ATOTK A Taste of the Kawarthas Summer 2023

A note From the Editor

Summer issue is always the most fun! All the cottagers are here again, shops and restaurants are booming, and it’s warm out. Even the rain feels better. Did I mention it’s warm out?

How exciting is it that we had a chance to catch up with Dan Aykroyd and Kim Mitchell for this issue! Back in 2012 I went to Kingston with our Medium, Carolyn Molnar, to have lunch with Dan’s mom, dad and aunt in Kingston. Such lovely people! Dan’s mom was older than his dad by about 6 years, which is the same for my husband and myself. I told her I had an expression for that - Get ‘em young, treat ‘em rough, and don’t tell ‘em anything. She laughed and said she had one too - Sit down and shut up and I will tell you when to talk. And we both laughed some more. Absolutely lovely, extremely intelligent family. I will cherish that time.

After this issue, Jay Lough Hayes has decided not to do the Real Estate News columm. Of course, we will miss her insight. I love that Jay tells it like it is and doesn’t sugar coat anything. But no worries, we have Keeley Ward coming on board in the Fall issue. Keeley is one hell of a Real Estate Broker and will continue keeping us informed.

As usual, we welcome your input and comments and love to hear from you! Keep on sending those emails! We pride ourselves on not being an advertorial publication. We feature the PEOPLE who are connected to the Kawarthas.

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

Email - atasteofthekawarthas@gmail.com

Facebook - A Taste of the Kawarthas Magazine

Margaret Swaine

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

Travel & Spirits Editor

Karen Laws

Ontario Dog Trainer

Danielle French

South Pond Farms

Dr. Kelly Wasylciw

Veterinarian

Robin Murray

Home Inspections

Website - www.atasteofthekawarthas.com

Twitter - @atasteofthekaw1

Contributors

Carol Turner

Carol’s Kitchen

Angela Beal

Health & Safety

Dana Longhurst

Home Designer

Chef Connie Powers

Farm to Fork

Jennifer Boksman

Wine Specialist

Publisher - Slither Productions

Editor - Karen Irvine

Creative Director - Jay Cooper

Instagram - @atasteofthekawarthas

Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor

Jay Lough Hayes

Real Estate Broker

Jay Cooper Musician, Photographer & Graphics Designer

Nicole Cooke

Organized by Design

Carolyn Richards

Kawartha ATV Association

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

Photographers

Karen Irvine, KATVA, Jay Cooper, Crystal Head Vodka, Megan Vincent

© 2023 by A Taste of the Kawarthas Magazine (ATOTK) is a free publication distributed locally an is supported by our advertisers. A Taste of the Kawarthas Magazine or Slither Productions do not necessarily endorse the views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. All rights reserved. Although some parts of this publication may be reproduced an reprinted, we require that prior permission be obtained in writing.

by Chef Brian Henry Culinary Editor

Shredded or Sliced, this Barbacoa Brisket is Bitchin’

T here is something inexplicably tantalizing to one’s taste buds when the gentle wafting aromas of BBQ find their way into our olfactory senses. It’s almost primitively instinctive the way we react to the smell of flesh cooking over an open flame. This is quite understandable seeing as this is one of the oldest documented cooking methods.

The word Barbeque is a derivative of the Carib word barbacoa. The Carib’s inhabited the southern Caribbean and often dined on barbacoa Arawaks; people who inhabited the northern Caribbean islands. The influence of barbeque came from the Caribbean to Central America up the Gulf and through Texas into North American cuisine.

This is one of those pain in the ass multi-step recipes that is easy to prepare but takes a couple of days to complete which means read the recipe through to understand the process. Begin prepping your brisket mid-to late week.

Angle Iron Kitchen Barbacoa Brisket

DRY BRINE INGREDIENTS:

1/2 cup sugar

1/2 cup Kosher salt

8 clove garlic, minced

METHOD:

4-5lb Brisket

Mix the dry brine in a bowl. Thoroughly rub the brisket with the brine. Place the dry brined brisket in a sturdy Ziploc bag and keep it refrigerated 36 to 48 hours. The dry brining process will cause the brisket to release a notable amount of purge (bloody water) so make sure that the bag is sealed tightly.

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

¼ cup ground black pepper

BRAISING INGREDIENTS:

¼ cup cooking oil

2 med yellow onion, thin sliced

2 clove garlic coarsely chopped

2.5 Tbsp. Cartel Seasoning

½ cup cider vinegar

METHOD:

1 14oz can diced tomatoes

2 chipotle chiles, the canned type in adobo sauce, chopped

4 bay leaves

1/4 cup molasses

1 cup water

Preheat a large skillet until its almost smoking hot and using tongs, gently lay the brined brisket in the pan. It’s going to smoke and sputter and make some noise so take caution of burning yourself. Let it cook for about 2 minutes and gently turn it onto all sides until it is well browned and possibly lightly charred all over. Once the brisket is thoroughly and evenly browned, transfer it to roasting pan and immediately reduce heat of skillet to med-low flame.

Add the onions to the skillet and cook for a couple of minutes, using a wooden spoon to occasionally stir them. Next add the garlic, chili powder, coriander & cumin, stirring constantly with a wooden spoon until it becomes fragrant. Add the vinegar and gently cook the mixture until the vinegar is almost evaporated, stirring constantly. Avoid inhaling the steam of the evaporating vinegar because it will blow your head off.

Add the canned tomatoes, chilis, bay leaves, molasses and water. Mix well and pour over the brisket in the roasting pan. Wrap roasting pan tightly with foil and cook at 325f for 4 hours until internal temp of 195f.

If you prefer you can cook this in a barbeque over charcoal or in a smoker so long as you maintain consistent heat and open the foil a bit to allow the natural smoke to add flavour to this recipe.

Once cooked you can slice the brisket and serve it with the sauce or shred the brisket once it has cooled a bit with the sauce for a traditional barbacoa beef.

meet the chef

Chef Christine Tizzard

By Karen Irvine

Christine Tizzard is a Chef, Food Stylist, recipe developer, model, actor, television host of Best Recipes Ever, guest Chef on many morning television shows, The Social and kitchen Judge on HGTV’s Renovation Resort with Scott McGillivray and Bryan Baeumler this year. She has written two cookbooks - Honest to Goodness: Everyday Recipes for the Home Cook and Cook More, Waste Less which is extremely relevant today due to high food costs.

Christine modeled from the age of 15 until she went to chef school. She also had acting roles. I asked her about that and she said, “I had a pretty lucrative career. I traveled the world. When I had kids I decided to just do acting. When I decided not to act anymore, the kids were in the kindergarten stage and I enrolled myself into chef school. I had big plans to open my own restaurant. While I was in chef school I still had the odd acting and modeling jobs. People started to notice that I cook. All of a sudden I ended up in front of the camera again, but with cooking.” (laughs) She became the host of The Best Recipes on CBC.

This year, HGTV’s TV show, Renovation Resort (with Bryan Baeumler and Scott McGillivray), was shot near Campbellford where her brother Ken lives. “It’s so funny, they had a hotel room for me and told me the shoot was in Prince Edward County. I visited Ken the day before shooting, and he asked me where the location was. It turned out to be right down the road from his house. So I didn’t need the hotel room,” she laughed.

I asked her if her experience judging kitchens for Renovation Resort was different than her other television appearances. (We featured Bryan in the Fall 2021 issue) She said, “Yes, I’ve never worked on a renovation show before. I’ve done behind the scenes work on cooking contest shows, but it was interesting to see how massive a production Renovation Resort was, how many moving parts there are and, having done my own food productions, I was intrigued to see how they pulled it off.”

With so many different facets in Christine’s work schedule, (two cook books, chef, food analyst,

recipe developer, television producer, culinary productions on Master Chef’s first season, Food Writer, Television appearances, television show host, judge on Renovation Resort, actor, model, YouTube channel) I asked if it was overwhelming and how she balances it. She replied, “My mind works like a ticking clock. Some days it feels like every minute counts. Being in the freelance business, it’s constantly a hustle and when it rains, it pours. I’m very organized. The

Photo by Megan Vincent

things that make me good at my job are the things that drive other people crazy. You just figure it out. It’s not easy to juggle all these things, but at this point in my life I’m very good at it.”

