Perch 4

SITTING PRETTY. FEELING FINE IN ONTARIO’S FAR EAST.

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SUMMER 2019

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Contents 3 T H E R E E L Snippets of regional goodness: foodie fodder,

pilot talk, upcoming reads, cars and culture, and much more.

11 T H E C U R I O U S WO R L D O F J O E L FAWC E T T

Meet Joel, the man most likely to intrigue. By Chantal Tranchemontagne

1 5 M A R K E T F R E S H A roundup of recipes to help you put

your market finds to good—and yummy—use.

By Lauren McGill

1 9 T H E R I V E R The mighty St. Lawrence is ours to enjoy. Go

with the flow! By Todd Lihou 2 4 B E A U T Y M A R K Tisha Thompson is blazing her own beautiful trail. By Randi Barreiro 2 7 A TA L E O F T W O C O R N S A local foodie stalks two

farmers and their grains. By Kat Rendek

3 2 R U N N I N G A - F O W L Study the scene and find the

hidden animals. By Kyle Beaudette

COVER: Phillpotts Island, Long Sault Parkway; Travis Bonneville, TMB Photography THIS PAGE: Long Sault Parkway; Mark McCrae, Luv2Shoot Photography 1

I’m often asked why we called the magazine Perch. For one thing, it seemed fitting to give a nod to the mighty St. Lawrence River and our beloved yellow perch, the tasty species that launched a whole industry. But I also like that “perch” can mean a place where someone sits and observes what’s happening around them.

Here at Perch, we spend our days (and often nights) watching what unfolds in our community and those around us, and taking notes. I have an endless supply of story ideas scribbled in notebooks and on scraps of paper, ripped out of newspapers, stored in my bookmarks and screenshotted on my phone, or saved on FB. Some are even noisily bumping around my brain, ready to be ejected at a later date.

This issue that you are holding in your hands features countless people, places and products. What we are able to cover in these 36 pages doesn’t even begin to scratch the surface of all the stories that we’d like to tell. But that’s OK—we plan on being around for a while and that will give us time to clear the backlog. After all, our stories are too important to ignore.

P.S. Have feedback? Ideas? Secrets? Email us at hello@perchmagazine.com.

EDITOR-IN-CHIEF Chantal Tranchemontagne SENIOR EDITOR Lauren McGill PROOFREADERS Stephanie Gibson, Katie Verhoeven WWW.PERCHMAGAZINE.COM

Perch is published by Big Catch Communications Inc., 5 Third Street East, Cornwall, Ontario K6H 2C6.

All reproduction requests must be made to Copyright Access. ISSN: ISSN 2561-5912 (print), ISSN 25615920 (digital).

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DESIGNERS Olivia Barton, Micheline Tremblay CONTRIBUTORS Randi Barreiro, Kyle Beaudette, Marc Benoit, Kelly Bergeron, Travis Bonneville (TMB Photography), Laura Ellam, Marina LaBaff, James Lapierre, Lee Ladouceur (Ladouceur Photo), Mark McCrae (Luv2Shoot Photography), Emma Meldrum, Todd Lihou, Kat Rendek, Tom Schoch (Lil Red Barn Photography) EDITORIAL ADVISORY PANEL Eric Duncan, Chantal Lalonde-Beaudette, Todd Lihou, Simon McLinden, Nicholas Seguin

the reel

Photo: Gar-Eden Farms, Chesterville; Thomas Schoch

HUMANS | HIGHLIGHTS | HAPPENINGS

GROWING INTO OUR OWN When Kat Rendek first moved to Cornwall four years ago, she built raised beds in her front yard, covered them with straw and started growing potatoes. Puzzled neighbours couldn’t help but ask questions, and over the course of the summer, the garden became a constant source of curiosity and conversation. The following season, Kat added tomatoes, butternut squash, eggplant, zucchini, herbs, and edible flowers to the mix. Last year, the 30-year-old local food system facilitator and head of All Spice Solutions was thrilled to see more people growing their own food. On a 10-block walk to the grocery store, Kat counted almost two dozen front yards, steps and balconies packed with veggies. (cont. p. 4) 3

(cont.) The rising number of vegetable gardens in Kat’s neighbourhood points to a trend in our region: an increasing appetite for good, fresh, local food and drink. It seems that our agricultural heritage, paired with a global awareness for sustainable food practices, is informing and inspiring a new food culture, helping to diversify our local economy, and spurring tourism.

Meanwhile, Community Supported Agriculture programs offered by Wild Rose Organics in Moose Creek and Pitt Street Gardens in Cornwall are thriving, and pick-your-own farms and orchards are offering more varieties of berries, apples, and pumpkins than ever before. In Chesterville, the treasured market recently rebranded itself as the Waterfront Market, capitalizing on its location, and is enjoying fresh energy and ideas from new organizers. In Cornwall, the Kinsmen Farmers’ Market recently opened its third year of operation with close to 35 vendors—about a 15% increase since it first started.

