What's Up? Georgian Bay - June 2024

Scrumptious Ways to Simplify Summer Meals

Make weekday dining a breeze with easy, delicious recipes

(Family Features) From everyday weeknight dinners to picnics in the park, warmer weather and longer days mean families want to spend more time together and less time in the kitchen. This summer, look for kitchen hacks that can make fresh and healthy weeknight seasonal recipes a cinch.

Skipping complicated prep work is the first step toward simplifying summer meals. Rather than recipes that call for a lot of prep or cooking time, consider easy dishes that require only a handful of steps and use everyday ingredients you may already have in your pantry, fridge or freezer.

For example, these Shrimp, Broccoli and Potato Skewers with Lemon and Thyme can let you put a little spring in your weeknight dinners. Grilled skewers keep the whole family happy and come together in less than 30 minutes, making them perfect for quick and healthy meals without the hassle. The versatility of potatoes means you can grill them, and this version calls for a 5-minute microwave steam first to cut down

on grill time.

With easy-to-prepare potatoes, The Little Potato Company makes family dinners like this one a breeze as they come pre-washed, require no peeling and are small enough they don’t need to be cut. This allows for less time in the kitchen and more time for outdoor play to enjoy a little moment of happiness. Plus, the Microwave and Roast or Grill Ready kits come with their own seasoning packs for added convenience.

Grown on family farms, Little Potatoes are a fresh whole food packed with nutrients you can feel good about serving your family and are ideal for this Easy as 1-2-3 Potato Salad. With just three ingredients and minimal prep time, this delightful dish becomes an ultimate springtime solution for busy families. Plus, it’s easy enough that little ones can join in on the fun of preparing it.

Simply pop the tray of Microwave Ready Little Potatoes in the microwave for 5 minutes then add the included Savoury Herb seasoning pack, chopped green onions and mayonnaise for a delicious side - no potato boiling or peeling required.

To find more ways to savour summertime meals outdoors with your family, visit littlepotatoes.com.

Shrimp, Broccoli and Potato Skewers with Lemon and Thyme

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

INGREDIENTS

1 pound bagged Little Potatoes

1 bunch broccoli

12 large shrimp, peeled and deveined

1 1/2 lemons, juice only

3 tablespoons fresh thyme, chopped

2 tablespoons olive oil salt, to taste pepper, to taste

INSTRUCTIONS

1. In large, microwave-safe bowl, microwave potatoes on high 5 minutes.

2. Chop broccoli into large pieces.

3. Add broccoli and shrimp to bowl once potatoes are steamed.

4. Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste.

5. Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.

Easy as 1-2-3 Potato Salad

Prep time: 2 minutes

Cook time: 5 minutes

Servings: 4

INGREDIENTS

1 package A Little Savoury Herb Microwave Ready Little Potatoes, with included seasoning pack

2-3 tablespoons green onions, chopped

1/2 cup mayonnaise or plain Greek yogurt

DIRECTIONS

1. In microwave, cook potatoes 5 minutes according to package directions.

2. Combine seasoning pack, chopped green onions and mayonnaise or Greek yogurt.

3. Pour dressing over cooled potatoes. Stir gently and serve.

Source: The Little Potato Company

Publisher’s Note

Happy Father’s Day!

Publisher Victoria Ledden

705-817-1007

Wasaga Beach Office: 1249 Mosley St. Wasaga Beach

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 whatsupgb.com

unlicensed assistant)

Master Gardener’s Corner

June Garden Tips - It’s Summer!

• Summer is really here! Lots of sun and much needed rain. Get your annuals & veggies planted now. Add a little general-purpose fertilizer and water in well.

• Fertilize perennials, roses, shrubs and vegetables using a balanced fertilizer - not the one for your lawn, it has too much nitrogen. Pull back the mulch (that should already be there) from the perennials. Dig the fertilizer in lightly around each plant (or, if you have it, well-rotted manure) and replace the mulch.

• Start cutting your lawn higher/longer and leave cuttings on the lawn as fertilizer.

• Prune spring blooming shrubs and trees (forsythia, lilac) after they have flowered.

• Prune evergreens and hedges now, not later in the summer.

• Finish removing all daffodil and tulip flower stems. Leave the leaves to mature and feed the bulb for next year’s bloom. Only remove them when brown. Add a little bone meal around bulb clumps to promote bulb growth for next year.

• Stake or cage tomato plants, dahlias, gladiolas, peonies & delphinium plants.

• Thin vegetable seedlings and plant successive crops. (Plant a second crop as the first is maturing e.g., lettuce, spinach, radishes.)

• Seed flowering cabbage/kale into garden rows for later transplanting.

• Plant seeds of fast-growing flowers such as cosmos, marigold, calendula, etc.

• If desired, move houseplants outside to a protected area.

• Deadhead (cut off) faded blooms on plants such as petunia, rose, verbena, etc. This will promote continuous blooms & bushy plants for later in the summer/fall.

• Weed and water garden beds as needed.

• Add mulch to suppress weed growth and hold in moisture. At least 2”.

• Cut back by a third, late bloomers such as mums and asters. This will make the plants bushier and give them a mounded shape and more blooms in the fall.

• Turn compost regularly and check moisture level, not too wet, not too dry, just right, like Goldilocks.

• Take cuttings of perennials, shrubs, roses, etc. for rooting, for next year.

• Watch for local plant sales like the Giant Plant Sale at St. George’s Anglican Church in Clarksburg, Saturday June 1 2023. It starts at 8 am. Choose from over 1,500 choice perennials, a wide variety for sun or shade, Daylilies, ornamental grasses, unique Hostas and some shrubs at really reasonable prices. 599 Garden Club experts will provide advice. Meet your resident Master Gardener Emeritus at the sale to answer your horticultural questions.

St. George’s Famous Garden Par t y FISH FRY

Saturday, June 15

4:30 pm to 7:00 pm

166 Russell Street E., Clarksburg 519-599-3047

Cash Bar with Beer & Wine operated by the Beaver Valley Legion

FISH, HOMEMADE SAL ADS & LOCAL PIES

(gluten free fish available - order ahead 519-599-3047)

Tickets: Adults $30 / children (10 and under) $12

Thank you for bringing your own plate and beverage cup Cutler y supplied.

Tickets available online NOW at paris ho f t hebl u e m ountai n s c a or in person at Thornbury Pharmasave or by calling 519-599-3047

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 519-599-5846.