Her client list is very impressive and I asked how she got there. She said, “I think it’s a combination of a bunch of things and also right place, right time. It’s like someone saw me somewhere and managed to contact me. I’m a hustler when it comes to the grind and getting work done. I’m definitely not a hustler when it comes to schmoozing. I think getting on CBC was really the best thing because it brought me into the TV industry and was totally by chance. I just got out of chef school and met someone at a party who represented chefs. The chef hired to do a series of TV morning shows was no longer available and the PR company was scrambling to find someone, so a friend suggested me for the job. The producer of The Best Recipe saw me on a morning show and asked to have me audition.”

Chef Christine’s latest cookbook - Cook More, Waste Less – is so important today with the high cost of food and needs to be addressed in the current climate. She said, “It’s very, very important. I feel like what I’m doing right now is basically a public service announcement - I try to get the message out there and drive it home. Five years ago when I pitched this, there was nothing out there. Even when I started the website www.zerowastekitchen.com there were no zero waste Instagrammers and nothing else out there. As a mom, it’s so hard to get kids to eat leftovers and throwing food away drives me crazy. Growing up in Newfoundland we always repurposed things. I hate to say this, but the biggest part of the food stylist business is buying so much food just to make one thing look pretty for the camera. You try your best to donate to Second Harvest but they only take certain things - there are so many rules and regulations. I just became obsessed with repurposing food. Nobody was writing about it and there were no cookbooks or information on how to reduce food waste at home. This is not just about leftovers, it’s about how to make food last longer, properly store it, wash it, etc. After researching, I real-

ized all the things that even I was doing wrong. I had a feeling it was going to be a hot topic. Now there is so much social media about it.”

For those who feel zero waste isn’t achievable, Christine says, “It doesn’t really take time, but some people think it does and that it’s a lot of work. When you go back to the basics, the number one thing we should do is stop over buying stuff. Some people feel they don’t have the time to learn how and people that aren’t into cooking eat out all the time or their partners cook for them.”

My friends who are in their 50s and 60s are now shopping for the discounts. People who are retired can’t afford to waste food and are getting more frugal. The rewards of sourcing out a deal are exciting and hopefully more people will see the fun in it as well. She says, “I get really excited now when I find a deal. (laughs) You feel like you are getting away with something.”

“Cook More, Waste Less is extremely relevant today due to high food costs.”

Christine Tizzard meet the chef

Continued from Page 9

Every conversation with my friends now includes the high cost of food. That’s why what Christine is doing is really important. She said, “I started looking at how the climate is changing crops in the future in the next 20 or 30 years and what foods we might be eating. It is frightening to see there will be drastic changes and the way we are going to eat will be very different and much more expensive.”

We talked about how Canada needs to be more self-sufficient as a food industry. Christine said, “I did a test vegetable garden last year and it went really well. I started seedlings for the first time and I’m trying to grow my own food this year as much as I can. I was reading that in Europe they are doing a pilot where they are actually trying to give food for free.”

So of all the different professional hats she wears, which one is her favourite? Christine said, “I love teaching people to cook, whether it’s on TV or in my house or on my YouTube channel. I really enjoyed doing The Best Recipes series. TV has changed a lot since then and I miss it. And social media has changed the industry.”

We discussed what life is like after divorce. After moving on, she is now living with Matt Mays, they have been together for 7 years. He is a well

known musician and his song Cocaine Cowgirls is a personal favourite of mine. She said, “It’s funny, I swore up and down that I would never ever date another musician.” (laughs)

On a more personal note, Christine spoke about the brain tumour she has had since she was 16. She said, “It’s a slow growing tumour and not growing right now, thank goodness, but because of where it is they can’t do a biopsy, but it’s not cancerous.” I asked if this diagnosis motivates her to not waste time in life. She said, “As I said earlier, I always feel like I have this ticking clock. I feel like I don’t have enough time because of not knowing how much longer I have. I’ve gone through two bouts of radiation and the only thing Doctors can say is that in a certain percentage of people it may not grow back again. It’s always in the back of my mind, I meditate and do yoga. When I’m tired or overworked I remind myself that I probably shouldn’t be doing this. I try to do all the things I’m supposed to do.”

As I get older, I question whether perceived body aches are because I’m getting older or is there something wrong with me?’ Christine said, “Exactly. Matt is always joking when I start asking myself what’s going on (laughs). It’s true, is it the tumour or is it me?”

Cook More, Waste Less

Wild Blueberry and Ginger Pulled Chicken Tacos

By Christine Tizzard From her latest Cookbook Cook More, Waste Less

These are my favorite tacos, and bonus: they make great use of leftover roast chicken (or pulled pork or braised beef), but the secret is really in the blueberries. Since you can only buy them fresh for about two weeks in August, keep a bag of frozen ones on hand. This is not your average taco filling. The spicy hit of fresh ginger pairs swimmingly with the wild blueberries.

WILD BLUEBERRY & GINGER BARBECUE SAUCE

½ onion, diced

2 cloves garlic, finely chopped

¼ cup finely chopped or grated fresh ginger

¼ cup ketchup

¼ cup brown sugar

¼ cup honey

1¼ cups fresh or frozen wild blueberries

Salt and pepper

PULLED CHICKEN FILLING

3 Tbsp olive oil

1 red onion, thinly sliced

2–3 cloves garlic, minced

1 bell pepper, thinly sliced

2 Tbsp Mexican Spice Mix

½ cup Poultry Stock

2–3 cups pulled chicken from ½ Roast Chicken

Salt and pepper

Taco shells or tortillas, for serving

1. For the Wild Blueberry and Ginger Barbecue Sauce: In a medium-size saucepot, combine all of the barbecue sauce ingredients and bring to a simmer, stirring occasionally for 10 minutes or until sauce reduces by one-third, from roughly 2 cups to 1-1/2 cups.

2. Let the sauce cool slightly. You can leave the sauce chunky or transfer it to a food processor or blender and blend until the sauce is fairly smooth. Set ½ cup of the sauce aside for the pulled chicken and store the rest for another use.

3. For the Pulled Chicken Filling: In a large saucepot over medium heat, add the oil, and sauté the onion and garlic until softened.

4. Stir in the peppers and spice mix and sauté until the peppers soften.

5. Add the broth and ½ cup of the reserved Wild Blueberry Barbecue Sauce and bring to a simmer.

6. Stir in the pulled chicken and bring to a simmer. Cook until the chicken is heated through, adding more barbecue sauce or broth if necessary. Taste and season with salt and pepper.

7. Serve in taco shells with any additional toppings.

Carol’s Kitchen

Coffee and Almond Steak Spice Tortoni

By Carol Turner Instagram @carolturner9319

Steak spice in a dessert? Absolutely! This creamy frozen dessert is easy to prepare and perfect for summer entertaining. Coffee and almond always play well together but when you add in a spice blend consisting of chocolate, coffee and cracked black pepper the result is next level delicious. (Not surprisingly, it’s great on steaks too!) Makes 12 portions.

INGREDIENTS:

1 egg white (large)

1 1/2 teaspoons instant coffee

2 tablespoons white sugar

1/2 teaspoon Angle Iron Steak Spice

1 cup 35% whipping cream

DIRECTIONS:

1. Combine egg white and instant coffee in a medium size bowl and beat until well combined and starting to stiffen. Gradually add two tablespoons of white sugar and continue to beat until mixture reaches an airy mousselike consistency (this can take a few minutes) Remove beaters and very gentle fold in steak spice. Refrigerate until ready to use.

