Goodlife Vaughan May/June Edition 2016

GoodLife Vaughan Edition

SERVING VAUGHAN

YORKREGION.COM/GOODLIFE

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ON TAP

25 YEARS25 VOICES

ON TAPON TAPSummer Sessions

25 VOICES25 VOICESCelebrating your city

25 YEARS25 VOICES

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GoodLife, Vaughan is published by Metroland Media, York Region. Statements, opinions and points

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CONTRIBUTORS

Bart Card • Jim Craigmyle • Daniela DiStefano

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As a community-based media groupreaching more than 300,000 households, wetake seriously our responsibility to supportcommunity initiatives that help make YorkRegion a great place to live, work and play.We support a wide variety of causes includinghealth care and research, social services,education, arts and culture, communityfestivals, the environment, youth initiatives,volunteerism and much more.

yorkregion.com/goodlife | 5

York Region...A place you canlive, work & play.

Vivian RisiBROKEROFRECORD

PRESIDENT

B R O K E R A G E I N D E P E N D E N T LY O W N E D & O P E R A T E D

Because people come first and it showsWhy are we #1 in Canada?*

�ndahousenow.caTOLL FREE: 1.888.9LEPAGE

*For Royal LePage, Based on Real Estate sales of Independently Owned Royal LePage Franchises in 2015

TorontoDowntown Ofce416.637.8000

ThornhillOfce905.889.9330

AuroraOfce905.727.3154

UnionvilleMarkham Ofce905.940.4180

StouffvilleOfce905.642.6333

WoodbridgeOfce905-832-6656

KeswickOfce905.476.4337

Richmond HillHead Ofce905.731.2000

VaughanOfce905.832.6656

World on YongeOfce416.838.7653

SuttonOfce905.722.3211

BROKERAGE, INDEPENDENTLY OWNED & OPERATED


contents

25 Years, 25 Voices Celebrating Vaughan

We Like ItBeautiful butter� ies

A Taste of TuscanyLakeside property meets European-inspired villa

Rooms Gone RightA fresh take on traditional style

Rooms Gone RightA calm, quiet welcome home

Bring on the Butter� iesHow to plant a pollinator garden

Garden Fresh FlavourThe joy of herbs

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EventsArts, culture and outdoor events for the whole family

PortfolioSteve Shnier: The Puppet Master

Beauty SpotKick-start a green beauty routine

GolfPhysical and mental � tness will improve your gamePlay the world in your own backyard

TravelCelebration in the Highlands

In the CrowdBusiness Women’s Awards Gala DinnerBusiness Achievement AwardsCedar Centre Hand in Hand Gala

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In the KitchenBarbecue, Southern style

Box of GoodnessInterest in the local food movement prompts thegrowth of farm share boxes, for goodness sake

On TapSummer Sessions

VintagesExpand your horizons

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LOVE YOURLANDSCAPE

Since 1965, Best Way Stone has made being a family owned and operated company a central tenet in how we do business. This family

approach to service has been the foundation for building loyal and lasting relationships with our customers, allowing the company to

thrive within the community. Best Way Stone is deeply rooted and proud to be serving the Greater Toronto Area and beyond while staying

committed to continuously providing the greatest quality and most innovative products. For information about our products, contact us at

1-800-BESTWAY (237-8929) or visit us at bestwaystone.com

Cont

ribut

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Edito

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[email protected] follow us @goodlifeyork | www.yorkregion.com/goodlife

LEEANNWATERMANEditor

At just 25 years, Vaughan is a young city—but that doesn’t mean it doesn’t have a lot to celebrate. To mark the occasion of its quarter-century, GoodLife contacted 25 in� uencers—politicians, community builders, business leaders, entrepreneurs, artists and cultural champions—to ask them why they love their city. You can read all their answers in our lead story, but I wanted to highlight three words that crop up again and again—vibrant, diverse and inclusive. I can’t think of three qualities you would want more in a city to ensure it will continue to growth and thrive—in business, in arts and culture and in its sense of what makes a strong community.

This issue of GoodLife also includes all our regular home, food and things to do features.

When writer Andrew Hind pitched me a story about creating a butter� y garden, I was immediately taken in. My perennial garden (knowingly planted and lovingly tended by a former homeowner) attracts scores of bees throughout the growing season—to the plum blossoms in spring, the bee balm in summer and the Japanese anemone in fall. But we only see the odd butterfl y. Every year I see the milkweed growing along the trails near our house, I vow to collect some seeds in the fall to plant in our yard with the hopes of luring the monarchs. Perhaps this year will be the year I fi nally make good on that promise.

Following that conversation, I started to see butterfl ies everywhere—in works featured in Arts Society King’s spring studio tour, in jewelry and fashion and, especially, in home décor. I gathered a sampling for this issue’s We Like It, with the thought that you might want to add some butter� ies to your home, too.

Food writer Fina Scroppo explores the growing popularity of the CSA—Community Supported Agriculture—which connects local farmers and local home cooks and fresh food lovers through weekly boxes of seasonal produce. She has also sourced recipes for some of the less familiar vegetables showing up in these boxes and at local farmers markets—such as garlic scapes and kohlrabi.

I hope you enjoy this issue. We’ll be back in July. In the meantime, you can fi nd us at yorkregion.com/goodlife.

Lee Ann Waterman

editor’s note

JIMCRAIGMYLEphotographer

Jim Craigmyle was born in London, England and grew up in Montreal. He had an early start to photography with his interest beginning at the age of 10. He studied photography at Dawson College and Concordia University and began his career in commercial photography in Montreal before relocating to Ontario in 1996. He began his own business in 1993 shooting stock photography. Much of his commercial work is represented by Corbis.

ANDREWHINDwriter

Andrew Hind is a freelance writer specializing in travel, lifestyle and history. The author of 17 books (most recently Sherwood Inn: 75 Years of Memories), he is currently planning a book about ghost towns in Parry Sound District. Follow him on twitter @discoveriesAM.

Julie Miguel is a digital content producer with a specialization in food media. Her experience includes hosting, food journalism, recipe development, branding, food styling and photography. She is not a trained chef, however, but a home cook with a lot of real life experience. She placed seventh on the inaugural season of CTV’s MasterChef Canada. Since then, she has made appearances on The Marilyn Denis Show as well as other local television shows.

JULIEMIGUELfood writer/photographer

FINASCROPPOfood writer

Author of The Healthy Italian cookbook and an award-winning writer and editor, Fino Scroppo’s recipes and cooking prowess have been featured on numerous TV shows, radio programs and in magazines and newspapers across the country. Over the past 20 years, she has enjoyed working with cookbook authors and produced special-interest cooking publications that have featured the works of many celebrity chefs. Visit her at thehealthyitalian.ca.

Chris Traber began his career as a sports reporter with the Toronto Sun and United Press International. His work has appeared in the Globe & Mail, Toronto Star and the New York Times. He has authored and co-written several books on diverse subjects, including golf, vegan cooking and the history of popular music in Canada. During his decade-long tenure as a Metroland reporter and feature writer he was the recipient of numerous Canadian and international journalism awards.

CHRISTRABERwriter


LOVE YOURLANDSCAPE

Since 1965, Best Way Stone has made being a family owned and operated company a central tenet in how we do business. This family

approach to service has been the foundation for building loyal and lasting relationships with our customers, allowing the company to

thrive within the community. Best Way Stone is deeply rooted and proud to be serving the Greater Toronto Area and beyond while staying

committed to continuously providing the greatest quality and most innovative products. For information about our products, contact us at

1-800-BESTWAY (237-8929) or visit us at bestwaystone.com

In a vibrant city that continues to mature and prosper, Vaughan’s 25th anniversary is a momentous occasion for business owners, community leaders and residents both longtime and new. There are plenty of reasons to boast about the city we call home, and there’s no one better to hear it from than its biggest supporters. In honour of Vaughan’s quarter-century, GoodLife Vaughan has compiled some of the biggest reasons to love where we live from 25 people who have made it a place of strong values, lively entertainment and endless opportunity.

The Vaughan business community is striving in the city’s 25th birthday year to become one of the biggest in Canada. It’s a VIBRANT, RAPIDLY GROWING BUSINESS COMMUNITY with an impres-sive leadership and business base, plus access to people, capital and transportation. –Brian Shifman, president and CEO of Vaughan Chamber of Commerce

Our attraction to Vaughan over 20 years ago was community, schools, sports and highway access to help us achieve the work/life balance for our growing multigenerational family. Vaughan continues to be our future as it grows and expands, but never losing our community values, while creating A VIBRANT ENVIRONMENT FOR OUR YOUTH TO LIVE, WORK, GROW AND RAISE THE NEXT GENERATION.–Rose Savage, realtor

I’m proud to call Vaughan my home. Its supportive cultural communities, family-based recreational pro-grams, thriving commerce and developing infrastructure make it THE PERFECT PLACE TO RAISE MY FAMILY AND GROW MY BUSINESS.–Fina Scroppo, editor, writer and author of The Healthy Italian

If I can be so bold, I’d like to think that the City of Vaughan is a re� ection of what Canada is truly all about: the CELEBRATION OF MULTICULTURALISM, DIVERSITY AND INCLUSION. My hope for the city is that we can continue to grow in a sustainable and responsible way, while protecting our unique communities. –Elvira Caria, community leader

I was born and raised in the City of Vaughan. I have worked for the Vaughan community, operated my own business and continue to work in this city. I hope to raise my family in Vaughan, as it is a PROS-PEROUS, ENTREPRENEURIAL CITY, STRONG IN ITS FAMILY VALUES. It is the type of place anyone would want to be able to live work and raise a family.–Daniel Salvatore, businessman, political organizer

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25 years, 25 voicesCelebrating Vaughan

BY DANIELA DISTEFANO

10 | GoodLife • May - June 201510 | GoodLife • May - June 2016

community|celebrating Vaughan

My absolute favourite part of the city is unquestionably the streets of Kleinburg. I have always had a warm feeling when I spend time in the CHARMING LITTLE VILLAGE in the north of Vaughan. No matter where I go or what I accomplish, I will always be proud to call the City of Vaughan my home and look forward to one day being able to raise my family in this one-of-a-kind and growing urban oasis. –Tara Fava, jewelry designer

I have lived with my family in Woodbridge since 1985 and enjoy the UNIQUE ITALIAN ATMOSPHERE OF RESTAURANTS, ARTISAN BAKERIES, ESPRESSO BARS, BANQUET HALLS AND SHOPS.I love being in the Little Italy of the North where the best cannoli and zeppole are baked with meticu-lous care. I hope that as Vaughan expands, it continues to promote a positive, safe and welcoming community for all cultures. –Sebastian Carubia, accordionist, songwriter and educator

Vaughan is ripe for further achievement and is on its way to become ONE OF THE MOST CON-NECTED CITIES IN CANADA. Embracing our diverse milieus will allow us, the people of Vaughan, to continue this exciting journey beautifully and respectfully. I will forever be proud to call my hometown Vaughan. –Peter Cortellucci, vice-president, The Cortel Group

It’s incredible to witness the City of Vaughan transform into an urban centre yet maintain its small-town charm. The development of the Vaughan Metropolitan Centre (VMC) with access to the subway, shops, restaurants, employment opportunities and creative public spaces will have a massive impact on the visitors and residents. My hope is that the community continues to embrace THE CREATIVE PEOPLE AND ORGANIZATIONS THAT CONTRIBUTE TO ITS DYNAMISM AND IDENTITY, ulti-mately putting Vaughan at the forefront of Canadian cities where people want to live, work and play. –Samantha Rodin, executive director, York Region Arts Council

What I love most about Vaughan would de� nitely be all the WONDERFUL FAMILY-OWNED BUSI-NESSES, from the pastry shops and restaurants, to my favorite art store, Soho Art Supplies–Amey Lai, visual artist

The SOCIOECONOMIC DIVERSITY ENRICHES THE LIVES of all who live in or visit our wonderful city. Vaughan offers us the ability to enjoy a nature trail with our families or the absolute � nest dining in the same afternoon in a scenic and safe environment. We are both proud to call Vaughan our home. –Lella De Palma and Amanda Leaman Cornacchia, founders, MammaMia World Inc.

