WINTER 2023
A Taste of the KAWARTHAS
FOOD, SHOPPING & CULTURAL EXPERIENCE
Santa Claus
Jolly Saint Nick
Andy Kim
Musician, Songwriter
Shopping Local
Santa’s Top 16 Favourite Places
PHOTOS
By Heather Cardle
Design Ideas
The 12 Days of Decorating
Life with Pets
Surviving A Night Encounter
Home
FREE PUBLICATION - PLEASE TAKE ONE
The Ebbs & Flows of the Holiday Season
W INTE R 2023
Contents
58
PA L ATA B L E P L E A S U R E S 06. KICKIN’ RECIPES
Christmas is Nuckin’ Futz
22
08. RESTAURANTS
Class Istanbul Kabob House Mert Baran
52
10. CAROL’S KITCHEN
Turkey Loaf and Orange Cranberry Sauce
12. FARM TO FORK Braised Short Ribs
17. WINES AROUND THE WORLD
Discovering Eastern Europe’s Great Wines
14
LIFESTYLE 18. HOME
The Ebbs & Flows of the Holiday Season
20. ORGANIZE YOUR LIFE
Holiday Season Organizing Tips
22. HOME DESIGNING
12 Days of Holiday Decorating
12
26. REAL ESTATE TALK
Defects: Latent vs Patent
29. HOME INSPECTIONS Kitec Plumbing
30. WORKPLACE SAFETY
So You Want to Start a Business
31. HEAT PUMPS
How Feasible Are They?
6
64. PETS CORNER
Surviving a Night Time Encounter
G E T O U T A N D P L AY
F E AT U R E S
52. GLOBAL GETAWAYS
14. SANTA CLAUSE
56. PHOTO SPREAD
32. SHOPPING WITH SANTA
Thessaloniki & Northern Greece
Photography by Heather Cardle
63. P.M.B.A.
Peterborough Musicians Benevolent Association
4
The Ultimate Celebrity
His 16 favourite shops, restaurants and services in the Kawarthas
58. ANDY KIM
32
Singer/Songwriter of Baby I Love You, Rock Me Gently & More!
Online Interactive magazine with bonus video and photos at www.atasteofthekawarthas.com
A note From the Editor Winter is such a hybernation time for me. I love sleeping under a heavy duvet and dreaming of seasons to come. But this winter is different.
As you know, this is a free publication, paid for by advertisers. As we speak with businesses to be part of our dream of showcasing everything local, we are hearing alarming stories of hardship. Some are selling, some are braving the economic climate and some are thriving. With the Covid loans coming due and people not spending like they have in the past, we will see more businesses go under. It’s a sad fact. We encourage you all to shop local and support them. They are NOT OK. If we don’t spend locally, there won’t be small businesses left. That sounds doom and gloom, but it’s a distinct possibility and that is why we feel the need to talk about it. So please, PLEASE shop local and support your friends and neighbours who need you right now. Without them, we wouldn’t be here. 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 Website - www.atasteofthekawarthas.com Facebook - A Taste of the Kawarthas Magazine Instagram - @atasteofthekawarthas Twitter - @atasteofthekaw1 Margaret Swaine Author, Travel, Wine, Golf, Spas & Spirits Columnist Travel & Spirits Editor
Contributors
Karen Laws Ontario Dog Trainer
Angela Beal Health & Safety
Danielle French South Pond Farms
Angela Jones Home Designer
Dr. Kelly Wasylciw Veterinarian
Chef Connie Powers Farm to Fork
Nicole Cooke Organized by Design
Robin Murray Home Inspections
Jennifer Boksman Wine Specialist
Carolyn Richards Kawartha ATV Association
Carol Turner Carol’s Kitchen
Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor Keeley Ward Real Estate Broker Jay Cooper Musician, Photographer & Graphics Designer
Publisher - Slither Productions Editor - Karen Irvine Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com
Photo Credits
Karen Irvine, Jay Cooper, Heather Cardle, cover photo by Sarah Hiltz Photography © 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.
5
Kickin’ Recipes
GETTING ALL
by Chef Brian Henry Culinary Editor www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
FIRED UP!
If you were expecting me to write about how to cook the perfect turkey for Christmas dinner, crisp up your latkes for Hanukkah or up your candied yam game for Kwanza, it’s not happening. December is the most psychotic month of the year for me, not only as a chef but as a father with three of my four kids born this month.
It truly is a festive time of year in our household steeped somewhat in tradition and a world of spontaneous whimsy. Having kids of any age is the greatest way for traditions to be followed but also evolve creating themselves. Elf on the Shelf damn you forever. My youngest has been counting down the days until Christmas since mid-October and announces how many more days until Christmas every morning as she emerges from her slumber. At bedtime the lights on the tree seem to add to the sparkle in her eyes. Sharing baked goodies with family and friends is a common tradition at this time of year. Getting people to share their recipes is like asking them to donate a kidney. That said I’m sharing a couple of our family’s favourite recipes for the holidays that my kids request year-round and enjoy sharing with their friends. Have a great holiday season and don’t ask me for a kidney. HELLO DOLLY’S INGREDIENTS: ¼ cup butter melted 1 cup graham cracker crumbs 1 cup shredded coconut 1 cup chocolate chips 1 can condensed milk
6
METHOD: Evenly spread the ingredients in a 9” glass baking pan, in order starting with the butter. Bake at 350F for 30-35 minutes Let pan cool down before cutting into bite size squares. Store covered at room temperature up to 3 days.
Chef Brian Henry is the Owner of Angle Iron Kitchen in Lakefield, & The Spice Co. Best Damned Chef in The Kawarthas!
CHRISTMAS IS NUCKIN’ FUTZ DADI RASI COOKIES INGREDIENTS: 8oz butter at room temperature 1 cup brown sugar 1 egg 1tbsp. Vanilla 1 ¾ cup rolled oats 1 cup all-purpose flour 1 tsp. Cinnamon ¼ tsp. salt ½ cup crystalized ginger, chopped fine ½ cup toasted almonds coarsely chopped ½ cup dried cranberries coarsely chopped ¼ cup raisins coarsely chopped ½ cup chocolate chips METHOD: In electric mixer cream together the butter and sugar. Add the egg and vanilla to the butter mixture and beat again until smooth. In a separate bowl combine all of the dry ingredients together and mix until evenly incorporated. Add the dry ingredients to the butter mixture and gently combine the two at low speed until they are evenly mixed together but do not over mix. Using a couple of soup spoons or cookie scoop to roughly form an inch and a half size scoop of dough and place them evenly spaced onto a parchment lined baking sheet. Bake the soon to be cookies in a preheated oven at 350f for about 10 minutes, or until golden brown around edges, but still soft in middle. Do not bake longer than 10 minutes. Transfer them to a cookie rack to cool and set. Store in an air-tight container for up to five days. 7
Restaurants
Class Istanbul Kebab House
By Karen Irvine
There’s a new Turkish restaurant in Peterborough! If you like Mediterranean cuisine, this is the perfect restaurant for you!
Owner Mert Baran of Class Istanbul Kebab House has brought authentic Turkish cuisine to Peterborough with familiar dishes such as wraps, shawarma, baklava and kebabs. Mert couldn’t find any Turkish food here in the Kawarthas, so he decided to open up in Peterborough. They have donairs, kabobs, Turkish bread and Turkish style Pide (or pizza). The meat is halal and is fresh every day and all sauces are made in house. “Customers can’t believe what a great restaurant it is,” he said. Soon they will be doing Turkish style breakfasts, which I will definitely be going to try! You get Turkish tea at no charge with your meal. You can also get communal platters serving groups of 2 to 4 people. Turkish cuisine is very rich in flavour. The restaurant is well lit, just like in Turkey. He said, “I want to keep it light.” He is planning to open a second restaurant in Mississauga. He said, “I’ve never done a restaurant before and it’s not easy. But now I’m ready for 85-90 customers. It’s a very comfortable welcoming place.” Every little piece in the restaurant, right to the dishes and cutlery, has been hand picked by Mert and imported from Turkey.