2. Combine whipping cream, 1/4 cup white sugar, vanilla and almond extract and beat until stiff peaks form.

1/4 cup white sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup slivered almonds, toasted

3. With a spatula gentle fold egg white mixture into the beaten cream then add half the toasted almonds.

4. Spoon into 12 medium fluted paper cups and top with remaining toasted almonds. Freeze until firm.

Note: The steak spice adds a unique flavour twist but this can be prepared by omitting it and adding an extra 1/2 teaspoon of instant coffee. We used The Spice Co. ‘Something This Good Is Rare Indeed’ from Angle Iron Kitchen in Lakefield.

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

Farm to Fork

Easy Cheesy Taco Pasta

By Chef Connie Powers Rude Awaking TV

When I visited the Red Door Ranch farm, I got a sense of family and homestead as I drove up the path to the house. From the toys near the porch to the little rubber boots parked at the back door, Red Door Ranch was a farm that I decided needed a recipe that served a busy family, boaters visiting the Kawartha Lakes, campers in our parks, and cottagers looking for delicious fun food. Easy Cheesy Taco Pasta is sure to be that summer favourite.

Serves 4

Prep time 10 minutes

Cook time 20 minutes

INGREDIENTS:

8 oz uncooked pasta

1 lb extra lean ground beef

1 tbsp chile powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 red bell pepper, chopped

1 (10 oz) can diced tomatoes & chilies

1 cup grated sharp cheddar cheese

1/2 cup heavy whipped cream salt & pepper to taste

Optional: chopped scallions and cilantro

INSTRUCTIONS:

1. Boil a salted pot of water for your pasta. Cook pasta according to package directions.

2. Prep the other ingredients and start browning the beef with the spices in a skillet at medium-high heat. Add the red pepper once the meat is broken up and starts to brown.

3. Add the Rotel tomatoes, cheese, and the cream. Cook for a few more minutes.

4. Drain the pasta and toss with the sauce. Season with salt and pepper and garnish as desired.

Luke & Stephanie Leahy, Red Door Ranch

DAN AYKROYD

Actor, Musician, Entrepreneur

By Jay Cooper

The man that is a beloved Canadian treasure gave me his time to chat about his tasty vodka brand ‘Crystal Head’. I had met Dan and his father at a signing for the book ‘A History of Ghosts’ a few years back but to have him in ATOTK magazine is such a thrill. SNL, Blues Brothers, Coneheads, Ghostbusters, the list goes on and on. True Canadian boy, with dreams that eclipsed anyone’s imagination. The man, the myth, the legend, Dan Aykroyd. We’ve covered Breweries, wineries and distilleries in the past but to get Dan explain his vision and process was very interesting.

JAY COOPER (ATOTK): IThank you for taking the time out of your busy schedule to chat. So let’s get right to it. I believe your first inclusion into the spirits business was importing Patron tequila. Then you decided to manufacturer and market your very

own brand of ‘Crystal Head’ vodka. What lead to that move?

DAN AYKROYD (DA): Hey Jay, thank you for including our brand, love the Kawarthas. Well I first got involved in the beverage alcohol in-

DAN AYKROYD VIDEO

dustry when I brought Patron tequila to Canada. That’s where it all started. We built it into Canada’s #1 luxury tequila brand. I then started looking into other categories. To me, vodka always had this fake, overly viscous, artificially sweetened taste and smelled like perfume. So, with ours, we set out to create a pure and clean liquid - free from all additives.

ATOTK: So ‘Crystal Head’ puts in no additives, why do others and you do not?

DA: Well, other brands use additives and sugars to either mask the taste or create flavors. Being additive and sugar-free is our identity. We use only the highest-quality ingredients to create unique expressions of ultra-premium vodka. Rather than using additives, we distill our vodka from different raw materials. Our original vodka is crafted from locally sourced Canadian corn,

offering a silky-smooth vodka with a hint of sweetness and vanilla.

ATOTK: I’ve heard you say that the water is a key factor in the manufacturing process. Can you explain?

DA: Water makes up 60% of vodka, so blending Crystal Head with the best water is essential. Canada has some of the purest water sources in the world. For all our expressions of vodka, we chose to source our water from St. John’s Newfoundland.

ATOTK: The vodka is filtered seven times, through layers of Herkimer diamonds?

DA: Yes, our filtration process is unlike any other. The Herkimer diamonds guarantee clarity and offer a hint of minerality to the final taste.

Continued from page 19

ATOTK: The bottle itself is so cool. Who created it?

DA: Well the concept for the bottle was designed by renowned artist, John Alexander, and inspired by the legend of the thirteen crystal skulls. I am fascinated by these stories and the acceptance that there is more to life than reality. Over half the world believes in some type of phenomenon. It was essential to create something with meaning. Our bottle is a symbol of life, reflecting power and enlightenment. These heads are a source of knowledge and allow us to connect to a higher power and purpose. The liquid was made with the bottle in mind, something to match the purity and innovation of the bottle.

ATOTK: So that being said between life and reality, will there be a new Ghostbusters film in the future? Everyone loves the series.

DA: I’ve heard that before (Laughs). Yes, Ghostbusters: Afterlife 2 is scheduled to release in

Canada in December.

ATOTK: Awesome! Now where do you manufacture the bottles?

DA: We create our bottles from leading glass manufacturers in Europe. Our bottle’s complexity and commitment to high quality compels us to reject and re-melt over 40% of all glass made. The average bottle has a rejection rate of about 0.5%. Every bottle of is hand sorted and checked for defects before leaving the factory.

ATOTK: Was it John’s idea or yours to create such a piece of art for a product?

DA: Well, John enjoys going to the day of the dead in Mexico and loves the sugar skulls. He told me about the idea of the skulls with alcohol in them, and it was a great idea. The rest is history so to speak (Laughs).

ATOTK: How has the company grown from its inception?

Blues Brothers

DA: In the 15 years we have been selling, we have grown to over 20 people (not including the fine people at the NLC that bottle the product for us), and we are selling in about 75 countries. We started with one product in one size and now have over a dozen SKUs.

ATOTK: Taxes on spirits are insanely high. Were you aware of this going into it?

DA: Well truthfully I had yet to learn how high the taxes would be. I always figured it wouldn’t be cheap, but until you get into the industry, you don’t know how high the taxes are. Taxes aside, it’s a pretty exciting and dynamic industry. The people are interesting, and it can be fun at times. The government’s presence forces companies to be more creative to earn a profit than in other industries.

ATOTK: If you had 100 empty bottles on display, would you say a person has a drinking problem or becoming a hoarder (Laughs)?

DA: (Laughs) Well, we would thank them for their business first off. But that’s the thing about Crystal Head. You get an additive-free, no-sugar, award-winning vodka, and after you finish drinking it, you still have this fantastic artist-designed skull bottle. You certainly don’t see many of our bottles in recycling bins (Laughs).

ATOTK: Worst gig ever?

DA: Blues Brothers concert for Cadillac retailers - no one got up and danced.

ATOTK: Favourite character?

DA: Of all the great characters, I have to go with Beldar Conehead.

ATOTK: Now, some quick questions. Best gig ever?

DA: Blues Brothers opening for Rolling Stones in Chicago. It was amazing.

ATOTK: I won’t take up anymore of your time, Dan, I know how busy you are. Thank you for the insight on your tasty, unique business venture. Last words for our readers?

DA: Well, who doesn’t love the Kawarthas? Enjoy your spectacular surroundings, don’t take them for granted and treat them respectfully.

Crystal Head Vodka

www.crystalheadvodka.com

Dan Aykroyd Instagram @therealdanaykroyd

Dan Aykroyd Facebook www.facebook.com/DanAykroyd

Dan Aykroyd Twitter twitter.com/dan_aykroyd

by Margaret Swaine

J

ust about any type of traveller, from adventurers, honeymooners, families and solo backpackers to seniors can find a place to please them in Belize, a former British colony where the official language is English. Forbes magazine named this small Central American country, one of the “Best Places to Travel Around the World in 2022”. Its Belize Barrier Reef, a UNESCO World Heritage Site, is the second-largest coral reef system on the globe. There are multiple Maya archeological sites, tropical jungles, rainforests, miles of sandy beaches and cultural experiences that connect with and support indigenous communities such as the Garifuna people.

