goodlife south simcoe spring 2016

Sales Representative

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Visit my website for additionalphoto and virtual tours.

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OFFERED AT $1,350,000MLS# N3379237

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Publisher

Dana Robbins

Regional General Manager Simcoe - Muskoka

Shaun Sauve

Editors

Lori Martin

Elise Allain

Advertising Sales Manager

Amanda Smug

Director of Production

Kent Feagan

Graphic Design

Nick Bornino

Jennifer Dallman

Luanne Turner

Advertising Sales Representatives

Debbie Booth

Colleen Feheley

Shalani Ingham

Mary March

Jennifer Martin

Christine Murray

Donna Power

Beth Wink

Photography Contributions

Ellie Kistemaker

Mike Guilbault Photography

Overstreet Media Productions

Editorial Contributions Katherine Elphick

Dawn Ritchie

Robin Leblanc

Michael Pinkus

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Phone: 705-435-6228Fax: 705-435-3342

For advertising inquiries please email [email protected] or call 705-435-6228 ext. 222

DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie

Statements opinions and point of view expressed are those of the writers and do not necessarily represent those

of the publisher, advertisers or GoodLife South Simcoe.

GoodLife South Simcoe is published four times per year: Spring, Summer, Fall and Winter.

For further information regarding all our products we invite you to call us at 705-435-6228

SOUTH SIMCOE

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4 | GoodLife South Simcoe ■ Spring 2016

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www.CanadaKitchenLiquidators.com

• LOWEST PRICING IN CANADA for all wood kitchen cabinets• NO DUTIES, IMPORT TAXES OR HIDDEN FEES• FREE SHIPPING with orders over $3500*• LARGE SELECTION of door styles• ALL PRICING IN CANADIAN DOLLARS• ASSEMBLY SERVICES (in select areas only)• ORDER ONLINE 24-7

*Shipping is FREE in CANADA only and applies to RTA items only valued at $3500 or more before taxes

SHOWROOM: 160 SAUNDERS RD.,BARRIE, ON L4N 9A4

1-877-781-6903LIKE US ONFACEBOOK!

for all wood kitchen cabinets• LOWEST PRICING IN CANADAAXES OR HIDDEN FEES• NO DUTIES, IMPORT T

• FREE SHIPPING with orders over $3500*• LARGE SELECTION of door styles

PRICING IN CANADIAN DOLLARSALL•VICES (in select areas only)SERYASSEMBL•

• ORDER ONLINE 24-7

1-877-781-6903

kitchenliquidatorsCanada’s #1 Source for Kitchen Cabinets

canada

liquidatorsliquidatorsce for Kitchen Cabinetss #1 SourCanada’ ce for Kitchen Cabinetss #1 SourCanada’ ®

® Trademarks of AIR MILES International Trading B.V. Used under licenseby LoyaltyOne, Inc. and KITCHEN LIQUIDATORS INC. (CANADA)

EARN UP TO 2000 AIRMILESREWARD MILES WITH

PURCHASE OF 3D DESIGN*

12

contents22

30 47

12 Living the DreamA log cabin in the woods

30 Food Trends 2016Cheerful and sustainable eating

22 In the KitchenWith the DeLeo family

47 Gardening Trends 2016The Pollinator Garden

54 EventsEntertainment for the whole family right here in Simcoe County

58 Drink: Craft BeerSpring is ‘Bock’

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47 Gardening Trends 2016 The Pollinator Garden

54 EventsEntertainment for the whole family right here in Simcoe County

58 Drink: Craft BeerSpring is ‘Bock’


Edito

rseditors note

[email protected] follow us@goodlifebarrie | www.goodlifemagazine.ca

ElisEAllAinGeneral Manager

lorimArtinEditor-in-chief

April is the official month of “getting stuff done”. At least it is in my home. This issue of GoodLife is full of inspiration and ideas to add to your list both inside and out.

Writer Dawn Ritchie shares gardening tips and trends with advice from local garden centres.

If your home projects are complete, then take some time to recreate the fabulous recipes from our 2016 Food Trends article. Local chef James Day offers up a delectable roasted butternut squash salad recipe utilizing local ingredients. This one is sure to become a family favourite.

Finally, if you haven’t had a chance to try Da Grazia Ristorante, now is your chance to see their food and hear their story. After reading about this local Italian eatery, you will want to check itout.

We hope you enjoy this edition of GoodLife!

Elise Allain

I love learning new things. After assembling this edition of GoodLife, I have been thinking a lot about pulses.

I’m not talking about a heartbeat. Pulses is a term that foodies, like executive sous chef James Day of the Nottawasaga Inn Resort and Conference Centre, use to describe dried seeds. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. They are very high in protein and fibre, and are low in fat.

“Pulses will be huge this year,” Day predicts in our article on food trends. In fact, 2016 has been declared the International Year of Pulses.

Always wanting to know more, I Googled pulses and found Pulse Canada – a site by the national industry association that represents growers, processors and traders of pulse crops in Canada. Even though this is all new to me, Pulse Canada was created in 1997.

I hope you too learn something new in this edition of GoodLife.

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AM ROOFING – EXPERTS FOROVER THREE GENERATIONS

Your home is your largest investment. A properly installed roof with aniron-clad warranty is the single best way to protect it.

“CURB APPEAL”

Visually, your roof is the �rst thing people noticewhen they approach your home. It’s a majordesign element that takes up a sizable amountof real estate and sets the tone for what livesinside the home.

With a stunning palette of colours andmultitude of architectural details, a home’sroof will complement the brickwork or sidingand give dimension to your home’s visualappearance. But a poorly maintained roofdelivers just the opposite impression andportends trouble ahead.

“THE BIG JOB YOU NEED TO GET DONE NOW!”

Curling and missing shingles or crumblinggranules put you on notice that it’s timefor a roof replacement. Even the tiniest ofperforations in a roof can spell disaster that

can amount to thousands of dollars of damageinside the home and pose serious health risks ifblack mold sets in as a result.

A roof replacement is undoubtedly abig-ticket home repair that no homeownerwants to tackle, but arguably, it is by far themost vital. The reason? Because “water alwayswins.”

Repairing from the exterior at the �rst sign ofwear is far wiser than tackling an expensiveinterior job after the damage is done. Waterdamage requires tearing out messy drywall,insulation and framing, replacing it and thenredoing the roof anyway.

“ALWAYS HIRE A ROOFER WITH A PROVENTRACK RECORD”

AM ROOFING is a third generation family-owned company that has been in business

since 1956, which means you can trust that thejob will be done professionally and your roof’swarranty will be honoured.

“SIXTY YEARS IN THE BUSINESS”

“Fifteen to twenty new roo�ng operations springup every year,” says owner Tim Demers. “Theylast on average about three years before folding.But we’re not going anywhere. We’ve beenaround for sixty years and we take pride in ourwork. Every employee is groomed from theground up. I care about my employees and myemployees care about my customers. It’s a bigcircle.”

“COMMUNITY INVOLVEMENT”

AM Roo�ng’s commitment to that statementspills over into their community involvement in all�ve of their locations from Collingwood, Barrieand Guelph to London and Owen Sound. “We’remembers of the local Chambers of Commerce,and we’re actively involved in charitable work,”says owner Demers

“I care about my employees and my employeescare about my customers.It’s a big circle.”

The family-owned company regularly donatesresources to Habitat For Humanities and haseven shingled roofs for struggling families, suchas Keith and Eve Binns in Innis�l who last yearwere experiencing crippling �nancial burdens dueto a young child’s cancer treatment.

“Everybody’s got something going on in their life,”says Demers, a devoted father who understandsthe effects of personal adversity. “My own sonwas born prematurely.

AM Roo�ng sent a ten-man crew to the Binnhome and completed the job in a single day.“Everyone donated their time and worked thatjob for free,” says Demers. “The team initiatedthat effort themselves because they cared. It’sreally part of our company’s culture. We’re abig extended family. You’re only as good as thepeople who work for you and I have amazingcrews.”

AM ROOFING LTD., QUALITY ROOFERS YOUCAN COUNT ON.Call 705-435-9912 for estimateswww.amroo�ng.ca

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Top of ads

AM ROOFING – EXPERTS FOROVER THREE GENERATIONS

Your home is your largest investment. A properly installed roof with aniron-clad warranty is the single best way to protect it.

“CURB APPEAL”

Visually, your roof is the �rst thing people noticewhen they approach your home. It’s a majordesign element that takes up a sizable amountof real estate and sets the tone for what livesinside the home.

With a stunning palette of colours andmultitude of architectural details, a home’sroof will complement the brickwork or sidingand give dimension to your home’s visualappearance. But a poorly maintained roofdelivers just the opposite impression andportends trouble ahead.

“THE BIG JOB YOU NEED TO GET DONE NOW!”

Curling and missing shingles or crumblinggranules put you on notice that it’s timefor a roof replacement. Even the tiniest ofperforations in a roof can spell disaster that

can amount to thousands of dollars of damageinside the home and pose serious health risks ifblack mold sets in as a result.

A roof replacement is undoubtedly abig-ticket home repair that no homeownerwants to tackle, but arguably, it is by far themost vital. The reason? Because “water alwayswins.”

Repairing from the exterior at the �rst sign ofwear is far wiser than tackling an expensiveinterior job after the damage is done. Waterdamage requires tearing out messy drywall,insulation and framing, replacing it and thenredoing the roof anyway.

“ALWAYS HIRE A ROOFER WITH A PROVENTRACK RECORD”

AM ROOFING is a third generation family-owned company that has been in business

since 1956, which means you can trust that thejob will be done professionally and your roof’swarranty will be honoured.

“SIXTY YEARS IN THE BUSINESS”

“Fifteen to twenty new roo�ng operations springup every year,” says owner Tim Demers. “Theylast on average about three years before folding.But we’re not going anywhere. We’ve beenaround for sixty years and we take pride in ourwork. Every employee is groomed from theground up. I care about my employees and myemployees care about my customers. It’s a bigcircle.”