Mert Baran
I came here with $900 and that was the most money I had ever had. We grew up poor and made due with what we had.” His father was a farmer. When he got to Canada, he and his brother worked in construction doing stucco - in that first winter. He said, “We did whatever we had to do to get by.” What is next for Mert? He said he wants to open a Turkish grocery market.
There are three chefs right now. One of them came here after the earthquake. Mert said, “He had a restaurant there, but it was damaged.“ Not your typical restaurant owner, Mert is a Construction business owner. He came to Canada in 2006 as a refugee. He lived in Turkey on the border of Iran, is Kurdish and came over with his family and his younger brother. His son was born here in 2009. Mert really appreciates the support he’s been given in Canada and the chance to build his life here. To feel at home, he brought his culture with him. “We never forgot where we come from. 8
Follow Class Istanbul Kebab House on Instagram
9
Carol’s Kitchen
Leek & Spinach Stuffed Turkey Loaf & Orange Cranberry Sauce
By Carol Turner Instagram @carolturner9319
Homemade meatloaf is classic winter comfort food - this turkey version is no exception. Sour
cream keeps the turkey moist. Sage & orange zest add fresh bright flavour to this easy to prepare weeknight dinner. For a quicker prep, omit the leek and spinach stuffing. Leftovers make for great turkey loaf sandwiches! Serves 8. INGREDIENTS: 3 tablespoons Olive Oil 2 leeks, white part only, cut in half lengthwise and thinly sliced (rinse well!) 8 oz package of washed spinach (stems removed) roughly chopped 1/2 cup bread crumbs 1/4 teaspoon salt, 1/4 teaspoon pepper 1 egg, lightly beaten 2 lbs ground turkey 3/4 cup sour cream (light or full fat) I use 14% 2 eggs 1/2 cup chopped onion 1/2 cup chopped celery 3/4 cup bread crumbs 2 teaspoons orange zest (from one large orange)
1 teaspoon poultry seasoning 2 teaspoons fresh sage, chopped 3/4 teaspoon salt 1 tin whole cranberry sauce 1/2 tin frozen pure orange juice concentrate, thawed
DIRECTIONS: 1. Heat olive oil over medium heat in a large sauté pan then add leeks. Cook until softened but not browned. (roughly 12 minutes) Add spinach, salt and pepper and cook until spinach is wilted but still bright green. Remove from heat, transfer to a bowl and let cool. 2. Add beaten egg and bread crumbs. Mix well then set aside. Preheat oven to 350 degrees F. 3. In a large bowl gently combine ground turkey, sour cream, onion, celery, poultry seasoning, sage, breadcrumbs, eggs, orange zest, salt and pepper. (be sure ingredients are well combined but use a gentle hand) 4. Place turkey mixture between 2 sheets of waxed paper and roll into 18 x 8 inch rectangle. 5. Remove top sheet then spread leek and spinach mixture evenly over turkey leaving a 1/2 inch border. (it will be a thin layer) 6. Roll up turkey from short end and transfer to a greased 9 x5 inch loaf pan then place on a cookie sheet. 7. Bake for 1 1/4-1 1/2 hours until internal temperature reads 165 F 8. Remove from heat, carefully drain any accumulated liquid and cover lightly with foil. Let rest for 15-20 minutes on top of the stove. 9. Meanwhile, combine cranberry sauce and orange juice concentrate in a small saucepan and cook over medium heat until mixture is hot but not boiling 10. Slice turkey loaf and top with a generous quantity of orange cranberry sauce. Serve with mashed potato and your favourite vegetable. Garnish with fresh sage leaves if desired. Serve hot or cold. 10
Photo credit: Valerie Wilcox
For more delicious recipes, follow Carol Turner on Instagram @carolturner9319
11
Farm to Fork Braised Short Ribs
By Chef Connie Powers Rude Awaking TV
When you get a rancher, a butcher, and a chef in the same kitchen, you’re sure to find some
awesome eats. Chris Cleary from Cleary Cattle Ranch and George Madill from Primal Cuts, both located in Peterborough, joined me on a blustery Sunday to create a braised short rib on a bed of garlic mashed. The result was delectable. Cleary Ranch products are available at Primal Cuts.
INGREDIENTS: 2 lbs short ribs cut into large pieces 1 tbsp olive oil 1 small yellow onion, chopped 1 large leek, rinced and sliced 2 medium carrots, peeled & chopped 1 cup red wine 1 cup beef stock Fresh thyme sprigs 2 bay leaves Kosher salt Ground black pepper Minced chives Mashed potatoes
INSTRUCTIONS: 1. Preheat oven to 350° F. Pat the beef dry with paper towel and season on all sides with salt & pepper 2. In a large Dutch oven, heat oil at medium-high until shimmering. 3. Brown meat on all sides until golden, 3-4 minutes per side. 4. Transfer to plate 5. Reduce heat to medium-low and add onions, leeks, and garlic. 6. Sauté until onions and leeks are just tender, about 5 min. 7. Add wine & stock and bring to simmer. Season with salt and pepper. 8. Return the meat to the pan and add carrots, thyme, and bay leaves. 9. Do not fully immerse in liquid! Cover and transfer to oven for 2 ½ hours. Remove lid and cook for 30 – 45 minutes. 10. Remove from oven and skim off and discard top layer of fat. 11. Cover and rest the beef in the juices for at least 45 minutes. 12
Facebook - www.facebook.com/rudeawakeninggranolaproducts Photo credit: Valerie Wilcox Instagram - www.instagram.com/rudeawakeningtv
Cleary Cattle Ranch
13
S A N TA C L A U S
Joy Spreader, Gift Giver, The Ultimate Celebrity
By Jay Cooper
I was truly surprised to learn that Santa Claus has a summer home here in the Kawarthas. What
better celebrity to have in the Winter issue than the man himself? So I sought him out and he graciously took the time to chat with me – even though he is very busy right now. Jay Cooper (ATOTK): WOW! Such an incredible honour to chat with you Santa! I realize your extremely busy so thank you for your time. Santa Claus (SC): HO HO HO! No worries, Jay! Happy to make the time for you! ATOTK: I have been an admirer of yours my whole life. Thank you for being the celebrity feature in A Taste of the Kawarthas magazine. First and foremost, how are you and Mrs. Claus doing? SC: Well, I’m feeling quite jolly today as it’s been a very good season so far and Mrs. Claus is doing very well, helping out in the kitchen to make sure the elves have their meals. She makes me plenty of cookies - getting me in shape so I have a big tummy to eat all the cookies that children leave out for me all around the world. HO HO HO! ATOTK: How is Christmas shaping up for you and the elves? SC: The elves are very busy. People seem to think that it’s just one day of the year when in fact it starts again on Dec 26th and carries on all year until I make my next trip. It’s a 365 day operation. ATOTK: Before we get into Christmas, most people have no idea you have a home in the Kawarthas. When did you decide to have a summer castle here? SC: Oh, I’ve lost count of how many years really. The Kawarthas is just such a beautiful and great place to be, with so many things to see and experience. I just thought it would be my go-to place to enjoy and relax. ATOTK: Do the elves come to visit or are they too busy making toys? SC: The odd time a few of them will come down and visit but for the most part they’re always at the 14
North Pole to keep the toy production moving and making sure the quality control department is on top of any issues. ATOTK: Do people recognize you at times or do you wear a disguise? SC: No, I don’t wear a disguise (laughs). Yes, the children notice me throughout the year in the shopping malls, grocery stores or walking down the street. The most enjoyable times for Santa is when older people come up to me and say hello and have a little chat. It makes my day and theirs as well. ATOTK: I met you a couple of times in passing and thought wow that must be Santa but never really believed it. Why did you open up to me and want to tell your story? SC: Well, Santa always likes to make his presence known (no pun intended HOHOHO) and where he is in the world at all times. When I saw you and you offered to feature me in your magazine I thought, it’s a good time to have a feel good story with so many negative things going on in the world. I just want everyone to be courteous and kind to others. So spreading those thoughts and words in your magazine is another way to do that and I thank you for that. ATOTK: We had you travel to many places here to spread your Christmas magic but I was worried we didn’t have enough milk and cookies to get through our journey. (laughs) SC: (laughs) It was a pleasure and Santa had just the right amount of milk and cookies and other treats on the journey. ATOTK: You had a sandwich from Angle Iron Kitchen in Lakefield, donuts from Doohers Bak-
Feature & Cover Photos: HGTV Canada
ery in Campbellford and chocolate from Centre and Main in Warkworth. So Santa actually eats much more than cookies and milk? (laughs) SC: Cookies are my treat. Santa eats just as normal as anyone else. I support local businesses wherever I am. But that sandwich I had at Angle Iron Kitchen was just scrumptious with the pulled pork and caramelized onions! It should be called the More Sandwich as Santa just wanted to keep eating. Thank you for taking me there, I shall return.