As for libations, there’s progress there, too. New this year, we have Wood Brothers Brewing in Glen Robertson, Stonehouse Vineyards in Alexandria, and the Upper Canada Cidery Co. in Glen Walter. Also of interest: the harvest festivals being held by Stonehouse and Mountain’s Smokie Ridge Vineyard, when visitors are invited to help harvest grapes that are used for wine production. “Harvest the Hops” is a similar idea, hosted by Old 4th Hop Yard in Williamstown in partnership with Beau’s Brewing from Vankleek Hill.

There’s no doubt that we’re returning to our roots and really digging our region’s food and drink. Isn’t that tasty?

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With podcasting’s popularity on the rise, it’s exciting to listen to Eastern Ontario’s experts share their insights and expertise. —Kelly Bergeron

Photo: Moniqu

In Cornwall, the Edible Cities project will launch this summer with the planting of food-producing plants around the bandshell in Lamoureux Park. The project is one of the first examples in Ontario where a municipality has not only approved the project, but also provided a centralized space and resources.

(Often, municipalities relegate similar projects to less desirable locations.)

In Akwesasne, the Mohawk Council put forward an ambitious proposal for the Smart Cities Challenge—a top 5 finalist in their category— that included building “smart” greenhouses, one in each district, to help address food sustainability, support healthier diets, and revive community traditions.

J U S T P R E S S P L AY

MINDFUL STRENGTH

Williamstown’s resident yoga master, Kathryn Bruni Young, started her practice as a teen. After developing body pain in her early twenties, she focused on better understanding her own strength. Kathryn’s journey resulted in a weekly podcast designed for anyone who wants to learn how mental, spiritual, and physical strength can positively impact their life and includes interviews with physiotherapists, yoga teachers and researchers across the planet. Find Mindful Strength on Google Play, Apple Podcasts, and Stitcher.

WR E S TLI N G 6:13

This wrestling podcast is hosted by Cornwall natives and longtime friends “Marky Marc” (Marc Thompson) and “The Smark” (Adam Gibeau).

Wrestling 6:13 features mainstream and local wrestling shows, and provides spirited opinions on where the matches are heading. The podcasters partner with Seaway Valley Wrestling as the exclusive media source for breaking news, interviews, and are featured commentators for these live, action-packed events. Check out this ’cast on Apple Podcasts.

SMALL BUSINESS BOSS

Produced by South Mountain resident Maggie Patterson, Small Business Boss is celebrating its five-year anniversary. Maggie spent her 20+ year career in various marketing roles and eventually founded Scoop Industries. She has created an informative and energetic podcast to explore the process of finding, booking and serving clients, while exploring other entrepreneurial challenges. Tune into Small Business Boss on Apple Podcasts, Stitcher, iHeart Radio, Google Play, and Spotify.

S H É : K O N . K A W E I E N O N : N I I Ó N K I ÁT S .* An Akwesasne woman who built a life around preserving her mother tongue teaches us that language matters.

When she was first offered a teaching position at the Akwesasne Freedom School, Kaweienon:ni “Margaret” Cook-Peters wasn’t looking to achieve any specific goals. It was 1986, and although her first language was Kanien’kéha (Mohawk), for many in her community, the language was considered a relic of the past.

“When I started teaching, I didn’t realize our language was in such bad shape,” she explained. “People my age and older were still speaking the language, but the younger people couldn’t.”

Kaweienon:ni has been a language instructor at many educational institutions including Queen’s University and SUNY Potsdam. In her three decades of teaching, she has helped guide her community in retaining and relearning their language, and she’s noticed a significant shift in not only its usage but in the demand for learning

opportunities. Now with immersion programs available in federally funded schools, adult oriented community programs, Mohawk language film showings, and other happenings, the young and the old are eagerly learning and speaking Mohawk at levels not seen for decades.

This January, in the UN Year of Indigenous Languages, Kaweienon:ni made history by being the first person to provide simultaneous translation services in the House of Commons when Quebec MP Marc Miller delivered a speech in Kanien’kéha.

He made a point of highlighting her service that day as well as her work in translating the federal government’s residential school apology, and thanked her for her dedication to preserving the Mohawk language.

“It was kind of unbelievable,” she admitted. “It’s a good feeling to know that our language is being used and more recognized.”

Kaweienon:ni with students from St. Columban’s Catholic School. She read Robert Munsch’s Love You Forever to them in Mohawk.

Recently, Kaweienon:ni was told that the cancer she fought into remission three years ago has returned. Her condition makes it difficult for her to speak and she’s had to scale back her work. And yet, her voice and legacy continue to shape the conversation— in Kanien’kéha and otherwise.

—Marc Benoit *HELLO. MY NAME IS K AWEIENON:NI .

MAKING AN IMPRESSION

Photo: We Do Printing

One local artisan is combining an old school love of typography to create beautiful, bespoke ephemera.

More than a decade ago, Ian Bristow found a 1953 Heidelberg Windmill letterpress machine on eBay and he knew he had to have it. He had it shipped to Cornwall and forklifted the 2,500-pound machine into his garage. The funny thing is, he didn’t even know how to use it. A graduate of Algonquin College, Ian had studied offset printing and graphic design, but had never trained in relief printing.

Through trial and error, he taught himself to use the vintage machine.

“I enjoy the process and just love the way the printing looks—the feel of it, the texture.”

Ian now produces gorgeous letterpress wedding invitations,

letterhead, envelopes, business cards and other textured treasures on high-quality 100% cotton stock.

