What's Up? Georgian Bay - May 2024

Ways to Make Mom’s Day Extra Special

(Family Features) Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches at breakfast and beyond.

Give Her the Day Off

Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her morning is one of rest and relaxation while you handle kitchen duties from prep to cleanup. These Bacon-Wrapped Egg Muffins are easily customizable to suit your family’s favourite tastes with nearly endless possibilities. Just make sure to place a foil-lined cookie sheet under the muffin tin to make cleanup a breeze.

For a sweeter touch on brunch, these Cinnamon Muffins offer a one-ingredient solution that take just 15 minutes to prepare. Serve alongside the egg muffins or let these ooey-gooey bites bake while mom enjoys the main course.

Add Flowers

Flowers are a timeless Mother’s Day gift for a reason. They provide pops of colour on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favourite spot in the house and place them within eye-shot for a frequent reminder of how much she’s appreciated.

Create a Personalized Card

Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, coloured pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret – a store-bought card means all the same when paired with a heartfelt message that conveys your love.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. Find more family-friendly recipe ideas at Culinary.net.

Bacon-Wrapped Egg Muffins

Recipe courtesy of “Cookin’ Savvy”

INGREDIENTS

1 pound regular-sliced bacon (not thick-sliced)

10 eggs

1/2 cup shredded cheese

1/3 cup half-and-half or milk

1 tablespoon garlic pepper

1/3 cup chopped fresh or frozen spinach

DIRECTIONS

1. Preheat oven to 400 F.

2. Using muffin tin, wrap bacon around inside of each muffin hole. In bowl, whisk eggs, cheese, half-and-half, garlic pepper and spinach. Pour into each hole, filling about halfway to avoid overflowing while cooking. Cook 40 minutes, or until eggs are golden.

3. Tips: Place muffin tin on cookie sheet lined with aluminum foil to catch grease and make cleanup easier. If you want bacon taste without lining muffin holes, mix fried bacon pieces into eggs.

Substitutions: Line each hole with hashbrowns then add egg mixture. Use broccoli instead of spinach, if desired.

Cinnamon Muffins

Recipe courtesy of “Cookin’ Savvy”

INGREDIENTS

2 tubes (8-count each) cinnamon rolls

DIRECTIONS

1. Preheat oven to 400 F.

2. Grease muffin tin or line with liners. Using kitchen shears, cut each cinnamon roll into pieces and place in muffin holes.

3. Bake about 15 minutes, or until golden. Let cool then add provided icing.

Tip: To make icing extra special, add 2 tablespoons creamer and mix well before icing muffins.

Publisher’s Note

Happy Mother’s Day!

Mom and brother Scott. Submitted by Victoria Ledden

Master Gardener’s Corner

May

There’s lots to do in your garden In May, now that spring is finally here!

• If not done already, clean up winter debris in the garden as soon as the soil is dry enough to work. Cut off dead plant stocks. Dig in manure or compost around perennials and shrubs and weed well. An extra hour weeding now, will save 3 days later in the summer!!

• Use a line to cut sharp straight edges for your beds. For curved edges, run hot water through a hose to soften it up and lay out a smooth curve. Watch you don’t chop the hose!

• Take coloured pictures of your spring bulbs in each of your gardens so you will know where there are any gaps and where the bulbs are when you order and plant more bulbs in the fall. Save the pictures in a safe place.

• Plan now to plant early blooming bulbs like snowdrops and crocus in the fall at places close to where you come in and out of the house. It’s nice to be greeted by early signs of spring.

• Add 3” to 4’” of mulch to flowerbeds and shrubs to conserve moisture and discourage weeds. Shredded cedar bark is best, but expensive. Try 13/Forty Landscape Supply who have 3 types of mulch: Cedar, Pine, Black and Utility, the cheaper kind that I use.

• Don’t walk on or roll lawns that are still wet and full of water. If you can see your footprint, stay OFF the lawn. You will compact the soil.

• If your lawn is already compacted, rent an aerator which will dig out small plugs. Let the plugs dry and rake them back into the lawn as a top dressing. Add grass seed to bare patches.

• When dry, rake lawns vigorously to remove dead grass and thatch.

• Spread weed-free topsoil on thin patches in your lawn. Apply grass seed, roll and water with a mist setting. Keep seeded areas moist, but don’t flood.

• If you find moss in your lawn, the soil is too acidic. Apply dolomite lime before a rain. You may need a second application.

• If you have pots or planters that are very big or deep, put some empty plastic water bottles with lids in the bottom of the pot to take up the space the roots will never get to. It makes the planter or pot lighter and easier to move.

• Prepare containers and pots for planting. Fill with a mixture of compost and potting soil. Add peat moss, or better still, coconut coir to retain moisture.

• Place pots with culinary herbs close to the kitchen door for easy access.

• Harden-off seedlings for at least a week before planting outside. Google the last frost date for your area (June 1 in the Blue Mountains) and allow at least 1 week more before planting tender transplants such as annuals and tomatoes.

• Walk around your garden and look for perennials that should be divided, are in the wrong place, or you don’t like any more. Pot them up for spring plant sales at least 3 weeks before the sale. Add compost, not garden soil to the pots. To be really fancy, add a little bone meal to the pot before you put in the plant. Add plant labels with the name (Botanical and/or common), colour, sun exposure, height, bloom time, etc. Water well and keep in the shade.

• Dig, pot up and donate 15 or more perennials to the St. George’s annual Plant Sale and get an Income Tax Receipt for the retail value your plants sell for. Bring them to the church Wed May 31 9am to 3pm. It’s a win-win for everyone.

• The giant annual St. George’s Plant Sale is Sat June 1st this year on the church grounds in Clarksburg. It starts at 8 am.

• Plant beans now directly into the garden as they germinate quickly and will grow as long as the soil is warm. Maybe mid-May this year.

• Install peony rings before the plants start to grow.

• Monitor for the presence of slugs, cutworms, earwigs and tent caterpillars. Pick them off.

• Control weeds in the lawn by hand pulling. Use nematodes to control grubs, which eat the grass roots, leading to brown patches in the lawn in summer.

• Prune roses according to type.

• Deadhead (cut the blooms off) tulips, daffodils and other spring bulbs but do not cut or pull out the leaves until they are brown and decayed. They are needed to nourish the bulbs for next year’s bloom.

