Today Magazine Niagara Edition Vol 001 Issue 002

VOL.001 ISSUE 002

73 FUELING THE COMMUNITY:

the family behind R o z i e ’s B r e a k f a s t Café

on the cover…

39 WEDDING TRENDS FOR 2017

LOVE IS IN THE AIR: TAKING ROMANCE IN NIAGARA TO NEW HEIGHTS

28

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F A L L S V I E W

C A S I N O

R E S O R T

More Than a Casino!

• E NTE RTAI N M E NT – Over 250 shows every year • GAM I NG – Over 3,000 slots and 130 table games • D I N I NG – Over 20 dining options • HOTE L – 374 luxury rooms with a full-service spa and fitness centre

@ FallsviewCasino |

6380 Fallsview Boulevard | www.fallsviewcasinoresort.com Must be 19 years of age or older to enter the casino or attend performances at Fallsview Casino Resort.

Individuals who have voluntarily excluded themselves from Ontario gaming sites and who have not been reinstated are not permitted to enter the casino.

MEAT...

DONE WELL ALL YOU CAN EAT CUTS OF MEAT

Y EVER brasaniagara

Complimentary parking for our dining guests.

MORE U-CANITEMSEAT

ALL-YO

N D AY

brasaniagara.com | +1 905 353 7187 |

U

SU

6361 Fallsview Blvd, Niagara Falls, ON L2G 3V9

AY THRO

H

Located in Hilton Hotel & Suites Niagara Falls/Fallsview directly across from Fallsview Casino Resort

D RI

G

F

Brasa Brazilian Steakhouse brings the flavours of Southern Brazil to Niagara. Guests feast on unlimited cuts of meat carved tableside. Enjoy the delicious preparations from our gaucho chefs along with our gourmet salad bar, authentic Brazilian side-dishes, and award-winning wine list.

Live Entertainment Nightly Niagara’s Largest TV Open Daily From Noon Located in Hilton Hotel & Suites Niagara Falls/Fallsview directly across from Fallsview Casino Resort 6361 Fallsview Blvd, Niagara Falls, ON L2G 3V9 +1 905 354 7887 spycelounge.ca |

spycelounge

Complimentary parking for our dining guests.

authentic italian cooking

located in hilton hotel & suites niagara falls/fallsview directly across from fallsview casino resort 6361 fallsview blvd, niagara falls, on L2G 3V9 +1 905 353 7174 pranzoniagara.com |

pranzoniagara

complimentary parking for our dining guests.

brick oven pizza todaymagazine.ca 5

//CONTRIBUTORS LYNN OGRYZLO

JILL THAM

Lynn is a food, wine and travel writer, author of three international award-winning cookbooks and regular contributor to REV Publications. Lynn specializes in culinary tourism covering regional cuisine destinations, slow food, culinary holidays, wine, spirits and “la dolca vita”. She can be reached for questions or comments at lynnogryzlo.com.

GABRIELLE TIEMAN Gabrielle is a passionate about the written word. A newcomer to Niagara, Gabrielle is a graduate of the University of Ottawa’s Journalism program and has written for a number of newspapers and publications across Canada. Her passion lies in profiling members of the community and uncovering the hidden gems within a city.

When she is not writing you can find her on her bicycle most likely with a large coffee in hand.

MARIANA BOCKAROVA

ANDREW HIND Andrew is a freelance writer specializing in travel, history and lifestyle. He has a passion for new adventure, experiences and also for exploring little known stories. Andrew is never without a book or three in hand and some obscure historical fact at the tip of his tongue.

Follow him @discoveriesAM

SHERMAN ZAVITZ

Mariana Bockarova is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships. Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.

DAVID SOMERVILLE

Jill’s passion for writing came after seeing the movie Stand by Me. She prefers listening to Niagara bands to practising her guitar and running the track better than shopping. When Jill is not moonlighting as a freelance writer, she is an Elementary teacher juggling her three children. Along with being a regular contributor to Today Magazine, Jill’s articles have been featured in Canadian Running, Pedal, Allergic Living and @OECTA. jilltham.wordpress.com @JillBT

| CFP

The founding partner at Capital Wealth Management Inc. has a passion for learning that has led him to attain a Certified Financial Planner designation; the highest level of professionalism in providing financial planning advice.

Specialized in providing comprehensive wealth and estate planning advice to business owners, medical professionals and individual investors.

A retired teacher, Sherman Zavitz has had a fascination with the history of Niagara Falls and area for many years.

Active in many history-related organizations, he has authored five books and has been a columnist for the Niagara Falls Review for over 20 years. He has been recognized for his historical expertise by being appointed official historian for both the City of Niagara Falls, Ontario and the Niagara Parks Commission.

DR. CHRISTINA PLASKOS | MD, HON BSc Pharm, ABAARM Dr. Plaskos received her Honours Bachelor of Science of Pharmacology and her medical degree from the University of Toronto. Dr. Plaskos also has continued her education by completing a fellowship at the American Academy of Anti-Aging Medicine which helps shape her practice at Aegis MD. Her mission is for everyone to ignite their well-being!

She is a certified & advanced injector.

todaymagazine.ca 7

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Located at the Americana Resort 8444 Lundy’s Lane at Kalar, Niagara Falls 905-356-6068 • AmericanaNiagara.com

LETTER FROM THE EDITOR

January and February are always kind of ‘blah’ months for me.

My inclination is to curl up on my couch with a cat in my lap and remain firmly entrenched there until the sun starts shining again. But, that’s not necessarily realistic, so I need to find things that entice me to leave my warm house. One of these things includes food. There is no greater motivator. New restaurant opening that I want to try? Sure – I’d drive through a snowstorm for a good taco. And I will always leave the house when the prospect of a Rozie’s Breakfast is dangled before me.

I almost didn’t want to put Rozie’s in the magazine for fear of it getting too busy, however, good things should be shared.

Just go there. You’ll love it. And not just the food, the people too. They epitomize friendliness (page 73).

And while this may only marginally count as leaving the house, something about wintertime makes me want to cook.

I look up new recipes, stock up at the grocery store and proceed to go home and make some fabulous (and occasionally not so fabulous) soup creations. It’s the perfect winter food and can be easily frozen for a go-to meal. I’ve shared some of my favourites in Soup’s On (page 25).

It’s easy to go stir crazy and have some pent up energy in the winter. There’s not better cure than finding a new adventure. Whether it’s learning to throw an axe (page 80), or exploring a long lost historic gem (page 61), the thought of learning something new or discovering something cool is enough to get me to brave the cold.

Aside from knocking off all the books on your “must read” list, embrace these winter months; get out and appreciate everthing our beautiful Niagara landscape has to offer.

todaymagazine.ca 9

Volume 1 Issue 2 - Jan/Feb 2017

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Tina Lanzillotta

GRAPHIC DESIGNERS

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IT/WEB DEVELOPER CONTRIBUTING WRITERS

Justin Soungie Mariana Bockarova, Andrew Hind, Lynn Ogryzlo, Dr. Christina Plaskos, David Somerville, Jill Tham, Gabrielle Tieman, Sherman Zavitz,

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VOL.001 ISSUE 002

www.revpublishing.com

28 on the cover…

THE NEW AGE OF ROMANCE IN NIAGARA

special section…

BUSINESS IN NIAGARA T H E N E W, T H E O L D A N D T H E H E A L T H Y.

39 WEDDING TRENDS FOR 2017

73

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Photography: David Haskell; Location: Niagara-on-the-Lake Hair: L’ Attitudes Makeup: M.A.C. makeup counter at The Bay. On Her: Little Luisa Tribe purse in “Africa” from Roots ; Floral Diamond Neckerchief, Trench Coat in “Quiet Harbour”; Modern Stretch Leggings in “Mazarine Blue” all from RW&Co. Guess Faux Suede Strappy Pump in “Light Natural”, from Sears.

On Him: Two-toned Tailored Dress Shirt in “Molten Lava”; Slim Fit Chino Pant in “Dark Denim”, RW&Co. Clark’s Fallston Style lace-up leather shoe, Sears. Hair, makeup, jewelry & clothing courtesy of the PenCentre.

Today Magazine Niagara Edition is published by Rev Publishing Inc. All opinions expressed in Today Magazine Niagara Edition are those of the authors and do not necessarily reflect the view of Rev Publishing, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Today Magazine Niagara Edition for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Today Magazine Niagara Edition. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Today Magazine Niagara Edition are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Today Magazine Niagara Edition does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

LET US HELP PUT YOUR BEST FACE FORWARD

To advertise in our next issue* or for more information call one of our account executives @ 905.356.7283 or 1.877.888.2825.

TODAY MAGAZINE NIAGARA EDITION IS PUBLISHED BI-MONTHLY

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// I N S I D E FOOD & DRINK

LIFESTYLE & CULTURE

ABOUT TOWN

TODAY’S BUSINESS

19

28

55

73

TURMERIC: THE HEALING SPICE Turmeric may sound foreign but the spice that is neatly tucked in between the dried tomato flakes and the brewer’s yeast is one of the worlds’ most powerful spices. Just some of the things this orange fairy dust can be used for are: treating depression, helping in chemotherapy treatment, fatigue and recovery; therapy for Crohn’s disease and ulcerative colitis.

25 SOUP’S ON Nothing says winter quite like a big bowl of soup cooking away on the stove. Not only does it makes for the perfect evening meal, but most soups can be easily frozen and saved for future suppers or lunches.

Here is a collection of some of our favourite winter soup recipes, collected from various spots around the web!

ROMANCE IN NIAGARA Once hailed as the honeymoon capital of the world, the Niagara Region has evolved since then, but still remains the perfect place for romance, with its’ state of the art spas, historic old towns, plethora of fun activities and high class outing options.

35

BOTOX: NOT JUST LIP SERVICE Botox gained popularity and notoriety as a wrinkle reducer in the late 1990s and early 2000s, but today it’s used therapeutically.

36

EMOTIONS Exploring what they are and how to manage them.

39 IN THE DETAILS Individuality is key for 2017 weddings. While the basic blueprint of a wedding stays the same, where that uniqueness really shines through is…in the details. We’ve done our best to compile some of the most interesting trends for 2017.

MORE TO WINERIES THAN WINE There is much more to a winery than just the wine and Ontarians are quickly learning that wineries deliver the whole package. Here are four dynamic wineries situated in Niagara-on-the-Lake, what some call the birthplace of Ontario’s wine industry, that not only deliver satisfying wines, but remarkable architectural structures.

61

A RELIC OF YESTERYEAR: FORT MISSISSAUGA Niagara-on-the-Lake’s Fort Mississauga is a National Historic site, but it hasn’t been restored nor is it a well-known tourist attraction. In fact, it lies almost forgotten and in a state of disrepair amidst the grounds of the Niagara-on-the-Lake Golf Club, a rarely visited relic of yesteryear.

HERE. SEE.DO.

48

THE NIAGARA RIVER CLAIMS A BASEBALL GREAT Ed Delahanty, “The King of Swat”… did he fall into the Niagara River or did he deliberately jump?

50

WINTER BLUES S.A.D. is a combination of biologic and mood disturbances with a seasonal pattern, typically occurring in the autumn and winter with remission in the spring or summer.

Find out why it might affect you and what you can do about it.

FUELING THE COMMUNITY Established 5 and a half years ago on Main Street in Port Dalhousie, Rozie’s Breakfast Café floods the senses with warm buttery rye bread, sizzling fried eggs and rich savory sweet waffles. It’s a place that hugs you, from the delicious food to the always friendly service.

76

REDEFINING RETIREMENT: PART IV In the previous three stories, Lynn Ogryzlo has given examples of empowering retirement models. In this series, it has been her quest to discover why, for almost all of the people she talked to, retirement was simply something they did when the time had come, instead of an empowering act of moving forward.

80

THE WORLD OF RECREATIONAL AXE THROWING Recreational axe throwing has taken Canada by storm. Leagues and arenas dedicated to tossing axes are springing up in towns across the country, including Niagara Falls, encouraging Canadians to channel their inner plaid clad and blow off steam the woodsmen way – with an axe and adrenaline filled physical activity.

85

BURNED OUT ON THE JOB How much is job related stress costing you? Burning out on the job is a very real phenomenon.

Described as a prolonged response to job-related stress, which is characterized by emotional exhaustion, cynicism, physical fatigue, and inefficiency, burnout can affect individuals from a wide range of professions.

88

SHOULD YOU TAKE THE CUT? Deciding on when to take your CPP pension was a much easier decision a few years back. With the new rule changes on the CPP benefit and the higher reductions, by taking the money earlier and the greater incentive to delay past age 65…it is now a more difficult decision than ever before.

65 OUT & ABOUT Festival, theatre and event listings in Niagara.

90 TODAY’S PEOPLE Locals snapped at Niagara charities and notable events.

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IN GOOD TASTE ADVERTISEMENT

dining showcase In Good Taste showcases a variety of Niagara’s most melt in your mouth, showstopping, delectable dining establishments. Whether their menus are unique to a restaurant or a familiar food that is prepared in a way you’ve never tasted before, it’s evident that Niagara is home to a food culture that is growing every day, and while it can be hard to choose where to engage your taste buds first, we hope these profiles give you a good head start. >>

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IN GOOD TASTE

STRADA WEST EAT & SIP HOUSE

CASA MIA RISTORANTE

RUTH’S CHRIS STEAK HOUSE

TIDE AND VINE OYSTER HOUSE

Hosts, brothers, Anthony and Tom Roberto welcome you to Strada West, centrally located on Lundy’s Lane. In keeping with family traditions the food is all prepared in house!

Their menu features homemade pasta, sauce, hamburger patties and meatballs. The menu also features specialty burgers and sandwiches using bison, lamb, lobster and veal.

Pasta dishes include fettuccine, gnocchi and ravioli. Plus they have a great wine selection & 9 beers on tap! Winners of the Reader’s Choice, Best Overall Restaurant Award and Trip Advisor’s Certificate of Excellence.

Strada West, Eat & Sip House. Located on the WEGO Red Line and plenty of on site parking, reservations are suggested.

Casa Mia, owned and operated by the Mollica Family for the past 32 years, offers an outstanding dining experience, regardless of the occasion. And serves as a gathering place for food lovers who pay homage to the creativity, flair and culinary expression that defines matriarch and chef Luciana Mollica. The diverse menu abounds with creations, each imbued with vibrant colour, life and flavour.

Located in the heart of Historic Stamford Village and gateway to Niagara’s Wine Trail.

Niagara’s favourite local neighborhood Italian Restaurant. Complimentary shuttle service from Fallsview District Hotels. For reservations and more info call us at 905-356-5410.

The memory of a great meal stays with you long after the table has been cleared. This is why at Ruth’s Chris we thrive on our great food and service. Our menu offers a variety of dining options that will please all of our guests. Our passion lies in our high quality ingredients, attention to detail and that special sizzle. Inside Ruth’s Chris Steak House you’ll also find Niagara’s hottest bar and lounge. Treat yourself at this high-end lounge with your own private booth surrounding the bar and dance floor and a personal host to cater to your every need.

The Tide and Vine Oyster House offers diners an experience they won’t find elsewhere in the Niagara region. Guests are encouraged to step out of their comfort zones and try items not commonly available at other restaurants.

Raw and cooked oysters, ceviche, seafood charcuterie, and blackened octopus are some examples of the popular dishes one will find on the Oyster House menu. Everything on the menu is made in house, from the signature oyster sauces to the seafood chowder. Join us for lunch and dinner Monday to Saturday find out why w’e’re a local favourite and tourist must-try in Niagara Falls!

ANTHONY AND TOM ROBERTO 7805 Lundy’s Lane, Niagara Falls, ON 905.371.2272 | stradawest.com

CHEFS CLAUDIO & LUCIANA MOLLICA

RUTH’S CHRIS STEAK HOUSE 6455 Fallsview Boulevard, Niagara Falls, ON 905.357.1199 | ruthschrisniagara.com

3518 Portage Road, Niagara Falls, ON 905.356.5410 | casamiaristorante.com

CHEF JUSTIN DUC

3491 Portage Ave, Niagara Falls, ON 905-356-5782| tideandvine.com

IN GOOD TASTE

COPA CABANA

| Identity Design & Development

Logo - primary applications

MEDITERRANEAN QSINE BUCHANANS STEAK & SEAFOOD

COCO’S STEAKHOUSE

COPACABANA

THE KASBAH

Dig in to a hand-cut steak, charbroiled to your liking! Smart casual dining in the comfort and warmth of a Grand Lodge setting.

The menu highlights crispy calamari, seared east coast scallops, classic shrimp cocktail and Buchanans’ French onion soup to start. This home-grown restaurant offers an appealing selection of hand-cut steaks, tasty seafood, pasta & fresh salads. Local VQA wines & brews. Lunch $12 - $15, Dinner $16 - $39. Savour Niagara menu features $5 VQA Niagara wines & $5 appetizers noon – 6pm daily. Live dinner music select Fridays/ Saturdays. Complimentary on-site self parking. Event space for up to 250 guests. Located at the DoubleTree Resort on Stanley Avenue.

