A Taste of the KAWARTHAS
A note From the Editor
Well, it’s been a crazy year so far. We can’t ignore the threats from south of our border. We encourage everyone to shop Canadian. Tariffs are never a good idea, especially when they come from an ally. But we have decided to pivot this issue and embrace the Canadian spirit! We have great articles and our writers have embraced ‘moving forward’ with ideas of how we can help. Tanya, owner of The Cheesy Fromage in Lakefield, has started a campaign called ‘Eat Canadian Cheese’, and we applaud her for all her hard work! We embrace local and it shows.
We, as a printed magazine, are obviously worried about what these tariffs will do the the paper industry. We are taking the ‘wait and see’ approach while hoping things don’t get too drastic. Your support is appreciated and is a key to our success. We not only choose our subjects carefully, but we choose advertisers who fit our mission statement. Without them there would be no A Taste of the Kawarthas lifestyle magazine, so please support our advertisers and contributors.
Thank you for sending us your well wishes on the 17 Awards ATOTK received in 2024! We are proud and humbled by the love!
Karen Irvine - Editor, Videographer, Photographer & Social Media Diva
Email - atasteofthekawarthas@gmail.com
Website - www.atasteofthekawarthas.com
Facebook - A Taste of the Kawarthas Magazine Instagram - @atasteofthekawarthas
Contributors
Margaret Swaine
Author, Travel, Wine, Golf, Spas & Spirits Columnist
Travel & Spirits Editor
Karen Laws
Ontario Dog Trainer
Danielle French South Pond Home
Tanya Bailey
The Cheesy Fromage
Carol Turner Chef
Angela Beal Health & Safety Specialist
Angela Jones 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
Jennifer Boksman, Carol Turner, Jake Friesen, Danielle French, Angela Jones, Kelli Lovell, Amanda Aerin, Jeanne Beker
© 2024 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
GETTING ALL FIRED UP!
I f the recent south of the border political rhetoric has left a shitty taste in your mouth, the best way to wash it away is with a Caesar - not the salad, but the National Canadian Drink. Hell, make mine a double.
Aperitif’s aside, how about some Canadian beef for dinner. You may think I have imbibed a few too many Caesar’s but what would happen if you mixed a Caeser with a roast of beef? Sometimes being Canadian sees us having a bevy or two and doing stupid shit. So why not take this recipe for a rip, bud?
The great thing about Canada is that it is great! Canadians are even better which is why we don’t have to do anything to make it great again. We can keep it great by buying Canadian and supporting Canadians. It’s a simple concept and even simpler to do.
I can’t take credit for the Beef & Caesar idea. A colleague and friend, Greg Traynor, shared this with me a couple of years back. Greg operates Traynor Farms , a sustainable farming business located in Keene, Ontario. There is a Farm Market located on his farm, where you will find his hormone-free beef and seasonal fresh vegetables - all produced on his farm while supporting other local producers with chicken pork and lamb available.
Canada, get your pride on with The Great Canadian Caesar BBQ Prime Rib !
Owner of Angle Iron Kitchens & The Spice Co.
The Great Canadian Caesar BBQ Prime Rib
INGREDIENTS:
2 kg Prime Rib Roast, tied (we use Traynor Farms beef www.traynorfarms.ca)
2 medium onions, diced
4 cloves garlic, minced
2 bay leaves
½ cup Canadian vodka
METHOD:
1 tbsp Worcestershire sauce
Juice of 1 lemon
500ml Clamato juice
Lots of Caesar rimmer spice mix (we use The Spice Co. Great Canadian Caesar Rimmer Eh! www.thespiceco.ca)
Make a brine by combing the onion, garlic, bay leaves, vodka, Worcestershire, lemon juice and Clamato in a large stainless-steel pot or plastic container. Lay roast in the brine and cover container. Keep refrigerated over night. Turn roast over a few times during brining to ensure even brining.
Remove roast from brine and pat dry with paper towels. Place in a large stainless mixing bowl and generously rub all sides of the roast with your favourite Caeser rimmer spice mix. Let the roast stand at room temperature, for an hour or 2.
To maximize tenderness and reduce shrinking grill the roast, fat side up, in a pre-heated BBQ at 250275F over indirect heat. When the roast reaches an internal temperature of 110F, about 2 hours, you then turn the BBQ up to reach a temp of about 400F and continue cooking the roast until it reaches an internal temperature of 135F.
Once the roast reaches 135F, pull it off the grill, put it on a plate and loosely cover with aluminum foil and let it rest for 30 minutes while you get the rest of dinner finished.
Don’t skip this part! Let the roast rest because if you don’t and cut the prime rib right away, the roast will literally bleed out all of its tasty juiciness. Serve with horseradish mashed potato and vegetables. Feeds 6-8
Carol’s Kitchen
SUN-DRIED TOMATO AND DILL PESTO FETTUCCINI WITH ASPARAGUS AND GRAPE TOMATOES
By Carol Turner Instagram @carolturner9319
Fresh dill and sun-dried tomatoes may seem an unlikely pairing but they complement each other in this bold flavoured pesto. Asparagus and grape tomatoes add a light freshness to this vegetarian pasta dish which can be served warm or at room temperature. Refrigerate leftover pesto for up to 3 days and use in a cold pasta salad, as a stuffing for chicken breasts or as a sandwich spread.
INGREDIENTS: (serves 3-4)
Pesto:
1 cup sliced oil packed sun-dried tomatoes, drained
1 large clove chopped garlic
¼ cup slivered almonds
¼ cup fresh dill, chopped
½ cup Parmesan cheese, grated, plus ¼ cup for serving
¾ teaspoon lemon zest
¼ teaspoon black pepper
¼ teaspoon salt
½ cup olive oil
DIRECTIONS:
1. Place first 8 pesto ingredients in food processor and blend until roughly chopped.
2. While the food processor is running, gradually stream in olive oil until all ingredients are incorporated and emulsified, scraping down the sides of the bowl if necessary.
3. Reserve at room temperature as your pasta cooks or store refrigerated in an airtight container.
4. Blanch asparagus in boiling, salted water for 2 ½ minutes until bright green and slightly softened. Using a slotted spoon, transfer asparagus to a bowl of ice water to stop the cooking process. Remove and pat dry.
5. Combine asparagus and grape tomatoes in a bowl.
6. Cook fettuccini in salted water according to package directions. Drain, reserving 1 cup pasta water.
7. Return pasta to cooking pot and add 1/3-1/2 cup pesto, asparagus and grape tomatoes. Gently combine, adding splashes of pasta water to loosen sauce to desired consistency.
8. Season with salt and pepper. Serve with remaining parmesan cheese and a sprig of dill for garnish.
Vegetables:
1 lb asparagus, ends trimmed, washed and cut in 1½ inch pieces
1 cup grape tomatoes, washed and halved
Pasta:
8 oz dried fettuccini
Friesen’s Favourites
ARMADILLO EGGS
By Jake Friesen Chef Friesen’s Smokehaus Warkworth,
Armadillo eggs, a culinary delight with a misleading name, are a far cry from actual armadillo offspring. These savory treats are more akin to Scotch eggs, featuring a seasoned sausage exterior encasing a molten core of cheese curd and jalapeno.
INGREDIENTS:
4 Italian sausages (purchased locally)
2 large jalapenos
Cheese curd (we use Empire Cheese)
Rib Rub (we use Sandy Flat Sugar Bush)
BBQ Sauce
DIRECTIONS:
1. Remove the sausage from the casings and mix into 2 equal balls.
2. Cut the top off the jalapenos at the stem end.
3. Use the handle of a spoon to core out the jalapeno and remove the membrane and seeds.
4. Stuff the jalapeno with small pieces of cheese curd.
5. Press each jalapeno into the sausage balls. Form the sausage balls into an egg shape with the jalapeno in the centre. Ensure the jalapeno is covered by equal sausage.
6. Sprinkle each egg with rib rub or your favorite BBQ seasoning.
7. Place the eggs on the grill or smoker at 275 degrees F.
8. Cook until the sausage reaches an internal temperature of 165 degrees F.
9. Add BBQ sauce toward the end and serve.
Friesen’s Smokehaus
CHEFS OF THE KAWARTHAS
Jake Friesen - Friesen’s Smokehaus
By Karen Irvine
J
ake had always been immersed in the art of cooking. It wasn’t something that simply came to him later in life—it was a family tradition. “I’ve been cooking since I was a child. It’s just been in our family forever,” he reminisced about how it all began.
His passion for cooking had deep roots, thanks to his grandfather, who was of Mennonite descent. “My grandfather taught me a lot about smoking meats and food preservation. Sundays were spent making sausage, borscht, and preserving food. The whole family would gather, and we’d use whatever was leftover from the week,” Jake recalled. The kitchen, with its constant hum of activity, was where he learned the old-world skills that had been passed down through generations. “Nothing went to waste. The fridge would get cleaned out, and my grandfather would boil a pork hock all day long, turning whatever was left into a hearty borscht. That was dinner for the week.”
Jake’s connection to food and the memories it brought was as much a part of him as the flavors he crafted in the kitchen. “Yeah, it’s like feeling memories come alive when I cook,” he said. “You can even feel when you’re about to cut corners or make a mistake. It’s all those lessons my grandfather taught me.”