• If you have any fritillaria or Asian lilies, now is the time to watch for the red lily beetle (adult, larva and eggs). It seems that removal by hand is the best and only way to reduce this problem. Day lilies are beetle free.

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.

Honouring Mom with Gratitude

5 Creative Ways to Celebrate Mother’s Day

Mother’s Day has to stand out as one of the most celebrated holidays worldwide. It is an opportunity to pause and reflect on the incredible women who have shaped our lives, a special day to express gratitude, appreciation, and love for the women who have nurtured and cared for us throughout their lives. And while flowers and chocolates are always appreciated, thinking beyond those traditional gifts and celebrating Mom in a truly special way can make her day extra special. This year, let’s honour Mom with gratitude in innovative and heartfelt ways that she’ll cherish forever.

1. MEMORY LANE ADVENTURE

Instead of the usual brunch or dinner, why not take Mom on a trip down memory lane?

Plan a scavenger hunt or create a photo album filled with cherished memories from her life. Visit places that hold significance, such as a favourite local landmark or a favourite store. As you reminisce together, share stories and express gratitude for the moments that have shaped her life and yours.

2. HANDMADE CREATIONS

Tap into your creativity and craft something special for Mom. Whether it’s a handmade card, a personalized piece of artwork, or a gift basket filled with her favourite goodies, the time and effort you put into creating something unique will surely warm her heart. Use this opportunity to express your gratitude for all the love and care she has given you over the years.

3. ACTS OF SERVICE

Show Mom how much you appreciate her by taking on some of her responsibilities for the day. Offer to handle chores like cooking, cleaning, or running errands, allowing her to relax and enjoy some well-deserved pampering. Small gestures of service can speak volumes about your gratitude for everything she does to make your life better every day.

4. NATURE ESCAPE

Escape the hustle and bustle of everyday life and spend Mother’s Day immersed in nature. Plan a hike in the mountains, a picnic in the park, or a leisurely bike ride along scenic trails. As you soak in the beauty of the natural world together, take the time to express gratitude for the simple pleasures of life and the bond you share with Mom.

5. GRATITUDE ART PROJECT

Get creative with a gratitude art project that you can work on together. Gather art supplies like paint, markers, and canvas, and spend the day creating a masterpiece that reflects your gratitude for Mom. Whether it’s a collaborative painting, a hand-decorated gratitude jar, or a mosaic of family photos, let your imagination run wild as you express your love and appreciation through art.

However you decide to celebrate Mom, don’t forget to capture your Mother’s Day celebration with photos! They will serve as precious mementos, ready to be printed and sent to Mom on her birthday, a second gift she will love and cherish. Mother’s Day is the perfect opportunity to show Mom just how much she means to you. Whether it’s through heartfelt adventures, handmade creations, acts of service, nature escapes, or gratitude art projects, let’s celebrate Mom with gratitude in creative and meaningful ways that she’ll treasure forever. After all, there’s no greater gift than the gift of love and appreciation for the remarkable woman who has shaped our lives in countless ways.

ALEXA BARRERA

Alexa Barrera is an author passionate about languages, creative art and emotional well-being. She has several publications on the topic of mindfulness and gratitude, including the children’s journal “Gratitude Journal: Mom and Me” which is available in English and Spanish.

Alexa Barrera grew up in Mexico City and now resides in Canada with her husband and two daughters. Her books can be found on Amazon or on her website www.bilingualbabies.ca.

Music Festival Brings Notable Talent to Collingwood

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

Happy Mother’s Day

May 12th

Moms Eat FREE!*

Draw for a Prize Gift Basket filled with great stuff from local businesses.

*One Mom per table. Conditions apply. See restaurant for details.

The Hive Restaurant and Pub 1441 Mosley Street, Unit #1, Wasaga Beach

705-429-2773

The Hive (formerly Georgian Circle Family Restaurant) Grand Opening

May 17th at 4pm Ribbon Cutting

Burger Meals 25% off Wear “The Hive” merchandise and receive a free appetizer. 1441 Mosley St #1, Wasaga Beach

There is no shortage of entertainment in towns surrounding southern Georgian Bay. Collingwood is a bit of a hot-spot with a number of theatre venues, local pubs, restaurants and festivals presenting live music. Bringing world class music, with a leaning to classical styles, is the Collingwood Music Festival. This year brings more opportunities for local youth participation, and a Summer Serenades series.

During the festival, from Friday July 5 to Saturday, July 12, in Millennium Park, the following acts will be performing (precise times were not available at What’s Up? Georgian Bay press time):

July 5: The Toronto Concert Orchestra is an ensemble comprised of “engaging performers” as described by Daniel Vnukowski, founding Artistic Director of the Festival. He noted in particular their “articulation of Mozart... pristine”. This summer concert will remind the audience of the André Rieu concerts, and is titled Viennese Violins.

July 6: Vnukowski was delighted to announce that area resident and renowned jazz musician John MacMurchy will be performing at this year’s event. MacMurchy has collaborated with some very familiar names and will be bringing his quintet with him to the Festival. They will be providing some extraordinary jazz for sure in an outdoor setting.

Also July 6: Toronto Welsh Male Voice Choir is coming with a variety of songs including Broadway tunes. Their heart is in the folk tunes of Wales, but they remain very versatile.

July 7: From Montréal, Stick & Bow is a very interesting duo of cello and marimba. Their repertoire includes Bach and Radiohead (British rock band), so, expect some delightful surprises.

July 8: Another star of Jazz, Jackie Richardson with Joe Sealy and Jazz Trio will be performing a tribute to Africville, which was a closeknit Black community of about 150 people in the north of Halifax for over 120 years. Africville was demolished by the city of Halifax in the 1960s. Stories will be brought to light and life by song.

July 9: Juno-award winning clarinetist James Campbell will be performing with Daniel Vnukowski. Their programme is called “Postcards Lost”. It is based on a found shoe box of Yiddish postcards from pre-World War II. They will be bringing the love story of the couple who wrote each other, to life, through uplifting music and art.