Coco’s is a very popular restaurant destination for tourists and locals alike. Guests rave about our famous wood-fired steaks and gourmet pizzas. Watch our staff prepare your fresh pizza from start to finish, it’s a cooking show right in front of your very eyes.

Your experience at Copacabana begins with a trip to our “Galleria” where you will be tempted by fresh baked breads and dips from our open concept bakery, fresh cheeses cut from the wheel, and expertly hand sliced charcuterie selections. Help yourself to as many crisp salads and colorful starters as you want; but leave room, your experience is just beginning.

The Kasbah Mediterranean Qsine features the incredible cuisine of Vaughan Bulganian who was born in Armenia and grew up in a monastery in Jerusalem where he learned the true art of cooking Middle Eastern and Mediterranean food.

Enjoy the awesome ambiance under the starlit Niagara skies as we offer nightly entertainment on the Terrace from 7:00pm onwards (in season only). Best of all, we offer ample free parking for all our guests! So visit Coco’s next time you’re in Niagara Falls and enjoy good times and great food that only Coco’s can deliver.

Back at your table, our carvers will serve up a feast of various CAB (Certified Angus) grilled meats prepared in a number of ways.

Elevate your senses and sip on exotic cocktails and fine wines long with enjoying live entertainment on weekends. Copacabana is not just about the dining, it’s about the experience!

The Kasbah features homemade farm to table Mediterranean delights from Greece, Lebanon, Armenia & more. All menus include vegan, vegetarian and gluten free options.

The Kasbah is fully licensed with a total of 230 seats (patio, party room, dining, bar & lounge) Come join us for an incredible evening with amazing food, service, wine and Mediterranean music.

CHEF CAIRO

COCO’S STEAKHOUSE

COPACABANA GRILLED BRAZILIAN

VAUGHAN BULGANIAN

6039 Fallsview Boulevard, Niagara Falls, ON 905.353.4111 | niagarafallsdoubletree.com

5339 Murray Street, Niagara Falls ON 905.356-1333 ext. 171 | cocosniagarafalls.com

6671 Fallsview Boulevard, Niagara falls 1.888.432.6721 | 905.354.8775 | thecopa.ca

6130 Dunn Street, Niagara Falls, ON 905.357.1000 | thekasbah.ca

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IN GOOD TASTE

KITCHEN76

SUSHI & OYSTER BAR

FALLS DELI

WINERY OF ELLICOTTVILLE

Savour the perfect pairing at Kitchen76 with dishes specially created to compliment our full spectrum of wines, icewines and sparkling.

Delight your palate with the ever-changing tastes and flavours of the season inspired by the Italian table. Incorporating some of the best cheeses, fine Italian olive oil and other Italian imported ingredients, our menu features locally grown vegetables, fruits and herbs, some from our very own garden. With a warm and inviting atmosphere, large fireplace, a rustic communal table and stunning panoramic views of our vineyard, Kitchen76 is designed to be enjoyed casually or in a formal setting, our table is yours!

The Sushi & Oyster bar offers the ultimate dining experience with freshly prepared raw oysters, creamy chowders and stellar sushi.

Complete meals are prepared before your eyes in a sleek, contemporary setting.

From well-spiced, juicy corned beef on marble rye and smoked turkey breast thinly sliced on fresh bread to rich soups and garden crisp salads, the Falls Deli is a slice of the big apple at the heart of Fallsview Casino Resort. And for those with a little more room indulge in the Falls Deli colossal desserts, featuring New York style cheesecake.

Nestled in the foothills of the Allegany Mountains, the Winery of Ellicottville is surrounded by first class skiing, incredible outdoor recreation, and first class restaurants. The Winery boasts over 20 varieties of award-winning wine that are enjoyed by visitors and residents alike.

CHEF JUSTIN LESSO 240 John St. E, Niagara-on-the-Lake, ON 905.468.0592 | twosistersvineyards.com

The Noodle Bar brings the fusion of ancient traditions and modern cuisine to Fallsview Casino. Enjoy flavourful noodle soup, congee and stir-fry dishes at one of the best restaurants in Niagara Falls.

Must be 19 years of age or older to enter the casino. playsmart.ca

Open Sun. – Thurs. from 11 am – 4 am and Fri. and Sat. from 11 am – 6 am.

Must be 19 years of age or older to enter the casino. playsmart.ca

All winemaking for the Winery of Ellicottville takes place on-site by a family of second- and third-generation vintners. They use only local grapes and natural ingredients to craft wine their Italian predecessors would be proud to serve. Tastings are available daily and the knowledgeable staff will help you select the perfect wine for any occasion.

FALLSVIEW CASINO RESORT

FALLSVIEW CASINO RESORT

WINEMAKERS SAM & BETH SHEEHY

6380 Fallsview Boulevard, Niagara Falls, ON 1.888.325.5788 | fallsviewcasinoresort.com

6380 Fallsview Boulevard, Niagara Falls, ON 1.888.325.5788 | fallsviewcasinoresort.com

14 Monroe Street, Ellicottville, NY 716.699.1055 | wineryofellicottville.com

REVOLVING DINING ROOM The Skylon Tower offers 2 great levers of fine dining - both 775 feet above the Falls! Choose from our world-famous Revolving Dining Room Restaurant and savour award-winning continental cuisine or select our family-affordable Summit Suite Buffet Dining Room restaurant. The Skylon Tower is Niagara Falls’ best dining value with Early Dinner specials. As an added bonus, admission to the Ride-to-theTop and Observation Decks attractions are always FREE when dining!

LA SCALA RISTORANTE Once in a while in life, people come across a place where time stands still…where pride and passion still exist, and love for food is evident. With our new exciting location, NEW private Tuscan room and sleek lounge, La Scala is ready to embrace all of our old and new customers. Nestled in the heart of downtown St.Catharines, La Scala Ristorante offers many Italian recipes which are generations old. Freshness, and local content is extremely important here all complimented with VQA or wines from our extensive list.

New features created by the chef daily and new menu items including Tuscan stone oven thin crust gourmet pizza!

CHEF BRETT COURNOYEA

LA SCALA RISTORANTE

5200 Robinson St, Niagara Falls, ON 1.888.975.9566 | skylontower.com

9 Queen Street, Saint Catharines, ON 905.684-5448 | lascalaristorante.ca

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All You Can Eat Beef brisket • Pork ribs • fried Chicken Burgers • Sausage • baked beans Potato Bar • salad bar • corn bread

frontierniagara.com 6519 Stanley Ave, Niagara Falls, ON L2G 7L2 +1 289 296 6367 frontierniagara | frontier_niagara

//FOOD & DRINK

THE HEALING

SPICE: Turmeric

BY LYNN OGRYZLO

I

t was called an anti-aging smoothie and it caught my attention. In one cup of coconut milk add half a cup of pineapple, a banana, a teaspoon of turmeric and a tablespoon of coconut oil. Blend it all together and drink. It’s yummy. That was years ago and it was my first introduction to turmeric.

Turmeric may sound foreign but the spice is neatly tucked in between the dried tomato flakes and the Brewer’s yeast in any bulk food store. It’s a vibrant orange coloured powder and the worlds’ most powerful spice.

Turmeric was the hottest functional food in 2016 and is showing signs of becoming even more popular this year. Just take a look at the long list of health claims that many authorities on the internet claim this orange fairy dust can be used for: an anti-inflammatory, anti-depressant, and anti-coagulant; it helps in chemotherapy treatment, fatigue and recovery; used in therapy for Crohn’s disease and ulcerative colitis; an affective pain killer, diabetes drug, arthritis medication and some claim it even goes head to head with Lipitor as a cholesterol drug (draxe.com/turmeric). >>

todaymagazine.ca 19 todaymagazine.ca 19

TURMERIC IS NATURAL AND HAS THE POTENTIAL TO BECOME A VERY POWERFUL INGREDIENT IN OUR OVERALL HEALTH AND WELL-BEING.

Turmeric is commonly used for heartburn, headaches, bronchitis, joint pain, stomach pain, diarrhea, colds, lung infections, fever, intestinal gas, stomach bloating, liver problems, urinary bladder inflammation, irritable bowel syndrome, gallbladder disorders and the list just seems to go on and on. I also found a study from India that claimed curcumin supplementation treatment was as effective as Prozac at treating symptoms of depression.

This common culinary ingredient found mostly in Asian and Middle Eastern cooking, is also used in traditional Indian medicine, Siddha. The active ingredient in turmeric is curcumin, a yellow-coloured compound with active medicinal properties that modern science has started to research and confirm what the Indians have known for a very long time.

Turmeric is natural and has the potential to become a very powerful ingredient in our overall health and well-being.

So how does it work? Ontario licensed naturopathic doctor, Stephen Tripodi, ND, of Optimal Wellness Niagara (OWN, optimalwellnessniagara.com) agrees, “curcumin is the active ingredient in turmeric and also the active ingredient used in anti-inflammatory treatments. Anything that relieves inflammation has the potential to improve a long list of health

complaints from indigestion and aging to diabetes, cancer and cardiovascular conditions.”

However Dr. Tripodi further explains curcumin is not readily absorbable on its own. You need to add a, “little bit of black pepper, fat like coconut milk or bromelain, an enzyme from the core of a pineapple.” Wow, all of a sudden my innocent little anti-aging turmeric smoothie is beginning to make a lot of sense. “Those additions strongly improve the absorption of curcumin into your blood. Without these, most of the curcumin just passes through your digestive tract unabsorbed, and ultimately eliminated.”

Other experts on the matter agree with Dr. Tripodi. Some have gone so far as to state that these three substances (black pepper, fat of some sort and bromelain enzyme) increases curcumin’s absorption by 2000%. That’s a huge difference!

The other interesting fact is that the curcumin content in turmeric is not that high, around 3%. That explains why most of the studies I found used turmeric extract containing mostly curcumin to increase the effectiveness and outcomes. Ha, that means it would be very difficult to reach any significant results just by eating Indian curry once a week or sipping on a delicious turmeric smoothie every day. >>

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Authentic WOOD FIRE PIZZA & GRILL – from start to finish –

COCO’S STEAKHOUSE @ HO LI DAY I NN BY T H E FALLS 5339 Murray St • Across from Fallsview Casino • 905.356.1333

But Dr. Tripodi explains, “if you are beginning to experience arthritis in your fingers, not disabling arthritis, but mild, then adding turmeric to your diet in a strategic way (to improve the absorption) would probably influence the arthritis in a very positive way. But if you have debilitating arthritis, or a much more serious or severe condition, then turmeric used in the same way would probably not make a significant anti-inflammatory impact. In this case, I recommend complementing the curcumin with other strategies as part of an comprehensive treatment plan to achieve positive results.”

Overall Dr. Tripodi says, “my patients now more than ever before are taking a greater interest in understanding different ways the food they eat impacts their bodies.” Personally, I think it’s part of this growing sector of health science that promotes functional foods. While there may be some benefit to this new area of science, the downfall is the way some foods are marketed positively while others are demonized.

We’ve all seen messages that promote broccoli as a lifesaver while butter will kill you. “Everything in moderation and considerate of an overall healthy plan”, advises Tripodi.

Dr. Stephen Tripodi’s practice is and has always been the natural, nutritional approach to wellness and he works with his patients on how to best achieve their goals with nutrition and natural supplementation programs. “I believe functional foods are most beneficial when they are a small part of an overall healthy diet and lifestyle rather than taking them in large quantities.”

It appears to be all good news for turmeric and the best part is that you probably have turmeric languishing in your spice rack right now, so dust it off! Turmeric is part of the ginger family and grows wild in the forests of South and Southeast Asia. Centuries ago in Europe it was referred to as Indian saffron or the poor mans saffron because it was widely used as an alternative to the far more expensive saffron spice. It’s the main spice in curry (for flavour and colour) as well as a significant ingredient in most commercial curry powders. It’s even used to colour other foods like mustards and cheeses.

You can start to include turmeric in your diet by sprinkling it over your morning scrambled eggs, the colour and mild flavour turn an ordinary pot of rice into a more delightful pilaf, a bowl of creamy vegetable or chunky soup feels even more warming with turmeric and it’s turmeric’s warmth that make it such a delicious choice over roasted root vegetables.

I’ve heard that many people really like turmeric tea that is turmeric simmered in milk and honey. Well, what’s not to like? I think I’d add ginger or cinnamon for more interest, but because turmeric is most popular in hot drinks, I predict we’ll be seeing turmeric lattes at coffee shops in Niagara soon. After all, turmeric lattes are already popular coffee shop drinks in the big cities like New York City and Los Angeles already. Until then, I’ll continue to sip on my anti-aging turmeric smoothie with my new found knowledge of its incredible benefits.

TURMERIC SMOOTHIE

TURMERIC BROTH

1 cup (250 mL) coconut milk ½ cup (125 mL) diced pineapple 1 banana 1 teaspoon (5 mL) turmeric 1 tablespoon (15 mL) coconut oil

4 cups (1 L) Bone Broth 1 teaspoon (5 mL) turmeric powder 1 ½-inch piece ginger root, minced (optional) salt and freshly cracked black pepper to taste

Put all ingredients in a blender and blend until smooth and creamy.

Simmer the mixture in a saucepan over medium heat for a few minutes. Blend with an immersion blender and enjoy warm on a cold winters day.

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LUNDY’S LANE Lundy’s Lane has been entrenched in Niagara Falls history for well over 200 years, and has evolved from a pivotal battleground during the War of 1812, to what has now become one of “Niagara’s Favourite Neighbourhoods”. It is the place where Niagara locals like to eat, and given the wide array of restaurants that occupy the street, it’s no surprise. And, there is no better time to get your fi ll than during the upcoming Restaurant Week.

The promotion, running from February 23 to March 9, has grown in popularity every year, and sees restaurants on the lane offering a huge variety of two and three course prix fi xe lunch and dinner options. Whether your tastes veer towards more traditional Italian fare or you like to try new and innovative dishes, there is a place for you on the lane.

“The event just keeps growing and growing,” remarks David Jovanovic, who is the project administrator for the Lundy’s Lane Business Improvement Area. He notes that the last event saw a 25% increase in patrons, and he expects this upcoming event will see even more growth.

Due to events like this and the high quality of chefs the Lane attracts, Lundy’s Lane is quickly becoming known as the go-to culinary destination in Niagara Falls for tourists and visitors alike. The diversity of the restaurants only continues to grow, offering a plethora of options.

There are over a dozen restaurants participating in this Restaurant Week. Pho Bowl, is a place you’ll find traditional Vietnamese cuisine and Boston Pizza Americana is great if you find yourself in the mood for an upscale sports bar atmosphere. The Meat Market is a modern take on the traditional steakhouse, where you’ll find the highest quality of cuts available in North America. Kool Katts serves up delicious Jamaican food and offers a tiny Caribbean getaway in Niagara. Doc Magilligans is a

traditional Irish pub, where you’ll find all your favourites from the Emerald Isle. Strada West offers a casual, yet upscale, atmosphere with an eclectic menu to match.

Wind offers Japanese and Thai food, including some of the best sushi in the region. And that’s not even all of it!

You can also choose from Micah Itt’s Thai and Japanese, a place with an elegant atmosphere and a delicious menu; Carpaccio Ristorante & Wine Bar, a mainstay that has been voted one of the best restaurants in Niagara numerous times; Johnny Rocco’s is great for a fun night out; Magnolia Chinese, for Chinese food you’ll go back for again and again; Syndicate Restaurant & Brewery, is the perfect combination of farm to table cuisine and brewhouse. Mick & Angelos, an unpretentious sports bar and Falls Manor, which has some of the best broasted chicken you’ll ever find.

With so many delicious options, you’ll probably need more than two weeks!

And after you are done eating…there are lots of other things to do on Lundy’s Lane as well! Live entertainment takes place at many bars and restaurants on the Lane, and there is a wide variety of shopping, including Canada One Brand Name Outlets as well as smaller local boutiques.

Jovanovic notes that Restaurant Week is the perfect time for visitors to take in everything Lundy’s Lane has to offer. “What differentiates this district is that almost every one of the 55 different eateries on Lundy’s Lane is owner operated. It’s literally one of those neighbourhoods where everybody knows your name. It offers the kind of hospitality that keeps people coming back.

People are really craving that kind of experience.”

To get a full list of restaurants participating in Restaurant Week, their menus and a chance to win daily giveaways of dinner for two, visit lundyslane.com.

Taz Boga

Jeyan Jeganathan

Phil Perkins

SEVEN DAYS A WEEK 6 & 11 PM CHCH™ and associated marks are the property of Channel Zero Inc. which may be used under license. Š2017 Channel Zero Inc. All rights reserved.

N

othing says winter quite like a big bowl of soup cooking away on the stove. Not only does it makes for the perfect evening meal, but most soups can be easily frozen and saved for future suppers or lunches. Here is a collection of some of our favourite winter soup recipes, collected from various spots around the web!

