, he often chose records solely based on their covers. “You figured if the band approved a certain image, the music had to be good.”

His artistic instincts took him beyond Toronto. Regular trips to New York immersed him in a vibrant parallel scene. “There was a Toronto echo of what was happening there,” he explains. He formed connections with The Ramones, Johnny Thunders, and even Elvis Costello. “It was a tight-knit, small scene. I’d stay in New York for a month, then come back home with new inspiration.”

Bowes’ creative process is rooted in collaboration and intuition. He listens to the music, speaks with the artist, and lets ideas evolve. “You come up with two or three ideas and see where it goes,” he says. He famously rejected clichés — even when working with country stars like Shania Twain. “I avoided hay bales,” he jokes. “We did a nice one for her though — it was cute, not corny.”

Not every project was smooth. When working with Crash Test Dummies, Bowes made over a hundred mockups, all rejected by the label. “Hilarious in hindsight,” he says. “But I ended up doing all of Brad Roberts’ solo stuff forever after that.”

“Bowes received a Juno for his work on The Wive’s album, Cigarettes.”

One of Bowes’ most enduring creative partnerships is with jazz singer Holly Cole. “I’ve known Holly since her first record,” he says. Introduced by mutual friend and longtime manager Tom Berry, the collaboration has flourished over the years. “We see things the same way,” Bowes adds. “It’s always easy with her.”

Despite his analog beginnings, Bowes embraces digital tools wholeheartedly. “I’m not a purist. Whatever it takes to get the image.” He recalls the costly, painstaking process of dye transfers and film collaging. “There’s so much I look back on that could’ve been amazing today. Photoshop and digital tools have made photography a joy again.”

Now residing in Campbellford, Bowes continues to bring vision to sound, proving that while the medium may evolve, great artistry remains timeless. “Whatever I imagine now, I can create,” he says. “And in the end, we’ll both see a rainbow.”

www.rodneybowes.com

Instagram @rodneybowesdesign Instagram @punkrock_photography

workplace safety

Westray Mine Disaster

By Angela Beal HRS Group (705)

749-1259

an and I travelled to the Maritimes this summer and got to enjoy the beauty of PEI and Nova Scotia. While there we made a side trip to New Glascow to visit the Westray Memorial. It was a sad outing, but for two safety professionals it was a pilgrimage.

On May 9, 1992 a methane and coal dust blast ripped through the mine. Twenty-six miners were killed and trapped underground.

This mining catastrophe is significant as section 217.1 was added to the Canadian Criminal Code to include methods to enable police forces to file charges and for prosecutors to bring these charges to court. What happened at Westray was a travesty of justice as the parties involved escaped prosecution.

The mine opened Sept.11, 1991. Sept. 28 to Oct. 12, 1991 there were three major cave-ins. Oct. 18 the Department of Labour requested a plan for spreading explosion-retarding limestone dust. March 28,1992 cave-ins forced the closure of a major coal producing area. April 29 the Department of Labour ordered the mine to spread limestone dust and clean up the coal dust. The order was ignored. The following is a condensed version. Sept. 11, 1992 the RCMP seized documents to determine if the mine operators were criminally negligent. Oct. 5 the Department of Labour filed 52 charges under the OHS act. Dec. 10 the Public Prosecution Service drop 34 charges to prevent conflict with criminal charges. March 4, 1993 the PPS drop the remaining 18 charges. April 30 the RCMP charge Curragh Inc, the mine manager and the underground manager with manslaughter and criminal negligence causing death. June 9, 1995 the charges were stayed. Dec 1, the court of appeal orders a new trail. June 30, 1998 the Nova Scotia Public Prosecution stayed the criminal charges against the mine manager and the underground manager, after concluding there was not enough evidence to proceed.

If you would like to learn more about the Westray Mining Disaster there is an article on the internet along with a CTV video. www.youtube.com/watch?v=4BVE8bgqraY

This is a picture of Dan Beal standing beside the memorial with all 26 names of the fallen miners. Call HRS Group Inc. at 705-749-1259 to learn about Safety training or go to www.hrsgroup.com.

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A Lifetime of Islands

Tby Margaret Swaine Columnist and Author www.margaretswaine.com

he number of Canadians planning to avoid the US while Trump is in power is ever growing. For our many snowbirds that means the search is on to find other winter destinations to replace their former sunbelt favourites. A switch to easily reached Caribbean islands is a natural and a number of them have signalled their great interest in welcoming more of us.