Help Seniors Maintain Their Independence

(NC) Older adulthood can be one of the most fulfilling times in a person’s life, but many of us worry about losing our independence. Whether you’re looking ahead for your future self or thinking of ways to help older family members, here are five ideas to help seniors age in place and stay independent for longer.

Nourish a Zest for Life

Isolation can be hard on anyone’s mental health, and seniors may be especially at risk. Moving the body, engaging the mind and being a part of community can go a long way to help seniors maintain independence. These activities can help sustain day-to-day motivation and a zest for life. While older seniors may not have as much strength or stamina as they once did, there are still ways to be active and engaged, including through social activity groups geared to seniors.

Look for Main-Floor Living

Most homes have a main-floor kitchen, but what about a bathroom and bedroom? Having these spaces on one floor can help an older senior live comfortably and safely, even if stairs become a significant challenge or risk for them. Open floorplans with wide doorways and hallways - and room to manoeuvere in them - are also features that help inhabitants age in place gracefully. These should be top of mind if renovations or downsizing are in consideration.

Make Simple Home Updates

Small changes at home can extend the time someone can feasibly live there independently. These are just a few: Install grab bars in the bathroom and put a stool to sit on in the walkin shower; swap out round doorknobs for lever-style handles that require less strength and dexterity to use - especially for those with arthritis; keep storage within easy reach and take advantage of pull-out cabinet systems and full-extension drawers for ease of access.

See About Support

Seniors and their families don’t have to navigate the challenges of getting old alone. Beyond the support of friends and other family members, health-care professionals like doctors or occupational therapists can help. For example, an occupational therapist can do a home assessment to identify potential hazards or help build strategies that make it safer and easier for seniors to do the things that matter to them, from personal hygiene to hobbies.

Embrace Helpful Tools

Health-care professionals might suggest tools to make life easier and more enjoyable, such as hearing aids or a walker. These assistive devices can be a major source of safety, as well as a confidence booster when they enable someone to continue living independently. The sooner a tool is embraced, the easier and quicker it is to get comfortable using. In Ontario, occupational therapists are regulated by the College of Occupational Therapists of Ontario. Find out more about what they do and what to expect from an appointment at coto.org/ot.

Collingwood Shipyards

One could call it McHistory in the making at the Collingwood McDonald’s restaurant company.

As two lighthouses, both works of art, were installed recently in Downtown Collingwood and then activated so that they illuminate at night, a large plaque was unveiled on a wall at McDonald’s on First Street showing photographs of a sidelaunching at the then-Collingwood Shipyards. Alongside, the four photographs is a listing of employees who had a hand in building the ship. The listing shows 905 names of shipyards’ workers, department by department.

The plaque is an enlargement of page 3 from The Enterprise-Bulletin newspaper of July 13, 1977 and the photographs were taken by George Czerny-Holownia who was then publisher of that newspaper. He also worked as a reporter-photographer, as well as editor, at that newspaper from time to time.

“The newspaper page featured on this plaque at McDonald’s is the finest tribute in Collingwood, other than at the Collingwood Museum, to the Collingwood Shipyards,” said Czerny-Holownia. He congratulated Collingwood McDonald’s owner-operator, Brent Kelly, and Vince Schneider, supervisor of the Collingwood and Wasaga Beach McDonald’s for their making public the tribute to the shipyards.

“It’s preserving and presenting history, as well as a tribute to those hundreds of shipyards’ workers,” said Czerny-Holownia. The Collingwood Shipyards closed in September 1986 after being an economic-backbone industry in Collingwood for 103 years.

Author-photographer, Czerny-Holownia’s photographs on the plaque show the sidelaunching of Hull 212. The ship was christened as the “Louis R. Desmarais”.

The tribute at the local McDonald’s is a collaboration of Czerny-Holownia’s work, made into a large plaque at Andrew Heidman’s Copy & Print store in Collingwood. The plaque shows Page 3 from The Enterprise-Bulletin edition of July 13, 1977, part of that newspaper’s coverage of the Hull 212 sidelaunching.

“That was 47 years ago,” said Czerny-Holownia, who photographed many sidelaunchings, including when he rode in the “Lake Wabush” during its sidelaunching in April 1981. He is also the author of “The Collingwood Shipyards” which features stories about the shipyards and other sidelaunching photographs.

In addition to the July 13, 1977 page 3, Czerny-Holownia has recently reprinted pages which show shipyards’ coverage. One is a front page from July 13, 1977 which shows an aerial view he took of the Collingwood Shipyards with Hull 212 afloat in the sidelaunching basin. This front page is a mate to the Page 3 plaqued page. Another page shows a full-page story, along with five photographs, from when Czerny-Holownia sailed aboard the Collingwood-built freighter “Algoport” for sea trials. That was a September 12, 1979 story under a headline “16 Hours Of Adventure Aboard The ‘Algoport’ “. For anybody interested in copies of the reprinted pages, CzernyHolownia is offering them for purchase at a nominal cost.

How did McDonald’s in Collingwood come to have a bit of history hanging on one wall?

Czerny-Holownia explains that he was talking recently to supervisor Vince Schneider and mentioned the page which shows 905 names of shipyards’ employees. It turns out that Schneider’s father is one of those employees listed.

“Vince talked with owner-operator Brent Kelly and they saw placing this historical page on a wall as an excellent way to present a bit of Collingwood history to visitors,” said Czerny-Holownia.

“Now, it’s McHistory,” he added, pointing out that the newlyplaced lighthouses on Hurontario Street are also a tribute to the Collingwood Shipyards and Collingwood’s shipbuilding history.

“It’s nice to see,” he said, noting that the “Sidelaunch Days” celebration in Collingwood is scheduled for August 10 and 11, 2024.

Reprints of the shipyards’ story/photo pages are available from George Czerny-Holownia. Contact him at 705-293-1569. His book “The Collingwood Shipyards” is available only through on-line purchase at www.blurb.com.

Submitted by: George Czerny-Holownia

Strawberry Mousse

(Culinary.net) A lazy Sunday afternoon cuddled up with family, playing in the rain with your kids and tasting a perfect, sweet treat on a summer day can be some of the simplest yet best parts of life.

Recipes that can be made with clean, fresh ingredients in a matter of minutes make some of the best-tasting dishes, snacks and treats. Sometimes keeping it simple is the best route to take as opposed to confusing prep that takes too much time.

This Strawberry Mousse, which is made with families in mind, is a perfect recipe to make with your little ones or for a date night dessert. It’s great to take for an outing at the park, a neighbourhood party or just to snack on throughout the week. It’s sweet, fluffy and smooth all at the same time. Made to serve a handful of people, it only takes a few moments to complete. Moms love it and kids enjoy the taste and texture.