With no siblings to carry on the family name, Jake became the last to hold the torch for the Friesen family’s cooking legacy. “We’re the only Friesen’s here in Ontario who will continue this tradition. My grandfather didn’t get to see the business take off, but I know he would have been proud.”
In 2018, Jake turned his love for cooking into a business, starting with a small shop in town. But it wasn’t long before it outgrew that space. “At first, it was part-time. But then the business took off, especially after we moved to Campbellford during the height of COVID,” Jake said. The catering side of things exploded, and soon he was juggling weddings, corporate events, and community meals. “We started doing catering in 2021, and it really gave us the freedom to expand without the constraints of a store -
front. We could cook on-site for weddings and special events, using a smoker and grills to create that live-fire experience.”
Jake’s catering business specialized in southern barbecue, with staples like brisket, pork, and ribs. He also catered to more casual wedding budgets, offering smoked beef and chicken for the majority
“My grandfather (who was of Mennonite descent) taught me a lot about smoking meats and preserving food.”
of events. “The whole point is to make everything fresh, hot, and cooked over an open flame,” he emphasized. The personal touch was essential. Jake’s kids were involved too. “My youngest is the face of the business at events. He’s only 16, but he’s grown up with it all and knows exactly what to do. And my wife’s kids help.”
Despite his growing success, Jake kept things simple. “We don’t need anything flashy. It’s all about the quality, the food, and the people. We’re fortunate to be able to work with great clients, and we always strive to use local ingredients.” Local meats, cheese from nearby dairies, and bread from a local bakery were staples in every dish he served. “The best bread comes from Doohers in Campbellford. And I wouldn’t dream of using cheese that didn’t come from Empire. It’s all about supporting the community.”
But it wasn’t just about the food. The catering business allowed Jake more time for his personal life. He could explore his creativity with corporate lunches or organize community meals. “It’s fun because I can get creative with those. Every week, I cook something new for schools, and it’s a chance to experiment,” Jake said, his passion evident in every word. “It’s all about keeping it fresh and making people feel like they’re part of something special.”
Looking ahead, Jake was proud of the legacy he was carrying forward—a legacy founded in family, tradition, and love for food. As he cooked, the memories of his grandfather stood by him, a reminder of where it all began. “It’s more than just a business for me. It’s a way to honor my family’s history and to share that with the people we serve.”
“For all the Carnivores Out There”
Hello readers! With spring fast approaching dreams of outdoor BBQ’s are coming to fruition and with that, the idea of which meat to grill is the big question. Whether it be a BBQ, a Green Egg, an open fire or a fancy smoker, meat has been the centre piece of culinary culture around the world for centuries and wine has always been the preferred accompaniment. A nice glass of wine elevates those meaty dishes.
Hearty, robust meats need a sturdy wine. If you’re having a juicy ribeye or a tender fillet (my personal favorite), opt for a classic Cabernet Sauvignon from Napa or Italy. The tannins in this wine soften the fat of the meat, creating a mouthwatering combination of flavors. The richness of a good Cabernet will complement the savory profile of beef beautifully.
For Sunday dinners with roast beef, consider a medium-bodied Merlot or a Malbec. These wines have a juicy fruit character that complements the roasted flavors of the beef. Having grown up with Sunday dinners (though without wine), I can now attest to how these wines enhance the meal, making it even more enjoyable.
Pork, with its versatility, pairs well with a variety of wines depending on the preparation. If pork chops are on the menu, a Chardonnay with some oak can be a surprising match. The oak enhances the juiciness of the pork, making it richer. If you’re like me and prefer red wine, a Grenache’s fruity profile will be a great choice, balancing the flavors of the pork without overwhelming it.
fully with a buttery Chardonnay or a light red like Pinot Noir. These wines offer balance, complementing the chicken’s flavors without overpowering them. If grilling chicken, choose a Sauvignon Blanc. Its crisp, refreshing acidity cuts through the richness of the grilled chicken, creating a clean and delightful pairing. I particularly love Sauvignon Blanc from New Zealand and Italy, as they bring unique flavor profiles to the table.
For wild game meats, such as venison, consider a Barolo (remember, it’s the King of wines) or a Pinot Noir. These wines pair brilliantly with venison’s rich, gamey flavors. If duck is your choice, try a Cabernet Franc. It offsets the fatty profile of duck with good acidity and fruit, offering a balanced and delicious pairing. Quack! Quack!
Jennifer
@needfulthings2021 15 Cambridge St S Lindsay 705-878-2001
When barbecuing pork, the smoky, sweet flavors require a Zinfandel or a spicy Shiraz. These wines offer fruity depth that complements the savory-sweet nature of BBQ pork, making for a well-rounded pairing.
For lamb, with its distinct flavor, try a Tempranillo. This wine’s earthy and slightly herbal notes complement lamb chops infused with rosemary and garlic. For roast lamb, a Syrah is a great match, bringing peppery and gamey nuances that enhance the richness of the meat.
What about chicken? It’s the most popular meat in households, after all! A roast chicken pairs wonder-
Before we start grilling, roasting, or smoking, a charcuterie board is always a great way to begin. Try serving Prosecco to kick things off. Its acidity and bubbles cleanse the palate, preparing you for the meal to come. Even the men in your family will enjoy it once they stop “poo-pooing” the idea that Prosecco is “for girls!”
Pairing meat and wine is a tradition that will last for generations. With such a vast range of flavors, aromas, and textures in both meats and wines, the possibilities are endless. Trust your taste buds, experiment, and enjoy the experience—food and wine are some of life’s greatest pleasures.
My shop, Needful Things, in downtown Lindsay, carries all the wines mentioned above. I’d be happy to help you pick the perfect wine for your meal.
Enjoy your meat! Chat soon, Jennifer.
Boksman
HOME Welcoming Friends
by Danielle French South Pond Home www.southpondfarms.ca
I love winter and I love food. This year, we’ve had an incredible amount of snow and less ice, making for perfect conditions to walk, snowshoe, and ski. The winter months are all about hibernation, preparing cozy meals, candlelight and curling up with a great show or book. It’s one of the things I love about living in Canada. But more than winter itself, I love the changing seasons. By the time March rolls around, there’s always that collective hope that spring is near and that soon, we’ll be sitting outside, possibly bundled in a jacket, soaking up the sunshine. Though, at least here in Ontario, that might still be weeks away, given how much snow we’ve had!
Shawn isn’t quite as keen about winter but he does love a good snow fall. He is not a traveller and not a skier. But when a big snowfall is on the horizon, he heads out to the country to retrieve his tractor, driving it down back roads from Bethany into town and plowing the neighbourhood out.
I met Shawn over 15 years ago and he for sure added a new dimension to all of our lives. Firstly, he was unlike anyone we had ever met before. His cowboy boots were not a fashion statement or for a barn dance - it’s what he wore every day. His shirt was open that extra button, his cowboy hat always on and his crazy expressions - like the time he left us on the front porch by announcing he was “leaving for higher ground.” What exactly did that mean? I learned soon enough that it meant exactly what it was supposed to. His ranch was nearby but on higher ground than our farm. And off he went.
These days, Shawn has swapped his cowboy boots for court shoes and his button-downs for sports gear, spending most of his time playing pickleball. But when a big snowfall hits, he brings his tractor out from the farm back home, finding a new kind of purpose driving around the block, pushing snow the way he once moved earth. Few things bring him more joy than a full day of plowing snow. Well, maybe a hearty stew or a slow-simmered spaghetti sauce. That, to me, is love. Lending a hand, being a friend and being a good neighbor. And honestly, I think it’s something we could all use a little reminder of.
One of Shawn’s favorite snacks is a simple yet delicious treat I used to make as a wedding appetizer back at the farm. Every now and then I’ll make it when the kids come by for Sunday night dinner. As we inch closer to spring, it’s nice to start thinking about hosting again
and welcoming friends and neighbours in, shaking off the heaviness of winter and embracing the lighter, warmer days ahead. Sadly (or happily), the tractor travels back to the country until next year.
It is firstly, bacon. Salty, hot and sizzling with fat. Inside the warm goat cheese is melting and surrounds the sweetness and slightly exotic taste of a date. When I make these, I always need to make enough for the girls even if they aren’t over for a meal. We all hope for leftovers.
Bacon Date Roll ups are something to have up your sleeve when the time comes. These are easy to prepare and especially easy to keep in the refrigerator until you are ready to use them.
Photo: Jodi Pudge Photography
BACON DATE ROLL UPS
Makes 40
INGREDIENTS
1 lb bacon regular thickness
Approximately 40 pitted dates
1 lb soft goat cheese
METHOD
Cut the bacon strips in half and that should give you approximately 40 slices (more or less). Take a date and cut a slight strip into the centre and fill with the goat cheese. Wrap a strip of bacon around the date and place a toothpick through (I usually skip that step and just place strip end side down on a baking sheet layered with a piece of parchment paper). If you are not baking right away, put into the refrigerator.
Preheat the oven to 425 degrees F. Place the baking sheet into the oven with the roll ups and watch carefully after about 8 minutes. Bacon should be crisp and fully done. Remove the bacon date roll ups from the sheet and onto a small platter for serving. These are best eaten while they are hot and oh so delicious. You will want to reserve some for yourself!