But his most unique projects to date —embossed coffee bag packaging and flour sacks—are starting to create a whole new market for him apart from the usual wedding-related requests.

As his letterpress business grows steadily, clients and designers from around the world are seeking him out to produce his artisanal goods.

“Some find me on the Internet, but really I get my work through word of mouth,” he says. “I love bringing their ideas to life.”—Lauren McGill @wedoprinting.letterpress

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MEE T THE PILOT

ERIC LEMIRE I N T E R V I E W B Y C H A N TA L T R A N C H E M O N TA G N E I L L U S T R AT I O N B Y J A M E S L A P I E R R E

The five Great Lakes, their connecting channels and the St. Lawrence River extend 3,700 kilometres, from the Atlantic Ocean to Duluth, Minnesota. Together, they make up one of the longest deep-draft inland navigation systems in the world. Every year, from March to December, the ships plying these waters transport more than 160 million tons of cargo. The complexities of navigating these waters requires special skill and that’s where the pilots of the Cornwall-based Great Lakes Pilotage Authority (GLPA) come in. One of these pilots is 31-year-old Eric Lemire, a Cornwall native and one of the organization’s youngest hires.

How did you train for this unique position?

I took a four-year program at the Institut maritime du Québec in Rimouski. It was six semesters and 12 months of apprentice officer sea time. I’m now certified to work as a navigation officer on any type and size of ship anywhere in the world.

What was your first real work experience?

I worked for a shipping company, mostly on bulkers and tankers on the Great Lakes and Canadian East Coast. Bulkers carry salt, steel and grain.

Tankers carry gas, diesel and jet fuel. I spent several months living and working on the ship.

What came next?

For five years, I worked on the Great Lakes and East Coast, and in the Canadian Arctic for another company. During that time, I wrote the Transport Canada exams to update my certificate to work as first officer and captain. Then in 2016, I was hired by GLPA as a pilot for the Cornwall District which runs from Snell Locks in Massena, NY to St. Lambert, QC. What’s your work schedule?

I work two weeks on, one week off, and I’m on call during my work weeks. If ship traffic is heavy, I do roughly 20 assignments [work trips] per month.

If it’s slow, I do about 10. I get a call two hours before a ship arrives at the locks and it’s go time.

A driver brings me to the locks, I work my shift, anywhere from four-and-a-half to five-and-a-half hours, and when I’m done, he takes me home.

What’s the worst part of your job?

Stress and fatigue!

What’s the best thing?

I love that every single trip is different. One day I might be working on a tanker, the other on a bulker. Sometimes it’s a small cruise ship or an American or Canadian Coast Guard ship. The traffic is never the same and neither is the weather. It’s never, ever boring. I love that!

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A YURT FOR ALL OCC ASIONS

Visitors to Springfield Farms in Apple Hill come from as far away as Sweden and the UK to experience a unique glamping experience. The Mongolian-style yurt offers sleeping accommodations for three with views of the rolling rural landscape and starry night sky. It’s part of owner Eleanor McGrath’s vision for agri-tourism for the region.

“We added the yurt to provide an opportunity for eco-tourism and to raise awareness for the beauty of our region,” says Eleanor. airbnb.ca/rooms/18035054

Photo: Groovy Yurts

Photo: Gina Dragone

Photo: Cornerstone Organics

Curious circular structures are popping up across SD&G, serving as accommodations for agri-curious tourists, dynamic spaces for like-minded people, and even pop-up event structures. —Emma Meldrum

When farmer and massage therapist Jaime MacRae’s husband offered to build her a garage for her practice, she opted for something less conventional—a yurt. The yurt now has a place of pride on their organic farm in Long Sault and is used for everything: massage sessions, vendor markets, yoga and meditation classes, book clubs and crochet meetups.

“The yurt has taken us from being a small organic family farm to more of a community,” says Jaime. @cornerstoneorganics

In the early aughts, Swiss long-haul trucker Yves Ballenegger hauled school supplies to Mongolia, only to return home with a truckful of yurts.

Years later, he started his Groovy Yurts business in Alexandria. While he still sells yurt to those who want them, he also rents them out for private events like weddings, corporate retreats, shows and festivals. Yves says yurts are a way of life in Mongolia. “They reflect the deep connection Mongolians have with the environment.” groovyyurts.com

FA S H I O N R E F R E S H One of the region’s favourite success stories, Rent Frock Repeat, is continuing its fashionable rise. The company—headed up by Cornwall’s Lisa Delorme and her partner Kristy Wieber—started as a designer-dresses-on-demand service. The pair are now revamping their closet to include pieces that are perfect for work or weekend. The new clothing rental subscription service will launch this fall.

Subscribers will receive a box of clothing each month, filled with stylist-approved pieces. Wear, return, repeat. —Chantal Tranchemontagne rentfrockrepeat.com

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AUTHORS ALERT Two local writers set the scene for their upcoming releases.

B Y T O D D L I H O U | I L L U S T R AT I O N S B Y K Y L E B E A U D E T T E

PLOT T WIST

When she was 10 years old, Melissa Yuan-Innes’ parents decided to pursue their dream of seeing the world, and uprooted the family to move to Europe.