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I love THE CHURRASQUEIRAS that have recently taken over Woodbridge. Costa Verde is a go to when we need something quick and delicious and I want to give my parents a break from cooking. And Woodbridge Bowl is a constant. So many memories down those lanes. –Dina Pugliese, host of Breakfast Television 12


Since its founding in the 1850s, Vaughan has been home to pioneering women and men who gave back to their community, sacri� ced for their families and proudly upheld our nation’s values. On this 25th anniversary, we can re� ect with pride on OUR GREATEST RESOURCE: OUR PEOPLE. I remain eternally grateful to our community’s volunteers, our parents and grandparents, local educa-tors, entrepreneurs and workers who sacri� ced so the next generation is better off. –Stephen Lecce, pubic affairs leader

What I love about Vaughan is that it is a growing city, and practically on a daily basis, THERE IS ALWAYS SOMETHING NEW POPPING UP. I am very excited about the new hospital and the subway. My hope for the future is to see Vaughan remain a functional city, a place where there are enough parks, bike lanes and enough highways, so that people can move around very easily. –Lionel Felix, founder of the Toronto International Flamenco Festival

Vaughan is a young city with so much potential. I love that it is placing FOCUS BACK ON ARTS AND CULTURE, which is what creates a sense of community, helping us to � nd a uni� ed voice and share our diversity in fun ways like art murals, installations, creative structures, events and more. –Mina Spremulli, creative director of Facade Academy of The Arts

My family moved to Woodbridge when I was two years old, when the most notable landmarks on Hwy. 7 were McDonald’s, the drive-in and horse stables. Today, what was once a little town, has transformed into a METROPOLITAN HUB—ONE THAT SUPPORTS LOCAL BUSINESSES, ENRICHED EXPERIENCES FOR FAMILIES and one that we are so fortunate to be a part of. –Andrea DeGasperis-Ronco, principal of OPUS Homes

AREN’T WE LUCKY to be a part of Vaughan’s growth and expansion! This is an era where we can witness the birth of an internationally recognized metropolitan. In a city with so much to offer and a mayor with a unique vision, we’re proud to be a part of this great city of ours. –Mark Pagliaroli and Antonio Ienco, Vaughan Film Festival co-founders

We love the TIGHT-KNIT FAMILY FEEL OF VAUGHAN and the sense of security and safety we feel living here. The services offered from the local community centres are among our favourite aspects of the city, servicing residents of all ages. We hope that Vaughan continues on this path of growth for future generations. –Andrea and Candice Grieco, owners of Sweet Sister - Chic Sister

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19TIGHT-KNIT FAMILY FEEL OF VAUGHAN

My husband and I grew up in Vaughan and we are raising our family here too. It is a WONDER-FULLY DYNAMIC CITY WITH CONSTANT THIRST TO BE BIGGER AND BETTER and I can’t wait to see what the future has in store! –Julie Miguel, blogger, recipe developer and food stylist

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community|celebrating Vaughan

From humble roots our city has grown signi� cantly, experiencing transformational change that is evident in our population that has more than tripled, multicultural and diverse communities that speak over 99 languages and a robust economy. But what is perhaps most notable about Vaughan are its people. Guided by HUMILITY, OPTIMISM AND HOPE, THESE VALUES HAVE LAID THE FOUNDATION OF A GREAT CITY that we’re proud to call home. –Mayor Maurizio Bevilacqua

People are what make Vaughan such a great community and, over the last 25 years, through their energy and drive, they have created one of Canada’s fastest growing cities. It is full of DYNAMIC, CAN-DO INDIVIDUALS AND GROUPS—many of whom are recent immigrants who speak doz-ens of different languages. The wide variety of public facilities, services and activities, coupled with our vibrant community, is what I love about the city and what makes Vaughan a terri� c place to raise a family. –Vaughan-Woodbridge MP Francesco Sorbara

Our audience at the McMichael is broadening as Vaughan grows in leaps and bounds. Building and buying homes means that our community works hard and we’d like everyone in Vaughan to know that we can offer a feeling of rejuvenation to visitors who can ENGAGE IN BOTH ART AND NATURE at the McMichael. Everyone needs an oasis to retreat to—and we’re right in your backyard! –Sarah Stanners, director of curatorial and collections, McMichael Canadian Art Collection

Living in Vaughan my entire life, I feel a UNIQUE SENSE OF BELONGING HERE, and I am grate-ful to make a contribution to this great city and spend time with its youth, parents and volunteers through sport. The people who reside here never cease to donate their time and pioneer their passions—and it is truly admirable. –Christian Brusco, co-founder of the Vaughan Football Association

I think Vaughan is one of the greatest cities in Canada. Our hope is that it continues to grow and be recognized as PROGRESSIVE AND DIVERSE, that it respects its residents and strives always to be the best. The people of Vaughan are both welcoming, kind and have such a passion to keep the city great. As a businessman, I consider myself an innovator in Vaughan and the city has provided me a platform to thrive, along with many other businesses. –Peter Eliopoulos, founder of Peter & Paul’s

“Since 1987, I have been proud to call Vaughan home. It is one of the fastest growing cities in Canada, and I have seen � rst-hand how diverse and vibrant our community has become. With a high quality of life, good schools, a future hospital and new subway line, Vaughan has easily be-come ONE OF THE BEST PLACES TO LIVE IN CANADA. And I am honoured to represent this wonderful community.”–Vaughan MPP Steven Del Duca

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we like it

BeautifulButterflies

Butterfl ies—long appreciated as a symbol of transcendent change and for their graceful beauty—are having a moment. This season, we’ve found butterfl ies inspiring local artists, stocked in home décor stores and websites and gracing jewelry and clothing. For even more butterfl ies—and a healthy garden—read our article on attracting these important pollinators to your property on page 32.

BY LEE ANN WATERMAN

Artist and curator of Gallery Solo in King City, Grazyna Tonkiel studies and draws localbutterfl ies, creating detailed pencil drawings on board and gold leaf.$250 to $2,500 for original works | Gallery Solo, gtonkiel.com

Adding vintage charm to your home or offi ce couldn’t be simpler with these high-quality printable downloads of detailed butterfl y drawings.$13 for 4 etsy.com/ca/shop/uniquelygiftedart

A throw pillow or two to introducebutterfl ies to your living space —indoors or out.Oversized (60-cm or 24-inch square) pillow cover | $44.50 | IndigoLumbar pillow | $47 | wayfair.caOutdoor pillow | $180 | wayfair.caSquare pillow | $90 | wayfair.ca


This glass teapot with integrated stainless steel infuser makes it easy to brew your favourite loose-leaf teas. $39.50 | Indigo

Add a little whimsy to your summer suit with this butterfl y print tie.$22 | Hudson’s Bay

Richly-hued yet translucentbutterfl ies grace this Lord & Taylor scarf.$38 | Hudson’s Bay

The rose gold butterfl y embroidery is anunexpected detail onthese classic SophiaWebster black suede fl ats. $395 | Hudson’s Bay

A new take on the classic Keds sneaker.$55 | Hudson’s Bay, shoe stores

Ensure butterfl ies and fl owers in your garden all season long with this ceramic garden globe$130 | wayfair.ca

Top your springtime tables with these butterfl y salt and pepper shakers in a nickel-plated metal fi nish.$29 | birchlane.com

A vibrant, eye-catching butterfl y pattern graces this handmade watch strap. $110 | Hudson’s Bay

Award-winning Newmarket artist Madelaine Fedeorwich uses acrylic and watercolour paint to capture the vibrant, colourful and sometimes offbeat perspective of the world around her—including butterfl ies.Fleeting Moment oil painting | $180squashedtoad.etsy.com

Called Spring Papyrus, these large prints (95 by 65 cm or 37 by 26 inches) are hand embellished with gold accents and available in a variety of frames.$579 | Niche Decor


we like it

A vibrant print front panel meets a light and soft linen back in this fashion-forward T-shirt.$29 | Joe Fresh, Loblaws,Real Canadian Superstore

Available in a variety of saturated colours, these iron butterfl ies can also be used as trivets$10 | Pathways to Perennials, Kettleby

Inspired by fl owers and butterfl ies, Swarovski’sEden jewelry line radiates romance. With a stunning waterfall shape, the rhodium-plated necklacefeatures a mix of crystal cuts and silhouettes, while the bangle features an on-trend skinny silhouette.bracelet, $145necklace, $399available at select local jewellers, swarovski.com

Iron butterfl ies $4 to $12 Pathways to Perennials, Kettleby

Introduce butterfl ies in small doses at your front door or go big with a large area rug for your family room orbedroom with this vibrantrug available in a range of sizes. $56 to $978 | wayfair.ca

The celebrated “Birds & Butterfl ies” wallpaper pattern bySchumacher is derived from ahand-printed wallcovering fromthe 1960s. Colourful creaturestake wing amid a black andwhite gesture drawing.$592 for a double rollfschumacher.com or through designers

Available in black or white, this print sheer T-shirt features a ribbed crew neck and rounded high-low hem.$24 | Joe Fresh, Loblaws,Real Canadian Superstore

This drapey boat-neck T-shirt featuresbutterfl ies in a burnout pattern and is available in dusty blue, khaki, blush and dusty pink.$16 | Joe Fresh, Loblaws,Real Canadian Superstore


yo e ion o ood ife 17

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home tour|King

BY JULIE MIGUEL | PHOTOGRAPHY BY JIM CRAIGMYLE

a taste ofTUSCANY



home tour|King


In a quiet corner of King Township, what was once a working vegetable farm is now a Tuscan-inspired estate, complete with custom-built villa, pool, cabana, outdoor kitchen and chef’s garden.

Purchased by the current owners more than a decade ago, the 35-acre property showcases the rugged natural beauty of the Oak Ridges Mo-raine and offers waterfront living on Lake Ever-sley, a small secluded oasis. The natural setting draws a variety of wildlife: Rock bass populate the lake and birds, including geese, blue heron and swans, nest along or visit the shores. Coy-otes, wolves and deer are frequently seen in the fields and forest.

A modern home was on the owners’ minds until they booked a trip to Tuscany, Italy, shortly after purchasing the land. They fell in love with the Tuscan villa style and decided to bring that aesthetic to their new home.

The property was developed in stages, with the completion of the main home first, then the pool, cabana, outdoor kitchen and finally the chef’s garden. A must for the homeowners, one of whom is a food blogger and culinary instruc-tor, the four raised beds are brimming with fresh herbs and vegetables and fenced in to prevent animals from creeping in and stealing the crops.

The backyard is ideal for entertaining in per-fect Tuscan style—with a pizza oven, fully func-tioning outdoor kitchen and pergola-covered

outdoor dining area that overlooks a beautiful stone-surround pool and the picturesque lake.

Moving indoors, the couple envisioned a home where every corner would tell a story that is unique to their lives—which is why they chose to design it themselves rather than hire a designer.

The Old World inspiration is evident from the moment you walk through the arched wooden front door. The entrance’s vaulted ceiling was in-spired by an old farmhouse they saw in a French magazine. They enlisted the help of a friend, a drywaller by trade, to construct the ceiling, based on their vision.

While the house is grand in scale, the finishes were chosen to create a space that is comfortable and livable, so guests feel instantly at home, like they can “put their feet up on the table,” says the wife.

The walls of the home are trowel-plastered in a warm neutral colour. The tiles are tumbled mar-ble and all the substantial wood trim was paint-ed with a custom finish to give it an aged look. The home also features large, arched windows that open inward to mimic antique-style windows. Made by a Quebec-based manufacturer, they are both a pleasing ar-chitectural detail as well as a functional feature, letting in loads of natural light. »


home tour|King

The large kitchen is warm and inviting—and designed for preparing and sharing food.

The massive island is perfect for entertaining, allowing guests to play a part in preparing meals or just sit back with a glass of wine and take it all in. Other notable features of this Tuscan-style kitchen include a custom-made copper hood fan, tumbled marble backsplash, honed marble countertops that were treated so they would distress over time and large windows that offer great views of the lake.

The kitchen, like the rest of the home, con-tains family heirlooms, passed down generations, including antique coffee accessories.

The family room is a welcoming space full of Old World charm and antique treasures. The ceil-ing was inspired by a church that the husband, who is in construction, built, the large � replace (made from the same stone as the home’s exte-rior) has a railroad tie mantel, the � oorboards were rescued from an old barn and repurposed, the wall sconces are antique exterior lights and the sewing table is a � nd from an antique sale.

The den was a must as husband and wife are both self-employed and they needed a working space away from the kids. As their children grew, they also used the of� ce space for school and work needs. The rich woods and warm colour

palette give this space a traditional feel. A front living room is a serene space, a quiet

getaway with no television and tons of natural sunlight, where they spend time reading, relax-ing and enjoying one another’s company—and their own taste of Tuscany.