“COMMUNITY INVOLVEMENT”

AM Roo�ng’s commitment to that statementspills over into their community involvement in all�ve of their locations from Collingwood, Barrieand Guelph to London and Owen Sound. “We’remembers of the local Chambers of Commerce,and we’re actively involved in charitable work,”says owner Demers

“I care about my employees and my employeescare about my customers.It’s a big circle.”

The family-owned company regularly donatesresources to Habitat For Humanities and haseven shingled roofs for struggling families, suchas Keith and Eve Binns in Innis�l who last yearwere experiencing crippling �nancial burdens dueto a young child’s cancer treatment.

“Everybody’s got something going on in their life,”says Demers, a devoted father who understandsthe effects of personal adversity. “My own sonwas born prematurely.

AM Roo�ng sent a ten-man crew to the Binnhome and completed the job in a single day.“Everyone donated their time and worked thatjob for free,” says Demers. “The team initiatedthat effort themselves because they cared. It’sreally part of our company’s culture. We’re abig extended family. You’re only as good as thepeople who work for you and I have amazingcrews.”

AM ROOFING LTD., QUALITY ROOFERS YOUCAN COUNT ON.Call 705-435-9912 for estimateswww.amroo�ng.ca


LIVINGthe

DREAM

home tour|SchombergCategory title

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LIVINGthe

DREAMBY DAWN RITCHIE | PHOTOGRAPHY BY OVERSTREET MEDIA PRODUCTIONS

»

Many indulge in the romantic no-tion of one day living in a log cabin in the woods. The dream is often dashed however by the reality of the seclu-sion of remote locations. 4072 Second Line in Schomberg is neither ‘a cabin,’ nor is it remote. This handcrafted ex-ecutive log home possesses all the bene� ts of a private forested property but in a prime locale close to every amenity.

“You can see our soldier trees from the 400,” says owner Thomas Gif� n, who is referencing the immense tow-ering white pines that stand true at the foot of his driveway. “They are well over 100 years old. One was blasted apart by lightning, and then just grew again, strong as ever.” With a consti-tution like that it’s no wonder white pines have a lifespan of 400 years,

and isn’t it fortunate that this superb home has been constructed from just such a timber.

Gif� n has always been partial to liv-ing in a country setting. His family has lived on farm properties for decades and bought here because the land simulated the tranquility of a farm.

“The peace, the quiet and the wild-life are the main draws,” says Gif� n. “There are more dog walkers than there are vehicles that come up here, which is great.” But working in To-ronto also required immediate access to the main corridors into the city and the mere minutes to 400’s Newmarket exit was the clincher. “The proximity to Highway 400 and Highway 9 is un-paralleled. This close to the highway and as quiet as can be.”


home tour|Schomberg

“The main section of the home is all magnificent hand hewn white pine logs, with mortar chinking outside and in.”

A small streambed runs across the northeast corner of the property and runs down the eastern boundary. “It’s a perpetual stream. Runs all year long. In the win-ter, it’s just a gentle trickle but it never dries up.” Which accounts for the deer, fox, and various animals that are frequent visitors to his land.

Built in 1991, the residence was constructed on a sev-erance lot from the Mills Farm. “It wasn’t usable farm land due to the slope,” says Giffin. The severance took place in the mid-‘80s but the Lake Simcoe Region Con-servation Authority didn’t approve construction until July 10, 1989.

Giffin, who works in the metal fabrication and com-bustion business, pores over the original ‘as built’ draw-ings for the property he deeply respects. “I really appre-ciate the quality and craftsmanship of the home. The full log construction, hand hewn beams. This is not a post and beam home. There’s no wood siding. No drywall in the interior, other than the ceilings. The main section of the home is all magnificent hand hewn white pine logs,

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with mortar chinking outside and in.”The home indeed strikes an imposing �g-

ure on the crest of the hill. Ensconced by beech, white pine, hemlock and shagbark hickory trees, you can almost feel the pres-ence of the dwelling as you drive up the ex-tended driveway onto the property. There is a discernable energy and hospitality in those grand wood beams. It is like the soul of the forest remains alive in the very structure.

At the base of the stairs that climb to the main entrance, a great red granite millstone embedded in the asphalt driveway is your welcome mat. “It came from a mill in Bel-fountain,” explains Gif�n.

Flagstone steps take you up a level to the cedar wraparound deck that leads to the front door – the perfect spot for an evening nightcap when the tree canopy is lit. State-of-the-art, environmentally friendly landscape lighting was installed on the trees. “They’re on photocells that trigger on when it gets dark. It’s a peaceful, easy feeling. People have actually stopped to say, ‘I can’t believe the lighting you have here. It’s magical.’”

Once inside the doors, you step onto handsome Spanish mission red terracotta tile �ooring that winds through the foyer all the way into the powder room and then on to the kitchen and dining room. Quiet music plays gently in the background as you drink in the calming atmosphere. Soaring vaulted ceilings are the �rst impression, but it isn’t a vacant hollow effect as some cathedral ceilings can impart, instead it’s warm and comforting, like you are being held in the embrace of nature.

Industrial pendant lights hang from the peak for evening light, but are not needed during daylight hours. Premium European Sikora windows that both tilt open from the top or alternatively swing open from the side are installed throughout the home on all lev-els. Two even sport decorative etchings of wild geese and blue jays in the transoms above. They complement the wildlife art pieces Gif�n has sprinkled throughout his »


Once inside the doors, you step onto handsome Spanish mission red terracotta tile � ooring that winds through the foyer all the way into the powder room and then on to the kitchen and dining room.

home tour|Schomberg

“Soaring vaulted ceilings are the � rst impression, but it isn’t a vacant hollow effect as some cathedral ceilings can impart, instead it’s warm

and comforting, like you are being held in the embrace of nature.”

»

home, like the exquisite Walter Ruch bird carvings of Baltimore oriels, Canada geese and blue jays. “My mother and father collected them over many years. He was a famous artist from Muskoka.”

There are also numerous taxidermy pieces throughout the home, including a red-tailed hawk in mid-� ight attack atop an antique armoire. “There’s a story behind that piece. The hawk was in hot pursuit of a mourning dove and the dove

took a sharp left and the hawk did not. It � ew right into the sliding glass door, killing itself instantly.”

Red-tailed hawks are a protected species, so Gif� n took the bird to Ministry of Natural Re-sources in Aurora where it is was determined by a conservation of� cer that he had indeed not killed it, and it was so tagged allowing him to have it mounted. “I mounted it in a testament to the way it died, in attack mode. The taxidermist had to

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home tour|Schomberg

»

go to a game farm to acquire a pheasant as its prey because doves are also a protected species.”

Moving onward through the home, the floor plan unfolds in a series of cozy nooks and crannies. The living room, tucked behind the fireplace, is filled with captivating antiques, like two unique dough boxes for bread making that act as side tables. A wood-burning cast iron fireplace implanted in the brick fireplace surround that reaches to the vaulted ceiling provides warmth and atmosphere. “You light that and it heats this home unbelievably fast. There’s also a high-efficiency propane furnace and air conditioning, of course.”

The white dining room set and light grey kitchen behind with Jenn Air stainless steel appliances, black granite counters and island bring a perfect break from all the wood. The range is electric and convection with centre downdraft exhaust. The sink has a garburator and RO (reverse osmosis) water due to the home’s location in the Oak Ridges Moraine. “We spent nearly $25,000 on our water filtration treatment system. There’s UV sterilization, a mechanical

Moving onward through the home, the floor plan unfolds in a series of cozy nooks and crannies. The living room, tucked behind the fireplace, is filled with captivating antiques, like two unique dough boxes for bread making that act as side tables.

Category title



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Prestige Real Estate Services

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home tour|Schomberg

strainer filter, tannin filter, water-softening system, a very deep high capacity drilled well and a brand new constant pressure VFD (variable frequency drive) pumping system, which means the pressure will never fluctuate. But I know what’s coming out of

the tap. When I go the office and smell the city water, it smells like a pool.”

Around the corner from the kitchen, you’ll find the lovely wallpapered powder room with vessel sink and granite counters as well as the generous master bedroom and en suite with California shutters. Double vessel sinks rest on a black granite countertop and the tempered glass spa shower with dark porcelain tiling holds a rain head shower.

Down a level and you’re in the recreation level that is both tile and laminate floored. A spacious living area with walkout is roughed in for a fireplace. Two more bedrooms with an above grade window in one and the laundry room are on this level. As is a three-piece Jacuzzi bathroom with onyx-styled vanity countertop and mosaic tiling, which lives directly next door to a second bathroom with spacious walk-in shower. “It was converted from a sauna room to a shower by previous owners.”

The well-loved open loft on the second

level is the location of the home office and main reading area. Overhead fans spin above the oak-pegged hardwood floors, dressed with an elegant Indo Tabriz rug in understated grey and rose tones. Valuable antique stone picture chairs and a carved leaf table here delight the eyes. The dowelling in the beams is visible from this angle and the immense windows at either end of the loft along with two dormers provide tremendous views of the forest beyond.

“You can see the whole world from those chairs,” says Giffin, who tells the story of how his forest fills with thousands of blue jays for two weeks every year when the beechnuts ripen. “It’s something to witness. They clean out the forest and then they’re gone.”

4072 Second Line is currently listed with the Faris Team Royal LePage First Contact Realty. MLS#1509727

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in the kitchen|Da Grazia Ristorante

The DeLeo Family

• I N T H E• I N T H E

W I T HW I T HW I T H

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On the main street in Alliston, a small family-owned Italian

restaurant is starting to make a name for itself. “We’ve only been opened since June (2015), but we’re getting busier and busier as the days go by,” says Graziella De Leo, who owns and operates Da Grazia Ristorante with her husband, Francesco, and son, Domenico, age 19. The restaurant serves up made-from-scratch pizza and a hot table with several Italian favourites.

