What's Up? Georgian Bay - April 2024

Unite Loved Ones with a Luscious Dessert

(Family Features) Celebration-worthy treats are perfect ways to cap off days spent with those you love, whether there’s a special occasion or you’re simply looking for creative ways to share more moments together. As a beloved staple in households for generations, pie provides a sweet, delicious way to bring family and friends to the table.

By bringing some of the most popular pie flavours together, the Tart Cherry Unity Pie offers the familiar, distinct sweet-tart flavour of Montmorency tart cherries that pair well with pecans, apple and pumpkin pie spice for a sense of nostalgia representative of family, tradition and celebration. In this unique recipe, the bold and vibrant flavours of tart cherries take centre stage, complemented by the subtle sweetness of apples and crunch of pecans. With their burst of brightness and acidity, tart cherries perfectly balance the other flavours to create a pie fit for any occasion.

Tart cherries are a particularly versatile ingredient that makes them an ideal partner for other beloved ingredients and flavours. In fact, as the demand for sour, less sweet food and beverages continues to gain momentum, they provide a multi-faceted, sweet-tart profile for favourite foods and drinks. While tart cherries are increasingly featured in a wide array of recipes, they remain a favourite ingredient in confectionary items and baked goods like pies.

Slow down your fast-paced world and savour a slice of this timeless dessert alongside loved ones for a moment of respite. With its sweet and tangy filling, flaky crust and tart cherry topping, you can indulge in life’s simple pleasures for a sense of coziness and comfort.

Visit ChooseCherries.com to find more celebration-worthy tart cherry desserts.

Tart Cherry Unity Pie

Recipe courtesy of the U.S. Tart Cherry Industry

Prep time: 20 minutes

Cook time: 55 minutes

Servings: 8

INGREDIENTS

Pie:

1 pie crust (9 inches)

2 cups canned tart cherry pie filling

2 cups canned apple pie filling

1 egg, beaten (for egg wash)

Streusel:

1/2 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons granulated sugar

1/3 cup pecans, roughly chopped

1 pinch salt

4 tablespoons butter, melted

Pumpkin Spice Whipped Cream:

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon pumpkin spice

DIRECTIONS

1. Preheat oven to 400 F.

2. Fit pie crust to 9-inch pie dish. Crimp edges and use fork to poke holes in bottom. Place pie crust in freezer to chill.

3. In large bowl, combine tart cherry pie filling and apple pie filling. Set aside.

4. To make streusel: In bowl, use fork to mix flour, brown sugar, granulated sugar, pecans and salt. Pour butter over dry ingredients and mix until ingredients come together in clumps.

5. To assemble pie: Pour cherry-apple filling into prepared pie crust and sprinkle streusel on top. Brush beaten egg onto exposed pie crust edges.

6. Bake 25 minutes. At 10-minute mark, cover pie dish with foil to prevent crust from over-browning. After 25 minutes, lower oven temperature to 375 F and bake 30 minutes.

7. To make pumpkin spice whipped cream: In large bowl or bowl of stand mixer, add heavy cream, powdered sugar and pumpkin spice. Use hand mixer or beater attachment on stand mixer to beat on medium-high speed 3-5 minutes until stiff peaks form. Refrigerate whipped cream until ready to serve.

8. Let pie cool 2-3 hours then dollop pumpkin spice whipped cream on top, slice and serve.

Substitution: Store-bought whipped cream topped with pumpkin spice can be used in place of homemade pumpkin spice whipped cream.

Publisher’s Note

Our community is important to us and we take pride in being part of the community. We want you to be involved and to continue to send us your stories and pictures.

Thank you to all of our readers, contributors and advertisers for your continuing support.

Happy Spring!

Publisher

Victoria Ledden

OWNER/PUBLISHER/AD SALES

Victoria Ledden | 705-429-0761 | vledden1@gmail.com

PHOTOGRAPHER/WRITER

Don Beaulieu

DESIGN

Project 818B Marketing | kim@project818b.com

MAILING ADDRESS 2-291 Main Street, Suite 434, Wasaga Beach, ON L9Z 0E8

Please

JOHN ARMSTRONG, Sales Representative

john@armstrongs4u.com

Cell: 705-351-2767

and THE ARMSTRONG TEAM!

Brenda - Cell: 705-828-4571

Candy - Cell: 705-817-1007

Collingwood Office: 330 First Street Collingwood

Wasaga Beach Office: 1249 Mosley St. Wasaga Beach

NEW KITCHEN CABINETS

Refinish your existing cabinets or install new doors, hardware, sinks, counters, even add to your existing cabinetry.

Showroom: 1470 Mosley St., Unit 5, Wasaga Beach

705-429-9382 info@georgiangraniteworks.ca georgiangraniteworks.ca

April Master Gardener’s Corner

There are lots of things to do in your garden in April.

• Make sure you have done everything you were supposed to do on the March Master Gardener List, or ask for a new copy. Email above. Spring has already arrived on many days in March!

• Do stretch and bend exercises every time before you start in the garden. I find skiing muscles have nothing to do with gardening muscles. Take it easy. There are a lot of gardening days before the ski season comes again.

• A NEW PROGRAM FOR SPREADING TRIPLE-19 FERTILIZER. I have learned from the Guelph educated Agronomist at the Huron Co-Op in Markdale that you should NOT spread 19-19-19 general purpose fertilizer over the snow on all your flower beds and shrub boarders. You will lose the Nitrogen. So, after the snow has gone, you should spread it on the damp ground in your flower beds, but before plant leaves appear, so they will not be burned. Triple-19 fertilizer is available now at the Mid-West Co-Op just south of Markdale on HWY 10.

• Organize your compost pile for the new season. Start a new one with the top foot of compost material from last year’s pile as a base.

• As the weather warms and the ground dries, prune back perennials and ornamental grasses to 1” to 2” from the ground. Collect the dead material and put it on your new compost pile. Shred it, if you can.

• Push any plants that the frost has heaved, back into place.

• Prepare garden beds for planting. Dig in compost, and/or manure, and/or other organic material around each plant. Remove any weeds that have come through from last fall. When you have cleaned up the beds, ADD 3”- 4” OF MULCH to control weeds this summer.