SC: I was born 63 years ago. People always think I’m hundreds of years old but that’s just a fable. This honour is passed down through my family. My great grandfather to the power of 10 was the very first Santa Claus and it was passed to me from my father. Don’t believe everything others tell you. I live it.
ATOTK: What are your favorite cookies that people leave out for you? SC: Ah! Now that’s a tough question! I think I could narrow it down to my 2 favorite cookies. Homemade and store bought. (laughs)
ATOTK: Did you go to school to be Santa? SC: Jay, that’s a good question. I’ve been in training my whole life. Up in the North Pole I learned at a very young age that someday I would have to take over from my father as that was my destiny. It took a long time to learn how to train the reindeer, the toy making industry and how to
ATOTK: So lets get down to your story. When were you born and raised?
ATOTK: What name is on your birth certificate? Santa, Kris Kingle, Saint Nick? SC: My birth certificate says Kris Kingle.
Continued on page 16
15
SANTA CLAUS Continued from page 15
fly the sleigh. It’s not a role that many could or would want to tackle. But I’ve adapted perfectly (I must say) to carry on the Christmas magic. ATOTK: When did you meet Mrs. Claus and was it love at first sight? SC: (laughs) We’ve been together for 40 years now. She used to chase me around and throw snowballs at me (laughs). I tried not to interact with her, but one day I was feeling very down and looking just to talk with someone. And for some reason, I thought I’d reach out to her. And as they say the rest if history (laughs). ATOTK: Why the North Pole to set up shop so to speak? SC: Well, it’s the perfect location to fly to all of the countries in the world. The time change from country to country makes it ideal. I go to Australia and the Asia side first and then continue to the other side of the world. All to make everyone’s Christmas morning work out. ATOTK: Best Gig you have ever done? Like a parade or meeting other famous people? Or just every Christmas? SC: I really love doing photo shoots with children and visiting the nursing homes and truly just being around people of all ages.
ATOTK: Worst gig ever, like a reindeer got sick and you couldn’t do Christmas or travelling around the world ? Or being away from Mrs Claus? SC: Most times things work out well. Santa does remember one instance when I rented a car to visit kids at an event and locked the keys in the car. (laughs) Even with all my magic I couldn’t get the door to open because it had all these new fancy gadgets. I had to phone someone to help me out. That was really embarrassing. (laughs) ATOTK: Why did you become Santa? SC: I was born on June 25, which is also known as Leon Day. Spelled backwards, it’s Noel. It’s exactly 6 months before and after Christmas. That’s why I feel that I was destined to be Santa Claus. ATOTK: Last words for all the girls and boys around the world? SC: Always obey your parents or guardians. Always wash your hands before every meal as there is a lot of things in the world that could make you ill. When you’re called for supper make sure you come on time so you have a nice hot meal in your tummy. Make sure you do all your homework from school and then you can go and play. Always be kind and courteous and treat others with respect.
If you would like Santa to make an appearance at your events, parades, parties, or have Santa send a video to your children, go to www. peterboroughsanta.com 16
Discovering Eastern Europe's Great Wines! Having just completed my 2-week sojourn in Eastern
Serbia has over 70,000 hectares of vineyards. The
Europe, I have had the pleasure of tasting wines from
majority of Serbian wines are produced in local
Hungary, Croatia, Bulgaria, Serbia and Romania. Let me tell you that there are so many different wine varietals
wineries. Wine has been part of the Serbian culture since the establishment of statehood, especially
out there I am not sure I will be able to try them all in my
during the 12th-14th century. I had the pleasure of
lifetime. But, I am going to give my best effort. Tough
tasting a few of their wines in Belgrade (a lovely city by the way). 64% of the wine produced is white
job, but somebody has to do it.
and 36% is red.
These nations were once at the heart of the Eastern Bloc during the Cold War
What
and are now producing a dizzying array
Bulgaria?
of great value, top-quality wines that are steadily gaining recognition on the international stage. Many of these countries have a wine-making history dating back thousands of years. Did you know Romania is the 7th largest producer of wine in Europe, I didn't! The grape variety that makes serious reds is the dark skinned Feteasca Neagra-a name that means "black maiden". Its' aromas of violets, dried cherry and tobacco hints precede a soft, juicy palate packed with wild red berries and a velvety finish. This became my "go-to" wine at dinner. It was spectacular and went nicely with every dish.
wine Well
is
produced
in
surprisingly
red
dominates with very recognizable wine varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc and Pinot Noir just to name a few. Bulgarians have been producing wine since 4000 BC. They are now the second largest exporter of bottled wine (after France).
@needfulthings2021 15 Cambridge Street South Lindsay
705.878.2001
Croatia has a rich wine history and viticulture tradition that dates back to the 5th century BC! Croatia is home to some unique and exciting grape varieties not found anywhere else in the world. I swiftly grew very fond of their white wines. Which one you might ask? All of the them! But my favourite is Grasevina. Characterized by its' fruity, mineral and floral aromas. On the nose fresh apple, citrus and pear notes along with white flowers and grassy flavors. Yes, you really could taste the grassy flavors! Very unique. This wine was delightful. Hungary has 22 wine regions growing hundreds of varieties. A 100 years ago Hungary was one of the most important wine producers in Europe. Every royal court in Europe clinked glasses filled with the revered Tokaji wine (sweet white wine). The region of Tokaj is Hungary's most famous wine region and the oldest classified wine region in the world. Who knew??
My trip to Eastern Europe and exploring its individual countries wines was a delight. So many new varieties, and the unique terroirs made a 14 day wine excursion amazing. I highly recommend you to try any of these 5 different countries wine when and if the chance arises for you. I am sure you will surprised and delighted by their spectacular offerings. If you have any questions about these countries and their wines or any other wine related questions, please feel free to contact me at 705 878 2001 (text is best) or find me at my little shoppe Needful Things 15 Cambridge Street S. Lindsay Until the next time, thanks a bunch for reading,
17
HOME
The Ebbs & Flows of the Holiday Season
by Danielle French South Pond Home www.southpondfarms.ca @howyouplaythegame Podcast
Love that the holidays come earlier and earlier in stores, on front lawns, on the radio and social me-
dia. Actually I don’t love it. There are still leaves on the trees, the grass is still green in places, and my plants are still in planters. I am one of those people who wait until mid December to put the tree up and decorations, other than lights which can go up the first of December. I don’t mean to be a party pooper, and no shame to those that are on top of the holiday decor by October. For me - no go. Part of it was growing up with a German parent. We didn’t put the tree up until Christmas Eve and growing up in Vermont, we waited until after US Thanksgiving for everything else. No longer - when I drive home to Vermont late fall, the decorations are up, holiday sales are on! But I understand. I know how holiday shopping sales can help get through the slower times. My own business, while in reverse, brought the same pressures of sales. This time of year often reminds me of some of the trials in operating a seasonal business. When I first started South Pond, it was a seasonal business. Summer was my high season - May - September. I held weddings, farm dinners, workshops that involved summer related produce, greens and flowers. The barn was not insulated and while it offered shelter from the elements, when the light shifted and the weather became cool sometimes as early as August, it was not warm inside. Looking for opportunities. I was restless sitting idly in the winter months and wanted to search for ways to push extra income in the shoulder season. My first idea was to create products that I could offer yearround. I made jams and preserves and sold them to go along with pies and savoury dishes that we served in the summer months. I made spices from drying herbs, I made pickles and chutneys from the garden produce. To sell my products before e-commerce was really a thing, I had a christmas market in the barn and offered a wreath making workshop as a full day holiday experience. The products were gifts in the winter which then evolved into selling them in the barn, in the cold, at a holiday market. Diversifying your products can be a good thing. Making jams and spices was complementary to my events and in the long run, I was able to scale them, 18
and they helped bring in a cash flow that wasn’t there before. It helped me keep a small staff year round. Having more people on hand in the cooler months then opened up the opportunity for us to create cost savings in the kitchen. We spent the winter preserving, pickling and curing everything from the garden which we could then use for all of our events during the summer. As I’ve now transitioned to a very different life, not running events in the barn or battling with the seasons, and instead reflecting and writing about them. I think about all the business owners navigating these high pressure months to take advantage of the Christmas season. To them I say take a moment to breathe. Sometimes it’s ok to not reach your goals. Every season is a learning one, every year is different, every year has new obstacles. It may feel like we are back to normal, but not to be too cliché, this is a new normal. We all do adapt. I adapted. And next year, you will be further ahead than you’ve been before. Everything happens incrementally and I believe it’s important to be patient and consistent. And if your business is like mine was, the quiet will come in January and the enforced slow time helps with planning for those peak times ahead.