Servings: 6-8

INGREDIENTS

1 cup strawberries, halved

2 cups heavy cream

1 cup powdered sugar

1 package (8 ounces) cream cheese, softened assorted fruit, for serving

DIRECTIONS

1. In blender, puree strawberries until smooth. Set aside.

2. In mixing bowl, whip heavy cream and powdered sugar until fluffy.

3. In separate mixing bowl, beat cream cheese until smooth. Add strawberry puree to cream cheese and mix until combined. Add whipped cream and stir until combined.

4. Serve in bowl with fruit.

An artistic journey painting Georgian Bay’s rocky shoreline~ Where Land Meets Water

Invested to the Order of Canada this past February, local artist John Hartman spent his career “celebrating the natural and built environment”. Hartman was born in Midland, Ontario and grew up along the shores of Georgian Bay, with summers spent near Port Severn and Camp Hurontario at Twelve Mile Bay. He received an education in fine art at McMaster University. He has used the skills learned there and built upon them to create dazzling artworks of our area. His artwork has been described as “capturing the rugged, natural shorelines of Georgian Bay”. He has also depicted Newfoundland and Toronto. We focus here on his portrayals of Georgian Bay as presented at the open house of the Severn Sound Environmental Association which was held in Elmvale, earlier this year. He resides in Tiny Township.

Hartman told the audience that he spent some childhood time at Little Lake in Midland. The family business was a summer camp for girls in Port Severn. “The landscape of southern Georgian Bay and the eastern shoreline of Georgian Bay was really my home landscape” he said. “When I’m in other places, I’m comparing it to that home landscape”. Currently he spends time north of Point au Baril (Bayfield Inlet) and south of Britt, on the Magnetawan River. He describes this area of the shoreline as a low, rather flat landscape where “the rock shelves go out and out and out for a long way before they really drop in elevation” He explained that the multi-decadal changes in water level keeps trees from becoming forests at the water’s edge, resulting in the expanse of barren rock. Trees which manage a foothold during low water eventually get flooded over and die. Hence, we have “these big beautiful barren rocks... it makes the bay a great spot to paint”, he said, admitting he may be biased. He loves the distinctive features of the rocks of the eastern shoreline.

One of Hartman’s distinguishable techniques is to paint the landscape from an elevated viewpoint. He remembers childhood dreams of Port Severn, flying over the landscape as it unfolded under him like a movie. When drones with cameras became available, he got right on that. That technology allowed him to capture what he had imagined, in a photograph. Because there are low-flying float planes along the shoreline, he needs to have a spotter when he is flying his drone as he’s too wrapped up in operating the drone and what the camera is seeing, to be fully aware of what else may be coming into the same air space. The size of his paintings vary in size, some best measured in inches, others in feet or yards.

There were some geology lessons in Hartman’s talk as well as the 30–40 year cycle of high and low water levels. He spoke of one year and a report from a daughter-in-law who had been canoeing one spring in one of the bays

Low Water at the Duquesne Barrier Islands, 2023, oil on linen, 40x 46 inches.

This painting shows us the result of low water at the shoreline due to an easterly wind pushing it into the bay. As Hartman was sketching the exposed rock he was visited by a peregrine falcon looking for food and a pair of bald eagles that dined one some fish trapped in the shallow water. The birds made their way into this painting.

Artist John Hartman is seen here describing the water levels at the Georgian Bay shoreline. He is intrigued by the rocks and the pre-historic geology of the area, which underlies his love and awe of the area. Hartman is well-versed in flora and fauna and has a high respect for the environment, sharing some of his insights and leaving visitors to the SSEA open house with new-found knowledge and perhaps an increased respect for nature’s ways.

penetrating deeply into the land. She said the water was up so much that the whole ecology had changed. In the low water the inlets that went a long way inland were weed choked, preventing a lot of aquatic life from surviving in the shallow water. As the water rose, a broader range of aquatic life returned. There were now water birds such as sand-hill cranes, great blue herons and trumpeter swans that were there feeding. On or about that day, he became a bird photographer.

He documented all the birds he could that season and included them in one painting. Currently, the ecology has changed back to its previous weed-clogged, shallow bay. Hartman has returned to painting the shoreline again as it re-emerges from the water.

Last autumn, an east wind caused the eastern shoreline water to drop a foot or more, overnight, as the water was pushed into the centre of Georgian Bay. Hartman took advantage of that day to do some photography and sketching. At this time the freshly exposed rocks were algae-covered. A peregrine falcon came by looking for food as did a couple of bald eagles.

Again he admitted “Some people may not be super-happy the water continues to drop” (as it is doing currently; no pun intended), he chuckled... “I’m very happy it’s going back down, following its regular pattern”. He is looking forward to more open rocks to be the subjects of his landscapes this summer.

“There are good things about low water and there are good things about high water” Hartman contends. He continued “Any farmer in Tay or Tiny Townships who had a hedge-row made of large glacial boulders (erratics) all of a sudden during that high water discovered they had a major asset because those could be sold to... (in jest, he named a few particular property owners) waterfront cottage owners worried about the waves coming in their living room”.

To re-enforce his understanding and acceptance of Georgian Bay’s changing water levels being a natural phenomena, Hartman said “Like all things in nature, change is the constant. ...We need to adapt our way of living, to the change; the way those birds were in those back-bays”.

A Gathering of Birds at Prisque Bay, 2021, oil on linen, 66 x 60 inches

This painting shows a whole summer’s worth of bird sightings (and a few other creatures) in one view. In the lower centre area of the image, we see a person in the water, and a canoe. That scene represents a time 25 years ago, during a high water event when he fell out of his canoe there.

Submitted by Don Beaulieu

How to Create Delicious Salad Dressings

Summer is almost here, and while salads are delicious all year round, I find they’re especially good during spring and summer. This could be because produce is fresh and local this time of year, or because it’s hot out, and salads are lighter, cooler meal ideas.

Salad dressings should add to the flavour of the salad, but not overpower the actual salad. You want to be able to taste the lettuce and the other ingredients. The purpose of a dressing is not to hide those flavours, but balance and enhance.

When making vinaigrettes you only need three things – oil, an acid and flavour boosters. The standard ratio is 3 parts oil to 1 part acid. However this ratio may change if you’re using a more flavourful oil (you might use less) or acid (you might use more) or depending on your preference (if you prefer a more oil-rich dressing vs a more acidic one).

If you remember from high school science class – oil and vinegar don’t mix. They will separate if left alone. Give your dressing a good shake before drizzling on your salad.