• Here is an opportunity. Look over your garden to determine what plants are in the wrong place or should be divided. Dig, pot up and donate any extra perennials you have to the St. George’s Anglican church annual plant sale, Saturday June 1st 2024. When

you donate 15 or more perennials, you will receive an Income Tax donation receipt for the value your plants sell for. Plant intake day is, Wednesday, May 29th, 9 am till 3 pm at the church, 177 Russell St. Clarksburg.

• Remove rose protection. For Hybrid Teas, prune back to 6” or 8”and apply dormant oil spray before the buds break.

• Apply dormant oil spray to shrubs like euonymus that may have suffered from scale last year. Do it before the buds break.

• Prepare your vegetable garden with a good digging. Add compost and manure, if you have it. Mid-month, plant the seeds of coolweather vegetables like peas, spinach, lettuce, onions and beets. Plant seeds of frost resistant annuals like larkspur, sweet peas and calendulas.

• When you can’t see your foot prints in the lawn, it is dry enough to rake it vigorously to remove any thatch. Then repair damage with weed-free topsoil. Add grass seed to bare spots. Keep moist.

• Fertilize your lawn with slow-release high nitrogen fertilizer (the first of the 3 numbers on the bag). Slow-release urea costs more, but it’s worth it, as it should last until the fall.

• Apply crabgrass pre-emergence herbicide to your lawn, if required.

• When spring finally comes, plant trees, shrubs, perennials and biennials in your garden. No need to wait until May 24th for perennials, that’s for annuals. Up here, June 1st is a better date to start planting frost-tender annuals safely. If there is a late frost forecast, cover annuals with a bed sheet.

• Re-fill your pots and planters with compost. But first, put empty plastic bottles with tops on at the bottom of large pots. You will need less soil and they will be lighter and easier to move. Add slow-release plant food to the top 4 inches.

• You can plant frost-resistant pansies NOW for a little early spring colour.

• Start mowing your lawn only as needed. Keep it long to crowd out any weeds.

• Save Saturday June 1st for the

St. George’s, Anglican Parish of the Blue Mountains Giant Annual Plant Sale

The sale will be held on the church grounds at 166 Russell St. Clarksburg with over 1,200 perennials and shrubs to choose from, plus free gardening advice from 599 Garden Club experts.

Things to do in your garden each month taken from the Ontario Master Gardener Calendar by John Hethrington, Past President, Master Gardeners of Ontario. For more information, or your copy of the 11” x 17” calendar of the full year’s tips for a $2 contribution to Master Gardeners, call 519599-5846.

5 Tips for Managing Allergies This Season

(NC) Many of us dread the uncomfortable itching and sneezing of seasonal allergies. Roughly one in every five Canadians deals with allergic rhinitis – what we typically call hay fever – according to the Canadian Allergy, Asthma and Immunology Foundation. Here are five tips to help you avoid them.

FOLLOW THE FORECAST

Your weather forecast will likely include reports on how much pollen is circulating in your area, like the familiar updates on humidity and air quality. Since hay fever is an allergy to pollens from plants, staying up to date on this information can help you avoid exposure to your allergen and reactions to it. Consider staying inside on days when the pollen count is high, or conditions are particularly dry or windy.

BLOCK IT OUT

As nice as the fresh air might feel – allowing you to crack open your windows – it can also bring lots of pollen into your home. The same goes for your vehicle when you’re on the road. Also, turn on the air-recirculating setting on your ventilation system to avoid bringing pollen-saturated air inside.

GET COVERED

When you do need to go outside on bad pollen days, it might help to wear a hat and sunglasses. They can act as a barrier to keep pollen from blowing into your face and triggering allergy symptoms like watery eyes or a scratchy throat. They can also help prevent pollen from settling in your hair and getting onto your pillow and then face while you sleep.

CLEAN UP

You should regularly wash your bedsheets, but did you know this can also help with allergies? Dust mites, flakes of dead skin, pet hair and pollen that hitched a ride on your hair or skin can accumulate on your pillows and sheets and repeatedly trigger your allergy symptoms. It’s not a bad idea to change into fresh clothes after you arrive home from outdoor activities either.

TAKE ACTION

If you’re suffering from seasonal allergies like hay fever, or you’re not sure that’s what it is, you can get some advice from your pharmacist. Pharmacists in Ontario, including those at Rexall, are licensed to diagnose and treat 19 minor issues and illnesses, including allergic rhinitis and the uncomfortable watery, itchy eyes, nose and throat that often come along with it.

Find more information at rexall.ca/prescribing.

Real

Freez’Careeb - Island Sounds for our Sandy Beaches

The communities along the shores of Georgian Bay are home to many musicians, some of whom we have all heard on our radios and may find lurking in our vinyl records and compact discs. This area is also a hotbed of newer talent and bands of all genres which we may not be as familiar. One of these local bands is the highenergy Freez’Careeb, headed-up by Campbell Forbes. Freez’Careeb performs Caribbean music, with a focus from reggae to soca, calypso to ska and more. Most of the songs they present are originals but have a smattering of some popular tunes of those styles. Their repertoire definitely inspires dancing.

This winter, the group was seen in one of it’s larger iterations in Wasaga Beach, featuring six musicians. Leader Forbes plays electric bass guitar and takes on lead vocals. He also writes the band’s material. More often, Freez’Careeb is a duo, trio or quartet; determined by the size and budget of the venue they are performing at. Band members come from communities around southern Georgian Bay.

Hailing from Wasaga Beach, Forbes is backed up on guitar by Shawn Pitre, also of Wasaga Beach and percussionist Cody Desroches of Tiny Township. For their performance during the opening celebrations of the new Wasaga Beach Public Library this past February, the band expanded to include Nelson Beattie of Collingwood on saxophone, Taylor Forget on drum kit and Alvin Light of Midland on keys and lap-steel guitar. That made for one hoppin’ band! Although their concert took place during one of the few winter storms our area is generally known for, 80 people showed up at the Re/Max room in the new complex in Wasaga Beach’s east end despite the white-out conditions on the roads. Forbes explains the band’s moniker; he lived in the Netherlands for three decades in the province of Friesland. That’s where the Freez part of the name comes from. Careeb is homage to his Caribbean heritage and birthplace of Nassau, on the island of New Providence. He had a Freez’Careeb band in the Netherlands and also worked with a variety of other musicians in performance on stage and in studio.