Roasted Cauliflower & Chick Pea Soup From: floatingkitchen.net Ingredients For the Soup • 1 cauliflower head, cut into florets (about 4 cups total) • 1 (15 ounce) can chickpeas, rinsed and drained • 5 garlic cloves, peeled • 4 tablespoons extra-virgin olive oil, divided • 1 tsp. ground cumin • 1/2 tsp. salt • 1/8 tsp. paprika • 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total) • 1/4 tsp. black pepper • 4 cups vegetable broth • 1 cup water • 1/2 cup heavy cream For Garnish • Reserved roasted cauliflower mix • Red pepper flakes • Fresh thyme leaves • Heavy cream

Instructions Image Source: floatingkitchen.net

Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower

florets, chickpeas and garlic cloves with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.

Puree the soup using an immersion blender.

Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired.

You can store leftovers in your fridge for 2 to 3 days. >>

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Beef Barley Soup From: jocooks.com Ingredients • • • • • • • • • • • • • • • Image Source: fromachefskitchen.com

Thai Red Curry Sweet Potato & Lentil Soup From: fromachefskitchen.com Ingredients • • • • • • • • • • •

2 tablespoons canola oil 1 large onion, finely chopped 4 cloves garlic, minced 3 tablespoons red curry paste (or to taste) 6 cups chicken or vegetable broth 2 large sweet potatoes, peeled and cubed (1/2-inch cubes) 1 can (15-ounce) petite-diced tomatoes, undrained 1 1/2 cups red lentils, picked over 1 can (14.5-ounce) coconut milk, light or regular salt and freshly ground black pepper, to taste 1/4 cup chopped cilantro plus more for garnish if desired

1 lb beef stew meat 1 tsp salt 1 tsp pepper ½ cup flour 2 tbsp olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 celery stalks, cleaned and chopped 3 cloves garlic, minced 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano) 3 tbsp tomato paste 4 cups low sodium beef broth 3 cups water ¾ cup barley 1 tbsp fresh parsley, chopped

Image Source: jocooks.com

Instructions Season the beef stew meat generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.

Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you’re done and set aside.

In the same pot, you will have a lot of brown bits on the bottom, add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.

Add the garlic, oregano and tomato paste to the pot and stir. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium and cook for about 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.

Add the barley to the pot and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won’t stick. If you find that too much liquid has evaporated or the soup is too thick add more water as necessary until you get the desired consistency.

Remove the soup from heat and garnish with fresh parsley before serving.

Roasted Mushroom Soup From: thecookiewriter.com

Instructions

Ingredients

Heat oil over medium-high heat in a large heavy pot such as a Dutch oven. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.

Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.

Add the coconut milk and heat through.

Season to taste with salt and black pepper. Stir in cilantro.

MAKE AHEAD: Can be made up to 2 days ahead. Cool thoroughly. Reheat on the stovetop or in the microwave for individual servings. FREEZER-FRIENDLY: Cool thoroughly and package as desired. Freeze up to 2 months.

• 20-25 ounces of fresh assorted mushrooms, halved and quartered as necessary • 3 garlic cloves, minced • 1 large onion, chopped • Olive oil • Salt and pepper • 4 cups vegetable broth • 1 1/2 tbsp. fresh thyme OR 1/2 tsp. dried thyme

Toppings

Image Source: thecookiewriter.com

• 1 lemon, freshly squeezed • 1/4 cup heaving whipping cream *optional • Croutons *optional

Instructions Preheat oven to 450F. Add the mushrooms, garlic, and onions to a baking sheet. Drizzle with enough olive oil to coat the veggies and season with salt and pepper. Toss well. Place into oven and roast for 15-20 minutes, or until lightly browned (stirring every so often.)

When the mushrooms have browned, add the contents of the pan to a large pot. Pour in broth and season with 1 tbsp. fresh thyme. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes.

Remove from heat and transfer to a blender (work in batches because you can make a big mess otherwise!)

Puree until smooth. Pour back into pot and add in the cream. Sprinkle with rest of thyme if desired!

Serve in individual bowls and squeeze in some fresh lemon juice (about 1/2-1 tbsp.) Sprinkle with croutons and additional thyme if desired!

LITTLE BROTHERS CAR SALES SERVING NIAGARA FOR 38 YEARS OVER 140 VEHICLES IN STOCK LATE MODEL, LOW MILEAGE VEHICLES, & COMMERCIAL VANS

Crock Pot Cheeseburger Soup From: life-in-the-lofthouse.com Ingredients • • • • • • • • • • • • • • Image Source: life-in-the-lofthouse.com

4 small potatoes, peeled and diced 1 small white or yellow onion, chopped 1 cup shredded carrots 1/2 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley 3 cups chicken broth 1 pound lean ground beef 3 tablespoons butter 1/4 cup all-purpose flour 2 cups milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

905.356.9131 | 2828 ST.PAUL AVE, NIAGARA FALLS, ONTARIO LITTLEBROSCARSALES.COM

Instructions Place potatoes, onions, carrots, celery, dried basil and parsley in a large crockpot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crockpot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crockpot and stir to combine everything.

Add the cubed velveeta cheese or shredded cheese to crockpot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.

Serve and enjoy!

SERVING FINE ITALIAN FOOD SINCE 1927!

2220 Pine Avenue Niagara Falls, NY 14301 U.S.A. 716.285.9341 • Comorestaurant.com

//LIFESTYLE & CULTURE

LOVE AIR IS IN THE

“Oh the lovers come a thousand miles, They leave their home and mother; Yet when they reach Niagara Falls, They only see each other.

See Niagara’s waters rolling, See the misty spray; See the happy lovers strolling, It’s everybody’s wedding day.

To see the Falls they took a ride, On the steamship “Maid O’ the Mist”; She forgot the Falls she was so busy, Being hugged and kissed.

See the mighty river rushing ’Tween its rocky walls; See the happy lovers strolling, By our Niagara Falls.

He said, “Is oo my darling?”

He said, “Whose darling is oo?”

He said, “Is oo my baby?”

And she always answered, “Goo-goo-goo.”

-Niagara Falls Song of the Year 1841, Author Unknown

TAKING ROMANCE IN NIAGARA TO NEW HEIGHTS

T

he author of this song of the year had me up until the last verse, but times were different in 1841 I guess, so who am I to say waht is a hit. The fact is though, that despite how much the Niagara landscape has changed over the years, it has remained the perfect place for romance. But how did it get that reputation? Let’s take a brief trip back.

As you know, honeymoons are the traditional holidays taken by newlyweds to celebrate their recent nuptials. They first became popular in 19th Century Britain. At that time, only the upper class could really afford to travel, and new couples would often take extended “bridal tours” during which they would visit family and friends that were not able to make it to the wedding. The tradition eventually spread throughout Europe, and soon evolved into a more wide spread thing, as the gap between classes closed. The practice of couples going on honeymoons was one of the first instances of mass tourism. >>

todaymagazine.ca 29

W

Why exactly it is called a “honeymoon” is unknown, as no real explanation exists, though there are a couple of theories. The most popular, and seemingly most likely, says that “honeymoon” is used because it is meant to infer that the first month of marriage is generally the happiest and sweetest. When there were no such things as “months” time was measured by the phases of the moon. In some countries, it is even translated to “honeymonth.”

Another theory said that the term derived from the idea that it used to be popular practice for people to give free mead (honeyed wine) to married couples during the first month of the marriage.

Whatever the true origin, the honeymoon has evolved into often grand tours that can last anywhere from a week to over a month.

Niagara Falls first earned its reputation as the “Honeymoon Capital of the World”, after several famous faces decided to honeymoon there.

Aaron Burr, the 3rd Vice President of the United States, had a daughter, Theodosia, who spent her honeymoon in Niagara Falls in 1801. In 1804, Jerome Bonaparte, Napoleon’s brother is said to have travelled by stagecoach from New Orleans in order to honeymoon in Niagara Falls.

And because people like to do what the rich and famous are doing, many others soon followed the lead of these two couples.

The actual phrase “Honeymoon Capital of the World” didn’t start appearing until the early 1900s, and it was often put on promotional posters and brochures. With the opening of the Erie Canal and the building of railways, Niagara Falls suddenly became a lot more accessible to people. With the invention of the automobile in the 20th century, the option of travelling to Niagara Falls was open to even more people. Couples were drawn to Niagara Falls not only because of the mesmerizing waterfall, but also the many lovely and secluded parks and paths that provided for many romantic moments.

Nowadays, the city of Niagara Falls plays host to about 50,000 honeymooning couples a year; and Niagara Falls Tourism even gives out honeymoon certificates signed by the mayor. The city has given out almost one million of these certificates to date.

So while many couples nowadays are choosing to go to far-flung places around the world on their honeymoons, there’s still something enduring that keeps drawing many of them to visit the world’s first honeymoon capital, Niagara Falls.

And when they get here, they will find that the entire Niagara Region, not just Niagara Falls, still boasts a lot of great places to set the romantic mood. World-class spas, a dining scene to make other cities envious, fancy nights out, cozy towns for strolling…you name it, we have it here.

Read on for our overview of Romance in Niagara!

sky’s the limit NIAGARA FALLS AIR TOURS-WINE, DINE AND FLY PACKAGE You can get the scenic grand tour of the Niagara Region which includes limo service to five wineries for wine tasting and lunch. Check it out at NiagaraFallsAirTours.com NATIONAL HELICOPTERS This company offers a private romantic air tour, which takes you over Niagara wine region, the falls, the shores of Lake Ontario and the town of NOTL. You can even make it a sunset flight! More details at nationalhelicopters.com NIAGARA HELICOPTERS This company offers a “Chapel in the Sky”, the perfect thing for any couples looking for a unique way to say “I do.”. If that’s a bit much for you, there are also wine tours and sightseeing tours to choose from. More info at niagarahelicopters.com

date night GET PAMPERED Almost all of the spas in the area offers couples experiences, and a spa day can make for the perfect relaxing and rejuvenating date day. Not only do most spas offer single services for couples, but many have packages encompassing a whole spa day. And because many of the spas in Niagara Falls and Niagara-on-the-Lake are attached to hotels, why not make a weekend of it? Trip Advisor has a comprehensive list of all the spas in the Niagara Region.

MAKE A DAY OF IT One of Niagara’s greatest assets is that it is made up of several small communities to form a really diverse region.

For example, Niagara-on-the-Lake is a great place to spend some time…you can catch a play, go shopping and have a world class meal all in one day (www.niagaraonthelake.com/ ).

In Ridgeway, you can stroll the main street, check out a movie at their small town cinema, test out some new brews at Brimstone and catch a live show at the Sanctuary (historicridgeway.com/ ) >>

DANCE CLASS Why not do something a little bit different during the week, and sign up for some dancing lessons? There are several places that offer them..here are just a few: http://ballroomandlatindancing.com, www.niagarafallsdance.com, socialeasedance.com/

Photography: David Haskell Location: Niagara -on-the-Lake courthouse Hair: L’Attitudes Makeup: M.A.C. makeup counter at The Bay On Her: Cami T-Shirt in “Rose Tan”; Modern Stretch Leggings in “Mazarine Blue”; Floral blazer all from RW&Co. Guess Faux Suede Strappy Pump in “Light Natural”; Jewellery by Jess, all from Sears.

On Him: Two-toned Tailored Dress Shirt in “Molten Lava”; Slim Fit Chino Pant in “Dark Denim”, all from RW&Co. GUESS Iconic watch in blue and rose gold; Clark’s Fallston Style lace-up leather shoe, both from Sears.

– Hair, makeup, jewellery and clothing all courtesy of the PenCentre. –

todaymagazine.ca 31

ROMANTIC EATS

Check out some of the most romantic restaurants in Niagara Falls, Niagara on the Lake and St. Catharines.

NIAGARA FALLS

ST. CATHARINES

AG

The Keg Steakhouse and Bar

Casa Mia

Johnny Rocco’s Italian Grill

Kasbah

Wellington Court Restaurant

Koutouki Greek Cuisine

Café Amore

The Keg Steakhouse & Bar Fallsview

Chang Noi’s Thai Cuisine

5195 Magdalen Street

3518 Portage Rd

344 Glendale Ave

271 Merritt Street

6130 Dunn Street

11 Wellington Street

5745 Ferry Street

6700 Fallsview Boulevard

Carpaccio Ristorante & Bar 6840 Lundy’s Lane

211 Martindale Road

225 Queenston Street

The Blue Mermaid 10 Market Street

Dani’s Bistro

259 St. Paul Street

Windows by Jamie Kennedy

Wildfire Grillhouse and Lounge

5875 Falls Ave

410 Ontario Street

Watermark

Mele Trattoria

Ruth’s Chris

La Scala

Ponte Vecchio

N’ata Cosa

6361 Fallsview Blvd

6455 Fallsview Blvd

6380 Fallsview Blvd

26 Church Street

9 Queen Street

259 St. Paul St.

NIAGARA-ON-THE-LAKE Treadwell

114 Queen Street

Ravine Winery Restaurant 1366 York Road

Backhouse

Hob Nob Restaurant

Kitchen76 at Two Sisters Vineyards

OLiV Tapas Bar & Restaurant at Strewn Winery

Tiara Restaurant

Peller Estates Winery Restaurant

242 Mary Street

240 John Street East

155 Byron Street

Cannery Restaurant 48 John Street

209 Queen Street

1339 Lakeshore Road

290 John Street

Zee’s Grill

92 Picton Street

Unique Adventures NIAGARA FALLS SKYWHEEL ON CLIFTON HILL What is the most beautiful thing to see in Niagara Falls? The Falls of course!

So why not get the best vantage point Towering 175 feet (53 metres) over the Niagara Falls horizon, the Niagara SkyWheel is the newest, most exciting way to see Niagara Falls. From these heights you and your special someone will be treated to memorable views of the Horseshoe and American Falls, the Niagara River, Niagara Parks and other landmarks. The best part? You will ride in fully enclosed gondolas, each equipped with heating and air conditioning. Which means you can ride day or night!

CLIFTON HILL Speaking of the Skywheel, why not have a whole date day on Clifton Hill?

There are arcades, fun houses, haunted houses…the list goes on. It’ll be an unforgettable excursion!

NIAGARA FALLS FUN ZONE This 20,000 fun filled space is the perfect place to bring your inner child out to play for a unique date idea! With lazer tag, a mirror maze, paintball, haunted hallways, mini putt and more. It is located inside the Four Points Sheraton.

YUK YUK’S COMEDY You know what they say a couple who laughs together stays together! Enjoy hilarious, live uncensored Yuk Yuk comedy shows every Thursday, Friday and Saturday night at Casino Niagara.

PEAKS ROCK CLIMBING This is a great place to go to get a little exercise on your date! Indoor rock climbing is easy to pick up, and if you’ve never gone before, you get a lesson before you are allowed to start climbing. You’ll be scaling the walls in no time.

Check out peaksrockclimbing.com/ for more information.

BOARD GAME CAFES/ESCAPE ROOMS Getting away from your phones and interacting with people is the focus in the board game cafes that are popping up around the region. A great one to check out is Mugs and Meeples at 147 Saint Paul Crescent in St. Catharines.

Not only do they have a great selection of board games, but delicious food and drinks as well. Mugsmeeples.ca. Other places to check are Qube Entertainment at 4455 Queen Street in Niagara Falls and The Crux at 4999 Victoria Ave in Niagara Falls. The latter two places have escape rooms already, and the first one is currently in the process of constructing their first escape rooms. Other escape rooms to check out include Adventure Rooms in Niagara Falls, The Hour in St. Catharines and Captive Escape Rooms in Niagara Falls (an escape rooms is essentially a live action puzzle game where you work to solve clues that will eventually allow you to escape the room you are in.)

DREAM WEDDINGS UNIQUE, CHIC, LUXE & MODERN. DELISH, DIVINE, SPLASHY OR SLEEK. BIG, SMALL, FANCY OR FUNKY A wedding at White Oaks is your dream come true

1-800-263-5766

WHITEOAKSRESORT.COM Niagara-on-the-Lake todaymagazine.ca 33

LAMPMANS F U R N I T U R E LAMPMANS F U R N I T U R E

NIAGARA’S ONLY NIAGARA’S ONLY Hours: Hours: Mon-Tues Mon-Tues 9-6, 9-6, Wed Wed 9-5, 9-5, Thurs-Fri 9-9, Sat 9-5, Sun 12-4 Thurs-Fri 9-9, Sat 9-5, Sun 12-4 Hours: Mon-Tues 9-6, Wed 9-5, 728 •• 905 892 4701 Thurs-Fri 9-9, Sat 9-5, Sun 728 Canboro Canboro Rd, Rd, Fenwick Fenwick •• Lampmanfurniture.com Lampmanfurniture.com 905 89212-4 4701

BOTOX: NOT JUST

By Dr. Christina Plaskos

HONORS BSC PHARM, MD, ABAARM, AEGIS MD

I

n the 21st century looking and feeling our best can be a complex task. Most of us are bombarded with the notorious hurdles—most of which are related to stress and lack of time; no time for good nutrition, not enough sleep hours, no time to exercise, and stressful work environments.