July 10: Youth Concert (featuring talented youth musicians. Details to be announced, soon)

July 11: With some perseverance, Vnukowski has booked Thompson Highway, playwright and novelist, for this year’s Festival. Patricia Cano will be singing Highway’s Cree songs. She hails from Peru. Highway is a member of the Order of Canada. In 1998, Maclean’s named him of the ‘100 most important people in Canadian history’. In 2001, he received a National Indigenous Achievement Award, now the Indspire Awards, in the field of arts and culture.

What’s Up? Georgian

@GeorgianGW

At their recent Annual General Meeting, a new Board of Directors was determined. Here we see Artistic Director Daniel Vnukowski (left) and Past Chair Martin Rydlo flanking the new board members of the Collingwood Music Festival; Michael Dawe, Nicholas Pearson, Colleen Bryan, Mary Jane Stitt and Kerry Mader.a Gold Lifetime Pass to festival performances.

July 12: The Festival will close with an Enchanted Evening, featuring world famous baritone Gino Quilico and Julie Nesrallah, an evening filled with favourite opera, operetta and Broadway songs.

The formal finale performance will feature Grammy award winning baritone Gino Quilico, a Canadian living in New York. This will take place at a private venue on the waterfront. Expect some Broadway tunes, something from Les Misérables. The name of this final portion of the Collingwood Music Festival is “Some Enchanted Evening”.

Afternoon workshops will feature local, very young talents, who have “... an incredible career”, said Vnukowski; “It is very important to give them a platform and keep nurturing their talent”. Check updates online for details.

There will be workshops about creating digital music, given by some very interesting personalities.

On Thursday, May 9th, 2024, there is a fundraiser to help support the Festival. Entitled “An Evening of Timeless Virtuosity”, it will feature a performance of Robert Schumann’s “Piano Quintet”, which was composed in 1842 as one of many gifts for his wife of two years. Vnukowski will be performing this with the Odin Quartet. There will also be a commissioned piece, composed by Simone Bertrand, debuted this evening. The piece was inspired by Schumann. A tune by composer Ronald Royer, written for this event, will be making its world debut too.

Find the Collingwood Music Festival website at: https://collingwoodfestival.com or on Facebook at: https://collingwoodfestival.com

During last month’s Annual General Meeting of the Collingwood Music Festival, Liesbeth Halbertsma, project manager and Daniel Vnukowski, founder and artistic director, presented retiring treasurer Ann Fletcher with a certificate of appreciation plus a Gold Lifetime Pass to festival performances.

Submitted by Don Beaulieu

Upcoming Shows & Events Upcoming Shows & Events

As Easy as...Pie!

(Family Features) Fabulous desserts can be easy to prepare if you have the right ingredients on hand.

Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits - or maybe peanut butter and chocolate - for both colour and flavour. Fast and fabulous recipes like these assemble

Then bake. Or chill. Or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the

Banana Mandarin Cream Cheese Pie

concentrate, divided

1 graham cracker crumb crust (9 inches)

1/2 cup raspberry preserves

DIRECTIONS

1. Heat oven to 300° F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.

2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.

3. Pour remaining batter on top. Using knife, swirl remaining preserves into decorative pattern on top.

4. Bake 55 minutes. Cool. Refrigerate leftovers.

Prep time: 15 minutes

package (8 ounces) cream cheese, softened can (14 ounces) Sweetened Condensed Milk cup lemon juice from concentrate, plus additional, for dipping banana slices teaspoon vanilla extract

3 medium bananas, divided

1 graham cracker crumb crust (9 inches)

1 can (15 ounces) mandarin orange segments, well drained, divided

DIRECTIONS

1. In large mixing bowl, beat cream cheese until fluffy.

2. Gradually beat in sweetened condensed milk until smooth.

3. Stir in 1/3 cup lemon juice and vanilla.

4. Slice two bananas; dip in lemon juice and drain. Line crust with bananas and about two-thirds of the orange segments. Pour filling over fruit.

5. Chill 3 hours, or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

Frozen Mixed Berry Pie

Prep time: 15 minutes

Freeze time: 5 hours

INGREDIENTS

1 can (14 ounces) Sweetened Condensed Milk

1/2 cup lemon juice from concentrate

1 1/2-2 cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)

4 cups frozen light whipped topping, thawed

1 baked pastry shell or chocolate graham cracker crumb crust (9 inches)

DIRECTIONS

1. In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries.

2. Fold in whipped topping. Spoon into crust.

3. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

How to Make a Meal-Worthy Smoothy

As a Registered Dietitian, I get asked about smoothies a lot. But the most common question is: is a smoothie a meal? Here’s my answer. It depends. It depends on what’s in it. If it’s balanced, and has all the components a typical meal would (protein, fat, fibre, carbohydrates), then yes, a smoothie can be a meal. But if it’s on the lighter side, with only fruit and ice, then no, it’s not a meal.

So how can we turn a glass of blenderized fruit into a balanced, flavourful and filling meal?

PROTEIN

Firstly, to ensure your smoothie is mealworthy, it needs to have a good source of protein. This is the key nutrient that keeps you feeling full.

Here are some protein suggestions: silken tofu, protein powder, hemp hearts, greek yogurt, kefir, cottage cheese.

If you’re buying a pre-made smoothie, look for something with at least 20g of protein. Otherwise, it’s more of a snack, or part of a meal.

FRUIT

Fruit is usually the main ingredient in smoothies and what most people focus on. They add sweetness, flavour, texture, fibre and are a good source of antioxidants and carbohydrates which provide you with energy.

Feel free to add any fruit you enjoy. Get creative with different combinations of fruit flavours!

LIQUID

The liquid you choose for your smoothie can be a great opportunity to sneak in more nutrients.

This Asparagus Kale Salad is perfect for spring! Asparagus season is right around the corner, so if you’re looking for ways to use up all that asparagus you have, try this salad!

Total time: 10 minutes

Serves: 4 people

INGREDIENTS

Dressing

1 Tbsp fresh dill, chopped

1 Tbsp lemon juice

2 tsp Dijon mustard

1 tsp white balsamic vinegar

2 tsp maple syrup

3 Tbsp olive oil

Salad

½ bunch kale, finely chopped

½ bunch asparagus

3 Tbsp pumpkin seeds

2 Tbsp hemp hearts

½ cup feta cheese, crumbled

INSTRUCTIONS

1. Wash the asparagus, trim the ends and cut into 1” pieces. Place in a separate bowl.

2. Bring a small pot of water to a boil on the stove. Blanch the asparagus

Soy or dairy milk are high-protein sources, but if you don’t like those options, try: other plant milks (almond, oat, cashew, coconut), kefir, coconut water or plain water.