PORCH DOG COFFEE
Brewing for a Cause: Roasting Coffee for Animal Wellness
A
www.porchdogcoffee.com (416) 953-2671
Instagram @porchdogcoffee
fter years of city life and working in the corporate world, Mark Dawidowicz and partner Geoffrey Lessard, made a bold decision. They left the big city behind to pursue the dream of coffee roasting in Warkworth with Porch Dog Coffee. They offer premium, small batch, handcrafted coffee using premium beans sourced from around the world, delivering a unique and flavorful experience to coffee lovers.
Founded on the love of coffee and animal wellness, Porch Dog Coffee is dedicated to making a difference in the lives of animals. A portion of the proceeds are donated to animal wellness organizations, helping their efforts to provide care and shelter to animals, hence their motto - Brew for a Cause!
Porch Dog Coffee has donated over $1000+ to both dog and cat wellness organizations.
Combining a love for quality coffee, a commitment to environmental sustainability and a passion for animal wellness, Porch Dog Coffee aims to bring a taste of tranquility and community to every cup. Each batch is carefully roasted to perfection, ensuring a rich and aromatic brew that captures the essence of farm life natural beauty.
“We are thrilled to embark on this journey of bringing exceptional coffee to our community while also making a positive impact on animal wellness,” said co-founder Mark Dawidowicz, “Our passion for coffee runs deep and we are excited to share our love for the craft and our dedication to helping animals in need.”
Porch Dog Coffee offer a range of blends, each specifically selected and roasted with precision to deliver a delightful and memorable coffee experience. From the first sip to the last drop, customers can expect nothing but the finest quality and taste in every cup. Their coffees can be found in a variety of fine food stores from Northumberland to Peterborough, Ontario.
Pets Corner From Confidence to Comfort: Helping Your Senior Dog Through Anxiety
A
By Karen Laws www.ontariodogtrainer.com
s dogs age, they often face new challenges, with anxiety being one of the most common. Even lifelong confident companions may suddenly become nervous or clingy in their senior years. Understanding why this happens and how to help can significantly improve your dog’s quality of life.
Why Do Senior Dogs Develop Anxiety?
Several factors contribute to anxiety in older dogs: Cognitive Decline: Similar to dementia in humans, Canine Cognitive Dysfunction (CCD) causes confusion and increased anxiety.
Sensory Loss: Hearing and vision deteriorate with age, making dogs more easily startled and stressed. Pain and Discomfort: Chronic conditions like arthritis can heighten restlessness and stress.
Routine Changes: Predictability is comforting for senior dogs, so changes in routines or environments can trigger anxiety.
Signs of Anxiety in Senior Dogs
- Pacing, especially at night
- Unexplained vocalizations like whining or barking
- New fears, such as sensitivity to noises or being alone
- Clinginess or hiding behaviors
5 Ways to Ease Anxiety in Senior Dogs
- Stick to a Routine: Regular feeding, walking, and sleeping schedules offer comfort.
- Create a Safe Space: A quiet, familiar area provides a retreat when your dog feels overwhelmed.
- Try Calming Products: Anxiety wraps or pheromone diffusers may help soothe your dog.
- Offer Gentle Stimulation: Light play and short walks keep your dog engaged without stress.
- Consult Your Vet: Behavioral changes may require medical support or therapies.
- Your senior dog has brought you years of loyalty and joy. Now, it’s your turn to ensure their golden
years are filled with comfort and care.
For more tips, watch my YouTube series on senior dog anxiety or visit Elder Dog Canada to support aging dogs in need.
Follow The Ontario Dog Trainer for more great training tips and videos
Instagram @karenlawslive
Facebook KarenDogTrainer
YouTube Channel (@TheOntarioDogTrainer)
Blog www.ontariodogtrainer.com/BLOG
Designer, Entrepeneur, TV Host of Find My Country House: Canada
In a world where creativity often knows no bounds, Amanda Aerin stands as a striking example of how passion, innovation, and vision can converge to redefine interiors. Known for her distinctive lifestyle design space, Amanda has become a trailblazer, blending timeless elegance with bold, modern sensibilities. Her work, whether through design, mentorship, or brand-building, has consistently pushed boundaries while staying true to a core vision of authenticity and empowerment. What a treat getting to know Amanda.
Jay Cooper (ATOTK): You are a mother, a wife, a designer, a TV personality, extremely successful entrepreneur. You don’t have an Order from Canada yet, but you did have something to do with the Junos?
Amanda Aerin (AA): Yes. I had an entertaining time working on the Junos that were held in Regina. It’s probably now about 10 years ago, but it was early on in my TV career. So, getting a project like that was pretty cool. We had to arrange for everything in Toronto and then have everything shipped out to Regina to design the stage where ‘ETalk’ had to interview everyone. It was pretty cool because we got to see the celebrities on the stage that I had designed. For me, it was a cool work moment.
ATOTK: I have to ask when your choice of hairstyle came to be. It is a signature look that everyone recognizes you for. How did it all come to be?
AA: That’s a great question. I think from a practical standpoint, having short hair with my young children was probably one of the earlier factors. My normal hair colour is brown. But certainly, as I grew in confidence in my career I grew in confidence in my fashion and hairstyle as well. So, my first step was to cut it very, very short. I used the actress Halle Berry, as an inspiration. That was about a year or two before beginning to work on the Marilyn Denis Show. So I did have the courage to go short. And then as I started getting more design and television work, I just got blonder and blonder until one day I said, ‘Let’s go for it. Let’s do the whole thing blonde’. It has remained my signature style since. I have been known on occasion to wear wigs, though, because I like to change my look sometimes. And with this hairstyle, you can’t change it. It is what we call a sort of faux hawk kind of look. I’ve been pink and purple and different colours over the years. I have yet to try blue because I think I’ll look like a Smurf. (laughs)
ATOTK: Your introduction on your website encapsulates your life’s winds of change, from stay-at-home mom to being the still-evolving powerhouse that you are. Was it empowering or a relief just to lay it on the line about your life?
AA: That’s a great question. Especially leading into my kind of New Year’s resolution to be more authentic, so asking that question is a great one. I felt a sense of nervousness, I think, being that honest. But then once it was done, it was a sense of relief. Now, I feel that it was an even bigger turning point than I think people realize. It was completely me. Coming out of my shell and having the thought process that I had a lot that I wanted to offer the world. I wanted to provide more inspiration for people and I couldn’t do it in the capacity of my life before that sort of coming-out statement.
ATOTK: A little history lesson for those who are fans (or soon-to-be fans) of your design beginnings?
AA: My mother gifted me $200 for my birthday, and I think it was about my 11th birthday. She told me that I could use that money to redecorate my bedroom, and I chose the colours turquoise and purple, which seems odd to me now, but that was kind of my first forte in having control over the budget and what I could do with it. My mother was very impressed, and she went on to tackle a few decorating projects in our own home, like a reupholstery and wallpaper and things. She was very quick to ask me my honest opinion about it at such a young age.
ATOTK: Your design career did take off because of ‘The Marilyn Denis Show’. Would you say that’s accurate?
AA: It was certainly very, very helpful to have that. There’s no question, but I think in all of us, the work that goes in behind the scenes before you’re afford-
ed such a great opportunity like the Marilyn show. There’s a part of us that has to step into that light. So, as much as that show helped propel my career, I’m grateful for it. I think if I hadn’t been ready with the experience that I had leading up to that life experience and career experience, I wouldn’t have been prepared to step into that career light, so to speak. I guess what I like to tell people is that all of these steps form the foundation of what that looks like in your career. It could be like the School of Hard Knocks or legit education. But when those big moments come to you, it’s your life experience that prepares you to have the sort of fortitude to step into that situation with confidence.
ATOTK: Did you go to design school?
AA: That’s a good question, with a story as well. I think everything you ask me has a story. Yes, I have some design training. I went to the Academy of Design, which will kind of date me because that school is closed now. The reason I was able to attend that program was because my parents bought me my tuition to get me away from a bad husband at the time. My parents were like, this is not going well for her. I was a very young teen mother with two children. They wanted me to have my own money and my career. They gifted me the gift of education, which then opened up the door. It was a fork-in-the-road moment for me in realizing the potential for me to have financial freedom through entrepreneurship.
ATOTK: Like all aspiring entrepreneurs, you would have had to knock on some doors?
AA: Very much. I had to knock on doors of design firms, and I would say one of my big breaks was a charity event that I did. People bought tickets to do tours of the different designs. You decorate your house, and people walk through, and get inspired by how you’ve decorated it. My mother was very influential in my career life and was very much pushing me to do that. At the time, I was selling advertising for about $6/hour. We did the open house, and I had these little signs up that my mom helped me create. A woman called me, and I remember being shocked that she was interested in my design services. She said, ‘What is your hourly rate?’ And I blurted out
$25/hour. the woman said, ‘Okay, great. When can we book an appointment?’ I was so nervous and I couldn’t believe someone would pay me that kind of money. (laughs) She and I connected through Facebook about two years ago, and I confessed to her that she was the first client that I ever had. She said I was so convincing and she had no idea that that was my first day. I remember showing up with a clipboard, notebook and a tape measure, thinking this is what I have to do. Acting like how a real professional designer acts, and let’s see what I can do with that. (laughs) She was very pivotal in my career because that project gave me clout to actually get paid. More projects came as she had passed my name around town. I was grateful for that.
ATOTK: Can you explain the name change or brand change?