A former music teacher, Forbes also plays “a bit of” guitar, piano, drums and percussion. He can also be found playing with another local band, The Wasaga Beats. He finds meaning and freedom in music; There is no doubt of that, the music seems to be moving through him during a performance.

These are the opportunities to catch Freez’Careeb live and inperson: Saturday, June 1st they are at the Trail Tunes Festival in Wasaga Beach at the Oakview Woods Gazebo. On Saturday, July 6th they are performing at Summer Sets in Wasaga Beach (Beach 1) and on August 10th they are the main act at the Sand and Soca Festival in Wasaga Beach (Beach 1). Freez’Careeb will also have gigs at The Beach Bar in Wasaga Beach and in Balm Beach at the Balm Beach Bar and Smokehouse; keep your eyes peeled for those dates as they become finalized.

Submitted by Don Beaulieu

Freez’Careeb in action during a concert at the Wasaga Beach Public Library in February. From left to right are: Alvin Light on keyboards (and lap-steel guitar), Cody Desroches on percussion, their effervescent leader Campbell Forbes on bass and vocals, drummer Taylor Forget, saxophonist Nelson Beattie and Shawn Pitre on guitar,

Alvin Light is likely best known as a guitarist and singer, but with Freez’Careeb he is seen playing keyboard. Light also had his lap-steel guitar on a stand which was included in a couple of numbers.

Shawn Pitre is a mainstay with Freez’Careeb, offering guitar, vocals and melodica, which is a small wind-driven (via a mouthpiece) keyboard.

Not only does Campbell Forbes, seen here, have a smile on his face as he performs, this audience is smiling back at him, enjoying the island sounds he and his band Freez’Careeb put forth.

Offering up some lively solos, Nelson Beattie was good at gettin’ the audience feeling the music.

A highlight for many audience members is watching Cody Desroches playing his abundant percussion instruments.

Food Memories

(Culinary.net) Some of the best memories throughout life stick with you forever as you play them over and over in your head and smile, thinking fondly of those times.

A lot of these good memories are centred around laughs, great conversation and irresistible, mouthwatering food. Family events such as wedding showers or Mother’s Day, or the first day of spring after a bitter winter, can be reasons to celebrate and indulge in something out of the ordinary.

This Dreamy Chocolate Mousse can make those special memories just a little bit sweeter. It’s rich, decedent and full of scrumptious chocolate

Dreamy Chocolate Mousse

Serves: 4-8

INGREDIENTS

8 ounces bittersweet chocolate, chopped, plus chocolate shaving (optional)

40 large marshmallows

2 1/4 cups heavy cream, divided

DIRECTIONS

flavour. Topped with whipped cream and shaved chocolate, it’s the perfect addition to almost any special occasion.

It works as a dessert after a meal or just a special treat. It can be served at a big event or simply a Sunday afternoon at home. It’s easy and requires minimal ingredients, and the results are something smooth, rich and luscious.

Your sense of taste will take you right back to that happy place once you take a small bite. Memories are some of the greatest gifts you get to keep forever.

1. In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour.

2. Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping.

3. In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined.

4. Spoon mousse into ramekins. Refrigerate at least 2 hours.

5. To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.

New exhibition at the MCC

Seeing Beyond the Glass

We spend a lot of time looking through glass, not really seeing it. Artist Jepherson Isaac Salazar has turned that around, so-to-speak, using glass as an art medium. Through his glass we see messages and emotions and generate our own interpretations, a look inward.

For over two decades Salazar has been creating mosaics. His methods and materials keep evolving, new ideas never cease. At this time, this tile-master by trade has many techniques down to a science, in some senses.

Although he has used traditional stained glass, that is not his material of choice. Framing glass, as one may have in front of a photograph, is his choice. His finished pieces are composed of painted glass; he paints it himself (during the creative process he determines the colours he will be using), on one side, blending colours possibly including details and “Easter eggs”, hidden figures. That painted side becomes the back of the glass. He then taps it with a hammer and uses the broken pieces to create his artwork. This over-simplification doesn’t do justice to the creativity, time and techniques he employs, but provides a snap shot of how his works come to be. The incredible colours and vibrancy of his mosaics is astounding. Large finished art pieces are made from a variety of sizes of glass, some perhaps a few inches across in places, others are tiny fragments, placed with purpose and looking as if they have been cut to fit.

Salazar lives in Wasaga Beach, having lived in Toronto since his school years, until recently. He was born in the city of Guayaquil in Ecuador, which is currently home to 2.7 million people.

A number of creative outlets have been explored by Salazar over the years; creative writing, sculpting, embroidery, sewing and of course sketching. It was sketching that lead to his passion for mosaics. His education and commercial work with granite, marble and terrazzo put him in good stead for working in mosaics. He studied some of the best artists in the field of mosaics, but he has certainly found incredible style of his own.

Salazar dreams about creating a mosaic in a swimming pool. He looks forward to a challenge, with confidence gained from decades of practical experience and studies.

During March, The Wasaga Beach Public Library had some of his works on display and hosted two artist-on-site events. The public was able to learn about his work and his artistic philosophies. He had pieces old and new to show how his art has progressed and the various tools of the trade. He has a wonderful way of communicating candidly with an audience. They were eager to ask questions of him.

One little brain-twist he explained to his audience had them understanding how he needed to re-think painting technique. When an artist is painting on canvas for example, one works from the canvas up... applying paint. The last colour applied is the one in on top of other layers. This is reversed with painting on glass. If he wants a splatter for instance, or lines across the work, he needs to do that first and apply other colours afterward, sort of working backward, as this will be facing out from the backboard in the finished piece.

He explained to the audience that although he has collections or series of related mosaics; “I approach each series much like a fashion designer puts together a collection or how a musician would go about creating a concept album.” He continued; “It is important for each piece to stand on its own as well as help to tell a story as part of a collection.