It’s also good to know that smoothies increase your daily fluid intake. If you struggle to drink enough fluid throughout the day, having a smoothie as a meal will add some fluids.

HEALTHY FATS

Another key nutrient that people often skip out on when making a smoothie is fat. Fat provides flavour, texture and is also satiating. Don’t go crazy with the amounts, but adding a little bit will elevate the nutritional value of your smoothie.

Try adding: avocado (fresh or frozen), peanut or nut butter, ground flax, chia seeds.

ADDITIONS

These ingredients aren’t essential to make a balanced smoothie, but I encourage them. If you’re going to have a smoothie as a meal, you want it to taste good. And some of these ingredients can make your smoothies more interesting from a flavour standpoint. Plus, if you’re having a smoothie daily, you might want to mix up the ingredients to prevent getting bored. Try adding: fresh or frozen spinach, fresh ginger, oats, dates, cinnamon, nutmeg, vanilla, maple syrup, pumpkin puree, applesauce, coffee, cocoa powder.

To be clear, a smoothie doesn’t have to be a meal. You can enjoy a smoothie as part of a meal, or have it as a snack, and that’s ok. But if you’re having only a smoothie for breakfast or lunch, then it should be built like a meal.

by adding to the boiling water and cooking for about 30 seconds (you’ll notice the pieces turn bright green). Remove with a slotted spoon and place in a bowl of cold water. Once cooled, remove and place in a dry bowl.

3. Meanwhile, finely chop your kale and add to a large bowl. Add the pumpkin seeds, hemp hearts and feta cheese.

4. In a mason jar, add all the salad dressing ingredients. Shake well to combine.

5. Once the asparagus is cooled, add to the kale bowl. Add your dressing, toss to combine, and transfer to a serving bowl.

6. Enjoy!

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

Georgian Bay Photographer Brings the Water Home

The Severn Sound Environmental Association held an open house last month in Elmvale. There was a bevy of statistics, maps, graphs and charts describing the watershed which drains into Georgian Bay. Scientific tools used in the field and in the waterways, were on hand to see, with SSEA members to explain their uses. The evening saw awards presented to key volunteers and members speaking on the progress made during the past decades to improve water conditions. Many accolades were attributed to the agricultural community for being diligent and enthusiastic about how they could, and have, improved practices.

Prolific hard data gave way to personal experience when guest speaker Scott Parent addressed the crowd in the hall that afternoon. Parent was introduced to the audience as a water guardian and visual story teller from Georgian Bay/Lake Huron area, a guide and long distance paddler. He provided valuable insight and of course, lovely images. He talked of his experience exploring Georgian Bay, his homeland and ancestry on the bay, his philosophies and discoveries.

Parent says he uses paddling “..as a form of inquiry”. You and I may think exploring, but there is always a deeper motive of personal, nature and science in his purpose. It is “Self discovery, learning about the residents, the wild ones and the people that live here, our First Nations”.

Photographer, explorer, long-distance paddler, guide, environment advocate, historian... the descriptors could go on... Scott Parent, was the afternoon speaker at the Severn Sound Environmental Association’s open house in Elmvale held in April. In a room filled with graphs, charts and scientific equipment, Parent was able to put a very personal touch on the waters of Georgian Bay. His narrative of stand-up paddle boarding across Georgian Bay intrigued the audience. His beautiful pictures brought the oft-unseen beauty of the bay and its innumerable islands and inlets. Parent and his daughter made paddled from Drummond Island to Penetanguishene over the course of a month, finding evidence of micro-plastics and other visible pieces of human garbage in remote areas.

He explained that his grandparents were harvesters, “They lived on the remote islands all year”. Family history stirred a curiosity within him, to learn about and delve into his roots. His family was one of the last full-timers living on Georgian Bay. He grew up in the Twelve Mile Bay area, south of Sans Souci Island on the east coast of the bay. His family history began on Drummond Island (now part of Michigan State) west of Manitoulin Island. Place names have changed since his ancestors’ time, for example, Drummond Island was known to his ancestors as Bootaagani-minis.

Parent and his family currently live in Lion’s Head on the Bruce/Saugeen Peninsula. His work as a guide takes him to every corner of the bay every year.

The Bruce Peninsula is also referred to as the Saugeen Peninsula by Indigenous peoples of the area. The Saugeen Peninsula name acknowledges the historical and ongoing presence of Indigenous communities in the region, including the Saugeen Ojibway Nation, who have inhabited the area for generations.

The Western Islands seemed mythical to Parent in his younger years. He

could see the islands off on the horizon, from the mouth of Twelve Mile Bay. There was a time he would be fishing for chub off the islands, but “...never did I touch the islands”.

Living on the Saugeen Peninsula he decided to “Raise the Turtle” which, as he explains is “Using the wind, the waves and the stars; relying on a compass but no Global Positioning System”. He set off on August 1, 2011, from Lion’s Head, to find the islands. What is very surprising is that Parent used a stand-up paddle board as his mode of transportation. Not a canoe or kayak as most of us may assume.

He was successful, making his way to Sans Souci and to where his own story began. He completed that journey heading to Penetanguishene where he had spent his high school years. The entire trip was about 220 kilometres and took five days.

As if his summer-time stand-up paddle board foray across Georgian Bay in August of 2011 wasn’t enough, he retraced that trek in the winter of 2015. Here we see a picture from that winter trip, with a SUP used as a hauling sled. The sled became a bed at night.

Parent retraced that trip in the winter of 2015 (with a partner). He says that was the last winter we’ve had, in which the bay nearly froze over. This past winter has seen a record low for ice cover on Georgian Bay. On this trip too, he used SUPs. Crazy carpets were attached to the bottom of them (and the fins were removed) for going over the snow and ice. They were basically hauling sleds and made good insulating pads for sleeping. He now leads groups of people in the summer time from Tobermory to South Baymouth on Manitoulin Island, basically the same route as the Chi-Cheemaun ferry.