AA: Amanda Aerin as a brand and Amanda Aerin as a person are very intertwined at this point. The last name Aerin is a combination of letters from my kid’s names, and so people ask me, was it a family name? What was it? No, I was in the middle of updating my website, and I woke up in the night and thought, I cannot build this enterprise, basically, on my ex-husband’s last name. I had gone through a very awful divorce and separation and custody for years and years. It was a way for me to celebrate the freedom away from that relationship. I did have a sense that my career was going to take off even further once I made this move. It was important for me to define myself as a new person and a new brand. So that’s why it’s spelled with the A and E at the beginning because my twin’s names are Ava and Eve. Once I did that, everyone was quite surprised. I didn’t tell my family what I was doing, I just did it. I didn’t want anyone’s feedback. I legally changed my name and it was one of the best decisions I’ve ever made to free myself from a last name.
ATOTK: You follow in the footsteps of some very prominent pioneers in the design world. What makes your brand attractive and different to potential clients?
AA: That’s a great question. I have a strong love of traditional classic design. Now, we have the term
grand millennial, but there has always been a strong love of traditional elements in homes. I’ve worked very hard to either retain them or put them back into spaces where a character has been removed, and then I like very hyper-modern things associated with that, so that blend of very traditional but very modern accessories with it. I do think Amanda Arerin’s style is not predictable. All of our spaces are quite different. To me, there are common threads, like some of the points I just kind of brought up, and there’s always a hit of glam in there for sure, and whimsy and fun.
ATOTK: You’ve also worked with an impressive list of clients. Would you care to toot your own horn, so to speak, on some of these amazing opportunities?
AA: Well, thank you. Some of the big box stores like Home Depot and Walmart. I work with luxury brands like Ted Baker and paint companies. I’ve worked with two wine companies, one being Kim Crawford Wine, and I’ve worked with the LCBO. The list goes on and on because, in the lifestyle realm (which was what I was working with in television), there was no end to companies that I could collaborate with. Even for my
wedding, I collaborated with Sunwing Airlines and Royalton Luxury Resorts, so these are all cool opportunities that introduced themselves as a result of having a career in television. I had no idea that this sort of influencer would even exist.
ATOTK: How did you end up hosting ‘Find My Country House: Canada’?
AA: Also, a great question. I finished the Marilyn show after Marilyn retired, which is her right, even though we miss her dearly. I was on the show for 13 seasons. I was offered the host role for House Hunters, which was put forward by the executive producer for the Marilyn Dennis show, which was a great compliment. After working with her for so many years, it was nice to know that I was valued in the industry and that she felt that I could hold my own in that role. We went forward and shot the first 20 episodes in record time with hardly any breaks. It was like being thrown into a pool to learn how to swim. Just go for it. Being in the host role, I felt I had to have a commanding presence and make the homeowners feel very comfortable in front of
the camera. Because most of them don’t have any oncamera experience. It was very much me engaging with them and making them feel comfortable in a very quick time. This way I could get the information and all the need-to-know nitty gritty details from them for their house hunting journey. It’s been an interesting experience and it’s allowed me to travel throughout Canada. It airs on Tuesdays at eight on CTV Life Channel.
ATOTK: What don’t we know about Amanda?
AA: (laughs) Driving past a piece of furniture on the side of the road and wondering how to pick it up and make it over. It’s ingrained in me from when I was young, when I had that first place, and I had no money. I made over everything, and so I’m very comfortable with using various tools. I’ve tried upholstery and tile work and framing and painting. The only thing I don’t like is electrical. I’m nervous about that. I think people don’t think of me in that light. It’s very beneficial when it comes to working with my trades and quoting jobs because I have a very good understanding of the work involved.
ATOTK: What’s on the horizon for 2025?
AA: I will continue to work with the furniture company that I launched in the fall, Frank Olson Furniture, which ships soon across Canada and continue to work with my upholstered pieces. We make them right here in North York, upholstered sofas and chairs. We’ll see what happens with filming season three of ‘Find My Country House Canada.’
ATOTK: Is there anything else you would like to add?
AA: I just want to say thank you for the interview. I think this style is very interesting, and it’s awesome what you’re doing. I think people like to get to know people, and this format is such a beautiful way of doing that. Thank you so much. It was nice talking to you.
Website www.amanda-aerin.com
Instagram - @amanda.aerin.style Facebook - Amanda Aerin Design
DESIGN TIPS & TRENDS
TEN TIPS TO BRIGHTEN YOUR HOME FOR SPRING
Spring is the perfect time to refresh your home and embrace the vibrant energy of the season. Here are ten fun and relatable tips to help homeowners and cottage dwellers alike brighten their spaces this spring!
1. Spruce Up the Front Porch
Start your spring transformation right at the entrance. Hang a cheerful spring wreath on your door, set out a colourful welcome mat, and add planters filled with frost-resistant flowers like pansies or primroses. A welcoming porch sets the tone for the rest of your home!
2. Spring Cleaning with a Twist
Begin indoors with a thorough spring cleaning. Declutter your spaces, let the sunshine in by making your windows sparkle, and open them up to release any negative energy. Release stuck energy by letting it flow out the window. Don’t forget to cleanse the air with sage for a refreshing vibe—who knew a little leaf could work magic?
3. Revamp the Kitchen
Go through your kitchen cupboards and toss any chipped dishware. Tackle that Tupperware drawer and eliminate the missing lids—it’s like a mystery novel, but with less drama! Tighten cabinet doors that may be loose, adjust any handles that need fixing, you may even want to change them from black to gold. A new pendant light could brighten the island. Invest in some fresh, colourful tea towels, and place a bouquet of tulips on your counter or dining table for a burst of spring.
4. Add Some Colour
Brighten up your kitchen counters with colourful canisters or a vibrant tray on the island. These little touches can make a big difference in your kitchen’s overall vibe, reminding you that life is too short for boring kitchen décor!
5. Laundry Room Makeover
Give your laundry room a sprucing up! Introduce fresh linen-scented candles, invest in a stylish laundry basket, and replace your back door mat with
something bright and inviting. Why not make laundry day feel like a mini spa retreat, add decorative laundry balls, a glass jar of clothes pins, and colourful plant, that should do the trick!
6. Living Area Refresh
After your spring cleaning, take a moment to rearrange your living room furniture. Switch things up a bit! Add new, colourful accent pillows and throws to breathe new life into your existing furniture. Remember, nothing says Spring like a new layout, it will look like you got new furniture, add a fresh area rug, and voila….a new room!
7. Bedroom Sanctuary
Clear out under your bed to promote better energy flow and restful sleep. Wipe down those night tables, sort out the drawers, and dust those lamp shades! Consider changing your bedding to lighter colours and textures, and add some colourful accent pillows to create a revitalizing space. Your bed should feel like a luxurious cloud, not a neglected storage unit!
8. Guest Room Revamp
Don’t forget about the guest rooms! Give them a similar treatment as your own bedroom by clearing out clutter, refreshing bedding, and creating an inviting atmosphere for visitors. A welcoming space means your guests might just want to stay indefinitely—so maybe hide the remote!
9. Garage Organization
It’s time to tackle that garage! Dive in and sort through items, using clear bins for organization. Install useful shelving and slat walls for tools, and give the floor a good sweep. Reinvent the space to a golf room, workout room, even a doggie room. You’ll be surprised at how uplifting a clean garage can be—it’s like finding a long-lost treasure!
“Nothing says Spring like a new layout, it will look like you got new furniture.”
By Angela Jones, Owner & Principal Designer of Lakeshore Designs
705-748-3875 | 2968 Lakefield Rd, Selwyn, ON www.lakeshorehd.ca
10. Embrace Feng Shui
Incorporate feng shui practices into your spring cleaning routine. Rearranging furniture and decluttering can help to release negative energy and promote a harmonious flow throughout your home. Your space will feel so good, even your houseplants will start thriving! And once you’ve tackled the basics, why not kick it up a notch? Changing a paint colour is a fantastic way to refresh and update a room. Start with the powder room or go bold with an accent wall. Wallpaper is your friend—find a fun pattern and add it to the powder room or behind the bed for a playful touch. Laundry rooms are perfect for experimenting with bold prints and bright colours; after all, if you’re going to fold clothes, you might as well do it in style! By following these tips, you can create a fresh and inviting atmosphere that celebrates the beauty of spring. Happy decorating!
PROUDLY CANADIAN
Canadian Owned and Operated
Kitchens Depot is a proudly Canadian-owned and operated business that takes immense pride in its dedication to local manufacturing. With over 90% of its products being 100% Canadian-made or fabricated, the company supports Canadian craftsmanship and the economy. Its custom and mid-range cabinetry, including weatherproof outdoor cabinetry, is expertly manufactured in Ontario, ensuring exceptional quality and attention to detail.
In addition to their high-end cabinetry, Kitchens Depot offers a range of products that cater to different needs. Their entry-level products are sourced overseas, yet all are assembled locally in Ontario, allowing the company to maintain strict quality control standards and provide affordable solutions to its customers with the fastest lead time in the business (only 2 weeks!). Their premium quartz and sintered stone countertops, which are also assembled and fabricated in Ontario.
By combining global sourcing with local production, Kitchens Depot creates durable, innovative, and aesthetically pleasing products. The company’s commitment to using Canadian-made materials and manufacturing processes speaks to its belief in supporting local communities and reducing its environmental footprint. As a Canadian-owned business, Kitchens Depot is proud to contribute to the country’s manufacturing sector while providing customers with highquality kitchen and bathroom solutions that stand the test of time.