To learn more about the 50-seat Italian eatery, GoodLife recently checked in with the De Leo family to chat about their recent move to Canada and why they decided to bring a taste of Italy to Alliston.

GL: Your family recently moved to Canada from Calabria, a region in Southern Italy (which forms the “toe” of the Italian Peninsula). What led you to move to Alliston and open up a restaurant? Domenico De Leo: My parents and my younger sisters moved to Canada to be closer to me. After visiting Canada for family vacations, I fell in love with this country and decided to move to Woodbridge and live with my grandfather when I was 17 (two years ago) to � nish high school. After � nishing school, I wanted to stay. At that point, my parents decided to move to Alliston to be closer to me and my (maternal) grandfather. My mom’s family has been in the restaurant business for years, so it made sense for our family to continue that tradition in Canada.

BY KATHERINE ELPHICKPHOTOGRAPHY BY ELLIE KISTEMAKERThe DeLeo

Family

• I N T H E

W I T H

»



“ Our sauces are all made fresh daily and simmer for hours on the stove before they are served.

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ColleenKearnsSales Representative

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Why Alliston? DD: We felt that Alliston would be a good location for a restaurant because the area is growing. Also, we wanted to be close to my grandfather who had recently moved from Woodbridge to a farm in Beeton.

Along with fresh pizza, you offer a hot table with several Italian favourites. Is that correct? Graziella De Leo: That’s right. Our hot table features made-from-scratch seven layer lasagna, veal Parmesan, pastas, meatballs, eggplant Parmesan, roasted chicken, potatoes, vegetables and more. We also serve Caesar and garden salads. Every day we offer a different combo – a type of pasta, a meat dish and a side of potatoes or vegetables.

I have to admit that it smells fantastic in here! GD: Thanks! We’ve been in the kitchen cooking since about 7 a.m. this morning. Right now, we’ve got lasagna, chicken legs, veal Parmesan and roasted potatoes in the ovens. We get people coming in all the time saying that they were drawn in because they could smell our cooking from the sidewalk [smiles].

Italy’s culture is deep-rooted in its love of food. In your opinion, what’s the secret to great Italian food?GD: The secret to making great Italian food is high-quality, authentic ingredients. Everything must be fresh, fresh, fresh. We don’t freeze anything here.

Do you use old family recipes when preparing your food? GD: Yes, since I grew up in my family’s bar and pizzeria on the beach of our small town, I learned all the traditional Italian cooking techniques by watching my father, mother and grandfather prepare food in our restaurant’s kitchen. All of those old family recipes are still in my head, and I use them regularly. Our sauces, for example, are all made fresh daily and simmer for hours on the stove before they are served. Our pizza dough is also made fresh daily using a very

»


old family recipe. I’m always tasting our food for � avour and freshness and, my goodness, if I don’t like it, it won’t go out.

DD: My mother is very particular about her cooking and her heart is in every dish she prepares. She is cooking all day to make sure everything is super fresh on the hot table. Nothing sits on the hot table for very long, as the dishes are constantly being replaced.

What are some of your most popular items? GD: Everything sells very well, but our customers really seem to enjoy our pizza, lasagna and eggplant Parmesan. Our lasagna is really, really good. I like to make my lasagna seven layers high with lots of meat, cheese and homemade sauce. And the sauce has to be cooked at least three to four hours.

Since Alliston is a potato town, what kind of spuds do you offer? GD: We serve one potato dish every day. Depending upon the day, we offer roasted potatoes or croquettes. On Thursdays, we serve zeppole (a savoury pizza dough mixed with potatoes, � our and

anchovies). Some regions of Italy, such as Sicily, serve a sweet version of zeppole, but the Calabrese version is savoury.

The decor is simple and family friendly with various booths and tables. Is that how you would describe it? DD: It’s comfortable but not too fancy and very family friendly. We wanted a simple look because of the hot table.

Do you offer any table service? DD: If a customer really wants table service, I will take their order and bring it over to them. We do whatever we can to make our customers happy.

What about dessert? GD: We make all of the desserts on-site, including pastries, cannoli and tiramisu. We also offer Italian birthday cakes for parties that our cousin makes for us. We make lots of desserts for catering jobs so if you need something sweet, just give us plenty of notice and we will make it for you.

Let’s hear more about catering. GD: Our catering business is really growing. We do both on-site catering

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and delivery. On Sundays, the restaurant is closed but we will open up for private events such as birthday parties, communions, anniversaries, baptisms and more. As for our fresh takeout, just call ahead and we will prepare whatever you want, cooked or not cooked.

Are you licensed? DD: Yes.

Italians tend to take their coffee very seriously, so I’m not surprised that the cappuccino you made for me is delicious. Tell me more about your coffee. DD: It’s true! Italians do love great coffee [smiles]. We import high quality coffee beans from Salerno, Italy because they make a really good coffee. We make cappuccino, espresso, latte and regular coffee.

Do you offer specials?

DD: On Fridays, along with our regular hot table items, we serve calamari and �sh.

Do you deliver? GD: Yes, along with our fresh pizza we deliver our pasta, salads and more right to your doorstep. We’ll deliver for large or small family parties, business meetings — whatever the customer wants.

What’s your favourite Italian dish to cook at home? GD: I love to make zucchini gamberetto (shrimp) with spaghetti. It’s a simple, yet tasty dish where you boil the spaghetti until al dente and then toss it with olive oil and sautéed garlic, zucchini and gamberetto.

What are some of your favourite local foodie destinations? GD: In Alliston, I really like the Bistro Burger Joint, Alba Lisa and Indian Flames.

Any interesting plans for the future? DD: We are thinking about removing

“ The secret to making great Italian food is high-quality,

authentic ingredients. Everything must be fresh, fresh, fresh.

We don’t freeze anything here.

»

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TORTELLINI PANNA E PROSCUITTORecipe courtesy of Graziella De Leo of Da Grazia Ristorante

INGREDIENTS:

9 oz fresh all cheese tortellini

2 cloves garlic, crushed

4 Tbsp olive oil

Salt, pinch

4 oz prosciutto cotto, diced

1 cup 35 per cent cream

2 Tbsp fresh parsley, chopped

PREPARATION:

Cook the tortellini in boiling salted 1. water until al dente. Strain well.

In separate pan, over medium heat, 2. add oil, crushed garlic and a pinch of salt.

Sauté over medium heat until the 3. aroma of garlic rises from the pan.

Add the prosciutto cotto to the mixture, 4. and sauté for about four minutes.

Add cream, and keep stirring so the 5. cream does not burn. Once the cream reduces and thickens add the tortellini, and cook for about 1 to 2 minutes more. Place the mixture in a medium pasta bowl and garnish with parsley.

Serves 2 to 3 6.

the hot table for dinner only and offering table service, instead. We’ll see. [smiles]. It has to be the right decision for us and our customers.

With less than a year of business under your belt, how has Alliston received you so far? GD: The people here are really nice and friendly. They understand that our English isn’t great, and everyone is so helpful and patient. In particular, it’s really sweet to see so many customers trying to help my husband learn English. Alliston is very similar to the small town that we came from in Italy called Donisi, which is in the region of Calabria. It’s easy for us to embrace our new community, and put our heart and soul into this business because the people of Alliston have been so very kind to us.

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You’ve got the ear of thousands of local diners, anything you’d like to add? DD: We just want to get the word out for people to come in and try us. Even if they just want to come in for a freshly brewed cappuccino and a homemade cannoli, or a slice of pizza, come in and check us out.

DA GRAZIA RISTORANTE 20 Victoria St E., Alliston705-435-8868dagrazia.com

Closed MondaysTuesday 11 a.m. to 7 p.m.Wednesday 11 a.m. to 7:30 p.m.Thursday to Friday 11 a.m. to 8:30 p.m.Saturday 11:30 a.m. to 8:30 p.m.Closed Sundays for private parties


feature|Food Trends 2016

This recipe is a perfect example of the growing trend to source local products. “Here at the

resort we will continue with our focus of using fresh local ingredients when it comes to our

menus,” says executive sous chef James Day.

SEE RECIPE ON PAGE 32ROASTED BUTTERNUT SQUASH & PUMPKIN SEED GREENS WITH MAPLE CIDER DRESSING

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What foods are trending for 2016?

To get the sizzling scoop, we turned to local chefs and food producers to find out what’s hot.

“Cheap and cheerful will be a big theme because ev-erything – from fresh produce to meat – is just getting so crazy expensive these days,” says celebrity chef Randy Feltis of PIE Wood Fired Pizza and The Farmhouse in Barrie.

Grains will also take center stage. “Some of the cool ancient grains like quinoa, buckwheat and kasha will continue to show up on menus as a form of protein,” predicts Feltis. Adding that, Meatless Mondays and smaller meat portions will continue to grow in popular-ity. “Rather than 10-oz steaks, you will see more 3-oz steaks,” he says. “The trend will be to buy something really nice and split it with your partner.”

Sustainable seafood will also be big for 2016. “Con-suming seafood wisely is good for oceans and for you. If we don’t smarten up, there will be no more fish left.”

To learn more about consuming seafood wisely, visit www.oceanwise.com.

And there are some really interesting farm-raised sea-food products hitting the market, he explains. “Ontario is now getting into shrimp farming, and some farmers have actually converted their pig farms into shrimp farms. I mean … how cool is that!”

Rather than getting frozen shrimp flown in from Thai-land or Vietnam, we will now have it in our own back-yard, he explains. “It’s super expensive right now, but the prices will go down once it really gets rolling.”

Feltis says additional trends will include healthy en-trée salads, and a continued interest in sprouts, turmer-ic (known for antioxidant properties) and sustainable local food.

Chef Daniel Clements agrees that the continued inter-est in sourcing local ingredients is a big trend. “As the cost of importing foods continues to rise, our own local products will become a less expensive option. People will begin to seek out the wisdom of our grandparents’ generation, and start to look at how we get our food and where it comes from,” says Clements, chef technician at Georgian College and member of the Simcoe County board of the Ontario Restaurant Hotel Motel Associa-tion.