Parent has used his storyteller skills to create films helping people connect with water “as a relationship rather than as a resource” he says. He has seen “The mess of anthropogenic debris... plastic, human waste that ends up in the water. It ends up in a lot of these remote areas that are out of sight and out of mind for most people”. He has seen how this directly effects the wildlife, especially the water bird colonies using the remote islands for nesting.

He and his daughter Acadia stand-up paddle boarded from Drummond Island, the more than 480 kilometres to Penetanguishene in 2019 “... following our ancestral roots” he said. They travelled along the north of Drummond Island and southern shoreline of Manitoulin Island, up the east end to the Georgian Bay shoreline, past his family’s home island, they call it Loon Island, and down to Penetanguishene. 2019 was a year of high water levels. In harvesting food from the land during this journey, Parent was able to connect Acadia with ways that were common to himself as a child.

Acadia had done a presentation in school about plastics in the oceans. She was curious about plastics in the waters of Lake Huron and Georgian Bay. She ended up taking water samples along the way, using deepwater samplers. At this time, micro-plastics were assumed to float and not expected to be found at depth. At the depth of 50 feet off Drummond

Island, a sample produced micro-plastics in the form of fibres. The likely source is presumed to be fishing nets. The pair also had a surface sampling kit.

Most water samples showed the presence of micro-plastics. They found pieces of blue dock foam inundating marshes and spawning waters. Along the way they pulled up building plastic and other pieces of foam. “The sampling for the micro-plastics became less significant...” said Parent, “...to the reality we were facing with just how much garbage is out there”.

In the end, they collected 44 water samples. 30 were surface samples and 5 deep water samples. “42 out of the 44 contained micro-plastics” noted Parent. These were in the forms of fibre, fragments and film.

His general comment about this adventure is that it was transformational, for himself and Acadia. “It informed my work, going forward”, he says.

He investigated how the garbage may be affecting the water birds of the bay. Some birds are using garbage as nesting material. There is plastic in the birds’ feces. “A baby bird had gotten tangled with a balloon tether”. Research says 1.3 million pounds of plastic enters Lake Huron in a year. He recognizes that activities such as beach cleanups are important, but much more needs to be done to protect our water and the life that depends on it. He and a group of friends created the Three Waters Foundation to facilitate remote cleanups. They focus on the islands and coastlines that are difficult to get to. It is important to note that the garbage being found is not dropped there by humans, but brought there by the water. The source is elsewhere.

Submitted by Don Beaulieu

Parent and his daughter produced a film documenting their month-long journey, called “Three Waters”. Funds from the movie go to Three Waters Foundation. Find it on Facebook @threewatersfoundation

Here we see Scott Parent and his then 9 year-old daughter Acadia taking a break from paddling along the Georgian Bay shoreline in the summer of 2019. His family history is on the bay, on the islands. He was retracing his ancestor’s trek from Drummond Island, generations ago, to the eastern shore of Georgian Bay. In his ancestor’s time of forced migration, Drummond Island was known as Bootaagani-minis.

The World is Buzzing About Beekeeping

Humans and honey go back in history at least 8,000 years when honey was taken from wild bee nests. The earliest evidence of beekeeping comes from Egypt, about 4,500 years ago. Generally, hives refer to man-made beekeeping devices; nests refer to structures made or used by wild bees.

Today’s beekeepers have technology and improved techniques over those early Egyptians, but also find themselves in difficult times in our changing, human-populated world.

LOSSES COULD NOT BE IGNORED

At a recent meeting of the Centre Grey Beekeepers Association in Markdale, initial conversations could not ignore the unexpected bee losses this past fall and spring, observances taking place across Ontario, including at the Honey Bee Research Centre in Guelph. Mites have been cited in many cases.

Robber bees were suspected of infiltrating some hives. For beekeepers thinking their hive was robbed out and that starvation was the culprit for colony death, James Clarkson of Collingwood Bee Farm would question that and ask “Why were they weak enough for other bees to rob in the first place?”. In a case like this, he suggests the robbing is most likely an after-effect. Was it a failed queen, a nutritional issue moving through the season and they did not brood-up, or perhaps gut issues putting the brakes on colony growth? Close inspection may show signs of Varroa mites, which have been a huge issue in the bee and honey industry.

There was no talk of agricultural pesticide use being a main culprit. Advances in agricultural pesticides and applications have been significant in the past decades, indeed. Where genetically modified crops and pesticides are a bigger concern is with those attempting beekeeping in an organic manner.

Clarkson says Agricorp (Agency of the government of Ontario providing risk management programmes to Ontario agriculture) and the Ontario Bee Association have “...reported they are seeing even substantial fall losses pre-winter.” He continued “This is not a surprise with the warmer and longer fall season, and typical pest management activities showing some inefficacy if not adapted.”

Fortunately, with diligent practices, the bees at Collingwood Honey Farm are faring well. “We have a robust IPM (Integrated Pest Management) programme that we are constantly monitoring and optimizing, but even those more aggressive efforts are being tested these past 4 to 5 or so years.”

FLOW HIVES

The host of the Centre Grey Beekeepers Association meeting, Chris Crocker, kept the meeting on track, with a look at beekeeping in different countries and continents.

Crocker provided a promotional video of flowhives, which were invented in Australia. The basic premise of a flow hive is to relieve the beekeeper of the labour and time used in

preparation, smoking the bees, collecting the frames, extracting the honey and replacing the frames back into the hives and all the minutia involved in that process.

The ease of extracting honey is a huge enticement for using flow hives, which use partially complete honey-comb panels. Bees complete building the cells. A turn of a lever breaks the cells and the honey flows out a spigot from the bottom of the hive box. There is still a level of maintenance and care of the bees which remains important, which surprises many new beekeepers enthralled by the apparent ease. If this method is a consideration for you, talk to beekeepers about their experiences before making a decision, to be certain.

A flow hive uses a partially artificial honeycomb that allows the bees to complete the cell construction. The turn of an exterior spigot allows honey to flow out, into an external container. Voilà, honey on tap.

Discussion followed, allowing the attendees to express their interpretation of how successful they thought this method would be here in Ontario. Beekeepers on hand were concerned about temperature, honey viscosity and crystallization. One person simply could not imagine collecting honey being so easy, a “Too good to be true” scenario.