Visit their incredible 5000 square foot showroom and see the Kitchens Depot difference!
Real Estate Talk
I
A First Impression Happens Once - Make It Count!
By Kelli Lovell, Kawartha Kelli
f you’re serious about selling you need to make sure photos of your home showcase sparkling clean surfaces, light filled rooms, and welcoming spaces rather than dated, overcrowded rooms that leave buyers feeling less than welcomed. In the grand scheme of things the easiest and least expensive way to increase buyer appeal is by committing to a few small things like good purge and adding a bit of fresh paint to tired walls then finishing with a professional deep cleaning. Nothing says “pick me” louder than a sparkling clean, freshly made over home when it first hits the market.
PURGE
Purging possessions like unmatched furniture and outdated décor items will visually enlarge any space and help buyers see themselves in your home. Closets, cabinets and storage areas are not to be forgotten because a potential buyer viewing your home looks there too. When you know what you’re going to keep, start getting organized by using baskets, hooks or dividers and remember, every kitchen cabinet and drawer is on display.
PAINT
Nothing makes a home look fresher faster than fresh paint. Go for neutral colours such as beige, off white or gray tones. These colours look clean and can really brighten any room. Don’t forget kitchen cabinets, they’re at the heart of the home and greatly influence the vibe of a home. The key to a quality paint job is preparation and/or hiring a professional, you only get one chance to make a first impression.
PREP / REPAIR
You may not notice the dripping faucet, lack of storage or dated light fixtures but potential buyers will notice. Tackling a few DIY projects before listing will pay off in the long run.
Brighten your lighting by updating fixtures and replacing bulbs with high-wattage bulbs. Put strip lighting under counters and put lamps in dim corners. Repair cracked windows and torn screens. Floors should be spotless and corners need to be visually open. If it’s in the budget and your floors are worn or stained, you may need to replace or cover them. Start with the high visibility areas such as living and dining rooms and use one consistent covering rather than an assortment.
These are a few fixes that net a decent return on investment that I suggest my clients make.
20 Island Bay drive, Bobcaygeon
Port 32 Bobcaygeon - Enjoy direct access to the Trent Severn via members only Shore Spa & Marina Club on Pigeon Lake. Custom built in 2017 this 1982 Model offers 3 spacious bedrooms and 3 baths. Plenty of curb appeal outside, this bungalow was built for entertaining. Gleaming hardwood floors and neutral decor throughout comfortable living spaces making this a move in ready opportunity. Our sunlit foyer welcomes you into peaceful comfort and flows into the formal diningroom, enlarged to accommodate a table for 12+ adorned with a modern crystal chandelier adding a touch of glam to gatherings. Enjoy the convenience of a double Butlers Servery, one side coffee station the other for spirits. The Servery walks through to the kitchen with centre island, breakfast nook and walk out to the rear deck. This home has been designed for those seeking open concept living, the kitchen overlooks a vaulted ceiling great room with walk out to the deck and rear yard complete with Heritage Creation garden shed. Primary suite boasts a convenient walk out to the rear deck for morning coffee, full four piece ensuite with deep soaker tub and step in glass enclosed chower and his and hers closets. M/F laundry provides access to the Dbl. garage. This finished lower level boasts a massive recreation room, two additional bedrooms and a full four piece Bath. Port 32 Shore Spa and Marina Club membership is included with purchase and provides member access to swimming, tennis, bocce and social activities. Steps to downtown Bobcaygeon shops and amenities, 2 hrs from the GTA, 30 minutes from Lindsay , 1 hr from Peterborough and big box shopping. Kelli Lovell, Kawartha Kelli & Co. (705) 738-2110
GARDENING Sprng Flowers
S
By Vikki Whitney Griffin’s Greenhouses
pring is on the horizon and we are thrilled! Bring on longer days, quality sunshine and little plant sprouts shooting through the warming earth – we’re ready! Until the time when we can get out into the garden (which is later than you think – take care to NOT trample your garden beds or rake grass aggressively in March and early April), let’s turn our décor to bringing a dose of Early Spring to our homes.
Pre-sprouted pots of tulips, daffodils and hyacinths are readily available in garden shops and florists and can add sweet fragrance and Spring brightness to your home.
They usually come home from the shops in a simple grower pot that you can style to meet your taste and décor. In your collection of “pretty pots” (usually cover pots without drainage holes), find one that is Spring-like and makes you happy. Pop the grower pot of bulbs into the pretty pot, add some dried moss to the top to cover the soil (good garden centres and craft shops will sell small bags of moss that can be used repeatedly), add a few branches of red dogwood or curly willow cut discreetly from your outdoor pots and clip a small birdie to a branch. A simple, cookie-cutter pot of Spring bulbs now becomes a centrepiece that is much more exciting and interesting.
Outdoors your evergreen planters might be looking tired and dusty. Perk them up during this “in-between” season with a splash of water on the fronds on an above-freezing day (to remove the Winter dust and dullness) and cut out or pull out (if possible) any distinctly holiday looking décor or damaged boughs. You’ll be left with a still-fresh green arrangement that can now be re-purposed to reflect an “inching into Spring” theme. Add faux yellow forsythia branches or faux magnolia blooms, fluffy pussy willows or additional curly willow. Close to Easter, add some pastel coloured plastic or ceramic eggs nestled in the greens or hanging from the branches. Consider a bird clipped to the boughs or peeking out from amid the evergreens. Why not go on a search in vintage, garden or re-use-it stores for the perfect metal, cement or ceramic bunny to add in for a unique touch?
TASTE THE KAWARTHAS!
705 - 328 - 1444 • OLYMPIARESTAURANT.CA • A local favourite for fresh, authentic ingredients, Greek cuisine & more. Scan for our menu!
2269 McCrackens Landing Rd, Douro-Dummer
A spectacular 6 year old contemporary home with a WOW FACTOR! At every turn you can see the exquisite quality of construction and finishings in this 3200 sq.ft. beauty. Creative custom design/ build with two separate oversized bedroom wings complete with ensuites (1with luxurious steam shower), bookending an amazing great room with 18 foot cathedral ceilings. This home has so many options for creative & versatile executive living. A wall of triple pane argon windows in the front overlooks prestigious Stoney Lake, facing west for breathtaking sunsets. Open concept kitchen/dining/living room with an immense 10 foot granite Island complete with seating and high end KitchenAid stainless appliances and beautiful cabinetry. State-of-the-art 5 foot wide wood burning fireplace. The rear wall of windows looks out to the rustic 3 acre wooded lot with a babbling stream running through it. Main floor laundry and convenient 4 piece bath that services the quaint guest sleeping cabin. The lower level offers huge windows with the same fantastic lake view, a large guest bedroom, expansive family room or gym, the fourth 4 piece bath, furnace room and walk out to attached garage. Forced air propane furnace with dual controls for up and down, quality wide plank Cape Cod Cedar siding. Steps to Harbour Town, Hobarts Restaurant, Marina, docking, public boat launch and General Store.
Jo Pillon, Royal LePage Frank Real Estate (705) 748-4056
2901 - 300 CROFT ST, Port Hope
Charming 2 bedroom, 1.5 bath condo in the sought after Croft Garden Home condominiums, developed by Leblanc Enterprises. Located on the sunny side of the street and built for easy, stair free living, this bright and airy unit offers just under 1100 sq ft of thoughtfully designed space. Featuring open concept layout, fully upgraded kitchen with quartz countertops, premium appliances and upgraded lighting to LED. Upgraded faucets, crown moulding, valance lighting, air conditioning, upgraded ceramic tile, upgraded flooring, magnetic screen front door. Spacious utility room includes in-suite laundry and ample storage. Your personal parking space right at your front door - no parking hassles. Step outside to enjoy your private patio, perfect for summer relaxation. Located just minutes from Hwy 401 in beautiful Port Hope, and a short drive to historic downtown, boutique shopping, the Ganaraska River and Lake Ontario beach. PLUS, only a 5 minute drive to the Cobourg hospital. Trinity College school, Beatrice Strong School and Wladyka public park within walking distance. Port Hope has 200 acres of well-maintained parkland providing ample space for a pickup game of softball, football or just hanging out. You’ll find sports fields, baseball diamonds, community flower beds, conservation areas for picnics, hiking and two sandy beaches close to downtown. Whether you’re downsizing or commuting, this low maintenance, turnkey home is thee place to call home.
Jay Lough Hayes, Peterborough Realty Inc. (705) 745-7404
JEANNE BEKER
FASHION TELEVISION, NEW MUSIC, MUCH MUSIC
By Jay Cooper
eanne Beker is a true icon in the Fashion World. A force who has effortlessly merged style, story telling, and culture throughout her storied career. As a seasoned television host, producer, author, Order of Canada and Walk of Fame recipient and fashion journalist, Jeanne’s voice has become synonymous with the fashion world. Whether through her iconic roles as the host of ‘Fashion Television,’ ‘The New Music,’ and ‘MuchMusic,’ Jeanne has long been at the forefront of the industry’s evolution. It’s always a delight and pleasure to chat with a Canadian treasure and friend. NOTE: This is an edited version. Listen to the FULL interview at www.atasteofthekawarthas.com
Jay Cooper (ATOTK): Once again, thank you for taking the time. Seems like a long time ago. You are pivotal to ATOTK’s success, so I thank you. Jeanne Beker (JB): Unbelievable. Wow. Pre pandemic. Pre-cancer journey for me. You did my story when I was on the cover in that Walk of Fame gown. I remember that was early on, shortly after we moved to Northumberland. Always a pleasure, Jay!