SOURCESArchitect: Renzo PillonChef garden landscape architect:Tina Cesaroni, Garden Sensibilities

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rooms gone right|master bath

BY JENNIFER ROMANO | PHOTOGRAPHY BY JIM CRAIGMYLE

A fresh take on traditional style


Karlene and Jeff MacDonald waited 20 years for their dream master bath. It was the last room in their house to be decorated, so Karlene had plenty of time to think about what she wanted in a dream bathroom—and it wasn’t builder beige.

“We waited to decorate our master bath be-cause it’s a room that’s tucked away upstairs, in our bedroom. No one ever sees it,” Karlene says. “It was boring with builder basics, an oversized shower and awkward tub that I couldn’t be in comfortably.”

After gathering an archive of inspirational im-ages over the years, Karlene enlisted the help of designers and owners of Lumar Interiors, Luisa Maringola and Marisa Lupo, to help turn the master bath into a elegant retreat with a fresh take on traditional style.

The footprint had to change to make it a func-tional place for the MacDonalds to get ready in the morning. The 96-inch shower took up too much space and was reduced to a manageable, yet still large, 60 inches. The basic, general-pur-pose tub was replaced with a deep soaker tub.

The new layout gave Maringola and Lupo a chance to get creative with cabinetry.

“Since the bathroom is shared by Karlene and Jeff, we brought in a double vanity with lower

storage,” Maringola says. “We also added a deep built-in armoire next to the shower for towels and linens, as well as a more narrow cabinet next to the entrance to accommodate toiletries and cosmetics.”

From the grey and white carrara and venatino marbles to the herringbone tile in the shower and the walls’ trim appliqué, the design is an-chored with many traditional elements. How-ever, elegance makes a statement in the ornate crystal chandelier that delicately hangs over the soaker tub, the crystal wall sconces that frame the vanity, the vintage glass doorknobs and the silk drapes that cascade from the window.

“The little details make for interesting design in this master bath,” Maringola says. “In the shower, we created a unique feature wall using patterned tiles that look like framed art.”

The intricate patterned wall is easily visible through the glass shower doors, making it the focal point of the room. Also visible in the bath-room mirrors, it creates an elegant backdrop when using the vanity.

Traditional faucets and a rain shower cascad-ing from the ceiling complete the space.

“We hardly went into our master bath before and now we are all using it,” says Karlene. “We love it.” »


STYLE GOALCalm and elegant

MUST HAVES• Soaker tub• Chandelier• Custom cabinetry• Ceiling shower• Crown moulding

FAVOURITE FEATURESTile feature wall: White and grey tile laid out in herringbone style create instant visual interest. By framing the pattern, the feature wall becomes a piece of art.Crystal chandelier: Hung low over the tub and set on a dimmer, it sets the mood for a relaxing soak.

RENOVATION ADVICELuisa Maringola advises that there’s always room for things to go wrong in renovations, so it’s important to create a team with a de-signer and contractor that you can trust to deal with any unforeseen surprises. Work with people who have experience, are reliable and see your vision. Your home is your sanctuary and renovating can be personal and emotional, so choose a team that you feel comfortable being around day in and day out.

SOURCESSoaker tub, toilet, sink, showerhead, faucets: Wolseley Canada, MapleTile: Ultimate Stone, WoodbridgeCustom cabinetry: Selba Kitchens, ConcordCustom drapery, mirror, chandelier, sconces, artwork, accessories: Lumar InteriorsPaint: Benjamin Moore 2111-50 Stone HarbourBenjamin Moore 2111-50 Stone Harbour

Benjamin MooreStone Harbour 2111-50

rooms gone right|master bath

The little details make for interesting design in this master bathroom. In the shower, a unique feature wall using patterned tiles that look like framed art.


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rooms gone right|living and dining

The redesign touched every aspect of the space. This in-cluded painting the rooms, installing new fl ooring, adding built-ins along the fi replace wall, redoing the staircase and having all new custom furniture and draperies done.



BY SUE KANHAI | PHOTOGRAPHY BY JIM CRAIGMYLE

Real estate agent Johanna Parker has lived in a 1,800-square-foot townhome in the Swan Lake area of Markham for the past 10 years. The realtor runs a thriving business with her daughter; it keeps her so busy she has struggled to fi nd the time to decorate.

“It was high time to update both the décor and the furniture,” she says. “Some of the furniture was from my previous home and though it was very good qual-ity, it didn’t suit this layout. I wanted fresh colours and better use of the space.”

Her living, dining room and kitchen are open con-cept. She uses these spaces for lounging, entertaining and occasionally for business, so the rooms have to function equally well for all three purposes.

For help, she called on Stacey Romano of Stacey Romano Interiors.

“It was a very traditional, old-fashioned looking house,” says Romano. “The living and dining rooms were dark and dreary.”

Parker had found a dream photograph in a maga-zine. It featured a room done entirely in silvers and greys—a look she just loved. Romano aimed to create a relaxing, serene environment for her client. She also wanted to inject some colour, knowing that Parker loves bold hues.

She replaced everything. This included painting the rooms, installing new fl ooring, adding built-ins along the fi replace wall, redoing the staircase and hav-ing all new custom furniture and draperies done. In the kitchen, she installed a new backsplash, removed

a few cabinets and put in a new range hood.The transformation resulted in an elegant, contem-

porary space. The rooms now have a homey, feminine feel, says

Romano, thanks to the palette of purples and greys. One of the colours she describes as a deep aubergine, another as orchid. “It’s soft, but not mousy or little girly at all, because there’s a grey undertone to it,” she explains.

“It’s light and sunny in the daytime and at night, when the lights are all on, it has a whole different look, like a little bit of old Hollywood glamour,” says Parker. “It’s breathtakingly beautiful to me.”

The spaces now suit her perfectly. She adores the clean lines. Because Parker is so busy—and naturally very tidy—she likes to come home to a quiet, orga-nized house.

She’s also quite tall, so Romano customized most of the furniture to suit her – increasing even the height of the buffet to 41 inches from the usual 36.

“Nothing was standard,” says the designer. “Little details like that made a huge difference for her.”

Parker’s townhome features a pretty back garden with some bird feeders. She loves to sit at her dining room table and watch the many-hued birds. Rather than covering the windows, Romano chose to frame them with beautiful purple draperies so her client could continue to bird watch.

Admits the realtor, “I wish I had taken on this proj-ect sooner.” »

Serenity nowA calm, quiet welcome home


rooms gone right|living and dining

STYLE GOALSerene and quiet, an uncluttered space to counterbalance a busy life.

MUST HAVES• Clean lines in furnishings and draperies• Good colour co-ordination for fabrics and paint• Pot lights and built-ins• Wall-mounted television that can be seen from all three rooms• Punchy colour on the dining room wall.

RENOVATION ADVICETrust your decorator and be patient with trades. Be prepared to do some legwork searching out items and be on hand to make on-the-spot decisions. Know what you want and what makes you feel good, but be open to suggestions and advice from your decorator.

FAVOURITE FEATURESThe light and airy feeling: “Every time I walk into this space, I marvel at the décor, how light and airy it is and how good it makes me feel,” says Johanna Parker. Comfortable seating in living and dining rooms

SOURCESSofa, two chairs, ottoman: Silva Custom FurnitureArea rug: Minster InteriorsDining room furniture: Geovin FurnitureChandelier: CrystoramaCustom built-in cabinetry: Maxwood KitchenDrapery fabric: Maxwell FabricsLamps, mirror, artwork: Artful SolutionsPaint: main colour, Benjamin Moore 2108-50 Silver Fox; accent wall, Benjamin Moore 2117-30 ShadowBacksplash tile: CiotAll suppliers available through designers

Benjamin MooreSilver Fox 2108-50



Bring on theButter� ies

How to plant a pollinator garden

BY ANDREW HIND

Butterfl ies (like bees, moths, fl ies, wasps, hummingbirds and even some bats) transfer pollen from one fl ower to another and are essential to the development of blooms, fruit and seeds. They are vital to maintaining a healthy ecological balance.

Butterfl ies, therefore, are welcome in any garden. But, like most guests, they’ll stay longer if you’re a good host.

garden|butterfl ies

“When designing a butterfl y garden, you have to have two types of plants,” says Mur-ray Ogilvie, who has a pollinator garden in his yard and who, with his wife, Joanne Brown, designed the butterfl y garden at Doane House Hospice in Newmarket. “You need nectar plants for the butterfl y to feed upon, but you also host plants where eggs are laid and upon which the hatched caterpillars eat.”

Butterfl ies, like bees and hummingbirds, dine on nectar in fl owers. But not all fl owers are cre-ated equal. Butterfl ies are most attracted to pur-ple and yellow fl owers and prefer simple open blooms that allow easy access to nectar. Most importantly, they prefer old-fashioned varieties over modern hybrids (breeding hybrids creates gorgeous fl owers, but usually less nectar).

Many wildlife biologists recommend growing native plants if you’re interested in attracting butterfl ies to your garden. This is because for

centuries, butterfl ies—as well as other pollinat-ing insects and birds—have evolved along with indigenous plants naturally dependent on them for their habitat and survival. For an example, look no further than the monarch butterfl y.

“Monarch butterfl ies will feed on any plant, but will only lay eggs on milkweed,” explains Ogilvie. “The fact that milkweed were once considered a noxious weed and were widely exterminated had catastrophic repercussions on the monarch butterfl y population. They had nothing to lay their eggs on and so numbers plummeted.”

It’s important to include both annual and perennial plants to provide blooms from spring to late fall, providing pollen and nectar sources throughout the season. For this reason, it’s best to select varieties with long bloom periods.

“Ideal fl owers include rue, sage and Queen Anne’s lace for swallowtail butterfl ies, joe-pye

weed, purple cone fl ower, cardinal fl ower,” ex-plains Ogilvie.

While most people just think of fl owers when it comes to attracting butterfl ies, don’t overlook fl owering trees and shrubs. Hydran-gea, lilac, potentilla, privet, rhododendron, rose of sharon, sumac and summersweet all produce plenty of nectar for butterfl ies.

In addition to nectar, butterfl ies need fresh water for sustenance. Butterfl ies, like all insects, need to hydrate so consider adding a birdbath. Although they are happy with plain old water, butterfl ies really like mineral water—but not the kind you’d serve your human guests. Fill a shallow pan with sand or gravel and wet the sand or gravel well. Butterfl ies can suck the wa-ter right out of the sand or off the rocks and minerals that come off the sand/gravel make it an energy drink. In either event, make sure to change the water daily. »



Butterflies don’t generate their own body heat. Instead, they bask in the sun until they are warm enough to go about their daily tasks. Provide a resting spot—a flat stone, tile or garden ornament — placed in the sun for butterflies to bask and absorb heat to raise their body temperature. Just about any sunny spot will make them happy, though butterflies seem to prefer light-coloured stones for sunbathing. If the sandy watering hole described above is in the sun, butterflies will use it for both basking and drinking.

All animals require shelter and butterflies are no different. They like to stay out of the wind, so try to place your flowers, host plants and especially the basking site in an area that’s sheltered by a fence, building or hedge.

Leave dead trees, rotting logs, brush and mulch to provide protection from weather and predators. Such spots will also provide areas for soil nesting and overwintering sites. There are lots of ready-made butterfly houses available on the market, but research shows butterflies rarely use them. To make your own butterfly house, simply stack some firewood among or near flowerbeds; butterflies will congregate in the hollows be-tween.

Finally, to encourage butterflies—and indeed a healthy ecosystem all-around—it’s best to garden as naturally as possible. Avoid using chemi-cal pesticides and fertilizers, as well as botanical insecticides. Spot spray instead of broadcast spray and use predatory insects if possible or remove pest by hand.

“Don’t get overwhelmed, just get started,” says Ogilvie when asked how he would recommend someone begin a butterfly garden. “You can get bogged down in all the plant varieties and in trying to make the perfect butterfly haven to start. You don’t need to. You’re better off just doing something, maybe start with a few plants and build from there. Like any garden, a butterfly garden can be a work in progress over a number of years.”

Butterflies are vital to eco-systems in which they live, but sadly are in dramatic decline. By designing a yard that’s attractive to these stunning winged-insects, you’ll not only boost the beauty and vibrancy of your gar-dens but also will be assisting in ensuring butterfly populations—and by extension, our environment—remains healthy. It’s win-win.