When asked where he sees his art headed, Salazar is hoping for the notoriety many people feel his work deserves: “Pushing the language forward, in my opinion is the job of an artist. Solely on its technical merits I’d love for one day to have my work seen as the “Haute Couture” of the mosaic world.

See more of his mosaic wonders online at instagram.com/jepherson_isaac/

“Here” said Jepherson Isaac Salazar, pointing to his head, “This is where the art begins”. Formulation of an idea is followed by notes, sketches and colour samples. Here we see some of the preliminary work for one of his mosaic pieces. He uses a projection of the original sketch (onto the board his mosaic will be applied to) in order to retain the variation of line thickness. “I want to retain the sense of the original sketch” he says.

Submitted by Don Beaulieu

The piece Jepherson Isaac Salazar is holding here is an example using slate instead of glass. He is looking forward to working with more slate as it allows some decent topography. He likes the way it chips, exposing layers to where it retains full thickness. He takes this further and stacks pieces for more depth.

A Better-for-You Way to Start the Day

(Family Features) Starting a journey toward better health and wellness can begin the same way you can (and should) start each day: with a nutritious breakfast. A morning meal loaded with nutrient-boosting flavour provides the foundation you need not only for the day at hand, but for a sustainable long-term eating plan, as well.

Consider this Sweet Potato Breakfast Bake as a budget-friendly way to feed your family with plenty of leftovers for days to follow. Full of eggs, bell peppers and turkey sausage, it’s a surefire crowd-pleaser that’s also loaded with shredded sweet potatoes. According to the American Diabetes Association, sweet potatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fibre, all of which are good for overall health and may help prevent disease.

Plus, they offer both a natural sweetener and “sweet” flavour without added sugar to give homemade dishes a perfect touch of deliciousness. Ideal as a key ingredient in both simple and elevated recipes, sweet potatoes can be prepared in several ways, ranging from cooked on the stove to baked, microwaved, grilled or even slow-cooked.

At your next breakfast or brunch get-together, share this fun fact: the North Carolina Sweet potato Commission deliberately spells sweet potato as one word after the one-word spelling was officially adopted by the National Sweet potato Collaborators in 1989 to help avoid confusion between sweet potatoes and equally unique, distinctive white potatoes in the minds of shippers, distributors, warehouse workers and consumers.

Visit NCSweet potatoes.com to find more nutritious breakfast ideas to support your wellness goals.

Sweet Potato Breakfast Bake

Recipe courtesy of Tessa Nguyen, RD, LDN, on behalf of the North Carolina Sweet Potato Commission

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 12

INGREDIENTS

Nonstick cooking spray

1 cup sweet potatoes, shredded

1/2 cup cooked turkey sausage crumbles or cooked turkey bacon

1/4 cup green onions, sliced

1/2 cup bell pepper, diced

9 eggs, beaten

1/2 cup cheddar cheese, shredded

1/2 teaspoon black pepper

DIRECTIONS

1. Heat oven to 400 F. Spray 13-by-9-inch baking dish with nonstick cooking spray.

2. Evenly spread sweet potatoes, sausage or bacon, green onions and bell peppers in dish. Pour eggs carefully into baking dish. Sprinkle shredded cheese and black pepper over eggs.

3. Bake 15 minutes.

4. Slice into 12 pieces and serve hot.

CATERING Pickup and delivery for groups of all sizes. 705-446-9966

Flavourful, Sustainable Seafood

Our Mission - To provide leadership and assist in the promotion of education and interest in all areas of horticulture and related environmental issues. We are dedicated to the beautification of our community through the expanded network of the Ontario Horticultural Association. As a society we wish to encourage the planting of trees, shrubs, and flowers on private and public grounds. Promote the protection of the environment, therapeutic benefits of horticulture, circulation of horticultural information through media, community gardening and outdoor beautification.

Our general meetings stimulate an interest in the study of horticulture through our professional and expert guest speakers while respecting the theory and practice of horticulture. We raffle and distribute seeds, plants, bulbs, flowers, trees and shrubs.

Membership is $20 for new members. Members of the public and repeat guests who wish to attend our general meetings and not to join us pay only $5.

SAVE THE DATE

Celebration of Spring

Saturday, May 25, 2024

Plant Sale and Event at the RecPlex

Purchase locally grown plants that grow in our unique conditions. Experienced gardeners will be on hand to answer questions. Lots of fun activities for all ages!

Email wasagabeachgardenclub@gmail.com

Facebook @wasagabeachhorticulturalsociety

Instagram @wasagabeachgarden club

Honey Mustard Crunch Salmon

INGREDIENTS

1 pound, three 6-ounce portions) Salmon salt, to taste pepper, to taste

Honey Mustard Glaze:

1/3 cup honey

1/4 cup whole-grain mustard

2 tablespoons smooth Dijon mustard

2 tablespoons mayonnaise

2 teaspoons horseradish

1 teaspoon smoked paprika

Crunch:

3/4 cup panko breadcrumbs

2 tablespoons dried parsley

2 tablespoons olive oil

DIRECTIONS

(Family Features) Whether seafood night at your house means sautéed shrimp, baked fish or anything in between, it’s an exciting excuse to bring the family together for favourite meals. Delicious recipes abound when seafood is on the menu.

However, this is no longer your grandparents’ seafood. Today, more than half of all seafood consumed in the U.S. is farm-raised - a practice known as aquaculture. While the industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements that can help feed a growing population, not all farmed seafood is equal and neither are the certifications you see on its packaging.

For more than a decade, the global nonprofit Aquaculture Stewardship Council (ASC) has created and enforced the world’s strictest standards for farmed seafood. Its sea green ASC certification label is only found on farmed seafood that meets these high standards - helping seafood shoppers make informed purchasing decisions.

It’s a movement some of the nation’s leading seafood grocers and chefs are getting behind.

“About 2/3 of our seafood offerings are raised on farms, which reflects both growing supply and demand,” said Abe Ng, CEO of the Sushi Maki restaurant chain and market stations. “There’s a much broader customer understanding and appreciation of aquaculture than, say, 10 years ago. However, not all farmed seafood is equal in terms of quality, environmental sustainability and social responsibility.”