Crocker suggested that with less beeswax involved, there would be an affect on the flavour of the honey produced. He likened it to over-filtered Chinese honey which he said “ceases to be honey”.

One online beekeeper cites a vast number of misconceptions permeating the conversation of flow hives from people inspired to get into beekeeping because of how easy this system is touted to be. Many new beekeeper complaints and their issues were due to their inexperience and not a result of the flow hive method. There is still much work to do to look after the hives which the promotional material is said to overlook.

The system has been used successfully; But do your research and rely on your experience to guide you in your consideration of flow hives.

ENGLISH BEEKEEPING

The next example of beekeeping took attendees at the meeting in Markdale, via recorded video, to Hartpury, England (north of Gloucester) to a Medieval bee shelter using

skep hives. These hives were typically made from woven straw or wicker in a domed or basket-like shape, resembling an upside-down basket. Images of skep hives, originally from Europe in the middle ages, continue to adorn labels of commercial honey, having become rather iconic.

Crocker showed pictures of his trip with his son Digory to Buckfast Abbey in Buckfastleigh in Devon, England. Buckfast bees are a cross of many subspecies and their strains, developed by Brother Adam (born Karl Kehrle in 1898 in Germany). He was put in charge of beekeeping in 1919, at Buckfast Abbey in Devon in the United Kingdom, a Catholic monastery. There is a one-acre, walled-off area where the hives are kept. There are about 7 hives in the traditional apiary.

For the most part, in England today, they use what is called a national hive, which is square. They are usually made of Canadian cedar which combats the wet English weather.

The British Beekeepers Association states that the average amount of honey produced by each hive there is 25 pounds. Ontario hive average is about 100 pounds and that increases as one goes west. Mites are an issue there as the winters are not cold. Crocker says he found the bees there had “...a propensity to swarm”. There are fewer commercial beekeepers in England, than here, relatively speaking.

CALIFORNIA ALMOND TREES

The next area discussed was almond trees and bees in California’s Central Valley. Bees are trucked-in each spring to pollinate the trees; about a million hives are brought in and distributed throughout the then-blooming almond orchards. There are two hives per acre of trees. Most of the bees work is done between 11 a.m. and 3 p.m., the warmest part of the day. This almond work is “The biggest money maker for more than half of the country’s commercial beekeepers”, according to the video presented. California grows 90% of the world supply of almonds. One can see there is a strong bond, a co-existence between the beekeepers and the almond growers. There are approximately

Chris Crocker, beekeeper from Markdale, took this picture of hives at Buckfast Abbey in Devon; we see the historic Abbey in the background.

660,000 acres of almond orchards in California with 20,000,000 visiting bees to begin with. That bee population will double by the end of the season.

It takes as many as a dozen bee visits to properly pollinate one almond blossom. At $150 or more per hive, the growers agree that it is worth the price. There are alternate methods but none as efficient as bringing in real bees to get the job done.

A downside to all this mono-culture of the bees feeding on only one food-source is colony collapse disorder, where 90% of the bees of a hive will die. This drives up the prices and with a dynamic increase world-wide for almonds, orchard acreage has doubled since 1981 to help keep up with demand. Droughts and other economic factors are always providing constant variables and corrective measures, as with any farming practice.

When the United States bees are done with the almond crop, they’ll head north to Washington State to help with the apple crops. This moving around of bee hives causes a concern of moving pests around with them, from one geographic area to another.

It seems that for every amazing fact about commercial beekeeping, there is a caveat to be concerned with.

HONEY AROUND THE WORLD

Ahead of watching a video about different honeys, Crocker asked the group what different honeys they have tried. Hawaiian honey, heather honey and Manuka honey were mentioned. Crocker has tried a number of different types of African honeys, Cuban honeys, Italian sunflower honey, Sourwood honey from the Smokey Mountains in the U.S. and some very tasty honey from the Golan Heights of Israel.

Several factors determine the flavour, viscosity and colour of honey. Most obviously, the specie of flower providing the nectar, the geographical

region and the species of the bees. Crocker presented a video highlighting a few honeys from around the world. The video poetically described the flavour of each one. Many are known to have medicinal qualities. Other honeys in the video included Acacia honey, which is light coloured and flavoured, comes from the black locust tree. Lavender honey, orange blossom honey, clover honey, buckwheat honey, eucalyptus honey and Tupelo honey were described.

In 2011, Crocker was teaching beekeeping in rural areas of Kenya, Africa. The Kenyans were transitioning from their traditional hives to the Langstroth hive, which is the type of hive we are used to seeing in our area. The traditional Kenyan hives of hollowed-out logs, woven baskets, or clay pots were kept up high in trees because honey badgers are an issue. Harvesting the honey included climbing the tree naked, at night, in the smoke of a fire at the base of the tree. The naked part helped reduce stings from the killer bees involved as they would not get into clothing. The whole method was risky and inconvenient. We can be fairly sure the modern methods of beekeeping were welcomed.

Rain and sun are issues for the Kenyans to contend with as well as termites. Roofs over the hives helped with the first two; stands with legs sitting in cups of liquid deterrent dealt with the termites. Crocker explained a few methods of getting the killer bees to use the new hives.

NEPALESE HONEY HUNTERS

The Nepalese honey hunters, belonging to the Gurung ethnic group, gather honey from the cliffs in a traditional practice known as honey hunting. The honey itself is hallucinogenic. Hunters perform rituals to appease the gods and ensure a safe and successful harvest.

Using rickety ladders made from woven bamboo or ropes, the hunters climb up the steep cliffs to reach the hives, wearing minimal protective gear. At the hive, the hunters use smoke from a smoldering torch-like fire to calm the bees. They carefully chip away at the honeycomb, collecting the honey in baskets or containers. After gathering the honey, they descend from the cliffs with their quest.

Upon returning to the village, the honey hunters celebrate their successful harvest with feasts and traditional dances. The honey is shared among their community.

world to teach

on other continents, himself learning all the while and experiencing a variety of honey types. Digory has accompanied his dad on some of these adventures and is already well-versed in the profession.

LOCAL HONEY

When shopping for honey, consider locally made product. If you can not find locally produced honey in the local store, a visit to the upcoming farmers’ markets will often prove successful.