Resources: Canadian Wildlife Federation - Wild About Gardening North American Pollinators Protection Campaign (NAPPC) Monarch Watch

“Like any garden, a butterfly garden can be a work in progress

over a number of years.”

garden|butterflies


Nectar sources: alyssum, aster species, bee balm, black-eyed susan, blazing star, butterfly weed, fennel, goldenrod species, grey-headed and purple coneflower, lavender, nasturtium, parsley, salvia, spicebush, spotted joe-pye weed, thyme, turtlehead, yarrow, zinnia

Host plants: (depend largely on the specific butterfly species): aster species, big bluestem, birch species, blue vervain, butterfly weed, common milkweed, poplar species, swamp milkweed, willow species

Plants for a butterfly garden

aster

goldenrod

milkweed

potentilla purple coneflower rose of sharon

rhododendronqueen anne’s lace hydrangea


GA

RDEN FRESH FLAVOU

RJOYthe

OF HERBSBY ANDREW HIND

garden|herbs


GA

RDEN FRESH FLAVOU

RJOYthe

OF HERBS

Herbs are a joyful addition to any garden—and any kitchen. Fresh herbs add visual appeal to a plate and infuse aromatic and

bright flavours into just about any dish. Best of all, they are no-fuss plants, requiring so little care for so great a reward.

People are catching on to the joys of fresh herbs grown in their own garden.

Ian McCallum, manager at Woodhill Garden Centre in Thornhill, has seen sales of herbs explode in recent years.

“With increased interest in organic food and locally sourced food, more and more people are getting into gardening and growing their own food. They often start with herbs because of how easy they are to grow, then moving into a broader range of fruits and vegetables,” he explains.

Lynne Antonangeli, who owns Leslie Gardens in Queensville with her husband Angelo, agrees. She, too, has noted an increase in herb sales over the last decade.

“Families with small children get into growing herbs a lot as a way of teaching kids where their food comes from,” she says. “I think cooking shows on television might also play a role. People are getting more adventurous with cooking and are hearing from experts the value of fresh herbs in a meal.”

Growing herbsThere are dozens upon dozens of herbs

available. Where to start? Choosing which herbs to grow in your garden will depend on a number of factors, including what you like to cook with and how much space you have to grow herbs. Bear in mind that some are annuals and some perennial, meaning they will return year after year.

McCallum lists basil, chives, mint, oregano, parsley, rosemary and thyme as some of the most popular and versatile herbs.

Growing herbs is easy. They require little in the way of maintenance and are relatively hardy.

“Sun is the main criteria. They all need full-sun, which means six hours of sunshine in the sunniest spot you can find. They also prefer well-drained soil, which is why a lot of people grow them in containers on balconies, decks or terraces. Never over-water herbs as this will rot off roots and kill them. Instead, let the soil dry out before watering thoroughly,” he advises.

Once planted, don’t be concerned with a lot

of fertilizing. Herbs that are overfertilized grow too quickly to the detriment of flavour. Insects are rarely a problem. You may get aphids, but they can be easily washed off. Mildew may occur; simply chop out the infected leaves.

“Harvest herbs as you need them. Pick off an entire branch rather than just a leaf as you want to encourage growth to new branches. Be sure to harvest before blooming or pinch-off the bloom to get the best flavour,” Antonangeli recommends, noting that the oil content in the leaves is greatest as the herb matures and nears bloom.

Preserving herbsIf your garden is bursting with fresh herbs,

why not preserve some for a time when things are not so green. It’s a great way of enjoying the bounty of your garden and the savoury flavoring of herbs year-round.

There are several ways to preserve herbs, each with its own benefits. Pick the method that suits your needs or experiment with them all.

Drying

Our pioneer ancestors would have tied herbs into bunches and hung them from the attic rafters. Even today, drying is often the best method for preserving herbs because it is quick and easy, and some herbs, like oregano, are more flavourful when dried.

The most important thing for successfully drying herbs is location. The place where you hang herbs for drying has to be dark and warm. Total darkness is not necessary, but it’s essential to keep herbs away from direct sunlight to retain their colour and essential oils. There should also be good air circulation, as moisture will lead to mould.

Make bunches by cutting the stems long enough to tie with string or rubber bands, about a dozen stems per bunch. Too many stems will lead to poor air circulation, preventing drying and encouraging the growth of mould. Drying will take four to 14 days, depending on the type of herb and the warmth and humidity of your drying area. »


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Herbs can also be dried by laying them on screens (a well-washed window screen will do), a useful method for herbs too small to tie into bunches. Lay them thinly so air can circulate freely. You may need to stir or toss them every day to ensure even drying and prevent mould.

The quickest way to dry herbs is in the oven, says Andy Whelan, sales manager at Freeman Herbs, Canada’s largest dedicated herb grower. Put your oven on the lowest heat setting and dry herbs in a single layer on a mesh rack or foil-lined sheet for two to four hours.

Whatever method used, you will know when your herbs are dry when they are crispy and break easily. Unless you want to keep the leaves

on the stem, remove them by gently running your hand from the top down. Leaves tend to grow at an angle, so a downward motion pulls them off easily.

Store dried herbs in airtight jars or plastic bags, away from light, heat and moisture. Do not crush leaves until using them.

“Use dried within six months to a year for best flavour,” Whelan recommends. “Crush them between your fingers to release the flavour. Dried herbs are stronger in flavour than fresh, use in recipes one part dried to three parts fresh.”

FreezingFreezing is a popular way to preserve culinary

herbs because it’s convenient and fast. The leaves retain their colour and flavour, as well as most of their nutritional value. Indeed, freezing is an ideal choice for preserving delicate herbs such as parsley, basil, tarragon and chives

Fresh, chopped leaves can simply be packed into plastic bags and labelled before frozen. Herbs can last as long as a year in the freezer.

Alternatively, put finely chopped leaves into ice-cube trays and top off with water. An average cube holds 15 mL (1 tbsp) of chopped leaves and 15 mL (1 tbsp) of water. Flowers and leaves such as mint are particularly attractive frozen individually in ice cubes for drinks.

Use as you would fresh herbs.

Dry or Freeze? Freeman Herbs shares the best methods for preserving some of your favourite herbs.

Dill Dry seeds, freeze leaves

Rosemary Dry on stem, pull off for storage

TarragonBest fresh, but leaves can be frozen on the stem

OreganoDry leaves while still green

Bay Dry

SageDry leaves whole on or off stem, pull off for storage

ThymeDry or freeze whole stem segments

ParsleyFreeze leaves; Italian parsley is better for this

BasilFreeze leaves whole or chopped in small sealable bags, laid flat

ChivesBest fresh, but can be frozen; snip into pieces first

garden|herbs


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in the kitchen|Big Bone BBQ & Wicked Wings

Southern Style

Big Bone BBQ & Wicked Wings owners Nick and Irene Kasimos and staff.


With the imminent arrival of summer, we know you’re thinking barbecue—and so are Nick and Irene Kasimos, owners of Big Bone BBQ & Wicked Wings in Maple.

Pick up the slow-cooked pulled pork or bris-ket for takeout or order ribs and wings prepped and marinated, ready for the barbecue.

Nick has worked in the bar business his en-tire adult life, but had long thought of buying and running a restaurant with his family. When a friend introduced him to Big Bone in Newmar-ket, where the family lives, something clicked.

The Kasimos bought the Maple location, brought on their daughter, Priscilla, as well as a couple family friends and opened their doors in February—following a month of training at Big Bone’s head office in Keswick.

The transition from bar life to owner and op-erator of a family restaurant has been a fantastic experience so far, Nick says. He loves the friend-ly customers and earlier nights, which give him more downtime with his family.

Crucial to Big Bone’s mouth-watering meat is

the smoker, where wings smoke for three hours, ribs for 4-1/2 hours and brisket for 15 hours.

Nick says the Elvis Combo is one of the res-taurant’s most ordered items, offering a little bit of everything: ribs, wings, pulled pork, fries, beans, slaw and cornbread. Take-out party packs offer the same for large groups. Wings come in 25 flavours, the most popular being the signature barbecue, a dark sauce that flavours the brisket and ribs as well.

Wednesdays, Big Bone offers beef ribs for pick-up after 5 p.m.— a special that has become so popular customers call in advance to reserve their rack.

For even more southern-style smoked barbe-cue, sample chicken and ribs from Big Bone and others at the Woodbridge RibFest, Aug. 5, 6 and 7 at the Woodbridge Fairgrounds.

Big Bone BBQ & Wicked Wings 10040 Keele St., Vaughan bigbonebbq.ca/maple

INGREDIENTS

310 mL (1-1/4 cups) all-purpose flour

330 mL (1-1/3 cups) cornmeal

125 mL (1/2 cup) granulated sugar

10 mL (2 tsp) baking powder

2 eggs (reserve a little for wash)

45 mL (3 tbsp) vegetable oil

580 mL (2-1/3 cups) milk

brown sugar

METHOD

Grease two loaf pans. In small bowl, beat eggs, reserving a little for wash.In a large mixing bowl, combine flour, corn-meal, sugar and baking powder. Make a well in centre. Add eggs, oil and milk to well and slowly fold into dry ingredients, being careful mixture doesn’t stick to sides of bowl. Pour batter into prepared pans. Let sit, cov-ered, for about 10 minutes to allow it to rise.Bake at 350 F for 35 minutes or until a cake tester (or wooden skewer) inserted into centre of loaf comes out clean. Remove loaves from oven, paint with egg wash and sprinkle with brown sugar. Return to oven for 3-5 minutes, until tops are golden brown. Best enjoyed when served warm on the same day. Bread can be frozen in a freezer bag for up to one month.

CLASSIC BIG BONE BBQ CORNBREAD Makes 2 loaves

STORY AND PHOTOGRAPHY BY JULIE MIGUEL


Goodness Box of food|community supported agriculture

When Stephanie White and her family moved north from Toronto two years ago, she wanted to embrace a healthier lifestyle, so she began to shop at her local farm for fresh produce.

After weeks of buying fruits and veg-etables from the market at Round the Bend Farm in Kettleby, she learned about its CSA (Community Supported Agriculture) farm box program and readily signed up to get a share of crops over 22 weeks. She’s among the thousands of other York Region resi-dents who are choosing to support sustain-able agriculture and eat with the local grow-ing season by ordering a weekly share box.

“We love the idea of having freshly

picked, in-season vegetables and fruit,” says White. “It’s like a surprise every week to fi nd out what goodies are in the box.”

But you don’t need to move to the coun-try to get a taste of that weekly farm-fresh produce within hours of being harvested. Dozens of farms in York Region and sur-rounding areas like Round the Bend are offering what’s referred to as “farm share” or CSA box, delivered to your doorstep or ready for pick-up over a 20-plus week pe-riod starting in mid-June.

Here’s how it works: Members register with a participating farm and pay a one-time fee to get a box of just-picked fruits and vegetables from the local farm. They choose

from a variety of box sizes and types—the amount and variety of crops, costs, time period and delivery arrangement of boxes vary from farm to farm. Members enjoy the weekly bounty with their families or share it with friends, family or neighbours.

“Farm shares are a great way for consum-ers to get to know their Ontario farmers,” says Kelly Daynard, communications man-ager with Farm & Food Care Ontario, an or-ganization that represents farm families and associated agribusinesses in Ontario. “They become more familiar with the diversity of the amazing produce available right here at home, especially things you wouldn’t neces-sarily see in grocery stores.” »

BY FINA SCROPPO

GoodnessA growing interest in the local food movement

prompts the growth of farm share boxes, for goodness sake




food|community supported agriculture

The Harvest Share Food Box program at Carron Farms in Bradford, for example, of-fers a personal size with seven to eight items a week, while its family size box contains 10 to 12 items. Wondering what to do with garlic scapes in your box? No worries, each box typi-cally includes a recipe, in particular for those not-so-familiar vegetables.

“The best part about the program is the va-riety and quality of the produce we have to offer,” says Lesley Martin, Carron Farms’ food box co-ordinator. “It really allows us to see what Ontario has to offer in terms of variety. We feel we are special because we partner with the best farmers in the province to source the best pro-duce.”

At Round the Bend, owner Sue Feddema says she likes giving members of the farm share box-es a few surprises from time to time.

“Our bins are heavy, fresh, diverse and give you a little of what you may not know about,” says Feddema. This year, members will see ar-tichokes—a fi rst in the bins—along with okra, tomatillo, romanesco broccoli, orange water-melon and every colour of pepper, from purple to brown. Returning members will get a hang-ing strawberry plant and members will try their own green thumb at nurturing a seven-herb potted plant.