OIL: You can use any oil you like, but since it’s the base, choose one with good flavour. Olive oil is the most common oil – it’s flavourful without being too overpowering.

Some other oils you can use are: Extra virgin olive oil, avocado oil, grapeseed oil, flaxseed oil or walnut oil.

ACID: So many options here! Again, you want to choose something that tastes good on its own. Classic vinaigrettes use red wine vinegar, but any acid will work.

Some acid options include: lemon juice, balsamic vinegar, white balsamic vinegar, white wine vinegar, apple cider vinegar, lime juice, orange juice or grapefruit juice.

FLAVOUR BOOSTERS: These are what make your dressing stand out! Mix and match different ingredients to create unique combinations. Just note, if you’re adding herbs, spices, ginger or garlic, but sure to mince or chop very finely. You don’t want someone to get a full clove or chunk of garlic while they’re eating their salad.

Some flavour boosters include: garlic, herbs & spices, maple syrup, soy sauce, ginger, miso, tahini, nutritional yeast, Dijon mustard (this adds flavour, but it’s also an emulsifier - allowing the oil and acid to mix without separating), sesame oil (yes, this is an oil, but the flavour is so strong you only need a little bit - you wouldn’t use this as your sole oil in a dressing)

Now that you have a salad dressing guide, go and create your own delicious salad dressings! Get creative and see what you come up with!

Strawberry Basil Bruschetta

This strawberry basil bruschetta is a quick but very tasty appetizer to make any time you have guests over. Featuring fresh, seasonal ingredients (including strawberries, cherry tomatoes, basil and mint) this is the perfect addition to any summer meal.

It’s very quick to make, and some aspects can be made ahead of time. If you need to get things done before guests arrive, slice your baguette and make the strawberry topping. The baguette is going to be toasted anyway, slicing it a couple hours ahead of time won’t make a difference. Make sure you toast the baguette just before serving though. For the topping, I find the flavours are stronger (especially the herbs), if it sits for a little bit to meld.

INGREDIENTS

½ cup strawberries, fresh diced

½ cup cherry tomatoes diced

¼ small cooking onion diced

1 Tbsp basil, fresh thinly sliced

1 Tbsp mint, fresh thinly sliced

1 ½ Tbsp olive oil, divided

1 tsp balsamic vinegar

salt & pepper

8-10 slices baguette

INSTRUCTIONS

Preheat oven to 400°.

1. Place baguette slices on the baking

sheet. Brush slices with 1 Tbsp olive oil. Bake for 5 minutes, or until slightly brown on the edges.

2. Meanwhile, add strawberries, tomatoes, basil, mint, and onion to a small bowl.

3. Add 1/2 Tbsp olive oil, balsamic vinegar, salt and pepper to taste. Toss to combine.

4. When baguette slices are done, remove from the oven and let cool for approximately 3-5 minutes, or until cool enough to handle.

5. Top each slice with 1-2 Tbsp of strawberry mixture.

6. Sprinkle with 1 tsp flakey salt.

7. Serve immediately.

Bailey Franklyn is a Thornbury-based Registered Dietitian and the owner of Harvest Table Nutrition.

A Tapestry of Talent

Tierra Hermosa Spotlights Local Creatives

Support of the arts with bricks, mortar and business sense is what Tierra Hermosa in Creemore is all about. Owners Cheri Mara and Santiago Saavedra have extensive marketing and business experience, big time, with large corporations. Better yet, they found a way to bring that knowledge to local artisans who often do not have much business experience or don’t even care about marketing.

The Tierra Hermosa name is Chilean. It means “beautiful land”. Cheri says the name is “A celebration of the really beautiful place we’re privileged to live in...” and is a nod to Saavedra’s heritage. When the couple moved to Creemore in 2020, they “fell in love with the community, instantly”

Here we see Tierra Hermosa owners Santiago Saavedra and Cheri Mara during the recent Business After 5 event, in their shop at 8 Caroline Street West in Creemore. The variety of skillfully hand and locally-made products in their artisan market is impressive. Dedication to supporting their makers is key to everyone’s success.

The Good Wax Candle Company has products which are distributed all over Ontario. The owner is Kim Andrews of Barrie, Ontario. Three percent of her monthly sales are designated to mental health charities in the Simcoe County region. This year she is supporting the Seasons Centre. All her products are “clean and sustainable, I use people-friendly waxes, ingredients. Even the wicks are eco-friendly made of cherry wood that is sourced and manufactured from Forest Stewardship Council (FSC)-Certified Mills. Andrews has only been making these products since September 21st of 2022 and has her products in almost 100 businesses. She explained, in a voice of pleasant surprise; “This was never a long-term vision of mine. It was a hobby that just spiraled into a full time business”.

she says. They came from downtown Toronto, during COVID. Six months later they were absolutely sure they had found their home and were determined to build their livelihood here.

In running their artisan shop, they in turn get to support the livelihood of 70-plus makers who live in the area. “Our vision is that we celebrate good people making great products in great communities”.

Tierra Hermosa received the 2023 Clearview Chamber of Commerce business award for Contribution to the arts in January of this year.

Their store at 8 Caroline Street West in Creemore is a bounty of artistic, creative wares.

www.tierra-hermosa.ca

During the Business After 5 event, Katie Campbell was one of the folk who spent some time at the craft table. This evening, wooden-cutouts were on hand to be painted. Even Santiago couldn’t resist connecting with his inner artist along with the other adults attending.

Artist Nancy Gallant of Alliston is one of Tierra Hermosa’s makers and has been for two years. We see her painting on a fabric pouch here, in the shop during a recent Business After 5 event. Gallant took up painting during COVID. It helped her deal with lock-down and depression; “This was a life-saving project for me” she said. By the time COVID loosened its grip, Gallant had a whole lot of paintings “...and nothing to do with them”. After meeting and conversing with Mara and Saavedra, a deal was struck to have her pieces in Tierra Hermosa. Not being comfortable with selling, she is grateful to have this outlet and to have the couple’s help “was extraordinary”. About them she says “They work so hard and are so passionate about the artisans, it just makes a huge difference”.

Submitted by Don Beaulieu

What’s Up? Georgian Bay

Avocados-a-Plenty

Avocado Pesto Pasta

(NC) Perfect for those busy evenings, this easy-to-make recipe combines the creamy richness of avocados from Mexico with the savoury goodness of sun-dried tomatoes, mozzarella and a burst of fresh basil. Ready in a flash, it’s the perfect tasty and hassle-free dinner. Dive into delightful flavours with minimal effort.