ATOTK: Condolences to you and your family for the passing of Gus.
JB: I have to say, the year got off to a kind of a sad start because we lost our dog on New Year’s Eve. Our dear Gus, who was just such a joy. I still haven’t recovered, to be honest. Just another fly in the ointment. It’s been a tough year, and then watching the devastation in L.A. Obviously, I know people there, but it is just unbelievable to me that, that could have happened to that town. It’s been a weird year so far. Have to take care of ourselves and make sure that we can soldier on.
ATOTK: Would you like to give an update on your health journey?
JB: So far, so good. You know, we people who have had cancer live from scan to scan. Trying to stay in the light as we all must. I’m very, very blessed to be taken care of by one of the great cancer centres of the world, Princess Margaret, and the doctors that I have there are just amazing. I can’t say enough about that place and the kind of confidence that it gives me.
ATOTK: ‘Heart on my Sleeve: Stories From A Life Well Worn’, is a new addition to the countless Jeanne Beker triumphs. I’ve read the book. I loved
it. Your daughter created the illustrations?
JB: Yes. My daughter is another country girl and Northumberland County resident. Becky is very talented and it was wonderful to be able to incorporate her like that. There’s also a playlist that you’ll enjoy that my daughter, Joey, curates for me. Sort of songs of my life or songs that have meaning for certain chapters in the book. You’ll probably enjoy that. It’s on Spotify. I can send you the link.
ATOTK: Absolutely. That was one of my questions. Were there songs that resonated for you through this book. (laughs)
JB: I mean, what’s funny about it is I was going to start the book off with this quote from the great Susie Menkes, who is one of the world’s top fashion critics, and she’s just a brilliant woman. Sadly, they wanted to charge me thousands of dollars to use the quote, so I didn’t use it. (laughs) But it was a quote that said something like, ‘Fashion, just like music, has an eerie echo of the past’. I just thought that it was so poignant that she tied them together that way. Especially for those of us who grew up in the 60’s when music and fashion were so incredibly important. We lived and breathed the music and the fashion of the times. It made us who we were. So, of course, music has always meant so much to me and the fact that it conjures up so many wonderful memories. Just like the pieces in my wardrobe do for me.
ATOTK: Did you hold back some salacious details that family and friends might not appreciate?
JB: (laughs) Sure, we all have lots of salacious de -
“(I) met a whole other range of incredible people. Up close and personal ...
tails. Anyone who’s lived a well-rounded, colourful life should have salacious details. This is not the tell-all dirt book. It’s just not my nature to ever do a book like that. Sorry. (laughs)
ATOTK: There are stories about Ronnie Hawkins, Paul McCartney, Stevie Wonder, Beyonce, Keith Richards, Kate Moss, and so many famous designers. I mean, this is like the top-of-the-heap kind of stuff?
JB: I’m telling you, it was an incredible ride. I was initially doing The New Music when nobody else was interviewing rock stars in that way on television. Launching Much Music and then getting into fashion in the mid-eighties. I was an entertainment reporter for City TV for so many years as well, and met a whole other range of incredible people. Creative spirits of that era, up close and personal, and it just blows my mind to think about it at the end of the day. But they’re just people.
I tried to humanize them to some degree in my storytelling, Some of them mentored me in a certain way. There are a lot of musicians that I got very close to as well that I didn’t write about. Frank Zappa, for example, is not included in the book; I’ll save him for another book. (laughs)
ATOTK: Now, being the interviewer extraordinaire that you are, what’s the most repeated question you are asked time and time again by people like myself? Is it your closet? (laughs)
JB: Well, I hate those questions. I hope I graduated from people looking at me as a mere fashionista, or someone with that history in fashion, which, of course, I could talk about till the cows come home. I do that on my weekly series, ‘Style Matters’ on TSC on Thursday nights. The season premiere, once again, starts in March. And I talk about the trends, we talk about what to wear, what not to wear, how to wear it, and blah, blah, blah, blah, blah. (laughs) Those questions don’t
excite me, though.
ATOTK: In the book, you conveyed disbelief and astonishment interviewing so many famous designers, models, rock stars, et cetera, almost like, how the hell did I get here at times?
JB: Well, honestly, I’m just a little girl from Toronto who grew up with immigrant parents. We had no connections. I don’t know how any of these fantasies got realized. It was incredible. I guess I was encouraged to dream and dream big as a kid, believe in my dreams, go for it, and, as I said, be fearless and tenacious. It was, you know, this serendipitous kind of alignment of the stars where the timing was right. I
JEANNE BEKER
had the right kind of training because I wanted to be an actress and was, in fact, a professional actress in my teens and early 20s. I got that kind of training in the theatre that I think ended up being invaluable in my career. It taught me to improvise, think on my feet and connect with people. It was all about communication, especially my study of mime. This glorious career that I ended up having was always a pinch-me moment because it was like watching your dream come true. The work that I get to do at this particular stage and age of my life is incredibly rewarding. I just got off that book tour and got to talk to thousands of people who grew up with ‘Fashion Television’. My work resonated with them, even going back to ‘The New Music’ days and the early days of ‘MuchMusic.’ So, what could be sweeter than to have people coming up to you and telling you how much you have inspired them or how much you may have influenced them? It’s been an incredible ride and continues to be.
ATOTK: Forgive me if I’m mistaken, but is this book number six of yours?
JB: Number six, yeah. It’s the third memoir, and I have written three kids’ books before as well. But this one’s special to me. I’m older, and you appreciate the stories of your life. I did that; I was there, and that happened to me. I think I’m a better writer now. More of a concise writer. I think Instagram has been a fabulous training ground for writing more concisely, and for really editing yourself, they’re short stories.
ATOTK: Was it kind of therapeutic for you?
JB: Jay, you know me. My life’s always been an open book. I always opened up and talked a lot. I think it was certainly therapeutic in some ways for my parents to have talked to us, my sister and me, about their Holocaust experiences and their war stories as much as we didn’t want to hear them growing up. I think it was therapeutic for them because back in the day, there was kind of a stigma attached to going to a shrink, and they didn’t have a lot of people to talk to. They had lost their entire families in the war. They would talk a lot with one another, and we were privy
to these conversations, they were always adamant about telling us their life stories. I dreaded hearing about these stories sometimes. I realize now these are the stories that made me who I was, and how I think. I always say the most precious gift that we can give one another is our own stories.
ATOTK: There is an audio version of the book?
JB: There is. I recorded it in Northumberland Studio 29. I don’t know if you know Andy Thompson, he’s fabulous. He recorded it for me.
ATOTK: I’m going to tell you something. Andy Thompson recorded my first album when I was 16 at that barn.
JB: Oh, that’s funny. That’s great. That’s great.
ATOTK: One that just jumps up in my mind is your Pierre Trudeau and then your Stephen Harper story. This was a time, not that long ago, when the mention of a political party or the association with a political figure was just a cool moment in one’s life. Now it’s become somewhat of a blood sport. (laughs)
JB: Yeah, you’re so right, so true. I love the Harpers so much. Laureen and Stephen Harper have become friends, and they’re wonderful people. But I know that there was a kind of disdain for Stephen Harper and his politics. And I thought, am I going to get a backlash from writing about him in my book? (Laughs) They’re just the loveliest people. I just adore them and you know, Pierre Trudeau, what an absolute charmer and I think, such a heartthrob for so many of us young women growing up in the 70s.
ATOTK: This amazing journey of yours is far from over. What’s next for Jeanne Beker in 2025?
JB: Well, my show starts up again on March the 6th on TFC, the shopping channel that’s ‘Style Matters with Jeanne Beker’. I am working on a major museum exhibition that will open in 2026 at Calgary’s Glenbow Museum. I am co-curating it with The Canadian designer Paul Hardy, a Calgary-based designer. He and I are doing a retrospective of my
“I am working on a major museum exhibition that will open in 2026 at Calgary’s Glenbow Museum”
JEANNE BEKER
career. I’m such a packrat. I’ve held on to some extraordinary stuff going back to the first TV that my parents bought in 1953, on which I watched Elvis Presley and the Beatles. The first family radio that my parents bought when they got off the boat in 1948. All these treasures besides the videotape. There’s gonna be lots of video, lots of ephemera, invitations, backstage passes, letters that designers sent to me, and the original poster of Paul McCartney that hung over my bed when I was a kid. (Laughs) Just tons of stuff. And the clothes! Fashion! Ah! Lots of designer duds, so it’s going to be a very robust show. There’s been interest in my book and options to roll it out into a kind of a scripted series. Which could be very interesting. I’ve got a lot of irons in the fire, but I’m feeling very optimistic about this year and all the different creative projects.
ATOTK: Can you share one of these stories from the book?