A unique combination of standards help ensure supply chain integrity from the farm to the store while protecting the environment, workers and communities. ASC’s sea green label only appears on seafood from farms that have been independently assessed and certified as environmentally and socially responsible.

With a trusted certification like the ASC, you can confidently enjoy make-at-home recipes like Blackened Shrimp Tacos with Creole Remoulade Slaw without sacrificing taste or sustainability.

To find more certification information and discover family-friendly seafood recipes, visit SeaGreenBeGreen.org.

1. Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.

2. To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.

3. To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.

4. Preheat oven to 400 F.

5. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.

6. Bake 15-17 minutes until fish is cooked through.

7. Serve with drizzle of remaining glaze.

Blackened Shrimp Tacos with Creole Remoulade Slaw

Recipe courtesy of Coastal Seafoods and Fortune Fish & Gourmet

Prep time: 30 minutes

Cook time: 10 minutes

INGREDIENTS

Coleslaw:

1/3 cup mayonnaise

1 tablespoon capers, chopped

1 teaspoon stone ground mustard

1/3 cup parsley, chopped

1/2 teaspoon horseradish

1/3 cup red onion, diced

1 tablespoon Cajun seasoning

1/2 bag coleslaw mix

Tacos:

6 small corn tortillas

1 tablespoon Cajun seasoning

1/2 pound peeled and deveined ASC-certified shrimp, thawed

3 green onions, sliced fresh salsa or pico de gallo (optional)

1 lime, sliced (optional)

DIRECTIONS

1. To make coleslaw: In bowl, mix mayonnaise, capers, mustard, parsley, horseradish, red onion and Cajun seasoning. Mix coleslaw and about 3/4 of dressing. Stir until coated then add more dressing, if desired. Refrigerate coleslaw until ready to serve.

2. To make tacos: Heat grill to medium heat. Once hot, toast tortillas on each side until browned on edges. Stack toasted tortillas on plate and cover with towel until ready to serve.

3. Pour Cajun seasoning over shrimp and stir until shrimp are coated.

4. Cook shrimp 3-5 minutes per side, or until shrimp are firm and Cajun seasoning is blackened. Remove shrimp from grill to prevent overcooking.

5. To serve, place about 1/4 cup coleslaw in each tortilla then top with 3-5 shrimp and green onions. Top with salsa or pico de gallo, if desired. Squeeze wedge of fresh lime over top, if desired.

Georgian Bay Indigenous Circle

New Name for a Grassroots Movement

Key members of our local native population continue to build upon an idea spawned on Orange Shirt Day in September of 2021. Locally prominent Inuk, Muckpaloo Ipeelie, headed up the initiative which formed the Collingwood Indigenous Circle group. The CIC was initially created to provide support for the local First Nations, Inuit and Metis populations.

The group recognized and gathered on significant days such as Orange Shirt Day, Canada Day, changes of seasons, Indigenous Days and Indigenous Months. Group members gather to support each other in their unique needs, in social settings.

Focused on the Town of Collingwood and immediate area, all residents have been invited to partake in their celebrations. The first such celebration was lead by James Carpenter, honouring the spring solstice in 2022. Many of us have attended events at the Awen’ Gathering Place in Collingwood since then.

This month, April 2024, sees the group recognize its wider need and appeal by making a name change which indicates its larger geographic bearing. It is best explained by Ipeelie:

“In an inspiring evolution of its identity, the grassroots group known as Collingwood Indigenous Circle has embraced a new name: Georgian Bay Indigenous Circle. This change, which officially takes place on Monday, April 15th, signifies a leap forward in our mission to cultivate inclusivity and connection among Indigenous communities around Georgian Bay and its neighbouring towns.

“Originating as a grassroots initiative, our circle has been rooted in the principles of support, culture, and education, deeply embedded in Indigenous heritage and values. Our growth has been organic, driven by the community and for the community, expanding our reach and deepening our impact. Recognizing that our essence and our endeavors stretch far beyond the initial confines of Collingwood, we have adopted a name that mirrors our commitment to uniting the diverse Indigenous cultures across the Georgian Bay area.

“The Georgian Bay Indigenous Circle stands as a beacon for grassroots advocacy and for cultural understanding. This renaming is not merely a cosmetic change but a profound reaffirmation of our dedication to inclusivity.

“We are excited about the path ahead and the opportunities this new name brings to strengthen our bonds, amplify our message, and broaden our reach. Together, we can nurture a legacy of cultural richness, respect, and mutual understanding that will resonate across generations.”

Submitted by Don Beaulieu

The Georgian Bay Indigenous Circle is not only a support and connection for native peoples, but a way for non-natives to engage and learn about the Indigenous past and forge a bright and understanding future for all. Keep up-todate on their events on their website: www.collingwoodindigenouscircle.ca or via Facebook.

Here we see native drummers at a summer 2023 event at the Awen’ Gathering Place, north of Cedar Street in Collingwood, Ontario. Everyone is invited to respectfully take part in native drumming and dancing. Many people who partake speak of a cleansing, spiritual experience afterward. It is always a positive experience. Native beliefs and stories are shared, a part of the teaching/learning aspect the Georgian Bay Indigenous Circle.

Awen’ Gathering Place

How to Have the Best Lawn on the Block this Spring

(NC) Winter weather plus Canadian lawns, equals a spring refresh. Proper care as the warmer weather approaches will bring your green space back to life. Here are some simple tips to ensure your lawn is the best on the block this spring.

Clean Up

Out with the old, in with the new. Gather and discard all the old, dead foliage and debris that appeared in your yard over winter so there’s fresh space to grow.

OWverseed

Extra seeding can repair bare patches and create a thick lawn that crowds out weeds, insects and disease. The best time to overseed your lawn is mid-April to mid-May. Purchase grass seed appropriate for the conditions you’re growing in, such as an all-purpose blend for a lawn that receives an average amount of sun. Lightly rake the soil to create seed-soil contact, but don’t cover the grass seed or it won’t sprout.

ater Frequently

Lastly, grass seeds need direct sunlight and regular moisture to begin to sprout, which can take up to three weeks. Be vigilant and water the seed daily, ensuring it stays moist but not wet. Once you start to see the grass seed begin to sprout you should begin to cut back on watering. Water new and established lawns early in the morning to avoid losing any moisture to evaporation. Also, avoid watering at night –your lawn will likely stay wet, providing an ideal environment for disease. Once your lawn is established, water deeply (unless it has rained) with at least two to three centimetres (one inch) of water per week to encourage healthy roots.