Clements also predicts even more ‘hyper local’ sourc-ing with restaurants and foodservice establishments

By Katherine elphicK | PhoTograPhy By ellie KistemaKer

food trendsThe latest

for 2016LocaL chefs and food Producers make Their PredicTions on whaT wiLL Be hoT.

»


PREPARATATION:

Place bread cubes in slow cooker. Mix in apples and cranberries. In large bowl, whisk 1. together eggs, milk and 3/4 cup (175 mL) of maple syrup; pour over bread cubes, mak-ing sure bread is moistened.

Cook on Low for about 4 hours or until set in centre, sprinkling walnuts over top in last 2. 30 minutes.

To serve, spoon into bowls, drizzle each with 1 tbsp (15 mL) maple syrup.3.

APPLE MAPLE WALNUT SLOW-COOKER BREAD PUDDING

(recipe and photo courtesy of www.foodlandontario.ca)

This yummy bread pudding makes great use of several local ingredients and has maple syrup as the sole sweetener.


as they develop in house gardens and in-crease farmer/chef partnerships. “With this, I hope to see a renewed interest and support for our local farmers’ markets and Simcoe County food producers.”

And chefs enjoy incorporating local in-gredients into their menus. “Using fresh local ingredients not only promotes the community and local farmers, but in-spires us as a culinary team to achieve that through our food,” says executive sous chef, James Day of the Nottawasaga Inn Resort and Conference Centre in Al-liston.

“Pulses will also be huge this year,” says Clements. Pulses are dried beans, dry peas, chickpeas and lentils that pro-vide protein, fibre, B vitamins and iron.

Just how big will pulses be? Big! The In-ternational Year of Pulses 2016 has been declared by the United Nations General Assembly. “The Food and Agriculture Or-

ganization of the United Nations wants to heighten public awareness of the nutri-tional benefits of pulses as an integral part of sustainable food production aimed to-wards global food security and nutrition,” says Clements.

Authentic ethnic flavours will also con-tinue to be all the rage for 2016. “People want food to be more than just fuel,” says Clements. “They are looking for that same thrill of adventure you get from travelling, without having to leave home.” Look for an increase in more exotic dishes on local menus to reflect to this trend.

According to local vegetable and greens farmer John Williams of Williams Farm, the demand for local produce continues to grow. “Colourful vegetables like candy cane beets and multicoloured carrots are more popular than ever,” says the Wyeb-ridge farmer. And while kale continues to be hot, watch for an increased interest in

ROASTED BUTTERNUT SQUASH & PUMPKIN SEED GREENS WITH MAPLE CIDER DRESSING

Recipe courtesy of Nottawasaga Resort & Confer-ence Centre executive sous chef James Day

FOR ThE SAlAd:

1 Butternut Squash

1 cup Pumpkin Seeds

1Tbsp canola oil

1 red sweet pepper, diced

4 cups winter greens

1 cup goat cheese

salt and pepper

FOR ThE dRESSINg:

1/4 cup apple cider vinegar

1 Tbsp maple syrup

1/2 small shallot, chopped

1/4 tsp minced garlic

1/4 tsp Dijon mustard

3/4 cups canola oil

salt and pepper

PREPARATION:

Preheat oven to 300F. 1.

Peel and seed the squash, then cut into 2. 1-inchx1-inch cubes.

Toss the squash cubes in oil and season with 3. salt and pepper. Place on a baking sheet and slow roast for 20 minutes or until the cubes are soft. Remove from the oven and cool down.

Turn the oven up to 350F, toss the pumpkin 4. seeds in 1 tablespoon oil and season with salt pepper. Place on the baking sheet and toast for 15 minutes, stirring them half way through. Remove from oven and let cool.

For the Dressing: In a medium bowl, combine 5. the vinegar, maple syrup, shallot, garlic and mustard. Using a wire whisk slowly start to add the oil (the slower you add the oil the thicker your dressing will be).

Once you have added 1/3 of the oil you can 6. begin to add the remaining oil faster until all the oil is in the dressing. Season to taste with salt and pepper.

Building the Salad: In a large bowl, mix the win-7. ter greens with the dressing.

Place the mixed greens in 4 salad plates and 8. top with squash cubes, diced red peppers, toasted pumpkin seeds and crumbled goat cheese.

Makes a generous sized salad, that pairs well 9. with poached fish, baked chicken or grilled steak. Serves 4.

NOTTAWASAgA INN RESORT & CONFERENCE CENTRE 6015 highway 89, Alliston

705-435-5501 www.nottawasagaresort.com

Preparation Time: 20 minutes | Slow-Cooking Time: 4 hours | Serves: 8

APPlE TOPPINg

8 cups (2 L) slightly dry bread cubes

3 cups (750 mL) chopped peeled Ontario Apples (such as Empire, Golden Delicious, Cortland)

1/2 cup (125 mL) dried cranberries or raisins

4 Ontario eggs

3 cups (750 mL) 2% Ontario Milk

1-1/4 cups (300 mL) Ontario maple syrup

3/4 cup (175 mL) chopped walnuts or pecans

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vegetables, such as squash and pumpkins, that are easy to grow in a Canadian climate.

“There is also a tremendous interest in pickling and preserving local fruits and veg-etables — even my niece who is 23 is into it,” says Williams.

Some farmers like Morris Gervais of Barrie Hill Farms has made locally grown fruits and vegetables more widely available by freezing them. For example, Barrie Hill Farms sells its own frozen strawberries, blueberries and asparagus year-round at various local shops, including Nicholyn Farms and Local Foods Mart.

On a local note, Williams who also pro-duces maple syrup on his farm says, “maple syrup continues to grow in popularity as a natural sweetener.” This re�ects the contin-ued movement away from processed foods and re�ned sugar. On the nutritional front, a tablespoon of pure maple syrup is 54 calo-ries and contains signi�cant anti-oxidants and minerals.

Furthermore, the do it yourself (DYI) movement continues to trend for 2016. “You’d be surprised at how many people are into home maple syrup production,” says Williams. “Every year it gets more popular, and we get lots of backyard tappers buying supplies from us.”

For more information, visit williamsfarm.ca.

Nutrition will also continue to be in vogue this year, according to Horseshoe Resort ex-ecutive chef Dylan Tulloch. “Diners are look-ing for fresh ingredients, lots of vegetables and simply treated proteins without heavy sauces. They also want more vegetarian items.”

Tulloch is also hearing about seaweed sal-ads, cold coffees and of course, squash and pumpkin.

“While popular for a while, the gluten-free trend seems to be continuing, big-time!,” he notes.

But there are some trends that Tulloch is ready to retire. “I’m so over pulled pork,” he laughs. “But I could never take it off the menu because it’s one of our top dishes.”

Additional food trends predicted for 2016 include fried chicken, gourmet toast and vegetable spirals.

TRENDING RECIPES NEXT PAGE

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“This is a beautiful, fresh, affordable and sustainable

dish, with simple � avours and a straight forward presentation,” says chef Randy Feltis. “Please

don’t overcook the � sh and everything will be perfect.”

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OCEAN WISE RAINBOW TROUT WITH ROASTED BEETS & SPROUT SALAD

Recipe courtesy of chef Randy Feltis of the Farmhouse Restaurant

Serves: 4 Prep time: 20 min Cook time: 75 min Special tools: baking tray, large cast iron pan

4-8oz �llets ocean wise trout

6 large heirloom beets

2 handfuls sprouts and greens

1 cup cucumber, diced

1 cup cherry tomatoes, sliced

1/2 cup olive oil

Nub of butter (about 1-1/2 tsp)

salt and pepper

1 lemon

Pinch of fresh mint

2 tsp red wine vinegar

1/2 cup kosher salt for roasting

PREPARATION:

Preheat oven to 400F. On a large baking sheet 1. make 6 dollops of kosher salt. Top with beets and drizzle with 3 tablespoons of olive oil, salt and pepper. Bake for 60 to 75 minutes. Re-move, let cool, peel and wedge. Toss in a bowl with 3 tablespoons olive oil, salt, pepper and chopped fresh mint.

Trout: Make sure all pin bones are removed, 2. cut into two equal pieces, season with salt and pepper. Heat large cast iron pan to me-dium high heat, add 3 tablespoons olive oil and a nub of butter. Sear skin down (don’t crowd the pan, use two pans if needed) crisp skin for at least 2 minutes, turn cook for 1 to 2 minutes or until the �esh has pulled away from skin. Remove from heat. Drizzle with lemon juice

Sprouts: Add all salad ingredients into me-3. dium bowl, drizzle with 3 tablespoons olive oil and vinegar. Season with salt and pepper and plate in a jar.

To plate, simply stack two �llets just off each 4. other, place a large spoon full of the roasted beets behind and tuck in the jared salad!

THE FARMHOUSE 268 Bradford Street, Barrie

(705)737-0522 www.barriewaterfrontdining.ca

»



“This is a hearty and satisfying soup to warm you up on a cold winter night,” says Daniel Clements, chef technician at Georgian College and member of the Simcoe County board of the Ontario Restaurant Hotel

Motel Association. “It’s also a great way to enjoy pulses!”

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ITALIAN STYLE LENTIL AND KALE SOUP

Recipe courtesy of chef Daniel Clements, Georgian College

TIP:Brown lentils retain their shape better during cooking than red and yellow len-tils, so they are well suited for soups. You could also substitute with green lentils, which taste slightly peppery.

To Freeze: Omit the Parmesan. Let the

soup cool, then ladle into large freezer

bags or plastic containers. Do not over � ll the containers. For best quality use within 3 months.

To Reheat: Thaw overnight in the refrig-

erator or thaw partially in the microwave. Warm in a covered pot over medium heat for 20 minutes.

PREPARATION:

Slice each leek in half lengthwise, slice each 1. half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.

Remove the stems from the kale. Stack the 2. leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you’ll need 3 cups.

Heat olive oil in a saucepan over medium 3. heat. Add leeks and cook for 3 minutes. Add tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add stock and bring to a boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).