I chose to visit for two weeks with a mission to inspect four hotel members of the Small Luxury Hotels of the World group (SLH). SLH is an association of over 500 independently minded small luxury properties in about 90 countries. To maintain their Quality Assurance Program, they have a 100-strong team of travel connoisseurs trained as mystery inspectors. I’ve been a member of their team for well over a decade and have inspected dozens of properties. It’s a fun side-gig to my writing and often gets me travelling to out of the ordinary places.

I’d been to Belize before but only to one property and had concentrated on visits to Maya archeological sites, local food markets and cultural experiences such as Maya chocolate making. This time I would be crisscrossing the country including taking ferries to and from Ambergris Caye, the largest of the country’s some 450 small sandy islands found off its roughly 386 km of coastline.

Celebrities such as Leonardo DiCaprio, who bought Blackadore Caye, have plans to turn some of the undeveloped islands into eco-resorts. (Though from what locals tell me, not all is going according to plan.) Francis Ford Coppola leased the two-and-a-half-acre Coral Caye island for six years in southern Belize. Other celebrities who have owned or spent time on the Belize islands include Tiger Woods, Giselle Bundchen and Ivanka Trump.

However, I wouldn’t be going there to celebrity spot. I’d have a rating form of 750 criteria to fill for each hotel inspection. Leaving no stone unturned, I’d be checking out the spa, bar, restaurants, room service, housekeeping, grounds, beach, pool and much more at each property.

Belize is a compact country, slightly smaller than the US state of Massachusetts, with just under 420,000 people so self drive is a viable option. However, while some areas are serviced by newly built, modern highways, others still have dirt and gravel roads. I decided to hire a

Matachica Pier

Itz’ana Resort Ka’ana

“Which of these resorts do I recommend? It depends on what you are looking for.

private tour and transport company, Shuttle Belize, to drive me from place to place. The drivers, including Josh Trapp, the owner/operator were excellent and that meant stress free travel.

The first hotel to inspect was Itz’ana on the palm fringed peninsula of Placencia. We took the new coastal highway from Belize City and were there in just over two hours. As we drove along the 19-mile long peninsula with the Caribbean Sea on its east flank and a lagoon on the west, I saw mega mansion after mega mansion. This was clearly a place where expat money came to rest.

The resort itself lined a sandy beach with a row of luxurious one and two bedroom villas. Our room was in the main building by the pool and when we were upgraded the next day to an ocean front room (thanks to my Indulged level membership in SLH), the constant sea breeze was perfect for sitting outside enjoying the views. Food was excellent here and included Belizean specialties such as Fish Sere, a creamy fish chowder that comes from the Garinagu people, shrimp aguachile and Belizean BBQ.

My days were kept busy with the inspection, though no complaints when that included an excellent massage, swims in the pool, drinks at the bar and tasty meals. The only major disappointment was the sargassum, a floating brown seaweed that has been plaguing the Caribbean beaches with a pungent thick carpet of decaying algae and tiny sea creatures. Clearing the beaches of it is a round-the-clock job for most resorts. It did mean I could not swim in the sea.

The next resort was a 90 minute water taxi away from Belize City to San Pedro on Ambergris Caye where Matachica’s private speedboat picked my husband and me up for the ten minute trip to our island paradise. Matachica is a collection of comfortable thatch roofed cabanas painted in tropical colours. Ours was right on the beach with a private jacuzzi and large deck for viewing the stunning sunsets and sunrises. It was barefoot luxury at its best.

Yet again sargassum was an issue, but there was a large, beautiful pool and boats to take guests out beyond the seaweed to the coral reefs where the pristine water was teaming with colourful fish and other sea creatures. It was heaven for snorkelers and scuba divers.

We ate a lot of fresh delicious seafood here: crab ravioli,

banana leaf snapper, Deep Blue seafood dish, fish tacos and more. The spa had its own pavilion and Tiffany gave me a thorough and excellent mani-pedi. We enjoyed a special manager’s table Belizean meal with other guests who signed up and we danced to live Saturday night Cuban music. All in all a lovely, well run resort.

Once back on the mainland, we headed to the Mountain Pine Ridge Forest Reserve to enjoy the rainforest experience at Gaia Riverlodge. Gaia is a Green Globe Award certified eco-lodge with individual thatch roof casitas and gorgeous views overlooking the Five Sisters Waterfalls. Most of their fruits and vegetables are farmed on site in their Mayan organic garden.

We took the mini tram down from the lodge to the waterfall area where I had a swim, then enjoyed a picnic lunch and drinks with my husband surrounded by the sounds of rushing water. Nature at its best. The lodge offers a vast array of adventure activities in the area, but ‘I had to work’. More spa, more great meals and tasty signature cocktails and the only hard part – lots of time filling out forms on the computer and posting illustrative photos.

The final stop was Ka’ana Resort in San Ignacio near the Guatemala border. This is the perfect launch pad for a tour of the world famous Tikal, the site of an ancient city in a rainforest in Guatemala, about an hour and half drive from the resort. It’s one of the largest archeological sites and urban centres of pre-Columbian Maya civilization. Tikal National Park was declared a UNESCO World Heritage Site in 1979. I visited Tikal from Ka’ana on my previous visit to Belize, and it’s really a wonder of the world that’s a must see.

Ka’ana resort has an assortment of villas and rooms, some totally luxurious and others much less so. Their spa is charming, and I highly recommend the Mayan stomach massage. I learned things about my innards and uterus that I found fascinating.

Which of these resorts do I recommend? It depends what you are looking for. For laid back indulgence –Itz’ana. For the ultimate snorkeling and scuba excursions –Matachica. For jungle adventures –Gaia Riverlodge. For Maya archeological sites –Ka’ana. Or take a couple of weeks and do it all.

DECK REFRESH On a Budget

Black rattan lamp & black Sofa set, fairy lights, upper lighting, Plants,

Guitar charcuterie board, Glory Skull lights are DIY Crystal

rattan floor lights, Lighting Interiors and More (705) 742-8877

lighting, palm tree, deck stain & planter, Canadian Tire (705)742-0406

Plants, Griffins Greenhouses (705) 652-8638

Glory Days Home (Omemee, shop by appt only) (416) 276-9088

Crystal Head Vodka bottles augmented with fairy lights

Continued on page 30

DECK REFRESH On a Budget

People spend a lot of time on their decks. However, with time, they get damaged or worn out. Revitalizing your deck space can give your home a facelift. Here are some creative ideas to help make it happen. Because money is tight this year, we did this deck refresh on a budget. Obviously, it needed lots of love. Total cost was under $1,000.

1. Clean your deck: To remove dirt and debris that have accumulated over time, you can power wash. Allow the deck to dry for 2-3 days before applying stain or sealant.

2. Add greenery: Giving colour and freshness, potted plants will give your deck a natural touch and create a more relaxing atmosphere. We added mosquito-repelling plants to take the ‘sting’ out.

3. Add lighting: Create a soft ambiance at night. Lighting up your deck will not only add to its appeal but will also provide an excellent backdrop for gatherings and events.

4. Incorporate outdoor furniture: Comfortable and stylish outdoor furniture is essential in creating a space that you can enjoy. Choose from lounge chairs, dining sets and benches. Select furniture that will withstand harsh weather conditions and can be maintained easily.

5. Bring in textures and layers to add instant cozyness. By following these ideas, you can transform your deck into a beautiful and functional space. You can also use your creativity to develop unique ideas that work for your specific needs and style. Since the owner of this deck is a musician, we chose to embrace what he loves to do best.

Continued on page 32

“Bringing in textures and layers adds instant cozyness.”

PLANTS USED In The Deck Refresh

Plants & watering can used in the deck refresh were supplied by Griffin’s Greenhouses. Vikki mapped out the perfect design. Planters are from Canadian Tire (Peterborough).

INCLUDED IN THE DESIGN

Top

White Stream Lobularia, White Sunpatients & Blue Sky Lobelia.