Partnerships with other local farmers are also typical. For example, peaches, nectarines, concord grapes and plums come from a farmer in Niagara and mushrooms are sourced from a farm in Mount Albert, says Feddema.

Variety isn’t the only incentive to order a box. “The size of the produce is so much larger than in grocery stores,” adds White. “You can’t beat the fl avours and freshness. Some weeks were harder to fi nish all of the produce, but my rela-tives and friends didn’t mind getting the over-fl ow from our boxes!”

The popularity of the CSA program at Round the Bend has grown considerably over its four years in operation, and this year it expects about 300 registrations. Feddema says they’re ready to meet the demand and more. Husband Brian, along with Sue and staff, will be busy planning, seeding and planting up to 8,000 plants a week over 30 acres from May to July.

Carron Farms has seen a similar growth over the past six years of their Harvest Share Food Box from 95 boxes when the program fi rst start-ed in 2010 to 525 boxes a week going out to households last year.

Daynard says the practice of CSA farming is growing in part because Ontario consum-ers want to know more about where their food comes from. “In Ontario, specifi cally, we have a province that has less than 2 per cent of farm-ers—98 per cent are relying on food prepared by only 2 per cent.”

Feddema agrees. “People are removed from agriculture and where their food comes from. It used to be that you can go to grandma’s farm, but you can’t do that anymore. So, if you want to see where asparagus grows, I’ll point you in that direction—it’s all part of knowing your farmer.”

It’s programs like CSA farm shares that help farmers like her better connect with customers, says Feddema. “One CSA customer said it best, ‘I know my dentist, I know my doctor and now I know my farmer.’ It’s perfect, and it makes you feel good because customers want to come to know you.”

For a map of farms offering CSA programs, visit csafarms.ca.

A personal size box in July from Carron Farms may include: strawberries (quart), new pota-toes (quart), spinach, garlic scapes, beefsteak tomatoes, broccoli, yellow peppers

During the summer and into the fall, produce variety at Round the Bend includes: green and yellow beans, beets, carrots, beefsteak heritage tomatoes, yellow and red cherry tomatoes, green onions, romaine lettuce, spanish onions, sweet corn, white and red potatoes, English cucumbers, garlic, broccoli, caulifl ower and zucchini. Fruits available are strawberries, blueberries, apples, plums, peaches, nectarines, pears, watermelon and cantaloupe.

Sample farm share boxes


KOHLRABI CARROT FRITTERSWITH AVOCADO CREAM SAUCE

Courtesy Round the Bend FarmMakes about 1 cup

INGREDIENTS

5 to 6 medium tomatillos, husked and rinsed

1 jalapeno, seeds and pith removed, minced

2 cloves garlic, roasted in oven with skin on

scant 60 mL (1/4 cup) onion, fi nely chopped

salt

METHOD

RAW VERSIONRoughly chop tomatillos and jalapeno. Remove skin from garlic.In a blender or food processor, combine tomatil-los, jalapeno, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to re-move excess moisture. Stir into salsa and sea-son with salt. ROASTED VERSIONRoast tomatillos and jalapeno on a baking sheet 10 cm (4 inches) below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip and roast the other side.In a blender or food processor, combine tomatil-los, jalapeno, juice from baking sheet, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to re-move excess moisture. Stir into salsa and sea-son with salt.

SALSA VERDE(GREEN TOMATILLO SALSA)

TIPFor hotter salsa,

leave in the seedsand pith ofjalapeno.

INGREDIENTS

2 kohlrabi

1 carrot

1 egg

1 mL (1/4 tsp) kosher salt

1 mL (1/4 tsp) cayenne

125 mL (1/2 cup) grapeseed or vegetable oil (enough for 1/2-cm (1/4-inch) depth in a large skillet)

1/2 avocado

60 mL (1/4 cup) plain yogurt

juice from 1/2 lemon

1 mL (1/4) tsp kosher salt

green onions

METHOD

Remove leaves from kohlrabi and peel. Peel carrot. Shred vegetables in a food processor or by hand using a grater. Squeeze shredded veg-etables in a clean tea towel (or with your hands) to remove moisture, then add to a medium bowl with egg, salt and cayenne. Mix to combine. Heat oil in large skillet over medium heat. Place small patties of fritter mixture into oil. Fry on one side until browned, then turn. Remove to paper towel-lined plate.In a small bowl, combine avocado, yogurt, lem-on juice and 1 mL salt. Serve fritters with avocado cream and sliced green onions.

Courtesy Round the Bend FarmMakes 8 fritters

food|community supported agriculture

Courtesy Carron Farms

INGREDIENTS

1 pie shell (homemade or purchased)

250 mL (1 cup) thinly sliced scapes

2 large eggs

250 mL (1 cup) ricotta

5 mL (1 tsp) thyme

2 mL (1/2 tsp) lemon zest

2 mL (1/2 tsp) salt

1 mL (1/4 tsp) pepper

METHOD

Heat oven to 350 F.Line a pie shell with parchment (and pie weights if you have) and bake for 10 minutes. Remove pie weights and bake another 5 minutes. (If you don’t have weights, bake 15 minutes.)Place scapes, ricotta, eggs, thyme, lemon zest and salt and pepper in a bowl and mix until wellcombined.Pour into prepared pie shell and bake for 30 min-utes.Cool before serving.

GARLIC SCAPE TART

RAW BEET SALADWITH APPLES, CARROTS AND MINT

INGREDIENTS

2 large beets, scrubbed cleaned and pealed

1 large carrot (or 2 small)

1 large apple

60 mL (1/4 cup) mint, fi nely minced

30-55 grams (1-2 oz) sheep’s milk feta (optional)

60 mL (1/4 cup) sunfl ower on pumpkin seeds (optional)

DRESSING

125 mL (1/2 cup) apple cider vinegar

60 mL (1/4 cup) mild olive oil

salt and pepper to taste

METHOD Heat oven to 375 F. Toast seeds on a dry baking sheets, until fragrant and golden, about 15 minutes.Grate beets, carrots and apple into large bowl. Add minced mint, cider vinegar and olive oil. Toss well. Let sit in refrigerator 15-30 minutes. Toss again, tops with seeds and feta (if using) and serve.

Courtesy Round the Bend FarmMakes 4 servings

CELERY ROOT ANDPEAR SOUP

Courtesy Carron Farms


INGREDIENTS

45 mL (3 tbsp) butter

1 large leek (white part only), chopped

1 large onion, chopped

700 g (1.5 lb) celeriac root, peeled and cut in 2-cm (1/2-inch) cubes

1 medium yellow-fl eshed potato, peeled and cut in 2-cm (1/2-inch) cubes

2 ripe pears, peeled, cored and diced

5 mL (1 tsp) thyme leaves (fresh or dried)

1 L (4 cups) vegetable or chicken stock

125-250 mL (1/2-1 cup) light cream or milk

5 mL (1 tsp) salt

2 mL (1/2 tsp) freshly ground pepper

pinch of nutmeg

METHOD

In large saucepan, melt butter over medium heat. Add leeks, onion, celeriac root and potato. Cook about 10 minutes stirring often, until onions are translucent. Do not brown. Stir in pears and thyme and cook 5 minutes more. Add stock, bring to boil then reduce heat to me-dium. Cover and simmer 25 minutes or until veg-etables and pear are tender, stirring occasionally.Remove from heat and cool slightly. Purée with hand-held immersion blender or trans-fer to blender in batches. Return soup to pot and stir in cream or more stock to desired thickness. Season to taste with salt, pepper and nutmeg.

BY MICHAEL PINKUS

vintages

One of the great things about wine is the chance for exploration—getting out of a rut and trying something completely new.

Some of us fi nd ourselves lulled into con-tinuously buying the same wine time and time again, or we are fearful that we “know nothing about wine” and, therefore, we should stick with something safe. I hate to say it, but that’s a very “Molson-and-Labatt” attitude and it is some-thing we Canadians developed throughout years of living with the beer giants. Let me explain.

Most of us grew up either drinking products made by one of the big Canadian breweries and it was only the “cool kids” that branched out with a Moosehead or Creemore. But these days there’s a beer revolution going on and people aren’t happy drinking the same-old, same-old. Craft beer is huge and it seems you can’t walk into a bar or restaurant these days without see-ing a new name on one of the taps.

The same can be said for wine and wine drink-ers. Although this revolution has been going on a lot longer, it’s taken some time for us to catch up with it. Let’s face it, the LCBO isn’t exactly a leader in this department—and who can really blame it? It buys for an entire province and it’s only a small minority that wants to try some-thing new. But if that minority turned into a ma-jority, then we’d be seeing all kinds of interesting wines and regions coming out all the time.

So I say, get out of your wine rut and try some-thing you’re not completely comfortable with or that you’ve never even heard of before. Who knows? Maybe you’ll fi nd your next favourite.

Michael Pinkus is a multi-award-winning wine writer, past-president of the Wine Writers’ Circle of Canada and creator of the Grape Guy Events app. You can fi nd him at michaelpinkuswinereview.com.

BREAK OUT OF YOUR WINE RUT MAYBE YOU’LL FIND A NEW FAVOURITE

1 Antu 2014 Syrah Chile | $17.95 | LCBO#675371

Years ago, I was a fan of the Antu Syrah from Montgras, but it kind of lost its way the past few vintages. I’m happy to report that it’s back and better than ever: roasted coffee, mocha, black pepper, spiced-raspberry and, above all, a nice meati-ness that makes it a perfect barbecue red to have on hand all summer long at a price you can buy ... by the case.

★ ★ ★ ★+

2 Tommasi 2013 Masseria Surani Heracles PrimitivoItaly | $17.95 | LCBO#434274

Primitivo is the grape that became Zinfandel once it crossed the Atlantic and was planted in California. Tommasi has created the Italian version of Zin—with all its rich plum, black cherry and mocha goodness—while adding an Italian twist of a little black licorice. There’s even some lovely white and black pepper on the spicy fi nish. At $18, you’d be hard pressed to fi nd one of this quality from California.

★ ★ ★ ★

3 La Braccesca 2012 Vino Nobilie di MontepulcianoItaly | $24.95 | LCBO#566216

La Braccesca is the property owned by Antinori in Montepul-ciano. It is a blend of 90 per cent Sangiovese (the grape responsible for Chianti) and 10 per cent Merlot (added to round out the edges). The result is a lush, black, fruited wine, full of blackberry, black cherry, cassis with a smoky/spicy fi nish with good acidity that will pair well with meats.

★ ★ ★ ★

4 Tulip 2014 Just Cabernet SauvignonIsrael | $29.95 | LCBO#440420

Cabernet Sauvignon is the kind of grape I would expect to fl ourish in the hot terrain of Israel and this wine does not disappoint: fruit forward with red and black fruit, hints of vanilla and a lovely spiced fi nish.

★ ★ ★ ★+

5 Ad Lib 2014 Hen & Chicken ChardonnayAustralia | $19.95 | LCBO#297697

Australia is not my usual go-to place for Chardonnay, but this one has found a nice balance of fruit, oak and weight in the mouth: peach and apple kick things off, adding vanilla and a touch of fl oral before ending with a delightful creamy sensation.

★ ★ ★ ★

1

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5



on tap

SUMMER SESSIONS

BY ROBIN LEBLANC

Warmer weather means more time outside on the deck and patio. Thankfully there’s a class of beer that won’t

punish you for staying out a little longer.

LITTLE NORWAY PALE LAGERSawdust City Brewing Co.ABV: 4.5%In 1942, at the height of the World War, the Royal Norwegian Air Force moved its “Little Norway” training facility from Toronto to the Muskoka Airfi eld near Gravenhurst. From then until the remainder of the war, the town was host to thousands of Norwegian pilots honing their skills. This pale lager, a collabora-tion between Gravenhurst’s Sawdust City and Norway’s Arendals Bryggeri, is a tribute to the past and pres-ent friendship of two nations. This very light-bodied beer — only available in select bars, at the brewery itself and in select stores in Norway — has distinct grain character with a delicate grassiness and crisp, dry fi nish.