Simmer until the lentils are tender, about 30 4. minutes. Spoon into individual bowls.

Sprinkle with the Parmesan (if using). 5.

4 leeks, white and light green parts only

1 bunch kale

1 Tbsp olive oil

1 28-ounce can whole tomatoes, drained chopped

6 cups chicken or vegetable stock

2 sweet potatoes, peeled and cut into a 1/2-inch dice

1/2 cup lentils (brown or substitute red or green)

1 Tbsp fresh thyme leaves

2 tsp kosher salt

1/4 tsp black pepper

12 fresh basil leaves (optional)

1/4 cup (1 ounce) grated Parmesan (optional)


SQUASH AND SAGE RISOTTO

Recipe courtesy of Dylan Tulloch, executive chef at Horseshoe Resort

Risotto is a labour of love, adds the local chef. “It takes about 45 minutes to complete, so enjoy the process because the end result is worth it.” This recipe features also squash, the predicted trendy vegetable for 2016.

1.5 L (about 6 1/2 cups) chicken stock or broth

2 Tbsp virgin olive oil

1 medium yellow onion (� nely chopped)

1 tsp minced garlic

1 cup arborio or carnaroli rice

1 Tbsp butter

1 cup freshly grated parmesan cheese

4 Tbsp fresh sage (chopped)

2 cups diced butternut squash, blanched until tender

Sea salt and pepper, to taste

1 cup fresh baby arugula (for garnish)

1/2 cup grated parmesan cheese (for garnish)

PREPARATION:

In medium sauce pan, bring the chicken stock 1. to a simmer and keep warm.

In a separate large sauce pan over medium 2. heat, add olive oil and onion, cook until soft-ened. Add garlic and rice and stir until rice is coated with oil, about two minutes. While con-stantly stirring, start adding the stock a half cup at a time. Wait until stock is absorbed into the rice before adding the next half cup of stock. Continue this process, stirring constant-ly, until you have used up most of the stock.

When the rice is creamy and al dente stop 3. adding stock (you may have some leftover). Remove the risotto from the heat, and stir in the butter, parmesan cheese, sage and diced squash. Season to taste with salt and pepper.

Divide the risotto into 6 dishes and garnish with 4. parmesan cheese and baby arugula leaves. Serves 6 as a side dish or as a starter.

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“Risotto is one of those dishes that I really love to make,” explains Tulloch. “It works well on its own as an entrée, or as an accompaniment for a nicely braised lamb or veal shank. Risotto can seem intimidating, but it’s really all about

technique and proper ingredients. Try this recipe out for your family and friends.”

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4 Bedroom home in sought after, mature Allistonneighbourhood.Many popular features. Main flr laundry& family rm, granite counters & kitchen sink, 3 updatedbathrms, limestone custom gas fireplace, recentlyfenced yd, windows & exterior drs replaced & more!Offered at $559,500 MLS# N3434361

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• New Home to Be Built• 1 Acre Country Lot• Granite and Hardwood• Minutes to Alliston• $524,900• For virtual tour www.lindafurtado.com

LOGO

New and beautiful Previn Court built home in the growing town ofAlliston. The “Cambridge” model is 2,884 sq. ft. of luxurious livingspace, plus a professionally finished basement. Spacious chef’s kitchenwith Dacor stainless-steel appliances, centre island, high ceilings and awalk-out to the yard. The living and dining areas feature gorgeous darkhardwood floors. The Master suite has a 5 pce ensuite and 2 walk-inclosets. Each of the other 3 bedrooms have ensuite baths as well, plusan additional 3 pce bath in the basement! Offered at only $579,900.

4 Bedroom home in sought after, mature Allistonneighbourhood.Many popular features. Main flr laundry& family rm, granite counters & kitchen sink, 3 updatedbathrms, limestone custom gas fireplace, recentlyfenced yd, windows & exterior drs replaced & more!Offered at $559,500 MLS# N3434361

[email protected]

KELLYMcCaGuESales Representative

Sitting on a premium lot on a quiet, desirable court, thishome overlooks the golf course. Featuring an eat in kitchen,a walk-out from the living room to the deck, soaring cathedralceilings, and a main floor master with w/i closet & 4 pc ensuite,this home has everything you need. The full, finished lowerlevel offers a walk-out to the covered patio overlooking thegolf course, lots of room for guests and a small workshop for thehandyman. Offered at $559,000



wEndY sMaLL705-435-3000905-724-0717

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705-435-4506705-721-6772

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If you’re looking for a well loved home that offers everything on your wish list, you should put 58 Hutchinson Dr.

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When we said this home offers everything on your wish list, we meant it. Hardwood � oors, granite countertops, stainless steel appliances, stone backsplash mature sought-after neighbourhood, custom limestone � replace, plus a walk-in closet with organizer in the master that also has a three-piece en suite are just some of the unlimited features.

And if you love the outdoors, this home extends its living space to a fully landscaped rear yard complete with a

large deck and a custom gazebo that promises endless days of entertaining regardless of the weather. New fencing will secure your precious pets and adds another level of privacy to this backyard oasis.

Entertaining inside would also be a breeze thanks to the living/dining room combination, a beautiful family room with a walkout to the deck and a � oor-to-ceiling � replace, and a � nished recreation room on the lower level.

This home also boasts a main � oor laundry room complete with a pantry for extra storage. A workshop on the lower level is just the place to tackle some of those projects you’ve always wanted to try but never had the space to explore your creative ideas.

Q U I C K F A C T S

Open foyer with a grand staircase•

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EvEry day hEr brush dips into paint. Each strokE is a nEw discovEry.

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Mansfield artist Gita Karklins has de-cades of experience painting. She spends time in her studio daily, but

is still looking for ways to improve.“Still to this day I’m struggling with paint, get-

ting it right. I think the next painting will teach me,” says Karklins. “I look at my paintings and think ‘I think you know how to paint’ but the next painting can really turn into a real dog. So you’re always learning.”

Born in Niagara Falls, her interest in art be-gan in her early teens.

“When I was maybe 13, I picked up my fami-ly’s brownie (camera), looked through the range finder and it’s like ahhhh … I just remember the moment … and that was it, I was right into it after that.”

As technology evolved, so did her art.From the jump of film to digital photography

or the accessibility of information, Karklins took every advantage available.

“These days with the Internet you can go online and discover really great contemporary artists … and can learn from these people,” she says. “You didn’t have that access before. You had to go straight to a gallery or something to see it.”

Experimenting with ideas has helped create one-of-a-kind collections. »

Finding inspiration close to home

By reid Heikamp


A 2013 exhibit at Double Door Gallery in Anten Mills depicted a unique subject mat-ter.

Entitled Ascension, the collection of paint-ings drew inspiration from the religious be-liefs of worshippers ascending into Heaven on Judgment Day.

The paintings featured people, animal �gurines and items of clothing travelling through the air.

“I would throw trousers, a pair of pants up in the sky, and it would be really interesting, very interesting, because it’s always differ-ent,” she says.

Her most memorable showing took place at the MacLaren Art Centre in Barrie.

The 2003 exhibit, Gita’s Opera, featured paintings depicting people enacting various scenes.

“Some of the imagery I think was a little disturbing. A couple bought one of the paint-ings from the 2003 exhibition and a couple years later they emailed me to say their child was having nightmares from it and could they exchange it for something else,” she says with a laugh. “It was a beautiful paint-ing really to look at, but the imagery was re-ally kinda meant to be shocking.”

Despite sometimes acting as her own worst critic Karklins, considers ‘Gita’s Op-era’ a career highlight.

“Often with my exhibitions I look at them later, when I’m putting them up I’m very

“I would throw trousers, a pair of pants up in the sky, and it would be really interesting, very interesting, because it’s always different”

portfolio|Gita Karklins

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proud, and then later I think ‘failed again. It wasn’t good enough.’ But the one at the Ma-cLaren, that was a good exhibition. I’m still smiling about that one,” she says.

Her newest endeavour is a June exhibit at the Double Door Gallery featuring a series of still life paintings, which is a return to her narrative style from the early 2000s.

To prepare, she is drawing inspiration for the scenery around her home.

With most of her paintings beginning life in the form of a photograph, the beauty of �owers is currently a source of inspiration.

“Every so often the light comes through … and it just does the most amazing things to these vases with the �owers and I grab my Nikon and snap away and take a ton of pho-tographs,” she says.

Karklins has felt a little frustrated with the drastic change in style from her previous projects “but it’s kinda fun because it’s not so much dependent on my imagination as it was before.”

For now she is taking each day as it comes, open for inspiration to �nd her.

“The show is coming up really fast, I mean it’s a few months but that’s really fast. You have to get a lot of work done,” she said. “I think I’ll have it, but I keep rejecting what I’m doing. Got to get it right and it’s never good enough.”

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feature |Garden Trends 2016

Topping the list of 2016 gardening trends is the pollinator garden. Wild

� owers, mini meadows and bee, butter� y and hummingbird-friendly plants are in demand as concerned

gardeners sit up and take notice of the critical loss of pollinators around the globe. Garden centres are reporting a

huge increase in requests for milkweed to assist butter� y habitats.

BY DAWN RITCHIE

Vegetable gardeners were alarmed last season when many blossoms on their vegetables never set fruit but instead with-ered and died on the vine, an indication of lack of pollination. The plight of the Monarch butter� y and disastrous fallout from the honeybee’s colony collapse has spurred gardeners to take action in correcting the problem themselves.

»


TIP: Add rocks to birdbaths to offer pollinators a landing pad for a quick sip without risk of drowning. Change water regularly to discourage mosquitoes.For gardens without birdbaths, plant the perennial, Lady’s Mantle (Alchemilla mollis), which collects rain droplets on the leaves.

feature|Garden Trends 2016

A single de� nitive cause is still being de-bated about the decline of the honeybee but evidence is pointing to a three-fold problem. Malnutrition due to loss of habitat, pesticide exposure and weakened immune systems as a result, which gives rise to vulnerability to mite attacks.