At the time, Melissa had a tight circle of friends, a routine, and a strong desire to stay in Canada.

By the time she returned to her homeland a few years later—where she found everything to be different from how she had remembered it—, she had come to hate travel.

But things had a funny way of coming around for this Ottawa-born physician.

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Who was Albertine Lapensée? Hockey fans will tell you she was the first female superstar in a sport where fans live and breathe with each pass of the puck. But historians, like Cornwall author Thom Racine, suggest there’s even more to the story.

As it turns out, Albertine also lived as Albert.

the Cornwall Victorias.

During the First World War, she played against teams from Ottawa, and member teams of the Eastern Women’s Hockey League of Montreal. She earned the nickname the ‘Miracle Maid’, but her skill was so impressive that it led to cruel speculation about her sex.

After her playing days were over, Albertine disappeared and her reputation as a hockey phenom faded from the limelight.

Thom is known locally as a hockey fanatic, a sports announcer, and an accomplished author.

Through his research, he has uncovered a mystery that goes back to the turn of the century when Albertine scored dozens of goals for

In his third book—to be released before year’s end and available at select locations in Cornwall—, Thom will argue that Albertine was born intersex, an individual born with complete or partial reproductive organs of both sexes.

The book, says Thom, is a testimony to the incredible athleticism of the ‘Miracle Maid’, the mystery that surrounds hers, and the issues that still resonate in the sports world today.

As Thom says,“that’s a hell of a story.”

Yuan-Innes now works as a physician at Glengarry Memorial Hospital in Alexandria and also writes medical thriller fiction under her pen name Melissa Yi. After recently signing a five-book contract with NARAT, a leading organization in worldwide adventure travel, Melissa has come full circle. She has been tasked with creating novels set in exotic locations around the world.

people and get to know their history, I find that more interesting.

I perk up.”

“Now I’m more interested in exploring and meeting new people and learning about new cultures,” she said. “If I can chat with

The writer-physician visited the Galapagos Islands in Ecuador in February 2019 to kick off research for her new series. Four more international trips, as part of the new book deal, are planned by the end of 2020. And if that isn’t enough, on top of being a mother and a doctor, Yuan-Innes is currently writing a seventh thriller from her Glengarry home, due out in December 2019.

Thom’s tale will recount how, in the 1930s, Albertine returned to the area as Albert, married to a woman and with a daughter.

PRESCRIPTION FOR ADVE NTURE

Radical Roots Seed Bomb Company @RadicalRootsSeedBombs

Dragonfly Crochet @dragonflycrochetcornwall Bugger Off Bug Spray: There’s nothing worse than being chased off your patio by the buzz and bite of mozzies. This combination of six essential oils will keep those pesky bugs away. Available at The Maker Shop and on Etsy. $10/60ml bottle and $30/240ml.

Wild

SUMMER ESSENTIALS

Seed Bomb: Spruce up your backyard with these beautiful, colourful bombs.

When the bomb —made of clay, worm castings and native wildflower seeds—gets wet, the seeds release and grow into a patch of wildflowers.

Purchase at Cornwall Flowers, Floral Expressions and area markets. 4/$10.

Reusable “Water Balloons”: Stay cool with these amazing eco-friendly water balloons. Dunk them in water and throw! The crocheted absorbent balloons will definitely drench your opponent.

Bonus features: they’re handmade, reusable, and washable. Keep the fun going all summer long!

6/$12 or 12/$20.

@wildhandcrafted

Rocking Adirondack Chair: Each outdoor chair is handmade with love and precision in Bonville with pine sourced from a local sawmill.

Chairs come painted or stained in any colour of your choice, a perfect perch to watch a summer sunrise. Starting at $140 each.

Wooden BBQ Scraper: This all-natural cedar wood BBQ scraper is handcrafted by a 16-year-old Cornwallite. That fun fact aside, this tool will help you enjoy all of your favourite dishes without the risk of metal bristles! $25 each.

Créations Geneviève

It ’s here! S ummer is finally here! Augment your warm weather experience with these summertime staples.

— La u ra Ellam

Family Man Woodworking

@www.familymanwoodworking.ca

@creationsgenevieve33

Maple BBQ Sauce: Handmade, batch to batch, this tasty sauce is made with Sand Road Maple Farm’s maple syrup. This top secret recipe pairs well with meatballs, pulled pork, chicken, or any other of your grilling faves!

Sand Road Maple Farm @SandRoad

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ALL REVVED UP Perhaps you’ve heard of the global phenomenon that is Cars and Coffee?

The brand has spread across 29 countries so far and hosts weekend morning events where gearheads gather to show off (and/or drool over) prized wheels and chat over coffee and doughnuts.

Last year, Cornwallite Nicholas MacNaughton (also known as the baby-faced owner of Forage, a Cornwall-based charcuterie catering service) brought the concept to the city, making Cars and Coffee Cornwall the first Canadian group to receive an official designation from the international brand.

The first event, held in June 2018, packed the Cornwall Harbour to capacity with 120 cars and 350 spectators. This runaway success forced organizers—Nicholas, Thomas Sylvester and Ray Eady— to find a new location for the second gathering. It was a good thing they did: The fall event attracted more than 650 people and 400 cars to the parking lot at 1400 Vincent Massey Drive (next to Value Village).