Aerate the Soil

Aerating means puncturing holes in your lawn so water, air and nutrients can reach the roots. It’s best to aerate when your grass is in its peak growing season so it can recover quickly – think early spring. If you have high-traffic areas or heavy clay soil, you will want to aerate every year. If you have sandy soil or your lawn is growing well, you can aerate every two to three years. Check your local hardware store, such as The Home Depot, for tool rental options.

De-thatch

Thatch is a layer of living and dead grass, stems and roots that form between the green grass and the soil surface. Some thatch is helpful – it conserves ground moisture, cushions turf and insulates the soil from extreme temperatures. But too much thatch can repel water, dry up roots and provide cover for unwanted insects. If your thatch layer is more than two centimetres (threequarters of an inch) thick, it’s time to de-thatch your lawn so air, water, nutrients and fertilizer can reach the soil better, and it can drain more effectively.

Blue Mountain Bruce Trail Club End to End Hike

Join us this spring for the Blue Mountains Bruce Trail Club 2-day or 3-day End-to-End hike event. The 2-Day hike is for those looking for a big challenge, and the 3-Day hike is for those who want to spread the challenge across three days. Both hikes will wind their way through the beautiful and varied terrain of the Blue Mountains Club trails. Enjoy the early signs of nature awakening, the beautiful vistas and the rugged escarpment.

Whether you choose the 2-day or 3-day option, both hikes will cover the 69 km distance of our section, which runs from Lavender to Swiss Meadows. Checkpoint stations will be set up every ~10 km, offering snacks, water refills, and assistance.

The 2-Day hike fee for members is $70 and $80 for non-members and includes bus transportation to the start point each day, refreshments, a Saturday end-of-hike BBQ, online registration fees and the E2E badge. The price for the 3-Day hike is $80 for members and $90 for non-members and includes all the same benefits of the 2-Day, as well as the added cost of busing the extra day.

Registration opens on March 1, 2024. Details will be emailed to participants once registration is received. Note that these are longer distances and generally not suitable for beginning hikers.

For more information, please contact events@bmbtc.org or see https://www.bmbtc.org/events

Submitted by Sarah Corrigan

SPRING WHEELS

(NC) Many green or eco-friendly purchases can be more expensive than their less environmentally friendly counterparts, but there are still savings to be found in making green swaps, both now and in the long run.

On a small scale, going vegetarian one night a week will cut your grocery bill down, since meat is almost always one of the most expensive items to buy. Choosing imperfect-looking or near-expiry produce may also save you some cash while cutting down on food waste – which decomposes into greenhouse gases.

Using a bar of dish soap, body wash or shampoo also cuts down on plastic waste. Plus, solids typically last far longer than your plastic bottle of liquid soap, so you don’t have to pay up as often.

Looking for incentive or rebate programs for bigger-ticket items can also help you save now on good-for-the-planet purchases that allow you to keep saving over time.

Electric vehicles (EVs), for example, help you avoid the emissions of gas vehicles. Though they typically have a higher price tag than traditional vehicles, the electricity EVs require for charging costs you a lot less than gas at the pump. Plus, they’re generally more affordable to maintain since you don’t need oil changes and tune-ups, and there are fewer of the moving parts that tend to break down in traditional vehicles like exhaust and transmission systems.

And, there are rebates available for electric vehicles. The federal government’s Incentives for Zero-Emission Vehicles program offers rebates up to $5,000 on the purchase or lease of qualifying EVs for families and individuals.

For Canadian businesses that need vans, trucks or other commercial vehicles, there is a program called the Incentives for Medium- and Heavy-Duty Zero-Emission Vehicles program.

It’s a rebate of up to $200,000 per vehicle applied at the point of sale on qualifying vans, trucks, coach buses, semi-trucks and more. It can be combined with EV rebates available where you live.

Find out more about these programs by searching zero-emission vehicles on canada.ca.

Federal incentives are helping businesses buy a vehicle – here’s what you need to know

(NC) Trucks, cargo vans and other large vehicles are sometimes the most practical vehicles for businesses. But their size and weight mean they burn through a lot of gas or diesel. An electric truck eliminates those fuel costs, but the higher upfront cost of electric vehicles (EVs) can make it hard for many to make the switch.

The Incentives for Medium- and Heavy-Duty Zero-Emission Vehicles program offers businesses and organizations substantial rebates on the cost of buying or leasing electric commercial vehicles. The rebate applies to qualifying vans, trucks, coach buses, semi-trucks and other types of commercial vehicles.

If your company operates a fleet of vehicles, the business may be eligible for up to 10 of these incentives per calendar year, up to a maximum combined rebate of $1 million.

The rebate is applied at the point of sale by the dealer, and it can be combined with any other provincial or territorial electric vehicle rebates available where the business is located.

The Government of Canada has a list of hundreds of qualifying vehicles on the program’s website.

Find more information at canada.ca/medium-heavy-zero-emissionvehicles.

Dig and Pot Up Your Extra Perennials This Spring & Donate Them.

Get an Income Tax Receipt for the Value They Sell For!

Each year, St. George’s, Anglican Parish of the Blue Mountains, holds a Giant Plant Sale on their church grounds at 166 Russell St in Clarksburg. Last year, 1,228 perennial plants were donated by local gardeners and sold by the church, raising almost $7,800 for the good work of the church in the community. The church has just issued Income Tax Receipts totalling over $6,000 to the gardeners who donated 15 or more plants last year.

Thinking ahead to this year’s Plant Sale on Saturday June 1, if you have at least 15 perennial plants, shrubs or herbs you can part with this spring, make a list and plan to dig them/pot them up in late April or early May for this year’s St. George’s Plant Sale. But first, drop by the church at 166 Russell St., Clarksburg any Tuesday, Wednesday or Thursday morning from 10 to noon, register as a plant donor and pick up a free Plant Donor Kit. It will contain the number of plant labels and donor labels you will need, plus a waterproof Sharpie pen for labelling and detailed instructions from a Master Gardener. If you need pots, please come to the church and check the gray box at the back door for free pots. And remember, digging up and dividing your perennials will invigorate your entire garden.