Prep time: 15 minutes Cook time: 15 minutes Makes: 6 servings

INGREDIENTS

1 box (454 g) of pasta of choice

1 cup (250 ml) sun-dried tomatoes

2 cups (500 ml) mozzarella balls

Pesto

1 medium, ripe avocado, peeled and pitted

½ lemon, juiced

½ cup (125 ml) olive oil

½ cup (125 ml) Parmesan cheese, grated

2 handfuls fresh basil

1/3 cup (80 ml) pine nuts

2 garlic cloves

Garnish

1/3 cup (80 ml) pine nuts, toasted

Fresh basil, to taste

½ cup (125 ml) Parmesan cheese

Pepper, to taste

DIRECTIONS

1. Bring a large pot of salted water to boil. Add pasta and cook according to the instructions on the package. Reserve ½ cup pasta water and set aside.

2. In a food processor, combine all pesto ingredients and process for 30 to 45 seconds until smooth. Taste and season as necessary.

3. Add pine nuts to a small saucepan. Heat over medium temperature and cook for 3 to 4 minutes until fragrant and toasted.

4. In a large saucepan, add pesto and heat for 5 to 6 minutes. Add in cooked pasta and reserved pasta water as needed. Grate in Parmesan cheese and add in sun-dried tomatoes.

5. Add pesto-coated pasta to a large bowl and mix with mozzarella balls. Garnish with toasted pine nuts, Parmesan cheese, black pepper and basil.

Caprese-Stuffed Avocados

(NC) This delightful recipe not only brings together the creamy goodness of avocados from Mexico but also packs a punch of freshness with a caprese twist. Perfect as a healthy and filling lunch, snack or appetizer, this dish is as easy to make as it is delicious.

Prep time: 15 minutes Makes: 4 servings

INGREDIENTS

2 large avocados, peeled, halved and pitted

½ cup (125 ml) baby mozzarella balls

½ cup (125 ml) baby tomatoes, halved

2 tbsp (30 ml) extra virgin olive oil

2 tbsp (30 ml) basil pesto

2 tbsp (30 ml) freshly chopped basil, plus extra for garnish

Pepper and flaky Maldon salt to taste

Balsamic glaze (homemade or store-bought)

DIRECTIONS

1. Peel, halve and pit the avocados, ensuring to keep the flesh intact.

2. In a small bowl, combine mozzarella, tomatoes, olive oil, pesto, basil, salt and pepper. Mix gently.

3. Arrange the avocados on a plate and generously fill them with the caprese mixture.

4. Drizzle with balsamic glaze and top with additional basil.

Sensible Tips for Healthy Eating

BARBECUE CHICKEN FLATBREAD PIZZA

Recipe created by Mitzi Dulan, RD

INGREDIENTS

non-stick baking spray

2 Flatout Flatbreads

1/2 cup barbecue sauce

1/3 cup cheddar cheese, shredded

1/3 cup mozzarella cheese, shredded

6 ounces grilled chicken breast, torn into pieces

1 tablespoon red onion, diced

1 tablespoon cilantro, chopped

DIRECTIONS

1. Heat oven to 400°F.

2. Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 tablespoons barbecue sauce.

3. Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.

THIN CRUST EGG, SAUSAGE AND PEPPER BREAKFAST PIZZA

INGREDIENTS

1 Flatout Flatbread Artisan Thin Pizza Crust

1/2 cup cheddar cheese

2 eggs, lightly scrambled

3 ounces sausage, cooked and crumbled

2 ounces yellow peppers, diced

2 ounces red peppers, diced

DIRECTIONS

1. Heat oven to 375 F.

2. Place flatbread on cookie sheet. Bake for 2 minutes. Remove from oven. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to oven and bake 4 more minutes, or until cheese melts.

3. Grilling method: Heat grill to 375 F. Pre-bake flatbread on grill for 1-2 minutes. Remove from grill. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to grill. Close lid. Grill 4 more minutes, or until cheese melts.

(Family Features) With so many social events that revolve around food, it’s not easy to get a fresh start on making healthy food choices. However, with a little thought and planning, you can prevent taking your body on a roller coaster ride – without having to choose between food deprivation and satisfaction.

“Whether you are hosting an event or attending someone else’s celebration, planning ahead can help you stay on track,” said Mitzi Dulan, a registered dietitian and nationally recognized nutrition and wellness expert. “Having quick and simple strategies and recipes on hand makes it easy to eat well and keep you feeling great.”

Put a winning plan in place to take a new look at your approach to eating smart with these tips from Dulan, who is the team nutritionist for the World Series champion Kansas City Royals. Don’t skip meals.

Although skipping breakfast may seem like a good way to cut calories, it’s a plan that can actually backfire, making you hungrier as the day wears on, and more likely to overeat or sneak unhealthy snacks. Start each day with a well-rounded breakfast to fuel your body. Apply a similar approach to events later in the day, as well. You may be tempted to skip a meal so you can enjoy the treats at a party, but chances are you’ll end up overdoing it with high-calorie indulgences, so make sure you fuel up ahead of time.

Love what you eat.

Be mindful of the food you eat and make every bite count. Enjoying each delicious taste will make it easier to stick to a sensible eating plan. For the foods you do love, look for ways to make them better – better for you, that is. For example, if pizza is your weak spot, substitute a lower-calorie crust, such as Flatout Flatbread. Then choose toppings wisely to amp up the flavour while managing added fat and calories.

Eat smaller portions.

When you simply must indulge, you may be surprised to hear “go ahead,” but to do so in moderation. One clever way to keep your portions small: use a tablespoon, not a serving spoon to dish out portions. Then eat slowly so your body has time to tell your brain you’re full.

Get your fill in healthy ways.

Overeating often comes down to a very basic cause: hunger. Becoming more conscious of how you answer your hunger will help you stay on track. Drinking water before and during events will help to fill you up so you are less likely to consume excess calories. Snacking throughout the day can also help keep hunger at bay; several small, healthy snacks, such as a handful of nuts or trail mix, can help keep you feeling full. Also, remember to stop eating when you feel satisfied, but before you feel full.

To find a Flatout Flatbread retailer near you, visit FlatoutFinder. com.

(Family Features)

ARUGULA MUSHROOM FLATBREAD PIZZA

INGREDIENTS

1 Flatout Flatbread

1/2 cup mushrooms, cooked

1/2 cup arugula

6 grape tomatoes

1 tablespoon Parmesan cheese, grated

1 1/2 teaspoons fat-free balsamic vinegar

DIRECTIONS

1. Heat grill or oven to 375°F.

2. Pre-bake flatbread for 2 minutes. Remove.

3. Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.