At press time, the C&CC crew were wrapping up their third event at the old 5th Wheel Truck Stop (corner of McConnell and Tollgate Road), with numbers expected to surpass previous attendance.

“It’s really exciting to bring together all the car enthusiasts from all the clubs in the area,” says Nicholas. “Plus it’s always nice to have more and more people appreciate car culture.”

—Chantal Tranchemontagne Cars & Coffee Cornwall roars into town.

Car: 1967 Pontiac GTO owned by Debbie Laframboise Model: Dr. Dan Hovsepian | Photography: Ladouceur Photo

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@CarsnCoffeeCornwall Cars and Coffee Cornwall has tentatively set their next events for August 10 and October 12. Stay tuned to their FB page for details.

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JOEL FAWCETT B Y C H A N TA L T R A N C H E M O N TA G N E | P H O T O S B Y O L I V I A B A R T O N

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The first thing Joel Fawcett tells me is that he doesn’t like to get bored. A slow, steady scan of the room confirms this.

Photo: Chickadilly Studio

There’s a series of tuning forks perched on the upper lip of the window casing, and a collection of old colourful tin cans— Horne’s Good Luck Peanut Butter, Big Ben Chewing Tobacco, Black Cat Chewing Tobacco, Blue Ribbon Coffee, Beehive Golden Corn Syrup. There’s a beat up guitar with a song list crudely scratched into its side. Nearby on the windowsill, there’s a flute, and on the wall, two banjos hanging. To the right of this, tucked under a black spiral staircase that was salvaged from a Montreal apartment, there’s an electric grand piano with black lacquer so shiny you can see your reflection in it.

Joel picked it out from his grandfather’s showroom after he passed in 2018. (By the by, his grandfather, Roy, ran Fawcett Organ and Pianos in Winchester for more than 65 years). There’s also a giant slab of carved wood that Joel painted to look like a vintage gas pump, complete with a Shell Gasoline logo. There are tools and wild art and funny hand painted signs that say things like “Drop Acid, Not Bombs” and “Trespassers will be prostituded” (sic). My personal fave is The Tinker Bell, an intricate contraption with a hand crank that moves a series of long nails and rings a set of small bells. It’s freakish and yet so mesmerizing. Everywhere you look, there are unique items like these. And they’re all part of Joel Fawcett’s most wonderful — and as we say in the title, “curious”—world.

Now 35, Joel continues his deliberate cultivation of wonderment and adventure.

He was always curious, he says, but when he started hitchhiking across the continent at age 18, leaving behind the small town life, that’s when he really started living.

First, he went west. Then, he went East.

For his final journey, he travelled from Chesterville to California.

“There was just so much out there in the world and it blew my mind. I don’t like to say I got addicted to the highway but that’s probably an accurate description.”

His circumnavigation of North America 12

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Stephanie, Felix, and Joel on the front porch of Chickadilly Studio, April 2019.

lasted about half a decade, he says, and was so full of stories and characters that he had to write a book about it.

And that is how he eventually got into publishing and book binding.

After about four years of writing Stained Glass, a novel he calls “a farfetched version of my diary”, Joel researched his options for getting it published.

“I was blown away at the cost of getting it into public hands,” he said. One publisher was so bold as to say the young author wouldn’t make it very far without his services. The very next day, Joel drove to Toronto and purchased the equipment to publish his own books. Nobody puts Joel in a corner.

That was the start of Chickadilly Studio, a small, off-the-grid publishing, bookbinding, and graphic design business that Joel runs with his wife, Stephanie, in Chesterville.

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“We met when I was living under her neighbour’s tree in Winchester,” he explains with a mischievous glint in his eye. “She was 16 going on 17, and I was 20. Stephanie thought I was being romantic with all the candlelight, but really I just had no power.”

The couple is busy with many “projects”, the most important being the raising of their two bright and free-spirited children, Alice, 6, and Felix, 3.

Chickadilly Studio—which has so far published 10 books, seven penned by Joel—is now mainly run by Stephanie, a quiet, creative type who loves to wander in the family’s van and camper setup (they call it the “Crazy Train”). She loves dreaming up new ideas, too, making her a great adventure partner. For his part, Joel spends his time making commissioned art pieces, finishing up the cabin that houses the studio, and running Top Notch Tree Service, a

company he founded right around the time his first born entered this world.

His summers are busy maintaining, removing and trimming trees, and, wait for it...chainsaw carving. If you drive by the studio, you’ll see the big wooden bunny standing guard at the roadside entrance and a full-size nutcracker to the left of the cabin door. When we spoke, he was working on his next order: a jackelope for someone’s lodge and a carved wedding bench.

“I have no idea how people find me,” he says. “And I never know what project will come across my doorstep. I like it like that.”

The longer you talk to Joel, the more the wild stories flow. They come rumbling and tumbling out of him, arguably the overflow of his soul.

There’s no telling what will come next for him and his large-living family, but I can’t wait to read the book. I know it won’t be boring.

h s e r F t e Mark Grab your tote bags! The farmers are out to market with homegrown farmstand freshness. Stroll the stalls to discover juicy ripe fruit, gorgeous veggies, local honey, regionally grown grains, and so much more.