Just as stressed plants and trees without food and water cannot fend off bug infesta-tions, the same holds true for pollinators.

The upside of planting pollinator gardens is that more butter� ies and bees will make your garden their banquet and your back-yard vegetable harvest will triple in yield. Master gardener and bee expert, Cathy Koz-ma of Bees Are Life, Inc. says, “Every bee is a $50 bill. Next time you see a bee � ying past, think that’s � fty dollars you’re looking at.” Here are just a few of the many plants pollinators would enjoy visiting.

PLANTS FOR BEE GARDENSFoxglove · Blueberries · Borage · GeraniumSedum · Squash · Dahlias · Sun� owers · Chives Raspberries · Snapdragons · Bee Balm · Zinnias Asters · Lavender · Crocus · Catnip · Cosmos Cone� ower · Goldenrod · Milkweed · Alliums Poppies

TIP: Add rocks to birdbaths to offer pol-linators a landing pad for a quick sip without risk of drowning. Change water regularly to discourage mosquitoes.

For gardens without birdbaths, plant the perennial, Lady’s Mantle (Alchemilla mollis), which collects rain droplets on the leaves.

COCKTAIL GARDENSThemed plots have been a growing trend

for the last few years. We’ve had children’s gardens, fairy gardens, salsa and pizza gar-dens and now arriving on the scene is the fanciful cocktail garden.

Herbs, fruits and even squashes and root vegetables are making their way into cock-tails as millennial mixologists concoct sweet syrups and savoury infusions to add to their herbaceous muddles of mint and lemon ver-bena.

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Prepared at the height of garden fresh-ness, syrups and infusions can be stored for months to “capture the taste of the sea-son” in the cooler times of year, according to Paul Zammit, Director of Horticulture at the Toronto Botanical Gardens.

No, it’s not just the mighty Mint Mohito or Lime Basil Gimlet anymore. Enter the But-ternut Squash Old Fashioned, Elder� ower Foam Cosmos and the Carrot Cake cock-tail. Topped off with a sprig of rosemary or a spicy bean stir stick, these umami-rich li-bations are sure to be conversation starters at parties.

Yes, “drinking your garden” is now a thing! We’ll take ours shaken, not stirred, thank you.

FAREWELL MANICURED LAWNSMultiple landscape designers and garden

centres have con� rmed it. Manicured lawns are on the downswing as ecology-conscious families reduce the amount of monotonous green space and increase their divine quo-tient. Lawns will still be around; they are just shrinking drastically in size.

One of the primary reasons for this shift is Ontario’s ban on the use of Class 9 pesti-cides. “It takes a lot of chemicals and water to keep a lawn looking good,” says Nancy Stein, horticultural specialist for Alliston’s Botanix Garden Centre. “Grubs can deci-mate a lawn. Nematodes will work on the grubs, but the annual weeds and the main-tenance is so taxing that people are looking for other solutions. It’s just too much work and too much watering.”

2,4-D, Diazinon, and Glyphosate are the headliners for this Class 9 ban, “because they may pose an unnecessary risk to hu-man health, particularly children’s health,” according to the Ontario government’s web-site. Last year The World Health Organiza-tion also � agged glyphosate as a probable carcinogenic.

“The ban on chemicals has made people smarter gardeners,” says Nick Solty of Solty Garden Centre in Cookstown. “They’re us-

ing compost, mulches and natural fertiliz-ers to feed the plants and keep bugs away. Bugs enter plants when they are experienc-ing drought, stress and slow growth and the compost helps to bring nutrients into the soil and mulch helps with moisture reten-tion.”

Stein’s suggestions are increasing garden bed size and adding structural elements such as plants with strong shapes, rocks, ornamental grasses, yuccas, bonsais, mulch and slow-growing evergreen topiaries.

Strongly de� ned structural elements will serve to provide a picturesque landscape throughout all seasons, even during the winter months.

For a complete list of Ontario’s banned pesticides go to: www.ontario.ca/page/pes-ticides-home-lawns-and-gardens.

GARDEN TECHNOLOGYIt was bound to happen, technology has

found its way into the garden. Heading off on a vacation or business trip and con-cerned about your garden’s welfare? Not to worry, there’s an app for that. Watering sys-tems that are WiFi enabled and controllable remotely from your smart phone have en-tered the market. Merely attach the aqua-timers directly to your hose bib, connect to drip hoses and sprinklers and walk away. Return weeks later to a � ourishing garden.

Higher-priced irrigation systems that manage up to 16 zones are also available, but the four-zoned Melnor Aquatimer is within most homeowners’ budget. Look for

other systems made by Rachio, Orbit, Ar� o, Hydrawise and BlueSpray.

For low-tech watering systems, consider the EarthBox planter. Debra Lidstone of Barrie Garden Centre insists they are per-fect for people without a green thumb. The planter has a built in reservoir that � lls from a tube at the top, a screened bottom and a drain if you over� ll. Anyone can have � ow-ers or fresh veggies with this system, even if there’s only a balcony to situate them on.

MONOCHROMATIC GARDENSShrubs and perennials that serve up

varying shades of green are making a big comeback as gardeners embrace the natu-ral beauty of the monochromatic garden. Perennials in particular are on the up tick despite their higher initial investment com-pared to annuals because, once planted, they return year after year to bring glory to the garden without any of the work.

“A lot of people are asking for white gar-dens,” says Nancy Stein of Botanix. “That and evergreens and textures with differ- »

TIP: Water pots daily during the heat of the summer. Soil in pots dry out much quicker then ground-planted berries.Mulching helps to retain moisture.


ent shades of green.” Carl Young, the Outdoor Live Supervi-

sor for Bradford Greenhouse, agrees. He reports a significant rise in evergreen sales and boxwoods and predicts white hydran-geas will reign this season, in particular the Phantoms, Bobos and miniature Wedding Gown hydrangeas.

“People want simplicity,” says Young. “Hostas have also always been in style be-cause they provide great leaf interest. As gardeners become more sophisticated they begin to look not only for flower colour but for leaf textures.”

Young suggests the perennials Heuchera and Jack Frost Brunnera as good exam-ples.

TERRACES VS. DECKSThe patio is experiencing a transforma-

tion as well. Homeowners are increasingly leaning towards constructing stone terrac-es as a sustainability measure. Lumber is rising in cost, deck maintenance is a yearly effort and there is susceptibility to rot de-pending on the material used.

“Living rooms are moving outside and people are spending more time in the gar-den,” says Nick Solty of Solty Gardens. “While the size of yards are getting smaller, outdoor rooms are getting bigger and peo-ple are spending money on furniture, stone-work and planters.”

Stein agrees, “People are looking for lon-ger term solutions and installing stone ter-races instead of wood decks now.”

Water features are also under scrutiny, particularly anything that is high mainte-nance. Despite the relaxing trickles and pleasurable views presented by ponds, busy

millennials want simple solutions and ag-ing baby boomers want less maintenance. Plug and play fountains are becoming more popular as gardeners direct their garden ef-forts instead toward homegrown food pro-duction.

ORGANIC EDIBLE GARDENS“Food gardening is going to be huge,”

says Nancy Stein. “After the $8 cauliflower, it’s going to explode.”

Yes, everyone is jumping on the organic vegetable bandwagon as the farm to table trend gathers steam. People want fresh, local, open pollinated non-GMO fruits and vegetables and are building raised beds, buying vegetable trugs and digging up back-yards to plant them.

Major retailers have now responded in kind, even creating whole lines to support

feature|Garden Trends 2016Category title



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this activity, like Williams Sonoma’s amazing Agrarian line of products. And it’s not just vegetables they want. Homegrown fruits are on the menu too.

BUCKET BERRIES Berries in containers are trending, as gar-

deners discover the ease and convenience of patio planters. Blueberries, strawberries, gooseberries and currents will all produce well in a good-sized pot that allows for easy picking. Strawberries will also put out run-ners, so buying a proper strawberry pot and a single strawberry plant can mean a bounty of berries as one plant produces many more by sending runners cascading down from the top of the pot to root in the pockets of soil protruding from the container below.

“The advantage of having your own food, unsprayed and not subjected to pesticides means that your two-year-old can go out on the patio, pick those berries and pop them right in their mouth and you can feel good about it, “ says garden designer, Debra Lid-stone of Barrie’s Garden Centre.

TIP: Water pots daily during the heat of the summer.

Soil in pots dry out much quicker then ground-planted berries.

Mulching helps to retain moisture.

MINI ORCHARDSDwarf fruit trees grafted with �ve differ-

ent varieties of apple on the same tree stock are in vogue now. Derek Tiessen, owner and landscaper of Glen Echo Nurseries, says normally fruit trees require planting 15 to 20 feet apart but as yards became smaller in the newer developments the nurseries have an-swered the call. The bonus to this arrange-ment is that a single bee can cross-pollinate the same tree in one visit merely by going from branch to branch.

“With declining numbers of pollinators

“Food gardening is going to be huge,” says Nancy Stein. “After the $8 cauli�ower,

it’s going to explode.”

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you need to pay attention to that,” says Ties-een. The � ve main in-demand fruit trees are apple, plums, apricot, peaches and cherry. “You don’t have to worry about pollinating a plum tree though,” says Tiessen. “If you’re in a subdivision, there’s bound to be an-other plum within half a mile. For cherries, the Stella Cherry is a good choice because they’re self-pollinating.”

PRE-PLANTED HERB PLANTERSHerb planters with four or � ve herbs fully-

grown and ready to harvest are trending big time. “People want instant gardens,” says

Stein of Alliston’s Botanix. “It’s the same with annuals, the little six cell

packets are declining. People want them already full-grown in four-inch pots. They want instant gardens. Gotta look nice for the � rst of June.”

RAIN BARRELS AND COMPOST BINS

Finally, composting and collecting rainwater is de rigueur now. Tossing

kitchen vegetable scraps, fall leaves, twigs and grass clippings in a backyard compost bin can mean free nutrient rich soil that will feed the garden next year.