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 @GeorgianGW

1 Flatout Flatbread Artisan Thin Pizza Crust

1/4 cup chunky red sauce

3 slices provolone cheese

1/4 cup mozzarella, shredded

30 pepperoni mini slices

DIRECTIONS

Heat oven or grill to 375°F.

1. Place flatbread on cookie sheet. Bake 2 minutes. Remove from oven. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes, or until cheese melts.

2. Grilling method: Heat grill to 375°F. Pre-bake flatbread on grill for 2 minutes. Remove from grill. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close lid. Grill for 4 minutes, or until cheese melts.

(Family Features)

Adults must be accompanied by Juniors (17 & under). 9 Hole Walking Green Fee $10 per Golfer.

SUMMER WHEELS

MIKE’S TIRES

(formerly of the Tire Guys)

6 Elgin St. S, Thornbury 519-599-2010 www.carquestthornbury.ca

206020 ON-26, Meaford 519-538-2311 www.carquestmeaford.ca For all your automotive parts and accessories

(NC) With the high cost of, well, everything these days, many of us are looking for ways we can cut back on expenses. After housing, our vehicles are often our biggest expense. If you have a car, you have to have insurance. Here are six ways you can lower the cost of your premium.

SHOP

Worried that you’re overpaying for your auto insurance? Contact a few different insurance providers and ask for a quote based on your coverage needs. There are also insurance brokers who will do the legwork for you.

LOOK FOR GROUP DISCOUNTS

Many alumni and professional associations have arranged group discounts on insurance for their members, such as extra savings for combining auto and home policies.

GET EDUCATED

Given their lack of experience on the roads, young and new drivers can pay higher insurance rates than those who’ve been behind the wheel for

years. Taking a driver’s education course can help earn an insurance discount to save on premiums.

BUNDLE UP

Most insurers offer more than one type of insurance – home, car, cottage and so on. If you have multiple insurance products with one provider, they usually offer you a bundled discount.

INCREASE YOUR DEDUCTIBLE

The deductible is a base amount your insurance does not cover if you need to make a claim. The higher your deductible is, the lower your premium will be. Just be prepared for more out-of-pocket expenses if you do need to make a claim.

TRY TELEMATICS

Many auto insurers offer their customers discounts if they sign up for telematics. These are apps on your phone that score you on driving behaviour for safety, smoothness and speed. Safe drivers can benefit from lower insurance rates and rewards for driving carefully.

Learn more about telematics at aviva.ca.

From Teeth to Paws

FIVE WAYS PETS’ DENTAL HEALTH IMPACTS TOTAL HEALTH

(BPT) - Prioritize your pet’s wellbeing and kick-start a dental care routine. A staggering 80% of dogs, particularly small breeds and seniors, face the risk of dental disease, with 70% of cats experiencing dental issues in their lifetime.

Supporting your pet’s dental health starts with annual veterinarian visits and consistent daily at-home dental care. When done together, pet parents contribute not only to their pet’s dental health but also to their overall wellbeing, because there are many ways the two are tied together that some pet parents may not even consider.

The following are five additional health benefits your pet may experience when you prioritize their dental health:

OPTIMAL NUTRITION AND DIGESTION

Proper digestion starts in the mouth, and healthy teeth allow pets to chew their food effectively, breaking it down into smaller, easily digestible pieces. This not only promotes improved digestion but also enhances optimal nutrient absorption. A balanced, nutrient-rich diet contributes to a pet’s overall health and immune system, promoting an active, joyful life while reducing susceptibility to illness.

EMOTIONAL WELLBEING

Supporting your dog’s dental health with a dental chew offers multiple benefits: It helps clean teeth, exercises jaw muscles and provides mental stimulation. Wellness® WHIMZEES® Natural* Dental Treats for dogs acts like a chew, which helps to release endorphins (“feelgood hormones”) promoting pleasure and relaxation to help reduce pain and stress. For cats, boost chewing with Wellness® WHIMZEES® Natural Dental Treats to help address the key areas vets check most: plaque, gums, tartar and breath. These daily cat treats have a crunchy, porous texture that mimics a toothbrush with an added benefit of encouraging bonding time with cat parents while treating.

GUT AND MICROBIOME HEALTH

Strong dental health can support a happy microbiome in the gut and safeguard against potential health risks. Neglected oral care may lead to untreated dental infections, allowing harmful bacteria to enter the bloodstream and potentially cause systemic infections in the heart, liver or kidneys. This imbalance can influence digestion, behaviour, immune function and various other aspects of your pet’s health.

REDUCED TOOTH LOSS AND BETTER BREATH

Preserving your pets’ wellbeing involves addressing the risk of tooth loss, a crucial aspect of their ongoing health. Like children, kittens and puppies naturally lose baby teeth, but adulthood should not bring tooth loss from unattended dental issues. Such tooth loss can impair a pet’s ability to eat, play and interact normally, evolving into a health concern.

Taking proactive daily measures to support dental health, such as reducing plaque and tartar buildup, can effectively minimize the risk of teeth loss due to advanced dental disease. This ensures that pets maintain vitality and enjoy various activities as they age, while also contributing to fresher breath and enjoyable interactions.

POSITIVE BEHAVIOUR AND COMFORT

Dental discomfort can influence a pet’s behaviour, resulting in reduced food intake, irritability or mild changes in mood. Pain from dental problems may lead to avoidance of eating or difficulty with regular food consumption. Consider the last time you had a toothache - addressing it likely improved your behaviour and energy levels. The same applies to our pets.

Investing in your pet’s dental health is not just an act of care; it’s a supportive move toward ensuring their physical health, comfort and overall wellbeing. Dental chews and treats are a simple way to maintain dental health at home. To learn more and find Wellness® WHIMZEES® near you, visit https://www.whimzees.com/.

*With added vitamins, minerals & taurine

A Buzz About The Hive

There has been a buzz in Wasaga Beach regarding a new venue in an established location. A popular family restaurant remains but under new ownership and with a new outlook. The Hive Diner and Pub is in the space many readers will remember as Georgian Circle Family Restaurant, in the plaza at 1441 Mosley Street. Current owners KellieJoe Darnley and her husband Todd Gervais took over late last year.

Darnley and Gervais have created a very positive space with a focus on community, good times, good food, music and coming up later this month, a comedy night. Minor renovations have already taken place but as this year plays out, there are bigger plans to accommodate entertainment and their dining guests. There is a new outdoor covered patio adding to their capacity and seating options.