To add to this, we also deal with food sensitivities, environmental toxins, and other factors that make optimal wellbeing a challenge.

The pace of life has become fast and without strategies to counter all of the stress we face on a daily basis we are left deficient, overworked, and frustrated. Although stress may seem like an intangible concept, it has very real effects on our physiology. In fact, people who reported feeling stressed were 27% more likely to suffer a heart attack - researchers likened it to smoking five cigarettes a day.

I saw this happening among my patients on a daily basis which is why I created the 7 Elements - a framework to help people nourish their body from the inside - out by focusing on 7 Elements: nutrition, sleep, stress management, exercise, topical and ingestible products, You (self-care & selflove), and professional treatments.

When these 7 Elements are in balance we not only look our best but we also feel our best.

Professional treatments is one of the 7 Elements and includes such things as massage therapy, chiropractic treatments, lasers, dermal fillers, and Botox.

Botox gained popularity and notoriety as a wrinkle reducer in the late 1990s and early 2000s.

But it wasn’t long before researchers recognized the potential of Botox for treating medical conditions too. Today it’s used therapeutically to treat problems such as repetitive neck spasms, eye twitching, and overactive bladder. In 2010, the FDA approved Botox as a preventive treatment option for chronic migraines which is covered under medical plans in Canada.

The latest research on Botox has found it to be very effective in reducing depression. Logically, it makes sense that if people can improve their appearance then they will likely feel better about themselves and therefore be less depressed.

However, this study published in the Journal of Psychiatric Research found Botox worked in people that were not concerned with their facial appearance and therefore were not seeking out treatments such as Botox. Study participants had struggled with depression for 16 years on average.

Six weeks after a single treatment in the ‘frown line’ area, the Botox group showed 47% reduction in a standard depression rating scale compared to only 9% in the placebo group. The authors conclude, “our study provides new evidence that botulinum toxin [Botox] injection to the glabellar region may be an effective, safe, and sustainable intervention in the treatment of depression. It provides clinical support for the concept that the facial musculature not only expresses, but also regulates, mood states.”

Botox works by blocking certain chemical signals from your nerves, causing temporary paralysis of your muscles. In the case of depression, researchers are continuing to find evidence that facial musculature that is continuously contracted not only causes wrinkles, but will also exacerbate the feelings that caused the muscles to tense and contract in the first place. This can become a continuous cycle and therefore Botox or even daily facial relaxation exercises can reduce feelings that lead to depression.

The safety and efficacy of Botox have been well-established in over 65 randomized, placebo-controlled clinical trials and in approximately 15,000 patients. Before getting any medical aesthetic injectable treatment, patients need to follow the ABCs of patient safety: Ask about the treatment facts; Be aware of the treatment you are getting, where you are getting it and by whom; and always get a medical Consultation.

Although Botox can offer a multitude of benefits in a very short time frame, while also helping to reduce the need for certain medications, it is important we don’t neglect the 7 Elements in their entirety to ensure you are nourishing your body on all levels. Creating a customized plan that includes cosmetic and wellness approaches is key to achieving the look and feel you deserve.

Reference: Wollmer, M, A., et al. 2012. Facial depression with botulinum toxin: A randomized controlled trial. Journal of Psychiatric Research. 46, 5: 574 - 581.

todaymagazine.ca 35

EMOTIONS WHAT ARE THEY AND HOW DO WE MANAGE THEM?

T

he blockbuster movie The Notebook depicts a drama-filled love story between a young couple in the 1940s.While they fall deeply in love, social class constraints, the Second World War, a meddling mother, and a host of other difficulties stand in their way, but ultimately, true love prevails. Even as that female protagonist develops severe Alzheimer’s and is able to remember her soul mate only when he recounts the story of their love decades later by reading it to her from her notebook, their love continues to grow, even, as is suggested by the end of the film, posthumously. The premise of the story, in written print alone, has enough emotional power to elicit that terrible feeling of having a lump in one’s throat.

Watching the movie, however, is a total emotional disaster for anyone, including those otherwise able to hold a stone-cold disposition, as the rhetoric of romantic love in the film easily allows for the shedding at the very least a tear or two or otherwise launching into what is now popularly referred to as an ‘ugly cry’ (sobbing uncontrollably). In fact, the movie was so popular that ‘notebooking’ (showing a romantic interest, usually male, the film in hopes of eliciting a strong tear-jerking response)

became an actual term within the pop cultural lexicon.

While the context given above is only an example of how and when we use emotion, we all know what emotions feel like, and when they are getting the better of us (like lashing out at coworkers, or crying uncontrollably in inappropriate places), they often play an important role in our lives. Emotions allow us to feel highs and lows, they also signal to others how we are feeling in attempt to either get us help (if we are sad), or intimidate (if we are angry), and they help us to determine how we should behave, in turn. But what are emotions, exactly?

According to Hockenbury and Hockenbury (2007), "an emotion is a complex psychological state that involves three distinct components: a subjective experience, a physiological response, and a behavioral or expressive response." For instance, if it's late at night and you find yourself in a dangerous neighbourhood far from home, hearing footsteps behind you (the subjective experience), you may find you have butterflies in your stomach, your heart is pounding, and you start sweating (physiological response). You mind starts racing about whether you should run into a nearby store for safety or how much damage this

potential mugger could do and you start walking much more quickly (behavioral response).

Scientists are still unsure of whether it is our thoughts themselves that trigger our physiological response to feel emotions (you think you are scared, therefore your heart starts racing), according to the psychiatrist Aaron Beck's hypothesis, or whether, according to the James-Lange theory, our physiological response results in our thoughts (your heart starts racing, therefore you think you are scared). However, according to the Schachter-Singer theory, in order to feel emotions, we have to have both; feeling a physiological response and being able to label that physiological response. Effectively, then, because we may experience the same physiological response for a number of different emotions, (for instance, our sympathetic nervous system causes our heart to start racing and activates for a range of emotions including anger, anxiousness, nervousness and joy), we can label the same physiological response differently according to the situation we find ourselves in.

According to the psychologist Paul Eckman, who created the Facial Action Coding System (FACS), a system which keeps

track of the face's 42 muscles, there are seven facial expressions that all humans share: happiness, sadness, surprise, fear, anger, disgust and contempt. Some researchers, however, believe we have as little as four, while Eckman himself found that the human face is capable of 7000 different facial expressions, suggesting there are many more emotions available, as facial expressions generally match emotions.

The emotions we feel can last for a long time, or just for a few moments, depending on the events we find before us. For instance, if we are in a complex situation (such as in the beginning stages of a romantic relationship), our brain processes our subjective experiences (seeing our loved one, touching him or her, hearing his or her voice) differently, so that we spend a great deal of time thinking about how we are feeling. For other experiences, like being startled at the barking of a dog, our

emotions don’t last for very long because we simply don’t need them to, thus involving a simpler response in our brain. Sometimes, our emotions can be very clear (like feeling sadness because we have lost a loved one), or confusing (feeling a physiological response without being sure how to label it or what to attribute it to).

So how do we manage our emotions? Beck’s ‘ABC’ model of interpretation of events offers a helpful guide. In this model, ‘A’ is the activating event, ‘B’ is our belief about the event, and ‘C’ is the consequences of those beliefs.

For instance, say you come home after a long day at work, and your partner is more quiet than usual (the activating event). You have just remembered that you forgot to wash the dishes last night, as you promised, so you take your partner’s silence as him or her being angry with you (your belief about the event). Maybe that leads you to feel anger at your partner, thinking to yourself “can’t s/he understand that I’m busy from working all day and am too tired to do dishes when I get home?”, leading you to lash out (the consequence to your belief about the event). Naturally, we can see how the belief we might have about events can get us into pretty fuzzy situations because we might start believing that otherwise harmless activities are intentionally done for an effect, eliciting a whole host of negative emotions.

In fact, research shows that great marriages not only have more pleasant experiences than distressed marriages (for instance, the ratio of positive interactions to negative interactions in happy couples is 20 to 1, in conflicted couples is 5 to 1, and in soon-to-divorce couples is .8 to 1), but in distressed marriages, even the pleasant experiences are viewed negatively; the belief about any positive event, such as bringing home a gift, is that it is negative, “what has s/he done now?”

According to Beck, we feel sadness because of the belief that we’ve lost something; anger is caused by the belief that something, not necessarily a physical object, has been taken away; and anxiety is based on the belief that something bad will happen. As a result of these beliefs, we have the consequences (our emotions). To change the consequence and help manage our emotions, we must first examine and challenge the beliefs we have about our experiences. For instance, if we can try to assume the best and give others the benefit of the doubt, we may not believe that others are taking something from us, that we are losing anything, or that something bad will happen, thus managing our emotions.

todaymagazine.ca 37

in the

details Individuality is key for 2017 weddings;

couples want an event that will reflect who they are as a couple.

While the basic blueprint of a wedding stays the same, where that uniqueness really shines through is‌in the details. We’ve done our best to compile a section of some of the most interesting and creative trends for 2017. >>

todaymagazine.ca 39

lasting Colour! No more all white weddings. Colour is back in a big way.

Less florals and more prop type decorations are the way people are going this year.

Hanging centerpieces that really make a huge visual impact are big.

Unique and elaborate entrances are becoming a trend, and are a great way to get your guests attention right off the bat. Fire breathers, flower tunnels…anything goes in 2017.

Couples are increasingly starting to use the space above guest tables. Whether it is a tall centerpieces, hanging candelabras or low hanging string lights.

For flowers, garlands, organic bouquets and centerpieces are all going to be popular this year.

Get creative with your entertainment!

Interactive food stations and lawn games are great for getting people mingling and having a good time!

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Greenery is big this year…and lots of it! On the cake, on the tables, in your hair, strung through chairs, bouquets…the possibilities are endless.

Types of weddings that are big this year: barn weddings (people are loving the woodsy, rustic feel of a barn setting; vintage weddings (everything old always becomes new again); watercolour weddings, boho weddings, forest weddings, fairy tales weddings are also some of the ‘”themes” couples are going with.

Tech Effect…this can be anything from a custom SnapChat filter to using 3D printing to make things such as cake toppers and wedding favours. Many places are now offering live streaming of ceremonies.

Handcrafted invites, especially using hand calligraphy are becoming especially popular.

Expanding your photo options…slow-mobooths, animated GIF booths, and the flip book are becoming as popular as regular photo booths. A lot of couples are capturing birds eye views of their nuptials by using drone technology as well. >>

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FOOD Get Local! Niagara has tons of assets, especially in the area of food, so why not incorporate a local specialty in your big day.

Never ending food! It can often make a lasting impression on guests, so keep it flowing! Late night snacks have gone from an “add on” to a “must do”, and other courses are also being added to the main meal.

Sweet teeth! Couples are expanding beyond the traditional cake into doughnuts, cookies, candy and carnival food such as funnel cakes, cotton candy etc.

RECEPTION food, drink, etc.

DRINKS SIGNATURE COCKTAIL Signature Cocktails: Becoming increasingly popular is the idea of creating a signature drink for the big day. Whether this takes the form of a Bloody Mary bar, a flight of wine or beer, or a delicious hot toddy perfect for a winter wedding.

Whatever it is, it’ll be special if it’s created together by the couple.

BREWMASTER This goes one step beyond a signature cocktail; by brewing your own beer, you are giving your wedding guests a truly personalized experience. It can be personalized even further by including a photo of the couple on the label, or perhaps a hand drawn illustration.

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Editorial credit: Ovidiu Hrubaru / Shutterstock, Inc.

Editorial credit: Ovidiu Hrubaru / Shutterstock, Inc.

the

SPRING 2017 BRIDAL FASHION WEEK

According to theknot.com anything goes with the comeback of high collars or plunging necklines; or embellish with a cape, streamer sleeves or feathers.

CAPES A wonderful modern alternative to a veil is the cape or capelet. Add a bit of drama and dimension to your gown with a full length cape (or channel your inner superhero) to transition into your next outfit with a big reveal.

WISPY FEATHERS Feathers have been showing up for the past few seasons and it looks like this trend is not going anywhere soon. The main evolution here is that they are more delicate looking (think wispy plumes of an ostrich). This is look is unrefined, whimsical and completely glamourous.

NEW YORK, NY October 07, 2016: Models walk the runway during the Rivini by Rita Vinieris Bridal Fall/Winter 2017 Runway Show during NY Fashion Week Bridal

Editorial credit: FashionStock.com / Shutterstock, Inc.

NEW YORK, NY - OCTOBER 6: A model walks the runway at the YolanCris Fall 2017 Bridal collection show on October 6, 2016 in New York City.

NEW YORK, NY October 07, 2016: A model walks the runway during the Rivini by Rita Vinieris Bridal Fall/Winter 2017 Runway Show during NY Fashion Week Bridal

HIGH COLLARS A high collar screams sophisticated and regal. Opt for scalloped lace for a regal feel, or go sleek satin collar for a more modern one. How to accessorize: Wear dramatic statement earrings and an unkept updo to complement this look.

COLOURED WEDDING DRESSES More and more brides are ditching the white dresses in favour of some colour and that trend is only continuing to grow in 2017. From pale pinks to glittery golds to beautiful blues, the options are endless. Find one that matches your personality and go the non-traditional route!

DEEP V NECKLINES The most flattering of all necklines, the deep V-Neckline, is a must-try to flatter any upper body (especially if you’re extra curvy) and does wonders to elongate your torso. Go for scalloped lace or floral appliquÊ for a really feminine look. >>

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natural not neutral 2017 spring colour trends unearthed

According to the 2017 Pantone Fashion Colour Report, these 10 hues have shown up all over the runway for spring and it’s not hard to see why.

We’re in love with this palette of earth inspired colours that range from bright and vivid to those that evoke a sense of calm and earthiness.

–THE COLOUR OF THE YEAR – PANTONE 15-0343 • Greenery

This refreshing yellow-green speaks to the explorer in all of us inspiring us to start anew and to take risks. Like a breath of fresh air, this exciting and promising hue leaves us feeling optimistic and alive with new possibilities and new beginnings.

PANTONE 17-4123 • Niagara

We’ve not only made it – we’re dominating! As the most prevalent colour for spring fashion, Niagara is fast becoming a popular choice for 2017. This safe denim-like blue is both familiar and classic.

Make this hue your “something blue” and secure your good fortune.

PANTONE 13-0755 • Primrose Yellow

Sweet and confident this mid-tone yellow is joyful without being obnoxious. It’s easy on the eyes and is near impossible to not be affected with a sense of good cheer and warm summer days.

PANTONE 19-4045 • Lapis Blue

Want intensity? Lapis Blue comes on strong with it’s radiant energetic shade of blue.

This confident shade can stand on it’s own or be paired as a base for many of the other more vibrant shades in this colour palette.

PANTONE 17-1462 • Flame

Dramatic and attention getting, Flame is fun and fiery.

Add some drama by incorporating this vibrant shade and watch it bring every other colour in this palette to life.

PANTONE 14-4620 • Island Paradise

This breezy cool blue calls to mind exotic tropical locales and stimulates our desire to relax and be spontaneous.

PANTONE 13-1404 • Pale Dogwood

This sleepy shade of pink is charming and embodies a sense of innocence and glowing good health.

PANTONE 17-2034 • Pink Yarrow

This wild and attention getting hue is not for the faint of heart.

Use this colour as your primary to make an un-ignorable statement; for the more conservative this shade injects a bolt of heat and excitement to a more subdued colour palette.

PANTONE 18-0107 • Kale

Much like Greenery this shade is a call to nature.

Use this rich and natural colour to root your more vibrant tones in the palette.

PANTONE 14-1315 • Hazelnut

Subdued and modest this shade is warm and classy. This earthy tone is a great transitional colour as it pairs nicely with dark or more vibrant colours without getting upstaged.

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THE NIAGARA RIVER CLAIMS A BASEBALL GREAT THE TRAGIC AND MYSTERIOUS DEATH OF “BIG ED” DELAHANTY

By Sherman Zavitz

It was a shocking discovery!

Around 8:30 on the morning of July 9, 1903, William LeBlond was working at the Canadian Maid of the Mist (now Hornblower) landing opposite the American Falls when he suddenly saw a gruesome sight. Floating in the river was the body of a man. It was badly bloated, partly decomposed and naked except for a necktie, shoes and socks. As well, the stomach was torn open and a leg had been almost severed from the thigh. There was little doubt the body had come over the Horseshoe Falls.

LeBlond notif ied the police who arranged for the remains to be taken to the Morse Funeral Home in Niagara Falls, Ontario.

When news of the grim discovery reached the off ices of the Cataract Journal in Niagara Falls, New York, one of its reporters had an idea about the identity of the victim. He went to view the body and felt his suspicions were conf irmed when he examined the dead man’s f ingers. They were bent, with abnormally large joints while the little f inger of the left hand was very crooked as though it had been broken a number of times. They were, the reporter realized, “baseball hands.”