The Bahamas Ministry of Tourism, Investments & Aviation rolled out their new brand campaign this spring visiting several Canadian cities. “The Bahamas: A Lifetime of Islands” campaign encourages visitors to discover their 700 islands and cays, offering distinct experiences across 16 main islands.

“Canada is one of our most valued markets, and we are focused on inspiring more Canadians to experience the warmth of our people, the richness of our culture, and the diversity of our islands throughout the year,” said Director General, Latia Duncombe.

New and expanded airlift options from multiple gateways across Canada was one goal achieved this year to help keep our country a priority growth market for The Bahamas. Air Canada is introducing new, nonstop flights from Ottawa and Halifax to Nassau’s Lynden Pindling International Airport starting this December. Weekly nonstop flights recommenced this June from Montreal to Nassau increasing to four per week in December and Toronto service is increasing to 12 per week in October. Flights to Georgetown Exuma are scheduled to resume in November. Sunwing Vacations will be extending its seasonal flights from Toronto to Grand Bahama to year-round weekly service.

The latest news just out is that Porter Airlines is launching flights to Nassau for the first time this winter from Toronto, Ottawa and Hamilton.

Jazz Club Baha Mar

Cable Beach Bahamas, Baha Mar

“There were three hotels interconnected by the enormous casino in the middle”

I was invited by Baha Mar to come to Nassau in June and experience all they have to offer. I had already heard about the resort as a friend’s husband worked as CFO during its years of development. However, I’d never been there and was excited to be included in their Third Annual Golf Invitational hosted by the Baha Mar Resort Foundation. (Proceeds from their fundraisers go towards local community charities such as The Bahamas Red Cross and The Bahamas Association for the Physically Disabled.)

Aside from the golf tournament, I was basically given carte blanche to do whatever I wanted for the four days and three nights I was there. That was barely enough time to scratch the surface of this integrated resort, casino, water park and residential development on Nassau’s famed Cable Beach. There were three hotels interconnected by the enormous casino in the middle: the refined Rosewood, the funky youthful SLS and a modern Grand Hyatt where I stayed.

I was overwhelmed at first. Where to begin when there are over 45 food venues including iconic restaurants such as Café Boulud (French), Carna by Dario Cecchini (sophisticated steakhouse), Marcus (fish and chop house) and Shuang Ba (haute Chinese). I chose to dine the first night at Katsuya by Starck and enjoyed excellent sashimi, a Japanese style salad and a mixed tempura dish washed down with a very fine sake.

Beyond the restaurants was an incredible array of possible activities. Baha Bay, the Caribbean’s leading waterpark, was definitely the place for families to take their kids. Set on 15 acres, with an oceanside access for resort guests, it had wading pools for toddlers, 24 water slides including

First Hole, Royal Blue Golf Course

Sixteenth Hole, Royal Blue Golf Course

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scary ones for teenagers, a ‘tropical action’ river and other aquatic experiences. Each hotel also had multiple pools with day beds and loungers surrounded by tropical foliage and of course access to the white sand beach. For racquet sports lovers, there was a John McEnroe Tennis Centre and pickleball courts.

For golfers like me, the Jack Nicklaus design Royal Blue golf course, ranked #1 in the Bahamas and top 20 overall in Golfweek’s Best of 2024, was a treat to play. From the dramatic elevated first hole, to fairways with rolling white sand dunes and those with limestone moonscapes through dense jungle, to the island green on the 16th, every hole was

a beautiful challenge. Luckily the golf tournament was a two person scramble and when I flubbed a shot, my partner hit a beauty and vice versa. We managed to come in fourth in the field and with it won a round for two at the Royal Blue and dinner at Marcus.

If I had more time I would have loved to book a treatment in one of their two spas, Espa and Sense and perhaps catch some live jazz at Jon Batiste’s Jazz Club on the property. Everything was accessible by foot or by shuttle. There was no need to rent a car or go off property. That’s an advantage and a disadvantage. I’m going to have to return to have some of those distinct experiences on the other islands. After all there is a lifetime of islands to explore. www.bahamas.com

For a complete list of deals and discounted packages in The Bahamas, visit www.bahamas.com/deals-packages Continued from previous page

Water Park Baha Mar

Hilton La Romana infiniti pool

Should you Teach Your Dog To Look at You?