DETOUR SESSION IPAMuskoka BreweryABV: 4.3% LCBO#: 404368 (single) 404335 (six pack)Muskoka Brewery doesn’t get much credit for being fairly ahead of the curve when it comes to cer-tain beer style trends in Ontario. Mad Tom IPA, for instance, was one of the fi rst intensely fl avoured IPAs when the province was just waking up to the style. Similarly, Detour was one of the fi rst beers in Ontario to be marketed as a Session IPA before the craze really started kick-ing off. Detour is both adventurously hopped and one of the more accessible beers for newcomers in Muskoka Brewery’s catalogue. Expect notes of lemon, grapefruit and pine with a grassy fi nish in this lovely porch sipper.

POMPOUS ASSENGLISH ALEGreat Lakes BreweryABV: 4.2% LCBO#: 408054It’s important to note that session beers aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and a bit heavier as well. A prime example of this is Great Lakes Brewery’s own year-round favourite, Pomp-ous Ass English Ale. Pouring a deep hazy amber and giving off an aroma showcasing roasted coffee notes, expect lovely fl avours of bread pudding, caramel and stone fruits in a medium body.

STATE OF MIND SESSION IPACollective Arts Brewing Ltd.ABV: 4.4% LCBO# 420034Collective Arts is one of Ontario’s most memorable breweries due in no small part to the vibrant, consis-tently changing artwork that adorns its bottles. But while the bottle designs by local artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition to Ontario’s selection of Session IPAs, with pineapple and orange balancing nicely with a mild bitterness.

Robin LeBlanc is an award-winning beer writer and owner of thethirstywench.com. She is also the co-author of The Ontario Craft Beer Guide, which is now available.

With the warmer weather fi nally here (knock on wood), I’m spending a lot more of my time on the porch at the cottage and, as I always do at this time of year, fi nding that my tastes are going more toward session beers.

Now, when I say “session beers,” I’m not referring to beers that you can have at Session Toronto, the much-anticipated beer festival happening at Dundas Square on June 11. While those are fantastic beers to look forward to, in this instance, I’m talking about the class of beers you can pick up at the store and enjoy at home.

To be called “session”, a beer has to follow one simple guideline: be at or below 4.5 per cent ABV – just low enough in alcohol that you can enjoy several of them in a drinking “session”, as it were. It may initially sound odd to give lower-alcohol beers a distinction like that, but with more and more breweries making some beers that – while fantastic in fl avour – can start at 8.0 per cent ABV and go all the way up to 15 per cent, it’s good to know that there’s a selection out there that won’t skimp on fl avour ... and ensure you can walk away after one or three cold ones.

When you see a beer with “session” in its name, you can be sure that you’re in for a beer that won’t lead to a headache afterwards. While session beers aren’t a new class, the past two years have seen a fantastic rise in demand for them, with plenty of Ontario breweries coming out with their own easy drinking beverages.

style. Similarly, Detour was

a Session IPA before the craze really started kick-

This pale lager, a collabora-tion between Gravenhurst’s Sawdust City and Norway’s Arendals Bryggeri, is a tribute to the past and pres-

style. Similarly, Detour was one of the fi rst beers in Ontario to be marketed as a Session IPA before the craze really started kick-

Sawdust City Brewing Co.

Norwegian Air Force moved

DETOUR SESSION IPAMuskoka BreweryABV: 4.3% LCBO#: 404368 (single) 404335 (sixMuskoka Brewery doesn’t get much credit for being fairly ahead of the curve when it comes to cer-tain beer style trends in Ontario. Mad Tom IPA, for instance, was one of the fi rst intensely fl avoured IPAs when the province was just waking up to the style. Similarly, Detour was

fi rst intensely fl avoured IPAs when the province was just waking up to the style. Similarly, Detour was This pale lager, a collabora-

expect lovely fl avours of bread pudding, caramel

aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and

round favourite, Pomp-

Collective Arts Brewing Ltd.ABV: 4.4% LCBO# 420034

tently changing artwork that adorns its bottles. But while

artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition Mind is a very solid addition

Session IPAs, with pineapple and orange balancing

brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition

10


events

1 Say Yes to the Wedding Dress June 4

King Heritage and Cultural Centre, King CityThe Mobile Millinery Museum and Costume Archive presents a collection of antique and vin-tage bridal fashion, showcasing iconic wedding gowns from the 1860s to the 1980s. Tea and refreshments served after the presentation. Registration required.Information: [email protected]

2Colleen Heslin: Needles and PinsJune 4 to January 8

McMichael Canadian Art CollectionColleen Heslin’s paintings resonate with the tension of material and gestural complexity. The artist hand-dyes cotton and linen in small batches and hangs them to dry, which develops residual surface textures. The stained fabric is then cut and pieced together—similar to quilt-making construction. Her work explores colour, shape and texture, while acknowledging the histories of photography and textiles and finding connections with the Colour Field painters of the 1960s and 1970s. The exhibition includes nearly a dozen new works created specifically for the site.Information: mcmichael.com

10 in your communityto DOTHINGS

3A.Y. Jackson and Tom Thomson: Wounds of War

June 4 to January 8McMichael Canadian Art CollectionOn June 3, 1916, a massive explosion wounded A. Y. Jackson during the Battle of Mount Sorrel, one of the toughest and most tragic of the Canadian First World War battles. The event changed his life and transformed his art. This exhibition focuses on the year in which Jackson and Tom Thomson painted together and shared a studio, their different responses to war, their wartime art, Jackson’s work as an official war artist and his post-war commemora-tive paintings. Information: mcmichael.com

4Jack Bush: In StudioJune 4 to January 8

McMichael Canadian Art CollectionIn the most classic sense, the word studio is defined as “room for study.” This exhibition was conceived as an opportunity to gather 20 select paintings in a new space with the aim to spark study. The most intimate conversations held in the studio were between Bush and his primary subject: colour. The studio was a sounding board for the artist; a place to face dead ends and challenges; a place to test colour and make it sing; and, most of all, a place to be absorbed in art.Information: mcmichael.com

5King City Craft Beer and Food Truck Festival

June 11, Memorial Park, King CityEnjoy Ontario craft beer, gourmet food trucks and a day of live music.Information: kingcraft-beerandfood.com

6 Outdoor Survival SkillsJune 19

Kortright CentreDiscover what can keep your family alive in the forest if you were lost. Discover some of the wild edibles that abound in the forest.Information: kortright.org

7Vaughan Celebrates Canada DayJuly 1

Mackenzie Glen District ParkThis fun-filled free family event will feature live concerts, children’s activities, great food and more. There will be a free shuttle bus service from city hall.Information: vaughan.ca

8Bat HikeJuly 7 and 14

Kortright Centre, WoodbridgeCome and experience an evening with live bats, take a guided walk with a bat expert through bat habitat and learn all about these fascina-ting animals. Get an up close look at captive bats. Advance tickets required.Information: kortright.org

9Vaughan PizzafestJuly 15 to 17

Woodbridge Fairgrounds A community event to celebrate a favourite food—and the City of Vaughan’s 25th birthday. Enjoy pizza and more from over 15 pizzerias from Vaughan and beyond, along with family friendly entertainment. Information: vaughanpizzafest.com

10Concerts in the ParkWednesdays

The City of Vaughan will hold its 22nd annual Concerts in the Park series featuring free pro-fessional concerts. Lineup includes Soular at Vaughan City Hall, June 22; The St. Royals, Nor-th Thornhill Community Centre outdoor amphi-theatre, July 6; tributes to Tom Jones and Rod Stewart, Mackenzie Glen District Park, Maple, July 20; RED: a tribute to Taylor Swift, Sonoma Heights Community Park, Woodbridge, July 27; and Thriller Canada: a tribute to Michael Jackson, Chancellor District Park, Woodbridge, Aug. 3.Information: vaughan.ca

Looking for something fun to do?Check out events on yorkregion.comonline

Colleen Heslin Havana Affair, 2015


BY JONATHAN HILTZ | PHOTOGRAPHY BY NAOMI HILTZ

portfolio|Steve Shnier

THE PUPPET MASTER


“I started Puppets Cool! because I saw a real need for quality media literacy training in schools.”

If you think of puppets as simple children’s toys, you might be surprised what you could learn from Steve Shnier, founder of Puppets Cool! and self-named “Sultan of Socks.”

Shnier has a deep appreciation for puppets both simple and complex.

“I enjoy working with puppets and animatronics because I see them as mechanical and engineering challenges,” he says. “In most cases, I’m creating creatures or devices that have never existed before, so they’re experimental.”

Now he’s sharing his ideas with local students through Puppets Cool!, which brings workshops promoting media literacy through puppetry and animation to the classroom.

“In its simplest terms, media literacy builds upon the foundation of traditional literacy and offers new forms of reading and writing,” Shnier says. “We explore how characters are designed and perceived by the viewer. These principles apply not only to puppetry, but to graphic representations in print and video media and are commonly used to instantly convey character personality traits.”

Students from junior kindergarten through Grade 12 can learn how to create and operate

near-professional calibre hand puppets. “For the older grades, I bring a Hollywood

animatronic puppet to the classroom, where the students can study its operation and compare ‘Hollywood state-of-the-art’ to what they’ve built. And the results are surprising.”

Although some of the materials are simple, everyday items, put together they can bring to life some intricate creations.

“Students create original and unique characters out of fuzzy socks, buttons, pipe cleaners and chopsticks,” Shnier says. “It’s amazing how some very sophisticated puppets can be made from such basic materials.”

Shnier also offers animation workshops that teach students the elements of classically drawn animation as well as stop-motion animation.

Lisa Hirsh-Wax, teacher and literacy lead at Yorkhill Elementary School in Thornhill, says Shnier’s program is both engaging and educational.

“Steve is a seasoned professional who brings a wide range of knowledge to the classroom,” she says. “He strives to provide a structured learning program, where his enthusiasm for the subject matter excites his students. His workshops are innovative and unique—and can be tailored to

suit a group’s specific needs, interests and the curriculum expectations being covered in the unit.”

Shnier started Puppets Cool! in 2012 following a successful career in the animation industry, having done sound effects for Inspector Gadget, produced the first season of the popular series The Magic School Bus, written for Atomic Betty and much more.

“I started Puppets Cool! because I saw a real need for quality media literacy training in the schools,” he says. “By quality, I mean programs that are taught by people with professional experience, training and legitimate media industry credits. Puppets Cool! is the only company in Canada that delivers on that ideal.”

He starts each workshop with a question: What is a puppet? Or, for the animation workshop: When you watch a movie, TV show or a video game, what are you really seeing?

“Building on the answers to these questions, we begin the creative process,” he says.

For more information, visit puppets-cool.com

Steve Shnier is the Guinness Book Of World Records holder for creating the largest pair of googly eyes in the world.


beauty spot

NATURAL BEAUTY

Our food isn’t the only thing going organic these days. Thanks to sleek branding, celebrity endorsements and proven

formulas, natural beauty products have shed their hempy, homespun health food store image and caught the attention of mainstream consumers. These naturally beautifying all-stars

keep their ingredients as close to the earth as possible so you don’t have to put unnecessary chemicals, parabens or additives

into your daily hair, makeup and skin routines. Curious where to start? Try any one of these products to kick-start

your green beauty awakening this summer.

BY DANIELA DISTEFANO


Garnier Whole Blends Avocado Oil & Shea Butter Mask$9 | drugstores

The recipe for naturally beautiful hair comes from thisparaben-free rinse-out mask enriched with ultra-moisturizing

natural extracts to replenish and restore hair.

Fable Naturals Organic Lip Balm$8 | etsy.com

Give your lips the ultimate nourishment and protect them withfair-trade cocoa butter and olive oil. Done with your balm?

The Canadian made tube is fully compostable and will degradein a few weeks in a compost bin.

Consonant DHE Mask $45 | consonantskincare.com

Mineral-rich Manicouagan clay from Quebec in this 100 percent natural mask detoxifi es and clarifi es skin with the help of

willow bark and tea tree extracts. The result is brighter, healthierand younger looking skin from the very fi rst use.

Dr. Roebuck’s Cleanser$23 | Shoppers Drug Mart

Reverse free radical damage and help delay your skin’s aging process with this natural cleanser. The six potent antioxidants calm

and hydrate skin, plus it’s BPA and paraben-free.

Sun Sense SPF 30$10 | saje.ca

Now is a good time to reintroduce sunscreen into your daily routine and this all-natural SPF 30 formula will provide protection against harmful UVA/UVB rays. It contains titanium dioxide and zinc oxide

in a light and smooth lotion base to help prevent sunburn.