JB: I’ll tell the one with Iain. That’s a nice, cozy one. I had just lost my mother in 2015, which was a very sad time for me. I was very, very close to my mom. My mom was always harping on about, “Why can’t you find another husband”? I’d been married twice, and things hadn’t worked out. I was alone. I’d had many different relationships, but at that particular time, I was on my own. She always worried about me meeting the right guy, but she just couldn’t hang on any longer, sadly, and she passed away. Two weeks later, I had to go to a gala fundraiser at the McMichael Art Gallery in Kleinburg, Ontario. I’ve always loved the McMichael, and my mother was a big fan of the McMichael. Often, on a Sunday, we would take her for a drive out there, just as a treat, my sister and I just absolutely loved that place. So, when I realized I gotta
go to this gala fundraiser, I didn’t want to go because my mama just died, and I didn’t have a date. What was I gonna do, put on another little black dress and go? My best friend, Penny, said, oh come on, your mom loved the McMichael, and I was the honorary patron for the gala that year, too. Reluctantly, I finally said, okay, I’ll go. So, we hired a limo; Penny was my date. We got to the McMichael, and Penny was running around and schmoozing, and I was all by myself, feeling very sorry for myself. I saw this really cute guy, kind of checking me out. His eyes locked with mine. He’s making a beeline towards me, and he just stuck his hand out, and he said, “Hi, my name’s Iain MacInnes and I’m on the foundation board of the McMichael, and I want to congratulate you on your career and for always having kept yourself so relevant.” I thought that’s like the sexiest thing a guy could say to a woman of my age. He had a full head of hair and a little gray goatee; he was like a silver fox. We ended up getting very cozy, and there’s a picture of us in the book of that very first night we met.
It was like electricity, love at first sight and fireworks and all that. On the way home, I got a text from him asking if I wanted to go to Scotland with him. It was like, what? I typed back ‘absolutely’. We went to Scotland and I met his family. It’ll be 10 years and a dream come true.
If I hadn’t gone to Scotland, you wouldn’t have known about the fabulous Oaties. I think Karen posted a picture of them, and I thought, ‘Oh, they look a little bit lumpy, you might want to use quick oats instead of whole oats’. (laughs)
ATOTK: I can’t thank you enough, busy lady, for taking the time and critiquing my lumpy oats. (laughs)
JB: Well, it’s always a pleasure talking with you, Jay. Give my love to your better half, and congrats on the success of the magazine. It’s been great to watch the magazine grow. Lots of love, Jay.
Website www.jeannebeker.com
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PROUDLY CANADIAN Buying Canadian Products
With the possibility of tariffs being placed on Canada by another country, Canadians have become more aware of how much we depend on trading with our closest neighbour. So what can we do to help? The answer is buy Canadian. Supporting local Canadian businesses is another thing you can do. You can ask which goods are Canadian products. After all, Canadian businesses are hiring Canadians, so that’s good.
Some items are Canadian Produced and some are Canadian Made. But what does this mean? They can sometimes be used interchangeably, but they do have slightly different meanings.
Made In typically refers to the country where the product was manufactured or assembled. This means that the final assembly or transformation of the product took place in that country. For example, if a company imports parts from various countries and assembles them into a finished product in, say, Canada, the label would say “Made in Canada”.
On the other hand, Produced In often implies a stronger connection to the country where the product originated. This can include not only the assembly or manufacturing but also the development, design, and sourcing of raw materials. So, if a company designs, grows or extracts the raw materials, and manufactures a product in a country, the label might say Produced In that country.
So, with this knowledge, we have put together a list of some local businesses who sell Canadian goods. You can shop with confidence knowing you are helping our economy. We acknowledge there are companies who are not completely Canadian, but are local businesses and are integral to employing Canadians.
Where to buy Canadian Products in the Kawarthas
The Cheesy Fromage cheese shop, wine bar and fine foods in Lakefield Ontario have created the slogan: Eat More Canadian Cheese! In response to the Trump tariff’s against Canada, The Cheesy Fromage owner, Tanya Bailey, is inviting all Canadian cheese shops to encourage customers to Eat More Canadian Cheese! The Cheesy Fromage carry a large variety of Canadian cheeses to choose from. “ Working like a coalition, we can all make a difference to our country at this challenging time. Trump has recently demanded more US dairy be purchased by Canada. We are going to do the opposite and boycott them entirely,” says Tanya. Watch for
Centre and Main Chocolate in Warkworth combine passion and vision, creating unique artisan chocolate showcasing local flavours of Northumberland County. A focus on local ingredients has led to multiple collaborations with farmers and producers, while paving the way for some incredibly diverse chocolate creations. Their handcrafted creations are made with the finest couverture chocolate, sourced from cacao grown under ethical and sustainable conditions by skilled farmers from around the world.
A must try is their Canadian Clusters! Aside from the chocolate itself, each ingredient in these chocolate clusters is grown or produced by a Canadian-owned company! With Ontario-grown hazelnuts, sponge toffee made with local maple syrup from Sand Flat Sugar Bush and added crunch from gluten-free Canadian cereals, these clusters are a feast for the senses and a celebration of Canadian-made ingredients!
PROUDLY CANADIAN
Where to buy Canadian in the Kawarthas
Nestled in the heart of the Kawarthas just north of Buckhorn, Kawartha Country Wines invite you to taste the incredible flavours of Ontario fruits. All their wines are made with fruits and berries from local farms. Their goal is to show that delicious wines, both dry and sweet, can come from Ontario fruits. In the gift shop, they have 25 local creators, offering everything from honey and hot sauce to jewelry and candles! Their dedication to local extends to their event space,to provide fun-filled activities year-round. Every Sunday during the summer months, enjoy listening to local musicians on the outdoor stage. Visit Kawartha Country Wines and taste the essence of Ontario!
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Empire Cheese Co-Op in Campbellford are Proudly Canadian. The majority of their cheese is sold through their factory store and various outlets in the Peterborough, Lindsay, Oshawa, Cobourg, Stouffville, Orono, Port Perry, Markham, Merrickville, Uxbridge, Burlington Farmers’ Market and surrounding areas. Empire Cheese is owned and run by local dairy farmers.
Porch Dog Coffee, located in Warkworth, is proudly Canadian owned and operated. They donate a portion of their sales to animal welfare organizations and are dedicated to helping provide care and shelter to animals, hence their motto - Brew for a Cause! Not only are you buing Made in Canada, you are helping animals in need! ‘Made in Ontario’ certified.
Needful Things in Lindsay, owned and operated by Jennifer Boksman, are proudly Canadian. With products such as local critters photography cards, chocolate from Centre and Main Chocolate in Warkworth, candles produced by Francis Street Candles in Fenelon Falls and coffee roasted and packaged in Peterborough, this shop is a great place for Canadian content!
PROUDLY CANADIAN
Where to buy Canadian in the Kawarthas
Griffins Greenhouses is a family owned business in Lakefield and are proudly Canadian. Their seedlings are from the Niagara region of Ontario and are then grown on site. Additionally, Vikki has expanded the business by adding seasonal workshops. Employing a 20+ team in May and June, they offer advice freely and make suggestions so your gardens look their best. Several members on staff are certified Master Gardeners and all are avid plant lovers who eagerly share book knowledge and personal knowledge.
Lakeshore Design in Lakefield have a variety of supplies from British Columbia to Toronto. They draw from world wide suppliers as well - Sunpan, Universal Furniture, Celadon art, Vienna rugs and Roe Furniture. Their shop in Buckhorn, Boathouse Boutique and Bikini Beans Cafe, also sell local - clothes, baked goods, decor and souvenirs.
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PROUDLY CANADIAN
Where to buy Canadian in the Kawarthas
Continued from page 47
Kitchens Depot, located in Peterborough, is proudly Canadian owned and operated, with over 90% of its products being 100% manufactured or fabricated in Ontario. Its custom and mid-range cabinetry, including weatherproof outdoor cabinetry, are proudly made in Ontario. While entry-level cabinetry products are sourced overseas, all are assembled in Ontario. Its premium quartz and sintered stone countertops are also sourced overseas and fabricated in Ontario. This commitment ensures a blend of global quality with local craftsmanship, supporting the Canadian economy.
Chemong Lodge are a proudly Canadian-owned business known for the best food in the Kawarthas, featuring their famous Canadian proteins and locally sourced ingredients. You can often spot Executive Chef Greg Couillard and owner Adam Brown on early Saturday mornings hand-picking produce at the local farmers’ market!
PROUDLY CANADIAN
Where to buy Canadian in the Kawarthas
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Lighting Interiors and More, located in Peterborough are proudly Canadian owned and operated and have many Canadian suppliers and products to choose from. There is something for everyone. Knowledgeable and friendly staff are always ready to help you with prices and collections to fit your budget.
Friesen’s Smokehaus in Warkworth create delicious catered meals! Perfect for Canadian weddings, dinner parties and events! This family owned catering company bring the very best in southern and Cajun cuisine. Using Ontario meats, Friesen’s isn’t messing around when it comes to the very best in homestyle cooking.
Enjoy visiting all these incredible shops while feeling good shopping in the Kawarthas!
Photos by Jennifer PhotographyBoksman
Vacationing with Canadian Agritourism on the famous Trent -Severn Waterway
BY TANYA BAILEY
Canadians from coast to coast are deciding to spend their vacation dollars at home, supporting local businesses during these tough economic times. And what better way to do that than exploring agritourism? In January 2025, the New York Times put their Top 52 Places to Visit feature, naming the TrentSevern Waterway as #40, and the only Canadian destination on the list. It linked directly to local businesses like The Cheesy Fromage, Burleigh Falls Inn and 100 Acre Brewing through the culinary tour presented by Taste of the Trent Severn Waterway kawarthasnorthumberland.ca/taste-of-the-tsw/#tastes.