Middle

Superbena Dark Blue Verbena, Dahlia & White Stream Lobularia

Bottom Lavender, Citronella, Lemon Balm and Marigolds & Lemongrass

Side planter

Kim Queen Fern

GARDENING A Well Planned Garden

By Vikki Whitney Griffin’s Greenhouses

A popular planting design is a foundation of perennials and flowering shrubs mixed together in pleasing ways. These larger perennials and shrubs create “anchors” in these gardens which draw the eye in and provide structure. Usually, the anchors are planted in odd numbers (for example, three hosta or two tall cedars and three hydrangeas). Amid these anchor plants are empty spaces where you can add Summer COLOUR!

A well constructed flower bed has a combination of annuals and perennials/shrubs. While your anchor plants are usually the perennials (plants that come back year after year), adding annuals (live and bloom for one season) amongst them provides full season colour and interest. A rainbow of colours and textures might be your choice while others may choose one variety/colour in repetition. It’s your design choice.

What annuals do well amid perennials? The best choices are ones that are robust and visible from a distance. Usually, these flower beds are seen from the street or at the end of the garden while sitting on the patio. Small, delicate plants can get lost or look like a jumble from a distance. Our favourites for filling in flower beds include:

- Sunpatiens: able to handle six+ hours or sun, these beautiful annuals stand over 12” tall and are in constant bloom. The white and tropical pink varieties have variegated leaves which stand out.

- Zinnias: tall or short varieties, these repeat bloomers are stunning and require no deadheading.

- Victoria Blue Salvia: about 14-16” tall, these dreamy blue flower spikes are multiple on each plant.

- Marigolds: back in fashion, planting in groupings of 2-3 plants provides a dramatic clump, not little soldiers marching through the garden

- Impatiens: for shady beds, nothing beats old fashioned impatiens, planted in groupings, to be seen at a distance.

Many of these plants are grown and sold in cell packs and can be added, in large clumps, very affordably. The continuous bloom of these annuals will POP your flower beds all Summer – and now you’re gardening like a pro!good bye to Summer is hard to do, but when you have fresh Fall planters to look forward to, it lessens the blow.

HOME

The Energy of the River

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

Since moving to Peterborough now almost 2 years ago, I’ve come to know the city by walking the wild and crazy dogs I have, Ozzie and Harriet. They are high energy Aussie Shepherds and without the acres of the farm to keep them tired out they insist on regular walks and I am happy to oblige. Most every day, I’m with them sometimes (most often) pulling me along in search for squirrels, birds, bunnies and any other type of wildlife in our path. It has been wonderful being able to explore my new community on foot.

I love that Peterborough has signage all over the extensive trail and path system in town with directions and historical information about specific locales. One spot I particularly like is the area around King and Water Street - where Millennium Park begins, the Silver Bean cafe is tucked in near the water and the park generally is full of benches, sculpture, fountains and landscape shrubs and flowers. On weekends, I might try to pull over for an ice cream cone if the dogs aren’t too distracted with all the other activities nearby.

It’s interesting that this area was the early settlement of Scott’s Plains - later named Peterborough -after Adam Scott and his family originally from the British Isles and who settled here migrating north from Port Hope in the early 1800’s. He constructed his house, a sawmill and distillery on the banks of the Otonabee river and these buildings were the first in the area. Now I might grab a gelato or spa treatment from this original site!

When I walk along here it is clear to see how strong the current is where the river swells and turns into Little Lake. I can see logs and sometimes debris floating at a great speed down the river and in the winter, the current does not allow the lake to freeze where it is strongest. I understand that this strength in the water powered the mill well and helped transport the logs and lumber to other destinations. It is clear that the river’s energy provided growth for the entire region in processing timber and attracting other settlers to Peterborough.

The Anishinaabe, Mississauga First Nation people lived in this region well before Adam Scott’s arrival

and already used the river in a variety of ways. Their canoes navigated the river between their communities and trading posts. They were able to transport their own resources efficiently on the river and offshoot waterways and in those days, the clean river water was used for fishing, trapping, its purity significant for cultural ceremonies along its banks.

The English settlers built roads, and other types of infrastructure such as churches, housing, commercial establishments which in turn attracted more people gradually pushing the First Nation peoples further away from the area and their livelihood.

Nevertheless, I appreciate how this area is preserved today in nature even though most all of the original structures are long gone. There are places to sit along the river and watch the geese and ducks raise their little ones and periodically, canoes also for rent nearby, float by with paddlers making their way up the river through the lock system to picnic or simply enjoy being on the water.

I’m grateful for water so close to where I live. Water is calming and I feel the energy from the river just walking, connecting with its history. I love the fountain during the summer. I believe people appreciate that we have this natural resource close by and strive to keep it free from human harm. The river is a special spot here in Peterborough, its flow curving through communities is almost like a secret that many don’t realize is so close by.

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

summer heat SAFETY

Heat Stroke

By Angela Beal HRS Group (705) 749-1259

With summer fast approaching and the temperatures already rising, it is important to understand the dangers of Heat Stroke. In this article we will talk about the symptoms, treatment and how to avoid this serious condition. However, besides Heat Stroke there are a variety of other conditions to be aware of: Heat Exhaustion, Rhabdomyolysis, Syncope, Cramps, and Rash.

Heat Stroke occurs when the body can no longer control its temperature which rises rapidly, the sweating mechanism fails, and the body is unable to cool down. With Heat Stroke, the body temperature can rise to 106°F or higher in 10 to 15 minutes and can cause permanent disability or death if the person does not receive emergency treatment.

SYMPTOMS

Confusion, altered mental status, slurred speech. Loss of consciousness (coma). Hot, dry skin or profuse sweating. Seizures. Very high body temperature. If treatment is delayed the outcome can be fatal.

TREATMENT

Immerse the person in cold water. This has been proven as the most effective way of quickly lowering the core body temperature. Use evaporation cooling techniques. Pack ice and cooling blankets around the person. There are also medications to stop the shivering.

PREVENTION

1. Wear loose fitting, lightweight clothing.

2. Protect against sunburn. Use sun block and wear a hat.

3. Drink plenty of fluids. Water is preferable, but if electrolytes are needed there are a variety of drinks that will help replenish them.

4. Take extra precautions with certain medications.

5. Never leave any living creature in a parked car.

6. Take it easy during the hottest parts of the day. Find a shady place to rest.

7. Get acclimated.

8. Be cautious if you’re at increased risk. This information has been gathered from NIOSH, CDC and the Mayo Clinic. Please refer to these for more information concerning heat stroke and other heat related conditions.

www.cdc.gov/niosh/topics/heatstress/heatrelillness. html#rash

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

Home Inspections

Moisture Intrusion

By Robin Murray Homespect Home & Property Inspections

(905)

The process of inspecting and reporting on residential water intrusion can be complex. Water can enter a home through roof, walls, foundation, slab floors, doors. windows or even leaky indoor plumbing.

A Home Inspector has detection tools for moisture, including their eyes, sense of smell, pinned and pinless moisture detection meters and Infrared cameras to name a few!

Some moisture may be hidden from view. Inspect for concealed cracks and inconspicuous dampness, such as moisture lurking inside walls or under floorings. Moisture meters can detect moisture in wood, drywall and concrete. An Infrared camera helps detects temperature variation and moisture levels that may indicate water intrusion. Inspect the interior and exterior! Interior - look for signs of moisture instrusion - it could be areas of dampness, stains or discoloration on floors, walls

and ceilings, any obvious pools or puddles of waters, or indications of mold growth.

Inspecting the outside structure will allow for further identifying and documenting probable entry points of moisture. It requires a thorough inspection of the outer envelope including roof, gutters and downspouts, siding/cladding, foundation, windows, doors, vents, seals and weather stripping.

Tips to prevent moisture before it happens:

- Ensure that eavestroughs are in good condition and free from debris.

- Extend downspouts away from the foundation.

- Grading should be adequate to stop excess water finding its way to the foundation.

- Doors and windows should be properly sealed.