He was sure the body was that of Ed Delahanty, one of the best known professional ball players of the day and who had been missing since the July 2. Later, a younger brother of the victim, also hearing of the discovery, came from Buffalo and made a positive identif ication.

“Big Ed” Delahanty had enjoyed a remarkable career in baseball. Born in Cleveland, Ohio, in 1867, he began playing the game at a very young age. After working his way through the minors, he played for the Philadelphia Phillies of the National League and, at the time of his death, was with the American League Washington Senators.

He became one of the game’s greatest sluggers – the “King of Swat.” He could hit the ball so far that home runs by other players were referred to as “Delahanty bunts.” Legend had it that on one occasion he had hit a ball so hard it split in two.

His career batting average of .346, recorded between 1888

and 1903, is still among the best ever. He was also one of the f irst players to hit four home runs in a single game.

On Sunday, June 28, 1903, Delahanty and his Washington teammates arrived in Detroit for a series with the Tigers. For some weeks Ed’s behaviour had been very irrational. Often his hands trembled and he raved incoherently. At other times he seemed to be hallucinating. Once he threatened to kill himself and another time chased a fellow player with a large knife. To complicate matters, he was drinking heavily. At some point during the afternoon of July 2, Delahanty left his Detroit hotel and completely vanished.

After his body was discovered at Niagara Falls seven days later, the pieces of the puzzle quickly came together. It was learned that on the day of his disappearance he had boarded a Michigan Central Railroad passenger train bound for Buffalo and New York City. The Michigan Central line ran from Detroit to Buffalo by way of Southern Ontario, passing through Windsor, St. Thomas and Welland before reaching Fort Erie alongside the Niagara River opposite Buffalo.

Delahanty’s behavior while on the train was drunk and disorderly. At one point he attempted to pull a lady passenger out of a berth by her ankles.

Conductor John Cole and the other passengers had all had enough so when they reached Fort Erie, at 10:45 p.m., Cole gently forced him off the train.

It then moved on across the International Railway Bridge over the Niagara River and into Buffalo.

Sam Kingston, night guard on the bridge, watched the train go by and then a few minutes later began his patrol. He was almost to the centre of the bridge when he suddenly saw a man standing alongside the tracks. When Kingston demanded to

know what he was doing, the stranger threatened to “break his face.” As the guard made a move toward him, the man ran off into the darkness towards the Buffalo end of the span. A moment later, in the distance, Kingston heard a splash followed by a cry for help. But Ed Delahanty was beyond help now and nobody would ever know if he accidently fell or deliberately jumped into the fast-f lowing Niagara River.

His body was sent to Cleveland for burial.

In 1945 Ed Delahanty was elected to the Baseball Hall of Fame in Cooperstown, New York.

He is one player, however, remembered not only for his accomplishments but because of his mysterious death at Niagara.

todaymagazine.ca 49

winter blues have a name and it’s

S.A.D. I

n the summer months, Emily* was energetic, pleasant, and full of life. She was excited about her future, motivated at work, and was a wonderful partner to her new fiancé. Right around November, however, just as the first snow of winter came in, the good spirits she had previously found herself in were taken over by a seeming slush. To her fiancé, she was not the same person he knew her to be: Her bubbly personality had become flat, her zest for life had all but disappeared, and her joyous attitude quietly eroded, as the nights she so enjoyed, once filled with friends and laughter, now disappeared by her own will, and she sat in silence, night after night, blankly staring at the dimly lit television. It was as if a switch had been turned off: Summer salads became chocolate croissants, motivation became irritability, and feeling too lethargic to get out of bed became the norm. At 26, Emily was now in danger of being let go from her job, losing her fiancé, and the having life she had worked so hard to build slip away.

No one particular event had occurred which would pinpoint the exact cause of Emily’s sadness.

Instead, she was simply S.A.D., suffering from Seasonal Affective Disorder. According to researchers Stuart L. Kurlansik and Annamarie D. Ibay, “S.A.D. is a combination of biologic and mood disturbances with a seasonal pattern, typically occurring in the autumn and winter with remission in the spring or summer. In a given year, about 5 percent of the U.S. population experiences seasonal affective disorder, with symptoms present for about 40 percent of the year.” >>

todaymagazine.ca 51

S

“I HAVE NEVER BEEN REMOTELY ASHAMED OF HAVING BEEN DEPRESSED. NEVER. WHAT’S THERE TO BE ASHAMED OF? I WENT THROUGH A REALLY TOUGH TIME AND I AM QUITE PROUD THAT I GOT OUT OF THAT.”

— J.K. ROWLING

.A.D, which affects women more than men at a staggering rate of 4:1, tends to be particularly prevalent during a woman’s childbearing years, ages 20-35. Interestingly, in a 2014 study by psychologists Halszka Oginska and Katarzyna Oginska-Bruchal, the disorder has been found to be linked to a certain personality trait, namely openness to experience. Openness, on the ‘Big 5 personality inventory’, (which also looks at conscientiousness, extroversion, agreeableness, and neuroticism as the key components which make up the human personality), is the tendency to be curious about the world and sensitive to it. In other research, this personality trait has been found to be higher for women, in general. A personality high in openness to experience may suffer from a higher rate of depressive affective disorders because if you are more curious about the world around you, you are more likely to be affected by it. Why this personality trait would only cause depressive symptoms during the winter, however, remains unknown. Apart from a personality high in openness, people who are more susceptible to developing S.A.D. generally cope with stressors by avoiding them. For instance, instead of dealing with an issue head on, “avoiders” engage in a range of activities including watching television, sleeping, over-eating, drinking alcohol or drug use. They are thus more prone to S.A.D, because their coping method of avoidance acts almost as a human form of hibernation, as theorized by the researchers.

Even though the condition is seasonal, it is nevertheless a serious mental condition with devastating symptoms. As a subtype of major depression, these symptoms, as stated by the Mayo Foundation for Medical Education and Research, include: Feeling depressed most of the day, nearly every day; Feeling hopeless or worthless; Having low energy; Losing interest in activities you once enjoyed; Having problems with sleeping; Experiencing changes in your appetite or weight; Feeling sluggish or agitated; Having difficulty concentrating; Having frequent thoughts of death or suicide.

While S.A.D is best known for being a winter condition, there is a summer-onset variety which differs slightly in its symptomology. Similar to Emily’s description above, symptoms that are specific to the winter variety include: Irritability, tiredness or low energy; problems getting along with other people; hypersensitivity to rejection; heavy, “leaden” feeling in the arms or legs; oversleeping; appetite changes, especially a craving for foods high in carbohydrates; and weight gain. The summer-onset symptoms, include, conversely, trouble sleeping, a loss of appetite, and weight loss.

As a recognizable disorder named in the American Psychiatric Association’s Diagnostic and Statistical Manual of Mental Disorders, S.A.D. is diagnosable by a doctor, who assesses whether the disorder occurs in a seasonal pattern and there is major depression only at a certain time of the year, with no or very few and mild symptoms at other times of the year. Further, there must have been at least two major depressive episodes occurring in the past two years, and depressive episodes during a specific season must outnumber the amount of depressive episodes that may have occurred during the off-season over a person’s lifetime.

Lastly, psychosocial stressors, which include tragic events like the death of a family member, divorce, of an unexpected event like suddenly becoming unemployed, would have to be ruled out as potentially causes for a depressive mood.

There are three general ways that S.A.D has been traditionally treated: light therapy, pharmacotherapy (taking antidepressants), and cognitive behavior therapy (CBT): Classically known as ‘heliotherapy’, light therapy involves just that: light!

In this treatment option, a special device, which can be purchased, stimulates the light of dawn. According to the Canadian Consensus Guidelines for the Treatment of Seasonal Affective Disorder, “patients should be positioned about 12 to 18 inches from a white, fluorescent light source at a standard dosage of 10,000 lux for 30 minutes per day in the early morning. They must be awake with their eyes open, but are not required to look directly into the light (i.e., eating or reading during the treatment is acceptable as long as the light enters the pupil).” The reason why light therapy has been shown to be as

effective as anti-depressants is because, according to one theory, it resets the body’s internal clock and makes up for the lost sunlight we in the northern hemispheres experience more heavily.

Cognitive behavioral therapy has also shown comparable results: Recent research published in the American Journal of Psychiatry found that a program of CBT tailored for S.A.D. had better long-term outcomes than light therapy alone. This may be because the therapy involves teaching skills and strategies to change negative thinking patterns that might give way to depressive thoughts. The Centre for Addiction and Mental Health, which runs programs of CBT, describes it as follows: The CBT model is built on a two-way relationship between thoughts (“cognitions”) and behaviours. Each can influence the other. There are three levels of cognition: (a) Conscious thoughts: rational thoughts and choices that are made with full awareness; (b) Automatic thoughts: thoughts that flow rapidly, so that you may not be fully aware of them. This may mean you can’t check them for accuracy or relevance. In a person with a mental health problem, these thoughts may not be logical; and (c) Schemas: core beliefs and personal rules for processing information. Schemas are shaped by influences in childhood and other life experiences.

“In CBT, clients learn to identify, question and change the thoughts, attitudes and beliefs related to the emotional and behavioural reactions that cause them difficulty. By monitoring and recording thoughts during upsetting situations, people learn that how they think can contribute to emotional problems such as depression and anxiety. CBT helps to reduce these emotional problems by teaching clients to identify distortions in their thinking, see thoughts as ideas about what is going on, rather than as facts, and stand back from their thinking to consider situations from different viewpoints.”

In other words, by first becoming aware of the negative thoughts you have, then catching yourself every time the thought occurs and neutralizing it, over time, with persistence and patience, the very thought which gave way to depressive spirals can be altered, thus creating new neural networks and ‘schemas’ in the brain. Eventually, the idea is that with enough practice, the healthier, more realistic, and emotionally stable thought pattern will become automatic. The key to success in CBT is tied around the each person’s individual desire to change and confront uncomfortable thoughts.

While these three methods are tried and true, according to Carolyn C. Ross, M.D., there are four supplements which can also help stave off “the winter blues”: B-complex vitamins, Vitamin D, St. John’s Worst and Fish Oil: B-complex vitamins, including vitamin B6, B9 (folic acid) and B12, help convert proteins into specific neurotransmitters such as serotonin and dopamine, which are needed for mood and energy. Often, people who choose a strict vegetarian diet risk having insufficient vitamin B12, which can not be found in vegetables. Vitamin D has also been found in a recent research study to help reduce S.A.D. According to Dr. Ross, the suggested upper limit for adults is 2,000 IU per day of vitamin D3.

St. John’s Wort has also been shown to have an antidepressant effect, with most research studies using a dosage of 300mg of an extract three times daily.

Lastly, the effects of fish oil have been found to be pervasive, from benefiting heart disease to reducing suicide risk, and the symptoms of depression and bipolar disorder. In many research studies, a diet low in fish consumption has been linked to an increase in depressive symptoms - one study in particular found this was true at an alarming rate of 31% in comparison to participants who ate high amounts of seafood. Nevertheless, any supplements should be taken as advised by a medical professional, who can appropriately assess dosage by your individual need.

While having the occasional day feeling ‘down in the dumps’ is normal for everyone, feeling sad for a prolonged period of time for no apparent reason is not. Actively engaging in rewarding activities, seeking help to change negative thought patterns and avoidance-related coping mechanisms, and speaking to a medical professional will help you beat ‘the winter blues’.

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Making National Jewellery Boutique truly a destination is their large selection of men’s and women’s watches; including the prestigious and timeless Rolex watch collection along

with other renowned Swiss watch brands. Other brands carried at the National Jewellery Boutique include Miwa, Gucci, Movado, Eso, Kashamica Pearls, Esquire, Lancaster, Michael Kors, Alex and Annie and Q-Ray. Unlike your traditional jewelers, National Jewellery Boutique offers a variety of services to help make your purchasing experience truly a special one. Offering high-end custom work, National Jewellery Boutique is in the business of crafting your dreams into reality. From family rings to First Holy Communion crosses to the perfect engagement rings and wedding bands, these one-of-a-kind pieces are tailored to your specifications and all made on site – so the sky really is the limit.

Looking for a jeweler to repair your broken pieces and heirlooms? National Jewellery Boutique offers both minor and major repairs. From broken chains to replaced clasps, all repairs are done on site with the highest level of craftsmanship and care – so your precious pieces are always in the safest of hands.

Whether you are looking to pop the question with a dazzling diamond or replace a stone in a beloved family ring, National Jewellery Boutique will help you bring your dream pieces to reality.

//ABOUT TOWN

By Jill Tham

Than Wine

MORE TO WINERIES

W

ith exquisite views, delectable food, unique ambiance, and spectacular architecture it has never been a better time to visit one of the many wineries in the Niagara Region. There is much more to a winery than just the wine and Ontarians are quickly learning that wineries deliver the whole package. Here are four dynamic wineries situated in Niagara-on-the-Lake, what some call the birthplace of Ontario’s wine industry, that not only deliver satisfying wines, but remarkable architectural structures.

CHATEAU DES CHARMES

“From the road you might think it’s a French chateau, but it is reminiscent of the old railway hotels. That is what my father-in-law, Paul Bosc, wanted to portray,” says Michele Bosc, Director of Marketing for Chateau des Charmes winery.

“My father-in-law, was born in French Algeria where the climate was warm and you had to be strong to succeed. He knew he had to be strong to make a go of it here in Canada.

The railways reminded him of that and he wanted the building to pay homage to that.”

Opened in 1994, Chateau des Charmes was designed by

McDonald Zuberec Ensslen Architects in St. Catharines.

Prior to the opening of the Chateau, the winery was located on their Creek Road facility. “In order to sell the wines, my father-in-law knew that we had to show Canadians how important the wine was to the culture,” says Bosc.

The view from the road gives Chateau des Charmes an impressive appearance, but guests should not be intimidated by the grand view because once inside, there is a warm and welcoming feel. “This is our home away from home and when you visit we want you to get a feel for our way of life,” says Bosc.

Along with weddings and corporate events, the Chateau also participates in local activities. To help accommodate events, the family recently expanded and added a hospitality building. “Last year we expanded our barrel cellar and redesigned the new vineyard courtyard,” says Bosc.

“We are a family run business trying to make the best wine possible. From crushing and fermenting the grapes to growing the grapes our wine doesn’t leave our hands until it reaches the shelf, to make sure it is the best possible quality. We want you to see our passion for how the wine is grown and made,” concludes Bosc. >>

todaymagazine.ca 55

THE HARE WINE CO.

Although the Hare Wine Co. is the new winery in town, don’t underestimate their stature as a leading competitor in the wine industry. In a short time, the Hare Wine Co. has proven to be a remarkable establishment. Since opening on October 22, 2016, the winery’s Jack Rabbit Red, 2013, won the prestigious award of the official red wine of the 2017 Ontario Legislature.

With a desire to create an open and inviting space, Owner and General Manager, John Hare, worked with Wieler & Associates to bring forward his vision for the winery. “Our winery celebrates the bounty of our region paying homage to the settlers that founded this rich agricultural area reminiscent of forgone days,” explains Hare. The winery allows visitors to explore the fruits of past labour that is now exhibited and has culminated in the wines.”

Entertainment was at the forefront of the design for the winery.

“Courtyards were historically viewed as a place of gathering, often a central part of the community and we anticipate it will be the centrepiece of most events,” explains Hare. “Inside all of the wine bars and shelving were built to be mobile allowing us flexibility to host a wide range of events including weddings, corporate affairs and of course signature wine events.”

“The structure was modelled after a mid-nineteenth century industrial building,” says Hare. With distinct features, such as one-hundred-yearold reclaimed bricks used on the exterior of the building, Baco Noir juice

stained floors in the production facility, and a barrel stave wall in the VIP tasting room, the Wine Hare Co should be your next stop on the wine route. “Many people have stated that when they walk through our main entrance and into the courtyard, they are taken back in time, reminding them of an old English Muse,” says Hare. “You will feel a shift in time to the vibrant and thriving agricultural area.”

Strategically selected decorations are a testament to the inspirations for the winery. “The archivists of St. Mark’s Church were commissioned to prepare some twenty sketches of historical persons who lived in immediate vicinity of the winery. These have been displayed within the retail space,” says Hare. “Authentic materials were employed in the construction of the Hare Winery. These materials age well, softening and improving in appearance as time passes. The building has an integrity that all people can be comfortable with,” explains Hare. The winery uses natural materials of paper, wood, and metal throughout the design of the building and in the construction of their labels. “This blending of material also speaks to the composition of our wines; which are predominantly blends, showcasing the best of what each vintage has to offer,” concludes Hare.

Photo courtesy of Two Sisters Vineyard

TWO SISTERS VINEYARD

Old world, classic, and timeless are words used to describe the Palladio style winery owned and operated by sisters Angela Marotta and Melissa Marotta-Paolicelli. “The winery reflects our Italian heritage and our philosophy of enjoying the simple pleasures of life through good wine and food,” says Marotta.