Flip the page for a few ideas on how to whip up all that goodness!

RECIPES BY L AUREN MCGILL | ART WORK BY OLIVIA BARTON

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s e i r r e FRESH b w a r St

Celebrate summer with a pint of fresh strawberries and one of the recipes below!

Strawberry Citrusicles In a blender, blend 1 pint of strawberries and 1 cup of orange juice until smooth.

Add 1/4 cup of honey and blend thoroughly.

Pour into popsicle molds and freeze overnight. Makes 6.

Strawberry Vinaigrette Sparkling StrawberryLimeade In a blender, blend 1 pint of strawberries until smooth. Pour berries, 4 cans of club soda, the juice of 2 limes, and 2 tbsp of maple syrup over 1 cup of ice in a large pitcher. Stir and serve. Makes 6 cups.

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In a blender, blend 1 pint of strawberries, 1/2 cup of olive oil, and 2 tbsp of apple cider vinegar. Add olive oil as needed and salt to taste. Makes 1 1/2 cups.

YELLOW Beans

Transform 1 pound of fresh yellow beans with one of these summer recipes!

Picnic Salad

Steam 1 lb yellow beans and chop into 1” pieces.

Boil 1 lb new potatoes until fork-tender; cut into quarters. Cook 1 cup of bowtie pasta according to directions. Toss potatoes, yellow beans and pasta together with 1/4 cup basil pesto. Makes 4-6 servings.

Beans On the Side Yellow Dilly Beans In a saucepan, bring 1/2 cup water, 1 cup vinegar, a big pinch of kosher salt, 1 tbsp sugar, and 1 clove minced garlic to a boil until sugar dissolves. Set aside. Trim beans so they fit length-wise in the mason jar you’re using, then boil 1 pound yellow beans for 1 minute. Drain and immediately put in a bowl of ice water for 5 minutes.

In a heavy skillet, heat 2 tbsp olive oil and saute 1 sliced red onion until caramelized. Add 1/4 cup red wine vinegar and 2 tbsp grainy mustard. Cook 1 lb yellow beans in a pot of boiling salted water until crisp-tender, about 5 minutes.

Drain; plunge into ice water to stop cooking, then drain well. Toss beans with onion mix. Serve at room temperature or chilled. Makes 2-4 servings.

In clean jars, place 1/2 tsp peppercorns, and 1/4 tsp red pepper flakes in the bottom. Add your beans and 4 sprigs fresh dill to the jars. Pour the brine over the beans, put a lid on them and keep them on the counter for 12 hours. Transfer to the fridge. Allow them to sit in the fridge for 2 days before consuming. Makes 1 quart-sized jar.

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FLAT LEAF Parsley

Grab a bunch of fresh flat leaf parsley and whip it into something new using one of these fresh recipes.

Salsa Verde Combine 2 small bunches of parsley, 1 bunch fresh basil, 1 bunch fresh mint, 1 tbsp capers, 2 garlic cloves, 1/3 cup olive oil, and 6 anchovies in food processor.

Pulse until roughly chopped. Add 3 tbsp vinegar and pulse again. Salt to taste. Serve with chicken or on bread or with some goat cheese.

Makes 2 cups.

Quick Quinoa Salad

In a bowl, combine 1 small bunch chopped parsley, 2 cups cooked quinoa, 1 clove minced garlic, juice of 1 lemon, 10 chopped mint leaves, and 1 diced scallion. Drizzle with 3 tbsp olive oil and toss. Salt to taste. Makes 4 servings.

Parsley and Pineapple Smoothie Blend 1 small bunch parsley, 1 cup diced pineapple, 1 banana, and your milk of choice in a high speed blender till smooth; add milk as needed. Pour into glass. Makes 2 servings.

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The

Go with the flow The St. Lawrence River has anchored itself in our collective psyche. Whether we’re working or relaxing, the great waterway is always in our backyard. To help with our summertime plans, we asked local experts to weigh in on their favourite spots and why they love them.

BY TODD LIHOU | ART WORK BY OLIVIA BARTON

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Experienced divers love the history and the challenge of an Eastcliffe Hall dive. The 343’ steel freighter is found approximately 3/4 of a mile south of Crysler Marina near Morrisburg. The ship struck a shoal and sank in 1970, claiming nine lives and sparing twelve.

The wreck is a favourite of Steven Guindon, owner of Cornwall’s O2toGo dive shop. “There are very few places I haven’t been on that wreck. The best part here in the summer is that the water is the same temperature on the bottom as it is on the top. And because it is fresh water the wrecks are preserved longer.”

Lancaster perch, smallmouth bass, ferocious muskie and big ol’ carp. Reno Viola, a Long Sault resident and former TV host of Fishing Canada says these species are what set the St. Lawrence River apart from other rivers in North America. The stretch from the Quebec border to Lake Ontario offers an abundance of locations to suit all anglers, whether fishing from shore or boat.

“Arguably we have the best smallmouth bass fishing in North America,” says Reno. “And we’re certainly in the top ten for muskie fishing. Fifty-inchers are common here.” Reno also adds that if you’re fishing for smallmouth bass, look for them in current areas, not slack water.