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

Real Estate Talk

So You Want To Be A Landlord

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

You have worked, saved and now invested in a second property. You have the keys to your new property that you plan to rent out! Congratulations! You are now a Landlord!

You plan to rent to a good family that will sign a Contract agreeing to pay their rent on the first of every month. The Contract will say that utilities are paid by the Tenant along with keeping the property in good of condition, as when they took possession. Sometimes, the Tenant will make agreed to improvements.

You then do due diligence to find the perfect Tenant. Mission accomplished! Mr & Mrs Right Tenant sign the Standard Ontario Lease Agreement. Usually the Landlord gets first & last months rent.

You are now a landlord. And that is the last time you see any rent. Quickly, you are out of pocket thousands of dollars. But, to take the Tenant to court you must pay court costs and wait for the Landlord and Tenant Board to hear your case. Currently, it takes between 8-16 months to hear a case plus 4-6 months to issue an eviction. Your Tenant knows this all too well. The Ombudsman is now investigating the backlog of unheard 32,000 cases. That’s unfair.

In Ontario, it appears the governments’ answer to solving the housing crisis is to put the burden on the Landlord. Just because you have a second property doesn’t mean you are rich but that is how you are perceived. The government takes too much time to evict for non payment of rent. You must also continue paying for heat, hydro & water. In court you are on your own, without complimentary legal advice, but the Tenant is offered free legal advice. Next, the opportunity

to settle out of court gives the Tenant more time to stay rent free for 6 months more. The court doesn’t want to evict, but if they do, you pay the sheriff (who doesn’t work everyday or even every week) to evict them. When you get the keys back, your property is most likely a mess. Lately, this process can take a year to a year and a half. With criminal law, if you steal a car or rob a bank there are chargeable offences. But, civil law involves ‘Breach of Contract’ - the contract you signed so many months ago.

Once you win your case, you have the right to sue the Tenant, but it is usually more money than the Tenant will have. So, quite often, you take your win and walk away.

As a Landlord, you must do due diligence. Having worked with Landlords and Tenants, maybe 6 Landlords actually called to get information about their potential Tenant. That is bad business. And, far too often this experience leaves such a scar on the Landlord that they decide to sell the property.

If a Tenant is unable to pay the rent, consider:

1) Living at home with your parents. If your parents want compensation, offer to do things around the house for them in lieu of rent. That’s fair.

3) Rent a large house with lots of bedrooms. Then rent each of the bedrooms out. Share the house and all the expenses. That’s fair.

4) Buy a property and rent as an Air BNB. That’s fair.

5) Buy a home and rent out rooms. That’s fair.

6) Get a job as an on-site property manager – likely for an apartment complex. Often, at least part of the compensation is free housing. That’s fair.

7) Get a job as a live in nanny. That’s fair

8) Get a job as a live-in caretaker. That’s fair.

9) Buy a camper and live in it. That’s fair.

10) Join the military – that’s very fair. And thank you for your service!

Jay Lough Hayes has been a real estate sales representative for 37 years and services the Peterborough, Victoria, Durham, Northumberland Counties and all points in between. We would like to thank Jay for her committment to A Taste of the Kawarthas magazine and her wonderful honest, straight-to-the-point insightful column over the past 4 years.

Although Jay is retiring from the column, we wish her all the best, and Karen Irvine (our Editor) wants you to know that “this doesn’t give you a pass from our weekly breakfasts! See you at Chef Basel Cuisine!”

ORGANIZE YOUR LIFE Your Garage - Making it Work

Nicole Cooke Organized by Design

Summer is the best time to purge and organize your garage. We usually avoid this job, as it is generally a big, onerous task. Organizing lawn mowers, bicycles, tennis balls and grass seed bags doesn’t thrill even the most avid of organizers. Here are some tips and tricks to make it go smoothly and create an effective end result.

Create ‘Zones’

Just like in your kitchen, you can make storing and finding items much easier by having separate and distinct zones (areas). Keep items that are used together in the same zone so that everything is at your fingertips. You can also create zones for each person in your household so that their items are easy to locate. Some typical zones that I create are gardening, sporting goods, tools & repair, kids’ toys, cycle centre, and lawn/yard maintenance.

Purge What You Don’t Need

A garage can become a catch-all very easily, so resist the urge to throw things in it “just in case” you may need it down the road. If you don’t need it or it doesn’t belong in the garage, don’t put it there! This is often the reason we avoid cleaning our garages because they have become “the land of misfit toys!”

Use Your Vertical Space Wisely

The beauty of garages is that they usually have high ceilings (increased storage potential). The downfall of garages is that they usually have high ceilings (things get stored out of reach). So it is extremely important that you plan WHAT gets stored up high and HOW it gets stored up there. Yard tools (like rakes and spades) and snow shovels are generally best hung up on a wall for easy access. However, you only need one set or the other during each season, so store the off-season items on hooks up high on the wall and the in-season items down low. Simply switch them at the end of each season.

Pegboard to the Rescue!

I love pegboard and it’s multiple uses! I use it for tools, gardening tools and kids’ toys (hang skipping ropes, bike helmets and plastic pails & shovels). I install pegboard on the walls and on the ends of shelving units to make use of this generally unused space.

Wheels To The Wall

I think we can all agree that anything with wheels (bikes, skateboards, scooters, etc.) is awkward to store and can become a trip hazard! Hang these items on hooks, making sure they are low enough for kids to reach. Double-style hooks work well for skateboards and scooters.

Make an Entrance

Install hooks on the wall and a boot tray near the door for wet coats & muddy boots. You can also hang a shoe storage system with clear pockets so mitts, sandals and flip flops are off the floor. There are so many ways to create the perfect garage. If you need help, give me a call!

Happy Organizing!

Day Tripping

Around the Kawarthas

KAWARTHA COUNTRY WINES

Family-owned winery specializing in innovative fruit wines, ciders, vinegars, and gourmet preserves. Complimentary wine tasting bar! Wood Fired pizza! Check out their new event space!

2452 County Road 36, Buckhorn (705) 657-9916

PETERBOROUGH MUSEUM AND ARCIVES

Preserving & celebrating the collective memories of our community – stories, images and traces of the people and the land. A family-friendly venue with many interactive elements for kids to enjoy. Explore exhibitions using a Play Trail bin, loaded with activities for your little ones, or grab a scavenger hunt to help focus on the displays. Kids will also love all of the storybooks, building materials, and play sets sprinkled throughout. Play on the playground, or hike along the trails nestled within Ashburnham Memorial Park. Admission to the PMA is by donation (we recommend $10/adult). The facility is fully accessible. There is also onsite parking, free-of-charge. Access to the Archives is by appointment.

300 Hunter Street East, Peterborough (705) 743-5180

BIGLEY SHOES & CLOTHING

Everybody LOVES Bigley Shoes & Clothing, Bigley’s Beach House, Bigley’s Little Shoppe, Bigley’s Cottage Kitchen & Bigley’s Sweet Treats! Over 40,000 pairs of shoes! - and much more! Brand names clothing & footwear, bathing suits, jewellery, accessories, even home decor and kitchen gadgets! www.bigleyshoes.com

35-45 & 50 Bolton St. Bobcaygeon (705) 738-2522

EMPIRE CHEESE CO-OP

Owned by local dairy farmers, their cheese is made traditionally in open-style vats gives the cheese and curd a better flavour. 1120 County Rd. #8, Campbellford (705) 653-3187

THE CHEESY FROMAGE CHEESE SHOP & WINE BAR

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

25 Queen Street, Lakefield (705) 908.3027

#daytrippinginthekawarthas

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

LANG PIONEER VILLAGE

Relive history and experience what life was like 200 years ago. This 25-acre indoor and outdoor museum is host to over 30 historic buildings and recreates a 19th century hamlet. With costumed interpreters, an Indigenous encampment, historic demonstrations, farm animals, and more, your family will feel like time travelers visiting the 1800s. The Museum is open Wednesday to Sunday from Father’s Day to Labour Day weekend and seasonally for special events.