Plan to bring your potted plants to the church on Plant Intake Day, Wednesday, May 29th from 10am - 3pm, or 6-7:30 pm, or on Thursday 10am to noon. If that timing doesn’t work for you, please contact Hazel de Burgh at hazel.deburgh@gmail.com to confirm an alternate day/time to donate your plants.

The church’s website www.parishofthebluemountains.com includes an instructional video by a Master Gardener on how best to divide and pot up your perennials. And finally, if you have plants to donate, but are unable to dig them, please call John Hethrington at 519 599 3811, or email casacarolejohn@gmail.com to arrange for some help.

In the meantime, get outside and enjoy your garden.

Happy Spring!

MIKE’S

Fig and Feta Eatery and Market

Although a popular Greek restaurant has found it’s largest location yet, with seating now for 128 guests, there can still be a line-up to get in!

We’re talking about Fig and Feta Greek Eatery and Market at 61 Hurontario Street in Collingwood. This newest and larger location was renovated last December, giving the space a gorgeous new interior. With decor, wall treatments and a large raised portion, there remains an intimacy about each section. There are rooms for larger parties to gather and celebrate.

Most people familiar with Collingwood will recognize this downtown store-front. It has become the brand-new location of Fig and Feta Greek Eatery and Market. Richard and Bessie Lewis have done an amazing job renovating and menu development. Their staff is ready to look after their guests and ensure everyone has a wonderful experience, enough to come back again, as many people already do.

Owners Richard and Bessie Lewis expect this to be the final move for their business. They’ve moved three times, expanding seating capacity each time, attempting to accommodate their growing and dedicated customer base. Currently, they employ 30 or more people; a number which will increase as summer approaches. The couple grew up in Collingwood and enjoy being a part of the vibrant downtown core.

This was a rare moment that our photographer caught, of the Fig and Feta dining areas, mostly free of guests and staff. It shows an uninterrupted view of the spaciousness, yet, visually separate areas. It is absolutely inviting, with separate rooms for larger parties to have their own space. There is a market area at the entrance of the restaurant with ingredients you can use in your own kitchen, or select prepared food items to take home to enjoy. A look around the market is very inspiring.

Bessie says that “cooking is in her DNA”. She creates the menu with unique dishes based on traditional Greek ingredients and methods,

often adding her own twist. The fact that they have kept needing a larger space to accommodate their guests certainly speaks volumes about her dishes. Most of their menu is gluten-free by nature, but they will be adding some specific gluten-free items this spring, specifically pita-bread. Richard’s background has been working in business operations. What that has allowed him to bring to the table, so-to-speak, is a strong business sense.

The business began in small a space on Hurontario Street across from the Historic Gayety Theatre. That lasted for 8 months before a larger space became available, across the road a little further north. After a year, it was apparent that space was too small. The location next door to that, 61 Hurontario Street, became available at an opportune time as they were desperate to find a place where they would not need to be turning people away. “It sort of came about, out of the blue” Richard said. It was a quick decision but an obvious one to make. He added “No more moving”. Their first weekend at the new digs saw them turning people away despite the move. It would seem reservations are recommended.

They enjoy a significant take-out business, including menu items to pre-packaged goods made in-house. A market area at the front of the restaurant offers frozen goods (chicken, lamb, beef and lamb gyros, chicken, lamb or pork souvlaki, spanakopita and more), chilled wines and beer to go. Fresh baked goods and desserts are featured, olive oils, olives, melange, salad dressings (made in-house), balsamic vinegar and glazes. This is not a comprehensive list, but gets one’s creative culinary juices flowing, no doubt. If you enjoy good food but are lacking preparation time, well, here’s your solution.

Fig and Feta does catering for weddings and a variety of private functions. The restaurant has rooms to rent for group events. Again, book ahead, they are popular.

Richard and Bessie Lewis are seen here in the latest and greatest location of Fig and Feta Greek Eatery and Market at 61 Hurontario Street in Collingwood. The pair grew up in Collingwood and continue to be a part of the town’s dynamic fabric. Their staff is ready to provide you with an outstanding meal whether it is eat-in, take-out or a prepared meal from their market area.

The Lewis’ appreciate how receptive the town has been to them, supporting them during all the moves. In turn, Fig and Feta Greek Eatery and Market supports Hospice Georgian Triangle and a couple of local skating clubs. There is a section of shelving with some trinkets and pictures displayed, but also a vast number of awards from Tripadvisor, Restaurant Guru, local media and other outlets where Fig and Feta has been voted the “best” over the past few years.

Submitted by Don Beaulieu

Join the Wasaga Beach Shoreline Clean-Up April 21st

Calling all residents and lovers of the Bay! Wasaga Beach Climate Action Team, Georgian Bay Forever and Jason George Photography are gearing up for a big shoreline cleanup at Wasaga Beach, Beach 2 on April 21st, and we want you to join the party! It’s not just about picking up trash after a long winter; it’s about coming together as a community to show our shores some love.

Wasaga Beach may hold a special spot in our hearts for its breathtaking sunsets, diverse wildlife, and endless stretches of sand, but it’s not immune to plastic pollution. As the snow and ice melt, garbage from the past and present begins to show its face. It’s time for us to join forces and show how much we care in celebration of Earth Day.

Now, you may be thinking – “Plastic pollution? Is that really my problem?” Hold tight to your sunhats, folks, because plastic pollution affects each and every one of us. Those plastic bottles, bags, and straws are not just eyesores, they are slowly breaking down into tinier and tinier pieces of plastic causing harm to humans and wildlife! We are chasing a dream of beaches that are free from plastic waste, and spaces where children and wildlife can frolic without dodging discarded debris. Whether you are a frequent volunteer or a firsttime beach cleanup recruit, your efforts will make a difference!

So, on April 21st, from 9am-12pm, let’s gather at Beach Area 2 with a shared goal: to keep our beaches and waters healthy and thriving, and most importantly, have a blast while doing it.