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Sailors of all levels enjoy the Stormont Yacht Club which offers sailing, sail training, and recreational facilities for its members.

Islands in the area offering shelter from big swells and traffic include Moulinette, Macdonell and the Long Sault Islands.

Pam Maloney and her husband Shawn have built a life racing and relaxing on the St. Lawrence River aboard their 32-foot sailboat, Chinook. “For people that are beginners sailing is a challenge…but it helps you learn how to read charts and navigate”, says Pam. “We’re lucky to have so many different islands and sheltered areas that keep the water fairly calm. That’s what makes the St. Lawrence River one of the most beautiful places to sail in the world.”

Iroquois Beach is a hidden gem of a beach, about 50 km west of Cornwall. Set back from the main river, this sandy beach offers a respite from the wind that can blow steadily along the shore.

“It is a bit calmer than some of the other ones that are caught in the flow of the river,” explains South Dundas Recreation Manager, Ben MacPherson. “It’s a more calming feeling. And it’s pretty expansive which means everyone can have their own little area to relax.”

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The ample shorelines of the St. Lawrence River make it a paddler’s paradise. Sylvie Gauthier, an avid member of the Cornwall Outdoor Club, caught the kayaking bug a few years ago, and now it consumes her life from April to November.

“There are two aspects to the river—the wide open areas or the narrow channels like at the bird sanctuary where it is quieter and peaceful,” says Sylvie. “My favourite spot is Ingleside because it provides easy access to the river. You have to be mindful of the current. You’ll always be better off starting in the west and paddling east.”

Tubie Festival Weekend, one of the most entertaining events on the St. Lawrence, takes place in Morrisburg every August. The festival draws dozens of competitors who race the three-kilometre course from Arlor Haven campsite to the Morrisburg Beach, vying for the title of King or Queen of the River. Some go the distance; some get towed to shore.

“Back when we started, everybody had a round circular tube, and some people had flippers on their feet,” said Steven Casselman, one of the original racers in the 1970s. What started as a simple event has grown into a smorgasbord of activities that include a triathlon, parade, beer garden, and outdoor dance with live music.

22

Thompson Island Cultural Camp is a retreat off the shore of Summerstown near Hamilton Island. Barely a kilometre long and a little more than 500 metres wide, this tiny island offers powerful programming from May 1 to October 31. Its many visitors come to have quiet time in a natural setting and to learn about First Nations’ culture.

“We do medicine walks and show off wild medicinal weeds that grow on the island,” said Camp Coordinator Jessica Shenandoah.

Cultural sensitivity training, corporate retreats, school trips, and even anglers looking to haul fish from the river enjoy the escape to Thompson Island.

In its entirety, the Waterfront Trail spans 3,000 kilometres and connects 140 communities. Cycle tourists from around the world come to get the quintessentially Canadian lakes-and-rivers experience. Arguably, one of the best sections is right in our backyard.

Joe McNamara of Bike Centric has been cycling the area since the 1970s. “I point people to the Waterfront Trail from Ingleside to Upper Canada Village,” says Joe. There aren’t many cars, and the trails provide lots of Instagram-worthy locations. “We almost take it for granted. It’s a fantastic adventure trail.”

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BEAUTY MARK

Who is making the world a more beautiful place?

Tisha Thompson, that’s who.

BY R ANDI BARREIRO PHOTOGR APHY BY MARINA L ABAFF

24

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Tisha Thompson is arguably Akwesasne’s most prominent serial entrepreneur. She co-owns Babes Cosmetics, a wildly popular makeup line and salon with her daughter, Babes Thompson. Tisha acts as the CEO of Jacobs Tobacco Company and operates the Grand Mohawk Inn. She also once owned the Thompson Lacrosse Company and T-19 Sports which is now headed by her son, Ty. Despite the many hats she wears, the siren call of the fashion and beauty world has seduced the 47 year old since she was 18.

“I’ve always loved making people feel good, either by giving them a haircut and updos, or doing their makeup,” she says. “I think everyone is born with a gift, mine happens to be enhancing appearances.”

In 2013, this mother of four teamed up with a group of friends to form a glam-squad called Beautylicious.

They offered a one-stop specialoccasion styling experience that was an immediate hit. In fact, their success inspired a new market within the Mohawk community.

Fast-forward to “Fashion After Dark”, a sold out collaborative fashion show and showcase held at the Port Theatre in Cornwall last December. The event put the spotlight on up-and-coming Native artists as well as top designers like Akwesasne’s Niio Perkins (featured in Perch, Issue 1), and Norma Baker-Flying Horse (Red Berry Woman), a Mandan Hidatsa Arikara Nation member, who recently debuted a couture collection at Paris Fashion Week.

For Tisha, the night was a fun way to promote highly skilled hair stylists and makeup artists who weren’t as visible as the models and designers, but who worked just as hard.

“I want people to think of makeup artistry as a trade,” she says. “I do

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A dynamic duo: Babes (L) and Tisha (R) Thompson, as seen on the cover of Native Max magazine’s August 2018 issue. The pair were featured for their collaboration on Babes Cosmetics.

a lot of convincing,” she says with a sly chuckle.