The Trent-Severn Waterway joins the lakes and rivers of the Kawarthas which offer hundreds of amazing options for everything from paddling a canoe or kayak, to week-long cruises on luxury yachts. A whopping 42 of the Trent-Severn locks are historic and the entire waterway is designated as a National Historic Site. You can watch as the wheels are turned to open the huge wooden gates that hold back the waters on each side, just as they have been for hundreds of thousands of boats for over a century! The Peterborough Lift Locks are perhaps the most famous of the locks to visit as they offer the fun experience of having your boat moved from river to lake by a hydraulic lift – a virtual water elevator! Many amenities can be found on the Trent-Severn locks, including washrooms, campsites and potable water: each site has a different set of offerings and beautiful views to enjoy. You can find out more about fees and services at their website https://parks.canada. ca/lhn-nhs/on/trentsevern.
This also sets the Kawarthas apart from the Muskokas which do not have interconnected waterways. And it makes the Kawarthas the new crown jewel in Ontario’s cottage and nature tourism industry, with beautiful places to explore by water, like Lakefield and Peterborough Ontario. There are so many great places to have an agritourism adventure or two on the Trent-Severn route.
What is agritourism? Typically, it involves tourism and venues where you are visiting a farm, ranch or rural location. Newer options have emerged in agritourism bringing all sorts of fun experiences. Peterborough County offers quite a generous amount of agritourism experiences, such as Wanderlight Alpacas, the Escape Maze, in addition to traditional options like dairies making their own cheese, horseback riding, and farm-based art studios. A favourite new venue is a visit to Kitchen Farmacy’s Cheeky Duck Winery and restaurant in beautiful Young’s Point. The location is a picturesque 9.5 acre vineyard bursting with every shade of green in summer. You can’t help but smile when you see the ducks at play. Head chef Josh Keepfer is Michelin trained and brings amazing culinary options that you never would have imagined, along side favourites like wood-fired pizza.
Businesses in the Kawarthas, like many places across Canada, have really pulled together to enhance their offerings. They have also found new novel ways to partner with one another to capture value and provide Canadian farm to table options for visitors. The Cheesy Fromage has done just that, starting a brand-new Restaurant Cheese Distribution Service in order to allow the service industry in the Peterborough and Kawarthas area to capture savings that can be passed to customers to combat rising food prices.
Chefs are finding new ways to include Ontario cheese on their menus, from fondues made from Farmstead Emmantaler, Gruyere and Raclette from Stonetown Artisan Cheese at Chemong Lodge in Bridgenorth to sandwich and burger toppers like Ghost Pepper cheddar burgers starring Gunn’s Hill Artisan cheese. And new freezer meals have found their way into the mix for those who prefer to dine in on Ontario farm fresh products. Carmelized Onion Cheddar finds a starring role in several of The Cheesy Fromage’s meals including their Mac N Cheese. Take and Bake is very popular, especially for seniors who
The New York Times named the Trent Severn Waterway #40 in their Top 52 Places to Visit
want that easy cooking experience and homemade flavours. Cottagers are enjoying their own take away agritourism experience by purchasing a Canadian variety of cheeses on charcuterie boards, which are often ordered to pick up on the way to the cottage, to create a simple and delicious exploration of Canada’s offerings to enjoy while unpacking swimsuits and pajamas.
Whether it’s a gourmet meal in a winery, a canoe trip on the Trent-Severn Waterway, a take and bake meal at home, or a walk with the Alpacas through the forest, the Made in Canada era is bringing exciting new options for everyone to enjoy!
Trent-Severn Waterway
Cruising for Food on Oceania’s Vista GETAWAY
Oby Margaret Swaine Columnist and Author www.margaretswaine.com
n board Oceania’s new Vista my husband Bill and I met a very loyal fan of the cruise line. An ex-pilot who found freedom at 55, he had already taken over 50 cruises on an Oceania ship. When Oceania christens a new vessel, he told us he’s among the first to book.
What inspires such loyalty to a cruise line and why the excitement to be among the first to be onboard? The answer to the second question was obvious as soon as we put foot on deck. That everything new smell, the gleam of the floor to ceiling glass windows, railings so shiny they’re like mirrors and the pure opulence of design, it all was so impressive.
Vista, launched in May 2023, is the first new ship to be built for Oceania in over a decade and the first of their Allura class vessels. We’ve been on two of its fleet mates, the Marina sailing Polynesia in 2018 and the Nautica cruising the Mediterranean in 2016. This ship had the same basic dimensions as the Marina, but with more grandeur and glamour such as a sweeping staircase that rose from deck five to six, crystal chandeliers, champagne colours, generous splashes of gold throughout, and standard staterooms measuring 290 square feet, the most spacious at sea. With a passenger capacity of 1,200 and 800 crew, it’s considered a midsize ship. The cruise industry’s post-pandemic revival has been impressive. According to the industry body Cruise Lines International Association (CLIA) around 31.5 million took a cruise in 2023, a healthy increase over 2022. To meet demand, the forecast for cruise capacity shows an increase of 10 percent from 2024 through 2028. Oceania’s eighth vessel, the Allura is set to launch in July 2025.
To set themselves apart, Oceania claims to be “the finest cuisine at sea” and trademarked the slogan. They not only aim high with their signature restaurants, but also with their hands-on Culinary Centre and Chef’s Studio. On the Vista this space has been
expanded to 24 individual cooking stations. Their Privée private dining experiences for a select eight that pay up extra (all meals in other venues are included in the fare), includes Odyssey which is a multicourse meal with fine wine pairings and the six course Dom Perignon dinner. We’ve found both the wines and the dishes at these meals to be top notch and well worth the price.
That is because for Bill and me, what floats our boat is food. We’ve tried other cruise lines but seem to always drift back to Oceania. On the Polynesia trip, three of the Culinary Discovery Tours we did, The Culinary Secrets of the Sacred Island of Raiatea, Gourmet Dinner at St. Regis Bora Bora and Polynesia Culinary Experience on the Marquesas island of Nuku Hiva were so delicious they’re indelibly in my taste memory.
We had great hopes for this Maya Montage voyage on Vista, a round trip from Miami to Costa Maya Mexico, Roatan Island in Honduras, Panama, Costa Rica, Guatemala, Belize City and Cozumel. However, no one can control the weather and we were hit with such stormy seas that two of our port stops were cancelled and in the end all three of our onshore culinary experiences. To make up for the Maya Mexico cancellation, we did have a free, fun, informative cooking lesson organized by Kathryn Kelly, Executive Chef and Director of Culinary Enrichment for Oceania.
In a follow up via email, Chef Kelly wrote, “We are the only cruise line in the world designed specifically for foodies, by foodies, earning the reputation as the cruise line of choice for gourmands.” I’d agree but hope for better luck on a future voyage.
Cancelled culinary onshore tours aside, the endless offering of activities onboard along with 11 culinary venues, cooking lessons, special private dinners, cocktail parties with the captain and crew and wine tastings, our taste buds were well looked after. Our suite also came with a personal butler ready to deliver whatever we wanted – within reason. Shortly after we entered Anthony arrived impeccably dressed and ready to serve. “I’ll have caviar and hard drugs,” said Bill. The latter request was a display of my
husband’s teasing humour but the caviar was a demand that had to be met. Sure enough on the days when caviar was available, a very generous serving was delivered to our suite. On a typical voyage, Vista is stocked with 60 pounds of caviar per week. My husband got more than his share.
The answer to my first question, why loyalty? For us while we are way too many cruise miles away from President’s Circle (60 cruise credits) to get there in our lifetime, we’d be happy for go for Bronze (five credits) and try out Allura soon.
workplace safety
Safety Data Sheets for Consumer Products
Why should you care?
H
By Angela Beal HRS Group
ave you ever wondered about the products you use in your home? We all have them - dish soap, bathroom and kitchen cleaners, laundry detergent, etc. What is in these products? Are they harmful for my family or pets? How do I find out about the ingredients in these products? Are there any products that are less harmful? These are some of the questions you may have asked yourself.
With spring just around the corner many of us are thinking about spring cleaning. This is a good time to re-evaluate the products we use. How do we do that? We can ask the producers of these products to provide us with the SDS, Safety Data Sheets, or as some of my readers will remember them as MSDS, Material Safety Data Sheets.
I attempted to do just that for three products I found in my home: Lysol All Purpose Cleaner, Tru Earth Laundry Detergent and Norwex Laundry Detergent. I must admit I was rather disappointed with the manufactures of Lysol and Tru Earth. Lysol had no SDS available on their website. You have to email them to request one. I got an email back saying they would contact me in two days. As of today, I have not received said email. Tru Earth has an ingredient tab, which I clicked on. They wanted me to send them an email, too. I did get a response yesterday, but the document had timed out when I went to download it. Norwex, however, has the SDS’s for their products on their website for easy access. I printed off a ten-page SDS with all the information I would ever need.
I am not endorsing any product in the article - just showing you that the process is not as easy as one would hope. However, it should be. If one company can provide this information without delay, the others should be able to as well.
Call HRS Group Inc. 705-749-1259 to learn about WHMIS training. Also, you can go to our website at www.hrsgroup.com to see our blog covering thousands of accidents and their subsequent fines.