Danielle French is the founder of South Pond Farms, writer, small business consultant, podcaster and co-host of How You Play the Game.
19
ORGANIZE YOUR LIFE
Holiday Season Organizing
Nicole Cooke Organized by Design
Well, the temperatures outside are dropping, so you know what that means….the busy holiday
season is around the corner! With that in mind, I thought I would share some of my favourite tips to help keep the holiday season organized and as stress-free as possible! ALL WRAPPED UP Buy a separate roll of wrapping paper for each per- As you can see from the ideas above, having a son so that it’s easy to sort through gifts under the stress-free holiday season is mainly about plantree on Christmas morning. Wrap gifts as you buy ning ahead. Take a few minutes to think about them so you aren’t up until 3am Christmas day still what causes you the most stress and look for wrapping presents! Oh, and be sure to keep a list opportunities to make it easier! If you need help, of what you bought in your phone so you don’t give me a call! forget! Have a safe and happy holiday season! HOW TO FEED A HUNGRY CROWD Speaking of Christmas morning, I always serve a breakfast casserole that I can quickly prepare the Happy Organizing! night before and then throw in the oven Christmas morning while we are opening gifts. Our favourite is baked french toast with cream cheese. So delicious! A frittata with roasted vegetables is also a great option and feeds a crowd easily. Send me a message if you would like the recipe! NO WASTE BAKING TIP For holiday baking, take your recipes with you to the bulk food store and buy only the quantities that you need. This means no wasted ingredients or extra space required in your cupboards. It also costs much less money than buying at the grocery store. Did you know that you can bring clean, refillable containers to the bulk store to use rather than small plastic bags? MAKE TWICE THE MEALS IN HALF THE TIME If you are prepping ingredients for dinner, make extra to use later. This works well over the holidays. Make extra mashed potatoes, turnip, dressing, cranberries, etc. when preparing your turkey dinner. The next day, use the leftover turkey, gravy and some frozen vegetables to make a quick turkey stew, pour into freezer containers, top with the mashed potatoes and some grated cheese and pop in the freezer. I also freeze the turnip, cranberries and dressing in small bags or containers. This makes a quick and easy mid-week turkey dinner in January! 20
Facebook: Organized by Design nicole@organizedbydesign.co
Instagram: @organized_by_design www.organizedbydesign.space
UPCOMING EVENTS UNTIL DEC 13 BUCKHORN FESTIVAL OF TREES BUCKHORN COMMUNITY CENTRE LAKEHURST RD, BUCKHORN FREE
DEC 9 LAKEFIELD HOLIDAY FESTIVAL
CHARLEA’S RIVERSIDE GARDEN BONFIRES, S’MORES, FACE PAINTING, FOOD TRUCKS, CRAFTS & SINGING SANTA ADULTS $15, CHILDREN $5
DEC 10 SIP & PAINT NUTCRACKER WORKSHOP HUTCHISON HOUSE REGISTRATION REQUIRED $35
DEC 10 YULETIDE CHEER
CAMBRIDGE ST UNITED CHURCH CAMBRIDGE ST N, LINDSAY
DEC 13 BCC HOLIDAY OPEN HOUSE
BUCKHORN COMMUNITY CENTRE LAKEHURST RD, BUCKHORN
DEC 13 CRAFTS, GAMES AND A MOVIE FIVE COUNTIES CHILDREN’S CENTRE DUTTON RD, PETERBOROUGH
DEC 17 SANTA DAY
DUNSFORD COMMUNITY CENTRE 1 - 4 PM
SANTA CLAUS PARADES DEC 9
BOBCAYGEON (75TH ANNIVERSARY) 5 PM START, FIREWORKS AFTER
DEC 9
MILLBROOK 1 PM START
DEC 16
WOODVILLE 6:30 PM START
TWELVE DAYS
OF HOLIDAY DECORATING AT THE COTTAGE As the holiday season approaches, it’s time to transform your cottage vacation home into a cozy and
festive retreat. Whether you’re looking to embrace the vibrant colours of the season or create a warm and inviting winter ambiance, these 12 holiday decor tips will help you elevate your space. From accessorizing with festive colours to incorporating versatile pieces, we’ve got you covered for a stylish and memorable holiday season. 1. Embrace Festive Colours Infuse your cottage vacation home with the spirit of the holidays by incorporating festive colours. Deck your halls with vibrant reds, greens, golds, and silvers. From statement pieces like wreaths and garlands to smaller accents like ornaments and ribbons, a pop of colour will instantly bring the holiday cheer.
the enchantment of the winter season.
2. Cozy Up with Throw Pillows and Blankets Add a touch of comfort and warmth to your living space by incorporating holiday-themed throw pillows and blankets. Opt for rich textures and patterns that evoke the winter season, such as faux fur or cable-knit designs. Snuggling up with a cup of hot cocoa will feel even more delightful.
6. Nature-Inspired Decor Bring the charm of the outdoors inside your cottage vacation home by incorporating natureinspired decor. Use pinecones, evergreen sprigs, and birch branches to create stunning table centerpieces or garlands. A wreath made of dried oranges and cinnamon sticks adds a delightful scent to your space.
3. Transition Through the Winter Season To extend the longevity of your holiday decor, consider using accessories that can transition seamlessly from the Christmas season to the New Year and beyond. Items like candlesticks, lanterns, and platters can be repurposed for different occasions, allowing you to enjoy them throughout the winter months. 4. Create a Winter Wonderland Incorporate elements that celebrate the beauty of winter beyond the holidays. Think snowflakes, icicles, and frosted accents. Hang delicate snowflake ornaments from windows, incorporate shimmering icicle lights, and display frosted glass vases filled with winter blooms. Embrace
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5. Sparkle and Shine Add a touch of glamour to your cottage vacation home by incorporating metallic accents. From glistening silver candle holders to shimmering gold table runners, metallic elements create an opulent ambiance. Mix and match different finishes to achieve a sophisticated and luxurious look.
7. Create a Festive Tablescape Make your holiday meals even more special by setting a stunning tablescape. Layer your table with festive placemats, elegant dinnerware, and sparkling glassware. Incorporate seasonal accents like napkin rings made of pinecones or personalized place cards adorned with miniature ornaments. 8. Illuminate with Candlelight There’s something magical about the warm glow of candlelight during the holiday season. Place scented candles in charming holders throughout your cottage vacation home to create an inviting and cozy atmosphere. Opt for festive scents like cinnamon, pine, or cranberry to enhance the amContinued on page 24 biance.