Gardens also love natural rainfall that is bursting with minerals. In-between rainfalls your garden can still enjoy a good drink if you capture rainfall in rain barrels set under your downspouts.

The township of New Tecumseth cur-rently offers residents a rebate program that returns 50% of the purchase price of a rain barrel up to $50. Contact Municipal of� ces for application forms (original receipts re-quired).

Happy gardening!

WHAT’S IN:Pollinator Gardens • Organic Edibles • Cocktail Gardens • Monochromatic Palettes • Terraces

WHAT’S OUT: Manicured Lawns • Pesticides • High Maintenance Water Features • Annuals • Wood Decks

feature|Garden Trends 2016Category title



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19THINGS TO DO

around Simcoe County

events|things to do

01 All Shook Up, April 7 until April 24South Simcoe Theatre, 1 Hamilton St., Cookstown

All Shook Up is an American jukebox musical inspired by and featuring the songs of Elvis Presley. There are performances Thursday, Friday and Saturday at 8 p.m. and Sunday at 2 p.m.southsimcoetheatre.com

02 Taste of the Town, April 15, 6:30 p.m.Gibson Centre, 63 Tupper St.

W., Alliston

This popular event features mouthwatering samples of dishes from the area’s � nest restaurants, caterers, bakeries, delis and beverage companies. There will be a silent auction, bake your best butter tart contest, and live music with Boomerang in the Mercer

Pub. Tickets are $35 each. For details, call 705-435-2828.gibsoncentre.com

03 Terry Clark, April 15 Casino Rama She is best known for her hits

Girls Lie Too, I Wanna Do It All, I Just Wanna Be Mad and When Boy Meets Girl. Tickets start at $30.casinorama.com

04The Devin Cuddy Band, April 15 Midland Cultural CentreCuddy, the son of Blue Rodeo

front man Jim Cuddy, is in� uenced by honky tonk, jazz and rock.Tickets start at $22.midlandculturalcentre.com

05 2nd Annual Borden Spring Craft Sale, April 16, 9 a.m. – 2 p.m.Buell Gym, 122 Ramilies Rd.,

CFB Borden

The craft sale is hosted by Base Borden and the Government of Canada Workplace Charitable Campaign (GCWCC). All proceeds from table rentals and $1 admission fee will be given to Seasons Centre for Grieving Children in Barrie.

06 Rodney Carrington, April 16Casino Rama Hear the truth. Casino Rama

welcomes Rodney Carrington on his Here Comes the Truth Tour April 16. A comedian, actor and country performer, audiences can expect his show to combine his signature brand of down home humour and original songs.

DONNY & MARIEMAY 19 & 20CASINO RAMA

13THE DEVIN CUDDY BANDAPRIL 15CASINO RAMA

04

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07 Santana, April 22Casino Rama

Have a smooth evening. Santana returns to the Casino Rama stage April 22. He’s best known for Black Magic Woman, Smooth and Oye Como Va. Tickets start at $70.casinorama.com

08 Seasons Centre for Grieving Children 20th Annual Tender Hearts Gala, April 22, 6 p.m.

Tangle Creek Golf and Country Club, 4730 25 Sidroad, Essa

Seasons Centre for Grieving Children is a registered charity providing peer-to-peer support groups for caregivers and children ages � ve to 24 grieving the death, or life threatening illness of an immediate family member. The centre relies completely on the generosity of its donors as does not receive any government funding. The Tender Hearts Gala is the group’s largest fundraiser and this year is themed, Casino Royale.

09 Soul Men, A Blues Brothers Tribute, April 22, 8 p.m.Gibson Centre, 63 Tupper St.

W., Alliston

Performed by Canadian brothers Chris and

Geoff Dahl, this tribute show brings the insanity of the Blues Brothers Jake and Elwood Blues back to the stage. For tickets, call 705-435-2828.gibsoncentre.com

10 Foreigner, April 29 & 30Casino RamaCasino Rama welcomes

Foreigner April 29 at 30. The band is best known for I Want To Know What Love Is, Cold as Ice, Urgent, Waiting for a Girl Like You, Feels Like The First Time and Juke Box Hero. Tickets start at $40.casinorama.ca

11 Drive One 4 UR School, May 14, 10 a.m.Tecumseth Beeton Elementary

School, 43 Patterson St., BeetonTest drive a Trillium Ford Lincoln vehicle from the parking lot of Tecumseth Beeton Elementary School along a pre-mapped course. For a donation of $5, when you return, your own car will be washed and ready. Ford will donate $20 to the Tecumseth Beeton parent council, up to a maximum of $6,000, for every test drive. Proceeds from the event will be used for school programs and upgrades.

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12 The Mudmen, May 27, 8 p.m.Gibson Centre, 63 Tupper St. W., Alliston

You’ll de� nitely have a good time with this high-energy show. The Mudmen will bring to the stage their unique mix of bagpipes, banjos and Celtic rock.gibsoncentre.com

13 Donny and Marie, May 19 & 20Casino Rama

Donny and Marie take over the Casino Rama stage May 19 and 20. Chronicling � ve decades, the superstar siblings will perform some of their chart-topping hits, including: Puppy Love, Paper Roses, I’m Leavin’ it (All) Up To You and Soldier of Love. Tickets start at $60.

14 Beeton Honey and Garden Festival, May 28, 9 a.m. to 4 p.m.

Main Street, BeetonPeople � ock to Beeton for the annual festival celebrating the community’s sweet roots. It features an Antique Alley, international marketplace, car show, live entertainment, family fun zone, an eclectic array of foods, and more. beetonhoneyandgardenfestival.com

15 Ford Model A Day, May 29, 10:30 a.m. – 2 p.m.Trillium Ford Lincoln,

4589 Industrial Pkwy., AllistonTrillium Ford Lincoln is celebrating the historic Ford Model A by servicing cars belonging to members of the Huronia Wire Wheels Club. Each year about 35 Model As are given a spring tune-up to ensure they are roadworthy for the summer. There is also a charity barbecue, with the proceeds going towards the Stevenson Memorial Hospital Foundation for the purchase of cardiac monitoring equipment for the medical/surgical unit and the emergency department.

RURBAN FOOD TRUCK RALLYJUNE 18ALLISTON

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16 Four Play: A Showcase of Play Readings, June 2 – 5South Simcoe Theatre,

1 Hamilton St., CookstownThis year’s reading will feature The Old Pros by Braden Wright at 8 p.m. June 2. At 8 p.m. June 3 is ETD by Martha Morris and Outside the Box by Robert Newby. Shylock or the Christian of Venice by John Kenwell is June 4 at 8 p.m. The final reading is June 5 at 2 p.m. and will by Visitor: A portrait of the Modern American Family by Quentin Stuckey, and As the Wind Blows by Rosaleen Egan.southsimcoetheatre.com

17 Wing Ding, June 4 & 5CookstownHave a wing-dinging good

time. The annual Wing Ding event takes over Cookstown June 4 and 5. Cookstown is transformed into one large street party, with hundreds of yard sales, an antique/craft sales area, live music and family entertainment. Wing Ding is the largest and longest running community yard sale in Ontario. cookstown.ca

18 The Monkees’ Good Times: The 50th Anniversary Tour, June 3 Casino Rama

Hey Hey. Micky Dolenz and Peter Tork will perform many of the bands classic hits including Last Train to Clarksville, I’m a Believer and Daydream Believer. Tickets start at $25.casinorama.com

19 Rurban Food Truck Rally, June 18, noon to 6 p.m.After a successful first year, the

Alliston Business Improvement Association is bringing back the food trucks. This one-day event features food trucks serving up sweet, savoury, and spicy food options, as well as live entertainment and beer.rurban.ca


The days are getting a little longer and the tem-perature is, bit by bit, getting a little warmer. In this particular season I like to have a beer

that strikes the balance of containing dark, warming notes of caramel and roasted malts to � ght the cold, along with a lighter body to refresh during the warm moments. In such cases as this, bocks are my go-to spring beer.

Originally brewed as an ale in the town of Ein-beck, Germany in the 14th Century, bocks were later adopted by Munich brewers and altered as a lager. There are several theories on how the bock style – which translates to “Billy Goat” – received its name. Many believe that the Bavarian dialect altered the name of the beer’s place of origin so “Einbeck” was

pronounced “Ein Bock.” Another theory is that it was due to the beer being primarily brewed in the winter months, ruled by the star sign of Capricorn.

Whatever the origin, bocks – as well as their off-shoots – have been a staple for festivals and are un-questionably the traditional beverage to celebrate the coming of spring. With that, it’s a good thing that On-tario has both local and international options to help bring in the season properly.

Robin LeBlanc is an award-winning Beer Writer and owner of thethirstywench.com. She is also the coauthor of The Ontario Craft Beer Guide, which will be hitting shelves May 15, 2016.

Spring is

‘BOCK’Salute its arrival with this

fantastic and traditional beer styleBY ROBIN LEBLANC

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CELEBRATOR DOPPELBOCKAyinger BreweryABV: 6.9% LCBO#: 254656This Bavarian brewery has been operat-ing since 1877 and has been making this award-winning, world class beer for about as long. A Dopplebock literally means “Double Bock,” which means it tends to pack a punch � avour-wise, and boy, Cel-ebrator does that. Molasses, coffee, choco-late, dark fruit, and berries dance together in a creamy mouth feel with a light-bodied, dark chocolate � nish.

CAPTIVATOR DOPPELBOCKTree Brewing Co.ABV: 8% LCBO#: 288951Since 1996 this Kelowna, BC brewery has been delivering fantastic beers and, by making frequent appearances on LCBO seasonal shelves, have become very fa-miliar to Ontario residents. The Captivator Doppelbock is a boozy tribute to the bock’s monastic history, where it was a substan-tial meal substitute during lent. The beer pours a coppery brown and contains sweet bready aromas and distinct � avour notes of plum, � g, and caramel with an earth-like, biscuity � nish.