Why One Viral Trainer Got It Wrong — and What Real Dog Owners Actually Need!

ABy Karen Laws

recent viral video made waves in the dog training world with one bold claim: “The worst thing you can teach a dog is to focus on you.”

Have you seen that viral clip? A well-known trainer opens with, ‘If there’s one thing I would NEVER teach a dog, it’s to focus on me.’ Then he tosses a ball for his Malinois on a beach, moves around frantically, and watches the dog snap into heel between his legs without being asked. It’s slick. It’s flashy. And it’s deeply misleading.

He claims ‘True engagement is not forced. It’s not cued. It’s a byproduct of trust, clarity, and shared connection. Focus isn’t something you demand. It’s something you deserve.’ Let’s get real.

I agree with parts of it, but I strongly disagree with the implication that focus just happens if you’re valuable enough. That might work with a genetically gifted, highly trained Malinois who’s already been conditioned off-camera. But for the average pet owner that message is unhelpful at best and irresponsible at worst.

THE ‘LOOK AT ME’ COMMAND: Tool or Trap?

The LOOK CUE (also called WATCH ME or FOCUS asks for eye contact. That’s it. Simple, right? It’s used to gain attention, reduce distraction or start engagement.

Here’s the mistake many trainers (and owners) make:

They use it as a crutch instead of a conversation. Eye contact can be powerful. But it’s not a magic fix.

WHAT PEOPLE FORGET

Eye contact does NOT equal engagement. Overusing it creates hesitation, not connection. Teaching it before the dog trusts you just builds conflict. Eye contact is a tool—not a lifestyle.

IT’S NOT A REPLACEMENT FOR HEEL TRAINING

Walking at heel and focus are not the same. One is structured positioning. The other is mental connection.

WHY FOCUS TRAINING COMES FIRST

Focus training builds engagement. It teaches the dog that you matter. That your movements and choices are relevant. It creates check-ins that lead to reliable recall, better leash behavior and calm confidence.

WALKING AT HEEL IS STRUCTURE

Heel is a learned skill. The dog’s shoulder lines up with your knee. You move together, in sync. That precision doesn’t come from freedom. It comes from a dog who already cares where you are.

Trying to teach heel without focus? You’re just managing frustration on a leash.

HERE’S HOW I TEACH IT INSTEAD

Step 1: The Check-In Game

Catch your dog glancing at you—on walks, during play, anywhere. Mark it. Reward it. No pressure, no command. Let them choose to connect.

Step 2: Focus in Motion

Move together in a square or circle. Use your Choice Loop™ leash handling. Mark every effort to stay connected. Reward generously. Play games. Build joy.

Step 3: Add Structure (Heel)

Only once the dog consistently checks in, walks with you, and trusts your movements, do we teach heel. Clean. Calm. Clear.

You don’t get heel by demanding it. You get it by making your presence matter.

SETTING THE RECORD STRAIGHT ON THE VIRAL VIDEO

Let’s go back to that viral trainer. He shows a Malinois returning with a ball and snapping to heel—offleash, no cue. Cool trick. But not reality.

WHAT HE DOESN’T SHOW

That dog already has advanced training, the dog is bred to be handler-focused, there’s a huge difference between choosing to engage and being conditioned to do so, and most families aren’t training high drive dogs in empty beaches with one dog and zero distractions. His conclusion? ‘Don’t teach your dog to focus, just be valuable and they’ll choose you.’

MY TAKE - That is a fantasy for the average pet owner juggling jobs, kids, schedules, and chaos. They don’t want a super dog. They just want a dog that’s not a jerk on leash. That’s where systems, sequencing, and relevance come in.

If your dog currently pays more attention to squirrels, snack wrappers, or passing shadows than to you, I can help. Follow me on Instagram or Facebook or message me directly if you’d like help teaching your dog that you are the most interesting thing in the world (or at least more interesting than the neighbour’s compost bin).

Follow The Ontario Dog Trainer for more great training tips and videos: Instagram @karenlawslive Facebook KarenDogTrainer YouTube Channel (@TheOntarioDogTrainer) Blog www.ontariodogtrainer.com/BLOG