Angela Jones is the Owner & Principal Designer of Lakeshore Designs 705-748-3875 | 2968 Lakefield Rd, Selwyn, ON
“Incorporate elements that celebrate the beauty of winter beyond the holidays.” By Angela Jones, Lakeshore Designs www.lakeshorehd.ca
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TWELVE DAYS Continued from page 23
9. Dress Up Your Entryway Make a memorable first impression by decorating your entryway. Hang a festive wreath on the front door, flank the entrance with potted evergreens, and place lanterns or luminaries along the pathway. It sets the tone for the holiday spirit and welcomes your guests with warmth and charm. 10. Adorn Your Fireplace If your cottage vacation home has a fireplace, make it the centerpiece of your holiday decor. Hang garlands adorned with twinkling lights and ornaments along the mantel. Display stockings in a variety of textures and colours, and don’t forget to light a crackling fire for added coziness. 11. Personalize Your Ornaments Add a personal touch to your holiday decor by incorporating personalized ornaments. From monogrammed baubles to photo ornaments capturing
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cherished memories, these personalized accents make your holiday decor truly unique and sentimental. 12. Create a Coordinated Theme For a cohesive and polished look, consider choosing a specific theme for your holiday decor. Whether it’s a rustic cabin retreat or a glamorous winter wonderland, a consistent theme ties all your decorations together and creates a visually stunning holiday experience. With these 12 holiday decor tips, you can transform your cottage vacation home into a festive and luxurious retreat. From incorporating festive colours and cozy accessories to transitioning through the winter season, you’ll create a warm and inviting space that celebrates the magic of the holidays. So, let your creativity shine and enjoy the joyous season in style.
“Consider choosing a specific theme for your holiday decor.”
Real Estate Talk Defects: Latent vs Patent
By Keeley Ward, EXP Realty Brokerage 905-449-0784
What is a defect? Broadly speaking, a defect is a problem or a flaw affecting a property or some-
thing rendering it unfit for its intended use. In a real estate transaction, there are two types of defects, those are Patent defects and Latent defects. For example, if you purchase a property and you discover the roof is leaking, that’s a defect. A defect can be minor or very serious. If a defect is discovered, it will be needed to assess whether the defect was a latent defect or a patent defect so it can be defined as to whether the buyer or seller is responsible to assume the consequences of the defect. You’ve purchased a home and after living there for a short period of time you have noticed that there are defects with the property. A patent defect is a defect that was both visible and present at the time you purchased the property. If you bought a house with cracked walls, a cracked foundation and/or visibly damaged roof just to name a few, you will most likely be responsible for any damages caused to you after your purchase. The idea is that if you saw the patent defects, or they were easily visible during your visits and you bought the property anyway, you implicitly accepted the responsibility for those defects. As a buyer, you are expected to exercise diligence and care when buying a property. This means you should inspect it yourself if you know what you are doing or have a home inspector do the inspection for you. I always recommend that buyers hire a qualified home inspector, as the buyer may be too emotionally charged, or excited to notice the finer details and an experienced home inspector knows how to look for warning signs.In most cases, a buyer will be responsible for patent defects.
But what if you couldn’t see these defects when you inspected the house? These are considered Latent Defects. A Latent defect is a defect that was not detectable even through a diligent home inspection, it was present at the time you purchased the property however it manifested itself afterwards. The seller of a property is responsible to sell you a property free from latent defects that would render it unfit for use or diminishing its usefulness. A Seller has an obligation to truthfully disclose the extent of any latent defects to the buyer at the moment of purchase if these defects are known to the seller. If the purchaser inspected the property and could not detect any important defects but a flaw existed at the moment of purchase manifesting itself later, the seller might be held responsible. However, if the sale was done on an “as-is” basis or “at-your-own-risk”, then the buyer will be responsible even for a latent defect. When buying or selling a property make sure you have experienced professionals by your side, this includes your Realtor, Home Inspector and Lawyer. I am happy to answer your questions regarding defects, or any other real estate related matter anytime!
Keeley Ward is a Broker with EXP Realty Brokerage serving Durham Region, Kawartha Lakes, Peterborough and the GTA. Keely believes in service, results, family and giving back. Her passions are her dogs and riding her motorcycle. 26
www.keeleyward.com
WATERFRONT UNITS STILL AVAILABLE! The Moorings on Cameron! Stunning, waterfront condominium on the sparkling shores of Cameron Lake, Fenelon Falls! Enjoy the waterfront, walk the Victoria Trail, stroll into town for shops and dining, visit the locks and so much more! Plus, the amenities in the building will be fabulous and underground parking! Want to learn more contact me today, Keeley Ward, Broker, Exp Realty 905-449-0784
Fisher video
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Home Inspections Kitec Plumbing
By Robin Murray Homespect Home & Property Inspections
(905) 449-2786 www.homespect.ca
Have you heard about Kitec? Your insurance company certainly has, and this type of material may cause
problems. It was created with good intentions and was commonly installed in homes between 1995 and 2007 but proved to cause problems. When applying for home insurance your insurer will want to know what type of plumbing is in the home. If you have Kitec, it could result in higher premiums or even worse a denial of coverage unless the problem is resolved or replaced.
courts in Quebec, Ontario, and the US approved a settlement in a class action lawsuit. As a result, homeowners experiencing issues could receive compensation.
However, over time Kitec pipes can deteriorate, leak and fittings can break down and crack. These issues have led to a significant number of lawsuits and recalls and some homeowners have been forced to replace their plumbing systems at a significant cost. In 2005, the manufacturer issued a recall. In 2011,
pipes or the brass fittings. Check the colour of the pipes: Kitec usually consists of blue and orange flexible piping with brass fittings. Consult a Professional: Hire a Home Inspector or Plumber to inspect to identify your plumbing.
Additionally, the presence of Kitec plumbing in a Kitec plumbing is made up of a plastic pipe that is home can create issues when selling your property. reinforced with aluminum. The system was initially Here are some tips to identify Kitec plumbing: thought to be resistant to corrosion and buildup, Look for the Kitec logo: Typically the word Kitec or and was marketed as cheaper and more flexible than the Kitec logo can be seen, the logo consists of the copper piping. letters “KTC” inside a hexagon and may be on the
workplace safety You Want to Start a New Business!
By Angela Beal HRS Group (705) 749-1259
In the past few years, we have noticed an increasing amount of small to medium business start ups. Prospective new business owners are often unaware of all the legislation they are required to adhere to. It can be rather daunting for someone who has a great idea or product they want to bring to market, but has no experience in the business world.
The first step is to register your business with the Provincial and Federal governments. If you are going to have workers, you will need Workplace Safety Insurance Board (WSIB) coverage and an Occupational Health and Safety program in place. If you have processes requiring machinery and or chemical products you will need help in determining the safest setup, known as Best Practices. The first things to do when starting up a new business is to hire a good corporate lawyer, an accountant, and find a bank that will work with you. They can help you set up the legal and financial aspects of your new enterprise. If you plan to hire staff you may need some Human Resource assistance. Occupational Health and Safety is an area many people miss when starting their business. It is extremely important to have a program in place before you go into production to avoid any accidents and or injuries.
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Occupational Suitability Assessments can help find the right personnel for your business. Occupational Health and Safety Consulting will ensure your compliance with the Occupational Health and Safety Act (OHSA) and any Provincial Regulations that apply. Occupational Health and Safety Consulting includes Facility Setup and Inspections, Construction Worksite Inspections, Hazard Assessments, which includes Working and Walking, Machine Guarding, Ladder Safety, etc., and General Health and Safety Consulting. For more information regarding Occupational Suitability Assessments and Occupational Health and Safety Consulting contact HRS Group Inc., www.hrsgroup.com or phone 705-749-1259 to speak with one of our consultants. For more information about Occupational Health and Safety, call our professional team.
Heat pumps
How Feasible Are They?