Inspired by Venetian architect, Andrea Palladio, the two sisters commissioned San Nestico from Nestico Architect Inc. “He understood the vision of our family. Through our travels to Europe, we were able to bring these inspirations to life through him,” says Marotta-Paolicelli.

“Palladio style of architecture was distinguished by symmetrical large structures with smaller windows, pediments, and large columns,” says Marotta.

Rows of red maples line the entrance way to the estate. Upon entry, two stone eagles greet guests. “Originating from the Alpine region of Veneto, Italy, these eagles were hand carved by stone artisans and represent our love of art and all things artisanal and old world,” says Marotta.

“There are personal touches from our family everywhere, from our art collection, and tapestries,” adds Marotta-Paolicelli.

“As grand as it seems, it is warm, personal, and inviting,” says Marotta.

These distinguishing touches have inspired the much anticipated red blend, Stone Eagle, which will be released in the spring of 2017.

Whether tasting wine at one of the tasting pods in the retail store, or at the winery restaurant, Kitchen 76, Two Sisters Vineyard offers a unique and intimate setting fit for family, friends, and strangers. “We wanted to encourage both intimacy and community,” says Marotta-Paolicelli.

Stop by the winery to enjoy the “Strong bones and full bodied wines reflective in the overall structure of the building.” >>

“WINE IS ONE OF THE MOST CIVILIZED THINGS IN THE WORLD AND ONE OF THE MOST NAT NATURAL THINGS OF THE WORLD THAT HAS BEEN BROUGHT TO THE GREATEST PERFECTION, AND IT OFFERS A GREATER RANGE FOR ENJOYMENT AND APPRECIATION THAN, POSSIBLY, ANY OTHER PURELY SENSORY THING.” – ERNEST HEMINGWAY

Photo courtesy of The Hare Wine Co.

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Photo courtesy of Ravine Vineyard Estate Winery

RAVINE VINEYARD ESTATE WINERY

Nestled in the warm corridor of St. Davids Bench where history and family values meet is Ravine Vineyard Estate Winery. The family run vineyard, canning house, restaurant, and event facility is a place to let your hair down and unwind. “Primarily, we are a farm,” states Paul Harber, Chef Proprietor and Brand Manager for Ravine. “Our family has been here since 1867. My ancestor David Jackson Lowrey was the first to plant a commercial vineyard and the first commercial peach and pear orchard in the area.”

Harber describes the vineyard as Historical and Georgian Loyalist. The tasting bar and hospitality centre is located in The William Woodruff homestead build by Laura Secord’s uncle, Major David Secord. “It was burnt in World War Two, rebuilt, and then dismantled in the 1960s. My family found it in pieces in Port Hope,” says Harber. “We moved it back in pieces and rebuilt it on the winery.” The restaurant is in the recreated old fruit packing shed,” says Harber whose family also used to package fruits and distribute them to markets or the local cannery.

“My father’s cousin, Jane Burgess, and her business partner, Karl Stevens, from Stevens Burgess Architects LTD in Toronto helped with the restorations. It was a blessing to have her on the project when we

rebuilt the Woodruff House as it is noted to be one of the top 50 historical and architectural noteworthy homes of Canada,” explains Harber.

The décor inside the winery is simple and pays homage to the family history and farm life the Harber and Lowrey family grew up with. “My mom, Norma Jane, does it all. She keeps it simple by using the wildflowers and sunflowers we grow to dress the tables with,” says Harber.

Ravine’s line of wines, Sand and Gravel, is named after the family’s business, Lowrey Sand and Gravel, which closed twelve years ago. “The stone from the quarry was used for the second phase of parliamentary buildings in Ottawa and the first hydro plant in Niagara Falls. We have photos of my great-great-grandfather, Ed Lowrey, dropping off loads of limestone to the foreman of the job site,” says Harber. “We wanted to honour the business with this line of wines.”

Strong family and community values are evident at Ravine especially when it comes to their events. “Being in the middle of the village of St Davids we do a lot of community events. Right now we have a skating rink so anyone can come. We hold concert series, and Canada Day fireworks,” explains Harber.

There is more history to be discovered and discussed at Ravine, especially as this year the winery will celebrate a 150th birthday with Canada.

To properly do the stories justice, stop in to Ravine and ask for Paul.

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RELIC OF YESTERYEAR: F O R T

M I S S I S S AU G A

(on this page) Watercolour: Fog Bell, Fort Mississauga (Niagara-on-the-Lake, Ontario) 1880-1889.

Courtesy of Toronto Reference Library (http://www.virtualreferencelibrary.ca)

BY ANDREW HIND

N

iagara-on-the-Lake’s Fort Mississauga is a National Historic site, but unlike many Canadian fortresses of its era—Fort York in Toronto, Fort Henry in Kingston, and nearby Fort George—it hasn’t been restored nor is it a wellknown tourist attraction. In fact, it lies almost forgotten and in a state of disrepair amidst the grounds of the Niagara-onthe-Lake Golf Club (itself historic as the oldest existing golf course in North America), a rarely visited relic of yesteryear.

A pathway leads from the corner of Simcoe and Front streets through a fairway to the shores of Lake Ontario and the fort’s imposing walls. While most of the fortress’ buildings have long since rotted into the ground visitors are free to explore the earthworks, marvel at the imposing concrete tower, and tour a powder magazine. >>

todaymagazine.ca 61

THOUSANDS OF YOUNG MEN PASSED THROUGH HERE ON THEIR WAY TO DISTANT BATTLEFIELDS. Fort Mississauga was built during the War of 1812 and was designed to improve British defenses along the Niagara Frontier and secure the western end of Lake Ontario. In particular, it was intended to become a replacement for Fort George, which had quickly proven itself to be highly vulnerable to artillery fire from Fort Niagara and American warships (a bombardment on May 25 and 26, 1813, left Fort George a smoldering ruin and left Niagara open to invasion two days later). To replace it, planners envisioned a massive fortress, larger even than Fort George and home to more than 1000 troops. When completed, the planned fort would be among the largest anywhere in North America.

Work began in 1813 when a battery was built on Mississauga Point a few miles to the north of Fort George.

By the summer of 1814 Fort Mississauga had begun to take shape, with star-shaped earthen redoubts (the only one of their kind in Canada) surrounding a solid central tower.

Measuring fifty feet by fifty feet, with walls standing twentyfive feet high and eight-feet thick, the tower was built on a foundation of fire-blackened bricks and stones salvaged from the ruins of Niagara-on-the-Lake, which had been burned to the ground the year before by American forces.

Atop the tower was a reinforced platform on the roof which held a battery of cannons with a range of 1.6 kilometers and therefore capable of reaching the American shore or bombarding enemy vessels entering the Niagara River from Lake Ontario. Within the tower were a storeroom and ammunition magazine, and living spaces for 34-men and their families. Additional buildings, made of more vulnerable wood, lay within the earthworks to house as many as 80 troops.

The closest Fort Mississauga came to be attacked occurred in July of 1814, when an American brigade of 3000

men commanded by Colonel Moses Porter half-heartedly advanced against it. Facing earthworks that were formidable despite not yet being complete, and under fire from powerful long-range guns, the American attack was tentative at best and Porter quickly withdrew his men from the field of battle.

Even with construction only just begun, Fort Mississauga had proved its worth in defending Canada.

With the end of the War in 1815, construction of Fort Mississauga slowed. The tower, only completed in 1823, was as far as construction of Fort Mississauga ever went.

Nevertheless, even in its reduced form Fort Mississauga served as a vital strongpoint in a defense system that extended along the Great Lakes. A British garrison was maintained at Fort Mississauga until 1826. For years it lay abandoned, except for use as a training ground for militia units. Repaired and rearmed during the Rebellion of 1837, it continued to be maintained and garrisoned by British soldiers until 1854. British regulars returned during the American Civil War and the Fenian scare of 1877, in both cases to ward off cross-border assaults that never materialized, but by 1870 Fort Mississauga was no longer considered of military value and was abandoned, seemingly for good.

During the Twentieth century, by which time its earthworks and stone walls had become obsolete and the enemy it was built to defend against no longer a threat, the almost forgotten Fort Mississauga found itself once again relevant as a training ground for the Canadian military—most notably during the two World Wars and Korean War. Thousands of young men passed through here on their way to distant battlefields.

In 1976, Parks Canada announced plans to restore Fort Mississauga as it did Fort George half a century earlier. It

was their intention to reproduce how she would have looked in the 1820s and open her to the paying public as an exciting new tourist attraction. The membership of Niagara-on-theLake Golf Club rose up in arms, however, and rebelled at the notion of losing part of their beloved course. In the end, they succeeded in blocking Parks Canada’s plans, and Fort Mississauga remained silent and empty. Ironically, that only adds to Fort Mississauga’s appeal.

Today, Fort Mississauga is owned and minimally maintained by Parks Canada, and is open to the public. Though you can see the stone tower and the earthworks surrounding it from the road, to truly appreciate Fort Mississauga you need to experience it up close and first hand. A pedestrian pathway from the corner of Simcoe and Front Streets leads through the fairways of Niagara-on-the-Lake Golf Club (watch out for incoming balls coming off the tees!). While the dominating stone tower is stoutly sealed up, visitors are free to explore the earthworks, enter tunnels (one of which emerges onto the lake and a spectacular view), and tour a subterranean powder magazine. Pretty soon, and with the assistance of several information markers spread out aroundsite, one begins to gain an appreciation for the history of these ruins.

Niagara-on-the-Lake is a truly beautiful community with a rich history. Some of this history is revealed in the evocative fortifications of Fort Mississauga, a priceless if unrestored Canadian treasure.

(on this page) Pencil Copy of a / Lithograph by Sangster, son of the Poet: Fort Mississaugua, Niagara, dated 1888 Courtesy of Toronto Reference Library (http://www.virtualreferencelibrary.ca)

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//HERE. SEE. DO

EVENTS. FESTIVALS. ENTERTAINMENT. DAYS OF WINE AND CHOCOLATE SOUND SOUND Weekends in February | 11am - 5pm

February 6 | 7pm | Maytay Café & Lounge

Explore the decadently sweet and savoury art of wine and chocolate pairing. Visit our wineries and taste over 20 VQA wines matched with chocolate-infused dishes – from classically sweet flavour combinations to unexpected surprises. A romantic celebration for two or a great reason for a girls’ getaway weekend!

If you are travelling with a group of 10 or more guests, please have your group organizer call ahead to the wineries you plan to visit with your approximate arrival time so that we can plan to serve you better and make your experience an enjoyable one!

Touring passes are $45 per person (taxes and fees not included).

Passes are valid for any of the four event weekends. Passes for the 2017 Days of Wine and Chocolate Event are available now.

Tickets can be purchased at wineriesofniagaraonthelake.com

This improvised music series runs the first Monday of every month. Created and run by St. Catharines based musicians Jeff Luciani and Joe Lapinski, this improvised music series runs the first Monday of every month. Aimed at bringing together local and non-local musicians and artists in the spontaneous creation of sound, both random and thematic inspirations are used to propagate a unique experience for both musician and audience member. In other words, everyone in the room can participate! SOUND SOUND currently has a monthly residency at Mahtay Café in lovely downtown St. Catharines. Please check mahtay.ca/events for up to date listings as it is subject to change.

FOR THE LOVE OF ART SHOW

Celebrate the music of the King of Pop, Michael Jackson at Fallsview Casino Resort. This theatrical spectacular will take audiences on a musical journey through the career of one of the greatest entertainers of all time.

Feb 14 - 8:30PM Feb 15 - 3:00PM and 8:30PM Feb 16 - 3:00PM and 8:30PM Feb 17 - 9:00PM Feb 18 - 3:00PM and 9:00PM Feb 19 - 3:00PM and 7:00PM Buy your tickets at Fallsview Casino Resort’s Box Office (open noon on show days), or through Ticketmaster.

February 4 | White Oaks Resort

For the Love of Arts is being presented the Niagara Pumphouse Arts Centre and The Club at White Oaks, This premier juried art show will feature high quality fine art and master crafts, and will feature the best of the region’s established and emerging artists, Exciting live entertainment, fine food and wine, demonstrations, and workshops make this unique event the place to be on Saturday, Feb. 4. Tickets are $10. A portion of the proceeds will go to supporting the Niagara Pumphouse Arts Centre, 905-468-5455.

MAN IN THE MIRROR

February 14 - 17 | Fallsview Niagara Casino

todaymagazine.ca 65

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BLUE SUEDE SHOES

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CLASSIC ALBUMS LIVE: FLEETWOOD MAC’S RUMOURS

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MGI presents - Blue Suede Shoes - “The King, The Colonel & The Memories!”

- created by Chris Mcharge & Colin Stewart The King of Rock n’ Roll explodes onto the Scotiabank Convention Centre’s Theatre stage in this pulsing tribute to the performer who transformed a generation. Told through the eyes of Elvis’ business manager, Colonel Tom Parker, the show shakes, rattles and rolls through Elvis’ humble beginnings at Sun Records to the Hollywood years and on to the near-mythical comeback and flamboyant Las Vegas residency. With over 40 songs and dozens of costume changes, the show details the days when Elvis was the King of both stage and screen. Elvis will be in the building! Visit fallsconventions.com

New You.

The world’s greatest classic rock albums performed live on stage, note for note.

Cut for cut. Fleetwood Mac’s groundbreaking 1977 album Rumours became the quickest selling LP of all time, moving 800,000 copies per week at it’s peak.

Tickets are $49. Discounts for members and VIP also available. For more information visit firstontariopac.ca

SINGATHON-CHORUS NIAGARA

DINNER IN THE DARK

Come out for Chorus Niagara’s Annual FIVE HOUR SINGING MARATHON! Free to the public all day. GREAT MUSIC - fun for the entire family.

Guest conductor and fun all day!

Joined by the Chorus Niagara Children’s Choir (CNCC) Taking place at the Seaway Mall.

Take your senses to new heights with the Watermark’s Dinner in the Dark culinary adventure. Without sight, all of your other senses become enhanced. While blindfolded, enjoy succulent dishes using only the aroma and your taste buds as your journey’s guide.

February 18 | 10am

February 26 | Watermark Rooftop Restaurant

SHAW FESTIVAL FILM SERIES Running until February 18

Everett Collection / Shutterstock, Inc.

Chris Rock at BEE MOVIE Premiere, AMC Loews Lincoln Square 13 Cinema, New York, N Y, October 25, 2007

Stay warm and entertained with weekly screenings of critically acclaimed films and documentaries. A full listing of movies can be viewed at shawfest.com. Tickets are $12 each.

BOOKS AND BREWS

February 21, March 21 & April 18 | 7pm A new kind of book club experience with a museum twist.

Mingle, chat about books, learn new things, and experience brews in a whole new way. It’s all happening at your favourite place on earth: the St. Catharines Museum and Welland Canals Centre.

February 21 - The Underground Railroad by Colson Whitehead March 21 - In the Skin of a Lion by Michael Ondaatje April 18 - The Illegal by Lawrence Hill Includes Tasting Seminars presented by Mahtay Cafe and Lounge, and Podcast Study Guides for an enhanced immersive experience. Book list, seminars and presenters are available on the Museum Events webpage and the Museum blog.

Must be 19+ to attend. Includes book, tasting seminar, and podcast. Tickets are $35 per person. More info: 905-9848880 or museum@stcatharines.ca

FABULICIOUS

February 23 - March 2 | 11pm

CHRIS ROCK

February 21 - 23 | Fallsview Casino Resort 3 shows live at Fallsview Casino Resort, award winning comedian, actor, director, producer, and writer Chris Rock.

Known as one of our generation’s strongest comedic voices, he wrote, directed and starred in the hit comedy “Top Five”.

Other credits include executive producer, writer and narrator “Everybody Hates Chris”, “Saturday Night Live”, writer and producer “Good Hair” and director “Amy Schumer: Live at the Apollo”.

Feb 21 - 8:30PM Feb 22 - 8:30PM Feb 23 - 8:30PM Buy your tickets at Fallsview Casino Resort’s Box Office (open Noon on show days), or through Ticketmaster.

This event is a veritable feast for connoisseurs of all things culinary allowing everyone to celebrate the joys of local, seasonal artisan cuisine.

Offering terrific value with Prix-Fixe 3-Course Menus consisting of an appetizer, main course and dessert, Fabulicious is a great opportunity to sample culinary delights from 14 local fine-dining establishments. Lunch is $25. Dinner is $39.

Call 905-468-1950 or visit www.niagaraonthelake.com/ page/fabulicious_2016.

ART GARFUNKEL

February 25 | Fallsview Casino Resort As a cornerstone of folk-pop music, Art Garfunkel is best known as the lead vocalist in Simon and Garfunkel while producing a string of solo hits such as “All I Know”, “Skywriter”, “Second Avenue”, “I Only Have Eyes For You”, “99 Miles From L.A.” and “Bright Eyes”. One Show Only - 9PM Buy your tickets at Fallsview Casino Resort’s Box Office (open Noon on show days), or through Ticketmaster.