Tisha’s tradecraft has landed her on the cover of Native Max magazine and her work has appeared on several red carpets. As personal stylist to Ojibwe actor Adam Beach, she’s been behind the scenes at the New York City premieres of Suicide Squad and Netflix’s Juanita.

Her biggest work-related appearance to date was at Dressed to Kilt, put on by Friends of Scotland, a charity co-founded by Sir Sean Connery.

Held in early April, the popular New York City fashion fundraiser featured pro athletes, celebrities, media personalities, and hot models in traditional and new-age highland attire.

Given free rein to showcase her vision, Tisha assembled an experienced crew of all-Native designers, models, hair stylists, and makeup artists. Everything on the

models—from the one-of-a-kind coats to her signature Friday Night red lipstick—was crafted by Indigenous women.

“Visibility and representation are important,” she said. “This is our time to shine.”

Tisha admits to being shy and uncomfortable working a room.

Instead, she loves being backstage and is thrilled to watch her clients and muses strut down the runway, red carpet, or aisle.

So what comes next for Tisha Thompson?

“When I get an idea in my head,” she laughs, “I’m gone.” She motions upward and forward without divulging any specifics.

Here’s some free advice if you want to keep up to her next project: Catch her if you can.

A TALE OF 2 CORNS When you drive through our region, it quickly becomes apparent that corn is a major economic driver here.

In any given year, corn production in SDG takes over 130,000 acres of land, and accounts for 70% of crop receipts and $34 million in revenue for local businesses. Although high, those numbers are tiny compared to the billions of dollars generated by cleaning, transporting, processing, and packaging corn into the countless products consumers around the world need and love.

But what if there was even more to the story? Perch asked a local foodie to take to the fields to speak with two local farmers who transformed their farms and in turn, continue to change the definition of what it means to be a corn producer in a world of multinational seed corporations, climate change, and increased consumer awareness.

B Y K AT R E N D E K | A R T W O R K B Y O L I V I A B A R T O N

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yellow corn Established outside of Martintown in 1801, Kinhaven Farms has slowly transitioned from a homestead farm to dairy, then conventional grain and oil seeds, and most recently to nongenetically modified (GMO) corn.

“We considered planting non-GMO seed a few year ago, but it was too risky,” explains Scott Kinlock, owner of the 6th generation farm. “Now, with more consumers wanting non-GMO products, we thought it was worth a try.”

The transition took time, and Scott explains how they first invested in new equipment and grain storage, verified non-GMO seed suppliers, and established a new buying relationship with Ingredion, an international company that turns things like corn, potatoes, and other fruits and veggies into ingredients for the food, beverage and brewing, and pharmaceutical industries.

It is too soon to tell what impact the farm’s transition will have on farm revenue, but encouragingly, their first yield was on-par with other corn producers in the region.

Beyond quality seed, Scott attributes his success to advancement in on-farm technology, no-till planting, and cover crops.

1.

2.

Buy non-GMO seed from Maizex Seed (Tilbury, Ontario)

Grow May-September

3.

Harvest & clean in September

4.

Store on farm

5.

“Agriculture has completely changed over the past decade. Now we can map data from previous years to better understand what to plant, where to fertilize, when to harvest, and so on. We are much more aware and effective with how we grow.”

6.

Sell to Ingredion in February, June, and August

Ingredion mills and sells raw product to Canadian and US buyers

The only downside to non-GMO corn? A lot more paperwork.

animal feed 28

compostable plastics

medical & Health supplies

processed foods

alcoholic beverages

PURPLE corn For three decades, Shelley and Tony Spruit produced conventional corn, soybeans, and wheat on their land in Winchester. This all changed six years ago, when they quietly converted a portion of their farm to heirloom, non-GMO, and openpollinated grains; and that’s how Against the Grain was born.

“We started small, with only six crop types in the first year,” explains Shelley.

“By our third year, we had several unique varieties that thrived on our farm like the Peruvian purple corn and Spanish red corn.”

Unlike the crops grown before them, the heirloom corn is grown entirely for human consumption. The kernels are processed into products like masa, flour, and tortilla chips to be used by businesses in Ottawa, Toronto, and Vancouver, who are looking to serve gluten-free options, traditional bread, and nutrient-dense foods. For Shelley however, Against the Grain is about more than prepared foods.

“It is about building a movement between seed growers, researchers, bakers, and small business owners. We need to work together to maintain a diverse seed system for our future.”

Recently, Shelley and Tony have started sending seeds to specialized research institutions in Denmark, Cyprus, Italy, and Belgium.

“People all over the world are looking for alternative grain, so it is our job to keep testing new seed and bulking up so we can continue to meet consumer demand.”

CLEANED ON FARM

PURPLE CORN SEED SAVED FROM PREVIOUS YEAR

TRANSPORTED TO TORONTO

processed into masa flour

ground into flour

mailed to int’l research facilities

flash freeze masa

packaged under atg brand

processed into purple tortilla chip

sold in toronto, sent to b.c.

sold to health food stores

grains bulked up to meet local demand

sold to bakers & other vendors

packaged with store label

used in taco restaurants

TRANSPORTED West of TORONTO

Farm Gate sales

sold to consumer

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