I spoke to Clara Blakelock, who is a Registered Energy Adviser and Home Energy Program Manager at Green Up here in Peterborough to learn more about heat pumps and rebates. I have been thinking about installing one for quite some time. Let’s look at how it works. what it means and how to go about it. Home energy assessments are required to access Green Up measure the building, look at windows and the rebates and interest free loans until 2027. They doors, insulation in the attic, walls and basement, will provide you with a report and, after upgrades existing mechanical system and do a blower door are complete, they do a second assessment and test to check for air tightness. The information generates a report for recommended upgrades. Other apply for rebates on your behalf. The rebate for heat pumps is $6,500 for average rebates available are improving insulation, windows customers. If you are not on natural gas, there is a or hot water. Note that if you are applying for a heat pump grant, you don’t have to replace your win$5,000 rebate. dows. You can choose your upgrades. The report is Peterborough also has a rebate program offering simply to provide recommendations but you have to $4,500 for a heat pump. BUT you can only receive pick at least one upgrade to qualify for any grants. one rebate or the other – you can’t take both. Upgrades can be completed with your preferred What savings do you get using a heat pump? Each house is different - it depends on how old and how heating specialist for either program. well insulated your home is plus the outside temperMost heat pumps being installed are air source. ature. The Ontario Clean Air Alliance have a calculaThey draw from the air. It extracts heat from the out- tor on their website to get a better idea. www.cleadoor air and is also an air conditioner. Heat pumps nairalliance.org/calculator/. An estimate is that over that pull from the ground and are more expensive the lifetime of the equipment you will save $10,000. to install. You would need to be in the country with How often will you need to rely on your backup heat more room. system? Not very often (depending on the outside Heat pumps are the most efficient way of heating temperature). Clara told me she has a heat pump in your home. They can be 200 – 300% efficient com- her home and says she only had to use it for 2 or 3 pared to a gas furnace which is at most 97% effi- days last winter. cient. They drastically cuts gas emissions compared The loans. The Canadian Mortgage and Housing to fossil fuel. Corporation (CMHC) are offering an interest free, 10 Clara says the price of the unit depends on the size year loan up to $40,000. You have to get the energy of the house and range from $10,000 to $25,000. It efficient assessment done first to apply for the loan. requires a back up heat source for very cold tem- They will pre-approve you, you get the work done peratures. Heat pumps are good until about -20C and then you get the funds. It’s important to note (some to -30C). The back up heat source can be an that there is a bit of a bridging period, as you don’t electric, gas or propane. If you have a newer furnace get the full funds until after the work is done. CMHC you may choose to keep that as back up. If your fur- will give you 15% up front, but be aware that you will nace is 10-15 years old you would most likely go need alternative financing to bridge the gap. with a new electric back up system. For an ATOTK approved heating and cooling Installation specialist, call Neil Johnston Heating (705) 742-8769 or visit their website at www.neiljohnstonheating.com 31
Santa’s Favourite Shops for
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CHRIST
THESE ARE SANTA’S PICKS IN THE KAWARTHAS
We invited Santa to come visit the Kawarthas to help us pick the BEST shops, businesses and services. He graciously took time out of his busy schedule and hand picked his choices. Here are Santas picks.
TMAS
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1. Most important to Santa is Santas for Peterborough Seniors. This charity gifts seniors in need. Locations of trees are: Peterborough Police Station, Mirror Mirror Hair Salon, Active Living Center, Kawartha Credit Union (Lansdowne Place), Re/Max (Peterborough, Lakefield, Bridgenorth), Bowes & Cocks (Charlotte St), & Kawartha Home Care.
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2. Glory Days Home Studio (Fowlers Corners). Looking for something fun to do? Have a hat decorating party! Check out their charcuterie boards in the Kawarthas!
3. Kawartha Country Wines (Buckhorn). Not just wine! One of a kind gifts AND an event space! Yoga, painting, bellydancing classes, reflexology and more! Book your party and grab a bottle of their delicious ciders and fruit wines while you are there!
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Shop
ping Local Shopping local supports thriving communities. Santa has picked his favourite local businesses as the best in the Kawarthas.
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4. Needful Things Curiousities Wine Shoppe and Espresso Bar in Lindsay. Espresso bar, selection of teas, plus wines from all over the world. Wine by the glass for in house sitting. Accessories, antiques and curiosities. Rent the shoppe for business meetings, bridal showers, wine get togethers, girls night, etc.
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5. Centre & Main Chocolate. Award-winning chocolates combines flavours with the finest ethically sourced chocolate from around the world. You will find handcrafted small batch chocolate creations in her gallery-style boutique Warkworth, Ontario. Great for stocking stuffers!
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6. Reclaimed Garden (Yonge’s Point). What a beautiful eclectic shop! Making shopping local easy with curated gift boxes chock full of unique, local products. They create unique garden decor items using reclaimed material. You’ll find lots of new decor and gift ideas.
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7. Peterborough Museum & Archives. Offer several temporary exhibitions with a variety of topics. Their permanent exhibition tells a chronological history of Peterborough. For a list of upcoming exhitits go to www.peterborough.ca/en/explore-and-play/ museum-and-archives.aspx
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8. Lighting, Interiors and More (Peterborough). A decorators dream store! Any lighting you can imagine is there! They also carry gifts and Christmas decor Right now, they have their store-wide year end pre-inventory clearance sale on! They would rather sell it than count it! 8
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9. Doohers Bakery (Campbellford). If you haven’t been there, you NEED to go! Known as the best bakery in Ontario with bread, cookies, donuts, cakes, pies, you name it, they have it!
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10. Empire Cheese Factory (Campbellford). Hand crafted, naturally aged, cheese made in the traditional way in open-style vats. No additives to boost production and no flavours added to the Cheddar. Also offering gift baskets, biscuits, jams, honey and more.
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11. Angle Iron Kitchen (Lakefield). Sandwiches, dinners, catering plus a shop with unique gifts for the notso-faint of heart! A full line of spices (The Spice Co) that will bring you back for more! For grab and go, they also have frozen dinners made inhouse.
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12. Lakeshore Designs (Lakefield). Looking to renovate or stage your home? Angela Jones is the principle Designer and from start to finish will make your dreams come true! They also offer beautiful furniture to purchase. One stop shop for home design.
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13. Kitchens Depot (Peterborough). Renovating your kitchen or bathroom? This is the place to go! 25 years experience in Peterborough and the Kawarthas from design to installation and the shortest lead times in the business. Quick & professional with prices that will keep you under budget. Free consultations, quote, measurements, delivery & design.
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14. Barrs BMR (Bobcaygeon). The Holiday Season is at BMR! They have gathered an unimaginable selection of indoor and outdoor decorations, light shows, Christmas trees and everything you need to shine during this festive time! Pick up a unique gift for that special someone.
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15. HRS Group (Peterborough). Santa’s favourite occupational health and safety training company. He knows the importance of being safe on the job!
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16. Douglas Automotive (Peterborough). Santa’s favourite auto repair shop. And here’s a secret! They also maintain Santa’s sleigh and A Taste of the Kawarthas vehicles!
GO RVing VIDEO
THE BEST WAY TO TRAVEL DISCOVER THE RV LIFESTYLE With an RV you can explore the world and live your wildhood. Take the comfort of your own home with you and follow your own adventures. It isn’t about excaping life, it’s about finding it. DEALERS IN THE KAWARTHAS Lovesick Lake RV Sales Hwy #28, #4738 Burleigh Falls ON K0L 2H0 Phone: (705) 654-3587 Peterborough RV Centre 1085 Hwy #7 E, RR#7 Peterborough ON K9J 6X8 Phone: (705) 745-4313 Del Mastro Motors Limited 48 Lansdowne St. W Peterborough ON K9J 1Y1 Phone: (705) 742-1150 Great Canadian RV 7960 Hwy #7 Peterborough ON K9J 6X3
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global GETAWAY
Captivating Thessaloniki and Northern Greece
by Margaret Swaine
Columnist and Author www.margaretswaine.com
Many see a holiday in Greece as a trip to its islands or Athens. Less crowded but no less beautiful and captivating, Thessaloniki and northern Greece offer the tourist fine cuisine, top notch wines, luxurious hotels, historic sites and the ever present sparkling blue waters of the Aegean Sea. I was fortunate to be there last summer to indulge in the flavours of the region.