It’s where history is happening!

104 Lang Road, Keene (705) 295-6694 or 1-866-289-5264

www.langpioneervillage.ca

GLORY DAYS HOME

located in the heart of The Kawarthas, Ontario. Our passion is creating, and seeing you create- This is why we implemented a DYI section to our business. All of our slabs are kiln dried, and flattened..

4803 Hwy 7, Kawartha Lakes, ON (416) 276-9088

By Appointment Only

ROYAL MOOSE GRILL & WATERFRONT PATIO

Warm up by one of their 3 fireplaces. A relaxing “cottage like” atmosphere, enjoy homemade food and exceptional service. Enjoy the view on the Royal Moose Grill and Waterfront Patio.

31 Main St, Bobcaygeon (705) 738-5433

CENTRE AND MAIN CHOCOLATE

handcrafted small batch chocolate creations in her gallery-style boutique at the corner of Centre and Main Streets in the designated arts village of Warkworth.

50 Centre Street, Warkworth (705) 868-2068

ANGLE IRON KITCHENTHE SPICE CO.

Creating spice blends in house while serving light lunches and prepared meals. Also offering catering services, cooking classes and private dining with a sense of humour and adding an edgy panache to everything they do!

15 Charlotte St. Lakefield 705-875-0428

Continued on page 50

#daytrippinginthekawarthas

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

BOBCAYGEON BAKERY

Indulge in seasonal specialties and cottage-country classics. We love making people happy with our delicious baking, custom decorations and first-rate service.

Theresa (of the Lakefield Bakery on Queen) opened shop in 2021 here in the Hub of the Kawarthas. Come explore our village. We’d love to welcome you.

9 King Street East, Bobcaygeon (705) 731-0015

RECLAIMED GARDEN CO

Located in the Historic Young’s Point. All things garden & all that’s old, rusty or paint chipped. The shop is very inviting, rustic and home to local makers/crafters, with a spark of vintage given a reclaimed life. On July 1st 2023 the shop is moving across the street! Jackie, her smile and the same unique shopping experience will still be there. Stroll around the store or jsit and watch the boats go through the locks!

Lunch on the patio of Lock 27 restaurant!

2095 Nathaway Dr, Youngs Point (705) 875-6261

LIFT LOCK CRUISES

Explore the beautiful Trent Severn Waterway aboard The Island Princess. Discover the unbelievable beauty of this remote region of the Kawarthas. Our season operates daily from Mid-May to Mid-October. (705) 742-9912

NEEDFUL THINGS

Wine shoppe, espresso bar and curiosities. Sit and enjoy wines curated by Jennifer, the owner. Shop unique items and gift ideas. It’s weird. It’s wonderful, it’s eclectic with a little European flare! Spend the afternoon!

15 Cambridge St S, Lindsay (705) 878-2001

EL PATIO

Local food, global flavour plus music, plus art! Farm fresh food, coffee, craft beer, curated wines, signature cocktails, and legendary lemonade.

58 Bolton Street, Bobcaygeon (705) 738-1500

PETROGLYPHS PROVINCIAL PARK

The largest known concentration of Indigenous rock carvings (petroglyphs) in Canada. Visit bright blue/green McGinnis Lake – one of only a few meromictic lakes in Canada.

2249 Northey’s Bay Rd, Woodview (705) 877-2552

Getting Down and Dirty

In the Somerville Forest

By Carolyn Richards katva.ca

Do you want to try Dirt Biking in the Kawarthas? Would you like your Kids to try Dirt Biking in a safe, family friendly environment? Are you looking for an exciting place to ride with your friends? If you’ve answered yes to any or all of the above questions then…

Head out to the Somerville Forest!! We have something for everyone from the Victoria Rail Trail for beginners or young families, to some of the most technical single track in Southern Ontario. We’re talking about over 8000 acres of forested trails open to motorized use. It’s also home of some of the infamous Corduroy Enduro trails.

The single-track trails are managed and maintained by Kawartha Off Road Motorcycle Association (KORMA) and the double track trails are managed by their parent organization, Kawartha ATV Association (KATVA). Two great off-road clubs working together to give you one incredible trail system.

It’s the only place in Ontario that you will find this type of partnership which was created for the sole purpose of benefitting the riders. In addition, KORMA is an associate club of the Ontario

By Jay Cooper

The legend, Kim Mitchell, was so gracious to take time for this interesting, entertaining and down right hilarious (at moments) interview. Zoom to Show Band to Max Webster to who we know for the last few decades - Kim Mitchell. Canadian Songwriters Hall of Fame, Juno winner, dog lover and wonderful human being.

KIM MITCHELL (KM): Hey Jay, how are you today?

JAY COOPER (ATOTK): I’m good my friend, the Great Dane got walked and fed and I’m talking to you.

KM: Same here, the Golden Doodle got walked and fed so we’re on the same page. We are dog lovers and walkers and it doesn’t matter whom we think we are the dog just looks up and says “pick that up” (laughs).

ATOTK: I took Radio Broadcasting back in the day - you were on the mighty Q107 did you have some training for the gig?

KM: Well, it’s interesting since I never took any of those courses. I was surprised that those courses even existed (laughs). When I took the job I got attitude in the hallways with “What’s he doing here, he never took any courses and he sucks”. Well, you got half of that right because I do suck at this job (laughs). I just told them I’ll learn and I’ll work hard, which I did.

ATOTK: I promise not to ask you what your fans can expect from your show or who your influences are.

KM: (laughs) Thank you. There is a way to ask that stuff just not like that. Like are there certain songs that you’ll be focusing on or albums, so there are ways around that. I just find it lazy and you haven’t done your homework like influences, well if I go see a guy and he’s wearing a fucking hat, playing a strat and he’s playing blues, I will bet Stevie Ray Vaughn is one of his influences (laughs).

ATOTK: Thank you again for being in this issue. You’re in good company with Dan Aykroyd.

Photo: Al Pettman

Photo: Al Pettman

Photo: Al Pettman

“I have very fond memories of Del Crary Park.”

KM: I remember riding in a van to a party with John Candy and Dan Aykroyd, after something that Bryan Adams put together for a benefit song. I can’t remember what they said but they were just riffing and it was so hilarious. They weren’t doing a routine, it was the back and forth between the two and how they communicate. It was epic and one of the many highlights of my life.

ATOTK: Your connection and love of the Kawarthas is very solid with playing here and friends in the area like Greg Wells?

KM: Well, yeah, Greg and his family. Del Crary Park is one of my favorite gigs. I’ve driven throughout the Kawarthas, but I took a drive one day and ended up at Del Crary Park and just sat on the stage by myself and enjoyed where I was.

ATOTK: For those that don’t know, lets go into the musical journey for you from high school.

KM: I left home at 17 and moved to Toronto with my band at the time. I never finished high school. I left in the first month of grade 11, which I wouldn’t advise. When I agreed to move to Toronto, literally the next day the principal stopped me and said “You should be setting an example now that you’re in grade 11 and I would ask that you cut your hair”. I said, well if I was going to stay I might do that but I’m moving with my band and will be out of here in a couple of weeks. Now that was a nice moment (laughs). In public school I ran into the same problem. I was in grade 8 and playing with guys in high school playing dances. My friends at the time were riding bikes and playing tag and I was like, I can’t, I have a gig this weekend. When I was asked what courses I wanted to take in high school I said probably arts and sciences. The response was “Well your older sister is taking that and not doing well and she’s twice as smart as you are.” (laughs)

ATOTK: Being in Public school and immerged in the high school scene must have been interesting?

KM: You know what Jay? When I was still in grade 8 my girlfriend was a cheerleader in high school and that did not go over well with the older guys who wanted to ask her out.

ATOTK: The jocks wouldn’t like that at all. (laughs)

KM: (laughs) No they wouldn’t like it at all. Even though I was thinking it, I wasn’t going to walk up to the quarterback and say, “You know I’m just cooler than you. I might just be a kid in Grade 8 but I’m out cooling you already. (laughs)

ATOTK: You moved to Toronto with the band, Zoom. How did that work out?