YOUR EVENING INCLUDES: Cocktail Reception – From 5:30PM to 6:30PM • Enjoy the view of the Falls with sparkling wine and hors d’oeuvres Three-Course Dinner • Guests will be seated, then put on their blindfolds • Enjoy three dishes prepared by our Executive Chef using all your senses but sight • Each course includes wine pairing • The menu will be revealed after dinner concludes Note: Please be sure to make our staff aware of any allergies or dietary restrictions you may have as early as possible.

DINNER AND WINE PAIRING $99 per person. Call 1-888-370-0700 for reservations.

NIAGARA FALLS COMEDY FEST-KOMEDY FOR KIDNEYS March 1 | 7pm | Greg Frewin Theatre

Laugh as much as you breathe and love as long as you live! Join us on Thursday, March 1, 2017 for the Niagara Falls Comedy Fest. The show this year brings some of the Canada’s top comedians and funny people.

This Niagara Falls Comedy Show is widely known as Komedy for Kidneys Rodney Pentland Memorial Benefit Show, established in memory of Rodney Pentland, a stand-up comedian in Niagara who continued to laugh people until he died of kidney failure. To spread his courageous life and legacy, some his friends, take the stage at the Greg Frewin Theatre to keep the tradition alive while raising funds to benefit the construction of a Dialysis Centre in Niagara Falls.

The 10th annual “Komedy for Kidneys” Show will include Emcee Mark Matthews, Paul Haywood and Mark Walker and many more...

For Tickets: 905-356-0777 or tickets@greg frewintheatre.com Visit NiagaraFallsComedyFest.com for details.

A CULINARY TOUR OF CALIFORNIA

March 3 | The Rainbow Room

Since California’s famous Napa Valley is home to some of the finest vineyards and wineries in the world, the Rainbow Room

by Massimo Capra will be bringing California to Niagara Falls.

Chef Massimo Capra and Executive Chef John Casciato will be taking guests on a culinary journey through the legendary Napa Valley by offering up trendy west coast-inspired dishes accompanied by some of the very best wines from Robert Mondavi Winery. It will be a truly spectacular evening featuring fresh seasonal dishes, expertly-selected wine pairings, and a magnificent view of the thundering Niagara Falls.

Reservations Required. More info at fallsavenueresort.com

Image Source: marklalama.com/gallery

PETS ALIVE NIAGARA ANNUAL FUNDRAISER April 8 | 6:30pm | Royal Canadian Legion Polish Branch

HEAR! HERE! NIAGARA MUSIC SERIES March 5 & April 2 | First Ontario Performing Arts Centre | Robertson Theatre Hosted by The Mark Lalama Trio An organic series of songs and stories featuring an impressive roster of international and local guest artists and our acclaimed hosts Mark Lalama, Rich Moore and Davide DiRenzo in the intimate Robertson Theatre.

General admission tickets are $35 (General Admission Seating). Each series hosts special guests, for more information visit firstontariopac.ca

NEW KID IN TOWN: A HOT TICKET PRESENTATION RHYTHM OF THE DANCE

Join in and celebrate this charity efforts in their fourth year of rescuing animals in the Niagara Region. Tickets are $35 each, and include homemade polish cuisine (vegan options will be available), live entertainment by “The Madhatters”, a silent auction and more.

All proceeds go to Pets Alive Niagara to help support this charity.

Tickets are available at Pet Valu Pendale Plaza or contact petsaliveashley@gmail.com; 905-327-7566.

Johnny Cash Bash performed by Marty Allen. Come dressed in your Harley gear. Best Harley dresser wins $100. General admission tickets are $20 and available at NOTL Royal Canadian Legion or by phone at 905-325-5704.

A new era in Irish entertainment that features an incredible spectacle of world champion dancers, a traditional Irish band and the Young Irish Tenors. From the disciplined Celtic step to the sensual, ancient Sean Nos dance style, it’s been internationally rated as one of the most popular dance shows by critics and millions of fans around the world.

Tickets are $59. Discounts for members and VIP also available. For more information visit firstontariopac.ca

The Niagara Food & Wine Expo is a premier international tasting event at the Scotiabank Convention Centre featuring wines, beers and spirits from around the globe and stunning regional wines direct from neighbouring vineyards. Local chefs will prepare their brilliant creations and a star-studded line up of guest chefs will take the stage.

An excellent opportunity to sample a diverse array of wines and taste some of the best cuisine available in the city for a discounted price.

Must be 19 years of age or older. No children or infants permitted.

Celebrity Guest : John Catucci from Food Network’s “You Gotta Eat Here” Timing: Friday - 2pm-10pm Saturday - 12pm-10pm Sunday - 12pm-6pm Tickets: $15 at the door, $12 online For details & booking tickets : niagarafoodandwineexpo.ca

New Kid In Town’s tribute to The Eagles has been performing in Canadian theatres, festivals, and casinos for several years. Eagles fans continue have been flocking to this engaging group who love to pay tribute to what many consider to be one of the greatest bands of all time. Like The Eagles, New Kid In Town delivers excellence in sound quality, personnel, and equipment, as well as an obvious enthusiasm for each new show.

In the Soil Arts Festival is an explosion of creativity in downtown St. Catharines each spring. A free, licensed outdoor hub on James Street in downtown St. Catharines that will feature an exciting weekend of free interactive activities, artisan markets, local brew, wine and eats and over 150 acts and installations in theatre, music, dance, media, streetscape and interactive art that take over the expected and unexpected spaces of St. Catharines downtown core. Visit inthesoil.on.ca for updates and a full listing.

April 8 | 8pm - 10pm | Niagara-on-the-Lake Legion

NIAGARA FOOD AND WINE EXPO

March 25 | 8pm | Seneca Queen Theatre

April 28 - 30 | Downtown St. Catharines

JOHNNY CASH BASH

March 18 | 7:30pm | First Ontario Performing Arts Centre | Partridge Hall

EAGLES TRIBUTE

IN THE SOIL ARTS FESTIVAL

April 21 - 23

IN THE SOIL 2016 - THUNDERCLAP Photo: Lauren Garbutt Photography / www.inthesoil.on.ca

IN THE SOIL 2016 - STO UNION – Downtown St. Catharines Photo: Lauren Garbutt Photography / www.inthesoil.on.ca

She has taken home multiple Juno Awards, earned many industry accolades and was hand selected to sing for the Queen of England.

Text courtesy of: jullyblack.com A rare gift to have, Divine Brown’s five octave vocal range makes everybody stand up and pay attention. Her versatility as a performer both musically and vocally has found her manifesting success in the musical theatre world, as well as Top 40 radio. Divine has starred in several musical plays such as Rent, Ain’t Miss Behavin’, Life, Death and the Blues, and the Obeah Opera. Placing three top 10 singles on CHR, AC and Hot AC radio in Canada (with her hit single “Sunglasses” reaching Top 15 on the U.S. Billboard Dance Chart in 2010) Divine also captured the heart of the public and her music garnered her a Certified Gold Album for her debut self-titled project (2005 - Universal Music), a Juno Award for R&B Album of the Year (The Love Chronicles) as well as a SOCAN #1 Award.

Text courtesy of: divinebrown.com For venue information or details, please call the SCCN Box Office at: 905-357-7008.

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Experience three days of non-stop Elvis celebration at a premiere Las Vegas style venue including: • Must-See Elvis Gala Shows • 3 Day Elvis Competition; Grand Champion to be crowned on Sunday • The Elvis Dealer’s Room • Delicious Food • Fun times & cool surprises Full Weekend Program - At a Glance * All feature performances, including the ETA Competition Semi Final and Final will be accompanied by Canada’s Premier Elvis Tribute Band, The Casino Brothers Band. For more information and tickets please visit niagarafallstourism. com/events/niagara-falls-elvis-festival

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//BUSINESS

ROZIE’S CAFÉ: FUELING THE COMMUNITY

BY GABRIELLE TIEMAN We all have our own Sunday morning memories. Waking up groggy and rolling out of bed only because the smell of bacon awoke you; mom flipping eggs while the old coffee pot sputters and percolates on the stove and everyone talks at the same time – the quiet buzz of preparing for the day.

Established 5 and a half years ago on Main Street in Port Dalhousie, Rozie’s Breakfast Café is the closest thing to waking up back at home on Sunday morning. Flooding the senses with warm buttery rye bread, sizzling fried eggs and rich savory sweet waffles as you push through the door – served alongside a buzz of happy chatter –all those memories flood in. It’s a place that hugs you, from the delicious food to the always friendly service. >>

todaymagazine.ca 73

O

wners Rozie and Rick Stodulski had been living in Vaughn when they decided to relocate their family of eight to St. Catharines. Though their intention was to open a veal shop and sell sandwiches similar to their favourite place in Toronto, Rozie says that once they found the breakfast restaurant was for sale, they knew it was meant to be.

“We absolutely fell in love with Port Dalhousie,” said Rozie. “When we came here, we drove around and saw the marina and the water and the homes and we immediately started to speak to people; we couldn’t believe we didn’t know about it before.”

“This [restaurant] was meant to be for us,” said Rozie. “Moving out here on a whim, and finding this place after we said we would figure it out once we moved; it was just perfect for us and our kids.”

“Rick looked around town and said, ‘there is nothing down here,’” said Rozie. “And then we found out this is rowing central, there are lots of rowers in town all summer, and we also found out about some of the difficult things that Port Dalhousie has gone through in the past few years; and we realized, those have to be coming to an end soon. We saw that some people were trying to revitalize spaces already and so Rick said, ‘this is perfect’. We wanted to be a part of this.”

With one glance at their uncomplicated menu, it is easy to understand why Rozie’s has been such a success. Featuring classic egg and toast combos, waffles piled a mile high with sliced fresh fruit and real maple syrup, their famous Gerry’s grilled cheese, fresh, cut by hand the night before homefries sautéed with onions, thick cheesy omelets and soft poached eggs smothered in velvety hollandaise sauce – one of Rozie’s personal go-to breakfast choices.

Knickknacks and photos crowd the walls, representing the community where Rozie and her family have chosen to make their home.

Paddles from the local rowing clubs and schools hang from the ceiling signed with heartfelt regards and appreciation, wine barrels flank the cash register and community flyers rest on tables for hands to pick up.

Rozie said she attests their success to not only the hard work of their family – their six children can always be found working the busy restaurant and Rozie attests the cafe’s homey, eclectic design to her creative husband – but to their dedicated staff, loyal customers and to the community who opened their arms to them from the beginning.

“I am only as good as the people all around me,” said Rozie. “At the beginning, yes, it was mostly me and my family but once we got busier - it is only humanly possible to do so much - we now have some very very quality people here. I have key people that make it all happen. Yes, on the weekends I still like to cook on the line - I love it and I think it is important. But it is really the people that we have here that make us successful.”

“The community was so supportive of us right away. I think at the beginning it was a curiosity thing; word spread ‘what is this, some family with six kids.’ But in coming in, the [customers] sensed our sincerity and our love of serving the community.’

Rozie and her family have worked hard over the years to repay the community that welcomed their family with open arms. Rozie’s actively supports local charitable events, donates to local sports teams and supports their customers personal endeavors whenever they can.

“As much as this has to be a viable business, maybe to a fault of mine, it is not the first thing on the priority list,” said Rozie. “The first thing on that list is being part of the community and offering a friendly extension of our home to the community. Come in, enjoy a nice breakfast, enjoy a chat with people, have something good and something consistent.”

The future continues to look bright and busy for Rozie and her family; they recently opened RIX Bistro – in conjunction with the new craft micro-brewery Lock Street Brewery in Port Dalhousie. “[Lock Street Brewing Company] wanted to be a little different than your typical craft brewery that doesn’t serve food – they wanted to have a kitchen that served up some really great food to go with their beers,” said Rozie. “So one conversation led to another and then one day my husband came home and said ‘guess what, we are opening another place’.”

This new partner endeavor is located at the site of the old Lion’s Tavern on Lock Street and serves take out style individual pizzas, burritos and soups alongside catering to the brewery’s patrons with a special menu of beer-infused dishes – including veggie pizzas with beer caramelized onions, cheddar ale soup and more.

“We will be cooking with the beer whenever we can,” said Rozie. “Anyone sitting at the brewery and ordering beer will be able to order from a special evolving menu combined of staple items and changing dishes of food paired with the beers on tap at the moment.

Rozie said the food will be fresh and made up of primarily local produce.

“The idea there is right on our banner: wholesome foods, burritos and unique eats,” said Rozie. “We are doing our very best to choose fresh ingredients, choose ingredients with less preservatives – our pizza dough has five ingredients in it - and local meats from local butchers.

We are going to do this as much as we can.”

Despite being in a part of Port Dalhousie that has struggled in recent years, the family has managed to not only make their business thrive – continually filling their tables on even the quietest of week days, but be a huge asset to the revitalization of one of our cities best neighbourhoods, helping it to continue to rebuild and thrive once again.

M

Y

Y

Y

PART FOUR

REDEFINING RETIREMENT

BY LYNN OGRYZLO

Well, here we are, the last in the four-part series on retirement.

In the previous three stories I’ve given examples of empowering retirement models. Retirement, in my opinion should be an act of empowerment and it has been my quest to discover why, for almost all of the people I talked to, it was simply something they did when the time had come, instead of an empowering act of moving forward.

First, it’s worth repeating the two most glaring statistics on retirement. Retirement is the single most stressful event of one’s life, more so than other milestones such as getting married or becoming a parent. Second, leisure time is highly overrated.

If that wasn’t enough, consider that society has no expectations for retirees. What do I mean you ask? Let’s put it into context.

The goal for the first 20 years of life is to be a good student; the next 20 years are for career and family building; the third 20 years continue to be career, family and fun with the additional responsibility of planning for retirement. Life to this point is full of strong expectations; it is fully describable and serves to give us feelings of security and confidence.

But what is expected of you when you retire? So far, no one had offered a clear description.

Without clear societal expectations, many find themselves buying into images of happy couples living carefree in a tropical paradise or others who have no plans that go beyond golf, gardening, scrapbooking, woodworking or looking forward to doing that one task you never had time for while you were working. Actually,

I’ve come to know this last statement as code for, “I have no idea!”

Regardless, both of these concepts are incongruent with statistical reality – enter confusion.

No wonder retirement is stressful! One retiree described it as “a group of people blindly running toward an abyss” while another said, “we all drank the kool-aid”. Obviously it is more difficult for some than for others. Some people are perfectly suited to a life of puttering around the house, crafting and the social engagement family and friends offer and then, there are those who have figured it out.

Interestingly, retirement never starts out stressful. During my year of research, almost all of the people I talked to were looking forward to retirement with exhilaration and a sense of freedom, while those I talked to who had already retired talked in terms of loss (loss of work, co-workers, routine, money, being needed, etc).

So obviously the feeling of exhilaration doesn’t carry you very far before the feelings of loss and separation begin to creep in.

So how do we hold on to the positive feelings of exhilaration and freedom?

I’ve given this an entire year of thought and discovered that most people describe their life in terms of accomplishments, big or small it doesn’t matter. People talk about what they’ve done, what they’re doing and where they’re going today, this week or this year. Accomplishments mean goals, activity and the satisfaction of accomplishment. It’s about an active journey of life that involves other people like family, co-workers, colleagues, friends and acquaintances. >>

todaymagazine.ca 77

REMEMBER THAT AS A PERSON YOU STILL HAVE VALUABLE SKILLS, WISDOM AND ENERGY TO OFFER THE WORLD AND IT’S TIME TO PUT THEM TO GOOD USE.

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It’s what we all have in common. Retired or not, all of us have dreams, desires and goals and that doesn’t end when work ends because it’s a part of who we are. But for those who have retired, the dreams, desires and goals are now vague. Without societal expectations to look to for guidance, one retiree described it as, “having the rug pulled out from under your feet”.

In addition to goals and dreams, one retiree admitted that he didn’t realize that work wasn’t a “thing”, but more of a way of life, a relationship. Many agree, explaining that all of their jobs they’ve ever had left imprints on them in the form of memories and feelings. You may not go there every day, but the relationship continues in your mind and heart.

Think about it, you think you’ll keep in touch, but it seldom happens. Rarely today are there work-place social activities you can continue with to keep you connected. Some retirees said you feel like you’ve been forgotten while others are still engaged in their ‘life of work’. Some justify these emotions with thoughts of good-riddance, you’re no longer bound to ‘that place’.

But jobs are never about bondage, they’re about connections with all sorts of people, they’re about challenges and accomplishments, camaraderie and loyalty.

When you retire, you soon forget about the annoying parts of the job and long for the connection, the involvement. In a sense, retirement includes a mourning period.

One word of caution! Many retirees look to their spouse or grandchildren to fill this relationship void saying they’re looking forward to ‘spending more time together’. However, when someone is experiencing ‘retirement loss’, looking to someone else to fill the void, it often causes relationship challenges. Even though these thoughts are well intended, you already have a long and well established relationship with them and they may not want that to change. Feeling a workplace loss, even when retirement was planned,

is a real and difficult transition of finding your ‘new’ place in the world.