BOCK ME GENTLYBig Rig BreweryABV: 7.2% LCBO#: 443408Ottawa’s own award-winning Big Rig Brew-ery is one of the city’s fastest growing breweries in thanks to the infamy of its cofounder, Ottawa Senators defenceman Chris “Big Rig” Phillips, and the talent of brewmaster Lon Ladell. While originally brought in during the winter months, local LCBOs and Beer Stores have been carry-ing this beer well into the spring. Called a Copper Bock because of its distinct copper colour, Bock Me Gently has beautiful sweet, bready � avours with toffee, and roasted malt, paired with a light, earthy mouth feel and a crisp � nish.

GUIDING KIDS THROUGH LIFE’S STORMS

Jackie Ramlerof

Raymond James Ltd.Invites you to the5th Annual

All proceeds will be donated to Rainbows For All Children CanadaFor sponsorship opportunities please contact Rachael Porto of Raymond James Ltd.

[email protected] or 705.721.5919

Raymond James Ltd., Member-Canadian Investor Protection Fund.

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‘Vintages’ is a funny entity in the LCBO. There are times you � nd yourself saying, “Wow, that’s a good deal” and other times you look at a bottle and remember seeing it on your last trip south of the border, in a Wal-Mart, where it was half the price (even with the dollar exchange). That is the nature of our liquor board system and – love it or hate it – we’re stuck with it. But visiting the Vintages section doesn’t have to be ominous or confusing ... especially if you know somebody who has tried every wine that’s made it on those shelves.

I’m a wine writer who has been tasting wine for more than two decades and writing about them for more than a dozen. For the better part of 10 years, I have been tasting the wines released through Vintages, so I’m fairly well-versed at what the Vintages section is all about, how to navigate it and how to look past the hype of the wines with arti� cially in� ated scores to locate those bargains and values that can make Vintages a less daunting place. Whether you want to spend under $20, $30 or grab a splurge

wine for a special occasion, I can help you � nd the best bottle(s) for your money.

A quick word about scoring: I use a � ve-star rating system (as opposed to the 100-point scale), as wine is not an essay that can be scored based on the argument presented. It’s a living, breathing and ever-changing beverage that will taste different over time; so it must be treated as such: 5 = Outstanding; 4.5 = Excellent; 4 = Very Good (a plus sign just means the wine has that little something extra) … I’ll rarely recommend anything lower in these pages.

So join me in each edition of GoodLife Magazine for my Vintages selections that are sure to wow you, your friends or even point you in the direction of that something special ... to keep all for yourself.

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 follow him through his website: MichaelPinkusWineReview.com

Our new wine writer explores LCBO’s many offerings

BY MICHAEL PINKUS

La Ferme du Mont 2013Premiere Cote Cotes-du-Rhone $15.95 (France) LCBO#: 251645Outstanding value from a top Rhone Valley producer; red licorice, cherry, kirsch, cocoa and rich red berries. Buy a half dozen to have on hand this summer. ¬¬¬¬

Your Vintages guide

drink|Vintage Selections

»


Santa Carolina 2011 Special-ties Dry Farming Carignan $17.95 (Chile) LCBO#: 213520Carignan deserves its day in the sun and you should be seeing more of it in the coming years, especially from Chile – this grape has been a staple in Southern France and Spain for a while now. This one comes from 80-year-old vines and delivers huge � avours of mint, blackberry and mocha with a long � nish. ¬¬¬¬

Havens 2014 Chardonnay $22.95 (USA) LCBO#: 454587I’m not a big Chardonnay-lover, so when I � nd a good one I like to crow about it. This one is rich and buttery, with toasty and caramel notes, but there’s also some delicious green apple and vanilla cream to round it off, balanced with great acidity. ¬¬¬¬

Victor 2013 Old Vine Zinfandel$20.95 (USA) LCBO#: 438531On the other hand, I am a huge Zinfandel fan – probably because I love barbecued food. This one’s a little atypical but worth trying: cola, tar, vanilla, herbal and toasty. All that tallies up to a good wine. Promise. ¬¬¬¬

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Mocali 2013 Cabernet Sauvi-gnon $17.95 (Italy) LCBO#: 434340I don’t usually think of Italy as a place for straight up Caber-net, but sometimes they do get it right; red and black fruit, intense smoky character, black cherry, and cassis – touch chalky on the � nish, but that will smooth out with time. ¬¬¬¬

Fresh Ultra PremiumExtra Virgin Olive Oil andAged Balsamic Vinegar

Delicious.Healthy.Simple.

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LocationsReasons to Celebrate2


in the crowd

1. 2. 3. 4.

5 6. 7.

8. 9. 10. 11.Photos by Reid Heikamp

Betty and Cavin Armitsteed1.

Gail Street and Bob 2. Matthews

Jason and Sylvie Murdock3.

David Carmichael, Amanda 4. Kirk, Annamarie Castrilli, Hayden Carmichael and Brian Kirk

Karen Parkman and Dave 5. Green

John Milne, Paul Donoahue, 6. Janet Jonknan, Marilyn Lytle

and David Jonknan

Bill and Susan Scott7.

Mike and Angela Noble8.

Maureen and Rob Murdock9.

John and Cindy Purtill10.

Ruthanne Hartin and Cathy 11. Marengeur

Joe and Brenda Laird with 12. Bill Gadsden

the tottenham Legion hosted a full house during its ever-popular Robbie burns

Day celebration on Jan. 23. the annual celebratory tribute to the life, works

and spirit of the great scottish poet, Robert burns (1759-1796) is celebrated

on or about the bard’s birthday on Jan. 25.

12.

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Don Gordon

HelpMake each life better. Together.

When it comes to realestate and advancedcardiac care – locationis everythingLocation… Location…Location.

Just ask Don Gordon. He’s pretty sure if he had his heart attackat home, he might not be planning his ski trip to Switzerland.

In fact, he’s pretty sure he wouldn’tbe planning anything.

The 70-year-old retiree lives on a rural property locatedbetween Midland and Barrie and while there’s a hospital ineach town, only minutes away from him, neither is able tooffer advanced cardiac care.

“So, basically when I had my heart attack, it wouldn’t havemattered which hospital I went to. All either hospital couldhave done is stabilize me and send me south,” says Gordon.“The chances of me making it would have been low.”

As luck would have it, Gordon did not have his heart attackat home, but instead in downtown Toronto and a mere fiveminutes from an Advanced Cardiac Centre. His left main arterywas completely blocked, a condition known as the ‘WidowMaker’ - so time was not on his side.

“If I was at home it would be a different story. First I’m still alive,which I’m pretty sure would not have been the case. I knowour area is grossly underserviced when it comes to advancedcardiac care. Sometimes you get a little warning and you canget to a centre within the 90 minute window, but that is notalways the case,” says Gordon. “My heart attackwas completelyunexpected. I didn’t see it coming.”

The reality is, if you have a heart attack in Muskoka,Collingwood, Midland or Orillia - basically anywhere northof Barrie - you will be stabilized and given “clot-busting”medication in your home hospital and then transported to acardiac centre, a standard of care referred to as “drip and ship”.

Currently, North Simcoe Muskoka is the only region in theprovince without an Advanced Cardiac Centre. This meansevery year more than 3,600 heart patients must travel tocentres outside the region for lifesaving heart procedures.

But that’s going to change.

Royal Victoria Regional Health Centre (RVH) has governmentapproval to develop an advanced cardiac program, scheduledto open in early 2017. RVH’s advanced cardiac program willthen provide heart diagnostics and interventions such asangiograms and angioplasty, giving patients access to fastertreatment, a shorter hospital stay and less travel time.

“Our advanced cardiac program will be a game changer forheart patients in our region,” says Janice Skot, president andCEO, RVH. “Soon North Simcoe Muskoka residents will havethe same gold standard of heart care as those in the rest ofthe province - treatment within 90 minutes of a heart attack.That’s critically important because when it comes to the heart,time is muscle.”

So what does Don Gordon think about the news?

“I’m a huge fan of that idea. This program will give the peopleof Simcoe Muskoka great peace of mind. I would guess mostpeople don’t realize advanced cardiac care is not availablehere - until they need it.”

To find out how far away you are fromadvanced cardiac care visitwww.rvhheartofgold.ca

Go to http://foundation.rvh.on.ca or phone (705) 739-5600 to support


in the crowd

1. 2. 3.

4. 5 6.

7. 8. 9.

Photos by Reid Heikamp

Kerry and Mike Mellish1.

Allan and Sue Blakely2.

Barb and Bill Mercer3.

Mike and Brenda Toutant4.

Simon Worley, Susan Murray, Carla and 5. Shawn Sweeney

Dan and Ann Heydon6.

Kevin Luu and Jacquelin Ogar7.

Victoria Myddelton and Ryan Legacy8.

Kelly and Jamie Hammill9.

New tecumseth Fire Rescue honoured its members from stations

in Alliston, beeton and tottenham at a recognition night.

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Purchase a new Lincoln MKC or MKZ Hybrid as shown above, with all-in pricing from Trillium Lincoln.Taxes and licensing extra. Manufacturer Rebates have been deducted. Offers include freight and air tax charges.Receive a Lincoln Maintenance Protection Plan (“LMPP”) with the purchase or lease of a new 2016 Lincoln model at Trillium Lincoln.LMPP includes all required scheduled maintenance (as per each vehicle’s Owner’s Guide) for 2 years or 40,000 km, whichever occurs first(the “Term”); plus coverage for 6 wear items (Brake pads and linings, Brake rotors, Engine belts, hoses and hose clamps, Shock absorbers,Spark plugs, Wiper blades) for the same Term, as required, due to normal wear or defect.Limit five (5) required scheduled maintenance service visits over the Term, based on a 6 month/8,000 km interval.All prices are based on Manufacturer’s Suggested Retail Price.©2016 Ford Motor Company of Canada, Limited. All rights reserved.

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goodlife south simcoe spring 2016

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