Thessaloniki, Greece’s second largest city, has a rich history that’s a tapestry of ancient Greeks, Romans, Byzantines, Ottomans, Venetians and more. My hotel, the Makedonia Palace was on the city’s picturesque waterfront and from my window I could see an endless parade of people jogging, strolling, biking and roller blading by on the wide and long promenade that hugged the sea from the port lands past the iconic White Tower to residential neighborhoods far off in the horizon. The five star hotel, opened in 1972 has welcomed countless celebrities and dignitaries over the years. https://makedoniapalace. com/
Sunset Dinner Makedonia Palace
The first night my colleagues and I dined on the outdoor terrace of the hotel’s Salonica restaurant while the sun set over the sea in magnificent colours. Chef Sotiris Evangelou served us a delicious selection of modernized Greek traditional dishes such as perek pie with spinach, feta and herbs, moussaka, onions stuffed with minced beef and lamb nuggets with rosemary coffee sauce. Armenonville, a Thessaloniki semi-freddo ice cream dessert with crushed nuts and warm chocolate sauce was lip-smacking. The next morning we went to Porto Carras on the Sithonia Peninsula of Halkidiki, a two hour drive from the hotel. The winery’s illustrious history dates back to the mid 1960’s when founder Yiannis Carras hired Professor Emile Peynaud of Bordeaux to help him elevate Greek wine making and vineyards to new heights. The winery’s 4,750 acres of vineyards span across the Slopes of Meliton benefitting from the unique microclimate and diverse soils. The Slopes of Meliton has become a model of organic viticulture and the wines were recognized with Protected Designation of Origin (PDO) in 1982. Grape varieties include the renown Greek varietals such as assyrtiko, athiri, malagouzia and limnio. International varieties include sauvignon blanc, cabernet sauvignon, merlot and syrah.
Beach at Galaria
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We enjoyed a two-hour wine tour (available to the public) that started from the vineyards and continued with a wine tasting and
“There are also archeological museums and sites”
Stuffed Onions Makedonia Palace
Seafood Risotto at Marina
View from Makedonia Palace
snacks at the winery. Then up the slopes to the new vineyards to admire their magnificent views and visit to the historic Villa Galini. Those who want to linger longer in the area can book a stay at the Porto Carras Grand Resort, a five star property with a casino, golf course, Thalassotherapy & Wellness Spa, and 9 km of pristine sandy coastline. www.portocarraswines.gr On the way back from our visit, we stopped at the Marina restaurant in Potidaea, well loved for its local seafood and traditional dishes. We lunched on pureed fava beans, taramasalata (fish eggs with potato puree and lemon), deep fried zucchini, dolmades (rice and meat stuffed grape leaf ), fish carpaccio, seafood risotto, and grilled fish just caught that morning. 53
global
GETAWAY
About a 40 minute drive from the hotel are the historic wetlands of Thessaloniki Bay where three rivers create a delta. The next day we went here to see the rice farms and take a Delta Axios mussel fishing tour with Stavros. After our watery adventure, his wife offered us coffee and cookies and for those us of who wanted, a “coffee ground reading” using her psychic powers. There are also archeological museums and sites in the city and all around it such as in the town of Dion in the Olympus Mountain area. Not far from Dion is the Gallaria Seaside Bar and beach where visitors can rent a cabana to enjoy the sand and sea or hang out at the bar and restaurant built in a former railway tunnel. They have a huge selection of cocktails and spirits including some of Greek’s best tsipouro (a grape distillate). www.gallaria.gr Back in Thessaloniki we did a gastronomic walking tour of the old and ‘new’ town with Thessaloniki Food Stories. We started in the Agora Modiano, opened in December 2022, the largest food market in the city and considered the next generation of gastronomy with 75 shops, stalls and eateries. Its
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polished modernity was a complete contrast to the Kapani (Vlali) a traditional open air market that has been serving customers since the Ottoman occupation. At both places we stopped at booths to sample olives, cheeses, honey and other local products. We ended the tour with lunch at a traditional tapas tavern in the old city. www.chefstories.gr Thessaloniki has multiple excellent restaurants. Some of the others I very much enjoyed are Akadimia restaurant which offered the local dishes from many areas of Greece (bestofthessaloniki. com/en/bestof/akadimia-art-restaurant-2/). Their popularity has been build up over six years by word of mouth. Outside of the main drag, right on the water, is Maiami seafood restaurant which likely has one of the best sunset views in the city. It’s so near the water customers get occasionally splashed by the wake of passing boats. This was my second visit to Thessaloniki and it’s now on my highly recommended list of destinations with sun, sea, history and gastronomy. Especially the food and drink.
Slopes of Meliton in Greece
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‘P UT ON A S W E ATER, THE SN OW MAY MA K E YOU FEEL A TA D CHI L LY TO LOOK AT.’ P HOTOS BY HEATHER C A R D LE F OL LOW HE ATHER O N FACE B OOK A N D I N STAGR AM YOU C A N A L S O P UR C HASE P R I N TS A N D C A L E NDARS
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Photos: Alan Frew
ANDY KIM
By Jay Cooper
S ING ER-SO N G W R I TE R, C A NA D I A N M U S IC H ALL O F FAM E, C AN A DA’S WA L K OF FAME, SO NGW R I TE R S H A L L O F FAM E, B ILLB OA RD’S H IT PA R A D E H A LL O F FAME
I was so excited to have a chat with International superstar Andy Kim. Singer-songwriter of such classic songs like Baby I Love You, Rock me Gently and co-writer of the Archies blockbuster Sugar Sugar. Beyond kind, thoughtful and insightful, Andy had me a little tongue tide at times with his life views and desire to want to get to know all about me (I know crazy, right?). We also chatted about his yearly charity event, The Andy Kim Christmas which are presented in Toronto, Montreal and Calgary. So if you want to see Andy and the cream of the crop of Canadian talent, here’s your opportunity. Canadian Music Industry Hall of Fame and a star on Canada’s Walk Of Fame, Andy is a member of the Songwriters Hall of Fame and was inducted into Billboard’s Hit Parade Hall of Fame. Jay Cooper (ATOTK): Thank you Andy for this great opportunity. Having been in the business for decades and a changing landscape (social media) are some of the negative views irritating to you? Andy Kim (AK): First off Jay I want to thank you for taking your time to chat with me and tell me about your life. You opened up your heart and so did I to you. Basically strangers, but not really. Other people’s opinions of us, is not who we are. If we allow someone else’s opinion to invade our own views of ourselves, then we fall into trouble because the opportunity for us to really to see our path falls away. You’re not here to be someone else’s opinion. You’re here to find you and live you. ATOTK: How do you reflect on your successful career? AK: Well, you know what? We all see success differently. We all look for the opportunity to share what we’ve created just like you in music and the magazine. I never had an entourage or anything like others do/did and when I had a hit record I just said, ‘Thank you God’. ATOTK: Alright what about writing a song, your thoughts?
AK: How do you write a song or why are you writing it and I don’t have an answer, they just come to me. I believe God’s angels show up and they do that with a lot of songwriters. Remember nothing is a given, we’re all mortal, just lucky and blessed to be who we are. ATOTK: How did your musical journey start? AK: Here’s what changed my life. I was able to get my older brothers transistor radio and I found WABC in New York and WKBW in Buffalo and those songs weren’t anything I’d heard here because they were American. What started me dreaming was the fact that the Dj’s would also talk about the artists and their lives and when their coming to town. My imagination with God’s help, saw a vision for me which was not the vision my parents had for me. I was raised in the tenements where your future is predicted, no one in my family ever dreamt and I lived that dream. ATOTK: Did you have a guitar? AK: We didn’t have a guitar. At one point when I told my parents this is what I’m going to do, my father said ‘We’ve never heard you sing and you don’t have an instrument’ but that was the beginning. I saved enough money to get a broken-down Continued on page 44
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ANDY KIM
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guitar and tuned it myself, later learning it wasn’t tuned properly (laughs) but I just kept playing. The dream was so strong and I was glued to those radio stations.
be your first guest’. He helped me gather artists that are from Montreal. Last year in Calgary, The Arts Centre asked if I would come and do it there and now, I’m doing 2 nights there.