But retirement does not have to, “pull the rug out from under your feet” if you’re prepared emotionally.

Yes, retirement comes with freedom, but the successful retirees say it’s the freedom to begin a new relationship – and it takes courage, planning and foresight.

Retirement is a personal journey but the successful retirees recommend joining every club, take every class and apply for every job. Do anything and everything you can that will introduce you to new people, new activities and new interests. Don’t get sucked into social media because that will only isolate you.

Remember that as a person you still have valuable skills, wisdom and energy to offer the world and it’s time to put them to good use. The good news is that now, it’s on your terms and that’s what retirement freedom is all about.

You will find some things interest you more than others, perhaps you strike a friendship that takes you in a different direction or opportunities arise that you were not expecting. Maybe it’s a second career or entrepreneurship, it could be mentoring or volunteering, it could be a hobby club or a course of interest.

In any case, it will involve new people that bring new insights and inspiration. Before you know it, you will have filled your life with activities and people that are valuable and meaningful to you. You really can create new relationships, a new life’s direction and it can start at any time; even long before you retire which would make the transition a totally positive experience.

So at the end of this four-part series on retirement I hope I’ve offered real issues, new insights and meaningful suggestions to empower your concept of retirement. I’m assigning this generation of retirees the responsibility of redefining and empowering retirement for generations to come. After all, we’ll all be there soon enough and I for one, want there to be a much clearer and less stressful path for me!

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ecreational axe throwing has taken Canada by storm. Leagues and arenas dedicated to tossing axes are springing up in towns across the country; encouraging Canadians to channel their inner plaid clad and blow off steam the woodsmen way – with an axe and adrenaline filled physical activity.

It might sound dangerous – or even crazy – to get your friends together on a Friday night to target practice with axes, but the sport is quickly becoming the modern age’s game of darts – with a fresh edge.

The home of axe throwing since 2006, the Backyard Axe Throwing League offers a uniquely casual atmosphere for individuals to experience the thrill of axe throwing with the help of experienced coaches. Established with over nine locations throughout Canada, BATL has transformed this primal outdoorsman sport into an indoor recreational activity targeted towards all skill levels with one pure mission: to show people the power of being good to each other, using the axe as a tool to build community inspired by our backyard roots.

And now, BATL has brought the art of axe throwing to Niagara. Helping pave the way in Niagara Falls is Kyle Little – a Sports Management graduate who fell in love with axe throwing following a corporate event that was held at one of BATL’s Toronto locations.

THE WORLD OF RECREATIONAL AXE THROWING

BY GABRIELLE TIEMAN

todaymagazine.ca 81

. .THE IDEAL HOT SPOT FOR HANGING OUT WITH FRIENDS AND LEARNING A NEW SPORT.

“I was hooked on it right away, like immediately,” says Little. “The next week I joined a league. I knew this is what I wanted to be a part of.”

The newly appointed manager of BATL Niagara is making it his mission – alongside landlord Keefer Developments – to not only draw attention to axe throwing, but help attract locals and traffic back into the once vibrant Queen Street – only minutes away from the lively tourism district of Niagara Falls. “[Keefer Developments] is really trying to develop this area and bring it back to life,” said Little. “[Keefer Development] did an axe throwing event in Burlington and fell in love with it instantly as well. So they approached us with the idea to bring it here.

“We are so excited to be part of the redevelopment of this area,” said Little.

Thus making the Niagara mission two-fold; focused on promoting the region in tandem with their leagues while showing the power of axe throwing as a team building event.

Hosting eight targets within two arenas, the Queen Street location is the ideal intimate setting for getting acquainted with the axe. The location currently employs nine BATL trained coaches, assigned to each group to help train and guide them during the extent of their event in order to ensure every member of the group is able to not only throw the axe safely, but effectively as well.

“Anyone can throw an axe with the right instruction – but our coaches are still with your group through the whole event,” said Little. “It is not just a simple introduction and then they are gone. They stay with the group and are constantly giving them tips and adjusting their throws - because once you get

comfortable with something, your axe may rotate a little quicker or stronger so the coaches have to adjust throughout the event.”

“Our coaches are trained to be able to pick up what each individual needs to do in order to be able to stick the axe,” said Little. “So we make sure that every single person that comes through will be able to stick an axe and get that thrill.”

Each arena can hold up to 30 throwers at a time – 60 may reserve the whole space – making BATL an ideal location to host your next team building or corporate event.

“Our mantra is to ‘Use the axe as a tool to facilitate community’,” said Little. “Really bringing people together in one space; having a good time and being respectful and fair to one another. We use that mantra towards the corporate groups to really bring everyone together.”

Events run between two – two and a half hours in length and cost $45 dollars per person. Included is a half hour introduction by the assigned coach and individual instruction before commencing a round robin tournament amongst the group.

BATL Niagara also plans to host drop in nights for throwers as well as organized leagues throughout the week. The top four throwers from each league on the year will then be invited to compete in the National Axe Throwing Championships held in Toronto annually each February.

“For this region it is really going to be unique because no one has really ever competed in leagues before,” said Little.

“We are very inclusive. We throw all skill levels, ages and both men and women together.”

This unintimidating atmosphere combined with

knowledgeable staff – and fully licensed bar in 2017 – is the ideal hot spot for hanging out with friends and learning a new sport.

“The bar is the continuation of that social aspect of the backyard axe throwing league,” said Little. “Everything we do stems from the original backyard roots of our beginning.

We are a big family; that is what we cultivate and we are very passionate about it.”

Founded in the backyard of CEO Matt Wilson, BATL began as a personal passion, stemming from a rained out camping trip which turned into an axe throwing tutorial by one of his friends.

“They started throwing axes at trees and Wilson really got into it,” said Little. “It was such a great time that [Wilson] knew he wanted to share it with people. So he threw up some targets in the backyard of his west-end Toronto home and had a couple of people come out, and then it started to grow really quickly.”

The rapid growth of the backyard leagues forced Wilson and his team to move their targets indoors and out of their residential backyard.

This instant love for the sport has helped foster its growth across the country. Today, BATL has helped thousands of people experience the thrill of axe throwing; the league only continues to grow in tandem with recognition for the sport.

“It is hard to understand until you get up there and you stick an axe,” said Little. “The thrill of being able to stick an axe is great fun; everyone gets into it. And once your team starts sticking bull’s-eyes, the whole group is into it.

You can’t not get into it.”

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Burned Out

on the Job:

Mariana Bockarova

How much is job-related stress costing you?

A

t age 32, Kelly Shaw* laid in bed ill at ease. This had been her eighth night of restless sleep. Perhaps it had been more nights than that, but she couldn’t tell; after all, if she was smart enough to climb the corporate ladder and reach a manager position by age 30, she could all too well recognize the serious effects of sleep deprivation on her memory. She didn’t know whether to quicker wish for sleep or for her mind to stop racing, or both. Whether awake or asleep, Kelly had what seemed like a permanent lump in her throat, a dry mouth that went unquenched, and frequently found herself in a constant mental fog. Sometimes, her heart would race so loudly, she feared her colleagues could tell as she tried desperately to calm herself. Her thoughts were preoccupied with worry and strain; with ‘what ifs’ and dread. At the end of

each day, she stared at her ceiling, going through, in excruciating detail, every ‘faux pas’ she believed she committed that day - “Should I have complimented Michelle’s sweater, even though I am her superior? Would that make her think that I don’t value her intellect? When Mark overheard us talking, did he feel like he wasn’t included? Should I have made more of an effort to add him into the conversation? Does he think I’m favoring Michelle? What if they don’t take me seriously at tomorrow’s meeting?” Kelly frequently worried about how she was perceived by her work colleagues, pored over the status of her employment, was frequently irritable, and the dedication and care she so carefully put into her work had noticeably started to slip away. For the first time in her life, Kelly was experiencing job burnout. >>

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With a US prevalence rate of 27.8%, “burning out” on the job is a very real phenomenon. Described as a prolonged response to job-related stress, which is characterized by emotional exhaustion, cynicism, physical fatigue, and inefficiency, burnout can affect individuals from a wide range of professions. Burnout is not simply job stress, it is a particular strain which has dangerous consequences, from adversely affecting quality of life to negative health consequences—including impaired immunity function, sleep disturbances, an increase in musculoskeletal diseases among women and cardiovascular diseases among men.

According to new research published in Frontiers in Psychology, job burnout occurs because of a mismatch between our subconscious motivations and the demands of our job: For the study, 97 women and men were asked to fill out a survey about their physical well-being, degree of burnout, and information about their jobs. In order to look at subconscious motivations, participants were asked to spend five minutes writing stories describing five different pictures, one at a time. These pictures have been used in prior implicit motive studies and included various and disconnected cues (an architect, trapeze artists, women in a laboratory, a boxer, and a nightclub scene). Each story was coded for positive personal relations (thus expressing what the researchers call an “affiliation motive”) or influence (a “power motive”). The researchers then analyzed the coded data along with the questionnaires to find that participants with higher work demands had higher burnout scores and reported more physical symptoms.

Further, participants experiencing a mismatch with the affiliation motive at work had a higher degree of burnout, and participants experiencing a mismatch in the power motive reported physical symptoms more frequently.

As the researchers describe it: “Imagine an accountant who actually is an outgoing person, enjoys being in company and seeks closeness in her social relationships. However, at her workplace, she most of the time works on her own with hardly any contact with colleagues or clients... And now imagine another employee, a mid-level manager, who is expected to take on responsibility for his team, motivate and supervise his staff members, find compromises between conflicting interests, make personnel decisions, in short, to influence on other people... When at his workplace, though, he is out of his element as he does not like to take center stage and actually feels awkward in his role as a leader...”

In Kelly’s situation, while her subconscious need for power was being met, having worked her way up to a management position, she was not particularly well versed socially, nor did she enjoy social interactions to the degree in which her job required. The strain and worry she was experiencing on the job was directly related to her colleagues and how she interacted with them.

So how can you determine what your subconscious motivations are, in efforts to keep you happy at work? Because our subconscious mind is not available to explore via introspection (only our conscious mind can do that!), completing a personality survey such as the BIG 5 inventory, which you can find for free online, will give you an opportunity to get a good scientific look at whether you tend to be more introverted or extroverted, which might indicate your affiliation motive, with higher extraversion suggesting a higher affiliation motive. A better exercise, however, may be to look at your past feelings and

behaviors associated with job tasks - if you feel “power-hungry” but are unable to meet those needs in your job and, as a result, have felt exhausted or cynical, you likely have a power motive. If you enjoy being social and have a job that requires you to constantly be meeting new people, like a sales position, for instance, you likely have an affiliation motive and your job is unlikely to leave you burned out.

What this new research particularly shows is that the longer we stay in a job that doesn’t quite fit our subconscious needs, the more burnout we are likely to experience. A potential way to minimize burnout, given these new findings, might be to better customize job tasks to the subconscious motives of the professional, train employees to craft a working style which better fits their needs (preferably when onboarding), or more carefully screen for motives when initially hiring, in order to ensure a better fit for employer and employee alike. While these potential solutions may sound far fetched, remember that many workplaces are becoming more open and collaborative - the adoption of Holacracy as a management style being a great example of this. While not all (particularly heavily structured and traditional) professions could realistically adopt a model as flexible as an open management style, tweaks could certainly be made to any workplace by way of training or slight restructuring to minimize employee burnout, increase employee retention rates, and continue driving profits.

For instance, new research shows that changes made in the physical workplace in and of itself can help change attitudes at work. In newly published research titled ‘The sound of cooperation: Musical influences on cooperative behavior’, researchers asked participants to cooperate in various ways while playing different styles of music; either happy music, such as “Yellow Submarine” by the Beatles; “Walking on Sunshine” by Katrina and the Waves; “Brown Eyed Girl” by Van Morrison; and, the theme song from “Happy Days” or unhappy music, such as “Smokahontas” by Attack Attack! The results show that participants listening to happy music contributed nearly one third more than those listening to unhappy music. It would certainly be interesting to assess how the affiliation motive could be met by employees listening to happy music.

If you believe you may be experiencing burnout, but are unable to leave your place of employment for various reasons, whether they be financial, familial, or other obligations, one way you can minimize burnout is by trying as hard as possible to disconnect from work while at home. That means turning off your cellphone, not checking work email, and actively trying to take your mind off of work.

Another way of minimizing burnout is to engage in activities which meet your subconscious needs. For instance, if you have a strong need for power, but are in a work position where you have little to none, volunteering for an organization where you can take the lead on an initiative will help meet that needs. Similarly, if you have a strong need to be social but work in an office alone, making a concentrated effort to see friends or engage in social activities outside of work will help meet your need. For the physical symptoms, meeting the basics - sleeping well, eating well, and exercising - are a good place to start!

Of course, more research on how to minimize job burnout for employees and employers alike is needed, in the very least, the “one-sizefits-all” model is not particularly profitable - in all senses of the word. *names have been changed

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SHOULD YOU TAKE THE CUT? When is it best to take my Canada Pension income?

David Somerville, CFP CERTIFIED FINANCIAL PLANNER CAPITAL WEALTH MANAGEMENT

T

his is the million dollar question. In practice we are asked this by most clients. Do you take CPP when it’s first permitted to which is age 60, should I wait to age 65 which has been the norm for decades, or should I wait until age 70 to maximize my pension benefit.

The standard age for CPP is age 65. At that age you will receive your personal amount. Under current rules, those at age 60 are able to take the CPP pension earlier but at a reduced amount, and those that delay past age 65 will receive an enhanced payment or each month delayed.

By taking your CPP prior to age 65, your benefit will be reduced by approximately 0.6% per month or 7.2% per year.

Therefore by taking the pension at age 60, your benefit would be reduced by a total of 36%. Therefore you would only receive 64% of the benefit paid at age 65.

By delaying your CPP past age 65 you will be credited with a higher payment of 0.7% per month or have your pension increased by 8.4% annually. If you were to delay CPP pension to age 70, your benefit would be enhanced to a total of 142% of the amount permitted at age 65.

So you can see that for an example: if you were going to receive $10,000 at age 65, by taking CPP early, your annual payments would be $6,400 annually indexed quarterly to inflation. In turn, by waiting to age 70, your payments would be grossed up to $14,200. The difference from age 60 to age 70 in dollars and cents would be an additional $7,800 of income indexed to inflation for the rest or your life.

Just a couple quick notes to consider: 1. By taking money early you have the ability to save the payments and set them aside for the future use.

2. Don’t forget that if you start taking your CPP and you continue to work, you will have to continue to pay your required premiums into the play. By doing this, the government will take into account your payments and increase your future pension amounts accordingly.

3. These are the new phased in changes that will be taking affect from 2013 to 2016. So again we stress getting some help on this.

A few questions in conversation we discuss with clients when deciding on when to start taking out their CPP pension would be: 1. Do I need the money now?

2. Am I still working and should I wait until I officially retire to take out my CPP? 3. How’s my health?

4. What’s my family history of longevity?

5. Do I have a spouse?

6. How well have I saved for retirement?

7. Are my pensions either from work or personal indexed to inflation when I retire?

8. Should I use personal investments early in my retirement and delay the CPP to 70?

Deciding on when to take your CPP pension was a much easier decision a few years back. With the new rule changes on the CPP benefit and the higher reductions, by taking the money earlier and the greater incentive to delay past age 65…it is now a more difficult decision than ever before. For this reason getting the advice of a qualified financial professional would be worth the time and investment.

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TODAY’S PEOPLE

SHARING THE LAUGHS, CELEBRATIONS & NEW BEGINNINGS

(from left to right): Patrick Darte and Rob Bell

Stephanie Sabourin – Director on the Board for Habitat for Humanity

HABITAT FOR HUMANITY NIAGARA RESTORE – January 10, 2017, There was plenty of buzz and activity at Great Niagara Chamber of Commerce’s first Business After 5 for the of 2017! Artist Jessica Potts was presented with her artwork from the 2016 PRICELESS Art Auction, anniversary plaques were presented to two businesses: ASI Group Ltd. for 30 years and Bocchinfuso Funeral Home Inc for 45 years. Niagara College Teaching Winery also had a presence as they supplied the much anticipated event with refreshments.

Presentation of the $12,000.00 check: Nancy Kennedy, Dale Davis (Chairman, Go Girls Niaigara) and Laura Oberlein.

(left to right): Badri Ricci, Louise Speck, Nicola Harber

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(from left to right): Kara Edmund, Micheline Lamontagne, Charmaine Dale

WOMEN OF NIAGARA, GO GIRLS CAMPAIGN DINNER The fifth and final destination for Women of Niagara’s exclusive Dinner Series campaigning for the Go Girls! Program at St. Catharines-Thorold & District was held at Casa Mia on December 22. The Mentorship Program, designed for girls ages 12-14, focuses on physical activity, balanced eating, and self-esteem; it’s goal is to positively shape the lives of young women and girls by helping them build a positive self-image.

(from left to right): Badri Ricci, Joanne Wang, Astra Marchi

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