Mid-May saw the official grand opening of The Hive. It is not hard to miss the bee theme there any day, but bee motifs were even more prevalent for that day. Balloons, cake, cupcakes, signs, clothing and even the official ribbon was bee-striped. Wasaga Beach Mayor Brian Smith and an entourage of council members and family were on hand to partake in the ceremony.

Before the ribbon cutting, Mayor Smith presented a certificate of congratulations to Darnley saying he recognized “Great improvements” and welcomed her business to Wasaga Beach and wished her “...all the very best”.

Darnley has been considering getting into the restaurant business for decades. With the timing of children grown and her husband Gervais being retired and supportive, the pieces fell into place. They heard of this location being available and now, they are making a new history. It may seem a bit of an oxymoron that Gervais was so eager, given he’d retired. He recognized Darnley’s long-time goal and says “This is a perfect opportunity that segues into my retirement. She’s got the business brains, I’m the muscle and maintenance, it’s perfect”. The right place had not caught their eye when they learned this location was available. They went for lunch to check it out and, well, here they are. It fit their vision.

Darnley sees this becoming a significant entertainment venue, or hive, we should say. Family orientated for meals and providing a stage (literally) for local entertainers. The interior will be renovated to accommodate those plans better. The patio will also be expanded.

Staff at The Hive enjoy their jobs. All of them cite Darnley’s enthusiasm and positive manner as key to allowing them to feel appreciated, respected and like one of the family. The servers have a way of making every guest feel special, no request is a problem for them to look after.

Server Tyler Cousins heard of a job available through his friend Harrison Traczuk, currently the lead cook. Cousins came in, talked with Darnley and he’s has been making guest experiences an awesome thing ever since. “They are the best owners I have ever worked for and the best bosses I could ever ask for (referring to Darnley and Gervais)”. Server Amanda Frutti has also expounded on how much she enjoys being at work; guests are quick with compliments on her attentiveness and positive manner as well. I’m sure these two examples represent the outlook of all the servers who strive to offer the best guest experience they can, at The Hive.

Lead cook Traczuk says “I love it here”. He’d been away from cooking for a year-and-a-half, but “Between KellieJoe’s personality and what she let me do with the kitchen here... we’ve turned it around”. He calls it his “home away from home”. Traczuk enjoys the moments he gets to look out at the diners and see their smiles as they are enjoying their meals. On Thursday evenings beginning at 8 p.m. John McGlone hosts karaoke. Saturday evenings at 7:30 p.m., David Grossman hosts an open mic stage featuring local performers. There is no cover charge for karaoke or open mic nights. This month, June 28th, there will be a Yuk Yuk’s comedy night featuring Mike Bullard and Patrick Haye. Tickets for the comedy night can be purchased online at https://fannatickets.com/event/yukyuks-presents-mike-bullard-patrick-haye-at-the-hive-wasaga-191/ . Dinner reservations are generally recommended. 705-429-2773

Submitted by Don Beaulieu

Specially made treats were on hand for guests at The Hive Diner and Pub’s open house last month. The bee motif is a strong component of all decor and things which can be decorated, at The Hive including custom clothing merchandise.

Under the canopy of The Hive’s patio, Collingwood Collegiate Institute student Kate Gurevich played and sang some newer hits, sprinkled with some classics from past decades, from pop to jazz. Gurevich is a young talent to keep your ears open for as she makes her way into the local music scene.

Entertaining inside at The Hive Diner and Pub during their grand opening was popular Collingwood performer Jason Redman. He strummed, picked and sang his way through a bevy of hits. He uses backup instrumentation and harmony vocals to emulate the original version of hits we are familiar with.

Chocolate and Climate Change

Imagine a life without chocolate!

Can you imagine Christmas, Easter, Valentine’s Day, New Years, any celebration without chocolate?

Well, it may happen or you may have to pay a very high price for this luxury in the future.

Studies show that rising temperatures could wipe out a third of cocoa production worldwide by the middle of this century, and climate change is already impacting cocoa crop yields.

Last month it was announced that Global cocoa market prices have hit a new all-time record high ($5,874) as dry weather hurts crops in West Africa.

The cost of the key ingredient for making chocolate has now roughly doubled since the start of last year and soaring cocoa prices are already filtering through to consumers and squeezing major chocolate makers. The price of some festive chocolate for last Christmas and Easter increased 50% from a year before.

The El Niño weather phenomenon has been causing drier weather in Ghana and Ivory Coast, which are the world’s two biggest producers of cocoa beans (60% of the world production, 75% for Africa, 25% for South America, 5% for Asia), leading much of the cocoa crop to spoil due to rot and disease. Hotter temperatures, shifts in rainfall patterns, and extreme weather events caused by climate change hurt cocoa production, damage cocoa pod development, promote spread of pests and disease, and also have an impact on harvests.

Cocoa is mainly cultivated by smallholder farmers, many of whom will face hard choices as cultivation of the crop grows more difficult. Many are starting to move to higher altitudes for more appropriate weather; others will just give up cocoa cultivation or any cultivation for that matter.

This demonstrates again that climate change not only poses a threat to food security, but also endangers the livelihoods of farmers.

Cocoa comes from the seed of the cacao tree and is an essential ingredient for chocolates. But it’s not only used in food and confectionery. Cocoa butter — a byproduct of cocoa processing — is also widely used in the pharmaceutical industry for skincare products and cosmetics, therefore the price of these products will also rise.

The other bad news is the environmental impacts of cocoa farming. The three major issues facing sustainable cocoa production are deforestation, climate change, and disease control.

Chocolate carbon footprint is very high: A 2019 study from the University of Edinburgh in the UK estimated that a milk chocolate bar causes 200g of carbon dioxide (the most common of the so-called ‘greenhouse gases’ that cause the planet to overheat), while a dark chocolate bar causes 300g. That means that compared to a healthier snack such as, say, a banana, the impact of chocolate on our climate is a whopping six to nine times higher, gram for gram.

Everything we eat has some kind of impact on the environment (food accounts for about a quarter of the pollution that causes climate change), and not every chocolate bar is the same, so the exact footprint depends on how the ingredients are farmed. But – and we hate to be the bearer of bad news – chocolate is up there with meat and cheese as one of the foods with the biggest impact on our climate.

So what can we do about it?

• Choose brands that commit to protecting forests – such as certified by the Rainforest Alliance.

• Try vegan milk chocolate. Its footprint is smaller, because plant milk creates less emissions than cow’s milk.