ATOTK: Well let’s hope there’s many more miles on the road of dreams. AK: Well, I know we do, I’ll tell you that right now. I, maybe gone in 5 minutes and you can say ‘Oh my God I just talked to that guy’ (Laughs). Don’t kid yourself, you’d put me on the cover if that happened. If I die, I’m on the cover if I don’t, I’m on page 39 (laughs).
ATOTK: Your generosity and kindest for charities is inspirational. AK: So, what’s the purpose, why are you doing this? For me, when I first started having hit records, I would go to orphanages and hospitals, bring my guitar and play Sugar Sugar, which is a song that always makes everyone feel good. I’m not here for the glory of me, I’m here for the glory of all of us.
ATOTK: Your generation had so many new (at the time), amazing influences to draw from. Any particular act/record for you? AK: Well, you what, I think every generation has it’s mini-skit and create and design their generation. I’m always hoping, wishing, praying that each generation defines themselves in the best way. I never look back and say my era was really THE generation. People liked Big Band music as I do and then Elvis showed up and then the Beatles. I just look at the tapestry of music that’s beyond age, time and beyond limitation. I’m always interested in the fact that certain generations will take from the past then generations that are in tune enough to take a step ahead and create the future. ATOTK: With your Christmas shows coming up, the other talent that will be performing is quite incredible and there you are, still in the mix. AK: Well, you know Jay, this is my 19th year of doing them and my third year at Masey Hall. It’s not just generational, it’s me saying ‘Hey can you come help me raise and collect money for a charity. I’m not paying you, can you donate 2 songs to this evening’. The community of Toronto and throughout Ontario has been a massive support for me. A few years ago, Sam Roberts had done the show and says ‘Hey man, you’re from Montreal, I’m from there, you should do your Christmas show in Montreal and I’ll 60
ATOTK: Which charities do you support? AK: I’ve done charities of different kinds. Like Christmas Wish, Juliet’s Place and last few years is Gifts of Light, within the confines of CAMH (Centre for Addiction and Mental Health). Sometimes patients come with only a bath robe or sheet around them at 2AM. Rehabilitation really starts with the feeling of a better tomorrow. Here you can get a new pair of jeans, shirt and sneakers. You know how we are when we get some new clothes and look in the mirror and go, man I feel great, so imagine with someone that really needs help, how that makes them feel. ATOTK: Recollections of a best gig? AK: Oh wow, good question. One of the coolest gigs, when I was touring the US and Little Richard was the headliner one night. I had the opportunity to say hello and chat. I met Elvis in Houston and John Lennon presented me my gold record for ‘Rock me Gently’ by mistake. I was chatting about an upcoming tour at Capital Records and John Lennon walks in and picks up this big frame and rips the paper off and goes ‘Congratulations to Andy Kim for a great song’. I just stood there stunned (Laughs). ATOTK: Last words Andy? AK: I’m still the kid whose in the bubble of a
“I’m still the kid whose in the bubble of a dream.” dream. And talking to you today Jay has been kind of magical. You opened up to me with your spirit which made it easy for me to open my spirit to you. Much love to you my friend.
Website - www.andykimmusic.com X - @andyKimMusic FB - Andy Kim Music
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Peterborough Musicians Benevolent Association Musicians Helping Musicians PMBA (Peterborough Musicians Benevolent Association) is a not-for-profit organization was founded by the late Phil Marshall to help out musicians who need financial assistance in tough times whose sole income is music. After Phil passed, Don McBride, Al Black, Jo Pillon and Norm Kastner formed the board and named it the P.M.B.A. PMBA hosts live music at Dr J’s BBQ & Brews on the 3rd Saturday of every month. They P.M.B.A. exists due to the generous donations by music fans. Almost 10 years in, more than $100,000 has been raised for the care of local musicians. When Covid hit, they gave a monthly sum to a number of musicians. The 3rd Saturday at Dr. J’s also has a silent auction to raise extra funds. Paul’s Art and Framing has supplied beautiful framing of music posters, which are donated (many from the now closed Moon Dance record store) and local artists and musician John Climenhage. Phil Connor of THE SLAB, and Terry and Phred of ‘Jus Jellin’ are huge supporters, donating a portion of their income to the PMBA from local music events they promote. Enjoy incredibly talented bands plus a spotlight band or musician for the intermission. There is no cover charge, but a $10 drop in the donation jar is great value for the calibre of music. In the ten years they have raised more than $100,000.00. Get out for an afternoon (1-4PM) of great music at a very reasonable cost, and delicious BBQ. A day to look forward to every month. Those who want to make a donation can e-transfer to ptbomusiciansbenevolent@gmail.com or get in touch with a board member.
PMBA Board Members
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Pets CORNER Surviving a Night time Encounter
By Karen Laws www.ontariodogtrainer.com
In the serene countryside I’ve called home for over two decades, I’ve had my fair share of encoun-
ters with wildlife, from skunks and deer to black bears. However, nothing could have prepared me for that unforgettable September morning when a seemingly routine trip outside with one of my beloved canine pals, Charlie Brown, took a harrowing twist. Meet Charlie, a 7-year-old Boston Terrier, who has Facebook (Karen Law Dog Trainer) Instagram @karenlawslive earned the special privilege of living in our house(@TheOntarioDogTrainer) YouTube Channel instead of the kennel, and sharing my bed, snuggled up in a warm blanket. But at the early hour of 4 a.m., on that memorable day, Charlie took a tumble out of bed, setting off a chain of events that would leave me shaken to my core. Charlie, isn’t actually my dog; he’s a client dog who has been a cherished member of my pack for almost six years. His owner had brought him to me for help with his overwhelming fear of nearly everything, and he has since seamlessly integrated into my pack. Aware of Charlie’s tendency to leave unwelcome surprises on the floor, I swiftly scooped him up and rushed outside, into the darkness of the night. While I expected Charlie to complete his business swiftly and return, time seemed to stretch endlessly and a gnawing sense of unease crept over me. My instincts urged me to check on him, but I had neglected to bring a flashlight and I made the unfortunate mistake of leaving the deck lights off. As I was about to return indoors to grab a flashlight, it was at this very moment that a blood-curdling scream shattered the tranquillity of the night. I quickly turned around, only to be met with a heart-stopping sight. A mere few feet from where I stood, a terrified Charlie was fleeing for his life, being relentlessly pursued by a coyote. In a fran64
tic moment, I screamed Charlie’s name, interrupting the chase and sending the coyote fleeing into the darkness. Just as quickly, Charlie turned around instantly and dashed through the open door to the safety of the bedroom. He jumped up on the bed, trembling, staring back through the door, his eyes wide with fear. To my surprise, he, who usually cherished the warmth of a blanket, refused comfort. Instead, he sat, tense and vigilant, as if the danger still lingered. Hours elapsed before he finally relaxed, but the experience had etched itself into our memories. Living in the countryside can foster complacency, but that night served as a stark reminder of the latent dangers. When venturing outside with your pet after dark, always ensure they’re on a leash, generate noise to deter potential threats, and illuminate your surroundings with outdoor lights. Opportunistic predators, like coyotes, can strike when least expected, making vigilance a top priority.
Instagram @karenlawslive Facebook (Karen Law Dog Trainer) YouTube Channel (@TheOntarioDogTrainer)
https://youtu.be/5HbZeMsp-LE
One crucial takeaway from that unforgettable night: always keep a robe within reach for those unforeseen nocturnal emergencies. You never know what could be lurking in the shadows, waiting for an unexpected encounter. For me, the encounter was all the more terrifying because Charlie isn’t just a beloved client; he’s a treasured member of my pack, and that night, the line between client and family blurred in the face of danger. Meet Charlie. Watch the video to hear his story of that terrifying night. Charlie sleeping 65