In particular, in the Collingwood area, keep your eyes peeled for honey and bee products from Collingwood Bee Farm. They have a “Honey Hut” at their driveway on North Nottawasaga Concession Road 6, just north of Batteaux Road at which you can buy honey anytime. Bring cash for the drop-box or e-transfer and pick up your products right off of the shelf at your convenience.

Find them online at www.collingwoodhoneyfarms.ca

Submitted by Don Beaulieu

Medieval skep hives provided a suitable environment for bees to build their combs and store honey. While effective for honey production, they lacked the ability to easily extract honey without harming the colony. This lead to their eventual replacement by more modern hive designs. Nonetheless, they remain iconic symbols of beekeeping history.

Chris Crocker of Centre Grey Beekeepers Association with his six year-old son Digory. Chris has travelled the

bee-keeping

SPRING WHEELS

(NC) An increase in the cost of auto insurance can be frustrating, especially if you haven’t had any accidents. There are a number of factors that impact how much premium you pay, according to Aviva Canada. Some are external marketplace pressures that customers don’t control and others are customers’ unique circumstances.

COST OF A NEW CAR

New car prices have soared since the pandemic, partly because advanced technologies have also made vehicles more expensive to replace. Insurance premiums reflect the value of your car.

COST OF REPAIRING A CAR

The cost and time to repair a car has increased. Global supply chain issues continue, making it difficult to get parts. Inflation has also driven up the cost of parts and labour to repair. All these have an impact on your insurance premium.

AUTO THEFT

A car is stolen every five minutes. Rampant vehicle thefts by organized crime drive up premium costs for all Canadians.

ADDING DRIVERS OR ANOTHER VEHICLE TO YOUR POLICY

Adding other drivers, a new driver, or drivers under 25 years of age to your existing insurance policy may also cause your insurance premium to increase.

If you add a car onto your policy or replace an existing car with a newer one that costs more to replace or repair, your insurance premium may go up.

POOR DRIVING RECORD

If you have multiple driving infractions such as speeding or stunt driving, your insurance rates will go up as you’re perceived to be at a greater risk for collisions. If you get into an at-fault accident, you’ll lose the accident-free discount most insurers offer. And your rates will rise the more at-fault accidents you’re involved in.

MISSED DISCOUNTS

If you have multiple insurance products with one provider, they usually offer you a bundled discount. They might also offer a lower rate if you opt for a higher deductible for example. Look into what discounts you might qualify for.

NOT TAKING ADVANTAGE OF 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. Safe drivers can benefit from lower insurance rates and rewards for driving carefully.

Learn more about insurance costs and coverage, and how to save, at aviva.ca.

Lemon-Butter 4 Bean Ravioli

Prep time: 15 minutes

Cook time: 12 minutes

Servings: 4

INGREDIENTS

1 package (10 ounces) fresh cheese ravioli

1 teaspoon olive oil

2 cups combination of sliced button mushrooms, chopped kale and grape tomatoes

2 tablespoons unsalted butter, divided

2 large cloves garlic, minced

1 can (15 ounces) 4 Bean Salad

1-2 tablespoons fresh lemon juice crushed red pepper flakes (optional)

DIRECTIONS

1. Cook ravioli according to package directions. Drain and set aside.

2. Heat medium skillet over medium heat. Add olive oil; swirl to coat.

3. Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.

4. Return pasta to medium heat. Add remaining butter and minced garlic. Cook 2 minutes, or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute, or until heated through.

5. Gently stir vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.

PLANT SALE

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

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

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.

PLANT DONOR KIT

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.

DONATE

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!

{Family Features) Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods

What You Should Know About Ontario’s Asparagus Crop

(NC) Ontario farmers rely on a network of 20,000 seasonal and temporary foreign workers to harvest fresh produce, including the asparagus featured in this appetizer recipe from Foodland Ontario.

For about two months starting in early May, asparagus is cut, washed, sorted, graded, packed and shipped daily – and helping to make all that happen are farm workers like Errol Williams from Jamaica.

He’s been coming to Ontario annually for more than a decade to work at a southern Ontario asparagus and watermelon farm. This has let him send his children to college: one of his daughters is now in law school, another is a teacher, and his son is a computer technician.

“In Jamaica, it’s very tough. I came here to make life better for me and my family. I couldn’t have helped them without this job,” Williams says, adding that he’s also been able to start his own business. “Canada is a wonderful country. From the day I stepped here, I love it.”

International farm workers like Williams come to Ontario under the Seasonal Agricultural Worker Program, or the agricultural stream of the federal government’s Temporary Foreign Worker program.

Once here, government regulations mean these workers have the same employment-related rights and benefits as local workers doing the same work, and farm employers are subject to frequent federal, provincial and foreign government compliance inspections to ensure the rules are being followed.

Learn more about the Seasonal Agricultural Worker Program at morethanamigrantworker. ca.

Blue Mountain Bruce Trail Club

End to End Hike

Prep time: 5 minutes

Cook time: 5 minutes

Makes: 12 servings

INGREDIENTS

36 thin spears fresh Ontario asparagus (about one bunch)

Olive oil

Salt and pepper

12 thin slices prosciutto

DIRECTIONS

1. Wash and break asparagus stalks where they snap easily, discard ends. Dry and toss with oil and season with salt and pepper. Bundle three spears together; wrap one piece of prosciutto around asparagus bundle. Repeat with remaining spears.

2. Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes. Drizzle bundles with olive oil and serve.

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

Grilled Prosciutto and Asparagus Bundles

The Rain Barrel Solution Saving Water for a Sustainable Future

Water, the elixir of life, is essential for all living beings on our planet. Yet, despite its significance, freshwater resources are finite and increasingly threatened by climate change, pollution, and overuse. In this era of environmental consciousness, the imperative to save and conserve water has never been more critical. Among the various solutions, the humble rain barrel emerges as a simple yet powerful tool in our individual arsenal against water scarcity and environmental degradation. Conserving water is imperative for numerous reasons, foremost being the preservation of ecosystems. Freshwater ecosystems, from rivers to wetlands, are delicate environments supporting diverse flora and fauna. By reducing water consumption, we mitigate the depletion of these habitats and safeguard biodiversity. Furthermore, saving water also helps in mitigating the effects of drought, which are becoming more frequent and severe due to climate change. Conserved water can be used during dry spells to maintain landscapes, support agriculture, and ensure adequate water supply for communities.