Juicy Bamboo Natural Facial Cleansing Oil Cloths $15.50 | Hudson’s Bay

Traditional cleansing cloths and wipes produce a lot of unnecessary waste, but we’ve found a 100 per cent biodegradable

solution. Soaked in organic honey, jojoba oil, sunfl ower oil and eight essential citrus oils, every box of these non-toxic bamboo cloths will

disappear in 90 days if they’re buried in soil. Neat!

Bite Beauty Amuse Bouche Lipstick in Gazpacho$30 | Sephora

This ultra-hydrating, high-impact lipstick handcrafted in Toronto means you don’t have to sacrifi ce performance for lip colour made

from nature. Its ingredients are good—and natural—enough for you to eat, without parabens and sulfates. It’s even certifi ed gluten-free.

North American Hemp Co. Line Lifting Face Cream$25 | well.ca

Organic hemp seed oil has become one of the top trending natural ingredients in skin care for good reason. It absorbs quickly, is made in Canada and repairs and nourishes from environmental exposure

to give your fi rmer and more radiant looking skin.

Jax Coco’s Organic Extra Virgin Centrifuged Coconut Oil$16.50 | amazon.com

Coconut oil is the ultimate natural beauty all star, nourishing dryskin, softening cuticles, moisturizing chapped lips and adding

shine to dull hair. This one is made from select certifi ed, organic fair-trade coconuts from the Philippines.

North American Hemp Co. Line Lifting Face Cream

STRENGTH golf|fi tness

BY CHRIS TRABERPHOTOGRAPHY BY NAOMI HILTZ

AND STAMINA

The late, legendary golf pro, coach and author Harvey Penick de-fi ned golf as a game of controlled violence. The golf swing creates great torque on the joints and lower back and demands movement our physiology isn’t designed to perform.

Accordingly, when it comes to assuring profi ciency and longevity as a golfer, too many amateurs neglect investing in the most impor-tant piece of the game’s equipment—their bodies.

Personal training specialist Maryse Wood agrees wholeheartedly. The Markham resident and founder of Focused On Fitness is no

casual observer of the aches, pains and injuries an ill-prepared golfer can suffer. Multi-certifi ed in fi tness disciplines, including nutrition, wellness, older adults, back health and stretching, the lithe instructor and her professionals are in their second year operating fi tness boot camps at Angus Glen Golf Club, host course to a pair of recent Cana-dian Open Championships and the 2015 PanAm golf games.

In addition to group and personal training, Wood and company lead yoga classes and provide nutritional advice at the spacious Markham studio. Sport clients include hockey and soccer teams. In-creasingly, more golfers are becoming clients, availing themselves of her “patient and realistic” methodologies and belief that fi tness is an “evolving lifestyle journey.”

Wood subscribes to the notion that a fi t golfer will play better, avoid injury and enjoy the game more. She also applauds this genera-tion of professional golfers’ commitment to adding a serious fi tness regime to their arsenal, a trend she attributes to iconic champion Tiger Woods.

“Tiger, in my humble opinion, was the fi rst to portray golfers as athletes,” she says of the former world No. 1’s lean, muscular phy-sique. “Most amateurs just want to hit golf balls. We want to help change that.”

Conventional wisdom, including that from Hank Haney, swing coach to numerous PGA stars, suggests that physical conditioning involves four key elements: warming up properly before a round; building strength, speed and stability; being able to make a full swing



STRENGTHPhysical and mental fi tness will improve your game

Golf fi tness 101To get you on the road to a fi tter game, Maryse Wood offers three exercises.

From the fl oor, hold your yourself in a push-up position, with arms extended, keep your body straight and hold for 30 to 90 seconds. Great for the core.

In a standing position, feet hip width apart, with or without a light weight, reach high to the right and rotate carefully down to the left. Do 10 reps and repeat in the opposite direction. Good for the shoulders and upper body strength.

Planks

Thewood chop

On your back with legs and arms extended and holding a medicine ball, lift your left leg to 90 degrees and reach for the outside ankle with the ball. Alternate sides, repeating 10 to 15 times per side.

Straight leg bicycle

AND STAMINAand coiling properly; and having the stam-ina to stay physically and mentally strong for 18 holes.

If you’ve been sedentary, it’s a good idea to get a doctor’s green light before embark-ing on any new exertion. Before you start to sweat, Wood will conduct a consultation, including an assessment of your health his-tory, illnesses and injuries. You’ll also have a fi tness evaluation that informs the trainers about your strength, balance and any back or core issues.

Increasing strength and fl exibility are major components of the training. Exercis-es will focus on your core, from chin to hips and front to back, Wood says, noting that core strength shouldn’t be confused with simply having six-pack abs. Because a fl uid swing requires upper rotation, you’ll cen-tre on getting more power and movementfrom what she defi nes as the “shoulder girdle.”

“We also work on leg strength and the stabilizing muscles that assist in balance, agility, rotation and fl exibility from the hips up,” she says.

A solid option at Focused on Fitness is yoga. Wood recommends the centuriesold practice to all athletes for its physical and mental benefi ts. Yoga is particularly valuable for golfers because of the mindful-ness it develops.

“Golf is a head game,” she explains. “The most important area in all sports is the six inches between your ears. You’ve heard about athletes being in the zone. It’s real.

“Mindfulness is mental focus. It’s what makes great athletes. If you can’t control

your thoughts, it can make or break you.”Wood contends the brain can be devel-

oped and strengthened like a muscle. Yoga can give you mental and intellectual disci-pline.

“The body can achieve what the mind controls,” she says. “Through breathing and focus, you can literally keep your head in the game. I’ve seen people come off the golf course quite angry. Yoga can help turn that around.”

Wood is also certifi ed to consult on the care and feeding of athletes on and off the fi eld of play. A healthy diet should be part of everyone’s life. Golfers specifi cally should heed her advice before and during a round.

“Golf’s a long game in the elements,” she says. “Hydration is essential to maintain concentration and avoid the risk of injury.”

Before teeing off, you should load up on three dietary elements: Carbohydrates, in the form of fruits and vegetables, will pro-vide sustained energy. Proteins from foods such as nuts keep muscles fed and strong. Good fats, including omegas, lubricate joints and muscles for fl exibility. Drink a bottle of water per hour on the course even in cooler weather. Hydration is even more important if you drink alcohol or caffein-ated beverages. After the round, enjoy a bal-anced meal to replenish and reinvigorate.

Wood is also available for professional warm-ups at corporate golf events. Ten minutes before tee time, you’re put through the paces with stretches that promote circu-lation and fl exibility.

“It’s also a great ice breaker,” she says.


golf|the golf lounge

Golf Lounge owners Tim Keuna and Jim Chou.


Robert Bilan won’t allow York Region’s dicey weather, marathon winters or the unavailability of tee times to stymie his golf game. In fact, it’s not unusual for the 57-year-old Richmond Hill resident to play Mexico’s Cabo Del Sol in the morning, Pebble Beach in California in the p.m. and a leisurely 18 holes at fabled St. Andrews in Scotland the next day.

A golf devotee with the means to test his 10-handicap game on golf’s most hallowed and far-fl ung grounds?

Absolutely, if the game is virtual, indoors and played at The Golf Lounge, a novel venture founded by university pals, Jim Chou and Tim Keuna in 2013.

A thrice-weekly patron at the Richmond Hill facility, Bilan indulges his passion whenever fancy strikes, practising every long and short aspect of the game from tee to green. The state-of-the-art simulators with video and weight transfer analysis and swing data capture makes golf as realistic as technologically possible, he enthuses.

“With our Canadian winters, this is a great place to keep your off-season game in order,” he says in between shots at the simulated Banff Springs Golf Club in Alberta. “I fi nd it very re-alistic and the computer tells me with 99.9 per cent accuracy if I’m on. The stats and data offer good feedback.

“Besides, it’s fun, keeps you loose, gets you off the couch and it’s cheaper than Florida.”

That’s precisely what Chou, a former infor-mation technology specialist, and Keuna, a psychologist, envisioned when they created their enterprise comprising fi ve open and two private playing areas, a putting green, a bank of electronic dart boards, club fi tting, lessons and a licensed bar.

The business partners, who met at Queen’s University in 2003, wanted to create an all-sea-

son, one-stop golf-centric entertainment centre. Their competitive edge, they decided, would be superior technology.

The virtual golf simulator market offers 10 different technologies, Chou explains. The duo opted for Canadian supplier, HD Golf. Lounge visitors can select play on the world’s most iconic courses, including Wooden Sticks in Ux-bridge. The difference, he said, are the optics and graphics created with real video footage, not animation.

“It’s like golfi ng in a fi lm,” he said of the fl oor-to-ceiling simulator screens.

Playing with real golf clubs and balls, com-puters track shot distance and fl ight, carry, bounce and roll in addition to swing and ball speed. Further, the system provides detailed data on your launch angle, club path, club face angle, ball spin axis and trajectory.

The intelligence is invaluable for weekend warriors and Professional Golf Association of Canada instructors and students who train at the lounge.

“You just don’t see those stats and numbers at an outdoor range,” Keuna says. “They help you work on your swing adjustments.”

Your virtual round includes play on the greens. Infrared beams on the ceiling and sides triangulate and compute your putt speed and direction. As the genuine golf ball hits the screen, whether shot or putted, virtual reality takes over.

Lounge members can keep track of their per-formance, stats and league tournament scores and even compare their individual club and shot distances against touring male and female professionals.

The simulators also serve up numerous fun target games heretofore unavailable or recom-mended in the real world. The window smash allows you to drive balls at an estate home’s

glass panes. Or, you can fi re shots at a tractor driving in a fi eld. There’s even poker and an Xs and Os game.

For those seriously looking to improve their golf game, the lounge offers lessons and club fi t-ting.

PGA of Canada professional Justin Tomasulo teaches at the Lounge up to fi ve times a week.

“I selected the lounge because the technol-ogy is among the best available to the general public,” he says of the high-defi nition video analysis. “It captures your swing path and club face angle at impact. That’s essential to under-standing why a ball goes in a certain direction. Interpreting the data helps educate the student. The system is awesome.”

Jeff Swain manages a Modern Golf club-fi tting satellite facility at the lounge. Using the tracking and swing analysis technology, he employs an ergonomic approach to fi tting players with cus-tom clubs. Based on your physicality, strength, height and swing speed and path, he will tailor clubs designed to optimize your game. He will craft clubs from all major brands with prescrip-tive club heads, lie and loft attached to the all important shafts with correct fl ex, kick points and composition for your unique swing.

The Golf Lounge also organizes kids’ summer camps and hosts numerous corporate events. The private room simulator screens can be used for PowerPoint presentations and when the business meeting is done, participants can play, imbibe and enjoy catered meals.

If you go...Open bay hourly rates range from $35 to $40 per hour. For private rooms, add $10 per 60 minutes. For league, lesson, club fi tting and online booking information, visit thegolfl ounge.ca or call 905-762-8883.

BY CHRIS TRABER | PHOTOGRAPHY BY NAOMI HILTZ

Golf the world in your own backyard


travel|Scotland


IN THE

BY BART CARD


travel|Scotland

In August of last year, my only daughter, of six children, got married. True to her character, she opted out of a big wedding at home and de-cided instead to get married in the Highlands of Scotland with a selection of close family and friends. For any father, the wedding of a daugh-ter is a very special affair. In this case, it was also a great opportunity for a wonderful family vacation.

After months of watching her plan, my wife and I travelled on Air Transat to Glasgow where we started our trip. I had never fl own Air Transat before, but certainly will again. We fl ew business class there and option plus on the way home; the seats offered plenty of room and the service was excellent.

On the majority of my trips, I am spoiled by not needing to plan or arrange anything myself. My transportation, accommodation and activi-ties are all planned for me. I am given an itiner-ary and off I go. On this trip, I was in charge of my own transportation. I took this as a chal-lenge to fi nd the best and most affordable rental car I could fi nd. After lots of research, I ended up going with Arnold Clark. My wife and I arrived in Glasgow and picked up our rental car, without any issue. From there, we made our way to Edinburgh to spend a day with my daughter and future son-in-law, before heading on to our fi nal destination, Nairn.

Since we were in Edinburgh for such a short time, we decided to start the day with a deli-

cious full Scottish breakfast at the Edinburgh Larder, followed by window—and actual— shopping on the Royal Mile.

As the capital city of Scotland, Edinburgh is as full of history as it is beauty. Recognized as a UNESCO World Heritage Site, the new and old towns of Edinburgh offer stunning archi-tecture and a rich culture that radiates through the winding cobblestone streets. Both the Edin-burgh Fringe Festival and the Royal Edinburgh Military Tattoo were on while we were visiting, making our day of exploring all that much more exciting and colourful.