• And eat chocolate with moderation!

LOCAL ACTION PRODUCES GLOBAL IMPACT.

Engage with Wasaga Beach Climate Action Team https://wasagabeachclimateaction.com/ info@wasagabeachclimateaction.com

Hello Sunshine!

BARBECUE

SUNSHINE

WALKING

Sound Waves Surround the Bay

There is no shortage of talented artists surrounding Georgian Bay. Naturally (pun intended), the bay is a draw for visual artists, some of whom we have highlighted this past year right here in What’s Up? Georgian Bay magazine. This area is also a haven for the musically-minded; all genres, ages and abilities. Below is a quick taste of just a few local performers in our area you may like to keep an eye out for (or an ear) this summer. This is only serving as a “for instance” of what you may find in local venues. Whether you are looking for something folky, rocky, reggae, country or jazzy, it’s out there in combos from single acts to full bands. Some venues let you share your own talent through open mic or musical jam events.

This spring, after nine years of not hosting entertainment, the Old Mill House Pub in Creemore saw a performance by Rockin’ Jay Shaw of Collingwood. Some folk may recognize Rockin’ Jay from his regular Tuesday open mic nights at Kelsey’s Roadhouse in Collingwood. Shaw has experience working with a full band, but presented an excellent solo act at the pub in Creemore. Most of his repertoire was original material which, although new to many listeners, went over very well. He had no electronic backup (other programmed/recorded instruments), just his voice and electric guitar buoyed by his enthusiasm and experience.

Since then, The Old Mill House Pub has continued with entertainment on Wednesday evenings beginning at 6:30 p.m.. Other solo acts such as Derek McLean of Collingwood and Jess Bowman of New Lowell are just a couple other acts who have entertained at the Pub this year. McLean can be found performing at a number of Collingwood venues, a Muskoka resort or at The Village at Blue. Bowman can be found at Clearwater Chamber of Commerce events, local celebrations as well as local pubs. Jazz fans are thrilled that John MacMurchy has been performing concerts in Collingwood on a regular basis the past few years. He is a respected woodwind player (saxophones, flute, clarinet), writer, producer and arranger. In recent years he and vocalist Sheri Weldon have performed largely at the Simcoe Street Theatre and the John Saunders Centre, both in Collingwood. John has performed for Thornbury

JazzWorks and was a part of the Escarpment Corridor Alliance event at the Marsh Street Centre in Clarksburg this spring.

Seen here performing for Theatre Collingwood’s Brilliantly Bacharach presentation are John MacMurchy (also the musical director), Sheri Weldon and Dean Hollin of Collingwood. MacMurchy and Weldon are no strangers to the John Saunders Centre and have a very strong following. John spent four decades in Toronto, immersed in the jazz scene there. He can still be heard in the city, but is enjoying life on the Niagara Escarpment these days with his wife and amazing vocalist Sheri Weldon. Hollin is nothing short of a consummate singer. His voice seems to take on the essence of popular singers when he performs “their” tunes.

The Theatre Collingwood production of Brilliantly Bacharach in April, included this pair plus Collingwood vocalist Dean Hollin. The production was a look at the musical history and some of the personal history of Burt Bacharach. John MacMurchy was the musical director bringing a band together to support the voices of Weldon and Dean Hollin. In addition to these three local residents, performers familiar to many Collingwood music fans included Stacie McGregor on keyboards, John Collin on drums, Peter Telford on bass, Dan Ionescu on guitar and Dave Dunlop on trumpet. Keep your eyes peeled for upcoming shows at the John Saunders Centre in Collingwood featuring John MacMurchy and Sheri Weldon.

MacMurchy will be a part of this year’s Collingwood Music Festival with his quintet in July. John has recorded a number of his own albums and has been involved in the Toronto jazz scene for decades, recording and performing with other top artists. Keep your eyes peeled for notices of MacMurchy and Weldon’s special performances this summer.

Father and son jazz duo Richard and Matthew Notarfonzo perform at special events including weddings, retirement home gatherings and more, around Georgian Bay. Perhaps you’ve caught them in Collingwood at The Dorchester Hotel’s grand re-opening, at Bay Haven, Raglan Village or perhaps at Blue Mountain Golf and Country Club or as far south as Toronto at Bellona Kitchen. Their classic jazz tunes with guitar and saxophone, or piano and saxophone adds an atmosphere of distinction to any event. With a firm base in folk music, Midhurst musician Ken Allen can be heard at venues such as The Hive in Wasaga Beach and Flynn’s Public House in Penetanguishene. His repertoire is a mix of familiar tunes which include folk, rock, blues and country, plus some exceptional original

tunes. He’s been known to haul out a harmonica once in a while too. His originals have a depth that benefit from a good listening perspective rather than being a musical background to a boisterous crowd.

Ken Allen of Midhurst is seen here performing earlier this year at Flynn’s Public House in Penetanguishene, Ontario. He offers a variety of easy listening tunes, original folk and popular numbers including some country and blues. He’s performed in Honey Harbour (Fin City Fish and Chips) and in Wasaga Beach (The Hive).

Allen’s original tunes are always appreciated by his audiences. Most tell a story, some take us on a trip, some we’d swear was about our own life. His easy-to-take vocals are wrapped with delicate guitar fingerpicking much of the time... he also knows how deliver a decent blues tune. Also at The Hive this spring was duo (and available in a four-piece as well) Midnight Special. Husband and wife team of Kim and Wayne Peeters have a large repertoire of popular tunes from a variety of genres. Hailing from Markdale, they perform all around Georgian Bay, including Singhampton and at the Match Eatery and Public House at the PlayTime Casino in Wasaga Beach. Midnight Special can expand to a four-piece combo and to a full 7 piece band that is superb at presenting the best music from past decades. Their June 8th gig at the PlayTime Casino will be the quartet version.

Kim and Wayne Peeters are seen here as the duo version of Midnight Special. They will be a fourpiece unit at the PlayTime Casino on Saturday, June 8th, in Wasaga Beach. There is also a seven-piece version, including a horn section, known as “That Seventies Band”.

There is a poster circulating on social media with a hand pointing at the viewer with the text “Only YOU can prevent empty venues!” Check online for local venues presenting live music in your area and treat your ears!

Submitted by Don Beaulieu

Rockin’ Jay Shaw is seen here in action at the Old Mill House Pub in Creemore this spring, starting off a season of live music at the venue. A variety of performers will be presenting familiar tunes mixed in with their original numbers this summer including Jess Bowman and Derek McLean.