One of the simplest and most effective methods of water conservation is the use of rain barrels. Rain barrels collect and store rainwater runoff from rooftops, which would otherwise flow into storm drains, carrying pollutants and contributing to urban flooding. By capturing this water, rain barrels not only reduce strain on municipal water supplies but also help prevent erosion and contamination of water bodies. Additionally, harvested rainwater is free from the chemicals present in treated water, making it ideal for various non-potable uses such as gardening, lawn irrigation, and washing cars.

Moreover, rain barrels play a crucial role in promoting self-sufficiency and resilience at the individual and community levels. By harnessing rainwater, households can reduce their reliance on centralized water systems, thereby lowering water bills and easing pressure on infrastructure. In times of water scarcity or emergencies, stored rainwater provides a valuable backup source, ensuring continuity of essential water-related activities. At the community level, initiatives encouraging the widespread adoption of rain barrels can contribute significantly to local water conservation efforts and foster a sense of collective responsibility towards environmental stewardship. Furthermore, the benefits of rain barrels extend beyond water conservation to include environmental sustainability and climate resilience. By reducing the demand for treated water, rain barrels lower energy consumption and carbon emissions associated with water treatment and distribution. As climate change intensifies, integrating rain barrels into water management strategies becomes increasingly vital for building resilience against shifting precipitation patterns and water scarcity.

In summary, the imperative to save and conserve water has never been more pressing, given the myriad challenges posed by climate change and population growth. In this context, rain barrels emerge as a simple yet effective solution for individuals and communities to contribute towards water conservation efforts. By capturing and utilizing rainwater,

rain barrels not only reduce strain on water supplies but also promote environmental sustainability, resilience, and self-sufficiency. Embracing rainwater harvesting through the widespread adoption of rain barrels is a crucial step towards ensuring a sustainable future for generations to come.

Wasaga Beach Climate Action Team is launching its annual rain barrel fundraising sale: purchase a rain barrel starting at $55.00 and receive a $30 water conservation rebate on your Wasaga Beach water bill.

To order online: go to our website or scan this QR code, and pick-up your barrel at the Wasaga Beach RecPlex on June 1st https://wasagabeachclimateaction.com/ rain-barrel-fundraising-sale-2024/

LOCAL ACTIONS PRODUCE GLOBAL IMPACT – ENGAGE WITH WASAGA BEACH CLIMATE ACTION TEAM wasagabeachclimateaction.com info@wasagabeachclimateaction.com

Bring May Flowers!

ANIMALS ASPARAGUS BIRDS CHOCOLATE CLEAN UP COTTAGE FAMILY FARM FLOWERS FUN GRATITUDE HAPPY LONG WEEKEND LOVING MAY MOTHER MOTHERS DAY NATURE OUTDOORS PEACE PLANT WALK

Ribbon Cutting

RIBBON CUTTING SETS THE STAGE FOR FUTURE COLLABORATIONS

The Wasaga Beach Business Association out-grew its own name. Wasaga Beach mayor Brian Smith was eager to cut the red ribbon on the new Wasaga Business & Tourism Association in mid-April. The organization is not a part of the town council, nor is it a part of the Wasaga Beach Chamber of Commerce. The Wasaga BTA, as it seems to be called “for short”, supports the efforts of Council and the Chamber, with a focus on encouraging collaborations among businesses while being cognizant of the importance of tourism to the community.

The official event was held last month at the Stonebridge Art Gallery (second floor of 1 Market Lane) amid lovely pieces of art, to learn about the association, celebrate the future and be a part of the ribbon cutting ceremony. Not to mention enjoying the snacks and beverages. About 30 people came out; business owners, members and politicians. As people mingled and discussed their products and services, collaborations were already happening.

Mayor Brian Smith addressed the crowd. He acknowledged the hard work that board members put in for such associations. “We’re all about business and tourism” he said, “We are all working diligently to try and improve what we currently have. You can rest assured that your Council is dedicated to making sure that business and tourism in this community is paramount, first and foremost, and at the front of everything we

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

do”. He continued: “We are doing it foremost for our full time citizens, and if our full time citizens like what we’re doing, our tourists will love it as well”. He congratulated the members of Wasaga BTA and thanked them for their work and dedication.

Smith presented a plaque to the Wasaga BTA on the occasion of their grand opening/ re-branding. The symbolic ribbon cutting was performed by Smith, surrounded by members of the association and his councillors. Before cutting the ribbon, Smith expressed his gratitude for having the Wasaga BTA in the community “...solely focusing on business and tourism, tying the two together because we all know that business, small business in particular, is the backbone of every community and that tourism is truly our lifeblood”.

Following the ribbon cutting, a promotional and informative slide programme was shown

with Yvette explaining the purpose of the association, noting how business owners can be involved and highlighting the benefits of membership.

Photographer Al Sposato of Virtual Tours and More (http://www.vtmore.com) held a spontaneous draw selecting one of the business owners in attendance to have a virtual tour of their location created, which will become an embedded part of Google Street View. This will allow viewers to enter the premises and look around the store. The winner was Veronica’s Flowers by the Bay at 3081 Mosley St, Unit 1.

The mission of the Wasaga Business and Tourism Association, as stated on their website is “Wasaga Beach businesses working together to support positive growth towards making our town a world class destination.”

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!

e: wasagabeachgardenclub@gmail.com Facebook @wasagabeachhorticulturalsociety Instagram @wasagabeachgarden club

Mayor Brian Smith cut the ribbon, officially welcoming the Wasaga Business and Tourism Association to town. He said “We are all going to work together to make Wasaga Beach the absolute best it can be to live, work, learn and play.” In the photograph we see a number of local business owners, from left to right: Treasurer Amanda Mazzotta, Secretary Yvette Gauthier, Vice President Veronica Rita Wrigley, President Kelly Dramer, Director Cathy Lane, Councillor Faye Ego, Mayor Brian Smith, Councillor Joe Belanger and Councillor Ellen Timms.

Submitted by Don Beaulieu