Last year we were met with a dedicated group of 50 volunteers of all ages who helped to clean nearly 200lbs of garbage! So, tie up your boots, grab your gloves, buckets, and bags, and bring your friends and family to help break our 2023 record of volunteers! Let’s turn this cleanup into a community celebration that will be talked about for years to come.

We will be parking in the municipal lot on 5th St. N, and parking passes will be available for non-residents. Upon arrival, please check in at the Georgian Bay Forever table to sign in. We encourage all participants to bring gloves, buckets, and bags to help with the cleanup, as we have a limited number of supplies available.

Please contact Ashley Morrison at ashley.morrison@gbf.org if you have any questions!

An important note for this Earth Day cleanup. Remember that the beach is home to both sensitive species and ecological features. We ask all volunteers to please be mindful of where they walk.

Wasaga Beach Climate Action Team wants to thank this event sponsors: BeachBOOSTER Media Group, Georgian Bay Forever, Jason George Photography, Rotary Club of Wasaga Beach, The Town of Wasaga Beach.

Local action produces global impact, engage with Wasaga Beach Climate Action Team

https://wasagabeachclimateaction.com/ info@wasagabeachclimateaction.com

WASAGA BEACH SHORELINE CLEAN-UP

Sunday April 21, 2024 9:00 am - 12:00 pm

Beach Area 2

Free parking at municipal lot at 5th St. N

Please bring your own closed-toe footwear, hi-vis vest or clothing and cleaning equipment (work gloves, nitrile gloves, buckets for garbage, extension pickers) (some extra supplies will be on hand)

Dress for weather - event will go rain or shine

Participants under 18 must have adult supervision

Secondary school volunteers are eligible for community service hours accredited by this event

Bring a refillable container to get free hot chocolate courtesy of Tim Hortons and a signed photo from Jason George photography

WASAGA BEACH CLIMATE ACTION TEAM wants to thank the following sponsors of this event

More information at www.info@wasagbeachclimateaction.com

Contact: info@wasagbeachclimateaction.com

In collaboration with local community groups, and in conjunction with National Indigenous Month, the Creemore Farmers’ and Craft Market is hosting a one day Indigenous Market on June 16, 2024. We hope to make this an annual event offering the space around the Station on the Green and the Village Green to Indigenous Crafters, Makers, Chefs, Artisans and Performers to allow them to share Indigenous Cultural Experiences with local residents and tourists alike. If successful, long term plans allow for expansion to a 2 day event. We hope to attract Indigenous Artisans and Crafters to the Farmers Market on a regular basis to create a more diverse and inclusive market.

With the assistance of Indigenous Tourism Ontario and the Collingwood Indigenous Circle, and in consultation with Georgina Riel, Indigenous Affairs Consultant, vendors will be approved and performers retained. The event is scheduled to run between to 10:00am and 2:00pm on June 16th and is open to the public at no charge.

“Indigenous Tourism Ontario (ITO) is the province’s first and only dedicated Indigenous tourism organization that focuses on uniting communities, Indigenous organizations and industry leaders to support the growth of Indigenous tourism in Ontario.

Through product development and marketing of authentic Indigenous experiences, ITO establishes a platform for Indigenous cultural expression and preservation through tourism.”

Creemore Farmers’ and Craft Market located at the Station on the Green, 10 Caroline Street East, Creemore.

Flutter by Butterfly

APRIL

APRIL FOOLS DAY

APRIL SHOWERS

BIRDHOUSE

BIRDS

BLOOMING

BLOSSOMS

BOUNTIFUL

BULLFROG

BUTTERFLY

CHICK

CHIRPING EARTH DAY

FLOWERS

FRAGRANT LADYBUG

PETALS

PUDDLES

RAIN

SPOUT

Spring Cleaning Basics

After the long winter season, spring starts with a major cleaning in most households. To prepare for and clean your home in the most efficient way is important. You do not want to stretch out this important chore over too many days. Making a cleaning plan not only organizes your tasks it also saves you time.

There are many ways to efficiently clean a home. Using eco-friendly products helps the environment and is safer for everyone.

• Start by removing clutter. This will help you clean faster. A room full of clutter collects dust, can reduce air quality and will likely lead to more indoor pollution which is harmful to human and pet health.

• Discard items that have been ignored for a long time, have no value and don’t serve any practical use (old newspapers, magazines etc.).

• Use eco-friendly cleaning products that keep the indoor air quality safer. Open the windows for fresh air exchange when you are dusting or vacuuming, otherwise dust particles will circulate in the air and settle again.

• Baking soda and white vinegar are great cleaning agents, both separately and together. They are efficient and cheap cleaners and are not harmful to your health.

• Use tools that are eco-friendly; microfiber cloths, old toothbrushes, etc. to reach hard to clean spots.

• A good pair of rubber gloves are essential for cleaning dirty areas or sanitizing surfaces.

• Inspect your vacuum cleaner and replace or clean the filters. Check to make sure the suction works properly and that the hose doesn’t have any cracks .

• Ensure your home appliances are working at peak efficiency. Clean and replace your window air conditioner filter, furnace filter, and change the batteries in all smoke detectors.

• Clean the coils on the back of the refrigerator so that it will operate more efficiently -- saving energy and money.

• Move out the fridge, the stove, the freezer from their locations; clean the sides of the appliances and remove any dirt behind and under them.

• Window covers collect lots of dust during heating seasons. Blinds are notorious for that. Wipe the surface with an old cotton sock. Curtains need to be vacuumed and washed or dry cleaned. Window surfaces also hold a lot of dust. The easiest and fastest way to remove dirt from tracks is vacuuming it up. Wash windows on a cloudy day or when the windows are in shade because direct sun will cause streaking.

• Airing pillows, blankets and bed covers in the sun is very beneficial. The sun rays kill dust mites, allergens and any other hiding “creatures”.

The cleaning list is endless. To learn more tips and solutions for your daily cleaning, contact:

Edit Baker

Green Cleaner Canada 519-938-1702

grcleaner@gmail.com

www.greencleanerca.com

Book your Spring cleaning in April and get a 10% discount. Promocode:#wasagabeach

Submitted by Edit Baker