KM: Well, we did ok opening up for MC5 and Alice Cooper amongst others. We lived next to 3 guys that just got out of the Don Jail, which was a bit scary as they broke our door down and came in to introduce themselves. They ended up protecting us because we were just little guys from Sarnia renting a house for $150/month. We were practicing in the house, so it was loud and then they came in and we thought, OK we’re dead. (laughs)

ATOTK: Next you moved to Greece to play in a Tom Jones tribute band?

KM: I was going to go back to school but got a call to join a show band - I didn’t even know what that was. It was $150/week and it was a fun time, Greece is beautiful. It was paradise and my biggest decision during the day was to turn left or right. At night we played to mostly tourists.

ATOTK: You then moved back and started the iconic band Max Webster?

KM: I moved back to take guitar lessons from a specific teacher, Tony Braden, but soon after that the band was formed. Now, the band did OK across Canada and people still bring Max Webster up. I asked on FB what songs do you want to hear on this summers shows and 80% was Max Webster stuff. Now I take that with a grain of salt because this far into my career, that’s the stuff you care about? You do realize there was another career that sold 10 times more than that? But we did share the stage with RUSH, Styx, Black Sabbath, Lynyrd Skynyrd, REO Speedwagon, Foghat. Just met so many amazing people that I pinch myself thinking I actually got to talk to those people. Of course, that continued with my solo career.

“Have you got your tickets? Have you got your bullets?”

ATOTK: Off topic, but are you a gas or charcoal guy with the BBQ?

KM: Now your asking a good question. (laughs) Charcoal all the way because it slows you down. You come off the road on a Sunday from flying and traffic and sit down, light the BBQ and wait for it to heat up, you know? It’s not so instant. Everything in life does not have to be instant.

ATOTK: The OPP cap story is interesting. So for those that don’t know the story, how did it become your thing?

KM: I was in a restaurant/pub and my cousins’ kid comes in and says “We want to come to your show” and I said no problem, I can help you out but you’re going to have to give me that OPP hat you’re wearing. He gave it to me, I put it on and looked in a mirror and thought, yeah I’m digging that look. (laughs) It was a cool thing because the OPP were onboard with it and used the song ‘Go for a Soda’ for the Mothers Against Drunk Driving campaign (although the song had nothing to do with that). Different detachments would bring me hats to our shows, hang out backstage and have a few laughs.

ATOTK: Who eats the most of the large bowl of fresh fruit on your rider?

KM: Ah, I think we all pick away at the healthy stuff. We get off stage, the fruit is getting warm so we go with the pizza and wings. It starts on a healthy note in the afternoon and then just a deep dive after the show. (laughs)

ATOTK: Who drinks more beer, vodka or Jack Daniels from your rider?

KM: These are great questions. It gives you a little insight into the backstage scene. The alcohol on the rider is for stage hands that help us out and guests. We like to offer them a drink and food that’s left over. Dinner can be catered or a buyout but we have to guage our sound check. If it’s a buyout, we can go to a restaurant and have a good meal. Problem is, in smaller towns the restaurants can be packed with people eating and then going to our show.

ATOTK: Great new album that you just put out‘The Big Fantasize’. It is a work of art literally. KM: Thank you for that. Yeah Greg Wells came to visit me after my heart attack and I gave him a USB stick with the songs I was working on. He got back to me and said ‘You have to come down here and record this with me - your audience really needs to hear this side of you.’

ATOTK: Best gig?

KM: They’re all cool but I have very fond memories of Del Crary Park. I’m not saying that because you are A Taste of the Kawarthas magazine, but that place was always jammed with fans. I’m a happy guy and love playing outside in the summer with the smell of the food trucks and fireworks afterwards, just such a great experience.

ATOTK: Worst gig ever?

KM: Max Webster. We were the first rock band to play at Joe Louis Arena in Detroit opening for Rush, as the arena was just finished. I was getting pelted with something they were throwing and I looked down and they were bullets! I remember talking to Alice Cooper about this and I was like, who sits at home and says, “Ok show tonight, have you got the tickets? Have you got the bullets? Ok”. Like who even thinks like that, “You got the bullets for the opening act? Are you gonna throw them at them? Yeah, yeah, screw those guys.” (laughs)

Lawrence Gowan (STYXX) on Kim Mitchell

Kim and I have a lot of connections over the years. With my band Rhinegold, Max Webster was either preceding or following us in most venues. Fast-forward and both bands had broken up and I got a solo deal with Columbia records and could choose my band for the album. I wanted Kim Mitchell as my guitar player as I wanted a ringer. He is a consummate, pure musician. Masterful at any style he plays and an engaging entertainer. Personable, yet an enigma on the scene as he’s very private person. Kim has a strong sense of humor and strong sense of what is musically viable.

Pets CORNER

POLLEN BLUES - Seasonal allergies

By Karen Laws www.ontariodogtrainer.com

Seasonal allergies can affect not only humans but also our furry friends. Just like we may experience sneezing, itchy eyes, and other uncomfortable symptoms, dogs can also suffer from seasonal allergies. These allergies are typically triggered by environmental factors such as pollen, mould spores, and other allergens. Recognizing the signs to ensure your dogs’ comfort and well-being.

Here are the signs of seasonal allergies in dogs, the common triggers, and the available treatment options. It’s important to consult with a veterinarian to accurately diagnose and treat your dog.

FIVE SIGNS OF SEASONAL ALLERGIES

1. Excessive Itching

Constantly scratching, licking, or chewing their skin. Pay attention to areas like the paws, face, belly and ears - these are often most affected.

2. Red and Inflamed Skin

Skin becomes red, irritated and inflamed. You may notice rashes, hot spots, or hives on their body.

3. Frequent sneezing and coughing

May exhibit sneezing fits or coughing episodes. If these symptoms appear during specific seasons, it could be a sign of allergies triggered by environmental factors.

3. Watery and itchy eyes

Excessive tearing, redness, swelling, mucky stuff at the corner of their eyes, or your dog rubbing their eyes frequently.

4. Behavioural changes

Displaying behavioural changes due to discomfort and irritation. They may become restless, have difficulty sleeping, or exhibit signs of discomfort such as pacing or excessive grooming.

CAUSES

While certain seasons are associated with specific allergens, dogs can develop allergies at any time of the year. These signs can also be indicative of other health issues.

Seasonal allergies are typically triggered by environmental allergens. It’s best to consult with a vet

to determine the specific allergens affecting your dog and provide appropriate treatment options.

TREATMENT OPTIONS

Remember to consult with a veterinarian to determine the most suitable treatment plan: Antihistamines

Antihistamines are commonly used to alleviate the symptoms of seasonal allergies in dogs. They can help by blocking the effects of histamine. Not

all antihistamines are safe for dogs, so it’s crucial to consult with a vet.

Steroids

In more severe cases, veterinarians may prescribe corticosteroids for fast and effective relief. Steroids help reduce inflammation and suppress the immune response. Long-term use may have side effects & are typically used for short periods.

Immunotherapy (Allergy Shots)

Immunotherapy is a long-term treatment option that involves injecting small amounts of allergens. Over time, this helps the dog’s immune system build tolerance to the allergens, reducing the severity of allergic reactions. It is a customized treatment plan designed based on specific allergen testing for each dog.

Topical Treatments

Medicated shampoos or sprays can provide relief with itchy or irritated skin. These products may

contain ingredients like oatmeal or hydrocortisone, which can help soothe the skin and reduce inflammation. Always follow usage instructions provided by your veterinarian.

Environmental Management

Regularly cleaning and vacuuming your home, using air purifiers and keeping bedding clean can help reduce the presence of allergens. Avoid walks during peak pollen times and wiping down your dog’s paws after being outside can help.

It’s important to note that these treatment options are general guidelines, and the most effective approach may vary depending on your dog’s specific condition. Your veterinarian will provide a proper diagnosis and recommend the most appropriate treatment plan for your dog’s individual needs.