The next day, we made the four-hour drive to Nairn, a small town approximately 10 minutes east of Inverness. As a historical fi shing port


and market town, Nairn has a rich history and is surrounded by beautiful country estates. One such estate is Geddes House, our home for the week.

With the help of Scotland Tourism Solutions, my daughter found Geddes House on Large Holiday Houses, a website providing quality self-catering holiday homes throughout Scotland. Geddes House is a traditional Georgian fam-ily mansion, sitting on a 1,000-acre estate. The stone home sleeps up to 17 people and is situat-ed on a working family farm. Before our arrival, I arranged with the owner, Elizabeth, to have farm fresh eggs and meat delivered. Both were waiting in the refrigerator when we arrived.

Although we left Edinburgh at the same time as my daughter, I made sure that my wife and I were the first to arrive at Geddes. I quickly assessed rooms and made recommendations as guests started arriving. Prior to our departure, my daughter had sent out a detailed itinerary. First thing on the agenda was an evening of cocktails in the billiards room. We spent a won-derful evening eating, drinking and just enjoy-ing each other’s company.

We spent the next day at Culloden Moor and the gardens of Cawdor Castle, a late 14th cen-

tury castle made famous by Shakespeare’s Mac-beth. On April 16, 1746, the Battle of Culloden was fought to reclaim the throne of Britain. The site is now home to a state-of-the-art interactive visitors centre where you can learn about the history of Culloden before venturing out onto the moor. Although I had been to Culloden in the past, the vastness of the moor and the new centre made it well worth another trip.

After a lovely lunch at the centre, we made our way to Cawdor Castle and walked in its wonderful gardens. Cawdor has three distinct gardens: the walled garden, the flower garden and the wild garden. The oldest of these, the walled garden, dates from 1600 and later be-came a kitchen garden. In early August, the gar-dens were all in full bloom and were beautifully tended, allowing for some wonderful family photographs.

Leaving my family to enjoy the gardens a little longer, I headed back to Geddes House in order to start the afternoon meal. There were a few birthdays during the week while we were there so I acted as chef for the night and cooked a wonderful roast, straight from the pastures of Geddes. After dinner, it was early to bed in preparation for the whisky tour the next day.

To help us get through the day, my wife and daughter were up early making pancakes before a coach and guide from Inverness Tours arrived. As soon as we were on the coach, we knew it was going to be a wonderful day. Our guide was charismatic, knowledgeable and passion-ate. He even spent some time babysitting my six-month-old grandson so that his mother and father could enjoy a few of the distilleries.

We started our day at Glen Grant, then made our way over to Cardhu and finished the day at the Glenlivet distillery.

Originally made solely from malted barley, Scotch whisky must be made in a particular manner, specified by law, in order to be called Scotch whisky. Although most Scotch whisky is made in a similar fashion, it was wonderful to visit distilleries that ranged in size and location. The family greatly enjoyed the tasting portion of each tour and everyone arrived home that evening happy and tired.

With the wedding just two days away, we spent the next days experiencing the local attractions, including Loch Ness, Urquhart Castle, Fort George and a ride on the historic Strathspey steam train through Cairngorms National Park. »


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travel|Scotland

The afternoon before the ceremony, one of my sons and my daughter’s best friend organized a mini-Highland games on the lawns of Ged-des House. We played versions of caber toss, hammer throw and weight throw. That evening, along with a few guests who came in for the cer-emony, we enjoyed a relaxed rehearsal dinner in the main dining room.

My daughter’s wedding planning consisted of booking a photographer, piper, of�ciant and ca-terer, and hiring rental chairs and tables. In her mind, anything else that needed to be organized would fall into place once we were in Scotland. I thought she was a little crazy and was likely setting herself up to be very stressed during the week before the wedding. As usual though, she was right.

We woke up on the morning of the ceremony to blue skies and perfect temperatures. Follow-ing a breakfast of mimosas, bagels and smoked

salmon, the men and women separated into their respective wings of the house in order to begin preparations.

Instead of travelling to another destination for the ceremony and wedding lunch, my daughter and (soon to be) son-in-law decided to keep it simple and have the ceremony in the beautiful walled gardens at Geddes House, followed by canapes on the lawn and a wedding lunch in the dining room.

The photographer arrived early and began documenting. Always having had a �air for the dramatic, I opted to not let anyone see me in my attire before the ceremony. So, an hour be-fore we were to head out to the gardens, I hid away in my room to begin getting ready.

A piper, in full regalia, played as my daughter and I made our way, arm in arm, down the treed path to the walled garden. Chairs had been set up under a weeping willow and we watched

with tears in our eyes as the ceremony took place. My youngest son’s partner made all of the bouquets, boutonnieres and �oral arrange-ments out of �owers and thistles she found on the property. The of�ciant performed a ceremo-nial hand fastening as my daughter and son-in-law read aloud their individual vows.

After the ceremony, the wedding party went to have photos taken and the rest of the guests enjoyed canapes on the lawn. My grandson played on a tartan blanket with the piper in the background. We made our way in for lunch and spent the rest of the afternoon enjoying won-derful food, speeches and music. The entire day went off without a hitch. The photographer, piper, of�ciant and caterer were all punctual and professional.

Our last full day as a family in Scotland was spent relaxing and enjoying Geddes House and the surrounding area. Some went gol�ng, while others went on walking tours of the estate. My wife, daughter, son-in-law and I stayed in Nairn for an extra two nights so that we could take in the Nairn Highland Games. My wife and I stayed at a local bed and breakfast called Caw-dor House, a fantastic and well-run establish-ment.

The thought of travelling with family, espe-cially one with so many big personalities, can often be stressful and overwhelming. This trip proved that it is possible. So much so, that we have already planned our trip for this year.

For more informationAir Transat: airtransat.comScotland Tourism Solutions: scotlandtourism.com Geddes House: geddesonline.co.uk


Your Local Choice Since 1947

Call us905-472-0276for a FREEestimate!

Visit our showroom at:80 Bullock Dr. Unit #5Markham, ON L3P 3P7

Visit us online @ EdmundsHomeImprovements.caor email us: [email protected]

WindoWs • doors • roofing • siding • EavEstrough

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BUSINESS WOMEN’S AWARDS GALA DINNERThe Business Women’s Network of York Region hosted its awards gala dinner April 28 atThe Mansion in Aurora.

NAOMI HILTZ PHOTOGRAPHY

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1. Business Women’s Network directors Lesley Everest, Cecli O’Grady, president Elizabeth John-ston, Candice Fletcher and Lynn Hrynyk.

2. Evelyn Perez Youssoufi an, Natasha Krestinina, Erin Groves and Deborah Mason of Minken Employment Lawyers.

3. Elaine Cook of ECspressions VS, Mike Vasiliou and Katie Gilligan of Timeless Harmony Salon & Spa.

4. Quin Blake of Welcome Wagon, Debra Wilson of Onaire Momentum Gold and Sandra Katanic Everyday Cooking.

5. Karin Theron of Business Women’s Network, Michelle Butt of At Face Valu and Mary Sialtsis of Mortgage Edge.

6. Tina Tehranchian of Assante Capital Manage-ment and event co-ordinator Fike Njini.

7. Maria Troiani of Dominion Lending Centres and Jasmintha Ellaurie, optometrist and owner of Oak Ridge Family Eye Care.

8. Heather Hislop, Jackie Goldhar, Andrea Gust, Rachel Guthrie, Christine Quesnelle and Amanda Schubert of Treefrog.

9. Oak Ridges MPP Helena Jaczek, Debra Wil-son of Onaire Momentum Gold and Newmar-ket-Aurora MPP Chris Ballard

10. Doreen Johnston of Isagenix and Susan Mana-han of DeafBlind Ontario Services

11. Alyssa Hrysio and Luisa Hrysio of Desjardins Financial Security and Sue Sanders of Isagenix

12. Elizabeth Carrera of Arbonne, Mina Doiron of I Stage N Organize and Cecli O’Grady and Jean-nine Falconbridge of Legal Shield Independent Associates

13. Lindsay De Swart and Elina Bagshaw of Aim Educational Services

14. Town of East Gwillimbury Mayor Virginia Hackson, Elizabeth Johnston, president of The Business Women’s Network of York Region, and Cecli O’Grady of Legal Shield Independent Associates

15. Joseph Dinardo, owner of The Mansion, Jordan Dinardo, Frank Loduca of Empire Events & En-tertainment and Heather Garriock of Mortgages by Heather Garriock

in the crowd


BUSINESS ACHIEVEMENT AWARDSThe Vaughan Chamber of Commerce held its Business Achievement Awards April 7 at the Universal Event Space.

NAOMI HILTZ PHOTOGRAPHY

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1. Carlo Viola and Frank Fazzari of Fazzari + Partners LLP

2. Joe Pampena, owner of Coaching-4-Change, and Vaughan Councillor Marilyn Iafrate

3. Jason Morin, Elana Campbell and Carlo Sistilli of Artista Homes

4. Eunice Chan of Westmont Hospitality Group, Jeremy Bell and Aboud Haboury of Atlifi c Hotels, Jennifer Kuiack of Holiday Inn Express & Suites, Vaughan

5. Donna Walczyk, Richard Walczyk, Amanda Walczyk, Jonathon Mesiano, Joyce Mesiano and Tony Mesiano

6. Antonietta Friello of Metrolinx and Melanie Torres

7. Antonet Orlando of Meta Centre, John Frangella of Proto3000 and Rita Ristucci of Meta Centre

8. Sam Morra, Lynne Lavallee, Vince Ricciuti and Nick Totino of CONDRAIN Group

9. Michael Gabriele, Frank Gabriele, Brandy Andrews, Rose Gabriele and Eric Andrews of Nu-Trend Construction

10. Matthew Karvonen and Caroline Karvonen

11. Sally Chau, project and marketing co-ordinator for City of Vaughan’s economic development department

12. Vaughan-Woodbridge MP Francesco Sorbara, Meenu Sikand, accessibility planning specialist for the Region of Peel and Noor Din, founder and CEO at Human Endeavour

13. Nick Heifa, Mike Emrich, Andrew Spacca and Marc-Andre Paulin of CIBC, Paolo Gullo of Busi-ness Development Bank

14. John Fabbro of KPMG, Frank Boutzis of KPMG, John Lettieri, founder of Hero Certifi ed Burger, Tom Kostopoulous of KPMG and Mark Gambin of Collins Barrow


HAND IN HAND GALACedar Centre (formerly York Region Abuse Program) held its annual Hand in Hand Gala April 30 at Copper Creek Golf & Country Club in Kleinburg.

NINO MICHELA PHOTOGRAPHY

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1. Paul Stewart, Alison Peck, executive director of Cedar Centre, and service dog Nixon.

2. Tina Recchiuti, Tanya Pacheco and Silvana DiGiovanni

3. Lexie Badali, Anne Beswick and Sandra Hadi-waidjaja Liem

4. Emcee Andria Case of CTV news

5. Realtor and Cedar Centre supporter Vivian Risi

6. Lexie Badali, Councillor Marilyn Iafrate and Anne Beswick

7. Tim Johnston

8. Shaun Sauve, Cheryl Phillips and John Willems

9. Braden Simmonds, Cassie Simmonds and Mara Sepe

10. Pat McCann, Sandra Capodagli, Paula More and Trish Tonelli

11. Alison Badali and Lexie Badali

12. Maria Ciarlandini and Sandra Hadiwaidjaja Liem

13. Korey Doner, Darren Doner and Tara Nicholson

in the crowd

Vaughan Mills1 Bass Pro Mills Dr. Unit 110Vaughan, Ontario L4K 5W4

Tel. (905) 660-4550

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Tel. (905) 832-2753www.�nchcentrejewellers.com


Vaughan Mills1 Bass Pro Mills Dr. Unit 110Vaughan, Ontario L4K 5W4

Tel. (905) 660-4550

Upper Canada Mall17600 Yonge St. Unit EE12

Newmarket, Ontario L3Y 4Z1Tel. (905) 853-4551

www.radiant�nejewellers.com

2563 Major Mackenzie Dr. Unit 1, Maple, Ontario L6A 2E8

Tel. (905) 832-2753www.�nchcentrejewellers.com

416-736-6500spectrumrealtyservices.com

8400 Jane St, Unit 9, Vaughan

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Goodlife Vaughan May/June Edition 2016